Lee Hersh

Applesauce Skillet Pancake Cake

March 9, 2023 by Lee Hersh Leave a Comment

Applesauce Skillet Pancake Cake

Disclaimer: This post is sponsored by SunRich Naturals. All opinions are 100% my own. I was provided product and compensated.

I had a lot of fun in Cleveland. As I get older, I become more and more aware of the fact that I am who I am because of my parents. I love to exercise because I saw them do it growing up. I love walking my dogs because I saw them do it growing up. I love myself because I saw them do it growing up. I’m passionate because I saw them shine with passion growing up. I love food because they love food. The list goes on.

Doesn’t everyone love food?

Applesauce Skillet Pancake Cake #breakfast #EAT #Fitfluential

But really. I see a lot of my parents in myself. I don’t think there are 2 better people to be my mentors, best friends, and parents.

Sappy. Holy Sappy!

When I was in Ohio I wanted to do something creative with the pancake mix I found in my parent’s pantry. I decided to bake it as a skillet cake. It turned out surprisingly scrumptious and was overall really easy to make!

I even used my homemade Cinnamon Applesauce instead of oil/butter.

I was really excited when I saw SoL Unsweetened Sunflower Beverage at my mom’s grocery store, the Giant Eagle. Minnesota represent.

The pancake mix I used for this creation was not gluten free, however it was 100% whole grains! I used Hodgson Mill Whole Wheat Buttermilk Pancake Mix. I have no doubt this work with any other pancake mix out there, even gluten free!

Topped with a little butter and honey. Ohhhhh em gee. Sort of reminds me of my quinoa cornbread, but sweeter.

SoL Sunflower Beverage is a similar consistency to almond or soy milk, so it can be used in place of any kind of milk or liquid

I highly suggest buying some if you’ve never tried it. Especially if you are Minnesotan.

This is such an easy way to enjoy the same great pancake flavors, but not have to do any work. I don’t think I’ve ever flipped a perfect pancake. But maybe that’s just me. Baking my pancake got me way better results than flipping them

Who’s perfect though, right?

Basic Ingredients

1 cup whole grain pancake mix (or any kind of pancake mix)
½ cup rolled oatmeal
½ cup applesauce
1 cup unsweetened SoL Sunflower Beverage
1 large egg
1 tablespoon of honey or other sweetener

How to make Applesauce Skillet Pancake Cake

First preheat oven to 350F. Then, spray a metal skillet with nonstick cooking spray.
In a large bowl, mix together pancake mix and rolled oat meal. Then, add in applesauce, SoL, egg, and honey. Mix until smooth.
Transfer mixture into nonstick skillet and bake at 350F for about 22-25 minutes or until you do the toothpick test and it comes out clean.
Serve with honey or maple syrup.

Have you tried SoL Sunflower Beverage Yet?

A pancake cake…have you ever made one?

Applesauce Skillet Pancake Cake

Author: Sandra
Total Time: 35 minutes

Ingredients

-1 cup whole grain pancake mix (or any kind of pancake mix)
-½ cup rolled oatmeal
-½ cup applesauce
-1 cup unsweetened SoL Sunflower Beverage
-1 large egg
-1 tablespoon of honey or other sweetener

Instructions

First preheat oven to 350F. Then, spray a metal skillet with nonstick cooking spray.
In a large bowl, mix together pancake mix and rolled oat meal. Then, add in applesauce, SoL, egg, and honey. Mix until smooth.
Transfer mixture into nonstick skillet and bake at 350F for about 22-25 minutes or until you do the toothpick test and it comes out clean.
Serve with honey or maple syrup.

Prep Time: 10 minutes
Cook Time: 25 minutes

Coconut Cinnamon Raisin French Toast Bake with Blackberry Greek Yogurt Sauce

March 9, 2023 by Lee Hersh Leave a Comment

Coconut Cinnamon Raisin French Toast Bake with Blackberry Greek Yogurt Sauce

BLAKE’S HOME FROM BRAZIL!

I can finally get a good night’s rest and stop talking to my plants like they are humans.

Coconut Cinnamon Raisin French Toast Bake with Blackberry Greek Yogurt Sauce. Say that 5 times.

I know what you’re thinking. So many flavors in a single dish.

Well- it just so happens that this combination works and can be made Gluten Free! I personally didn’t use gluten free bread, but I know Udi’s makes a Cinnamon Raisin Bread, which can be found at most Whole Foods and local co-ops. If you are a gluten eater or not a fan of cinnamon raisin- feel free to use any kind of bread you desire!

French toast bakes are pretty simple to make and similar to normal french toast…except for the fact that you bake it instead of pan frying it! I did this recipe at my parent’s house when I was in Ohio, and they have amazing natural lighting in their kitchen so I took detailed, step-by-step photos of how I did it.

Start off with 6 pieces of bread and slice them into cubes. I did 3 slices down and three slices across.

Then crack your eggs (5 of em), and add about 1/4 cup of coconut milk and…

A tablespoon of honey and whisk.

Add in your bread and give it a stir, making sure all of the bread is submerged in the egg mixture.

I wasn’t feeling honey or maple syrup on top and we had just purchased some BEAUTIFUL blackberries from Trader Joe’s, so I decided to make a Greek yogurt sauce. You’ll need:

Full Fat Greek Yogurt
Coconut Milk
Honey
Fresh Blackberries

Making this sauce is more of an art than a science. Which is why I failed to write down the exact recipe. At least I’m being honest? It’s something like equal parts greek yogurt and milk, a drip of honey, and a few mashed blackberries all mixed together.

Don’t be mad. Just experiment!

Basic Ingredients

6 pieces of cinnamon raisin bread
5 eggs, large
1/4 cup coconut milk (I used Silk)
1 tablespoon honey

Hiw to make coconut cinnamon raisin french toast bake with blackberry greek yogurt sauce

First preheat oven to 350 and grease a medium size baking dish with coconut oil.
Next, slice 6 pieces of cinnamon raisin bread into squares. Set aside.
In a large bowl, crack 5 eggs and pour in ¼ cup of coconut milk and 1 tablespoon of honey and whisk until combined.
Place bread into the egg mixture and fold until all of the pieces of bread have been generously coated.
Transfer bread into baking dish (you will have left over egg mixture). Bake at 350 for about 30-35 minutes, or until completely cooked in the middle.

QUESTIONS:

Why do you visit Fit Foodie Finds?

Are you gluten free? Do you come to Fit Foodie Finds for gluten free recipes? Or does it not really matter as long as it’s healthy?

Coconut Cinnamon Raisin French Toast Bake with Blackberry Greek Yogurt Sauce

Author: Sandra
Total Time: 50 minutes

Ingredients

-6 pieces of cinnamon raisin bread
-5 eggs, large
-1/4 cup coconut milk (I used Silk)
-1 tablespoon honey

Instructions

First preheat oven to 350 and grease a medium size baking dish with coconut oil.
Next, slice 6 pieces of cinnamon raisin bread into squares. Set aside.
In a large bowl, crack 5 eggs and pour in ¼ cup of coconut milk and 1 tablespoon of honey and whisk until combined.
Place bread into the egg mixture and fold until all of the pieces of bread have been generously coated.
Transfer bread into baking dish (you will have left over egg mixture). Bake at 350 for about 30-35 minutes, or until completely cooked in the middle.

Prep Time: 15 minutes
Cook Time: 35 minutes

Chia Yogurt Power Bowl + Bootcamp WOD

March 9, 2023 by Lee Hersh Leave a Comment

Chia Yogurt Power Bowl + Bootcamp WOD

This past Saturday morning a few twin cities bloggers got together for a brunch n bootcamp! Amanda from Semi Healthy Blog and I organized it. We had the event at her apartment complex across town (in the middle of a winter wonderland snow storm).

Today’s easy recipe was actually inspired by Melissa from A Fit n’ Spicy Life. She brought the most delicious Chia Yogurt Parfait to share…So I can’t take 100% credit for this masterpiece.

I changed my recipe a little, but it’s pretty much the same thing as Melissa’s :). #puregenius

As part of this little get together, we did a 45 minute workout…designed by yours truly! We had a pretty big-sized space to work with, but no equipment. For this WOD all you need is a timer, some water, and a space where you have room to jump around.

We started off with the main circuit. There were 7 different exercises that we did for 45 seconds each with a 15 second break in between. Repeat 3 times. Then we moved onto 3 different tabatas: Upper Body – Full Body Plyo- and Core. All together it took about 40-45 minutes to complete!

After the sweat sesh we dove into our scrumptious brunch! All of us introduced various things to share. Right here’s a photograph of the 4 of us.

I picked up some Seven Sunday’s Muesli from the SS headquarters so we may have some gasoline for publish exercise. I additionally stopped and grabbed some Caribou. Amanda made essentially the most BA waffles, Alex introduced juice and yogurt, and Melissa was in command of the chia Greek yogurt parfait! NOM NOM NOM.

Picture courtesy of Miss Amanda.

So, yesterday I recreated Melissa’s parfait. As a substitute of utilizing almond milk…I used kefir, so it had a zing to it…and energetic cultures!

Really easy to make and so scrumptious! Melissa was telling us that she makes this on Sunday and parts it out into little tupperware containers, in order that she has it for all through the week! Love meal prep.

That is most positively going to be a breakfast or snack staple!

I’m off to show a Midday Sculpt at Corepower after which once more at 5:30PM tonight on the Shed! Hope you might be all having an exquisite Tuesday!

Chia Yogurt Energy Bowl ingredients

1 medium measurement container of Fage Greek Yogurt 0% or about 2 cups
1/2 cup of kefir (any taste..I used strawberry. You might additionally sub almond milk)
1 tablespoon honey
1/4 cup chia seeds
Toppings: puffed cereal, sliced bananas, blackberries, walnuts, and extra honey

How to make Chia Yogurt Power Bowl

In a big tupperware, combine collectively Greek yogurt, kefir, honey, and chia seeds. Let sit within the fridge for about half-hour, in order that the chia seeds develop. Then, create you parfait by including no matter toppings you want! Retailer in an air-tight container in your fridge.

Chia Yogurt Power Bowl + Bootcamp WOD

Author: Sandra

Ingredients

-1 medium size container of Fage Greek Yogurt 0% or about 2 cups
-1/2 cup of kefir (any flavor..I used strawberry. You could also sub almond milk)
-1 tablespoon honey
-1/4 cup chia seeds
-Toppings: puffed cereal, sliced bananas, blackberries, walnuts, and more honey

Instructions

In a large tupperware, mix together Greek yogurt, kefir, honey, and chia seeds. Let sit in the refrigerator for about 30 minutes, so that the chia seeds expand. Then, create you parfait by adding whatever toppings you desire! Store in an air-tight container in your refrigerator.

3-Ingredient Peanut Butter Pancakes

March 9, 2023 by Lee Hersh Leave a Comment

3-Ingredient Peanut Butter Pancakes

So.

I have a secret.

I didn’t actually use any peanut butter in this recipe.

Make these peanut butter pancakes with just 3-ingredients. They're low fat and high protein because they call for peanut flour, not peanut butter!

I USED PEANUT FLOUR!

I got a reader request to make more recipes using peanut flour. I used to eat peanut flour all the time and then I ran out and kind of forgot about it…But I am fully restocked! I love peanut flour because it has tons of protein and that peanut buttery taste you know and love…but less calories and fat! Here is the brand I use.

For 1/4 cup of peanut flour it is 110 calories, 4g fat, 8g carb, and 16g protein. HAWT DIZAM!

So the three ingredients I used are eggs, mashed banana, and peanut flour! Easy peasy. On top I mixed some peanut flour with almond milk to make my infamous peanut flour sauce.

3 Ingredient Peanut Butter Pancakes made with eggs, mashed banana, and peanut flour!

You’d never even know these are grain free and dairy free! Pancakes without flour…it’s possible!

Basic Ingredients

1 small-medium banana, mashed
2 eggs, large
2 tablespoons peanut flour + 1 tablespoon peanut flour (for the sauce)
1.5 tablespoons almond milk (for the sauce)

How to make Peanut Butter Pancakes

Begin by spraying a nonstick pan with nonstick cooking spray or coconut oil and turning burner to low/medium heat.
Next, in a medium size bowl, mash your banana until it is smooth (you are more than welcome to do this entire process in a food processor).
Next, add in 2 large eggs and whisk until completely combined. Finally, add in 2 tablespoons of peanut flour and whisk until combined and the batter is smooth.
Spoon about 2 tablespoons of pancake onto the stove top (the batter should be a little thinner than normal pancake batter). Let cook for about a minute or so, and then carefully flip. Let the second side cook for an additional minute.
*Note: these pancakes will be small. To make the peanut flour sauce, mix together about a tablespoon of peanut flour with about 1.5 tablespoons of almond milk. You should get a thick saucy consistency. Pour on top of pancakes and eat!

3-Ingredient Peanut Butter Pancakes

Author: Sandra
Total Time: 30 minutes

Ingredients

Scale

1 small-medium banana, mashed
-2 eggs, large
-2 tablespoons peanut flour + 1 tablespoon peanut flour (for the sauce)
~1.5 tablespoons almond milk (for the sauce)

Instructions

Begin by spraying a nonstick pan with nonstick cooking spray or coconut oil and turning burner to low/medium heat. Next, in a medium size bowl, mash your banana until it is smooth (you are more than welcome to do this entire process in a food processor). Next, add in 2 large eggs and whisk until completely combined. Finally, add in 2 tablespoons of peanut flour and whisk until combined and the batter is smooth. Spoon about 2 tablespoons of pancake onto the stove top (the batter should be a little thinner than normal pancake batter). Let cook for about a minute or so, and then carefully flip. Let the second side cook for an additional minute. *Note: these pancakes will be small. To make the peanut flour sauce, mix together about a tablespoon of peanut flour with about 1.5 tablespoons of almond milk. You should get a thick saucy consistency. Pour on top of pancakes and eat!

Prep Time: 30 minutes

Nutrition

Calories: 281
Sugar: 16g
Fat: 10g
Carbohydrates: 30
Protein: 17g

Single Serve Oatmeal Chocolate Chip Cookie [Vegan]

March 9, 2023 by Lee Hersh Leave a Comment

Single Serve Oatmeal Chocolate Chip Cookie

Single Serve.

Chocolate Chip.

Cookie.

Need I say more?

If you are anything like me. You have very little control when it comes to baking. Greattttttt- my day job is baking 😀 I get the question a lot- how do you not weigh a zillion pounds if you are always making stuff? Well- it’s been really really hard and I think I’m getting the hang of it.

I enjoy making single serve dessert recipes, because I get to indulge and not feel bad, because I literally made a single serving…instead of accidentally eating 6 cookies. It’s happened. Plus- Blake hates dessert, so if an entire batch of brownies gets devoured after a few days…we all know who the culprit is 😀

Ashley from Edible Perspective inspired me to make this recipe after I saw her Deep Dish Single Serve Chocolate Chip Cookie. <3 her.

This recipe calls for simple ingredients. It’s…

Gluten free
Vegan
Chewy
Perfectly sweet

I am pretty excited about my new finds from Crate and Barrel. The mini cast iron pans were $9.99 each. The colored plates (they are smaller) were $2.99 each and the cute little chalk board container was $3.99 (I got 2). I just realized that I used all of my new props in these photos. Whoops… I was going to try and space them out a bit 😀

Confession- I probably rewrote “oats” 12 times. I’m just not a fan of my own handwriting. I never have been 😀 That’s why in 4th grade when we had typing class…I was the fastest typer in my whole grade! BOOM.

Basic Ingredients

3 tablespoons rolled oats
1 tablespoons cashew/almond meal
1t coconut oil, softened
1 heaping tablespoons mashed banana (about 2 inches)
1/2 teaspoon organic cane sugar (optional)
1/2 tablespoon chia egg (1/2t chia seeds + 1.5t water)
1/8 teaspoon vanilla
1 tablespoons unsweetend almond milk
scant salt
1/2 tablespoon + ½ tablespoon (for topping) vegan chocolate chips

First preheat oven to 350F and rub a ramekin, mini cast iron pan, or cupcake tin with coconut oil. In a small bowl, prepare your chia egg by mixing ½ teaspoon of chia seeds with 1.5 teaspoons of water. Set aside.
Next, in a large bowl, mash about 2 inches of banana. Then, Add in the rest of the ingredients and mix.
Place cookie dough mixture into you pan and press down with a fork or spoon, so that it is even. Sprinkle more chocolate chips on top if desired.
Bake at 350F for about 15-17 minutes.

Question for you (because I’m curious)- Do you ever make single serving desserts? Or do you think they are a waste of time and would rather make a recipe that had more servings?