Healthy breakfast Archives

Gluten-Free Protein Crepes

March 5, 2023 by Lee Hersh Leave a Comment

Gluten-Free Protein Crepes

Ever since I started college back in 2008, my TV watching sort of went down the drain. Freshman year in the dorms I was too busy making friends and my sophomore, junior, and senior year, I straight up just didn’t own a TV. Then, after college, I moved in with Blake and have been sort of ignoring the fact that we have a giant screen TV in our living room (men).

Long story short, a little something called Netflix was introduced to me and now I’m hooked! Blake and I just finished watching White Collar (OMFG best show ever) and now we just started Orange is the New Black. Oh TV, you are such a waste of time.

But these crepes, definitely are NOT a waste of time! They were my pre and post workout snack/meal today. I ate some before my workout and some after. I gave my body what she was craving!

I got the idea to make crepes today after they popped up on my newsfeed on Facebook. Lexi’s Clean Kitchen had a version on her blog this morning, which she modified from the cookbook Stack’d. My recipe was also modified…I added grains and lots of delicious toppings!

Like peanut butter, banana, and honey (my favorite childhood sandwich).

And Noosa Honey Yogurt (my new favorite yogurt….I eat it every day!) with fresh blueberries and Seven Sunday’s Museli.

Originally, I was thinking that this recipe would yield only 2 crepes, because that is how many Lexi’s made, but I got 6 out of this recipe! #winning

I can’t wait to make these again. I have a really good idea for an interesting twist 😉

I can’t wait for this week to be over (It’s not even Monday, I know!), but Blake and I are going down to Kansas to see his family on Friday morning. One of his high school buddies is having an engagement party. I LOVE his family, so we are really excited to get away for a 3-day weekend!

Basic Ingredients

2 eggs, large
1 tablespoon honey
1/4 cup all-purpose gluten free flour mix
1/4 cup brown rice flour (or another 1/4 cup of all-purpose gluten free flour mix)
1/2 cup unsweetened vanilla almond milk
1/2 ripe banana, mashed
1 teaspoon vanilla extract
2 scoops Designer Whey Vanilla Protein Powder

How to make Gluten-Free Protein Crepes

First, mash banana in a large bowl until smooth and liquidy. Then, add eggs, honey, and milk and mix.
Next, add the rest of the ingredients and mix until smooth. The batter should be soupier than pancake mix.
Heat a large pan to medium/high heat and spray with nonstick cooking spray or coat with butter. Then, using a 1/4 measuring cup, scoop crepe batter onto the pan. Use a spoon to even out the edges and make sure it is smooth.
Let cook for about 45 seconds – 1 minute. If you have a nonstick pan, you should be able to shake the pan and the crepe should slide back and forth. That is when you know you should flip.
Using a spatula, flip crepe (be careful!). Let the other side cook for about 30 more seconds. Again, you can perform the slide test to see if it’s done.
Top with nut butter, fruit, nuts, granola, muesli, yogurt, etc.

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Gluten-Free Protein Crepes

Author: Sandra

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Ingredients

Scale

2 eggs, large
1 tablespoon honey
1/4 cup all-purpose gluten free flour mix
1/4 cup brown rice flour (or another 1/4 cup of all-purpose gluten free flour mix)
1/2 cup unsweetened vanilla almond milk
1/2 ripe banana, mashed
1 teaspoon vanilla extract
2 scoops Designer Whey Vanilla Protein Powder

Instructions

First, mash banana in a large bowl until smooth and liquidy. Then, add eggs, honey, and milk and mix.
Next, add the rest of the ingredients and mix until smooth. The batter should be soupier than pancake mix.
Heat a large pan to medium/high heat and spray with nonstick cooking spray or coat with butter. Then, using a 1/4 measuring cup, scoop crepe batter onto the pan. Use a spoon to even out the edges and make sure it is smooth.
Let cook for about 45 seconds – 1 minute. If you have a nonstick pan, you should be able to shake the pan and the crepe should slide back and forth. That is when you know you should flip.
Using a spatula, flip crepe (be careful!). Let the other side cook for about 30 more seconds. Again, you can perform the slide test to see if it’s done.
Top with nut butter, fruit, nuts, granola, muesli, yogurt, etc.

Shoe String Sweet Potatoes with Sea Salt

March 4, 2023 by Lee Hersh Leave a Comment

Shoe String Sweet Potatoes with Sea Salt

I have a huge confession to make. This post has been sitting in my drafts for at least a month and a half. It’s one of those things where it’s SO easy to make and calls for SO little ingredients that I thought sharing it would just be stupid. But then I realized this was one of the best snack lunches I EVER HAD.

THE SEA SALT.

Shoestring Sweet Potatoes with Sea Salt and Fried Eggs #recipe #healthy

As a food blogger, I can tell you that my diet is wacko. Most of the time I eat the food I’ve prepped for blog posts (or recipe fails), but sometimes eating No-Mess Taco Casserole or Crock-Pot Sesame Chicken 4 days in a row gets a little old. In times like this, I’d rather whip something up that takes me 5 minutes to prep as opposed to 25.

Convenience and ease in cooking is extremely important to my lifestyle. Sometimes I work work work work and don’t realize how much time has passed and that I am about to eat my arm I’m so hungry.

So a 2 ingredient lunch happens more often than none.

These shoe string potatoes are my new favorite way to eat a sweet potato!

They’re easy to prep.
They cook SUPER fast.
They’re crunchy.
They’re freaking delicious topped with fried eggs.

In case you are wondering what Spiralizer I use….Paderno World Cuisine. I got it off Amazon for like $34 bucks!

And because I don’t know a single person who doesn’t like 2 or 3-ingredient recipes…here’s a few more for you to try! Don’t mind my double negative…

3-Ingredient Peanut Butter Pancakes

2-Ingredient Pesto Skewers

So tell me, are you a 2 or 3-Ingredient recipe lover?

Basic Ingredients

1 medium/large sweet potato, rinsed and peeled
1 tablespoon olive oil
sea salt, to taste

How to make Shoe String Sweet Potatoes with Sea Salt

First, preheat oven to 350ºF. Then, place a piece of tin foil on a baking sheet and drizzle with olive oil.
Next, prep your sweet potato by washing and patting dry then, peeling. Cut the sweet potato in half and place blade #2 in your spiralizer. Sprialize your sweet potato. For a how-to video, check out the one by Inspiralized here.
Next, cut your spiralized sweet potatoes into bite sized pieces. Place on baking sheet and toss in olive oil. Make sure your sweet potato springs are spread out, so that they cook evenly. Last, season with sea salt, to taste.
Place sweet potatoes in oven at 350ºF for 18-22 minutes. You’ll want to keep an eye on these guys because they will crispy up and burn easily!
Enjoy with 2 fried or poached eggs for a lovely breakfast or lunch!

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Shoe String Sweet Potatoes with Sea Salt

Author: Lee Hersh

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Ingredients

Scale

1 medium/large sweet potato, rinsed and peeled
~1 tablespoon olive oil
-sea salt, to taste

Instructions

First, preheat oven to 350ºF. Then, place a piece of tin foil on a baking sheet and drizzle with olive oil.
Next, prep your sweet potato by washing and patting dry then, peeling. Cut the sweet potato in half and place blade #2 in your spiralizer. Sprialize your sweet potato. For a how-to video, check out the one by Inspiralized here.
Next, cut your spiralized sweet potatoes into bite sized pieces. Place on baking sheet and toss in olive oil. Make sure your sweet potato springs are spread out, so that they cook evenly. Last, season with sea salt, to taste.
Place sweet potatoes in oven at 350ºF for 18-22 minutes. You’ll want to keep an eye on these guys because they will crispy up and burn easily!
Enjoy with 2 fried or poached eggs for a lovely breakfast or lunch!

Silk PureAlmond Inspired Recipes

March 4, 2023 by Lee Hersh Leave a Comment

Silk Pure Almond Inspired Recipes

This post is a sponsored campaign through FitFluential and Silk. All of my opinions are my own.

Happy First day of New year rules! I’ve been holding on to these two recipes, trying to time them with NYNR because I know I’ll be using both of them quite frequently over the next 2 weeks.

These are two are are both single serve, my favorite! A delicious oatmeal bake and an after workout power smoothie, both jam packed with healthful goodness.

Today, I want to tell you a little bit about almond milk (which by the way is encouraged during NYNR). I use Silk PureAlmond Unsweetened, usually the vanilla kind. I bet you didn’t know that in the unsweetened version of Silk PureAlmond, there is only a mere 30 calories per cup, making it the lowest calorie almond milk available. Not to mention, it’s less than half the calories of skim milk, which typically has 80 calories / serving. For all you lactose intolerant foodies out there-it’s all good; all versions of Silk PureAlmond Milk are 100% lactose free, gluten free too for that matter!

What I really like about this product is its smooth taste and nutty flavor. I also like that you can pretty much find Silk PureAlmond anywhere and everywhere these days. No need to go to Whole Foods or a co-op, just pop over to your local grocery and you are sure to find it! Just in case- here is the Silk Milk Product Locator.

My first recipe, just hits the spot when it comes to nutritional value, satiation, and taste! Want to know a secret of mine? Sometimes I make oatmeal bake, but I let it sit in the refrigerator for an hour or so and eat it cold, sometimes for dessert. Then I put a splash of ice cold almond milk on top. Try it sometime!

Single-Serve Blueberry Oatmeal Bake

A delicious, single-serve breakfast that’s gluten free, dairy-free, and soy free, made with healthy whole grains and all natural sugars.

Ingredients

1/2 medium banana, mashed
1/2C rolled oats
1C Silk PureAlmond Unsweetened
1 egg white
1/2t baking powder
1/3C fresh blueberries
1T chopped walnuts, optional

Method

1. Preheat oven to 350F and spray a small ramekin or oven-safe glass bowl with non-stick cooking spray.

2. In a medium size bowl, mash ½ of a medium size banana with a fork. Then add 1 cup of Silk PureAlmond Unsweetened and 1 egg white and mix.

3. Next, add the rest of the ingredients and mix again.

4. Transfer mixture into ramekin and bake at 350F for about 30 minutes or until the middle becomes firm and does not jiggle when you shake it back and forth.

*Nutritional Information (no walnuts): 283 Calories | 6g Fat | 10g Protein | 8g Fiber

Like I said before, the second recipe is a power smoothie! The cool (and healthy) thing about this recipe is that you save almost 90 calories by swapping out 100% fruit juice for Silk PureAlmond Unsweetened! Yes please. This one is power packed with vitamins, minerals, fiber, and protein. I do this by using whole fruits and vegetables, nut butters, and almond milk, to get a smooth delicious flavor that’s packed with the goods!

Power Pumpkin-Berry Smoothie

A delicious breakfast smoothie, perfect for on-the-go. It is loaded with antioxidants (berries), beta carotene (pumpkin), and healthy fats (nut-butter), plus it has a great flavor!

Ingredients

1 cup of Silk PureAlmond Unsweetened
1 cup frozen berries (mixed)
1/2 cup of pumpkin puree
1T almond butter
2T rolled oatmeal
1tsp cinnamon
1 tsp. vanilla

Method

Place all ingredients in a blender and blend on high for 30 seconds. Then pulse for 20 more seconds to make sure there are no large chunks of fruit. You may need to use a spoon to scrape edges.

* Nutritional information: 290 Calories | 39g Carbs | 14g Fat | 8g Protein

Yay for easy, healthy recipes!

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Cherry French Toast Bake

March 4, 2023 by Lee Hersh Leave a Comment

Cherry French Toast Bake

It’s cherry season and time to spruce up a classic breakfast! Make this cherry french toast bake for an easy morning casserole the whole family will love!

Happy Friday friendsssss! We are in full wedding mode over here as my sister’s ceremony is happening in t-24 hours. EEEEEEEE. AKA life has been super crazy. I don’t know what I would do without the schedule feature on this blog

Speaking of the schedule feature. Did you know that every single blog post I write is scheduled out? A lot of people think I get up at 4AM every morning to post a new recipe. HAAAAA. False. I hit a button a week or two before that sends things out through cyber space straight to your inbox. I wake up the next morning and voila.

So this French toast bake is about to be your best friend.

I am a lover of all things cherry, especially if it involves a Smackers lip balm flavor. I was totally that girl who collected (collects) lip gloss. To this day, I bet I have over 30 chap sticks/lip glosses just laying around.

Sorry not sorry.

I got a giant bag of cherries from Lunds and Byerleys, one of my favorite grocery stores in the twin cities, and was super pumped to make some baked French toast!

This has to be one of the easiest recipes on the planet. All you need to know how to do is pit a cherry, cut some bread, and whisk some eggs.

You’ll also need to know how to turn your oven on, but freal, if you don’t know how to do that, we got issues.

The hardest part of this recipe is waiting the 40 minutes for this bad boy to cook all the way through.

The top gets a little crispy. I’m salivating just thinking about it.

Basic Ingredients for Cherry French Toast Bake

12 pieces of whole wheat/gluten-free bread
8 eggs, large
¾ cup unsweetened almond milk
2 tablespoons maple syrup
1 teaspoon cinnamon
1 teaspoon vanilla
1.5 cups cherries, diced

How to make Cherry French Toast Bake

Preheat oven to 375ºF and spray a casserole dish with coconut oil cooking spray.
Slice 12 pieces of bread into bite size pieces by slicing into thirds, turning 90 degrees, and slicing into thirds again. Set aside.
Prep cherries, by pitting and dicing.
Place half of the bread pieces on the bottom of the casserole dish. Then, sprinkle on half of the cherries. Place the rest of the bread on top and then sprinkle the rest of the cherries on.
Create your egg mixture by whisking together 8 large eggs, ¾ cup almond milk , 2 tablespoons maple syrup, 1 teaspoons cinnamon, and 1 teaspoon vanilla extract. Once combined, evenly pour mixture on top of bread and cherries. Using your hands, press bread down into the egg mixture to moisten as many pieces as possible. If the top are sticking out of the egg mixture, this is okay!
Bake at 375ºF for 35-45 minutes. Check the center of french toast bake at 35 minutes and then every 5 minutes from there. You’ll want the egg mixture to be firm and cooked all the way through. Note: the cook time depends on how deep your casserole dish is.

Are you a lip gloss hoarder? Please say you are.

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Cherry French Toast Bake

Author: Lee Hersh
Total Time: 50 minutes

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Description

It’s cherry season and time to spruce up a classic breakfast! Make this cherry french toast bake for an easy morning casserole the whole family will love!

Instructions

Preheat oven to 375ºF and spray a casserole dish with coconut oil cooking spray.
Slice 12 pieces of bread into bite size pieces by slicing into thirds, turning 90 degrees, and slicing into thirds again. Set aside.
Prep cherries, by pitting and dicing.
Place half of the bread pieces on the bottom of the casserole dish. Then, sprinkle on half of the cherries. Place the rest of the bread on top and then sprinkle the rest of the cherries on.
Create your egg mixture by whisking together 8 large eggs, ¾ cup almond milk , 2 tablespoons maple syrup, 1 teaspoons cinnamon, and 1 teaspoon vanilla extract. Once combined, evenly pour mixture on top of bread and cherries. Using your hands, press bread down into the egg mixture to moisten as many pieces as possible. If the top are sticking out of the egg mixture, this is okay!
Bake at 375ºF for 35-45 minutes. Check the center of french toast bake at 35 minutes and then every 5 minutes from there. You’ll want the egg mixture to be firm and cooked all the way through. Note: the cook time depends on how deep your casserole dish is.

Prep Time: 10 minutes
Cook Time: 40 minutes

How to Eat Chili for Breakfast

March 4, 2023 by Lee Hersh Leave a Comment

Eat Chili for Breakfast

CHILI FOR BREAKFAST.

Is actually the best thing ever.

Blake and I made a giant batch of Beef and Bean chili on Saturday- similar tasting to my Lazy Girl Turkey Salsa Chili, but with beef, more beans, and no salsa.

Then Sunday morning, we really got our money’s worth out of the chili and had it for breakfast. It’s like huevos rancheros on steroids. SO flavorful and oh so easy to make!

Ingredients for Eat Chili for Breakfast

Ground Beef
Hominy (sort of like corn but cooler)
Black Beans
White Northern Beans
Kidney Beans
Diced Canned Tomatoes
Tomato Paste
Chili Peppers
Tons of Spices (we actually used a McCormick’s Chili Spice Packet)

I have a little secret. I am probably the worst sunny-side egg maker EVER. I can never get them to turn out pretty. SOOO I had to turn to Blake for some tips. Here’s what he said:

Use lots of lube (yes, his words)…I used Olive Oil
Turn the heat a little below medium heat
Cover it with a lid.

These were some solid tips because I made 4 eggs that were just bomb.

Do you guys have any recipe requests? I’m all ears!

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pumpkin pancakes paleo

March 4, 2023 by Lee Hersh Leave a Comment

pumpkin pancakes paleo

Get festive with your breakfast and make these delicious Paleo Pumpkin Pancakes that are grain-free, packed with pumpkin, and paleo-friendly!

Holy mostaccioli it’s mid-October. Guess, what? October 17th, 2015 marks the day that I am officially closer to age 26 than 25. 26 sounds so much older than 25. 26 is like late twenties. 26 is like almost 30. WAHHHHHH!

Someone please tell me that they acknowledge their half birthday.

So today’s post is all about punkin! In case you’re wondering, I spelt it that way on purpose I used to think baking with punkin was weird because why would I put a vegetable in something that’s suppose to be sweet? Well ladies and gents…punkin does wonders for baked goods and sweet foods. It adds so much moisture and great flavor, too. Before I babble about my amazing Paleo Pumpkin Pancakes, let’s take a looksie at some delicious punkin recipes from my blogging friends!

Coconut Pumpkin Chia Pudding from Eating Bird Food

Pumpkin, coconut milk and chia seeds are combined and topped with toasted coconut flakes and an almond butter drizzle to make a thick and creamy chia pudding that’s paleo-friendly, vegan and great for breakfast or as a snack.

Toasted Pine Nut Herb Pumpkin Muffins from Running to the Kitchen

Paleo toasted pine nut herb pumpkin muffins are a savory side perfect for serving with your fall soup, stew or chili. Maybe even replace the Thanksgiving biscuits this year with a basket of these!

Vegan Pumpkin Blondies from Food Faith Fitness

These pumpkin blondies are so dense, and sweet that you’d never know they’re a healthier treat, with no butter or oil, for only 105 calories! They’re paleo and vegan friendly too!

Pumpkin Spice Freezer Fudge from The Healthy Maven

Healthy Pumpkin Spice Freezer Fudge made with just 5-Ingredients! Free of refined sugar, dairy and gluten, this healthy dessert recipe will make you fall in love with fall.

Easy Pumpkin Soup with Chili Garlic Oil from Lexi’s Clean Kitchen

This is the perfect Fall soup for all of you pumpkin lovers! Delicious, flavorful, and packed with nutrients. Creamy pumpkin topped with a drizzle of chili garlic oil and roasted pumpkin seeds. You’ll enjoy this soup all season long!

There are certain recipes on FFF that are liked so much that I often times make variations of the recipe. For example, you guys LOVED Banana Breakfast Cake recipe so much, that I made a pumpkin variation. Same with my 3-Ingredient Peanut Butter Pancake Recipe…I made an applesauce version. WELL- I had a reader request to take my 3-Ingredient Pancake recipe and incorporate PUMPKIN.

Insert. This recipe.

While there are more than 3 ingredients in this recipe, I took the fact that both the peanut butter and applesauce pancake recipes are:

grain-free
egg-based
made with almond meal

In this recipe, I added a few tablespoons of coconut flour

because it gives the pancakes a much better consistency and makes them easier to flip!

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Basic Ingredients pumpkin pancakes paleo Recipe

4 eggs, large
½ cup pumpkin puree
1 tablespoon maple syrup
1 teaspoon baking powder
½ cup almond meal (I used the Trader Joe’s brand)
2 tablespoons coconut flour
1 teaspoon cinnamon

How to make pumpkin pancakes paleo Recipe

In a medium size bowl, whisk 4 eggs. Then add in pumpkin puree and maple syrup and mix.
Next, add in dry ingredients and mix again until everything is combined.
Heat a large skillet to medium heat, making sure not to heat it any hotter! Spray with coconut oil cooking spray. Once the skillet is hot, spoon ¼ of the batter onto the skillet and use your spoon to spread the batter so that everything is even.
Cook the first side for about 3 minutes (you may need to cook the first pancake longer, so that the pan can heat up all the way), or until cooked enough to flip. Use a spatula to carefully flip the pancake. Let the other side cook for 2-3 minutes or until cooked all the way through.

pumpkin pancakes paleo

Author: Lee Hersh
Total Time: 5 minutes

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Ingredients

Scale

4 eggs, large
½ cup pumpkin puree
1 tablespoon maple syrup

1 teaspoon baking powder
½ cup almond meal (I used the Trader Joe’s brand)
2 tablespoons coconut flour
1 teaspoon cinnamon

Instructions

In a medium size bowl, whisk 4 eggs. Then add in pumpkin puree and maple syrup and mix.
Next, add in dry ingredients and mix again until everything is combined.
Heat a large skillet to medium heat, making sure not to heat it any hotter! Spray with coconut oil cooking spray. Once the skillet is hot, spoon ¼ of the batter onto the skillet and use your spoon to spread the batter so that everything is even.
Cook the first side for about 3 minutes (you may need to cook the first pancake longer, so that the pan can heat up all the way), or until cooked enough to flip. Use a spatula to carefully flip the pancake. Let the other side cook for 2-3 minutes or until cooked all the way through.

Prep Time: 5 minutes

Nutrition

Calories: 419
Sugar: 10
Fat: 26
Carbohydrates: 23
Fiber: 8
Protein: 22