Remember this Egg bake recipe? Well I found an on-the-go alternative. You know how like good healthy low calories meal that I can make under 20 minutes… Well this is the perfect recipe for that. It really takes only 15 minute big maximum! Since I train a lot I need to eat a lot protein to repair my muscle after each workout. I don’t feel like taking supplement so whenever I can combine good protein in an after workout meal, I’m happy. This meal will also keep you full and will give you energies for the rest of your day.
Spinach, Eggs and Feta Wrap.
The ingredients arreeeee:
1 small-size whole wheat tortilla
1 cup or large handful of baby spinach
2 eggs(or three white)
1/4 cup crumbled fresh feta cheese
1 tsp Olive Oil
Salt and pepper to taste
First, heat the olive oil on medium heat and drop the handful of baby spinach on the frying pan and cook for 2-3 minutes. Add the 2 eggs and crumbled feta cheese. Make sure to scramble well the ingredients together, keep scratching the eggs from the pan. Cook until there’s no liquid left form the egg. Make sure you don’t over cook. You don’t want brown eggs.
Remove the pan from the heat and place the eggs, spinach and feta scrambled in the center of the tortilla. Fold in the tortilla and grill on the pan on medium-high heat for 2-3 minutes each sides.
Serve with vegetables and hummus on the side and enjoy!
I had very ripe bananas that needed to be used on the counter so I looked up for a tasty easy recipe with bananas. Instinctively I would go for the usual banana bread but since I like to share it would be easier to bake something practical to give. These cookies are simply delicious. They are fluffy and looks like muffin top. WE all know that muffin tops are the best parts of the muffins! The taste is intense and very good.
Whisk together the flour, ground cinnamon, nutmeg, cloves and salt in a medium bowl until well combined. Set aside
Cream the butter and sugar on medium speed until fluffy. Add in the egg and vanilla and mix until well blended. In a bowl, smash the bananas and add the baking soda. Let it sit for about 2 minutes and then add the bananas to the butter mixture. Mix in the flour mixture. Combine the walnuts and almonds in the mixture.
Drop spoonful of mixture on the lined baking sheet. Bake for 11-13 minutes. Let cool for 2 minutes and then serve.
I seriously think that every time I cook something new, it’s better than the other recipes I’ve ever done. This brownie batter pancake recipe is seriously to die for plus it’s vegan, healthy and low-cal(minus the icing, you can replace with jam). I had to whip up something fast for the icing because I didn’t have any maple syrup but I thought it was even better with the icing. Perfect way start to my day! And you can add whatever you feel like! bananas, strawberries, nuts, and many more. I loved it so much I think I will do it again tomorrow. This recipe is only one serving. In the picture it may appear big but the pancakes are actually mini. It makes about 6 -7 mini pancakes. I adapted my recipe on this one from skinnytaste and I added the icing.
Brownie Batter Pancakes with Icing
The ingredients arreeeee:
1/4 cup flour
1/4 tsp baking powder
1 tbsp unsweetened cocoa powder
1 tbsp + 1 tsp sugar
pinch of salt
1 1/2 tbsp unsweetened apple sauce
1 tsp pure vanilla extract
5 1/2 tbsp almond milk
1/4 cup confectioner sugar
1 tsp melted butter
1 tsp almond milk
First, heat a small pan with a butter flavored cooking spray on medium heat.
In a bowl, whisk the flour, baking powder, cocoa powder, sugar and salt until well combined. Add the applesauce, vanilla and milk to dry the dry mixture. Mix until well blend.
When the pan is warm, drop the heat to very low. Take a spoon and take a little of the batter and drop in on the pan. It will make a small round. Cook on each side for about 1 minute. Not more. Start again until there’s not batter left. It should make about 6-7 mini pancakes.
For the icing, Mix the sugar, butter and almond milk until desired consistency. Drizzle over the pile of mini pancakes. Serve with fruits and enjoy!
One thing I like to eat on the weekend for breakfast is blueberry pancakes. You know, the big fluffy ones with pure maple syrup… gahh… So good. SO I thought I would make some muffins that would taste very close to that so I can have them on the go during the week. These are maple blueberry muffins. I couldn’t find any recipe that satisfied my need so I adapted this regular blueberry muffin recipe to my taste. I brought them to work this week and everybody liked them! They are very tasty and sweet. The trick to these muffins is to not over bake them. Make sure you watch them closely while they bake.
Maple Blueberry Muffins
The ingredients arreeeee:
1 1/2 cup flour
3/4 cup sugar
1 1/2 tsp baking powder
1/4 tsp salt
1/2 tsp cinnamon
6 tbsp unsalted butter, melted
1/3 cup milk
1 large egg
1 large egg yolk
1/3 cup pure maple syrup
3/4 tsp vanilla
2 cups blueberries
3 tbsp cold butter, cut into small cube
1/2 cup flour
3 1/2 tbsp sugar
Preheat oven at 375°.
First, whisk the flour, sugar, baking powder, salt and cinnamon in a medium bowl until well combined. In a large bowl whisk together the butter, milk, eggs, maple syrup and vanilla until well blended. Wash the blueberries and put a little bit of flour on them so they do not sink.
Add the dry ingredients to the maple mixture and mix until well combined. Fold in the blueberries.
In a small bowl, fork together the butter, sugar and flour for the crumbs topping until the mixture is crumbly.
Add the batter to the muffin liners at 3/4 and sprinkle the top with the crumbs topping. Bake for 18-20 minutes or until a toothpick comes out clean. Don’t over cook.