Sunday Morning Oatmeal Pancakes {GF Recipe}

I’m almost always making protein filled pancakes.While they are very delicious, sometimes you just need a heartier pancake.

I am sharing with you one of my favorite oatmeal recipes that is perfect for your family’s Sunday morning breakfast. I usually make these for my fiancé and I on the weekends.

I like to prepare the batter over night (you made need to add just a smidge extra liquid in the morning) or wait about 30 minutes before cooking so the oats can absorb all the liquid. They are very nutritious and filling. 

These do still have protein powder, just not as much. If you want, you can even omit the protien powder* all together and just add another tablespoon of flour. Simple.

Feel free to double (or triple!) this batch for a bigger crowd or why not save some for later? These pancakes freeze well once cooked and last in the fridge for about 3-4 days. Sunday Morning Oatmeal Pancakes (serves two)

  • 1 Cup GF [Quick] Oats
  • 2 Tbsps GF Flour (or flour of choice)
  • 2 Tbsps Vanilla Protein Powder*
  • 1 tsp Stevia (or sugar of choice)
  • 1/2 Cup Light Vanilla Soy Milk (or milk of choice)
  • 1 tsp Pure Maple Syrup
  • 1 Large Egg, Whisked
  • 1/2 tsp Pure Vanilla Extract
  • 1/2 tsp Ground Cinnamon
  • Dash of Sea Salt
  • 1 tsp Chia Seeds (Optional)

Take first four dry ingredients and place into a bowl. Take the remaining ingredients and whisk together; add to dry ingredients and blend well. On a low-medium flame, cook pancake on stovetop.

Wait until pancake bottom is golden brown to flip and repeat cooking on other side. Remove from stove top and let cool, repeat til batter is done (makes about 4-5 pancakes).

***

For a vegan take, check out my vegan oat waffles recipe here 😀

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My Two Favorite Smoothie Recipes!

I’ve been craving more smoothies as of late. Not only because of the weather but because I am starting to get that “full” feeling in my stomach but I feel hungry too. Having a protein smoothie allows me to still get a nutritiously snack/meal and fills me up just right.

Today, I am sharing with you two of my favorite protein smoothies. The first is perfect for a mid-day snack and the second one is more of a meal replacement/ post heavy workout snack. Enjoy 🙂

Tropical Raspberry-nilla:

  • 1 Packet of Crystal Light Peach Mango Green Tea (you can omit, use real juice OR sub for real fruit)
  • 1/2 Cup of Frozen Raspberries
  • 1/3 of a Frozen Banana, sliced
  • 1/2 Cup of Unsweetened Vanilla Almond Milk
  • 1/2 to 1 Scoop of Vanilla Protein Powder (I use Optimum Nutrition Whey)
  • 6 oz. of Water
  • Handful of Ice -> Blend all and enjoy!

Berry Healthy Green[ish] Machine:

  • 1/2 Cup of Frozen Blueberries
  • 1/3 of a Frozen Banana, sliced
  • 1/2 Cup of Unsweetened Vanilla Almond Milk
  • 1 Scoop of Vanilla Protein Powder (I use Optimum Nutrition Whey)
  • 1 Packet of “Greens” OR Handful of Spinach
  • 1 tsp of Ground Flax Seeds
  • 6 oz. of Water
  • Handful of Ice -> Blend and enjoy!

Question: Whats your favorite smoothie combination?

Ever tried a “greens” supplement? If yes, what’s your favorite brand?

Chocolate Protein Truffles ft. Skoop!

Boredom strikes and truffles are made. Dark chocolate chia and flax truffles ft. Skoop to be exact.

Now before I get into the recipe, let’s talk a bit about Skoop. I tried out the A-Game the past couple of days.Skoop-A Game is full of antioxidants, 10 servings of fruits and veggies, fiber, and other goodness.Mix it with some vanilla almond/soy milk, fruit, flax seeds and you’re good to go!

Check out more on Skoop A-Game here!

Onto the recipe: this recipe is gluten-free and can be made vegan by using a vegan dark chocolate and regular unsweetened vanilla almond milk. I just wanted to finish up the protein almond milk I bought last week.This recipe only calls for six ingredients and is made with Skoop’s B-Strong Viva-nilla protein powder. It has phytonutrients, prebiotic fiber and 16g of plant-based protein goodness.Chocolate Truffle Ingredients (Makes about 10)

  • 1 scoop of Skoop Viva-nilla protein powder
  • 55g of Dark Chocolate (70% or higher), chopped
  • 1 Tbsp Natural Peanut Butter (or your choice nut butter)
  • 1-2 Tbsps of Vanilla Almond Milk
  • 1tsp of ground flax & chia blend (have some handy for garnish)
  • Dash of Salt
  • Optional: 1/4 tsp Vanilla Extract

Take the dark chocolate, 1 Tbsp of Almond Milk, and dash of salt and place into a bowl. Put in the microwave for 20 second increments until melted (takes me about 40-60seconds). Once the chocolate is melted, stir in the peanut butter and flax/chia blend (also vanilla extract is you wanted).

Next slowly stir in the protein powder until mixture forms a “cookie dough” texture. If you find the mixture is too hard or crumbly, now is the time to add a little more almond milk (or if too liquid-y, which can happen, add some more protein powder. Usually takes me about 1 1/2 Tbsps total, but it also depends on the protein powder you choose to use.

Once the truffle mixture is formed, roll into balls and top with a bit of flax/chia blend. This mixture will make about 10 1-Tbsp sized truffles. Place into the fridge for about 20-30 minutes and then enjoy!Question: What’s your favorite plant based protein powder? I love Raw Fusion and SunWarrior’s Warrior Blend!

New Blog Layout!

Greetings friends and Happy Daylight Savings!

I decided to officially announce a few changes to the blog. I wanted Nutritiously Sweet to have better structure and give everyone the opportunity to have a little bit of everything that I offer.

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Posts will include things from food, health/fitness, link-ups, pregnancy, “A Day in the Life Of,” etc.

Monday’s: Marvelous in My Monday {MIMM}– I love Katie at Healthy Diva Life and love to recap all the fun stuff the happened in the past week/ weekend.

Tuesday’s: Off or Pregnancy update!.

Wednesday’s: Food related- Could be a WIAW post, recipe, grocery haul, etc.

Thursday’s: “Thinking out Loud” from Amanda at RunningWithSpoons Or Off.

Friday’s“A Day In The Life of, “Fun Finds,” Friday Favorites Or Off!

Saturday’s: Fitness/ Health – Maybe a workout, playlist, etc.

Sunday’s: Off

NEW LAYOUT officially begins Monday March 9th!

If anyone has any posts requests, please feel free to leave a comment below or shoot me an email at NutritiouslySweet@gmail.com

Happy Sunday! 🙂

Luck of the Frog [+”Crepe” Recipe]

It’s Friday, Friday!Or in my case, it’s my “Sunday night” as I am currently working the overnight. Remember how I said my work schedule was a bit stressful? I spoke to my this week boss and I managed to fix it to eliminate the majority of the stress.

The other night I saw a little frog hopping outside my apartment while I was heading up the stairs. In can y’all don’t know I love frogs. For me they are a sign of good luck.

When I went to check the mail right after, I received a letter I have been needing very much and it came at the perfect time. The man upstairs is watching out for me in more ways then one.

My brother Matty began another semester of college. It’s hard not to feel part mom when your little brother is your roommate. I have seen him grow from a shy kid in December to a more responsible young man today. I have a feeling we will be seeing the next Bill Gates graduate soon.

I also went to my six week post-op doctor’s appointment and guess what? I am very healthy and the lifestyle changes I made are paying off. What were some of those changes I was recommend?

  1. A daily vitamin and omega 3’s (for my eyes) was needed.
  2. It was also recommended that I lay off bodybuilding. Bodybuilding just wasn’t a good fit for my body and made some things worse including my back, nutritional issues (due to my deficiencies), etc.
  3. Limit caffeine. I had about 450mg per day and it was just doing more harm. So I limited it to less then 200mg. It hasn’t been easy but now I can have less then 100mg and be okay. I mostly stick to decaf but if I am out and about, I’ll grab a small iced soy latte at Starbucks where one shot of espresso has 75mg of caffeine.
  4. Sleep? Self explanatory. It is needed.
  5. Overworking? Same as above. Now that my boss allowed me to change my schedule a bit, I can sleep better. Never been happier to get sleep.

***

Now on to this “crepe” recipe. This may look weird and it isn’t exactly a recipe saver, but I was craving a pancake and decided to whip up something with what I had on hand.

So I made a gluten-free almond butter & chocolate chia protein crepe with blueberries and a sugar-free chocolate fudge sauce from a few things. That’s a tongue twister there ain’t it?

As for the macros? 25g Carbs/ 20g Protein/ 8g Fat on average. Enjoy!

Gluten-Free Almond Butter & Chocolate Chia Protein Crepes

  1. 1/4 Cup Oats
  2. 1/2 Tbsp Almond Butter
  3. 1 tsp of Chia Seeds
  4. 3 oz. Plain Greek Yogurt
  5. 1 tsp of Vanilla Extract
  6. 2 Packets of Stevia
  7. 2 Tbsps of Unsweetened Vanilla Almond Milk
  8. 2 Tbsp Cocoa Powder (or Chocolate Protein Powder)
  9. 1 Egg White
  10. Dash of Sea Salt
  11. 2 tsps of Baking Powder

Put all the ingredients in a blender, blend and cook like a crepe/ skinny pancake. Place some almond butter and extra berries inside, roll up then top however your heart desires. The sugar-free chocolate sauce that I made was just 1/2 Tbsp of cocoa powder and 1 Tbsp sugarfree maple syrup. Dig in and eat!

Question: What’s a recipe you made out of random things in your house? What was it and was it good?

WIAW #106: Flourless & GF Protein Brownie Doughnuts (Recipe)

Post surgery, I had a massive craving for doughnuts.

When I got home to NYC and was able to stand for a bit, I decided to take my cakester recipe and play with it until I came up with this protein brownie doughnut that is flourless, gluten-free and absolutely delicious.

Without further interruptions, here is the recipe for these amazing protein doughnuts. As always, thanks Jenn for hosting this food loving party! Flourless Protein Brownie Cake Doughnuts Ingredients (Makes Six)

  • 1/2 Cup of Chopped Up Dark Chocolate (I use 60% or higher)
  • 1 Tbsp of Creamy Almond Butter (Peanut Butter is delicious too, or your choice!)
  • 1 Tbsp of Unsweetened Vanilla Almond Milk
  • 1 tsp of Pure Maple Syrup (or Agave, Honey)
  • 1/2 tsp Vanilla Extract
  • 1 tsp Coconut Sugar (or substitute w/ Stevia)
  • 1 Tbsp of Ground Flax Seeds
  • 1/2 tsp Baking Powder
  • 1/2 Cup Vanilla Protein
  • 2 Large Eggwhites
  • Dash of Sea Salt
  • Add In’s: Almond Slivers, Chia Seeds, Coconut Flakes, Dark Chocolate Chips, etc.
  • Toppings: Protein Glaze, Almond Butter, Coconut Flakes, Hemp Seeds, Almond Slivers, etc.
  1. Preheat your oven to 325 degrees Fahrenheit. Take the first three ingredients and melt in the microwave for 30-45 seconds (depending on your microwave). Once chocolate is melted, add in the remaining ingredients except for the eggwhites and sea salt.
  2. Once everything is well mixed, place the brownie doughnut batter to the side and whisk the eggwhites with the sea salt. Then take blended eggwhites and mix well into batter.
  3. Now you can finally add the batter into a doughnut pan (or use a cupcake pan or a small square pan to make brownies).  I usually like to make different kinds of doughnuts and mix different things into all six. My mom enjoys almond slivers inside and and I like to add a little chia seeds and dark chocolate chips.
  4. Place doughnuts into the oven for 8-10mins (again, depending on your oven). I usually like to check at the 6 minute mark just to be on the safe side.
  5. Remove the doughnuts from the oven and let them cool for about 5mins. Top with your favorite goodies such as a little protein glaze, coconut flakes and almonds or simply a little glaze and more seeds; flax, hemp or chia or all three!

You can tell that I’m a seed freak 😉

I hope you enjoy this recipe as much as I do. The next thing I am going to try is make them vegan. I’ll let you know how that goes.

WIAW #101: Sabrina’s “Healthified Chocolate Protein Cakesters (Recipe)”

Growing up I was never a big fan of oreos.

Deepfried? Yes. Cookies and cream icecream? Heck yeah! My brother was addicted to the oreo cakesters when they came out and initially this recipe was supposed to be a healthy protein brownie. Cleary that didn’t workout, so I decided to make into a cakester.

For this What I Ate Wednesday, I am going to share with you one of my new favorite protein treats for breakfast or a snack. As always, thanks Jenn for hosting this awesome food party.

I won’t post the cals, fat, carbs, or protein because it will vary depending on what you use, but I have used Gameplan and Optimum Nutrition. You are going to get at least 10 per cakester, but could be more depending on your choice of protein.

You can simply eat is as is, but where is the fun in that? You can put anything in the middle and below you will have two different options for this high protein cakester. This recipe is gluten-free, low carb and low fat; enjoy!

“Healthified Chocolate Protein Cakesters” Ingredients (Makes 4 cupcakes/ cakesters):

  • 1/3 Cup of GF Chocolate Protein Powder (You can sub 1/2 for cocoa powder or use any GF flavored protein)
  • 1 Tbsp of Smooth Nut Butter
  • 1-2 Tbsps of Non-Dairy Milk
  • 1 Tbsp of Coconut Oil (You can also use plain Greek yogurt or apple sauce to reduce the fat, but it will chance the taste)
  • 1 Whole Medium Egg
  • 1/2 tsp Baking Powder
  • 1/2 tsp Vanilla Extract
  • 1-2 tsp of Sweetner (honey, maple or Stevia will do)
  • Dash of Sea Salt
  • For the middle, see below*

Preheat your oven to 350 degrees farenheit!

Mix everything well into a bowl until it forms a cake batter consistency. If you find that the batter is too liquidy, add some more protein powder. If you find it to be too thick, a little more milk or oil will do! Divide the batter amongst four cupcake molds or small ramekins. (Or if you’re feeling lazy, just put it in a small round baking pan and divide into four once cooked. Protein pizzas anyone?)

Place batter into the oven for about 10-15 minutes, checking every five. I will say it does depend on what you use. One protein powder I used took 8 minutes, the other took 15, so just be sure to check on it!

Place a toothpick [and see if it comes out clean] into one of the cakesters to make sure it’s cooked. Remove from the oven and let it cool for about 10 minutes.

*For the middle: Cut the cakester in half (or eat as a cupcake!). You can either mix some plain Greek yogurt with vanilla extract (above picture) or you can take 1/2 Tbsp of nut butter (below). I put some cashew butter into one batch and my, oh my… AMAZING!Question: Have you ever made any high protein treats? Tuffles and protein cakes are my favorite, mostly truffles 😉

*If you haven’t already, tomorrow is the LAST DAY to enter the giveaway and I have a SPECIAL ADD-IN and yes it’s something Quest related. Good luck!