Easy, Nourishing & Delish Recipes

healthy, easy, simple and tasty recipes for busy people

low calorie

Chai- Spiced Banana Bread Pancakes

by 5 Comments

I get it, I’m a bit obsessed with pancakes, but there are so many possibilities, so many flavors, i just can’t get over it! So this week’s version of pancakes is something after my own heart, Chai-Banana Bread Pancakes. You may  be thinking, yea I love banana bread, but what is chai doing in there? Well my friends, chai does something to these pancakes that is just magical, the spiced tea blends with the banana flavor and gives the pancakes that extra UMPHHH that sets them apart from other pancakes! Banana and Chai are a match made in culinary heaven! So Whip up this batch of  unique deliciousness and you will never question the addition of chai and banana ever again.

photo 2

Chai-Spiced Banana Bread Pancakes

  • 2 cups oat flour
  • 2 extra ripe bananas
  • 2 egg whites or 1 flax egg
  • 1 1/2 cups of hot chai tea( just steep a chai tea bag in 1 1/2 cups of hot water for about 3 minutes)
  • 1.5 tsp baking powder
  • 1 tsp pure vanilla extract
  • 1/2 tsp cinnamon

1. Combine all ingredients into a blender and blend until smooth, about 1 minute

2. Heat a griddle/pan on medium heat, spoon pancakes on griddle and flip when golden on each side (makes about 16 pancakes or 4 servings)

3. Let cool and top with banana slices, chocolate chips, maple syrup or whatever you desire

4. Enjoy!

4 (hefty) servings

photo 5

Health Benefits

  • Dairy-free
  • Vegan
  • Vegetarian
  • nut-free
  • Gluten-free
  • 100% clean
  • Fiber
  • Low Glycemic Carbs
  • Vitamins
  • Minerals
  • Antioxidants
  • All-natural 
  • No added sugar
  • Non-GMO

photo 4

 

*”this post contains affiliate links through Amazon Affiliate program”

Your Favorite Ice-Cream Flavors for Breakfast: Banana Split Oatmeal

by 18 Comments

Would you believe me if I told you I had a banana split this morning for breakfast, yep, banana, chocolate, and strawberry, mmmmmmm! Except, what if I told you that it was healthy, satisfying, clean, no-sugar-added, and tasted like a banana split without the cold. You will be pretty impressed with this version of my all-time favorite summer treat, for breakfast. All the flavor, without any of the crap (artificial ingredients, sugar, fat, preservatives) in a wholesome and delicious, nutritious breakfast. You will indeed start your day right with this magnificent creation, plus, you can tell your co-workers that you had a banana split for breakky, hehe they will never guess. 🙂 Processed with VSCOcam with f2 preset Banana Split Oatmeal

  • 3/4 cup dry oats
  • 1/2 cup coconut milk
  • 1/4 cup water
  • 1/4 large ripe banana, mashed
  • 3 strawberries, mashed
  • 1/2 tbsp cocoa powder
  • 1 tsp agave nectar
  • Sliced almonds
  • Banana coins

1. In a bowl, combine oats with coconut milk and water, cook in microwave for about 2-2 1/2 minutes

2. Separate cooked oatmeal into 3 sections, one for the banana layer, chocolate layer and strawberry layer

3. For the Banana layer: combine 1/3 of the cooked oatmeal and mashed banana, mix well, place in original bowl

4. For the Chocolate Layer: combine 1/3 of the cooked oatmeal with cocoa powder and agave, mix well and place next to banana layer in original bowl

5. For the Strawberry layer: combine the remaining cooked oatmeal with the mashed strawberries, mix well and place next to chocolate layer

6. Top oatmeal with sliced almonds and banana coins, if desired

7. Enjoy! Processed with VSCOcam with f2 preset Health Benefits

  • Fiber
  • Low fat
  • No added sugar
  • All natural
  • 100% clean
  • No preservatives
  • Gluten-free
  • Dairy-free
  • non-GMO
  • Vegan
  • Vitamins, minerals and Antioxidants

Processed with VSCOcam with f2 preset

Cilantro Pistachio Sweet Potato Salad with Balsamic-Lime Dressing

by 4 Comments

Potato salad is a summer staple, but with all of that mayo, cream-cheese, butter, you name it, its not very forgiving on your waistline, or very clean at all. I absolutely am in love with sweet tators! They taste like pure heaven to me and I wanted to create my own version of the so-called “potato salad.” Not only did I create my own version of the popular dish, but I added my own flair to it as well. With the addition of cilantro, lime and pistachio flavors, this salad takes on a whole different level full of flavor blasting goodness, unlike none other! This recipe is perfect for 4th of July or your next summer cookout, iProcessed with VSCOcam with f2 presett’ll be sure to impress, guaranteed!

 

Cilantro Pistachio Sweet Potato Salad with Balsamic-Lime Dressing

  • 4 medium sweet potatoes, cooked
  • 2 Tbsp, cilantro, finely chopped
  • 2 Tbsp. pistachios, finely chopped

Dressing:

  • 2 Tbsp. balsamic vinegar
  • 1 Tbsp. lime juice
  • 1 tsp. honey
  • 1 tsp. mustard
  1. Peel off the skins of the sweet potatoes, and cut them into small cubes.
  2. Combine remaining ingredients to the sweet potatoes, mix well.
  3. For the dressing, combine all ingredients and mix well.
  4. Add dressing to sweet potatoes, mix well.
  5. Enjoy!

Serves 4

Processed with VSCOcam with f2 preset

Health Benefits

  • Fiber
  • Healthy Fats
  • Good Carbs
  • No added sugar
  • No preservatives
  • All natural
  • lots of vitamins, minerals and antioxidants
  • Low calorie
  • Vegan
  • Paleo
  • Whole30
  • 100% clean
  • Gluten and dairy free

Processed with VSCOcam with f2 preset

New Twist on a Classic: Chocolate Zucchini Bread Pancakes

by 5 Comments

Do you know what is better than pancakes for breakfast? Pancakes for dinner! Or as I like to call it, Brinner! It just feels extra special when you have breakfasts foods for supper! Anyways, I wanted to make some extra special pancakes today, something unique, something super tasty! I mean, everyone loves zucchini bread, especially the chocolate version, so to make that even better, I turned it into pancakes! And They were so good, like unreal! These gems are 100 percent clean, as well as all-natural, vegan, low cal (200 calories per serving!!!)  and super duper easy to make! These will likely become your new favorite, move over zucchini bread, and say hello to zucchini bread pancakes! 🙂

Processed with VSCOcam with f2 preset

Chocolate Zucchini Bread Pancakes

  • 2 cups oat flour (pulverize 2 cups dry oats)
  • 1 zucchini, finely grated
  • 1.5 cups unsweetened almond milk
  • 2 egg whites (or 2 tbsp applesauce or mashed banana for a vegan option)
  • 2 tbsp cocoa powder
  • 1.5 tbsp honey
  • 1 tsp cinnamon

1. Combine all ingredients in a large bowl, mix well

2. Heat a griddle/pan on medium-high heat and spritz with cooking spray

3. Spoon batter on griddle/pan and cook until golden/done on each side

4. Top with banana slices, nuts, chocolate chips, greek/coconut yogurt, honey, real maple syrup or whatever you desire!

5. Enjoy!

serves 4 (about 4 pancakes each)

Processed with VSCOcam with f2 preset

 

 

Health Benefits

  • 100% clean
  • All natural
  • No preservatives
  • No added sugar
  • Protein
  • Fiber
  • Vitamins, Minerals and Antioxidants
  • Vegan
  • Low calorie
  • Low fat
  • Gluten Free

Processed with VSCOcam with f2 preset

 

Processed with VSCOcam with f2 preset

Filling Vegan Dinner:Spinach and Carrot Chickpea Patties

by Leave a Comment

Being the Veggie Monster that I am (seriously though), I always try to create recipes that are about 80% veggies to show people that vegetable are delish!  Today I went far out and created a recipe containing 100% VEGETABLES  (well ok like 95% including spices and oat flour)!  Thats right!  I’m on a mission to show people that veggies taste as good as they are good for you!  These patties taste similar to Falafels, however they aren’t fried in greasy oil!  No added shit crap here!  Just the good stuff (aka a vegan and vegetarian’s dream).

Processed with VSCOcam with f2 preset

Garlic Spinach and Carrot Chickpea Patties

Serves 2 (2 patties each)

  • 1 can chickpeas, drained and rinsed
  • 3 cloves of garlic, chopped
  • 1/2 cup spinach
  • 1/2 cup grated carrots
  • 1/4 cup oat flour ( or 1/4 cup oats pulverized)
  • 2 Tbsp. fresh parsley, chopped
  • 1/2 tsp. paprika
  • 1/4 tsp. red pepper flakes
  • 1/4 tsp. cumin
  • salt and pepper
  1. Preheat oven to 350 degrees.
  2. In a food processor, combine chickpeas, spinach, parsley and spices.  Blend for about 30 seconds, or until mixture is smoothed.
  3. Mix chickpea mixture with grated carrot.  Shape mixture into 4 balls and coat with oat flour.  
  4. Spray a cooking sheet with cooking spray and flatten out patties onto pan.  Bake for about 30 minutes, or until patties are golden brown.
  5. Enjoy!

Processed with VSCOcam with f2 preset

Health Benefits:

  • Vegan
  • lean protein from chickpeas
  • Filling Fiber
  • Vegetarian
  • No preservatives
  • All- natural
  • 100% clean
  • No added sugar
  • Vitamins and antioxidants

Processed with VSCOcam with f2 preset

Spinach and Garlic Potato Stuffed Portabellos

by 2 Comments

 

Mushrooms are good, portabellos are even better, but stuffed portabellos are the best! These big, meaty monsters have been hanging around in my fridge for the past few days, so I decided to make something with them, something creamy, something filling, something delicious! These stuffed bundles will satisfy meat lovers and vegetarians alike! These are a wonderful and filling dinner to satisfy your nutritional needs and taste buds! Think of them like a double stuffed potato, but mushroom style! It taste like garlic mashed potatoes are stuffed into these mushrooms, creating a creamy and in-your-face flavor!

Processed with VSCOcam with f2 preset

Spinach and Garlic Potato Stuffed Portobello Mushrooms

  • 6 portabella mushrooms, stemmed and washed
  • 2 potatoes, cooked and skins peeled off
  • 1 cup spinach
  • 2 garlic cloves, chopped
  • 2 Tbsp. fresh parsley, chopped
  • salt and pepper
  • 1 small tomato, sliced
  • shredded mozzarella cheese, or vegan cheese (optional)
  1. Heat oven to 350 degrees.  Place mushrooms on cooking sheet and spray with cooking spray.  Cook for about 20-25 minutes, or until mushrooms are tender.
  2. While mushrooms are cooking, Place potatoes, spinach, garlic, parsley, salt and pepper in a food processor.  Blend for about 1 minute, or until mixture is smooth.
  3. Fill mushrooms with potato mixture and top with sliced tomatoes and cheese (if desired).
  4. Bake an additional 15 minutes.
  5. Enjoy! 

Processed with VSCOcam with f2 preset

 Health Benefits

  • Paleo
  • Vegan
  • Gluten free
  • Vitamins and minerals
  • Antioxidants
  • Low Calorie
  • No preservatives
  • Low fat
  • All-natural
  • 100% clean

Processed with VSCOcam with f2 preset

Fast Fix: Low Calorie Microwaved Zucchini Bread

by 1 Comment

Who doesn’t love zucchini bread?  Its so moist and delicious and an easy way to sneak in an extra serving of veggies.  But what most people do not know is that it is laden with extra fat  and sugar from 1 cup oil and 2 cups of sugar for one loaf!  Thankfully, this recipe is just as delicious, but only sweetened with a little bit of honey and a dash of cinnamon.  You won’t find any added fat in this recipe either , because it has barely any.  Not to mention this recipe is only about 173 CALORIES (meaning you save about 150 for a regular slice).  Plus its made in a mere 5 MINUTES!  Whats not to love about this?

Processed with VSCOcam with f2 preset

Fast Fix: Microwaved Zucchini Bread

  • 1/4 small zucchini, chopped
  • 1 egg white (can substitute 2 tbsp applesauce or mashed banana for vegan option)
  • 1/3 cup oats
  • 1/4 tsp. vanilla extract
  • 1 tsp. honey
  • 1/4 tsp. cinnamon
  • 1/8 tsp. baking powder
  • 3 walnuts
  1. Place all ingredients in a food processor.  Blend for about 30 seconds, or until mixture is smooth.
  2. Spray cooking spray in a small mug or ramekin.  Add mixture and microwave for about 4 minutes (or until fully cooked).
  3. Top with chocolate-hazelnut cream,  if desired.
  4. Enjoy!

Recipe for Hazelnut cream is on the link below!

Processed with VSCOcam with f2 preset

 Health Benefits

  • Protein
  • Fiber
  • Vitamins
  • Minerals
  • Gluten-free
  • Can be vegan if applesauce is subbed for egg white
  • Vegetarian-friendly
  • no added sugar
  • no preservatives
  • all-natural

Processed with VSCOcam with f2 preset

What’s your favorite healthy quick bread???

Processed with VSCOcam with f2 preset

Paleo-Approved Breakfast: Oven-Puffed Banana Bread Pancake

by 8 Comments

Pancakes, pancakes, pancakes, that is literally all I have been thinking about this weekend. I have been looking forward to making them, but not all the unhealthy flour and butter that is in them. So I figured, how should I make my own healthy and clean version? I didn’t want to make regular pancakes because that’s what everyone does, so I thought, “why not make a oven-puffed pancake?” So I did and it was extremely easy and simple, not to mention the best pancake I have ever eaten in my life. This little guy is banana bread in pancake version, you have to try this, especially since it’s paleo and is all good!

Processed with VSCOcam with f2 preset

  Oven-Puffed Banana Bread Pancake

  • 2 egg whites
  • 1/4 coconut flour
  • 1/2 cup unsweetened almond milk
  • 1/2 small banana, ripened
  • 2.5 Tbsp. unsweetened almond milk
  • 1 tsp. honey
  • 1/4 tsp. vanilla extract
  • 1/4 tsp. cinnamon
  1. Preheat oven to 425 degrees.
  2. Place all ingredients in a food processor. Blend for about 30 seconds, or until mixture is smooth.
  3. Spray two ramekins (or other small pans) with cooking spray. Add pancake mixture to ramekins and slice other banana to place on top.
  4. Bake in oven for about 25 minutes (or until fully cooked).
  5. Top with high-quality maple syrup, if desired.
  6. Enjoy!

Processed with VSCOcam with f2 preset

Health Benefits:

  • Paleo-friendly
  • Gluten-free
  • Whole 30 approved (if leaving out honey)
  • Natural sugar from honey and banana
  • No added sugar
  • All-natural
  • Low-fat
  • Low-calorie: approx. 210 calories for the whole recipe (not including the syrup)!

Processed with VSCOcam with f2 preset

Microwave Salted Caramel and Banana English Muffin

by 9 Comments

So it happened again, I got a little too carried away made another english muffin.  They are just so easy quick and delicious that I could not help myself!  But this time I made a more unique flavor. Bananas + Salted Caramel = HEAVEN!  Add some natural peanut butter and the rest of the banana, and you got yourself a beautiful, fiber-filling, tasty breakfast in a mere 4 minutes!

Processed with VSCOcam with c1 preset

 

  • 1/3 cup oat flour (1/3 cup pulverized oats)
  • 1/2 small banana
  • 1 egg white (2 Tbsp. applesauce for a vegan option)
  • 1 prune
  • 4 whole unsalted cashews
  • 1/8 tsp. baking soda
  • 1/8 tsp. flaked salt
  • 1/8 tsp. vanilla extract
  1. Add all ingredients into a food processor and pulverize for about 30 seconds (or until ingredients are fully mixed.
  2. Spray cooking spray in a mug and add mixture.
  3. microwave for about 2 1/2 – 3 minutes (or until fully cooked).
  4. Top with natural peanut butter and the other half of banana, if desired.
  5. Enjoy!

Processed with VSCOcam with c1 preset

 

 

Health Benefits

  • Fiber from the oats and prune
  • Vitamins B, E, and K  from oats
  • Protein from egg white
  • Potassium and natural sugars from banana
  • antioxidants
  • all-natural
  • no sugar added
  • 100% clean
  • no preservatives

Processed with VSCOcam with c1 preset

 

 

 

Show Buttons
Hide Buttons