If you follow me on Instagram then you know I have been getting a lot of inspiration from a book I got last Christmas Hungry Girl To The Max The Ultimate Guilt-Free Cookbook which has tons of great ideas on ways to avoid eating too many calories while still getting full and feeling like you're treating yourself.
I love oatmeal and he recipe for a growing oat bowl is simple and amazing!
1/2 Cup of oats
1 cup of unsweetened almond milk
1 cup of water
pinch of salt
Stir it up microwave in a TALL bowl for 6 minutes, stir and microwave another 6 minutes.
She also has single serving pancake recipes! I love chunky loaded pancakes and the carrot cake pancakes sounded so amazing.
CARROT CAKE PANCAKES
1/4 cup shredded carrot
2 TBS canned pumpkin (I used apple butter because I didn't have canned pumpkin)
2 TBS chopped or crushed pineapple
2 TBS soy milk (I used almond)
1/4 cup fat free egg sub.
1 TBS raisins (I used cranberries)
1/2 tsp vanilla
1 no-calorie sweetner packet (I used 1 tsp coconut sugar)
1/3 cup Whole Wheat flour
1 tsp cinnamon
1/2 tsp punpkin pie spice
1/4 tsp baking powder
This makes 2 amazing pancakes
The batter is thick and chunky so you have to smoosh it out onto the pan.
In her book she has a recipe for a powder sugar glaze to go on it, similar to an icing but I decided to just use 2 TBS sugar free syrup.
My husband HATES zucchini and it is one of my favorite veggies. When he is at work I often cook it for myself for lunch. I cooked up zucchini, onion, carrots, and chicken with a little olive oil.
Eating it like this in a giant bowl would be great but I had leftover cooked whole wheat pasta from the night before so I mixed in marinara and ate it that way.
I had one zucchini leftover and was in the mood for something sweet so I got inspired by a recipe I found online. It sounds crazy like I decided to throw everything I own into a batter and bake it, but it is seriously delicious and I highly recommend you make it NOW.
Whole Wheat Zucchini Carrot Banana Blueberry Muffins
1 1/2 cups whole wheat flour
1 1/2 cups rolled oats
1 1/2 tsp baking powder
1/2 tsp baking soda
1 tsp cinnamon
1 tsp pumpkin pie spice
1 tsp salt
1/2 cup coconut sugar
1/4 cup shredded unsweetened coconut
1/4 cup chopped pecans
2/3 cup FF egg sub
1 tsp chia seed soaked in 1 TBS water
2 mashed bananas
4 TBS coconut oil
1 tsp vanilla
2 cups shredded zucchini and carrot (my ratio was probably 1 1/2 cups zucchini and 1/2 cup carrot)
1/2 cup blueberries
Mix all the dry ingredients in a large bowl
Mix up the wet ingredients in a separate bowl
Combine the two and fold in the blueberries
Put in sprayed muffin tins at 350 for 20 minutes
So amazing I am trying really hard not to eat them all.
Even my zucchini hating husband gobbled it up.
"SERIOUSLY MAKE THEM" - Emma