Monday, January 20, 2014

Hashtag Inspired!

I have used Instagram for a while to post selfies and photos of my random daily life, but it wasn't until a few days ago that I discovered the ability to use Instagram as a motivational tool. It started with a simple hashtag click and suddenly I was aware of the tons of users who, like me, were working hard to eat healthy and get fit. I have started following several of my favorite users and I have already started a tiny following of my own. The blog is a great tool that I will continue to use, but for a quick share of my healthy breakfast when Emma is nursing Instagram is sure to keep me on track!

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 
cinnamon 
splenda 

Stir it up microwave in a TALL bowl for 6 minutes, stir and microwave another 6 minutes. 


 It makes a little 1/2 cup of oats turn into a giant filling bowl of oats! You can even make different creates by adding your own mix ins. I also made one with one mashed up banana mixed in before I microwaved it and when it was done I topped it with a few sliced almonds.


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 
Dash salt 


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 
MAKES 24 









So amazing I am trying really hard not to eat them all. 
Even my zucchini hating husband gobbled it up. 




"SERIOUSLY MAKE THEM" - Emma  

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