Banana Oat Pancakes - FIXATE style

I remember going to listen to Tony Horton (creator of P90X and it's iterations) speak, and he said: "I used to eat pancakes for breakfast. That's butter, sugar, flour, and eggs. I might have well been eating birthday cake, as it has the same ingredients!"

I've always tried to eat healthy, but I realized this was true. Pancakes had the same ingredients as birthday cake!  Time to find a healthier version.

These from the FIXATE cookbook are delicious and healthy, and the real test came when my husband (a true buttermilk pancake lover) and my kids tried them. They finished the entire batch; I tripled the recipe.

Autumn Calabrese, the creator of 21 Day Fix and 21 Day Fix Extreme, wrote a cookbook called FIXATE. The greatest feature of this cookbook: It gives the container equivalents for each recipe!
Thank you Autumn Calabrese for providing me with a healthy alternative to cake!

Container Equivalents:
1 yellow
1/2 purple

Makes 8 pancakes, 2 per serving.

INGREDIENTS

1 cup unsweetened almond milk
2 large eggs
1 large ripe banana
1 tsp. pure vanilla extract
1 tsp. baking powder, gluten-free
1/2 tsp. ground cinnamon (we love cinnamon, so I used 1 tsp.)
dash sea salt or Himalayan salt
2 cups old fashioned, gluten free, rolled oats
1/2 tsp. extra-virgin, organic coconut oil
3 cups fresh mixed berries (I made three batches, and used blueberries for one, then 1/2 cup mini chocolate chips for the next batch, and plain for the final batch to please the 3 tastes in my house).

DIRECTIONS

1. place almond milk, eggs, banana, extract, baking powder, cinnamon, salt, and oats in a blender. Blend until smooth.
2. Heat oil in nonstick skillet over medium-low heat.
3. Pour 1/4 cup batter onto the skilled; cook for 2-3 minutes, or until bubbles form around the edges of the pancake. Cook for additional 90 seconds.
4. Continue with the remaining batter.
5. Serve with fresh berries.

Nutritional information:
Per serving (2 pancakes)
Calories: 137
Total Fat: 3g
Saturated Fat: 1g
Cholesterol: 47mg
Sodium: 139mg
Carbohydrates: 22g
Fiber: 4g
Sugars: 5g
Protein: 5g

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Breakfast Egg "Muffins" - Gluten free, dairy free

Working full-time and making sure everyone has a nutritious breakfast in the morning can be a time cruncher! Luckily, with a little advance planning -- and cooking -- we don't have to spend the morning rushing around, shoving down breakfast, or racing out the door (though, if I oversleep, that's a different story, but this recipe works well for that too)!!  Breakfast doesn't have to be a bowl of sugary cereal, or labor intensive.

These egg "muffins" I made on Sunday.  Every morning I pulled them out of the fridge, set them on a plate along with a baked oatmeal cup, heated in the microwave for about 1 minute, and breakfast was ready! Full of protein and veggies, I know I'm feeding my family a healthy breakfast.

My job is to get everyone out the door before me each day, so this a a perfect way to make that quick and painless. Once everyone has left for work and school, I get ready, and I drink my Shakeology for breakfast.  But these yummy, compact, easy to take with me "muffins" are my mid-morning snack at work paired with a baked oatmeal cup!!

Make these ahead and store in the refrigerator to have all week. For my family, I doubled the recipe and we each had two egg muffins a day.  Bonus: I got my family to eat vegetables in the morning!

INGREDIENTS: Makes 12

Egg whites - I just used an container of free-range, organic egg whites, but you could certainly use
real egg whites (around 16 egg whites from large eggs, or if you use whole eggs, use 12)
Any vegetables you like raw or cooked (broccoli, spinach, tomatoes, onions, mushrooms, anything you have in the house)
Pre-cooked turkey bacon (6 slices) or chicken sausage (6 links) - I used organic turkey bacon
Herbs (any that you like)
Cooking spray
Muffin tins

Just out of the oven

INSTRUCTIONS
1. Preheat oven to 375 degrees.
2. Pour egg whites into muffin tins, filling each cup about 2/3 full (If you're using whole eggs, crack
one egg in each cup).
3. Break up one slice of bacon or sausage link at a time and sprinkle half a slice of bacon (or half a link of sausage) into egg filled each muffin cup.
4. Fill muffin cups with vegetables (I used steamed broccoli, and cherry tomatoes cut in half).
5. Bake in the oven for 30 minutes.

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Oatmeal Cups - gluten free, dairy free, sugar free

So, easy, portable, with any delicious fill-ins you like, these little oatmeal cups are perfect on busy mornings!  My husband loves them in the summer, because it's too hot to make regular oatmeal, so he puts two in a bowl and pours a little milk over them. I take them to work and eat them as a mid-morning snack. My boys obviously liked chocolate chips in theirs! To make enough for my family all week, I doubled this recipe and stored them in the fridge.

I found this recipe on Pinterest, and modified it a bit.  The recipe below is the original recipe, with notes about my modifications. My modifications make the recipe gluten and dairy free.

If you make them, let me know what toppings you used, and when you eat them!

INGREDIENTS (Makes 12)

1 egg
1 tsp vanilla extract
1 cup unsweetened applesauce
1 banana mashed
1/4 cup of honey (I don't use the honey, because I find the applesauce and the banana make these sweet enough)
2 1/2 cups of rolled oats (I used a mix of gluten free steel cut oats, gluten free rolled oats, brown rice cereal, and buckwheat cereal).
1/8 cup chia seeds (I also added 1/4 cup of ground flax seed, and because of this also added and additional one half cup of applesauce)
2 TBSP ground cinnamon
1 1/2 tsp baking powder
1/2 tsp salt (I used pink sea salt)
1 1/4 cups milk (I used almond milk)
Toppings - I used blueberry, chocolate chips, and then cherry almond (I used frozen blueberries, mini chocolate chips, and unsweetened dried cherries along with raw almonds).  You can used any you like: raisins, cranberries, nuts.  There are so many options.

Ready to go in the oven

INSTRUCTIONS

1. Preheat oven to 350 degrees
2. Mix eggs, vanilla applesauce, banana, and honey (which I don't use) in a bowl.
3. Add in oats, chia seeds, flax seeds, cinnamon, baking powder, salt and mix well.
4. Pour in the milk and stir.
5. Line a 12 cup muffin tin with cupcake liners.
6. Divide the mixture evenly into muffin tin cups.
7. Add any toppings you like.
8. Place filled muffin tins in the oven and bake for 30 minutes. 

Ready to eat!

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