Oatmeal Blueberry Pancakes

Oatmeal Blueberry Pancakes

Oatmeal Blueberry Pancakes Recipe

Create the perfect morning meal! These Oatmeal Blueberry Pancakes are so yummy, and easy! Satisfy your morning cravings with this great healthy recipe.

Ingredients

2 cups rolled oats
1 teaspoon ground cinnamon
1/2 teaspoon baking powder
1/2 teaspoon salt
2 eggs
1/3 cup honey
1/4 cup almond milk
1 tablespoon coconut oil
1 teaspoon vanilla extract
1 cup blueberries
1 teaspoon coconut oil

Instructions

Process oats in a blender or food processor until the consistency of flour.
Combine ground oats, cinnamon, baking powder, and salt in a bowl.
Whisk eggs, honey, almond milk, 1 tablespoon coconut oil, and vanilla extract together in a separate bowl.
Stir oat mixture into egg mixture until batter is well mixed; fold in blueberries.
Heat 1 teaspoon coconut oil on a griddle over medium-high heat.
Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes.
Flip and cook until browned on the other side, 2 to 3 minutes.
Repeat with remaining batter.

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to help you get the body you want!

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Bre

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Oatmeal Blueberry Pancakes
Create the perfect morning meal! These Oatmeal Blueberry Pancakes are so yummy, and easy! Satisfy your morning cravings with this great healthy recipe.
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Process oats in a blender or food processor until the consistency of flour.
  2. Combine ground oats, cinnamon, baking powder, and salt in a bowl.
  3. Whisk eggs, honey, almond milk, 1 tablespoon coconut oil, and vanilla extract together in a separate bowl.
  4. Stir oat mixture into egg mixture until batter is well mixed; fold in blueberries.
  5. Heat 1 teaspoon coconut oil on a griddle over medium-high heat.
  6. Drop batter by large spoonfuls onto the griddle and cook until bubbles form and the edges are dry, 3 to 4 minutes.
  7. Flip and cook until browned on the other side, 2 to 3 minutes.
  8. Repeat with remaining batter.
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Avocado Egg Toast

Avocado Egg Toast

Avacado Egg Toast Recipe

Create the perfect morning meal! The Avocado Egg Toast is so yummy, and easy! Satisfy your morning cravings with this great healthy recipe.

This is MY kind of egg sandwich! Whole grain toast with mashed avocado, a runny egg and a few dashes of hot sauce – only 5 ingredients, 5 minutes to make, doesn’t get better than that!

INGREDIENTS

1 slice whole grain bread, toasted (1.5 oz)
1 oz mashed avocado
Cooking spray
1 large egg
Salt and Pepper to taste
Hot sauce (optional)

DIRECTIONS

Mash the avocado in a small bowl and season with salt and pepper.
Heat a small nonstick skillet over low heat, spray with oil and gently crack the egg into the skillet. Cover and cook to your liking.
Place mashed avocado over toast, top with egg, salt and pepper and hot sauce if desired!

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to help you get the body you want!

Want more great content? Check out these other pages on the blog!

Workout Archives
12 Week Health Program
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Healthy Recipes Archives

XO,
Bre

Print Recipe
Avocado Egg Toast
Create the perfect morning meal! The Avocado Egg Toast is so yummy, and easy! Satisfy your morning cravings with this great healthy recipe. This is MY kind of egg sandwich! Whole grain toast with mashed avocado, a runny egg and a few dashes of hot sauce – only 5 ingredients, 5 minutes to make, doesn't get better than that!
Servings
Servings
Instructions
  1. Mash the avocado in a small bowl and season with salt and pepper.
  2. Heat a small nonstick skillet over low heat, spray with oil and gently crack the egg into the skillet. Cover and cook to your liking.
  3. Place mashed avocado over toast, top with egg, salt and pepper and hot sauce if desired!
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Foil Salmon

Foil Salmon

Foil Salmon Recipe

Can we all say YUMMY? Because that’s what this Foil Salmon recipe is. YUMMY!! Your taste buds (and waist) will thank you for this healthy recipe!

Ingredients

4 (5 ounces each) salmon fillets
2 teaspoons olive oil plus 2 tablespoons
Salt and freshly ground black pepper
3 tomatoes, chopped, or 1 (14-ounce) can chopped tomatoes, drained
2 chopped shallots
2 tablespoons fresh lemon juice
1 teaspoon dried oregano
1 teaspoon dried thyme

Directions

Preheat the oven to 400 degrees F.
Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper.
Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
Place a salmon fillet, oiled side down, atop a sheet of foil.
Wrap the ends of the foil to form a spiral shape.
Spoon the tomato mixture over the salmon.
Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed.
Place the foil packet on a heavy large baking sheet.
Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet.
Bake until the salmon is just cooked through, about 25 minutes.
Using a large metal spatula, transfer the foil packets to plates and serve.

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to help you get the body you want!

Want more great content? Check out these other pages on the blog!

Workout Archives
12 Week Health Program
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XO,
Bre

Print Recipe
Foil Salmon
Can we all say YUMMY? Because that's what this Foil Salmon recipe is. YUMMY!! Your taste buds (and waist) will thank you for this healthy recipe!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Preheat the oven to 400 degrees F.
  2. Sprinkle salmon with 2 teaspoons olive oil, salt, and pepper.
  3. Stir the tomatoes, shallots, 2 tablespoons of oil, lemon juice, oregano, thyme, salt and pepper in a medium bowl to blend.
  4. Place a salmon fillet, oiled side down, atop a sheet of foil.
  5. Wrap the ends of the foil to form a spiral shape.
  6. Spoon the tomato mixture over the salmon.
  7. Fold the sides of the foil over the fish and tomato mixture, covering completely; seal the packets closed.
  8. Place the foil packet on a heavy large baking sheet.
  9. Repeat until all of the salmon have been individually wrapped in foil and placed on the baking sheet.
  10. Bake until the salmon is just cooked through, about 25 minutes.
  11. Using a large metal spatula, transfer the foil packets to plates and serve.
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Peanut Chicken with Zucchini Noodles

Peanut Chicken with Zucchini Noodles

Peanut Chicken with Zucchini Noodles Recipe

This Peanut Chicken with Zucchini Noodles recipe is AMAZE-BALLS! It’s perfect for when you want that yummy asian taste – but none of the weight gain.

Ingredients

1 large bell pepper, thinly sliced (I use red)
2 teaspoons minced or chopped garlic
1 cup shredded carrots
3 large zucchini, spiralized into noodles
2 Tablespoons sesame oil (you’ll need more for the peanut sauce below)
1 cup thinly sliced cabbage (I use red)
2 large chicken breasts, cooked & shredded (about 2-3 cups)
1 Tablespoon sesame seeds
Handful of cilantro
1/2 cup peanuts
1 chopped green onion
1/2 cup creamy peanut butter
2 Tablespoons rice vinegar
1/3 cup soy sauce (I use reduced sodium)
2 Tablespoons sesame oil
1/3 cup honey
2 teaspoons fresh ginger, minced
1-2 teaspoons Sriracha or any hot Chile sauce

Directions

Heat 2 Tablespoons of sesame oil and the garlic in a large skillet over medium heat.
Add the carrots, cabbage, and pepper slices.
Cook for about 5 minutes until the vegetables are a little tender. (I usually begin the peanut sauce, step 2, during this time.)
Once tender, add the zucchini noodles and shredded chicken to the skillet.
Cook and stir for about 3 minutes until the zucchini is a little softer and chicken is warm.
Turn off the stove and remove from heat.
Set aside. (*If your skillet isn’t quite big enough, you can do this step in batches.)
Combine peanuts, peanut butter, honey, soy sauce, sesame oil, ginger, and siracha in a small saucepan over low heat.
Whisk constantly until the peanut butter has melted and everything is combined.
I usually use 2 teaspoons of Sriracha, but use the amount of heat you like.
Once the sauce is heated through, pour over chicken/vegetables.
Stir everything around until combined.
Place on a serving dish (or not!) and top with sesame seeds, cilantro, peanuts, and green onion.
Serve immediately.
Leftovers keep well in the refrigerator for a few days. Reheat to your liking.

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to help you get the body you want!

Want more great content? Check out these other pages on the blog!

Workout Archives
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XO,
Bre

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Peanut Chicken with Zucchini Noodles
2 Tablespoons sesame oil (you'll need more for the peanut sauce below)1 2 teaspoons minced or chopped garlic 1 cup shredded carrots 1 cup thinly sliced cabbage (I use red) 1 large bell pepper, thinly sliced (I use red) 3 large zucchini, spiralized into noodles4 2 large chicken breasts, cooked & shredded (about 2-3 cups)2 1 Tablespoon sesame seeds Handful of cilantro 1/2 cup peanuts 1 chopped green onion 1/2 cup creamy peanut butter 1/3 cup honey 1/3 cup soy sauce (I use reduced sodium) 2 Tablespoons sesame oil1 2 Tablespoons rice vinegar3 2 teaspoons fresh ginger, minced 1-2 teaspoons Sriracha or any hot Chile sauce
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Heat 2 Tablespoons of sesame oil and the garlic in a large skillet over medium heat.
  2. Add the carrots, cabbage, and pepper slices.
  3. Cook for about 5 minutes until the vegetables are a little tender. (I usually begin the peanut sauce, step 2, during this time.)
  4. Once tender, add the zucchini noodles and shredded chicken to the skillet.
  5. Cook and stir for about 3 minutes until the zucchini is a little softer and chicken is warm.
  6. Turn off the stove and remove from heat.
  7. Set aside. (*If your skillet isn't quite big enough, you can do this step in batches.)
  8. Combine peanuts, peanut butter, honey, soy sauce, sesame oil, ginger, and siracha in a small saucepan over low heat.
  9. Whisk constantly until the peanut butter has melted and everything is combined.
  10. I usually use 2 teaspoons of Sriracha, but use the amount of heat you like.
  11. Once the sauce is heated through, pour over chicken/vegetables.
  12. Toss everything around until combined.
  13. Place on a serving dish (or not!) and top with sesame seeds, cilantro, peanuts, and green onion.
  14. Serve immediately.
  15. Leftovers keep well in the refrigerator for a few days. Reheat to your liking.
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Cauliflower Fried Rice

Cauliflower Fried Rice

Cauliflower Fried Rice Recipe

If you are wanting a light and yummy snack, look no further! This Cauliflower Fried Rice recipe is BOMB. Perfect for meal prepping because you can make a large amount and save for throughout the week.

INGREDIENTS

1 head cauliflower, chopped into florets
1 small yellow onion, finely chopped
½ cup frozen peas
½ cup carrots, cubed
2 eggs, beaten
1 Tbsp sesame oil
¼ cup low sodium soy sauce
1 Tbsp light brown sugar
⅛ tsp. ground ginger
Pinch red pepper flakes
2 Tbsp green onions, chopped

INSTRUCTIONS

Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion, peas and carrots and saute until tender, about 2 minutes.
Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.
Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
Stir in cauliflower “rice” and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
Top with green onions, serve and enjoy!

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to help you get the body you want!

Want more great content? Check out these other pages on the blog!

Workout Archives
12 Week Health Program
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Healthy Recipes Archives

XO,
Bre

Print Recipe
Cauliflower Fried Rice
If you are wanting a light and yummy snack, look no further! This Cauliflower Fried Rice recipe is BOMB. Perfect for meal prepping because you can make a large amount and save for throughout the week.
Instructions
  1. Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.
  2. Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion, peas and carrots and saute until tender, about 2 minutes.
  3. Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.
  4. Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.
  5. Stir in cauliflower "rice" and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.
  6. Top with green onions, serve and enjoy!
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Honey Teriyaki Bowls

Honey Teriyaki Bowls

Honey Teriyaki Bowls Recipe

These delicious Honey Teriyaki Bowls are a super quick dinner! Tender chicken is sauteed until juicy and simmered in a homemade, healthy teriyaki sauce. Served with fresh veggies and rice, you won’t even need the takeout menu!

Ingredients

2 tablespoons water
1/2 cup soy sauce (gluten free if needed)
1 teaspoon ground ginger
2 tablespoons coconut sugar (or brown sugar)
1 tablespoon honey
3/4 teaspoon garlic powder
2 tablespoons rice vinegar
2 cups steamed broccoli florets
1 1/2 pounds raw boneless chicken breast or tenders
2 cups uncooked instant brown rice
1 1/2 teaspoon cornstarch
2 green onions, sliced thin

Instructions

In a small bowl, combine the soy sauce, water, rice vinegar, coconut sugar, and honey.
Whisk well until all ingredients are incorporated.
Set aside, this is your sauce.
In a medium saucepan, cook the rice according to the package instructions.
During the last 7 minutes, add the broccoli and cook until tender crisp.
Set aside and keep warm.
While rice cooks, in a large saute pan, preheat over medium-high heat.
Spray with non-stick cooking spray.
Add the chicken to the pan and cook until golden brown on one side, 3 minutes.
Flip chicken and add the sauce ingredients.
Cook the chicken until it is no longer pink and the sauce is thickened, 3 to 5 minutes.
To serve, divide the rice and broccoli between 4 bowls.
Top with chicken, sauce, green onions and sesame seeds, if desired.

Notes

This teriyaki chicken bowl recipe is the perfect make-ahead lunch/dinner option. make a double batch, then store in individual containers. at meal time, reheat and you are set!
You can make this meal even quicker, by making the sauce ahead of time and store in the fridge. then when it is ready to be added to the recipe, remove from fridge and add to saute pan!

I hope that you get a chance to give this recipe a try this week. Remember that I’m only a call or email away to help you get the body you want!

Want more great content? Check out these other pages on the blog!

Workout Archives
12 Week Health Program
Weight Loss Competition Wait List
Healthy Recipes Archives

XO,
Bre

Print Recipe
Honey Teriyaki Bowls
These delicious Honey Teriyaki Bowls are a super quick dinner! Tender chicken is sauteed until juicy and simmered in a homemade, healthy teriyaki sauce. Served with fresh veggies and rice, you won't even need the takeout menu!
Servings
Ingredients
Servings
Ingredients
Instructions
  1. In a small bowl, combine the soy sauce, water, rice vinegar, coconut sugar, and honey.
  2. Whisk well until all ingredients are incorporated.
  3. Set aside, this is your sauce.
  4. In a medium saucepan, cook the rice according to the package instructions.
  5. During the last 7 minutes, add the broccoli and cook until tender crisp.
  6. Set aside and keep warm.
  7. While rice cooks, in a large saute pan, preheat over medium-high heat.
  8. Spray with non-stick cooking spray.
  9. Add the chicken to the pan and cook until golden brown on one side, 3 minutes.
  10. Flip chicken and add the sauce ingredients.
  11. Cook the chicken until it is no longer pink and the sauce is thickened, 3 to 5 minutes.
  12. To serve, divide the rice and broccoli between 4 bowls.
  13. Top with chicken, sauce, green onions and sesame seeds, if desired.
Recipe Notes

~This teriyaki chicken bowl recipe is the perfect make-ahead lunch/dinner option. make a double batch, then store in individual containers. at meal time, reheat and you are set!

~To make this meal even quicker, make the sauce ahead of time and store in the fridge. then when it is ready to be added to the recipe, remove from fridge and add to saute pan!

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