learning to eat, cook, and live healthier one day at a time.

Tag Archives: pancakes

I’m back!

It’s been about three weeks since the last time I blogged. I’ve been working a lot of very strange shifts and schedules at work lately which has thrown me for a loop, but now I’m back on track!

I have some good Friday Favorites today, but first, there’s something I want to share.

A few months ago I wrote about how I will be running in the Sioux Falls Half Marathon. Well, about a week ago I made the decision to sit this one out. Honestly, throughout my entire training I was pretty unenthused about the race. It never really felt right, but I wanted to push myself through training and run a strong race.

A few weeks ago, about a month out from the race, I started dreading my runs. I was so unmotivated during long runs and it definitely showed in my times. I knew I didn’t want to go into a race feeling unmotivated and unprepared, so I made the decision to just not participate in the race.

I never actually paid for the race, since the price stays the same until the day before, unlike most races where the price goes up like crazy as the date gets closer.

I am a little disappointed in myself. I really wanted to beat my PR and run a sub-2:00 half marathon. However, I just knew something was off, and I know there will be plenty of other races in the near future. I don’t like the idea of quitting, but I think when it comes to fitness, you have to be motivated and you have to be excited about your goal. I was certainly not excited about this race.

Well, glad that’s out of the way! In other news, Mike is coming this weekend! Woohooo!!!

Friday Favorites

1. Wild Game Meats

IMG_2387

The photo above is the moose & rice casserole I made the other night. Yes, moose. My dad is a big hunter and it seems every time I visit him lately he insists on giving me pounds of wild game meat. Currently I’m stocked up on ground moose, moose steaks, elk steaks, and venison sausage. I know moose might not sound like the most appetizing thing in the world, but it’s actually quite good. It’s also one of the leanest meats out there. I found a website that lists some of the leanest wild game meats, and Elk and Venison are also on the list.

2. Finnish Coffee

Image

One of my best friends recently took a trip to Scandinavia and was kind enough to bring me back a few souvenirs! I am actually 50% Finnish which is why she brought something from Helsinki, the capital of Finland. This coffee is amazing. Not too bold, nice medium blend. Just the way I like it! Those Fins must know how to brew a good cup of coffee.

3. Weekend Breakfasts on Weekdays

IMG_2391

 

IMG_2394

One nice thing about having Wednesday and Thursday off each week is I have time to make traditional ‘weekend’ breakfasts midweek! This week, I whipped up some protein pancakes one day and protein french toast another day. I think the added chill in the air as fall gets closer adds something special to a nice pancake breakfast.

4. Miss Poppy

Image 1

I took this photo while lounging with the pups, Alfie and Poppy, at my parents house in Minneapolis last week. This is sweet Ms. Poppy. She’s the smallest full grown black lab I’ve ever seen and is just a big ball of affection. I could hang out on the couch with her all day, but she’s quite an athlete so I doubt she’d be able to sit still for that long.

That’s a wrap! Hope everyone has some exciting weekend plans!

 

Advertisements

Morning!

It has been another crazy week! My family was in town last weekend for the Fourth of July, and I feel like I’ve been trying to catch my breath at work ever since. This is my last week before I start working weekends for good, so I’m planning on going home to Minneapolis on Saturday one last time. The craziness continues.

Let’s jump into Friday Favorites:

1. Fourth Of July Food

IMG_2196

Thanks to my mom I was left with tons of leftovers to polish off this week. Not complaining at all. My mom knows I (try to) eat healthy, so she’s usually pretty good about accommodating me when she’s making meals. For the Fourth of july she whipped up all the staples; brats, burgers, potato salad, fruit salad, etc. However, she went for healthier options in most cases. For example, she bought turkey brats, lean ground beef, potato salad with light mayo, and baked potato chips. I really appreciate the thought, and it means I feel okay eating the leftovers for dinner all week!

2. Extreme Protein Pancakes

IMG_2200

I love protein pancakes, but the best part about making them is getting creative with the toppings. I’m a topping/condiment enthusiast. I don’t like food that isn’t jazzed up. These special little protein pancakes that I made earlier in the week had all the bells and whistles: blueberries, banana, PB2, sugar free preserves, and of course syrup. It might sound like adding so much to these pancakes defeats the purpose of making ‘healthy’ pancakes, but that depends. If you’re topping your food with unhealthy additions like full fat mayo or in this case, full sugar syrup, then you can run into some problems. Adding a couple healthy toppings won’t hurt, and it will make things much more flavorful!

3. Mighty Maple Peanut Butter

IMG_2218

My love for Peanut Butter & Co. continues. This was the only flavor at the grocery store this week that I hadn’t tried, so naturally I had to get it! The texture is unlike any other flavor of theirs. It is so creamy and smooth. I’ve been topping pancakes, toast, and english muffins with this deliciousness all week! I don’t think it’s better than ‘dark chocolate dreams’, but it’s up there.

4. Caramel & Cheddar ‘Boom Chicka Pop’

IMG_2217

IMG_2141

I know this stuff has already made in into Friday Favorites, but I just can’t get over it. During the workday, I honestly dream of how delicious this stuff will be for dessert. It may be one of the best sweet/savory combinations ever created. I know caramel & cheddar popcorn existed before this stuff, but this is my first love affair with it. SO, so good. Plus, it’s not that bad for you!

5. This Scholarly Puppy

Screen Shot 2014-07-10 at 9.55.41 PM

Are you guys familiar with dogs of instagram? If not, I highly recommend checking it out. I get my daily dose of dog cuteness from their posts every day. I love photos of dogs acting or looking like humans. Look at this little honey bun looking like a scholar! Love it! Dogs of instagram is also great anytime I’m feeling a little down. As soon as I see a photo of a cute pup it just brightens my day!

That’s it for Friday Favorites. On a different note, I will be starting my training for my next half marathon this weekend! Let’s hope this one doesn’t get cancelled.

 


I make protein pancakes a lot. Sometimes they’re delicious, and sometimes they’re kind of a fail. It can be tough to get the perfect texture, especially when you’re using protein powder. They can dry out easily and even get a little crispy. Not good.

This morning’s blueberry protein pancakes were a success! And like all my protein pancakes, they’re super easy to make.

Blueberry Protein Pancakes

Blueberry Protein Pancakes

Ingredients:

  • 1/4 cup oats
  • 2 egg whites
  • 1 scoop vanilla whey protein powder
  • 1/4 cup fresh or frozen blueberries
  • 1 tbs ground flax
  • 1/4 cup almond milk (or any other kind of milk)

Directions:

  • Combine all ingredients in a blender until batter is smooth.
  • Cook half the batter in a heated skillet, sprayed with non-stick cooking spray.
  • Cook for 1-2 minutes per side, repeat with other half of batter.
  • Top with more fresh berries, nuts, but butter or syrup.
cakes

cakes

I almost always top my pancakes with PB2 when I have it on hand. I like to add a little extra water to give it more of a peanut butter sauce consistency. I also added fresh blueberries that I heated in the microwave for about 30 seconds.

The texture of these pancakes was about an 8 on a scale of 1-10. To me, that’s a success. They would be perfect with maybe a little cottage cheese added to the batter to moisten them a bit. Next time!

The rest of my day has included catching up on some news events, hitting the gym, and grocery shopping for the week. Mangoes were on sale today and I felt compelled to buy a couple. I don’t remember the last time I bought a mango.

Mango lunch

Mango lunch

I’d almost forgotten how amazing mangoes are. For lunch, I cut one up and added it to some plain greek yogurt with chopped pecans, protein powder and lots of cinnamon. So good! I’m feeling tropical now. Which is perfect, since I’m about to go lay out in the sun for the rest of the day!


Happy Memorial Day!

Having Monday as my typical day off is always nice when if falls on a holiday. Some of my coworkers and I had plans to get together by the pool at my apartment building and maybe grill some hotdogs today, but rain is ruining those plans.

Despite the gloomy weather, I accomplished my final long run of my half marathon training this morning!

20140526_112437

AHHHH!! It was a rough one. But I did it.

I was just not feeling like a run this morning. I was doing alright for the first 5 miles or so, but cramped up really bad after eating a couple PowerBar Energy Blasts around mile 7 and the run just went downhill from there.

I had the energy blasts during my 11 mile run last week and felt like they really helped. Not sure what happened this time. It was also warmer than I like in the mid 70s, and I felt dehydrated towards the end. Ugh.

Even so, at this crappy pace I would still finish the half marathon in just under two hours, which is my goal.

I wanted to collapse on the floor when I got home, but decided to stretch and take and ice bath before diving into a yogurt bowl I prepared before the run.

yogurt bowl

yogurt bowl

Yes, I really needed that Oreo on top. I used plain nonfat greek yogurt, 1/2 scoop vanilla protein powder, about 2 TBS oats, chopped strawberries, blackberries, and the Oreo. Solid post-run meal. Oh, and I chugged about 3 glasses of water.

Backing up.

I want to share a protein pancake recipe that I made for breakfast yesterday. I make protein pancakes so often I really don’t even pay attention to what I’m doing anymore and just kind of throw stuff together. However, this batch had a texture that was so close to real pancakes that I just have to share it.

Oatmeal & Cottage Cheese Protein Pancakes

oatmeal protein pancakes

protein pancakes

Ingredients:

  • 1/4 cup oats
  • 1/4 cup low fat cottage cheese
  • 1/2 scoop vanilla whey protein powder
  • 1 1/2 egg whites
  • 1/4 cup almond milk
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • pinch of salt
  • berries, PB, syrup for topping

Directions:

  • combine all ingredients (expect toppings) into blender
  • blend until well combined, should reach batter-like consistency
  • heat medium skillet to medium-high heat, spray with nonstick cooking spray
  • scoop about half of batter into skillet, cook 2 minutes each side.
  • repeat with other half of batter
  • top with anything you’d like!
close up cakes

close up cakes

Sometimes it’s just all about getting that perfect texture, and these cakes have it. I topped mine with strawberries, banana, and some PB2.

You can easily switch things up in this recipe. Regular milk in place of almond milk, or whole eggs instead of egg whites. Part of the fun I think is experimenting and making a recipe your own.

Anyway, I have some extreme meal prep on the agenda for today until the weather clears up! Okay, not really extreme meal prep. It’s probably pretty wimpy compared to a lot of people. But, fruit salad is on the menu for the week again which is very exciting.

 


Aaaah, Sundays in Fall. There’s just something about the cool weather that makes a relaxing Sunday so much more enjoyable.

Plus, Sundays in Fall are the perfect time for a pumpkiny breakfast. My Sunday kicked off on a chilly note. After quickly downing a cup of coffee and rice cake topped with peanut butter, I scooted out the door into the 30 degree weather for a 4 mile run.

2013-10-27 09.25.11

Not too shabby, but I realized my average pace on runs from 3-5 miles has increased dramatically since last year. Last Fall, I was averaging less than 8 minutes per mile on most of my runs. I really want to work on getting back to that pace over the next few months.

After my run it was time to refuel with a proper breakfast: Pumpkin Protein Pancakes

IMG_1749

 

Ingredients:

  • 2 egg beaters or egg whites
  • 1 scoop vanilla whey protein
  • 1/4 cup canned pumpkin
  • 3 TBS oats
  • 1/4 cup unsweetened almond milk
  • 1/2 tsp baking powder
  • 1/2 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • pinch of salt
  • enough water to reach desired “pancake-like” consistency.

Directions:

  • Whisk all ingredients together in a medium sized bowl
  • Spray skillet with non-stick cooking spray, set to medium-high heat
  • Use 1/4 cup scoop to drop batter onto hot skillet
  • Cook 2-3 minutes each side, or until bubbles begin to form
  • Remove and top with anything you’d like!

IMG_1742

 

I topped my cakes with frozen blueberries that were heated in the microwave, PB2, and Walden Farms pancake syrup! I know I’ve posted a similar recipe for pumpkin protein pancakes before. I’m pretty sure it was slightly different from this one.

The more you make protein pancakes, the more you’re able to experiment. It’s gotten to the point where sometimes I don’t even measure out the ingredients since I’m just going for a certain batter texture that I know will work.

Autumn Fest

Shortly after breakfast I headed out for Autumn Fest, an arts & crafts fair that tours the midwest, and is currently in Sioux Falls. This is not your typical arts & crafts fair. I spent nearly 2 hours at the festival and still didn’t make it to all the vendors. I left feeling stuffed from samples, and with some good food finds.

IMG_1756 IMG_1757 IMG_1758 IMG_1761 IMG_1762 IMG_1765

 

I told the lefse vendor I was shocked to find lefse in South Dakota. That’s when she told me they actually drove down from Minnesota. Figures. Naturally, I had to buy some, though I’m planning on freezing it until Christmas rolls around.

I’m also saving those tempting meats and cheeses for next weekend to share with Mike. There were a couple non-food related items that I picked up, but most of them will be gifts and I don’t want to spoil the surprised. Mike and I have plans for a virtual date tonight. We’re going to attempt to prepare the same meal while Skyping. Things should get interesting!

 


Happy first day of Fall! This past week I challenged myself a little by making protein pancakes for breakfast 4 days in a row! Yes, I am a little pancaked out, but I came up with some awesome recipes through my little experiment. These recipes are all perfect for fall. Hearty, healthy, and packed with that protein goodness.

 

Each recipe yields one large serving.

 

Chocolate Peanut Butter Banana Protein Pancakes:

Ingredients: 

  • 1 scoop chocolate whey protein powder
  • 1 tbs peanut butter (or 2 tbs PB2)
  • 1/2 banana
  • 1/8 cup low fat cottage cheese
  • 2 egg whites
  • 1 tbs ground flax
  • 1 tsp sweetener (I used splenda)

Directions: 

  • Combine all ingredients in a blender until batter is smooth.
  • Bring a skillet to high heat
  • Measure out each pancake using a 1/4 cup
  • Cook on each side for 1-2 minutes. These pancakes cook very fast.

Blueberry Muffin Protein Pancakes:

These might be my personal favorite! Shhhh, don’t tell the others.

Ingredients:

  • 1 scoop vanilla whey protein powder
  • 1/4 cup low fat cottage cheese
  • 1/4 cup oats (dry)
  • 2 egg whites
  • 1/4 cup unsweetened almond milk
  • 1/2 tsp vanilla extract
  • 1/4 tsp baking powder
  • 1/4 cup blueberries (fresh or frozen)

Directions:

  • Combine all ingredients in a blender until batter runs smooth.
  • Bring skillet to high heat.
  • Measure pancakes using a 1/4 cup
  • Cook on each side for 1-2 minutes

LIke biting into a blueberry muffin.

Oatmeal Raisin Protein Pancakes:

Ingredients:

  • 1 scoop vanilla whey protein powder
  • 1/4 cup oats (dry)
  • 1/8 cup low fat cottage cheese
  • 1 egg white
  • 1/4 cup unsweetened almond milk
  • 1 tsp cinnamon
  • 1/8 cup raisins + a bit more for topping.

Directions:

  • Combine all ingredients EXCEPT raisins in a blender until smooth.
  • Fold raisins into batter once it is smooth.
  • Bring skillet to high heat.
  • Use a 1/4 cup to measure out pancakes.
  • Cook 1-2 minutes on each side

Pumpkin Protein Panckes + Maple Glaze:

Last but certainly not least, PUMPKIN! These were a real experiment, but they turned out SO delicious.

Ingredients:

  • 1 scoop vanilla whey protein powder
  • 1/8 cup whole wheat flour (oat flour would also work)
  • 1/4 cup canned pumpkin
  • 1 egg white
  • 1/4 cup unsweetened almond milk
  • 1/8 cup low fat cottage cheese
  • 1 tbs ground flax
  • 1/2 tsp cinnamon
  • 1/2 tsp pumpkin pie spice
  • 1/4 tsp baking powder
  • 2 tsp sweetener

For Maple Glaze:

  • 1/8 cup plain nonfat greek yogurt
  • 1/8 cup sugar free syrup

Directions:

  • Combine all ingredients in blender until smooth.
  • Bring skillet to high heat
  • Measure each pancake using a 1/4 cup
  • Cook on each side for 1-2 minutes
  • Meanwhile, combine greek yogurt and syrup in a small dish.
  • Heat glaze in microwave for 45 seconds and stir.

Pumpkin Perfection

The best thing about these recipes is that you can tweak them to make them your own! Use different protein flavors, more eggs, less cottage cheese, whatever! The consistencies may change, but experimenting is half the fun.

 

 



%d bloggers like this: