The Best Pancakes You Will Ever Make- Allergy Friendly

This is another recipe I have been making for years.  It was easy to adapt to an egg free version, and no one noticed!


  • 2 ripe bananas
  • 2 tsp baking powder
  • 2 eggs or 2 flax eggs (2 T ground flax seed + 5 T water)
  • 1 tsp vanila
  • 2 tablespoons peanut butter or almond butter
  • 1 tablespoon canola oil or MELTED coconut oil
  • ¾ cup almond milk
  • 1 cup oatmeal
  • ½ cup flour (I use whole wheat)
  • Frozen blueberries (optional)

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Dairy Free Blueberry Muffins

muffinOk long story that I will share later, but I think a dairy-free diet may be in my future. Instead of whining about it like I wanna do (ok I did whine), I decided (after my pity party) to start looking for dairy free fun recipes. I tried this out yesterday and they are almost gone. My kids are loving them (especially Elli). I’ve been topping mine with natural pb for an afternoon snack. Elli likes hers with strawberry jelly. I figured them up in my MFP and each one has 160 calories. Less than some granola bars and totally clean.

Here’s what you need:

  • 2 cup whole wheat flour
  • 1 tbsp baking powder
  • 6 tbsp veggie oil
  • 2 large eggs
  • 1/2 teaspoon salt
  • 2/3 cup water
  • 1/4 cup unpacked brown sugar
    + mix in (for mine I used 1 cup frozen blueberries but next time I may try chocolate chips!

Here’s what you do:

  1. Preheat the oven to 375
  2. Add flour, sugar, baking powder and salt in the bowl and form a hole in the middle.
  3. Mix oil, water and eggs together in a different bowl and then pour into the hole.
  4. Stir just until flour is moistened. Add fruit if using.
  5. Spoon batter into prepared muffin cups.
  6. Bake for 15 – 20 minutes, until lightly browned. Mine took 15!

Makes 12 muffins – each muffin has
161 calories
only 4 grams of sugar!!


French Toast in a Cup


This was a fun thing to make and I even let the kiddos help. They got a kick out of it. I personally like to go ahead and make two of these because the recipe calls for 1/2 of an egg (if making only one) and I have no idea how to do that. When we have some eggs we need to use up in the house – this is a fun option.

Here’s what you need:

  • microwave friendly mug
  • 4 slices bread (I use whole wheat)
  • little bit o’ butter
  • 3 tablespoons milk (any kind will do)
  • pinch of cinnamon
  • dash of vanilla
  • powdered sugar (optional BUT not really!)
  • syrup

Here’s what you do:

  1. Melt the butter in your mug and swirl it around to coat!
  2. Take your bread and cube it.
  3. Put 2 slices of bread cubes in each mug. Smush it around a bit but don’t compact it because we want the liquid to b able to move around.
  4. In a separate bowl whisk together the egg, 3 tablespoons of milk, sprinkle of cinnamon, dash of vanilla.
  5. Pour half of hte egg mixture into each mug and let it sit a bit so it will soak down in.
  6. Microwave each mug for about 1 minute. Take it out and check. If there is still a bunch of runny liquid cook more at about 10-15 seconds per increment.  I overcooked ours once and it isn’t yummy that way – makes the bread hard.
  7. Now the fun part – add syrup, powdered sugar or whatever else your heart desires (fruit, cool whip!)

Enjoy a fun breakfast that makes everyone happy!


Crepes – Don’t be Scared

PrintI’ve always been scared to make crepes. They sound too fancy. If you haven’t met me – I am NOT fancy.  But when my FITness accountability partner sent me a recipe – I knew I had to try it. She is great not only for pushing me in my fitness goals but all kinds of other goals as well.  So bonus tip: get a group of FIT friends because it will enrich your life in so many ways.

I digress…

So today seemed like a good day to check it out crepes. I figured worst case scenario I could just give them cereal if this was a big fail.

Here is the original recipe link but I took a few liberties based on what I had in the pantry.

The original recipe makes 16 crepes. My friend – well she has 8 kids. She needs 16 crepes. I cut the recipe in half because I most certainly do not need 16 crepes.

Here’s what you need for cutting it in half so double if you need more.

Oh and I think I made mine way too thick because I definitely didn’t get 8 crepes from it.

  • 1 egg
  • 1/2 cup milk (I used 2%)
  • 1/4 tsp vanilla extract
  • 1/4 cup cornstarch
  • 1/4 cup flour (I used whole wheat)
  • 1/2 tbsp oil
  • 1 tsp sugar
  • a little more than 1/4 tsp baking powder
  • 1/8 tsp salt
  • dash cinnamon

Here’s what you do:

  1. Mix all the above together and refrigerate for about 20 minutes. So I made it when I got home from the gym.  I popped it in the fridge and when the kids woke up, it was ready to bake!
  2. Grease a pan (small is good if you have it) with butter and then drop a little less than 1/4 cup of the batter in.
  3. Cook for about 30-45 seconds until the edges are dry and the crepe is brown on the bottom. Flip and repeat!
  4. Pull off the pan and top with whatever your heart desires. Today we had blueberries, bananas, and a bit of peanut butter. We sprinkled with powdered sugar and topped with a dollop of cool whip. BECAUSE – well why not? It is FRIDAY FUN DAY in our house.  You could use greek yogurt and fruit or pb/banana or apple/cinnamon or nutella and strawberries. Really the options are limitless.
  5. Fold and eat!

I hope your littles (and you) enjoy this as much as we did!

Happy baking friends!!


Breakfast Cookies – Oatmeal Chocolate Chip

cookie2So in my effort to get more protein in my kids’ breakfast without full on temper tantrums – I am embarking on a discovery called the “breakfast cookie.”  This is my third attempt. I’ve made ones with protein powder here and another just peanut butter/chocolate chip without the protein powder here.

Today I took a recommendation from a friend and tried out her go-to breakfast cookie recipe.  It did not disappoint. The original recipe can be found in a link at the bottom of the article, I took some liberties based on what I had in my pantry.

These are Oatmeal Chocolate Chip and I do like how hearty they are.


Here’s what you need:

  • ½ cup large banana mashed banana
  • ½ cup peanut butter
  • ½ cup honey
  • 2 teaspoons vanilla
  • 1 cup rolled oats
  • ¼ cup whole wheat flour
  • ¼ cup ground flax seed
  • ¼ cup protein powder. I used chocolate although the original recipe called for vanilla. I used my Max Pro Chocolate Protein Powder from Max Muscle! If your protein powder makes it too thick, add water 2 tbls at a time
  • 2 teaspoons ground cinnamon
  • ½ teaspoon baking soda
  • Add ins:  I did about 1/4 cup raisins and 1/2 cup or so chocolate chips (of course)

Here’s what you do:

  1. Preheat the oven to 350°F. I covered two baking pans with foil and sprayed down with Pam
  2. Mash together the banana, peanut butter, honey, and vanilla.
  3. In a separate small bowl, combine the oats, flour, flax seed, milk powder, cinnamon, and baking soda. – ok not gonna lie, I just dumped it on top of the other ingredients  – who has time to clean two bowls?!?  Either way you do it – stir them together!  Then stir in your add ons!
  4. Then I balled up a small ball of dough and placed on sheet. Probably each cookie was a little less than 1/4 cup but more than 1 tablespoon. Just a nice generous heap. Then I flattened each one a bit with my jackson fork.  The original recipes calls for 8 giant cookies but I went a bit smaller and got more like 12-14 cookies.
  5. Bake each sheet of cookies separately- each for about 14 to 16 minutes. I did mine for 15 and next time I may take them out a few minutes early – they are little dark on the bottom.  Be sure to go ahead and remove and place on different plate or wire rack immediately for cooling so they don’t continue to cook on the pan. or until browned.
  6. Keep in an airtight container for about 3 days or freeze them up for another busy morning!  My kids seem to like their breakfast cookies warmed up.

These are definitely going to be a part of our rotation. I hope this helps you on busy mornings when no one wants to eat their breakfast!  Power them up with protein!  The cookies look a bit messy in the picture but they are delicious. ALSO if you are eating these on the go – bring wipes. As you can see – they tend to get all over my kids’ faces. But if I can get my little Jackson to sit down and eat this without any prompting or encouraging…I’d call that a mom win! Chocolate on his face or not!!

The original recipe can be found here:

Breakfast Cookies – Peanut Butter and Chocolate Chip

cookieIn an effort to find sneaky ways to get in some protein, I started researching ways to use protein powder in treats.  I stumbled upon this recipe and thought I’d give it a go!  The kids really seemed to enjoy it and they were gone in a day (the cookies, not the kids). So there’s that as proof they were good. Bonus? I had them eating protein and flaxseed.  #momwin

Here’s what you need:

  • 3/4 cup smooth peanut butter
  • 1/4-1/2 cup brown sugar (this really depends on your sweet preference, I did about 1/2 and they weren’t too sweet so I think that was pretty good)
  • 1 egg
  • 2 tsp vanilla extract
  • 2 tbsp milk any kind
  • 1/2 cup + 1 tbsp Max Muscle Max Pro Chocolate Protein Powder (You could really sub this out for any protein powder I think though!)
  • 2 tbsp ground flaxseed
  • 1/2 cup chocolate chips

Here’s what you do:

  1. Preheat your oven to 350F
  2. I put foil on my baking pan and sprayed with Pam!
  3. Mix together the peanut butter, sugar, egg and vanilla until combined. Then stir in your milk until everything is smooth!
  4. Mix in your protein powder and flaxseed until everything is combined.
  5. Fold in your chocolate chips!
  6. Place tablespoon sized balls on your tray and flatten a bit (I didn’t do this so mine were more like balls – I think flatter would have a better consistency)
  7. Bake your cookies for 10-12 minutes or until edges are lightly golden. The cookies will firm up once they cool, however, if you want them crunchy bake them for 15 minutes.
  8. Cool and eat (yeah right – who cools cookies?!)

All in all, this was a great recipe to have on hand as I am trying to get more and more protein into everyone’s diet.  I will use it as a breakfast cookie when we are on the move in the mornings (read: when we are running late and everyone is eating breakfast in the car!)

Hope you enjoy!

Breakfast Cookies – Peanut Butter Chocolate Chip w/out Protein Powder

cookiesOk.  I’m gonna start with, I wouldn’t do this EVERY day for breakfast. But to be honest, I’m getting tired of offering my kiddos oatmeal, or fruit and yogurt, or even some of my more fun things like “breakfast pizza” or “banana splits” for breakfast. I wanted something new.

Also, my little one Jackson doesn’t love breakfast really at all. It can be a struggle. So if I have something portable he can eat that I can call a cookie – well – life is just easier.  This led me to start researching the idea of “breakfast cookies.”  I started with this recipe and it probably isn’t the healthiest one around but we have to start somewhere.  I also like that it can double as just a cookie for lunches and things.  It is free of flour, oil, and butter so that is a great place to start.  On the negative side, it does have sugar so it isn’t a sugar free breakfast. And moms – don’t start downing them because they are super low calorie or anything.  Remember this is a breakfast cookie so it is higher calorie to help get kids fed and ready to go quickly.  It can be used for you as a breakfast cookie too – pair it with a string cheese or some protein and go! It is a great option for a quick breakfast but remember portions and pair with a protein!

Ok so on to it:

Here’s what you need:

  • 1 cup creamy peanut butter
  • 2 tablespoons honey
  • 4 tablespoons light brown sugar, lightly packed
  • 1/2 cup + 2 tablespoons old-fashioned oats
  • 1/8 teaspoon salt
  • 1 teaspoon baking soda
  • 1/2 teaspoon vanilla extract
  • 1 large egg
  • 1/2 cup chocolate chips – if you wanted to make it healthier and less sugary-y take this out!

I also added 1/3 cup raisins.  You could really do anything here – pecans, walnuts, cranberries…And I will probably experiment with that as I use this recipe more!

Here’s what you do:

  1. Preheat the oven to 350 degrees F.
  2. In one bowl, mix together the peanut butter, honey, and brown sugar and then add in the oats, salt, baking soda, and vanilla extract. Stir well.
  3. In a separate bowl lightly beat the egg and then add it to the mixture.
  4. Now add in your mix ins (chips, raisins etc)
  5. Stir these together and until it is well combined.  If you have  a cookie scoop use it to get the dough out by pressing it tightly in to form balls. I didn’t have one so I just used my hand and tried to roll a ball. Try to make a tight ball to avoid crumbling.  I did flatten a bit when I put it on the cookie sheet.
  6. Place on greased cookie sheet and bake for 7-9 minutes. Mine took 8.  Be careful – as soon as it starts to brown take them out as they cook more as they cool.  They will look a bit under cooked when you pull them out.

The only “negative” is they can be a bit crumbly so be prepared for that.  The longer they cool and harden the better.

Yum!  Enjoy friends and hopefully this makes breakfast at your house just a bit easier this week!

Healthy Pumpkin Bread WITH Chocolate?!?!


My friend noticed a trend on my blog…I love pumpkin. So she kindly sent me this recipe and it is A HIT! So much of a hit that I am blogging about it IMMEDIATELY after making it. This pumpkin bread is like dessert but without the guilt – as a matter of fact it is so good my husband keeps calling it brownies. Oh well – let him think what he will!!!  It is delicious, soft, and full of flavor. And best part? It clocks in around 150 calories/serving so you can’t beat that.  Man seriously – I was a bit doubtful at first but it really is delicious and I know this because an entire row of the pan is already missing and I pulled it out of the oven 10 minutes ago.  Pace yourself Jacob!

Here’s what you need:

  • 1 cup pumpkin puree
  • 3/4 cup peanut butter (or almond butter)
  • 2 tablespoons honey
  • 2 large eggs
  • 2 tsp vanilla extract
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1/4 tsp nutmeg
  • 1/4 tsp cloves (but I didn’t have that so I just did a dash of pumpkin pie spice)
  • 1/4 cup or so of dark chocolate chips

Here’s what you do:

  1. Preheat to 350
  2. Mix all the ingredients
  3. Put in an 8×8 greased baking dish
  4. Bake for about 30 minutes at 350 degrees and then enjoy!
  5. I’m going to use this for lunch box snacks all week. The kiddos are gonna love it. Ooooo it would be good warmed for breakfast with a little dab of pumpkin butter?  Oh yes – the options are endless!


Happy fall yall

ps – the 150 calories is for cutting it into 12 pieces and would most certainly not include pumpkin butter 😉

Breakfast Waffle Kabobs and Cinnamon Dip

wafflekabobsThis had to be written up today, now, asap. Why? Because most mornings getting Jackson to eat breakfast is a struggle. I have to turn on the iPad to distract him (please don’t judge) and then I have to basically feed it to him. If left to feed himself, it just sits on his tray, gets cold, and life goes on. The boy isn’t a breakfast person.

Enter waffle kabobs.

I put one on his plate this morning, turned around and it was gone! Gone!

Once I showed him how to take the fruit and waffle off, dip in the bowl of cinnamon yogurt dip, the boy went to town.

So this takes about 2 minutes prep time depending on your toaster speed. Now if you are an awesome A+ mom and can make your own waffles, I say go for it. We do not have a waffle maker but I could probably do this with mini pancakes. Alas, I just used Eggo mini waffles.

Here’s What You Need:
-Eggo mini waffles (or your own if you are that awesome!)
-fresh fruit cut up (we used bananas and blueberries but you can use whatever you have on hand!)
-1/2 cup vanilla Greek yogurt
-1 tablespoon or so of maple syrup
-1/4 tsp cinnamon

Here’s What You Do:
1. Toast your waffles.
2. Assemble with fruit on the kabobs
3. Mix the yogurt, syrup, and cinnamon together for an awesome dip
(this could be use outside of this dish for a yummy snack with fruit)


You can see my kiddos did enjoy. Elli ate hers and asked me to make another and Jackson ate all of his. Presentation really is everything isn’t it?

Hope this helps you out one morning too.

Please enjoy the following pics of Jackson. His many camera poses. Although he is crinkling his nose – he really does like it. This is just Jackson. All day long.



Bulk Pancake Mix

I am posting this here so I can find it easily next time. For some reason I always lose this recipe. Well, I’m not sure it is a recipe but I love having this mix on hand.  I use this recipe to create a bulk supply of whole wheat pancake mix. When I am ready for a morning of pancakes (or pancake poppers), I just get one cup of my mix, one cup of milk, one egg and boom – pancakes are ready!

(To make this vegan simply substitute 1/4 cup applesauce for the egg)

So here is what you have to combine to have the mix ready for when you need it:
1.  5 cups whole wheat flour
2.  3 cups unbleached all purpose flour
3. 1/2 cup white sugar
4.  2 1/2 tablespoons baking powder
5.  4 teaspoons salt
6.  4 teaspoons baking soda
Whisk these together and store in an airtight container
And here is a little bonus recipe – pancake poppers. I make a batch of these in my mini muffin tin and we have them for several days. You can serve with warm syrup or even top with a little peanut butter for added protein!
Original recipe for bulk mix here:
Hope this helps you in the chaos that we call breakfast time!