Breakfast

Overnight Oats

Almost all of you know I have a weird obsession with all things oats. I also have a ridiculous addiction to overnight oats. While sometimes I prefer the warm taste and feel of regular oatmeal, I love the chewy and rich taste of overnight oats. You can really play around with the flavors, too. For this recipe, I will be giving you info for Chocolate Apple Pie Overnight Oats!

YOU WILL NEED:

1/2 cup raw oats

1/2 cup unsweetened almond milk

1 container of Yoplait FatFree Greek Yogurt, Apple Pie Flavored (or whatever flavor you want!)

1tsp vanilla extract

1 tbs unsweetened cocoa powder

DIRECTIONS:

Place everything in a container or resealable jar. SHAKE SHAKE SHAKE!

Allow to sit overnight, preferably. A few hours will do, just fine. NOM!

*I also like to add bananas in mine so the bananas can soak in the mix too, but you don't always have to!

If you only have an hour to spare, cut out the greek yogurt, keep everything else the same. You will need to add a sweetener like Splenda or Stevia if you want that sweet taste, though. Otherwise, it'll just be unsweetened bitter chocolatey tasting. However, some people like that!

In joy, enjoy!

-jLv

Oatmeal Muffies

Y'all. Oats. You already KNOW I'm in love with them. But this easy, simple, breakfast-to-go/anytime sweet treat is somethingggg else! I love it, I really do. I hope you do, too.

YOU WILL NEED:

1 cup raw oats

1 egg white

1/2 banana

1/3 cup unsweetened almond milk

1 tbs splenda

1 tsp peanut butter or nutella

1/2 tsp cinnamon

DIRECTIONS:

Preheat oven to 350 F

Mix everything in a bowl. I like to mix the wet ingredients in one bowl and the dry ingredients in another. Add the wet mixture to the dry and mix until well combined.

Bake for 11 minutes! 

Remove from oven and top with sugarfree chocolate chips or whatever topping you'd like!

If you don't finish them in one day, I suggest storing in the fridge and warming up in the microwave if you want them warm again :) But, they taste pretty good cold, too!

In joy, enjoy!

jLv

Banana Pancakes

Oooooh LAWD! There really is nothing I love more than moist, delicious, pancakes.

These have a flavor mix of bananas and vanilla, deliciously sweet, but not overpowering!

I topped mine with sugarfree syrup and PB2, but the toppings are completely up to you!

This recipe makes about 5 small pancakes. Super easy and yummyyyy!

YOU WILL NEED:

1 banana

1/3 cup oats

1/2 tsp vanilla extract

1 egg

1 tsp baking powder

1/2 container of Vanilla Greek Yogurt (fat free by Yoplait)

DIRECTIONS:

Spray a nonstick skillet with nonstick spray, set to no more than medium heat.

Blend the ingredients in a blender.

Cook 1/4 cup of the batter in the pan at a time, this will ensure you get 5 equally sized pancakes! If you want fewer, but bigger pancakes, measure at your leisure! ---- that rhymed.

Wait for the bubbles before flipping!

In joy, enjoy!

-jLv

Peanut Butter Protein Pancakes

Okay, y’all know I love my peanut butter. But you should really know that my MAN loves peanut butter, even more.

Now, normally I’d use PB2, but I’m going back to basics and using regular PB for this one. I’d eat these on days that I need to stay fuller, longer, and need lots of energy OR on days that I had a heavy work out. It’s up to you.

OR HEY. Eat ‘em if you just feel like havin’ some dern peanut butter and pancakes AT THE SAME TIME!

IF you wanna skip out on the protein powder, just don't use it and reduce almond milk to 2 tbsp!

YOU WILL NEED:

3 egg whites

3 tbsp unsweetened almond milk

1/3 cup peanut butter

1/2 cup fat-free cottage cheese

1 tsp vanilla

1/2 tsp cinnamon

1 tbsp Splenda

1/2 cup wheat flour

1 scoop vanilla (or chocolate!) protein powder

NOTE:

Use two bowls for this. It’s easier!

1 for the dry ingredients and one for the liquids.

DIRECTIONS:

Grease a skillet and heat stove to low-medium heat, not exceeding medium.

You’ll want the skillet to be hot and ready!

Starting with the cottage cheese, use a fork and mush the lumps to help make them smaller. Doesn’t have to be completely “blended”

Add in the peanut butter and mix well.

Then, add in the almond milk, vanilla, and eggwhites.

Mix well, again.

In a separate bowl, combine the splenda, cinnamon, protein powder, and wheat flour.

Add to the liquids bowl and mix well.

THE BATTER WILL BE THICK, don’t panic.

Pour into the skillet and ta-da! This recipe yields 4-5 pancakes.

I usually have to double everything, as I’m almost always making them for the peanut butter monster man of mine, and myself.

We eat them with strawberries and bananas layered within the stack of pancakes and use sugar-free syrup!

OPTIONAL: If youd like a yummy, different kind of “butter” melt some peanut butter and syrup together in the micrwave, YUM.

In joy, enjoy!

-JVee

Egg-White Veggie Muffins

These call for a SUPER easy recipe.

They are protein packed, low in calories AND fat!

Eat them right after they’re done baking and save the rest for leftovers!

YOU WILL NEED:

1 carton of egg whites

2 cups raw spinach

1 ½ shredded carrots

2 zucchini’s

½ yellow onion

1 ½ tbs extra virgin oil

Salt & Pepper to taste

8 mini turkey sausages

(optional: ¼ cup low-fat cheddar cheese)

DIRECTIONS:

Preheat oven to 350

Grease muffin tins with nonstick spray (I love Pam’s olive oil spray)

Chop all of the veggies

Chop all of the sausages

Starting with the veggies EXCEPT the spinach, sauté  in a pan for 5-7 minutes with olive oil, salt, and pepper.

Use as much or little seasoning as you’d like

(NOTE: if using turkey sausage, remember they are usually well-seasoned already, so you won’t need to use as much salt)

Add spinach to the mix, sauté another 2-3 minutes

Spoon the veggie mix into muffin tins, filling each about halfway full.

Add eggwhites to each veggie cup until about ¾ full, you’ll want to leave room for them to rise!

Use a fork to gently even out the egg whites and veggies in the tins, making sure that all the veggies are touched by the egg whites.

Cook for about 20-25 minutes, until they rise.

Like brownies or cakes, use a toothpick to insert in the middle of the muffins.

If the toothpick comes out clean, they’re cooked!

FOR THE OPTIONAL CHEESE:

Add a pinch to the top of each muffin before baking. It will melt and give the muffins a pretty color upon baking!

In joy, enjoy!

-JVee