Chocolate Chip Muffins

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Chocolate Chip Muffins

Wet

  • 2 T ground flax + 6 T water, whisked (replaces 2 eggs)
  • 1 t vanilla extract
  • 1/2 cup agave (or you could use maple syrup probably)
  • 1/4 cup organic virgin coconut oil
  • 1 cup mashed ripe bananas (2 small)
  • 1/2 cup non-dairy milk (I used hemp)

Dry

  • 1 3/4 cup whole wheat flour
  • 2 T wheat germ
  • 1 t cinnamon
  • pinch of nutmeg
  • pinch of fine grain sea salt
  • 1 t baking soda
  • 3/4 cup chocolate chips

Directions: Preheat oven to 325F. Whisk the dry ingredients in a medium sized bowl. In a small bowl, whisk the flax + water to create the ‘eggs’. Allow it to sit for a few minutes. In a large bowl, mix the wet ingredients together. Add flax mixture and whisk. Fold dry ingredients into the wet ingredients being careful not to over stir.  Stir in chocolate chips.  Place batter in a pre-greased muffin pan.  Bake for 18-20 minutes. 

These are SO good!  They are best within a few days though so whatever you don’t think you’ll eat right away stick in the freezer to keep them fresh.  I adapted this recipe from one found on Angela’s site, Oh She Glows.  She’s got some mean baked goods going on at her place!

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Try this topped with Peanut Butter Banana Spread for a really great treat!

The “Big Pancake”

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Otherwise known as a German Pancake (it’s a tradition in Brandon’s family to have this on holidays and they call it “the big pancake”), this is not really a typical Fit Eats type of food but it’s yummy, so oh well.  There’s lots of eggs and those have protein, right?  Right?  I actually want to start doing a recipe makeover section and this is definately one I’m going to try to make over.  I’m going to put the regular recipe here and then my makeover ideas in parenthesis.  One of these days I’ll try to make it over and I’ll post an update.

Preheat the oven to 400 degrees.  Put 3 T. of butter in a pie pan and put in the oven for 2 minutes to melt.  Turn the pan to coat the bottom in butter.  (I will try to omit this step and use non stick spray.)

Put these ingredients in a blender:

  • 1 cup milk
  • 6 eggs (egg beaters or whites?  half whites, half full eggs?)
  • 3 T. honey
  • 3 oz fat free cream cheese (I always use fat free for this)
  • 1 cup flour (whole wheat?)
  • 1/2 t salt
  • 1/2 t baking powder

See, the recipe’s not too bad for you, in my opinion.   There’s not too many things to makeover…  Anyway, blend these up and pour into your very well greased pie pan.  Bake for 20-25 minutes.  Top with Cinnamon Syrup or jam.  One slice (if cut into 8 servings) has 166 calories.

Ok, ok.  You guys want the cinnamon syrup recipe?  This is so not Fit Eats appropriate.  But, at the same time I believe in moderation in all things so here goes.  This is to die for, might I add and the pancake should never be made without it.

  1. Put 2 cups sugar, 1 cup light karo syrup, 1/2 cup water and 2 t. cinnamon in a saucepan.
  2. Bring to a boil while stirring over medium heat.
  3. Cook 2 more minutes.  Cover and cook 5 more minutes.
  4. Mix in 1 cup evaporated milk (I use skim) and pour into the serving container. 

This makes a ton of syrup and 1 tablespoon has roughly 40 calories.  A teeny bit goes a long way.  It’s really good.  And aren’t those ingredients quality? ;-)

In my world today:

The fitness camp is filling up and I’m so excited about!  I also signed a new contract at the gym so that’s fun too.  Today was an off day for working out (ahhhh….) so I went grocery shopping this morning while Caleb was at school.  I seriously think I save at least $40 bucks a month ($10/wk) by shopping without him.  He begs for lots of snacky things and sometimes I give in.  It’s much easier to not bring him at all. 

We’re doing something fun for lunch though.  We’re taking a picnic lunch up to the mall for the kids to play at the treehouse (a play place like thing with a slide).  I’ve got to return a couple things up there and look at the sporting goods store for a black short sleeve workout top.  I’ll let you guys know what I find. 

My oats did NOT hold me over this morning.  The mix needs some tweaking so you won’t see what I had for a little while.  But my tummy is already growling.  Better go give it some yummies. 

Have a great day everyone!

Question of the day:  I’m going to start trying to get some giveaways.  I think I have enough daily hits to start contacting companies.  The question is, what kind of giveaways would you guys like to see on here?  What kinds of products?  I want you’re input!

Whole Wheat Yogurt Pancakes

 

100_0474I got this recipe from Kath at www.katheats.com.  These were the fluffiest whole wheat pancakes I’ve had in a long time!  I made them for breakfast this last Sunday and the whole family loved them!  You want to know the best part?  I had a couple the next day and toasted them in the toaster and the still tasted great!  I had them how Kath does with a mashed banana and peanut butter spread on them.  They were divine and kept me full for quite a while!

  • 1 c whole wheat flour
  • 1/3 c milk
  • 1 egg
  • 1 c plain yogurt
  • 2 t sugar
  • 2 t oil
  • 1 t vanilla
  • 1/2 t baking powder
  • 1/4 t baking soda
  • 1/8 t salt

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Mix the ingredients together and pour about 1/4 cup of batter for each pancake.  Cook on a griddle over medium heat.  I actually doubled the recipe and came out with 20 pancakes.  According to my calculations and ingredients one pancake had, are you ready for this, only 66 calories!  Wowzers, huh?!  I loved them and will definately be making them again.  Thanks Kath for all the great ideas!

In my world today: 

Aubrey had to get casted for her helmet today.  :(   It was sad.  Luckily the process didn’t take long because she was definately not loving it.

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It should come by the end of next week hopefully.  We should find out soon if insurance will cover it.  I hope it does because if not it will cost us a very pretty penny! 

Brynley’s at dance right now, Caleb’s at a friends house and Aubrey’s asleep.  What am I doing awake?!  I should be napping!  Ok, I’ll catch you all later!  Hope you have a great day!