RASPBERRY CINNAMON PROTEIN OATMEAL{Lean Version}

I'm still trying to get rid of all the fresh raspberries I have in my home. So, I'm trying to get creative and make different versions of protein oatmeal's by using up my raspberries. How about a raspberry cinnamon oatmeal? I say, yes! And it tastes outstanding!



RASPBERRY CINNAMON PROTEIN OATMEAL {Lean Version}
Servings: 1
Prep Time: 3 minutes
Bake Time: 30 minutes
Bake Temp: 350 degrees

Ingredients
1/2 old-fashioned oats
1/4 tsp baking powder
1/4 cup raspberries, fresh or frozen
1/3 cup fat-free cottage cheese
1/4 tsp cinnamon
2 TBS sugar-free Torani Brown Sugar & Cinnamon syrup
2 egg whites
2 Stevia packets
1 cup water

Directions
1. Preheat oven to 350 degrees. In a medium size oven bake dish, mix all of your ingredients together, except for the water. You'll want to mix in your egg whites thoroughly before adding your water. Once your oatmeal mixture is mixed, then add your water.

2. Place in oven at 350 degrees for 30 to 35 minutes. Once your oatmeal is done cooking, remove from oven and stir. Set aside and let it cool for 5 minutes and to let it thicken. Sprinkle with extra cinnamon and enjoy!

Nutrition Facts:
Calories: 262
Fat: 3.5g
Carbs: 37g
Protein: 23g
Fiber: 6g
Sugar: 7g

If you want more oatmeal recipes, head on over to Recipes for Gals in Figure and Bodybuilding with Jen Grothe. I have been following her for some time now, and my oatmeal recipes started from the foundation of her baked oatmeal's. Thanks Jen!

VERY RASPBERRY PROTEIN OATMEAL {Lean Version}

My mother-in-law has fresh raspberries coming out of her ears this year. Every time I go to her house, she begs and pleads, "Will you please pick some raspberries and take them home with you?" How can I resist! I love fresh raspberries! What makes it even more fun is knowing I can have fresh raspberries in oatmeal the next morning.



VERY RASPBERRY PROTEIN OATMEAL {Lean Version}
Servings: 1
Prep Time: 5 minutes
Bake Time: 30 minutes
Bake Temp: 350 degrees

Ingredients
1/2 cup old-fashioned oats
1/4 cup fresh raspberries {you can use frozen too}
1/4 cup fat-free cottage cheese
1/4 tsp baking powder
2 TBS sugar-free Torani Raspberry syrup
2 egg whites
2 Stevia packets
1 cup water

Directions
1. Preheat oven to 350 degrees. In a medium size oven safe bowl, mix all of your ingredients together, except for the water. You'll add the water last after you have mixed your ingredients together. I find it easier to mix my ingredients without the water, because the egg whites are sometimes hard to whip in when there is water in the bowl. Once your ingredients are all mixed smoothly together, then add your water.

2. Place in oven at 350 degrees for 30 to 35 minutes. Pull out of oven once it is done, stir your oatmeal and set aside for 5 minutes to let it cool.

Nutrition Facts:
Calories: 240
Fat: 3.5g
Carbs: 35g
Protein: 19.5g
Fiber: 6g
Sugar: 5.5g

If you want more oatmeal recipes, head on over to Recipes for Gals in Figure and Bodybuilding with Jen Grothe. I have been following her for some time now, and my oatmeal recipes started from the foundation of her baked oatmeal's. Thanks Jen!

CINNAMON STREUSEL PROTEIN MUFFINS

Want a better way to enjoy your coffee in the morning? Or how would you like to sit and read your newspaper while enjoy a yummy muffin without feeling guilty? Well, now you can....with my Cinnamon Streusel Protein Muffins.



CINNAMON STREUSEL PROTEIN MUFFINS
Servings: 12
Prep Time: 5 minutes
Bake Time: 10 to 12 minutes
Bake Temp: 350 degrees

Muffin Ingredients
1 cup old-fashioned oats
4 scoops Dymatize Elite Gourmet Protein Vanilla Whey
1 tsp baking powder
1 tsp cinnamon
2 TBS sugar-free Torani Brown Sugar & Cinnamon Syrup
2 TBS egg whites
3 TBS Splenda
1/2 cup all-natural sugar-free applesauce
1/2 cup Fage 0% Total Plain Greek Yogurt
15 Cinnamon Danish Swirl Capella Drops

Topping Ingredients
2 TBS Splenda Brown Sugar
Spray Butter
Cinnamon, sprinkled

Directions
1. Preheat oven to 350 degrees. Lightly spray muffin tin with olive oil.

2. In a large mixing bowl, mix all of your muffin ingredients together. Using a spoon, pour muffin mixture into muffin tin. Makes 12 muffins. Place muffins in oven and bake for 9 to 10 minutes.

3. Pull muffins out. Spray each muffin with spray butter. Sprinkle Splenda brown sugar and cinnamon on top of muffins. Place back into oven for 2 minutes. Remove from oven and let cool. Enjoy!



Stephanie's Tip:
These muffins are heavy and will fill you up fast. These are perfect for an on the go breakfast or snack. I think they taste great, but I prefer them completely cooled off. They tasted better that way, once the flavors were locked in after cooling them down.

Nutrition Facts {1 muffin}
Calories: 84
Fat: 1g
Carbs: 9g
Protein: 10g
Fiber: 10g
Sugar: 3g

CHICKEN SALAD RICE CAKE OPEN-FACED SANDWICHES

I've been on a rice cake open-faced sandwich kick the last few weeks. I just can't seem to get enough of them. I love chicken salad sandwiches, so I decided to make myself a low-fat version with my yummy lightly salted rice cakes.



CHICKEN SALAD RICE CAKE SANDWICHES
Servings: 1
Prep Time: 5 minutes

Ingredients
3 oz chicken, canned
1 celery stalk, chopped
2 TBS Mayonnaise, low-fat
1 tsp mustard
1/8 tsp garlic powder
2 tomato slices
2 green lettuce leaves
2 rice cakes
salt & pepper, to taste

Directions
In a small bowl, mix your chicken, chopped celery, mayonnaise, mustard, garlic powder and salt & pepper. Place one lettuce leaf on each rice cake. Spread chicken mixture on top of lettuce and top chicken with your tomato slices. Sprinkle a dash of salt & pepper on top and ENJOY!

Nutrition Facts: {2 Rice cakes = 1 serving}
Calories: 259
Fat 8g
Carbs: 21.5g
Protein: 24g
Fiber: 1.5g
Sugar: 4g

BUFFALO CHICKEN RICE CAKES

I'm a huge fan of Frank's Hot Sauce. I use it almost every day on my chicken. I like to get creative at times and make it fun. So, here is my version of buffalo chicken on a rice cake. It's lean, it's low calorie and it's packed with protein! What's not to like?



BUFFALO CHICKEN RICE CAKES
Servings: 1
Prep Time: 3 minutes

INGREDIENTS
3 oz Chicken Breast, cooked {or use canned chicken...that works great too}
Frank's Hot Sauce, to taste
salt & pepper, to taste
1 Laughing Cow Light Swiss Cheese wedge
8 baby spinach leaves, fresh
2 Lightly Salted Rice Cakes

Directions
1. Heat your chicken in microwave on HIGH for about 1 minute. In a blender or food processor, add your chicken, Frank's hot sauce, salt and pepper. Let your food processor or blender shred your chicken till it's super fine or almost a paste {whichever you prefer}.

2. Cut your Laughing Cow Swiss cheese wedge in half and spread each half onto your 2 rice cakes. Spread your buffalo chicken on top. Place spinach leaves on top and ENJOY!

NUTRITION FACTS: {1 Serving}
Calories: 248
Fat: 7g
Carbs: 15g
Protein: 25.5g
Fiber: 0g
Sugar: 1g

PUMPKIN CHOCOLATE CHIP PROTEIN MUFFIN {Single Serving}

I found a recipe online that was for a wheat bran muffin that you cook in a mug. What? I can cook a muffin in the microwave? I was thoroughly intrigued and thought to myself, how can I turn this wheat bran {carb-loaded} muffin into a healthy protein muffin? So, I started tinkering around on my own and came up with my very own pumpkin chocolate chip protein muffin. I was so excited how well it turned out, that I'm also making a banana bread muffin and an almond poppy seed muffin too. My options are endless and I'm going to keep plugging away my ingredients to make new protein muffin recipes to share with all of you. But, for now...enjoy my pumpkin chocolate chip muffins.



PUMPKIN CHOCOLATE CHIP PROTEIN MUFFIN
Servings: 1
Prep Time: 2 minutes
Cook Time: 1 minute

Ingredients
2 TBS pumpkin puree
1/2 scoop Dymatize Elite Gourmet Protein Vanilla Whey
2 TBS old-fashioned oats
1 tsp egg whites
1/4 tsp baking powder
1/4 tsp cinnamon
1 TBS fat-free cottage cheese
1 tsp Torani sugar-free pumpkin pie or vanilla syrup
1 Stevia packet
1 tsp chocolate chips {I prefer dark chocolate}

Directions
In a small bowl, mix all of your ingredients together. Lightly spray a mug or ramekin with Pam olive oil. Pour muffin mix into mug. Place in microwave on HIGH for 1 minute.



Stephanie's Tips
If you like your muffins a little gooey, then cook for 45 to 50 seconds. If you prefer your muffin more dry, cook for 70 seconds. I also use a little spray butter on top when I eat my muffin. Also too, if you want to make more than 1 serving, just use a larger microwavable bowl and however many extra servings you do, just add one extra minute to each serving.

Nutrition Facts {1 Muffin}
Calories: 147
Fat: 3g
Carbs: 16g
Protein: 15g
Fiber: 3g
Sugar: 4.5g

CHERRY AMARETTO PROTEIN PANCAKES {Bulking Version}

All I did with this recipe is double my lean version recipe. So, I decided to post my bulking version recipe in case people want to go directly to my bulking recipes. My husband loves these pancakes and he keeps asking for more =)



CHERRY AMARETTO PROTEIN PANCAKES {Bulking Version}
Servings: 1 {2 Pancakes}
Skillet Heat: 250 degrees
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients
1 cup old-fashioned oats
4 egg whites
1/2 tsp baking powder
1 scoop Dymatize Elite Gourmet Protein Vanilla Whey
2 TBS all-natural {no-sugar added} applesauce
2 TBS dried cherries, chopped
1/2 tsp cherry extract
4 TBS Torani sugar-free Amaretto syrup
2 Stevia packets

Directions
Preheat your skillet to 250 degrees. Chop your dried cherries into tiny pieces. Mix all of your ingredients together along with your dried cherry pieces. Using a 2/3 measuring cup, pour your pancake mixture onto skillet. This recipe makes 2 large pancakes. Cook pancakes for 10 minutes on each side. Serve warm!

Nutrition Facts {2 pancakes}
Calories: 568
Fat: 8g
Carbs: 80g
Protein: 46g
Fiber: 10g
Sugar: 18g

CHERRY AMARETTO PROTEIN PANCAKES {Lean Version}

If you haven't noticed already....I love pancakes! I can't get enough of them. My kids love them too, which makes making a healthy breakfast for my kiddo's super easy. My husband asked me to make him some cherry amaretto flavored one's and of course I couldn't wait to start making them. It took me about 4 or 5 different attempts to get the recipe just right and now I'm so excited to finally share it with all of you. Enjoy!



CHERRY AMARETTO PROTEIN PANCAKES
Servings: 1 {Makes 2 pancakes}
Skillet Heat: 250 degrees
Prep Time: 5 minutes
Cook Time: 20 minutes

Ingredients
1/2 cup old-fashioned oats
2 egg whites
1/4 tsp baking powder
1/2 scoop Dymatize Elite Gourmet Protein Vanilla Whey
1 TBS all-natural {no sugar-added} applesauce
1 TBS dried cherries, chopped
1/4 tsp cherry extract
2 TBS Torani sugar-free Amaretto syrup
1 Stevia packet
dash of salt

Directions
Preheat skillet to 250 degrees. Chop your dried cherries into tiny pieces. Mix all of your ingredients together along with your chopped cherries. Spray your skillet lightly with Pam olive oil. Using 1/3 measuring cup, pour pancake mixture onto skillet. This should make 2 pancakes. Serve warm.

Nutrition Facts {2 pancakes}
Calories: 284
Fat: 4g
Carbs: 40g
Protein: 23g
Fiber: 5g
Sugar: 9g

ALMOND GRIDDLE CAKES WITH BLUEBERRY SYRUP Lean Version

I was actually trying to go for a red, white and blue pancake breakfast to bring in the 4th of July, but I decided last minute that it just wasn't working for me. So, I just made a white and blue pancake breakfast instead. Garnish this dish with a fresh strawberry and taa-daa....instant Independence Day breakfast. I got this recipe idea from my Clean Eating Magazine, except their recipe had cranberry syrup and I tweaked several ingredients to add more protein and less fat. My kind of recipe!



ALMOND GRIDDLE CAKES WITH BLUEBERRY SYRUP
Servings: 2
Prep Time: 5 minutes
Cook Time: 5 minutes
Griddle Heat: 250 degrees

Pancake Ingredients
1/4 cup almond flour {I like Bob's Red Mill}
1/4 cup oat flour
1/2 tsp baking powder
1/2 tsp vanilla extract
1 TBS sugar-free applesauce
4 egg whites

Blueberry syrup Ingredients
1/2 cup blueberries, fresh or frozen
1/4 cup water
2 Stevia packets
1/2 tsp vanilla extract

Topping
1/4 cup Total 0% Plain Fage Greek Yogurt

Directions
1. In a sauce pan, combine all of your syrup ingredients and simmer over low heat for 15 minutes. While your blueberries are simmering, start your pancake mixture.

2. Heat your griddle/skillet to 250 degrees. Mix all of your pancake ingredients in a small mixing bowl. Spray skillet/griddle lightly with Pam Olive Oil spray. Using a 1/8 cup, pour pancake mixture onto griddle. This recipe makes 6 pancakes. Cook on each side 2 to 3 minutes.

3. Remove syrup from stove and let it cool for 1 to 2 minutes before serving over your pancakes. Place a dollop of yogurt over the top of syrup and serve. Enjoy!

Nutrition Facts - Serving Size: 3 pancakes, 2 TBS syrup, 2 TBS yogurt
Calories: 192
Fat: 8g
Carbs: 17.5g
Protein: 14.5g
Fiber: 3.5g
Sugars: 6.5g

OATMEAL CHOCOLATE CHIP PROTEIN COOKIES

I love oatmeal. I love homemade chocolate chip cookies. I love protein. Put all of those together and what do you got? Homemade oatmeal chocolate chip protein cookies of course! Ha ha! After many failed attempts and over 12 batches of cookies, I believe I have found the perfect harmony of ingredients to make my cookies. They're soft, almost cake like and so yummy fresh out of the oven. Even my kiddo's like them. And if you must know my kids are super picky eaters. So, if they like them, then they must be good!



OATMEAL CHOCOLATE CHIP PROTEIN COOKIES
Servings: 15 cookies
Preheat Oven: 350 degrees
Prep Time: 6 minutes
Cook Time: 15 Minutes

Ingredients
1 1/2 cups old-fashioned oats
2 scoops Dymatize Elite Gourmet Protein Vanilla Whey
3 egg whites
1/2 cup low-fat 2% Milk cottage cheese, blended
1/4 tsp baking powder
1/2 tsp baking soda
1 TBS sugar-free fat-free Jello Vanilla pudding powder
4 TBS Splenda
2 TBS Splenda Brown Sugar
1/8 tsp sea salt
1/2 tsp vanilla extract
1/4 tsp butter extract
1/4 cup milk chocolate chips

Directions
1. First you'll want to get your blender or food processor out and blend your cottage cheese till it's smooth and creamy. No chunks! Then mix all of your ingredients in a medium size mixing bowl. Stir till mixed completely together. Your mixture should look almost sticky. That's what you want!

2. Using a cookie sheet, place a large piece of parchment paper on pan and spray lightly with Pam Olive oil. Since I don't use butter or oil in the recipe, your cookies will have a tendency to stick to the pan. I found using parchment paper a big help with the situation.

3. Using a spoon, drop cookie dough onto cookie sheet. This recipe makes 15 cookies. Bake at 350 degrees for 15 minutes. Remove from oven and let them sit for about 5 minutes on cookie sheet to finish cooking the bottoms.



Stephanie's Tip
To make sure your cookies don't dry out, place them in an airtight container so that they keep their moisture.

Nutrition Facts {1 cookie}:
Calories: 83
Fat: 2g
Carbs: 11g
Protein: 6g
Fiber: 1g
Sugar: 3.5g

CHICKEN TACO & BLACK BEAN RICE CAKES

Who doesn't love Mexican food? There are days where that is all I crave. So, I made myself a lean version of a chicken taco. It worked great for me!



CHICKEN TACO & BLACK BEAN RICE CAKES
Servings: 1
Prep Time: 5 minutes
Cook Time: 4 to 5 minutes

Ingredients
3 oz Chicken Breast, cooked {I make my chicken ahead of time and it lasts me all week}
1 tsp McCormick 30% Less Sodium Taco Seasoning
1 to 2 TBS water
1/4 cup Black Beans, Canned & Drained
2 TBS Fat-Free Sour Cream
2 Quaker Rice Cakes, lightly salted

Directions
1. Cut 3 oz of chicken breast into thin strips. Place in frying pan with your taco seasoning and water. Cook on medium heat for 4 to 5 minutes. Remove from heat and set aside.

2. In a microwave safe bowl, heat your black beans for about 30 seconds to a 1 minutes on high. Put 1 TBS of sour cream on each rice cake. Divide chicken in half and place onto rice cakes. Divide your black beans in half and place on top of chicken.

Nutrition Facts:
Calories: 290
Fat: 3g
Carbs: 28.5g
Protein: 33g
Fiber: 4g
Sugar: 4g

CHICKEN SAUSAGE & BROWN RICE CREOLE

I was craving a southern dish the other day, and I wanted to make it a healthy one. Do you have any idea how many calories and fat are in southern dishes? OMG! It's like a heart attack waiting to happen. But, they are sooo good! So, I was out on a mission to make a great family meal that I would consider healthy and clean. This is what I came up with and I think it turned out perfect.



CHICKEN SAUSAGE & BROWN RICE CREOLE
Servings: 4
Cooking Time: About 25 minutes {this does not include the time to cook your brown rice}

Ingredients
2 cups brown rice, cooked
4 Bistro Sensations Chicken Sausage {I used the Smoked Mozzarella with Artichoke and Garlic}
1 cup grape tomatoes, chopped in halves
1/2 green pepper, sliced
1/2 yellow onion, chopped
1/2 cup chicken broth, low sodium
Salt & pepper, to taste
1/2 tsp Cajun seasoning

Directions
1. Warm chicken broth in frying pan. While chicken broth is warming, cut chicken sausages into slices. Place sausage slices into frying pan with chicken broth and heat on medium heat for about 7 minutes. While your sausage is cooking, cut up your tomatoes, onions, and peppers. Do not pour out your chicken broth when sausage is done cooking. Your going to want to keep it in the frying pan.

2. Now add your vegetables and cooked brown rice. Flavor with salt, pepper and Cajun seasoning. Let it simmer for 15 to 20 minutes. If your chicken broth has evaporated or your dish seems dry, add another 1/4 cup of broth to your dish.

3. Serve warm and enjoy!



Nutrition Facts: {Serves 4 - this is for one serving}
Calories: 240
Fat: 6.25g
Carbs: 28.5g
Protein: 20g
Fiber: 2.75g
Sugar: 3.5g

BLACKBERRY CHEESECAKE PROTEIN PANCAKES{Lean Version}

Who doesn't love a good cheesecake in the morning? Ha ha! Well I do! I made myself some yummy blackberry cheesecake pancakes and they turned out perfect. See, you can still have your cheesecake and eat it too. Enjoy!



BLACKBERRY CHEESECAKE PROTEIN PANCAKES {Lean Version}
Servings: 1 {2 pancakes}
Skillet Heat: 250 degrees
Cook Time: 20 minutes

Ingredients
1/2 cup old-fashioned oats
1/4 tsp baking soda
1/2 tsp vanilla extract
1/4 cup Blackberries, frozen
2 egg whites
2 TBS Da Vinci sugar-free French Vanilla syrup
1 Stevia packet
1 oz Fat-Free Cream Cheese
4-5 Capella Graham Cracker Drops

Directions
Mix all of your ingredients together, except for your cream cheese and graham cracker Capella drops. Once your pancake mixture is blended together, set aside.

Mix your fat-free cream cheese and Capella drops together till blended and cream cheese is smooth and creamy. Drop cream cheese into pancake mixture and swirl around. I just used a fork and mixed it in till I was satisfied with the cream cheese consistency.

Lightly spray skillet with Pam olive oil spray. Take 1/4 measuring cup scoop pancake mixture onto skillet. This recipe makes 2 pancakes. Cook on skillet at 250 degrees for 10 minutes. Then flip and cook the other side for another 10 minutes. Remove from heat and enjoy!

Stephanie's Tip
Once again, I've perfected a pancake that I really don't even need to serve with a topping. I just eat these like their cookies.

Nutrition Facts - {Serving size: 2 Pancakes}
Calories: 240
Fat: 3g
Carbs: 36g
Protein: 16.5g
Fiber: 6g
Sugar: 8g

HOW TO COOK BUTTERNUT SQUASH {Microwave}

I love winter squash and my favorite would either have to be pumpkins or butternut squash. At the moment, my favorite way of cooking my butternut squash is right in the microwave. It's easy, it's fast and it always works.



HOW TO COOK BUTTERNUT SQUASH {Microwave Style}
Cook Time: 20-25 minutes
Microwave on High

Directions
Cut your butternut squash down the middle lengthwise. Scoop the seeds out with a spoon. Wrap each squash half in saran wrap. I use 2 large pieces of saran wrap for each squash half. That way the condensation stays inside, instead of dripping in my microwave. Place one squash half into microwave and cook on high for 10 to 12 minutes {each microwave is a little different}.



Once your 10 to 12 minutes are up, remove from microwave with oven mitts. It's going to be hot. Let it cool for 5 to 8 minutes. Unwrap and enjoy. While your first squash in cooling, cook the other half in the microwave for the same amount of time.

Stephanie's Tip
I have to weigh and measure mine when I'm eating and I usually eat around 6oz. If you're weighing your food, make sure to take the skin off before weighing. The outer skin is really heavy. I like to mash my squash up, like mash potatoes and add a little sea salt and pepper. Mmmmm...my mouth is watering just thinking about it!



Nutrition Facts - Serving size {6oz}
Calories: 77
Fat: .2g
Carbs: 20g
Protein: 2g
Fiber: 3.5g
Sugar: 4g

BANANA BREAD PROTEIN PANCAKES {Lean Version}

A week or so ago, I decided to make my family some homemade banana muffins. I had no problem making them and resisting them seemed really easy. The thought of real white flour and real sugar made my skin crawl. I don't usually use those 2 ingredients, even when I'm making something for my kids. I try to stick to healthy ingredients, but I felt like my kids and husband deserved a little treat. What I didn't expect is how GOOD they would smell. Oh, the aroma's of banana's and cinnamon lingered through my house and it was so excruciatingly painful for me to deal with the smells. My stomach growled and my taste buds watered. Man, I could have killed to have just one bite of those yummy "unhealthy" muffins. But, I refrained! I was a good girl. Instead, I decided to whip up a homemade healthy protein packed banana pancake recipe for myself. I was able to enjoy the guilty pleasure as my muffins, without feeling guilty. Oh yeah baby!



BANANA BREAD PROTEIN PANCAKES {Lean Version}
Servings: 2 {Makes 4 pancakes}
Bake Skillet: 250 degrees
Bake Time: 20 minutes

Ingredients
1/2 cup old-fashioned oats
1/2 scoop Dymatize Elite Gourmet Protein Vanilla Whey
1 egg white
1/4 cup Fage Total 0% plain Greek yogurt
1/4 tsp baking powder
Pinch Sea Salt
1/4 banana, mashed
1/8 tsp cinnamon
1 TBS All-Natural sugar-free Applesauce
1 TBS Torani sugar-free Cinnamon & Brown Sugar syrup
1 Stevia packet
1/2 tsp vanilla extract
1 tsp walnuts, finely chopped

Directions
Mix all of your ingredients together till blended well. Preheat skillet to 250 degrees and lightly spray with Pam Olive Oil spray. Using a 1/4 measuring cup, scoop mixture onto skillet. Should make about 4 pancakes. Brown on both sides for 10 minutes each. Enjoy!

Nutrition Facts {Serving = 2 pancakes}
Calories: 157.5
Fat: 3g
Carbs: 21.5g
Protein: 13g
Fiber: 3g
Sugar: 4.5g

BANANA BREAD PROTEIN PANCAKES {Bulking Version}

Nothing beats the smell of fresh banana bread baking in the oven. You can have the best of both worlds without feeling like you're going without. Make some yummy Banana Bread Protein pancakes and your house will smell like the real deal....and you're taste buds will thank you for it too!



BANANA BREAD PROTEIN PANCAKES {Bulking Version}
Servings: 1 {Makes 4 pancakes}
Bake Skillet: 250 degrees
Bake Time: 20 minutes

Ingredients
1 cup old-fashioned oats
1 scoop BSN Syntha-6 Banana Whey Protein
2 egg whites
1/2 cup Fage Total 0% plain Greek yogurt
1/2 tsp baking powder
1/2 large banana, mashed
1/4 tsp cinnamon
2 TBS All-Natural Sugar-Free Applesauce
2 TBS Torani sugar-free Cinnamon & Brown Sugar syrup
2 Stevia packets
1 tsp vanilla extract
Pinch Sea Salt
1 TBS walnuts, finely chopped

Directions
Mix all of your ingredients together till mixed completely and blended well. Preheat skillet to 250 degrees and spray lightly with Pam Olive Oil spray. Using a 1/2 measuring cup, scoop pancake mixture onto skillet. Should make about 4 pancakes. Brown on both sides for 10 minutes each. Enjoy!

Nutrition Facts for 4 pancakes:
Calories: 726
Fat: 17g
Carbs: 93.5g
Protein: 53.5g
Fiber: 16g
Sugar: 20g

VERY VANILLA PROTEIN PANCAKES

I actually make these for my 2 little boys all the time. They love them and I know that they are eating something super healthy in the mornings. What's even more fun, is to know that if I don't feel like cooking one evening, I'll just grab one of these protein pancakes from the freezer, heat, and serve them up for dinner. And I don't feel an ounce of guilt for giving my kids pancakes for supper.



VERY VANILLA PROTEIN PANCAKES
Servings: Makes 8 single pancakes
Bake on skillet: 250 degrees
Bake Time: 10 to 12 minutes

Ingredients
1 cup Old-Fashioned Oats
1 6oz. Vanilla Low-fat Yogurt
2 scoops Dymatize Elite Gourmet Vanilla Whey Protein Powder
1 TBS Sugar-Free Fat-Free Jello Pudding Powder
1/2 cup Unsweetened Vanilla Almond Milk
1/2 tsp vanilla extract
1/4 cup egg whites
1/2 tsp baking powder
4 TBS Torani Sugar-Free Vanilla Syrup
1/4 cup Almond Flour {I use Bob's Red Mill}

Directions
Mix all of your ingredients together in a medium size mixing bowl. Heat skillet to 250 degrees and spray lightly with Pam Olive Oil. Using a 1/4 measuring cup, scoop pancake mixture onto skillet. This will make about 8 pancakes. Serve while warm with sugar-free maple syrup or sprinkle with cinnamon and Splenda.

Stephanie's Tip
Keep leftovers in the fridge or make a bunch and store them in your freezer. Then pull them out whenever you're ready to serve yummy protein pancakes. These pancakes are super soft and fluffy =)

Nutrition Facts {for 1 pancake}
Calories: 115
Fat: 3g
Carbs: 12g
Protein: 9g
Fiber: 1.5g
Sugar: 3g

STRAWBERRY BURST PROTEIN OATMEAL {Bulking Version}

My husband is not a big strawberry fan, but he had no complaints when I made him my Strawberry burst baked oatmeal. He ate it so fast, I even wondered if he actually tasted it. Ha ha!



STRAWBERRY BURST BAKED OATMEAL {Bulking Version}
Servings: 1
Bake: 400 degrees
Bake Time: 30 to 35 minutes

Ingredients
1 cup old-fashioned oats
1 cup fresh strawberries, chopped
2 egg whites
1/2 cup cottage cheese
1/2 tsp baking powder
1 tsp vanilla extract
4 TBS Torani sugar-free Vanilla syrup
2 Stevia packets
3 TBS sugar-free Strawberry Jam
2 cups water

Directions
Mix everything together except for the water. Once your oatmeal is mixed, then add your water and stir. Bake in oven at 400 degrees for 30 to 35 minutes. When done, remove from oven, stir and let it cool for 5 minutes before eating.

Nutrition Facts
Calories: 552
Fats: 8g
Carbs: 102g
Protein: 34g
Fiber: 14g
Sugar: 24g

STRAWBERRY BURST PROTEIN OATMEAL {Lean Version}

Summer is getting closer and the grocery stores are packed to the ceiling with fresh strawberries. There's no better way than to enjoy fresh strawberries than in your oatmeal in the morning. Ah, heaven!



STRAWBERRY BURST BAKED OATMEAL {Lean Version}
Servings: 1
Bake: 350 degrees
Bake Time: 30 to 35 minutes

Ingredients
1/2 cup old-fashioned oats
1/4 cup Fat-Free Cottage Cheese
1 egg white
1/4 tsp baking powder
1/4 cup fresh strawberries, chopped
1 TBS Sugar-Free Strawberry Jam
2 TBS Torani sugar-free vanilla syrup
1/2 tsp vanilla extract
1 Stevia packet
1 cup water

Directions
Mix all of your ingredients together, except for the water. Once your oatmeal is mixed together, than add your water and stir. Bake in oven at 350 degrees for 30 to 35 minutes. When done, let it cool for 5 minutes before eating.

Stephanie's Tip
Add an extra 1/4 cup to your oatmeal is you plan on making this the night before. Your oatmeal won't be as dry in the morning when you go to reheat it.

Nutrition Facts
Calories: 231
Fat: 3g
Carbs: 39g
Protein: 16g
Fiber: 5g
Sugar: 6g

CINNAMON SWIRL PROTEIN PANCAKES {Lean Version}

Everyone voted for cinnamon swirl protein pancakes and that's exactly what I've got! I've finely perfected them and they are uber delicious! I could seriously eat these all day long.



CINNAMON SWIRL PROTEIN PANCAKES {Lean Version}
Servings: 1 {Makes 2 pancakes}
Skillet Heat: 200 to 250 degrees
Bake Time: 10 minutes

Ingredients
1/2 cup old-fashioned oats
1/4 cup Fat-Free Cottage Cheese
1/4 tsp baking powder
1/2 scoop Dymatize Elite Gourmet Vanilla Whey Protein
1 egg white
1/8 tsp cinnamon
1/4 tsp butter extract
1/2 tsp vanilla extract
1 TBS Torani sugar-free Brown Sugar & Cinnamon Syrup
1 TBS All-Natural {no sugar added} Applesauce
pinch sea salt

Topping
1/2 tsp cinnamon
2 tsp Splenda
1/2 TBS Torani sugar-free Brown Sugar & Cinnamon Syrup



Directions
1. Mix all of your pancake ingredients together till blended well. Lightly spray skillet with Pam Olive Oil. Drop mixture onto skillet and make 2 pancakes. You will probably have to take a rubber spatula and move your mixture around to flatten them out.

2. Mix your topping ingredients together till completely blended. It may take a second for the cinnamon to absorb the moisture. Then drizzle cinnamon topping on top of baking pancakes. Take a butter knife and score the pancake a few times in different directions. This will make your wonderful "cinnamon swirl" effect.

3. Pancakes will cook for 4 to 5 minutes on each side. They should turn out golden brown. Remove from skillet and enjoy while they are still warm.



Stephanie's Tip
Top with sugar-free syrup, cinnamon vanilla Greek Yogurt, or sprinkle with cinnamon & sugar. Or you could be like me and eat them with your hands with no topping or syrup. Yeah! They're that good! I seriously don't need anything on top of them. This is a great breakfast or post-workout meal for me that I can eat on the go.

Nutrition Facts:
Calories: 283
Fat: 4g
Carbs: 37.5g
Protein: 26g
Fiber: 5g
Sugar: 5g