This wasn’t always easy for me to do BUT after seeing how much of an impact it had, I realized the importance!!!
Eating healthy doesn’t have to
Once you figure out substitutions you can beef up and make the food you love healthy!!!!
“It’s not called a diet, it’s called eating healthy”.
For example, we love pancakes!!! I have been using pancakes to fuel my weekend long runs for over a year. I heard about muscle milk pancakes from Ryan Hall at a retreat I went to last year in California.
They are are great and totally note worthy!! However, I have recently become obsessed with Greek Yogurt and its many options in cooking!
👉🏽 Tip: for dessert or healthy snack Greek Yogurt sprinkled with frozen chocolate chips is the bomb! Just saying!!
Back to the pancakes….. So these Greek Yogurt pancakes are kid approved (that’s a big deal).
To make it fun I sometimes offer a variety of toppings! I set them out like an ice cream shop bar and let the kids flavor their own pancakes!
Nuts, pecans, chocolate chips, blueberries, banana, strawberries, sprinkles, chocolate syrup….make it fun! The base of what they are eating is building a strong body!!
Yields 6 pancakes
1/4 cup (60 g) plain Greek yogurt
1/2 medium, ripe banana (50 g or 1/4 cup [60 ml] mashed)
1/2 cup (40 g) rolled oats*
2 large egg whites OR 1 large egg
1-2 Tbsp (15-30 ml) unsweetened almond milk**
1/2 tsp baking powder
1/2 tsp vanilla extract
1/4 cup (35 g) blueberries, fresh or frozen
Preheat a skillet over medium heat and coat it with cooking spray or oil. You want to make sure that it’s very hot before you start cooking your pancakes. Add all the ingredients except for blueberries to a blender in the order listed and blend on high until the oats are fully broken down and the batter is smooth and frothy, about 1-2 minutes. Fold in the blueberries by hand and allow batter to sit for a few minutes so that it thickens up. Pour batter straight from blender onto skillet until desired size of pancakes is reached and cook until the edges have set and bubbles begin to form on the tops of the pancakes, about 3 minutes. Using a spatula, flip and cook for another 2 minutes. Repeat until all the batter is gone, making sure to coat your skillet again with oil between each batch. Top with desired toppings and enjoy!
Who said waffles were unhealthy?! Give these a try!!!!
2 cups of rolled oats
1tbs baking powder
1/2 teaspoon cinnamon
Pinch of salt
1 medium ripe banana
1/2 cup non fat Greek yogurt
1/4 cup unsweetened almond milk
1 teaspoon vanilla extract
Mix it all together with a blender and cook on waffle iron!
We use peanut butter instead of butter (added protein 👌) and I sprinkle with a few frozen chocolate chips and drizzle with a little syrup!
It’s the bomb people!