Tag Archives: Keto pancake

The Peanut Butter Cup Banana Bread can no longer be made into french toast for breakfast time. Tragic!

Now that the holidays are almost over, we’ve got to get our skinny in. Let’s get enthusiastic about oats, nuts, and fruit!

Granola will be the picture of wellness, right?

Before we put our skinny jeans on, let’s laugh over Christmas stories.

So on Christmas eve, I drank rich red wine with my children and baked a pie in my new horse mystic night-shirt. We sang music from the Sound of Music and ate a significant amount of apple & pear pie. We’re totally strange and I love it.

Singing tracks and cooking pies in horse night tops… Whatever!

On a serious note: Christmas morning hours got even better when my Grandma gave me a hummingbird pin. She’s super cute. Another highlight? Making banana bread into french toast! Love.

My cycling trainer informed me the fact that next thing to anticipate is bikini period… I can’t decide if that is fascinating or completely scary.

Before I know it I’ll be drinking margaritas, painting my toes pink, and making strawberry shortcake. I need to get summer away from my head for a bit though.

We need to put our healthy slacks on!

The thing I could suggest is eating butterless breakfasts and forgetting the top movie theatre popcorn.

I made us something to start off our day ideal. It’s got wholegrains, fruit, yogurt, and nuts. Fruit and yogurt granola parfaits!

Maple syrup and apple sauce make this granola sugary without adding extra sugar. Pecans and almonds maintain it crunchy and nutty.

I actually also added a bit of coconut on top which became a toasted golden brown when baked. Great tasting.

Granola party!

McDonald’s fruits and yogurt parfait offers nothing at all on these. Make sure you bid farewell to sugar overloaded cereal from your grocery store.

This granola is skinny!

Make it your have. Add toppings of your decision like pumpkin seeds, white delicious chocolate, and dried out blueberries or apples.

Pile it into a glass and layer with greek yogurt and fruit. Absolutely healthy.

3 1/2 cups rolled oats

1/2 cup raisins

1/2 cup canned pumpkin

bananas or other fruit of choice

To make granola:

Preheat oven to 325°F. Range a cooking sheet with parchment paper.

In a big bowl, mix together oats, cinnamon, nutmeg, ginger, and sodium. Add cranberries, raisins, pecans and almonds to dish. Stir to mix.

In a moderate bowl, whisk jointly maple syrup, vanilla, pumpkin and apple sauce until well combined.

Add damp ingredients to dry ingredients and stir until equally coated. Pass on granola within a thin layer over cooking sheet. Sprinkle coconut on top.

To make parfaits:

Slice 1 banana and set aside. Place 1/2 cup of greek yogurt in glass. Best yogurt with 1/4 glass of granola. Put in a couple of banana slices. Place another 1/4 cup granola together with bananas. Put in a tablespoon or two of yogurt together with granola. Sprinkle a bit more granola at the top and add even more bananas. Drizzle honey on top if desired.

Repeat for every parfait you wish to make.

Shop granola in airtight container.

Enjoy your brand-new favorite breakfast!

Monique Volz

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Don’t be concerned though, I’m sure the rest of the country will capture up soon. March ‘s almost here, which for me personally means patio period, rooftop bars, farmer’s markets, biking along Lake Michigan, working outside, berries and ALL OF THE SMOOTHIES…

My love for smoothies has been wicked strong since in the past in 2010 2010 while i was a youngin’ in college. When I 1st started studying diet and fitness, I was adament about getting some muscle tissue and learning how to refuel my own body after a workout. Smoothies with a little protein powder or greek yogurt had been a good way to get proteins, vitamins and nutrition in!

Smoothies aren’t just for breakfast though; I’ll often have one an hour or so before bed. I especially love when you’re able to make them flavor like glaciers cream, which is just what today’s smoothie reminds me of.

Specifically I’m wondering in the event that you remember Neapolitan ice cream? It’s a little difficult to find right now, but I cherished it when I was a youngster. A scoop of most three wonderful tastes: strawberry, vanilla, and chocolates. Oh hells yes. My version calls for banana in the centre because I kind of wanted it to end up like a banana break up.

This smoothie is manufactured in partnership with Almond Air flow Most of you know I bake with their almond milk all the time, but this time around I wanted to their new extra creamy vanilla cashewmilk almondmilk ! It’s ridiculously good and ideal for smoothie-makin’. Oh and I REALLY LIKE the flavor. It’s very subtle creamy cashew goodness.

There are many tips to making this smoothie beautiful & delicious:

-Use iced bananas. They change lives in the width from the smoothie and are critical. I like to peel off my bananas, after that place them inside a ziploc handbag and freeze overnight.

-Make use of a vanilla protein powder or one which you really love! I haven’t examined this recipe without protein natural powder so I’m not sure how it would turn out if you didn’t utilize it. I think you could use greek yogurt and reduce the quantity of almondmilk.

-Don’t be worried about it being perfect. You can also get this right into a smoothie bowl and swirl everything jointly!

Layered Banana Split Protein Smoothie

Prep period:

10 mins

Total period:

10 mins

Ingredients

1 teaspoon chia seeds

For the banana level:

1 frozen ripe banana

2 tablespoons vanilla protein powder

1 teaspoon chia seeds

For the strawberry coating:

1/4-1/3 cup Almond Breeze Unsweetened Vanilla AlmondMilk CashewMilk Blend

Instructions

Make the chocolate layer first: In a blender, add in frozen banana, protein natural powder, cocoa powder, chia seed products and milk. It should be THICK. Separate between 2 medium glasses and place in the freezer.

Wash the blender, after that produce the banana coating with the addition of frozen banana, proteins powder, chia seed and milk. Blend until dense, easy and creamy. Lightly level banana smoothie onto delicious chocolate smoothie, softly spooning it around the inside edge of the cup. Place glasses back again inside the freezer.

To make the strawberry layer: Mix strawberries, protein natural powder and almond dairy together. Again, you would like this to be pretty thick, nevertheless, you might need to add in even more almond milk to make it mix. Once strawberry smoothie is heavy and creamy, softly spoon it on the chocolate layer. Place eyeglasses back the freezer again for a couple minutes, then enjoy!

Recipe by: Monique Volz // Photography by: Sarah Fennel

Monique, I REALLY LIKE these – the colors, the neapolitan flavors (my favorite) and the thought of having it as my sweet deal with before bed. I always need a little type of dessert after dinner and this would be perfect and something of the best things for me.

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It came at the same time once i was feeling a little desperate for sunlight, and ended up being a phenomenal experience…

Concerning the ranch

Before we get into all of the delicious details, I’d like to give out a bit about Rancho La Puerta’s history. The family-owned and operated ranch was founded in 1940 by Edmond and Deborah Szekely. While I didn’t reach meet Deborah personally, I’ve heard incredible things about her nature and zest for life! Deborah is now 93 years old, still lectures in the ranch every week and works hard to change and inspire healthy lifestyles. When you have one minute and need for more information in regards to the ranch and its own history, check out this video in regards to the ranch narrated by Deborah.

Guests stay typically 4 or 7 days and result from all around the globe. This is not a weight reduction resort, but instead a place to see general health and wellness. You can make your very own schedule for the day, and perform when you please, although I’d say that most guests end up working out at least 1x per day. Every day differs though, and you can allow it to be whatever you prefer.

While much different than my typical Mexico vacations of drinking tequila and shoving potato chips in my mouth area, this was still unbelievably beautiful and FUN. Our days contains TRX, yoga exercises, and circuit classes, hands-on cooking food presentations and classes, a natural farm knowledge, 6am sunrise hikes, and mostly vegetarian-focused food. I LOVED IT.

Now I don’t know on the subject of you, but personally I have trouble sitting on the beach all day just lounging around. I could get it done for one hour or so, but from then on I wish to be doing something energetic with my own body or brain. My ideal holiday involves having new experiences, staying energetic and eating GOOD meals. The ranch provided exactly that.

Did I miss having chips and guac? Sure! Nevertheless, I loved just how my mind, body and soul felt at the ranch. I was inspired, well-rested, innovative, relaxed but still active. Would I really do it once again? YES. In fact, I’d love to bring my Mom and Grandma for any girl’s trip! We pointed out that there were a lot of multi-generational families arriving together.

The rooms & property:

The property has ended 3,000 acres, and that means you know you’ll receive your steps in for the day. Everything is definitely surrounded by way of a vast selection of beautiful plants, herbs, plants and trees. It’s basically like moving onto an oasis in the middle of the desert.

Our rooms were huge with company, comfortable mattresses. Our villa experienced a fireplace, terrace, and even just a little kitchen. A very important factor to notice: There’s no TV or internet within the rooms, which means you really do need to be in a position to unplug. Various lounges around the property offer internet in the event that you really need to check-in.

The food!

All meals are served within the dining hall, but breakfast was always undoubtedly the best. I loved the scrambled eggs with salsa, beans, cilantro & onions. In addition they serve corn tortillas, cinnamon oatmeal, the very best muesli EVER, wholegrain bread, refreshing homemade jam, hot water with ginger & lemon, tropical fruit and so much more.

Another perk: There are always gluten free of charge or vegan options for those who require it. It was usually fun to find out what folks would create making use of their breakfasts. One day I made breakfast time tacos and the next morning I had formed my favorite peanut butter toast with banana.

Lunch may be the same scenario. Lots of vegetables, protein & fresh new flavors. And they also will have chia, nutritional yeast, flax seed products and a wide array of spices and natural herbs out. It motivated me to put even more spices and herbal remedies on my salads and vegetables.

The organic farm:

One evening we were able to head to La Cocina Que Canta , the ranch’s organic plantation to choose vegetables and herbs for our cooking course meal. The herbal products were some of the freshest; we selected them straight from the backyard and sampled as we went. I learned you could actually eat arugula blossoms (and that they are Great tasting). It was apparent the Ranch and their gardeners execute a remarkable job at taking care of their land and soil in order to preserve such flavorful and more fresh vegetables.

This was a true highlight of the trip for me personally as one of my dreams would be to have my very own organic garden. (In fact if you noticed via Snapchat, Tony lately has started our very own indoor organic backyard inside our sunroom!)

Cooking classes:

The Ranch offers wonderful hands-on cooking classes for guests through the entire week and luckily I was able to attend two of them! Each night the foodstuffs we created had been diverse, creative and FLAVORFUL! They were offered family design, so we each worked in teams on a recipe. The formulas themselves mostly on vegetables, legumes and seafood. Triple check!

The very first night on the cooking school, Liz and I cooked probably the most great tasting chipotle corn chowder with poblanos, fresh corn, potatoes and a number of spices. I’m certainly wishing to recreate it for you personally guys just in time for lovely corn season. Keep tuned in!

I will state that I left the food preparation class feeling inspired with several new cooking methods. Including how exactly to create a really rich tasting vegetable broth. YAS compared to that.

Fitness classes & hikes:

Of course you understand I hit up those fitness classes and hiking (my favorite workout). The first morning hours we went on the Professor’s hike, a 3.5 mile loop into the mountain behind the ranch. If you check out the ranch, certainly take the time to do the hikes. They are the ideal quantity of complicated and put you in a good morning mood.

Another hike offered may be the organic breakfast time hike, where you travel to the cooking college and enjoy a lovely organic breakfast.

Pools & Juice Pub:

There are many pools throughout the ranch which are both quiet and relaxing. They also have an incredible organic juice pub for when you’re searching for an afternoon get me up. Try the beet juice!

Overall, I loved the ranch and highly recommend it. The masses tends to be a little old and female-based, nevertheless there were plenty of lovers and households. I’m getting excited about heading back 1 day!

Questions: Have you ever done wellbeing or fitness travel? What was your experience?

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What’s a lot more unexpected is could actually LICKED my plate clean after eating a serving of the. That’s the way you know it’s good, best? At least that’s how I judge my recipe development these days… dish licking.

Sorta kidding. Sorta not really.

This recipe comes from my real insufficient meat consumption lately. I have zero desire to consume meat and I’m uncertain if it’s because each time Tony and I are collectively that’s pretty much all I eat. Perhaps I’m trying to make up for having less veggies in my own diet? Who knows. Either way, this meatless stuff is damn tasty.

It’s weird how some people are like Meats MEAT MEAT Meats MEAT MEAT MEAT. As in, that could be their only food group or something. No comprehendo right here because veggies basically make up most of my foods. Especially this time around of the year when you can see them poppin’ refreshing and flavorful from your farmer’s market.

Jeeze I’m just filled with adjectives today.

But seriously veggies are best for the spirit and can easily be subbed generally in most meat-based meals… oh you know, like that great tasting take-out orange poultry? Yeah, don’t worry I’ve got you protected because this CHICKPEA VEGGIE STIR-FRY is usually insane, uncontrollable deliciousness. So crazy that I had written it in every caps.

Kill me.

Greatest yet, this stir-fry is simple to make. Simply whisk together an insanely scrumptious sauce with tastes of orange and a hint of ginger. Saute chickpeas, just a little sesame oil and those million dollar veggies. Add sauce, allow simmer. Serve over a bed of this super trendy quinoa and garnish as you’d like. That’s all you have to for an amazing meatless meal.

Lastly Let me mention that this meal is packing both protein and fiber. The tiny amount sugar is certainly all natural. And seriously I think it cost me like $8 to make this entire thing. Like I said… so much better than take-out. K like you bye.

Oh and if you make this be sure to snap a photo, post it to Instagram and utilize the hashtag #ambitiouskitchen therefore i can see your creation!

4.0 from 1 reviews

Prep time:

15 mins

Cook time:

25 mins

Total time:

40 mins

Ingredients

1 teaspoon freshly grated ginger

1 tablespoon cornstarch (organic, desired)

zest of just one 1 orange

1 (15 oz) can chickpeas, rinsed and drained

1/2 crimson onion, coarsely chopped

3 garlic cloves, minced

1 huge red bell pepper, chopped up into thin strips

8 oz fresh green beans, trimmed and cut into 2 inch pieces

Green onion, for garnish

Crimson pepper flakes, if you want a little heat!

Cooked Quinoa or brown rice, for portion if desired

Instructions

First produce the sauce: Put the orange juice, honey, soy sauce, ginger, cornstarch, orange zest to a big bowl; whisk until the cornstarch is normally dissolved. Reserve for later.

Next preheat a big skillet or pan over medium-high heat and add 1 tablespoon from the sesame oil. Add chickpeas, stir frequently and prepare until they start turning slightly golden brown, about five minutes. Once chickpeas are cooked, transfer to a big bowl or dish and set aside for later. Keep carefully the heat within the pan.

Add another 1/2 tablespoon of sesame oil to the pan (over medium-heat); add onion and saute until onions become somewhat translucent and fantastic dark brown, about 3-4 mins. Next add in garlic and bell pepper; cook for about three minutes until somewhat softened. Next add the green beans and saute for 3-4 moments. You want them to still possess a little bit of crunch!

Pour the sauce into the skillet. Stir frequently as the sauce will begin to thicken up. Add in chickpeas and mix again. Reduce high temperature to moderate low and let the sauce simmer and thicken even more, about 3-4 a few minutes. Serve instantly over quinoa or dark brown rice. Garnish with toasted sesame seed products, green onion and a little crimson pepper flakes, if preferred. Serves 4.

To make gluten totally free: Please make sure that all of your substances are gluten totally free, like the cornstarch as well as the soy sauce.

To create vegan: Make use of agave nectar instead of honey (for strict vegans).

Nutrition does not include quinoa or brown rice.

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I’m leaving on a jet aircraft… going to incredibly sunny Warm weather to beverage margaritas, consume cupcakes, mexican food, AND frozen yogurt. Maybe that’s not exactly how the song will go, but pretty close.

Okay seriously, I CAN’T FREAKING WAIT! I apologize if I’m making you jealous but I’m pretty sure my new preferred hummingbird cupcakes offers you a little happiness. I mean they’re topped with a heavenly TOASTED COCONUT CREAM Mozzarella cheese FROSTING!

Once again, sorry for the excitement and excessive exclamation marks. I needed a giant iced coffee how big is my face this morning. WHOOOOOOOO!

Wow, this is the most outrageous post I’ve ever written therefore i should just stop right now and give you the recipe. However, I still need to explain a few things about these spectacular cupcakes.

What exactly are hummingbird cupcakes?

How are these lightened up?

Easy substitutes: Instead of using a couple of oil or butter to make a moist cupcake, We substituted some buttermilk and applesauce to save calories.

Less glucose: We felt because these cupcakes already had special ingredients, that they didn’t require a lot of added sugars so I only utilized 3/4 cup. Right now it is extremely important to use SUPER ripe bananas, due to the naturally higher sugar content that launch when bananas ripen. Look for bananas with A great deal of dark brown spots.

Reduced-fat frosting: Instead of full extra fat cream cheese, We utilized the reduced-fat kind and chosen organic, unsweetened coconut to top it with.

Ways you can make these also healthier:

If you wish to make these healthier, you can substitute 3/4 cup of flour with whole wheat grains pastry flour; this will make sure that the cupcakes remain moist, but aren’t overly heavy. If you do this, I would recommend adding another tablespoon of water (dairy) for your batter.

Steps to make these vegan:

Instead of buttermilk, use soy, almond, or coconut milk. Leave out the egg, after that increase oil by 2 tablespoons. For the frosting, top with my vegan coconut whip cream just before serving, or you should use another vegan frosting recipe.

Another thing I should mention is that these cupcakes are better 24 hours later. The sugars continue to discharge and so they become sweeter and more moist. I’ll frequently bake them your day before, then frost them right before they are ready to consume! Words can’t actually commence to describe the frosting; it’s marvelous.

Calories from fat: 189

Body fat: 7.6g

Carbohydrates: 28.5g

Sugar: 17.5g

Fibers: 1.3g

Protein: 2.8g

Prep period:

10 mins

Cook time:

18 mins

Total time:

28 mins

Ingredients

1/2 cup cut pecans

3 tablespoons applesauce

1 1/2 cups all-purpose flour or whole wheat pastry flour

1/2 teaspoon cooking soda

1/4 teaspoon cooking powder

1/2 teaspoon ground cinnamon

1/4 teaspoon fine salt

1 teaspoon genuine vanilla extract

1 large egg

1/4 cup dark brown sugar (or coconut sugar)

1/4 cup buttermilk (or almond milk)

For the frosting:

3/4 cup powdered sugar

Instructions

Preheat oven to 350 degrees F. Line cupcake Line a 12-cup standard muffin tin with cupcake liners and spray the inside from the liners with nonstick cooking spray to ensure they don’t stay.

In medium dish, combine banana, applesauce, pecans, and smashed pineapple; reserve.

In a separate large dish, whisk together flour, baking soda pop, baking powder, cinnamon and sodium; set aside.

In a large bowl, beat coconut oil, sugar, brown sugar and vanilla with an electric mixer for 3 minutes. Add egg and defeat until fluffy about another minute. Next fold in banana mixture with solid wood spoon. Alternate adding in flour mix and buttermilk and mix until just combined; do not overmix!

Fill cupcakes nearly 2/3 full, you ought to have plenty of batter for approximately 16 cupcakes. Bake for 16-20 mins or until toothpick placed into center arrives clean. Cool skillet on cable rack for ten minutes then remove cupcakes and transfer to wire rack to complete cooling.

To make frosting: Defeat cream parmesan cheese, powdered sugars and vanilla in a big bowl with a power mixer for three minutes or until smooth.

To toast coconut: Preheat oven to 350 degrees F. Spread out coconut in shallow pan and place in oven for 3-5 mins. View the coconut meticulously so that it doesn’t burn. You’ll want the coconut simply slightly browned over the edges. It might take more or less time.

Spread a heaping tablespoon of frosting on each cupcake then top with a bit toasted coconut. Enjoy!

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