Happy Friday everyone!
Hope you had a great (cold) week and have fun things planned out for the weekend. Life has been a little busy with school, work, getting ready to move to a new place, and everything else in between! But I can’t complain at all… Life is GREAT!
Anyway, today I want to share with you a new recipe I tried last week and was a total hit (I have done it 3 times already lol). These cookies are protein packed, nutrient-rich, and DELICIOUS!
Healthy Pumpkin Spice Cookies
- ¼ cup coconut oil, melted
- ¼ cup honey
- 1 cup rolled GF oats
- 1 cup GF quick oats
- ⅔ cup unsweetened, dried cranberries
- ⅔ cup pumpkin seeds
- ¼ cup ground flaxseed
- 1 teaspoon pumpkin pie spice
- ½ teaspoon sea salt
- ½ cup pumpkin puree
- 2 eggs, beaten
- Preheat oven to 350 F.
- In a separate bowl warm the coconut oil and honey.
- In a large bowl combine the oats, cranberries, pumpkin seeds, ground flax, pumpkin pie spice and salt. Add the pumpkin puree, eggs and warmed coconut oil and honey. Stir until fully combined.
- Drop scoops of the mixture onto a cookie sheet and bake for about 20 minutes or until edges are lightly browned. And like always… Serve the cookies warm and with a good cup of coffee 🙂
These cookies are great option for snacks and on-the-go breakfast!
**This recipe makes 11 cookies.
Happy Thursday everyone!
How is your week going so far?
Today I want to share with you a quick, easy, and delicious recipe that helps me A LOT when I am craving something sweet!
This HIGH-PROTEIN pancake is a great option for breakfast or even a afternoon snack and can be topped with almost anything… fruits, nuts butter, honey, dark chocolate chips, and so on.
- 3 egg whites
- 10g GLUTEN FREE oats
- 1 scoop (16g) vanilla protein powder
- 1 tsp cinnamon
- 1 tsp Coconut oil
- Natural peanut butter (optional)
- Strawberries or preferred fruit
Directions: In a mixer or mixing bowl, mix the egg whites, oats, cinnamon, and protein powder. Heat a frying pan on low heat with coconut oil and once it get extremely hot, pour your pancake batter onto it. When you start to see bubbles, remove cover, flip the pancakes, and cover again for approximately 1 minute until both sides are golden brown!
Let your creativity go wild when choosing your toppings.. For this one I used strawberries, natural peanut butter, and honey . Soooo good!
Hello loves! How is your week going?
Hope you had a great Memorial Day Weekend!
I got to go to Cody, NE with my American family and I had a BLAST ! On Saturday I got to spent part of my day at the rodeo, on Sunday we had my american grandma’s 90th birthday party, and on Monday morning we spent time at the family’s ranch as they were doing branding. Such a fun and much needed long weekend!
Anyway, I am sure we all ate while more than we needed over the weekend so, I decided to share with you a old and delicious “low-carb” recipe!
It is delicious, healthy, and super easy to make!
Low-carb Tuna Balls
– 80g finely chopped cooked broccoli
– 60g light tuna
– 10g flexseed grounds
– Seasonings (I used pink salt and oregano)
Directions: Stir all ingredients together in a medium bowl until thoroughly mixed. Cover it up and place in the refrigerator for at least 30 minutes. Once chilled, roll it into small balls, and bake them on a preheated oven at 425°F for 25 min or until “golden”.
** It makes around 3 medium size balls.
Hope you enjoyed! Don’t forget to tag me on your pics if you ever make them..
I hope you are all having a wonderful week…
My week has been great and going at full swing. Spring break is over and now I am back to my master’s classes. Today I want to share these two recipes that I love and are so easy to make! I don’t know about you guys, but I like to change it up from time to time, I get tired of having scrambled eggs almost everyday so I tried these recipes in the past few weeks.
They are delicious, a healthier choice and can be made in no time! What else do we need, right?
BAKED SCRAMBLED EGGS
- 5 egg whites
- 5 eggs
- 1/4 cup skim milk
- 2 slices 97% fat free Canadian bacon (chopped)
- 1 cup baby spinach
- chopped bell peppers (optional)
- 1/2 tomato (chopped)
- 1/2 onion (chopped)
- 1/2 cup low fat sherred cheese
In a medium bow, beat the eggs, egg whites and skim milk, when done set aside. Add the remaining ingredients, mix it well and transfer to a coconut oil greased pan. Place the pan in a preheated oven at 400F for around 20min and ENJOY. TIP: It can be served as breakfast with fruits and toast or even as lunch/dinner with a side o salad.
EGG and SPINACH BREAKFAST WRAP
- 1 whole wheat tortilla wrap
- 2 boiled egg whites (chopped)
- 1 boiled egg (chopped)
- 2 tbsp cottage cheese
- Baby spinach to taste
- Pink salt to season
In a bowl mix the egg, egg whites, cottage cheese and salt until it turns to a thick paste. Now, warm up the tortilla wrap in the microwave or on the stove-top, top it with the egg paste and add the spinach. Roll it tightly and ENJOY!
Hope you have a great day!
Kisses and hugs,