Buttermilk Pumpkin Pancakes

I love all the new baking mixes that are coming on the scene! It’s so easy to make a protein packed baked product these days. Krusteaz came out with this awesome Protein Buttermilk Pancake Mix and they are just so fluffy! I added Vital Proteins Collagen Peptides for another little boost and pumpkin because it’s September and the weather has been perfect this week.

Look out for a Krusteaz giveaway on my Instagram next week! Follow me here.


Buttermilk Pumpkin Pancakes

Ingredients

Directions

Heat a pancake griddle or medium pan over medium heat. Spray with coconut oil. In a large bowl whisk together pancake mix, pumpkin puree, collagen peptides and water until smooth, but do not over mix. Pour about 1/4 cup of batter per pancake. Cook about 2 minutes per side. Serve warm. Top with chopped pecans and pure maple syrup.

Number of servings: 2 | Serving size: 3 4-inch pancakes
Calories: 384, total fat: 11 g, total carbohydrates: 60 g, dietary fiber: 3 g, sugars: 30 g, protein: 22 g

What is your favorite pancake topping? Tell me below!

Raquel

Chocolate Peanut Butter Protein Waffles

Breakfast is my favorite meal of the day. I love breakfast food and I love waking up and getting to eat! I know I’m not the only one. I look forward to breakfast as I go to bed and these pancakes are one of my favorite recipes right now. I used my go to Perfect Fit protein powder for these (shout out to my TIU girls). Plus I used peanut flour which I haven’t used in a while. Peanut flour is basically ground peanuts with the fat removed! Which is why I had to add a little peanut butter on top. Natural peanut butter has healthy fats and of course I use it as much as possible because nut butter is everything.


Chocolate Peanut Butter Protein Waffles

Ingredients

  • 1 ripe banana, mashed
  • 2 scoops chocolate protein powder
  • 1 tbsp peanut powder
  • 1 tbsp almond milk
  • 1/2 cup egg whites
  • 1/2 tsp baking powder
  • 1 tbsp mini chocolate chips
  • Toppings: banana slices, peanut butter, more chocolate chips!

Directions

Combine all ingredients except the chocolate chips in a large bowl. Heat waffle maker on medium heat or a pan if you want to make pancakes! Sprinkle chocolate chips into the batter. Pour half the batter into the waffle maker and cook through ~8-10 minutes. Remove from waffle maker and cool on a wire rack while you make the other waffle. Top with all the goodies!

Number of servings: 2 | Serving size: 1 waffle
Calories: 220, total fat: 4 g, total carbohydrates: 26 g, dietary fiber: 8 g, sugars: 13 g, protein: 20 g

What is your favorite breakfast? Tell me below!

Raquel

Berry Mint Fruit Salad

Berry season is my happy season. The bright colors, the sweet flavors, and the antioxidants make for a delicious treat no matter how you use your berries. If I had to rank them in order of favorites it would have to be blackberries, raspberries, blueberries, strawberries. When blackberries are perfectly ripe there’s no stopping my snacking on them! Berries are low in calories (around 50 calories per cup), high in vitamin C, fiber, and antioxidants. I love using this fruit salad in place of maple syrup or agave on waffles and pancakes. It’s also great as a small dessert… or on top of ice cream if you’re feeling wild. Don’t let those berries go to waste! This is a great recipe to use the day you buy berries or right before you think it’s time to throw them out.


Berry Mint Fruit Salad

IngredientsDSC_1092

  • 1 cup blackberries
  • 1 cup raspberries
  • 1 cup strawberries, quartered
  • 1 mango, diced
  • Juice 1 lime
  • 2 tbsp honey
  • 2 tbsp fresh mint, chopped

Directions

Combine berries, mango, lime, honey, and one tablespoon fresh mint in a bowl. Let sit for at least an half an hour for the flavors to come together. Top with additional tablespoon of mint and serve.

Number of servings: 8 | Serving size: 1/2 cup
Calories: 66, total fat: 0 g, total carbohydrates: 16 g, dietary fiber: 3 g, sugars: 13 g, protein: 1 g

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What’s your favorite fruit salad combo? Tell me below!

Raquel

October Meal Roundup

Here is a roundup of my October eats:

pancakesPumpkin Pancakes with a side of raspberries

These amazing pancakes were made with Trader Joe’s pumpkin and waffle mix. I used pumpkin puree in place of the butter to reduce the fat and add some real pumpkin! This was a delicious fall breakfast that I may have also had for dinner.


Panchos Nachos with Chicken @ El Camino, Philadelphia, PAimage4

Happy hour is a necessity and Mexican food paired with margaritas always does the trick! Guacamole, nachos, fried calamari, tacos, and a salad satisfied the cravings. Plus endless laughs with friends doesn’t hurt either.


image2Quinoa, Black Bean, and Spinach Quesadilla

Using cooked quinoa, canned black beans, and fresh spinach I made a cheesy quesadilla with whole wheat tortillas. A side of avocado plus salsa and Greek yogurt to dollop on top makes these a healthy treat!


image1

“Fries” @ Tria Taproom, Philadelphia, PA

These “fries” are smashed fingerling potatoes with the most amazing truffle-taleggio fonduta on top. They were finger-licking good especially paired with a large glass of pinot grigio (my drink of choice of course). The Kennett Square flatbread pizza with fontina, wild mushrooms, zucchini, red onion, truffle puree was also on the menu.


image2 (1)Fresh Salad with hemp seeds and an avocado dressing

I love a simple salad packed with veggies for a quick and easy lunch. Topping this with hemp seeds adds protein and healthy fats! Even more healthy fats come from an avocado dressing made with half an avocado, about two tablespoons of fresh lemon juice, a pinch of garlic powder, salt, and pepper. Yum!


Life of Pie Pizza @ Grain + Verse Bottlehouse, Harrisburg, PA
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The cool atmosphere, beer, and creative menu names can be found just outside Harrisburg in an unexpected location. Life of Pie was made up of fig marmalade, house made duck prosciutto, aged provolone, and toasted barley. As usual, sharing is always the answer when you want to try everything!


image3Avocado Toast with Egg

This is a great quick meal for breakfast, lunch, or dinner. A piece of whole wheat toast topped with half an avocado and a cooked egg sprinkled with pepper. What could be better?

 

Raquel