My husband and I LOVE breakfast foods, especially pancakes and waffles. On the down side, they have little to no nutritional value – especially protein.
For me this is a big no-no. Since I work out regularly and lift weights, I need to eat enough protein to remain full, fueled, and ready to build muscle. This pancake recipe uses hemp, a plant-based protein. Though I prefer the taste of standard whey protein, it often gives me an upset stomach where hemp does not. The vanilla flavored hemp has a pleasant taste, and it blends in seamlessly with the Bisquick powder to create a mildly sweet pancake with great texture.
With a mix-in of chocolate chips, blueberries, or whatever else you want to toss in there – these pancakes will keep you full & energized and are super tasty.
Well… LOWER sugar, at least. This recipe makes about 16 servings, and each one is around 9.5 grams of sugar… which is pretty damn low for a fruit-based bread. This is still as yummy and sweet as ever, and super simple to make because the bread machine does everything for you – from mixing to baking!
This bread makes a killer french toast for breakfast, or warmed up with butter and jam. It’s also perfect if you want it for dessert with a dollop of fresh whipped cream and some berries.
It’s technically still summer, and still pretty warm. And I still don’t feel like turning my oven on.
When my mom found a recipe for a Nutella cream cheese pie that was no-bake, I was all over that. With a few tweaks like incorporating Oreos, adding some vanilla extract, substituting full-fat cream cheese for some lighter Neufchatel, and using Cool Whip Free instead of regular Cool Whip, I was ready to dominate this pie. Each bite is a piece of pure, chocolatey, creamy, heaven.
This is the second day of school with my kiddos and the hectic bustle of the school year has officially hit me. This isn’t a bad thing, but it’s exhausting – So I’m keeping this brief and cutting to the chase.
Who doesn’t love a peanut butter & jelly sandwich?! This epic dessert takes the delicious nostalgia of a PB&J and turns it into a sweet, creamy, & crunchy treat. The best part is that it contains 18g of protein and is only 280 calories per serving (this recipe makes 2) – so it will keep you feeling full without destroying your diet. And it’s totally giving me a much-needed energy boost right now. #winning
There’s no doubt that the ultimate summer dessert is ice cream – and though I love store-bought ice cream or something from Mr. Softee, nothing beats homemade ice cream.
Strawberries have been so perfect and delicious this summer, and I have been buying tons of them. I’m not the biggest fan of strawberry ice cream, but I definitely wanted to incorporate some of them into the ice cream without overpowering it.
I was trying to come up with ideas for the base flavor, and I narrowed it down to three – chocolate, peanut butter, and banana. All three pair very well with strawberry, but I decided on banana because it has the mildest flavor and I felt it would truly let the fresh strawberries shine.
I love classic birthday cake. There’s just something about a moist vanilla cake layered with super-sweet cream and rainbow sprinkles. Birthday cake flavored things are among my favorite snacks – birthday cake Oreos are now my favorite variety, the Birthday Cake Remix is my favorite thing to order at Cold Stone, and I am going through a phase where I am obsessed with rainbow bagels smeared with birthday cake cream cheese (I’ve been on the quest to find the perfect one – The Bagel Store in Brooklyn is terrific, and so is the Bellmore Bagel Cafe on Long Island). It’s safe to say I like all things birthday cake.
Since I typically try to limit my carb and sugar intake, I’ve been experimenting with recipes that would allow me to indulge in my birthday cake cravings – without destroying my diet. I have come up with the perfect solution.