Hey everyone! This week I’d like to introduce my new favorite thing to make for breakfast (and sometimes even for dinner!) – Protein Pancakes! To many of you out there that may have tried protein pancakes in the past that left a bad taste in your mouth… I encourage you to give these puppies another try.
Protein Pancake Recipe:
1 scoop of Protein Powder (my favorite is the PGX chocolate from my work)
½ medium (ripe) banana
1-2 tablespoons of almond milk, coconut milk or regular milk
Optional: add coconut, chocolate chips, blueberries or anything your heart desires to the batter.
Directions: Take all ingredients and combine thoroughly in a bowl. Oil a griddle/pan with coconut oil spray or with oil and heat to medium heat. Use a spoon or ¼ cup measuring cup to spoon out batter on the hot griddle. When pancakes begin to bubble on top, flip pancakes.
This recipe is super simple and easy to make! If you don’t have protein powder available, you can make a mini pancake recipe by replacing the scoop of protein powder with 1/4 cup of flour of your choice.
Comment below if you decide to make your own!
Here’s a picture of my protein pancake recipe
This semester I’m taking a class called Experimental Foods. In that class, we choose an “alternative” style recipe to work with the entire semester to perfect. For example, instead of mac n’ cheese- dairy free mac n’ cheese or low sugar brownie made with black beans instead of a regular brownie.
In my group, we are creating an allergen free French toast (free of the 8 common allergens, including eggs, dairy, and wheat). It’s been an adventure since a) I LOVE French toast and b) it’s a bit of a challenge getting the texture right with zero eggs!
It’s also encouraged me to make French toast a ton at home. This recipe is NOT the recipe we are using in class, but more-so my own creation based off a standard French toast recipe.
2 slices ezekial bread
1/4 cup almond milk
1 tbsp vanilla protein powder
1 tsp vanilla
dash of cinnamon and nutmeg
Cinnamon, raspberries and vanilla greek yogurt, yumm !
Whisk egg, vanilla, almond milk, and spices into a bowl
Dip toast in mixture, soak both sides.
Heat oil on griddle to medium low heat.
Add toast to hot griddle and cook about 2-3 minutes per side, or until browned.
** You can certainly add your own toppings or change what type of milk you choose! Get creative & Enjoy
I have to admit it’s been hard getting back into the swing of things this semester. Fortunately, after years of practice, (it is my senior year, after all..) I feel like I can roll with the punches and balance friends, school, and work better than ever.
One thing that helps me stay sane during times of little sleep, high stress, and increasing school demands is cooking for the week ahead. This guarantees I always have fuel to keep me going! I really do believe in using the foods you eat to fuel your body, brain, and even your creative side. For example, my favorite thing to eat in the morning is oatmeal. To many, this might sound anything but exciting… but I assure you, you can do just about anything with this stuff! ere’s my Peanut Butter and Banana- Pumpkin Oats Recipe (Yes, I haven’t quite let go of fall yet…) Enjoy!
1/2 cup uncooked oats
1/4 cup canned pumpkin
1 tablespoon hemp seeds (you can use flaxseed or chia as well!)
Sweetener: I use stevia or 1 teaspoon maple syrup
Directions: Cook oats as directed on package, add pumpkin, banana, hemp/flax seeds, cinnamon, and sweetener. Enjoy!
PB & B Pumpkin Oats
Oats don’t have to be boring! Here’s a snap of how I fuel my morning :)
This will be my third semester here at Fontbonne, but it seems like it was just yesterday I was brand new.
My first impression of Fontbonne was how easy the transfer process was. I continue to love the small, accessible size of the campus, and the staff and advisers that are always extremely helpful and dedicated to what they do. In my search for a great Dietetics program, I instantly connected with the Fontbonne campus after my first visit (The ridiculously cool food lab was a plus too!)
Fast forward to the present and Fontbonne students are already several weeks into the semester where the inevitable tests, projects, and homework are coming full-force. Stop. Take a deep breath. Here’s three ways to get your study on and still keep your cool:
1) Use Study Blue as a free tool to make flashcards, quizzes, and notes for your classes. Set up and account and create your cards online, then once you’ve made your flashcards, quiz yourself online OR download the Study Blue app on your phone and study your flashcards anywhere! I flip through my note cards in whatever spare time I have, even if it’s just for five minutes. A little bit goes a long way!
2) Been known for procrastinating? Feel like you’ve studied for hours without accomplishing anything? Read this article from The Greatist for 22 Science-backed Study Tips to Ace the Test:
3) Eat Breakfast! You’ll have a brain-boost for those morning classes and you won’t be starving by the time lunch rolls around. My latest breakfast obsession is oatmeal, (see my picture above!) I like to test out new, fun recipes like these:
Overnight Oatmeal Recipes
If you try these three tips you’ll be well on your way to a good semester!