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
This week marks the first week of March! You know what that means?!
Well… yes, March Madness…
BUT! Also, National Nutrition Month®!!
Photo credit: eatright.org
National Nutrition Month® is sponsored by The Academy of Nutrition & Dietetics to help promote awareness of the importance of a healthy diet and to advocate for the profession of dietetics.
This month, you will able to participate in some fun activities around the Fontbonne campus thanks to the Dietetics undergrad and graduate students. Each week this month, I will give the run-down on what NNM events you can expect on campus.
The first activity I want to bring your attention to is going on every week this month in AB Hall. The students will create a special display each week addressing different health and food-related topics. Next to the display, you will find a short quiz based on the information presented.
If you complete the quiz, you will be eligible for an awesome prize! A winner will be awarded every week and there will be a grand prize winner at the end of the month!
Want your chance to win AND get some great nutrition information? Check out the display on the first floor of AB just down from the FCS dept. office!
Everyone enjoy their spring break (and the 60 degree weather next week!!)
PS: Be sure to socialize with me on Twitter or Instagram!!
In honor of Valentine’s day, I thought some Valentine’s Day themed oats were in order! This recipe was made on a whim, because of how much I love conjuring up new oatmeal recipes. I’m thankful for our snow day this Monday, which gave me extra time to work on homework and study, and let me enjoy some down time with a hot cup of tea! Sometimes it’s the little things that matter when it feels like everything else is chaotic! Hope you enjoy my recipe of the week. Stay warm this week and drive safely!
“Chocolate-Covered Strawberry” Valentine’s Day Oatmeal
- 1/2 cup dry oats
- 1/2 cup strawberries (frozen & thawed or fresh)
- 1 small banana
- 1 Tbsp Cocoa powder
- Sweetener of choice: Honey, Stevia, Agave are recommendations
- Chocolate chips or chopped up chocolate pieces (to top)
- Cook oats according to package directions, using water or milk (for a creamier texture).
- Add all ingredients (reheat in microwave if necessary).