Saturday mornings to me mean let’s eat something sweet and yummy! These clean eating pancakes are great to add anything to. My favorite way to eat them is to add some sugarfree all natural strawberry spread with whipped cream and roll them up like a crepe. If I am feeling like a classic pancake, just some naural maple syrup. Or if you are feeling crazy nutty….spread some almond butter all over when the pancakes are warm and the almond butter melts all over drippy and gooey! So versitile to what you want it to be.
These pictures are making me hungry!!
It’s an incredibly easy and fast recipe that lets you get to the eating and get on with your day and workout! Packed with protein and fast carbs they give you the energy to get up and after it fast!
Depending on how many you want to make and the size that you make them you will need to double the recipe if you want a plate full at average size shown in the first picture of this scrumchillies post!!
Clean Eating Healthy Pancakes/Crepes- makes 4-5 small pancakes
1 ripened large banana
2 whole eggs
1 teaspoon cinnamon
In a small mixing bowl, take a fork and mash up your peeled, overripened large banana. Add 2 eggs and beat until your mixture is smoothe. Spray your griddle and pour into circles. I do them medium size as it makes them easier to flip. I tried larger ones and it makes it seriously difficult to flip without breaking! And a big spatchula helps too! when firm and browned on one side, flip and cook the other side.
Enjoy your weekend and your welcome!!
Sunday fun day, it’s food prep day. In the past I would always have good intentions while at the grocery store and buy a lot of fresh fruits, vegetables and healthy natural foods. Mornings are so busy trying to get everything ready for work and it would take too much time to get a lunch packed, washing, chopping and bagging after taking too much time getting ready to get to work early in the a.m.. Now I take some time on Sunday and get all lunches, breakfasts and a few dinners ready for the entire week. It takes a little planning, but the money that I save making sure everything is ready and portioned out for everyone to grab and go instead of letting it sit in the fridge and spoil is totally worth it! My only complaint….tripping over my dogs while they follow me around the kitchen! Poor guys smell everything cooking and are waiting for one tiny morsel to drop! Ha, ha!
I plan what meats I will cook for the particular week’s lunches and I put that in crock pot Saturday night before going to bed so they are cooked and ready for portioning Sunday morning. This week was chicken and salsa. Place 5 frozen chicken breasts in the cock pot, cover them with a half to 3/4 jar of salsa just making sure the breasts are covered. In the morning, after coffee of course, shred them and portion into containers. You can heat and eat them with veggies, use with chips or make a shredded chicken salad.
|These pics don’t include dinners that I made as well, just an example as
I was putting them in the fridge.
While the chicken is cooling, I boil 18 eggs and begin chopping. Wash, cut and portion into baggies or containers your cucumbers, cauliflower, carrots, celery, watermelon, cantaloupe and/or any others. I switch it up weekly for variety.
I like to make salads in a jar, they stay good and crispy for about 4-5 days. Wet ingredients on bottom, I use cottage cheese instead of dressing and finishing with lettuce on top so that when you empty it out on a plate it ends up being with lettuce on bottom and finishing with your wet ingredients on top. You can do this with fruits or pasta, any kind of salad that you’d like, get creative!
If your eating on a budget, the planning and eating all that you have really helps! Not to mention you won’t be spending the extra dollars going out to lunch. Happy Sunday Prep Day!