Hash Brown Waffles

Hi all!

It's been a while since I've posted anything! Lately I've been keeping my food simple. I haven't been able to create many new recipes, mainly because I am consumed with grad school and 2 jobs. I'm going to try my best to keep posting things on a regular basis because I still want continue to share my recipes and show everyone that it is possible to make healthy, delicious food.

On that note, tonight I wanted to have some potatoes with my dinner, but I wasn't feeling the traditional mashed or roasted potatoes that I usually make. I was craving breakfast food (per usual) and decided to make some hash browns. I've made hash browns before, but I remember hearing someone talk about how they've made them in their waffle maker before and I decided to give it a go. Who knew, hash browns in a waffle maker! It's literally the easiest thing ever, and even better it's like a waffle... and I love waffles. These crunchy, fat-free hash-browns went perfectly with my breakfast-themed dinner, and took less than 20 minutes to make.

Ingredients:
-1 medium potato (I used a red potato, any kind works)
-garlic powder, pepper, Himalayan pink salt, and/or other spices, to taste

Instructions:
Wash and shred the potato (I used my food processor). Place the shredded potatoes in a towel or paper towel and squeeze the water out. Then, put them in a bowl and mix in any spices you'd like. Pre-heat your waffle maker, then spray with non-stick cooking spray. Layer the potatoes on the waffle iron so they are about 1/4-1/2 inch thick, and then close the lid. Let them cook for about 10-15 minutes.

Cinnamon Coffee Cake (Vegan)

Hey everyone! I've been on a mission to make a healthier coffee cake that actually tastes like real coffee cake. I remember in my freshman year of college before I started eating really healthy, one of my favorite dining halls (Whitney for all of you huskies) used to have the most AMAZING coffee cake. And then one day I looked up the nutrition info on the dining hall website, and I think one piece had about 500 calories. Needless to say, that pretty much turned me off from eating coffee cake anymore...until now! This recipe also just so happens to be vegan. I hope all of you coffee cake lovers out there enjoy it!

Ingredients:
1 cup almond flour
1 cup spelt flour or oat flour
1/2 cup baking stevia
1/2 tbs ground flaxseeds
2 tbs coconut oil, melted
1 1/4 cups almond milk
1 tsp vanilla
1 tbs baking powder
1 tbs cinnamon
pinch of sea salt

Ingredients for crumbly streusel topping:
1/3 cup spelt or oat flour
2-3 tbs coconut oil
1/4 cup chopped nuts
2 tbs dark brown sugar
2 tbs baking stevia
1 tsp cinnamon

Directions: Preheat oven to 375F. Mix flour, baking stevia, baking powder, cinnamon, and salt in one bowl. Mix flaxseeds, vanilla, and coconut oil in a separate bowl. Slowly pour wet ingredients into dry, mixing as you pour. Pour batter into a square pan greased with non-stick spray. Combine ingredients for streusel in a small bowl...I found it easiest to use my fingers. Mix until it's crumbly, and if it's too wet add more flour. Sprinkle the streusel over the batter. Bake for 20-25 minutes.

Apple Pie Waffle

Hey everyone! This is one of my favorite waffle recipes (or you can make it as pancakes)-- it's high in protein and doesn't require any protein powder! It's the perfect way to start off the day.

Ingredients (serves 1):
-1/4 cup buckwheat flour or oat flour (waffle is gluten-free if you use buckwheat)
-1.5 tbs coconut flour
-1/2 cup egg whites
-1/4 cup plain greek yogurt
-2 tbs unsweetened applesauce
-1 tsp cinnamon
-1 tsp baking powder
-2 packets stevia
-optional: diced apples

Directions:
Combine ingredients in a bowl and mix well. Cook waffle according to your waffle maker's directions. I preheat mine and grease it with non-stick spray, and when it's ready I pour the batter into the center, shut it, and let it cook! Depending on your waffle maker, you can split the batter in half and make 2 waffles so the batter doesn't overflow.

Chocolate Chip Proatmeal Cookies

I had a few bananas that were about to go rotten but it wasn't enough to make banana bread, so I made oatmeal cookies instead! The best part about these is that you don't need to add sugar, stevia, honey, or any other sweetener because the bananas make them sweet enough. They have a combination of protein, healthy fats, and good carbohydrates that make for a great on-the-go breakfast or quick snack.

Ingredients:
-3/4 cup quick oats
-3 ripe mini bananas, or ~1 medium sized, mashed
-1/3 cup unsweetened applesauce
-2-3 tbsp any nut butter (I used You Fresh Naturals Cinnamon Roll Coco-nut Butter...obsessed)
-1/2 scoop vanilla protein powder (could sub flaxseed meal)
-2 tbsp chopped pecans--or almonds, walnuts, etc.
-3 tbsp dark chocolate chips, carob chips, etc. (I used Enjoy Life gluten-free mini chocolate chips)
-1/2 tsp vanilla extract
-1/2 tsp cinnamon
-optional: 1/2 tbsp Maca Powder

Directions:
Preheat the oven to 350F. In a mixing bowl, combine the nut butter and mashed banana. Then mix in the protein powder, applesauce, vanilla extract, and cinnamon. Add the oats and nuts, and mix well. Finally, fold in the chocolate chips. Line a baking sheet with parchment paper. Use a spoon to place to the dough on to the parchment paper, forming balls about 1-1.5 tbsp big, and then flatten them slightly. Bake for 15-20 minutes. Let them cool and enjoy! Store in a container in the fridge to make them last longer.

Mini Breakfast Breads: 3 Variations

Hey everyone! Like I mentioned in my last post, grad school consumes my life so I haven't had time to post a bunch of things that I've been meaning to! I decided to take a super quick break (which never happens...I actually spend literally every second of my free time doing work) and post this recipe that I've been making a lot lately because it's quick and easy. Originally I came up with this mini banana bread recipe, and then I decided to substitute applesauce for the banana to make a mini apple bread. And then of course I had to try using pumpkin puree instead in the spirit of fall to make a mini pumpkin bread. All 3 versions are delicious and they're the perfect size for a quick snack (especially a pre-workout snack!) or for breakfast.

Ingredients for the Banana Bread version:
3 tbs oat flour (you could also grind up rolled oats in a blender/food processor to make oat flour)
1/2 of banana, mashed
3 tbs liquid egg whites
1/2 tsp cinnamon
1/2 tsp baking powder
pinch of sea salt
1 packet stevia (or use a sweetener of your choice)

Apple Bread version:
3 tbs oat flour
2 heaping tbsp unsweetened applesauce
3 tbsp egg whites
1/4 tsp cinnamon
1/8 tsp apple spice (optional)
1/2 tsp baking powder
pinch of sea salt
1 packet stevia

Pumpkin Bread version:
3 tbs oat flour
2 heaping tbsp pumpkin puree
3 tbsp egg whites
1/4 tsp cinnamon
1/8 tsp pumpkin spice
1/2 tsp baking powder
pinch of sea salt
1 packet stevia

Directions:
Preheat oven to 350. Mix dry ingredients in one bowl, and mix wet ingredients in a separate bowl. Then add wet to dry and mix well. Spray a mini bread loaf tin or ramekin with non-stick cooking spray and pour in the mixture. Bake for 14-16 minutes. I've found that the banana bread usually takes 14-15 minutes, while the pumpkin and apple breads take a little longer. But my oven is weird... so just make sure to watch it! I usually just check them with a toothpick around 14 minutes. Top with more bananas/apples, peanut butter, greek yogurt, anything you'd like! Enjoy!

Pumpkin Pie Overnight Oats

Another overnight oats recipe! Most of you who follow my blog and/or Instagram know I have a sliiiight pumpkin obsession (I only eat it everyday...normal). I make my overnight oats with pumpkin a lot, but this time I added bits of a cinnamon roll Quest bar and it was crazyyyy good! For those of you who like Quest bars as much as I do, you have to try this!

Ingredients:
1/3 cup rolled oats
1 tsp chia seeds
2/3 cup unsweetened vanilla almond milk
2 tbsp canned pumpkin puree
1/4 cinnamon roll Quest bar, cut into pieces
1/2 tsp cinnamon
1/4 tsp pumpkin pie spice
Optional: stevia, maple syrup, whey protein

Directions: Mix everything (except for optional ingredients) and put in a jar/container overnight.  The next morning you can eat it cold, but I heated it up and then added 1 packet of stevia and Cellucor cinnamon swirl whey protein, and topped it with walden farms maple syrup.

Hazelnut Mocha Overnight Oats

I'm not usually a fan of chocolate, especially in the morning-- but these overnight oats were delicious! Think Starbucks, but in oatmeal form.  And just way better.

Ingredients:
1/4 cup old-fashioned/rolled oats
1/2 cup unsweetened vanilla almond milk
1 tsp chia seeds
1/2 tsp hazelnut extract
1/4 tsp coffee extract
1 tsp unsweetened cocoa powder
1/3 of a banana, sliced thin
cinnamon
optional: 1 packet stevia, 1/2 scoop cinnamon swirl whey protein

Mix all of the ingredients (except the stevia and protein) and put in a jar/container in the fridge overnight.  Can be eaten cold or heated up.  I heated it up and then added the stevia and protein, because I like my oats sweet.  You could also top with a nut butter or nuts!

Protein Crepe and Zeggs

Hey everyone! I still have so many recipes I need to put up, I'm slacking!! Here are two delicious and super simple recipes that I make almost every day!

Protein Crepe
Ingredients:
1/2 scoop whey protein powder (I use Cellucor of any flavor or Sun Warrior, a vegan protein)
2 egg whites (6 tbs)
Splash of unsweetened vanilla almond milk

Mix ingredients well in a bowl. Cook it as you would a pancake on a pan (make sure to use non-stick cooking spray!) on medium-high heat, but it should be thinner than a pancake is.  Then you can put whatever you want in the middle and roll it up.  In this picture I used Cellucor Cor-Performance Peanut Butter Marshmellow protein and put Peanut Butter & Co. Mighty Maple Peanut Butter and part of a banana in the middle. Sometimes I put protein fluff in the middle too (plain greek yogurt + protein + stevia).

Nutritional Information for crepe without filling (varies based on protein you use): 118 cal, 2g carbs, 22.6g protein

Zeggs (Zucchini Eggs!)

Ingredients:
As many egg whites as you want- I usually have 2.5-3
Shredded Zucchini
Optional: Cinnamon, Stevia, Other spices, whatever you want to make it sweet or savory

Zeggs are something I discovered on Instagram.  It's literally just egg whites and shredded zucchini cooked as you normally would cook scrambled eggs.  I like to add other things like cinnamon, stevia, and a mashed banana to make it sweet.  Other things I've seen added are raisins, almonds, the possibilities are endless! So delicious and low in calories! :)