Almond Butter, Blueberry Egg White Oats & Sushi!

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Today I had some amazing oats, recipe idea curtsey of Nutritionist in the Kitch. I changed it up a bit by using almond butter and blueberries for topping but kept the base the same. This recipe is simple and delicious and you can easily customize it to your own tastes! It is also high protein and very filling! Perfect for an active day ahead!  The oats are so creamy and delicious, you would never know their are egg whites in there!

Serves 1:

Ingredients:

-3/4 cup water (add more or less based on the consistency you like)

-1/2 tsp cinnamon

-1/4 tsp salt

-1 tsp flax seed (optional)

-1/3 cup large flake oats(not quick cooking  or instant!)

-1/4 cup egg whites

-2-3 drops stevia sweetener (or another sweetener to taste)

-1/4 tsp vanilla extract

-1 tbsp almond butter

-1/4 cup frozen blueberries mixed with 1/2 tsp sweetener heated in a microwave until hot

-Additional cinnamon for topping

-2 tbsp Almond milk (again optional but recommended!)

Directions: In a small pot bring first four ingredients to a boil. Once boiling, stir in 1/3 cup of oats, cover and reduce to a simmer. Simmer for 5-7 minutes and stir occasionally until oats have soaked up a little more than half the water. Next pour in your egg whites and whisk quickly, cooking for 3-4 minutes until oats begin to thicken and mixture becomes creamy. Take off the heat, stir in sweetener/vanilla and top with your almond butter and blueberries, add a drizzle of almond milk and a sprinkle of cinnamon. Enjoy!

Nutrition: 294 calories, 17g protein, 12g fat, 36g carbs, 8g fibre

Today I also went out for sushi with friends! I took pictures of some of the things we ate..it was a fun experience, haha.

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I’m sorry our tasty little friends!…
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My friend’s seafood soup.

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Dragon Roll

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A slice of crab sushi pizza with spicy sauce..yum!

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Crab Sushi

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Simplest, Healthiest Blueberry Pancakes

Simplest, Healthiest Blueberry Pancakes

Hey Guys! Here is an easy recipe that only takes minutes to prepare with a few simple ingredients. These pancakes are delicious and are packed with protein. I hope you like them as much as I do!

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Serves 1, about 3 medium pancakes(feel free to double the recipe!)

Ingredients:

1/4 cup Old Fashioned(Not instant/quick cooking) oats

1/4 cup cottage cheese(any percentage, I prefer to use 2%!)

1/4 cup egg whites

1/2 tsp cinnamon

1/8 tsp baking powder

1/2 tsp vanilla extract

1/4 cup fresh or frozen blueberries

Directions: In a blender or food processor combine everything expect the blueberries until smooth(don’t worry if a there are a few grainy bits of oats, they won’t change the texture of the pancakes). Spray a pan with cooking oil and heat over medium-low heat. Drop a scoopful of batter into the hot pan. (I like to shake the pan a little to spread the batter since it’s quite thick). Add a few blueberries and cook for several minutes until the batter bubbles and the underneath is browned nicely, flip and repeat on the other side. The key to these pancakes is to cook them low and slow so the middle cooks through without burning the outside. Once finished, place on a plate and top with whatever you’d like! I used some sugar-free syrup but you could also use smashed fruit and a little sweetener heated in the microwave, light whip cream or even almond butter! Just be creative and dig in!
**NOTE** These pancakes will take longer to cook then regular pancakes so don’t flip them too early!

Nutrition Facts: 195 calories, 17.2g protein, 3g fat, 22g carbs, 3g fibre (*Calories/fat would be less with fat-free cottage cheese)
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