Peanut Butter Banana Protein Pancakes

These are so hearty, filing and delicious! They are perfect to start your morning or as a post workout pick-me-up. They are made without butter, sugar and all that stuff that's not so great for you, and give you a little extra with whole grain oats, whole wheat flour, peanut butter and bananas! PLUS; these are only about 250 calories for two pancakes! (Compared to Bisquick pancakes, for example, where there is around 900 calories in two cups of the mix alone- yikes!)

This is the original recipe, I think I found it on Pinterest once upon a time and it appears to originally be out of a magazine. I adapted it a little bit :-)

I only make half of the recipe, so this yields 3-4 medium sized pancakes!

3/4 cup skim milk (or soy milk or almond milk)

1/2 cup rolled oats

1 banana

1/2 cup whole wheat flour

1/2 Tbsp baking powder

1 Tbsp peanut butter

1. Blend milk and rolled oats in a food processor until mostly smooth.

2. Add banana and peanut butter, continue to blend until smooth.

3. Stir in flour and baking powder.

4. Heat a non-stick skillet on medium heat.

5. Spoon about 1/2 cup batter into hot skillet and cook until crisp and brown. Flip and repeat. 

  

These are not your traditional, light, fluffy, super sweet buttermilk pancakes. They have a thicker, heavier texture that is intended to really fill your belly. I spread a little more peanut butter on top of mine, add some sliced banana, and just a little bit of sugar free maple syrup. They are so good, and good for you!

Lunch Time Favorites

Lunch used to be my least favorite meal. Lunch foods aren't my favorite. I never felt like making anything; I would usually just end up warming up left overs or ordering out. Sometimes I would even fore-go lunch all together because I disliked it so much. I know, its weird to dislike lunch but I just had a hard time with it. Since I've started working out mid-morning, lunch has become and incredibly important meal to me! I need something to boost my energy to get me though the rest of the day. No more skipping this meal or I would end up face flat in my bed while my 4 year old terrorizes his sister and the dogs; not good! I went to the store and let my mind wander, looking for different things I thought I could eat for lunch (this does not include freezer meals). I came across some whole grain pita pockets and that's all she wrote; those were my inspiration! I make a couple different sandwiches in those pita pockets and I also eat them as a side to salads. Since I've made a point to eat a nutritious lunch, I have noticed that I have a lot more energy in the afternoons and feel refreshed after my workout instead of drained.

Avocado Chicken Salad

I'm sorry, but mayo is gross. Actually, I'm not sorry. I have never been a fan and I never will be. Plus, its yucky for you. I'm not going to work out and then go eat mayo- gross. Therefore I decided to make chicken salad using avocado instead! It's creamy, so it works in the chicken salad just like mayo, its the perfect, healthy substitute!

Serves: 2

2 whole grain pita pockets 

1/2 cup spinach

1 can chicken breast meat or one cooked chicken breast, shredded.

1/2 to 1 whole avocado

1 tsp spicy dijon mustard
1/2 tsp lime juice (pickle juice works well here too)

 1/4 cup green grapes, halved or quartered

1/8-1/4 cup dried cranberries, chopped

1/8-1/4 cup slivered almonds (or your favorite nut)

1/2 tsp fresh dill, chopped

salt and pepper to taste

Empty the can of chicken into a bowl, along with the avocado. Mix together until the avocado is completely mashed and combined with the chicken. Add the dijon mustard, grapes, cranberries, almonds, dill, salt and pepper. Mix until combined. Stuff in pita pocket with fresh spinach.

 Spinach Salad with Chicken

I don't eat salads. I don't like lettuce and I can never find a dressing that I like. Have you all noticed I'm a little bit of a picky eater? I wish I could eat salad for every meal....ah I'd be so skinny! Unfortunately for me my sweet tooth is too large and in charge to allow that to happen. I am trying really hard to get back into shape after having Elliette and I've gotta eat better if that's going to happen. SO, I decided to try to make myself a salad today. I went with spinach as its much better for you and I prefer the taste much more over than of regular lettuce. I topped it with cooked chicken, some bacon bits, chopped broccoli and cauliflower, feta cheese and a homemade dressing. Mine was more chicken than anything else because my diet seriously lacks protein; but you can cut back, add on, or substitute whatever you like on your salad!

Serves: 1

1 cup spinach

1 boneless, skinless chicken breast

1/4 cup chopped broccoli and cauliflower

2 pieces bacon, chopped

1 Tbsp feta cheese

Dressing (see recipe below)

I cooked the chicken up in some of the dressing to give it flavor, then just tossed all the ingredients together. I don't really need to give you directions on how to make a salad, do I?! ;-)

Dressing

1 Tbsp honey mustard

2 Tbsp soy sauce

1 Tbsp honey

1 tsp apple cider vinegar

2 Tbsp canola oil

1/2 tsp minced garlic

1/4 tsp ground ginger

1/2 tsp parsley

1/4 tsp rosemary

Whisk all ingredients together until well combined, toss with your favorite greens.

*This is also a delicious marinade!*

Fruit and Oatmeal Smoothie

   This is cool, tart and refreshing and the perfect lunch pairing to give you that extra boost!

Serves: 1

1 & 1/2 cups chopped fruit

1/4 cup nonfat milk

1/4 cup orange juice

1/2 cup whole grain oats

handful of ice cubes

Add everything into a blender and blend until smooth.

You can use whatever fruits you want! I had some left over "fruit salad" that I had diced up this past weekend that needed to be used. Mine is a combination of raspberries, blueberries, strawberries and peaches. It was really delicious!

If you are in a lunch time rut, I hope you try these recipes!

Solera Restaurant

I just have to give a shout out to my cousin, Goose Sorensen, chef and owner of  

Solera Restaurant

 in Denver, CO. If you are ever in the Denver area, I would highly recommend you try this restaurant!!!

We ate there this weekend, and Goose always does a wonderful job of treating his friends and family right when we come to visit. He set us up out back on the beautiful, secluded patio and served us some of  the most delicious food I have ever put in my mouth, not exaggerating!

I started off with a Moscow Mule which is a cocktail composed of ginger beer, vodka and lime juice. It's refreshing and delicious and served in an awesome copper mug which makes it 10 times more fun to drink :-)

Goose then presented us with a specialty meat and cheese tray which included ham from Spain and house made Chorizo sausage, a peach, proscuitto and arugla bruchetta, mussles in a tomato broth and last but certainly not least; Thai Style Calamari. My absolute favorite thing on the menu. I could eat it everyday for the rest of my life and never, ever get tired of it. Even if you're not a fan of calamari- you have to try this. Best in Denver, hands down.

For my entre I ordered Sautéed Sea Scallops | white truffle mac & cheese. Melt in your mouth scallops that are cooked perfectly and lying on a bed of the most deliciuous mac and cheese you'll ever eat. I devoured it. So rich, so creamy and such a perfect pairing. YUM!

 

For dessert, we had a variety of delicious house made specialties. We all inhaled them so quickly I didn't even get a chance to get a picture or the names. That's how good it was.

I can't say enough about how perfect this dinner was. I urge you to try it for yourself if you're ever in the area. Actually- it's worth the drive!

Orange White Chocolate Cheesecake

This is my husbands requested birthday dessert. Every year. Actually whatever special occasion he can request a dessert; this is the one he picks. This is his favorite and a recipe that came from his mom; she makes it on most special occasions as well. She was nice enough to share the recipe with me, it actually originally came from an Easter special in the Casper Star Tribune. It's "orange" because it has orange extract in the topping and is garnished with mandarin oranges., but I've replaced the orange extract with vanilla extract before and served it with other fruit toppings or even fudge or caramel before. It's good any which way your serve it. It's thick, rich and creamy and has the perfect cream cheese flavor. I would recommend making it a day in advance because its like 50 times better once it's sat in the fridge overnight :-)

(Yield 12-16 servings)

Crust 

2 cups vanilla wafer crumbs

6 Tbsp butter, melted

1/4 cup sugar

Filling

4 packages (8 oz.) cream cheese

4 eggs

1 cup sugar

1 cup sour cream

10 oz. white baking chocolate, melted

Topping

1 cup sour cream

3 Tbsp sugar

1/2- 1 tsp orange extract

2 cans mandarin oranges, drained

1. In a bowl, combine the first three ingredients and mix well. Press into the bottom and 1-1/2 inches up the sides of a greased 10 inch spring form pan. Place on a baking sheet and bake at 350 for 10 minutes; cool completely.

2. In a mixing bowl, beat cream cheese, sugar, eggs, and sour cream until blended. Add chocolate and pour into crust. Place on a baking sheet and bake at 350 degrees for 1 to 1-1/4 hours or until center is nearly set. Cool to room temperature.

3. For the topping, combine sour cream, sugar and extract; spread over filling. Bake at 450 degrees for 5 to 7 minutes or until set.

4. Chill, uncovered, for 1 hour.

5. Arrange oranges on top of cheesecake.

6. Cover and chill at least 4 hours.

You cannot go wrong with this cheesecake. Every time I've ever made it, it's always a huge hit.

It's sweet and creamy, and the oranges give it a nice tart bite. Its also yummy with other toppings. You could serve this plain in a "cheesecake bar" fashion along with an array of toppings and let people design their own masterpiece!

No more buying "no bake" cheesecake mix from a box...no more buying frozen cheesecakes...spend a little time and make this homemade and it's sure to please :-)

Whiskey Piggy

I totally ripped off this recipe, not going to lie! Some of you might even recognize the name! We have a new not that new anymore, restaurant here in town that (in my opinion) has one of the top 3 menus in Casper. J's Pub and Grill has a menu item called The Whiskey Piggy, and I'm obsessed with it. I pretty much order that, or Shrimp Vermicelli (which I also ripped off- see this recipe), every time we go. I'm just not good with change. Every time I second guess my decision I end up wishing I would have ordered what I wanted in the first place. Next time you go to J's Pub, try The Whiskey Piggy- or come to my house and I'll cook you my version which is even better ;-) sorry chef!

I make this recipe to serve two, if you are making for a bigger crowd- adjust the recipe accordingly! Or email me and I would be happy to help you!

2 Tbsp apple cider vinegar (you can substitute apple juice)

1 cup chicken broth

1 tsp lemon juice

2 gala apples, peeled and chopped

3 Tbsp brown sugar

2 Tbsp soy sauce

1/2 tsp ground ginger

1/4 tsp ground cinnamon

1/4 tsp ground nutmeg

2 center cup pork loin chops (boneless or bone-in)

salt, pepper, and rosemary for seasoning

4 cups collard greens

1/2 lb bacon, diced into 1" pieces

1. Start by cooking bacon off in a large saute pan, remove when crispy on to a paper towel and set aside. Remove all but 2 Tbsp of rendered grease from the pan and set aside but do not discard.

2. Sear seasoned pork chops in bacon grease until brown and crispy on both sides (about 3-5 minutes per side).

3. Place chops on a baking sheet and into the oven at 350 degrees until done (depending on the thickness of the chops, 10-15 more minutes)

4. De-glaze pan with apple cider vinegar and 3/4 cup of chicken broth. Add apples, lemon juice, soy sauce, brown sugar and spices. Stir on low-medium heat and let reduce to form a sauce and until apples are tender. Add 1/2 cooked bacon.

5.  Heat 1/4 cup of rendered bacon grease in another pan. Add greens and 1/ 4 cup chicken broth. Cover and wilt until greens are tender. Add the second half of the cooked bacon. 

6. Serve pork chop on a bed of greens topped with apple pan sauce.

Guys, this dish costs 16 bucks in the restaurant! Now you can make it at home- and truthfully it's just as yummy if not better! The original Whiskey Piggy is served with mashed potatoes but I served mine with roasted as I am not a fan of mashed. Try this recipe out and it's sure to impress your friends and family! Happy cooking, happy eating!

Cowboy Skillett Casserole

More of the birthday festivities! I am the best wife ever (self-proclaimed) and got up this morning to make Scott breakfast to take to work. The Cowboy Skillet is a dish from Eggingtons, which is an awesome little local breakfast, brunch and lunch joint here in town. Scott almost always orders the cowboy skillet when we eat there, and I figured I could pretty easily recreate it at home! The best part about this recipe is that it can be made so many different ways! I made it into a casserole this morning because it's way easier to transport that way; but on normal mornings I keep it in skillet form and serve it on top of hash browns or breakfast potatoes or sometimes even biscuits and serve it with sunny side up eggs on top instead. Either way, its good. You just have to decide which way you want it :-)

Serves: a lot hahah I assume this got it's name because it can serve a bunch of cowboys? I don't know but it makes a very full 9x13" pan.

 

1 lb of your favorite breakfast sausage

1 lb bacon (chopped into 1" pieces)

1 green pepper, chopped

1/2 medium onion, chopped

1 cup sliced mushrooms

1 cup diced ham

1 package hash brown potatoes (not the frozen kind)

one dozen eggs

1/2 cup milk

shredded cheese

breakfast gravy for topping (optional)

1. Begin by browning sausage in a large skillet *I use a large electric skillet for this as it all goes into one pan*

2. Add onion and pepper, they will cook off in the grease from the sausage.

3. Add bacon and cook until bacon is crispy.

4. Add mushrooms, hash brown potatoes, and ham.Cook until heated through.

5. Pour into a prepared 9x13" baking dish.

6. Whisk eggs and milk together in a bowl. Pour into pan over meat mixture.

7. Cover tightly with foil and cook at 375 degrees for 30-40 minutes.

8. Remove foil, sprinkle with shredded cheese and bake for another 20 minutes or until cheese is melted and bubbly.

Serve with gravy and enjoy!

I wanted to get a picture of a spoonful piled on a plate but this went to work with Scott..maybe next time!

Wacky Cake and Peanut Butter Icing

So, ya know how I said that you'd rarely see something healthy on this blog? Well, I lied. Ever since I decided to make a few substitutions in that banana bread, I've been obsessed with trying to do the same with other foods. I know, I would say I was sorry, but if you try this recipe you won't make me apologize, I promise! This is called wacky cake because it's seriously crazy how easy it is...you don't even have to use a mixing bowl! What? Yeah- you mix everything together right in the pan! I have managed to make it even "wackier" by making some simple substitutions that attribute to about 200 less calories per slice!! (the original has 271 and the modified version has 107) And guess what? IT TASTES EXACTLY LIKE A REGULAR, FULL FAT, FULL OF SUGAR CHOCOLATE CAKE!!! I adapted it from this original recipe.

I've said it before, I will say it again; I have a dessert problem. Actually I probably have an addiction to dessert. The first step is admitting it, right?! Well recipes like this could be my saving grace! 

We started Insanity this week. We are on day 3 and: so far, so good. Something about working my butt off and sweating during a work out makes me not wanna load my body up with crap directly after; makes sense, right? So we're trying to make a few healthier choices here in the Kugler household. With a few exceptions- like tonight, which is my hubby's birthday; and he has requested buttermilk fried chicken, mashed potatoes and gravy, and white chocolate cheese cake for dessert. I'm not even going to ask how many calories are in that meal! Guilty pleasures are just that :-)

This recipe yields about 16 servings: I used an 8x8 *glass* pan.

1 cup flour

1/2 cup stevia blend 

3 Tbsp cocoa powder

1 tsp baking soda

1 cup warm water

1/3 cup unsweetened applesauce

1 Tbsp white vinegar

1 tsp vanilla

1. Mix all the dry ingredients together in the pan.

2. Whisk in wet ingredients (the vinegar will react with the baking soda and fizz, this is normal).

3. Bake and 350 for 20-25 minutes.

4. Let cool and frost with peanut butter icing (see below).

*In the original recipe, the author warns not to use a metal cake pan as some have noticed a slight metal taste of the cake due to the reaction of the vinegar and baking soda in the pan*

Peanut Butter Frosting

1/2 cup peanut butter

1/4 cup unsweetened apple sauce

1-2 Tbsp nonfat milk

1/2 cup stevia blend

1. Melt the peanut butter slightly in either a sauce pan or in the microwave (be careful not to burn it).

2. Remove from heat and stir in applesauce.

3. Pour over sugar and stir.

4. Add milk as needed to desired texture.

5. Frost cake!

 

 The cake has a spongy texture and is really moist. Unlike most cakes, I think this cake is better served warm. If you're not worried about calories, you could add a big scoop of vanilla ice cream and that would be absolutely heavenly! If you want to double this recipe, it can easily be done!

Me and Griff shared a plate last night :-)

 

Enjoy!

Banana Bread Battle

 

Bananas are the only food that I buy, and purposely wait for them to go bad; all so I can make banana bread. My dad always made the best banana bread when I was growing up, and I got this recipe from him :-)

BUT: this is the great debate! The classic banana bread recipe, or a healthy makeover? My poor grandpa LOVES banana bread, but he has high blood sugar so he can't eat as much as he'd like to. I had lots of bananas so instead of doubling the original recipe I decided to make a few simple substitutions and make it better for my grandparents :-)

Here is the break down!

Original Recipe

(yields: 1 loaf)

1/2 cup butter

3/4 cups sugar

2 eggs

3-4 overripe banans

3 Tbs milk

1 tsp vanilla extract

1 tsp salt

1 tsp baking soda

1 1/4 tsp baking powder

2 cups flour

1. Mix all ingredients together for 2+ minutes or until well combined into a batter.

2. Pour into a greased loaf pan and bake at 350 degrees for 50 minutes.

We all know banana bread is delicious! It doesn't have a huge amount of calories, but overall- it's not awesome for you. Check below.

Overall nutrition grade of a D+

(These results are from a recipe analyzer that I found here.
This is based on 16 servings.)

Here is the makeover recipe!

 (yields: 1 loaf)

1/2 cup butter unsweetened applesauce

3/4 cups sugar 

1/3 cup stevia blend

2 eggs

3-4 overripe banans

3 Tbs milk

1 tsp vanilla extract

1 tsp salt

1 tsp baking soda

1 1/4 tsp baking powder

2 cups flour  

1 cup flour

1 cup whole wheat flour

 Can you tell a difference yet?!

Here; let me show you!

less than half the calories!

tremendously less fat!

almost 10 less grams of carbs!

1/3 of the sugar!

overall nutrition grade of a B-

No- it's still not the healthiest food on the planet, but what a huge difference a few simple substitutions can make!!

I tasted both of these breads; the make over recipe wasn't quite a sweet as the original, but the texture, moisture and overall banana flavor of the bread was exactly the same! I was so impressed, I didn't want to give away the other loaf! Now I feel crappy sitting at home eating the classic bread. From now on, I will definitely be making the new version!

Give it a try! Which one will you make?!

Cookies and Cream Pudding Cake

Next to peanut butter and chocolate- cookies and cream is one of my favorite combinations! This is a poke cake, also one of my favorites! Poke cakes are so incredibly easy, can be varied in tons of different ways, and takes something from plain and simple to deep and delicious! This particular poke cake is filled with Oreo pudding, topped with cool whip and more crushed Oreos. It's even better the next day after it's sat in the fridge overnight. YUM!

1 chocolate cake (you can make one from a box or use a scratch recipe)

1 instant vanilla pudding mix

2 cups of cold milk

1 sleeve chocolate Oreos (crushed)

1 container cool whip

1. Bake chocolate cake according to package directions. Let cool for 2-5 minutes.

2. Poke holes alllllll over the cake. This will kind of massacre a perfectly good cake, but you're going to cover it with pudding and other deliciousness, so don't worry!

3. Mix instant pudding with 2 cups of cold milk. Add 1/2 of crushed Oreos to the pudding.

*DO NOT let pudding set up!*

4. Pour pudding while it is still runny all over the "poked" cake.

5. Stick the cake in the fridge, this is where the pudding will "set up".

5. After an hour or two, frost the cake with the cool whip.

6. Garnish with the remaining crushed Oreo.

7. Store in the fridge until ready to serve.

Like I said, this cake is better after it's been refrigerated for awhile. I suggest making this in advance, even a whole day in advance!

Enjoy!

 

Spicy Pulled Pork

Pulled pork is an all-american favorite, right? How about spicing up the original a little bit? I've been using this recipe as a go-to for our pulled pork for the last 4 years. It's great because you can slather it in BBQ sauce and dress it up on a hoagie roll, or you can wrap it up in a tortilla and have it with a little green chile! My mother-in-law and sister-in-law introduced me to this recipe; I'm not sure where they found it, I think it may have been in a recipe book that came with their electric roasting pan. I hate to not give credit where credit is due but I honestly don't know where this came from!

1 pork loin roast

1 cup water

1 cup chicken broth

1/2 jar sliced pepperoncini peppers (plus juice)

1 chicken bullion cube

1/2 teaspoon black pepper

1 tsp garlic salt

1/2 tsp cumin

Put all ingredients into crock pot on low for 6-7 hours or high for 4-5 hours.

Shred meat and prepare to your own desire!

 

 

leftover turkey noodle soup

Remember when I told you about our Fakesgiving dinner out at the lake over Labor Day? Remember all the leftover turkey? Remember every year on the real Thanksgiving how much left over turkey there is? Now don't get me wrong; I love Thanksgiving left overs as much as the next girl, but I can only handle so many turkey sandwiches. This soup is the perfect solution! Use your leftover turkey and make turkey noodle soup! This week has been chilly and rainy so I figured it was a perfect time to make this comforting, delicious soup! Even though my bubble will be burst next week when it is back into the 80's, I enjoyed the little cold front and the preview of my all time favorite season!

Leftover Turkey Noodle Soup

(yield 12 servings)

*This makes a lot of soup! Feel free to cut the recipe in half*

1/2 medium onion, chopped

5-6 stalks of celery, chopped

4-5 carrots, chopped

4 T butter

1 bay leaf

2 T salt

1 T pepper

1 tsp parsley flakes

4 cups water

4 cups chicken broth

3-4 small red potatoes, chopped

1 package egg noodles

left over turkey, chopped

1. Start by adding onion, carrots and celery with the butter into a large soup pot over medium-high heat. Melt the butter and saute the veggies until they begin to soften (7-10 mins) .

2. Pour in water and chicken stock, and salt and pepper and bay leaf. Bring to a boil.

3.  Add chopped potatoes, and turkey; boil for another 10-15 minutes.

4. Add (uncooked) noodles and boil 10-15 more minutes or until noodles are tender.

5. Remove bay leaf and add salt and pepper to taste.

I served this soup with homemade buttery honey beer bread. Its so hearty and yummy and really fills up your belly. This is a perfect recipe for this time of year when the weather starts to get a little brisk at night! Enjoy!

#GoOrange for No Kid Hungry

September is National Hunger Action month! 

 Good nutrition, particularly in the first three years of life, is important in establishing a good foundation that has implications for a child’s future physical and mental health, academic achievement, and economic productivity. Unfortunately, food insecurity is an obstacle that threatens that critical foundation. According to the United States Department of Agriculture (USDA), 16.7 million children under 18 in the United States live in households where they are unable to consistently access enough nutritious food necessary for a healthy life. Although food insecurity is harmful to any individual, it can be particularly devastating among children due to their increased vulnerability and the potential for long-term consequences. 

I encourage you to #GoOrange to help the fight against childhood hunger!

http://www.nokidhungry.org/problem/overview?gclid=CP7fleb7u7kCFchDMgodNXwAFw 

http://feedingamerica.org/hunger-in-america/hunger-facts/child-hunger-facts.aspx?convio_source=Y14YGIGAA&convio_subsource=gkidshunger&s_keyword=gkidshunger&gclid=CIiw_a38u7kCFcgWMgodshIASQ# 

http://www.foodnetwork.com/share-our-strength/package/index.html

Visit the links to learn more!

#GoOrange

#HungerActionMonth

#NoKidHungry

#ShareOurStrength