1 cup whole wheat flour
1 cup oat flour
4 tsp baking powder
1 scoop vanilla protein powder
1 tbsp Stevia in the Raw
2 tbsp cinnamon
1 mashed banana
½ cup unsweetened applesauce
4 large egg whites
1 ¾ cup unsweetened almond milk
In medium mixing bowl, combine flours, baking powder, protein powder, Stevia, and cinnamon. In a separate bowl, lightly whisk egg whites. Stir in almond milk, applesauce, and banana until well mixed. Add egg mixture to flour and mix until incorporated. Heat waffle iron and spritz with cooking spray. Use ½ to ¾ cup batter for each waffle. Makes 7 Belgian waffles. Serve hot with low-fat vanilla yogurt.
Nutrition Info in 1 waffle:
180 calories, 33 g carbs, 12 g protein, 5 g sugar
1 1/2 cups Oat Flour
2 tbsp Stevia in the Raw
1 tbsp Baking Powder
1/2 tsp Salt
2 tbsp Cinnamon
1/4 tsp Allspice
1/4 tsp Nutmeg
4 Egg Whites
1/2 cup Raw Pumpkin
1 1/2 cups unsweetened Almond Breeze
Preheat griddle to medium heat.
Mix oat flour, Stevia, baking powder, salt, cinnamon, allspice and nutmeg in a bowl.
Wisk egg whites and pumpkin. Mix in Almond Breeze.
Add wet ingredients to dry ingredients and mix together.
Spray griddle with non-stick butter spray.
Scoop batter with a 1/4 cup measuring cup onto griddle. Cook 3-5 minutes on a side.
Makes 10 pancakes.
Calories: 64 (per pancake)
Fat: 1.3 grams
Carbs: 9.5 grams
Protein: 3.5 grams
Sugar: 0 grams
1 3/4 cup whole wheat or organic Kamut flour
1 tbsp ground flax seed
1 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
3 tbsp chia seed
1/2 cup raisins
1/4 cup honey
1/3 cup natural unsweetened applesauce
6 oz. Chobani Vanilla non-fat Greek yogurt
2/3 cup pumpkin or mashed sweet potato
1/2 cup water
Pre-heat oven to 350 degrees. Grease muffin tin with coconut oil.
Mix dry in a large mixing bowl. Blend wet ingredients in a separate bowl. Transfer to the dry ingredients and mix until combined. Fill muffin cups to the top (about 1/3 cup each). Bake for 25 min. Allow to cool before removing from tin.
Yield: 12 muffins
1 1/3 cup quick oats
2 medium ripe bananas, mashed
4 tbsp chia seed
4 tbsp natural peanut butter
2 scoops RD Body Vanilla Lean Fusion
1 cup unsweetened vanilla almond milk
3 tbsp Stevia in the raw
Combine and divide between 4 bowls or jars. Refrigerate overnight. Enjoy cold topped with banana or vanilla greek yogurt. Gives you protein, carbs, and healthy fat for a nutritious breakfast you can have on the go.
Makes 4 servings.
1 cup quick oats
2tbsp Chia seed
2tbsp Stevia in the raw
3/4 cup unsweetened vanilla almond milk
1tbsp lemon juice
3/4 cup Chobani blueberry Greek yogurt
Directions: Mix everything but the yogurt. Layer oatmeal mixture in two cups or jars alternating with the yogurt. Cover and refrigerate overnight. Serves two. Eat cold. You can sprinkle coconut or granola on top in the morning before you eat it.
2 cups quick oats
2 scoops RD Body Lean Fusion protein- vanilla (or chocoalte if you want a choc overdose!)
4 tbsp flaxseed
4 tbsp chia seed
4 tbsp dark cocoa powder
1/4 tsp salt
6oz Chobani non-fat Vanilla Greek yogurt
2 cups unsweetened vanilla almond milk
1 cup fresh strawberries (sliced)
1.5 tbsp mini chocolate chips
Combine all ingredients (except strawberries and chocolate chips) until smooth. Divide between 6 small bowls or jars. Top with sliced strawberries and mini chocolate chips. Cover and refrigerate overnight.
1 ripe mashed banana
6 egg whites
¼ cup almond milk (unsweetened)
1 tsp baking powder
¾ cup oat flour
1 tbsp coconut palm sugar
Preheat oven to 350 degrees.
Combine banana, egg whites, and almond milk and stir well. Mix in remaining 3 ingredients and stir until combined. Pour into greased muffin tin (makes 9 muffins).
Bake for 20-30 min or until toothpick inserted in center of muffins comes out clean.