Good Morning Sunshine! Whipped up a fast & easy healthy breakfast pancake delight even kids will enjoy! Mornings can be a hectic time of the day in many households leaving little time to enjoy a heart healthy breakfast on-the-go, let alone a sit down meal with loved ones. My alarm didn't go off, hit snooze too many times, got distracted, had to get the kids ready, running late to a meeting......ALL popular EXCUSES we use on a daily breakfast to justify eating an unhealthy high calorie breakfast or no breakfast at all. Plus, sometime eating healthy can can seem a bit plain & redundant. I challenge you to get creative with traditional healthy breakfast options & ingredients, you will be pleasantly surprise with what you can whip up that is not only healthy for you & your loved ones, but quick & easy to make even when your time is limited!


Enjoy this Banana Protein Pancake:

♥ Ingredients ♥ 
1 Ripe Banana
2 Eggs
1/3 Cup Oat Bran

♥ Directions ♥
*Mash 1/2 of the banana in a bowl, add eggs & oat bran, mix until mixture has a thick liquid consistency
*Spray small pan with Coconut Oil, add ALL mixture to pan, cook on medium heat for 3-5 mins, flip & cook for another 2 mins
*Slice remaining banana, add to top of pancake & ENJOY!

**This recipe will make one large pancake or 4-6 smaller "normal" sized pancakes. To increase serving size just double or triple the ingredients.

Thanksgiving gone Healthy & Wild! Coming from generations of traditional Italian cooking, my family Holiday dinners are a combination of traditional Italian favorites, turkey with cranberry sauce and stuffing; so I decided to put a healthy exotic twist to the All-American Stuffing! The result is an AMAZING Cranberry-Apple Wild Rice Stuffing Recipe that can be tailored to dietary restrictions or allergies like vegan, dairy-free, gluten free, nut-free or to your desired taste palette. Wild rice adds a wonderful texture to this stuffing while the slight sweetness of the dried cranberries and apples lends a delicious flavor. This is a perfect stuffing for winter squashes making a dazzling holiday main dish.  Happy Thanksgiving from our family to yours.....ENJOY!

Ingredients:
2 1/2 cups low-sodium vegetable broth, or 2 1/2 cups water with 1 vegetable bouillon cube
2/3 cup Raw Wild Rice or  1/2 Package of Trader Joe's Cooked Wild Rice
1 1/2 tablespoons Olive Oil
1 Medium White Onion, chopped
1 Large Celery Stalk, diced
2 Medium Apples, cored & diced
4 Cups finely diced Cornbread or Whole Grain Bread (Use Gluten-Free Options like our Gluten-Free Zucchini Cornbread Recipe minus the zucchini or Gluten-Free breads)
1/3 Cup Dried Cranberries
1/4 Cup finely chopped Pecans or Walnuts
2 tsp Salt-Free Seasoning (like Spike or Mrs. Dash)
1/4-1/2 tsp Dried Thyme, to taste
Salt & freshly Ground Pepper, to taste
1/2 Cup Apple Juice or Apple Cider (Organic, Unfiltered or All-Natural)

Directions:

1. Bring the broth to a simmer in a small saucepan. Stir in the wild rice, then cover and simmer gently until the water is absorbed, about 35 minutes. (**If using cooked wild rice, omit this step)
   
2. Preheat the oven to 375 degrees. 
   
3. Heat the olive oil in a medium-sized skillet. Add the onion, sauté  until translucent. Add the celery and sauté over medium heat until both are golden. 
   
4. Combine the onion-celery mixture with the cooked wild rice and all the remaining ingredients except the apple juice in a mixing bowl. Stir well to combine. Drizzle the apple juice in slowly, stirring until mixture is evenly moistened. 
   
5. Transfer the mixture to a lightly oiled or buttered, large shallow baking dish. Bake for 30 to 35 minutes, or until the top begins to get slightly crusty. (**Cover with foil if desired)
   

**Bonus Quick Tips:

• Whirl slices & chunks of whole-grain bread in a food processor until fine. This is a good way to use up ends and slightly dated pieces of bread.
  
• Plump dried cranberries in the cider by warming them both in a saucepan or in the microwave and letting them stand for about 5 minutes. Drain the cranberries, reserving them and the cider separately.

**Nutrition ~ Makes 8 serving with 178 Calories per serving

COCONUT CHOCOLATE CHIP COOKIES
These cookies are packed with protein, gluten free & dairy free!

♥ INGREDIENTS ♥
1 Cup Coconut Flour
1/4 Cup Ground Flax Meal
1/2 Cup Dry 
1/4 cup Protein Powder of choice (I used Metabolic Nutrition Chocolate Cake)
1/2 Tsp Baking Soda
1/2 Tsp Baking Powder
1 Tsp Cinnamon
2 Whole Eggs
2 Egg Whites
2 Tbsp Melted Coconut Oil
1 Medium Banana Mashed
1/4 Cup Unsweetened Apple Sauce
1/4-1/2 Cup Unsweetened Chocolate Almond Milk (used as needed to moisten mixture)
2 Tsp of Vanilla Extract
10-20 Drops of Liquid Stevia (I used the Chocolate Flavor)

♥ DIRECTIONS ♥
Preheat oven to 350
Mix ALL Dry Ingredients in Medium Bowl - set aside
Mix ALL Wet Ingredients in Large Bowl
Using an Electric Mixer, slowly add  Dry Ingredients Mixture 
Fold in 1/2-3/4 bag Chocolate Chips into Mixture
Grease Cookie Sheet (use coconut oil or vegan butter) 
Roll Batter into 1 inch balls & flatten with palm, place on cookie sheet
Bake for 15 minutes. Let cool completely & Enjoy!

Recipe Inspire By: Powercakes.net

HOMEMADE VEGETARIAN REFRIED BEANS
**Perfect for burritos, a side dish, nachos or as a dip!

♥ INGREDIENTS ♥
3 Cups Cooked Pinto or Black Beans OR Two 15 oz cans cooked beans, drained & rinsed well
1 Tbsp Olive oil
2 Minced Fresh Garlic Cloves
1/2-1 Seeded & minced fresh Jalapeno Pepper
1Tsp Cumin
2 Tsp Coriander
1 Tsp Paprika
1/2 Tsp Sea Salt 
Optional: 1 Tbsp Braggs Liquid Aminos or Soy Sauce
Optional: 1/4 Cup Fresh/Canned Tomatoes or Salsa

♥ DIRECTIONS ♥
Add beans to food processor or blender with 1/4 cup water or more to make a smooth bean paste
Heat olive oil on med-low in a 2 qt saucepan. Add minced fresh garlic, jalapeno & spices. Sauté for 5 minutes or until garlic starts to brown.
Add the bean paste and blend with the spices. Add Braggs or soy sauce and salsa, if using. Cook on low heat for 5 minutes stirring occasionally.

♥ NUTRITION ♥
Serving Size -  1/3 Cups
107 Calories 
17g Carbs
 2g Fat
178 mg Sodium 
4g Fiber 
6g Protein

GLUTEN FREE CHOCOLATE CHIP-CRANBERRY COOKIES

♥ INGREDIENTS ♥
1 Cup Coconut Flour
1/2 Cup Brown Sugar
1/2 Cup Unsweetened Applesauce
2 Large Eggs
8 Tbsp Butter (Healthy Substitute - 4 Tbsp Mashed Avocado or Coconut Oil)
1 Tsp Vanilla Extract
1/2 Cup Dried Cranberries
1/2 Cup Dark Chocolate Morsels
10 Drops Stevia (Chocolate)
(Optional) Finely Grated Reduced Fat Unsweetened Coconut 

♥ DIRECTIONS ♥
Preheat Oven to 350 degrees
Combine all Ingredients in large bowl. Mix well until batter is blended evenly. Stir in chocolate morsels and dried cranberries. Roll batter into 1-inch balls, place on greased cookie sheet and push slightly to flatten balls. Bake for 15-17 minutes until tops start to turn a golden brown. Enjoy!

**Store in Refrigerator

EASY TO MAKE GLUTEN-FREE CHICKEN POT PIE CUPCAKES


♥ INGREDIENTS ♥
Chicken Mixture
1 Tbsp Olive Oil
1 lb boneless skinless chicken breasts cooked & cut into bite-size pieces
1/2 Cup Low Sodium Chicken Broth (Gluten Free)
1 Cup Frozen Sweet Potato Cubes
1 Cup Frozen Green Beans
1/2 Cup Frozen Corn
1/2 Cup Frozen Red Peppers/Onion Mix (Cooked)
1/2 Tsp Sea Salt
1/2 Tsp Pepper
1/2 Tsp Oregano
1 cup shredded Cheddar cheese (4 oz)

Baking Mixture
1 Package Gluten Free Biscuit Mix (Follow Mixing Directions on Package)
Almond Milk
Butter
2eggs

♥ DIRECTIONS ♥
Heat oven to 375°F. Spray 12 regular-size muffin cups with cooking spray.

In 10-inch nonstick skillet, heat oil over medium-high heat. Add chicken broth and chicken pieces; heat to simmering. Add frozen vegetables and seasonings. Heat until hot, stirring occasionally until almost all liquid is absorbed. Cool 5 minutes; stir in cheese.

In medium bowl, stir baking mixture ingredients with whisk or fork until blended. Spoon 1 tablespoon baking mixture into each muffin cup. Top with about 1/4 cup chicken mixture. Spoon 1 tablespoon baking mixture onto chicken mixture in each muffin cup. Top with sprinkles of cheese.

Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes. With thin knife, loosen sides of pies from pan; remove from pan and place top sides up on cooling rack. Cool 10 minutes longer, and serve. Enjoy!

CHOCOLATE COCONUT BANANA PROTEIN MUFFINS

♥ INGREDIENTS ♥
3/4 Cup Egg White
1/4 Cup Unsweetened Chocolate Almond Milk
3 Tbsp Coconut Oil
2 Tbsp Coconut Flour
1/4 Cup Finely Grated Reduced Fat Unsweetened Coconut 
1 Scoop Chocolate Protein Powder 
1 Tbsp Flax Seed Meal
1/2 Tsp Baking Powder
10 Drops Stevia (Chocolate)
1 Large Banana

♥ DIRECTIONS ♥
Preheat Oven at 350
 Mix 1st 3 ingredients in large mixing bowl with whisk for 1-2 minutes. Add remaining ingredients and mix well. Mash up 1 large banana adding to mixture last.
Line large muffin pan with muffin cup papers, fill each muffin cup 3/4 full, bake at 350 for 15 minutes. Enjoy!

♥ NUTRITION ♥ 
4 gram Carbohydrates
2 grams Fiber
10 grams Protein

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Morning Delight ~ Homemade Banana Protein Muffins
♥ INGREDIENTS ♥
2 Large Bananas
1 Scoop Vanilla Protein
2 Tbsp Flax Seed Meal
2 Eggs
2 Tbsp Almond Milk
2 Tbsp Coconut Oil
2 Tsp Baking Powder
1 Tsp Vanilla Extract
10 Drops of Stevia Drops 
Dash of Baking Soda

♥ DIRECTIONS ♥
Mix all ingredients together in a large bowl. Spray muffin pan with coconut oil or line with muffin cups, fill each cup with mix, bake at 350 for 12-15mins. Top with Almond Butter & Enjoy!

Homemade Blackberry Banana White Chocolate Protein Frozen Yogurt Push Pops
♥ INGREDIENTS ♥
1 Cup Fresh Rasberries 
1 Banana
1 Cup Plain Non Fat Greek Yogurt
2 Scoops of Designer Whey White Chocolate Protein Powder
1 Tbsp Flax Seed Meal
1/2 Cup Unsweetened Apple Sauce 
5 Drops of Stevia (Chocolate)
1/2 Cup Water

♥ DIRECTIONS ♥
Blend all ingredients in blender. Pour in Push Pop Molds (from Target). Freeze for 1-2 hours & Enjoy!

** Use code GETFITSD to SAVE 20% on ALL Designer Whey Products **