Healthy Banana Peanut Butter Oatmeal Pancakes

These Peanut Butter Banana Oatmeal Pancakes are bursting with flavor and are so good, you wouldn't think its healthy! The idea for these pancakes was not new to me. I've actually made flour-less pancakes before out of just eggs and bananas. It turned out so well I decided to level it all up. The idea of adding peanut butter and oatmeal also came about in my attempt to make healthy food that's still fun and enjoyable to eat. Ingredients 2 ripe bananas 3 large eggs 2 tablespoons peanut butter ¾ cups quick-cooking oats (make sure they're gluten-free) Instructions 1. In a medium bowl, mash bananas until most lumps are gone. Add eggs, peanut butter, and oats. Stir until the ingredients are fully mixed and smooth. 2. Heat pan over medium-high heat. Once pan is ready, lightly spray evenly with olive oil. 3. Use a 1/4 cup measuring cup to scoop out batter onto your pan. Cook batter on pan about 2-3 minutes or until bubbles start to form or until you see the edges of the pancakes setting up well. 4. Slowly flip it over and cook for another 2-3 minutes. 5. Repeat procedures until all batter is gone. Stack cooked pancakes and top with your favorite fruits, honey, or maple syrup.

Peanut Butter and Banana French Toast

Peanut butter and bananas are a great combination, but sandwich them between french toast and you have a warm gooey treat for breakfast! I love peanut butter and any new way of eating it Ingredients 4 eggs 4 tablespoons creamy peanut butter 2 small banana, sliced 4 slices bread 1 dash vanilla extract (optional) Directions: In a small bowl, lightly beat the egg and vanilla together.Spread 1 tablespoon of peanut butter on top of each slice of bread. Place the banana slices on top of one of the slices of bread. Place the other slice of bread on top of the first, to make a peanut butter and banana sandwich.
In a skillet or frying pan, melt the butter over medium heat. Dip the sandwich into the egg mixture and place in the heated skillet. Cook until brown on both sides. Serve hot.

How to Make Overnight Oats in a Jar

Oats is rich in a number of nutrients like fiber, carbohydrates, plant-based protein, and B vitamins. This makes it a powerful meal for gut, heart, and brain health. Rather than the traditional method of boiling oats, overnight oats are mixed with milk and left overnight in the fridge, allowing the oats and seeds to hydrate. While you're sleeping, overnight oats absorb the liquid, soften up, and form a texture that makes for a great breakfast food. Old-fashioned rolled oats are the best choice for overnight oats. They soak up the liquid overnight, leaving you with a creamy (but not mushy) texture. Save steel-cut and quick-cooking oats for another time. Once everything is mixed together, seal your jar (or jars), put it in the fridge, and go get your beauty rest. Overnight oats don't need to be eaten right away the next morning—they're good for about three days after you make them.

How To Make Fried Egg In Microwave

A quick and simple fried egg made in a microwave and ready to serve in few mins.

Flourless Banana Oatmeal Pancakes - 3 Ingredients

You only need 3 ingredients (banana, eggs and oats) to make these healthy, banana pancakes. EASY, kid-friendly and perfect for using up bananas. Add a spoonful of peanut butter and a pinch of cinnamon to take these to the next level! These pancakes couldn’t be easier to make! They are perfect for busy mornings or anytime you have bananas to use up. First start by mashing the banana Then add the eggs and oats. Whisk everything together until smooth. Cook in a nonstick skillet in a little butter over medium heat for about 2 minutes, until set. You’ll want to make sure the heat isn’t too high so they don’t burn. Flip and cook for another 30 seconds on the second side. ENJOY!

Why You Should Eat Eggs Every Day

Eggs might just be the easiest, cheapest and most versatile way to up your protein intake. Eggs are a very good source of inexpensive, high-quality protein. More than half the protein of an egg is found in the egg white, which also includes vitamin B2 and lower amounts of fat than the yolk. Eggs are rich sources of selenium, vitamin D, B6, B12 and minerals such as zinc, iron and copper.

A new study published in the journal Heart suggests that eating eggs may even have a protective effect: People who reported eating up to one egg per day had an 11% lower risk of developing heart disease—and an 18% lower risk of dying from it—over the following nine years than those who did not eat eggs.

A large egg contains 77 calories, with 6 grams of quality protein, 5 grams of fat and trace amounts of carbohydrates. It’s very important to realize that almost all the nutrients are contained in the yolk, the white contains only protein.


Eggs Improve Your Cholesterol Profile and do NOT Raise Your Risk of Cardiovascular Disease. The main reason people have been warned about eggs is that they're loaded with cholesterol. One large egg contains 212 mg of cholesterol, which is a LOT compared to most other foods.


Proteins are the main building blocks of the body and serve both structural and functional purposes. They consist of amino acids that are linked together, kind of like beads on a string, then folded into complex shapes.


Healthiest way to eat eggs are shorter and lower-heat cooking methods cause less oxidation of cholesterol and help retain most of the nutrients in the eggs. For this reason, poached and boiled (either hard or soft) eggs may be the healthiest to eat. These cooking methods also don't add any unnecessary calories.


Adding eggs to your diet may be one of the easiest things to do if you're trying to lose weight. They can make you feel more full and help you eat fewer calories throughout the day. Eggs are a great source of many vitamins and minerals that are commonly lacking in the diet.


The science is clear that up to 3 whole eggs per day are perfectly safe for healthy people. There is no evidence that going beyond that is harmful — it is just "uncharted territory," as it hasn't been studied.

Eggs are pretty much nature's perfect food. On top of everything else, they are also cheap, easy to prepare, go with almost any food and taste awesome.

Quick And Easy Triple Berry Green Smoothie

I love this Triple Berry Green Smoothie because it contains a full cup of spinach, and you can't even taste it. A great way to sneak some healthy leafy greens and fruits into your day is to enjoy a breakfast smoothie.

Ingredients:

1 handful spinach approx 1 cup
1 small avocado
1 cup frozen berries blueberries, raspberries, blackberries
1 small banana
1 cup almond/cashew/regular milk/water

Instructions:

Add all ingredients into a Vitamix blender and blend on high until smooth. Pour into a glass and enjoy!

Lazy Eggs

I highly recommend you try these out the next time you are craving something different for your breakfast. They’d even be great for a brunch.

Here’s what you do:...
1) Spray each muffin well with nonstick spray.
2) Place a slice of ham in the bottom of each muffin well.
3) Place about a teaspoon or so of diced tomatoes on top of the ham.
4) Sprinkle some shredded cheddar cheese over the tomatoes.
5) Break one egg into each spot.
6) Sprinkle a little bit of salt and pepper on each.
7) Bake at 180/350 degrees for 18-20 minutes or until the yolks are as firm as you desire and the whites are cooked through.

Power Breakfast

In your blender:
1 pc banana
1/2 cup cooked oatmeal...
1/3 cup yoghurt
1/3 cup almonds
1 cup ice cubes

Yogurt's got power-boosting protein and bone-building calcium. It can also help you lose weight and fend off a cold.

Bananas are a good source of potassium and magnesium which aid in maintaining normal blood pressure and are heart protective.

Banana is a food most appropriate when small but nutrient dense food has to be given in situations of extreme weight loss or extreme fever where the body becomes weak and there is food aversion.

Bananas have an antacid effect and are said to protect against stomach ulcers.

Oatmeal is loaded with fibers...lowers cholesterol and helps lower weight.

Oatmeal reduces heart attack risk.

  Oatmeal lowers ‘bad’ cholesterol.

Oatmeal protects artery walls from damage.

Almonds help build strong bones and teeth.
The phosphorus in almonds helps make this possible.

Almonds provide healthy fats and aid in weight loss:

Almonds lower the rise in blood sugar and insulin after meals.

Almonds help provide good brain function and may also reduce the risk of Alzheimer’s disease.

Almonds nourish the nervous system.

Almond alkalizes the body...good for hyper acidic people.

Acorn Squash Breakfast

 

Ingredients:

1 large acorn squash
2 teaspoons olive oil
salt to taste
1/4 teaspoon crushed red pepper
4 large eggs
1 teaspoon fresh green onions

Directions:

Preheat oven to 425° and trim off about 1/2 inch from each end of squash; discard. Slice remaining midsection of squash crosswise into 4 (3/4-inch-thick) rounds. Remove seeds and membrane with a spoon.

Brush both sides of squash with oil, and place on a baking sheet. Sprinkle with salt and crushed red pepper. Bake at 400° for 15 minutes or until squash is just fork tender.

Remove baking sheet from oven. Crack an egg into the center of each acorn slice; sprinkle eggs with remaining salt. Return pan to oven, reduce oven temperature to 325° and bake for 12 minutes or until eggs are cooked. Sprinkle with green onions before serving. Enjoy!

Gluten Free Coconut Flour Pancakes

Submitted by: Isabel De Los Rios

Ingredients

4 egg, omega-3, cage-free, organic
1/4 c. coconut flour, organic
1/4 c. coconut milk, unsweetened, homemade, organic
1 tbs. maple syrup, pure, organic
1/4 tsp. vanilla extract, organic
1 pinch nutmeg, organic
1 pinch cinnamon, ground, organic

Directions

In a large bowl, whisk the eggs really well. Sift in the coconut flour, and quickly whisk to mix well. Add coconut milk, and continue to mix well. Optional: Stir in maple syrup (or use raw honey) and seasonings. Use butter to grease griddle at 325ºF or pan over medium heat. Use a tablespoon to pour batter onto the griddle for each pancake. Cook, allowing each side to brown before flipping it. Pour about 1/4 cup of batter onto the griddle for each pancake, allowing each side to brown before flipping it. (Watch carefully so they don’t burn!)

Chocolate Chia Seed Pudding

Ingredients

• 1 1/2 cups coconut milk
• 1/3 cup chia seeds
• 1/4 cup unsweetened cocoa powder
• 2-5 Tbsp honey or maple syrup
• 1/2 tsp ground cinnamon (optional)
• 1/4 tsp sea salt
• 1/2 tsp vanilla extract (optional)

Instructions

1. Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. If not blending, sweeten to taste with honey at this time. If blending, you can sweeten later with honey or maple syrup. Leave it covered in the fridge overnight or at least 3-5 hours. Enjoy!

Spinach and Sausage Scramble

Submitted by: Isabel De Los Rios

Ingredients

1 tbs. coconut oil, raw, extra-virgin, organic
2 oz. sausage, turkey, breakfast, free-range, organic
1 c. spinach, baby, fresh, organic
1/2 tsp. oregano, fresh, organic
4 egg, omega-3, cage-free, organic
sea salt, unrefined, & fresh ground pepper, organic to taste
2 oz. cheese, mozzarella, whole fat, raw, grass-fed or pastured, organic

Directions

Heat the coconut oil over medium heat in a skillet. Add the chopped sausage, torn spinach, and oregano. Cook, stirring, until spinach starts to darken and wilt. While the sausage and spinach mixture is cooking, beat the eggs in a bowl with a sprinkle of salt and pepper. Add the eggs to the skillet and cook, stirring constantly, until mixed and scrambled. Add the cheese when the eggs are nearly done.

BLT Egg Bake

Submitted by: Melissa Pruitt

Ingredients

1 tsp. coconut oil, raw, extra-virgin, organic
1/4 c. cheese, parmesan, raw, organic
1/2 tsp. rosemary, fresh, organic
1/2 tsp. thyme, fresh, organic
1 tbs. parsley, fresh, organic
8 egg, omega-3, cage-free, organic
4 pce. bacon, uncured, nitrate-free, organic, pastured
1/4 c. spinach, fresh, organic
sea salt, unrefined, & fresh ground pepper, organic to taste
1/2 c. cherry tomato, fresh, organic

Directions

Heat oven to 375°F. Grease a glass pie dish with coconut oil. Combine the grated Parmesan cheese, minced fresh rosemary, minced fresh thyme, and minced fresh parsley in a small bowl. Crack 8 eggs into the greased pie dish, taking care not to break the yolks. Sprinkle bacon (cooked and crumbled), spinach (sauteed and chopped), and the cheese-herb blend over the eggs. Finish with a dash of salt and freshly ground pepper. Bake for 10-15 minutes until the eggs have achieved desired doneness: less time for runny yolks, more time for firm yolks. Serve immediately! So quick and easy!

Bacon, Egg and Toast Cups

Submitted by: Coach Taryn

Ingredients

• 3 tbsps. butter, unsalted, organic, raw or unpasteurized, grass-fed/pastured
• 8 slc. sprouted whole grain bread, from organic grains
• 6 pce. bacon, uncured, nitrate-free, organic, pastured
• 6 egg, omega-3, cage-free, organic
• Sea salt, unrefined, & fresh ground pepper, organic to taste

Directions

• Preheat oven to 375°F. Lightly butter 6 standard muffin cups. With a rolling pin, flatten bread slices slightly and, with a 4 1/4-inch cookie cutter, cut into 8 rounds. Cut each round in half, then press 2 halves into each muffin cup, overlapping slightly and making sure bread comes up to edge of cup. Use extra bread to patch any gaps. Brush bread with remaining butter. In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen toasts. Serve immediately.

Vanilla Chia Pudding

 

Ingredients:

• 2/3 cup chia seeds
• 2 cups unsweetened coconut milk, almond milk or rice milk
• 1/2 teaspoon pure vanilla extract
• 3 tbsp. honey
• 2 tablespoons unsweetened shredded coconut flakes

Directions:

• Put chia seeds, coconut milk, honey, coconut flakes and vanilla in a 1-quart glass jar with a lid. Tighten the lid and shake well to thoroughly combine. Or, stir together seeds, almondmilk and vanilla in a bowl. Refrigerate overnight. When ready to serve, stir well. Spoon into bowls and top with fruit of your choice and enjoy.

Strawberry Shortcake Muffins

 

Submitted by: Coach Taryn

Ingredients

2.5 c. oats, whole, dry, organic
1 c. yogurt, greek, plain, full-fat, plain, organic
2 egg, omega-3, cage-free, organic
0.75 c. coconut sugar, organic
1.5 tsp. baking powder, organic, gluten & aluminum-free
0.5 tsp. baking soda, pure
2 c. strawberries, fresh, organic

Directions

Preheat oven to 400ºF. Line muffin tin with foil liners. (I bought the foil liners from the store and just took out the paper insert. Paper liners don't work well when there's no flour in the recipe.) Place all ingredients (except strawberries) in a blender or food processor. Blend until oats are smooth. Pour mixture into a bowl, and stir in 1 1/2 cups of strawberries. Pour batter into muffin pan, dividing among the liners. Top each muffin with remaining 1/2 cup of strawberries. Bake for 20-25 minutes (until toothpick comes out clean). Each muffin has 1 carb and .5 protein.

Healthy Zucchini Bread

Submitted by: Coach Taryn

Ingredients

1.5 c. almond flour, organic
2 tsp. cinnamon, ground, organic
1 tsp. baking soda, pure
0.5 tsp. sea salt, unrefined and pure
3 egg, omega-3, cage-free, organic
0.25 c. honey, raw, unfiltered, organic
1 med. banana, fresh, organic
1 c. zucchini, fresh, organic

Directions

Preheat oven to 350ºF. Grease a loaf pan. In a small bowl, combine almond flour, cinnamon, baking soda, and salt. In a large bowl, combine eggs, honey, and banana. Mix very well. Add the shredded zucchini and mix well. Add the dry ingredients to the wet ingredients a little at a time, stirring constantly until batter is fully mixed. Transfer batter to loaf pan, and bake for 35-40 minutes, until a knife or toothpick inserted in the middle comes out clean.

Garlic Kale Eggs

Ingredients:

• 4 eggs
• 2 tbsp. coconut oil
• 4 green onions, chopped
• 2 garlic cloves, minced
• 2 bunches kale, chopped
• Salt and pepper to taste

 

Directions:

• In a medium cast iron pan over medium-high heat, melt the coconut oil. Add the green onions and garlic and cook, about 1 minute. Add kale and sauté, stirring frequently until it begins to wilt. Add salt and black pepper. Keep cooking, stirring occasionally, until the kale softens.
• Create a pocket for each egg in the kale using a spoon. Crack 1 egg into each pocket. Reduce the heat to medium-low and sprinkle salt and black pepper on the eggs. Cover the pan and let the eggs cook until almost opaque. Turn off the heat and let the eggs rest, covered, until done to your desire. Serve immediately. Enjoy!

Almond Apple Raisin Bread

 

Submitted by: Traci Clements

 

Ingredients:

• 2-1/4 cups of almond flour
• 1/4 cup of flax seeds, ground
• 1/4 tsp. of sea salt
• 1-1/2 tsps. baking soda
• 3 eggs
• 4 tbsp. of honey
• 1/2 cup of applesauce, no sugar added
• 1 tbsp. cinnamon, ground
• 1/2 cup of raisins

Directions:

• Preheat oven to 300ºF. Combine dry ingredients in a large mixing bowl.
• In a separate mixing bowl, combine the wet ingredients (if you melt your honey for easy pouring, be sure to add the honey last, tempering with your eggs and applesauce so the eggs do not "scramble" in your bowl).
• Stir the mixed wet ingredients into the dry ingredients and mix only until combined.
• Pour the batter into a greased loaf pan, and bake until a tester comes out clean (about 30-35 minutes).
• Cut loaf into 12 pieces.
  
  *Each piece of bread contains about 1 gram of protein and half a gram of carbs.