No protein powder, protein pancakes!

I don’t know about you but I can’t stand the taste of protein powder. So I found a super good protein pancake recipe that doesn’t require that nasty chalk-like supplement that turns your pancakes into “elephant hooves” (as my husband calls them. What a character! Ha ha!)

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Here’s what you need:

  • 1/2 banana
  • 1/2 cup oats (doesn’t matter what kind because you’ll be blending them.)
  • 1 egg
  • 1 container (5.3 oz or 2/3 cup if you’re using a bulk size)  of flavored Greek yogurt (I used vanilla but raspberry is also really good!)
  • 1/2 tsp baking powder
  • 1/2 tsp vanilla
  • Handful of blueberries or anything else you want inside (optional)


Place all but the optional ingredients into a blender and blend until smooth.


Pre-heat your pan on medium heat then pour in your batter to your desired pancake size. Place the optional ingredients inside and let it cook for 2-3 minutes.


Then flip it and continue cooking for another 2-3 minutes


Once your pancakes are done add any other toppings  you want on top. I put strawberries and a maple and agave syrup mix from Trader Joe’s on mine.

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And that’s it!! Let me know in the comments if you try this and what kind of toppings and optional ingredients you used!

Until next time,

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Learn How to Make This Easy & Healthy Chicken, lime & Avocado soup!


Hey! It’s been a long while since I’ve posted on my blog but I wanted to jump on and share one of my absolute  favorite soups for the winter time with you.  I make this soup every winter, multiple times a season and still can’t get enough of it. If I didn’t live in Arizona, I’d be eating this all year long. Ha ha.


What you’ll need:

  • Chicken breast
  • Chicken broth
  • Lime juice (store bought or fresh. It doesn’t matter)
  • Olive oil
  • Tomatoes
  • Jalapeños
  • Green onions
  • Cilantro
  • Garlic
  • Salt
  • Pepper
  • Cumin

Optional toppings:

  • Avocados
  • More green onions
  • More cilantro
  • Shredded cheese
  • Sour cream (or plain Greek yogurt for a healthier substitute. You can’t even taste the difference, I promise!)

I didn’t put a specific measurement for any of it because it’s all up to your taste.


Step 1:

  • Chop up the jalpeno (remove the seeds if you don’t want it to be too spicy) green onions, tomatoes & cilantro.
  • Dice up the chicken.

I didn’t do it this way first because apparently I like to do things the hard way. Ha ha. 

Step 2:

  • Turn the pot onto medium-high heat.
  • Pour about a tablespoon of olive oil in.
  • Mix in the jalpeno & green onions and sautée until tender.(around 2-3 minutes).
  • Add in the garlic at the last 30 seconds so it doesn’t burn.

Step 3:

  • Add in the diced tomatoes, chicken & chicken broth. (I used 2 cans to make my desired amount of soup).
  • Add the lime juice (I put 2 1/2 tablespoons in because I LOVE lime. But, if you’re not as into it, I recommend 1 1/2 tablespoons.)
  • Add all your seasonings. (Salt, pepper & cumin).


Step 4:

  • Bring the soup to a boil.
  • Once boiling, reduce heat to medium, cover & let it simmer until the chicken is cooked through.

Step 5:

  • Add in the cilantro.
  • Cook for another 1-2 minutes.

Step 6:

  • Add all your toppings and enjoy!!


Now wasn’t that easy?! That’s exactly why I love it!!

Let me know if you end up making this soup and how you like it!!

Until next time!

nichole


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Pasta salad recipe that will have everyone at your party talking

 

Pasta

Hello again!

I’ve brought this pasta salad to many, many parties and served it at many of my own. I constantly have people coming up to me telling me how much they enjoyed it. (Of course making me blush every single time! ha ha) So I wanted to share this with you to bring to your next cookout. Or maybe for your 4th of July festivities today! (Sorry it’s a little late, the weekend had me running around non stop and I just wasn’t able to get this post up in time.)

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You will need:

  • 1 bag/box of your choice of pasta. I love to use this Fusilli from Trader Joe’s.
  • Grape tomatoes
  • 1 Red pepper
  • 1 can sliced black olive (Optional! As you can see I left them out but all the times I have put them in, they’ve been a hit.)
  • 8 oz block of cheddar cheese
  • 8 oz block of colby jack cheese (sometimes I switch this up with mozzarella instead)
  • 1/4 lb hard salami
  • 1/4 lb pepperoni
  • Oregano to taste
  • Salt to taste
  • Pepper to taste
  • Tuscan house Italian dressing
  • Balsamic vinaigrette

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Directions:

  • Bring water to a boil
  • Add pasta and cook until tender
  • While the pasta is cooking, chop up the red pepper, tomatoes, salami, pepperoni, both blocks of cheese and the black olives then put them to the side in the bowl you will be using. Then into the refrigerator to keep them cool.
  • Once the pasta in tender, strain and place in the refrigerator to chill for 1 hr or until completely cooled. This is a very important step, you want your pasta to be chilled all the way through otherwise the cheese will start to melt along the edges.
  • After the pasta has chilled, add it to the rest of the ingredients.
  • Mix in the oregano, salt, pepper and dressings. (all of this is to taste. I usually use around 3/4 of cup for each dressing.)
  • Let it chill for another 1/2 hr-1 hr and it is ready to serve.

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 https://youtu.be/VRmC9k0T5x0

I really hope you guys enjoy it! Let me know in the comments if you try it and how you like it!

Until next time!


 
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