Posts Tagged 'recipe'

french toast pancakes

Good morning, friends! ¬†I hope that your week is going well so far, and if not…well, it’s almost the weekend! ūüôā

This morning I was craving something delicious for breakfast. ¬†Don’t get me wrong, the cinnamon Life I had yesterday was delicious, but I wanted something that offered a bit more flavor and that kept me full. ¬†I decided to cook up some pancakes, but didn’t want to fuss with a lot of ingredients. ¬†I searched some of my favorite recipe blogs and cooking sites, but then decided to just wing it. ¬†It was a good decision, because I ended up with French toast pancakes. ¬†That’s right – two of the most classic breakfasts foods in one. ¬†


French Toast Pancakes 

note – this recipe is for one serving (three pancakes), but it could easily be multiplied to fit your needs


one egg (farm fresh from my sweet friend, Amy)

1/3 cup low fat cottage cheese

1/3 cup oats (I used regular, but I think quick cooking oats would also work)

4 or 5 drops NuNaturals vanilla stevia (or 1/2 tsp vanilla and 1 pack stevia, splenda, or sugar)

1-2 tsp coconut oil (or whatever oil you have on hand)

Blueberries (optional)


Combine all ingredients in food processor or blender.

Heat oil in skillet or griddle over medium-high heat.

Using a spoon or 1/4 cup measuring cup, drop batter into skillet (should be 3 quarter-cup servings).

If using blueberries, drop a small handful on top of each pancake.

Cook until bubbles start to form and pop (I think about 3-4 minutes).

Gently flip over and cook on other side until desired color is reached.

Enjoy with toppings of choice!

Pancake collage

The egg in these pancakes gave them a French toast taste, and they were incredibly delicious!  I enjoyed mine with a little Brummel and Brown yogurt spread and some maple syrup.  Some other toppings that would be great would be nut butters, Greek yogurt, fruit, fruit spreads, nuts, chocolate (I had a very hard time deciding between adding chocolate chips or adding blueberries), etc. 

As far as nutrition stats go, let’s compare these to typical pancakes. ¬†According to myfitnesspal, one serving of pancakes has 275 calories, 33g carbs, 13g fat, 8g protein, 675mg sodium (!!!!), and 9g sugar. ¬†This recipe (not including blueberries or any toppings) has 235 calories, 22g carbs, 9g fat (mostly from the egg), 18g protein, 375mg sodium, and 4g sugar. ¬†So basically, half the sodium and double the protein – um YES please!

I’m heading out to Nashville today and flying to Ohio tomorrow to be with my family for a celebration (more on that later). ¬†I hope y’all have a great day!

much love,


so tell me…

What’s your favorite topping(s) for pancakes?

Which do you like more, French toast or pancakes?


back to reality and a recipe

Hey friends! ¬†I missed y’all while I was gone! ¬†I hope that you had a great week last week and a wonderful weekend.

Obviously, we’re back from Cancun – sort of. ¬†Instead of going to our house, we are house/pet sitting this week. ¬†The home is beautiful and has a gorgeous pool and gourmet kitchen, so it’s a nice way to ease back into real life. ūüôā ¬†I do miss my fur babies though! ¬†

I’ll have the vacation recap up later this week once I get the pictures sorted out. ¬†I actually remembered to take pictures of the food this time!

In other news, yesterday was back to regular schedule for both Daniel and me. ¬†He headed off to work around 630 while I was up making breakfast. ¬†Martha and I worked out 7:30-9 and then I met up with Amy for some hot yoga at Gold’s Gym (mannnnn, it felt so good to stretch everything out). ¬†After a lunch date with Mom and a quick trip into Marshalls, I was off to the gym to teach cardio dance, abs, and zumba. ¬†It makes me tired just thinking back over it haha. ¬†My body definitely got used to lounging by the pool or on the beach all day, but it’s good to be back to an active lifestyle. ¬†At least that’s what I thought until I woke up this morning and went to get out of bed.

Oh my gosh my legs are so ridiculously sore! ¬†It’s clear that they enjoyed the break haha. ¬†Oddly enough, my calves are more sore than anything, and I can’t even remember the last time that was the case. ¬†Teaching SHRED will be a definite challenge tonight, but it will be good to work out some of the soreness.

Since I have this amazing gourmet kitchen available this week, I’ve been cooking every single night. ¬†I have to admit that I miss having all our meals prepared for us whenever we wanted, but I have enjoyed cooking again. ¬†Sunday night was a cheesy chicken skillet with peppers and onions, and last night I made my favorite baked salmon recipe. ¬†

First, I preheated the oven to 400. 


Next, I combined about half a cup light mayo with salt, pepper, Rendezvous seasoning, grated parmesan cheese, lemon zest, and the juice from half a lemon. 


 I slathered that mixture onto a beautiful piece of salmon and baked for 20-25 minutes.


 Served up with simple roasted asparagus, this was an easy and delicious weeknight meal.



Even though there are only two of us, I somehow manage to make enough for a family of six every time I cook. ¬†Please tell me I’m not the only one that struggles with this. ¬†Because of my tendency to cook enough to feed an army, leftovers are on the menu for tonight. ¬†

Until I can get all the vacation pictures ready to post, I’ll leave you with this – the view from our room. ¬†¬†


Ahhhh….I want to go back right now – let’s all just pack up and go!

 Have a great night!

much love,


So tell me…

What’s your favorite easy weeknight dinner?

Do you want to go back to Mexico with me!?!?! ¬†I’m serious! Let’s go!

salt and vinegar zucchini chips

Remember last week when I said I made some salt and vinegar zucchini chips? ¬†Yeah, well, they’re all gone now. ¬†Actually, they’ve been gone since last week. ¬†And I made two batches. ¬†

They really are that good.  Like my other recipes, they are easy and the prep work is minimal.

Salt and Vinegar Zucchini Chips

Note: I used my dehydrator for this recipe and they turned out perfectly. ¬†I’m not sure if they would work the same in an oven, but I suppose you could try! ¬†I would use the lowest heat setting possible and also put it on convection to get the air circulating (if that’s an option on your oven – it’s definitely not on mine haha). ¬†I think that if you used an oven you would want to do these overnight or throughout the course of a day. ¬†

Another note: This recipe made about 2.5 batches in my dehydrator, but I don’t think the measurements are very specific at all. ¬†Just use equal parts water and vinegar and you should be good.

Several medium zucchinis or a couple very large zucchinis, thinly sliced (I used my best friend the mandolin and used the 1/8 inch setting)

3-4 cups white vinegar

3-4 cups water 

extra virgin olive oil (I’m sure any other oil would work as well) -roughly 2 tbsp??



After slicing zucchinis, put into large bowl and pour equal parts water and vinegar over until zucchinis are submerged.  Cover and put in refrigerator at least a few hours or overnight.  Drain zucchinis (do not rinse) and place on dehydrator trays (or baking sheets if using the oven).  Mist lightly with olive oil and sprinkle with salt.  Turn dehydrator on 135 degrees and let run for about 7 hours, or until zucchinis are crispy and the texture is to your liking.  

Please understand that these are salt and VINEGAR chips, so wherever you cook these will have a very strong vinegar smell. ¬†I put my dehydrator in the garage or on the porch so it doesn’t knock us out when we walk in the house. ¬†

Store these in an airtight container (they lay really well in a mason jar) and enjoy!


Let’s take a look at those nutritional stats:

According to, one small package (1.5 oz) of Lay’s salt and vinegar chips has 230 calories, 15 grams of fat, and 23 grams of carbs.

Using the dehydrated zucchini method, one serving has only 99 calories, 8 grams of fat (from the extra virgin olive oil), and only 8 grams of carbs (which are from the zucchini).

Um, yeah. ¬†No further explanation is necessary. ¬†I will probably be making many more batches of these zucchini chips throughout the summer! ¬†I plan on trying a bbq flavor and possibly a garlic onion one as well. ¬†I’ll be sure to let you know how those turn out.

much love,


so tell me…

Do you like the flavor of salt and vinegar?

What is your favorite chip? I love sunchips, and Pringles are also delicious (they are made in my hometown!) but not healthy.  Everything in moderation, right?

cucumbers and colors

It’s officially cucumber season in our household! ¬†I’m picking an average of about 10-12 per DAY in the yarden. ¬†Please keep in mind that it’s just Daniel and me here, so I have been busy figuring out some different ways to use our cucumbers (you can only eat so many plain or in salads).

So far, I have a few favorite ways of using our abundance of cukes.


First, they are perfect for fresh juice.  This one was a no brainer considering how much I love making fresh green juice.


The second way is another type of juicing, but it’s for later use in smoothies or blended juices. ¬†I juiced about five million cucumbers and then poured the juice into ice cube trays and transferred to the freezer. ¬†Once frozen, I put them in freezer bags. ¬†Seriously, how easy is this? ¬†Now whenever I want a little extra green in my smoothies, I can just pop a few cucumber cubes (not an appealing name if you ask me) in the blender and voila! ¬†I’m also planning on using them in blended juices (I’m thinking pineapple, orange, spinach, and cucumber will be a perfect combination!).


Finally, I used them in my quick pickles (also known as marinated cucumbers).  This is one of my favorite summertime snacks of all times.  


Quick Pickles

2-3 large pickling cucumbers or 1 regular cucumber

1 cup white vinegar

3/4 cup white granulated sugar

1/2 cup water

1 tsp salt

Thinly slice cucumbers (the mandolin made this very easy for me – I used the 1/8 inch setting) and place in bowl medium bowl.

Heat vinegar, sugar, water, and salt in a saucepan over medium-high heat, stirring constantly until sugar and salt are completely dissolved.  

Pour vinegar mixture over cucumber slices.

Let sit for about 15-20 minutes and then enjoy!  

(I prefer to chill mine before eating and then store in the refrigerator.)


This is a quick and simple recipe that makes a great snack or the perfect side dish for a summer cookout or picnic.

With all the different ways to use these green beauties, I’m sure none of them will go to waste!

Now, how about something NOT green? ¬†This is the pedicure I got today for vacation. ¬†The guy who did it kept asking me if I was completely sure that was what I wanted. ¬†Apparently he thought it was strange. ūüôā ¬†I like it.


Yes, I do know that two of my toenails are orange.  And yes, I know they are not the same toe on each foot.  I tried to blur out my super bony feet, but there was no way to fix the stubby pinky toes.  Sigh.

While we are on a color theme in this post (do you see it? ¬†first everything was green, then neon pink and neon orange, and now…..), let’s take a look at one other little thing I had done recently.


Just kidding! ¬†Mom, are you okay? ¬†Did I fool anyone???? ¬†When I get my next tattoo, I will definitely show y’all, I promise! ¬†And don’t worry, no swirly pink flowers will be involved. ¬†(source)

This is what I actually had done last week.


Blue streak underneath – I love it! ¬†This isn’t something I did myself (I don’t do anything to my hair except wash and dry it – no dying, cutting, or anything like that for me). ¬†It’s an AVEDA color treatment, in case you were wondering.

The colorful post now comes to an end.  Time to start packing!!!!!!!!!

much love,


so tell me…

Do you have any recipes or serving suggestions for all my cucumbers that will be waiting for me when I get back???

What’s the most colorful thing on you at the moment?

chocolate peanut butter protein smoothie

Happy Wednesday! ¬†Can you believe the week is already half over? ¬†It may just happen to teachers, but it always seems like summer weeks go by wayyyy faster than weeks during the school year. ¬†ūüôā

After completing a Brazilian butt workout and an ab workout this morning, I was craving something cold and sweet. ¬†I’ve been on quite the smoothie kick lately, and today was no exception. ¬†Yesterday I made a cookies ‘n cream smoothie that was delicious, but today I opted to go for a chocolate peanut butter smoothie. ¬†Oh man, y’all, this was some kind of good. ¬†I felt like I was having a milkshake! ¬†



  • 1/2 cup low fat cottage cheese (trust me on this one – it gives it a super creamy milkshake consistency)
  • 1 scoop SunWarrior chocolate protein powder (you could use any chocolate protein powder you like)
  • 2 tbsp chocolate pb2
  • 2 tbsp sugar free Jello chocolate fudge pudding mix
  • 1/2 tsp xanthan gum
  • 4-5 drops vanilla stevia (or sweetener of choice)
  • 3/4 cup water (could use more or less depending on desired thickness)
  • 5-10 ice cubes (I think I used 8)

Blend all ingredients together and enjoy!

Not only was this smoothie delicious and creamy, but the nutritional stats blew me away.  Check it out.


Did you see that?!  Only 6 grams of sugar and a whopping 33 grams of protein!  BAM.  This smoothie is definitely going into the regular rotation, but I also plan on trying several other flavor combinations.  

In other news, my running has been better this week. ¬†On Sunday, I had a fabulous 5.25 mile run before church. ¬†It was a new loop so that kept it interesting (even though my little running buddy didn’t join me), and it felt about a million times better than last Thursday’s run. ¬†Fueling made all the difference! ¬†I am running with my friend Amy again tomorrow morning, and then I’m planning my first six miler for this weekend. ¬†

Wednesdays are one of my favorite days now. ¬†I train my client in the morning, but that’s the only thing I have scheduled for the entire day! ¬†I am planning on heading to the pool for a bit, reading, doing my Bible study (soul detox), and finishing cleaning the grout in my bathroom (I know, I live an exciting life). ¬†I’m also going to get to spend some time cooking tonight! ¬†I don’t know just yet what I’m making, but I am excited!

I hope that y’all have a GREAT day! ¬†

much love,


so tell me…

What are your plans today?  What day of the M-F week is your favorite?

Any requests for smoothie flavor combinations that you’d like to see?

mango avocado ice cream

Hey hey my lovely blog friends! ¬†I hope that you enjoyed your weekend and were able to celebrate Father’s day with the people you love. ¬†

I got to spend the whole weekend with family, and it was wonderful. ¬†On Saturday, Daniel and I went to his family reunion and were able to spend time with his siblings, parents, aunts, uncles, and cousins. ¬†That night, we got together with my family and had a delicious dinner outside watching my little cousins play on their new playset (I will have to take pictures – it’s the coolest thing ever and I kind of want one for myself). ¬†Sunday evening we went to my parents house for a big Father’s day dinner. ¬†Daniel grilled the best pork chops in the history of the world, and we also had a plethora of other delicious treats: black-eyed peas, cornbread, pole beans, corn on the cob, and grilled squash and zucchini from our garden. ¬†It was quite the meal. ¬†After dinner, we headed outside and played whiffle ball and washers. ¬†I completely sucked at whiffle ball, but I redeemed myself with washers. ¬†I had never played before, but I completely dominated the game (I even beat my brother…..not that we’re competitive or anything). ¬†We finished the night off by enjoying my mom’s homemade blackberry cobbler and vanilla ice cream. ¬†It was pretty much the perfect night with my family.

love them

You’re probably wondering why I haven’t mentioned that ice cream yet, aren’t you? ¬†Patience is a virtue, people. ¬†ūüėČ ¬†When it comes to ice cream, I don’t have much patience either, so let’s get right to that recipe.

This isn’t actually ice cream, but it sure does taste like soft serve! ¬†Not only is this recipe delicious, but it is super simple with only three ingredients!

Mango Avocado “Ice Cream”

  • 1/2 avocado, frozen (peel and chop your avocado before freezing it)
  • about 3/4 or 1 cup frozen mango (I used one small champagne mango that I peeled and chopped myself)
  • 1/2 cup milk of choice (I used unsweetened vanilla almond milk)

Blend all ingredients together and enjoy!


This is a healthy, scrumptious, sweet-relief-from-the-summer-heat treat. ¬†I bought several avocados yesterday at the grocery store so that I can put them in the freezer and make this recipe again. ¬†I can’t wait! ¬†I think next time I’ll add in some coconut extract and use coconut almond milk. ¬†I’ll let you know how it turns out.¬†

Enjoy the rest of your Monday!

much love,


So tell me…

Have you used avocado in sweet recipes before?

What’s your favorite cold treat in the summer? ¬†¬†

Broccoli Cheese Mini Frittatas

Happy Easter!

Last week, I told you that I had a vlog post coming for you.¬† I have debated putting it up on here, mainly because I think I sound like a total goob, but decided to post it anyway.¬† ūüôā

Some things to keep in mind as you watch this:

I had no plans of doing this, but I was messing with the camera on m-swag while waiting for my frittatas to cool, and somehow I ended up deciding to do a recipe post in this fashion.

I know I tripped over my words several times, but since I was just “winging it” I decided to leave it and not redo the whole video.

Apparently little frozen cubes of basil save my life…whatever that means.

Yeah.¬† I’m a dork.

Anyway – it’s basically the same recipe as this one, except I used broccoli and onions sauteed in Brummel & Brown yogurt spread.¬† You could sub in whatever vegetables you have on hand.

I’m excited that tomorrow I get to move on to Phase 2 of South Beach (even though I’ve kind of taken a break this weekend and have indulged in some sweet treats).¬† If you have any SB recipes (or low carb in general), please feel free to link them up in the comments!

I hope you are enjoying a beautiful Easter Sunday!





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