Pumpkin Pie Protein Waffles!

Today is a happy a day! Fall is upon us soon! All things pumpkin are coming our way! If you know me, you know I am a sucker for ALL things pumpkin. Plus, Fall is my birthday season, so it's kind of a win-win for me!

It's a crazy week for A Fat Kid At Heart; a lot of big things are happening! I am so excited to share them with you when the time is right, but for now I will keep you anticipating!

In honor of Fall starting soon, I thought I would share with you my pumpkin pie protein waffles! So easy, so delicious (as usual), and healthy! Also, for those of you that love pumpkin creations as much as I do, I scored organic cans of pumpkin purée that are BPA Free too at Costco last year! (I'm hoping they'll have them again!)

Here's What You'll Need:

1/3 cup egg whites or two eggs

1/4 cup pumpkin purée

1 scoop protein powder (I use Sunwarrior Classic Vanilla!) 

1/2 TBLSP almond milk

1-2 tsp pumpkin spice or cinnamon if you don't have pumpkin spice

Almond butter

Pure maple syrup

A waffle maker (duh! :)

Nonstick spray

Method:

1. Plug in the waffle maker to heat it up.

2. Mix together eggs, pumpkin, protein powder, milk and pumpkin spice.

3. Pour it into the waffle maker, but make sure you don't pour too much or it will overflow! 

4. Cook for about 6-7 minutes, or until golden brown and firm.

5. Top with a little almond butter and maple syrup.

So good! Enjoy!

Power Packed Oatmeal!

Power packed oatmeal bowl is what's for breakfast! 

What You'll Need:

1/3 cup oatmeal

2/3 cup almond milk (or milk of choice)

1/3 cup raspberries

1/3 cup blueberries

1/2 tablespoon chia seeds

1 tablespoon unsweetened coconut shreds

1 1/2 teaspoons pure maple syrup (optional)

Method:

1. Cook your oatmeal in the almond milk until you reach your desired consistency.

2. If using maple syrup, stir the syrup into your oatmeal and pour into a bowl.

3. Add toppings, stir, and enjoy!

So simple, so filling, so delicious! Packed with fiber, protein, and healthy fats that will keep you fuller longer.

Oh, and kids will love it too!

Apples and Bananas... Banana Bread

Good morning gorgeous humans! I woke up this morning with a craving for banana bread; it must be the cool windy morning we are having here in Sacramento. I am definitely gearing up for Fall recipe wise. It is my favorite time of year, with both my favorite holidays Halloween and Thanksgiving! (Every fat kid at heart loves Thanksgiving!!) I grew up in Southern California, and they don't really have a Fall season where leaves change, weather changes, etc. So when I moved up to Nor Cal, experiencing my first Fall here was amazing! 

So anyway, back to my cravings... I wanted banana bread, but I didn't want to feel extremely guilt for it. I had also picked up some spelt flours and I wanted to try them out. Spelt flour is a wheat flour, but it has less gluten than whole wheat flour, which is what I typically use. It is NOT 100% gluten free, so if you are celiac, don't use it as an alternative. However, for those who are not, it is a great alternative to whole wheat flour. It is light, nutty, but a little sweet too. I used both whole spelt flour and white spelt flour in this recipe because mixing them makes for a better baking batter, but if you wanted to use all whole spelt flour it would work too! Spelt flour has a great amount of protein and fiber, and essential nutrients! 

So now, you are probably wondering how to make this amazing bread right?! Well let me share with you the recipe that will have your family and friends loving you forever! ;) 

What You'll Need:

(Makes 1 loaf of bread)

1 1/4 cup white spelt flour

1 1/4 cup whole spelt flour

1/2 tsp baking soda

1/2 tsp baking powder

1/2 tsp salt

1 1/2 tsp cinnamon

1 cup overly ripe mashed bananas (about 2-3 bananas, and not too overly ripe)

3 TBLSP of egg whites

3/4 cup date purée 

1/4 cup honey or pure maple syrup

1/4 cup coconut oil

1/4 cup unsweetened applesauce

2 tsp vanilla

Method:

1. Preheat oven to 350 degrees and grease a loaf pan.

2. With a fork, mash the bananas into a purée. It is okay to leave some chunks of banana!

3. Combine all the dry ingredients together, and combine all the wet ingredients together.

4. Pour all the wet ingredients into the dry ingredients, and mix with a wooden spoon until there are no clumps.

5. Pour into the greased loaf pan and bake for 40-45 minutes, or until a toothpick comes out clean when stuck in the middle of the bread.

That taste of Fall is upon you! Enjoy!

#eatyourheartout