Thursday, July 2, 2015


So, I am apparently obsessed with pancakes and waffles.  Maybe because it’s one of the few things I can get my son to eat (autistic kids tend to limit their eating to only a few foods) so I want to make them as healthy as possible.  Also, because I am on the 21 Day Fix, I decided to adapt this recipe just a little to find out the appropriate containers to count per serving without compromising the original recipe too much.    These waffles are super yummy and as a veggie hater, I promise you will NOT taste the spinach.  Even my kids eat them, although when they ask why they are green, I just call them Shrek waffles and move on.  So, here we go.



(Makes 3 waffles)

1 yellow container of Oat Flour (I just grind up oats in the blender and then measure)

1 yellow container of Whole Wheat Flour

1 tsp. baking powder

½ tsp. baking soda

¼ tsp salt

8 oz of milk (I use non-fat buttermilk, but you can use almond or skim milk if you choose)

1 egg

1 ½  green containers of baby spinach

1 ½  very ripe large banana

1 Tbsp coconut oil, melted


Heat up your waffle iron.  This is a super easy dump it all in and whisk together recipe.  As I said, I grind up oats in the blender.  They do not have to be blended so much that they are as fine as flour.  Just a few seconds is usually enough.  After you blend them, measure 1 yellow container of oats and pour in a large bowl.  Now add your yellow container of whole wheat flour.  Add baking powder, baking soda and salt.

Now, get out your blender again.  Add milk of choice, 1 and ½  containers of spinach and your 1 and ½ bananas.  Blend until smooth.  Add this to dry mixture.  Add egg and Tbsp of coconut oil.  Whisk together until there are no dry spots.  Expect the mixture to be lumpy because of the oats. 

Now, make your waffles.  It does take these a tad bit longer to cook for some reason, but they are worth the wait.  Mine cook in about 85 seconds.  Yes, I am a dork.  I use the timer on my microwave.  I don't trust that little light thingy on my waffle iron. 

Serve with 1 Tbsp pure maple syrup (I also love with a tsp of peanut butter mixed with syrup) or whatever toppings you desire.  Just make sure to count the appropriate containers.

Container Count Per Waffle:

1 Yellow

1/2 Green

1/2 Purple

1 tsp

*If you want more info on the 21 Day Fix or any Beachbody products, email me at


Sunday, January 25, 2015


So, anybody that knows me at all, know that I am obsessed with pancakes.  I always have been.  I could eat them for breakfast, lunch and dinner and I have.  I have, apparently, passed on my love of pancakes to my son, L.  He is so very picky so I am always trying to sneak in a little fruit or veggies because sometimes it is literally the only thing he will eat.  So, I have been toying with several recipes and came up with these and they are amazing!!! 

So, my favorite fruit has always been bananas.  I love them.  Add a little peanut butter and I am in snack heaven.  YUM!  So, of course, I had to incorporate both into my pancakes.  So, are ya'll ready?  Here we go:


2 very ripe bananas, mashed
2 tablespoons coconut oil, melted
2 tsp lemon juice
2 teaspoons vanilla
1 Tbsp honey
2 eggs
1 cup oat flour (I make mine by blending quick oats in the blender or food processor)
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon ground cinnamon (optional)
Chopped pecans (optional)
1/8 cup chocolate chips (optional)

In a large bowl, combine the bananas, coconut oil, lemon juice, vanilla, honey and eggs and whisk until well combined. 

In a medium bowl, mix together the remaining ingredients.  Now, add the dry ingredients to the wet ingredients and stir until combined.  Let it rest for at least 5 minutes.  Now you may add chocolate chips or nuts if you wish.  Very lightly fold them into batter. 

Heat your griddle or non-stick pan on low heat.

Pour a small amount of batter (about ¼ cup) onto the pan.  You may need to spread just a little with the back of a spoon because batter will be pretty thick.  Cook for 3-4 minutes until bubbles start to form around the edges of the pancake.

Flip it and cook for another 90 seconds or until golden brown on the bottom.

Continue with the remaining batter. 

Cover and refrigerate any leftovers for up to 4 days.
As I said, I love bananas and peanut butter so I take a 3 Tbsp of pure maple syrup and 3 Tbsp of natural peanut butter.  Put in a small glass bowl and microwave about 10-15 seconds.  Stir until peanut butter is melted into the syrup and pour over pancakes. 
   They look so yummy!
Sorry.  I couldn't help myself.  MMMM!  So good!