BANANA PROTEIN PANCAKES

I make these banana protein pancakes all the time! They are so good and I love knowing how healthy they are!

Makes 1 Serving Container Equivalent 1 Purple, 1 Red

Ingredients:

½ banana

1 egg

½ Scoop Chocolate Shakeology

1 tsp. baking powder

splash of almond milk

  1. Mash half banana and then mix with 1 egg.
  2. Blend in ½ scoop of chocolate Shakeology and 1 tsp. baking powder. Add a little unsweetened almond milk to get the batter to the consistency you want.  Cook and enjoy!

OVERNIGHT OATS

Overnight oats are a no-cook method of making oatmeal. Instead of cooking your oats with liquid on the stove or in the microwave, you mix oats with the liquid and other mix-ins, and let it rest in the refrigerator overnight. They are one of my favorite things to make when I travel because they keep so well. I use mixed berries in mine most of the time but you can use any fruit and add ins you like.

Makes 1 serving

Container Equivalents 1 Yellow, 1 Red, 1 Purple

Ingredients:

1/4 cup old fashioned oats or steel cut oats (whatever you prefer)

1/4 cup water or unsweetened vanilla almond milk

¾ cup plain Greek yogurt

½ tsp. cinnamon

1 tsp. honey or maple syrup

1 cup mixed berries (can be fresh or frozen)

Mix all ingredients thoroughly in a wide mouth pint size mason jar. Put the lid on and store overnight.  Serve warm or cold.

Variations: You can also add ½ tsp. vanilla extract, an orange container of flax seeds or chia seeds, or use different fruit. There are many, many recipes for overnight oats. This is just a basic recipe that I use a lot.

APPLE CINNAMON PROTEIN PANCAKES

Yield: 3 servings, 2 pancakes each

Container Equivalents: ½ Yellow, ½ Red, 1 Purple

Ingredients:
Nonstick cooking spray
1 medium apple, peeled, sliced
¾ tsp. ground cinnamon, divided use
4 large egg whites (½ cup)
½ cup unsweetened applesauce
¼ cup unsweetened almond milk
1 scoop whey protein powder, vanilla flavor
¼ cup old-fashioned rolled oats
2 Tbsp. coconut flour
½ tsp. baking powder
½ tsp. ground ginger
1 dash ground nutmeg

  1. Heat medium nonstick skillet lightly coated with spray over medium-low heat.
  2. Add apple and ¼ tsp. cinnamon; cook, stirring constantly for 3 to 4 minutes, or until apple is soft. Remove from heat. Set aside.
  3. Combine egg whites, applesauce, and almond milk in a small bowl; mix well. Set aside.
  4. Combine protein powder, oats, coconut flour, baking powder, remaining ½ tsp. cinnamon, ginger, and nutmeg in a medium bowl; mix well.
  5. Add applesauce mixture to oat mixture; mix until just blended.
  6. Heat large nonstick skillet lightly coated with spray over medium heat. Ladle about ¼ cup batter for each pancake; cook for 2 to 3 minutes, or until bubbles form on top. Flip. Cook for 90 seconds, or until golden brown and cooked through.
  7. Divide pancakes between three serving plates. Top evenly with cooked apple slices.

Recipe originally posted on the Team Beachbody Blog.

BLUEBERRY MUFFINS

Yield: 9 servings

Container Equivalents: ½ Blue, ½ Yellow, ½ Purple

Ingredients:
• 1.5 cups almond flour
• 1/8 tsp salt
• 3/4 tsp baking soda
• 1 tbsp coconut oil, melted
• 2 eggs
• 3/4 cup bananas, mashed (about 1.5 bananas)
• 1/2 cup blueberries

  1. Preheat oven to 350 degrees.
  2. Mix together the flour, salt and baking soda.
  3. In another bowl, mix together the coconut oil and eggs.
  4. Add the egg mixture to the dry ingredients and stir.
  5. Stir in the bananas and gently fold in the blueberries.
  6. Divide equally into lined muffin pans (makes 9).
  7. Bake for 30 minutes, until toothpick comes out mostly dry.

SPINACH, TOMATO, AND QUINOA BREAKFAST CASSEROLE

Makes 5 servings
Container Equivalents: 1 Green, 1 Red, 1 Yellow
Ingredients:
Nonstick cooking spray
2½ cups cooked quinoa
8 large eggs, lightly beaten
¾ cup reduced-fat (2%) cottage cheese (or part-skim ricotta)
4 cups raw spinach
1 cup cherry tomatoes, halved
½ cup finely chopped basil
Sea salt (or Himalayan salt) and ground black pepper (to taste; optional)

  1. Heat oven to 375° F.
  2. Lightly coat 9×12-inch baking dish with spray. Set aside.
  3. Combine quinoa, eggs, cottage cheese, spinach, tomatoes, and basil in a large bowl; mix well. Season with salt and pepper, if desired.
  4. Pour quinoa mixture into baking dish. Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.

Recipe originally posted on the Team Beachbody Blog.

PB AND STRAWBERRY OATMEAL

Makes 1 serving

Container Equivalent 1 Purple, 1 Yellow, 1 tsp.

Ingredients:

1 cup water
1 pinch sea salt or Himalayan salt
¼ cup steel-cut oats
1 tsp. smooth all-natural peanut butter,no sugar added
2 Tbsp. unsweetened almond milk (optional)

  1. 1 cup  sliced strawberries
  2. Bring water and salt to a boil in medium saucepan over medium-high heat. Reduce heat to low.
  3. Add oats; cook, stirring frequently, for 15 to 20 minutes, or until water is just absorbed. Remove from heat. Let stand for 5 minutes.
  4. Add peanut butter; mix well. If too thick, add almond milk.
  5. Add strawberries

CASHEW ’N’ OAT HOTCAKES

Makes 10 servings, 2 hotcakes each

Container Equivalent per serving ½ purple, 1 yellow, 1 tsp.

Ingredients: 

Nonstick cooking spray
2 cups old-fashioned rolled oats
½ cup raw cashews
1 dash sea salt or Himalayan salt
1 tsp. ground cinnamon
1 large egg
1 Tbsp. coconut oil, melted
1 1/3 cups water
1 tsp. pure vanilla extract
5 cups mixed berries

  1. Place oats, cashews, salt, and cinnamon in food processor or blender; pulse until coarsely ground.
  2. Add egg, oil, water, and vanilla extract; pulse until well blended.
  3. Batter will be thick, but if it is as thick as paste add 2 to 3 additional Tbsp. of water.
  4. Heat medium nonstick skillet, lightly coated with spray, over medium heat.
  5. Spoon about 1⁄4 cup batter into skillet for each pancake;
  6. cook for 1 to 2 minutes or until bubbles form on top.
  7. Flip with spatula and cook for 30 seconds.
  8. Repeat with remaining batter.
  9. Serve pancakes topped evenly with berries.

Recipe originally posted on the Team Beachbody Blog.

VEGETABLE EGG CUPS

Makes 6 servings, 2 vegetable egg cups each

Container Equivalent 1 Green, 1 Red

Ingredients: 

Nonstick cooking spray
12 large eggs
sea salt or Himalayan salt and ground black pepper (to taste; optional)
1 (10-oz) bag baby spinach, finely chopped
1 medium red bell pepper, finely chopped
2 green onions, finely sliced

  1. Heat oven to 375° F (190° C).
  2. Lightly coat a twelve-cup muffin tin with spray.
  3. Place eggs in a large bowl; whisk to blend. Season with salt and pepper if desired.
  4. Add spinach, bell pepper, and onions; mix well.
  5. Evenly pour egg mixture into muffin cups.
  6. Bake for 15 to 20 minutes, or until a toothpick inserted into the center of cups comes out clean.

Recipe originally posted on the Team Beachbody Blog.

GREEK YOGURT PARFAIT

Makes 1 serving

Container Equivalents 1 Purple, 1 Red, 1 Blue

Ingredients: 

¾ cup nonfat plain Greek yogurt
1 cup sliced green apple
8 walnut halves, chopped
¼ tsp. ground cinnamon

  1. Layer half yogurt and half apples in a tall glass; repeat layers.
  2. Top with walnuts and cinnamon.

EGG AND SPINACH SCRAMBLE

Makes 1 serving  

Container Equivalents 2 Green, 1 Red, 1 tsp.

1 large egg
4 large egg whites
1 pinch sea salt or Himalayan salt
1 pinch ground black pepper
1 tsp. olive oil
2 cups fresh baby spinach

  1. Combine egg, egg whites, salt, and pepper in a medium bowl; whisk to blend. Set aside.
  2. Heat oil in medium nonstick skillet over medium-low heat.
  3. Add spinach; cook for 1 minute. Add egg mixture; cook, stirring frequently, for 4 to 5 minutes, or until eggs are cooked through.