It’s not very nice of Monday to sneak up on a mama like it did today. What the heck happened to the weekend?
My intention was to get up early and get most of my work done before the boys got up and we were off to start my marathon of a day teaching 6 different classes. However, duty called and the boys woke up two hours earlier than normal and poor Joaquin was crying “Mommy hold you”. Change of plans.
So, we’ll see if I can get these two recipes to you while my pajama wearing friends watch Sesame Street.
Simply stated, chia just makes everything better. I love the stuff, the nutritional benefits of the super seed (I listed some in my original Chia’rific post and found this article just now with a list of all the benefits) and I’m convinced my complexion has gotten better since I added chia to my diet on a daily basis.
In a perfect world chia would also take care of my awful brown spots on my face and act like fairy dust that I could sprinkle on my “piles” to magically organize themselves, but I don’t see that happening anytime soon.
This weekend consisted of a couple of chia experiments.
I promised you the recipe for these amazing protein pancakes the other day so here we go.
I whipped these up after boot camp Saturday and they were so impressive I just had to share.
Protein Power Pancakes
(serves one hungry mama or two green pancake loving toddlers)
1/2 ripe banana (I used a frozen one that I defrosted in the microwave)
1/2 cup egg substitute
handful of spinach (optional)
2 tablespoons oats
1 tablespoon coconut flour
1 tablespoon chia
1/4 teaspoon vanilla
cinnamon to taste
optional- 1 sweetener packet or teaspoon of sugar
(I didn’t use any sweetener because the ripe banana added enough sweetness.)
Combine all ingredients and cook on griddle or stove top.
Here’s the evolution of my Saturday breakfast.
That’s a big gob of SunButter on there with sugar free maple syrup.
Okay. One more chia creation to start your week.
I obviously have a little problem. I create a new recipe and then pretty much have it everyday for about two weeks (usually trying to create new versions of it). I’ve done it with the microwave muffin (making it green, subbing in pumpkin, making it chocolate), overnight oats, French Toast bakes, different broccoli slaw concoctions, etc.
Well, this protein cookie dough is my new obsession. I took it a step further yesterday by adding some chia. Friends, I think we have a winner.
Chia Protein Cookie Dough Dip
(serves 1 cookie dough loving mama)
1/4 cup oats (20 grams)
1/3 cup brown rice cereal (10 grams)
2 tablespoons PB2 (12 grams)
1 scoop vanilla protein powder (10 grams)
1 tablespoon peanut butter (or other nut butter)
2 tablespoons unsweetened applesauce
2 teaspoons chia seed (10 grams)
(If needed you can add additional applesauce or a little nondairy milk to help combine ingredients.)
Mix all ingredients together until combined. Roll into a ball or press into a dish.
Refrigerate (or eat straight from the bowl).
I don’t even know what to say except that you’ve got to try this now. Like NOW!
There’s still time to enter the Chobani Champions giveaway. I’ll be picking three winners tonight and announce them tomorrow morning!
Well, shoot. Now I don’t have time to shower. It’s a good thing I’m going to be sweaty all day anyway. If you’re someone that I’ll be seeing today in my classes, you might want to stand far away. Ha!
Also…. since I’ve made this protein cookie dough dip a few too many times, I’m almost out of protein powder. I’m in search of a good gluten free one. Any suggestions? Do you have a favorite protein powder?
Have a great day!