Healthy Winter Breakfast: Peanut Butter and Banana Protein Muffins

Warm up in the morning with a filling, nutritious breakfast choice!

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We’ve heard it time and time again—breakfast is the most important meal of your day. Personally, I’ve taken this to heart and now eat two breakfasts (one at home and another, smaller one at work)! Whether or not that’s ideal, everyone needs an arsenal of easy to make (in bulk), easy to store and most importantly, easy to grab on the go (for those days when doing anything more than spraying dry shampoo and walking out the door is just not happening) breakfast staples.

When this recipe for Peanut Butter and Banana Protein Muffins landed in my inbox last week courtesy of Celsius and Angeles Burke, I immediately knew it was something I was going to have to try. Plus, it’s almost guilt-free, which is exactly what I crave each morning during breakfast #2 (a form of a lightened-up pastry). This is the perfect recipe to bake on a Sunday and bring one to work all week long! Happy baking!

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Ingredients

2 Tbsp. Peanut Butter
1 Medium Banana Mashed
¼ Cup Oatmeal (Uncooked)
1 Whole Egg
½ Cup Egg Whites
1 Scoop Vanilla Protein
1 Tsp. Baking Powder
Dried Banana Chips

Cooking Instructions

Instructions: Preheat oven to 350 degrees. In a small bowl, hand- mix all ingredients together except the banana chips. Place muffin liners in 6 holders of a muffin tray and then spray a light coat of a non stick cooking spray. Evenly disperse all of the mixture into the muffin liners and top each uncooked muffin with a few dried banana chips. Place tray in the center rack of the oven and allow to cook for 12 min. The tops of the banana chips should be golden brown when they are about done. Leave in longer if muffin is not thoroughly cooked.

Nutritional Facts

Yields 6 Peanut Butter and Banana Protein Muffins
Calories- 106 Per Protein Muffin
3.8 g Fat-8 g Carbs- 10.3 g Protein

BONUS: Right now, Celsius is hosting the Easy Recipe Challenge –enter for a chance to WIN $200 to a grocery store for healthy shopping!

Photo Credit

Arielle Sidrane is the Associate Editor of Spa Week Daily.

 

Hot Mom Monday: Healthy Holiday Eggnog Smoothie

Just in time for the holidays–a perfect healthy smoothie from Hot Mom Angel!

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I am pretty much the only person in my entire immediate family that doesn’t love eggnog. Seriously the best part of the season for them is partaking in the stuff. To me, it’s just too sweet, too rich, and too thick. Last year I decided to experiment with my own version of eggnog that would taste good and be healthy to boot.

This is what I came up with–a frothy blend of almond milk sweetened with agave nectar and laced with nutmeg and cinnamon. The spiced sweetness is then thickened with Greek yogurt and blended with ice for a creamy smoothie reminiscent of the real deal. A decadent, yet guilt-free holiday treat that may just replace the ‘nog for good!

This healthy rendition of traditional holiday eggnog contains about 6 grams of protein per 8 ounce serving to give you the energy needed for a day full of holiday cheer.

Enjoy!

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Healthy Holiday Eggnog Smoothie

Ingredients:

  • 4 Cups of Vanilla Almond Milk, Unsweetened
  • 3 Egg Whites
  • 2 ½ Tsp. Pure Vanilla Extract
  • 1 Tsp. Ground Nutmeg
  • 1 Tsp. Ground Cinnamon
  • 2 6 Ounce Containers of Honey or Vanilla Flavored Greek Yogurt
  • Handful of ice

Directions:

  1. Blend the first five ingredients together (almond milk, egg whites, vanilla, nutmeg, cinnamon).
  2. Pour into a medium saucepan and heat over low flame for about 10 minutes. Stir frequently and do not allow to boil.
  3. Cool the mixture in the refrigerator for at least one hour.
  4. Once cooled, return the mixture to the blender and add the yogurt and ice. Blend until thick and smooth.
  5. Serve immediately in cinnamon/sugar rimmed glasses.

Note: The egg whites can be omitted (although it won’t be as frothy) and soy or coconut yogurt can be substituted for a vegan version.

AngelAngel is a stay-at-home mama to a feisty, rambunctious toddler girl named Jacquelyn (aka Jax). A lover of all things adorable, Angel enjoys party-planning, cooking, napping with her daughter and date nights with her husband. You can catch up with Angel at Yay! Babyblog where she muses about motherhood, shares delicious family favorite recipes and offers tips for fabulous entertaining. There’s always reason to shout out loud – Yay Baby!

Hot Mom Monday: Eat More Fruits and Veggies

After gorging ourselves on carbs and sweets Thanksgiving weekend, here are some tips on how to eat more of the good stuff this holiday season.

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Fruits and veggies have huge health benefits – vitamins and minerals, fiber, healthy sugar. But it’s not always easy to get all the recommended servings in each day, especially if you aren’t a fan of some of them or have picky kids. Here are some easy ways to get more in your diet, even if you don’t want to just eat them plain or raw.

Add more vegetables whenever you’re cooking. Add diced tomatoes or peppers to scrambled eggs. If you’re cooking a boxed dinner helper, add peas or corn. Macaroni and cheese goes great with corn or peas too. Not only will you get extra nutrients, but the calories per serving will be lower.

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Replace ingredients with purees. Carrot or pumpkin puree can easily be added to cakes and sweetbreads. Applesauce and mashed bananas work as well. Just replace some or all of the fat ingredients (oil, eggs, or butter) with puree. It might take some experimenting, but it’s pretty easy to do.

Replace “fruit-flavored” ingredients with the real deal. Slice apples or pears thinly and use them in place of jelly for sandwiches – or use raisins. Top ice cream with crushed berries or put sliced strawberries on bagels. Or, instead of ice cream, blend fruit with yogurt to make a smoothie.

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These are just a few ways to get more healthy ingredients in your meals to increase nutrition and eat fewer calories. As you get used to adding them, it will become even easier to incorporate fruits and veggies in a variety of other ways.

Photo Credit 1, 2, 3

meheadshotsmallBekah blogs at Motherhood Moment where she writes about parenting topics – family activities and meal ideas, saving money and time, and much more. She lives in Minnesota and works as an online teacher and freelance musician. In her free time she enjoys family activities with her husband and their two young daughters.

Hot Mom Monday: Original Recipe, Healthy Pumpkin “Ice Cream”

‘Tis the season…to overindulge!

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Nothing says the holidays like eating, eating and more eating—stuffed turkeys, glazed hams, buttery potatoes, carbs and calories galore! It’s no wonder so many of us make resolutions for the New Year to lose weight, eat healthier or cut back on sugar. We’re trying to repent for the previous six weeks of our lives!

Here is a sweet treat you can gorge on and not feel an ounce of guilt afterward–Pumpkin “Ice Cream.”

Ingredients

Now, ice cream is in quotes because it’s not really ice cream at all. There is no dairy in it but it still has all the creamy goodness of a bowl full of sin. The creaminess comes from the frozen banana base.

I have been making frozen banana “ice cream” for a while now and I love experimenting with flavor combinations. This pumpkin version is perfect for the season and your family will be begging for more.

Each ingredient boasts nutritional value so you can feel great about letting them indulge! Bananas are rich in iron and potassium, pumpkin is high in vitamin A and can help support a strong immune system, cinnamon has anti-inflammatory properties and agave nectar is low on the glycemic index so it won’t spike your blood sugar. How’s that for a perfect treat?

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All that and it’s easy to make too!

Pumpkin “Ice Cream”

Ingredients:

8 Bananas, peeled, cut and frozen for at least 4 hours

1 15 Oz. Can of Organic Pumpkin Puree (not pumpkin pie filling)

3 Tbs. Organic Raw Agave Nectar

2 tsp. Pure Vanilla Extract

1 tsp. Ground Cinnamon

  1. Put all ingredients in food processor and blend until well combined and smooth.
  2. Transfer to an air-tight, freezer-safe container with a lid and freeze for at least an hour.
  3. Top with a dash of cinnamon, serve and enjoy!

Angel-150x150Angel is a stay-at-home mama to a feisty, rambunctious toddler girl named Jacquelyn (aka Jax). A lover of all things adorable, Angel enjoys party-planning, cooking, napping with her daughter and date nights with her husband. You can catch up with Angel at Yay! Babyblog where she muses about motherhood, shares delicious family favorite recipes and offers tips for fabulous entertaining. There’s always reason to shout out loud – Yay Baby!

Spa Week Thanksgiving Menu Contest—Winning Recipes!

Thanksgiving is just five days away, and our Thanksgiving menu contest is over—see who the winners are and try one of these delectable, seasonal recipes!

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Thank you to all those who entered our #SpaWeekThanksgivingMenu contest on Pinterest! The results are in, and we have three winners! Check out the winning recipes below for some Thanksgiving Menu inspiration…

Pumpkin Pie Rum Cocktail, pinned by Kate (from Cocktail Times)

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We loved this creative submission! A pumpkin pie cocktail is the perfect way to toast all you are grateful for this season. This festive drink mixes together Malibu Rum, Kahlua, milk and pumpkin pie filling. The crushed graham cracker rim is the perfect way to finish it off. Cheers!

Roasted Chicken and Butternut Squash Soup, pinned by Doris (from Yahoo Shine)

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Butternut squash soup is Thanksgiving staple, so of course we couldn’t leave it off our menu! This one includes chicken (a combination that we’ve never seen before) to make it even more filling. This is the perfect dish to bring to work for lunch to use up all of those leftovers!

Rustic Cranberry Apple Pie, pinned by Joan (from Food Family Finds)

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No matter how much we eat on Thanksgiving, there’s always room for dessert! This recipe uses canned fruits to make it simple even for a novice chef. The end result is so pretty and just perfect for Thanksgiving! We can’t wait to dig in.

Photo Credit

Arielle Sidrane is the Associate Editor of Spa Week Daily.