Protein Pancakes

Again, I will find any excuse to eat carbs, and pancakes are no exception. Protein pancakes are my favorite breakfast to make when I actually have some time to sit down and enjoy them. Some days when I am feeling extra energetic I will whip up a triple batch and freeze a bunch for times when I am craving something yummy. I made some coconut pineapple protein cakes a few mornings ago and boy were they delicious! This recipe is just a for basic pancakes but I will list some different blends I have made and toppings too!

1 cup oat flour
1 scoop vanilla protein
1 tsp baking powder
1 tsp stevia
2 egg whites
1/2 cup almond milk

For my tropical blend this week I add about 1/4 cup mashed pineapple and 2tbsp shredded coconut milk and used coconut flour instead of oat flour. You can change it up any way you like and add all the fixings your heart desires.
I like to use lots of toppings from berry compotes mixed with cream cheese to carob powder mixed with some pb2 and almond milk. The possibilities are endless and I want to try them all!

(you can see my stacks on my instagram: @lindseylerae

Strawberry breakfast loaf

With being a new mama, school, work, family, and everything under the sun, sometimes it is hard for me to make healthy choices in the morning. I have my basic breakfast scramble or oat jars, but some days even that seems like a lot of work. What I fuel my body with is extremely important to me and became even more so once I found out I was pregnant. Breastfeeding really steals all of my energy but because I love it so much and want to continue until my bunny is one I make sure to shovel in some serious calories. I am a carb fiend; I have never met a carb I didn't like. They keep me full and give me energy to accomplish everything I must do in a day and you'll never hear about me giving them up.. ever.
I have been experimenting with bread and finding something that I can eat for more than just one day. This recipe is the best loaf I have ever made and lasts about 5 days! Well it only lasted 4 days but that's because I snuck out to the kitchen for a midnight snack and couldn't resist! If you don't like strawberries you can totally substitute them for a different berry or fruit.
Enjoy!

1 cup whole wheat flour
1/2 cup oat flour
1 tsp baking soda
1 tsp salt
1 egg
1 cup mashed banana (it was about 2 very ripe bananas)
1 mashed avocado
1 cup chopped strawberries
1/4 cup applesauce
2 tbsp coconut sugar
1 tsp vanilla

Preheat over to 350 degrees and grease your loaf pan. I use coconut oil for everything and this is no exception. In a large bowl combine flours, baking soda, and salt. In another bowl, combine banana, strawberries, avocado, egg, applesauce, sugar and vanilla. Add both bowls together and stir until smooth...ish. Pour into pan and top with strawberries and anything else you see fit, such as chocolate chips, shredded coconut, etc. Bake for 50min and voila! Nom nom nom.

(you can see mine on my instagram account: @lindseylerae)

On the go breakfast cups!

This recipe will make all of your wildest dreams come true! I made them this morning and holy cats! What could be more delicious than a grab-and-go breakfast made from sweet potatoes?  I LOVE sweet potatoes and especially for breakfast!  I found these tots in my local grocery store and decided to pair them up with some eggs and ham. I am all about convenience and on the go breakfasts are kind of my thing! Enjoy:)

19 oz. package frozen sweet potato tots

Coconut oil for greasing muffin tin

½ cup lean diced ham

4 eggs

1 Tablespoon milk

Preheat oven to 400 degrees. Coat muffin tin cups with oil. Thaw tots and then place about 5-6 tots in each cup. Mash tots with back of spoon or small glass to form cup shape in muffin tin (I used my hands but that's just me). Bake for 10 minutes. Remove cups from oven and add diced ham and any other fixings you like! Lower oven temperature to 350 degrees. Mix eggs and milk and divi up the egg mixture between muffin cups. Bake cups for 15 minutes or until eggs are set! VOILA! 

So you want a summer bod

Everyone  is  always talking about wanting that summer body! I get messages and texts all the time asking for a meal plan and workout because they are leaving for vacation within a month and need to look good... It doesn't work like that. In my opinion, people should just workout a few times a week throughout the year so they can have an every season body! It would probably make their lives less stressful, I mean, I know it's helped me! Especially with how spontaneous Scott and I are with our love of traveling! Working out used to be hard. I never really knew what to do and I was embarrassed because I would look at a machine or rack and wonder if I was even facing the right direction! I finally started researching with all of my spare time! It's a process but boy is it worth it! It's my favorite hobby and basically my only one. I can't wait to show my little family the wonderful benefits of living a healthy active life from the very start. 

This is a workout I do at least once a week to really target my legs, abs and booty! 

WARM UP: 30 Wide Squats, followed by 10 Reverse Lunges with bodyweight,

then stretching for 5 minutes.

Exercise Sets Reps

leg extensions 4x15

leg curls 4x15

leg presses 3x20

superset with

smith machine lunges 3x15

one-legged squats using bodyweight 3x15

superset with

stiff legged deadlifts 3x20

wide sumo squats holding dumbbell 3x20

superset with

pop squats 3x20

AB WORKOUT

Exercise Sets/Reps

crunches 5x25

hanging leg raises 5x15

roman chair sit-ups 5x25

russian twists 2x40

bicycles forward/backward 5x20

in and outs 5x20

Chocolate peanut butter protein cupcakes

I, like most people, love a good cupcake! I found a recipe and tweaked it a bit to suit my taste and you can do the same! If you prefer a different type of flour or milk, go for it!


1/2 cup of chocolate whey protein
1/2 almond flour
1/4 cup unsweetened cocoa powder
1 tsp baking powder
170g Greek yogurt (serving size cup)
1 whole egg
1 egg white
1/4 cup almond milk
2tbsp applesauce
1/4 cup stevia/truvia
1/3 cup peanut butter

Preheat the oven to 350 degrees and mix all ingredients together except for the peanut butter. I used a blender so it was quick and easier to pour into cupcake pan. Fill cups half way and use a spoon to place a small ball of peanut butter into the center of each. Bake the cupcakes for 10-15 minutes. They turned out great for me after 12 minutes!