Another rainy day here. I decided that I actually had time to make a real breakfast. I usually just eat oatmeal with blueberries and protein powder at my office. I decided to make Blueberry Protein Pancakes for Jason and myself. It's a super easy recipe, but I apparently need to practice flipping pancakes. Got a little messy here and there.
Blueberry Protein Pancakes
- 1/4 cup low or no fat cottage cheese
- 1/4 cup rolled oats
- 1/4 cup egg whites
- 1 scoop vanilla protein powder
- handful of blueberries (or other fruit of choice)
Mix all ingredients in blender and voila, pancake batter.
After breakfast, we made a soggy trip to Whole Foods for some last minute food items for tomorrow's meals. Then we went up to the gym for a noon spin class. It was short and sweet. It was done in a tabata style, and we also got off the bikes and did kettle bells. Intense, but the time flew by!
Still raining...I was in my Christmas PJs by 3:30. While hubby wrapped presents, I tried a new recipe: Cherry-Almond Bran Jingle Balls from The Healthy Apple.
Cherry-Almond Bran Jingle Balls
- 2 cups bran flake cereal
- ¾ cup dried cherries (I used a mix of cherries, blueberries, and cranberries)
- ½ cup almonds, toasted
- 3 Ttbsp honey or agave nectar (I used agave nectar)
- 2 Tbsp silken Nasoya Tofu
- 2 tsp freshly squeezed orange juice
- ½ cup unsweetened coconut flakes (I accidentally bought sweetened)
- 1 Tbsp wheat germ
- Place bran cereal, cherries and almonds in a food processor and process until finely chopped. Add honey, tofu and orange juice; pulse until a stiff dough forms.
- Scoop tablespoon-size portions and shape with greased hands into balls. Roll each ball in coconut and wheat germ.
- Place on wax paper. Let stand at room temperature for 30 minutes before serving or storing.
I am normally not a fan of coconut (other than the Samoa Girl Scout Cookies of course), but the coconut is so subtle because of the fruit flavors. This recipe is a definite keeper!