Chocolate Coconut Protein Pancakes

Wooooo pancakes baby!!! I haven’t made good ol’ protein pancakes for breakfast in forever so these little drops of heaven were long overdue. And not to mention they were absolutely amazing :) Double the recipe and you’ve got plenty leftover for 2nd breakfast :0 or breakfast the following morning. Makes one serving    Prep Time – 5 min     Cooking Time – 10-15min

Ingredients

1. 1/4 cup rolled oats
2. 1/4 cup chocolate protein powder (I used Dymatize Iso-100)
3. 1/8 cup coconut flour
4. 1/8 cup coconut flakes
5. 1/2 tsp baking soda
6. 1-2 tbsp almond milk
7. 1/2 cup egg whites

Directions

1. Mix all dry ingredients in a bowl. Add in the egg whites, almond milk and give it a good mix.
2. Heat some coconut oil in a pan over medium low heat. Using a 1/4 cup scoop, pour batter into pan. Once bubbles start to form, flip over. When both sides are golden brown…boom! Done! Repeat for the rest of the batter :)

For “Berry Syrup” – defrost 1/2 cup frozen berries in the microwave. Mix in some stevia and serve over top of pancakes.

Dijon Brussel Sprout Salad

Happy New Year!!! So many resolutions this year – including posting more of my lovely, edible creations. So here we go…starting off 2015 with a recipe that includes one of my favourite vegetables. We all know that nothing can ever take the place of broccoli. It holds a special place in my heart <3 but brussel sprouts are definitely top 3. Ok now I’m rambling…I’m sure you actually didn’t care what my favourite vegetables are…ANYWAY…Let me know how you like this salad!! :)

Prep Time – 20 min       Cooking Time – 40 min

Ingredients

1. 1 tbsp olive oil
2. 1 lb brussel sprouts
3. 1/2 cup unsweetened dried cranberries
4. 1/2 cup toasted pumpkin seeds
5. 2 tbsp olive oil
6. 1/2 tsp apple cider vinegar
7. 1/2 tbsp dijon mustard
8. salt and pepper to taste

Directions

1. Preheat oven to 400 degrees. Wash the brussel sprouts, cut off the ends and cut them in half. Throw them in a bowl.
2. Toss the sprouts with olive oil and some salt and pepper. Throw them on a pan and pop in the oven. Roast for about 30-40 minutes, flipping half way through. They should be nice and crispy.
3. While the sprouts are doing their thing in the oven, you can make the dressing. Mix together 2 tbsp olive oil, apple cider vinegar, dijon mustard and some salt and pepper. Set aside.
4. When the brussel sprouts are done, let them cool for 10 minutes then assemble the salad. In a bowl, toss together the sprouts, cranberries and pumpkin seeds. Drizzle on some dressing and your done!