Carrot Cake Pancakes (gluten free) with Cream Cheese Syrup:

With Easter right around the corner, you might be looking for something extra special to serve your loved ones on Easter morning. Well, look no further, these pancakes taste so yummy that no one will even believe that they are healthy…not even you will believe it!
I found a recipe very similar to ths one on Pinterest that I used as a guide. I then tweaked it just a bit and of course used my trusty Pamela’s baking and pancake mix in place of the flour to make it a gluten-free recipe.

Pancakes:

1/2 c. Vanilla Greek yogurt
1/4 c. Crushed pineapple – drained
1 egg
1/4 c. Finely shredded carrots
1/2 c. Pamela’s baking and pancake mix
3/4 tsp. baking soda
1/2 tsp. pumpkin pie spice

Combine yogurt, pineapple, egg and carrots.
Add Pamela’s, baking soda and pumpkin pie spice. You may need to add a few Tbsp. of liquid if the batter is too thick.
Spray your griddle with cooking spray, pour your batter, cook, flip, cook, EAT!

Syrup:

1/2 c. Light cream cheese-softened
1/2 c. Pure maple syrup

Mix till smooth. Warm slightly in microwave. Pour on pancakes. Mmmm…enjoy

Peanut Butter and Jelly Oatmeal:

Anybody who knows me, knows that I love to share a yummy new recipe that I have tried. I especially love to share one that is considered “healthy” as well as tastey!!!
One thing you might not know about me is that I love, love, love peanut butter and jelly!
I am partial to strawberry jam and the peanut butter has to be creamy not chunky!
My new favorite way to indulge in my peanut butter and jelly fix is to add it to my morning bowl of old-fashioned oatmeal. A heaping Tbsp. of each sweetens a bowl of hot oatmeal just perfectly. Warm peanut butter….mmmmm….need I say more?

My 2013 Goal:

Do you ever feel like a hypocrite because you are always giving others advice but then realize you aren’t taking your OWN advice? Well, that is exactly how I started to feel towards the end of last year. I am always telling others that they need to change things up as far as cardio workouts are concerned. Reminding them that our bodies get accustomed to a certain routine, a certain speed, a certain length of a workout, a certain machine that we use day in and day out. I am always encouraging people to break out of their normal routines….this will surprise your body and force it to do something out of your comfort level. Changing things up a bit can also help you push through a plateau you might be experiencing in your fitness goals and also get you out of a boredom rut you might be in!
And so, that is what I decided to do…take my own advice and apply it to my weekly workout schedule. Also, setting a new goal for myself to help me stay motivated and on track. I do just about everything…I teach cardio classes, spin weekly, use the stair climber, precore machine, jump rope, do Tabata intervals, use the rowing machine. But the one thing I have never enjoyed and have avoided at all cost up until now is…..RUNNING!!!
Not anymore….I have added running (so far on the treadmill because it is way too cold for me to go outside in the middle of winter in WY) into my weekly routine! I have even committed to running a 10k race with a few friends in Colorado at the end of May.
I won’t lie…trying something new and challenging isn’t easy. I have to force myself to get on that treadmill and then force myself to STAY on it….lol!!! I set a goal for myself each week and run a little farther each time. I am up to 40 min. and a distance of 3.75 miles 🙂
So, if you are experiencing a plateau in your fitness or weight loss goals, or are just bored and unmotivated to get your workout done….try something new! You might find something you really enjoy or at least something you can say….I tried it and I CAN DO IT! Good luck.

Here are my new Asics Gel-Kayano 18 running shoes

Any excuse to buy new shoes…right???

Choco Banana Drop Cookies (gluten-free):

Here is a yummy, quick cookie for you to whip up for the chocolate banana lovers in your life. They remind me a little bit of a no-bake cookie but with a different texture and a surprising banana flavor. A great use for over ripe bananas and gluten-free too.

Choco Banana Drop Cookies (gluten-free):

3 ripe bananas
2 c. Old fashioned oats (gluten-free)
1/4 c. Peanut butter
1/4 c. Cocoa powder
1/3 c. Apple sauce
1 tsp. vanilla
3 Tbsp. organic sugar (optional)

Preheat oven to 350.
Mash bananas in a large bowl.
Stir in remaining ingredients.
Put dough in fridge to chill for about 20 min.
Drop by spoonfuls onto cookie sheet.
Bake 10-12 minutes

MOTIVATION…Getting It and Keeping It:

MOTIVATION is one of the hardest, yet the most important, aspect of continuing a long term exercise program. So, how do you keep yourself committed to reaching your fitness goals from day to day and even more important…from year to year???
You have to make exercise a priority- by not allowing the distractions of every day life to push your workout to the bottom of the priority list.
Here are some tips to help you stay motivated that have worked for me…

1.) Pencil your workouts into your daily planner and stick to them. You wouldn’t just skip a
scheduled dentist appt. or hair cut, so why should your workout be any less important?
2.) Find a friend to workout with. Plan your workouts together. You won’t skip out if you
know your friend is there waiting for you!
3.) Set attainable goals and decide on a reward once each goal is met. For example,
Every time you complete 20 workouts, reward yourself with a pedicure.
4.) HAVE FUN! Try different classes or types of cardio. Not everyone likes the same type of exercise. You are more likely to stick with it if you find something you enjoy and look
forward to.
5.) And if all else fails…force yourself to put on your sneakers, get out the door, and get moving.
Have you ever heard anyone say, ” That was a horrible workout. I wish I wouldn’t have done it.”
I have NEVER heard anyone say that or have I ever felt that way! You will always feel better
when you are finished…I promise:)

Now Go Get Your Sweat On and Have Fun!!!

Unstuffed Pepper Soup:

Let me tell you how to turn these fresh ingredients into…..

This delicious, belly-warming, homemade soup!

Unstuffed Pepper Soup:

1-1/2 lb hamburger

3 large green peppers, chopped

1 large onion, chopped

2 garlic cloves, minced

1 package fresh mushrooms, sliced

2 10-3/4 cans condensed tomato soup, undiluted

2 14-1/2 oz. cans beef broth

1 28 oz. can crushed tomatoes, undrained

1-1/2 c. Cooked brown rice

Cook beef, green pepper, onion, garlic and mushrooms until meat is cooked, drain. Stir in broth, soup, tomatoes and bring to a boil. Note: I had some fresh tomatoes that I wanted to use up, so I diced them and tossed them in. Reduce heat, cover and simmer for 30 minutes. Add rice and heat through. Makes 10 servings. I added a bit of salt, pepper, and Italian seasoning also.

Nutty Sweet Granola:

Now I know why my family loves when it snows…every time it snows I automatically turn on the oven and bake something yummy!
My house smells so good right now…I just took a batch of this tasty homemade granola out of the oven. This is the 2nd time I have made it. The original recipe called for canola oil. I love to substitute coconut oil where ever I can. So, the first time I made it I ended up cooking it too long and it was on the verge of burnt but still very tasty. This time, I kept a close eye on it, cooked it for less time, and it came out perfect!!!
I like to eat this with Greek yogurt and fresh fruit or even by the handful (be careful…it is very addicting)! My very favorite way to eat it though is in a bowl with almond milk just like a bowl of cereal. It is gluten-free so it is a good choice for Stone’s breakfast too.
REMEMBER….homemade granola makes a tasty gift 🙂

Nutty Sweet Granola (gluten-free):

8 c. Old fashioned oats (gluten-free)
1 c. Cashews or almonds
1 c. Pecans
1 c. Unsweetened flaked coconut

COMBINE in a large bowl

1/2 c. Brown sugar
1/2 c. Coconut oil
1/2 c. Honey
1/4 c. Maple syrup
2 tsp. cinnamon
1-1/2 tsp. salt
2 tsp. vanilla

COMBINE all ingredients except vanilla. Heat for 3-4 min. over medium heat until sugar is dissolved. Remove from heat and stir in vanilla. Pour over the oat mixture and stir to coat.

Transfer to 2 15×10 pans coated with cooking spray. Bake at 350 for about 20 min. or until crisp…stirring every 5 min. Cool completely and then store in an air tight container.

I hope you enjoy this granola as much as I do. It is made with natural ingredients and is easy to make. I personally will never buy store bought granola again!

Loaded No-Bake Cookie Bars (gluten free):

If you are having a serious chocolate craving, these are the bars for you! Why you might ask? Because they are super easy and you can probably whip up a batch with ingredients you have in your pantry. They are fancy enough to serve guests with a cup of coffee for dessert or you can have them ready and waiting for your kids when they get home from school (mine were greatly appreciative).
What makes these little gems so darn yummy is that you mix in 1 cup of ad-ins depending on what you like. Some suggestions are dried cranberries, raisins, cashews, pecans, walnuts, sunflower seeds, chopped pretzels, etc. The possibilities are endless!

Loaded No-Bake Cookie Bars (gluten free):

1 c peanut butter
2/3 c. Honey
1/2 c. Coconut oil

MELT these in a saucepan until melted and smooth.
REMOVE from the heat.
ADD IN:
2 c. Gluten free Old Fashioned Oats (not quick oats)
1 c. 60% cocoa chocolate chips
STIR until chocolate chips are melted.
THEN stir in 1 c. of ad-ins (any combination you like to equal a heaping cupful!) I used dried cherries and flaked coconut.

LINE a 9×13 pan with parchment paper. Spread mixture into pan. Refrigerate for about 2 hours until firm. Cut into small pieces. Store in an air tight container in the fridge.

Pea Green Smoothie:

It’s true what they say, “you’re never too old to learn something new.” It happened to me on an ordinary old Tuesday afternoon as I was in the kitchen bustling around and half listening to what was on the t.v. All of a sudden, I heard something that I had never heard before…what was that they said..3/4 cup of peas has as much protein as an egg…really???
Well, I am not usually one to be very adventurous but I knew I had to discover for myself if this was indeed true. I looked on the Internet and found out there are 6 grams of protein in 1 large egg. Then I looked and there are about 8 grams of protein in 1 cup of frozen green peas. Yes…it’s true…wow…what a great source of protein for a healthy green smoothie…right????

1/2 c. Frozen peas
1/2 c. Ice
1/2 of an avocado
1 c. firmly packed fresh spinach
1 frozen banana
1 c. Almond milk
1 scoop protein powder (optional)
Honey to taste

Place all ingredients in blender and push “blend”
You can change up the ingredients depending on your tastes or what you have on hand.
Some ideas to keep the green theme might be…kiwi, celery, green grapes, green apples.

Gluten-Free Banana Chocolate Chip Muffins:

Who doesn’t love muffins…right? Well, honestly, I don’t really “love” muffins but my kids sure do!!! And just to prove to you that making a recipe gluten-free doesn’t mean it tastes “funny” or “different” or “yucky” let me tell you about these muffins I made.
I made a batch of muffins using the Pamela’s baking mix & pancake mix I was telling you about when I made scones earlier this week. This mix is exactly like it says on the bag…fast, easy, delicious! I was not able to find this mix locally but found it very easy on Amazon and had it shipped right to my front door.
I made these muffins with bananas and mini chocolate chips…a winning combination in my book! My 11 year old daughter, Saylor, knows they are gluten-free but I honestly don’t think she knows what that means! All she knows is how they taste and I believe you’ll agree with me when I say she LOVED them…the proof being she ate 3 of them in one sitting!!!

Gluten-Free Banana Chocolate Chip Muffins:

*1-1/4 c. Pamela’s mix
*1/4 c. Water
*1/3 c. Honey
*1 egg plus 1 egg white
*1 tsp. vanilla
*2 ripe bananas, mashed
1/2 c. Mini chocolate chips

Mix all ingredients. Put in lined muffin tin. Bake at 350 for 18-20 min. or until slightly browned.
Makes one dozen muffins.