Multi-Grain Banana Pancakes

Make your weekend breakfast something special! These hearty pancakes are made with wholesome ingredients and are naturally sweetened with bananas and a touch of honey. They’re a good source of dietary fiber and have 10 grams of protein per serving. And, they freeze well. Layer leftover pancakes with wax paper and freeze. Reheat in a toaster or oven.

Total Time: 20 min.
Prep Time: 10 min.
Cooking Time: 10 min.
Yield: 4 servings, 2 pancakes each

Ingredients:

1 large egg, lightly beaten
1 Tbsp. coconut oil, melted
1 cup low-fat milk
¼ cup nonfat plain yogurt
1 very ripe medium banana, mashed
1 Tbsp. raw honey
½ cup whole wheat flour
½ cup all-purpose flour
¼ cup old-fashioned rolled oats
3 Tbsp. wheat bran
2 Tbsp. chopped raw almonds
1½ tsp. baking soda
½ tsp. sea salt
Nonstick cooking spray
4 tsp. pure maple syrup

Preparation:

1. Combine egg, oil, milk, yogurt, banana, and honey in a medium bowl; whisk to blend. Set aside.
2. Combine flours, oats, bran, almonds, baking soda, and salt in a medium bowl; mix well.
3. Add flour mixture to egg mixture; mix until just blended.
4. Heat large nonstick skillet, lightly coated with spray, on medium-high heat.
5. Spoon about ¼ cup batter into skillet for each pancake; cook for 1 to 2 minutes or until bubbles form on top.
6. Flip with spatula and cook for 30 seconds.
7. Repeat with remaining batter.
8. Serve pancakes topped evenly with maple syrup.

**Credit goes to Beachbody for sharing this awesome recipe**

Spinach Omelet Roll-Up

There are days when you just gotta change things up for breakfast.  You may take your family out to a restaurant for breakfast and order a nice omelet, but why not save the money and cook them a nice and easy to prepare omelet at home.  Your chance of sticking to your healthy diet is much better if you make your own food and this doesn't mean having boring meals.

Here is a great omelet that will take you just a few minutes to make and you can add any of your healthy ingredients in it.  Play with is and make it your own and enjoy!

Spinach Omelet Roll-Up

Drizzle 1 teaspoon canola oil into a medium nonstick skillet and wipe with a paper towel so a thin film remains; heat over medium heat. Beat 1 egg and swirl into skillet. Cook 1 to 2 minutes or until egg is set; flip and cook about 1 minute more. Carefully slide onto a plate. In same pan, sauté 1 cup baby spinach until wilted, about 1 minute. Spread 1 teaspoon prepared olive tapenade on cooked egg and sprinkle with 1 tablespoon crumbled goat cheese. Top with wilted spinach, roll up, and cut in half.

Nutrition facts per serving:

198 calories, 10g protein, 2g carbohydrate, 17g fat (5.2g saturated), 1g fiber, 301mg sodium

Tex-Mex Scrambled Eggs

I love me some Mexican food, so whenever I can spice things up a bit with my meals I do.  There are so many ways you can incorporate eggs into a delicious breakfast and if you're a Mexican food lover just like me then you'll enjoy this Tex-Mex Scrambled Egg recipe.

Directions:

In a small skillet, heat 1 teaspoon canola oil.  Add corn tortillas to skillet and pan-fry until crips, about 2 minutes a side.  Remove from heat and dice.  In same pan, saute 1/8 jalapeños, seeded and diced, and 1/4  cup each diced red bell pepper, green bell pepper, onion, and tomato.  Whisk 2 eggs, add to pan and scramble with vegetables then stir in diced tortilla.  Top with 1 tablespoon shredded cheddar and 1 tablespoon chopped cilantro.

Nutrition facts per serving: 

308 calories, 17g protein, 21g carbohydrate, 17g fat (5.1g saturated), 4g fiber, 203mg sodium