Category Archives: Oatmeal

Vanilla Protein Pancakes

Charles Williams Vanilla Protein Pancakes

Charles Williams - @CharlesWilliams
This recipe is brought to you by bodybuilder, Charles Williams.  Bodybuilding has turned him into a kitchen fiend! He is always looking for lean ways to recreate delicious foods. Why let your taste buds suffer when you there is a whole world of delicious lean foods to be had!

I can never get enough of protein pancakes. Who can pass up a protein rich food disguised as a treat?!

Charles Williams - "better than any boxed pancake mix"

Ingredients:

  • 1 Scoop Vanilla Whey Protein Power
  • 1/2 Cup Oats (Blended)
  • 1 Egg White
  • 1/4 Cup Plain Nonfat Greek Yogurt
  • 1 TB Unsweetened Coconut Milk (or milk of choice)

Directions:

  1. Grind oats in blender (on blend mode is sufficient)
  2. Stir dry ingredients together
  3. Add wet ingredients to dry mixture and mix well (batter will be thick)
  4. Heat pan on medium heat or low-medium heat
  5. Spray pan with nonstick spray and slowly spoon or ladle batter into pan
  6. Cook time will vary based on the size of your cakes.  Mine took about a minute and 30 seconds before I flipped them
  7. Top with fruit, Greek yogurt, sugar-free maple syrup, or smother that bad boy with peanut butter
Nutrition:

Calories: 383
Protein: 36
Carbs: 41
Fat: 9
Sugar: 8
Sodium: 275

Charles Williams - @CharlesWilliamsRecipe and nutrition count graciously provided by Charles Williams. Charles Williams – Designer by day, Bodybuilder by night

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Filed under Breakfast, Coconut Milk, Eat-Clean, Egg Whites, Greek Yogurt, Oatmeal, Protein Powder

Protein Cookies: Oatmeal & Chocolate Peanut Butter

Easy, healthy, CLEAN cookies for even the bodybuilder in my house. These take me 15 minutes! 8-10 minutes in the oven and voila!

IMG: Faith Keith's Chocolate Peanut Butter Oatmeal Protein CookiesDry Ingredients:

1/3 Cup zero cal sweetener
2 cups old fashioned oats
3 scoops chocolate protein powder
1/4 tsp sea salt
¾ tsp baking soda
¾ tsp baking powder
1 tbsp cinnamon
1/2 tsp nutmeg (or a baking blend of cardamom, cinnamon (yes more cinnamon), nutmeg, allspice)

Wet Ingredients:

1 (4oz) individual size container No Sugar Added applesauce OR fruit baby food (berry and banana flavors work well and add enough moisture)
1/2 C PB (you can make this with as little as 2 TBSP. I tried it for my own batch (less fat) and they turn out great.  I tweaked the recipe for more PB to make it a little less dense and add more fat for my husband’s off-season diet)
2 egg whites
1 tsp pure vanilla extract
2 Tbsp water

Extra Awesome:

if your diet allows for extra carbs/fats
raisins
nuts
SF chocolate chips
measure by handful or 1/2 cup

Suggested Directions:

  1. Preheat oven to 350 degrees F
  2. Mix dry ingredients
  3. Combine all wet ingredients in a bowl (do not stir yet)
  4. Pour wet ingredients into the dry mixture (add your Awesome at this time too) and mix on low speed or by hand until fully blended. I try not to overbeat this mixture
  5. Prep cookie sheet with Zero Calorie butter flavored cooking spray
  6. Roll into balls and place on baking sheet OR bake these as bars (lay the dough as a sheet and cut them after baking)
  7. Bake for 8-10 minutes.  Careful not to overcook – almost better to slightly “under-cook” these. The eggs will be cooked within the first few minutes, and the oats (especially if you use quick oats) will be chewy enough early on. Under baking these means for softer cookies rather than crunch bars or that terrible protein spongy-ness.

The above directions are what helped me get a texture that was really enjoyable for even the non-healthful eaters of our home, BUT it does not need to be followed to the letter. For example, you can combine all ingredients at once to save you time; you can also drop the dough by the spoonfuls on to your pan (no ball forming necessary).  The key thing is not over-baking.

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Filed under Applesauce, Eat-Clean, Egg Whites, Oatmeal, Peanut Butter, Snacks, Sweets

Chocolate-Chip Cakies, Cleaned up!

“These chocolaty drop cookies have an old-fashioned, cake-like texture and rich flavor, but their nutritional profile is positively modern.” – Barbara K McConnell

Drop cookies - Faith Keith

Ingredients

2 cups oat flour
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Truvia
2 tablespoons molasses
1/4 cup coconut oil
3/4 cup egg whites
3/4 cup Greek, Non-Fat, Plain Yogurt
1 teaspoon vanilla extract
1/2 cup dark chocolate chips

Even cleaner:

2 cups rolled oats
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup Truvia
2 tablespoons molasses
5 tablespoons peanut butter
3/4 cup egg whites
3/4 cup Greek, Non-Fat, Plain Yogurt
1 teaspoon vanilla extract
1/4 cup dark chocolate chips

Instructions

  1. Arrange the oven racks to divide into thirds; preheat the oven to 375°F
  2. In a medium bowl, combine the oat flour/oats cocoa, baking soda and salt
  3. In a large bowl, with an electric mixer at high speed, beat the stevia, molasses, coconut oil/PB and egg whites until light and fluffy.  With the mixer at low speed, gradually add the flour mixture, the yogurt, vanilla and chocolate chips; stir until just combined (do not overmix)
  4. Drop the dough by tablespoons onto 2 ungreased baking sheets, making 24 cookies.  Bake until firm, about 10 minutes. Cool completely on a rack; store in an air-tight container for 3-4 days (if they last that long :))

MY PERSONAL COMMENT:
I use Ghirardelli dark chocolate chips and I think it makes a big difference, but I’m a chocolate lover so I may just be picky.
Make these smaller to make a batch of 36 cookies so you can munch “1 serving” a little longer ^_^

Nutrition Facts - Chocolate Chip Cakies - Faith KeithThis recipe is based on a recipe from my grandmother! Original, original recipe was by Barbara McConell.

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Filed under Bread, Chocolate, Eat-Clean, Greek Yogurt, Oatmeal, Sweets

Turkey Meatloaf Muffins

Jamie Eason shared this recipe on Bodybulding.com
Ingredients:
Directions:
    1. Preheat oven to 375 degrees.
    1. Spray muffin pan with canola or olive oil.
    1. Mix all your ingredients together in one large bowl.
    1. Roll the mixture into balls and place in muffin pan. Muffins should be about the size of a racquetball.
    1. Bake for 40 minutes.

Makes 12 muffins.

Serving Size:
Women: 2 muffins
Men: 4 muffins

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Filed under Cilantro, Comfort Food, Eat-Clean, Egg Whites, Eggs, Lunch on the go, Man Food, Oatmeal, Protein, Turkey

Blackberry and Apple Crumble

Blackberry and Apple Crumble

Blackberry and Apple Crumble

Combine and simmer

Sprinkling the topping

Sprinkle the topping

Ready for the oven - Faith Keith

Topping added and it's ready for baking!

Bake it - Faith Keith

Bake it!

Enjoy - Faith Keith

Enjoy!

Ingredients

  • 1lb cooking apples
  • juice of 1 lemon
  • 1 C fresh blackberries
  • 1/4 C whole wheat flour or gluten free flour
  • 1/4 C rolled oats
  • 3 Tbsp canola oil
  • 1/4 C pitted dates (I used raisins)
  • 1/4 C unsalted sunflower seeds
  • Eat-Clean Cooking spray (olive oil in a spritz bottle)

Directions

  1. Preheat oven to 400F.  Prepare an oven proof dish by coating with cooking spray
  2. Core and slice the unpeeled apples and sprinkle with lemon juice.  This helps prevent browning. Place in a medium saucepan with the blackberries.  Cook over medium-low heat and bring to a simmer.  Simmer for 5 minutes.  Pour cooked fruit into baking dish.
  3. In a separate bowl, mix the flour and oats. Rub in the oil and stir until mixture resembles crumbs. You may need to add more canola oil until desired texture is reached.  Stir in dates and sunflower seeds.  Sprinkle crumbly mixture over fruit.
  4. Bake in the oven for 25 minutes.

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Filed under Eat-Clean, Fruit, Oatmeal, Sweets

Clean-Eating Power Protein Bars

Recipe from Tosca Reno’s Eat Clean Diet Cookbook

Do not let the long list of ingredients intimidate you! This recipe is super easy and the end result is worth the 30 minute wait! (yes, total prep and bake time is only 30 minutes!)

Protein bars - Tosca Reno - Faith Keith.jpg

Ingredients

  • 1 C protein (I used Beverly International Ultimate Muscle in Cookies & Creme)
  • 1/2 C quinoa flout or flour of your choice – amaranth, millet, spelt, kamut (I used 100% organic spelt)
  • 2 C rolled oats (not instant) (but I accidentally used my quick oats instead of my steel cut rolled…and it turned out fine)
  • 1/2 C oat bran
  • 1/2 C coarsely chopped flax seed (I didnt bother, left the flax seed whole)
  • 1/2 C wheat germ
  • 1 tsp sea salt (don’t skimp on this – sea salt provides valuable minerals and elements)
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/2 C Sucanat or agave nectar or organic honey
  • 1 C dark chocolate, broken into pieces
  • 1 1/2 to 2 cups yogurt cheese (I cheated, used a blend of light cream cheese and fat free vanilla yogurt)
  • 1/4 C avocado oil, canola oil or healthy oil of your choice (I used avocado oil)
  • 2 tsp extra virgin olive oil
  • 1 tsp best-quality vanilla
  • Eat Clean Cooking Spray (olive oil in a spritz bottle)

Directions

  1. Preheat oven to 350F.  Coat a 9×13 inch baking pan with cooking spray
  2. In a large mixing bowl combine protein powder, clour, oats, oat bran, flax seed, wheat germ, sea salt, cinnamon, nutmeg, and Sucanat or other sweetner.  Stir in broken chocolate pieces.
  3. In another bowl mix the yogurt cheese, oils, and vanilla. Mix well. Add the yogurt cheese mixture to the dry ingredients. Use your clean bare hands to combine these well.  Tosca mentions to coat your hands in olive oil to help prevent sticking (I DEF DO THIS)
  4. Place mixture in prepared pan.  Press it down and even out the top. Bake on middle rack in oven for 15 minutes.  Remove from heat.
  5. Let cool and cut the dough into bars.  Place these bars on a cookie sheet lined with Silpat and bake again for another 15 minutes. (If you don’t have a Silpat, don’t sweat it, I used parchment or foil. these did not stick, so it was no big deal).  Then remove from heat.
  6. Transfer to wire cooling rack and let cool.  Place in airtight container and store in refrigerator.  (I individually wrapped these in plastic wrap, then put them in a ziploc for the freezer, but they were eaten in 2 days, so never made it to the freezer 🙂 )

 

Nutritional Value Per Serving:
Calories: 290 | Calories from Fat: 73 | Protein: 15g | Carbs 40g
Dietary Fiber: 5g | Sugars: 11g | Fat: 8g | Sodium: 80mg

 
Beverly International Ultimate Muscle Protein for 31g:
Dietary Fiber: 1g | Sugars: 1g | Protein: 21g

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Filed under Breakfast, Eat-Clean, Oatmeal, Protein, Sweets

Almond Joy Oatmeal

This recipe is inspired by Almond Joy Oats – AubrieRicheson.com

AlmondJoy image from healthyindulgences.blogspot.com

image from healthyindulgences.blogspot.com

On task for eating clean, here is another protein oatmeal recipe.

  • 1/2 cup raw oats, cooked according to package
  • 1 scoop dark or milk chocolate protein powder
  • 1 tsp coconut flavor extract or sugar free coconut coffee-flavoring liquid or measure to taste
  • 1/2 tsp almond extract  or measure to taste

Stir the ingredients into the hot cooked oatmeal and enjoy!

TIP: Now is not the time to go OCD on the stirring or else the oatmeal could get very tacky and cold. :)

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Filed under Breakfast, Coconut, Eat-Clean, Oatmeal, Protein

Hawaiian Dream Protein Oatmeal

Coconut image - coconutgirlwireless.wordpress.com

Image from coconutgirlwireless.wordpress.com

On task for eating clean, here is another protein oatmeal recipe.

  • 1/2 cup raw oats, cooked according to package
  • 1 scoop vanilla protein powder
  • 1 tsp sugar free coconut flavor extract or sugar free coconut coffee-flavoring liquid
  • 1/4 tsp cinnamon

 

Stir the ingredients into the hot cooked oatmeal and enjoy!

TIP: Now is not the time to go OCD on the stirring or else the oatmeal could get very tacky and cold. 🙂

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Filed under Breakfast, Cinnamon, Coconut, Complex Carbs, Eat-Clean, Oatmeal, Protein

Vanilla Cupcake Oatmeal

Easy power packed oatmeal.vanilla cupcake image - indiepublic.com

1 cup raw oats or quick oats
1 scoop vanilla whey or soy protein (I like GNC pro whey, EAS whey, or Beverly Int’l)

Follow the package instructions to cook the oatmeal with desired amount of water. Once cooked, stir in the protein till blended. TIP: Don’t spend a ton of time stirring, you will end up cooling the oatmeal down and it will become dense, sticky and cold.

3 Comments

Filed under Breakfast, Complex Carbs, Eat-Clean, Oatmeal, Protein