Hello my loves!

I hope everyone is having a great week. I come to you today with some fun new recipes. Yes I said recipes. I know I have been slacking in that department lately, but my cooking lately has basically been throwing random things together and calling it breakfast, lunch and dinner.

But with that being said I am trying to create new and different things. Basically because I was getting bored with my same ole meals I had been having. Yes I am a creature of ruts and convenience, but this girl needs some variety!

So I have a a little sweet and a little savory to share.

First the sweet! A new breakfast for me.

Nothing too new and nothing too fancy, but those are the best sometimes.

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Banana Protein Pancake

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I see protein pancakes all over Instagram and always want to make them, but honestly, I have never been a huge pancake person.

I mean don’t get me wrong, the impressive pancakes stacks people post get me drooling.

I finally decided to cave in and started with a pretty simple pancake recipe.

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Ingredients

(serves 1)

– 1/2 banana (mashed)

– 1/2 scoop vanilla protein powder (I used Growing Naturals Pea Protein – Vanilla Blast)

– 1 tbsp coconut flour

– 1/3 cup liquid egg whites

– 1 tsp ground flax seed

– 1/2 tsp baking powder

– cinnamon and vanilla stevia to taste

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Directions:

– Blend all ingredients together – allow batter to sit for a few minutes

– Cook on heated skillet over medium heat for approximately 2 minutes per side

– Top with desired toppings

I topped mine with a lemon spiked greek yogurt, trail mix and coconut chips.

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I loved the banana in this pancake and since I love the Growing Naturals pea protein so much, the combination was pretty much meant to be in my opinion. Am I a pancake convert? Jury is still out, but this was definitely a nice switch up!

Next up is the savory.

Since I have nixed the sandwiches for lunch I have been having a lot more salads. Salads can be boring, but they don’t have to be!

I made this delish little combination to help me get some protein into my salads and also add some more flavor!

This can be used as a side dish, a dip for chips or a topping for a salad!

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Balsamic Black Bean Salad

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Ingredients

– 1 can drained and rinsed black beans (can use kidney, garbanzo, pinto or a combination)

– 1/2 red onion – diced

– 1 red/yellow/green pepper – diced

– 2 cloves garlic – minced

– 4-5 cherry tomatoes – chopped

– 1 handful cilantro

– 1/2 cup balsamic vinegar

– 1/2 tsp chili powder

– 1/2 tsp paprika

– Optional red chili flakes

– salt and pepper to taste

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Directions

– Prep first 5 ingredients and combine in a large bowl.

– Whisk together remaining ingredients to make marinade and pour over bean mixture

– Serve immediately or store in fridge to allow flavors to blend and marinate.

Can be served warm or chilled.

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I tend to think that these types of dishes taste better after allowing the flavors to marinate, the longer the better!

As mentioned I used this on top of my salads, it’s a great way to not only add protein to the salad, but I also didn’t need to use any dressing due to all the flavor in the bean salad.

It also makes an amazing chip dip as well!

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This black bean salad really has endless uses, Matt also used it on top of nachos one night! With that being said it would be a great taco or burrito filling! Or really a spoonful straight from the container works too!

I loved the slight spiciness of this salad and it gave me the idea to make a sweeter version of it by adding fruit…

So be on the look out for more fun creations and variations.

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What’s your favorite breakfast food?

Do you prefer sweet or spicy?