Pumpkin Blueberry Cakes and Mini Omelette

   Well I'm back to my pumpkin fetish! I also got a little bored today and wanted to test a few recipes out on my kids!! (love my Guinea Pigs!!) and this one was a big hit! With Thanksgiving being this Thursday, my goal is to eat as healthy as ever and not give into the temptations! This will be on the breakfast list for the morning for my family! 

Whatcha need for the cakes:  

3 egg whites

1/4 cup old fashioned oats

1/8 cup buckwheat (I used Eden Organic Buckwheat, but you can actually make this without the buckwheat.  Just use about another 1/4 cup oats instead).  

1/4 cup canned pumpkin (NOT pumpkin pie filling!)  

1/4 cup frozen blueberries

1/2 tsp pumpkin pie spice (more or less to taste)

1/2 tsp good quality 2x strength vanilla extract (or 1 tsp regular strength)

2 - 3 droppers liquid Vanilla Stevia (or plain, just add a bit more vanilla then)

dash cinnamon

First, blend your oats and buckwheat (or just oats) into flour.  I used a simple Bullet blender to do this.  I left it slightly chunky, cuz’ that’s just how I do : )

Lightly spray your pan with spray oil and pre-heat it on med to med high heat.  

Put your freshly made flour in a bowl and mix in 3 egg whites, your canned pumpkin, blueberries, spice, vanilla, Stevia and cinnamon.  Beat together well with a fork.  

Pour your mixture onto your pre-heated pan and cook both sides until lightly brown and cake is firm in the center.  

Makes 2 cakes.  

Whatcha need for the mini omelette:

1 egg white

handful spinach

green chili 

I had an egg white left over so I made a mini omelette with it.  Preheat your pan (lightly sprayed with spray oil).  Plop in your lonely egg white.  Toss a handful spinach in and throw a few tablespoons green chili in there and fold it in half and call it an omelette.  Easy peasy.  Feel free to adjust amounts as needed based on your macros!  

Nutrition Info for whole meal:  

Calories: 250

Carbs:  38

Fat:  2

Protein: 19

End Result:

Lean European Cheesecake

Lean European Cheesecake

Tips:
- add some fruits like raspberries (see pic above) or some pineapple

- add 25- 35g of coconut oil to the bottom to give it a more firm bottom and to add some extra healthy fats (mct's)

Ingrediënts (6 large servings):
- 750 g white yogurt chees / Quark cheese (low fat)
- 120 g All Bran plus
- 50 g nuts (I prefer hazel nuts)
- 10 g of gelatin leaves
- stevia (sweetner)

Directions:
- take a spring for cake form
- cut a piece of baking paper as the size of your spring form
- put the baking paper on the bottom, you can spray a little bit of cooking spray at the bottom so you baking paper will stick to it
- put the all bran plus and nuts in the bleder and blend it in to little pieces
- put the blended mass in the springform cake, distribute and push it down on the bottom so it is solid

-take a little bit of water (room temperature) and put in the gelatin leaves for +- 5minutes (softening it)
- boil some water (+- 150 g ml of water)
- when the water boiles take of the fire
- take the softened gelatin leaves, squeeze out the water
- add the gelatin leaves to the boiled water and stir

- take a large bowl
-put in the white yogurt cheese or quark cheese (low fat), add some sweetner (like stevia) and the water with the dissolved gelatin leaves
- mix it al together

- distribute the filling on to the bottom
- put in the refrigerator for at least two hours

- take of the springform cake and divide in 6 pieces

Nutritional facts (1serving):
Energy: 194kcal
Protein: 17g
Carbohydrates: 17g (sugars 6 g)
Fat: 7 g
Fiber: 6 g

Oats and Almond Delight

Oats and Almond Delight

Ingredients:

1 scoops chocolate Protein Powder

1/8 cup ground almonds

1/2 cup oatmeal

Directions: 

Combine all ingredients with a bit of water and microwave for 1 min. Makes a great breakfast!

Nutritional Facts:

Calories:  325

Protein: 27 g

Carbs: 34 g

Fats: 10 g