Banana and Coconut French Toast

There’s nothing better than sleeping in on a Sunday and then making a yummy breakfast. My breakfasts during the week are always taken on the go, so it’s nice to have a hot, sit-down breakfast once in awhile! Today I was craving French Toast, so I whipped this recipe up. It was really yummy, quick, and easy – perfect for a lazy Sunday. Have a great week! 🙂


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Banana and Coconut French Toast


  • 2 slices Ezekiel cinnamon raisin bread (or your favorite whole wheat bread!)
  • 1/8 cup soymilk (or milk of choice)
  • 2 tsp cinnamon
  • 1 tsp pumpkin pie spice (I didn’t have nutmeg!)
  • 1 tsp vanilla extract
  • 2 egg whites
  • 1/2 tbsp unsweetened shredded coconut
  • 2/3 small banana, sliced
  • 1 tbsp pure maple syrup


1.) Mix milk, spices, vanilla extract, and egg whites in a bowl and whisk together. Meanwhile, heat a skillet over medium heat. Spray with cooking spray.

2.) When skillet is hot enough, dredge one slice of toast in egg white mixture, making sure to soak both sides. Lay on skillet and cook both sides evenly until browned and egg is cooked. Repeat with second slice.

3.) Cut up banana into slices and put on a plate. Drizzle with a little maple syrup and coconut and heat for about 20-30 seconds in the microwave. Lay banana slices on top of French Toast, drizzle with maple syrup, and then sprinkle the rest of the coconut on top.

Nutrition Info (Per serving, from My Fitness Pal):

Calories 361
Fat 3 g (2 g saturated)
Fiber 8 g
Carbs 70 g
Sugars 33 g
Protein 15 g

Roasted Garlic and Parmesan Chickpeas

I just got back from my North Carolina/South Carolina vacation (or, as my sister coined it, the #brewcation). We went to a ton of breweries and checked out a lot of different towns and scenic mountain areas. Turns out there are so many breweries in Western North Carolina because it has great water – who knew! I tried all different kinds of beer and had a lot of fun being with my sister and brother-in-law for the week. However, it was kind of nice to return to my routine (minus the grad school homework)…and needless to say, after 10 days of not being at the gym, I’m sore today! But back to my salads, healthy snacks, and home-cooked meals (although my sister cooked us up some delicious stuff while we were there!). Luckily I had some meals stashed in the freezer, since I came back on Tuesday and didn’t have time to shop and cook. I did want to switch up my salad toppings, though, so this morning I whipped up these roasted chickpeas to take place of my homemade croutons. They were super easy and super yummy! They would be great as a snack too. I’m also thinking some taco-seasoned ones would be good on a taco salad…next week perhaps!


Roasted Garlic and Parmesan Chickpeas

Adapted from: The Skinny Fork


  • 1 can chickpeas, rinsed and dried (as well as you can)
  • 2 tsp garlic powder
  • 1/2 tbsp grated parmesan cheese
  • Cooking spray


1.) Preheat oven to 400 F. Cover a cookie sheet with foil and spray the foil with a little bit of cooking spray.

2.) Mix ingredients in a bowl. Place in a single layer on cookie sheet, then spray lightly with spray. Bake for 30-40 minutes or until crispy!

Nutrition Info (Per 1/4 cup serving, from My Fitness Pal):

Calories 59
Fat 1 g (0 g saturated)
Fiber 3 g
Carbs 10 g
Sodium 169 mg
Protein 3 g

Skinny Mint Cookie Shake with Blue Diamond Almond Milk!

It’s March, the time of year when everything is green (except the mountains of snow still covering everything)…including that famous fast food minty shake. I’ve honestly never actually had one, mostly because I never eat fast food, but also because I have a feeling that if I did have one, I would be addicted. I love mint and milk shakes and ice cream and sugar…all of that rolled into a green, St. Patrick’s-themed shake? I would become Irish for that! However, in an attempt to be somewhat healthy like I tend to do, I made my own version at home. Naturally, I added chocolate cookies, because that cookies ‘n cream taste anything makes it better (in my opinion).

After a little trial and error I came up with this delicious, high-protein version that tastes like a guilty treat – but isn’t! Cottage cheese is the key to making it milkshake consistency – trust me on this, you can’t taste it AT ALL. It just makes it all yummy and frothy. I also used Blue Diamond Vanilla Almond Milk to give it some more creamy flavor and texture, without the guilt. It’s only 30 calories per cup and has no added sugar, yet still tastes like rich vanilla…I don’t know how they do it. Combined with the mint and cookie flavors, I sipped this shake down in the time it took me to type the first few sentences (oops). Definitely will be making more of these, especially this month…enjoy!

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Skinny Mint Cookie Shake


  • 1/2 cup low fat cottage cheese
  • 1/2 cup Blue Diamond Vanilla Unsweetened Almond Milk
  • 2 tbsp vanilla protein powder
  • 1/2 tsp pure mint extract
  • 3-5 drops green food coloring (to make it green and fun!)
  • 10 chocolate snack grahams (plus 2 to crush on top for garnish)
  • 1/3 stevia packet (about 1/2 tsp) or more to taste
  • 5-8 ice cubes


1.) Put ice cubes in blender. Add all other ingredients, blend, and enjoy! Add more or less ice cubes depending on desired thickness. Top with crushed cookies 🙂

Nutrition Info (Per shake, from My Fitness Pal):

Calories 239
Fat 8 g (2 g saturated)
Fiber 1 g
Carbs 20 g
Sugars 10 g
Protein 23 g

This post is sponsored by Almond Breeze Almond Milk.

Crock Pot Sweet Potato and Quinoa Turkey Chili

Once again, the mighty crock pot has saved the day! I love being able to go to work and come home to a warm, ready-to-eat meal. My friend Katie sent me this recipe and raved about it. I’m so glad I finally got the chance to try it! The sweet potato adds great flavor, while the quinoa thickens it up and adds more protein. It’s the perfect meal for a cold day. Enjoy!





Crock Pot Sweet Potato and Quinoa Turkey Chili

Adapted from: Iowa Girl Eats


  • 1.3 lbs ground turkey (I used 93% lean)
  • 1/2 tbsp extra virgin olive oil
  • 1 small onion, chopped
  • 3 garlic cloves, minced
  • 3 cups chicken broth, reduced sodium
  • 12 oz beer
  • 28 oz can crushed tomatoes
  • 1 cup tomato sauce
  • 15 oz can black beans, rinsed and drained
  • 15 oz can kidney beans, rinsed and drained
  • 15 oz can corn, drained
  • 1 cup uncooked quinoa, rinsed
  • 2 medium (about 1.5 lbs) sweet potatoes, peeled and chopped small
  • 1 packet chili seasoning
  • 1 jalapeno, diced
  • Your favorite toppings!


1.) Add extra virgin olive oil to a large skillet over medium high heat. Add chopped onion and cook until soft. Add ground turkey and cook until browned, breaking it up into chunks as it cooks. Add garlic and cook for another 30 seconds, then remove from heat and add to a 6 quart crock pot.

2.) Add remaining ingredients to crock pot, stir, and cook on low for about 8 hours or on high for 3-4 hours, or until sweet potatoes are tender. Serve with your favorite toppings!

Banana and Dark Chocolate Oatmeal Cookies

Happy March! Spring is on its way (although we did get 3 inches of snow last night.) But I’m hopeful! Only 2 weeks until I will be down South and away from the snow…I can’t wait!

I also just finished all 12 weeks of the Amanda Adams Bikini Body program (which I raved about here). I loved how the workouts were broken down into 3 phases, 4 weeks each, because you never get bored. I’m now starting back at Phase 1 to go through it for another 12 weeks. Looking forward to seeing even more progress, as well as focusing on my nutrition more this time around. The Facebook support group for the program is the absolute best; it’s so nice to have a support group of fit and fabulous women right at my fingertips!

So now for the best part of this post…COOOOOKIES. Who doesn’t love cookies?? Unfortunately, I try to stay away from them most of the time because 2 cookies often turns into 4 which turns into a dozen which turns into a day full of  stomach aches and regret. Why can’t apples taste like Oreos?

Luckily, there can be such a thing as a healthy, clean cookie. This recipe packs in a healthy dose of fruit, has only 4 ingredients, and each cookie is only 73 calories! They are so yummy, especially warm, and I can’t wait to make another batch. You can also play around with the additional ingredients; try adding nuts, raisins, etc. Enjoy!


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Banana and Dark Chocolate Oatmeal Cookies

  • Servings: 10 cookies
  • Print

Adapted from: Skinnytaste


  • 2 small ripe bananas, mashed (make sure they’re ripe!)
  • 1 cup dry quick oats
  • 1 tbsp nut butter
  • 2 tbsp chocolate chips (I used Ghiradelli 60% Cacao Chips)


1.) Preheat oven to 350 F. Spray a cookie sheet with cooking spray.

2.) Mash the bananas in a small bowl. Add the oats, nut butter, and chocolate chips and mix together well.

3.) Roll the dough into small balls (makes about 10 cookies). Bake for 15 minutes. Enjoy warm!

Nutrition Info (Per cookie, from My Fitness Pal):

Calories 73
Fat 3 g (1 g saturated)
Fiber 2 g
Carbs 12 g
Sugars 4 g
Protein 2 g