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Banana Oat Breakfast Smoothie – Eat Yourself Skinny

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Start your morning off with this thick and creamy Banana Oat Breakfast Smoothie that is healthy, delicious and super quick to make!  It’s also dairy-free and vegan with zero refined sugar!

Start your morning off with this thick and creamy Banana Oat Breakfast Smoothie that is healthy, delicious and super quick to make! #dairyfree #vegan

I don’t know about you, but most of us just don’t have the time in the mornings to throw together a healthy breakfast which is why I love to make smoothies!  Fruit smoothies are absolutely delicious, don’t get me wrong, but sometimes you just need to switch things up and enjoy something a little more filling!  This banana oat breakfast smoothie is thick and creamy with such a delicious texture that’s different from your typical smoothie because it’s blended with oats, creamy yogurt and ground flaxseed meal which adds a delicious, nutty flavor to the smoothie as well!

Flaxseed is really great for you which is why I always like to throw a tablespoon or two into my smoothies in order to get the benefits without the taste.  Flaxseed meal is a great source of protein and fiber, as well as a rich source of vitamins and minerals so starting my day with it really makes sense!

Start your morning off with this thick and creamy Banana Oat Breakfast Smoothie that is healthy, delicious and super quick to make! #dairyfree #vegan

Now let’s talk about the bananas.  You can of course use fresh or frozen bananas, but let me just say that frozen bananas reeeeally make this smoothie that much creamier!  Trust me on this.  The best way to freeze bananas, in my opinion, is to first peel them and then cut them in half (or thirds depending on their size) and double wrap them in plastic wrap.  This keeps them nice and fresh without getting freezer burn while sitting in your freezer.  Then when you’re ready to make your smoothie, simply throw them right into your blender.  I always save ripe bananas to freeze ahead of time so that I’ll have them on hand whenever I’m in the mood for a smoothie 🙂

The added banana in this smoothie also adds a hint of sweetness along with the cinnamon which is why there was no need to add any sugar or honey to this recipe.  I mean if it tastes this GOOD without the added sugar, why throw it in??  I also used vanilla flavored yogurt in this recipe as well, but if you are planning to use plain yogurt then I would suggest also adding a drop or two of vanilla extract for even more sweetness and flavor.

Start your morning off with this thick and creamy Banana Oat Breakfast Smoothie that is healthy, delicious and super quick to make! #dairyfree #vegan

Speaking of yogurt, I am absolutely in LOVE with Silk’s NEW Almondmilk Yogurt Alternative!  Not only is this a great dairy-free and vegan option, but the yogurt is super rich and creamy and tastes absolutely delicious!  It was the perfect addition to this smoothie, but you could also throw it in your favorite dips, baked goods or just enjoy it all on it’s own for breakfast in the mornings!

Silk Almondmilk Yogurt Alternative comes in five delicious flavors (plain, vanilla, strawberry, peach and dark chocolate coconut – my favorite!) and each single-serving has 5-6 grams of protein straight from delicious California almonds.  Silk is also now offering new 24 oz tubs which are great for a variety of uses!  The other thing I love about Silk’s Almondmilk Yogurt Alternative is that they actually contain ingredients you can feel good about consuming.  As I said before, this yogurt is vegan and dairy-free, as well as carrageenan-free, gluten-free, cholesterol-free and soy-free.

To pick some up for yourself, make sure to check out the Store Locator on Silk’s website and here’s a FREE coupon to help get you started!

Start your morning off with this thick and creamy Banana Oat Breakfast Smoothie that is healthy, delicious and super quick to make! #dairyfree #vegan

Along with using the vanilla-flavored Silk Almondmilk Yogurt Alternative, I also added a half cup of Silk’s unsweetened vanilla almond milk to really bring this smoothie together!  If you aren’t using frozen bananas I would also suggest throwing in a few ice cubes in order to get that smoothie-like consistency.  It just tastes much more creamier in my opinion!

I have also been known to add a spoonful of peanut butter to this smoothie (or you could use any nut butter for that matter!) for even more taste and additional protein!  You really can’t go wrong when making a smoothie and since YOU are the one who is going be enjoying it, make sure to make it all your own 🙂

Start your morning off with this thick and creamy Banana Oat Breakfast Smoothie that is healthy, delicious and super quick to make! #dairyfree #vegan

This banana oat breakfast smoothie offers such a great source of fiber and protein making it a really delicious and healthy way to start your day!  It also couldn’t be any easier to throw together too.  All you need is 5 minutes and you can take this right out the door with you.  Your kids will love this too!

Remember if you DO make this recipe, make sure to share your photos on Instagram or Twitter hashtagging #eatyourselfskinnyrecipe so that I can see your delicious creations!

Banana Oat Breakfast Smoothie

 

  • ⅓ cup rolled oats
  • ½ cup yogurt (I used Silk Almondmilk yogurt)
  • 1 banana
  • 1 Tbsp flaxseed meal
  • ½ tsp. cinnamon
  • ½ cup almond milk
  1. Add all ingredients to your blender and puree until smooth. Pour into two glasses, serve and enjoy!

Serving Size: ½ of recipe • Calories: 210 • Fat: 7.5 g • Saturated Fat: 0.6 g • Carbs: 32.5 g • Fiber: 4.8 g • Protein: 5.6 g • Sugar: 12.3 g • WW Freestyle Points: 3

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This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.

Start your morning off with this thick and creamy Banana Oat Breakfast Smoothie that is healthy, delicious and super quick to make! #dairyfree #vegan

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3 Points

Sheet Pan Honey Balsamic Chicken and Veggies

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This Sheet Pan Honey Balsamic Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  Perfect recipe for your Sunday meal prep too!  

This Sheet Pan Honey Balsamic Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  Perfect recipe for your Sunday meal prep too!  

You know I LOVE me some sheet pan meals and you guys this one definitely does not disappoint!  I was inspired to make this from my maple balsamic and herb chicken recipe that my husband loves so much.  And by loves, he’s OBSESSED.  He requested it (again) the other night and I was feeling super lazy so I decided to chop up some peppers and onions, throw them on a pan with the chicken and drizzle it with this sauce.  SO EASY.  And very delicious.

This recipe literally only takes 20 minutes to make and the sauce tastes so good over the veggies.  Feel free to use any veggies you’d like too!  We were in the mood for some peppers and onions, but you could add broccoli, green beans, snap peas…really anything you’d like.  There are no rules 😉  You should also add this recipe to your weekly meal prep rotation because the leftovers taste even better the next day!

This Sheet Pan Honey Balsamic Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  Perfect recipe for your Sunday meal prep too!  

This meal can easily be prepped the night before too.  Simply chop up all your veggies and the chicken, make your sauce ahead of time as well and store everything in the fridge until you are ready to assemble.  Then when you get home you can just throw everything onto your sheet pan and pop in the oven!

Also I get a lot of questions about what pans I use for my sheet meals and I’ve found these pans to be fantastic!  They are nice and big with extra thickness for durability as well as deep so they can hold a lot of stuff.  I also think the price point is super reasonable as well for this quality!

This Sheet Pan Honey Balsamic Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  Perfect recipe for your Sunday meal prep too!  

Being on maternity leave, even though I’m home all day, has had me so busy with the baby so sheet pan meals have been a total lifesaver over the past several weeks!  We usually keep a ton of chicken (or fish) and veggies on hand so prepping these meals at night when she falls asleep is really easy and I can just throw everything into the oven the next day!

If you like this recipe then be sure to check out these other popular sheet pan meals:

Hope you guy scarf this balsamic chicken and veggies down as fast as my hubby did and if you DO, please mark sure to tag me on Instagram so I can see all the yummy things you’re eating!

Sheet Pan Honey Balsamic Chicken and Veggies

 

  • 1 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 3 bell peppers (red, orange, yellow), cut into chunks
  • 1 medium onion, cut into chunks
  • 1 Tbsp fresh basil, chopped
  • Salt and pepper, to taste
  • ¼ cup balsamic vinegar
  • 2 Tbsp honey
  • 1 Tbsp Dijon mustard
  • 2 cloves garlic, minced
  1. Preheat oven to 400 degrees F.
  2. To make the sauce: In a small saucepan, heat balsamic vinegar, honey, Dijon mustard and garlic on medium heat and bring to a boil. Turn down heat and allow sauce to simmer, whisking occasionally, until sauce is thick and bubbly. Remove from heat.
  3. Spread chicken and chopped veggies on a baking sheet sprayed with some cooking spray and season with salt and pepper. Drizzle half the sauce over the chicken and veggies (reserving the other half for later) and toss to combine. Bake in the oven for about 20 minutes, tossing halfway through, and continue cooking until veggies are tender and chicken is cooked through.
  4. Drizzle remaining sauce over top and sprinkle with fresh basil. Enjoy

Serving Size: 1½ cups • Calories: 208 • Fat: 3.3 g • Saturated Fat: 1 g • Carbs: 20.1 g • Fiber: 2.3 g • Protein: 24.3 g • Sugars: 14.3 g • WW Freestyle Points: 3

3.5.3218

This Sheet Pan Honey Balsamic Chicken and Veggies makes the perfect weeknight dinner that’s healthy, delicious and easily made all on one pan in under 30 minutes!  Perfect recipe for your Sunday meal prep too!  

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3 Points

Chimichurri Sauce – Eat Yourself Skinny

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Quick and EASY Chimichurri Sauce perfect for grilling season that is healthy, flavorful and tastes delicious spooned over chicken, fish and even steak!

Quick and EASY Chimichurri Sauce perfect for grilling season that is healthy, flavorful and tastes delicious spooned over chicken, fish and even steak!

Oh do I love a good chimichurri sauce in the summertime!  Let me tell you, this sauce is perfect for grilling season because it tastes amazing on top of pretty much any piece of meat you throw on the grill!  There are so many other great uses for it too and it takes less then 5 minutes to throw together!

Full of fresh herbs, tons of garlic, a bit of spice and tangy lemon juice, there is clearly a reason this is one of my favorite sauces.  Oh and you don’t have to be a meat eater to enjoy this either.  Chimichurri is similar to pesto so have fun with it on top of pizza, use it as a dipping sauce or salad dressing, drizzle it over your favorite veggies or you could even enjoy it with your morning breakfast.  It also works great as a marinade too!

Traditional chimichurri sauce is typically a combination of fresh parsley, olive oil, red wine vinegar, garlic and red pepper flakes, but I also threw in some fresh basil because…..BASIL.  I actually served this over some salmon recently and it tasted so fresh and amazing!  That recipe is coming to you real soon!  Hope you enjoy this super easy recipe!

Chimichurri Sauce

 

  • 2 cups fresh parsley
  • ¼ cup fresh basil
  • 1 shallot
  • ¼ cup olive oil
  • 2 Tbsp red wine vinegar
  • 1 Tbsp lemon juice
  • 4 cloves garlic
  • ½ tsp sea salt
  • ¼ tsp crushed red pepper flakes (or more if you like heat)
  1. Using a food processor or a blender, combine all the ingredients and blend until chopped. Cover and chill for at least two hours before serving. Enjoy!

Serving Size: 2 Tbsp • Calories: 113 • Fat: 11 g • Saturated Fat: 1.6 g • Carbs: 3.3 g • Fiber: 0.9 g • Protein: 1.1 g • Sugars: 0.3 g • WW Freestyle Points: 3

3.5.3218

Quick and EASY Chimichurri Sauce perfect for grilling season that is healthy, flavorful and tastes delicious spooned over chicken, fish and even steak!

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3 Points

Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas

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These Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas are sweet and spicy with tons of flavor and are easily made in just 20 minutes with little to no clean-up!

These Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas are sweet and spicy with tons of flavor and are easily made in just 20 minutes with little to no clean-up!

If you haven’t made foil packets yet, you are seriously missing out.  No really, you are.  Not only are foil packets a great way to cook your entire meal all at once in perfect sized portions, but they actually cook the salmon to perfection leaving you with tender, flaky fish!  There is also ZERO clean-up involved which definitely makes this recipe a winner in my book.

I placed the salmon filets on top of spiralized carrots and some chickpeas that I tossed with a little sea salt, paprika and cumin then topped everything with a sweet and spicy harissa sauce that is just so incredibly flavorful!  This entire meal only takes about 20 minutes to throw together too making it the perfect weeknight dinner when you need to make something in a pinch 🙂

These Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas are sweet and spicy with tons of flavor and are easily made in just 20 minutes with little to no clean-up!

These Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas are sweet and spicy with tons of flavor and are easily made in just 20 minutes with little to no clean-up!

Doesn’t that look delicious?!

I created this recipe to share for Ali of Inspiralized, which is one of my favorite go-to blogs for healthy recipes and all things spiralized!  Literally.  Her spiralizer is truly the only one I’ve ever used and it has been such an important asset in my kitchen, so when she asked me to create a recipe for her while she was on maternity leave I was absolutely honored 🙂  I wanted to share this recipe with you all in case you missed it on her site because it’s one of my favorites and great for the upcoming spring and summer months!

These Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas are sweet and spicy with tons of flavor and are easily made in just 20 minutes with little to no clean-up!

I mean how can you go wrong with tender, flaky salmon baked to perfection on a bed of seasoned chickpeas and spiralized carrots all cooked together in one easy foil packet!  This really is the easiest, most flavorful dinner you could make and everything is ready in just 20 minutes.   This also makes amazing leftovers so make sure to add this to your menu this week! 🙂

Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas
 

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Serves: 4 Servings

Ingredients
  • 4 (6 oz) salmon fillets, fresh or frozen, thawed
  • Salt and pepper, to taste
  • 2 large carrots, peeled and spiralized
  • Optional toppings: 1 to 2 Tbsp chopped cilantro
For the Chickpeas:
  • 1 (14.5 oz) can chickpeas, drained and rinsed
  • 1 tsp olive oil
  • ½ tsp sea salt
  • ½ tsp cumin
  • ½ tsp smoked paprika
For the Sauce:
  • 3 Tbsp harissa (mild or spicy, depending on your preference)
  • 1 Tbsp olive oil
  • 1 Tbsp fresh lemon juice
  • 1 ½ tsp fresh ginger, grated
  • 1 Tbsp honey
  • 3 cloves garlic, minced
  • 1 tsp. smoked paprika

Instructions
  1. Preheat oven to 400 degrees F.
  2. While oven is pre-heating, spiralize the carrots into noodles and toss chickpeas with olive oil, sea salt, cumin and smoked paprika until completely coated.
  3. Using four pieces of heavy duty foil (18×12 in. each), evenly distribute carrot noodles and chickpeas in the center of each piece. Season salmon fillets with salt and pepper and place (skin side down) on top of the carrot noodles and chickpeas, making four foil packets.
  4. In a small bowl, whisk together harissa, olive oil, lemon juice, ginger, honey, garlic and smoked paprika, until combined, and spoon sauce over top of each salmon fillet.
  5. Fold the sides of the foil together to seal, covering the fish completely. Place foil packets on a large baking sheet and bake in the oven for about 20 minutes, or until salmon is cooked through. Unwrap foil, top with chopped cilantro and enjoy!

Nutritional Information
Serving Size: 1 foil packet • Calories: 469 • Fat: 13.4 g • Saturated Fat: 2.1 g • Carbs: 33.5 g • Fiber: 6.1 g • Protein: 49.2 g • Sugars: 6.6 g • WW Freestyle Points: 3

3.5.3218

These Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas are sweet and spicy with tons of flavor and are easily made in just 20 minutes with little to no clean-up!

The post Moroccan Salmon Foil Packets with Carrot Noodles & Chickpeas appeared first on Eat Yourself Skinny.

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