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    March – Comes in Like a Lion & Goes Out Like a Lamb

    Happy March to you guys!!! I am just happy February was over. Here in Columbus, Ohio, we had the snowiest February on record at over 30 inches!!! I am happy to be past that. Now, I know all too well that we can get snow into March, and even April, here in Ohio, but I feel like there is light at the end of the tunnel. Plus, a spring break trip to Atlanta will do wonders for my need for warmth. ;)

    Twitter is such a wonderful place. It is literally a wealth of information. I got a great idea for breakfast this morning from Erin at Gluten-free Fitness on Twitter last Friday. She was talking about pancakes & suggested mixing oatmeal & egg whites for a healthy, protein filled breakfast. This morning my breakfast was inspired by that tweet.

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    Here is what I did:

    Ingredients

    Pancake

    1/2 cup dry gluten-free oats (I used Lara’s by Cream Hill Estates)

    1/2 cup of egg whites (3-4 if you are using whole eggs, depending on the size)

    cinnamon

    vanilla

    Toppings

    Blueberries

    Raspberries

    Almond Butter (1 TBSP)

    Fruit Spread (Black Cherry – no sugar or sweetener added)

    1. Blend all pancake ingredients with an immersion blender until well mixed & fluffy. Heat a pan sprayed with Pam on your stove.

    2. Pour mixture into pan & cook until set on the 1st side and then flip. Cook until set on the other side.

    3. Top with almond butter, fruit spread and fresh berries.

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    This breakfast packs in the protein! Just what I need after a workout. There are over 25 grams of protein and between 450 – 500 calories in this breakfast. If you are looking for lower calorie, omit the almond butter and cut almost 100 calories and only 4 grams of protein out.

    Thank you Erin for the inspiration to make this awesome breakfast! It was super filling & kept me feeling fueled & full all morning. Make sure to check out Erin’s blog. She is one smart cookie!

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