Vanilla Protein Waffles

Just posted these super delicious Quick and Easy Banana Pancakes not too long ago, so I thought I should probably get a waffle recipe up here, because I know lots of people love waffles more than pancakes. Personally, I can’t decide! I love both pancakes and waffles- and I wouldn’t say not to either of these delicious recipes.

These Protein Waffles only require a few ingredients, are SO TASTY, and are, of course, full of protein. I recently got my hands on some protein powder for the first time in a little while, and so I’m so excited to use it! It makes my smoothie bowls and oats super creamy, and also is a great addition to pancakes, muffins, other baked goods, and these waffles. Protein is important for recovery after working out, building muscle, and just keeping your body functioning. The one I used is vegan, but there are many different kinds out there! If you’re looking for more info you can find it here. Adding protein like this at breakfast is a great way to start your day and fill you up! Eggs and Greek yogurt are also great sources of breakfast protein, but when you want to switch it up a bit, protein powder can be delicious. Especially in WAFFLE FORM.

All of the batter ingredients get mixed up in one bowl for the least amount of dishes possible (you’re welcome), and then simply poured into a waffle iron. Make sure that you spray your iron with a bit of cooking oil before adding the batter, so that you can remove your waffles as easy as possible! I forgot to spray the top of mine and had a bit of trouble- that’s why I’m here, so you can learn from my mistakes. My waffles were in the iron for about 2 minutes, and got nice and golden brown on the outside, and super fluffy on the inside!

I used vanilla protein powder in this recipe, because I love the flavour that it lends. But if all you have is another flavour- like chocolate- feel free to try it out! Chocolate waffles would also be very tasty.

After removing these beautiful waffles from the iron, I topped them with a dollop of Greek yogurt, some sliced strawberries, and a drizzle of peanut butter. SO. DANG. GOOD. This recipe makes 1 serving, or about 2 waffles, but if you want to share this amazingness, go ahead and double it. I did not want to share.

I hope you enjoy these Vanilla Protein Waffles! There are so many occasions to enjoy them- whether it’s breakfast on a Saturday morning, a nice Valentine’s Day brunch, or a delicious snack. Making a big batch and freezing them for weekday mornings is a great idea as well! Way better than Eggos:) Also- don’t forget to let me know if you prefer pancakes or waffles in the comments!

Yours Truly,

Olivia:)))

Vanilla Protein Waffles

  • Servings: 1
  • Print

Ingredients

-1 scoop (34g) vanilla protein powder

-1/2 a ripe banana

-1 egg

-2 tbsp almond milk

-1/2 tsp baking powder

-1/4 tsp cinnamon

-cooking spray


Directions

1. Heat up your waffle iron.

2. Mash the banana in a small bowl. Whisk in the egg, and then add in the remaining ingredients (except for the cooking spray).

3. Spray the top and bottom of your waffle iron with the cooking spray. Scoop the waffle batter into the iron to fill 2 of the waffle moulds.

4. Clamp down the waffle iron and cook your waffles for about 2 minutes, until golden brown.

5. Carefully use a for to pry your waffles out of the iron, and serve warm with your favourite toppings.


Cinnamon Spice Hot Chocolate

Hey there! I’ve been really getting into the Christmas spirit this past week, and embracing the cozy winter vibes. And nothing says cozy winter vibes more than hot chocolate! So today I’m bringing you an amazing Cinnamon Spice Hog Chocolate recipe that is SO delicious and made with actual dark chocolate- not just cocoa powder.

That’s right, I used 3 squares of a Lindt 100% Dark Chocolate Bar in this stuff🥰 You can always sub for a lower cocoa concentration, but I find that the 100% gives the hot chocolate a nice, rich flavour. Plus, it doesn’t contain any sugar or dairy, so that keeps this recipe refined sugar free and vegan! I sweetened it by adding a bit of maple syrup, which is the perfect touch👌👌 It’s not too sweet, and allows the chocolate and the spices to shine through.

This recipe also contains some nice spices, namely cinnamon, ginger, and allspice. Working together, they make for a nice and aromatic cup of hot chocolate🥰 They’re the first thing I added to the pot along with the almond milk, proceeding to stir in the chocolate and maple syrup. Then I brought everything to a low simmer and poured it into my favourite mug. Winter heaven!!

I hope you enjoy this cozy recipe! I can definitely see it becoming a new weekend go-to for me:)

Cinnamon Spice Hot Chocolate

Serves: 2

Total Time: 10 minutes

Ingredients:

  • 2 cups unsweetened almond milk
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp ground allspice
  • 3 squares (about 2.5 grams) Lindt 100% Dark Chocolate
  • 1 tbsp maple syrup

Directions:

  1. Heat the milk, along with the spices, in a small pot over low heat.
  2. Stir in the squares of chocolate and allow them to melt. Add in the maple syrup and continue to stir.
  3. Bring the hot chocolate to a slight simmer, then remove from the heat and pour into your favourite mug:)
  4. Enjoy!

The perfect way to start a Monday! Can’t wait for more great holiday recipes coming soon😍 Also, I have an exciting announcement to make later in the week, so make sure that you stay tuned to my Instagram account- mydayisbooked_blog. See you Wednesday!!

Yours Truly,

Olivia:))

Ginger Spiced Brown Rice

Hey guys! Hope you all had an awesome weekend and are ready to slay the week ahead🙌 (I’m writing from my phone today so we get emojis👍) Today I have a VERY good brown rice recipe that’s a great base for any of your bowls, or an amazing side on its own. It uses fresh ginger, which is so fragrant and delicious!

All of the steps to make this rice are purposely done to extract maximum flavour👌 You start by frying up the ginger and garlic, and then toasting up the brown rice so it gets a bit browned. Carrot gets added in for sweetness, and then that super tasty curry powder! It adds great colour to this dish as well:) This all gets simmered together in a combo of water and almond milk. It might sound a tad weird but it makes the rice a bit creamier!

After about 25 minutes of cooking, the rice should absorb most of the liquid, but not be completely cooked through. So at this point, you add a bit more milk and simmer for a bit longer. When it’s all cooked and seasoned with a generous amount of salt and pepper, this rice tastes like heaven. Legit.

My advice is to make a huge batch of this and store it in the fridge for meal prep all week. Making a bowl? Use this rice. A salad? Use this rice. A burrito? Use this rice. Snack time? THIS RICE. Honestly it’s so flavourful and reminds me of a better version of Uncle Ben’s. Except way healthier and more tasty. Yep, I said it. I love that this uses brown rice too, because brown rice has more fibre, magnesium, and a bunch of other nutrients than white rice. Delicious and nutritious. What a win-win! You can have your rice and eat it too.

I hope that you enjoy this awesome recipe! Can’t wait to see what you use it as a base/side for.

Ginger Spiced Brown Rice

Serves: 2

Total Time: 50 minutes

Ingredients:

  • 1 tbsp olive oil
  • 2 cloves of garlic, minced
  • 1 tbsp fresh grated ginger
  • 1 carrot, grated
  • 1 tsp curry powder
  • 1/2 cup brown rice
  • 3/4 cup water
  • 1/4 cup + 1/2 cup unsweetened almond milk
  • Salt and pepper to taste

Directions:

  1. In a medium-sized pot, heat the olive oil over medium heat. Add in the garlic and ginger and fry for about 2 minutes, until aromatic.
  2. Next, add in the grated carrot and cumin, and continue to cook for about 3 minutes. Dump in the brown rice and toast for 2 more minutes.
  3. Pour in the water and the 1/4 cup of almond milk. Stir, season generously with salt and pepper, and reduce the heat so that the mixture is at a simmer. Cover and let cook for 25 minutes.
  4. At this point, the liquid should be absorbed, but the rice not cooked all the way through. Add in the 1/2 cup almond milk, stir, cover, and continue to let it simmer for another 15 minutes, until the rice is cooked all the way through (not too hard when you bite into it).
  5. Remove the rice from the heat and adjust with any more seasoning. Serve warm and enjoy!

Have a great week everyone! I have some great holiday baking recipes coming soon so be sure to check them out:)

Yours Truly,

Olivia:))

Tropical Baked Oats

I want to travel or go somewhere really bad, but I don’t know if that will be happening for a while. Fortunately, if I close my eyes and eat these Tropical Baked Oats, I may be able to imagine that I’m on a beach somewhere. I just won’t think about the foot of snow outside, and I’ll throw on a heated blanket or something. Annnnnywaaays, on a more serious note, these baked oats are very healthy and delicious, and are a great recipe for breakfast meal prep!

This was my first time baking oats, and I was really surprised at the results! (In a good way I promise). They’re not super loose like stove topped oats, but they’re not completely set and structured like I expected. They’re at a perfect spot in between that’s in a league of its own. You can cut out even slices or just scoop out big servings (my preferred method) and then add toppings to your heart’s content! You probably already guessed that I added peanut butter. And you would be correct.

We’ve also got double the tropical fruitiness going on in these oats, because I added pineapple both in the actual liquid that the oats bake in, and on top along with some kiwi. Preparing the recipe was simple: I blended up a ripe banana, pineapple, vanilla and almond milk, then poured it over a ceramic baking dish full of oats mixed with allspice. After that I placed more fruits on top, baked it up, and boom, done! You get a delicious, nutritious, and fruity breakfast:) My favourite part is that the fruits on top get a bit browned and caramelized. They’re just so good!

Making a double batch of this recipe would be great for a week of meal prepped breakfasts. Each day just scoop oat a serving of oats and warm them up in the microwave, adding some delish toppings to spruce it up a little. You could also try freezing individual portions and make a top secret emergency oat stash. Ok I guess it doesn’t have to be top secret, but it’s more fun that way. Also then you don’t have to share. Bonus!

Make sure you try out these baked oats if you’re looking to switch up your breakfast routine! Keep your eyes out for new flavours because I’m loving this baking technique.

Tropical Baked Oats

Serves: 2-4 (I ate like half but you could also split it into quarters lol)

Total Time: 30 minutes

Ingredients:

  • 1 ripe banana
  • 2 cups pineapple, chopped or sliced
  • 1 cup unsweetened almond milk
  • 1/2 tsp vanilla
  • 1 1/2 cups quick cooking oats
  • 1/2 tsp allspice
  • 1 kiwi, sliced, or a few slices of frozen kiwi

Directions:

  1. Preheat your oven to 350 degrees Fahrenheit.
  2. In a blender, blend 1 cup of the pineapple with the ripe banana, almond milk, and vanilla. Set aside.
  3. Add the oats and allspice into an 8 inch ceramic (or glass) baking dish, and mix together. Pour in the blended pineapple mixture and stir until everything is combined.
  4. Top the oats with the remaining 1 cup of pineapple, and a few slices of kiwi. Place in the oven and bake for 20 minutes.
  5. Once the oats have been baking for 20 minutes, turn the oven to broil to get the fruit on top nice and soft! Broil for an additional 5 minutes.
  6. Remove the oats from the oven, scoop onto plates or into bowls, and add your favourite toppings before enjoying!

I love this little at-home taste of the tropics! Let me know if you try out these delicious Tropical Baked Oats:)) See you Friday!

Yours Truly,

Olivia:))

No Powder Protein Smoothie

Hey guys:) I got a cool new blender over the weekend that makes single serving smoothies, so I thought I’d whip up a smoothie for breakfast this morning, and I could drink it on the drive to school. This morning was Upper Body day💪💪 so I wanted sone protein in there. Protein powder is my first choice, and for a while I was using some that we just had in our pantry. But now we’re out, and it’s so dang expensive! I’m not about to spend sixty five bucks on a thing of protein powder. This is where we get creative, people.

I tried adding black beans into one of my smoothie bowls a few weeks ago, and it may sound gross, but you can’t even taste them. Plus, they help thicken things up. Boom, 6 grams of protein. Then you’ve got a tablespoon of peanut butter, which adds great flavour. Another 4 grams of protein. Then some spinach and kale for the vitamins. 1 more gram. And finally, a cup of almond milk. 1 gram. So then you’ve got yourself a smoothie with 12 GRAMS of protein without using any powder whatsoever!!

This smoothie is not only full of vitamins and protein, but it tastes great👌 The peanut butter gives it some nuttiness, and the strawberry, banana, and peaches make it sweet🥰 This is a recipe that I will definitely be remaking, because it’s a quick, portable, protein filled breakfast that satisfies my sweet tooth! Definitely give this one a try😊

No Powder Protein Smoothie

Serves: 1

Total Time: 7 minutes

Ingredients:

  • 1 banana, frozen and chopped
  • About 5 fresh strawberries
  • 1/2 cup cooked black beans
  • 1 tbsp natural peanut butter
  • 1/2 cup packed spinach
  • 1/2 cup packed kale
  • 1/2 cup chopped frozen peaches
  • 1 cup unsweetened almond milk

Directions:

  1. Add all of the ingredients into a good quality blender and blend until smooth.
  2. Enjoy!

Such a quick and easy breakfast recipe!! Hope you enjoy:)💪💪

Yours Truly,

Olivia:))