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Eating Clean – Day 2







90 days of eating clean thru the holidays. Yes I’m crazy, but I’m excited for what day 90 will bring! I am posting daily on our 90 day challenge blog, …so for the first week we are focusing on cutting out SUGAR! Fruit does not count, nor does honey (in oatcake batter only) or agave nectar (sparingly). Next week, we are totally cutting out ALL flour and beef in addition to no sugar!

We plan on working out an hour per day, pilates & cardio…and pole strength every other day!

Here are a few pictures of some of the things I am eating each day. Breakfasts generally consist of eggs, oatmeal & fruit…I tried to get creative & mixed my oatmeal, eggs & banana together then baked it. Lunches are salads with roma tomatoes and tuna or chicken, with balsamic vinegar. Dinners SHOULD be chicken (or fish) with veggies….this week I’ve had chicken or egg burritos (with rice & tortillas, but we are cutting these out next week.) Snacks are fruit, yogurt, cottage cheese, and nuts.

I’ve been taking my multivitamin (Vitals), Greens & Thermofit (from ) every day. Ohhhh the difference these supplements make!!!


Delicious! High Protein OATCAKES!


I have been cutting flour and sugar out of my diet for almost a month now. My husband and daughters LOVE pancakes in the morning… and since making all of that flour-filled goodness almost every day is just TOO tempting for me, I searched my favorite websites for an alternative. I am pretty sure I FOUND IT!

At just 136 calories per serving, and with so much flavor, you really can’t beat this for being a healthy, non-flour pancake! AND my picky hubby approved of these, so I know it’s gotta be good! 😛

High Protein Yogurt Oatcakes

Makes four servings of three pancakes (3-4”)

Calories – 136
Fat – 12 calories, 2g
Fiber – 1g
Protein – 11g
Carbs – 21g
Sugars – 9g


  • 1 cup instant, one-minute, old fashioned, or steel cut Quaker oats*
  • 6 egg whites
  • 1 cup fat-free Greek Style yogurt
  • 1/4 tsp vanilla extract
  • 1/4 tsp ground cinnamon
  • 1T agave nectar, honey, maple syrup or sugar
  • 1/2 tsp baking powder


  1. Put all the ingredients in a blender and puree.
  2. Coat a hot pancake griddle or frying pan with a little butter, oil or a non-stick spray.
  3. Pour approximate 1/4 cup of batter to make a 3-4” pancake. Flip over once the batter starts to bubble.

*Quaker Oats are the same nutritionally. They roll the oats thinner to make them faster cooking. So steel cut isn’t better than old fashioned or instant.

Approximate nutritional Information for 3 pancakes (1 serving).
[Each pancake is one Weight Watcher POINT.]

I used honey as the sweetener, if I had agave nectar on hand I would have used that instead… And rather than using vanilla extract & greek yogurt separately, I used 1 cup of Chobani brand vanilla greek yogurt (it has vanilla extract in it already).

Since I don’t eat a lot of sugary things anymore, these oatcakes were JUST sweet enough for me to eat without any kind of syrup. Between the honey and vanilla, I was very happy with how sweet they tasted. However, if you just can’t have a pancake without some sort of syrup & want something different, here is a recipe for a yummy syrup.

Pomegranate Syrup
If you don’t have pomegranate juice on hand, try orange, cranberry or acai berry juice instead. If the juice you’re using is bitter (like black currant juice) use more sweetener or add some apple juice.


  • 1 c 100% pomegranate juice
  • 2 T honey or agave nectar


If you make these, or have any great breakfast recipes, leave it in the comments below 🙂 I would LOVE to hear from you!