2-in1 Recipe: Clean Eating Muffins or Pancakes

clean-eating-muffins-or-pancakesI have bombarded Pinterest, and all of my cookbooks to scrape together some meals and lunches that I haven’t made yet- I hate when it seems like I am making the same 5 meals over and over again, but that is exactly what I do! Especially when it comes to eating clean and healthy foods, I just hit a wall of boredom. I love to bake muffins and cookies for the kids, and I can’t eat that if I am eating “clean” so I stop making them entirely. Well, I found a great recipe to satisfy my need for a muffin without derailing my healthy eating efforts.

Not only does this recipe make muffins, it makes pancakes, so you get 2 clean-recipes for the price of 1- which is free. So, “you’re welcome,” I guess! I have to be honest. These taste like clean-eating muffins…but their muffins. And I appreciate the fact that I am eating them at all and still staying on a clean-eating plan. So, enjoy if you too need some variation in your diet and have a cup of tea and a muffin…or pancake!

Your 2-for-1 recipe:

2-in-1 Recipe:Clean Eating Muffins or Pancakes

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 20 minutes

Yield: 6 muffins, or 6 pancakes

Serving Size: 1

50 calories each.

2-in-1 Recipe:Clean Eating Muffins or Pancakes

For a great, clean eating snack that is Advocare 24-Day Challenge approved!


  • 1/2 cup dry oats
  • 3/4 cup egg whites
  • 1 teaspoon olive oil
  • 1 teaspoon cinnamon
  • 1 teaspoon cocoa powder
  • 1 packet Stevia


    For Muffins
  1. Preheat oven to 350*. Spray your muffin tin.
  2. In a bowl, mix the oats, cinnamon, cocoa and stevia.
  3. In a separate small bowl, whisk your egg whites and oil until frothy.
  4. Add to the dry ingredients until combined.
  5. Pour into 6 muffin cups or 12 mini-muffin cups.
  6. Bake for 12-14 minutes for 6, and 7-10 for mini.
  7. For Pancakes
  8. Heat a non-stick skillet to medium.Spray or add a bit of oil.
  9. Add all ingredients to a blender.Blend until combined.
  10. Pour into 6 pancakes, flipping when brown on one side.
  11. *Serve with your favorite fruit or syrup.


I analyzed the calories from www.caloriecount.com. *For the pancakes, adding fruit or syrup increases your calorie count by what you use.

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Get Your Greens Smoothie #SundaySupper

Get Your greens smoothieMy sister will get a kick out of this one.

She came over to my house one day at least seven years ago, and had a brownish-green smoothie…this was before green smoothies were a thing- anyway, she came over, and my husband and I asked her what was in it, since it looked extremely unappetizing to us. She proceeded to list all the goodies inside the wonderous brown liquid, and then finally said, “and it has parsely too. That way you get your greens!” Well wonderful. In order to “get your greens” you have to drink a sludge of brown liquid. Not for me.

So all these years later, we can now see the wisdom of my sister’s ways, as we put green things into our smoothies on a regular basis now. And every time- yes, every single time- we say, “and that way you get your greens!”

Not only are green smoothies popular now, there is a blogger who is all but dedicated her entire blog to them: Simple Green Smoothies. She has a 101-type of intro on green smoothies, so I sort of follow her master plan:

Leafy greens + Liquid + Fruit

Seems smart to start there, and since she has a whole blog dedicated to green smoothies, I figure she must know her stuff. Here’s what I did:

Leafy Green: Kale

add to: Water


add Fruit: Frozen pineapple, frozen banana, and frozen peaches

Blend Again.


It was delicious. And I think because the fruit was frozen, it adds an even better taste to it. She recommends wisely, I think to blend the greens and the liquid together first so it gets nice and mashed together. Then adding the fruit after to put it all together. I think you could add a protein powder in vanilla flavor if that is your extra healthy boost, but you can totally have this as is without the protein.

So for formality sake, here is the recipe:

Get Your Greens Smoothie

Get Your Greens Smoothie

This is a nice, refreshing smoothie full of flavor and healthy ingredients...and this way, "you get your greens!"


  • 2 cups washed and stemmed kale or spinach
  • 1/2 of a frozen, peeled banana
  • 1/2 cup frozen pineapple pieces
  • 1/2 cup frozen peach slices
  • 1 cup water


  1. Add the greens and water to the blender, and blend on medium.
  2. Add the frozen fruit.
  3. Blend.
  4. Serve.
  5. **


*Recipe inspired by Simple Green Smoothies.

**You can add 1 scoop vanilla protein powder if desired.

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Smoothie: Get your greens!

And, since it’s green, you can share it this week for St. Patrick’s Day! That is a win-win, if I have heard one…and by the way, there’s lots more green food where this came from! The Sunday Supper Bloggers have outdone themselves with GREEN this week! “Thank you” to Christie from A Kitchen Hoor’s Adventures who is hosting this week, and check out these healthy and green inspired recipes and give them some love:

Best Breakfasts

Must Make Main Dishes

Scrumptious Salads

Stunning Sides

Dreamy Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board. Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

Get Your greens smoothie

Sharing Meatless Monday posts with Deborah and Ann Marie. Go check these bloggers out!


Easy Weeknight Sheet Pan Pork Loin Filet

pork loin filetI love this dinner. Not only is it Advocare, Whole-30, and clean eating friendly, it is fast for a weeknight and my whole family will eat it! I have been seeing “sheet pan” dinners left and right on the internet, but I didn’t really get how great they are for a one-pan, easy way to get dinner on the table. My fellow Sunday Supper blogger, A Kitchen Hoor’s Adventures posted a  Sheet Pan Tuscan Pork Dinner, that I absolutely loved, and since I tried it, I am now totally sold on the greatness of this meal! It has just 3 ingredients! Yes. I said, “3.”

Since my objective is FAST dinner and EASY dinner, I shortened her recipe up a bit by using an already seasoned pork loin, and using regular russet potatoes instead of baby ones, since I always have them on hand. I also have a fear of under cooked pork (and pretty much all other meat!) and so I cook mine until a kitchen thermometer inserted in the center of the pork registers at 160ºF.

Here it is in all its simplicity:

Easy Weeknight Sheet Pan Pork Loin

Easy Weeknight Sheet Pan Pork Loin

I love this fast dinner that cooks in one pan in less than an hour with almost no prep.


  • 1 packaged pork loin filet (24oz) (I used the lemon/garlic seasoned one)
  • 4-5 large russet potatoes
  • 1 16 ounce bag frozen brussel sprouts (or broccoli, or cauliflower, or a bag of fresh baby carrots)
  • 2 Tbsp. olive oil
  • 1 tsp garlic powder
  • salt and pepper


  1. Preheat the oven to 400*
  2. Line a large rimmed sheet pan with foil, and spray with non-stick or rub with oil.
  3. Place the pork filet in the middle of the pan.
  4. Place the potatoes on one side of the pork. Drizzle with 1 Tbsp. olive oil. Sprinkle with 1/2 tsp.garlic powder, and season with salt and pepper. Toss to coat.
  5. Cook the pork and potatoes for 30 minutes. Remove from the oven.
  6. Add the frozen vegetables to the other side of the pork. Sprinkle the other 1/2 tsp. of garlic powder and season with salt and pepper.
  7. Add the pan back to the oven and cook for 20-30 minutes or until the pork is at 160*
  8. Remove from the oven and let rest for 5 minutes.
  9. Slice the pork into 1/2 inch slices and serve with potatoes and veggie.


You can serve whatever type of veggies that you love here, and you can also use a plain pork loin filet if you want too, you will just need to season with your own favorite blend of spices to give it some flavor.

Recipe inspired by A Kitchen Hoor's Adventures

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My kids actually really loved this. My pickiest of eaters ate it too…though drenched in applesauce, which is my family’s favorite condiment- so weird. But they liked it. And I am making sheet pan dinners from now on. I just threw it in the oven and set the timer- I got to clean up the kitchen or play a game of war with the kids while we were waiting- totally low-stress. That’s the part I liked the best. I am sold– sheet pan dinner, you are my new favorite weeknight meal!pork loin filet

If you love pork for dinner, check out my other easy pork recipes, like my (fast)Double-Peppered Skillet Pork Chops or my (slow) Oven Baked & Breaded Pork Chops.