I love making homemade pancakes on the weekend, and these vegan pancakes without eggs are my absolute favorite pancake recipe!

When I first started eliminating meat products from my diet, I had a hard time finding a breakfast recipe without eggs. I love pancakes, but they aren’t vegan. Through trial and error we came up with this eggless pancake recipe and now it’s the only one we’ll make.

If you are looking for a healthier vegan pancake recipe you have got to try this recipe!

Where’s the Recipe?

Here at My Crazy Good Life we have readers of all comfort levels in the kitchen. To better serve everyone who visits this page, we’re dedicated to providing a lot of information about the ingredients, detailed cooking instructions, recipe tips, as well as healthy eating plan calculations.

If you’re confident in the kitchen and want to skip past all of that, please simply scroll to the bottom of the page where you will find our easy to print eggless pancakes recipe.

Ingredients in this Eggless Pancakes Recipe

• Chia seeds: Chia seeds and water are how we create an egg substitute for our eggless pancake batter. Learn more about egg substitutes here.
• Plant based milk: I use unsweetened almond milk but you can also use oat milk, coconut milk, or soy milk. Just find the unsweetened and unflavored options.
• Apple cider vinegar: We use apple cider vinegar to make a vegan butter milk alternative. You can also use white vinegar or lemon juice.
• Whole wheat flour: I like to use whole wheat flour whenever I can. Whole wheat flour and white flour are pretty different. Whole wheat flour is made by grinding entire wheat kernels into a powder, whereas white flour removes the most nutrient-rich parts: the bran and germ. Whole wheat flour is a good source of protein, fiber, and a variety of vitamins and minerals.
• Baking powder: Baking powder is what helps to make fluffy pancakes with a slightly less dense texture.
• Baking soda: We use baking soda in this recipe to neutralize the acid.
• Salt: In all baked goods, the correct amount of salt is essential for a final flavor that’s not too bland, not too salty, but just right.
• Ground cinnamon: Ground cinnamon adds a traditional flavor, and it’s a natural antioxidant.
• Vegan butter: Melted butter is what we need. I use Earth Balance butter.
• Maple syrup: Maple syrup is a natural sweetener. It’s our favorite liquid sweetener when needing to add a hint of sweet to our recipes because it contains a small amount of minerals, such as manganese and zinc. Bonus: It’s also vegan! 
• Vanilla extract: Be sure and grab the pure vanilla extract, not the imitation.

How to Make Eggless Pancakes

1. Add chia seeds to water and set aside to form a gel.
2. Add vinegar to the almond milk and set aside to allow it to curdle. The two combined will form a substitute for buttermilk.
3. In a medium bowl add the whole wheat flour, baking soda, ground cinnamon, baking powder, and salt. Mix to create your dry ingredients.
4. Stir the chia seeds. This gives them a more uniform consistency and allows them to soften. If they’re hard to stir they might need more water – it’s ok to add more.
5. Melt your butter and into a small mixing bowl add the melted vegan butter, maple syrup, and vanilla extract.
6. Add the almond milk/vinegar mixture as well as chia seeds to the other wet ingredients. Stir the wet ingredients together well and try to get as many clumps as you can from the chia seeds.
7. Mix the wet ingredients and dry ingredients just until mixed, and then set the pancake batter aside.
8. These cook differently from regular pancakes – I’ve added details instructions here for you to follow. Once you know how these cook the first time, they’ll be easier to make – I promise!
9. Turn the griddle onto medium heat to medium-high heat (just to the high side of medium) and spray with a neutral flavored oil cooking spray (olive oil or avocado oil work well). Allow the griddle to completely heat before adding pancake batter.
10. Pour your pancake batter to add 3-4 pancakes to the hot griddle – about half the amount of pancakes you’d add for a traditional recipe. Because of the absence of eggs, this eggless pancake batter spreads a bit wider and takes longer to firm up than typical batters, so you’ll want to give it some room and time to cook. Avoid the sides of the griddle where the pan won’t heat as hot. The first batch of these is a bit finicky, but it gets better with the second batch.
11. Allow these pancakes to cook for 8-9 minutes before you flip them for the first time. Maybe check the bottoms at 4-5 minutes to ensure your stovetop cooks like mine does. You’ll want the outsides of them to begin to turn golden brown before you flip them. Test the pancake before flipping by slowly sliding the spatula underneath the pancake to see if it’s solid underneath.
12. Once the pancakes are firm enough to flip, go ahead and do so. Cook for 3-4 minutes and use a butter knife to test that the pancakes are cooked through the center.
13. Remove the pancakes from the griddle and plate them, then move onto your next batch. The next rounds will cook a bit faster, but still take longer than traditional pancakes.
14. Serve your vegan pancakes warm and top with maple syrup. See recipe tips below for more delicious pancakes toppings!

Recipe Tips

• I’ll be the first to admit that cooking vegan pancakes without eggs isn’t the easiest thing to do at first, but you’ll find yourself coming back to this egg-free recipe every weekend like we do because it’s delicious and, after they’re cooked, has the consistency of traditional whole wheat pancakes.
• I double and freeze this recipe with great success. The leftover vegan pancakes are perfect for busy mornings!
• There are a variety of delicious and nutritious toppings that you can add to your vegan whole wheat pancakes. Here are a few ideas:
  • Fresh fruit, such as berries (hello blueberry pancakes!), sliced banana, or sliced apples
  • Maple syrup or agave nectar
  • Nuts and seeds, such as walnuts, almonds, or extra chia seeds
  • Nut butter, such as peanut butter or almond butter. Not only do they taste delicious, but the Mayo Clinic reports that nuts help improve cholesterol levels. A serving of nut butter is a great source of valuable nutrients.
  • Yogurt, such as coconut yogurt or soy yogurt
  • Chocolate chips, dried fruit, or spices

Healthy Eating Plans

21 Day Fix Vegan Whole Wheat Pancakes

Entire recipe: 4 Yellow Containers, 2.65 Orange Container, 6 Sweetener Teaspoons, 7 Teaspoons

Per serving: Just under 0.75 Yellow Container, 0.5 Orange Container, 1 Sweetener Teaspoon, 1 Teaspoon

Weight Watchers Vegan Whole Wheat Pancakes

5 Points on the 2023 Plan

Looking for more vegan breakfast recipes?

• Shredded Sweet Potato Hash Browns This delicious shredded sweet potato hash browns recipe has just a few simple ingredients and is great for vegan breakfast but it also makes an excellent side dish for brunch or even dinner!
• Homemade Healthy Bagels This golden brown Homemade Bagel recipe is made with whole wheat flour and tastes absolutely delicious!
• Vegan Breakfast Hash Browns Vegan Breakfast Hash Browns with Veggies is a great way to start your day! This easy gluten free recipe has crispy potatoes and a rainbow of veggies.
• Baked Banana Oatmeal This Baked Banana Oatmeal recipe is a real treat–it can easily be eaten for breakfast or dessert! Mashed bananas, whole grain oats, chia seeds, almond milk, and spices make this a hearty and fulfilling gluten free dish.

Print

Vegan Whole Wheat Pancakes

This Vegan Whole Wheat Pancakes recipe is my family's favorite Saturday morning breakfast. This vegan pancake recipe is full of plant-based, healthy ingredients, and makes the most delicious pancakes.

Course Breakfast

Cuisine American

Keyword vegan whole wheat pancakes

Prep Time 7 minutes minutes

Cook Time 13 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 175kcal

Author Becca Ludlum

Equipment

• Mixing Bowls
• Measuring Cups
• Enameled Cast Iron Pan

Ingredients

• 1/3 cup chia seeds
• 1 cup water
• 1 cup plant based milk (I use unsweetened almond milk)
• 1 tbsp apple cider vinegar
• 1 cup whole wheat flour
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt
• 1/4 tsp ground cinnamon
• 2 tbsp butter melted (I prefer unsalted)
• 2 tbsp maple syrup
• 1 tsp vanilla extract

Instructions

• Add chia seeds to water and set aside to form a gel. 1/3 cup chia seeds 1 cup water
• Add vinegar to milk and set aside to allow it to curdle, will form a substitute for buttermilk. 1 cup plant based milk 1 tbsp apple cider vinegar
• To a bowl, add flour, baking powder, baking soda, salt, and cinnamon. 1 cup whole wheat flour 1 1/2 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1/4 tsp ground cinnamon
• Stir chia seeds. This gives them a more uniform consistency and allows them to soften.
• To a small bowl add melted butter, maple syrup, and vanilla. 2 tbsp butter 2 tbsp maple syrup 1 tsp vanilla extract
• Add almond milk/vinegar mixture as well as chia seeds. Stir the wet ingredients together well and try to get as many clumps as you can from the chia seeds.
• Mix wet and dry ingredients just until mixed, set aside.
• Turn the griddle onto medium-high heat (just to the high side of medium) and spray with an olive oil cooking spray. Allow the griddle to completely heat before adding pancake batter.
• Add 3-4 pancakes to the griddle – about half the amount of pancakes you'd add for a traditional recipe. Because of the absence of eggs, this batter spreads a bit wider and takes longer to firm up than typical batters, so you'll want to give it some room and time to cook. Avoid the sides of the griddle where the pan won't heat as hot. The first batch of these is a bit finicky, but it gets better with the second batch.
• Allow these pancakes to cook for 8-9 minutes before you flip them for the first time. You'll want the outsides of them to begin to brown before you flip them. Test the pancake before flipping by slowly sliding the spatula underneath the pancake to see if it's solid underneath.
• Once the pancakes are firm enough to flip, go ahead and do so. Cook for 3-4 minutes and use a butter knife to test that the pancakes are cooked through the center.
• Remove the pancakes from the griddle and plate them, then move onto your next batch. The next rounds will cook a bit faster, but still take a bit longer than traditional pancakes.
• I'll be the first to admit that cooking pancakes without eggs isn't the easiest thing to do at first, but you'll find yourself coming back to this egg-free recipe every weekend like we do because it's delicious and after they're cooked, has the consistency of traditional whole wheat pancakes.

Notes

Recipe Tips

• I’ll be the first to admit that cooking vegan pancakes without eggs isn’t the easiest thing to do at first, but you’ll find yourself coming back to this egg-free recipe every weekend like we do because it’s delicious and after they’re cooked, has the consistency of traditional whole wheat pancakes.
• I double and freeze this recipe with great success. The leftover vegan pancakes are perfect for busy mornings!

Healthy Eating Plans

21 Day Fix Vegan Whole Wheat Pancakes

Entire recipe: 4 Yellow Containers, 2.65 Orange Container, 6 Sweetener Teaspoons, 7 Teaspoons

Per serving: Just under 0.75 Yellow Container, 0.5 Orange Container, 1 Sweetener Teaspoon, 1 Teaspoon

Weight Watchers Vegan Whole Wheat Pancakes

Per serving: 5 2023 Plan Points

Nutrition

Calories: 175kcal | Carbohydrates: 24g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 246mg | Potassium: 231mg | Fiber: 6g | Sugar: 4g | Vitamin A: 124IU | Vitamin C: 0.2mg | Calcium: 169mg | Iron: 2mg

The post Vegan Whole Wheat Pancakes appeared first on My Crazy Good Life.

This is my years-old, family favorite base granola bar recipe that you can customize for your family. Plus, they’re no bake! When the boys were young, they were also called Mom’s Really Good Granola Bars. 

These homemade granola bars are better than store bought granola bars for several reasons. The most important reason for me is that there are no preservatives to keep them shelf stable, but I also love that I am able to customize them perfectly for my favorite flavors. Store bought bars have nothing on these.

With their perfect chewy texture, these are satisfying to eat and help to kick sugar cravings to the curb. I love that they’re naturally sweetened with honey and so easy to make.

Where’s the recipe?

Here at My Crazy Good Life, we write recipes that anyone can make – whether you’re brand new to the kitchen or have been cooking for years.

If you’re needing ingredient information, detailed instructions, recipe tips, and calculations for healthy eating plans like Weight Watchers and the 21 Day Fix, you’ll find that information below.

Just need the recipe? You’ll want to scroll down to the bottom of the post to the printable recipe for the ingredient amounts and basic recipe instructions for these Homemade Peanut Butter Granola Bars.

Ingredients in Healthy Homemade Granola Bars:

This is the base granola bar mixture.

• Oats I usually use regular oats or rolled oats. I’d stay away from steel cut oats because the texture isn’t as easy to eat and they’ll need different peanut butter and honey ratios. If you’re gluten-free, you’ll want to find gluten-free oats that have not been grown in wheat fields.
• Natural Peanut Butter Crunchy peanut butter or creamy peanut butter, whatever your preference is. I buy peanut butter that only has peanuts and salt as an ingredient – I try to stay away from palm oil. Other nut butter options (sunflower seed butter, almond butter) should work just as well.
• Honey Typically I’d say that you could swap this with pure maple syrup, but the consistency of syrup isn’t what you need for this recipe. I’d stick with honey.

Optional ingredients:

Adding these, or other optional ingredients, might mean that you need to use additional peanut butter or honey in your recipe.

2-4 tablespoons of:

• Flax seed
• Chia seeds
• MCT powder
• 7 grain cereal
• Collagen powder

One quarter cup of:

• protein powder
• unsweetened shredded coconut
• chopped nuts: I prefer almonds, walnuts, or cashews
• dried fruits like dried cranberries, raisins, or goji berries (I prefer to chop them so the texture isn’t thrown off, and the bars stick together better)
• chocolate chips, butterscotch chips, white chocolate chips, dairy free chocolate chips. If you’re looking for a chocolatey taste without the sugar, use chocolate protein powder or some cacao powder.

For the recipe that we make regularly, I use chia seeds, vanilla protein powder, shredded coconut, dried low sugar cranberries and raisins (or goji berries), and dairy free mini chocolate chips.

How to make these Healthy Homemade Peanut Butter Bars:

1. Chop the nuts and dried fruit, if you’re using them.
2. Add peanut butter, honey, oats, and any optional ingredients into a bowl and mix them well. This is SO much easier with a stand mixer.
3. Grab a 9×9 baking sheet and line it with some parchment paper. If you don’t have a 9×9 pan, any pan will do–just keep an eye on how thick your bars are.
4. Pour the peanut butter mixture onto the parchment paper. This will help you handle the granola bars to shape them.
5. Cover the mixture up with another piece of parchment paper, and begin rolling the bars flat. You can use a can of soda or beans if you don’t have a rolling pin that will fit inside the pan.
6. After your oat mixture is nice and flat, throw the top piece of parchment away and use the bottom one to lift out your granola bars onto a cooling rack.
7. Push the granola into a nice firm square on all sides, then let it sit and harden for at least an hour.
8. Cut your granola bars. I use a pizza cutter.

How to store these Peanut Butter Granola Bars:

I store my granola bars in a ziplock container in the fridge. I typically make at least a double batch and have had no problem storing them in the fridge for a month, but they typically don’t last that long.

These granola bars can also be frozen. I freeze them when I travel with them or when I want to prep.

Recipe Tips for making healthy homemade granola bars:

• This recipe is really flexible. Don’t stress about perfect measurements.
• Depending on the brand of peanut butter you’re using, you might wan to add more or leave a little out. Typically, natural peanut butter (with only peanuts and salt) is thinner than peanut butter that contains palm oil. Start by following the recipe directions and if you’re struggling to keep the bars together, add more peanut butter (or honey).

Do these Granola Bars have protein?

Each bar made with just the base recipe has 6 grams of protein before adding any optional ingredients. Adding in protein powder or collagen can increase the amount of protein per bar.

Healthy Eating Plans

21 Day Fix Granola Bars

To make this recipe as compatible as possible with weight loss plans, I’d stick with the healthy additions and opt out of the ones with sugar. This is a calorie-dense recipe, and I wouldn’t rely on it as a daily snack if you’re trying to lose weight.

With all of the teaspoons for honey and peanut butter, it doesn’t work to count these in Portion Fix containers. These are a yellow container treat swap, which means that three times a week you could eat these (or another treat) and swap it for a regular yellow container.

You can read more about both yellow and purple container treat swaps right here.

Weight Watchers Granola Bars:

For 16 servings, each serving counts as 9 Blue Plan Points | 9 Green Plan Points | 7 Purple Plan Points

If you’re on the 2023 Point Plan, count each serving as 9 points. If you’d like to reduce the points, divide this recipe into more servings. 32 servings will make each bar 5 points.

More No Bake Snacks:

• No Bake Coconut Bars
• Tahini Protein Balls
• Coconut Lime Balls

Print

Homemade Peanut Butter Granola Bars

These Homemade Peanut Butter Granola Bars are a chewy, easy to make, delicious no bake snack recipe! Base recipe is just 3 simple ingredients.

Course Snack

Cuisine American

Keyword Granola Bar, healthy

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 16 people

Calories 127kcal

Author Becca Ludlum

Equipment

• Pizza Cutter
• Parchment Paper
• Mixing Bowls

Ingredients

• 1 cup peanut butter crunchy or creamy
• 1 cup honey
• 3 cups oats

Now you have your basic granola bars. Add what you like from the list below to customize them! More options can be found in the recipe post.

• 2-4 tbsps flax seed
• 1-2 scoops protein powder
• 1/2 cup shredded coconut unsweetened
• 1/4 cup chopped nuts almonds/walnuts/cashews
• 1/4 cup dried cranberries raisins, chocolate chips – anything yummy :)

US Customary – Metric

Instructions

• Chop the nuts and dried fruit, if you're using them.
• Add peanut butter, honey, oats, and any optional ingredients into a bowl and mix them well. 1 cup peanut butter 1 cup honey 3 cups oats
• Grab a 9×9 baking sheet and line it with some parchment paper. If you don't have a 9×9 pan, any pan will do–just keep an eye on how thick your bars are.
• Pour the peanut butter mixture onto the parchment paper. This will help you handle the granola bars to shape them.
• Cover the mixture up with another piece of parchment paper, and begin rolling the bars flat. You can use a can of soda or beans if you don't have a rolling pin that will fit inside the pan.
• After your oat mixture is nice and flat, throw the top piece of parchment away and use the bottom one to lift out your granola bars onto a cooling rack.
• Push the granola into a nice firm square on all sides, then let it sit in the fridge and harden for an hour or so if you have the time. They'll be a little easier to cut, but the rest time is optional.
• Cut your granola bars. I use a pizza cutter.

Notes

21 Day Fix Granola Bars

To make this recipe as compatible as possible with weight loss plans, I’d stick with the healthy additions and opt out of the ones with sugar. This is a calorie-dense recipe, and I wouldn’t rely on it as a daily snack if you’re trying to lose weight.

With all of the teaspoons for honey and peanut butter, it doesn’t work to count these in Portion Fix containers. These are a yellow container treat swap, which means that three times a week you could eat these (or another treat) and swap it for a regular yellow container.

You can read more about both yellow and purple container treat swaps right here.

Weight Watchers Granola Bars:

For 16 servings, each serving counts as 9 Blue Plan Points | 9 Green Plan Points | 7 Purple Plan Points

If you’re on the 2023 Point Plan, count each serving as 9 points. If you’d like to reduce the points, divide this recipe into more servings. 32 servings will make each bar 5 points.

Nutrition

Calories: 127kcal | Carbohydrates: 19.1g | Protein: 4g | Fat: 4.4g | Saturated Fat: 0.9g | Cholesterol: 0mg | Sodium: 30mg | Potassium: 112mg | Fiber: 2.3g | Sugar: 5.9g | Calcium: 10mg | Iron: 1mg

The post Homemade Peanut Butter Granola Bars appeared first on My Crazy Good Life.

Our flour-free Banana Oatmeal Chocolate Chip Cookies are made with only five simple ingredients. Ingredients that you most likely always have on hand, and are ready to go in a sweet craving emergency.

Our baked cookies are easy to make, and will be your new go to recipe for banana oatmeal cookies. With no refined sugar, our recipe is naturally sweetened with bananas.

These easy banana oatmeal cookies can also be easily modified to be gluten-free by using gluten free oatmeal!

Pro tip: Double our easy banana oatmeal cookies recipe and thank me later. We love to keep a batch in the freezer ready to go when our craving strikes.

Where’s the Recipe?

Here at My Crazy Good Life we write our recipes so all of our readers can be successful. In each recipe, we include detailed instructions, healthy eating plan points, tips and tricks, and nutritional information.

If you are a novice in the kitchen, you’ve come to the right place. We’ll support you along your cooking journey and help you be successful! If you are ready to start cooking without all of our helpful tips and tricks, simply scroll to the bottom of the page where you’ll find our easy to print Banana Oatmeal Chocolate Chip Cookies recipe.

Ingredients

• Bananas: You’ll need a mashed bananas or two on hand that are ripe. We’ve used overripe bananas too, and they work great, also. The mashed banana will naturally sweeten the absolutely delicious oatmeal cookies. Don’t worry, the banana flavor isn’t overpowering in this recipe. You’ll enjoy a subtle banana flavor in our banana oatmeal chocolate chip cookies.
• Oats: Quick oats or old fashioned rolled oats, it didn’t seem to matter which I used. You may also use gluten free oats in this cookie recipe if needed.
• Cinnamon: Anything with cinnamon will taste amazing. The cinnamon combined with the oats, mashed banana, and dark chocolate chips is perfection in a bite.
• Vanilla Extract: Yum. Vanilla flavor mixed with oats and chocolate chips. Swoon.
• Sea salt: In my opinion, all things delicious have a solid blend of sweet and salty.
• Dark chocolate chips: We love the flavor of dark chocolate chips with these banana oatmeal cookies. If you do choose to use a different type of chocolate chip, like semi sweet chocolate chips, please recalculate your healthy eating plan points.

How to Make Banana Oatmeal Chocolate Chip Cookies in the Oven

1. Preheat oven to 325 degrees.
2. Mash the bananas with a fork. I tried to do them with my mixer, but they didn’t get as mushy as I wanted. The fork works well.
3. Add everything but the chocolate chips to the large mixing bowl and mix for 1 minute.
4. Add chocolate chips and stir by hand.
5. Drop large spoonfuls of unbaked cookie dough onto a prepared baking sheet, you should get about 8 cookies per batch.
6. Cook for 18-22 minutes. It’s not easy to tell when they’re done because they’re so dark. I poke them and see if they fall apart. If they start to come apart, give them a few more minutes.
7. Remove and cool completely and store in the fridge.

Recipe Tips

• Be sure to let the banana oatmeal chocolate chip cookies cool completely before transferring them to an airtight container if storing in the refrigerator. Our oatmeal banana cookies may also be stored in the freezer for a longer period of time.
• To thaw the cookies from the freezer, simply move the cookies to the refrigerator. We don’t recommend heating them in the microwave.
• Use ripe bananas for this recipe. You can identify ripe bananas as bananas that are yellow with brown spots on it. Overripe bananas tend to turn mostly brown. They will still work, but we’ve found the most success in using ripe bananas that just have a little bit of brown spots on the peel.
• Normally cookies turn a nice golden brown color when finished. Since these are darker in color, you won’t be able to use the golden brown coloring as a key to tell when finished. We use the poke test on this. If you poke them, and they start to fall apart put them back in the oven for a few minutes.
• This banana chocolate chip cookies call for dark chocolate chips. If you use semi sweet chocolate chips, or milk chocolate chips in this recipe, you’ll need to recalculate your healthy eating plan points.
• This recipe could easily be modified into a gluten free recipe. Simply swap out the old fashioned oats for a gluten free variety of oats. They make plenty of brands of gluten free old fashioned oats, as well as gluten free quick oats available in grocery stores.
• We love that our banana oatmeal chocolate chip cookies are made with no refined sugar. You won’t find granulated sugar, or light brown sugar in this recipe. They are naturally sweetened with the mashed banana. These yummy cookies are perfectly sweet without the added sugar.
• Our healthy banana oatmeal cookies could be made without chocolate chips, and instead add raisins into the banana cookies. Both way of making our banana oatmeal cookies taste amazing.

Healthy Eating Plans

21 Day Fix or Portion Fix

Counts as a yellow container treat swap. 2 cookies = one yellow container.

If you’re using raisins in these cookies, your swap will be 1/2 purple, 1/2 yellow, 1/2 teaspoon :)

Weight Watchers

Each serving counts as 3 2023 Plan Points | 3 Blue Points | 3 Green Points | 2 Purple Points each if you make 8 per batch. If you make them smaller you can adjust your points accordingly.

More Delicious Recipes

• Healthy Rice Pudding Recipe with Brown Rice
• Healthy Peanut Butter Granola Bars
• Dairy Free Chocolate Ice Cream
• Post Workout Snack | Apple Cookie Snacks
• 2B Mindset Dessert Recipes

Print

Banana Oatmeal Chocolate Chip Cookies

These healthier banana oatmeal cookies are the perfect healthy cookie! I think you could even have them for breakfast.

Course Dessert

Cuisine American

Keyword 21 Day Fix, Banana Oatmeal Chocolate Chip Cookies, healthy, healthy chocolate chip cookies, Weight Watchers

Prep Time 5 minutes minutes

Cook Time 22 minutes minutes

Total Time 27 minutes minutes

Servings 8 cookies

Calories 98kcal

Author Becca Ludlum

Equipment

• Mixing Bowls
• Baking Sheet
• Parchment Paper

Ingredients

Ingredients

• 2 bananas mashed, ripe
• 1 cup oats quick cook or rolled, it didn’t seem to matter which I used. Use gluten free oats if needed.
• 2 tsp cinnamon
• 1 tsp vanilla
• 1/4 tsp sea salt
• 1/4 cup dark chocolate chips

Instructions

• Preheat oven to 325º.
• Mash the bananas with a fork. I tried to do them with my mixer, but they didn't get as mushy as I wanted. 2 bananas
• Add all of the ingredients, except for the chocolate chips, to a mixing bowl and mix together for 1 minute. 1 cup oats , 2 tsp cinnamon, 1 tsp vanilla, 1/4 tsp sea salt
• Add chocolate chips and stir by hand. (this will keep them from breaking). 1/4 cup dark chocolate chips
• Using a spoon, place 8 cookie-sized portions onto a greased cookie sheet.
• Cook for 18-22 minutes. It's not easy to tell when they're done because they're so dark. I poke them and see if they fall apart. If they start to come apart, give them a few more minutes.
• When done,  cool and store in the fridge.

Video

Notes

• 21 Day Fix: This counts as a yellow container treat swap. 2 cookies = one yellow container.
• Weight Watchers Each serving counts as 3 2023 Plan Points | 3 Blue Points | 3 Green Points | 2 Purple Points each if you make 8 per batch. If you make them smaller you can adjust your points accordingly.

Nutrition

Calories: 98kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 79mg | Potassium: 177mg | Fiber: 2g | Sugar: 5g | Vitamin A: 20IU | Vitamin C: 2.6mg | Calcium: 30mg | Iron: 0.6mg

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The post Banana Oatmeal Chocolate Chip Cookies appeared first on My Crazy Good Life.

Cinnamon and coconut sugar combine to make this healthy french toast casserole an absolutely delicious breakfast that your whole family will love.

This French toast casserole is one of my favorite breakfast recipes to make for meal prep. It keeps well in the fridge overnight or even in the freezer for a couple months. Just microwave it when you’re ready to eat and top with fresh berries or fresh fruit for a healthy meal.

Where’s the recipe?

Here at My Crazy Good Life we have readers of all comfort levels in the kitchen. To better serve everyone, we write our posts will lots of helpful information.

In this article you will find ingredient information, detailed cooking instructions, recipe tips, and healthy eating plan calculations. If you want skip past all of that and get straight to the recipe, scroll down to the bottom of the page to find the easy to print Healthy French Toast Casserole recipe card.

Ingredients in Healthy French Toast Casserole

• Bread: choose your favorite whole grain bread for this french toast casserole. Whole grains are a great source of fiber and can have positive health effects. Stale bread is preferred to fresh bread when making baked french toast casserole. You can use other bread options like sourdough bread, french bread, gluten free bread, brioche bread, or challah bread. Just be sure to adjust your points and nutrition serving calculations if you make any changes.
• Eggs: eggs are loaded with vitamins, minerals, high-quality protein, good fats and other nutrients that are good for us.
• Almond milk: I substitute almond milk for a lot of recipes that call for milk. It’s a healthy plant-based alternative to cow’s milk and is naturally high in vitamin E. You can use regular milk, or another dairy substitute like oat milk or soy milk.
• Cinnamon: Is it even french toast if there isn’t any cinnamon? I think not. Cinnamon adds the perfect spice to this healthy french toast casserole.
• Nutmeg: I like to add nutmeg to this french toast casserole because it adds a warm, nutty flavor to the dish. This baked french toast casserole is the breakfast I make on Christmas morning, and the nutmeg in it is the perfect spice to really say Christmas breakfast.
• Vanilla extract: vanilla extract is another non negotiable ingredient in french toast. Make sure to use pure vanilla extract.
• Coconut sugar: coconut sugar is very similar to regular white sugar, although it is less processed and contains trace amounts of nutrients. While it is still sugar, it may have a lower glycemic index than white sugar.
• Maple syrup: use pure maple syrup – it contains small amounts of minerals like manganese and zinc.

How to Make French Toast Casserole in the Instant Pot

1. We need to start by getting the bread slices or cubes really dry and crusty, so preheat your oven to 200ºF. (If your bread slices are already sufficiently dry, you can skip this step.)
2. Scatter the bread cubes or chunks in a single layer on top of a large baking dish or sheet. Place in the preheated oven for 15-20 minutes, or until your bread cubes are dry.
3. Next, place your trivet into the inner pot of your Instant Pot, and add 1 1/2 cups of water to the pot.
4. Now coat a 7-inch round baking pan or oven-safe dish with nonstick cooking spray and set aside.
5. In a large bowl add the eggs and use a fork to whisk. Then add the almond milk, cinnamon, nutmeg, vanilla, coconut sugar, and maple syrup and stir to combine.
6. Now add bread cubes to the bowl and using a large spoon, stir gently to coat the cubed bread with the egg mixture.
7. Next, transfer the egg mixture soaked bread cubes to the prepared 7-inch round baking dish, lightly pressing the bread cubes down into the pan so that they are well packed. Cover the pan with foil and place it on the trivet. Using the trivet handles, lower the trivet – holding the baking dish – into the Instant Pot.
8. Close and lock the lid, then turn the steam release valve to sealing. Set the Instant Pot to Pressure Cook on high pressure and set the cooking time for 65 minutes.
9. When the cook time is complete, let the pressure release naturally for 10 minutes, then quick release the remaining pressure and remove the lid.
10. Using oven mitts, carefully remove the baking dish using the trivet handles. Take the foil off and let the french toast casserole cool for 5 minutes before serving.

How to Make Baked French Toast Casserole

Same delicious taste without a pressure cooker. You’re going to love this Baked French Toast recipe.

1. Get the bread slices ready as you would in the Instant Pot directions above. Preheat your oven to 350º.
2. Coat your casserole dish with nonstick cooking spray and set aside. I prefer to use a more shallow pan that is larger rather than a smaller deep pan, as it takes less time to cook and the more shallow pan won’t make your french toast casserole soggy.
3. In a large bowl, make the french toast batter by combining the eggs, almond milk, cinnamon, nutmeg, vanilla, coconut sugar, and maple syrup. Use a fork to whisk.
4. Add bread cubes to the bowl and using a large spoon, stir gently to coat the cubed bread with the egg mixture.
5. Next, transfer the soaked bread cubes to the prepared casserole dish. Cover the pan with foil and place it in the preheated oven.
6. Bake for 25 minutes, then remove the foil so the casserole can get that golden brown topping we all love so much.
7. After another 15-25 minutes, test for doneness with a butter knife poked into the center of the dish – if your knife comes out clean (or mostly clean), the French Toast Casserole is finished!
8. This recipe typically takes about 40 minutes to cook for me, but your timing might be a little different based on the pan you used and how your oven cooks.

Recipe Tips

• This easy French toast casserole is perfect for meal prepping. I cook the french toast and then let it cool before I cut it up into 8 equal-sized servings. Then I place the French toast into meal prepping containers and refrigerator overnight or for up to 6 days.
• This French toast casserole can also be frozen in individual serving sized containers for 2 months. When you’re ready to eat, just thaw and microwave for 30 to 60 seconds. Serve with fresh berries or fresh fruit for a healthy meal.
• This recipe can also be made into French Toast Cups using egg bite molds in your Instant Pot. Pack 3 molds with the bread soaked mixture, then cover the molds with foil. Cook 2 molds on high pressure for 30 minutes with a natural release. Remove the 2 molds and cook the third mold for 20 minutes, also with a natural release.
• If you love maple syrup you can add more maple syrup after the French toast casserole has cooked, just be sure to adjust your points and containers if you do.
• Another addition that we sometimes add is chopped pecans. That little crunch on top of the French toast casserole is delicious.

Top this recipe with:

• Pumpkin Pie Spice
• Sliced bananas and peanut butter
• Unflavored or Vanilla Greek yogurt
• Orange zest
• Powdered sugar and fresh berries

Healthy Eating Plans

21 Day Fix Healthy French Toast Casserole

Entire recipe of French toast casserole (serves 8): 2 red containers, 12 yellow containers, 2 teaspoons

Per serving: 1/4 red container, 1 1/2 yellow containers, and 1/4 teaspoon

Weight Watchers

8 2023 Plan Points | 8 Blue Plan Points | 9 Green Plan Points | 8 Purple Plan Points

Looking for more healthy breakfast recipes like this French Toast?

• Easy Breakfast Casserole with Potatoes – This easy breakfast casserole with potatoes is a delicious breakfast recipe that has a southwest twist you are going to love.
• Egg Free Whole Wheat Pancakes – One of my very favorite recipes to make and freeze! We always have these ready in our freezer.
• Healthy Donuts in a Blender – This healthy donut in a blender is one of my favorite recipes to make for weekend breakfast. It’s a gluten free donut recipe that has no refined sugar and is made with simple ingredients.
• Easy Chicken Apple Sausage Patties – Our easy chicken apple sausage patties are healthier than those found at the grocery store and they taste delicious. This is a great side dish option to healthy french toast casserole.
• Instant Pot Baked Apple Cinnamon Oatmeal – This healthy baked oatmeal recipe contains no refined sugar like brown sugar, but instead uses maple syrup to sweeten it.
• Zucchini Breakfast Casserole with Sausage and Egg – This Zucchini Breakfast Casserole recipe is so easy to make and perfect for meal prep! It’s my favorite way to make breakfast ahead of time for the week, and I love that it contains sausage and eggs.

Print

Healthy French Toast Casserole

Cinnamon and coconut sugar combine to make this healthy french toast casserole an absolutely delicious breakfast that your whole family will love.

Course Breakfast

Cuisine American

Keyword French Toast Casserole, healthy french toast casserole

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Natural Release 10 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 people

Calories 253kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Round Instant Pot Pan
• Instant Pot Trivet

Ingredients

• 20 oz loaf whole-grain bread (preferably stale), torn into small chunks
• 4 eggs
• 2 cups almond milk plain, unsweetened
• 2 tbsp ground cinnamon
• 2 tsp ground nutmeg
• 2 tbsp vanilla extract
• 2 tbsp coconut sugar
• 1/4 cup maple syrup

Instructions

Instant Pot Instructions

• Preheat the oven on the lowest setting to 200ºF (95ºC). Place the trivet in the inner pot and add 1 1/2 cups of water. Coat a 7-inch round baking pan or oven safe dish with nonstick cooking spray and set aside.
• Scatter the bread chunks in a single layer across a large baking sheet. Place in the oven for 15-20 minutes or until the bread becomes dry and crusty. 20 oz loaf whole-grain bread
• Whisk the eggs with the almond milk, cinnamon, nutmeg, vanilla, coconut sugar, and maple syrup. 4 eggs 2 cups almond milk 2 tbsp ground cinnamon 2 tsp ground nutmeg 2 tbsp vanilla extract 2 tbsp coconut sugar 1/4 cup maple syrup
• Add the bread pieces to the egg mixture and stir to coat the bread evenly.
• Transfer the bread pieces to your prepared baking pan, lightly pressing them so they're well packed. Cover the pan with foil, place it on the trivet, and then lower it into the Instant Pot.
• Close and lock the lid, and then turn the pressure valve to sealing. Select pressure cook (high) and cook for 65 minutes. Allow the pressure to release naturally for 10 minutes, and then quick release the remaining pressure.
• Using oven mitts, carefully remove the trivet holding the pan. Let sit for 5 minutes and serve immediately, or store in an airtight container for meal prep.

Oven Instructions

• Get the bread slices ready as you would in the Instant Pot directions above. Preheat your oven to 350º. 20 oz loaf whole-grain bread
• Coat your casserole dish with nonstick cooking spray and set aside.
• Whisk together the eggs, almond milk, cinnamon, nutmeg, vanilla, coconut sugar, and maple syrup. 4 eggs 2 cups almond milk 2 tbsp ground cinnamon 2 tsp ground nutmeg 2 tbsp vanilla extract 2 tbsp coconut sugar 1/4 cup maple syrup
• Add bread cubes to the bowl and using a large spoon, stir gently to coat the cubed bread with the egg mixture.
• Transfer the soaked bread cubes to the prepared casserole dish. Cover the pan with foil and place it in the preheated oven.
• Bake for 25 minutes and then remove the foil.
• Bake for another 15-25 minutes. Test for doneness with a butter knife poked into the center of the dish.
• Serve immediately or cool and store in an airtight container for meal prep.

Notes

21 Day Fix Healthy French Toast Casserole

Entire recipe of French toast casserole (serves 8): 2 red containers, 12 yellow containers, 2 teaspoons

Per serving: 1/4 red container, 1 1/2 yellow containers, and 1/4 teaspoon

Weight Watchers

8 2023 Plan Points | 8 Blue Plan Points | 9 Green Plan Points | 8 Purple Plan Points

Nutrition

Calories: 253kcal | Carbohydrates: 39g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 82mg | Sodium: 403mg | Potassium: 224mg | Fiber: 5g | Sugar: 16.8g | Calcium: 79mg | Iron: 2mg

The post Healthy French Toast Casserole appeared first on My Crazy Good Life.

The electric pressure cooker is my favorite way to make steamed sweet potatoes. I love that I can “set it and forget it.”

Where is the recipe?

Here at My Crazy Good Life, we write our recipes so that anyone can easily make them. In the article below, you’ll find lots of cooking tips, details that are helpful to those who are new to the Instant Pot, and even special diet information for the 21 Day Fix, Weight Watchers, and 2B Mindset.

If you don’t need all of the extra information, simply scroll down to the bottom of the post to view the ingredient amounts and instructions for these Perfect Instant Pot Sweet Potatoes.

How long does it take for potatoes to soften in the Instant Pot?

Your cooking time will depend on the size of your sweet potatoes. Try to find potatoes that are roughly the same size so that your cooking time is the same for all of the potatoes. You’ll also want to allow a 10 minute natural pressure release at the end of cooking.

These cook times work for one sweet potato or however many you can safely fit inside your pressure cooker.

• For small sweet potatoes (less than 2 inches wide) I recommend cooking on high pressure for 15 minutes to 18 minutes of cook time (not counting the natural pressure release)
• For medium sweet potatoes (2-3 inches wide) I recommend cooking on high pressure for 30 minutes of cook time (not counting the natural pressure release)
• For large sweet potatoes (wider than 3 inches) I recommend cooking on high pressure for 60 minutes of cook time (not counting the natural pressure release)

It’s always best to cook for less time when you’re getting used to cooking with your Instant Pot. You can always cook the food for longer, but once it’s over cooked it can’t be undone.

I like to cook the sweet potatoes, open the pot and test for doneness, and then cook for longer if necessary. Did you know that you can even cook something for 0 (that’s zero) minutes if it just needs a little more time? It will cook as it comes to pressure, then it will immediately begin releasing pressure, continuing to cook.

My potatoes are medium sized and took 30 minutes to cook with a 10 minute NPR.

Ingredients in Instant Pot Sweet Potatoes:

• Sweet Potatoes: A powerhouse of vitamins and minerals sweet potatoes contain 400% of your daily recommended Vitamin A alone. Sweet potatoes are slow burning carbs, which help level blood sugar, and have tons of beta-carotene which studies show helps with vision.

How to cook whole sweet potatoes in the Instant Pot

1. Wash your raw sweet potatoes. Scrub sweet potatoes with a clean brush or sponge.
2. Add one cup of water to the Instant Pot to the bottom of your Instant Pot. Place your trivet or steamer basket in the bottom of the pot. Place your potatoes on top of the trivet.
3. Close and lock the lid and turn your pressure valve to sealing. Cook on high pressure for 15-60 minutes depending on the size of your potatoes (specific cooking times can be found above).
4. Once the cook time is complete, allow the pot to release naturally for 10 minutes before quick releasing the remaining pressure. This means that when it’s done cooking, don’t touch the pot or release valve. Set a time for 10 minutes (or watch your pot count up to 10 minutes) before moving the release valve from Sealing to Venting with the end of a wooden to spoon. When you do this, hot steam will come out of the pot.
5. Remove the lid and use the handles of your trivet to carefully remove your perfectly tender cooked sweet potatoes. Serve immediately or allow to cool and transfer to an airtight container and store in the fridge up to 5 days.

Recipe Tips:

• Find potatoes that are the same size so that they all cook in the same amount of time.
• I used my 6 quart Instant Pot, but cooking times should stay the same for the 3 or 8 quart.
• I love this recipe during the holidays. It saves so much time making sweet potato casserole!
• For the natural release, I recommend allowing the pressure to naturally release for 10 minutes. If after 10 minutes there is still pressure in your pot, you can go ahead and manually release (also called quick release) it by moving the Valve over to the venting position.

Once you make Instant Pot sweet potatoes once, you’ll find the perfect time and it’ll be easier to cook them from here on out. This is actually the way it works with almost all recipes – each pot and elevation cook a tad different, and you’ll get to know your pot in no time.

I love that the potatoes cook evenly, and this is such an easy recipe to use to get healthy food on the table (or in meal prep containers).

Top your cooked Instant Pot Sweet Potato with:

• butter
• maple syrup and peanut butter for a perfect breakfast
• brown sugar and honey
• sour cream and green onions
• veggies – I love adding broccoli

Healthy Eating Plans:

21 Day Fix/Ultimate Portion Fix:

Potato sizes can vary drastically, so for the most accurate container counts, count each 1/2 cup serving as 1 Yellow Container.

Weight Watchers:

Points were figured using the WW recipe creator with the serving size figured as 1/2 cup. 2 Points on the 2023 Plan | 3 Blue Plan Points | 3 Green Plan Points | 0 Purple Plan Points

2B Mindset:

These are great for breakfast or lunch when following 2B Mindset. For breakfast add 50% protein for a complete meal. For lunch, add 50% vegetables and 25% protein for a complete meal.

More healthy Sweet Potato recipes

• Oven Roasted Sweet Potatoes
• Sweet Potato Hash
• Healthy Crab Cake Recipe with Sweet Potatoes
• Sweet Potato Chili

More basic Instant Pot recipes:

• Instant Pot Meatballs
• Instant Pot Frozen Ground Beef
• Instant Pot Turkey Breast
• Instant Pot Spaghetti Squash

Print

Perfect Instant Pot Sweet Potatoes

Making perfect Instant Pot Sweet Potatoes is quick and easy. I love to meal prep several at once so I can eat them all week.

Course Side Dish

Cuisine American

Keyword instant pot, sweet potato

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 447kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Instant Pot Trivet

Ingredients

• 4 sweet potatoes
• 1 cup water

Instructions

• Wash your potatoes. 4 sweet potatoes
• Add water to the bottom of your Instant Pot. 1 cup water
• Place your trivet or steamer basket in the bottom of the pot, and your potatoes on top of the trivet.
• Close and lock the lid and turn you pressure valve to sealing. Cook on high pressure for 15-60 minutes depending on the size of your potatoes (cooking times can be found in recipe notes).
• Once the cook time is complete, allow the pot to release naturally for 10 minutes before quick releasing the remaining pressure. Remove the lid and use the handles of your trivet to remove the potatoes.
• Serve immediately or transfer to an airtight container and store in the fridge up to 5 days.

Notes

• For small potatoes (less than 2 inches wide) I recommend cooking 15 minutes to 18 minutes.
• For medium sweet potatoes (2-3 inches wide) I recommend cooking for 30 minutes.
• For large sweet potatoes (wider than 3 inches) I recommend cooking for 60 minutes.

Recipe Tips:

• Find potatoes that are the same size so that they all cook for the same amount of time.
• I used my 6 quart Instant Pot, but cooking times should stay the same for the 3 or 8 quart.

Healthy Eating Plans:

21 Day Fix/Ultimate Portion Fix:

Potato sizes can vary drastically, so for the most accurate container counts, count each 1/2 cup serving as 1 Yellow Container.

Weight Watchers:

Points were figured using the WW recipe creator with the serving size figured as 1/2 cup. 2 Points on the 2023 Plan | 3 Blue Plan Points | 3 Green Plan Points | 0 Purple Plan Points

2B Mindset:

These are great for breakfast or lunch when following 2B Mindset. For breakfast add 50% protein for a complete meal. For lunch, add 50% vegetables and 25% protein for a complete meal.

Nutrition

Serving: 4g | Calories: 447kcal | Carbohydrates: 105g | Protein: 8g | Fat: 1g | Saturated Fat: 1g | Sodium: 298mg | Potassium: 1752mg | Fiber: 16g | Sugar: 22g | Vitamin A: 73772IU | Vitamin C: 12mg | Calcium: 163mg | Iron: 3mg

The post Instant Pot Sweet Potatoes appeared first on My Crazy Good Life.

I love breakfast casseroles because they are so easy to make ahead of time, thus great for meal prep! This healthy recipe is full of simple ingredients like eggs, ground turkey, black beans, corn, and bell peppers.

This easy breakfast casserole recipe can be made in the Instant Pot or on the stove top and oven. Leftovers keep well in the refrigerator or freezer, so you can have a healthy and hearty meal ready to reheat on busy mornings.

Where’s the recipe?

Here at My Crazy Good Life we have readers of all comfort levels in the kitchen. Because of that we like to make sure our posts are clear and easy to follow.

In the article below, you will find lots of information about the ingredients, detailed cooking instructions, recipe tips, as well as healthy eating plan calculations.

If you’d like to get straight to cooking, simply scroll down to the bottom of the page. There you will find our easy to print recipe for this potato breakfast casserole.

Ingredients

• Ground turkey: I prefer to use lean ground turkey because it is lower in saturated fat than ground beef. This potato casserole is very customizable so you can choose to use beef, breakfast sausage, or Italian sausage if you prefer those to ground turkey.
• Chili powder: chili powder adds a nice earthy flavor with mild heat to this potato casserole recipe.
• Ground cumin: cumin is another earthy spice that I love adding to this southwest egg and potato casserole recipe.
• Ground coriander: coriander and cilantro are the same plant. For this potato casserole, we’re using ground coriander, which are the seeds of a cilantro plant. Coriander is a healthy spice that may help lower your blood sugar, fight infections, and promote heart, brain, skin, and digestive health.
• Garlic salt: I use garlic salt for this potato casserole but if you prefer, you can use garlic cloves and an extra pinch of salt.
• Onion powder: onion powder adds a savory flavor to this recipe.
• Salt and pepper: use just a little salt and freshly ground black pepper.
• Bell peppers: I like to use orange bell pepper and red pepper in this casserole dish. Any bell pepper variety will work, they are all loaded with vitamins, minerals and antioxidants.
• Onion: red onion contains organosulfurs, which are compounds that may improve the immune system, reduce cholesterol production, and support the liver.
• Shredded cheese: I use cheddar cheese in this recipe but other cheeses would also work. Sharp cheddar, mild cheddar cheese, pepper jack cheese, even Swiss cheese would be absolutely delicious.
• Potatoes: I prefer to use fresh potatoes, specifically russet potatoes in this breakfast casserole. If you’re trying to save time you can use pre shredded hash browns or frozen diced hash brown potatoes.
• Corn: canned corn is perfect for this southwest breakfast casserole recipe.
• Black beans: black beans are rich in plant-based protein, fiber, and antioxidants that help manage blood pressure, sugar, and cholesterol levels.
• Eggs: is there any better combo than egg and potato? Eggs are one of the healthiest foods on earth. One egg contains a little bit of almost every nutrient your body needs.

How to Make This Breakfast Casserole in the Instant Pot

1. Start by dicing the bell peppers and onion. Then shred the potatoes, and drain the cans of beans and corn.
2. Next, spray the inner pot of your Instant Pot with nonstick cooking spray and select Sauté.
3. Once the pot is hot, add the ground turkey, chili powder, cumin, coriander, garlic salt, onion powder, and salt and pepper. Sauté for 2-3 minutes, and then add the diced peppers and onions.
4. Sauté the turkey and vegetable mixture together for about 5-7 minutes, or until the turkey is no longer pink.
5. Using a slotted spoon, scoop the cooked turkey and vegetable mixture out of the Instant Pot and into a medium bowl. Set this aside. (If you are using shredded cheese, mix it in with the turkey and vegetables now.)
6. Clean out the inner pot and then place it back in the Instant Pot base.
7. Add 1 1/2 cups of water to the bottom of the pot and spray a 7 inch round baking pan or oven-safe dish with nonstick cooking spray.
8. Layer the potato casserole ingredients into the pan, starting with the shredded potatoes, followed by the turkey mixture, and then the corn and beans.
9. In a medium to large bowl, mix eggs and then pour them over the top of the casserole.
10. Cover the prepared baking dish with aluminum foil, then place the pan on a trivet. Carefully lower the pan into the pot and then close and lock the lid.
11. Turn the pressure valve to sealing. Select high Pressure Cook and set the cook time for 25 minutes.
12. When the cook time is complete, quick release the pressure and remove the lid. Carefully remove the trivet using oven mitts and then remove the foil from the pan.
13. Serve warm or let cool and store in an airtight container in the fridge or freezer.

How to Make This Potato Breakfast Casserole in the Oven

1. Preheat the oven to 350º and lightly grease an 8 inch casserole dish with nonstick cook spray, then set the dish aside.
2. Dice the bell peppers and onion, and then shred the potatoes. Drain the cans of beans and corn into a small bowl and set aside.
3. Lightly coat a large skillet with nonstick cook spray, and then heat over medium heat. Add the ground turkey, chili powder, cumin, coriander, garlic salt, onion powder, and salt and pepper. Sauté for 2-3 minutes, and then add the diced peppers and onions.
4. Sauté the turkey and vegetables together for about 5-7 minutes, or until the turkey is no longer pink. (If you are using shredded cheese, mix it in with the turkey and vegetables at this step.)
5. Layer the breakfast casserole in a prepared baking dish or casserole dish, starting with the shredded potatoes, then followed by the turkey mixture and topped with the corn and beans.
6. Mix eggs in a large bowl and then pour the egg mixture evenly on top of the casserole.
7. Place the casserole dish into the oven and cook for 40-45 minutes, or until the eggs have set and cooked.
8. Remove the casserole dish from the oven and let cool for 5-10 minutes. Serve warm and enjoy!

Recipe Tips

• This is a great recipe to make ahead of time for meal prep. After cooking, let the casserole cool and then separate it into individual airtight containers. Store in the fridge for up to 6 days, or freeze for up to 2 months. To reheat from frozen, thaw overnight in the fridge and microwave each thawed serving for 1-1 1/2 minutes.
• This cheesy potato breakfast casserole recipe can be made vegetarian with a couple simple modifications. To make this vegetarian, replace the turkey with one extra can of black beans and 8 ounces of diced or sliced mushrooms. Sauté the mushrooms with the peppers and onions.
• To save time you can buy frozen hash browns that are pre-shredded.
• I love making this breakfast casserole for Christmas morning or Easter brunch and pairing it with a fresh fruit salad.

Healthy Eating Plans

This easy egg and potato casserole makes 6 servings. If you make any changes to the written recipe, be sure to recalculate your points and containers to reflect the adjustments made.

21 Day Fix Easy Breakfast Casserole with Potatoes

Per Serving: 1 1/6 red container, 1/3 green container, 2 yellow container *optional 1/3 blue for cheese

Entire Recipe: 7 red containers, 2 green containers, 12 yellow containers, *optional 2 blue containers for cheddar cheese

Weight Watchers Breakfast Casserole Points

3 2023 Plan Points | 3 Blue Plan Points | 9 Green Plan Points | 2 Purple Plan Points

If you want even fewer Weight Watchers Points, you can omit the cheddar cheese entirely and it will be just one 2023 plan point per serving.

Looking for more healthy breakfast recipes?

• Shredded Sweet Potato Hash Browns These Sweet Potatoes Shredded Hash Browns are so filling and easy to make! I love starting my morning with this hash browns recipe, and it’s so easy to meal prep as well!
• Whole Wheat Pancakes One of favorite weekend recipes, these hearty pancakes can easily be frozen for meal prep!
• Homemade Turkey Breakfast Sausage Homemade turkey breakfast sausage is a great way to start the day. It’s packed with protein and the recipe is quick and simple. If you’ve never made your own sausage this is a great place to start!
• Zucchini Breakfast Casserole with Sausage & Egg This Zucchini Breakfast Casserole recipe is so easy to make and perfect for meal prep! It’s my favorite way to make breakfast ahead of time for the week, and I love that it contains sausage and eggs.
• Vegan Breakfast Hash Browns with Veggies Vegan Breakfast Hash Browns with Veggies is a great way to start your day! This easy recipe has crispy golden brown fresh potatoes and a rainbow of veggies.

Print

Easy Breakfast Casserole with Potatoes

This easy breakfast casserole with potatoes is an absolutely delicious breakfast recipe that has a southwest twist you are going to love.

Course Breakfast

Cuisine American

Keyword Easy Breakfast Casserole with Potatoes, southwest breakfast casserole

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Calories 323kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Round Instant Pot Pan
• Enameled Cast Iron Pan

Ingredients

• 1 lb ground turkey
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp ground coriander
• 1/2 tsp garlic salt
• 1/2 tsp onion powder
• 1/8 tsp salt
• 1/8 tsp black pepper
• 1 small red bell pepper seeded and diced
• 1 small orange bell pepper seeded and diced
• 1/2 small red onion diced
• 1/2 cup shredded cheddar cheese
• 2 small russet potatoes shredded (about 3 cups)
• 15 oz can of corn drained
• 15 oz can of black beans drained
• 6 eggs

Instructions

Instant Pot Directions

• Start by dicing the bell peppers and onion. Then shred the potatoes, and drain the cans of beans and corn.
• Next, spray the inner pot of your Instant Pot with nonstick cooking spray and select Sauté.
• Once the pot is hot, add the ground turkey, chili powder, cumin, coriander, garlic salt, onion powder, and salt and pepper. Sauté for 2-3 minutes, and then add the diced peppers and onions. 1 lb ground turkey 1 tsp chili powder 1 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp garlic salt 1/2 tsp onion powder 1/8 tsp salt 1/8 tsp black pepper 1 small red bell pepper 1 small orange bell pepper 1/2 small red onion
• Sauté the turkey and vegetable mixture together for about 5-7 minutes, or until the turkey is no longer pink.
• Using a slotted spoon, scoop the cooked turkey and vegetable mixture out of the Instant Pot and into a medium bowl. Then set aside. (If you are using shredded cheese, mix it in with the turkey and vegetables at this step.) 1/2 cup shredded cheddar cheese
• Clean out the inner pot and then place it back in the Instant Pot base.
• Add 1 1/2 cups of water to the bottom of the pot and spray a 7 inch round baking pan or oven-safe dish with nonstick cooking spray.
• Layer the potato casserole ingredients into the pan, starting with the shredded potatoes, followed by the turkey mixture, and then the corn and beans. 2 small russet potatoes 15 oz can of corn 15 oz can of black beans
• In a medium to large bowl, mix eggs and then pour them over the top of the casserole. 6 eggs
• Cover the prepared baking dish with aluminum foil, then place the pan on a trivet, carefully lower it into the pot, and then close and lock the lid.
• Turn the pressure valve to sealing. Select high Pressure Cook and set the cook time for 25 minutes.
• When the cook time is complete, quick release the pressure and remove the lid. Carefully remove the trivet, using oven mitts, and then remove the foil from the pan.
• Serve warm or let cool and store in an airtight container in the fridge or freezer.

Stove Top & Oven Directions

• Preheat the oven to 350º and lightly grease an 8 inch casserole dish with nonstick cook spray, then set aside.
• Dice the bell peppers and onion, and then shred the potatoes. Drain the cans of beans and corn into a small bowl and set aside.
• Lightly coat a large skillet with nonstick cook spray, and then heat over medium heat. Add the ground turkey, chili powder, cumin, coriander, garlic salt, onion powder, and salt and pepper. Sauté for 2-3 minutes, and then add the diced peppers and onions. 1 lb ground turkey 1 tsp chili powder 1 tsp ground cumin 1/2 tsp ground coriander 1/2 tsp garlic salt 1/2 tsp onion powder 1/8 tsp salt 1/8 tsp black pepper 1 small red bell pepper 1 small orange bell pepper 1/2 small red onion
• Sauté the turkey and vegetables together for about 5-7 minutes, or until the turkey is no longer pink. (If you are using shredded cheese, mix it in with the turkey and vegetables at this step.) 1/2 cup shredded cheddar cheese
• Layer the breakfast casserole in a prepared baking dish or casserole dish, starting with the shredded potatoes, then followed by the turkey mixture and topped with the corn and beans. 2 small russet potatoes 15 oz can of corn 15 oz can of black beans
• Mix eggs in a large bowl and then pour the egg mixture evenly on top of the casserole. 6 eggs
• Place the casserole dish into the oven and cook for 40-45 minutes, or until the eggs have set and cooked.
• Remove the casserole dish from the oven and let cool for 5-10 minutes. Serve warm and enjoy!

Notes

Healthy Eating Plans

If you make any changes to the written recipe, be sure to recalculate your points and containers to reflect the adjustments made.

21 Day Fix Easy Breakfast Casserole with Potatoes

Per Serving: 1 1/6 red container, 1/3 green container, 2 yellow container *optional 1/3 blue for cheese

Entire Recipe: 7 red containers, 2 green containers, 12 yellow containers, *optional 2 blue containers for cheddar cheese

Weight Watchers Breakfast Casserole Points

3 2023 Plan Points | 3 Blue Plan Points | 9 Green Plan Points | 2 Purple Plan Points

If you want even fewer Weight Watchers Points, you can omit the cheddar cheese entirely and it will be just one 2023 plan point per serving.

Nutrition

Calories: 323kcal | Carbohydrates: 26.7g | Protein: 26.8g | Fat: 13.6g | Saturated Fat: 5.2g | Cholesterol: 228mg | Sodium: 346mg | Potassium: 852mg | Fiber: 4.7g | Sugar: 5.2g | Calcium: 150mg | Iron: 4mg

The post Easy Breakfast Casserole with Potatoes appeared first on My Crazy Good Life.

This delicious protein packed snack or dessert recipe is the perfect sweet treat for you as well as your family. It is hands down one of the best pumpkin pie recipes on the internet.

The best part of this great dessert is that it is made with only a few simple ingredients but is still full of protein and delicious pumpkin flavor!

I’ve used Wonder Whips as my favorite go-to desserts. You can use Wonder Whip in pies or as a quick no bake dessert. I also love eating them for breakfast or a mid-afternoon snack! You really can’t go wrong with the flexibility of Wonder Whips.

Wonder Whip is a high protein dessert created by the founder of 2B Mindset, a Beachbody nutrition program. Wonder Whips are creamy and rich, and sometimes I can’t even finish one serving because it’s too much – in a good way. 

I have many delicious Wonder Whip recipes that are perfect for all occasions. My Wonder Whip recipes earn a five star rating from guests and my family. 

Wonder Whip doesn’t always have to be sweet, we have many savory Wonder Whip recipes too! Get your pumpkin loving friends and family over, and let’s serve up some delicious Pumpkin Pie Wonder Whip Recipe! 

Where’s the Recipe?

Here at My Crazy Good Life we strive to support all of our readers. We know that our readers come to our blog with a variety of skills and confidence levels when learning a new recipe in the kitchen. 

To support all of our readers, we make it a priority to write our recipes with detailed information, helpful tips and tricks, as well as nutritional and healthy eating plan information. If you are ready to start cooking this easy recipe, simply scroll down to the bottom of this page to print this Pumpkin Pie Wonder Whip Recipe. 

Ingredients in Pumpkin Pie Wonder Whip

• Pumpkin Puree: Be sure to purchase the plain canned pumpkin puree, not the one with the pumpkin pie or pumpkin spice included. The good news is you can purchase pumpkin puree year-round, not just during Fall, ya’ll. That being said, if you have spare pumpkins around you can easily make your own pumpkin puree. 
• Greek Yogurt: We prefer using 1% fat or nonfat greek yogurt for this recipe. If you enjoy a creamier taste, opt to purchase a higher fat content.
• Cinnamon: A classic ingredient of all pumpkin desserts. We love the complex flavors of cinnamon and think it is the perfect match for the delicious pumpkin flavor. 
• Stevia: A pinch of Stevia is optional, you can also add a small drizzle of maple syrup or brown sugar to serve as your sweetener. This recipe is perfect without any additional sweetener in my opinion, but if you do add any be sure to recalculate your healthy eating plan points or containers.  

How to Make Pumpkin Pie Wonder Whip

1. Combine all ingredients in a blender, food processor, or small mixing bowl. 
2. Mix using blender or hand mixer until it is the consistency you prefer. We love the light and fluffy version of Wonder Whip when using the blender. 
3. If combining by hand, use fork or whisk and a lot of arm strength to combine until fluffy. 
4. Enjoy! 

Recipe Tips

• This Pumpkin Pie Wonder Whip is like fall in a bowl. I love using a whisk, but sometimes when I’m feeling a little lazy I just use a fork! These come out perfect in the blender–it really gives it a good whipped consistency, especially if you’ll be using this as a creamy no bake pumpkin pie filling. It all depends on how much time you have and how much effort you want to put into it.
• Choosing the correct yogurt is key. It depends a lot of your preference. I’m not a big fan of creamy tastes and textures, so I found that 1% or nonfat were best for me. What I really like, though, is Oikos Triple Zero Greek Yogurt. It’s the only yogurt that I can eat straight out of the container.
• Be aware that the Oikos Triple Zero yogurt doesn’t always have just Stevia in it–I’ve seen in Canada that it contains other sugars, so I’d be aware of that.
• Remember, artificial sweeteners are not everyone’s friend because they can cause you to crave sugar and hold onto extra weight. Always check the ingredient list to make sure you understand what you’re buying and putting into your body!
• If you’re on the 21 Day Fix, Oikos Triple Zero with Stevia is allowed (count an extra teaspoon for the Stevia), as is 2% Plain Greek yogurt. You can use either of these in your Wonder Whips, and definitely in this Pumpkin Pie Wonder Whip recipe!
• We’ve served our Pumpkin Pie Wonder Whip Recipe over a graham cracker crust for a nice chilled dessert. It’s lighter than other dessert options made with cream cheese or heavy cream, and more filling than traditional cool whip recipes. You could also crumble graham crackers on top for a little crunch. Be sure to recalculate healthy eating plan points if you modify the original recipe. 
• If this is your first time making a Wonder Whip, play around a little with the amount of mixing you do. Next time, blend it a bit longer if you desire a more fluffy outcome. 
• For a truly authentic Pumpkin Pie flavor, add in 1/2 tsp of pumpkin pie spice, and 1/2 tsp of cinnamon. 
• Our Wonder Whips are best when eaten and chilled. If you are storing these for later, cover with plastic wrap and store in the refrigerator. Do not serve at room temperature, the greek yogurt needs to be chilled. 

Healthy Eating Plans

Weight Watchers Pumpkin Pie Wonder Whip Recipe

Using plain fat free Greek yogurt, this recipe counts as 0 Points on the 2023 Plan | 0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points.

21 Day Fix Container Pumpkin Pie Wonder Whip Recipe

21 Day Fix Counts: 1 red container & 1 tsp per serving. 

2B Mindset

Eat this as a healthy breakfast option (paired with a small FFC) or as part of your lunch! I have also used these as snacks when I feel I need one.

More Wonder Whip Recipes

• Apple Whip 
• Chocolate Wonder Whip
• Healthy Key Lime Pie with Greek Yogurt
• Lemon Meringue Yogurt Recipe
• Chocolate Mint Wonder Whip Recipe
• Peanut Butter Wonder Whip
• Savory Dips
• 21 Wonder Whips

Print

Pumpkin Pie Wonder Whip Recipe

If you're looking for a healthy Fall dessert recipe, this Pumpkin Pie Wonder Whip is amazing! It's packed with protein, contains no added sugar, and can be made in just a few minutes!

Course Dessert

Cuisine American

Keyword 21 Day Fix, Beachbody

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1 serving

Calories 149kcal

Author Becca Ludlum

Equipment

• Vitamix Blender
• Mixing Bowls
• Whisk

Ingredients

• 3 tbsp pumpkin puree
• 1 tsp cinnamon
• 3/4 cup Greek yogurt
• 1 pinch Stevia to taste

Instructions

• Combine all ingredients in a blender, food processor, or small mixing bowl.  3 tbsp pumpkin puree, 1 tsp cinnamon, 3/4 cup Greek yogurt, 1 pinch Stevia
• Mix using blender or hand mixer until it is the consistency you prefer. We love the light and fluffy version of Wonder Whip when using the blender. 
• If combining by hand, use fork or whisk and a lot of arm strength to combine until fluffy. 
• Enjoy!

Notes

I prefer Oikos Triple Zero Greek Yogurt (vanilla) because it’s sweetened with Stevia. I omit the Stevia in the recipe when I do this. For a creamier texture, use 2% plain Greek Yogurt and follow the recipe above.

21 Day Fix Container Counts: 1R, 1 tsp per serving

2B Mindset Plate It suggestions: Eat this as a healthy breakfast option (paired with a small FFC) or as part of your lunch! I have also used these as snacks when I feel I need one.|

Weight Watchers Points: 0 Points on the 2023 Plan / 0 Blue Plan Points / 2 Green Plan Points / 0 Purple Plan Points (when using Oikos Triple Zero Plain Greek Yogurt)

Nutrition

Calories: 149kcal | Carbohydrates: 12g | Protein: 18g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 72mg | Potassium: 93mg | Fiber: 2g | Sugar: 8g | Vitamin A: 7102IU | Vitamin C: 2mg | Calcium: 230mg | Iron: 1mg

The post Pumpkin Pie Wonder Whip Recipe appeared first on My Crazy Good Life.

This healthy donut in a blender is one of my favorite recipes to make for weekend breakfast. It’s a gluten free donut recipe that has no refined sugar and is made with simple ingredients. The best part is they are so easy to whip up, and the kids will love the donut shapes. You can add fun toppings to theirs to celebrate special occasions. 

I love a good blender recipe and this baked donut recipe is no exception. It’s a perfect grab and go breakfast for busy weekdays, or one that you can sit and enjoy with a cup of coffee on Saturday morning.

Where’s the Recipe?

Here at My Crazy Good Life, we write recipes that anyone can follow–whether you’re brand new to the kitchen or have been coking for years. 

In this post you’ll find information on the healthy ingredients we use, as well as detailed instructions, recipe tips and healthy eating plan calculations. If you’d like to skip past all of that you can find the full recipe for Healthy Donuts in the Blender at the bottom of the post. 

Ingredients in Healthy Donuts in a Blender

• Eggs: eggs are among the most nutritious foods in the planet but, in addition to their health benefits, eggs also play an important role in baking. They will add structure and texture to these healthy blender donuts.  
• Coconut milk: I like to use a dairy free milk alternative like coconut milk or almond milk.
• Pure maple syrup: there’s no white sugar in this recipe. I love using natural, unrefined sweeteners when I bake. 
• Pumpkin puree: make sure you get canned pumpkin puree and not pumpkin pie filling. Plain pumpkin puree is a great source of fiber and adds healthy fat and moisture to this recipe.
• Coconut oil: coconut oil is my go-to oil when I bake. I personally believe that unrefined and cold pressed oils are the best choices, and coconut oil is typically processed using these methods. If you’d like to learn more about which oils are healthiest, you can read my post on it here. 
• Almond flour: if you have a nut allergy you can use whole wheat or all purpose flour. Just be sure to adjust your nutrition facts if you keep track of them.
• Coconut flour: using coconut flour makes this a gluten free blender recipe.
• Vanilla extract: get the real thing, please! It makes such a difference in taste. 
• Baking soda
• Cinnamon
• Nutmeg or ginger
• Cloves
• Salt
• Optional: Coconut sugar or crystals

How to Make Healthy Donuts in a Blender

1. First preheat the oven to 350. 
2. Next, oil the insides of your donut pan really well with nonstick spray. I use coconut or avocado oil spray when I make this recipe.
3. Then place the egg, coconut milk, pumpkin, maple, coconut oil, and vanilla in a blender or food processor. Blend until frothy (about 15 seconds).Note: You can also use a muffin tin.
4. Now add the dry ingredients and blend on low for 10 to 20 seconds.
5. Finally, spoon the batter into the pan, filling each cavity 2/3 of the way full. Bake for 20 minutes.
6. When the donuts are done cooking let them cool for 10 minutes before removing them from the pan.
7. Before removing, run a knife around the edges of each donut to loosen them from the donut molds. Lift gently to keep the donut from falling apart. 
8. Very lightly spray the donuts with your preferred cooking oil spray and sprinkle with a mixture of cinnamon and coconut crystals.
9. Let cool on a baking rack until room temperature or just slightly warm. 

Recipe Tips

• These are best stored in the refrigerator in an airtight container.
• One of the best things about this recipe is that it is super customizable to your taste preferences. You can add chocolate chips, cocoa powder, or even make a chocolate glaze to go on top. If chocolate isn’t your thing, you could top these healthy donuts with peanut butter or almond butter.
• Don’t have a blender? You can mix this by hand too. Add the wet ingredients to a large bowl and stir to combine. Then, in a small bowl, mix together the dry ingredients, and then add them to your wet ingredients. 

Healthy Eating Plans

21 Day Fix \ Portion Fix

Each donut counts as a treat swap on the 21 Day Fix.

Weight Watchers

8 Blue Plan Points | 9 Green Plan Points | 8 Purple Plan Points

7 points on the 2023 Plan (using light, unsweetened coconut milk)

More healthy breakfast recipes

• Zucchini Bread Baked Oatmeal
• Chia Seeds Pudding
• Instant Pot Baked Apple Cinnamon Oatmeal
• Homemade Turkey Sausage Recipe
• Homemade Healthy Bagel Recipe

Print

Healthy Donuts in a Blender

This healthy donut recipe is a weekend breakfast treat! I love a good blender recipe, they’re easy to prep–you’re going to love these healthier donuts!

Course Breakfast

Cuisine American

Keyword Healthy Donut Recipe

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 176kcal

Author Becca Ludlum

Equipment

• Vitamix Blender
• donut pan
• Mixing Bowls

Ingredients

• 5 eggs
• ½ cup coconut milk
• ½ cup pumpkin puree
• ½ cup maple syrup
• ¼ cup coconut oil
• ¾ cup almond flour
• ½ cup coconut flour

Spices:

• 1 tsp vanilla
• 1 tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg or ginger
• ¼ tsp cloves
• ¼ tsp salt

Instructions

• First preheat the oven to 350. 
• Next, oil the insides of your donut pan really well with nonstick spray. I use coconut or avocado oil spray when I make this recipe.
• Then place the egg, coconut milk, pumpkin, maple, coconut oil, and vanilla in a blender or food processor. Blend until frothy (about 15 seconds). 5 eggs, ½ cup coconut milk, ½ cup pumpkin puree, ½ cup maple syrup, ¼ cup coconut oil, 1 tsp vanilla
• Now add the dry ingredients and blend on low for 10 to 20 seconds. ¾ cup almond flour, ½ cup coconut flour, 1 tsp baking soda, 1 tsp cinnamon, ¼ tsp cloves, ¼ tsp cloves, ¼ tsp salt
• Finally, spoon the batter into the pan, filling each cavity 2/3 of the way full. Bake for 20 minutes.
• When the donuts are done cooking let them cool for 10 minutes before removing them from the pan.
• Before removing, run a knife around the edges of each donut to loosen them from the donut molds. Lift gently to keep the donut from falling apart. 
• Very lightly spray the donuts with your preferred cooking oil spray and sprinkle with a mixture of cinnamon and coconut crystals.
• Let cool on a baking rack until room temperature or just slightly warm. 

Notes

Each donut counts as a treat swap on the 21 Day Fix. 

Weight Watchers | 1 Serving (recipe makes 12) | 8 Blue Plan Points | 9 Green Plan Points | 8 Purple Plan Points | 7 points on the 2023 Plan (using light, unsweetened coconut milk)

Nutrition

Calories: 176kcal | Carbohydrates: 17.4g | Protein: 4.4g | Fat: 10.7g | Saturated Fat: 7.4g | Cholesterol: 68mg | Sodium: 29mg | Potassium: 99mg | Fiber: 4.7g | Sugar: 8.7g | Calcium: 20mg | Iron: 0.9mg

The post Healthy Donuts in a Blender appeared first on My Crazy Good Life.

This delicious shredded sweet potato hash browns recipe has just a few simple ingredients and is great for breakfast but it also makes an excellent side dish for brunch or even dinner! You’ll love it even more once you see how easy it is to make.

Where’s the recipe? 

Here at My Crazy Good Life we write recipes that anyone can make, whether you’re a pro in the kitchen or this is your first time cooking. 

If you’re new to the kitchen, you’ll want to read the post below for information about ingredients, recipe tips, and detailed cooking instructions.

If you’re someone who has some cooking experience you might want to skip to the bottom of the post where you’ll find the ingredient measurements and to the point cooking instructions for thissimple recipe for Shredded Sweet Potato Hash Browns. 

Why are sweet potatoes good for inflammation?

Sweet potatoes (like the ones used in this delicious shredded sweet potato hash) are amazing for inflammation and inflammatory diseases.

Sweet potatoes are packed with vitamins C and E and on top of that they have carotenoids alpha and beta carotene which are all excellent at reducing inflammation.

Everything from muscle spasms to asthma can be impacted by inflammation in your body, an anti-inflammation diet can help with a variety of ailments. These healthy sweet potato hash browns will help you start the day off on the right foot with a quick and delicious meal.

Ingredients in Shredded Sweet Potato Hash Browns

• Sweet potatoes Be sure you’re not buying yams, which are just as delicious more like regular potatoes and not needed in this recipe. 
• Red onion Strong smelling onions like yellow and red contain contain flavonoids that can help fight inflammation. 
• Cinnamon & Nutmeg
• Coconut oil, olive oil, or avocado oil Whichever one of these oils fits into your diet best will work. 

How to make this on the stove: 

1. Clean and peel the potatoes with a vegetable peeler. 
2. Shred sweet potatoes. I prefer to use my food processor with the coarse shredding blade, but you can use an old fashioned box grater. 
3. Chop the onion. The food processor works great for this part, too. 
4. Mix shredded potatoes, onion, and seasoning in a large bowl or plastic bag and mix well.
5. Heat the coconut or olive oil in a large skillet or cast iron pan over medium heat. 
6. Add sweet potato mix and cook over med-low heat. Flip occasionally to lightly brown on all sides.
7. I like to tamp down the potatoes by pressing with with back of a spatula – this keeps the potatoes dense and I think they cook a little faster. 
8. Depending on the heat, potatoes will take approximately 20 to 25 minutes to cook.
9. When finished, remove from heat and enjoy!
10. Store in an airtight container for up to 5 days in the fridge or 2 months in the freezer. 

Recipe Tips: 

• Making this sweet potato hash recipe is quick and easy thanks to the food processor. No need to break out the shredder, just toss them into the food processor and they’re ready to go in a few seconds.
• These shredded sweet potatoes don’t crisp up like regular hash browns – if you’d like crispy sweet potato hash browns, put them in the oven on a baking sheet at 400 for a few minutes (until they start to brown). 
• This recipe is easily adapted. Add black beans and roasted corn for more fiber, change the seasonings around and add garlic powder, cumin, and smoked paprika if you like, too. 
• I love meal prepping this along with this Easy Breakfast Casserole, Chicken Apple Sausage Patties, or this Savory Homemade Turkey Sausage Recipe. Either of them tastes great with these Sweet Potato Hash Browns and all of the recipes are easy to freeze and reheat later, which are perfect on a busy morning. 
• You could also add the veggies from this recipe on top of this sweet potato breakfast hash.
• Add protein to this meal by adding a fried egg or scrambled eggs to your plate. 
• If freezing these homemade hash browns, I like to portion these out into small freezer bags. 

Healthy Eating Plans

This recipe makes about 6 servings. 

21 Day Fix / Portion Fix

Counts for the entire recipe (I give these to you so you can easily recalculate if you add or change anything): 

• 6 yellow containers, 2 green containers

Per Serving:

• 1 yellow container, 1/3 green container

2B Mindset 

This is a perfect recipe when paired with homemade sausage like I mentioned above, or an egg or two (depending on your serving of sweet potatoes). Your breakfast should be 50% FFC and 50% protein. 

Trim Healthy Mama

It’s an E recipe on THM, there are no substitutions necessary. 

You can find the Weight Watchers recipe here.

More easy recipes for breakfast

I love an easy breakfast recipe. Whether you’re making it the morning of or meal prepping for the week, here are some of the most delicious ways to start your day: 

• Vegan Hash Browns with Veggies (made with white potatoes)
• Zucchini Breakfast Casserole
• Vegan Whole Wheat Pancakes So easy to freeze for meal prep!
• 2 Ingredient Banana Pancakes (I do not recommend meal prepping these)
• Breakfast Fried Rice (Definitely recommend prepping this one, not making it in the morning)
• Baked Zucchini Oatmeal

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Shredded Sweet Potato Hash Browns

These Shredded Sweet Potato Hash Browns are a delicious way to start your day and perfect for meal prep!

Course Breakfast

Cuisine American

Keyword hash browns, sweet potato

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 2kcal

Author Becca Ludlum

Equipment

• Enameled Cast Iron Pan
• Food processor
• Box Grater

Ingredients

• 3 cups sweet potatoes peeled and shredded – a food processor works great for this.
• 1 large onion red, chopped
• 1 tsp cinnamon
• ½ tsp nutmeg
• 2-3 tbsp healthy oil of your choice

Instructions

• Clean, peel, and shred sweet potatoes. 3 cups sweet potatoes
• Chop the onion. 1 large onion
• Mix the sweet potatoes, onion, and seasonings in a large bowl or plastic bag and mix well. 1 tsp cinnamon, ½ tsp nutmeg
• Heat 2-3 tbsp of oil in a large skillet. 2-3 tbsp healthy oil of your choice
• Add sweet potato mix and cook over med-low heat. Flip occasionally to lightly brown on all sides.
• Depending on heat, potatoes will take approx. 20 to 25 minutes to cook.

Video

Notes

Recipe Tips: 

• Making this sweet potato hash recipe is quick and easy thanks to the food processor. No need to break out the shredder, just toss them into the food processor and they’re ready to go in a few seconds.
• These shredded sweet potatoes don’t crisp up like regular hash browns – if you’d like crispy sweet potato hash browns, put them in the oven on a baking sheet at 400 for a few minutes (until they start to brown). 
• This recipe is easily adapted. Add black beans and roasted corn for more fiber, change the seasonings around and add garlic powder, cumin, and smoked paprika if you like, too. 
• I love meal prepping this along with Chicken Apple Sausage Patties or this Savory Homemade Turkey Sausage Recipe. Either of them tastes great with these Sweet Potato Hash Browns and all of the recipes are easy to freeze and reheat later, which are perfect on a busy morning. 
• You could also add the veggies from this recipe on top of this sweet potato breakfast hash.
• Add protein to this meal by adding a fried egg or scrambled eggs to your plate. 
• If freezing these homemade hash browns, I like to portion these out into small freezer bags. 

Healthy Eating Plans

This recipe makes about 6 servings. 

21 Day Fix / Portion Fix

Counts for the entire recipe (I give these to you so you can easily recalculate if you add or change anything): 

• 6 yellow containers 
  2 green containers

Per Serving:

• 1 yellow container
• 1/3 green container

2B Mindset 

This is a perfect recipe when paired with homemade sausage like I mentioned above, or an egg or two (depending on your serving of sweet potatoes). Your breakfast should be 50% FFC and 50% protein. 

Trim Healthy Mama

It’s an E recipe on THM, there are no substitutions necessary. 

Nutrition

Calories: 2kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Fiber: 1g | Sugar: 1g | Calcium: 4mg | Iron: 1mg

The post Shredded Sweet Potato Hash Browns appeared first on My Crazy Good Life.

I use this method to make Instant Pot hard boiled eggs every single time. I can make enough hard boiled eggs to fill all of my meal prep needs and have some for a healthy snack for the family to snack on! 

When you need to make some hard boiled eggs in a hurry this is the best way to make them. There’s no muss, no fuss, no waiting for water to boil, they’re done in just 5 quick minutes. Get ready to enjoy the perfect hard-boiled eggs made perfect in the Instant Pot! 

This is just another one of the many ways that the Instant Pot makes things so much quicker and easier. Everything from Instant Pot Meal Prep, to less hands on cooking time in the kitchen. The Instant Pot makes cooking a breeze.  

If you haven’t purchased one, click here to see which Instant Pot is right for you! You’ll see all of the features, accessories, uses, and more.

Where’s the Recipe?

Here at My Crazy Good Life we have a range of readers who use our recipes. Some are beginners in the kitchen, while others are pros. With this in mind, we are dedicated to providing detailed instructions, recipe tips, nutrition information, healthy eating plan information, and more! 

If you are feeling confident and ready to start, simply scroll down to the bottom of the page to find our easy to print Perfect Instant Pot Hard Boiled Eggs recipe. 

Ingredients in Perfect Instant Pot Hard Boiled Eggs

• Eggs: Large eggs, medium eggs, whatever you have on hand. Just be sure to use fresh eggs, not old eggs. The age of the egg has a lot to do with how your hard-boiled eggs will turn out! 
• Water: Water is key for all forms of pressure cooking. The water at the bottom of the rack will boil and create the pressure to cook the eggs. 

How to Make Perfect Instant Pot Hard Boiled Eggs in the Instant Pot

1. Place metal rack or egg trivet inside the Instant Pot.
2. Places eggs on top of the metal rack.
3. Add 1 cup of water to the bottom of your Instant Pot if using a 6-quart IP. If using an 8-quart IP, increase the water to a 1 1/2 cups.  
4. Close, and place the lid on the instant pot making sure the steam valve is sealed. 
5. Set the manual/high pressure/pressure cook setting for 5 minutes.
6. Use the natural release for 5 minutes, then quick pressure release the rest of the remaining pressure.
7. Transfer the eggs to an ice cold water bath.
8. Peel and enjoy!

Recipe Tips

• Cooking eggs in the Instant Pot make the best hard boiled eggs. 
• I’ve boiled as few as 5 and as many as 18 eggs at one time in my Instant Pot with no time change, there is no specific amount that is required or necessary for the hard boil eggs to turn out perfectly. 
• Instant Pot Hard Boiled Eggs High Altitude: Elevation affects the cook time because the Instant Pot needs more time to cook in higher elevation. If you live at high altitude, you might have to add a minute or two to your cook time. Our high-altitude guide can help you nail down the perfect amount of time necessary for cooking your eggs. 
• Egg age is also important, I find the fresher the eggs the more likely i’ll end up with perfect hard boiled eggs. 
• If you prefer soft-boiled eggs, cook for 4 minutes and manually quick release immediately after the cooking process.
• The ice bath is key and important to have as much ice as possible. It stops the cooking process and helps you avoid getting the green rings that appear on eggs if you overcook the eggs. The green rings aren’t harmful, just ugly. 
• If you have any eggs remaining, store any peeled eggs in an airtight container. Unpeeled eggs will remain fresh for up to five days in the refrigerator. 
• You might modify the amount of time the eggs cook in the instant pot. Give it a few times and be gracious with your learning curve–you’ll find the perfect amount of time that will yield your favorite type of boiled egg and consistency of the egg yolks.

Healthy Eating Plans

Weight Watchers

Serving size: 1 egg

0 Points on the 2023 Plan | 0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points

21 Day Fix / Portion Fix

Our 21 Day Fix Perfect Instant Pot Hard Boiled Eggs are easy to track. Count one red container for every 2 eggs you eat! 

Other Delicious Egg Recipes

• Healthy Egg Salad (without peeling eggs!)
• Instant Pot Cauliflower Potato Salad
• Tuna Macaroni Salad
• Healthy Starbucks Egg Whites Bites

Print

Perfect Instant Pot Hard Boiled Eggs

You might not think that hard boiled eggs are a pain to make…unless you’ve been there, struggling to peel them, only to realize that they are either over or under boiled.

Course Snack

Cuisine American

Keyword hard boiled eggs, instant pot

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

Total Time 7 minutes minutes

Servings 3 person

Calories 126kcal

Author Becca Ludlum

Equipment

• Instant Pot 6 qt
• Instant Pot Trivet
• Sealing Rings

Ingredients

• 6 Eggs
• 1 Cup Water (for 6 qt Instant Pot)

Instructions

• Place metal rack or trivet inside the Instant Pot.
• Places eggs on the metal rack. 6 Eggs
• Add 1 Cup of water to the bottom of the Instant Pot. 1 Cup Water
• Use the manual setting for 5 minutes.
• Allow the pressure/steam to release naturally for 5 minutes, then release steam manually.
• Place hard boiled eggs in cold water.
• Peel and enjoy

Video

Notes

Our 21 Day Fix Perfect Instant Pot Hard Boiled Eggs are easy to track. Count one red container for every 2 eggs you eat! 

Weight Watchers 1 Egg: 0 Points on the 2023 Plan| 0 Blue Plan Points | 2 Green Plan Points | 0 Purple Plan Points

Nutrition

Calories: 126kcal | Carbohydrates: 1g | Protein: 11g | Fat: 8g | Saturated Fat: 3g | Cholesterol: 327mg | Sodium: 129mg | Potassium: 121mg | Sugar: 1g | Vitamin A: 475IU | Calcium: 49mg | Iron: 2mg

The post Perfect Instant Pot Hard Boiled Eggs appeared first on My Crazy Good Life.