Friday, September 29, 2017


There is nothing better (in my opinion) than whipping up a batch of pancakes and then eating the whole stack and not feeling guilty about it because they are healthy and good for you!

  • 1/2 cup of quick oats
  • 1 tablespoon flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon chia seeds
  • 1/2 cup water
  • 1 medium banana, mashed
  • 1 teaspoon cinnamon
  • Put the oats, flour, and chia seeds into your blender and blend until it becomes the consistency of flour.
  • Add the other ingredients into the blender and blend until the batter is smooth.  Add a bit of water if the batter seems to think, I add 1/2 tablespoon of water at a time.
  • I use a tablespoon to pour my pancake batter into a nonstick pan, I usually do a couple tablespoons per pancake.  Cook until the edges start to brown, flip and repeat.
This recipe yields 1 serving

Thursday, September 21, 2017

Tofu Scramble

Creator: byebyefatpants
Prep Time: 5 Minutes
Cook Time: 10-15 Minutes
Serves: 4

0 SmartPoint per serving

  • 227g mushrooms sliced
  • 1 small onion, chopped
  • 1 small green pepper, diced
  • 1 small red pepper, diced
  • 2 teaspoons nutritional yeast
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon paprika powder
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 tsp black salt (sea salt will also work)
  • 1/4 tsp black pepper
  • 3 tablespoons water
  • 350g firm tofu, drained
  • 2 handfuls of baby spinach


  • Saute the garlic, onion, musrhooms, and peppers in a bit of water until cooked.  
  • Crumble the block of firm tofu into a bowl using your hands to break it apart.
  • In a separate bowl mix all the spice together, including the water.
  • Pour the tofu and spice mixture into the pan with all the vegetables and stir until combined.  
  • Add the baby spinach, warm over medium heat for a few minutes until spinach is wilted, then serve.

Monday, September 18, 2017

Deconstructed Stuffed Peppers

Creator: byebyefatpants
Prep Time: 5 Minutes
Cook Time: 20-30 Minutes
Serves: 5

3 SmartPoint per 1 cup quinoa mixture and 1 peppers

  • 2 cloves garlic, minced
  • 1 jalapeno, minced
  • 1 cup uncooked quinoa
  • 1 cup vegetable broth
  • 1 can (540ml) diced tomatoes
  • 1 can (540ml) black beans, drained and rinsed
  • 1cup corn
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1 lime, juiced
  • 5 sweet peppers, I like using a variety of colours but you use what you like
  • salt and pepper to taste

  • Preheat the oven to 400F, cut up peppers into quarters and place in a baking dish covered with tin foil. Once the oven is heated put the peppers in for about 30 minutes or until cooked to your liking.
  • Over medium heat cook garlic and jalapeno for a minute or so in a little splash of water
  • Add in the quinoa ,broth, diced tomatoes, black beans, corn, chili powder, cumin, salt and pepper to taste.  Stir everything together and then bring to a boil.  Once at a boil reduce to a simmer for 20 minutes or until the quinoa is cooked.
  • Squeeze in the lime juice and serve.

Lentil Veggie Loaf