New recipe ideas – Maegan Blinka

I started making mancake bakes when I FIRST started my health and wellness journey back in 2014 but it wasn’t until I did a gut health reset in March of 2022 that I brought them back in the regular meal plan rotation and they haven’t left since.

They’re a perfect combination of carbohydrates, protein, fruit, veggies and DELICIOUSNESS!

5 months of new varieties, repeating the favorites and trying new things!

I can honestly tell you I do not get tired of this breakfast and I hope you find it just as satisfying!

This is the recipe for my most recent bake:
PEACHES, STRAWBERRIES & ZUCCHINI MANCAKE BAKE

but at the end of this post I’ll share some switch ups.

WHAT YOU NEED:

2 cups egg whites
2 cups old fashioned oats (could use quick oats or any oats but I prefer the Sprouted Rolled Oats by One Degree organic foods)
2 bananas
1 large zucchini, sliced into chunks
2-2.5 tsp cinnamon
2 tsp vanilla
1.5 cups peaches, diced
1/2 cup strawberries, sliced
9×13 pan lined with unbleached parchment paper
optional: nut butter, granola

WHAT YOU NEED TO DO:

Preheat oven to 350
Blend egg whites, oats, bananas, zucchini, cinnamon and vanilla
Pour into lined 9×13 pan
Add peaches evenly throughout the pan
Add sliced strawberries evenly throughout the pan
Bake 45-50 minutes until cooked thoroughly and sides begin to pull away from sides

Slice into 4 equal servings and store in fridge in an airtight container

Serve warm and top with nut butter and/or granola or serve cold and enjoy on the go!
For my portion fix friends: 1 red, 1/2 green, 1 purple, 1 yellow

Enjoy with First Thing for a full serving of greens to start your day!

This recipe is gut protocol friendly and extremely filling!

Other varieties:

Swap carrots for the zucchini
Add eggs for additional protein
Do 1/2 pound carrots and 1/2 zucchini
Use blueberries or raspberries instead of peaches
Leave out the berries all together
Top with peanut butter, mixed nut butter, honey or pure maple syrup!
Swap the berries for chocolate chips
Switch up the recipe to make it fit your nutrition needs, desires and goals!

Here are two reels on IG showing you how to put it all together each recipe slightly different as I tweak and learn along the way!!!

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Would love to know what you think!!!
Tag me on IG if you decide to make this amazingness – @maeganblinka

CLICK HERE if you would like to learn more about the Gut Health program mentioned above!

On a recent trip to my grandmothers I was generously given 4 giant zucchinis and my mind was swirling with ideas. We are big zucchini fans and I first though of zoodles with pasta sauce, then zucchini chips, then I remembered seeing a pizza crust once, but to be honest, that sounded like a LOT of work!

So instead of making a zucchini crust, I made slices of zucchini, into the pizza base! And let me tell you it worked perfectly!

I wanted this to be a meal, so I decided to pull out the air fryer to add some lean protein to the veggie base meal and it was the perfect compliment!

Like any pizza recipe, you could alter this to include mushrooms, spinach, bacon, banana peppers, onions, etc…

But for this one we kept it simple.

WHAT YOU NEED:

3 small zucchini or one LARGE (about 1-1.5 pounds)
1 Tbsp olive oil
1 clove garlic , finely minced
Salt and pepper
1 cup marinara sauce (I used Roa’s pizza sauce)
1 cup shredded mozzarella cheese
1/4 cup shredded parmesan cheese
12-15 pepperoni slices
1 pound skinless, boneless chicken breast

WHAT YOU NEED TO DO:

Preheat oven to 400 degrees. Line a large baking sheet with foil or parchment paper
While oven is preheating prep chicken for Air fryer by spritzing with olive oil, salt and pepper. I used the “chicken” setting on my air fryer which was 400 degrees for 20 minutes (this is the one I have: AIR FRYER)
While chicken is cooking prep the zucchini.
Cut each zucchini into 1/4″ slices & pat insides dry with paper towels (cut portion) and place on prepared baking sheet.
In a bowl, stir together olive oil and garlic then brush lightly over tops of zucchini. Add salt & pepper to taste.
Top each zucchini with 1 Tbsp marinara sauce
Sprinkle tops evenly with mozzarella cheese then with parmesan cheese.
Top with pepperoni slices (placing them more near centers as the cheese will melt and spread).
Bake in preheated oven 8-10 minutes (bake time will vary depending on how thick your zucchini are and how crisp/tender you want them).
At this point the chicken should be finished cooking. Thinly slice chicken breasts, place on top of zucchini slices, add additional cheese, if desired, and broil on HIGH for two minutes.
Remove from oven and ENJOY!