Tagged: Breakfast

Real Food Recipe Roundup # 4 – Apple Flax Muffins

Good morning, all!!  I hope you’ve had a great week so far!! Happy First Day of Spring!!!

Does anyone have any exciting plans for the weekend??

We’re finally painting the nurseryyyyyyyyy!!!!!!! Eeeeeee!!!!!!!

Seriously, this pregnancy is going by so fast. Today I am officially in my third trimester!! WTF?!  (I’ll be posting a bUmPdate tomorrow for anyone interested.)  Little miss Emma is going to be here before I know it and I genuinely cannot put into words how excited I am to meet my little yogi! 😀 😀 😀

Today I’m pleased to share with you a super delicious muffin recipe I came up with this week that tastes just like the fall…right in time for spring!! Ha. Oh well. It was so rainy and chilly at the beginning of the week that I felt like the warm spices would do me some good…and I was right…because these muffins rock. They’re dense and chewy from the oats with a tiny bit of sweetness from the apples and brown sugar. You’ll notice that there is no butter or oil or added fat at all in these muffins either! That’s because flax seeds are high in omega-3 fatty acids (which, as a momma-to-be, are essential to my diet!)! I promise these muffins are still perfectly moist without any additional fat. I guess, technically, these are more like little baked oatmeals than muffins but tomato-tomatoe. I’ve also included some alternative ingredients to keep these both gluten free and vegan if you so desire. Please note, though, that the nutrition facts I’ve included at the bottom are for the recipe as it is written below.

Apple Flax Muffins

  • 1 1/2 cups rolled oats
  • 1/2 cup whole wheat flour
    (you can use oat or almond flour to keep this recipe g-free)
  • 1/2 cup flax meal
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/8 teaspoon cloves
  • 1/8 teaspoon ginger
  • 1/3 cup dark brown sugar
  • 3 large apples, grated
    (skin and all)
  • 1 cup unsweetened almond milk
  • 1/4 teaspoon vanilla extract
  • 1/8 teaspoon almond extract
  • 1/4 cup egg whites
    (I added these strictly to add some more protein to these muffins. If you’re vegan go ahead and leave these out and these muffins will still turn out great!)
  • 3/4 cup chopped walnuts
    (optional, but I love walnuts in my apple muffins!)

Preheat the oven to 350 degrees.

In a large bowl, combine the oats, flour, flax meal, baking powder, salt, brown sugar, spices, and walnuts (if using). Whisk well to combine and set aside.

In a separate large bowl, whisk together the grated apple, almond milk, vanilla extract, almond extract, and egg whites (if using).

Add the apple mixture  to the oat mixture and stir until just combined.

Scoop mixture into a muffin tin prepared with a bit of nonstick spray.

Bake muffins at 350 for 25 to 30 minutes or until golden brown and set.

Let cool ten minutes before removing to a cooling rack and serving!

Nutrition (calculated on myfitnesspal.com) Per Muffin:
Calories: 156
Total Fat: 7 grams
Carbohydrates: 20 grams
Fiber: 5 grams
Protein: 5 grams
Sugars: 8 grams

apple flax muffins

These muffins freeze really well, too! Just pop it in the microwave to thaw and heat through and you’ve got breakfast in no time!! I’ve been serving mine up this week with some cinnamon cream cheese wedges from the laughing cow. I’m obsessed. They’re 35 calories of delicious, cheesy, noms!!!

Also, you may be wondering why on earth I’d photograph my breakfast on a Pampered Chef catalog? Silly me. That’s because I’ve started my own Pampered Chef business!!! I was a consultant a few years back and I loooved it, but I had a hard time keeping in touch with my recruiter who was based out of Baltimore. Not convenient. I just kind of decided on a whim that now is as good of a time as any to start throwing parties for people and earning them free and discounted products…because come on now…who doesn’t love free stuff?! Especially free KITCHEN stuff. OOoooooo man I’m just too excited. I know that I’ve already picked out at least a dozen products that I can’t wait to earn for myself…and I’m looking forward to helping other folks do the same!! (My mother-in-law is dying for the executive cookware set!) If you’re in Central PA and you’d be interested in hosting a show – please feel free to contact me!!! If you’re not in Central PA and you’d like to host a catalog show – go ahead and contact me, too!!

Last, but certainly not least,  don’t forget to grab a badge and link up with your favorite real food recipe, today!!

Twenty-Something & Starving

<a href=”http://twentysomethingandstarving.com” target=”_self”><img src=”http://i63.photobucket.com/albums/h130/Jennifer_Yoder/46133fa4-d3da-44aa-bd3a-92bd35349c37_zps9dc148ce.jpg” alt=”Twenty-Something & Starving” width=”250″ height=”150″ /></a>


 

Meal Plan Monday & A Fun Frittata

Hey, dudes!! Happy Monday!! I can still say it’s happy because it’s early. Heh.

I hope you all had a nice weekend! Did you do anything exciting for Valentine’s Day?  Our cooking dinner plans didn’t work out as anticipated so we wound up going out to dinner instead, but we had a loveerly time. We also snagged this preggo some froyo!! (Peanut Butter and Coffee flavored froyo topped with peanut butter chips and peanut m&ms. I have a problem.) Then we rented Percy Jackson Sea of Monsters and We Are The Millers and snuggled. I would recommend both movies to anyone who hasn’t seen them. Sooooooooooooo good and HILARIOUS!!!

Anywho, I’ve finally jumped onto the Sunday Food Prep bandwagon a la The Lean Green Bean! It was great to actually have the time this weekend to get soooo much stuff ready for the week. I’m really looking forward to just grabbing stuff when I need it, having my veggies all chopped up for salads throughout the week, and even having parts of my dinners ready to go! It took me about 3 hours to get all of this done. I set my tablet up in the kitchen and put on a few episodes of Bones that I was behind on – so I probably could have gotten it done even faster had I not let myself get distracted by the show here and there. I just didn’t feel like hanging out in the kitchen in silence. Either way, Here is what I prepped:

Sunday food prep

 

  • One dozen turkey meatloaf muffins
  • 40 banana chocolate chip protein mini muffins
  • A frittata with Canadian bacon, bell peppers, scallions, and cheddar cheese (6 servings – recipe below)
  • 1 roasted spaghetti squash
  • 4 baked sweet potatoes
  • 1 cucumber, 1 yellow bell pepper
  • Oat flour

And hereeeeeeeeeeee is my meal plan for the week! We’re going to visit Bill and Susan and my Poppa Bear in New Jersey this weekend, so I only needed to worry about dinner Monday- Thursday and then when we’re home on Sunday night. Though I am SO looking forward to cooking up a storm Saturday night with my dear Susie! In addition to other tasty bites she has formally requested my kale salad – which I can’t wait to devour!

Monday
Meatless MondayMinestrone Soup with Garlic & Mozzarella English Muffin Melts

Tuesday
Tilapia Tacos with Southwest Slaw

Wednesday
Mini Turkey Meatloaf Muffins with Chipotle Mashed Sweet Potatoes and Frozen Veggies ( I always have a stockpile of the Green Giant Healthy Weight Blend. It’s snap peas, carrots, black beans, and edamame. Johnny and I both love it!)

Thursday
Grilled Pesto Chicken with Tomatoes, Green Beans, and Parmesan Spaghetti Squash

Sunday
Shrimp Scampi
(My latest pregnancy craving, people. All I want to do is eat shrimp all the time!!)

And just for funsies – here’s the recipes for my super simple frittata! It’s packed with protein and surprisingly low in calories!! Perfect for mommies-to-be! *wink wink* I enjoyed mine with half of a whole wheat english muffin with a little smart balance to make it a complete breakfast! If you’re not a meat eater this would be just as delicious without the Canadian bacon, I was just in the mood for it this week!

Scallion & Bell Pepper Frittata

  •  6 whole eggs
  • 3 egg whites
  • 1/2 cup nonfat milk
  • 1 red bell pepper, diced
  • 4 scallions, diced
  • 5 slices Canadian bacon, diced
  • 1 cup reduced fat cheddar cheese
  • Salt & Pepper to taste

Preheat the oven to 350 degrees.

In a large bowl, whisk together the eggs, egg whites, milk, salt, and pepper. Set aside.

Add the Canadian bacon to a small, dry skillet over high heat. Let it cook, stirring occasionally, for about 6 minutes or until the Canadian bacon starts to brown. Add the bell peppers and cook about 5 minutes more or until the peppers start to char. Remove from heat.

Spray an 11×7 inch baking pan with nonstick spray. Add the Canadian bacon and pepper mixture to the bottom of the pan. Top with the egg mixture, scallions, and cheddar cheese.

Bake at 350 for 35 minutes or until set. Let cool before slicing into six servings.

frittata

Nutrition per serving (calculated on MyFitnessPal):
186 calories
5 grams carbs
10 grams fat
18 grams protein
1 gram fiber
2 grams sugar

That’s all for today, folks!! But don’t forget to come back for What I Ate Wednesday and my grand link-up premier this Thursday for my Real Food Recipe Roundup!!

 

 

This Snow Sure is Chili

So how many of you East Coasters out there had a snow day today?!?

Lucky. You. 

I wish I could say the same. I was up extraaaaa early to make sure Johnny and I had enough time to scrape all of the ice and snow off the car and get to work on time. The roads weren’t too shabby this morning, though. Especially compared to last night! Yikes! Our usual 40 minutes commute took an additional hour. It was insane. I’ve been living in Central PA for almost four years now and they just never seem prepared for snow.

Oh well, ya know what I do when it snows?

Make cozy foods.

Like chili! And oatmeal!!

I don’t know how you feel about chili, but I effing love it.

Beef Chili. Chicken Chili. Turkey Chili. Green Chili. White Chili. Bean Chili. On a train. In the rain. You name it, I love it. It’s definitely up there as one of my most favorite foods of all time. One of the many delicious reasons I love chili so much is all of the fun ways you can serve it!! You can top it with cheese, cilantro, red onions, green onions, tortilla chips, sour cream (if you’re into that sort of thing), with cornbread, over rice, over spaghetti (Cincinnati style), on a baked potato, on french fries – the options are endless!! I’ve pretty much come to the conclusion that I just love any food that I can customize and play with! On any given day I can mix up whatever pot of chili I’m feeling like and I can top it with whatever I have on hand and it’s like a party! But ya know…with just me…and chili….which sounds kind of lame but I swear is actually really exciting!

Johnny enjoys chili…but not the same way I do.  He thinks that I make too many “southwestern” inspired dishes. Boooooooo!! Chili powder, garlic, cumin, cayenne, chipotle. I go through these spices faster than anything else in my pantry. I can’t help myself. I’m so drawn to the smokey/spicy/sweet combination that so many southwestern dishes offer and chili is no exception and the best by far! I have tried many-a-different version of chili. This, of all my recipes, is my favorite. It’s not too complicated to make and the it’s the perfect combination of lean ground beef and beans with a hearty portion of peppers and onions, too. It’s even more appropriate for me these days (meaning “being pregnant” days) since it’s super important to make sure I’m getting enough iron and fiber – which this recipe is chock full of thanks to the beef and bean combo!! Johnny describes my chili as “weird – it’s spicy and sweet all at the same time!” Well, my love, that’s exactly what I was going for!  Here is the recipe!!

My Favorite Chili Recipe Ever

  • 1 pound lean ground beef
  • 1 red onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 3 garlic cloves, minced
  • 2 teaspoons olive oil
  • 1 28 oz can crushed tomatoes
  • 1 can of tomato paste
  • 1 can of black beans, rinsed and drained
  • 1 can of kidney beans, rinsed and drained
  • 1 can of pinto beans, rinsed and drained
  • 1 chipotle in adobo, minced (plus 1 tablespoon of the adobo the chipotles come in)
  • 3 heaping tablespoons chili powder
  • 2 tablespoons garlic powder
  • 1 tablespoon onion powder
  • 1 tablespoon dark brown sugar
  • 1/2 tablespoon oregano
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • Salt to taste
  • Optional Garnishes: Cilantro, Scallions, Avocado, Lime, Cheese, Sour Cream, Red Onion, Tortilla Chips

Begin by heating 2 teaspoons of olive oil in a large pot over high heat. Add the peppers and onion and let them cook, stirring frequently, for about 5 minutes. They will start to char in some places from the high heat and this is exactly what you want!! Add the beef and garlic and continue to cook until the beef is brown. (If your using a less lean beef, you may want to stop and drain off some of the fat).

When the beef is brown,  lower the heat and add the crushed tomatoes and tomato paste to the pot. Make sure you scrape the bottom of the pan with your spoon or spatula to get up all of the good stuff from the bottom! Fill the crushed tomato can halfway with water, swirl it around to get out any extra tomato hanging out on the sides of the can, and add it to the pot. Add all off the spices and stir well to combine. Add the beans, stir, cover, and simmer for 45 minutes to 1 hour (or as long as you can patiently wait before digging in!).

Serve with whatever topping you like!

This time around I had cheese, avocado, red onion, and some tortilla chips for scooping….and it was perfection.

chili!Now did I mention something about oatmeal up there before? I seem to have gotten particularly excited about chili. Oh well! I love to enjoy a cozy bowl of oatmeal from time to time. Sometimes, though, I just don’t feel like standing over a pot in the morning to make myself a cozy bowl. The instant stuff just doesn’t do it for me anymore these days. I had some suuuuper ripe (like I had to use them up before the turned to mush) pears on hand this week and I whipped up a quick, healthy, and easy baked pear oatmeal for breakfast! If your New Year’s resolution is to watch you waistline this is a hearty recipe that will definitely tide you over until lunch (unless, maybe, you’re pregnant and find you’re eating everything in site…then you may want to have some clementines on hand to munch on the side…or maybe that’s just me…) Here is the recipe!

Baked Pear Oatmeal

  • 2 1/4 cups rolled oats
  • 1/2 tablespoon cinnamon
  • 2 teaspoons ginger
  • 1/4 teaspoon nutmeg
  • Pinch of salt
  • 1/2 teaspoon baking powder
  • 1 1/4 cup reduced fat vanilla soy milk
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 tablespoon brown sugar, packed
  • 1 tablespoon pure maple syrup
  • 4 ripe pears, peeled and diced
  • 1/2 cup walnuts, chopped

Preheat the oven to 375 degrees.

In a large bowl, whisk together the oats, cinnamon, ginger, nutmeg, salt, and baking powder. Set aside.

In a separate bowl, whisk together the soy milk, eggs, extracts, brown sugar, and maple syrup. When the mixture is combined, add the pears and whisk gently to combine.

Add the soy milk mixture to the oat mixture and mix well until everything is combined.

Pour the mixture into a baking dish sprayed with a little nonstick spray. Bake at 375 for thirty minutes or until golden.

Serve immediately! (Or, let cool completely before slicing and placing the squares into individual baggies and freeze! Reheat in the microwave for 2 minutes or until warm through!)

bakedoatmeal

Monday Morning Munchies

Happy Monday!!

I hope everyone got to enjoy their weekend as much as I did. Do anything exciting??

Mine was pretty casual and super relaxing. That’s the best kind of weekend in my opinion!

I got to my Zumba class on Saturday morning which was awesome! Johnny and I went out a bit and I bought a new workout top at Target for $12 which I’m super excited about. It’s just a simple short sleeved top but anytime I find a nice workout top for under $15 I always take advantage. I LOVE certain brands and lines of workout attire but I can NOT justify ever spending $60 on a tank top. Ever, ever, ever, ever, ever. *sigh* When you work out, do you prefer tank tops or short sleeved tops? I totally prefer short sleeves. No idea why. 

We also went to a local Mexican place to celebrate my father-in-law’s birthday for dinner Saturday night. I got tamales and they were ridic! Ya know, in a good way. I was so hungry I forgot to snap a picture though. *OOPS!*

Sunday was delightful, too! I got to my yoga class and we had a substitute instructor who teaches in the Kirpala style, rather than the standard Vinyasa style most folks (including myself) are accustomed to. It was different and refreshing to try something new! Kirpala yoga focuses more on holding poses for longer periods of time, or “surrendering” to the poses. Vinyasa – which means “flow” – is much more intense and you flow from pose to pose moving with the breath. I love my Vinyasa yoga, but Kirpala was a nice change of pace. I also felt super energized after the Kirpala class so I hopped on the treadmill and ran for a solid 20 minutes. This, for me, is quite an accomplishment! We hung out for most of Sunday after the gym. Johnny was super sweet and made dinner with me!! That’s a rare occurrence that I was thrilled to take advantage of. We made mini turkey pesto meatloaves with mac &  cheese and peas. They weren’t particularly photogenic, but I may post the recipe on here soon if I make them again!

Anywho,  onto the morning munchies!!

I was up early enough over the weekend to take a little longer to prepare my breakfast. The recipe I’m sharing with you is one of my absolute favoritessssssss. I used to make it all the time when I was in college and I’ve recently revamped it a little bit – nutritionally and flavorly (because this is my blog and I can make up words if I want to). No butter, just 1 teaspoon of oil, and loadssss of flavor…and Frank’s Red Hot!

*Please be advised the amount of hot sauce in this recipe is to taste. I use a BOATLOAD of it…but you could even omit it if you don’t care for spicy and this will still be a hella cool (or hot 🙂 ) way to start your day*

Red Hot Breakfast Hash & Eggs

serves 2

  • 1 large russet potato, diced
  • 1 red bell pepper, diced
  • 1/2 yellow (or green, or orange, or whatever) bell pepper, diced
  • 1/2 small red onion, diced
  • 1 teaspoon olive oil
  • Salt and Pepper to taste
  • 2 teaspoons garlic powder
  • 2 tablespoons Frank’s Red Hot
  • 2 tablespoons shredded cheddar cheese
  • 1 green onion, sliced (for garnish)
  • 4 eggs (cooked to your liking)

Add the olive oil to a small skillet and heat on medium heat. Season the potatoes with salt and pepper and add to the pan. Toss the potatoes to coat with oil and then let them sit, untouched for abour 5 minutes. They will start to form a delicious, crispy, brown crust!

Add the peppers and onions to the pan, stir, and let sit for another 5 minutes. Turn the heat up to high and continue to cook, stirring, for about 2 minutes more. Add the garlic powder and Frank’s Red Hot, stirring everything to coat and combine. (You may want to stand back when you add the hot sauce…or you may suffer a coughing attack from all of the spicy goodness hitting the heat.)

Once everything is coated, turn the heat to low to keep warm. Sprinkle with cheese.

If you’re like me and you like an egg with a runny yolk – here’s how I make my eggs.

In a separate pan, spray with nonstick spray to coat and set over medium-low heat. Crack in your eggs and let cook until the white is mostly set. Add 1 tablespoon of water to the pan, cover, and crank the heat. Let cook until the yolk is set to your desired doneness. (This technique is called Steam Basting the egg…though some restaurants may do this butter or oil…the water will create steam which will cook the top of the egg. KNOWLEDGE!)

Serve your hash and eggs topped with more green onions and – you guessed it – more hot sauce!

redhothash&eggs

 

 

Happy Monday & Morning Munchies

Happy Monday, everyone!!

I love a good breakfast – I’m sure most of ya’ll have figured that out by now.

Just about every Saturday morning  (and some Sundays, too!) I  typically make my husband three scrambled eggs with American cheese, a big cup of black coffee, and two slices of buttered whole wheat toast. Although I enjoy preparing my hubby breakfast, especially when he asks me to do so ever-so-adorably,  sometimes it’s really hard to time it so that we can sit down and enjoy our breakfast together when I want something different (which is always, because I don’t care for scrambled eggs!). This weekend, though, I found a solution!

Note: I hope ya’ll have been enjoying my quinoa recipes, because here comes another one!! I  can’t help myself!! It’s so quick to cook up, so versatile, and soooooooooooo tasty! The fact that this stuff is actually good for me is the best bonus ever!

This recipe is really quite simple and I made it WHILE I had John’s eggs cooking away. By the time the toast was buttered, my breakfast was good to go, too!! It keeps great in the fridge if you make extra, too, btw! I still have some left for later this week that I can’t wait to indulge in.

Apple Cinnamon Breakfast Quinoa

makes 2 servings

  • 1 cup nonfat milk (soy or almond milk would be delightful, too, I just always have skim milk on hand)
  • 1/2 cup uncooked quinoa
  • 1 teaspoon vanilla extract
  • 1 tablespoon honey (plus extra for drizzling as you see fit)
  • 2 teaspoons cinnamon
  • 1/4 cup apple. chopped
  • 1/4 cup almonds, chopped

Pour the milk into a small pot and bring it to a gentle boil. Add the vanilla and the quinoa, stir to combine, and cover. Reduce the heat to a simmer and let cook 15 minutes. (The milk looks scary sometimes and may bubble up to the lid. Just remove the lid and stir if this happens, it’ll all turn out fine!) Remove from heat and let sit with the lid on for 5 minutes more. Stir in the honey and cinnamon.  Serve topped with chopped apple, almonds, and more honey and cinnamon if you like! (I also poured a little extra milk on mine…I’m not sure why really…to make it like a cross breed of hot and cold cereal maybe? I just thought it was a good idea at the timebreakfast quinoa. It was. 🙂 )