Tagged: strawberries

The Last WIAW of Winter!!

stitch say hi!
Hehehehe. Gosh I just love, Stitch! He’s my fave! He reminds me of my husband and my dog if they were combined into a single being…take that however you want it. Ha!

Anywho, I’m so happy it’s finally Wednesday!!! It’s been a pretty productive week for me so far, which is probably why this is my first post of the week!! Oops!! I had a loooovely weekend in New Jersey, a doctor’s appointment on Monday. (I took my glucose test and they took some of my blood and I DID NOT pass out. That’s two times in a row now where I’ve gotten my blood taken without passing out. I may very well be an adult just yet.), and had a pretty solid workout on Tuesday night. In fact, I’ll discuss that a bit more in a few because this week I’m sharing my TUESDAY eats!

Thanks to Jenn at Peas and Crayons for the link up party!! Here’s to the last What I Ate Wednesday of Winter (because it’s officially Spring tomorrow no matter what the weather man says)!!! HUZZAH!!!

Breakfast: Breakfast for me yesterday was the same Berry Ginger Chia Smoothie I linked to a few weeks ago. It’s so effing delicious I didn’t care how cold it was outside. I enjoyed it with a big old mug of decaf green tea!
smoothie to go

Snack: My first snack of the day was an Apple Walnut Flax Muffin (recipe tomorrow!!) and I had it around ten. It’s soooo perfectly moist and nutty and cinnamony! I was hungry again around 11, so I nommed on an apple, served on my belly which seems to be getting bigger every day! I will be 28 weeks pregnant tomorrow and that is so crazy!!! I’ve even started to notice my belly wiggling around like jello when the little munchkin in there does her kung-fu! It makes me giggle. Every single time. Even if it’s inappropriate. Like in a meeting at work. Oops! If I don’t make eye contact hopefully no one will notice my giant goofy smile!
apple flax muffin
apple

Lunch: For lunch yesterday I heated 3oz of shredded chicken in the microwave until it was nice and warm and then I mixed it up with about 1/3 of an avocado and a squeeze of lime juice. I smushed it all in a toasted whole wheat pita with some thin sliced red onion and crisp romaine lettuce. I’m usually all about spinach, but I really wanted the texture of the lettuce in this! Ya gotta change things up a little here and there, right? Right!
avocado chicken pita

Snack: So thanks in large part to some fabulous strawberries I had over the weekend (that Susan so kindly provided me) – they are all I want to eat lately. I pretty much invented the best snack ever yesterday with some strawberries I had. I spread them with a cinnamon cream cheese laughing cow cheese wedge, and then rolled them in crushed pistachios. Sweet. Creamy. Salty. Perfect. Seriously. It’s going to be an issue if and when I run out of these ingredients.
the ingredientsperfection

More Snacks: Well my tummy started rumbling agaiiiin around 4, so I had some roasted garlic hummus with about 8 baby carrots and 3 triscuits. I brought more with me, but after munching on all of that I decided that my belly was happy and I tucked the rest away for another day.
20140318_154102

Dinner: I had a pretty decent workout last night, focusing primarily on my biceps and back…but I threw in some random chest presses. Oh well. I also did a 20 minute walking interval on the treadmill. Sigh. I am really looking forward to being able to run again this summer! I wanted to make sure I got my protein on when I got home, but also didn’t feel like making a big elaborate dinner. Lately, when I’m doing my meal planning, I always have an “empty” weeknight slot where I just make eggs and toast. Last night was that night. Johnny gets 2 whole eggs plus 2 egg whites, 2 slices of american cheese, and 2 slices of whole wheat toast with some smart balance with omerga 3s. I made myself an omlette with 1 whole egg and 2 egg whites whipped up with some skim milk with red onion, portobello mushroom, spinach, and 2% mozzarella cheese. I had it with 2 slices of smart balancy toast, too. It was exactly what I needed!!
spinach, portobello, and mozzarella egg white omlette

Dessert: Of course my life isn’t complete without dessert these days!I’m really hoping to break this habit once baby is born and I’m less hungry all the time. Of all the desserts I could have though, I don’t feel bad about this one…particularly because sometimes I eat it for breakfast!! It’s just 1/2 cup of plain nonfat greek yogurt with 1 (okay 1 HEAPING) tablespoon of peanut butter with some chocolate chips on top!! I love everything about it!! And obviously I’m feeding my muscles with more protein…and my baby with chocolate chips. Nom!!
DSCN0253


So dudes..what’s the BEST thing you ate this week so far? I’m still reveling in my snack invention glory.

What’s your favorite omelet filling?

My Most Favorite Mornings

Everyone has that certain something special that makes their mornings more enjoyable.

Johnny loves his coffee and oatmeal… and I know most everyone in my office cannot function until after their second cup of coffee. I can respect that, being that I don’t usually even talk to anyone until I finish my tea. Whether that’s really “enjoyment” or not …ehh…

My most favorite mornings are my weekend mornings. I guess that’s kind of a no brainer, but ya never know, some people may really love drowning in office coffee and desk breakfasts. Hats off to you folks.

Me? Not so much.

 

I absolutely love those times when it’s just me and my little family and my three most favorite things:

1. A tasty breakfast.

2. A steaming cup of English Breakfast Tea with some honey and skim milk.

3. A good read.

Lately, I feel blessed to have the opportunity to enjoy my most favorite three indulgences almost EVERY weekend.

(Editor’s Note: For all of you other word nerds out there, you’ll notice my choice of literature in some of my photos. I recently finished the Harry Potter series, as well as the Sookie Stackhouse series. I’m currently reading some silly novels I checked out of the library, and Slaughterhouse Five. Any book suggestions would be welcome, I’m always looking for something new to read!)

I know it’s been a while since I’ve shared a new recipes, but to make up for it I have not one, not two, but THREE recipes to share with you!! All of which are some of my favorite more recent breakfast creations.

(Editor’s Note: I know I’ve expressed how I feel about excuses a gagillion times, but this time around I’ve been getting ready for school. That is, MY CULINARY CLASSES!!!!! SOOOOOO EFFING EXCITED!!!! ¬†Here’s me, excited, in my new uniform ūüėÄ

 

For the record, I do have hands and feet. My jacket is an extra small and is still HUGEEE on me. heh. And now back to your regularly scheduled blog post.)

All of these recipes are enough for just a single serving (being that Johnny isn’t much of a breakfast guy, I usually just make enough for me), but you could easily multiply any of them to feed 2, 4, or a whole crowd!

Banana Oatmeal

Chocolate ChipPancake

*This one is fantastic! It’s made kind of like a Dutch Baby, that is, it starts on the stove top and finishes in the oven and gets all melty and puffy. If you decided to use peanut butter instead of syrup, which I highly recommend, spread it on as fast as you can and it gets perfectly melty and gooey on top!*

  • 1/4 baking mix
  • 1/4 cup rolled oats
  • 1/4 cup nonfat milk
  • 1 egg white
  • 1 small banana, sliced
  • 2 teaspoons semi-sweet chocolate chips
  • Optional: 1 1/2 tablespoons peanut butter of your choice (PB&CO Mighty Maple is my go to for this recipe, but use whatever ya fancy!), 1 teaspoon cocoa powder, Pancake Syrup
Preheat the oven to 375 degrees.
In a small bowl, combine the baking mix and the oats. Set aside.
In a separate bowl, combine the milk and egg white.
Add the egg mixture to the dry ingredients and mix until just combined.
Spray a small, oven safe skillet with nonstick spray.
Add the batter and cook over medium heat for 5-7 minutes until the bottom is brown and crusty. (The top will still be raw.)
Place banana slices on top of your pancake and sprinkle on the chocolate chips.
Place the skillet in the oven for 10-12 minutes or until the pancake is cooked through.
To serve, carefully flip pancake out onto a plate, spread with peanut butter and sprinkle on the cocoa powder!
(Or use syrup, powdered sugar, whipped cream, or whatever you have on hand!)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

This One Has No Name, but it’s Noms¬†aka Garlic Toast,¬†Steamed Asparagus & Hard Boiled Eggs

*This one would be equally delicious with over easy eggs or anything with a runny yolk! To be honest, I was aiming for soft boiled eggs, but I wound up with hard boiled. C’est la vie. It was tasty, regardless!*

  • 1 whole wheat ciabatta roll, slice in half
  • 2 teaspoons olive oil
  • 1 large garlic clove, sliced
  • 1 teaspoon red pepper flakes
  • 8 spears asparagus
  • 2 eggs
For eggs, place the eggs in a pot of cold water and bring the pot to a boil. Let it boil for five minutes then remove the eggs and place them in a bowl of ice water.
For asparagus, place in a steamer basket in a pot of boiling water (you could easily steam the asparagus in the same pot while the eggs are boiling) Cover for 5 minutes. Remove asparagus and place in a bowl of ice water. When you remove them, blot them dry with paper towels.
For the garlic toast, heat olive oil, garlic and red pepper flakes in a small skillet over medium heat until fragrant. Add the roll, cut side down, and let cook for about 3 minutes or until toasted. Remove from skillet.
Top garlic toast with  asparagus, and sliced eggs. Sprinkle with salt and pepper if desired.

Strawberry Stuffed French Toast

*Seriously, this one doesn’t need syrup or anything. The chocolate chips and cream cheese melt together and and the strawberries sweeten it up perfectly. This one you may want to use to impress some guests, because it seems so fancy but is SO easy to make!*

  • 2 slices whole wheat bread
  • 2 tablespoons low fat cream cheese
  • 2 teaspoons vanilla extract, divided
  • 1/4 cup sliced strawberries
  • 2 teaspoons semisweet chocolate chips
  • 1 egg white
  • 1/4 cup nonfat milk
  • 2 teaspoons cinnamon
  • Optional: 1/4 cup cinnamon cereal, crushed ( I used Special K’s Cinnamon Pecan Crunch), Syrup, Honey
Place the cream cheese and 1 teaspoon of vanilla in a microwave safe dish and microwave for 15 seconds, or until cream cheese is soft.
Mix well, and add the sliced strawberries and chocolate chips. Set aside
In a small, wide bowl (I actually like to use a pie dish) add the milk, egg white, cinnamon and remaining vanilla and whisk to combine.
To construct, spread cream cheese mixture on one slice of bread. Top with second slice. Dip sandwich into the egg mixture on both sides to saturate.
If using, dip into the crushed cereal, pressing down firmly so the cereal sticks.
Cook in a nonstick skillet (or one sprayed with nonstick spray) over medium high heat until crunchy and golden, about 6 minutes per side.
Serve topped with syrup, or a drizzle of honey!

So there you have it!!! THREE deliciously fantastical new breakfast recipes for you to share and enjoy. I’d love to hear from you if you decided to make them for yourself!!

 

FancyShcmancy EasyPeasy Dessert

I don’t know about you, but I love dessert. Fools, those non dessert lovers! Who doesn’t want something sweet to round out the day?

It’s hard for me to pick a favorite anything, but if I had to pick a favorite dessert I think it would be a toss up between carrot cake and strawberry cheesecake. (See, ha, I really can’t pick just one!) I know dessert isn’t the best thing in the world to have, especially not allllllll the time, but once in a while it’s totally cool to indulge in a few of your favorite things.

What’s¬†your¬†favorite dessert?

So anywho, last weekend while Johnny’s grandparents were still here we had even more family over and Johnny’s grandfather made a fantastic Italian feast of baked ziti, garlic bread, hot italian sausage and meatballs that are absolutely to. die. for. (Have I ever mentioned that Johnny’s grandfather is from Naples??? Ya know, the birthplace of Pizza and home of some of the most delicious food in Italy. You have not lived until you’ve had this man’s meatballs. You don’t even know.) Me, being me, I volunteered to make… you guessed it… DESSERT…even though I had work from 7am to 3pm.

I put on my thinking cap and wondered what I could make that;

  1. wouldn’t be too heavy after such a big meal
  2. would be super easy  to throw together after working eight hours and
  3. would still fancy enough to make everyone “Oooo” and “Ahhh”

TRIFLE!

Born in Britain, the trifle is a simple dessert, traditionally made with layers of fruit, custard, cake, and whipped cream, served in a big glass dish. It’s the combination of the glass dish with the layering of the ingredients that make it look so darn fancyshcmancy.

Whenever I think of trifle I think of parfaits, because in theory trifles are really just mega -super -huge parfaits…and then I think of Shrek when Donkey says “Everybody loves parfaits!” and then I think “Everybody loves trifles!” Heh. The inner workings of my brain.

So with this particular trifle, I sorta cheated.

Okay okay okay. Not technically I guess. But I had a magnificent sous chef!¬†Johnny’s grandma did all of the prep for me so all I had to do was put it together when I got home from my busy day making lattes at work.

You really won’t believe how easy this is to make. Even with the prep, it only takes a whopping ten minutes to throw together from start to finish! And to be completely honest, it’s really not all that bad for you either! What’s not to love?!

Strawberry Shortcake Trifle

  • 2 cups strawberries, washed and sliced (save 1 whole one for the top!)
  • 2 packs instant vanilla pudding ( I use sugar-free), prepared to package directions
  • 1 store bought angel-food cake , cut into bite sized chunks
  • 2 cans (or one tub) lite whipped cream

In a large bowl or trifle dish, ladle in enough pudding just to cover the bottom. Top evenly with a layer of angel-food cake cubes, followed by a layer of sliced strawberries, then a layer of whipped cream. Repeat until the dish is full. Top with more whipped cream and the reserved strawberry!  Serve immediately!