Protein Powered Breakfast

Recently I finally met my weight loss goal and lost 30 pounds!  I have been a yo yo dieter/exerciser for many years.  Over a year ago I was really packing on the pounds and I felt like I was losing control and I hated it.  So I decided to take back my life and make a change for good!  Now I am just trying to maintain what I have lost and get stronger and hopefully lose some more weight.  I have read a few articles and adding protein to your diet can aide in losing weight. I thought I would share a few protein packed recipes.  

Boiled eggs is one of my favorites!  I will eat a boiled egg with something with Vitamin C (like a clementine or pineapple).  When you eat protein with Vitamin C it helps you absorb protein better.  But I hate it when the boiled egg won't peel!  I have tried all the tricks, last year I finally found a proven method that has worked every time. 

Hard Boiled Eggs

Bring water to a boil in a large pot.  Carefully lower eggs (slotted spoon helps) into pot and continue to boil for 30 seconds. Cover tightly, reduce heat to low (water should maintain a bare simmer), and continue cooking for 11 minutes.  Serve immediately if serving hot.  If serving cold, immediately place eggs in a bowl of ice water and allow to cool for at least 15 minutes.

 On Pinterest a few years ago I found a fun way to dye eggs with Kool-Aid.  Just add a packet of Kool-Aid to 2/3 cup of water.  It smells so good and you don't need any vinegar.  Some flavors do work better than others.

My husband loves pancakes.  I think he would have pancakes every morning if he could.  I like pancakes also but since I have been thinking about more what I put in my body, pancakes have fallen lower on the list.  I found this recipe and it sounded really interesting and I had to give it a try.  This is a high protein, lower carb recipe.  I put fresh strawberries on mine and it tasted more like a crepe than a pancake.  I love crepes so it tasted really good to me.  My little boy who is very picky, ate two of them!  We all seemed to enjoy them.   

Cottage Cheese Pancakes

INGREDIENTS

1. 6 eggs
2. 1 1/2 cups cottage cheese
3. 1/2 teaspoon kosher or sea salt*
4. 1/2 cup flour 
5. 1/4 teaspoon baking soda

INSTRUCTIONS

1. Beat eggs until light. Mash cottage cheese (I threw all the ingredients in my blender). Add to eggs along with the remaining ingredients. Drop by tablespoonfuls onto a lightly-greased griddle and cook over medium heat until browned on both sides and cooked through. Top with maple syrup or fresh fruit, as desired.
2. Makes 12 regular sized pancakes.  
3. Only 50 calories per pancake
4. Recipe adapted from The Fountain Avenue Kitchen

Since they were "crepe" like.  My oldest stuffed hers with Nutella and Strawberries and topped it with cream.

Raspberry/Rhubarb Crisp and Raspberry Lemon Muffins

I love raspberries, they are one of my most favorite fruits.  When we bought our home 2 years ago, there were already some established raspberry bushes so it was a dream come true.  Now I can make my own raspberry jam and I like to freeze them and throw them in smoothies and bake up other yummy stuff.  Last year we planted a rhubarb plant and it has grown like crazy.  Combine rhubarb with raspberries and it is just plain delicious.  I made this dessert yesterday and I wasn't thinking straight and added double the amounted butter, oops!  Oh well, you never can go wrong with too much butter.  It really tasted quite good, but I will just have to make it again with the right amount of butter next time. ;)

Rhubarb Raspberry Crisp

 

Ingredients

• 1 cup rolled oats
• ½ cup all-purpose flour
• ½ cup finely chopped walnuts (optional)
• ¾ cup brown sugar
• ½ teaspoon ground cinnamon
• ⅛ tsp. salt
• ½ cup (1/4 lb.) cold butter, cut into chunks
• 12 ounces rhubarb (about 3 stalks)
• ¾ cup granulated sugar
• 3 tablespoons cornstarch
• 4 cups raspberries, rinsed and drained

Instructions

1. In a large bowl, mix oats, flour, walnuts, brown sugar, cinnamon, and salt. With your fingers or a pastry blender, rub or cut butter into oat mixture until coarse crumbs form. Cover and chill.
2. Rinse rhubarb; trim off and discard green parts of stalks. Cut red parts into ½-inch-thick slices; you need 2 cups. In a large bowl, combine granulated sugar, cornstarch, raspberries, and rhubarb and mix gently to coat. Pour into a 8x8 baking dish or shallow 2- to 3-quart baking dish and sprinkle evenly with topping.
3. Bake in a 375° regular or convection oven until topping is golden brown and fruit is bubbling, about 40 -45 minutes. Serve warm or at room temperature.

Recipe adapted from Just Get Off Your Butt and Bake

I have made these Lemon Raspberry Muffins numerous times.  I use up my frozen raspberries and they always turn out wonderful!   

Lemon Raspberry Muffins

Yields 15-18 muffins 

Ingredients: 

2 cups flour

1 cup sugar

1 Tbsp baking powder

1/2 tsp salt

2 eggs, lightly beaten

1 cup milk

1 Tbsp lemon juice

1 tsp grated lemon zest

1/2 cup canola oil

1 heaping cup raspberries (fresh or frozen)

For the glaze:

1 cup confectioners sugar

2-3 Tbsp fresh lemon juice

 

Preheat oven to 400 degrees F. In a measuring cup mix together milk and lemon juice. In a sperate large bowl combine dry ingredients: flour, sugar, baking powder, and salt in a large bowl. 

In another bowl, mix eggs, oil, lemon zest, and the milk/lemon mixture. Stir the wet ingredients into the flour mixture, stirring just until moistened. Fold in the raspberries. 

Fill 15-18 muffin cups 2/3 full. Bake at 400 degrees F for 18-20 minutes. 

For the glaze:

In a small bowl, whisk together the confectioners sugar and 2 Tbsp lemon juice. (if you want the glaze even thinner, add an extra tablespoon of lemon juice). Dunk the tops of the warm muffins in the glaze and place on rack over cookie sheet to cool.

 

Recipe adapted from Tastes Better From Scratch

Happy Birthday Harry! Butterbeer and Scones

My oldest daughter, Aria is obsessed with anything Harry Potter.  When she first learned to read she couldn't wait to start reading the Harry Potter books.  She is 11 now and has recently finished all the books and has reread some of them also.  In February we went to Orlando, Florida and we defiantly had to visit Universal Studios.  We had a blast! While there we tried Butterbeer.  We tried the carbonated version and the frozen/slushy version.  They both were delicious, but I think most of us liked the frozen version.  Universal Studios did not disappoint and we will remember our visit forever!  

Since coming back from our trip she even has more Harry Potter on the brain.  She wanted to recreate some food from the books.  She found this Butterbeer recipe that was supposed to be close to the Universal Studios theme park version.

Verdict:  It was pretty tasty.  Aria said it was close to the park version, truthfully I can't remember.  This recipe is super sweet though.  I would add less of the cooked sugar mixture to our glasses next time.

Butterbeer

Ingredients:

• 1 cup light or dark brown sugar
• 2 tablespoons water
• 6 tablespoon butter
• 1/2 teaspoon salt
• 1/2 teaspoon cider vinegar
• 3/4 cup heavy cream, divided
• 1/2 teaspoon rum extract
• Four 12-ounce bottles cream soda (I purchased a 2 liter bottle)

Directions:

1. In a small saucepan over medium, combine the brown sugar and water. Bring to a gentle boil and cook, stirring often, until the mixture reads 240 F on a candy thermometer.
2. Stir in the butter, salt, vinegar and 1/4 heavy cream. Set aside to cool to room temperature.
3. Once the mixture has cooled, stir in the rum extract.
4. In a medium bowl, combine 2 tablespoons of the brown sugar mixture and the remaining 1/2 cup of heavy cream. Use an electric mixer to beat until just thickened, but not completely whipped, about 2 to 3 minutes.
5. To serve, divide the brown sugar mixture between 4 tall glasses (about 1/4 cup for each glass). Add 1/4 cup of cream soda to each glass, then stir to combine. Fill each glass nearly to the top with additional cream soda, then spoon the whipped topping over each.

Since we are about everything Harry Potter today.  Did you know that his Birthday was yesterday July 31st?  And did you also know that it was JK Rowling's Birthday also?  Also my middle daughter is obsessed with Beanie Boos and it was her pet owl, named Spells' Birthday was yesterday also, coincidence?  I think not!  

For dinner we made scones, which are very English, and kinda like Rock Cakes that Hagrid makes and eats.

Happy Birthday Harry, JK and Spells!

Strawberry & Chocolate Chip Scones

Makes 4

Ingredients:

- 1 1/4 cups all-purpose flour

- 1 tablespoon granulated sugar

- 1 tablespoon light brown sugar

- 2 teaspoons baking powder

- 1/4 teaspoon salt

- 3 tablespoons unsalted butter, cut into 1/4” pieces

- 1 whole egg

- 3 ounces milk

- 1/4 cup fresh strawberries, cut into 1/4” pieces

- 1/4 cup chocolate chips (or mini chocolate chips)

- 1-1 1/2 teaspoons milk

- 1/2 teaspoon granulated sugar

Directions:

1. Preheat oven to 375F. Line a cookie sheet with nonstick foil, a Silpat, or parchment paper, set aside.

2. In a medium bowl stir together the flour, sugars, baking powder, and salt. Cut the butter into the flour mixture using a pastry blender, two forks, or your fingers, until the mixture is the size of small peas.

3. Stir in the egg and milk until blended, but do not overmix. Stir in the strawberry pieces and chocolate chips until combined.  

4. Turn out the mixture onto the prepared cookie sheet and form into a circle about 1/2” thick. Score the dough into four pieces. Brush the dough with milk and sprinkle with sugar. Bake for 19-21 minutes or until golden brown. Cool on the pan several minutes, then remove to a cooling rack or serve warm cut into four pieces.

Recipe adapted from Searching for Dessert

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Overnight Oats

I am a yo yo dieter, exerciser.  I can be really good and lose the weight but I don't change my eating habits and I end up right back where I was.  After Christmas last year I think I gained 10 pounds in one month!  I was so upset that I let myself go like that.  I needed to be focused and get back on track and stay on it! After my last baby I was able to lose the baby weight and I kept it off pretty good.  I lost the weight by following this "Get Healthy" plan.  It really works for me because it is about setting good habits.  So in March I started this "Get Healthy" challenge with my husband.  At the end of the 8 weeks I had lost 10 pounds and was feeling great!  We took a break in May and I could feel myself slowly going back to my old ways again with food.  So in June I started the challenge again and I have recently lost 7 more pounds.  I have made some great progress in that I can say no to sweets.  I have less upset stomachs, more energy and I just feel so much better not stuffing my face with junk.  Don't get me wrong I still love a sweet now and then.  I allow myself to have one and then move on!  It is hard and it will always be a constant struggle.  This is just something I will always have to mindful of.  I am tired of starting over and over again.  

I am so grateful pinterest that I can find great recipes to try to keep me on track.  Some resent ones I have found is overnight oats.  When I was little I would not eat oatmeal, heck when I am an adult I don't eat oatmeal.  Believe me I have tried and tried and do not like it (I have texture issues)!  But I found these recipes and I thought I would give oatmeal another try.  I actually liked it!  Still not my favorite breakfast food, but it is so filling and healthier than other options.  

Cocoa Banana Overnight Oats

INGREDIENTS

• 2 cups rolled oats
• 1.5 cups milk (cows, almond, hazelnut)
• ½ cup yogurt
• 1 banana (mashed, chopped or sliced, whichever you prefer)
• 1-2 tbsp cocoa
• 1 tbsp honey or maple syrup
• toppings of your choice
•  (I sprinkled mine with mini chocolate chips and almonds)

INSTRUCTIONS

1. Mix all the ingredients together in a bowl or jar and place in the fridge, preferably overnight or for at least 1 hour.
2. When you are ready to tuck in, remove from the fridge and top with toppings of your choice. The oats can be eaten cold or heated in the microwave for 30-60 seconds. They will also keep in the fridge covered for 2-3 days.

Recipe adapted from My Fussy Eater

Strawberry Shortcake overnight oats

INGREDIENTS

• 12 strawberries (fresh or frozen)
• 2 cups rolled oats
• 1.5 cups milk
• 0.5 cups greek or plain yogurt
• 1 tbsp strawberry jam
• ¼ tsp vanilla extract
• 
  
• optional toppings: chopped fresh strawberries and dessicated coconut

INSTRUCTIONS

1. Chop the strawberries into small pieces. If you are using frozen strawberries defrost them quickly by placing them in a bowl of boiling water for 2 minutes.
2. Place the chopped strawberries in a bowl and mix in all the other ingredients. Stir well, cover the bowl and place in the fridge for a minimum of one hour.
3. When you are ready to eat them, simply remove from the fridge and decorate with your choice of toppings. The oats can be eaten cold or else heated in the microwave for 30-60 seconds.

NOTES

The oats will keep in the fridge covered for 2-3 days.

Recipe adapted from My Fussy Eater

Overnight Pumpkin Pie Oatmeal

Ingredients:
½ cup rolled oats
¼ cup canned pumpkin
2- 3 tsp. Brown sugar
½ cup milk
½ tsp. Vanilla
½ tsp. Cinnamon
½ tsp. Nutmeg
½ tsp. Ginger
pinch of salt

Directions:

Stir all ingredients together until well combined.

Scoop into a small mason jar.

Place lid and ring on top, close.

Pop in the fridge overnight, will remain good for about 1 to 3 days.

To vary the recipe a bit you can also stir in some- chocolate chips, walnuts, pecans, peanut butter, sunflower seeds, or raisins.

Recipe adapted from Homeketeers

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Easy Breakfast Pizza

 Today I am sharing an easy breakfast, brunch or sometimes dinner recipe. My kids love pizza and we get bored with the regular pepperoni and cheese so I thought this would be a fun alternative.  I did make it for dinner and served it with a side of fruit.  It was a huge hit and the leftovers heated up nicely for lunch.  Enjoy!

Easy Breakfast Pizza
Ingredients:
1 (13.8 oz) refrigerated pizza crust dough (I used Pillsbury) – or you could use homemade pizza dough
3 eggs
1/4 cup milk
1 cup cooked ham, diced
1 cup cooked sausage crumbles
1 cup mozzarella cheese, shredded
1/2 cup cheddar cheese, shredded
1 /2 cup green pepper, diced
1/2 cup red pepper, diced 
1/2 cup onion, diced
salt and pepper to taste
garlic salt to taste

Directions:
Preheat oven to 400 degrees.
Using a 15x10x1″ baking sheet (cookie sheet), roll out your pizza dough. With your fingertips, make small indentations in the dough (this helps the eggs settle and cook more evenly).
In a small bowl, beat together the eggs and the milk, then using a pastry brush, brush the egg over the crust. Top with ham, sausage, cheese, and vegetables. I usually sprinkle a little bit of salt and pepper and then some garlic salt to add a little more flavor (but you can use whatever toppings and seasonings you like!).

Place in the oven for 12-15 minutes (mine cooked in about 13 minutes – just make sure that the egg is completely cooked and that your dough is done).
Remove from oven, slice, and serve.

Makes 6-8 servings.

Recipe adapted from Six Sisters Stuff

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Chocolate Crepes

If you know me or know my blog you have read or heard that I love breakfast and especially breakfast for dinner "brinner".  I also love chocolate, strawberries and cool whip it all just goes so good together!  Before I was married I learned how to make crepes but only the regular kind.  I saw this chocolate version and I was like, awesome!  They were super yummy and I don't think I will ever make the regular version again!

Chocolate Crepes

3/4 cup flour

4 tablespoons unsweetened cocoa powder

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup powdered sugar

2 eggs

2/3 cup milk

1/3 cup plus 2 tablespoons water

1/2 teaspoon vanilla

Sift together the flour, cocoa, baking powder, salt and powdered sugar.  Mix together the eggs, milk, water and vanilla.  Make a well in the dry ingredients; pour in the liquid ingredients.  Combine with a few swift strokes until just combined.  Ignore the lumps; they will take care of themselves.  Heat a 5 inch skilled over medium heat.  Coat skillet with nonstick cooking spray or a bit of butter.  Add a small amount of batter (we are talking less than 1/4 cup) and QUICKLY lift the skillet and rotated it to cover the bottom of the pan.  Cook until brown underneath (it cooks quick so watch it close) and flip to cook the other side.  Repeat with remaining batter. Store leftover batter, covered in the fridge.

Fill crepes with whipped cream and sliced strawberries.  You can roll them or fold them in fourths. 

Recipe Adapted from Carmel Potatoes

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Chocolate Cake Mix Waffles and Berry Sauce

I love breakfast but I love breakfast more at dinner.  I tried making some chocolate waffles a couple times last year and they stuck horrible in the waffle iron even after heavily greasing the iron.  I was craving chocolate waffles again so I went searching on Pinterest.  I found the most easiest recipe ever and the best tasting I have tried also.  I cut them in cute little hearts, dumped some yummy sauce over the top add way too much whipped topping and your kids will love you!

Chocolate Cake Mix Waffles

• Chocolate Cake Mix (make according to directions)
• 1/2 cup flour
• 1/2 cup mini chocolate chips

Here’s what you do:

• Make the cake mix according to the directions. Then add a 1/2 cup of flour. This makes the batter a little thicker and the waffles pop out easier.  Stir in chocolate chips.
• Preheat waffle iron, grease it and pour in batter.
• Then top with berry sauce and whipped topping.  Or ice cream would be a yummy dessert version.
• Serve immediately

recipe adapted from here

Berry Sauce

3 cups frozen berries (I used mostly raspberries and a few strawberries I had)

2 tablespoons water

1/4 cup jam (strawberry or raspberry)

Place all ingredients into microwave safe bowl, cook on defrost until berries are almost soft.  Dump the mixture in a blender or food processor and puree it up!  If you don't have a blender you could mash it with a potato masher or fork until it is the consistency you like.

recipe adapted from Our Best Bites

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Banana-Zucchini Muffins

We have a little garden and it is starting to produce wonderful vegetables, green beans, cucumbers and I have even picked a few tomatoes but I have never planted zucchini before and I probably never will.  I was talking with my mother in law today and she said if you have friends then you will never have to plant zucchini.  Always my mother or friend or neighbor has given me plenty of zucchini to get just what I want out of it.  I don't like zucchini in very many savory dishes but I do love it in the form of cake, bread or cookie.  Last week a friend gave me some zucchini and I had some ripe bananas and I thought the two would go great together.  Found a recipe on allrecipes, it was for bread and I adapted it for muffins and here ya go!  Below I also attached some other zucchini recipes and I still have a few on my Pinterest Board I would love to try.  

Banana-Zucchini Muffins

INGREDIENTS:

3 eggs 3/4 cup vegetable oil 2/3 cup packed brown sugar 1 cup white sugar 1 cup grated zucchini 2 bananas, mashed 2 teaspoons vanilla extract

3 1/2 cups all-purpose flour 1 tablespoon ground cinnamon 1 1/2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon salt 1/2 cup dried cranberries (optional) 1/2 cup chopped walnuts (optional)

DIRECTIONS:

1.	Preheat oven to 325 degrees F , Line or grease muffin tins.
2.	In a large bowl, beat eggs until light yellow and frothy. Add oil, brown sugar, white sugar, grated zucchini, bananas, and vanilla; blend together until well combined. Stir in the flour, cinnamon, baking powder, baking soda, and salt. Mix in the cranberries and nuts. Divide the batter evenly between the two prepared loaf pans.
3.	Bake in the preheated oven until a toothpick inserted in the center comes out clean, about 22-25 min for regular sized muffins or 10-12 min for mini muffins.

Yields 12 regular muffins plus 36 mini muffins 

To make it into bread pour batter into 2 greased and floured loaf pans and bake for 50 min.

Chocolate, Chocolate Chip Zucchini Bread

Chocolate Chip Zucchini Cupcakes

Tacozagna