Category Archives: Breakfast

Your Pick: Mini Banana Oat Goodness

Well, no one specifically requested mini banana oat muffins, BUT, several of you did say you like sweets. So, here’s a baked good that will not break the calorie bank!

I found this recipe at Eighty Twenty. The bananas and oats give you some nutrition, the raw sugar isn’t *quite* as bad for you as regular old white sugar. The dark chocolate chips add that extra deliciousness and hey, dark chocolate has antioxidants, right?

For this batch of goodness, you’re going to need to bust out your mini muffin tins!

Raw Sugar

Start with some lovely raw sugar. It’s kinda trendy right now, so you can find it in most grocery stores.

Banana egg sugar

Bananas, sugar, egg, olive oil.

Dry ingredients

Flour, whole wheat flour, oats, baking powder….

Mix it all up, add some milk, stir in the dark chocolate chips….

baked muffins

And you get these delightful bites after a few minutes in the oven.

chocolate

Maybe after baking the first tray, you start to wonder what cocoa powder would do for this recipe… Sigh. Delicious. And really very little impact to the calorie count.

   

My Choice: Egg Breakfast Cups!

HungryGirl.com posts a lot of egg cup recipes, but the recipes from that site are usually pretty much only Egg Beaters and a few ingredients added in for flavor. I’ve found several online using English muffins, which add a tasty layer of flavor. I like to use Thomas’s Light Whole Grain muffins, which are lower in calorie and higher in fiber. I’m not very good about measuring, so…. just google some recipes if you want actual amounts. 🙂

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Start with some Greek yogurt, eggs, English muffins, and shredded cheese. It’s going to end up being *about* 1 egg per cup, 1/2 English muffin, probably a tablespoon of Greek yogurt, and 1/8 cup of shredded cheese per muffin cup.

 

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Place half of an English muffin in the bottom of a microwave-safe mug.

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Whip your eggs, yogurt, and seasonings of choice together. I chose season salt, black pepper, and garlic powder.

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Pour the mixture over the English muffin and top with a little bit of cheese.

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Microwave for about 2 minutes. It comes out all gorgeous and gooey… like this.

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Or, if you add pieces of spinach and overcook it a bit, it ends up like this…. Don’t be sad about the overcooking — the darker cheesy spots were delicious!

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And here’s how it turns out when it’s in a tall mug (the first two were in bowls).

    

 

Overnight Oats

Overnight oats are a popular thing right now. I first read about them at Biochemista, which has a lot of really healthy recipes (although it looks like she’s quit blogging). More recently, I saw them on Skinny Taste, so I’ll link you THERE for the recipe (and nutrition info).

Pretty much, you’re going to take some oats, some almond or coconut milk, banana, chia seeds, honey, cinnamon, and some other kind of berry in, let it sit overnight, and enjoy BLISS the next morning. It’s delicious. I   savored every bite.

The only downside is that it didn’t keep me full for long, not like my smoothies. That might be just me, though. Many people find oatmeal to be a very filling food. I find it very filling… for about an hour. And then I want my real breakfast.

Chia Seeds Are Back… And Tastier Than Ever!

You know I love chia seeds, right? No? If you answered no, you should search some of the archived blog entries!

Anyway, Gina at Skinny Taste posted a delicious-looking Mango Coconut Chia Pudding recipe on her blog. I’m not a fan of mango, so I did use nectarines instead. I’m also not a fan of not using up what I buy at the grocery store, so I only bought almond milk and just used double instead of using both almond milk and coconut milk.

You should click HERE for the full recipe and Gina’s beautiful photos, but here are a few of mine…

Yummy nectarines all ready to go…

Everything ready to go in the bowl…Almond milk, nectarines, coconut, honey, and chia seeds.

Let it sit in the refrigerator for a few hours, and then you get this!

Except for the fruit chunks, it’s the consistency of tapioca. And the flavor? It’s like ice cream. I might be weird but that’s what I thought… I LOVED this.

 

 

 

How YOU doin’? (and… a green protein smoothie recipe)

So, it’s Day 2 of the contest. How are you doing? Are you EXCITED??? Are you feeling motivated? Are you ready to become a healthier, happier you? I hope so! 🙂 We’re heading into the weekend, which is my biggest struggle. During the week, I don’t usually have a lot of trouble sticking with the plan. I have to plan my breakfasts/lunches/dinners ahead of time, so I’m forced to consider what I’m eating. On the weekends, however, it’s just chaos sometimes. But not this weekend, right? The contest is young, the will power is strong, and we’re all going to come back Monday feeling pretty good about ourselves.

To help get you started, here’s a protein smoothie recipe from Skinny Ms. You should click on it for the full recipe and their higher quality photos…. but here are some from my own attempt.

Start with some spinach, green tea, an apple, avocado, frozen banana… Skinny Ms. used kale but I just doubled my spinach because I didn’t feel like buying spinach AND kale and also because my blender doesn’t take kindly to kale…

Stick it in the blender.

The creamy green mixture… This recipe makes two smoothies.

And for extra kicks, I added a tablespoon of chia seeds to each. (After taking the photo I mixed it in)

The result? Creamy and subtly sweet. If you’re nervous about the avocado, it’s a really mild taste. I think it adds more creaminess than avocado-i-ness. And spinach seems to scare people for some reason. I promise you can’t taste it. Even in an all fruity smoothie, adding a cup per smoothie (so this recipe would be two cups) doesn’t affect the taste. Now, if you add 8-10 cups, as I’ve done before, you CAN taste the spinach. However, I’m weird and I kind of like that leafy taste.

This is my first avocado smoothie, but I’m definitely going to try more. I’ve seen plenty of recipes using avocado/cucumber combinations. I’m sure it would be a refreshing start to a hot summer day!

 

P.S. I made this AGAIN and added an extra avocado, divided it into FIVE containers (only about half full each), added 1 T of chia seed to each, mixed it up, and then put back in the fridge until I was ready to eat it. When I was ready, I added 4-6 ounces of cold green tea to thin it out a bit… DELICIOUS! Plus, this way, I made breakfast for FIVE days in just a few minutes.

Have you tried kefir?

I first read about kefir a couple of years ago on a blog called Passionate Homemaking. I didn’t find the exact post I’d read, but here’s an article she posted with some info on kefir. The truly funny thing is that her current blog posting is about green smoothies. Ha ha. Funny. How random!

So, anyway, this post is about smoothies, of course. I’m pretty addicted. I look forward to one each morning, and I have to admit I’m a little sad when I don’t have one. I recently decided to “splurge” with a breakfast sandwich and was sadly disappointed. It didn’t taste as good as I an anticipated, and I just felt kind of “blah” afterwards. Smoothies are way better.

So moving on… I started with frozen blueberries and pineapple.

Added the mandatory bananas.

Here’s the kefir. I really only added maybe 3/4 of a cup… Maybe 1/2 a cup? It’s super thick so it didn’t spread between the berries as much, so it looks like there’s a lot more in there.

I mixed it up and then added some kale (trying to branch out from spinach).

And the chia seeds (I think I’m seriously addicted)…

Verdict? Well, kale just doesn’t blend up as much as spinach. Spinach has a sweet, smoothness about it and kale is curly and slightly bitter. I have to say I definitely prefer spinach in my smoothies.