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*All recipes on this blog (unless otherwise noted) are Martha Stewart's from the Everyday Food Cookbooks here and here, they are not my own. If other than this I will post links to the recipes or indicate that they are originals*

Wednesday, May 22, 2013

Blog and Breakfast Makeover

I was getting tired of orange, didn't think it was spring/summery enough so hopefully you like the new look.  I just did a quick logo, not 100% thrilled with it, but I think its better than before.  Thoughts?
Anyway along with the blog makeover, I have also been making over my breakfasts lately.  Their new requirement is to not only be tasty but to also be filling and healthy as well. 
I haven't always been a breakfast gal, I don't love breakfast food in general.  In fact when I was younger I would often skip breakfast all together.  Now that may have been more related to sleeping till noon than my actual distaste for breakfast food, nonetheless, I've come a long way.  
With how busy life has gotten lately, it has been very easy to write off breakfast as a quick piece of PB toast, a granola bar or heck even just a cup of coffee.  But no longer.   I refuse to not give breakfast the same attention that I give the other meals, its been more like the red headed step child in our house for quite some time.  Hence my breakfast makeover.  
Pictured above is WW's version of eggs florentine. Did I mention I'm doing weight watchers again?  
That might have something to do with my bfast makeover, along with the fact that I'm working 12 hour shifts, and I often don't get a break between 7am and noon so I need my breakfast to last. 
Anyway once I tasted this eggs florentine I was hooked!  I felt like I struck breakfast gold!  I've eaten it several times in the last week and in fact I'm eating the last portion right now, I seriously can't get enough.  Perfect combo of healthy and tasty, perfect portion size, and it really does a great job of keeping me full.  In the WW version you use half of an english muffin and egg whites as well as low fat cheese.  However if you aren't as worried about such nonsense things like swimsuit season as I am, you could use a whole english muffin, full fat cheese and a whole egg. 
That was long winded...heres the recipe

Eggs Florentine
serves 2

4 egg whites
1tsp water
salt and pepper to taste
1 spray cooking spray (whatever this means....)
1T minced red onion (or more if you want)
1 cup fresh spinach
2 slices ww reduced fat cheese slices (I used babybel light)
1 english muffin (or 2 if you want a full one for each serving)

In a small bowl, combine egg whites, water, salt and pepper but do not whisk or beat; set aside.
Lightly coat a medium nonstick sauté pan with cooking spray; warm over medium-high heat. Sauté onion until soft, about 1 to 2 minutes. Stir in spinach; cook, stirring occasionally, until spinach wilts, about 1 to 2 minutes. Add egg white mixture; scramble until cooked through, about 4 to 5 minutes.
Move eggs together in middle of pan and turn off heat; top eggs with cheese and let sit until cheese starts to melt. Divide egg mixture among English muffin halves. Yields half a topped English muffin per serving.


Sunday, May 19, 2013

Loaded Sweet Potato

If you are like me and feel guilty for eating such things as cheesy, sour creamy loaded baked potatoes, you will be happy to know that there is a healthy, but in my opinion equally as tasty alternative.  This beauty is a loaded sweet potato.  It is easy to make and it is a perfect lunch or even dinner all on its own.  This thing is packed with flavor!  Sub greek yogurt for the sour cream, but add some taco seasoning and NO ONE, I MEAN NO ONE will know the difference.  Logan hates greek yogurt, yet while eating this he says...and I quote... "I think my favorite part is the sour cream".  SAY WHAT!?! Yeah, thats what I'd call a victory!
Anyway, you have to try this one!  And the topping possibilities are really endless so get creative.
Recipe can be found here, hers is definitely prettier than mine :)
Proof that it really was greek yogurt!  Adding taco seasoning is my new fave trick. 
We used this on some tostadas that I made the other night as well. Perfection. 

Friday, May 17, 2013

Mass meals

With my new job...did I tell you I got a new job?!?
I'm now working in the NICU at our local hospital and so far loving it!
Anyway, with this new job comes 12 hour shifts, which will soon be night shifts.  Therefore when I have a stretch of working days it is imperative that I plan ahead and make breakfasts, lunches and even dinners ahead of time.  
These muffins were a part of that prep.  Delicious, filling, healthy and quick to grab and go.  They worked perfectly!  Even if I didn't have one for breakfast I would bring one to work for a quick mid morning snack.  I adapted this recipe, subbing frozen mixed berries for blueberries (I always keep frozen fruit on hand for instances like this) and agave nectar for the sugar.  I also used white flour, which was naughty, but I didn't have any whole wheat.  They were pretty darn tasty! Next time I will try the whole wheat flour though. 
Try making these this weekend and you will have bfasts and snacks all week!  Or at least for a few days :)
1 cup unsweetened apple sauce
2 cups self rising cake flour (with baking soda and salt mixed in)
1/2 cup agave nectar/sugar or sugar substitute
1 cup frozen mixed berries (or more if you like)
1 large egg, lightly beaten
1.5 tsp vanilla
2 T melted butter

Preheat oven to 325°. 

In a medium bowl, mix egg, melted butter, agave, vanilla and applesauce. Add flour and stir until just blended.  Gently fold in berries.

Pour batter into 12 lined or greased muffin tins and bake at 325° for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Cool for about 10 minutes. 


Sunday, May 12, 2013

More Strawberries

I didn't use to be a fruit in my salad kind of gal, but a few years ago that all changed, and I've never looked back!
Some of my fave salads are sweet and savory and this is definitely one of them.  Extremely easy to make and very tasty.  I added chicken for a little boost of protein to get me through the day, but you could also serve this along side dinner if you wanted.  Or make a large bowl of it and bring it to a BBQ, everyone always secretly loves the girl that brings the greens to the BBQ. :)
Again this recipe comes from one of my favorite websites
Find it here.
And don't forget the gorgonzola (use blue cheese if you prefer), it gives this salad that perfect zing!


Friday, May 10, 2013

It's SUMMER and I'm BACK!

Ok, ok so its not quite summer yet, but the weather has certainly been cooperating here in Montana.  Last night we grilled turkey burgers and this morning I made a classic summer dessert for breakfast, so you see, its SUMMER!  nanana boo boo to those of you in MN where it is still in the 40's/50's...

So here I am, again professing my love for you all and apologizing for my LOOOOOOOOONG absence.   Shall we just pretend as though you've all forgiven me and move on?  YES? OK GREAT!

Most of the recipes that I will be cooking this week (ok all of them) are going to be healthy ones, weight watchers to be exact...but don't you dare check out now, don't judge them until you try them.  I will let you know if they are worth trying (aka don't taste like cardboard like most diet food)!
If Logan eats them I can assure you that most of the population would find them delightful!
Case in point: breakfast this morning!

Strawberry rhubarb baked oatmeal...yes you heard right, dessert for breakfast, how can you go wrong?
Well the answer is you can't! It was delicious and the only thing I didn't like about it was that I had to eat only the recommended serving size :(
You have to try this!  Perfect for a weekend breakfast and then heat up leftovers during the week.
The recipe can be found here