Tag Archives: breakfast

New Favorite, High-Protein Snack: Peanut Butter and Honey Parfait!

My friend Mike Campbell introduced me to this new favorite treat! It’s so simple. It’s healthy. And it’s delicious! (And, yes, I told him it was going on my blog.)

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  • 3/4 to 1 cup Plain Whole Milk Yogurt (you can use the low fat if you really want to, but I personally think we need a little fat in our diets to help absorb certain nutrients, and it makes it creamier)
  • 2 Tbsp. All Natural Peanut Butter (or organic, if you can find it)
  • 1-2 tsp. Local Honey (or organic, if you can find it)

Just stir or whip the three ingredients together, and it creates a rich, creamy, high-protein treat that tastes as good as a parfait or dessert mousse. If you want, you can substitute a spoonful of your favorite jam instead of the honey and call it “PB&J Parfait”–great way to get kids (of all ages) to eat yogurt! Bon Appetit!

 

Journey Journal: Days 149-151

Day 149: Wednesday, May 29, 2013

Breakfast of berries and peaches topped with granola. Lunch with salad, topped with curried ground beef, bacon, hard boiled egg, carrots, red onions, honeyed almonds, dried cranberries, grape tomatoes and homemade honey mustard dressing. After about a month off, I finally made it back to iVIVA today! I’ve missed it! Dinner of leftover tuna pasta with peas and a side of leftover baked beans. For dessert, I had a frozen lime fruit bar.

Day 150: Thursday, May 30, 2013

Started with a breakfast of granola, blueberries, and soy milk…and coffee, of course. Lunch was another salad (same as yesterday). Had an afternoon snack of a Green Goodness Smoothie from Bolthouse Farms. Went to iVIVA again after work–my favorite part is definitely the sauna. Then I made a dinner of steak (seared on the stovetop then broiled in the oven – recipe here), caramelized onions, penne pasta with marinara and goat cheese, garlic green beans with roasted tomatoes. Finished the evening with some decaf organic coffee with coconut milk.

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Day 151: Friday, May 31, 2013

Grabbed a quick bowl of Kashi cereal before heading out the door for work. Lunch was leftover steak, green beans, and pasta. For dinner, we decided to splurge and ended up at Pizza City before taking an evening drive.

I am going to try to do gluten-free and dairy-free for the month of June, so it was nice to have one last splurge before May ends. I’ve definitely noticed a difference since being off of dairy (though I will still, obviously, eat it occasionally–as pictured above).

Beginning tomorrow, I’ll be looking for all kinds of GF-DF recipes! I’m starting here: http://glutenfreegoddess.blogspot.com/2008/09/gluten-free-casein-free-recipe-index.html. And Bryan even agreed to do the gluten-free part with me (he still won’t give up his cheese and butter unless he’s cooking for me). So, wish us luck!

Journey Journal: Days 57-60

Day 57: Tuesday, February 26, 2013

Homemade whole wheat toast with organic coconut spread and apricot jam for breakfast, along with a cup of fresh apple slices. Twenty minutes of Goga at lunch, followed by veggie stir-fry. Curry with chicken and mushrooms for dinner, along with strawberries, almonds, and a little dark chocolate for dessert.

Day 58: Wednesday, February 27, 2013

Same breakfast as yesterday. I’m really enjoying the coconut spread! Leftover curry and rice for lunch. Twenty minutes of Goga after work, followed by a quick veggie stir-fry supper, then off to prayer meeting.

Day 59: Thursday, February 28, 2013

Multi-grain Cheerios with Coconut Almond milk and a banana for breakfast.

Today marked one month at Goga, which means measurements! Over 10 body points, I dropped a total 8 inches and 7 pounds in one month! Not only is it a good workout and a relaxing stress reliever, it actually works! After another 20 minute session of Goga, I stopped home quickly for a roast beef wrap with spinach, onion, mushroom, and peppers, accompanied by steamed broccoli and a strawberry-kiwi fruit salad.

Tonight, we were invited over to a family’s house from church. She made an amazing Chinese dinner, with dumplings, fried rice, veggies, and cashew chicken–we even ate with chopsticks. We had such a good time talking that we had to pull ourselves away around midnight, since we had work the next day. So thankful for the bond of Christ!

Day 60: Friday, February 29, 2013

Peanut butter on homemade whole wheat bread for breakfast. A simple roast beef and spinach wrap for lunch, with some pepper strips and baby carrots. Dinner was raisin bran with dried cranberries, slivered almonds, and a banana with almond coconut milk. Had a later snack of more raw veggies. No workout today–rest day! And hopefully an early bedtime.

Recipe: Swiss Chard and Swiss Cheese Egg Pie

Crust Ingredients:

  • 2 c. shredded organic potatoes (about 2 small to medium potatoes)
  • 1 all-natural eggs
  • sea salt and black pepper (to taste)
  • 1/4 c. all-natural all-purpose flour
  • 1 Tbsp. olive oil

Pie Ingredients:

  • 1 Tbsp. olive oil
  • 1 Tbsp. butter
  • 1/3 c. organic red onion, finely chopped
  • 2 large organic garlic cloves, minced
  • 1 bunch (about 4 c.) Swiss Chard, chop into bite-sized pieces
  • sea salt and black pepper, to taste
  • 8 oz. Baby Swiss Cheese, shredded
  • 4 all-natural eggs
  • 1 c. milk
  • 1 Tbsp. dried marjoram

Topping Ingredients:

  • 1/2 c. breadcrumbs (I used homemade breadcrumbs from feta spinach bread)
  • 1 Tbsp. butter

Instructions:

Preheat oven to 400F. Shred potatoes and pat dry with a towel. Add flour, salt, pepper, and egg, combining well. Spread into 9″ deep dish pie pan. Brush with oil and bake for 30 minutes.

Remove from oven and lower oven temp to 350F.

While the potato crust is baking, heat butter and olive oil in saute pan over medium low heat. Chop the onion and add to the skillet, sauteing for 3-5 minutes. Add minced garlic, salt and pepper, and cook for another minute. Chop chard (Note: Spinach could be a good substitute; for the chard, discard excess stems, if desired; I used about 2″ past the end of each leaf for the added color and discarded the rest.) Add to saute pan, cooking for 5-10 minutes, until sweated down.

Meanwhile, combine eggs, milk, shredded cheese, and seasonings in mixing bowl. Add chard mixture and pour into baked potato crust. Sprinkle breadcrumbs on top and put tabs of butter on top of breadcrumbs, evenly spaced. This will help the top brown up beautifully.

Bake at 350F for 35 minutes, or until knife inserted 1″ from the center comes out clean. Remove from oven and cover with foil. Let sit for at least 15 minutes before cutting. This allows the egg to finish cooking and solidify so your pieces come out perfect on the first slice.

Serves 8. Serve for brunch or a light dinner with a side salad and/or sliced tomatoes. Feel free to add chopped, cooked bacon to the pie ingredients for extra flavor (if you do this, you may want to eliminate the oil and butter and cook the onions, etc., in the bacon grease once you’ve cooked and drained the bacon). This is a great recipe if you have spinach or chard that has begun to wilt and you don’t want to throw it away. Also, you can prepare it the night before, if desired.

Pumpkin Spice Breakfast

Good Morning, All! Hope your day started as deliciously as mine: Kashi Pumpkin Spice Flax Crunchy Granola with Pumpkin Spice Coffee and Organic Raisins. Yum! Thanks, Judy, for this trick-or-treat surprise!

Sleepy Saturday Mornings

Bryan's Breakfast. The little acorn is filled with sugar cubes.

It’s been a really long week. We are thankful for the challenges and how God is using them to help us trust Him on a regular basis. Needless to say, we were exhausted from such a crazy week, so we slept in later than normal. I woke up earlier than Bryan, which is a rarity. I took this opportunity to make some oatmeal from scratch and an apple walnut topper. I prepared the oatmeal with milk according to the Quaker package instructions. Meanwhile, I melted 1 Tbsp. butter over medium low heat, chopped up a large Fuji apple and tossed that in the butter. Then I sprinkled the apples generously with cinnamon, and added two handfuls of walnuts, a splash of vanilla and about 1/4 c. of packed brown sugar. I let this mixture simmer until it was warm and bubbly. Then I made a little well in my oatmeal and poured in the apples and nut mixture. I made Bryan some Earl Grey tea, and I enjoyed a cup of French Press Organic Peruvian Coffee with my breakfast.

My breakfast. I love any excuse to use my bent spoons and teapot shaped spoon rests!

My Current Favorite Breakfast

Currently, my favorite breakfast is a bowl of Kashi Cereal with 1/2 c. all-natural blueberries, 1/4 c. organic pecan halves, and 1 c. of organic 2% milk. My mother-in-law got me started on the blueberries and nuts in the cereal a while ago. It’s actually an easy breakfast to take with me to work. I’ll pour the milk into a travel cup and everything else into one of my Pyrex bowls with a lid. When I get to work, I just pour the milk over everything and dig in (with a cup of coffee, of course).

My two favorites right now:

This Looks Amazing – Warm and Nutty Cinnamon Quinoa

This looks amazing! I’m definitely going to have to try this! I hear quinoa (pronounced KEEN-wah) is really good for you!

Recipe and picture from: http://www.101cookbooks.com/archives/warm-and-nutty-cinnamon-quinoa-recipe.html

I used a red quinoa here, but you can use whatever kind you like, white/buff colored seems to be the most common. Also, a few notes and tips from the book: low-fat soy milk may replace the low fat milk, blueberries may replace the blackberries, dark honey may replace the agave nectar, and walnuts may replace the pecans.

1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

Serves 4.

*While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes.

Peanut Butter Oatmeal (Mar. 11, 2010)

Every wonder how to get that last little bit out of the peanut butter jar before throwing it away? Here’s a great tip I’ve seen on several food blogs and finally gave it a try for myself.

When you can’t get anymore out of the PB jar, dump in 1 package of instant oatmeal and 3/4 c. scalding water. Stir, scraping the sides, and enjoy–yes, you get to eat right out of the jar! I used a little more water than the package calls for to help soften the peanut butter. I tried it with the Cinnamon Spice instant oatmeal and it was delicious!! And it adds a little protein to your quick-fix breakfast!

Getting My Smoothie On! (Mar. 4, 2010)

Yields 4 servings.
Blend the following:
2 c. fresh spinach
1 c. plain low fat yogurt
1 c. cranberry juice
1 frozen banana (roughly chopped)
1/2 c. pineapple
1/2 c. frozen blackberries
1/3 c. frozen raspberries
1/3 c. frozen blueberries
12 baby carrots (roughly chopped)
1/4 c. sliced almonds
2 Tbsp. flaxseed
3 Tbsp. agave nectar (or honey)

So good! I make my smoothies the night before and just give them a
shake the next morning so I can drink one on the way to work. I know
veggies in the drink sound weird, but they totally hide under the
berry flavor and give you extra vitamins and minerals!

Bon Appetit!

For those interested in the nutritional info, check it out on my SparkPeople page (http://recipes.sparkpeople.com/recipe-detail.asp?recipe=976448).

You can also add 8 dried plums (prunes) to this for a little extra sweetness. If you do, that’s an extra 40 calories/0 fat/11 g carb/.4g protein per serving.