Tag Archives: Low Calorie

Easy Baked Egg Breakfast

This weekend, the plan was to head to Daytona Beach for the Air Show. But, the weather wasn’t looking great yesterday and today, a friend is feeling under the weather. No air show this weekend.

Instead, yesterday we met a few people for breakfast at the BriarPatch, which is a local resturant in Winter Park. It is absolutely delicious. You can bring your pups and enjoy their menu of unique omelets, breakfast plates and pancakes. YUMMO. I ended up getting an Apple, Brie Omelet. Amazing.

That was actually the second time I had visited the restaurant. The first time I had stopped by with my sister on her trip of Orlando over Labor Day Weekend. I had gotten a Gorgonzola and Pear Omelet that time, which was equally yum.

After breakfast we spent the day shopping and watching a bit of football. Michigan, not such a great showing yesterday…

This morning, Brent and I went to a local school yard and played fetch with Bacon and Oreo. They are EXHAUSTED. There was another pup out there for them to play with so they definitely got their exercise in.

They had a blast if you couldn’t tell!

FOr Breakfast this morning, I wanted something on the lighter side. I’ve been feeling really…mer…the past couple days. A simple egg breakfast was a perfect fit. I ended up making a baked egg breakfast, which is amazing for a couple of reasons. The flavors really mix in well to the eggs but you still get the texture of a hard boiled egg. If you cook it perfectly, you will end up with a well cooked egg white and a softer, gooey yolk. The options are really endless as far as what you put in it. AND, you don’t need to be standing over the stove to make it. Throw it in the oven, go put your make up on, come back and BOOM! Breakfast! Got to love that.

Ingredients:

3 Eggs 1 Tablespoon Milk
1/4 Cup Red Pepper, Chopped 1 Tablespoon Mozzarella Cheese
Salt to Taste Pepper to Taste

Directions:

1. Preheat the oven to 350 degrees. Spray the ramekins with non-stick spray. Crack 3 Eggs,  without breaking the yolks, into the ramekins. Add the milk, peppers, mozzarella, salt and pepper on top. DO NOT MIX IT.

2. Place the ramekin into the oven for 15 minutes. You want the whites of the egg to be cooked and the yolks to be soft. The eggs will continue to cook a bit after to take them out of the oven. Let it sit for 1 minute.

It was delicious. The perfect texture and FULL of flavor. Definitely give this a try and mix it up! Maybe add some garlic? Or Salsa? Cheddar cheese? Chives?? Bacon? Ham? Options are endless.

What is your favorite way to eat eggs?

Blueberry Overnight Oatmeal and a Broccoli and Cheese Souffle

Yesterday was a loooooong day for me. I had to wake up early and drive out to Melbourne, which is an hour and a half from Orlando, work the whole day and drive back. So for breakfast I gave overnight oatmeal a go and I LOVED it. I was planning on making it again for this morning, but went on a baking frenzy instead. The pictures really don’t do it justice, I am going to have to make it again just to get a bit more decent photos.

 

Definitely making this again.

Ingredients: 

1/3 Cup Rolled Oats 1/2 Cup Non-Fat Milk
1/3 Cup Plain Yogurt 1/2 Banana
1/2 Tablespoon Chia Salt to Taste
Cinnamon to Taste

Just mix up all of the ingredients into a jar, bowl, etc and let it sit overnight. The milk and yogurt will soften the oats and turn it into a delicious oatmeal combo.

The next morning, just top it off with anything that you normally would top off oatmeal. I put:

1/2 Banana 1/2 Cup Frozen Blueberries, Melted
1/3 Cup Whole Wheat Rice Crispies

The blueberries really added to the sweetness of the oatmeal and the rice crispies gave it that crunch. They even Snap, Crackled and Popped in the oatmeal! Even now I feel like I love hearing it just as much as when I was a kid.

I ate on my drive out to Melbourne and got there at 8. They had loads of work waiting for me. When it was about lunch time, I asked the girls what they normally do for lunch…they said nothing. I thought it was a joke…but it wasn’t. I didn’t end up eating for the rest of the day. I was about to eat my desk when I left, seriously.

When I got home, I wanted to make this Broccoli Souffle that I have had my eye on for a while from EatingWell. Not my usual, quick and easy, but it was fantastic! Well worth it. It took me about 20 minutes to make and 20 minutes in the oven.

 

Ingredients:

1 1/2 Cups Chopped Broccoli Florets 1 Tablespoon Butter
1 Tabelspoon Extra Virgin Olive Oil 2 Tablespoons Flour
1 1/4 Cups Almond Milk 1 Teaspoon Dijon Mustard
1/2 Teaspoon Salt 1/2 Cup Goat Cheese
3 Large Eggs, separated 2 Egg Whites
1/4 Teaspoon Cream of Tartar

Directions:

1. Preheat the oven to 325. In a large saucepan, melt the butter and the olive oil at a medium-high temperature. Whisk in the flour for about 1 minute. Be careful not to let it burn and adjust the heat down if you need to. It should turn into a caramel color. Microwave the broccoli for 1-2 minutes and set aside. You want them to be soft and crispy.

 

 

2. Add in the milk, mustard, rosemary and salt. Whisk constantly until it is thickened.

 

3. Remove from heat, and immediately add goat cheese and 3 egg yolks. Put the mixture aside  in a large bowl.

 

4. In a medium sized bowl, beat 5 egg whites until soft peaks form. Then add in the cream of tartar and mix until there are hard peaks.

5. Using a spatula, add in half off the egg white mixture into the large bowl with the wet mix. Fold it into each other. You do NOT want it to flatten out. Then add the second half to it as well, with the broccoli florets.

 

6. Grease the ramekins with non-stick spray. Now pour the batter into 4 10 ounce ramekins or 2- 2 1/2 Quart Souffle Dishes. I used two smaller ramekins and 1 quart sized dish. Place them in the oven for 20 minutes. The large may need 30 minutes. With a thermometer, the inside should read 160 and the tops should be hard to the touch.

 

 

 

 

You want to serve these ASAP, because they will deflate a bit. But they are DELICIOUS! It’s really light, but packed with flavor. It only has about 220 calories. So I had this and an english muffin and called it dinner.

 

 

 

So Yummy. I was really in the baking mood at this point, so I whipped up a batch of the Surprise Me Oatmeal Cookies. Those are some of my favorite cookies I have ever made. Although, I am due for some pumpkin cookies!

 

 

Healthy, Low Calorie French Toast with Blueberry Topping

This morning I wanted to wake up and try out Body Pump, BUT I slept through my alarm. So instead! I used my time to make some french toast. YUMMM. It really was quick and simple but delicious and healthy!

 

Ingredients:

2 Eggs 1/4 Cup Non-Fat Milk
1/4 Teaspoon Cinnamon 1/4 Teaspoon Vanilla

Directions:

1. Mix up all of the ingredients in a flat pan.

 

2. Allow the two slices of toast to soak up the egg mixture and place the slices on a greased, pre-heated griddle at medium heat.

 

3. Flip the french toast over after about 2 minutes. It should be nicely browned.

 

Once the second side has browned, you are done!

For the blueberry topping, take a 1/2 cup of frozen blueberries and put them in the microwave for a minute. Out pops a delicious blueberry topping! It’s that easy!

 

Now, for a fun French Toast story…because I get reminded of it EVERY time I eat french toast.

When I was in college, I was hanging out with my roommates on the futon watching Jersey Shore while eating some french toast. In the middle of putting a bite into my mouth, I posed the question, “Where do you think french toast came from? I mean…who would have thought about soaking toast in an egg and putting it on the stove?”

They both laughed at me. And Kaitlin responds, “France! Duh!’

I know, insightful. But upon forcing a response out of Kaitlin, she ends up coming up with the story of some poor French farmers that only had eggs and toast. They got bored with just eating eggs and toast and they just decided to combine the two!

Claire…thought this was hilarious. She posted it on facebook expecting a huge laugh from people, which it got. BUT! all of my friends know, I am the google queen. I google EVERYTHING. And google confirmed our story! It was in fact true!

Although they didn’t exactly get bored with bread and eggs, they used the eggs to mask the fact that the bread had gone stale. Ingenious I think.

A little tuesday night trivia for ya!

This evening, for training I headed to the gym because I missed the body pump this morning and jumped in on a cycling class.

 

I love cycling. I have been going to the classes on and off for almost 4 years now and can’t seem to kick the habit. I did try riding on the road about two years ago with an epic fail. I refurbished my dad’s old bike from when he was my age, and jumped right on. Let’s just say, the saying about always knowing how to ride a bike….it’s not so true in my case.

I’ll save the stories for another day, but I still have the scars from that summer to prove I really did give it a solid try!

The classes are fantastic. You don’t need the cycling shoes to do it. I always find that they are one of the best classes to go to when you are feeling really unmotivated at the gym. There’s nothing like a guy staring at you telling you to peddle faster to get you going!

Any good cycling stories out there?

Low Calorie, Healthy Pumpkin Pancakes

Ohhhh Yeeaaaa, it’s pumpkin season! I’m so excited. It may be one of my favorite things to bake and cook with. So to start off the pumpkin festivities, I made some pumpkin pancakes this morning. They were AMAZING! Seriously.

 

 

Ingredients:

1 Cup Flour 1/4 Cup Brown Sugar
1 1/2 Teaspoon Baking Powder Salt to Taste
1/2 Teaspoon Cinnamon 1/2 Teaspoon Ground Ginger
1/4 Teaspoon Nutmeg 1 Egg
1 Tablespoon Canola Oil 1 Cup Skim Milk
1/3 Cup Pumpkin

 

Directions:

1. In a small bowl, mix the egg, oil, milk and pumpkin. Then, in a large bowl, combine the dry ingredients, flour, sugar, baking powder, ginger, cinnamon, salt and nutmeg. Combine both mixes.

 

2. Heat up a skillet to medium heat. After warmed, spray the pan and spoon out the batter onto the skillet. I use a soup ladle to measure it out and keep it cleaner.

 

3. Once bubbles start to come to the surface, flip the pancake. It should be perfectly brown. If not, adjust the heat down a bit.

 

 

The batter makes about 10 pancakes. A serving of 2 pancakes only gets you to 225 calories! Fantastic!

I topped min with bananas and a bit more cinnamon.

 

 

These were some of the best pancakes I have ever had. When I make something that is especially good, Brent will say “Babe, you did good things” while he shoves the next bite into his mouth. Today, I got a “Babe you did great things” as he shoved the next bite into his mouth with bug eyes.

Great success. The puppies we standing around dying for a bit too.

 

Next time I’m thinking of doing some wheat flour instead. It seems like the wheat and the pumpkin would go really well together.