Green Eggs Breakfast (sorry, no ham this time)

Not everything turns out the way you’d like them to. Due to some rather obnoxious circumstances at my apartment, I was left without gas for a total of two weeks. In that time, I was eager to try and find some alternative methods of cooking; breakfast especially. I tried making an egg with cheese, veggies and the like in the toaster oven and it was…. awful. Just.. inedible. Luckily, for things other than breakfast, I was able to enjoy the usage of my slow cooker. Because really… crock pots are a gift from the heavens when it comes to… just about everything.

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But, alas, this post is not about a crock pot. Though, I have recently upgraded from my mom’s teenie-tiny vintage crock that I remember from my childhood to a magnificent, programmable and timed behemoth that does nothing but produce the most delectable and AMAZING creations.

I digress.

BREAKFAST!!

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I love breakfast. I could eat breakfast foods all day, every day. In the last few years, I’ve become obsessed with eggs. Omelettes, fried, scrambled, over easy, poached… about the only way I refuse to eat them is hard-boiled or deviled… the consistency of them when they are prepared in that way is horrible to me. I’ve tried a lot of different things after surgery in order to branch out and re-try things that I would have otherwise stuck my nose up to.

Oatmeal was one of those things that I HATED.. until after surgery. I started screwing around with the ratio to find my perfect balance for the right texture and now I can’t get enough.

I’m getting side-tracked a lot today… what’s up with that? Get to the point, Karen. Anyway..

I’m also trying to incorporate more vegetables into my diet. I know I’m not eating enough. So, I’ve found that the best way for me to try and up my veggie intake is to add them to things I already eat. Like protein shakes… and eggs! So I made some green eggs no ham for breakfast!

Fry up some onions I like my pieces big, but cut them the way you like them!
Add in any other veggies you might like then set aside.. I sometimes add bell peppers and tomatoes, too!
Then take a handful of spinach or kale; whatever and put it in a blender or food processor with your eggs.
Blend it up and then make your omelette!
Add in your cooked veggies, cheese I used goat cheese here, flip and enjoy!

 

It takes some practice to get a good technique down for making a pretty-looking omelette. The BIGGEST help I’ve found is a reeeeally good non-stick pan. I bought a set of an 8-inch and a 10-inch non-stick pan from Calphalon when it was on sale at JCPenney and let me tell you, it was the best decision I’ve made in the kitchen in a while.

Luckily, when our gas was turned off for a second time, I was able to use my parent’s propane camping stove. It was only a single burner, so it wasn’t the most convenient, obviously, but hey.. at least I could do something.

Everything was turned back on yesterday and I’m hoping to get a few more posts up this weekend. This whole situation at the apartment has set me back by a couple of posts and I’d like to try and make up for it sooner rather than later! Cheesecake, tarts… ALL OF THE THINGS.

I hope you guys enjoy the changing seasons and embrace all that it has to offer!

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Easy, Low-Carb, Two Ingredient Pancakes

That’s right. You’re not imagining things.

Pancakes. With only two (primary) ingredients.

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I’ve tried a couple of different variations on alternative pancakes, but I think this is my all-time favourite. I’ll definitely post some other pancake recipes I’ve tried, too. So stay tuned for those!

By using an immersion blender instead of a fork or whisk, you can get a better mixture of the ingredients to ensure that you are getting actual pancake batter… and not just some egg-y.. cheesey… goop. I’ve encountered this several times before.. Learn from my mistakes. I got mine at the Christmas Tree Shop for about $20. I use it especially for pureeing soups, sauces and dressings, too.

Instructions:

Blend together –

  • 28g softened cream cheese (light, plain, flavoured, whatever you want. I’ve used the whipped cream cheese, too, but they don’t seem to come out quite the same)
  • 1 egg
  • Optional: Flavourings of your choice. I like to add in cinnamon or pumpkin pie spice with vanilla extract the best, but you can omit completely or try different flavour combinations. Cocoa powder, sugar, other extracts like almond, butter, coconut or caramel; nuts, peanut butter, chocolate chips, fruit… the only limit is your imagination!

Heat up an oiled flat top, skillet or griddle and pour on your mixture.

PHOTO to come

The pancake mix is very thin and can be difficult to flip at times, so be patient and experiment with your cooking times! Flip it over once the top is bubbly and the edges start to brown. Cook for another minute or so until the batter is cooked all the way through; I press down on the pancake with my spatula to make sure nothing oozes out to make sure it’s done.

Top it however you want and enjoy! Use powdered peanut butter, chocolate chips, your favourite fruit, coconut… anything!

 


Nutrition pancakes only; depending on the brand/type of cream cheese used (makes 1 serving):
Cal: 130
Carbs: 2g
Protein: 8g
Fat: 10g

 

I try really hard to get you an accurate depiction of nutritional facts but this is using the particular brands/ingredients I prefer; please make sure that any substitutions you may use are taken into consideration when you make these recipes for yourself. MyFitnessPal is a great tool to create different foods and calculate nutritional information… USE IT! (:


DITL of Kiwi; Saturday September 3, 2016

You would think that Saturday, being the weekend, would be one of my favourite days of the week.b359b17a-7cca-477b-8ca6-e3eca9d89e93.gif

Unfortunately, you’d be wrong.

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I go into work earlier than normal on Saturday. Granted, its only an hour, but when you have an hour-long commute in, shifting your schedule can take a little bit of work.

Most Saturdays I end up doing some yoga or a short run, but this time I decided to try something a little different. However, this is… more or less my every day routine.

0345 alarm goes off… press snooze.
0355 second alarm goes off… I’m up, I’m up.

0400-0430 up and at ’em! Dressed, stretch and waiting for my pre-workout to kick in!

0445 Getting my BCAA prepped 2 scoops/24oz water

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0450-0530 3.05 mile run with my favourite partner

0540-0610 30-minute FitStar workout in the park

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0615-0630 get ready for work!

0630-0700 make breakfast and prep food for the day I plan my meals at least one day in advance 😉

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0700-0800 the long commute to work; but at least I have breakfast

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0814 don’t ask – 1015 work work work!

1015 shake break!

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1030 didn’t plan on having any of this… BUT. It was delicious and I had a small corner of both 😡

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1030-1230 work work work

1230-1315 LUNCHTIMEIMG_4780
1315-1600 more work… but took a little break while photographing some inventory to pose with my new favourite pre-owned vehicle on the lot <3

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1645 yoghurt break

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1800-1900 long commutes home call for a selfie

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1930 DINNER

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1930-2030 relax and vegging out after a long day

2030 midnight snack before bed <3

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2100 I lied… one more

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2115 time for bed!

Even though Sundays are my day off, I enjoy going to bed early and keeping my routine somewhat consistent. I tend to wake up around 5 or 6 on Sundays I have to sleep in sometime, right? and I looooove having those early morning hours to myself. The quiet and stillness of the world while everyone else is sleeping is something I’ve come to truly enjoy and cherish as part of my daily ritual.

That’s my day in a nutshell..

HELP I’M IN A NUTSHELL.

Most days are about the same.. sometimes I eat better… some days are worse. But our journey to wellness will be a life-long experiment. #noperfectionallowed

Enjoy it.

I hope you enjoyed a little look into my daily routine!


Pumpkin Pro-nuts (Protein donuts)

It’s officially September. Which means its officially PUMPKIN SEASON.


I don’t know about you, but I can’t get enough pumpkin flavoured anything, regardless of the time of year, so I’m getting an early jump on everything with these pumpkin protein donuts.

If you don’t have a donut pan which are inexpensive enough on Amazon you can make this into a loaf of pumpkin protein bread instead by lowering the heat slightly and increasing the cooking time. However, I highly suggest investing in one. Who doesn’t love donuts?

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I found this recipe on Pintrest through The Blissful Balance though, sadly, the post is no longer available and it makes 12 regular sized donuts or 6 regular donuts and a mini loaf or 1 standard sized loaf; whatever you feel like making!

Just remember that the loaves will need slightly different cooking times to achieve the best result.

It can’t possibly get any easier to whip up a quick batch of filling, tasty treats, Mix dry; mix wet; and into the oven.

Once you get your batter together, the easiest way to get it into the donut pan is to first load it up into a pastry bag or a big 1-gallon zip-lock and snip off the corner. That way, you can pipe the right amount of batter into the pan with less mess!

NOW SHUT UP AND GIMMIE DONUTS

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You will need:

  • 1 cup pumpkin puree not pumpkin pie filling!
  • 3T almond milk
  • 3 eggs
  • 2T canola oil
  • 1 scoop vanilla or cinnamon whey protein powder I used PEScience Snickerdoodle whey protein
  • 2t baking powder
  • 1T cinnamon to taste; I prefer a lot of cinnamon
  • 1T ground flaxseed
  • 1/2 cup brown sugar
  • 1 1/3 cup whole wheat flour

Instructions:

  1. Grease up your pans with some non-stick spray or coconut oil
  2. Mix together dry ingredients
  3. Mix together wet ingredient.
  4. Slowly incorperate dry ingredients into wet and then transfer to 1-gallon freezer bag or pastry bag
  5. Fill your donut pan to make 12 donuts. Or experient and make 6 donuts and a mini loaf or one big loaf of pumpkin-y goodness.
  6. Bake donuts at 375F for 12-15 minutes be careful not to over bake or they will become very dry and rubbery!

Alternativley, bake loaves at 325 for 25-30 minutes

These need to be kept in the fridge to preserve their freshness; but I like to warm them up to room temperature or pop em in the toaster oven to give them a more pleasant texture.

Nutrition: per 1 donut; 1/6 of mini loaf; 1/12 standard loaf
Cal: 159
Carbs: 19.8g
Protein: 8.3g
Fat: 6.3g
Sugar: 4.7g

Optional:
You can create a simple protein glaze for these or a protein frosting if you wanted to… I did. Take a google around the interwebs and see if you can come up with something tasty to top this with! I will update this post with the recipe I used for my peanut butter frosting that you see in the photos, so just be patient with me!

You could also just slather it with some pumpkin butter and call it a day.

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So there you have it, folks. My very first pumpkin inspired blog post. Try these out and let me know what you think!

What are some of your other favourite flavours of fall?

 

I try really hard to get you an accurate depiction of nutrition facts but this is using the particular brands/ingredients I prefer; please make sure that any substitutions you may use are taken into consideration when you make these recipes for yourself. MyFitnessPal is a great tool to create different foods and calculate nutritional information… USE IT! (: Also please realize that my calculations may also be off… I am only human. <3