Tag Archives: breakfast

Chocolatey Peanutty Goodness

The past couple of days have been kind of boring food-wise. Eggs and toast, tomato soup, grilled cheese, pizza . . . and more than a few white chocolate Reese’s peanut butter eggs. Thank goodness those are gone. I had way too much chocolate this weekend.

Yesterday I ate breakfast kid of late because I wasn’t feeling well. The only thing I felt like was eggs and toast so my husband offered to make me some. And he got very creative with the eggs.

2 fried eggs in the shape of a heart! How cute is that? It did make me feel a lot better.

Other than that meal, the highlight of my weekend was probably making homemade peanut butter. Homemade white chocolate peanut butter at that. A couple of weeks ago, we bought a huge container of peanuts from Sam’s.

52 ounces of peanutty goodness. FYI: I bought these peanuts because I prefer peanut butter to almond butter (most of the time). I may be in the minority in this but oh well.

Peanut Butter & Co. make the most amazing White Chocolate Peanut Butter. It’s one of my favorites. I don’t know if you guys have noticed it or not, but food prices have gone up. Way up. So making your own peanut butter just makes good sense. I do feel weird calling this a recipe because there are only two ingredients. Well . . . three if you add salt. I never realized making your own nut butter could be so easy. My food processor is my favorite kitchen appliance.

White Chocolate Peanut Butter (makes about 1 2/3 c.)

2 cups dry roasted peanuts
1/2 c. white chocolate chips
salt to taste (optional, I did not add this because the peanuts I used were already salted)

You start out by placing the peanuts in your food processor.

Process until smooth. This process can take about ten minutes or so. So have patience! You will probably have to scrape the sides of the bowl several times until finished.

Meanwhile, melt white chocolate chips in microwave or over the stove on medium heat. My creative husband made our own double boiler by placing a large bowl over a pot filled with some water.

Once peanuts are a smooth consistency, add melted chocolate chips (and salt if using). Process well.

Enjoy! This peanut butter is a lot better than the store-bought stuff.

I had a serious lack of veggies this weekend so I decided to use my new white chocolate peanut butter in a delicious breakfast smoothie.

In the blender went:

2 large handfuls of spinach
a frozen banana
several fresh strawberries
1 c. of milk
half a scoop of vanilla protein powder
spoonful of white chocolate peanut butter

It was so delicious and healthy . . . not to mention filling. I don’t usually have smoothies for breakfast because they don’t fill  me up for very long. But this smoothie kept me full for a while. It was the perfect way to start the week.

I was wrong

Remember when  I said the only thing my Peanut Butter Stuffed French Toast needed was more peanut butter?

I was wrong. Wrong in the most glorious way.

It needed bacon. Bacon makes everything better. I need to remember that.

My staycation rocks!

First of all, I just want to thank all of you guys for your support over yesterday’s post. All of your comments made me feel so much better. I did manage to let go of most of the guilt and I ate a phenomenal burger. I also enjoyed some great company in the form of my husband. :)

Today was a great day! Tomorrow is the last day of our “staycation.” We are both going to be a little sad to have to go back to work, I think.

This morning I told my husband I was in the mood for pancakes for breakfast. I have a couple of recipes in my arsenal that we usually make. But my husband wanted to make me breakfast and he wanted to surprise me. This concept was very scary to me. I feel a need to be in control of every ingredient to monitor the nutrition. Usually when Corey wants to make me breakfast, I give him a recipe and he follows it accordingly!

I’m glad I trusted him because he did make excellent pancakes. He used this recipe from Allrecipes. The only change he made was to add a teaspoon of vanilla and to add fruit to the batter. He made several blueberry pancakes and several strawberry ones.

They were so delicious! I had never put strawberries in my pancakes before and I have no idea why. I loved it! The pancakes came out light and fluffy. They don’t have a lot of sugar so they weren’t very sweet, which I enjoyed. And the butter in the recipe gave them a wonderfully buttery taste.

Just a little side note: for the butter in most of my recipes (except maybe a few sweets like cookies and cakes), I use I can’t believe it’s not butter fat-free. I know, it’s horribly processed and this is probably the one thing that I eat that has this many ingredients. But I actually prefer the taste to real butter. I’m weird like that. ;)

After some relaxing and eating, I needed a workout. My quads were still sore from Sunday’s Jillian Michaels No More Trouble Zones workout. This workout was one of my new workouts for the month and I love it! It’s 50 minutes of pure strength training. My quads, thighs, abs, and triceps were so sore yesterday from the workout. My triceps and quads are still sore today. But that was not going to stop me from getting in some good cardio. I did a 25 minute Jillian Michaels kickboxing workout (can you tell I love her??), followed by 35 minutes on the elliptical. The elliptical may be boring, but it sure does make me break a sweat. :)

By the time my workout was complete and by the time I took a shower, it was time for lunch. I have been a little light on my veggies lately so I was craving a salad . . . a taco salad! I swear, that’s my favorite way to eat veggies.

The salad consisted of lettuce, taco meat with peppers and onions, salsa, and some refried beans. I ate this salad with some tortilla chips. Yummy!

Today was a beautiful 80 degrees so we did not want to spend the day indoors.

We took Callie to this little creek in the nearby park so she could run off some energy play. I didn’t realize that it was a little of a hike to the creek. It was over a mile there and back. Ordinarily, that would not have been an issue. But my quads were already sore from my morning workout. And the hike back to the car was mostly uphill. Not what I was in the mood for.

After spending some time at the creek and then doing some house cleaning, we were hungry. And tonight was pizza night. I love pizza night! We bought some whole wheat pizza dough at the Farmer’s Market last weekend. I had a couple of slices with pizza sauce, a little mozzarella cheese, some all natural pepperoni, and some red and green peppers.

The pizza was yummy. The only issue was that the crust was a little underbaked so there wasn’t any of the crispness that I enjoy. Next time we will bake it up a little more and I’m sure it will be fine. All in all, not a bad pizza.

After dinner, Corey and I went to a movie. I can’t remember the last time we went to a movie on a weeknight. A couple of weeks ago, both of us had bought a Groupon that would allow us to get 2 movie tickets on Fandango for only $9. What a deal! We decided that tonight was a great time to use it.

We went to see “Limitless.” There were only a few people in the theatre. The movie was a pretty good one. I thought the ending was a little abrupt for my taste, but it was still a decent movie.

Now we are both relaxing a little on the couch before going to bed. I got a little bedtime snack of Butter Toffee peanuts.

I bought these at the Farmer’s Market last weekend and they are so incredibly addicting. It’s hard to just grab a handful or two at a time. But I have a little self-control.

Now I am exhausted! All that time in the sun has made me so sleepy. Good night everyone!

Question: Do you still work out when your muscles are very sore? How do you cope with that?

Pumpkin Biscuits

I love breakfast for dinner. I tweeted a few weeks back that breakfast for dinner always seems like a treat. Several people commented back that it was the same for them as well. I wonder why that is.

Last week when I made Chocolate Chip Pumpkin Bread, I mentioned a recipe for Pumpkin Biscuits that came from the same cookbook. When I first saw that recipe I knew instantly that I wanted to make them. I even bought whole wheat pastry flour at Whole Foods this weekend specifically for this recipe.

When I was planning the menu for the week, I wanted to plan something that would go well with the biscuits. Breakfast was the best (and my favorite) option.

I am so glad I made these biscuits. They basically taste like regular biscuits with a slight hint of pumpkin and spice. The amount of sugar in them is perfect. It’s just enough so there is a hint of sweetness, but the sugar doesn’t overpower the biscuits or make them into a dessert.

Pumpkin Biscuits (makes 16-20 biscuits) – from Pumpkin: A Super Food for all 12 Months of the Year

1 1/2 c. all-purpose flour
1/2 c. whole wheat pastry flour
1/4 c. sugar
4 tsp. baking powder
1/2 tsp. allspice
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. salt
1/2 c. (1 stick) butter, cut into small pieces
1 c. canned unsweetened pumpkin

Preheat oven to 350 degrees. Combine flours, sugar, baking powder, allspice, cinnamon, nutmeg and salt together in food processor. Add the butter and pulse a few times, until the mixture resembles coarse crumbs. Dump the mixture into a large bowl. Stir in the pumpkin and mix until the dry ingredients are just moistened. Scrape the dough onto a floured surface and knead a few times, adding a little flour if it is very sticky. Pat the dough into a 1/2 inch circle and cut biscuits with a 2-inch biscuit cutter. Place biscuits 1 inch apart on a baking sheet and bake for 12 -15 minutes, until risen and lightly browned.

I ate two of the biscuits, one when it was fresh from the oven and another one with my dinner. They were so tasty with just a little bit of butter.

I had the biscuits with some breakfast potatoes, peppers and onion. I also had two eggs and one egg white scrambled with a little cheese.

It was perfection. :)

Peanut Butter Stuffed French Toast

Clearly I am in love with French Toast.

I have been in the mood to make Blueberry and White Chocolate Stuffed French Toast all week. But what’s a girl to do when there is no cream cheese in the house? Enter . . . peanut butter!

It is National Peanut Butter after all. And this breakfast is a great way to celebrate.

This breakfast is easy, quick, and it’s healthy but tastes decadent. My favorite kind of breakfast! I think the only thing I would change next time would be to add more peanut butter. You can never go wrong with more peanut butter.

By the way . . . I am in love with Smucker’s all natural peanut butter. Only two ingredients (peanuts and salt) and do you know what the best part is? Only $2.49! No, you don’t have to pay $6 for all natural peanut butter. ;)

Peanut Butter Stuffed French Toast (serves one)

2 slices whole grain bread
1 tablespoon peanut butter (or nut butter of your choice)
2 egg whites
1/2 tsp. vanilla extract
1/2 tsp. cinnamon

Spread peanut butter on a slice of the whole grain bread and press together with the other slice of bread to make a sandwich. Whisk together egg whites, vanilla and cinnamon. Coat the sandwich with the egg mixture. Cook in skillet for a couple of minutes on each side, or until golden brown. Serve with maple syrup.

The most important meal of the day

Breakfast is by far my favorite meal of the day. My favorite quick breakfast is eggs and bacon. Mmm . . . love. But when I have the time I love pancakes, waffles and French toast. Don’t ask me which one is my favorite. It would be way too hard to decide.

Today’s tip for National Nutrition Month is to eat breakfast. Studies have shown that people who eat breakfast consume fewer calories during the day. It also boosts your metabolism and increases your energy levels. Today’s tip comes at a perfect time since I have two new breakfast recipes to share with you. They are both healthy, delicious, and a little indulgent as well.

The first recipe is one that I made this morning. It is decadent and I’m sure it’s healthy because it has blueberries in it. And who doesn’t like chocolate for breakfast?

Stuffed Blueberry and White Chocolate French Toast (serves 2)

4 slices whole grain bread
2 egg whites
1/3 c. nonfat milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 tablespoons low fat cream cheese
1/4 c. fresh or frozen blueberries
2 tablespoons white chocolate chips

In a large bowl, whisk together the egg whites, milk, vanilla, and cinnamon and set aside. Spread  1 tablespoon cream cheese on two of the slices of bread. On top of each of the cream cheese slices, top with 1/8 c. of blueberries and 1 tablespoon of white chocolate chips. Cover each with another piece of bread to make a sandwich. Spray a skillet with nonstick cooking spray. Dip each sandwich into the egg mixture and cook on medium heat about 2-3 minutes per side, or until bread is golden brown and chocolate is melted. Serve with maple syrup or any other toppings you may desire.

The second recipe includes one of my favorite foods: peanut butter. Peanut butter and waffles are a great combination. Trust me. And if you don’t trust me, trust the good people of the Peanut Butter and Company. :)

BTW: I’m sorry about the lack of pictures for these waffles. For some reason, the only pics are the waffles with hot apples on them. Trust me when I say they are light and fluffy.

Peanut Butter Waffles – adapted from The Peanut Butter & Co. cookbook

2 cups flour (I used half white and half wheat)
2 tablespoons baking powder
1/4 teaspoon salt
2 egg whites
1 3/4 cup nonfat milk
1/4 cup butter, melted
1/2 cup sugar
2/3 cup creamy peanut butter

Preheat waffle iron. In large bowl, sift together the flour, baking powder and salt. In another large bowl, whisk together the eggs, milk, melted butter, sugar and peanut butter. Pour wet ingredients into dry ingredients and stir until just combined. Pour 1/2 c. batter into center of each waffle iron and close. Bake for about 6 minutes, or until waffle is crisp and golden brown. Serve with maple syrup or other toppings of your choice. Makes 8 waffles.

I love these waffles topped with hot apples, cinnamon and a little maple syrup. Yummy!

What is your favorite breakfast?

Scrambled Egg Muffins

I was in the mood for something a little different for breakfast this morning. I could live off the eggs and bacon that I have on countless mornings. But this morning I realized that I haven’t been eating as many veggies as I need to. Plus it is my day off (yay!) so I had a little more time to devote to cooking. So while I was thinking up ways to add veggies to my beloved eggs, I thought of many options. Omelet . . . frittata . . . and then I came to scrambled egg muffins. I love anything in muffin form!

I have to admit that I was crossing my fingers with this recipe. I was afraid that it would be a massive fail and I would have to come up with a backup recipe. (French toast, anyone??)

When these came out of the oven, they didn’t all look perfect. One of them fell a little bit and a few of them ran over the tins a little bit.

But never fear: this is a great recipe that is cheesy, full of veggies, and full of flavor. Feel free to experiment with other veggies. I did create a recipe that only makes four muffins. I did this because I am the only one who eats eggs in this house and 12 muffins seemed a bit much. Also a full batch of muffins would have pretty much wiped out my egg supply. And I was not ready for that. :) Feel free to triple the recipe if you want to make a full batch.

Scrambled Egg Muffins (makes 4 muffins)

2 eggs
2 egg whites
3 slices all natural bacon, cooked and crumbled into tiny pieces
2 oz. cheese of your choice (I used American)
1/8 c. red pepper, finely chopped
1/8 c. onion, chopped
1/4 c. chopped fresh spinach
1/8 tsp. black pepper
1/8 tsp. salt
1/8 tsp. garlic powder
several dashes of hot sauce (optional) <— like I could have an egg dish without hot sauce ;)

Beat eggs and egg whites. Mix in veggies, spices, cooked bacon, and cheese. Pour evenly into four muffin tins. Make sure the muffin tins are well greased or they will stick. Bake for 18-22 minutes or until no longer runny. Be very careful not to overbake! Enjoy.

And here is a little kitchen tip from me to you: if you aren’t using all 12 of the muffins tins, fill the tins that you are not using with water. This will prevent the empty tins from burning. It works so well!

This morning, I had two of the muffins with a piece of buttered toast.

Great breakfast!