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Food Recipes

Funfetti Cake Batter Breakfast Cookies

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Cookies for breakfast? Yes please.

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Here are the 3 things that came together as the perfect storm, bringing me to this amazing idea of cookies for breakfast:

1. Have I mentioned how much I love food? I’m not one of those girls that skips a meal or orders a garden salad for dinner. Never have been. I’m from an Italian family that has history in the resturant and bakery business. I was born and raised to think about dinner as soon as I wake up in the morning.

This means I’m also thinking about dessert in the morning.

2. Add to that the fact that I’m always late. Always. So I’m constantly running out the door to work, grabbing whatever I prepped that week.

Sometimes I leave myself enough time to cook a big breakfast. But, when I’m on the run I’ve been known to throw a pancake in a plastic container- syrup and all- and eat it while driving. {Not an easy task, but well worth it.} Either way, I’m not one to deprive myself of a delicious first meal of the day.

3. And lastly, I’m obsessed with 2 foods right now: Kodiak Cake Mix & anything that involves cake batter.

These 3 factors resulted in 18 colorful, batter-y, filling breakfast cookies.

What makes them a breakfast cookie you ask?

Well, the main ingredient is a flap jack mix. So they taste almost like a biscuit, which is very satisfying in itself. On the other hand, they’re also sweet and much more moist than a regular biscuit. Plus…sprinkles.

I guess you’ll just have to try ’em and find out what they’re all about.

Funfetti Cake Batter Breakfast Cookies
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Ingredients

  • Funfetti Cake Batter Breakfast Cookies
  • 1 1/2 cups Kodiak Cakes mix
  • 3/4 cup applesauce (I used unsweetened- if you want a sweeter cookie obviously you could go with sweetened and adjust the macros)
  • Sweetener of choice (I used vanilla Sweet Leaf drops)
  • 2 tsp vanilla extract
  • 1/2 cup egg whites
  • 1 package sugar-free, fat-free vanilla pudding
  • 2 scoops vanilla or cake batter protein powder
  • Sprinkles

Instructions

  1. Being the lazy cook that I am, I just mixed this all together and plopped 'em on a baking sheet. Bake in a 350 degree oven for 9-12 minutes. Transfer to a cooling rack. Store in the fridge- trust me, you'll thank me later.
http://www.fearonfire.com/food/funfetti-cake-batter-breakfast-cookies/

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Food Recipes

Maple Bacon Brussels Recipe {And How to Break Up with Bitter Brussels Forever}

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I know that many people when they hear the words “brussels sprouts” think of bitter balls of ickyness covered in butter.

If you’re one of these people, or even if you’re a brussels connoisseur, you MUST try this recipe.

Does this look bitter and icky to you? {If you answered yes, fine. Just scroll on by this recipe. But seriously. They’re good. And they’re covered in bacon & syrup…just sayin’.}

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First rule of Breaking up with Bitter Brussels: DON’T buy them in the freezer section. Brussels sprouts in their best form are fresh from produce. Buy a whole bunch.

Rule number two: Slice ’em super thin. This takes a while, but you want to slice them as thin as possible and rinse them off well. The thinner they are, the less bitter they are.

Third. Cook them for an {akwardly} long time on low heat. To really soften the brussels, we need them to cook on low for at least 20 minutes, being careful not to let them burn.

Fourth rule of Breaking up with Bitter Brussels: READ through all the directions below. The technique is important here. This time you are not allowed to skim through my writing. Please and thank you.

Ok. So now that you want to try these delicious little sprouts, here’s the nitty gritty. (Full recipe at the bottom)

You’ll Need:

4-6 slices turkey bacon

1 tsp olive oil

A big bag of fresh brussels sprouts

1/4 cup sugar free maple syrup

Salt & Pepper

Water

1. Fry up some turkey bacon in a pan. Remove, let cool, then chop into smaller chunks.

2. Leave any bacon fat in the pan- there’s not much in turkey bacon- we’ll keep it! Add 1 tsp olive oil and let it get nice & hot.

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3. Slice the brussels thin & rinse. Be patient, this takes a little time, but the thin slices are worth it.

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4. Sauté the brussels in the pan for a few minutes. When everything is warming up, add 1/4 cup water. Any time the brussels start to brown, add a splash of water to keep them from burning.

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5. Turn the heat down to low and cook on low about 20 minutes, watching to be sure they aren’t burning and adding water as needed. You can add the bacon about halfway through cooking time.

6. When they’re all nice and brown, add some salt & pepper.

7. Top with syrup while still warm.

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8. Thank me for sharing this amazing recipe with you.

Maple Bacon Brussels Recipe {And How to Break Up with Bitter Brussels Forever}
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Ingredients

  • You'll Need:
  • 4-6 slices turkey bacon
  • 1 tsp olive oil
  • A big bag of fresh brussels sprouts
  • 1/4 cup sugar free maple syrup
  • Salt & Pepper
  • Water

Instructions

  1. 1. Fry up some turkey bacon in a pan. Remove, let cool, then chop into smaller chunks.
  2. 2. Leave any bacon fat in the pan- there's not much in turkey bacon- we'll keep it! Add 1 tsp olive oil and let it get nice & hot.
  3. 3. Slice the brussels thin & rinse. Be patient, this takes a little time, but the thin slices are worth it.
  4. 4. Sauté the brussels in the pan for a few minutes. When everything is warming up, add 1/4 cup water. Any time the brussels start to brown, add a splash of water to keep them from burning.
  5. 5. Turn the heat down to low and cook on low about 20 minutes, watching to be sure they aren't burning and adding water as needed. You can add the bacon about halfway through cooking time.
  6. 6. When they're all nice and brown, add some salt & pepper.
  7. 7. Top with syrup while still warm.
http://www.fearonfire.com/food/breaking-up-with-bitter-brussels/

Food Recipes

The Cinnabon Experiment

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It was Sunday morning, and I had some extra time to make breakfast. My mind started drifting to cinnamon rolls. If I bought them from the store, I could start my day with just ONE. But…what if I could make them macro-friendly? {Insert Mad Scientist laugh here.} I was up for the challenge.

My mission: Make a big, fat cinnamon bun that melts in your mouth and is covered in frosting MINUS the white flour, butter, and sugar.

Too bad that’s exactly what a cinnamon bun is made out of.

Cinnabon Cinnamon Bun: 36f/127c/13p/2fiber

Cinnamon Bun Macro Makeover Cinnamon Bun: 1f/22c/13p/7fiber

Now that’s a serious trade off. You would think it wouldn’t be as tasty. {You’re kinda right…I mean…I called this the Cinnabon Experiment, not the Cinnabon Magic Trick.} It is obviously not quite as good as Cinnabon, but it helped my cravings & was a delicious way to start a Sunday!

Now that I have you hooked, here are the directions:

Mix together to form dough:

3 cups Kodiak Pancake Mix

1 cup milk (I used almond milk)

1/4 cup applesauce & a splash of apple juice

Roll flat on a floured surface.

<3 <3 <3

In a separate bowl, mix together:

2 tbsp cinnamon

2 tbsp apple juice

2 tbsp apple sauce

1 scoop vanilla protein powder

Spread onto flattened dough.

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Roll the dough up and slice. Place slices on baking sheet and bake in a 400 degree oven for 20-25 minutes.

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Top with icing while buns are still hot. Here’s what I used, but I would use milk or yogurt instead of cream cheese next time. {See chunky frosting in the pic down below? Tasted good, looked gross.}

Icing:

4oz softened fat free cream cheese

1/2 scoop vanilla protein powder

1/4 cup sugar-free maple syrup (or sweetener of choice)

1 tsp vanilla extract

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They were filling & easy to store. I’ve been popping them in the microwave for breakfast all week. Be sure to check back- I’ll keep changing the icing recipe until it is the perfect balance between YUM and PRETTY. 🙂

The Cinnabon Experiment
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Ingredients

    Mix together to form dough:
  • 3 cups Kodiak Pancake Mix
  • 1 cup milk (I used almond milk)
  • 1/4 cup applesauce & a splash of apple juice
  • In a separate bowl, mix together:
  • 2 tbsp cinnamon
  • 2 tbsp apple juice
  • 2 tbsp apple sauce
  • 1 scoop vanilla protein powder
  • Icing:
  • 4oz softened fat free cream cheese
  • 1/2 scoop vanilla protein powder
  • 1/4 cup sugar-free maple syrup (or sweetener of choice)
  • 1 tsp vanilla extract

Instructions

  1. Roll dough out on a floured surface using a rolling pin. Spread filling evenly on top of dough. Roll dough up and slice. Place slices on baking sheet and bake in a 400 degree oven for 20-25 minutes. Drizzle with icing and enjoy!
http://www.fearonfire.com/food/the-cinnabon-experiment/

Food Recipes

{Guilt-Free & Simple} Sham-Rockin’ Minty Oreo Truffles

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I’m in love with the truffles. 😉

You know…the ones people make around Christmas time for cookie exchanges- the ones made with a package of Oreos and cream cheese, covered in melted chocolate. Yummmmmm….

When I love a food, I’ll either have it in moderation or try to recreate it in such a way that I can enjoy MORE of it for the same amount of macros. I’m pretty proud of how these little truffles came out.

Easy to make, easy to store in the freezer or fridge- and the best part? Check out these MACROS:

{If you make 40 truffles with a swirl of chocolate topping}

Each Truffle: 1f/9c/2p

Seriously. What a perfect way to use up those carbs after dinner!

Here’s how it’s done:

1 package chocolate graham crackers

1 8oz package fat free cream cheese

White chocolate chips

1 tsp peppermint extract

{About 1/4 cup milk or water}

{Mint Oreo cookie toppings/sprinkles/etc. optional}

<3 <3 <3

First…

We need to smoosh up those graham crackers. I used a food processor to get the crumbs pretty fine. You could smash ’em up by hand, but the truffles may be a bit chunky that way. I did leave a few chunks in mine.

Toss the crumbs in a mixing bowl and mix well with cream cheese and mint extract until starting to form sticky chunks. I had to add a few splashes of milk to get mine to be the right sticky consistency. Water would work too.

Form the mixture into small balls & freeze for at least 30 mins. This way, if you decide to cover them in melted chocolate, they’ll be easier to deal with.

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I had the full intention of making these a little more heavy macro-wise by dunking the whole truffle in melted white chocolate. {Microwave the chocolate chips 1 min and use a fork to help you cover the truffle.}

But, I quickly realized this was messy & time consuming & would add a lot to my macro count. So I covered a only few completely.

With the remaining truffles, I decided to use a frosting bag to add a melted chocolate swirl. If you’re going to do this, you could use a squeeze bottle to just do a chocolate drizzle. You could also make a cream cheese frosting rather than melted chocolate. Either way, just add green food coloring to make it decorative.

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If you’re heading to a St Patty’s Day party, you could definitely get fancy with this. Green sprinkles, chocolate drizzle, crushed mint Oreos…whatever you’d like.

I’m a lazy baker, so I opted for the simple chocolate swirl. Here’s some more pretty pics of these delicious little bites. 🙂

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Food Recipes

Big Ol’ List of Breakfast Ideas

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Ok. So I thought I’d round up a bunch of breakfast ideas for when you want to start your day off right. Some I’ve tried, some I think I invented, and some are on my list to try. Hope you’re hungry!

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{Links & descriptions below}

1. The Classic

You can’t go wrong with this- back to basics- cheesy eggs, turkey bacon, hash browns. I eat it just about every morning. When I’m out of hash browns, I substitute toast & PB2.

2. The Classic as a Muffin

Or chop up all of ingredients, toss in a muffin pan, bake on Sunday & have breakfast ready for the week!

OR. If you’re like me and forget to prep on Sunday, just throw this stuff in a mug and microwave for 2 minutes. Microwaved eggs taste just like stovetop eggs. #promise

3. For the Sweet Tooth: Cookie Dough Brownie Batter Fudge Mug

1 scoop chocolate protein powder / 1 tbsp cocoa powder / 1/4 cup light cottage cheese / 1/4 tsp baking powder / 1/4 tsp vanilla / 1/4 tsp butter extract / Blend and top with… 1 tbsp sugar free chocolate syrup or sweetwner / Cookie Dough Quest Bar microwave 30 seconds 10f/30c/54p/18fiber

4. Overnight Oats

If you’re dreaming of breakfast the night before, you could put some overnight oats in the fridge. I picked out Peanut Butter Cup, but you could make a fruity version. I would use PB2 in this recipe to reduce the fat content. My tummy is a little sensitive to oats, I’d probably cut them with chia seed. There are tons of recipes out there. Check out www.myoatmeal.com for the tastiest oats IMO.

5. Protein Pancakes

I know this is a pretty obvious choice. However, I’ve tried a lot of gross protein pancake recipes. Some, when done incorrectly, produce some sort of weird cooked MUSH. This can be highly disappointing, especially when the pictures online looked perfectly fluffy and round. And I hate to waste protein powder…so I usually just throw some syrup on & begrudgingly eat that mush.

For this reason, I think a pancake mix is the best recommendation because it will yield the most consistent pancake result. You can still add whatever you’d like to the mix to jazz it up. The most popular brand seems to be Kodiak Cakes, which you can buy online or find at Super Target or Fresh Market.

PS…they can also be formed into waffles with a waffle iron. Just sayin’.

6 and 7. Make-Ahead Breakfast Burritos and Breakfast Sandwiches

I’m about to tell you something that may freak you out a little. These recipes are for FROZEN breakfast burritos and premade breakfast sandwiches. There’s something about a frozen, cooked egg that gives me the creeps, but let’s just process this for a second. Here’s another breakfast that could be prepped ahead of time, and you could grab one on your way out the door, pop it in the microwave, and eat it on the way to work. AND it would be a really satisfying breakfast to go, not something wimpy like a granola bar. A nice, hearty breakfast to go. {You could write the macros in sharpie on the wrapper.}

I would change the recipe to egg whites & use one my favorite Tumaro’s Low Carb Wraps for the burritos. Be sure to click the breakfast sandwich link! She has amazing pictures & shows a quick way to prep them all at once using the egg muffin method & an indoor grill. Drool-worthy.

8. Protein Pumpkin Butter English Muffin

This isn’t the most beautiful breakfast you’ve ever seen {sorry for the lame pic on a paper plate}, but it is pretty delicious and could be made a variety of ways.

I mixed pure pumpkin with vanilla protein powder and spread on a toasted muffin. But what about whipping some nonfat cream cheese & mixing in pumpkin or banana or cinnamon? Or chocolate? Or PB2? This is a great way to get your “bagel” and spread fix.

If you’re totally hooked on bagels, you can fit them in. Here’s a more macro-friendly bagel– full size and everything.

9. Banana Splits

Yeah. For real. It’s Greek Yogurt + Banana + Strawberry + Sprinkles. I’d add some protein powder or PB2 because I’m obsessed. It’s quick, it’s easy, it’s good. I say top with sugar-free Hershey’s syrup or mini-chocolate chips too if you’re feeling crazy. That will put you in a good mood for sure on a Monday morning!

10. Kale Frittata

I just kept getting this picture when I would search for breakfast ideas, and I couldn’t resist. I made this a few weeks ago for dinner when we desperately needed groceries. Here were my substitutions:

*Use fat free mozzarella. It doesn’t exactly brown up unless you brush it with egg whites, but it melts just fine and tastes fantastic. Sprinkle a tablespoon or two of parmesan cheese on top to get the same salty effect without using mostly parmesan.

*I would use egg whites and skip the olive oil or just use a teaspoon. You can use baking spray & it won’t stick- saves on fat per slice.

*Substitute turkey bacon or turkey pepperoni for salami/pepperoni. Listen. I love salami as much as the next Italian girl, but I can live with turkey. If I were making it for dinner, I might also chop up a slice of salami and throw it in there. Indulging in small doses makes the most sense here.

This is so filling and just wonderful. Breakfast in pie form. Can’t beat it.

Here’s to hoping these 10 breakfast ideas help you start your week or your day off right!

 

 

 

Recipes

Cheesy Mac{ros} n’ Broccoli

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I’m a true sucker for Mac n’ Cheese. Growing up in an Italian family, we knew how to use up pasta and veggies in any kind of sauce you could imagine.

My dream dinner is a big bowl of random ingredients topped in some sort of cheesy wine sauce. With french fries on the side.

Today I’m on February break, it’s not even dinnertime, and it’s a balmy 20 degrees outside. My friends are all posting pics of their vacations and I’m over here craving a warm, hearty bowl of cheesey goodness.

I decided to create a much lighter, macro-friendly version to satisfy my craving. #treatyoself

And it was delish. So…I’m sharing. 🙂

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