I really hate cooking in the morning. Like I really really dislike it. But I know that breakfast is such an important meal. What I have been doing recently is making an egg bake on Sunday and then eating it each morning for breakfast during the week. Below is a picture of what I initially tried to do: make individual serving sizes. This was a disaster. Not only was it difficult to clean up these muffin tins, but it was so much more time consuming. That is definitely not easy. So I have modified it since then to simply use a 9×13″ glass baking pan and cut into 6 or 8 pieces.
Super Easy Egg Bake
3 tomatoes – diced
3/4 cup full fat cottage cheese
1 bag frozen broccoli – steamed (or microwaved in safe bag)
1 package (8 oz.) mushrooms – sliced
1/2 package (2 tablespoons) chives – chopped
About 10 oz. shredded cooked potatoes (hashbrowns – be sure nothing is added)
It’s no secret that I haven’t written much on my blog in several months. To be honest, I have been struggling with some health issues and have been working closely with a dietitian (Dietitian Cassie) (as well as doctors) to try and find the cause. Needless to say, I have had other priorities than posting here. However, that does not mean I don’t miss writing, posting, and interacting with every single one of you who reads my blog. There are so many new things I want to share with you that I have learned in the last few months – but that will be a post in it’s own.
Today, I want to share with you a recipe I made this morning for my breakfast smoothie. As some of you know, I started an elimination diet last week (this means no nuts, no soy, no dairy, no eggs, no gluten). At first, this diet had me antsy and squirming – nervous that I wouldn’t be able to eat anything good: forcing me to gag down every meal for nutrients rather than enjoyment.
Good news: this is not true!
This smoothie recipe is so, so good! I’m totally making it again tomorrow.
Since I started my new job at Winona State, I have been eating this every morning for breakfast. It definitely jump-starts my metabolism because I find myself hungry again around 9 a.m. (after eating breakfast at 7 a.m.)
1/4 cup steel-cut oats
1/4 cup milk, water or almond milk
1 Tablespoon pecans (or other nut)
1/2 teaspoon brown sugar
1 Tablespoon raisins
Place milk/water with oats in a bowl and place in fridge overnight.
Heat it up for 1 minute (if you want).
Add brown sugar (or to taste), pecans (or other nut), and raisins.
Some variations may include: cinnamon, maple syrup, almonds, craisins, blueberries….. the list is endless!
Bagels and such a guilty pleasure of mine. They are obviously not very healthy for you, but every once a while, they are so, so good! If I must satisfy my craving for a bagel, it has to be made right. I’m going to share with you my bagel perfection. (If you grew up in my house-hold, you already know this perfection!)
1 onion bagel (or everything)
3 slices of sharp cheddar cheese
a little unsalted butter
cream cheese (either plain or chive and onion)
pepper for sprinkling
Cut the bagel in half and toast – I like mine a bit on the burnt side – enough that the top of the bagel is lightly browned
Top one half with a little butter and add the cheddar slices
Top the other half with cream cheese and sprinkle with pepper (Yes, I said pepper. So, so good!)
This is one of my favorite snacks. I also used to eat this a lot as a kid. Maybe that’s why I favor it! Either way, it’s quite an interesting combo if you haven’t eaten a banana with cheddar cheese before. Posting this photo makes me wish it were summer. Ugh.
Snack: Banana and Cheddar Cheese
I usually slice cheddar cheese with my amazing Osti cheese slicer – extra-sharp cheddar is my favorite! Then I cut those sliced in half and place on the banana like pictured. So yummy!
Once in a while I enjoy french toast, waffles or pancakes. The next time you make either, try topping them with strawberry sauce or blueberry sauce. Both sauces are also delicious on ice cream, frozen yogurt or plain greek yogurt!
Sweet Strawberry Sauce
1 cup fresh strawberries, cut into pieces
2 tablespoons sugar
Directions for cold sauce (Option 1):
Top strawberries with sugar and refrigerate at least 24 hours.
The sugar will draw out the juices in the fruit and make a sauce.
Directions for hot sauce (Option 2):
Top strawberries with sugar and microwave for 1-1 1/2 minutes.
Directions without sugar (Option 3):
Using frozen strawberries (no sugar added), microwave 2-3 minutes.
1 cup frozen blueberries
Microwave about 2 minutes until warm and sauce is created.