Blueberry Oatmeal (E)

This is my very favorite way to eat oatmeal at the present time.

Made in this way, this is an Energizing meal for Trim Healthy Mama.

Here's how I make it.

Blueberry Oatmeal

1/2 cup oatmeal
1 cup water
1/2 scoop vanilla protein powder
1/8 tsp. stevia
dash of vanilla extract
dash of salt
1/2 cup frozen blueberries

Combine oatmeal and water and cook until liquid is almost gone.  Turn heat off, add other ingredients.  Stir and serve.  Nice and easy.  I like to cook mine in a cast iron skillet because it helps add iron to your food.

I find that adding the protein powder really helps this meal to hold me over until lunch time.  Even my husband that doesn't care for oatmeal, likes this version.

Egg White Benedict (E) Trim Healthy Mama

 

 

There is a very cute little breakfast nook in our town that has some wonderful breakfast foods.  I wanted to duplicate one of their menu items because it fits nicely into the Energizing category of the "Trim Healthy Mama" lifestyle.  It turned out wonderful and is now one of my favorite "E" meals.

 

Here are the cast of characters minus the egg whites and Ezekiel 4:9 bread or English Muffins.  We forgot to put those in the picture.

 

 

First of all, you take some Ezekiel 4:9 bread out of the freezer and toast lightly.  We do this under the broiler in our oven because there are so many of us.

Next up, warm some Canadian bacon slices in a non-stick skillet and set aside.

 

 

Then lightly spray same pan with non-stick spray and add your container of egg whites, salt, pepper and about 1/4 cup of Salsa Verde to the pan and scramble.

 

Take your toasted bread out of the oven.  I heard from a friend of mine that Ezekiel 4:9 also offers English Muffins and I'm thinking that would be divine in this recipe.  However, we used what we had.

 

Next up - finely grate some skim mozzarella cheese with your cheese grater.  You could buy it already shredded, but this is good arm exercise first thing in the morning.  You wouldn't want to miss out on that.

 

Slice up a couple of tomatoes or just one depending on how many you are making.  I tend to forget that everyone doesn't cook for 9 people at a time.

 

Place some Canadian bacon on your toasted bread.

 

Top with some tomato slices.

 

Then add some of the scrambled egg whites to the top.  Never mind the fact that we are messy cooks and scramble some outside of the pan too.  Hehe!

 

Add a little layer of shredded mozzarella cheese right away so it begins to melt.

 

Then top with some delicious salsa verde.  I know it looks a little weird, but trust me on this one, it tastes superb!

 

You can eat up to two slices of these and stay in "E" mode as long as you watch your quantity of cheese.  They are delicious.  A huge hit at our house.  You can use whole eggs for the growing children and even add an avocado to theirs since they are still growing.  But if you want to stay in weight loss mode, don't combine those fats and carbs too much or you'll be sorry.

 

Here's the recipe:

 

Egg White Benedict

 

Serves 3:

 

Six slices of Ezekiel 4:9 bread or one Ezekiel 4:9 English muffin

12 slices of Canadian Bacon

Tomato slices

1 container of Egg whites

1 jar of salsa verde

1 block skim mozzarella cheese

salt and pepper to taste

 

Toast your bread.  Heat up the Canadian bacon slices in a non-stick skillet.  Place on top of toast.  Add sliced tomato on top of that.  Scramble egg whites with 1/4 cup of Salsa Verde mixed in along with salt and pepper to taste.  Place scrambled egg whites on top of tomatoes, top with shredded mozzarella cheese.  At this point, you could place in broiler to melt cheese if it doesn't melt on it's own.  Top with some salsa Verde and serve.  Enjoy!

Cranberry Coconut Scones - (S)

It is a tradition at our house to have scones and tea for our Christmas morning breakfast.  So, we have been experimenting and my lovely daughter Rachel came up with this great recipe.  These are really yummy and will be gracing our Christmas morning table.

Cranberry Coconut Scones
by:  Rachel Babiak

2 1/2 cups almond flour
1/2 cup golden flax seed meal
1/2 cup unsweetened, shredded coconut
1 cup homemade Truvia
1 Tbsp. baking powder
1/4 tsp. salt
2 large eggs
1/3 cup coconut oil
1/4 cup almond milk
1/2 tsp. vanilla extract
1 cup fresh cranberries, halved

Preheat oven to 325 degrees.

In a large bowl, whisk together almond flour, flax seed meal, shredded coconut, truvia, baking powder, and salt.  Stir in eggs, coconut oil, almond milk and vanilla extract until dough comes together.  It will by sticky.  Stir in cranberries until well distributed.

Turn out dough onto a cookie sheet lined with parchment paper and pat into a rough rectangle, 6x8 inches.  Cut into 6 even portions, and then cut each portion in half diagonally to make 12 scones.  Bake for 30-40 minutes, or until golden brown and firm to touch.  Remove and let cool on pan.

Serves: 12

Salmon Breakfast Casserole (S)

There's a restaurant by our house that sells omelets with smoked trout, spinach and cream cheese.  I loved it when I had it.  I came home and put together this recipe using Salmon.  It is one of our favorite recipes.  This would be considered a Satisfying meal if you are following the Trim Healthy Mama way of eating.

Salmon Breakfast Casserole

Ingredients

2 cans of wild caught salmon
1 box of frozen spinach (defrosted)
8 oz. cream cheese
16 eggs
1 bunch of radishes (chopped)
1/2 - 3/4 stick of butter
salt to taste
hot shot seasoning or pepper to taste

Directions:

Coat a 9x13 pan with non-stick cooking spray.  Lay down the crumbled salmon.  We remove the bones/cartilage first.  Drain the spinach and layer the spinach on top of the salmon.  Then cut the cream cheese into cubes and put those on top of the spinach layer.  Beat your eggs in a bowl with salt and hot shot seasoning to taste.  Pour over the top of the casserole and bake at 370 degrees for 35 minutes or until set all the way through.  Meanwhile, fry the chopped radishes in a pan with your butter until crispy brown.  Drain on paper towels.  Once casserole is done, cut into squares and top each slice with some crispy fried radishes.  Serve immediately.

Gouda, Asparagus, and Mushroom Omelet (S)

Gouda, Asparagus, and Mushroom Omelet, is INCREDIBLE!!

Probably not something for the whole family, but for two, it is the greatest breakfast you could make!

 

The recipe calls for morel mushrooms.  That's what really makes this dish on the expensive side, but there may be some people out there that are wonderful mushroom hunters and have them growing in the woods behind their house or you can substitute another mushroom. However, morel mushrooms  are unlike anything you have ever tasted! I hear they are rather rare, which would make sense because they are slightly, *cough* expensive. We found them at our local mushroom farm.

The cheese we used was Gouda, which is so creamy and added a wonderful touch to this omelet.

We don't have many pictures because it was rather complicated and you had to get things done quickly.

 

Basically, you make a wonderful egg omelet, then top it with butter sauteed morel mushrooms and asparagus. You put some sliced of Gouda on top and set them in the broiler just until the cheese is melted.

Oh my!

I cannot describe the taste in words. It is heavenly.  I could eat this any day. You just want to savor and hang onto every bite.

Ahhh!!!!

This is a highly (HIGHLY) recommended recipe for all cheese lovers.

 

Here it is:

 

 

Gouda, Asparagus, and Mushroom Omelet

Makes 2 Servings

 

4 medium-size, fresh morel mushrooms (you could use regular mushrooms to make it more affordable)

3 spears jumbo asparagus

4 eggs

2 Tbsp. Sour Cream

Salt and Pepper to taste

4 tsp. of coconut oil

2 teaspoons unsalted butter, divided

4 thin slices Gouda cheese, 1/2 ounce each

 

Preheat the oven to broil.

 

Clean the mushrooms and cut into 1/4 inch rings (strips if using shitakes or portobellos).  Trim the asparagus, peel the bottom 4 inches, and cut thinly on the bias.  In a medium bowl, whisk together the eggs, sour cream, salt, and pepper (makes about 1 cup).

 

In a nonstick skillet, heat 2 tsp. of coconut oil over medium-high heat.  Sauté the mushrooms until fully cooked, about 2 minutes.  Season with salt and pepper; set aside.  Repeat the process with the asparagus.  Set aside.

 

In a 8" nonstick omelet pan, melt 1 tsp. of the butter over medium-high heat.  Add half of the egg mixture.  Using a rubber spatula, lift the cooked egg at the edges, tilting the pan so the uncooked egg flows to the exposed pan surface.  Cook until the eggs are set but still shiny. Remove from the heat.  Spoon half of the vegetables onto one half of the cooked eggs.  Flip the uncovered half over the vegetables.  Roll onto a small baking pan.  Repeat with the remaining egg mixture and vegetables.

 

When both servings have cooked, place two thin slices of chees on top of each omelet.  Place the pan under the broiler until the cheese is just melted.  Serve immediately.