Yesterday I shared that I’ve started to meal plan for the week. This has been working really well for me. I don’t know about you but I hate having to come up with what to make for dinner. I think about it randomly all day long. When I should be doing other things I’m thinking about what I have in my fridge, in pantry and what I can come up with. I’ve found that my mind doesn’t really wonder anymore because I’ve got it planned. I’m also doing less mindless eating because I have snacks planned out as well. So it’s working really well for me.
One of the foods that I keep on hand for breakfast is eggs. I never liked eggs growing up. I started eating them as an adult only because I was avoiding carbs in the morning and needed protein. I still didn’t like them. So I began to dress them up with salsa and cheese and I was able to eat them. It wasn’t until one of my clients brought me in some fresh eggs that I actually started to like them.Now these eggs are incredible! So much flavor and an almost creamy taste. And so colorful! The yolks are the most vibrant yellow. But I still can’t eat the same thing over and over without getting tired of it. So the other morning I was rushing to get ready for work and make breakfast and get to work on time. I didn’t have much food in my fridge and in a split second I come up with pizza eggs.
They’re super simple to make and taste just like pizza. And they’re quick!
makes one serving
2 Farm fresh eggs
fresh baby spinach
shredded mozzarella cheese
salt and pepper
1. Heat a small skillet on medium heat and melt a Tablespoon of clarified butter in it.
2. Add your eggs to the skillet and season with salt and pepper. Cook for 2 minutes.
3. Add spinach to the pan. Spread pizza sauce over cooking eggs. Sprinkle eggs and spinach with garlic powder and dried oregano. Top with cheese and cook 1 more minute.
Feel free to add other toppings like fresh veggies. (I would probably sauté them for a few minutes before cooking the eggs.) This breakfast fits perfectly in the all 3 phases of the South Beach Diet and is carb free. These eggs kept me full until lunchtime. Which is huge because I usually need a small snack to keep my blood sugar even which helps me stay in a good mood. Hungry Mandi= Mean Mindi
I hope you give this recipe a try and please let me know what you think!
Baked Blueberry Protein Oatmeal
I’ve seen quite a few blog posts on baked oatmeal recently. I actually have never had baked oatmeal before. I eat oatmeal for breakfast most mornings and I’m far to lazy to cook it on the stove top so I (gasp!) microwave it. It’s way quicker and tastes great to me! For some reason the idea of baked oatmeal really intrigued me and I have loads of time on Wednesday mornings so I decided to give it a whirl.
I didn’t have a recipe to base this on, mostly because I was to lazy to look one up, so I just winged it. I wanted my oatmeal to have a decent amount of protein to keep me satisfied until lunch time so I added some protein powder and chopped walnuts. The walnuts give it a nice random crunch. This recipe doesn’t have any added sugars to it due to the fact that I used sweetened almond milk and ripe bananas. Feel free to add your sweetener of choice if you like it your oatmeal on the sweeter side. I have to say that this turned out fabulous. It smelled amazing while it was baking and it made a ton of oatmeal. I was able to reheat it in the morning for an even quicker breakfast.
Baked Blueberry Protein Oatmeal
Makes 8 servings.
2 Cups Old Fashion Oats
1/2 Cup Vanilla or Unflavored Protein Powder ( I used Sunwarrior’s Vanilla Warrior Blend)
1/3 Cup Ground Flax seed
1/2 Teaspoon Sea Salt
1 Teaspoon Cinnamon
4 Cups Sweetened Vanilla Almond Milk
2 Ripe Bananas mashed
1 Cup frozen Blueberries
1 Teaspoon Vanilla Extract
1/4 Cup Chopped Walnuts
Start by pre-heating oven to 350° and spraying a casserole dish with cooking spray. I used my Misto filled Olive Oil. Mix the oats, protein powder, flaxseeds, salt and cinnamon in a large bowl. Mash your ripe bananas. Combine the almond milk, vanilla and mashed bananas together. Add you wet ingredients to your dry ingredients and mix well. Fold in the frozen blueberries and walnuts. Pour into your prepared casserole dish and bake in pre-heated oven uncovered for 30 minutes.
I love using my batter bowl from Pampered Chef for this recipe. It’s big enough to mix everything in it and it has a handy dandy pour spout to make for easy pouring. I also use this bowl for pancakes!
Here it is ready for the oven.
I like my oatmeal on the creamy side so I added a splash of milk and a dollop of almond butter. Get creative with your toppings and dress it up as you like. Switching up the toppings each morning keeps this from getting boring if your eating it all week. This is also a great dish to make for brunch! This baked oatmeal has only 263 calories, 9.1 grams of fat, 7.6 grams of fiber, 10 grams of protein and 16.3 grams of sugar [er serving, without the additional toppings. Remember that the only added sugar comes from the sweetened almond milk. This is really delicious and makes for a great winter breakfast. I enjoyed this all week long! I hope you guys try out the recipe and let me know how you top yours off!