TEAM WAFFLE || Low Carb Recipe

Good Morning ya'll! I know I said I was going to share this on Waffle Wednesday but I got super busy from the moment I was awake to the moment I went to sleep. 

This coming weekend is a special one for me and it's taking a lot of pre-work to get it all together. (More on it next week)

                                       

I have been posting my waffles over on instagram and lately a lot of people have been asking me how I make them and how I keep my carb count so low in them.

I am here to share my secrets with you just in case you missed it on insta.  

Ingredients: 

• 1 whole egg 
• 1 scoop of protein (Depending how I am feeling that day depends on which protein I use, mainly my go to for low carb is PE Science Snickerdoodle. I have Vanilla, Reese Peanut butter & Cookies & cream coming today, I will get back to you on those)
• 1/4 cup of unsweetened almond and or cashew milk 
• 20-25g of kodiak cake mix (lately it's been the peanut butter crunch, you probably can skip this step and really keep the carbs low)
• dash of baking powder 
• dash of vanilla

Directions:

Warm up the waffle maker (this is key) Mix all the ingredients together. Spray waffle maker with cooking spray (I use coconut oil spray from Trader Joe's) and cook like a normal waffle. 

Sometimes I keep it a little longer since I like the brown and crunchy to it. 

My mix usually makes two (a small one and a larger one. I have not perfected the making yet)

Top with whatever you like! 

I usually top mine with Walden Farms syrup (I have all 3 flavors, strawberry, blueberry and regular & I have the caramel sauce in the bottle that looks like the syrup) Than if I am feeling frisky, I top with truwhip and enjoy!  

I am totally Team Waffle! Are you Team Waffle or Team Pancake? 

Chicken Enchilada Soup Recipe

Today is day 3 of the challenge, let's just say I am surviving on the 24 day challenge (Barely). I am going to do a post on my thoughts during this cleanse as this is the first time that I am really giving it my all. I sure hope the hard work pays off though. 

Today I want to share with you my lunch recipe. Ya'll this stuff is the best! It is a bit spicy but I love spicy foods.  

Chicken Enchilada Soup 

Ingredients 

• 1 package of chicken Tenderloins (Mine measured out to around 400 grams) 
• Diced Onion (I go super easy & buy pre-chop and used 80grams) 
• Medium Green Chilies (I bought the giant glass jar from Costco and used 30grams) 
• 1 can of Tomatoes from Trader Joes (I used the Fire Roasted flavor)  
• 1 can of Diced Tomatoes (I used a can from the Costco pack)
• 1 can of Black Beans (drain and rinse)
• 4 tsps Minced Garlic (The big jar from Costco again - I used 20grams)
• 2 tablespoons of Ground Cumin
• 2 tablespoons of Chili Powder 
• 1 tablespoon of Oregano 
• Ground Pepper and Salt to taste 

Extras:

• Avocado
• Cilantro  

Directions:

***If you follow macros (make sure to weigh each thing separate)*** 

1. Place all ingredients into a big mixing bowl 
2. Mix together 
3. Place in Crock pot 
4. Cook for 4-8 hours depending how fast yours cooks (Mine cooks super fast so it took about 4 hours to completely cook the chicken)
5. After chicken is cooked, Shred with two forks 
6. Eat with Avocado and cilantro 
7. Enjoy! 

Protein Pumpkin Spice Muffins

Do you love pumpkin? Do you need more protein as most of us do? These muffins are made for you! They're so seriously delicious. It's hard to stop at just one. They are also  super easy to make. 

Ingredients:

2 cups old fashion oatmeal 

1/2 cup protein powder (I used vanilla flavor) 

1 1/2 tsp baking powder 

1 tsp cinnamon

1 1/2 tsp pumpkin pie spice 

1 tsp salt 

2 large eggs

1/4 cup sugar free syrup

1 cup pumpkin puree 

1/2 cup unsweetened apple sauce

1/2 cup unsweetened almond milk

45 grams of white chocolate chips 

Directions:

Preheat oven to 350 degrees. Spray a muffin tin with cooking spray. 

Combine all ingredients in a large bowl and mix well. 

Divide mixture between 12 muffin cups evenly. 

Bake about 20 minutes than start checking to make sure not to over cook

Enjoy warm or cold. 

As many of you know I am doing IIFYM , therefore all my ingredients were measured out on the food scale which is where my macro breakdown is from to make the 12 muffins. I would highly recommend food scales to anyone to learn about portions and proper eating. 

Also, this recipe is from Dashing Dish , I am just sharing it for all of you to enjoy. Please give all credit to Katie. 

Follow along in my journey 

facebook // instagram 

Easy Breakfast Egg Muffins

If you should know anything about me, it's that I am not a morning person at all. My husband on the other hand, he is one alarm at 4am and he can jump out of bed. Me, I have to set like 3 alarms, snooze at least 5 times and than maybe I will think about rolling out of bed. 

Now this doesn't work if I need to be at work at 7am which means I have to leave the house by 630. Also, I need to get my workout in on these days so 4am wake up call it was. 

After failing to wake up at 4am to workout, than make breakfast, shower, get ready and leave by 630 for work I had to rethink some things in the morning.

Insert, breakfast muffins.   

I make them on Sundays and they last all week for me to just pop in the mircowave on the way out the door or when I get to work. 

What you need:

-double muffin tins  
-eggs
-egg whites
-bacon // I used the jalapeno bacon from Costco
-whatever veggies you want// I use green onion
-you can add lots of other things in here such as cheese, pepper, mushrooms, basically anything you would add to any of your eggs 

Directions:
Since I am macros counting everything is weight out separately for each muffin. 

1. Cook bacon first as you normally would.
2. After cooking bacon, mix 1 whole egg with 100g of egg whites 
3. Cut up 1 slice of bacon 
4. 10grams of green onions 
5. Pour mixture into one cup of the muffin pan 
6. repeat until all muffins are filled 

Cooking directions:

-Preheat oven to 400
-spray muffin pan so the egg mixture doesn't stick 
-Bake egg mixture for about 35 minutes or until golden 
-let them completely cool 
-When ready to eat just pop in mircowave until warm (about 30 seconds) and eat with your favorite hot sauce if you want. 

Enjoy your breakfast muffins! 

Parmesan Broccoli

Lately I have been trying to get more green foods into my life. I wish I could say I could eat them plain but I just can't seem to stomach them, therefore that leaves me trying to come up with creative ways to eat green foods. 

This is my family's new favorite way to eat broccoli. We love oh so much that we actually bought another big bag of broccoli for this week. 

On a side note - Nothing was truly measured for this

What you need:

Broccoli 

Tin filo (makes cleaning easy)

cookie sheet 

Cooking spray

Olive oil 

Parmesan cheese 

Gallon size ziplock bag

Instructions: 

Preheat oven to 400 degrees

1. Since our broccoli came with such big floats I trimmed them up and made them smaller. Than I placed all my broccoli in a gallon zip lock baggy. 

2. Add olive oil (just to coat the broccoli), Parmesan cheese, and whatever other seasonings you may like. We've tried Ms. Dash southwest chipotle and extra spicy. 

3. Line your cookie sheet with tin filo and spray with cooking spray (broccoli won't stick this way). Once you have mixed your broccoli with everything you want - lay flat on cookie sheet. Make sure not to double stack otherwise it could burn some of the broccoli. 

4. Bake about 30-40 minutes depending how you like your broccoli. Check frequently and flip over. 

5. Enjoy! 

Zucchini stuff with Mexican chicken mix + broccoli 

Let me know what you all think when you try it! 

Happy Monday Ya'll! 

Homemade Spicy Mustard

Who loves mustard? I know I am the one who will add mustard to just about anything but than again I am not a fan of ketchup so maybe that is why.  I am kind of liking this idea of home made mustard too. I can control what goes into it and take a look at the real ingredients. 

This week is a crazy one for me as the 15th of every month is crazy just as the end of the month is for me. So please stick around while I make it through. 

Anyways.. Here is my new secret mustard. 

Spicy Mustard

ingredients:

• 1/3 cup yellow mustard seeds 
• 2 1/2 tbs. brown mustard seeds 
• 1/2 cup apple cider vinegar 
• 1/2 cup water 
• 2 tbs. honey
• 1/4 tsp ground turmeric 
• 1/4 tsp ground cumin 
• sea salt to taste 

How to make it

• Mix mustard seeds, vinegar and water in a medium bowl and leave at room temperature to soak overnight. (I left mine about 14 hours) 

• In the morning, drain the liquid into a separate container (see above picture) and add soaked mustard seeds to a food processor. 

• Add remaining ingredients to the food processor (see below picture) and blend until combined. You should still be able to see the mustard seeds. Add reserved liquid from the soak seeds if needed. (I added about half) 

• Add to a jar and seal. Keep refrigerator until use.  

This is super easy to make and taste yummy. It is good on everything but maybe I am a little bias. The best part, it is sugar free too. Give it a try and let me know what you think

Happy Tuesday! 

I got the recipe from here

Ground Turkey and Kale Skillet

I made this yummy dish the other day. I got the recipe from Budget Bytes. It was so good, Hubby ate the left overs as his lunch and didn't save me any. I guess it will be in our future to make again. Don't judge it under you try it. 

ingredients: 

1. Package of Ground Turkey - This one is from Costco and is about 2.5 lbs
2. Can of Garbanzo Beans
3. 1 to 1 1/2 cups Spaghetti Sauce - I used Prego
4. Shredded Cheese - Whatever flavor you enjoy the most
5. Kale - This bag is from Trader Joe's 

Directions: 

1. Place ground turkey in a skillet and cook until no longer pink. 

2. Cut Kale in small bite size pieces to your liking 

3. Once the ground turkey is cooked with no pink add in the kale to the mixture. Stir and wait for the kale to fully wilt. 

4. Once the kale has reached the wilting point, drain the garbanzo beans and add to the mixture.

5. Mix together. After, add the spaghetti sauce. I added about 1 1/2 - 2 cups. I just used the rest of the bottle and didn't really measure it out. 

6. Stir and wait for the sauce to heat all the way through. Once it is heated, add cheese to the top of the skillet to cover the mixture. 

7. Cover and wait until cheese is melted and golden brown. Once it is brown, enjoy! Be careful it is extremely hot.

Enjoy! 

The originally recipe can be found here

Pumpkin French Toast Bake

**These are NOT my photos - I wish I was THIS good at photographing my food & had these pretty plates but I don't**

but I did try this recipe & lemme tell you YUMMY

I bring to you 

Pumpkin French Toast Bake

ingredients:

* 5 1/2 - 7 1/2 cups of inch bread cubes (we used wheat kirkland bread & just filled the bottom of the pan and made it like 2 high)

*7 large eggs 

*2 cups of milk (any kind) 

*1 tsp vanilla 

*1 1/2 tsp pumpkin pie spice 

*1/2 cup pumpkin puree {we used puree} (or 1/4 cup of pumpkin butter)

*3-4 tablespoons brown sugar for topping 

*nuts of choice 

instructions:

1. cut any kind of bread into 1-inch cubes. Enough to cover 9x13 baking dish full. 

2. In a large bowl, whisk together eggs, milk, vanilla, pumpkin puree or butter, and pumpkin pie spice until well combined

3. Pour over bread and push down with spoon until all the bread is soaked. 

4.Cover with saran wrap or lid and refrigerate overnight 

5.Next morning, preheat the oven to 350 degrees. 

6.Uncover dish and top with brown sugar (as you wish) and more pumpkin pie spice & nuts

7. Bake for 45 - 60 minutes depending on your oven. Wait until all the liquid is gone and top is golden brown 

8. Serve immediately with your favorite french toast toppings. 

ENJOY!

Pumpkin Love

Don't be fooled, I have NOT made these YET.. 

But I promise after the cruise I will be back to myself of baking & cooking hopefully with extra time

hopefully {praying for awesome birthday present: tell my husband it's the perfect gift.. T5i} with a new camera to take awesome pictures like this.. 

This is Pumpkin Roll from Sweet Pea's Kitchen

I found her site & immediately fell in love. 

I want to make it ALL

So for all you other pumpkin lovers out there.. 

Ingredients:

1/4 cup powdered sugar (to sprinkle on towel)

3/4 cup all-purpose flour

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon ground cloves

1/4 teaspoon salt

3 large eggs

1 cup granulated sugar

2/3 cup pure pumpkin puree

1 cup walnuts, chopped

1 package (8 ounces) cream cheese, at room temperature

1 cup powdered sugar, sifted

6 tablespoons butter or margarine, softened

1 teaspoon vanilla extract

Powdered sugar

Directions:

Preheat oven to 375° F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with powdered sugar.
Combine flour, baking powder, baking soda, cinnamon, cloves and salt in small bowl; set aside. In the bowl of a stand mixer fitted with the paddle attachment beat eggs and granulated sugar until thick. Beat in pumpkin. Stir in flour mixture. Spread evenly into prepared pan. Sprinkle with walnuts.
Bake in preheated oven 13 to 15 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off wax paper. Roll up cake and towel together, starting with narrow end. Cool on wire rack.
To make the filling cream cheese, combine powdered sugar, butter and vanilla extract in the bowl of a stand mixer fitted with the paddle attachment until smooth. Carefully unroll cake. Spread cream cheese mixture over cake. Reroll cake. Wrap in plastic wrap and refrigerate at least one hour. Sprinkle with powdered sugar before serving.

Try it & lemme know how it turns out. 

I am going to stalk up on pumpkin EVERYTHING to start baking ..

COME ON FALL.. You are Welcome ANYTIME you want

Guess What Day It Is?????

HUMP DAYYYYYYYYYYYYYYYYYYYYYYY

Happy Hump Day!! 

Peanut Butter Goodness

Once again I was home cooking up some clean eating meals this weekend. 

I can officially say I have lost 10 lbs since our beach camping trip

This means I lost the weight I gained beach camping & almost the weight from my April cruise.. 

I can't wait to reach my goal weight. 

Once again I was on Dashing Dish & let me tell you she has made so many new yummy recipes. 

This is one I HAD to try right away & it is as good as it looks. 

Peanut Butter Banana Bread

The pictures & recipes are all credit to Dashing Dish 

please if you are going to share give Katie the credit. 

Ingredients 

	1 1/2 cups Old fashioned oats (or 1 1/4 cups oat flour)
	1/2 cup Protein powder (or additional 1/2 cup oats or 3/4 cup oat flour)
	1 tsp Baking soda
	1 tsp Baking powder
	1/4 tsp Salt
	1-3 Ripe banana, mashed
	1/2 cup Unsweetened applesauce
	1/4 cup Plain low fat Greek yogurt (or 1/4 cup additional applesauce)
	1/2 cup Egg whites (about 4 egg whites)
	1/2 cup baking stevia OR 1 cup sweetener of choice that measures like sugar
	1/3 cup Creamy peanut butter  Directions Preheat the oven to 350 degrees. Spray a bread/loaf pan with non-stick cooking spray.  Place all of the ingredients in a blender or mixing bowl and blend until batter is smooth.  Pour batter into loaf pan and bake for 35-40 minutes, or until a toothpick comes out clean. Let cool and enjoy! What I did I used rolled oats and made my own oat flour  I used ALL oat flour (she says you can use protein powder)   I used 3 bananas instead of 1  I baked mine for about an hour & half - it wasn't nearly done at 40 minutes. Remember to check with a tooth pick and it is not doughy when done.  Next time: I want to try chunky peanut butter or Peanut Butter & Co flavors - my favorite is White Chocolate Wonderland  Enjoy!  Let me know how yours turns out. E-Man ate our whole loaf already & it's only been a week

Skinny Enchiladas

Craving Mexican food but yet don't want all the calories from the restaurant?

I have the BEST and PERFECT recipe for you for the most amazing enchiladas from Kelly over at Eat Yourself Skinny. 

I love the new look and all of her recipes. I  have yet to try something and not like it! 

Skinny Enchilada 

Please feel free to change it up if you'd like but know all the credit for this goes to Kelly at Eat Yourself Skinny 

For the sauce:

2 cloves of garlic, minced

1 can diced green chilis

1-1/2 cups tomato sauce

1 tsp. southwest chipotle seasoning (Mrs. Dash)

1/2 tsp. ground cumin

3/4 cup fat-free chicken broth

Salt and fresh pepper to taste

For the chicken:

1 tsp. vegetable oil

2 chicken breasts, cooked and shredded

1 cup diced onion

2 cloves of garlic, minced

1/4 cup fresh cilantro

Salt

1 tsp. cumin

1/2 tsp. dried oregano

1 tsp. southwest chipotle seasoning (Mrs. Dash)

1/3 cup chicken broth

1/2 cup tomato sauce

8 (6-inch) reduced carb whole wheat flour tortillas

1 cup shredded low-fat Mexican cheese

Nonstick cooking spray

DIRECTIONS: 

In a medium saucepan, spray oil and saute garlic.  Add green chilis, chipotle seasoning, cumin, chicken broth, tomato sauce, salt and pepper.  Bring to a boil.  Reduce the heat to low and simmer for 5-10 minutes.  Set aside until ready to use.

Preheat oven to 400 degrees. 

Heat the vegetable oil in a medium skillet over medium-high heat.  Saute onions and garlic on low until soft, about 2 minutes.  Add chicken, salt, cilantro, cumin, oregano, chipotle seasoning, tomato sauce, chicken broth, and cook 4 to 5 minutes.  Remove from heat.

Spray a 13 by 9-inch glass baking dish with non-stick spray.  Put 1/3 cup chicken mixture into each tortilla and roll it.  Place in baking dish seam side down.  Top with sauce and cheese.  Cover with foil and bake in the oven on the middle rack for 20-25 minutes.  Top with scallions if desired and enjoy!

How I do it: I make mine more as a casserole. I lay 3 whole grain/whole wheat tortilla down and spoon the chicken mixture onto it layer with cheese. Make another layer of tortillas - pour the sauce and layer with cheese than bake. 

I did brown rice and broccoli & cheese as sides & no good Mexican meal is complete without an ice cold beer

From Kelly's Site 

Servings: 8
Serving Size: 1 enchilada
Calories: 159.5
Fat: 5.9 g
Carbs: 17.8 g
Protein: 16.2 g
Fiber: 8.3 g 
Old Points: 3 pts
Points+: 4 pts 

ENJOY!