Brussels sprouts with turkey bacon

I have seen brussels sprouts with bacon recipes floating around the internet..... and I've heard that they are delicious prepared with bacon.... but I hadn't ever tried it.  Today I found this recipe - and it looked too good not to try.

 

Here's what I did:

 

1 bag frozen brusels sprouts (I used PictSweet - there's about 24 sprouts in the bag)

3 slices low sodium turkey bacon (I used ButterBall)

1/3 small onion, chopped

1/2 tsp minced garlic

dash black pepper

dash nutmeg

dash salt (I use salt substitute)

non-stick cooking spray or olive oil

 

Boil Brussels Sprouts about 5-6 minutes until tender.

Saute Bacon - until done - then crumble or tear up if you like larger pieces.

Saute onion until tender. Cut brussels sprouts in half, then add to pan with onions.  Sautee until they start to brown up... Add in s&p, garlic & nutmeg.  Add in bacon.  Toss in the pan a couple times.  Remove from heat. Serve hot.

 

For me, this is only making 2 servings. 

 

150 calories

3g fat

21g carbs

8g fiber

10g protein

155mg Sodium

Breakfast for dinner - check this out!

I love breakfast food, but I had been avoiding it for a long time - Until I discovered almond flour!!  Hot damn - it's amazing!

 

I already posted my recipe for pumpkin protein pancakes here, but I wanted you to see what my whole dinner looks like - and tonight I came up with something new and amazing!

 

So tonight, I had three slices of low sodium turkey bacon (25 calories a slice), 1/2 cup 100% liquid egg whites scrambled with 1 cup baby spinach and 3 medium mushrooms, and four pumpkin protein pancakes.  Oh I started making slightly smaller pancakes and got 9 out of tonight's batch (my previous recipe made 7) so now they are 91 calories and 11g protein each!

 

The topping for these pancakes is made of 1/4 cup canned pumpkin, dash vanilla extract, dash stevia, and 1/4 cup plain greek yogurt.  Mix it all up, and put it on top - and in between your pancakes if you so desire (that's what I did and it was like a cake!)

 

The stats for my dinner:

 

588 Calories

20g Fat

31g Carbs

8g Fiber

72g Protein

801mg Sodium

 

This is 588 calories of healthy good for you great tasting food - and breakfast for dinner?  Who doesn't like that?!  

Pumpkin Protein Pancakes

 

I've been really into pancakes since I made chocolate chip pancakes with coconut flour the other day..... So today I made Pumpkin protein pancakes with Almond Meal!  They are 'mostly' Paleo Friendly (I used Whey protein) - but they are so deeelish!!

 

You'll need:

2 scoops Vanilla Protein (I use Body Fortress)

1 cup egg whites (I used liquid egg whites - Great Value)

3/4 cup canned pumpkin

1/2 cup almond meal/flour

1/2 tsp stevia powder

1/8 tsp ginger

1/4 tsp nutmeg

1/2 tsp cinnamon

1/2 tsp pumpkin pie spice

1/4 tsp baking soda

1/4 tsp salt (I used salt substitute)

 

Mix egg whites & pumpkin. 

In a large bowl, combine dry ingredients, then add egg white/pumpkin mixture to dry ingredients.  Mix well.

Heat a skillet or frying pan on med-low heat.  I cooked my pancakes using coconut oil to grease the pan. 

about 1/3 cup batter = 1 pancake

Cook for about a minute on bottom, then flip, and cook for another minute or so.

 

Makes 7 pancakes.

 

Per pancake:

126 Calories

5g Fat

7g Carbs

2g Fiber

14g Protein

99mg Sodium

 

**I topped my pancakes with a sprinkle of cinnamon & about 1/2 tbsp agave nectar (for three pancakes) -- it was AMAZING!!

My first half marathon.... and some yummy Pumpkin muffins!!

This past Saturday, I ran my first half marathon.  This is a huge deal to me because I was that girl in gym class who wouldn't even run the mile.  This was by far one of the most challenging things I have ever done.  Not only was the race itself challenging, but the training leading up to the race was intense.  I had been training for that one day for three months.... When we did our first group run very early one Saturday morning, five miles was killer.  But I really saw progress - very quickly.  And in the end I could run several miles before I had to take a break to walk for a minute.  I did not have a time goal originally - then I decided I wanted to complete it in less than 3 hours. 

 

It's weird.  It felt hard while I was doing it.... but once I got done and sat for a couple minutes I remember thinking "that wasn't so bad".   I guess I really meant it wasn't as hard as I had built it up to be in my head.  I had built it up to be this huge feat that I couldn't possibly conquer.  But I did.  The most we ran in training was just over 11 miles.  The race - all 13.1 miles - was amazing.  And I'm already planning my next half!

 

On to another yummy recipe!

 

I found this recipe here - and I tweaked it just a bit - but it's absolutely deeeeelish!!

 

You'll need:

3 scoops vanilla protein powder (I used Body Fortress)

1 cup almond flour/meal

3/4 cup canned pumpkin

3 large eggs

1tsp baking soda

1tsp reduced sodium baking powder

1/2 tsp cinnamon

1 1/2 tsp pumpkin pie spice

dash salt (I used salt substitute)

1/8 tsp stevia powder

2tsp almond butter

 

Preaheat oven to 350.

Whisk eggs, and then combine all ingredients in a large bowl.

Grease muffin tin w/coconut oil or line with cupcake liners.

Spoon batter into muffin tin. 

Bake 20-25 minutes.

 

Makes 12 muffins

 

Per muffin -  

 

128 Calories

8g Fat

5g Carbs

2g Fiber

11g Protein

106mg Sodium

 

 

32 Calorie Decadent Cookies!

This was my first attempt at these cookies (hence, they are not very pretty just yet) but hey, they are awesome. I found the original recipe here and tweaked it, because that's how I roll.  I swapped almond flour for coconut flour, and of course had to reduce the amount because coconut flour is a bit different..... used plain ol' sunsweet pitted dates (worked great, and far cheaper than Medjool Dates.  Check out the goodness:

 

You'll need:

6 Sunsweet pitted dates

1/4 cup canned pumpkin

1/2 tsp allspice

1tsp reduced sodium baking powder

1/4 cup reduced fat unsweetened shredded coconut

1/8 cup organic coconut flour

1 large egg (lightly beaten)

1/2 tsp cinnamon

3oz dark chocolate (I melted 10 squares from an XL Hershey's Special Dark Bar)

 

Preheat oven to 350. 

Blend (in food processor) flour & dates.  This will take 2-3 minutes

In bowl, combine flour/date mixture along with baking powder, pumpkin, coconut, egg, & cinnamon.  Mix well.

Spoon onto lined baking sheet (use parchment paper) - will make 20-24 "balls".  Push your finger down in the center to make a 'nest'.

Bake 10 minutes.

Remove from oven and cool ten minutes.

Melt chocolate, and spoon into cooled cookies. 

Rest 1 hour.

(I refridgerated mine after putting the chocolate in the cookies -- picture was taken while chocolate was still warm)

Mine made 23 cookies.

 

Per Cookie:

32 Calories

2g Fat

4g Carbs

1g Fiber

1g Protein

17mg Sodium



Chocolate Coconut Protein Balls



These turned out wayyyy too good!!  I ate 6 already.... But I don't feel guilty at all!!  They have awesome ingredients, and are soo tasty!!

 

You'll need:

2tbsp unsweetened reduced fat coconut - toast at 350 for 8 minutes

1/2 cup coconut flour

3 scoops chocolate protein powder (I use Body Fortress)

1/4 cup unsweetened coconut milk

1tbsp vanilla extract

Stevia (I used 1/2 tsp powder, and a dash of liquid)

4tbsp liquid egg whites

1/4 cup almond butter (creamy)

1/2 tsp cinnamon

dash salt (I use salt substitute)

2tsp reduced sodium baking powder

1/4 cup carob chips

1/4 cup dark chocolate chips

 

 

Preheat oven to 350.

Combine dry ingredients.  Add wet ingredients, and mix well (use a fork or wooden spoon).

Line baking sheet with parchment paper.

Roll dough into balls (should make about 24)

Space evenly on baking sheet (though they won't really flatten or spread when you bake them)

Bake 7-9 min (8 min was perfect in my oven)

Let cool 5 min on baking sheet.  Move to wire rack and cool completely.

Store in airtight container in fridge.

 

Makes 24 servings (1 'ball' each)

68 Calories

3g Fat

4g Carbs

1g Fiber

5g Protein

42mg Sodium



Pumpkin Craisin Muffins (or Cupcakes?!)



These were originally supposed to be muffins.... But then I thought they'd be really yummy with some skinny cream cheese icing (see my previous recipe here).  As I suspected, they are delicious - with OR without icing!!  These are not only low cal and tasty, but they have some protein hidden in there too!!

You'll need:

3 eggs + 6 tablespoons egg whites

1/4 cup canned pumpkin

1/4 cup coconut oil - melted

1/4 cup no sugar added applesauce

1 tsp vanilla extract

dash stevia

1/4 cup coconut flour

3 scoops vanilla protein powder (I used Body Fortress)

1/4 tsp baking soda

1tbsp pumpkin pie spice

1/4 cup reduced sugar Craisins

1/2 tsp salt substitute

 

Preheat oven to 350.  Line or grease muffin tin.

Whisk eggs, pumpkin, coconut oil, applesauce, vanilla & stevia together.  Add flour, salt, baking soda, pumpkin pie spice and stir well.  ((Taste batter - if it needs to be a bit sweeter, add more stevia)).  Fold in Craisins.

Scoop into muffin cups.

Bake 30 minutes.

 

Makes 12 servings

94 Calories

4g Fat

7g Carbs

2g Fiber

9g Protein

63mg Sodium

 

**Nutrition information is for UN-ICED muffins**