breakfast sandwich.

 My mom and I love breakfast sandwiches. There is just something so sweet about a perfectly cooked egg, the runny yolk, an everything bagel [thin] and just the right amount of sandwich meat. They are super easy, convenient, and a healthy option when you still want to feel full. This breakfast sandwich is one of my favorite, so I decided to share it.

 

- 1 egg 
- 1 bagel thin [everything] 
- 1 campari tomato
- 3 slices Healthy One's black forest ham 

Pop the bagel thin in the toaster. While that is toasting, heat a medium pan over medium heat. Lightly spray with Pam and crack egg. Next to the egg, lay the slices of ham in the pan to warm them. Slice the tomato and lay it on your toasted bagel thin. I added 1 tsp of dijon mustard for flavor. Then flip egg, and lightly cook that side. Top bagel thin with ham and egg & enjoy!

Final Stats: 

Calories: 211

Fat: 6 g

Carbs: 27 g

Protein: 16 g

Fiber: 6 g

egg in a belp.

Belp, or bell pepper. Egg in a hole, done right, done better, done delicious! 

I have seen this on pinterest but was super skeptical. I decided that since my mom is in town, it would be a perfect time to try it since we love bell peppers, love eggs, and love breakfast.

 


[serves 2]
- 1/3 bell pepper
- 2 eggs 
- 2 slices toast 




 

Cut the bell pepper horizontally to make bell pepper circles [as seen in photo above]. Lightly brown one side. Flip the bell pepper over, spray with pam and crack egg in the hole. Steam it over medium heat until fully cooked. We ate ours with a piece of toast, but it would be delicious over a tortilla, a bed of spinach, or by itself! 

Final Stats [per serving]:

Calories: 110

Fat: 5 g

Carbs: 11 g

Protein: 9 g

Fiber: 3 g

roasted chickpeas.

Been craving flavor? Maybe a dash of salt? But want a healthier version of corn nuts? of potato chips? Or your other favorite snack?

Try these and you may have a new alternative, roasted chickpeas. These are easy and delicious. You get to choose the flavor you want and make it yourself. 

 

[makes 5 servings]
- 1 15 ounce can low sodium garbanzo beans 
- 1/2 Tbsp olive oil 
- Cajun Seasoning 


 

Preheat oven to 400 degrees. Open your can of garbanzo beans, rinse and pat dry. If not completely dry, they will be soggy when cooked. Lightly toss the dry beans with 1/2 tbsp of olive oil. Put on a cookie sheet lined with parchment paper. Sprinkle with 1 Tbsp favorite seasoning, I used cajun. Bake at 400 degrees for 30-40 minutes or until crunchy.

Final Stats [per serving]: 

Calories: 32

Fat: 1 g

Carbs: 4 g

Protein: 1 g

Fiber: 1 g

buffalo cauliflower.

I have seen a few posts on pinterest about buffalo cauliflower and I have been wanting to do it for awhile. My mom and I played around with it, but finally decided on a healthier recipe. I love spice, and especially buffalo sauce, so this recipe was something I knew I had to try. It was absolutely delicious and I promise it is easy and is a great appetizer, lunch, side, or snack. 

 


[serves 3]
- 1 head of cauliflower
- 3 Tbsp Frank's Red Hot Sauce 
- Olive Oil Pam 

Cut the head of cauliflower into pieces. Preheat the oven to 400 degrees. Spread caulfilower out on a parchment paper lined pan. Lightly spray cauliflower with Olive Oil Pam and bake in oven for 35 minutes, or until lightly browned. Toss with 3 Tbsp of Buffalo Sauce & serve. 

Final Stats [per serving]: 

Calories: 53

Fat: 0 g

Carbs: 10 g

Protein: 4 g

Fiber: 5 g

egg in a hole.

Egg in a basket. Whatever you call it, it is fantastic!

Egg in a hole is super easy, delicious, and adorable! 

 

- 1 piece of toast (40-50 calorie) 
- 1 egg 
- cookie cutter of your choice (heart shaped) 

Use the cookie cutter to cut a heart out of the piece of bread. Spray small pan with pam, and heat one side of the bread. Flip over and crack the egg into the hole. Cover and let steam on medium heat. Flip lightly cook, and serve. 

Final Stats: 

Calories: 112

Fat: 5 g

Carbs: 9 g

Protein: 9 g

Fiber: 3 g

vegan stuffed pasilla peppers.

If you missed my last post, or somehow forgot, my MOM IS IN TOWN! 

Literally, she is the best person in the world. She is absolutely amazing. Her and my dad are my two biggest fans in every aspect of my life. They truly support me in everything I do and are great help in the kitchen. One of our favorite foods as a family is stuffed peppers. Pasilla peppers are a delicious, more flavorful choice for a stuffed pepper that we have been experimenting with lately. Since Mason and I weren't getting to my house until 9 last night, I asked my mom to cook us dinner. When she said that she was making stuffed peppers I was elated. I asked her to exclude cheese and chicken sausage from mine and include a list of ingredients so that I could share them with you!

[makes 8 servings]
- 8 large Pasilla peppers
- 2 small onions
- 10 mini bell peppers
- 4 oz. can diced green chili's 
- 1.5 cup low sodium black beans 
- 10 cloves garlic 
- 40 fresh green beans 
- 8 crimini mushrooms 
- salt & pepper to taste 
- favorite hot sauce [optional] 

stuffed peppers are easy and so delicious. As I said earlier, mine didn't contain cheese [because I'm lactose intolerant] or chicken sausage [because I wanted this dish to be vegan friendly]. Chop the onions, bell peppers, garlic, green beans and mushrooms. Combine all the ingredients [except the pasilla peppers] in a saute pan and lightly cook over medium heat. Cut the tops of the pasilla peppers off and scoop out the seeds. Stuff the peppers with the saute mixture, bake at 375 degrees for 30 minutes. Ours were topped with homemade pico de gallo & enjoyed so very much! 

Final Stats [per serving]:

Calories: 125

Fat: 2g

Carbs: 22g

Protein: 9g

Fiber: 6g

busy day.

Life gets hard. Time is precious and it seems like sometimes we just never have enough time to get anything done, let alone breathe. Trust me, with college, work, homework, Penelope, friends, family, and Mason, I am bogged down and have little time to take a breath. I understand being stressed, I understand being busy and I understand doing what interests me. Healthy eating, blogging, and sharing what I have learned through my weight loss journey is very fun to me.

Yesterday, I was asked by Lili to write her a "meal plan". Essentially, a list of my recipes categorized into breakfast, lunch, dinner, and snacks. Of course I said yes because I love her and want to help her get to where she wants to be post baby, and pre wedding. This is something I can justify spending my time doing. 

Today, my mom is arriving and will be staying with me for two weeks! She hasn't been to my house since...I think my birthday (beginning of November), so I am ecstatic! She is such an amazing woman and has done so very much for my dad, brother, me, and every single person she encounters in life. Her and my dad built me 2 raised beds this past weekend as an Easter present. I am so beyond excited because now I can garden. I will post pictures and updates through that process because we will be planting flowers as well as veggies. 

Anyways, back to my post. Being busy is difficult and takes time to learn to balance and manage new things. Healthy eating is one of those things that can be very difficult and seem impossible when you are constantly going. Planning ahead and pre-packing lunches, meals, and snacks can help to limit the stress in regards to food, save you money, and keep you on the right track to your weight loss or weight management. A post I did a while back was a short snippet into how to pack ahead and if you missed that check here. I will be making a whole page eventually about tackling school and staying on track later on. Last night while Lili and I were socializing and hanging out with Bryson [the cutest baby in the world] I made my lunch for today since I am on campus from 8 am until 8 pm. 

- 2 cups romaine

- 1/4 cup shelled edamame

- 1/6 yellow onion 

- 1/2 zucchini 

- 1/4 bell pepper 

- 3 cloves garlic 

- 15 green beans 

- 2 tbsp Archer Farms Sun Dried Tomato Vinaigrette
  

Salads are so versatile, so delicious, and super low calorie when prepared correctly. They are one of my favorite things to pack for work and school because I can put exactly what I want and don't need it heated up or prepared separately. To make this salad, I chopped my romaine and shelled my edamame and stored those in my tupperware [including my cup of dressing]. Then, heat up a pan to medium heat. Lightly coat with pam. Chop the veggies and garlic. Sautee the green beans, onions, and bell peppers together first. Add the garlic and zucchini and cook till browned. Let cool and store in your salad container. Pack a fork and you are ready for a nutritious day on the go. Don't forget snack foods to get you through your busy day & enjoy this salad!! 

Final Stats: 

Calories: 154

Fat: 2 g

Carbs: 27 g

Protein: 10 g

Fiber: 6 g

Good luck staying healthy, happy, and busy :D

sombodie's got a case of the mondays.

well that is not me. today has been a busy, productive, and wonderful day. i have just cleaned my entire house, i had school and work & i am now watching biggest loser, drinking water, & eating edamame. :D

breakfast burrito.

waking up this morning was quite the fete. after the time change & losing an hour of partying (as my dad says), i was quite groggy. obviously, i started my morning with my cup of coffee, but then had to decide what would be my filling and energy giving breakfast. i have an immense amount of eggs at my house, & i mean immense, 5 dozen to be exact. so eggs was what i decided on my protein source. i got to thinking, while staring inside my fridge, and a breakfast burrito is what i decided on. 

 
- 3 egg whites
- 1 80 calorie tortilla 
- 1 cup or handful spinach
- 3 campari tomatoes 

heat a pan over medium heat. lightly spray with pam, add the chopped tomatoes & spinach. let it cook down till the spinach is fully soft. then add your three egg whites. cook all the way through, serve in a tortilla, burrito style, & enjoy. i served mine with sriracha drizzled across the top, but it would be just as delicious plain, with salsa, or any other topping.

final stats: 

calories: 160

fat: 3 g

carbs: 26 g

protein: 25 g

fiber: 14 g

have a happy monday :D

alliteration at it's finest.

penelope.

my doggy, my daughter, & hands down the best snuggler. 

pinterest. 

best way to start the day, spend the day, or end the day. 

pb2. (or other brand) 

peanut butter & chocolate butter. 

& popcorn. 

best end to a wonderful weekend. 

sweet dreams everyone :D

roasted artichoke.

artichokes are delicious, artichokes are nutritious, and sadly, artichokes can be so unhealthy. i have always liked them with more and more mayonnaise. that is the worst way to eat them, but what is the alternative, lots of butter? well i decided to find a recipe that would not have mayonnaise or butter, and would be just as delicious and fulfilling to my hungry belly. 

- 1 artichoke
- 3 cloves of garlic
- 1 tbsp balsamic vinegar
- 3 stalks rosemary 
- salt
- pepper

boil the artichoke in a pot of water for 20 minutes to soften. once boiled, put on a pan. stuff the leaves with your chopped garlic, rosemary, and balsamic vinegar. roast in the oven for 20-30 minutes at 350 degrees. once cooked, remove, eat, and enjoy! 

final stats: 

calories: 88

fat: 0 g

carbs: 19 g

protein: 5 g

fiber: 8 g

french toast.

 

 this morning i woke up with the sun shining in my room much earlier than it usually does, do you know what that means? spring is coming. and not only is it coming it has sprung in my backyard. i peeked outside to see beautiful daffodils in bloom and just had to share. while i waited for my coffee to brew, i thought of spring time & what i was craving. and boy oh boy, was i craving french toast. so i thought up a quick, healthier version of french toast. 

 


- 2 slices 40 calorie bread
- 1 egg white 
- dash cinnamon 
- 1 tsp vanilla 
- 1/4 cup unsweetened vanilla almond milk 

grab a skillet or pan and lightly coat with pam and put over medium heat. while it is heating up, mix your egg, milk, vanilla, and cinnamon. after it is mixed, toss in your 2 slices of bread and let them soak up all the stuff (they will feel really soggy). then toss them in your pan and cover. you cover them so that they cook all the way through since they have egg in them. flip & cook opposite side. put on plate and enjoy. i am enjoying mine with 1 tbsp sf syrup, coffee, and a half a banana. but it would be just as delicious with berries, pb2, chocolate pb2, or whatever interests you!

 

final stats: 

calories: 116 

fat: 2 g

carbs: 21 g

protein: 11 g

fiber: 7 g

 

have a wonderful day & enjoy the weather :D

pad thai spaghetti squash.

 

thai food is one of my favorite ethnic foods. unfortunately, there aren't many options around here, and even then i am not certain what goes into every dish. i have been super craving pad thai, so i began researching some recipes and found a few that seemed interesting. of course i had to doctor up them and create my own. one of my healthy substitutes is to use spaghetti squash instead of rice noodles. 

 

(makes 2 servings)
- 2 cups spaghetti squash
- 4 ounces chicken breast
- 1 tbsp fish sauce
- 2 tbsp rice wine vinegar
- 2 tbsp low sodium soy sauce
- 1 tbsp peanut just great stuff (aka PB2 see here)
- 1 tbsp water
- 1 tsp grated ginger
- 5 garlic cloves
- zest & juice from 1 lime
- small handful chopped green onions 
- 1/4 yellow onion 
- 6 mushrooms 
- 1 cup bean sprouts
- 2 egg whites 
- 1 tsp white pepper
- crushed red pepper flakes (optional) 

to prepare this delish dish begin by cooking your spaghetti squash. if you don't know or remember how, refer to here). while that cooked for 45 minutes, i began to prep everything else. i cleaned and chopped my onion, green onion, and mushrooms. i grated my ginger root and garlic cloves. and chopped up my 4 ounces of chicken breast. make thin, long strips of chicken for this dish. (is you are vegetarian, go without the chicken & it will still be delicious!). then, prepare the sauce. this is done by mixing the ginger, garlic, rice wine vinegar, PB2, low sodium soy sauce, fish sauce, lime zest, lime juice, and white pepper. taste to see if it is to your liking. i have an electric wok which i love & that i used for this recipes. i began by lightly coating it with pam, then adding my onions and chicken. cook until fully cooked & add mushrooms and bean sprouts. let cook with lid for a few minutes. then add sauce, stir, cover and let simmer for 2-4 minutes. dish up, top with green onions & enjoy! i promise you that this is a delicious, healthy alternative to thai food and will curb your cravings.

final stats (per serving):

calories: 210

fat: 2 g

carbs: 25 g

protein: 25 g

fiber: 5 g

super salad.

salads are one of my favorite meals, snacks, or additions to a healthy lifestyle. they are easy to make, easy to store, and even more easy to enjoy :D. today for lunch i made one of my favorite combinations.

- 1/2 zucchini 
- 1/4 red bell pepper 
- 2.5 cups romaine lettuce
- 2 ounces rosemary chicken breast
- 1 tbsp cardini's light greek vinaigrette dressing

lightly cook the bell pepper and zucchini & enjoy. 

 

final stats:

calories: 141

fat: 4 g

carbs: 11 g

protein: 17 g

fiber: 4 g

rosemary chicken.

as per jenn smith's request, my rosemary balsamic chicken recipe makes its way to my blog. this is one of my all time favorite ways to cook chicken. it is so easy, flavorful & savory. i love it on salads, with veggies, on sandwiches or by itself. it truly is a staple in my kitchen and stays so very moist (when cooked properly). first, jenn smith, one of my roommates from college, literally didn't know how to cook a thing. and i'm not kidding you, she knew nothing. essentially teaching her how to cook was like teaching a new born child, however, she blossomed and has taken some of my advice (maybe) to experiment. that is the best thing about cooking (not with sweets or baked goods) that it is so versatile, and any flavor is usually good flavor; so spice it up & mix up what you're doing in the kitchen.

- boneless skinless chicken breast 

- 3-5 sprigs rosemary 

- 1 tbsp balsamic vinegar 

- 1 tsp crushed red pepper

- 5 garlic cloves 

- salt

- pepper

start by preheating your oven to 350 degrees. while this is being done, it is preppin' time. begin by creating a bed for your chicken. this is done by getting a pan & sheet of foil then laying the rosemary and garlic cloves down. on top of them, sprinkle crushed red pepper (if you don't like spice, skip that step). then lay your thawed chicken breast atop your herb bed. put your 1 tbsp of balsamic vinegar and season your chicken. i do this with more red pepper, salt and pepper. then create a foil boat around your chicken breast & pop it in the oven. allow it to bake for 20 minutes in the foil boat, allowing it to steam and absorb the garlic & rosemary aroma. take out of oven, unwrap the boat and bake for another 15-20 minutes depending on the thickness of your breast. after your 35-40 minutes of cooking it is time to enjoy. top your salads, sandwiches, or simply eat it up.

final stats (per 3 ounce serving):

calories: 124

fat: 2 g

carbs: 4 g

protein: 20 g

fiber: 0 g

 

have a wonderful weekend everyone :D