Tasty Tuesday: Sweet Potato &Turkey Frittata

Thank you to the Food Babe for this YUMMY recipe!

As you know we have health struggles in our house and one of our goals is to battle them in a holistic manner.  So we stumbled onto Vani Hari and were immediately hooked.

This can be used for brunch but I actually like it for dinner with a salad or some fresh veggies roasted in the oven.  Sweet potatoes are one of my favorite veggies and they are full of beta carotene – a potent antioxidant for fighting aging – along with lutein which make them fantastic for your eyes and vision. We are blessed to get fresh eggs from a family member so I know they are organic eggs.  I swear they taste better too! Eggs are a good source of protein, omega 3 fatty acids, and vitamin D & B12.

Prep time:  5 mins     Cook time: 20 mins     Total time:  25 mins     WW SmartPoints: 11 Serves: 2-3

Ingredients

2 tablespoons coconut oil, divided
4 ounces ground turkey (vegetarian: use 1 cup chopped kale)
1 sweet potato, peeled and small dice
5 eggs, beaten
1 teaspoon chili powder
¼ teaspoon sea salt, more to taste
⅛ teaspoon ground pepper, more to taste
2 tablespoons chopped parsley

Instructions

• Heat the oven to 400 degrees.
• Heat 1 tablespoon of oil in a saute pan over medium heat. Add the turkey and cook until no longer pink. Add the sweet potato and cook until tender, adding water to the pan if needed.
• Pour the sweet potato mix in an oven safe dish. In a separate bowl, beat the eggs with the chili powder, salt and pepper. Add to the sweet potato mix and place in the oven.
• Bake for roughly 15-20 minutes or until the eggs are set. To serve, place a slice of the frittata on your plate and top with some chopped parsley. Enjoy!

**Please use all organic ingredients if possible.**  Let us know if you try this and what you think.  Have a recipe you want to share?  Be sure to send it to me!

Have a ThirtyOne-derful day!

Tasty Tuesday: Fast Protein-Packed Breakfasts!

I don’t know about you but breakfast is the toughest meal for me.  I am up early and can get down a cup of coffee but anything else before like 10AM, well, it just doesn’t happen. I have heard it all – need to eat within an hour of getting up to start your metabolism, breakfast is brain food.. blah, blah, blah.  So, if you are like me, these speedy b-fast recipe packed full of protein may be the answer you are looking for.   Thank you Hungry Girl for some more yummy recipes.

Mixed-Veggie Soyrizo Scramble.  

I LOVE soy chorizo for many reasons, from its great flavor to it has way less fat than the real deal. This tasty recipe is an incredible way to enjoy the mighty meatless protein!

Entire recipe: 207 calories, 5g fat, 764mg sodium, 12g carbs, 3g fiber, 5g sugars, 26g protein — PointsPlus® value 5*  MAKES 1 SERVING

Ingredients:

1 1/2 oz. (about 2 1/2 tbsp.) soy chorizo (like the kind by El Burrito or Tofurky)
1/2 cup frozen petite mixed vegetables
3/4 cup fat-free liquid egg substitute (like Egg Beaters Original)
1 tbsp. chopped cilantro
Optional toppings: salsa, fat-free sour cream

Directions:

• Bring a skillet sprayed with nonstick spray to medium heat. Cook and crumble soy chorizo until browned, about 3 minutes.
• Remove cooked chorizo and set aside. Remove skillet from heat, re-spray, and bring to medium-high heat. Cook and stir frozen vegetables until hot, about 2 minutes.
• Add egg substitute and scramble with veggies until cooked, 2 – 3 minutes. Add cooked chorizo, and cook and stir until hot, about 30 seconds. Sprinkle with cilantro, and eat up!

Cheesy Veggie B-fast Sandwich

This hearty breakfast sandwich features a veggie-packed egg patty (made in the microwave!) that’s topped with melty Swiss cheese. Make it SOON…  Headed to work? This is great to make ahead and then microwave when you get to work!

Entire recipe: 228 calories, 4g fat, 764mg sodium, 26.5g carbs, 5.5g fiber, 4.5g sugars, 22g protein — PointsPlus® value 5*  MAKES 1 SERVING

Ingredients:

1/2 cup chopped spinach leaves
1 tbsp. finely chopped red onion
1/2 cup fat-free liquid egg substitute (like Egg Beaters Original)
One 100-calorie flat sandwich bun (like Arnold Sandwich Thins)
1 slice 2% milk Swiss cheese

Directions:

• Spray a medium microwave-safe bowl with nonstick spray. (The bottom of the bowl should be about the size of the sandwich bun.) Microwave spinach and onion for 1 minute, or until spinach has wilted. Blot away excess moisture.
• Add egg substitute and stir well. Microwave for 1 minute.
• Gently stir, and microwave for 1 more minute.
• Place the bottom half of the bun on a microwave-safe plate. Top with egg patty, followed by cheese. Top with the other half of the bun.
• Microwave for 20 seconds, or until cheese has melted. Eat up!

What is your favorite quick breakfast?  Share it with us.  Have a recipe you want to share? We would love to hear your family favorites.

Have a ThirtyOne-derful day!

 

Tasty Tuesday: Kale & Cheddar Egg Bakes

Thank you Hungry Girl for another awesome recipe…Repeat after us: “Kale is delicious. Kale is good for us. Kale tastes great with eggs and cheese.” Good! Now let’s eat.

1/4th of recipe (3 bakes): 183 calories, 9.5g total fat (5.5g sat fat), 566mg sodium, 8g carbs, 2.5g fiber, 2.5g sugars, 18g protein  SmartPoints® value 5*

Prep: 15 minutes     Cook: 30 minutes     MAKES 4 SERVING

Ingredients:

3 3/4 cups roughly chopped cauliflower or 2 3/4 cups cauliflower rice
1 cup finely chopped kale leaves
1 1/2 cups shredded reduced-fat cheddar cheese
3/4 cup (about 6 large) egg whites or fat-free liquid egg substitute
3/4 tsp. garlic powder
3/4 tsp. onion powder
1/4 tsp. salt
1/8 tsp. black pepper

Directions:

• Preheat oven to 350 degrees. Spray a 12-cup muffin pan with nonstick spray.
• If starting with roughly chopped cauliflower, pulse in a blender until reduced to rice-sized pieces, working in batches as needed.
• Place cauliflower rice and kale in a large microwave-safe bowl. Cover and microwave for 3 minutes.
• Add all remaining ingredients. Stir to mix.
• Evenly distribute mixture among the cups of the muffin pan. (Cups will be full.)
• Bake until firm and cooked though, 23 – 25 minutes.

These can be frozen and heated up for a quick easy breakfast or even a snack on the go. Who’s ready to pack a yummy breakfast or even a “breakfast for lunch” meal?  Check out one of the new Fall prints for the Going Places Thermal.  You can personalize it with your name or one of many icons…Why you’ll love “The Going Places Thermal” – it  has a spacious compartment for lunch or snacks as well as a water-resistant thermal lining. The crossbody strap is ideal for taking snacks on the go for long walks, hikes, or any time when you just need your hands to be free to carry other items. A zip-around closure keeps contents sealed and protected, while an interior mesh pocket and exterior flat pocket provide extra storage spaces for other items like cell phones or keys. Holds up to 10 lbs.! Key features:

• Polyester
• Water-resistant thermal lining
• Zip-around Closure
• Interior mesh pocket
• Exterior flat pocket
• Crossbody strap
• Keeps contents cool or warm for up to 1.25 hours
• Holds up to 10 lbs.
• Monogramming and personalization options available
• 8”H x 9”L x 5.5”D

Have a ThirtyOne-derful day!

 

Tasty Tuesday – French Toast in a Mug

I know, you are wondering “why would I make french toast it a mug when I will have a house full of people”, right?  The truth is this is a great way to watch what you eat and still enjoy the yumminess everyone else is enjoying.

My daughter is celiac so we need to be VERY careful about crossing over anything gluten.  This is a great alternative for her to be able to enjoy french toast without the fear of gluten.

Cinnamon Maple French Toast in a Mug by Hungry Girl…
Entire recipe: 145 calories, 1.5g total fat (0g sat fat), 482mg sodium, 21g carbs, 5.5g fiber, 2.5g sugars, 12g protein.  SmartPoints® value 2*

Prep: 5 minutes                   Cook: 5 minutes or less

Ingredients:

1/4 cup (about 2 large) egg whites or fat-free liquid egg substitute
2 tbsp. unsweetened vanilla almond milk
1 no-calorie sweetener packet (like Truvia)
3/4 tsp. maple extract
1/2 tsp. cinnamon
Dash salt
2 slices light bread (we are going to use gluten free)

Optional toppings: lite pancake syrup, powdered sugar, berries

Directions:

• Spray a microwave-safe mug with nonstick spray. Add all ingredients except bread. Mix thoroughly.
• Cut bread into 1-inch pieces.
• Add bread pieces to the mug, and gently stir to coat. Microwave for 1 minute.
• Gently stir. Microwave for 45 seconds, or until set.

MAKES 1 SERVING

Give it a try and let us know what you think.  What is your favorite french toast topping?

Have a ThirtyOne-derful day!