{Mother's Day Breakfast}

The only thing missing from my kidlet-ful, sunny, Mother's Day morning was my hardworking, firefighter/EMT husband (who yes is working today in those occupations!) and bacon!!! :) 

This is what and who graced the breakfast table today.....

MBug and Mister J (are't they cute?), 3 varieties of muffin in a mug, and of course coffee!!! ;) Lit' Lex was happily playing in the living room :)

So, are you curious about that strange plate of muffin slices??? :) 

Here are better pictures first:

Left to right: Lemon, Chocolate, Blueberry! The white stuff is cream cheese THM "frosting" and the brown, peanut butter "frosting". 

Messy, in a hurry, multi-tasking me! :) This is the #BeRealChallenge photo today. I am coming to peace that I am not like my mother (as dear and neat as she is :) nor any of my sisters or friends. I am me. And that is just alright! 

Here is what the muffins look like fresh from the mugs! :)

Muffins sliced and shared :) I love my plates! Arent they so happy and colorful?! 

So every muffin in a mug has a base from the one in the THM book. (Pg. 256) These MIMs are an "S" for anyone interested.

I discovered something about their original recipe/ the CHOCOLATE one this week.... It makes ALL the difference if you have the right sweetners!!!!! Lol. So I used 1.5 packets of Truvia (approx one and half tsp) plus a GOOD shake of the pure white stevia extract powder. The book actually says you can use between 2-4 tsp of Truvia but I have been going very light on the Truvia as I was showing signs of my body negatively reacting to it in bad stomach aches. I actually think the amount I used is about right; could be sweeter but doesn't need to be. ;) I also added one non-purist thing and that was about a tsp of non-approved mini chocolate chips. I don't very often, but thought today was special :) 

To make a LEMON muffin omit the chocolate, add lemon essential oil (food grade) or lemon extract and about 1 T of lemon juice. Also, dont forget to add extra "flour" (almond flour/flaxseed meal) as if won't have that extra from the chocolate's cocoa powder. ;) This muffin is so light and tart and cheery! I love the lemon!!! 

And now for my daughter's favorite: BLUEBERRY!!! I omitted the cocoa powder/added more almond flour and flaxseed meal, of course, and also added a few frozen blueberries. Make sure you add vanilla too. Lol! (But you already know don't you, that I add vanilla to everything that fits under the "baked good" category!) Because the blueberries add a lot more moisture you may need to microwave/bake longer. Today mine took 1 minute 20 seconds instead of the 55-60 seconds of the other two. 

Today I felt like I was indulging a bit maybe on the "dark side" (sorry, that's my nerdy side coming out, lol. Read "bad for me/unhealthy/guilty". :) by the frostings but they are ALSO Trim Healthy Mama approved! Can you believe that?! ;) 

I pretty much took the idea from the book, but is slightly different, so here is the recipe:

(By the way this is for enough for three muffins or so, hehe)

Mimicked Cream Cheese Frosting

Take 1-2 oz Cream Cheese, 2ish Tbsp Butter, dash of vanilla, liquid Stevia (Nunaturals is my fAvorite), and between 3/4-1 cup Greek Yogurt (I had Kirkland's fat free in my fridge today). Blend up with a small whisk or with a blender til smooth. The kids loved this too. :)

The peanut butter stuff is technically some filling I had leftover from chocolate peanut butter cups (THM), and is just a mixture of natural PB and powdered Xylitol, to personal taste and consistency. It was pretty good on that chocolate slice :)

So, truly all that was missing was the bacon and husband! Good thing they'll both make it up to me tomorrow. ;) I hope. Hehe. ;) 

Happy Mother's Day and here's to healthy eating!!! 

{Lemon Poppyseed Muffin in a Mug}

I'm linking what I made this afternoon for a snack as I didn't take any pictures, and there are great pics and recipe tutorial of the same over here at Gwen's Nest!  It was quite different, and I think if I actually had the good kind of stevia (as she used) AND real poppy seeds (not just chia seeds, which is what I used)... then I think it could be DELICIOUS! =)

Even tho' it did taste different  it was good (even Mercy wanted her own! =) and so helped that I'm-pregnant-and-it's-afternoon-and-I-need-a-snack-NOW! Lol =D  PlusI knew it was really good for me... better than the cookie dough calling my name.  Not that there was any made, but I am sure I can whip up a batch pretty quick =)
Oh, and for those interested, this recipe is Trim Healthy Mama approved.  It's actually a variation, I believe, of the THM "Muffin in a Mug".  =)

http://www.gwens-nest.com/family-favorite-recipes/low-carb-lemon-poppyseed-muffin/



Oh, and by the way... when I can, I'm so making that red berry syrupy sauce... doesn't it look amazing?!?!?  =)

{New Pancake Topping - Yum, Yum!}

Sooo... I promised posting about the yummy and quite healthy way I've been topping our pancakes and... so here we are! =)

I've always loved just regular syrup with my pancakes, and probably way too much of it! =)  (sad smile too) Well, I've been wanting to try and use less and at the very least less sugar, and I've found a local syrup (maple flavored) that has no high fructose syrup and although it's a better option I know it's not a very good healthy option.
Well, a few days ago when I made the GF cottage cheese pancakes I decided to use just a tiny teeny (seriously!!!) bit of butter to melt on the pancakes, a drizzle of the above syrup on one pancake and topped the second with good n healthy honey Greek yogurt and berries (yeah, did you know there is unhealthy Greek yogurt?!  Didn't know myself to 'til this past week either! =0).  Guess what?!  My husband thought I had put whipped cream on them!  Yes, they are that yummy!!!  =)  By the way, when I made them a few days later (yesterday in fact ;) I opted to skip the syrup altogether on mine and I really didn't even notice!  WOW! =)

If you're thinking, however, that I'm going to give up maple flavored syrup altogether for Greek yogurt and berries... well, no.  (lol)  I am not sure I can, 'cause that's one special thing about pancakes: that delicious syrup! =)  BUT, I do think we'll save it for very special occasions! ;)

Anyways, hope you decide to try your pancakes or waffles this way soon and enjoy it as much as we all did!!!

P.S.  I think this topping may be Trim Healthy Mama-plan approved.  Not sure how much yogurt nor if honey-flavored is allowed, although I know for sure that plain with a little bit of stevia sweetener is.  Just wanted to note that for those interested! ;)

{First Attempt at GF Pancakes}

Yeah, did I just name this post "first attempt at GF Pancakes"???  I mean, hello???  How can any pancakes/waffles be gluten-free and actually edible or delicious?!
Well, here is a recipe that proves they can be! =)

Now, if you know me very well, you'll know that I absolutely L.O.V.E a good breakfast of fluffy, soft, delicious buttermilk pancakes or perfectly crafted soft n crispy waffles!!!  Mmmmm, I'm swooning just thinking about them =)  hehe!  (By the way, that kind of meal is of course just perfect if it is served with syrup and a smidgin of butter AND a good side of breakfast sausage links or crispy fried bacon! =)
Honestly, I cannot imagine a gluten free recipe for pancakes.  How could they even be edible never-the-less even yummy?!? =)

Try these.  They're really quite amazing!  No, they're not exactly like those amazing buttermilk pancakes that some of my favorite restaurants cook up, but they sure a great substitute! =)  This recipe is also a combined mix of Serene and Pearl's from Trim Healthy Mama (http://www.trimhealthymama.com/) and one of mine, so enjoy =)

Healthy Mama Gluten Free COTTAGE CHEESE PANCAKES

Mix in a separate bowl:
1 cup gluten-free Flour (I used Bob's Red Mill all-purpose GF flour)
1/2 tsp. Baking Soda
1/4 tsp. Salt

Mix in a larger bowl:
4 Eggs
1 cup Cottage Cheese, preferably 1% or 2%
1 T. virgin olive oil or coconut Oil
good drizzle of Blue Agave sweetener
1 tsp. Vanilla

Mix dry and wet ingredients together.  Cook over low-medium heat in a lightly oiled/buttered pan (usually just once at the beginning).  Serve with a sugar-free or low sugar-free syrup, smidgin of butter, berries, or however you like them! =)  ENJOY! 

Note:  the THM version (found on the facebook group or in the book) has some other sweetener ideas, and uses finely ground oatmeal for the flour.  I am hoping to try those other options but don't have the sweeteners they suggest using nor a way to grind up oatmeal  into flour YET (hehe!) so I decided to try it this way with what I did have on hand!  Also, notice there is NO milk in the recipe!  Wow!  I wasn't sure if a pancake recipe could really omit the milk but the way I made it with the cottage cheese and the full eggs (THM uses only 100% egg whites which would also do the same thing) there is actually enough liquid to make a great pancake! If you like a little thinner, more crepe-like pancake I would suggest using 1/4 c. milk or coconut/almond milk, but do try it without at least for fun! =)

I am sure I'll be making these again soon as Mercy loved them and truthfully so did I (even my picky pancake eater mother-in-law did! =) and I know with all the cottage cheese and eggs for protein and the GF option that they are really good/healthy for us!!!  Yay!  I don't know have to give up one of my favorite breakfasts/lunches/dinners!!!  Lol, yeah I just kind-of love having a cooked breakfast for every meal! =)
Now to go make sure the camera has good batteries in it so I can make sure and take pictures next time.... and to show you the beautiful and healthy way we topped our pancakes!!!  ;)

{Veggie & Meat Breakfast "Muffins"}

Good Morning!  Breakfasts in some households often get overlooked, which most of us know is not really a good habit to form.  We need a delicious, light but energizing food break to our fast of the night.  It helps start off the day right in so many ways!  I really think a good breakfast makes for a happy tummy {so no unneeded snacking before lunch}, happy attitudes, and a good start to happy, healthy eating for the day =)
Breakfasts in other homes don't get overlooked but end up being too big and elaborate for most mornings, especially if dear husband has an early job {or like mine, has early morning classes every other semester!}, and/or if it is a homeschooling home, bigger breakfasts seem to be better saved for the weekends.

So here is a new favorite that helps in all those areas.  The original recipe is in Sarah Fragoso's Everyday Paleo book, but I have made a few adjustments.  It does take a bit of prep work, but after these "muffins" are made, breakfast is ready all week long!  Just grab a few muffins from the fridge, warm them, and off everyone can go! =)

Veggie & Meat Breakfast Muffins
10-13 Eggs * Whisk with desired Salt & Pepper, & any other desired seasonings {Italian, Chili Powder, Curry, Cumin, etc}
8 slices of Bacon or 1 lb. Breakfast Sausage * Cook thoroughly, crumble
4 cups Fresh Spinach
2+ Green Onion or 1/2 cup Onion of choice
1 cup Roasted Red Pepper (or other colors if making homemade =)
2 Zucchini Squash
Tomatoes, a good hand full
Mushrooms, same as tomatoes =)

1.  Preheat oven to 250*, grease muffin tins with coconut oil or spray cooking oil.
2.  Whisk all eggs along with salt, pepper, and whatever other seasonings you may want to add.
3.  Cook bacon or sausage, and crumble.  Set aside.
4.  Slice spinach and finely chop in food processor, or continue by hand.  Can also dice onion with spinach in food processor, or dice by hand.
5.  Chop tomatoes, roasted peppers, mushrooms, and zucchini.
6.  Add all the vegetables and cooked meat to egg mixture, mix well.
7.  Using measuring cup, fill the muffin tins with 1/4 cp each. {makes 18-24}
8.  Bake @ 350* for 20-25 minutes or until the eggs are set in the middle.
9.  Serve warm with favorite sauces and enjoy!

I have made these strictly paleo (as is) and have also added a little bit of cheese to them.  Either way, they are quite delicious!  Also, they may seem very "green" and 'scary' looking but please do give them a try!  I can imagine young kids would love them with ketchup and my husband loves them with hot sauce!  And for you pregnant mommies... these are a real boost in good nutrients and iron for you and your baby =)  Just had to add that in there! ;)

I will also add more pictures the next time I make these... somehow pictures of the finished product has slipped my brain =)