STILL Sick & Pumpkin Yummies!

I really hate being sick. Loathe entirely! But I still needed to get something done today because I do anticipate returning to work tomorrow, if not, then Wednesday FOR SURE.

Bring on the Pumpkin Spice Pancakes! I LOVE pumpkin flavored yummies! Love love love! So I was really excited to give these a shot! LOVE!

Jamie Eason's Pumpkin Spice Pancakes

1 1/2 C oat flour

2 T. Stevia

1 T. baking powder

1/2 t. salt

2 T. cinnamon

1/4 t. allspice

1/4 t. nutmeg

4 egg whites

1/2 C raw pumpkin

1 1/2 C unsweetened Almond Breeze

Preheat griddle to medium heat.

Mix oat flour, Stevia, baking powder, salt, cinnamon, allspice, and nutmeg in a bowl.

Wish egg whites and pumpkin. Mix in Almond Breeze.

Add wet ingredients to dry ingredients and mix together.

Spray griddle with non-stick butter spray.

Scoop batter wit a 1/4 C measuring cup onto griddle. Cook 3-5 minutes on ea. side.

I stored the finished pancakes in the freezer so that I can have them for breakfast through the week... but I couldn't help but try them out! SO TASTY!!!!

Check out the nutritional facts! Not bad for 2 pancakes!

Mahi Mahi

Last night I baked 4 Mahi Mahi fillets so that I could pack them for my lunches this week.

Usually, I'm a FREAK about re-heating fish. Like I HATE it. But I figure I should probably get over myself and suck it up.

The fish was pretty tasty actually!! I was really HAPPY. So lunch today was a 6oz Mahi Mahi fillet and (1) serving of Starch/Carb item, and I chose a whole grain English Muffin! Another great and filling meal!

Mahi Mahi - Baked

4 Mahi Mahi Fillets

Garlic Salt

Black Pepper

Butter

(I chose "I Can't It's NOT Butter")

Lime

Preheat oven to 425 degrees F. Spray a baking dish

Rinse and pat dry fillets and lay flat on baking dish.

Squeeze lime juice over fillets. Sprinkle desired amount of garlic salt and pepper over fillets. Drop a bit of butter on top.

Bake for 25 min (My fillets were frozen and 25 min was just right!)

ENJOY!

Pumpkin Protein Bars

Today's Mid-Morning "meal" was QUITE DELICIOUS!

Vanilla Chai tea with (4) Pumpkin Protein Bars. There were 4, but as soon as I put them on the plate, I couldn't help myself and devoured the first one immediately!

Jamie Eason's Pumpkin Protein Bars

(source)

1/2 C brown sugar blend

1 4oz. jar baby food applesauce

2 tsp. ground cinnamon

1 1/2 tsp. ground ginger

1/2 tsp. ground clove

1 tsp. baking powder

1/2 tsp. salt

2 tsp. vanilla extract

4 large egg whites

1 15oz. can of raw pumpkin

2 C oat flour

2 scoops vanilla whey protein

1/2 C almond milk

1/2 C chopped walnuts (optional)

preheat oven 350 degrees F. Spray 9x13 dish w/ non-stick spray.

Combine first 11 ingredients and mix well.

Add the final 3 ingredients (or 4 if you're adding walnuts) and mix until well blended.

Spread the batter into the 9x13 dish and bake for 30 min.

Makes 24 squares

This nutritional fact sheet isn't exactly correct, The Daily Plate didn't have the exact ingredients that I used, but it's close enough and gives you an idea of the protein and calories-ish. I calculated it on my own and I got the squares to equal about 65 calories/square, as opposed to the 76 calories estimated in this nutritional sheet. But 10 calories off isn't THAT BIG of a deal. So just take that into consideration.

Chip N Dip O Competition

I work in the DRC, on the 2nd floor. The 2nd floor does a bi-annual "Chip N Dip O!" The Chip N Dip O is a funny event the Marketing department started to have those who wish to participate bring in their favorite "dips" and then we all come together and partake in the wonderfulness!

I decided to join in on the fun for my first ever C-N-D-O. I made a dip that my sister, Jen, introduced to the family this last year. We are OBSESSED with it! AMAZING flavors! The fam calls it "corn relish," but for some reason that name really freaks me out, so I re-named it "Avocado Corn Salsa." I think that sounds more appetizing!

There were LOTS of great dips! Most were surprised that I opted to compete in my first CNDO, but I'm a maverick!

I took 2nd place with these LOVELY creation! 2ND PLACE!!! GO ME! Everyone loved it!

Avocado Corn Salsa

1 can black beans (rinsed)

1 can corn (rinsed)

1/2 red onion - finely chopped

1/2 bunch cilantro - chopped

2 avocados - diced

Fresh squeezed lime juice

salt

Add ingredients to bowl. Add lime juice and salt to taste!

Brunchness with Quiche Puffs !

For Miss LexiLu's Birthday she requested a Birthday Brunch, to which I HAPPILY obliged!

I made crepes with fillers, mini pumpkin bread loaves, potatoes O'Brien, and baby quiche puffs!

Today I shall share recipes for the mini pumpkin loaves and quiche puffs!

Pumpkin Bread

1 (15oz) can pumpkin puree

4 eggs

1 C vegetable oil

2/3 C water

3 C white sugar

3 1/2 C all purpose flour

2 tsp. baking soda

1 1/2 tsp. salt

1 tsp. ground cinnamon

1 tsp. ground nutmeg

1/2 tsp. ground cloves

1/4 tsp. ground ginger

Preheat oven to 350 degrees F. Grease & flour loaf pans.

In a large mixing bowl, mix together pumpkin puree, eggs, oil, water, and sugar until well blended.

In a separate bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, cloves, and ginger.

Stir the dry ingredients into the pumpkin mixture until just blended. Pour into prepared pans.

Bake for about 50 min. Loaves are done when toothpick inserted in center comes out clean!

Mini Quiche Puffs

(Adapted from Lisa Leatham's "Chili Cheese Egg Puffs")

1 small can diced green chilies

10 eggs

1 pint cottage cheese - small curds

1 lb grated jack cheese

Let this mixture set overnight in the refrigerator

In the morning add:

1/2 C flour

1 tsp. baking powder

1/4 C melted butter

Preheat oven 350 degrees F. Spray muffin pan well. Fill each 3/4 full.

Bake 30-35 minutes.

Makes about 30.

ENJOY!

I'm currently working on a healthier version of the quiche puffs using oat flour, egg whites, and seeing what other substitutions I can make!

Carrot Cake

Rachel and I were in charge of dessert again the other night and I really wanted to try to make Carrot Cake. It turned out GREAT and everyone was raving about it!

Carrot Cake with Cream Cheese Frosting

For Cake

About 3/4 pound carrots

2C all-purpose flour

2t baking powder

1 1/2t baking soda

1 1/2t salt

2t ground cinnamon

2C granulated sugar

1 1/2C vegetable oil

4 large eggs

1 (8-ounce) can crushed pineapple, drained

1C sweetened flaked coconut

1/2C chopped walnuts

2/3C raisins (optional)

*Measure and weigh things out exactly! And I prefer golden raisins. This cake was super moist because of the pineapple and coconut!

Make the cake: Put a rack in the middle of the oven and preheat to 350F. Butter and flour cake pans (use two 9x2 round cake pans).

Shred enough carrots to measure 2 cups.

Sift together, baking powder, baking soda, salt and cinnamon into a large bowl. Stir in sugar, oil, eggs, carrots, pineapple, coconut, walnuts and raisins (if using).

Divide batter between cake pans and bake until wooden pick inserted in center of cakes comes out clearn, 35-45min. Cool layers in pans on a rack for 5 min, then run a thin knife around edge of each pan and invert layers onto rack to cool completely.

For Frosting

2 (8-ounce) packages cream cheese, softened

1 stick (8Tb) unsalted butter, softened

1t vanilla extract

2 1/2C confectioners' sugar, sifted

Make the frosting: Beat together cream cheese, butter, and vanilla in a large bowl with an electric mixer at med-high speed until fluffy, about 2min. Reduce speed to med, add confectioners' sugar, and beat until frosting is smooth.

Place 1 cake layer bottom side up on a cake plate and spread with some frosting. Place remaining cake layer right side up on top and spread remaining frosting over top and sides of cake.

I put my cake in the fridge until we wanted to serve it after dinner because I wanted the frosting to set up a little bit more and it turned out GREAT!

ENJOY!

Day 3 + WAFFLES

Day 3 : Your Views on Drugs and Alcohol

(If you can get through this... you'll find a buttermilk waffle recipe at the bottom!)

Well so far I don't like the 30 day challenge... sure it's been helpful in getting me back into the blogging feel of things, and I guess that's it's intent. So I'll answer the question then move on to FUN things....

Drugs - not a fan. Never would do them. Don't have an interest, AT ALL. Although, I approved of prescribed medications when used for appropriate medicinal purposes, and are used as directed/needed. I respect that others use drugs recreationally, that's your choice, I'm just not interested.

Alcohol - stickier subject. I know that I would be a social drinker, if I consumed alcohol. But I choose not to for my own personal reasons.

All in all - do what you want, I don't judge nor care. It's your life, your choice, and your body. This next statement applies in all aspects of my life : whatever you choose to do, is your choice, but if your choices start affecting me negatively, THEN we'll have a problem... otherwise, have at it!!

_________________________________________________

On to the fun stuff!

BUTTERMILK WAFFLES!!!!!

As we all know... I LOVE baking and cooking! I'll have to make a post about what LexiLu and I did for our version of "Thanksgiving," hehehe.... MOVING on!

I made waffles this morning! LexiLu has been requesting them recently and since December starts our Fat Ass Removal Month, today was the day she got her waffles just before Dec 1st.

I used my Disney Princess Waffle Iron and made these perfect beauties! LexiLu likes her waffles with butter, syrup, and powdered sugar. Our other roommate, Caroline, had NEVER had a waffle before. She's from Brazil and we call her our Alien. She tried one, and LOVED it! She divided her waffle into 4 sections and tried out different waffle topping ideas. She decided she likes syrup and strawberry jam the best!

I like my waffles with a light layer of extra chunky peanut butter and a layer of strawberry jam. I enjoyed my amazing waffle with a grande skinny hazelnut latte (130 calories only!). It was a perfect breakfast for my day off!

BUTTERMILK WAFFLE RECIPE

1 1/2 C all purpose flour

2t baking powder

3/4t baking soda

1/2t salt

2T sugar

3 eggs

1 1/2 C buttermilk

3/4 C butter, melted

1/2 C milk, if needed

Put flour into a mixing bowl & add baking powder, baking soda, salt & sugar. Stir with a fork to blend. In another mixing bowl, beat eggs until well blended (*I do use a hand mixer for this recipe, I haven't noticed a difference between an electric mixer vs mixing by hand... just don't over beat the batter, which is true in ANY recipe). Stir in the buttermilk & melted butter (*make sure the melted butter is cooled off a little. I usually melt the butter at the beginning, then let it sit off to the side until it's time to use it). Add flour mixture & stir until well mixed. If the batter seems too thick, add milk to thin it out. (*Batter should FLOW from spoon, NOT plop).

Whole-Wheat Variation : Replace 3/4C of all purpose flour with 3/4C whole wheat flour. Proceed through recipe as directed above!

Lasty - ENJOY!!!!

Mmmmmm Shake

Today, after my workout I made a delicious protein shake. It was AMAZING because I was sweating like a lunatic during my workout, so it was a perfect sweet and cold combination treat!

Chocolate Strawberry Protein Shake

1 C frozen strawberries

1 C fat free milk

1 level scoop chocolate protein powder

1 T cocoa powder

1 handful fresh spinach

4 ice cubes

Blend in blender till smooth

This delicious treat came in at about 250 calories.

ENJOY!!!!

Recipe Project

I LOVE Costco. It is the most amazing place in the world! It houses so many wonderful treasures at great costs AND their return policies are very reasonable. I like.

Anyway, I was looking through the books and movies and I came across a recipe binder. The reason I'm so excited about this is because I have been meaning to write down my favorite recipes and store them in the same place and I was about to go out and design my own or try and figure something out. Lucky me! For $12.99 they'd already done it for me! WOO! This is a project I really want to get started on because with the grand move to California in a couple months, I want to have as many things organized and ready to go as possible and not having to worry about a bunch of loose recipe cards is a bonus!

Oooooo! I also found the Cuisinart (how is that pronounced? Rachel and I keep fighting about it) Griddler Compact I've been looking at for $40.00. I love finding these treasures!!!

YAY for successful shopping outings!

Rachel's Birthday

Earlier I wrote that Rachel and I were doing a double hike day, hitting up Spencer's Butte and Mt. Pisgah. Spencer's Butte was BEAUTIFUL and amazing! Take a look...

Rachel in the neat little canopy section of the trail

I love how lush and beautiful Eugene is!

View from the top

After we finished the hike up Spencer's Butte, we headed over to Mt. Pisgah... I have no pictures of Mt. Pisgah because about 1/2 way up, Rachel and I came across a GIANT (like 3-4 ft.) snake going across the path. Without a word to one another, we both turned around (I may or may have not yelled an expletive) and ran for our lives down the mountain, only stopping to warn those we headed up. I hate snakes... just writing the last few sentences I feel squeamish. I have serious texture issues with snakes. Moving on...

Even though we didn't finish the 2nd hike, we still got a great workout for the day! I also did my Stage 6 run for the day and it felt great! My legs were crazy tired after all the hiking and running, but it's a great feeling. For Rachel's birthday she wanted to read Harry Potter, going hiking, and come home to watch Star Wars! Then we had the BBQ with the rest of the family and miss Chuby came over as well. We made something delish that I think you kids will LOVE...

Corn Relish

1 can black beans (rinsed)

1 can corn (rinsed)

1/2 red onion finely chopped

1 bunch cilantro chopped

2 avocados diced

Lime juice (freshly squeezed)

Salt

Mix all ingredients in a bowl

Add lime juice and salt to taste

This stuff is AMAZING!!!! It's great as a side to any dish, add it to a salad, add it to a sandwich, or it's great as a dip with chips. It's really fresh and has a lot of amazing flavors. I love this recipe, and I hope you all love it, too! We got the fire pit going and roasted s'mores...

Here is Rachel's fine creation!

I know with family-get-togethers and parties, it's easy to get carried away and hard to resist the delicious treats. It's important to not deprive yourself, but to also keep yourself in-check. We had burgers tonight, and to make things reasonable, Rachel and I used "1oo calorie Sandwich Thins" as buns for the burgers. I added tomato and some of the corn relish to my burger for flavor and to make it more filling. I added plenty of watermelon to my plate, and some more of the corn relish on the side to munch on. When it came time for dessert, I made one s'more - One graham cracker (65 cal), 1/4 of a chocolate bar (53 cal), one JetPuff stacker (17 cal) = 135 calories. It can be hard but it's important to make proper substitutions but make them tasty enough so that your body doesn't feel like it's missing out. With the dessert, I didn't make any substitutions, but I had only one. Practice self control. If you can, bring some healthy side dishes (like the corn relish or a fruit medley) to a BBQ or party that you're invited to. Then you know there is something you can indulge in that you'll enjoy.

Rachel and Chuby

HAPPY BIRTHDAY RACHEL!!!!!!

Delicious Dessert Idea

Who wants a delicious treat that is about 125 calories?!?! {Whole room jumps up and down screaming "me!" "me!"}

Okay the picture doesn't really do it justice... but rest assured! It is amazing! I like to call this "Banana Soft Serve!" The name needs work. It is truly, decadent! Okay! On to the recipe... it's pretty difficult, I mean seriously. Intense.

Banana Soft Serve

1 Banana, peeled

Store banana in zip loc bag

Freeze overnight

{I told you, hard stuff this is!}

Place in blender/food processor (whatever)

2 T cocoa powder (or do 1, whatevs)

Blend

Enjoy!

Super hard stuff I know! So good though! It's banana chocolately goodness.

Cafe Rio Chicken Salad -- MY WAY!

I went to school in Logan, Utah at Utah State University and I, easily, got a Cafe Rio Chicken Salad once every other week. I LOVED them! Seriously, so delish. I love these salads SO much that it was a selling point to work in Anaheim,California because there was a Cafe Rio about 15 min. from where I'd working/living. There isn't a Cafe Rio in Oregon... big sad face! Upon moving to Oregon for the summer, I stopped eating out. I haven't eaten out for about a month now... mostly in an attempt to save money before moving to California and to help with eating more healthy. I was surfing the internet the other night and came across a recipe... for Cafe Rio's Chicken Salad!!!! Mind. Lost. SO HAPPY! I'm attempting the recipe today, so we'll see how it turns out! I'm not doing the exact Cafe Rio salad because it's super calorically intense, so I'm doing my own spin on it. I'll give you the recipes then explain how I'm preparing it in my own way!

Cafe Rio Chicken

5 lbs chicken breast, boneless, skinless

1 sm bottle (8oz) zesty italian dressing

1 T chili powder

1 T Cumin

3 cloves of garlic, minced

Put ingredients in a slow cooker on HIGH for 6 hours

Shred the chicken the last hour

Creamy Cilantro Ranch Dressing

1 packet TRADITIONAL Hidden Valley Ranch Mix ( NOT buttermilk)

1 C. mayonnaise

1 C. buttermilk

2 tomatillos, remove husk, diced

1/2 bunch of fresh cilantro, chopped

2 clove garlic, minced

1/4 C. fresh lime juice

1 jalapeno (I do NOT like it spicy so I removed the seeds,

keep the seeds if you like spicy)

Mix all ingredients together in a blender.

The original Cafe Rio salad is assembled in the following order: Tortilla, cheese, black or pinto beans, lime rice, shredded chicken or pork, red and green leaf lettuce (shredded), sprinkle crunch corn strips on top, grated Parmesan cheese. Then add sides of pico de gallo, guacamole, fresh cilantro, fresh lime slice, and then dressing. According to the MyFitnessPal website that = 960 calories all together..... WOW. BTW when I ate this salad, I usually cut it in 1/2 or even 1/3 and ate it over the span of 2-3 days -- eat the things you want... again, just in moderation! Plan ahead and plan accordingly. I always got the salad to go and when I got home I would divide it up, put some on my plate, and place the remainder in the fridge so that it wasn't a temptation to keep eating. Plus, then I could savor the deliciousness over time!

This is how I assembled my salad... I used one of La Tortilla Factory's Smart and Delicious Low Carb High Fiber Tortillas (80 cal, 6 net carbs, 8 protein!), 1 oz low fat shredded cheddar cheese, (45 cal), 1/4 cup pinto beans (60 cal), 2 oz shredded chicken breast (90 cals, 8 prot), lots of lettuce, some fresh salsa, fresh lime slice, and then the dressing (I'm guessing about 100 cals, could be wrong, don't quote me) -- When I made the dressing, I didn't add the mayonnaise for two reasons; 1st it's a freaking calorie kick in the pants and I didn't want that; and 2nd Rachel HATES mayonnaise, like the child will Vom if she finds out it's in anything she eats. Literally. She is such a drama queen (I actually think it's a vile substance, as well, but it's more fun to make fun of her). Then my salad was complete! My version of Rio's salad calorie total = 375 calories-ish... again don't quote me.

That's a hell of a lot better than the original salad and just as tasty!!!! Actually MORE tasty! Seriously, so good. I ended up skipping the tortilla because the salad was AMAZING without it, so I just had extra... I decided I wanted more lettuce and

chicken as opposed to a single tortilla. Chuby tried the tortilla and thought it was amazing though, so you won't be sorry trying them! This variation is something I could easily whip up for lunch or dinner and isn't going to kill me or my weightloss goals, especially if I plan accordingly. The recipe calls for 5lbs of chicken breast which makes A LOT of shredded chicken! So I froze the majority of it in several little sandwich baggies so that I could put them in the fridge the night before and let it thaw the day before I want it. I'm really big on planning my meals out! I'll do a whole other post on planning meals ahead, but I thought this would be a useful tip for this recipe seeing as it's A LOT of chicken and I'd hate for the amazingness to go to waste! Definitely worth trying!!!

I hope you enjoy!

What kinds of variations do you do to your favorite recipes/meals to make them less calorically intense? What are the foods that you're OK with splurging on every now and then?