STUFT MAMA BREAKFAST

Mama’s Breakfast STUFTwich

1/2 cup egg substitute or egg whites

sugar free jam

bread of choice

*I microwave the egg whites in a bowl sprayed with cooking spray for 3min. Put them and some sugar free jam on the bread. Then if I have time I put it in the sandwich maker to make it a little crispy

Variations:

(1) adding a little Smart Balance, Splenda and cinnamon to one half 

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Mama’s Savory Breakfast STUFTwich

- 1 egg and 2-3 additional egg whites

seasoning of choice (I used Bagel Spice, crushed red pepper, ghost chili sea salt, sea salt and trader - Joe’s mixed peppercorns)

- spinach

- hot sauce (I used Scotty B’s)

- Brewer’s Yeast

- 2 slices whole grain bread

Cook the egg and whites with the seasonings and spices. 

Toast the bread. Add all the fixings. Viola.

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STUFT Sweet Potato Breakfast Salad

fresh spinach drizzled with coconut oil

scrambled egg whites with cinnamon (optional sweetener if needed)

roasted sweet potato with low calorie peanut butter frosting (made with PB2), peanut butter andArtisana Cocoa Bliss




1.  I prepped the sweet potato (microwaved for about 6 minutes and then roasted at 375 convection for about 10 to get it crispy).

2.  Then I added the toppings and set it in the freezer for a bit to let it chill and let the peanut butter/cocoa goodness harden up a little. 

3.  I scrambled the egg whites with some cinnamon (from my new jugs) and put them in the fridge to chill a bit also. I wanted my salad cold. 

4.  Then I put it all together on some spinach with coconut oil and some extra cinnamon.

Um yeah.

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 like to top mine with mixed berries or cherries,
 a tablespoon of SunButter and a little sugar free syrup.

Green Eggs and Oats Bowl

40g oats of choice (I like Coach’s Oats)
1- 1.5 cups water or nondairy milk
1/2 cup egg substitute
handful of fresh spinach
cinnamon to taste
sweetener of choice
about 1/2tsp. vanilla or almond extract to taste




Prepare oats on the stove as directed. Adding extra liquid (like the yo-oat bowl) if desired.
Blend together egg substitute and spinach. (I use the Magic Bullet.)
After oatmeal has cooked, add in egg substitute mixture, sweetener, cinnamon and vanilla.
Continue to cook until eggs are cooked thoroughly.
Scoop into cute, festive bowl.

Cleanse & Detox Smoothie: Dairy, Sugar & Gluten Free

Servings: 1 |  Calories 200

Ingredients:
1 apple, cored
1 cup spinach
2 stalk celery
1/2 cucumber
1/2 cup almond milk
1 tablespoon flax seed
juice of 1 lemon
1 1/2 cup ice

Directions:

Blend all ingredients in your high powdered blender until smooth.

from: Sugar Free Mom
nutrition

ROASTED SWEET POTATO AND SPINACH SALAD

Servings: 6 x 1 cup
Prep time: 20 minutes
Cooking time: 20-25 minutes

Sweet potatoes are big on taste and offer low-glycemic-index healthy carbs to boot. Their sweetness, combined with the heat of the cayenne and the sourness of the vinaigrette makes a perfectly balanced flavor.


SALAD INGREDIENTS:
2 sweet potatoes, peeled and diced into ½-inch cubes (about 4 cups / 960 ml)

1 red pepper, seeded and cut into 1-inch pieces

3 tsp extra virgin olive oil, divided

¼ tsp ground cumin

Pinch cayenne pepper

¼ tsp sea salt

⅛ tsp freshly ground black pepper

4 cups baby spinach, lightly packed



VINAIGRETTE INGREDIENTS:
2 tsp white balsamic vinegar

1 tsp fresh lemon juice

1 small clove garlic, finely grated

½ tsp ginger, finely grated

½ tsp honey

¼ tsp ml ground cumin

¼ tsp ml sea salt

⅛ tsp freshly ground black pepper

1 Tbsp extra virgin olive oil



METHOD :
1. Preheat oven to 450°F / 230°C.

2. Place sweet potato and red pepper on two baking sheets in a single layer. Drizzle 2 tsp olive oil over potatoes and 1 tsp olive oil over red pepper, and sprinkle salt and pepper over top of both. Sprinkle cumin and cayenne over top of potatoes. Place in oven and roast for 20 to 25 minutes, stirring once or twice, until soft and caramelized.

3. In a small bowl, whisk together all vinaigrette ingredients except olive oil. Drizzle in olive oil while whisking again.

4. Place spinach in a large serving bowl. Add roasted sweet potato and red pepper. Drizzle vinaigrette over top and toss to combine. Divide among six plates and serve.



NUTRITIONAL VALUE PER SERVING:
Calories: 139 |

Calories from Fat: 22 |

Protein: 2 g |

Carbs: 26 g |

Total Fat: 3 g |

Saturated Fat: 0.5 g |

Trans Fat: 0 g |

Fiber: 0 g |

Sodium: 78 mg |

Cholesterol: 0 mg



Reno, Tosca (2011-05-17). The EAT-CLEAN DIET Cookbook 2

Pear Walnut Gorgonzola Salad

*6-8oz Mixed greens-lettuce-baby spinach

1 pear-julienne sliced

1/2 cup chopped toasted walnuts

2 oz Crumbled Gorgonzola

Honey-Dijon Balsamic Vinaigrette:

1 TBSP Balsamic Vinegar

1 tsp Dijon Mustard

1 TBSP Honey

2 tsp minced shallot

3 TBSP Extra Virgin Olive Oil

Pinch of salt

Few grinds of fresh pepper

Directions:

Heat a dry pan on medium and add the walnuts to toast. Stir often, and keep your eye on these, they will toast quickly (about 4-5 min).

Remove the walnuts from the heat once the walnuts are a light golden brown. Pour walnuts on a cutting board to cool.

Mix all the vinaigrette ingredients except olive oil together in a glass jar. Slowly add the olive oil while whisking, this will immerse the ingredients together.

Wash the pear, and slice into thin julienne strips.

Crumble the Gorgonzola cheese.

Toss the mixed greens with half the dressing. Add the dressing to the salad and toss again.

Top with pear, walnuts, and crumbled Gorgonzola and enjoy!

check out this recipe and more from the Midwest Vegetarian here

Grilled Chicken with Spinach and Melted Mozzarella

Ingredients:

• 24 oz (3 large) chicken breasts sliced in half lengthwise to make 6 cutlets
• salt and pepper to taste
• 1 tsp olive oil
• 3 cloves garlic, crushed
• 10 oz frozen spinach, drained
• 3 oz shredded part skim mozzarella
• 1 roasted red pepper, sliced in strips
• olive oil spray

Directions:

Preheat oven to 400°. Season chicken with salt and pepper. Lightly spray a grill with oil (I used my George Forman) or grill outside on a gas grill. Cook chicken on the grill until no longer pink, careful not to overcook or you'll have dry chicken.

Meanwhile, heat a sauté pan on medium heat. Add oil and garlic, sauté a few seconds, add spinach, salt and pepper. Cook a few minutes until heated through.

When chicken is done, lay on a baking sheet lined with foil or parchment for easy clean-up. Divide spinach evenly between the 6 pieces and place on top. Top each with half oz mozzarella, then slices of roasted pepper and bake until melted, about 6-8 minutes.

Servings: 6 • S Size: 1 cutlet, spinach, cheese • Old Points: 4 pts • Points+: 4 pts
Calories: 153.3 • Fat: 4.2 g • Protein: 24.5 g • Carb: 4.0 g • Fiber: 1.3 g • Sugar: .7 g

Here's the link