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.

Toasted Coconut Banana Walnut Cookies

adapted from Undressed Skeleton

Ingredients:

1 1/2 (100g) Bananas
Zest of 1 orange
14g Chopped Walnuts
1 Packet Stevia
2 Tbsp Raw Unsweetened Coconut
1/4 Cup Ground Flax
1/4 Cup Coconut Flour
1/2 tsp Vanilla

1 scoop Optimum Nutrition 100% Whey Vanilla Protein Powder
1 Tbsp water

-Preheat oven to 325 degrees.

-Add All ingredients into a mixing bowl.

-Mix together until bananas are mashed and a cookie dough texture is formed. You can use an electric mixer or by hand.

-Spray a baking sheet with cooking spray.

-Place tbsp sized drops onto baking sheet. Press down with a spoon.

-Bake 14-16 minutes.

Nutrition: Makes 14 Cookies
Per Cookie: 48 Calories, 2g Fat, 5g Carbs, 3g Protein, 3g Fiber, 5g Sugar

Healthy Banana Blueberry Muffins

from Yummy Mummy Kitchen

Prep time: 10 minutes
Cook time: 15 minutes

Yield: 12 muffins

Calories per serving: 206
Fat per serving: 7
Ingredients

1/3 cup soft coconut oil (slightly melted)
1/2 cup light brown sugar, lightly packed (sometimes I use raw sugar for these!)
1/4 cup agave syrup
3 ripe bananas, mashed with a fork
2 eggs, beaten
1/2 cup unbleached all-purpose flour (or GF flour)
1/2 cup whole wheat flour (or GF flour)
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups blueberries (fresh or frozen)
1 tablespoon turbinado sugar (optional)Cooking Directions
Preheat oven to 375 degrees F.

In a large bowl, whisk together the coconut oil, light brown sugar, agave, mashed bananas, and eggs.
In a medium bowl, whisk together flours, baking soda and salt.

Stir dry ingredients into wet ingredients using a rubber spatula or wooden spoon. Gently fold in the blueberries.

Spoon batter into prepared muffin tin and sprinkle tops with turbinado sugar. Bake for 15 minutes until a toothpick comes out clean.

Oven-Roasted Cabbage

from Martha

Ingredients
1 tablespoon plus 2 more tablespoons extra-virgin olive oil
1 medium head green cabbage, cut into 1-inch-thick rounds
Coarse salt and ground pepper
1 teaspoon caraway or fennel seeds





Directions

Preheat oven to 400 degrees. 

Brush a rimmed baking sheet with 1 tablespoon extra-virgin olive oil. 

Place 1 medium head green cabbage, cut into 1-inch-thick rounds, in a single layer on sheet and brush with 2 tablespoons oil. 

Season with coarse salt and ground pepper and sprinkle with 1 teaspoon caraway or fennel seeds. 

Roast until cabbage is tender and edges are golden, 40 to 45 minutes.

No-Bake Energy Bites a.k.a. Protein Poppers

Ingredients:

• 1 cup dry oatmeal (the picture is deceiving, but I used rolled oats)
• 1/3 cup coconut flakes
• 1/2 cup nut butter (I used 1/4 cup almond and 1/4 cup peanut butter)
• 1/2 cup ground flax seed
• 1/2 cup chocolate chips (optional, but I didn’t use them this time around)
• 1/3 1/4 cup raw honey (I found 1/3 to be too sweet for my taste)
• 1 tsp vanilla (I was out, so I omitted this)

Directions:

1.   Mix together all the ingredients. It takes a little time and some elbow grease, but you want to make sure everything is mixed together really well. This helps with forming the balls later.

2.   Chill the mixture in the fridge for at least an hour. I’ve found that the longer you chill it, the better the balls bind together.

3.   Roll, roll, roll the mixture into balls about 1-inch in diameter and enjoy!

 Find the original recipe here

In total this recipe has roughly 1661 calories.

Divided by 20 balls that comes to about 83 calories each. 

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I’ve made this recipe several times and omitted coconut and vanilla the first few times because I was out. The most recent time, I had coconut but not chocolate chips. As you can see in the first photo, I got out some dark chocolate. I was going to melt it and dip the balls in, but I ended up eating them before I had a chance.

This recipe makes between 20 and 30 balls, depending on how big you roll them. You can modify this recipe to your liking, but I don’t recommend messing with the honey and nut butter quantities. Those are important in binding everything together.

Substitutions:

Dry ingredients:

• White chocolate or butterscotch chips
• Dried cranberries, raisins, or chopped apricots
• Chopped almonds, pecans, or walnuts
• Sunflower seeds or pine nuts

Wet ingredients:

• Agave nectar for honey
• Sunflower seed or soy nut butter for peanut butter

*Update 8/29/12* Someone has told me that sunflower butter works well, but the mixture ends up a little gooey, so they added extra oats to make them stick together better. Also, I refrigerate them because I like them chilly, but as far as I know, they don’t have to be refrigerated, although they’d probably last a few weeks longer if they were.

Next time, I hope I can resist eating these long enough to try the chocolate-dipped version.

Veggie Italiano Quesadilla

Ingredients

⅓ cans Canned Cannellini (white Kidney) Beans, Drained And Rinsed
¼ teaspoons Italian Seasoning
1 whole La Tortilla Factory Smart & Delicious Low Carb/High Fiber Large Tortilla
1 wedge The Laughing Cow NEW! Light Mozzarella, Sun-Dried Tomato & Basil Cheese
¼ cups Sliced Zucchini
¼ cups Sliced Red Bell Pepper
¼ cups Chopped Onion
1 piece Mini Babybel Light Cheese, Chopped

Preparation

Place beans in a blender or food processor with 1 tbsp. water and blend until mostly smooth. (Or place beans in a bowl with 1 tbsp. water and mash with a fork.) Add Italian seasoning and mix well.

Lay tortilla flat and spread half of the upward-facing side with bean mixture. Spread cheese wedge on the other half and set aside.

Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Add veggies and, stirring occasionally, cook until softened, about 4 – 5 minutes. Transfer veggies to the side of the tortilla spread with the cheese wedge.

Top veggies evenly with chopped Babybel cheese. Fold bean-covered side of the tortilla over the other side and press gently to seal, forming the quesadilla.

Remove skillet from heat, re-spray with nonstick spray, and return to medium-high heat. Place quesadilla in the skillet and cook for about 2 minutes per side, until the outside is toasty and the inside is hot.

Cut into triangles and, if you like, top or serve with marinara sauce or sour cream. Now eat!

Found it here!

The Ultimate Guide To Nuts

http://greatist.com/health/types-of-nut-infographic