Tag Archives: breakfast ideas
You guys! One minute muffins. I mean, healthy one minute muffins. High protein, low carb, and super low sugar. Apparently this has been a thing for a while. Sure, we can call it a trendy thing. Which is more likely why I’m just now discovering these amazing things. I’m practically never late to anything… physically. But… trends… yeah… I’m usually always a few steps behind. The most important part about all of this though, I will not die not knowing what a “one minute muffin” is! Please, scroll through this yummy picture and keep reading… it won’t be long!
I’ve always had this love-hate relationship with the microwave. I hate it because… it’s a microwave. That’s not REAL cooking. And, all the questionable things said about the microwave over the years as to whether they’re safe. Look, as of yet I don’t know of any real science saying it’s bad. Which leads me to why I love microwaves. By all means I’m not a lazy person. It’s hard at times for me to truly sit down and relax. So, I will say that when I’m crunched for time or not feeling like putting time in the kitchen I’ve been known to cook up a mean egg scramble in the microwave. Now, better yet I can make these AWESOME one minute muffins!
Once I discovered such a thing as a healthy muffin that I can enjoy within minutes, I was changing up the recipe a little bit to make all sorts of one minute muffin flavors. In fact, my recent Keto Pumpkin Spice Cupcakes and Maple Blueberry Muffins were inspired by this recipe and thus evolved from. So, with the couple tablespoons of unsweetened apple sauce it helps keep the muffins moist while giving it a nice natural sweetness without making it carb heavy. I will admit I’m not a big breakfast person first thing in the morning; for the most part I like small and light things that will hold me over until lunch. These have been the perfect answer and they hold over really well into the next day. Okay, enough babble! Let me know how you like these and of course put your own spin on them.
1 MINUTE APPLE CINNAMON MUFFINS
In a medium bowl, add all the dry ingredients and blend everything together.
Add the unsweetened apple sauce, egg, and unsalted butter. Then, whisk until well combined.
Divide the mixture between the two ramekins. Shake them a little bit side-to-side to help them settle.
Microwave one at a time for about 1 minute. Some microwaves may require an additional 30 seconds.
Stick a toothpick down the center. If it comes out clean, they're ready to enjoy!
Add a dollop of the unsweetened apple sauce on top for extra oomph!
Here’s a clean smoothie option to get a good amount of protein, fiber, and healthy fats to start your day. I love using Garden Of Life chocolate which is a vegetable based protein powder. It’s easier on my digestive versus whey protein. But use what works best for you. Maca powder supports healthy vitality and energy. Cacao nibs are packed with tons of nutrients but it adds more depth to the chocolate. Feel free to use your favorite nut milk. Lately I’ve been using unsweetened vanilla almond milk. Always go for unsweetened!
With about 8 grams of net carbs mainly from the mixed berries (blueberries, raspberries, and blackberries), this is definitely low-carb and diabetic friendly. It gives just the right bit of sweetness to the smoothie. If you want to keep your net carbs lower, then omit the maca powder which brings your smoothie net carbs down to 5 grams.
CHOCOLATE BERRY PROTEIN SMOOTHIE
Place everything into a high speed blender until smooth.
This is the second frittata I’ve shared so far, not including other yummy egg breakfast recipes like my individual Quiche Cupcakes and my Greek Frittata… because they’re extremely easy to make, can be healthy if you want it to be and there’s all sorts of different ingredients you can incorporate into them. Sooo, this time I decided to go a little more on the daring side by adding crispy bacon and a fine 2 year aged sharp white cheddar cheese. For those who are extra health conscious, if you’re not eating this with bacon everyday, then you’re FINE!
Serve this on multi-grain toast, sprinkle on top your favorite hot sauce (I’m a Tapatio kind of girl) and you’re good to go. Keep it low-carb and leave out the bread. Do whatever you want. While I usually like to encourage to add or replace ingredients in the recipe to make it how you’d like it best, you HAVE to at least try it with fresh chopped chives once. It adds so much flavor, there’s nothing like it. Nothing that onions can do! Enjoy.
BACON CHEDDAR FRITTATA
Spray a 9 inch round baking dish.
In a large skillet over medium-high heat drizzle about a tablespoon of olive oil and sauté the mushrooms, sun-dried tomatoes, salt, and pepper. Stir and let cook until the mushrooms are cooked through. Turn the heat off and let cool.
In a large mixing bowl whisk the eggs, add the shredded cheddar, chives, and bacon. Add the mushroom mixture once cooled, and stir.
Pour everything into the baking dish. Bake for about 15 minutes at 400 F degrees or until the top is golden.
This Tofu Chorizo tastes practically identical to the traditional Mexican chorizo we’re all familiar with at the store. The major difference which seems to be a huge deal is that the pork is replaced with tofu. It sounds absolutely ridiculous but it really isn’t. Chorizo is all about the combination of spices and of course the grease factor because it’s pork. But you can add all the same spices with your favorite oil (mine is olive oil) and make it just the same. The reward is that you can eat as much chorizo often, keep your waistline smaller, your cardiovascular system healthy and avoid the feeling of weighed down from heavy, greasy foods. For some people, eating high fat/greasy foods can result in gallstones and later on require removal of the gallbladder. With some dietary compromises, you can avoid a lot of trouble. Here are the many ways you can enjoy my chorizo…
I’m crazy for burrito’s. It must be a California thing, who knows but I love making my own homemade Mexico City Refried Beans to pair with this chorizo. Top it off with fresh watercress greens, some chopped cherry tomatoes and a little bit of queso fresco. SO GOOD! I’ve made scrambled eggs with the chorizo too and it’s amazing with hot sauce. You can do a chorizo omellete, make tacos, even a taco salad or a quesadilla with your favorite cheese and grilled onions. OH! Ever go to Chipotle and get a burrito bowl? Have you tried their sofritos? Last time I went there I realized how much my tofu chorizo tasted like their sofritos and so later on I made my own burrito bowl with all the goodies. It was amazing! As you can see your options are endless. I hope you enjoy this recipe as much as I do!
Remove the tofu from its container and slice it in about ½ inch thick slices.
Cover a large surface with a few layers of paper towels and place the tofu on top. Place another few layers of paper towels on top of the tofu. Press on top firmly with your hands to remove excess water.
In a large skillet over medium-high heat drizzle the olive oil and break the tofu up.
Add all the spices to the tofu and use a wooden spoon to break apart the tofu finely as it cooks, stirring regularly. After 5 minutes, add the lemon juice and continue to stir everything together for another 5-7 minutes.
My easy to make Fruit Cereal is a much healthier and better tasting alternative to boxed cereal. If you’re going to load up on yummy carbs then get it from nature herself, where it will sustain you until lunch. It’s packed with vitamins and minerals that aren’t fortified into the food like packaged food products are. Not only that, you’re getting a great amount of fiber to keep your bowels happy.
This happens to be my favorite combination of fruit. All sorts of berries pack more health benefits than any other fruits out there which is why they’re my go-to both fresh or frozen. Feel free to use any combination of fruit you like the most. Also, you don’t have to limit yourself with granola. Use any of your favorite seeds or chopped nuts. Some times I love adding a little carob chips or raw cacao nibs for a rich chocolate flavor. OH! And sprinkle ground cinnamon or some of my Pumpkin Spice Blend if you’re into that kind of thing. As always, get creative and enjoy
Place all the fruit into a bowl, pour in the milk and top everything with granola.