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October 2017

Breakfast

Pumpkin Waffles

It really feels like winter now – while my west coast friends are dying in the heat, winter has dabbled here the last couple of days – the wind was really blowing so it felt like it was in the 20s yesterday on the train platform.

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It was my bosses birthday yesterday, and I tried to make him banana muffins using the Bolthouse farms plant based milk, but they didn’t turn out too good – the flavor was amazing, but the muffins were gummy.  I didn’t have time to make anything else, so I picked up fruit!  And also some muffins from Corner bakery – the muffins and cinnamon crisps were all gone, and only a couple people took the fruit, so I am set for the rest of the week.  At the French Market they had honeycrisp apples for .99 cents!

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I did use Bolthouse Farms plant protein milk for my pumpkin waffles, and they turned out delicious.  The milk is made from pea protein, so it’s dairy free, gluten free, lactose free, soy free and nut free.  While it doesn’t taste like milk, it is delicious.  I am not sure I’d drink a whole glass on its own, but I will definitely incorporate them in my cooking.

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I used the unsweetened one – Hannah tried the chocolate milk in the picture, and she liked that too. 

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These came out super fluff – I got 9 waffles out of this batch, and putting the recipe into the WW app, they came in at 4 smart points each.

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Pumpkin Waffles
Serves 9
A great make ahead breakfast - make these on a leisurely Sunday morning and you'll have breakfast all week - just freeze and cook from freezer to toaster like you would any frozen waffle.
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Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
152 calories
28 g
44 g
2 g
5 g
1 g
100 g
302 g
5 g
0 g
1 g
Nutrition Facts
Serving Size
100g
Servings
9
Amount Per Serving
Calories 152
Calories from Fat 17
% Daily Value *
Total Fat 2g
3%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 1g
Cholesterol 44mg
15%
Sodium 302mg
13%
Total Carbohydrates 28g
9%
Dietary Fiber 2g
6%
Sugars 5g
Protein 5g
Vitamin A
87%
Vitamin C
2%
Calcium
10%
Iron
6%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups flour
  2. 2 teaspoons baking powder
  3. 1 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 2 tablespoons McCormick cinnamon sugar
  6. 2 large eggs
  7. 1 cup Bolthouse Farms protein plant milk
  8. 1 tablespoon vinegar
  9. 1 cup pumpkin
Instructions
  1. In a large bowl mix the dry ingredients together. In a separate bowl, add the Bolthouse farms protein plant milk and the vinegar together and let that sit for a couple minutes. Add in the eggs and pumpkin and mix until combined. Add that to the dry mixture and mix just until combined.
  2. Cook according to your manufacture waffle maker - I have a cheap $10 Oster waffle I got at Walmart - one day I'll get a belgian waffle maker 😀
  3. I used my 1/3 cup measure for each waffle to get 9 waffles.
Notes
  1. These freeze well too - place on a cookie sheet and let them freeze individually for about 20 minutes, then store in a ziploc bag - they won't stick together - just go straight from the freezer to the toaster like you would any other frozen waffle.
beta
calories
152
fat
2g
protein
5g
carbs
28g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/
10.29.17 059

Another busy day in the books yesterday, so much so that I couldn’t take a lunch if I wanted to leave on time, which I was determined to do.  I had leftovers from dinner the night before – I will be posting the sweet potato mash tomorrow because it’s a keeper – creole seasoned mashed potatoes with only 1 tablespoon of butter and more of the Bolthouse Farms protein milk.  I love the sweet/spicy combo of these.

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I left work at 5:20 literally working from one thing to the next until I left.  I am pretty sure I could sit at my desk 24 hours and still have a constant stream of work – job security though, right?!  

Hannah doesn’t like pork and while Jacob loves pork, he doesn’t like how it makes him feel for some reason, so dinner was all me!  I bought a $4 marinated pork tenderloin and sliced it into medallions for a quick and easy supper.  I served  the pork medallions over more sweet potato hash, and made a quick 1 point creamed spinach with Weight Watchers whipped cream cheese, then made a quick pan sauce:  1/2 cup chicken broth, 1 teaspoon cornstarch, 1 teaspoon champagne dill mustard with mushrooms.  While this won’t win any food photography photo contests, the flavor was amazing if I do say so myself.  Hannah always laughs at me because she says “Mom, I am pretty sure there isn’t anything you don’t make that you don’t love.”  That’s not true – I’ve made plenty of mistakes over the years, but just many of them weren’t blog worthy!  You know, to keep up the appearance that I know what I am actually doing?! 

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The reason I had to make a quick dinner was because I had an 8:00 p.m. webinar regarding the Medibolic Reset I am doing with Steve Weatherford.  I am in the first group to try his new program, and because of some technical difficulties (they are creating custom made programs for each participant) they thought they were going to be able to roll out the program tomorrow, but now it’s set for Monday, November 6.  We’ve been given a list of “approved” foods, which is basically lean protein, complex carbs, fruits and vegetables.  I am still going to be counting points, but the only difference is going to be the workout schedule and how that pairs with what kind of food you eat – say maybe more protein after a strength workout, starting out the day with a leafy smoothie, etc.  

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I am excited about it – the webinar was 90 minutes long, and some people were like “Steve – get to the point” but it wasn’t boring at all – he and his team have put in so much time into this program, I really want to give it 110%.  

Happy Halloween!  I don’t get any trick or treaters, so I didn’t buy any candy, although I noticed that Hannah and Jacob bought a big bag of mixed chocolates – snickers, milky way, etc. because they will be home if we have any.  I can’t know if there are leftovers  – too tempting!

Make it a great day!

Beef/ Soup

Beef Bone Broth

Guys,  I think I made the best soup of my life.  And those of you who have followed me for a while know my love of soup and how many soups I’ve made over the years, so that’s saying a lot!  Ever since I saw a Beef Bone Broth Soup on the menu at The Dearborn, and then my sister and I couldn’t get in, I couldn’t get it out of my mind.  Pretty sure I am not going to find it in my neck of the woods.

But a little housekeeping first.  I worked late on Friday night, and if you follow me on Instagram, you know that I was pick pocketed.  I had my change purse hanging on my wrist because I was going to stop at Walgreen’s before coming home to buy some water (okay it was wine!).  It was cold – like 38 degrees when I was leaving, and I reached to get my gloves out of my pocket, when a guy bumped into me.  I of course apologized because I wasn’t looking forward, and said no problem, and I kept walking.

It wasn’t until I got to Walgreen’s and my change purse was gone that I immediately knew what happened.  I was about 8 minutes from the train station, so I booked it to the train so I could call Chase and Capital One.  Within those 8 minutes there was already a $465 charge on my Capital One Card, but I was able to flag it as fraud, both that card and my debit card were canceled, and I lost $20.  

While I could be mad about it, I wasn’t (well, by the time I got home I was fine!).  What I really thought was that my Dad used to tell us ALL THE TIME growing up is that we always had to be aware of our surroundings.  And while I don’t blame myself, since this is the second incident after having my cell phone grabbed out of my hand, I need to be extra vigilent.   I could have been shot for my wallet, so the fact that I was only out $20 is not so bad – so much shit going on in the world, that this is just a blip on the radar.

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So more housekeeping.  I hadn’t been to Weight Watchers since September 23, but I was determined to get a weigh in for the month of October.  After Hannah & Jacob’s wedding shower, wedding, all the wedding cakes (yes, that’s plural!) and alcohol around my house, this isn’t a big surprise.  While my actual breakfast, lunch and dinners were point friendly, it was all the other crap that kept entering my mouth that added up over the course of almost 5 weeks.  

But I am owning it, and moving on.  I was almost not going to ask to see the weigh in, but decided I needed to know what the damage was.  I am refocused, close to starting my Metobolic Reset, so again, it’s all good. 

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Hannah and Jacob were off on Saturday morning, so Hannah went grocery shopping with me.  We met my WW Connect friend Chris at my favorite grocery store to return all the wedding decorations she loaned me.  Hannah was too funny, she took over my Instgram story and we laughed a lot.  I love hanging out with that girl.

‘I’ve only made chicken bone broth before, but I had my eyes set on making a beef bone broth.  Luckily my store has a great butcher department.  Since I was going to be making a beef pho (not sure if its really a true pho, but I am going with it!), I bought two beef shanks and a femur bone – both had the marrow still in the bones.   If my brother is reading this right now (and my sister for that matter too!) I think they are both throwing up in their mouths just a bit. 😀

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On the car ride back home from the store, I did a quick search for beef bone broth recipes and came across a couple that said roasting the bones first made all the difference.  I didn’t salt or pepper anything.  I just put all the meat and bones in my cast iron skillet at 300 degrees, topped it with sliced carrots and garlic and roasted it for 60 minutes.

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I left the carrots and garlic on top so they would still be fork tender, – the garlic was so tender I was able to make it a paste and added that to my stock for my flavor.

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I trimmed off the meat from the shank to add to my soup later.  The meat was so tender.

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I set half the carrots aside for my soup, added the other half of the carrots and the bones to a stock pot, and covered the bones with 8 cups of beef stock.  I also added a scoop of this collagen peptides.  I grated a tablespoon of ginger, added 1/2 teaspoon crushed red pepper and a tablespoon of peppercorns, and let it simmer for 60 more minutes on low.

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I always recommend beef stock vs. beef broth when making soups – beef broth is just the liquid that the meat is cooked in, while beef stock is basically what I was doing, cooking bones to make the liquid – if you were to do a side by side taste test, you will see that beef stock is darker and richer and just more flavorful.

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I let the stock cool for about an hour, then strained it and put it back in the stock pot.

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When the bone broth cools, the fat will rise to the top.  While you can scoop it away, I always add a tiny bit back into my soup for extra flavor.  

To make this soup, I just heated two cups of the bone broth, added the carrots that I had set aside earlier, added chopped baby spinach, the chopped beef from the shank, and then I bought these pho noodles that cook in literally 10 seconds – once the broth was almost boiling, I removed the broth from the heat, and added 1/2 cup of the noodles and stirred until the noodles softened.

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The depth of flavor is outstanding – roasting the bones makes all the difference!  The only thing I forgot to add was that I bought shiitake mushrooms that I was going to saute and add to the soup.  I may have to make it again tonight with the mushrooms.  So good.  And that bowl of soup came in at just 8 smart points.

It was a fun weekend – very relaxing and productive at the same time.   The kadults got me hooked on Stranger Things and I think I watched 4 episodes over the weekend.  I of course spent lots of time in my kitchen.  Yesterday Hannah and Jacob both worked so I had the house to myself all day which was nice!  I got to jam my tunes and not keep it quiet because of their napping schedule 😛

Coming up tomorrow I’ll share my 4 point pumpkin waffles, and later this week, a creole seasoned sweet potato mash.  

How was your weekend??  Have you ever been pick pocketed before??!!  

Breakfast/ Weight Watchers

Double Dark Chocolate Zucchini Muffins

Yesterday was gorgeous – while it was a chilly start, by lunch it was in the low 60s and sunny – #love.

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In part of Hannah and Jacob’s meal plan, they baked up a bunch of baked potatoes (huh, wonder where they got that from!) and I knew towards the end of the week they would have food that would need to be eaten up before going bad.  I made a one ounce sausage, potato, zucchini egg scramble – while it doesn’t look pretty, it was delicious.  3 points for the potato, 2 poins for the sausage, 2 for the egg and the zucchini was obviously free 😀

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One of my bosses was out of the office yesterday so I was determined to get out at lunch.  Someone posted this picture of these soup wontons from Imperial Lamian a few days ago, and I saved that post to see where this restaurant was and how close it was to my office.  It’s only 7 blocks from my office!   How gorgeous do those look!

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I made my way over there, and not going to lie, my mouth started watering just thinking about these!

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The interior is stunning.  I quickly grabbed the to go menu, and pointed to what I wanted – those dumplings above, and was told that was only on their dinner menu – rat farts!   The menu is quite pricy, so since what I wanted wasn’t available, I left – knowing that I will soon go there for dinner.

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‘There is a food court in the State of Illinois building next to my office, and the shortest line was the Pita Palace.  Um, now I know why the line was short because this was awful.  The only thing that was great was the fluffy pita bread, the hummus and the rice – the “meat” was dry and while the falafel had good flavor, when I heard the microwave going to heat up my food, that should have been my clue to say “nevermind!” 

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No one signed up for night secretary, and while I could have stayed, I decided to leave on time.  The work will always be there no matter how long I stay.

When I got home Jacob excitedly said “I took care of dinner!”  He knows my love of pizza, and while I had turkey burgers on my menu, I happily ate the pizza my son-in-law bought for dinner.  He got a side of giardinera, and usually they give us a small container, but they brought us a whole jar for $3!  I can put that shit on everything – so good!  

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Hannah was a bit sad that I only left her one of the chocolate zucchini muffins yesterday morning and took the rest to work.  She said “tell those people to get their own fucking Mom!”  I have no idea where she gets her potty mouth from. 😛

The only difference with the ones I made the night before last was that this time I used Hershey’s special dark cocoa powder and they are even more chocolately – so good!  My tip when using zucchini in baking – make sure to squeeze out as much liquid as possible – then I toss the shredded zucchini into my dry mixture to coat – that way they will disburse in the muffin and not sink to the bottom.

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Best part about this recipe?  You need a bowl and a fork to mix – that’s it!

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ALWAYS bake your muffins at 400 degrees – no matter what temperature the recipe calls for – just reduce the cooking time by five minutes – this recipe is a spin off of one of banana muffin recipes that I originally baked at 375 for 22 minutes. I baked these at 400 degrees and these baked 17 minutes.  You’ll get that gorgeous muffin dome every time – promise!  I also LOVE this William Sonoma muffin tin – I bought it a few years ago with a gift card (its pricey at $33) but it is the best non-stick muffin tin I’ve ever used.  Just keep in mind this holiday season if you have a baker on your list – this is a good one to buy.

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It of course was already dark when these came out of the oven, so these pics were from work.

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So yummy!  I ran it through the recipe building and it comes in at 7 delicious points – definitely not an every day breakfast, but you could definitely fit it in – I didn’t eat any yesterday, but I brought one for my breakfast and am pairing it with scrambled egg whites (1) and 2 ounces of reduced fat ham (1) so breakfast will only cost me 9 points.

Let me know if you make these!  Enjoy your weekend – for the first time in a long time it’s going to be a low key weekend, and I couldn’t be happier.  Make it a great day – happy Friday!

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Double Chocolate Zucchini Muffins
Serves 12
A great way to use up zucchini - no one will notice it's in there!
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Prep Time
4 min
Cook Time
17 min
Total Time
22 min
Prep Time
4 min
Cook Time
17 min
Total Time
22 min
180 calories
32 g
17 g
5 g
5 g
2 g
63 g
82 g
13 g
0 g
3 g
Nutrition Facts
Serving Size
63g
Servings
12
Amount Per Serving
Calories 180
Calories from Fat 40
% Daily Value *
Total Fat 5g
7%
Saturated Fat 2g
10%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 2g
Cholesterol 17mg
6%
Sodium 82mg
3%
Total Carbohydrates 32g
11%
Dietary Fiber 2g
9%
Sugars 13g
Protein 5g
Vitamin A
1%
Vitamin C
4%
Calcium
6%
Iron
7%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 2 cups flour
  2. 1/2 cup white sugar
  3. 2 teaspoons baking powder
  4. 1/4 teaspoon salt
  5. 1/2 cup dark chocolate cocoa powder
  6. 1/2 cup mini chocolate chips
  7. 1 container of Premier Protein vanilla (11 ounces)
  8. 1 tablespoon vinegar
  9. 1 egg
  10. 1.5 cups shredded zucchini, squeezed dry
  11. 1/4 cup chopped salted cashews
Instructions
  1. Heat oven to 400.
  2. In a large bowl, combine all the dry ingredients. In a 4 cup measuring cup, pour the prepared Premier Protein and the vinegar, stir and let sit a couple minutes until it starts to thicken. Add the egg and stir until combined.
  3. Shred the zucchini into paper towels. Squeeze dry and toss the shredded zucchini in the dry mixture and toss to coat. Pour in the protein shake/egg mixture into the dry mixture and using a fork, mix just until incorporated.
  4. Divide batter into a 12 muffin tin, then divide the mini chips and cashews over the top of each muffin, pressing slightly so they stick to the batter.
  5. Mine baked for 17 minutes, but depending on your oven, check after 15 minutes. Let cool in the pan, and remove and eat up!
beta
calories
180
fat
5g
protein
5g
carbs
32g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/