Spinach Waffles

I think I am going to have to start eating my breakfast on the way to work.  I normally am not hungry right when I get up, and my coffee is fine for the hour train ride to work.  But lately I’ve hit the ground running and yesterday didn’t even heat up my breakfast until nearly 10.

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Serves 1 waffle

Spinach Waffles

A great way to sneak in veggies to your breakfast!

5 minPrep Time

20 minCook Time

25 minTotal Time

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Ingredients

  • 3 cups baby spinach
  • 2 eggs
  • 1.75 cups unsweetened cashew milk
  • 1/2 cup Greek yogurt
  • 1 teaspoon vanilla
  • 1 tablespoon brown sugar
  • 2 cups flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

  1. In a blender, add the spinach, eggs, cashew milk, yogurt and vanilla together and blend well. In a large bowl, whisk the brown sugar, flour, baking powder and salt. Pour the blender mixture into the flour mixture and whisk just until combined. It's okay if its a bit lumpy.
  2. Heat your waffle maker according to manufacturer instructions. This made 8 waffles - I used 2/3 cup batter per waffle, and according to the WW recipe app, each waffle comes in at 4 smart points.
Recipe Type: breakfast

Notes

These freeze really well. Simply go straight from the freezer to your toaster!

6.6.15
http://www.mybizzykitchen.com/2017/02/28/spinach-waffles/

These spinach waffles are so good.  I was worried that the fresh baby spinach would “water” down the batter, but it was just fine.  The secret was putting all the wet ingredients into the blender, all the dry ingredients in a large bowl, and while I contemplated throwing the flour mixture into the blender as well, I was glad I didn’t.  I just poured the wet ingredients into the dry ingredients and just mix until combined.  It’s okay if the batter is a bit lumpy.  I love how the edges of the waffle stay bright green!  I had lunch plans, and since I ate a late breakfast, only ate one waffle sammie (2 for the waffle, 2 for the egg, 1 for the bacon, 1 for the syrup) with fresh fruit on the side for six smart points.

I am so lucky to have Boston Blackie’s in the lobby of my building.  It’s nice having a restaurant that has good food so close, so we don’t waste time walking somewhere and can spend that time talking at the table.  I had lunch with two of my co-workers, and it was nice getting to know them a bit better.   I’ve said it before, but Tony’s word of advice when going to a restaurant is don’t order lasagna in an Irish Pub.  Get what they are known for, and this place is known for its burgers.  I had this lunch built into my weekly meal plan. 

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Look at that deliciousness!  I used my trusty WW app to guesstimate how much this burger was, and based on other restaurant chains, my guess was 20 points for the whole burger.  My plan, which I stuck to, was to just eat half the burger, and order the side salad instead of fries (or sweet potato fries or mashed potatoes!).   I also asked for the Italian dressing on the side and dipped my fork in there, picked the croutons off and called lunch 12 smart points.  It was delicious, I didn’t feel guilty, I no longer have the mindset that food is “good” or “bad.”  It’s just food!  I plan for deliciousness like this, and move on. 

Work has been so busy that I literally look up and a couple hours goes by.  Before I knew it, it was time to head home.  And guess what I made for dinner – Lasagna Soup!  Batch probably 2,872?!   I halved the amount of Italian sausage I normally used, and added six cheese tortellini, so this giant bowl of soup came in at 9 smart points – leaving me with 3 points for an after dinner snack.

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*****************

I got a few books from the library over the weekend.  One of them was this book called Lean Habits for Lifelong Weight Loss.   I know to truly continue on my weight loss journey, that this has to be a lifelong journey, not just until I hit goal weight.  And I know that through Weight Watchers, which is one of the reasons I love the plan because I can still eat pizza, burgers and the like while continuing to lose weight, but I approach food in a whole different way now.

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Check out my tracker from August through November.  I only tracked NINE full days in four months!  No wonder the scale wasn’t moving! That, and well, maybe all the wine I hardly counted either. Open-mouthed smile

What I like about this book though is that it teaches you core eating behaviors that you build on.  You don’t go onto the next one until you’ve mastered the one you are on, and then take that first behavior, continue it and add the next behavior.

The first behavior?  Only eat 3 meals a day.  Unless you eat a very early breakfast, you can add a 4th meal.  The key to all of this?  Tracking!  Saying “I’ll just do it in my head” or “I’ll just try and cut back” rarely works.  Testament to those four months above, where I “thought” I was tracking everything, but without seeing it in black and white, you easily forget that granola bar you ate when you blood sugar was low in the car, or the cookie you grabbed at work.  “Trying to change your habits doesn’t take the weight off.  You have to actually practice your habits, so make sure you write them down somewhere to keep track.”

I think getting my cough in the middle of January was a blessing in disguise.  I was still high on the “New Year New Me!” mantra, and didn’t want to throw in the towel because I couldn’t work out.  Like most people when they want to make a change, they want to make ALL the changes at once:

  • meal prep
  • exercise
  • track food
  • get to bed by 10:30 at night
  • limit t.v.
  • no alcohol during the week
  • no fast food

The ALL or NOTHING approach.  But what happens to me every.single.time is that I’ll start out great, and by maybe day five or six, after maybe a particularly long day at work, I would come home and have three glasses of wine on a Thursday night.  Well, fudge crackers, that was one of my “rules” wasn’t it?  Not to drink during the week?!  Gah.  Well, if I can’t do that, then I may as well hit up McDonald’s at the train station for breakfast!  Thus continuing my life on the hamster wheel as I am calling it where I repeat the same thing over and over, expecting different results.

With exercise out of the picture for nearly a month, I really had to concentrate on WHAT I was eating, and WHY and WHEN.  This book advocates having three meals a day with nothing in between.  I really like that idea because since I take a shot of insulin every time I eat something, having two less shots a day is just fine in my book.   It’s also okay to feel a bit of hunger between meals.  “Having three or four satisfying meals also can help “reset” your hunger and fullness cues.”  It also suggests that without snacking, it leads to a “metabolic shift” toward burning more fat and relying less on carbohydrates.

So this first “habit” is to last two weeks before introducing the next one.  I have to tell you, that even though I was busy at work, there were times when I contemplated checking out what was in my “snack drawer” when I wasn’t even hungry.  Much like checking off something on a to do list, I wanted a check mark on my first day of eating three meals, and I did it.   Even though I had three points to “spend” after dinner, I wasn’t hungry, so I just didn’t eat. 

I like being cognizant of my food choices, not only to get down to a healthy weight, but hopefully that these “lean” habits will become instinctive that I won’t even have to think twice about them.  So here’s to the next couple weeks of my continued journey. 

Curious how many of you eat snacks throughout the day.  I have to be honest, if I did snack, it was on fruit in between meals because they are “free” but not really for me, because fruit is high in natural sugar which would require more insulin.  I’ve probably eaten more fruit in the last two months than I have in the last two years, but it’s so good!  I’ll just have to incorporate my fruit into my three meals.

I guess being aware is working for me, no?!

calendar-december-2016-january-february-2017

Make it a great day!

Hash Waffle and Weekly Menu

I don’t know what it was about Friday, but I was snacky as shit. 

snack

I normally don’t have wine in the house anymore, but I had 1/3 of a bottle left from my #livefully  party which was 10 ounces – or basically a point an ounce.  After that it was crazy.  I found myself looking for something to eat like every 15 minutes!  But I have to say, I am proud of myself for actually tracking everything I ate.  I even weighed or measured out the food too!  I have no idea why, but in looking back through my eats, I realize I need to bump up the protein big time.  It keeps me fuller longer.  And thanks to my WW app, I stopped my snack total at 31 because I was out of my weekly points, and my WI isn’t until Thursday.  So I just have to be extra careful with how my 30 points are spent each day until WI.

Saturday morning I made hash waffles.  They are the latest craze in the WW people I follow.  I first saw Sophie (who is “Tracking Is The New Black” on Instagram) make these hash waffles back in December and I finally got around to making them.  While she used frozen shredded potatoes which were thawed, I just shredded a raw potato for mine, and it worked just fine.  The recipe is for one waffle – which when put in the WW recipe builder app, comes in at 6 points for just the waffle, and 2 points for my pepper jelly topping.

Steak Hash Waffle
Serves 1
Another great way to use up your waffle maker - make hash waffles!
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Print
Prep Time
5 min
Cook Time
8 min
Total Time
13 min
Prep Time
5 min
Cook Time
8 min
Total Time
13 min
273 calories
28 g
210 g
8 g
22 g
3 g
268 g
324 g
1 g
0 g
4 g
Nutrition Facts
Serving Size
268g
Servings
1
Amount Per Serving
Calories 273
Calories from Fat 73
% Daily Value *
Total Fat 8g
13%
Saturated Fat 3g
14%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 210mg
70%
Sodium 324mg
14%
Total Carbohydrates 28g
9%
Dietary Fiber 2g
10%
Sugars 1g
Protein 22g
Vitamin A
6%
Vitamin C
13%
Calcium
7%
Iron
16%
* 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. 5 ounces potato, shredded and squeezed dry
  2. 1 ounce sirloin steak, cooked and chopped
  3. 1 egg
  4. 3 tablespoons egg whites
  5. salt and pepper *
Instructions
  1. Heat your waffle maker on the highest setting and preheat.  Mix the above together into a batter, and mix well.  Pour evenly in your waffle maker.   Cook for 6-8 minutes, or until desired doneness.  Mine was crispy at 8 minutes.  Since the batter was kind of thick, for the last minute I pressed my waffle maker down to make sure I got that crispy potato crunch.
Adapted from Tracking Is The New Black
beta
calories
273
fat
8g
protein
22g
carbs
28g
more
Adapted from Tracking Is The New Black
My Bizzy Kitchen http://www.mybizzykitchen.com/
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* you can use any spice seasoning you want – cajun, Tabasco, the possibilities are endless!  I used 1/2 teaspoon of this jalapeno pepper – so good!

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While you guys know I LOVE my sweet and savory combo, I melted one tablespoon of Tabasco pepper jelly with one tablespoon of Smuckers sugar free syrup to drizzle over the top for 2 extra smart points.  On the side was banana and blueberries for dessert.  You guys just might as well drop the mic on this one.  Crunchy, sweet, salty – is it wrong that I want to add Cabot cheese to these waffles to kick it over the top next time?!

This kept me full for hours.  I didn’t eat lunch until nearly 3 in the afternoon when I stopped by the coffee shop where Hannah and Jacob work.  It’s become my weekend treat to take an hour to just relax, meal plan, etc.  The soup that day was chicken noodle, and somehow Hannah knew I like a lot of cracked pepper on my soup.  Did I tell you that Jacob gave me his old Mac Book Pro?  He got a new computer a while back and let me have his old one.  The only problem was that I needed to have it plugged in all the time because the battery was shot, hence why he needed a new one.  That didn’t bother me though because I usually have it plugged in while I watch t.v. in the living room.

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But it works just fine now.  I had it unplugged from 8 in the morning until 10 Saturday night before it beeped that it needed to be charged.  Nice!  I still had time to make it to the gym before it closed.  I did 45 minutes on the treadmill on 8.0 incline at 4.0 mph.

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Here is the after – but I just had to show you how my eyebrows are on fleek!  I had a different girl at Wal-mart thread my eyebrows and it barely hurt at all.

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With last weeks grocery shop at a mere $25, I knew I’d be spending more this week.  Still not too bad!

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$23.24 of that budget went to stocking up on meat – I thought I’d show you what I got for that amount of money, and see if it compares to what your local grocery store prices are. 

PicMonkey Collage

So here are my ideas for the week:

Breakfasts:

  • Chobani parfait with try #2 of PB2 granola (that hasn’t been made yet)
  • Steel cut oats and toasted walnuts and blueberries (from Oprah’s new cookbook)
  • PB2 Banana Muffins picky plate breakfast (that are 4 points each and I’ll share that recipe tomorrow)
  • egg white and spinach breakfast tacos
  • Pork and apple breakfast sausage with egg white avocado toast

Lunches:

  • leftover frozen chili
  • shrimp cocktail picky plate
  • spaghetti squash pasta with pepperoni and mozzarella
  • beef and broccoli stir fry
  • leftovers on Friday of whatever needs to be eaten up

Dinners:

  • beef with zucchini noodles and red pepper orzo
  • baked chicken thighs with rosemary potatoes and spinach
  • pork and broccoli slaw egg rolls (made over the weekend – delish!)
  • skinny New Orleans BBQ shrimp and beef
  • Party Pizza Friday (it’s been too long since I’ve had pizza!)

I am actually glad I had most of this post written yesterday, because I worked late at The Chopping Block last night.  We didn’t get out until nearly 10:00 p.m. (our class ran long) and I drive my friend home because the public transportation isn’t the best on the weekends, and me driving 15 minutes out of my way saves her 45 minutes of walking to and from the train.

It was a fun class – great people, worked with my buddy Chef Nick (pictured below!) doing a surf and turf class.  But a sad one because it was officially my last day of work there.  I’ve only been working one day a week and it’s not worth my time anymore and it takes a huge chunk out of my weekend.  I will still be blogging for them on a regular basis, and I’ll still be involved in their social media and will be a “guest” worker at fun events like Apple Fest.  I really wish I could have made that my full time job, but you can’t always get what you want in life.

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I met some amazing people there that I otherwise never would have met, and for that I will always be grateful.  I need to write a nice note to Shelley the owner thanking her for the opportunity to work at such a great place.

So now I am back to just one job.  A year ago around this time I was just quitting my law firm job, and here I am a year later back at another law firm.  But I had an amazing year and I wouldn’t change a thing.  Except winning the lottery.  Smile with tongue out

UPDATED:  My next post is up on The Chopping Block’s website – you can check it out here – two point Sopa Azteca!  If you could leave me some comment love there, I would appreciate it. 😀

Alright, time to get my stuff together – happy Monday – make it a great day!  Here’s some Monday Motivation:

2e52ea3255f7323c6ae4750e392a2caa

4 weight watcher smart points

Chicken and Waffles

I finally got a chance to download my pictures from the weekend.  I had such a great time at Kendall College for the high school culinary semi-finals, and saw some of the same people from last year which was nice.

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The students practiced three separate menus and didn’t know until last Friday morning when they got to the college what menu they would be doing.  Vegetarian Indian food for the win!  The kids are grouped in threes, but they were grouped with strangers – not who they go to school with.  It’s fascinating to see who takes the leader roll, who is just fine taking orders and following.  And because someone is a leader doesn’t necessarily mean that they are going to lead their team to greatness.  One girl who I initially thought was quite a good leader, delegated the tasks, etc.  Until I realized she was micromanaging the others dishes so much, she never actually got her dish on the plate.  I could just see the tears welling up in her eyes as the director counted down the last ten seconds.

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All in all, each team did a great job.  But the potato and chick pea dish was really good, and I’ll be making a variation on that dish later this week for one of my dinners.  Loved the spice of that dish.  If any of you live in the Chicago area, you can eat there – the culinary students cook lunch and dinner at their dining hall.  You can check it out here.   

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I finished around 2:00 p.m. so headed to my sisters office.  It’s the longest I’ve walked since I’ve had my cough – it was near 40 and sunny skies.

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I walked passed the iconic parking garage made famous by the Blues Brothers movie – it’s half condos/half parking garage. 

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Here’s a better view – thanks google images Open-mouthed smile

marina-towers-garage

I surprised my sister.  I wasn’t sure I’d have time to meet up with her, but she was able to have coffee with me, and it was close enough to 5 that I stayed for their office happy hour which was fun.

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**************

Since I spent so little at the grocery store over the weekend, that meant I made a lot of stuff from scratch.  One of the recipes was waffles.  I was going to buy almond milk, but cashew milk was on sale for only $2.49 a container.  Score!  And only 25 calories per cup.  I have a simple Oster waffle maker – I used 2/3 cup of batter per waffle to get 8 waffles out of this recipe.  According to the Weight Watcher recipe builder, each waffle comes in at 4 smart points (or 1 point per 1/4!)

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Cashew Milk Waffles
Serves 8
A simple waffle recipe that is great to make on the weekends when you have more time, and just go from freezer to toaster during the week for a quick breakfast.
Write a review
Print
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
Prep Time
5 min
Cook Time
20 min
Total Time
25 min
323 calories
36 g
48 g
16 g
10 g
4 g
94 g
105 g
4 g
0 g
12 g
Nutrition Facts
Serving Size
94g
Servings
8
Amount Per Serving
Calories 323
Calories from Fat 134
% Daily Value *
Total Fat 16g
24%
Saturated Fat 4g
18%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 9g
Cholesterol 48mg
16%
Sodium 105mg
4%
Total Carbohydrates 36g
12%
Dietary Fiber 2g
7%
Sugars 4g
Protein 10g
Vitamin A
2%
Vitamin C
0%
Calcium
5%
Iron
13%
* 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 eggs
  2. 1.75 cups cashew milk
  3. 1 tablespoon apple cider vinegar
  4. 1/2 cup plain Greek yogurt
  5. 1 teaspoon vanilla
  6. 1 tablespoon brown sugar
  7. 2 cups flour
  8. 1/4 teaspoon salt
  9. 1 teaspoon vanilla
Instructions
  1. Mix the eggs, cashew milk, vinegar, yogurt and vanilla and let that sit while your waffle toaster gets to temperature.  Mix the flour, baking powder, salt and brown sugar and mix to combine.  Mix the wet into the dry ingredients, and stir until combined.  Use 2/3 cup batter per waffle for eight waffles.  Follow your waffle iron for cooking instructions - mine takes about 4-5 minutes for each one.
  2. These store awesome in the freezer.  Simply go straight from the freezer to your toaster like you would any regular frozen waffle.
beta
calories
323
fat
16g
protein
10g
carbs
36g
more
My Bizzy Kitchen http://www.mybizzykitchen.com/

For dinner last night I made chicken and waffles.  Tyson brand buffalo tenders are 6 smart points for 3 ounces.  I baked the tenders for 20 minutes, so this was a super quick weeknight dinner.  I cleaned the bathroom (one of my week night chores!) while the chicken cooked.  Then toasted the waffles and topped with a bit more buffalo sauce and 1/8 cup of Smucker’s sugar free pancake syrup, so dinner came in at 11 smart points.

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This is the best of all worlds – sweet/spicy/crunchy/vinegary.  And even though I had half of a Reuben sandwich at lunch when I had lunch out with my friend, I still ended up with 31/30 points for the day.  Don’t worry, I do have fruits and veggies planned in my meal plan today.  But again, I like that I can incorporate my favorite foods into my healthy guidelines.  And I am happy to report that my cough is 90% gone and I hope to get a walk in at lunch – we are supposed to have temps near 50 today and I don’t want to miss out on that.

Make it a great day!

3 Point Biscuits and Accountability

Before we get into today’s blog post, can we find out who the winner is of the Oprah Cookbook?!

Darlene
Hi Biz!
Thanks for the giveaway. I enjoy reading your posts every day. Wishing you lots of success on your WW journey.  Louisiana

Congrats Darlene!  Shoot me an email at mybizzykitchen@gmail.com and I’ll get your copy in the mail.

I had a very busy weekend.  So much so that I am ill prepared for today’s blog post, but I will be doing a short recap of my culinary judging at Kendall College on Friday.  It was a lot of fun!

**************

Every Thursday Oprah does a video on the WW Connect app, and I just listened to her video yesterday morning and it really spoke to me.  The topic was Accountability.  Not only to have friends and family in and around your life who can hold you accountable to your goals, but having accountability with yourself.

When I first started this blog (wow – 8 1/2 years ago!) I literally thought if I just “put myself out there” that I would somehow guilty myself into losing weight.  I was 168 pounds when I started this blog, and I thought if everyone knew that number, and knew I was trying to lose weight, that it would force me to make better choices because “people were watching me.”  Ha!  I can laugh about that now, but at the time, I thought it would be just the thing to get me to that magic number on the scale.

I may as well have written the script Oprah was talking about.  About how I “knew” what the points of stuff were so I didn’t need to actually track my food, because I know what I am doing.  Or saying I won’t start tracking until after such and such event, or waiting until the following Monday to get “back on track.”   Eating great for a few days and telling yourself you “deserve a weekend off” only to wash away any progress you had made the previous few days. 

She said that it wasn’t until she held HERSELF accountable, and no one else, was when the scale started to move.  I couldn’t agree more.  As of yesterday, I have tracked everything I’ve put in my mouth for the last 41 days.  I don’t think I ever tracked all my food for four days STRAIGHT in all of 2016.   And I realize that tracking has made all the difference.  No more guessing about how much I was eating (or drinking!), because I know even if I eat Popeye’s for dinner like I did in Friday night, it was within my point range and I still got a blue dot for the day for being within my healthy point range.

Saturday was my only day off this last week, and as I was doing stuff around the house, I felt this overwhelming sensation to “get it all done.”  The meal planning, prepping food, laundry, cleaning, grocery shopping.  And then for some reason I just stopped.  I sat down and thought to myself “is anyone going to care if I clean the bathroom today or next Tuesday?” And suddenly I thought why am I putting so much pressure on myself when I can space out all the things that need to get done (and some I delegated to the kadults) later in the week.

So I went to the coffee shop.  They were having an artists exhibit, and I brought my journal and a couple cooking magazines, and looked at the photography, talked to one of the artists, and found a seat and grabbed a cup of coffee.

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It was wonderful.  No distractions like I would have had I been home (laundry, etc.) and I spent nearly an hour reading my magazines, doing my meal plan and enjoying a skim cappuccino with cinnamon on top.

I will say, that since the kadults and I are doing our own meal planning, my grocery bill has gone down immensely.   I jotted down a few things I knew I had in my pantry/fridge/freezer before I left the house, and came up with the following ideas for meals this week.  Last week I hardly followed my meal plan at all, so this week we’ll see!

Breakfasts:

  • steak, hard boiled egg and fruit
  • egg white and spinach breakfast tacos
  • Chobani parfait with blueberry/cranberry sauce and PB granola*
  • waffle breakfast sandwich
  • steel cut oats with blueberries and toasted walnuts*

Lunches:

  • out to lunch today with a co-worker
  • leftover sopa azteca (a new recipe for my next Chopping Block blog post)
  • leftover frozen turkey chili mac
  • buffalo chicken salad
  • leftovers on Friday

Dinners:

  • buffalo chicken and cashew milk waffles*
  • chickpeas and potato curry with steamed broccoli*
  • pork chops, mashed potatoes and mushroom gravy*
  • Cooking Club!
  • Party Pizza Friday

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So this was all I needed to fill in the gaps for my weekly meal plan.  The two giant bags of green beans is going to be part of my side dish for Cooking Club.  My steal of the day?

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$1 for 1.27 pounds of pork chops!  There are three chops in the package, so one will be for a dinner one night, and the other two will be for another meal.  Gotta love the Discount Meat Bin at Jewel!  So I ended up spending:

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Yes, you read that correctly – I spent $25.81!  Granted, I am going out to lunch today and to Cooking Club on Thursday, but that’s not too bad in my book!   The meal plan items with an asterisk are recipes I hope to share with you later this week.

But the first recipe I have to share is my latest 3 smart point biscuit.  When the Wal-mart near my office went out of business a few weeks ago, I bought twenty packages of sausage gravy mix because they were only .50 cents each.   I wasn’t even thinking about how many points it was, but actually without the added breakfast sausage, is only 2 points per 1/4 cup of prepared gravy mix.  But if you have gravy mix, you have to have biscuits, right?!

So I came up with these simple drop biscuits.  They come together in a matter of minutes, and take only 14 minutes to bake. 

Cashew Milk Biscuits
Serves 6
A quick weekend morning drop biscuit - ready in about 20 minutes!
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Print
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
Prep Time
5 min
Cook Time
15 min
Total Time
20 min
160 calories
20 g
5 g
7 g
4 g
2 g
39 g
305 g
1 g
0 g
5 g
Nutrition Facts
Serving Size
39g
Servings
6
Amount Per Serving
Calories 160
Calories from Fat 63
% Daily Value *
Total Fat 7g
11%
Saturated Fat 2g
11%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 5mg
2%
Sodium 305mg
13%
Total Carbohydrates 20g
7%
Dietary Fiber 1g
4%
Sugars 1g
Protein 4g
Vitamin A
1%
Vitamin C
0%
Calcium
5%
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. 1 cup flour
  2. 1 teaspoon baking powder
  3. 1/2 teaspoon baking soda
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon pepper
  6. 1 Tablespoon cold butter
  7. 1/2 cup unsweetened cashew milk
  8. 1 tablespoon apple cider vinegar
Instructions
  1. In a medium bowl, mix together the flour, baking powder, baking soda, salt, and pepper, and then mix in the cold butter with fork until crumbly.  In a small bowl mix the cashew milk with the apple cider vinegar.  Heat your oven to 375.  When your oven gets to temp, mix the cashew milk/vinegar mixture with the dry ingredients and mix just until combined.   It will be a wet, shaggy dough, which is perfect for drop biscuits.  I used two scoops of my melon baller per biscuit.  Bake for 14 minutes, or until the bottom of the biscuit is browned.  Let cool before slicing.
beta
calories
160
fat
7g
protein
4g
carbs
20g
more
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Since I worked yesterday, I knew I wanted a big breakfast to carry me for a long time.  Two biscuits (6), egg white and spinach scramble in the middle (1) then topped with 1/2 cup gravy (4) with fruit on the side.  This was so delicious!  Tasted so sinful, but not bad at 11 smart points.  And this kept me full for hours.

It’s time to finish getting myself ready for work.  I hope you all had a great weekend!   I saw this sign at my work last night, and I love it – hope you can make someone happy today!

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Banana Blueberry Pancakes – 4 SP for 3!

I don’t normally blog on the weekends, but wanted to provide a link to share these delicious banana and blueberry pancakes.  While I was writing the recipe down as I went along, in my head I thought for sure they’d be about 7 smart points a serving, but after I put it in the WW recipe builder, 1/2 a serving, or 3 pancakes, came in at just 4 smart points each – and they are delicious!

Since Hannah and Jacob are on their keto diet (Hannah went to WW for a day, then Vegan for 3 days, then back to keto!) I always have a giant container of this Splenda:

 

Banana Blueberry Pancakes
Serves 2
Low smart point pancakes for the win! Even if you ate the whole recipe, it would only be 8 smart points. Paired with sugar free pancake syrup and more blueberries on top? #winning
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
277 calories
60 g
0 g
2 g
6 g
0 g
229 g
5 g
16 g
0 g
0 g
Nutrition Facts
Serving Size
229g
Servings
2
Amount Per Serving
Calories 277
Calories from Fat 11
% Daily Value *
Total Fat 2g
3%
Saturated Fat 0g
1%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 5mg
0%
Total Carbohydrates 60g
20%
Dietary Fiber 5g
20%
Sugars 16g
Protein 6g
Vitamin A
2%
Vitamin C
17%
Calcium
24%
Iron
8%
* 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. 1 teaspoon vanilla extract
  2. 1.5 teaspoons apple cider vinegar
  3. 2 mashed bananas
  4. 1 tablespoon Splenda*
  5. 1/2 cup unsweetened almond milk
  6. 1/2 cup all-purpose flour
  7. 1/4 cup rolled oats
  8. 1 teaspoon baking powder
Instructions
  1. Mix all the ingredients from vanilla to almond milk well, then let sit for 10 minutes. The vinegar is going to turn your almond milk into buttermilk - nice and thick!
  2. Add in the remaining ingredients and mix well. You can cook them off right now, but I like to let the baking powder do it's magic and let that batter sit for 15 minutes.
  3. Warning: These are going to be a bit hard to flip - there isn't a lot of flour for binding, and these will also take longer to cook - about 3-4 minutes for the first side, and 2-3 minutes for the second side. I took my time with the flip using a fish spatula, but be patient - it will work!
Notes
  1. You can always add vinegar (or lemon juice) to any milk if you don't have buttermilk - usually 1 tablespoons per each cup of milk. It won't be as thick as store bought buttermilk, but it will work!
  2. *I use Splenda Baking Super - it comes in a 32 ounce package at Wal-mart for $6.12 a bag.
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calories
277
fat
2g
protein
6g
carbs
60g
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My Bizzy Kitchen http://www.mybizzykitchen.com/
These pancakes are delicious and really filling.  I almost thought to add a scoop of protein powder, but ditched that idea because I know not everyone has protein powder lying around, and that stuff is expensive!

 

The pancakes are 4 points, the sugar free syrup is 1 points, and the hard boiled egg is 2.   So breakfast only came in at 7 points – 23 points left for the day!  I do have turkey burgers on my menu tonight, and might splurge and make onion rings on the side.  So looks like I’ll be eating a late lunch to get all my points in.  I hate when that happens.  (said no one ever!).

Happy Saturday – make it a great day!

Breakfast Biscuits

Hopefully I am on the road to recovery.  I was still hacking up a lung on Saturday, and I literally spent most of the day on my couch, no matter how many things I put into my journal that I want to get accomplished this weekend.  Oh, like my holiday gift boxes I still haven’t sent – promise family you’ll get them before Valentine’s Day!

I did manage to complete one of my meal plan items for the week – breakfast biscuits.  It’s really so easy and took little effort on my part.  The best thing is that these came in at only 2 smart points each!

Breakfast Biscuits
Serves 5
A great way to meal plan for the week - bake these up on Sunday and you've got breakfast for a few days during the week.
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
779 calories
93 g
12 g
35 g
22 g
10 g
335 g
1325 g
7 g
0 g
24 g
Nutrition Facts
Serving Size
335g
Servings
5
Amount Per Serving
Calories 779
Calories from Fat 315
% Daily Value *
Total Fat 35g
54%
Saturated Fat 10g
50%
Trans Fat 0g
Polyunsaturated Fat 9g
Monounsaturated Fat 15g
Cholesterol 12mg
4%
Sodium 1325mg
55%
Total Carbohydrates 93g
31%
Dietary Fiber 4g
16%
Sugars 7g
Protein 22g
Vitamin A
24%
Vitamin C
71%
Calcium
57%
Iron
35%
* 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. 10 refrigerator biscuits (not flakey Grands)
  2. 1 cup mixed chopped veggies – (I used red pepper and zucchini)
  3. 1 cup liquid egg whites
  4. 1/2 cup unsweetened almond milk
  5. salt and pepper
  6. teaspoon of Italian seasoning
  7. pinch of crushed red pepper
  8. dash of hot sauce
  9. 1/4 cup finely shredded cheese
  10. 1 teaspoon dried parsley
Instructions
  1. Heat oven to 375.  Spray muffin tin with Pam.  Place the biscuits into the bottom of the the muffin tin, pressing down and brining the dough a bit up the sides of the muffin tin.  Divide your veggie mix among the 10 biscuits.  Mix the egg whites, almond milk, salt, pepper, Italian seasoning, crushed red pepper and a dash of hot sauce.  Pour that mixture evenly between the muffin tins.  Divide the cheese on top and bake for 30 minutes.   Let cook five minutes before removing from the pan and store in a ziploc bag to grab and go later in the week.
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calories
779
fat
35g
protein
22g
carbs
93g
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The possibilities are endless with these muffins – sautéed mushrooms and spinach, add in some chopped ham for protein (I hadn’t gone to the store yet so it was slim pickings for me!) but bake once and you have breakfast for a few days – I had mine with a giant orange for breakfast on Saturday and this kept me full for hours.

When I woke up on Sunday, I still had this nagging cough and finally decided to go to the doctor.  After waiting nearly 90 minutes at the Minute Clinic – I got the diagnosis that I have a COLD.  Yep, that’s all it is.  I had chills and a fever the first night, my nose runs clear, my lungs didn’t sound like I had bronchitis, and I’ve already had the vaccine for the flu and pneumonia.  She did prescribe me an inhaler and some heavy duty pills to help with the cough, but was told to just rest and drink lots of fluids. The hard part is that I “feel” fine except for the damn cough and funny nose.  So if after another week, I am not better, I am to hit up my primary care physician.

I still kept my plan with my Mom yesterday.  She was coming over for dinner and made it to my house after church around 1:00 p.m.  I still had to go grocery shopping, so she came with me.  Since the kadults and I are each doing our own meal plans, I thought I’d give you a run down of my tentative meal plan for the week. 

josephs receipt

I spent $52.87 for my groceries this week.  This included the green beans and polenta I made for dinner last night with my Mom (I already had the pork chops in the fridge), and you’ll notice that the most expensive item on my list is Jennie-O ground turkey breast at $7.45.  I am using it in three recipes this week – another turkey burger, taco wonton bites and using it in a Cincinnati chili.   That turkey burger I had last week was so good, it was worth the price to buy it to me.

Breakfast Ideas:

  • the breakfast biscuits above with fresh fruit x 2 days
  • Chobani breakfast parfait with my homemade granola
  • egg white and zucchini omelette with an apple and PB2
  • breakfast wonton cups with fresh fruit

Lunches:

  • How Sweet Eats Chicken Tortilla Soup x 2
  • zucchini pasta boats
  • leftover Cincinnati chili mac with spaghetti squash
  • turkey wrap with veggie straws and fruit
  • pork fried rice (using leftover pork chops)

Dinner

Sounds like a pretty delicious meal plan, and not too complicated. 

Since I can’t exercise because of my cold, I really have to be spot on with my food in order to have another loss this week.  I was so proud of myself because I drank tea with dinner last night even though I had wine in the house, and my Mom enjoyed a glass of wine.  It was nice hanging out with her, and I went to bed at 10:15 last night to give my body a lot of rest.  Here’s hoping the medicine kicks in soon!

Had to share this photo of my Mom – the dogs love hanging around her at dinner just hoping she’ll share some of her dinner!  I made pork chops with polenta with a lemon pepper sauce with garlic green beans.

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I’ve been using a salad plate lately because it’s the only plate that fits on the shelf below my dining room lamp where I take pictures, but I love how it makes it seem like so much food – this plate came in at 9 smart points.

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For the record, my Momma did share some of her polenta, but saved the pork for herself – I don’t blame her because it was really good!

I was super busy all the way up until 5 p.m. on Friday night at work, so I have a feeling today is going to be a busy day.  Oh well, at least the day will go by fast!

Make it a great day!  Here’s some Monday Motivation:

0303068cb5fb5595960f59953de09caf_monday-motivation-monday-motivation_800-800

Ham and Cheese Quiche – 5 Smart Points!

It was so nice to have three days off in a row! Makes me appreciate the time off that much more after working seven days a week for several weeks. But the best part about this holiday is that I didn’t over commit, stress shop, or anything like that. In fact, I did all the shopping for the kadults on Christmas Eve. I already knew what I was getting them, and I shopped, came back home, wrapped everything in just a couple hours. It was wonderful! I didn’t buy too much – or keep buying stuff because I had finished weeks before like I normally do. Everyone liked what they got, so it was a win all the way around.

Jacob’s Mom ended up spending Christmas Eve and Christmas Day with us. The three of them actually spent most of the afternoon at Jacob’s grandparents house on Christmas Eve, so I enjoyed a quiet house, with my Christmas music playing, doing some last minute cleaning and prepping for our appetizer dinner. At 4:00 p.m., just as it was starting to get dark, I poured myself a glass of wine – I love this snowman wine stopper!

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Jacob has a family favorite holiday appetizer that he wanted to make: hearts of palm wrapped on prosciutto and dipped in vinegar – sounds really weird, but it was actually quite good!

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Hannah made shrimp and green onion wontons – these were delicious too – and I actually ate them with all the green onions in them !

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I made chicken wings. Nothing holiday about that, except they were on sale and I had just cleaned out the deep fryer so the oil was fresh.

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We played games on Christmas Eve – Uno, which I haven’t played in ages, a game called Spoons, and we finished off with Yatzee. We had to laugh at Hannah’s competitiveness when it comes to playing card games – I have no idea where she gets her competitive streak from?!

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Hannah is usually the first one up Christmas Day, but when Jacob went to wake her up, she begged for just 15 more minutes. I had time to put the monkey bread and quiche in the oven to reheat (I made both the day before) and just enjoyed some coffee.

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I figured out in my head that 1/8 of this pie was going to be 6 smart points, but after putting it in the recipe builder, was happy to see that it’s only 5 points, including the pie crust!

Ham and Cheese Quiche
Serves 8
A great make ahead breakfast quiche - make once, eat for a week!
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Prep Time
5 min
Cook Time
45 min
Total Time
50 min
Prep Time
5 min
Cook Time
45 min
Total Time
50 min
233 calories
11 g
71 g
14 g
14 g
5 g
124 g
418 g
0 g
0 g
8 g
Nutrition Facts
Serving Size
124g
Servings
8
Amount Per Serving
Calories 233
Calories from Fat 127
% Daily Value *
Total Fat 14g
22%
Saturated Fat 5g
27%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 71mg
24%
Sodium 418mg
17%
Total Carbohydrates 11g
4%
Dietary Fiber 1g
2%
Sugars 0g
Protein 14g
Vitamin A
4%
Vitamin C
0%
Calcium
17%
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 eggs
  2. 1 cup liquid egg whites
  3. 1 cup unsweetened almond milk
  4. 4 ounces cooked diced ham
  5. 4 ounces 50% reduced fat Cabot cheese
  6. 1 9 inch pie shell
  7. salt and pepper
  8. pinch of crushed red pepper
  9. pinch of dried parsley
Instructions
  1. Heat oven to 350. I used store bought pie crust. Roll crust out and press into a pie dish. In a bowl, mix the eggs, egg whites, almond milk, salt, pepper and crushed red pepper. In the bottom of the crust, put the diced ham. Pour in the egg mixture, top with the cheese and the dried parsley. Bake for 45 minutes or until the eggs are set and the crust is browned. Cool completely before serving to avoid it being too liquidy. Not sure if that’s a word, but I am sticking with it. On Christmas morning I just popped it in a 350 oven for 10 minutes to heat up.
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calories
233
fat
14g
protein
14g
carbs
11g
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My Bizzy Kitchen http://www.mybizzykitchen.com/

Delicious breakfast for a crowd and only 5 smart points per slice!

Jacob’s Mom and the kadults left yesterday around 11:30. I got my organizing pants on got a lot of stuff done around the house, finished all my laundry – folded it, AND put it away. I also did some meal prep for the week – I bought chicken breasts that were on sale and pre-cooked some to have later in the week. I also cut up bite sized pieces for stir fry later in the week. Um, how is it I’ve just now seen this hot sauce from Frank’s Redhot?!

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A teaspoon of this sauce is only 1 smart point and it was great drizzled over the top. The chicken was sautéed in soy sauce and Thai chili paste, so this dish was super flavorful. This was a delicious 7 point lunch yesterday but a few hours later I was really hungry, but it was a few hours before dinner. I picked up some of these Premiere Protein shakes a couple weeks ago. It’s been all the rage on Instagram among Weight Watcher peeps to buy a two ounce shot of espresso from Starbuck’s and add the protein shake to make a 30 gram of protein iced coffee for 2 smart points.  Turns out Hannah and Jacob go to Starbuck’s just about every day and collectively they got about $130 in Starbuck’s gift cards.  My double shot cost $1.76.

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I was a bit leery because me and protein shakes usually don’t get along. Like, if I drink one I may as well drink it over the toilet that’s how fast it goes through me. But not this!  It was delicious and not overly sweet.  It’s 160 calories, 5 carbs, 1 gram of sugar and 30 grams of protein. This was more than enough to keep me from diving head first into a bag of Chex Mix – which both my brother and my Aunt sent me this year – THANKS GUYS! I love Chex Mix and Christmas time is the only time I eat it, so I’ve portioned it into 1/2 cup servings and am calling it 4 smart points.

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My blog reader friend Lynne (who’ve I met in real life!) sent me a box of her homemade goodies in the cutest snowman tin. I have no idea how she knew I liked snowmen – these are also a once a year treat, so I am calling each cookie 3 points, tracking it and moving on. They are delicious – thanks Lynne!

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And just like that, in the blink of an eye, the long weekend and Christmas 2016 is over. I watched several movies. One I hadn’t seen in a long time was Good Will Hunting. I had forgotten how much I liked that movie and had forgotten that Robin William’s characters wife died of cancer. A couple quotes really grabbed me:

“. . .I don’t regret the 18 years I was married to Nancy. I don’t regret the six years I had to give up counseling when she got sick. And I don’t regret the last years when she got really sick. . .”

I can remember long nights when I had to sleep on the floor because Tony would toss and turn so much that it kept waking me up, but I didn’t want to leave the room in case he needed me. The hours I spent in hospitals because he would fall asleep, remote in hand, within minutes of me walking in the room. Helping him to the bathroom after his colon cancer diagnosis, and basically having to change him like a baby because it took months for him to have control of his bowels after that surgery. When he had his artificial knee replaced and he couldn’t walk for three months, so I would spend my lunch hour driving home, fixing his lunch and going back to work. I don’t regret any of it.

“You’ll have bad times, but it’ll always wake you up to the good stuff you weren’t paying attention to.”

Which is what I held onto this Christmas. The way Tony made me laugh. How he got me and my sense of humor. His hugs, his kiss, and how he didn’t let a day go by in the near 14 years we were together to tell me I was beautiful. That’s the good stuff.

I hope you had some good stuff happen to you this holiday weekend – I’d love to hear about it.  Hugs!