Healthy Recipes to Keep You Fit and Fabulous

Posts tagged ‘breakfast’

Chocolate Pancake Muffins

I have an announcement:


(While 100 million people hate her, I think I might actually like Rebecca Black for paying such well-deserved homage to my favorite day of the week.)


The fridge is starting to look pretty sad, but I really don’t want to go buy a bunch of food before we move!  But, I have been getting pretty darn creative with meals, so that’s a plus!

Yesterday’s breakfast was a whole wheat bagel thin (no surprise there), topped with peanut butter and pear slices and a dusting of cinnamon.  I ate the rest of the pear on the side.

Ok, so that’s not that creative.  Keep reading!


After lots of studying and driving to go take 2 quizzes (A’s on both- holla!), I was definitely ready for a good lunch.

I toasted a whole wheat sandwich thin and topped it with sliced deli turkey.  On the side, I had some leftover sweet potato fries.

I also had a Fage Nonfat Greek Yogurt with Blueberry Acai, BUT...we all know I only ate the yogurt and threw away the nasty blueberry stuff.  I like that Fage is making it that much easier for me to avoid fruit in my yogurt 🙂 .


I skipped the gym in the morning and opted for an afternoon workout.  I read the latest issue of BRIDES Magazine while on the elliptical for 20 minutes.  I had a lot of energy, so I hopped on the treadmill and did 30 minutes of intervals, which can be seen here.


I got home late again, so dinner needed to be easy!  I baked 2 Publix Ready-to-Cook Chicken Florentine’s, microwaved a bag of my favorite Steamfresh potatoes, and served everything alongside steamed broccoli.

Here’s where it gets creative!

After dinner, we were both craving something sweet, but, like I’ve said, we’re pretty much running on empty over here.  What does one do when they know they want dessert, but don’t have a lot of ingredients?  Turn to the blogs, of course!

I ended up stumbling upon Julie’s Baked Pancake, and decided that if pancakes can be a cake, they can probably be muffins, too!

Corey wanted chocolate, so I added cocoa powder and cinnamon, and Chocolate Pancake Muffins were born!

Chocolate Pancake Muffins

Servings: 5


1 cup Fiber One Pancake Mix

3/4 cup almond milk

1 egg

1/2 tablespoon cinnamon

1 tablespoon unsweetened cocoa powder

1 tablespoon Splenda for Baking


Combine ingredients in a bowl and mix together.

Line a muffin tin with cupcake liners, or grease really well.  Pour mixture about 3/4 of the way up.

Bake in the oven at 425 degrees for 15 minutes, or until a toothpick comes out clean when inserted in the center.

I topped mine with sugar-free maple syrup, just like a pancake!

These are perfect for breakfast, dessert, or even just a snack.

Thanks to Julie, for the inspiration!

Breakfast for Dessert

Well, if I thought Tuesday was busy, yesterday and today take the cake!

I was so tired last night I didn’t quite get around to posting, so I’ll recap yesterday’s meals today.


I started off the morning with a hot bowl of Quaker Weight Control Oatmeal in Maple & Brown Sugar flavor.  I guess Tuesday night’s mini dessert stirred up a major craving for chocolate and peanut butter combos, because that’s exactly what ended up in my bowl!

Chocolate-y Oats!


I mixed in 1/2 tablespoon of Hershey’s Natural Cocoa Powder, and 1/2 tablespoon of Skippy Natural Peanut Butter.  I also had a cup of Twining’s English Breakfast Tea with a splash of almond milk.


After breakfast, I walked over to the gym for a semi-lazy workout.  It was actually pretty crowded, and I get anxiety if there’s too many people in such a small gym, so I got out of there after completing 20 minutes of intervals on the treadmill, and 15 minutes on the stationary bike.  I also included 2 sets of abs using the stability ball.


Lunch was another version of chicken curry leftovers!

I mixed the remaining slow cooker shredded chicken with 1 tablespoon light mayo, 1 tablespoon yellow mustard, and 1 stalk of diced celery.  I placed my chicken salad on top of a toasted whole wheat English muffin, and served it alongside leftover roasted brussel sprouts and yellow squash.

Chicken Salad + Veggies


I am not a fan of your everyday chicken salad, because for some unknown reason, people think it’s normal to throw in grapes and raisins and nuts and all kinds of weird things!  This version of chicken salad was much more delightful to my fruit-mixture-hating palate.


This time, it wasn’t just me who walked through the door passed 9 o’clock.  Corey had a huge test last night, so he didn’t get home until around 9:45.  Luckily, he had dinner in his hands, ready to go!

We both enjoyed 1/4 chicken dinner plates from Boston Market:


Close up of the good part!

For my sides, I had the vegetable medley and roasted potatoes.  Naturally, I had not only one piece of their heavenly cornbread, but I requested an extra, which I split with Corey…only because he looked sad that he didn’t have his own extra piece.  I love this as a fast-food dinner, because if you remove the skin from the chicken and skip the cornbread, it has less than 400 calories.

Corey and I have been on a major sweets kick lately, but, our STILL naked kitchen has dwindled down to basically nothing dessert-like to offer us after our dinners. Leave it to me to figure out a way to make something to eat out of nothing.

Among the other goodies my parents sent me home with last weekend was a loaf of my mom’s homemade sourdough bread!  I stared at it long and hard after dinner, willing it to turn into a piece of cake, and then Corey said, “How ’bout french toast?”


I sprayed a skillet with non-stick spray and put it over medium-heat.  While it pre-heated, I got out a small baking dish and cracked an egg into it.  I poured in about 3/4 cup of almond milk, and beat the egg with the milk.  I added 1 tablespoon Splenda, 2 teaspoons cinnamon, 2 teaspoons pumpkin pie spice, 1/2 teaspoon vanilla extract, and mixed everything together.

Next, I sliced four slices of bread and placed them in the mixture to soak for 2 minutes on each side (the fourth slice didn’t fit, so I soaked and cooked it on its own.)

After the mixture was almost all soaked up into the bread, I placed each slice in the hot skillet, and cooked until brown on both sides.

I sprinkled the top with powdered sugar, topped it off with sugar-free syrup, and it was ready to eat!

This was just fabulous, especially for someone who has never made french toast before!  I will definitely be making this for breakfast in the future, but I will most likely substitute whole wheat bread for the homemade sourdough next time (mainly because I won’t have any left by then!) I highly recommend trying out this recipe for an impressive breakfast or brunch.  It would also be great topped with fresh berries (not different types mixed together, of course 😉 ).

I better stop blogging and start paying attention to the professor in front of me rambling on about muscles.  I just found out I was the only one in the class to get 100% on our last exam.  Holla!

Do you enjoy having breakfast for dinner?  (Or dessert?)


I woke up so sore this morning from yesterday’s workout- mainly the addition of lunges, which I haven’t done in a while.  We had planned to go running this morning, but my soreness seemed to serve as a good enough excuse for both of us to skip our morning workout.  As usual, I’m regretting it now.  But let’s talk about breakfast first:


Nothing too exciting here, just a quick and filling bowl of Quaker Weight Control Oatmeal:

I really wish I had some fresh strawberries or banana to throw on top, but…I didn’t.  I’ll add it to the grocery list.  For a little extra sweetness, I added a drizzle of sugar-free maple syrup on top.

Maple-y Oats

I like this oatmeal because it’s low in sugar, comes in a variety of flavors, and it comes in individual packets, which is important for portioning.

I spent the morning pouring my blood, sweat and tears (mainly just tears) into a buttload of chemistry homework and quizzes, to prepare for two MORE quizzes that I had to drive to the school to go take in the Testing Center.  So rude that they make us do that.

At least I had this pup by my side to cheer me up:

"Cheer up, Mom! I's a COCKATOO!"


Lunch today was especially delicious, thanks to some leftover BBQ chicken from last night.  I topped the rest of the Eat Smart Asian Salad Kit with the leftover chicken, which I warmed in the microwave.  I topped that with the leftover packet of “crunchies”, and the rest of the Asian dressing packet.

I then mixed and cut everything a million times, until the result was my very own Asian Chicken Chopped Salad:

Chop Chop

I have a thing about salads- I’ll sit at a restaurant for a good 10 minutes after my salad comes, cutting and mixing until I have a chopped salad in front of me.  It’s pretty obnoxious, but I really like to get bites of everything at once! 🙂

I also had a small OIKOS Greek Caramel Yogurt on the side:

Yummy Yogurt

Only 110 calories in that baby, and it tastes like dessert.

Strange Fact About Me: Generally speaking, I will eat most types of fruit.  However, I have a strange phobia of the following fruity situations:

  • different kinds of fruits touching, with the exception of strawberry and banana, which were made for each other
  • CHUNKS of fruit in yogurt, or anything, for that matter
  • fruit salad

And most notably…


Just typing those words made me gag. Not kidding.

It is for these reasons that you will absolutely never see a post from me where I am eating yogurt with fruit in it, fruit-flavored yogurt, weird fruit smoothie concoctions, or any recipe that contains the aforementioned apple products.

Let’s get back to my previous comment about missing my workout.  Missing workouts is just not worth the mental agony I cause myself for the rest of the day.  I need to remember that waking up and just getting it done is the best feeling in the world, and the perfect start to my day.  Julie at Peanut Butter Fingers wrote a post about “inspirational workout mantras“, and the one that she came up with for herself has really helped me out- “I have never regretted a workout.” It’s so true!  Being sore sucks, but it’s better to just suck it up and power through the pain, can I get an AMEN?! I’m planning to skip my night class tonight, because I am sick of driving and my brain is dead from this week, so I think I’ll get a workout in later today.

Do you have a workout mantra, or something you say to yourself that keeps you going in the gym?

Happy Hump Day!

I can’t believe it’s already Wednesday!  Time flies when you spend your days face-deep in a pile of textbooks.  I have a huge test tonight, so my day will be spent with this:

I was hoping for another sunny study sesh, but it’s actually windy and pretty dreary-looking outside today.

Time for a funny story:  So, I’ve always heard the term “Hump Day”- I first heard it when I got to college, and I knew it was what everyone said on Wednesday.  Apparently, I have a dirty mind, because I have always thought that people were so excited about “Hump Day” because you’re supposed to…ya know…! I had an interview this year on a Wednesday, and the first thing the woman interviewing me said was, “Well, HAPPY HUMP DAY!” I almost fell out of my chair.  When I told Corey about that, he laughed and told me I’m special and then explained that the term is used to refer to getting over the “hump” in the middle of the week.  Classic mistake.


Corey made me breakfast this morning in the form of a good ol’ egg sandwich.

  • 1 Toasted Nature’s Own Whole Wheat Sandwich Thin
  • 1 fried egg white
  • 1 wedge Laughing Cow Light French Onion cheese


Time to hit the books.  Hope everyone has a great HUMP DAY! (Especially if you choose to spend it the way I originally thought it was spent! 😉 )

Hump Day Entertainment:


On the Web:

The Most Important Meal of the Day…

In high school, I never ate breakfast.  In fact, I never really ate lunch either (well, if boys were around…I was so weird). It would always really annoy me when adults would gasp in horror after I revealed that I hadn’t eaten breakfast, and, as if on cue, they would say, “but breakfast is the most important meal of the day!” I would probably roll my eyes, and then when 4 o’clock rolled around, go stuff my face with Ramen noodles and Bagel Bites.

Now that I’m much older and wiser ;), I agree with those nagging words- breakfast truly is important, for so many reasons!  Without breakfast, your metabolism is at a halt from the night before, and basically, the first thing you put in your mouth later in the day is stored as fat.  Secondly, it is a proven fact that people who eat breakfast are able to curb their cravings for bad foods at lunchtime, and they are more alert and more satisfied throughout the day.  You don’t have to eat as soon as you wake up- I never eat in the morning before going to the gym because I get cramps easily, so I wait until I get home.  The best way to ensure you will eat that morning meal is to have healthy and easy recipes on hand, ready to go!

I have to give full credit to my favorite blogger of all time, Julie at Peanut Butter Fingers, for the inspiration for my new favorite breakfast- a simple egg sandwich!  Julie can often be found blogging about these delicious little sandwich creations of hers, and they really are the perfect breakfast.  Thanks, Julie!

Breakfast Sandwich

Servings: 1


1 egg, or 2 egg whites

1 Nature’s Own Whole Wheat Sandwich Thin

1 Laughing Cow Light Cheese Wedge



Bye bye, evil yolk!

Cook the egg.  It’s always better to eat just the eggwhite, but sometimes I really miss the flavor the yolk brings.  Corey taught me this trick this morning: halfway through cooking sunny side up, you pop the yolk and separate half of it from the eggwhite and throw it away.  That way you still get some flavor, but half the cholesterol and calories!

Toast the sandwich thin and spread each side with the cheese.

Put the egg inside and enjoy your breakfast sandwich!


Power Breakfast Smoothie

I’m one of those people who used to never eat breakfast, which always resulted in me stuffing my face later in the day more than I would if I had eaten in the morning.  Sometimes I only have time to grab something and go, so I needed to make something that was quick and portable.  I was in the mood for a smoothie so I made this simple recipe for a great breakfast smoothie.  You can have it as a snack, too!  It also packs a lot of protein (6 grams) thanks to my Biggest Loser Protein Powder, available at your grocery store or drugstores.  I love the chocolate flavor!


Power Breakfast Smoothie

Servings: 1


1 cup almond milk

1 cup frozen strawberries

1/2 banana

1/2 tablespoon Reduced-Fat Peanut Butter

1 packet Splenda

1 scoop Biggest Loser Protein Powder


Combine ingredients in blender and blend until smooth.

Frittata Time!

The word “frittata” just sounds intimidating, so I was nervous to attempt this for the first time.  What I discovered is that this is simply a fancy name for baked scrambled eggs! I was in one of those “breakfast-for-dinner” moods, so I whipped this up and served it with my favorite (and easiest!) side dish: Bird’s Eye Steamfresh Lightly Sauced Sides Roasted New Potatoes with Chive Butter Sauce.

Ham and Asparagus Frittata

Servings: 4


6 eggs, beaten

5 oz. deli ham, chopped

1 can of asparagus tipped, drained and rinsed

1/4 cup asiago cheese, shredded

1/2 medium onion, chopped

2 tablespoons Smart Balance

1 tomato, seeded and diced


Preheat oven to broil. In an oven-safe skillet, melt 2 tablespoons Smart Balance.  Saute the onions until translucent.  In a bowl, beat the eggs together and mix in the asparagus, ham, tomato, and asiago.

Pour mixture into the pan, mix, and then allow the bottom to cook and “set up”.

Once it starts to cook through up to the top, place the skillet in the oven under the broiler for about 4 to 5 minutes, or until it becomes set all the way through and fluffy.  Serve immediately.

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