First Timer: Egg White Muffins

I am starting to get bored with my breakfast options on my new nutrition program. I had just been microwaving two egg whites and a whole egg. But, I am not sure if you have ever microwaved eggs, but they stink, and children have no tact. Nobody wants to be the stinky teacher.

In comes egg white muffins. There are tons of recipes all over pinterest for this, but I chose this blog to base my recipe off. The best things about this is you can customize them however you want. You can make 12 different muffins if you want to.

We used chicken sausage from Trader Joes, and just removed the casings to make it easier to put into muffin cups. I also sauteed the spinach with the sausage to help the flavor. I had trouble putting raw spinach into the cups, so that made it easier.

Then we added the ingredients to the muffin cups. I used cupcake liners to make clean up easier, and add a little color, We added a little salt and pepper to each cup as well.

We also made some veggie cups with green and red onion, bell pepper and jalapeno. Dan added some hot sauce to his, and I added a smidge (technical term) of cheese to mine.

The recipe called for two egg whites (three table spoons). I measured the first one out and then just eye balled it for the rest of the cups. Basically you just fill them like you would a regular muffin or cupcake.

Finished product!

REVIEW:

Lindsey: FINALLY, a wonderful, easy breakfast. These microwaved up so easy the next morning (and didn't smell) and they were delicious. I had two and it was the perfect size. I actually liked the ones with jalapeno in them, they cooked up nicely, and I usually do not like spicy things. I know these are going to be a weekly thing, because they were so easy and could be completely different each time.

Dan: The egg white muffins are pretty good reheated. I had the two veggie ones for breakfast, and honestly should have brought more. The jalapenos were pleasantly potent.

First Timer: Overnight Oats

We have all seen the comments. It is so easy! It is the ONLY think I eat for breakfast! I love it! With reccomendations like that and pictures like this

Source: http://www.eatliverun.com/the-one-the-only-overnight-oatmeal/


 I have no idea what has taken me so long to jump on the bandwagon, so here it goes.

Here are the ingredients I used:

• 1/2 cup old fashioned oats
• 1/2 cup almond milk
• 1/2 cup Greek yogurt 
• 1-2 tbsp chopped nuts
• cinnamon
• blue berries & black berries

Since I was taking this to work with me to eat post workout (Uh did I mention I am taking a 5:30am group exercise class?) I had to prep.

I have one container for my oats and milk. This container will go in the fridge overnight to set up. In the morning when you are ready to eat you will add the yogurt and toppings to make your overnight oats.

One container for my berries and yogurt and one for nuts and cinnamon.

 

 

I got cute new containers!

 



My review?
It made a lot of food. The consistency is a little odd in my opinion. I didn't hate it, it was just very mushy. I am not sure if the fact that I used almond milk made a difference in that. I also put way too much cinnamon in it. I really liked the bites where I had a berry because it added some sweetness. I used honey flavored Greek yogurt in order to omit the honey/maple syrup that I saw in a lot of the recipes, but I think I will try to add some next time to make it a little sweeter. I am not sold yet, but excited for the possibilities to make this one a lot better!

First Timer: Spaghetti Squash

Alright Ladies and Gents,
I finally bit the bullet and did it. I made spaghetti squash.

A little background, I love noodles. In order to help with my weight loss, I have basically cut them out of my diet, because I have no self control with them. I have been seeing these spaghetti squash recipes on pinterest and everyone RAVING about how it is a wonderful pasta substitute..blah blah blah I wasn't buying it.

I did a little research (aka googled how to cook spaghetti squash) and found a couple of techniques that were similar. I went here and here and basically followed instructions. We opted for some turkey meatballs and our favorite jar of pasta sauce, easy enough.

Alright, here we go.

 

I got the squash and cut off both ends in preperation to cut it. I had Dan cut it in half for me, my fingers are too pretty to cut off. Then I took a spoon and scooped out the seeds. 

 

 Just like the recipe said I brushed it with olive oil and added a semi-generous amount of salt and pepper.

 

Put it in the oven at 400 degrees for around 45 minutes. I did re-brush it with olive oil with about ten minutes left because it was looking a little dry.

Hot and fresh out of the oven.

 

 I was honestly suprised how easily it came out and how much it looked like spaghetti. I did not wait till it was cool enough to touch, because I am a rebel, and it worked wonderfully. We added a splash of olive oil and some salt and pepper before adding our sauce and meatballs.

Gordon Ramsay would kill me on presentation, but overall we made a pretty good dish.

Lindsey's Review:
I can't believe I am saying this, but it was awesome. I am already planning other dishes using spaghetti squash. The best thing is that since it is 40 calories per cup (compared to the 200 pasta usually has) you can add those not so awesome toppings (I am looking at you alfredo) and feel less guilty.

Dan's Review:
It wasn't horrible. It didn't taste like spaghetti, more like rice noodles, but it wasn't bad.