dannon – Fervent Foodie

Just trust me on this one…

June 17, 2010 No Comments

Breakfast #1

I think we all know I adore eggs for breakfast. No arguments here. Bad news is I sometimes can’t find the time in the morning to whip them up. I’ve been wanting to try cooking eggs in the oven for a while, so last night I decided to give it a go. I mixed up my typical scrambled egg mixture: 1 egg, 3 egg whites, S&P, Red Pepper Flakes (RPF?), and some Frank’s Red Hot. I poured the mixture into two miniature ramekins, and popped in a 350 degree oven for 26 minutes.

OLYMPUS DIGITAL CAMERA — How cute are these lil guys?

They look like little egg muffins! Little eggins! 🙂

This morning, I decided to turn the lil eggins into a wrap. So I pulled a Mama Lupe’s low carb tortilla out of the freezer, heated that puppy up, and topped it all off with some ketchup.

That looks like an eggin massacre…

Portable and delicious!

These eggins are just so cute! What I really like about this cooking method is you could make a whole muffin tin full of lil eggins! If you had friends over for brunch, everyone could toss in their mixins of choice! Love this idea! Who’s ready for a brunch party? 😀

Breakfast #2

Recently, it was brought to my attention that peanut butter may make an amazing mixin for greek yogurt. Today my friends, I put this to the test.

I mixed up 1 Dannon vanilla greek yogurt, 1 tbsp JIF peanut butter, and 1/2 a serving of crushed Emerald’s cocoa roasted almonds.

The result?

Friggin’ deliciousness! This reminded me of a peanut butter cheese cake for some reason. Some crushed up nilla wafers on top would have been fabulous. Let’s just say I licked the container clean, and it’s not exactly easy to reach the bottom of a yogurt container with your tongue. But I made it happen. 🙂

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Lunch

Alright… Here’s where the just-trust-me factor comes in.

Let me preface what’s about to go down on my blog with the following: I wanted to try something new for lunch today.

Repeat it with me: I wanted to try something new for lunch today.

I’m going walking with my sister after work, and knew I was packing a chicken sandwich for dinner. Soooo, I was leaning toward the other white meat AKA tuna fish for lunch (NOT a fan of pork, and therefore it is NOT the other white meat in my life). You may recall that I have a long jaded relationship with fish (case in point: my fight with fish). Tuna happens to be the only fish I have found to date that I actually enjoy.

So Tuna it was.

I subsequently noticed I had some cottage cheese in the fridge that was nearing the end of its useful life.

I decided to google tuna + cottage cheese + recipe just to see what might turn up.

I clicked on the very first link: Tuna Salad Sandwich Recipe

Internal debating ensued.

Do I really want to try tuna fish mixed with cottage cheese? Could it possibly be good? I was hesitant, but I decided to give it a go.

Into the bowl:

1 5 ounce canned solid white albacore tuna, drained
1/4 cup fat free cottage cheese
salt, pepper, dried parsley, celery seed, dried dill
small squirt spicy brown mustard
1/2 tsp lemon juice

At this very moment, you are probably disgusted thoroughly intrigued by this concoction.

I added some chopped up tomato, red onion, and banana peppers right before serving. In an effort to keep my carb-tooth (located directly next to the sweet tooth) under wraps, I served the tuna salad up in a red pepper instead of your typical sandwich:

Me and the tuna pepper:

Up close:

I know those cottage cheese chunks look a little funky, but rest assured my friends, it was down right tasty!

Stats on the tuna pepper: 218 calories, 18g carbs, 2g fat, 36g protein, 4g fiber

What I ate

Taco salad does the trick

June 16, 2010 4 Comments

This morning started off on the right foot: Trader Joe’s coffee for the road as I headed to a breakfast meeting for Akron’s Knowledgeable Network of Women.

Check this guy out, he thinks he lives at my house:

I also have a stray cat who calls my side porch home. I’ll take these guys over the possum who had a brief stint in my backyard :-/ Ugh, possums are so creepy!

On my way to the breakfast meeting, I started to recall the days where I loved breakfast/lunch work meetings. The more the better! Bring on the free food! Pass the rolls! Dessert? I’ll take one of each, thank you! Nowadays I dread them. It’s so hard to make healthy choices when you have no idea what the restaurant is actually putting in the food. Unless I’m at a chain restaurant that posts the nutritional data online, I have thee hardest time picking out the healthy choices on the menu. It can be downright frustrating!

Today’s meeting was at a small locally owned restaurant, so I was left to fight the battle on my own. I went with a plain english muffin (no butter, thanks) with blackberry preserves and a bowl of fruit. What I REALLY WANTED was the strawberry stuffed french toast… Maybe I’ll attempt a healthified version this weekend 🙂

Check out the KNOW by clicking here. I always encourage people to get involved and do something that is outside their comfort zone. That’s exactly why I joined the KNOW a few years back. I HATED networking events and always felt uncomfortable entering a room full of unknowns. I’ve made drastic improvements since then.

For breakfast #2 I decided to go with my newly declared indulgence: Dannon Vanilla Greek Yogurt, blackberries, and 1/2 a serving of Bear Naked Maple Pecan granola.

Stats of B#2: 190 calories, 31g carbs, 2g fat, 15g protein, 3g fiber

Lunch

I really didn’t have a plan of attack for lunches this week. While scrounging around in the freezer looking for hidden treasures, I found some frozen lean ground beef I had cooked up with taco seasoning a while back. So I decided to make a taco salad using romaine lettuce, tomato, onion, banana peppers, and black beans (STILL trying to use these up from the stuffed peppers I made last week!). Topped it all off with some hot sauce and some fat free breakstones sour cream.

The best part of eating salads for lunch is you can consume an enormous amount of food and still feel good 😀

Stats for the taco salad: 326 calories, 32g carbs, 10g fat, 29g protein, 9g fiber

Recipes, What I ate

I got eggs on the brain

June 11, 2010 6 Comments

TGIF!

It’s Friday, and I’ve got eggs on the brain! I think my body was upset with me for not taking the time to make eggs yesterday–so I decided to have them for breakfast AND lunch to make it up to myself!

This morning, I took a look in the fridge to see what I could throw into an omelet. I decided to go with 1 egg, 3 egg whites, splash o’ skim milk, chopped up red and yellow peppers, black beans, salsa, and spinach. Kind of an odd combo… but throw some hott sauce on there and you’ve got a Mexicomelet!

This was very yummy and very filling. I should have topped it off with salsa, green onion, and a small dollop of sour cream (duh!) but that didnt dawn on me until I was half through devouring it. Next time!

B#1 Stats: 206 calories, 20g carbs, 6g fat, 23g protein, 9g fiber

For breakfast #2 I SLAMMED a Dannon Blueberry Greek Yogurt with some blackberries and 1/2 a 100 cal pack of Emerald’s cocoa roast almonds crushed on top.

Greek yogurt is just amazing. How did I live without it?? This was my first time trying the cocoa roast almonds–and I’m a big fan. Went perfectly in the yogurt.

B#1 Stats: 175 calories, 17g carbs, 4g fat, 18g protein, 3g fiber

Today’s lunch menu: EGGS.

When I was young, my mom used to take me to a restaurant called the Sandwich Board. Their egg salad sandwich had about 13 eggs and 2 pounds of bean sprouts on it, and I absolutely loved it! So today for lunch I decided to make my own egg salad sandwich.

I had light mayo in the fridge, but I really wasn’t feeling it. So, I decided to try and make a healthified egg salad consisting of 1 egg, 3 egg whites, 1 tbsp fat free sour cream, 1 tbsp mustard, green onion, salt, pepper, and dill weed served up with sprouts, tomato, and red onion in 1/2 a Joseph’s Low Carb Pita.

This was a quite tasty first stab at healthy egg salad. Note for next time: double up on the seasonings, less sour cream, more mustard (as if it wasn’t yellow enough already).

Egg Salad Pita Stats: 225 calories, 20g carbs, 6g fat, 23g protein, 5g fiber

On the side I had a dill pickle spear and some cucumber salad (cucumber, red onion, dill weed, and white vinegar).

On the agenda this weekend are the following:

Give the elliptical a go (and hope my knee holds up)
Flat bread pizza using Joseph’s lavash bread
Make a breakfast cookie (been dying to try these — it’s like a food blogger phenomena)
Make a lightbox
Post a bunch of clothes I don’t wear on ebay and hope for high bidders 😉
Make a barley breakfast bowl
Finish watching season #1 of Will & Grace, start on season #2 😀