peanut butter – Page 3 – Fervent Foodie

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

Usually on Friday nights, my BF (AKA man candy) and I order up some Gionino’s pizza with hot sauce. This week, however, we’ve got big plans for dinner Sunday night ( 😉 😉 Tim), so we decided to go the healthy route tonight.

The BF follows a strict diet and workout plan, which I have declared the “Road-to-Ultimate Fitness.” He eats the same meals every day. Day in and day out. I would never succeed on the road to ultimate fitness. I love food far too much, and get bored far too easily to do such a thing.

Although the plan was to eat healthy tonight, there were no pizza sacrifices on my behalf! I whipped up a flat bread pizza using a Joseph’s Middle eastern Bakery Lavash bread, some Classico Fire Roasted Tomato & Garlic sauce, leftover grilled chicken, thinly sliced tomato and onion, and a random assortment of cheeses that have accumulated in my fridge.

It’s real easy to go over board on the cheese – so I made sure to measure everything out. 1 tbsp Kraft Italian Style Five cheese blend, 1 tbsp Athenos Reduced Fat Feta, 1 tbsp Digorno Shredded Three Cheese, and 2 tbsp fat free ricotta. That’s ten — count ’em — ten cheeses 😀

Some people hate ricotta cheese but I adore it. I feel it adds a layer of delicious decadence to any meal. (Which reminds me — I’ve been wanting to try out this recipe for Lemon Ricotta Cookies)

So back to the main event–THE PIZZA. I seasoned the pizza up with some garlic salt, black pepper, red pepper flakes, and some dried parsley and baked at 400 degrees for 15 minutes. Served up with some leftover cucumber salad.

For a person whose favorite part of a pizza is the crust, I was extremely happy with how this turned out! The flavors of the cheeses and seasonings were perfection! Only item to modify for next time will be to put the Lavash in the oven for a few minutes before topping it — that will give it time to crisp up so the sauce doesn’t make it soggy in the middle.

Stats for the whole lavash pizza (and I was only able to eat 2/3 of it): 431 calories, 35g carbs, 13g fat, 48g protein, 10g fiber

I do want to make side note of my afternoon snack — I had an afternoon meeting so I grabbed a Peanut Butter Cookie Luna bar to take with me. I’ve heard mixed reviews on this specific flavor, but I thought it was downright tasty! Though, it did remind me more of a peanut butter rice crispie treat than a cookie, but I’m content with that!

After the pizza eatin’, I decided to mix up a breakfast cookie. I follow a few different food blogs, and I kept seeing this “breakfast cookie” popping up so I decided to look into it. According to her website, Fitnessista is the brains behind the breakfast cookie. I’m pumped to give this one a go!

My cookie consisted of oats, optimum nutrition chocolate whey, Trader Joe’s crunchy Almond butter, skim milk, some mashed up blackberries, and little brown sugar.

Just trust me on this one…

Ten Cheese Pizza