Apple Blueberry Crumble...

We went blueberry picking today and came home with 5lb. So I had to figure something out I wanted a light dessert. I didn't wanna mess with making dough and all that. On my search for a recipe on pinterest I found a pear blueberry crumble, but I didn't have pears or the honey oats from Special K, so this is what I came up with.

Ingredients, yields 6 servings:

2 big apples, cored and cut into 1 inch pieces

1 1/2 c. fresh or frozen blueberries

2 tbsp, agave syrup ( I try to avoid white sugars)

Juice of 1 lemon

1/2 Cup water

1 tsp Cinnamon

Topping:

1 1/2 c. Oats

3 tbsp. unsalted butter

2 tbsp. Honey

Preheat your oven to 295 F.

In a pot heat the agave, water, apples, lemon juice and cinnamon, cook until the apples a fork tender. Then add the blueberries and cook for another minute. Put into baking dish.

Crumble, mix the the oats, butter (i softened mine in the micro wave for a bit) and honey and then spread over the fruit mixture. 

Bake in the oven for 30mins.

Serve and top with Ice Cream of Greek Yogurt, I topped mine with yogurt that I wipped a bit.

Nutrition Value:

207 Calories, 7g fat, 35g carbs, 17g sugars, 5g fiber, 3g protein.

Chicken Enchilada Casserole...

I found this on Instagram, but changed it to my families size in a 9"x 9" glass dish.

Ingredients: (6 servings)
Corn Tortillas, I used 6 of them
1 can red enchilada sauce
1 can of corn
1 can of black beans
2 chicken breasts cooked ( I had a roasted chicken and used that meant I had leftovers for other lunches)
1.5cups of Mexican Mix Cheese

Prep:
Pour 1/4 of the enchilada sauce on the bottom of the dish then use 3 tortillas to cover it. Use half of the corn and half of the Beans and half the cooked and shredded Chicken, use a half a cup of cheese.
Repeat that layer again and then cover with sauce, tortillas sauce and cheese.
Preheat oven to 350F, cover dish with Tinfoil and cook for 30mins. Take off tinfoil and cook another 15mins.

And voila.
You can put some avocado on top and season with Cilantro, I am not a fan of Cilantro. But I made this the day before and it turned out great.

Nutrition:
305 Calories, 9g fat, 34g carb and 22g Protein

Overnight Oatmeal Parfait...

I like oatmeal, but I don't like to cook in the morning... So when I found this Overnight oatmeal recipe on Pinterest I thought "Self let's try this"

I changed the recipe and here it is:

Mix all these in a small Tupperware container or bowl.

1/4 c. of oats
1/4 c. of Vanilla Almond Milk
1 tsp. Chia Seeds
Cinnamon

Cover and put in the fridge overnight.

This morning I layered the following in another Tupperware container...

1/2 c. of Fage fat free yogurt
1/2 tbsp of natural Peanut butter
1/2 c. of fresh sliced strawberries.

It was delicious and I am definitely going to make it again.

Nutrition Facts:
257 Cals, 7.3gr fat, 31.6g carbs 17.8gr protein.

Mug Cake for your sweet tooth.

Yesterday I had a hankering for cake and I didn't have any and I know you can bake with the cellucor protein powders so I went on pinterest and found a recipe.
I changed it slightly and I tried it twice with different flavors of Protein Powder, also the cake is pretty dense, so half a serving was enough for me and I shared it with the hubby so it's like dessert for two.

Alright here it is...

2 TBSP Coconut flour
1 TBSP Protein powder (i used Cor Fetti and Molton Chocolate from CelluCor)
2 egg whites
1 TBSP Greek yogurt ( I used fat free)
2 TBSP vanilla almond milk
1/2 TSP baking powder

mix all the ingredients, put into a creased mug. cook on high for 2 minutes in the micro wave.

Icing... mix 1/4c. of Greek yogurt with 1/2 scoop of protein powder, pour over the cake.

I didn't take a good picture of the cakes, but you can follow me on instagram swissmom8873

Enjoy!!!

Sunday Breakfast Fritatta...

I love cooking and I love breakfast, so finding yummy healthy breakfast foods is always a plus. I found this recipe years ago when I lost weight the first time. Yeah, I've done the yo yo thing.

This is a family favorite at my house and it also great if you serve it at a brunch...

Fritatta Recipe:
8lg eggs (you can do this with egg whites)
2 ripe tomatoes
1/2 cup of Italian Cheese grated
fresh basil, salt & pepper to taste
1tbsp Avocado Oil
1tbsp of milk

Heat the Avocado oil in a frying pan that can go in the oven.
Crack the eggs, season with salt & pepper, mix in the milk and whisk. Slice the tomatoes and basil leaves.
Pour in half of the egg mix into the pan and then layer the tomatoes, basil and cheese, pour the rest of the eggs on top. Then turn on the broiler and put you pan in. A little higher than the middle rack. Leave it for 7mins. Take it out and slice it.

1/4 Fritatta Nutrition:
230 Calories, 17.1gr of fat, 5.5gr. sat fat, 3.7gr carbs, 16.7gr of protein.

On the side I served a bowl of berries, drizzled with raw honey and a dollop of Greek yogurt.

Bon Apetit

Easy yummy Breakfast for on the go...

I love being able to grab something really fast out of the fridge if I need to head out. So this Chia Pudding is amazing and yummy. I prep like 4 of them at a time, I got these awesome screw lid tupper wares and they are perfect for this.

Chia Breakfast Pudding:
2 1/2 Tablespoons Chia Seeds ( I got mine in the health food section)
3/4cup vanilla Almond milk
1/2 scoop of Protein Powder
Mix all put in fridge after 30mins mix again, so it doesn't clump and you get all the seeds from the bottom as well. This is IMPORTANT... if you don't do this it gets clumpy and just not really good.

Then close up an fridgerate. I put berries on top when I eat it.

Nutrition:
239 Calories, 9.3gr fat, 0.8gr sat. Fat, 23gr carbs, 15.1gr protein.

Enjoy!!!!

Eggplant Parmesan Strips Gluten Free

Ingridients:

1 eggplant, peeled and cut into strips about 2"long and 1/4" wide
1 cup eggwhites
1.5 cups corn meal
3 tbsp Parmesan
Dried Basil, salt Pepper

Preheat oven 375F

put the eggwhites in a bowl and season with salt and pepper, in a second bowl mix cornmeal, parmesan and about 2 tsp of dried basil.
Take your egg plant and put them in the egg whites and then roll them in the cornmeal mix. Put on a cookie sheet that is lined with foil and some cooking spray.
Put in the oven for 10mins then turn them over and cook another 7mins. And voila, they are nice and cripsy on the outside and soft on the inside.
I heated up a jar of my favorite tomato sauce (garlic and basil from HEB) and served that with it.
As side dishes I made tomato cucumber salad and garden mix salad.

One eggplant made about 20 pieces... Nutrition for 1 piece:
28calories, 0.4g Fat, 5g Carb, 1.4g Protein

Enjoy

Claudia