Since I gave y’all a resolution-busting Try It last week, I thought I’d give y’all a healthy option this week! One of my goals this year is to get down to pre-Huff the Tot weight. I’ve been following a low-carb/semi-Keto “diet” (I don’t like the “D” word) Mondays through Saturdays and eating whatever I want on Sundays. Since January 2nd, I’ve lost two pounds! Yay!
One thing I’ve been missing in the mornings is waffles. I used to eat eggs and whole wheat Eggos in the mornings but, since waffles=carbs, I haven’t had one in a while. I’ve tried a high-protein/low-carb waffle before but it just wasn’t that great. I thought I’d try a new recipe and see if the waffles tasted any better! (Bonus! These are also gluten free!)
Here’s what you need:
1 cup almond flour, sifted
1/2 tablespoon baking powder
1/4 teaspoon salt
1 cup heavy cream or heavy cream and a little water
2 tablespoons oil
In large bowl, whisk together almond flour, baking powder and salt.
Stir in oil and eggs and mix until well blended. Then, slowly add the heavy cream until the desired batter thickness is achieved.
After that, pour the batter into your waffle maker to cook.
Wait for the waffle to finish cooking and serve!
GUYS. These waffles were DELICIOUS! They also only had THREE carbs per waffle! This recipe yielded about 4 waffles, so I was able to freeze a few and reheat them throughout the week (like when my family had pizza for dinner and I had to resist the temptation)! You don’t even have to add syrup–top with raspberries (a naturally low-carb berry) and some Reddi Whip and you’re golden! Its filling, its Keto-friendly, and its DELISH!
Hey y’all! Are you looking for a yummy breakfast to start off your fall days right? I’ve got ya covered! The other day while grocery shopping, I spotted these yummy things at Walmart:
Not only are these things super easy to make, they are DELISH! And–bonus!–they’ll make your house smell like pumpkin spice!
The *only* bad thing about these tasty rolls is…each one has THREE. HUNDRED. CALORIES.
Yeah. I was only able to have one. Because, calorie counting. But they are sooooo good! Have you tried these? What were your thoughts? Share in the comments below!
I’m all about making my mornings easier. Especially on the days I work at the Mother’s Day Out program at my church. Because getting me and two ankle-biters ready for an entire day away from the house is basically like preparing for a weekend away. So, if I can make my breakfast easy (and healthy!) I feel like I’ve got my ish together. That’s why, while we were out shopping yesterday, I scored this:
Now, I’ve actually tried overnight oatmeal before. But I prepared it. And it wasn’t that great, to be honest. So I thought I’d try this out because all I had to do was remember to put milk in it and stick it in the fridge before bed. In the morning, breakfast was already done!
This was SO MUCH better than the one I made, y’all! Seriously–I’m probably going to make this my staple breakfast from now on (see ya, Jimmy Dean Delights!). It was delicious, super filling, AND–since I used almond milk–less than 300 calories! That’s the kind of breakfast I can get behind!
With my kids’ picky pallets, its hard to get them to eat fruits and veggies (unless they come in a pouch!) so I have to get creative. I usually drink a spinach smoothie every morning so I thought I’d try to see what else I could sneak the leafy greens into to help my kids have more nutritionally sound meals. Thankfully, Pinterest has my back! I found an awesome spinach pancake recipe and decided to try it out on the kiddos!
Here’s what I used:
First, I mixed up the spinach and milk in a blender:
Then, I added the spinach/milk mixture and the rest of the ingredients into a bowl and mixed well:
After that, I poured the batter onto a pre-heated skillet and cooked as normal. Next came the hard part, getting the kids to eat them!
I don’t think Huff the Babe actually ate any. Pretty sure he just picked up the bits I gave him and threw them on the floor until I gave him his banana. Sigh.
Huff the Tot refused to eat green pancakes because, and I quote: “Mommy, its not Saint Patrick’s Day. I only eat pink pancakes.” Double sigh. I had to add pink food coloring to get her to eat them (sidebar: because pink and green don’t mix well, the pancakes ended up looking like off-brand bologna, lol.)
But, whatever. it got her to eat them! She ate three pancakes! Mommy had two–ha! I even had some batter left over so I can reheat them in the morning. I honestly couldn’t tell that the pancakes had spinach in them. To be quite honest, I think you could probably just mix spinach and milk together and then add your normal pancake mix and it’d be okay, too.
Have you ever tried this? Have you snuck veggies into another dish? What were your results? Share in the comments below!
This Sunday was “Waffle Home” at church (this is basically when you invite a friend to your Lifegroup and also bring food! Because, we Baptists love our potlucks). I wanted something easy and tasty. Then I remembered a dear family friend made a yummy dish at our annual New Year’s Eve party, and I searched the interwebs for the recipe! I found it super quick–thanks, Pinterest!
Here’s what you need:
1 lb. sausage (pork or turkey–whichever you like!)
1 (8 oz.) pkg cream cheese
2 pkgs crescent rolls
Salt and pepper (just a dash or so)
First, brown the sausage and drain. Sprinkle a dash of salt and pepper. Then, add in the cream cheese and stir until the cheese is melted.
After that, unroll one package of crescent rolls and place on a baking sheet lined with parchment paper. Be sure to push the seams of the rolls together to seal them. Next, spread the sausage mixture evenly over the crescent roll dough. Leave about a 1/2-inch border around the sides.
Finally, unroll the other crescents on top of the sausage mixture, pressing the edges together to seal.
Bake at 375 degrees for about 20 minutes, or until crescent roll dough is golden brown. Then, cut into small squares and enjoy! I used a pizza cutter and it worked wonders!
OH. EM. GEE. This was soooooo good! I’m pretty sure I ate about six little squares and could’ve eaten more if I didn’t have to share with my Lifegroup-ha! I will absolutely, definitely be making these again!
Have you ever made these before? What were your results? Share in the comments below!
I told myself that I needed to get serious about trying to lose the last of the baby weight. I don’t have a set goal in mind; I just want my clothes to fit better and feel more confident in my skin. I decided to look up some healthy meals that would also aid in milk production. (Any time I try to lose weight while breastfeeding, my milk always takes a hit. I knew I needed nutritionally dense food, not just “low calorie” food.)
So, as I searched Pinterest for such meals, I came across this:
It reminded me of no bake cookies (which, in my house growing up, we called “Oatmeal Cookie Stuff” because we ate it straight from the pot!) so I was instantly intrigued. I decided to give it a shot! Here’s what you need:
Before you go to bed, drop all the ingredients (except the peanut butter) into your crockpot and cook on low for 7-8 hours:
Y’all, this smelled AWESOME. It was like I was cooking hot cocoa! The next morning, I awoke to this:
Yeah, it did not look appetizing. I scraped off the top and the under part actually looked okay! I plopped some peanut butter on top and decided to try it.
It was…alright. It was pretty bland, TBH. I ate a serving of it and it was pretty filling, though not very tasty.
Have you ever tried this recipe? Or a recipe close to it? What were your results? Share in the comments below!
Oklahoma City News, Entertainment & Occasional Humor • Established 2007