multi-purpose “egg”

multi-purpose “egg”

I am LOVING this {FP} baking blend mix from Raye’s Place. {{I’ve used another baking blend she put together before–and loved it too!}} {Sorry these photos are so blurry… phone camera} She has several great recipes on her blog, but I decided to try something so simple I couldn’t not share it [Yes, that’s a double negative used correctly.] I take a single egg and blend it in my single-serve ninja blender until it is fully blended! I then add 1 tbsp of the {FP} baking mix and then add any flavorings I want. You could go sweet with some stevia and cinnamon or savory [as shown here] with some leftover taco meat and cheese {then top it with a good salsa}. I then cook it stove-top like a pancake! It gets fluffy and, if made simply plain, can be spread thin and used as a wrap for sandwich meats. I’ve also made it plain and used it in place of [normal, white] rolls that I made for the rest of my family. I hope this gives a little inspiration to...
a cool, refreshing snack {FP}

a cool, refreshing snack {FP}

Sometimes I have a twinge of hunger in the afternoon, but it is just too close to supper to eat a full-on snack… So, what’s a girl to do? Following the THM way, I prefer to keep a snack like this very neutral [FP, by acronym] and have a good [lean] protein with some non-starchy veggy. Dice a cucumber… I {LOVE} cucumbers. Add a dollop of fat-free or reduced fat cottage cheese {check your container for serving size and do not exceed carb/fat limit for FP} {I LOVE the Daisy brand, but canNOT find it around my home… so just get the best you can find as far as added ingredients} {you could also use non-fat Greek yogurt, if you like the tang} sprinkle on your favorite blend of herbs &/or spices {I enjoy a ‘steak seasoning’ with salt/pepper and garlic powder} if feeling fancy, a very small sprinkle of freshly grated Parm is nice too [check your total fat/carbs to keep in the FP range] Relax and enjoy… before rushing off to fix supper!...
eggy muffins {S} or {FP}

eggy muffins {S} or {FP}

I love to have breakfast all prepared and ready to go before I even get up in the mornings…. I am NOT a morning person. These can require a heat-up; but if you use a microwave it’s just about 30 sec to READY! {I have been known to eat them cold…} Here’s what you need: {this makes 12 muffins} 12 muffin tin 3 eggs & 5 egg whites {or equivalent of packaged egg whites} bell pepper {I used 4 baby, multi-colored ones… but green are great too!} 12 pieces each of ham and turkey, thinly sliced deli meat a couple TBSP shredded cheddar cheese salt to taste insert 2 slices of meat into each muffin cup drop about a tbsp of diced peppers into each one put about the same amount of cheese into the ham cups… {trying to keep the others FP!}  for the turkey cups: whisk together 1 egg and 3 whites {or 9 TBSP of egg whites} with a dash of salt; and I use this time to add a sprinkle of turmeric to my diet {it adds nice color and a bit of flavor and it’s good for you!} spoon out 3 TBSP egg mixture into each of the turkey cups for the ham cups: whisk together 2 eggs and 2 eggs whites {or 6 TBSP package egg whites} with a dash of salt spoon 3 TBSP into each of the ham cups Bake on 350 for 12 minutes. Check for firmness, but don’t overbake They will be re-heated later! ALL PUFFED UP! but they will deflate as they cool Can be kept in the refrigerater...

my “faux-tato” salad {S or FP}

We have tried several version of fake potato foods made with cauliflower… No one really likes them. So when I read about using radishes, I thought–well, I’ll give it a shot! I was NOT disappointed. We basically love potato salad as a family…. and with family coming over to watch the college football game today {AL vs Texas A&M}, I wanted something mostly normal to eat next to some grilled steak! This was YUM!! –please forgive the blurry photo. My phone camera is pathetic, and I was too lazy to get out the real camera. HA My Faux-tato Salad [S or FP]: ingredients: 1 lb red radishes, ends sliced off, and cut into half-rounds 2 stalks of celery, diced 1 dill pickle, diced 2 small orange bell peppers, diced 2 Tbsp mayo [take down to 1 Tbsp or omit altogether for an FP side] 1 Tbsp yellow mustard 1/4 cup 0% greek yogurt 2 tsp ACV {apple cider vinegar} dash of dill, salt/pepper to taste instructions: 1. boil radishes in salted water until completely tender, pink from the skin will be mostly faded; drain 2. mix mayo, mustard, vinegar and yogurt with the dill and S/P {this is the dressing} 3. mix all the veggies into the dressing 4. chill & serve! As with real potato salad, this is better the next day… but is not too bad after just an hour of chilling. And as always… make this recipe fit YOUR family!! Use whatever you normally put in your potato salad and just sub out the potato with some boiled radishes and see how you like...