Tag Archives: healthy brunch recipes

Beef for Breakfast – “Top of the Sirloin” Sweet Potato-Steak-Egg Bake!

Posted on by
6

I’m excited to say that this delicious recipe of mine, ‘Top O’ the Sirloin’ Morning Sweet Potato-Steak-Egg Bake, is featured as a guest post on Beef Loving Texans. I love this site, it’s packed with cooking tips and creative recipes straight from the kitchens of carnivores right here in the great steak, err, I mean state, of Texas. We’re friendly in here in Texas and like to share, so everyone’s welcome to click on over and surf around for a spell.

I’ll also be presenting this healthy breakfast recipe along other options for lunch and dinner, like the Mojo Beef Kabobs, at the Live Well 2013 event this Saturday. I’m really looking forward to it; It’s going to be a really fun way to share my love of healthy eating and grilling with a big group of folks interested in reaching their health and wellness goals.

 

 

 

 

Good Gourd, You’ll Love This Baked Pumpkin Protein Donut Recipe!

Posted on by
19

Another protein donut recipe just in time for Thanksgiving morning! Oven-baked, scaled down in size and packed with nutritious, anti-oxidant filled pumpkin puree, there’s not much more you could want in a breakfast treat or late-night snack. Oh, except for protein, fabulous PROTEIN! I’ve snuck in a wallop of whey powder to give these goodies some sticking power. Really, you can use any flavor of protein powder you like from vanilla to cake batter (really!).  This time I used an unflavored brand of whey protein from BiPro so that the natural flavors of the pumpkin spices would shine through. You can make these protein doughnuts ahead and keep in the freezer until you’re ready to munch; just defrost and warm slightly in the microwave before dusting with the cinnamon sugar.

Baked Pumpkin Protein Mini Donuts Recipe

  • 1 (15-ounce) can pumpkin puree
  • 1 egg
  • ¾ cup egg whites
  • ½ cup canola oil
  • 1 ½ cup granulated sugar
  • ¾ cup white all-purpose flour
  • ¾ cup whole-wheat flour
  • ¾ cup whey protein powder (unflavored or vanilla)
  • 1 teaspoon salt
  • 2 teaspoon baking soda
  • 1 ½ teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon ground ginger
  • Topping: additional sugar and cinnamon

 Directions:

Preheat oven to 350 F degrees.

In large bowl, use a spatula to mix together pumpkin, eggs, oil, and sugar.

In another bowl, mix together remaining dry ingredients including flours, protein powder, salt, baking soda, cinnamon, nutmeg, and ginger.

Mix combined dry ingredients into pumpkin mixture, and stir, scraping down sides of bowl as needed, until well-mixed.

Line a large 32 or 44 ounce cup with a 1-gallon zip-top bag, folding excess length down over sides of cup. Spoon in batter and secure top; snip a 1/2 inch triangle out of bottom corner to serve as your “pastry bag.”

Squeeze batter from bag into mini-donut tin, filling about halfway full.  If you don’t have a donut pan, use a muffin tin instead (donuts will like muffins though, obviously).  Give tins a spritz of baking spray in they don’t have a non-stick coating.

Bake in 350 F degree oven for approximately 12 – 15 minutes or until turning golden and springy to touch.  Remove from oven and let cool in pan for 2 – 3 minutes.

Flip out of pan and gently toss in zip-top bag or bowl filled with ¾ cup sugar and 1 tablespoon cinnamon.

Makes 36 mini-donuts.

Nutrition Information (per 1 mini doughnut)

 

 

Fight Tendonitis the Tasty Way – Mini Turmeric & Tomato Frittatas Recipe

Posted on by
Reply

Did you know that the spice turmeric has been proven to ease the aches and pains of tendonitis? Distinctive with its warm and faintly citrusy flavor, the yellowish-brown spice (related to ginger) releases a chemical compound called ‘curcumin’ that effectively reduces the inflammation process found in many tendon diseases, or so say British researchers. This isn’t the only benefit of curcumin, its powerful anti-oxidant properties have also been shown to regulate blood sugar and fight cancer.

Since the hubby and I have been suffering from a little ‘golf elbow’ and ‘tennis elbow’ respectively, I decided to give this super-spice from across the seas a starring role in our weekend breakfast – Mini Turmeric & Tomato Frittatas. Oh my gosh, don’t get me started on the health benefits of tomatoes! Sticking with the tendonitis theme here, let me just condense my kudos with one tomato factoid – the flavorful fruit is high in bioflavonoids and carotenoids, which are also known anti-inflammatory agents. Tomato and turmeric, what a powerhouse pair! You’ll also notice quite a bit of ground black pepper punching up this egg dish; that’s because the body absorbs turmeric up to 2,000 times better when taken along with black pepper.

Aside from keeping your knees, elbows and other body parts in tip-top shape, another perk of this recipe is that the remainder of the batch can be frozen and then defrosted in the microwave for a fast ‘first aid’ fix for hunger (and hurts) that hit anytime of the day or night.

Mini Tumeric & Tomato Frittatas Recipe

  • 4 large eggs
  • 1 cup egg whites
  • 1/2 cup milk
  • 1 teaspoon salt
  • 1.5 teaspoons ground tumeric
  • 1.5 teaspoons ground black pepper
  • 3/4 cup shredded cheese of choice
  • ½ cup diced red onion
  • 36 grape tomatoes, quartered (or 1 cup diced tomatoes)

Preheat oven to 375F degrees. Generously coat 12-cup standard muffin tin with cooking spray. In bowl, whisk together eggs, egg whites, milk, salt, pepper and turmeric; pour into muffin tins, filling each tin about 1/2 to 2/3s full. In sauté pan, cook red onions over medium heat until softened, about 2 minutes. Add tomatoes and cook another 2 minutes. Divide veggies up evenly over egg mixture. Sprinkle cheese on top of each. Bake approximately 20 minutes or until set in the center. Once removed from oven, let sit for a couple minutes before running a knife around rims to loosen. Turn tin gently upside down to remove. Makes 12.

Nutrition Information