Category: Breakfast

New Year, New Resolutions + A Power Breakfast

I’m not one of those mother’s who stands at their son’s bris, just 8 days after giving birth, looking like they’ve just run a marathon (I mean that in the skinny sense, not in the just-been-through-labor sense). I squeezed myself into control top pantyhose, and my feet were so swollen, I could not fit them into a single pair of shoes. I still remember sending my brother to Macy’s the night before the bris to get me a pair in the next size. Alas, they did not fit on my feet either, and there I stood, dressed in my finest, with Crocs on my feet. Thankfully, I decided to make a last ditch effort and try on a pair of short boots that I had, and with a little nudging, they made it.

My son is now nearly 2 years old, and the swelling has by far subsided. But I put on a lot of weight. Unfortunately, I belong to that small percentage of women who actually gain weight while nursing, and gain weight, I did. It also didn’t help that I started my blog sometime around then, so the pounds just piled on. Yet here I am, coming on my 2 year blogoversary, and I’m proud to say that I’ve lost it – 35 lbs. and counting! I am half of the dress size I once was, and I’ve never felt better!

It wasn’t easy, let me tell you. I’ve done this a few times before. In fact, I’ve done it after every baby. But as I get older, it gets harder, and the pounds become more and more stubborn. I may not be as thin as I was before I had my kids, but I’m more fit than ever, thanks to a strict exercise regimen. When I started out my weight loss journey (if you follow my blog, you may recall this post) I was so out of shape that I started physical therapy for the pain in my knees and ankles. I tried to start walking but I could barely get through one block before my knees buckled. All that extra weight on my petite frame was just too much for my body to take. I started off going to a personal trainer, who began our sessions with low impact exercise to minimize the strain on my knees and ankles. As time went on, she upped the ante, pushing me to my limit, and not allowing me to give up when the going got tough. I hated going to those sessions, I really did. I dreaded them like a high schooler dreads a math test, but I persevered and boy am I thankful to Esther (my trainer) for pushing me.

After a few months of personal training and dieting, I wanted to change up my routine so I began taking Pilates. The Pilates instructer actually taught me french for 3 years in high school. I had met her a few months before, but she could not seem to place me. I reminded her my maiden name, and some of the classmates I was with, but she just did not remember me. When I stepped into her Pilates class, quite a number of pounds less, she immediately realized who I was. I could not believe that I had gained so much weight that it rendered me unrecognizable. Of course it became our little joke, as she teased me for being the one to kickstart my weight loss.

Pilates was, and is, a lifeline for me. It’s low impact, so I can do it even after a long day, yet it’s rewards are so much greater than the effort it requires. Pilates has helped me strengthen my core, improve my posture, and gives me a sense of overall confidence. But being a low impact exercise, it wasn’t enough to keep up with my weight loss, so I joined a running group. My running instructor, Shaina Sara, uses the pose running method, which is extremely difficult at first. That first month of running was practically torture for me and I wanted nothing more than to back out of the group. But I’m no quitter, so I pushed myself and kept going at it. I’m still a work in progress, but I have come to enjoy every run, even while it taxes my body. Running makes me feel powerful and strong, and the endorphins it releases put me in the best mood.

Following my weight loss journey, my husband finally decided to join the diet bandwagon with his facebook “run for likes” campaign. The same husband who could not wake up for anything short of a fire, is now jumping out of bed at 6 AM to pound the pavement. His determination has inspired me to keep going, even as I get tired and lazy to go for my runs.

I am sharing my journey with you because I want all of you to know that it’s never too late to get healthy and fit. I’m a food blogger, no-one loves good food more than me. If I did it, you can to! Exercising has breathed new life into me. I used to feel tired and lethargic, unable to keep up with my kids. But now I’m full of energy and I feel so strong. It doesn’t matter how much you weigh, or what size you are, you can always bump up your fitness routine and get on track to a healthier you. With the New Year upon us, I’m renewing my commitment to stay healthy and not fall back into my old ways. It’s so easy to revert back to our bad habits, but I’m going to push myself to continue to stay healthy and strong, and I hope you will too!

BIB Power Breakfast

1 toasted Ezekiel English muffin
1/2 avocado, mashed
1 tsp lemon juice
pinch of salt
2 egg whites + 1 egg
salt and pepper, to taste
1 large spoonful cottage cheese

Method:

Mash avocado and season with salt and lemon. Whisk egg whites and egg and season with salt and pepper. Scramble over low heat to desired consistency. Spread avocado on both sides of the english muffin. Top with eggs. Finish with a spoonful of cottage cheese and some freshly ground pepper.

1 year ago: couscous with thyme & honey roasted carrots, parsnips and beets

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Loaded Baked Potato Omelette

Potatoes have got to be my all time favorite food. I’ll eat any type of spud, in just about any preparation. I can’t say the same about eggs though. I don’t especially love omelettes, (I prefer sunny side up) but because these have potatoes in them, I kind of forget about it. You can use any type of potatoes in these, or even some leftover french fries. Top it off with your favorite baked potato toppings like sour cream, salsa, chives or cheddar cheese for the authentic baked potato experience!

Loaded Baked Potato Omelette

1 russet potato
2 eggs
salt and pepper, to taste
toppings of choice (chives, sour cream, salsa, cheddar cheese)

Method:

Heat up a frying pan with cooking spray. In the meantime, scrub the potato to remove dirt. Dry the potato and slice into rounds. Beat the eggs and season with salt and pepper. Add the potatoes to the pan and cook until softened and browned. Flip the potatoes over and pour in the eggs. When eggs are browned and set, flip the omelette over and cook on the opposite side. Remove from pan and garnish with desired toppings.

1 year ago: strawberry rhubarb soup

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Carrot Muffins

You all know that I’m not that much of a baker, so if I decided to make carrot muffins, there must have been a reason for it. Well, here it goes…

Sometimes things just don’t go as planned. Take this past Shabbos, for example. I had a full house for the weekend, and my menu was planned down to the tee. I usually leave the salad prep to right before the meal, preparing only what needs to be checked or processed in the blender beforehand. I had planned on making a slaw, so I shredded my carrots in my food processor and put it aside in a ziploc. Fastforward a couple of hours and I’m about to prepare the salad. I grab a jar of mayo from my pantry and open it up to find that someone has taken out a spoonful and returned it to the pantry instead of the fridge. I’m afraid to admit that that someone was probably me getting a headstart on my cooking at 12 PM the previous night! So now that there was no mayo, there was no slaw (or caeser salad…or deviled eggs…). Then I realized that we were also out of horseradish for the gefilte fish. While I would normally whip up a russian style dressing, that was not in the cards either. So I served the gefilte fish with wasabi sauce, stashed the shredded carrots back into the fridge, and redid my menu just as my guests were walking through the door.

My mayo-less meal turned out just fine, and that lonely bag of carrots had a calling after all – moist and delicious carrot muffins. You can also bake this into a cake and top with some cream cheese frosting (which I would have done, had I not shredded my carrots in my fleishig food processor). Either way you choose to serve it, you’ll find this recipe delicious. My kids were so excited to come home to freshly baked muffins. I think I have to start doing this baking thing more often!

 

Carrot Muffins

2 cups flour
1 1/2 cups brown sugar
2 tsp baking soda
1 tsp cinnamon
1/2 tsp salt
1 cup oil
3 eggs
2 tsp vanilla extract
2 cups grated carrots (about 3 carrots)
1/2 cup chopped walnuts or pecans (optional)
1/2 cup raisins (optional)
1/2 cup chocolate chips (optional)

Method:

Add flour, baking soda, cinnamon, salt and brown sugar to a bowl and mix to combine. Add oil, eggs and vanilla and mix with a hand blender until smooth. Stir in carrots, walnuts, raisins and/or chocolate chips and mix to incorporate. Scoop batter into baking cups and bake at 350 degrees for approximately 18 minutes or until toothpick inserted comes out clean.

NOTE: Feel free to adjust the add-ins to your desired taste. You can choose to leave out the walnuts, raisins or chocolate chips, or adjust amount as desired.

1 year ago: sundried tomato olive tapenade

 

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Pizza Omelette

You know how they say “necessity breeds innovation?” That’s kind of how this pizza omelette was born.  It was one of those days where I just could not look at another salad, but I also could not eat any bread. (You all might be feeling something quite similar in a couple of weeks!). The thought of pizza was making my mouth water and I had no portobello mushrooms to stuff with cheese. I ransacked the refrigerator until it hit me – the humble egg. Why not use it to make a crust? And the rest is history! I can’t count how many times I’ve made this since.

So when Pesach comes around and you’re craving some pizza, go ahead and whip up this easy recipe. It really hits the spot! You can also check out my updated Passover category for more Pesach recipes!

 

Pizza Omelette

3 eggs
salt and pepper, to taste
marinara, tomato sauce or ketchup
mozzarella cheese, shredded
cheddar cheese, shredded
olives, or toppings of choice

Method:

Check eggs for blood spots and whisk well. Season with salt and pepper. Heat up a 7″ frying pan* with cooking spray. Pour egg mixture into pan and let it cook until it sets around the edges. Flip the omelette, taking care that it does not break. Remove the omelette from the pan and set on a baking sheet. Top with tomato sauce, cheese and toppings of your choice. Bake at 400 until cheese is browned and bubbly.

*If you use a bigger pan, you may want to add a few more eggs to keep the “crust” substantial. If it’s too thin, the pizza will fall apart.

VARIATION: spice up your pizza “crust” with herbs and spices for added flavor.

1 year ago: perfect pareve french toast

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Pumpkin Banana Bread

I’m officially done with my baby food stash. I had 3 jars of bananas left, and although they are my son’s favorite, he has long since graduated to the real thing. I’m not one to throw anything away, so I concocted this delicious recipe for pumpkin banana bread. It’s the first time I’ve experimented with baking, and I’m so proud of how it turned out.

When it comes to breads, cakes and cookies, I always have to follow a recipe, with only minor adjustments. I’m sure there is some kind of science behind baking that teaches you the proper flour:sugar:egg ratio, but I’ve never learned it. As much as baking is not my “thing”, finding a use for leftover ingredients, is. So I set my lack of baking skills aside and just went for it. I’m thinking I should probably do it more often. The results were outstanding!

 

Pumpkin Banana Bread

4 cups all-purpose flour
4 teaspoons baking powder
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 cup LIBBYS® 100% Pure Pumpkin
3 large eggs
1/3 cup milk
1 cup granulated sugar
3 6 oz. jars of banana puree or 2 cups mashed bananas
3/4 cup melted butter or oil

Method:

Preheat oven to 350 degrees. In a bowl, combine the dry ingredients, including flour, baking powder, baking soda, cinnamon and salt. In a second bowl, combine the wet ingredients, including pumpkin, eggs, milk, sugar, bananas and butter. Add the dry ingredients to the wet ingredients and mix until incorporated. Pour batter into medium-sized loaf pans and bake for 45-50 minutes, or until toothpick inserted comes out clean.

1 year ago: quick & easy chocolate rugelach

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