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Eggs Benedict With Skinny Hollandaise

In At home cooking, Breakfast, popular recipes, Protein breakfast, Uncategorized On April 12, 2015 0 Comments

 

 

 

 

 

 

 

 

Good morning beauties! So happy to be back and sharing again! This fine Sunday morning is devoted to enjoying a rest day and cookin’ up a delicious brunch.

This Sunday is particularly special because it’s freakin Masters weekend!!!!!!!!Helloooooo! The Super Bowl of golf y’all. Das right.

 

My bu’s in town, so it’s been fun cooking up something a lil different other than my typical egg white omelette with a side of veggies, lol. (I tend to save my carbs for dinner and wine)

Sunday brunch at Rancho Relaxo (mi casa) though, is always a treat. Todays agenda includes…

  1. champagne+oj….Ummm. A mimosa. Or 4. Or 5 lol

  2. Eating this bomb ass breakfast of eggs benedict

  3. Hitting the driving range for some much need golf swing practice with Kyle

  4. Meeting up with cousins and friends at Rocco’s Tavern to watch the last day of the Masters Tournament.

  5. Afternoon siesta (it is a day of rest after all:)

  6. Homemade pizzas for dinner

 

 

 Benedict is absolutely a brunch staple. Always been a fave for me. I find one freakin problem with it though…

The hollandaise sauce…listen, don’t get me wrong, it’s the bombbbb, but just soooo rich and butter heady. Honestly, I just can’t even. Obviously every once in a while is fine, but when brunching every Sunday is a hobby, you try and find healthier alternatives, lol.

This recipe for a yogurt based hollandaise sauce cuts the calories by 80% and tastes divine! All the ingredients and instructions are above, so try it out and let me know what you think!

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Its 75 degrees out here today, and we’re loving it! Happy SUNDAY! xoxo

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NEW Muffin recipe! Oh…and I’m bye bye for the weekend;)

In Breakfast, clean food, popular recipes, protein, sassoon, skinny grocery list, Uncategorized, Weekend Vac On March 8, 2013 1 Comment

TGIF! That means….one more day before the weekend, which means, one more day till I’m in VEGAS! Ok, I must be tell you….I’ve never been such a Vegas fan. It’s always reminded me of a dirty place where people go and do naughty things, and get away with it with a simple, “What happens in Vegas, stays in Vegas…” But, as I’ve gotten older, I’ve learned to appreciate the space, the lights, the food, the architecture, and the beauty behind the trashiness;) needless to say..I need a mini vacation!

I didn’t sleep very well last night due to the sound of pouring rain, the new mattress, and the lack of blankets, in which I realize now, are too small for my new big bed, but im hoping to have a relaxing, fun, spa weekend to revamp, and go into next week feeling amazing!

Anyway… Before I take off, I wanted to share this fabulous little recipe with you guys as I promised on my instagram last week. This recipe was inspired by one of my favorite bloggers, ProteinPow.
This chick is amazing! She’s got a killer e-book that I highly recommend. To get your copy, click here! Hurry though, they’ll sell out fast;)

Ok, so, before you get all cookin’ cray cray, I wanted to share with y’all some must have baking staples that are always at an arms reach in my low carb kitchen. Click the “pin” button below to share this grocery baking list, and share the wealth;)

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You cannot go wrong with these guilt free ingredients. Go ahead, go nuts.
Alright, here you are.

Mini Blueberry Protein Muffins

I had 3 this morning. Lol. Delish.

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INGREDIENTS:

1/2 cup of liquid egg whites

1/4 cup of rolled oats

1/4 cup of vanilla whey protein isolate

1 tbsp of coconut flour

1 tsp of xylitol or erythritol (optional for a sweeter muffin)

1/2 tsp of baking powder

1 tbsp 0% Greek yogurt, fromage blanc or low fat cottage cheese

1 tbsp mashed banana.( you could even use mashed sweet potato too;)

Fresh or frozen blueberries ( a handful)

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A couple of things:
Before getting into the assembly of this recipe, I gotta tell ya, if you don’t have vanilla whey, it’s ok. You can use unflavored and just add a dash of vanilla extract, and add the optional sweetener.

Also, add your blueberries last, otherwise, you’ll end up with blue muffins;)

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DIRECTIONS:

Pre-heat oven to 320 degrees
Grease a mini muffin pan. My recipe ended up making 7 minis. I guess it depends on the pan how many you end up with.
Mix dry ingredients in a bowl, then add your wet ingredients.
I used my vitamix to quickly blend ingredients, but you could also use a hand mixer or any blender.
Do not fill to the top, leave room to rise.
Cook at 320 degrees for 15-20 mins. Check at 15, may need more time. Every oven is different.

nutrition facts:
Cals per muffin (1 out of seven) 45 cals
Carbs per muffin: 3.5 grams
Protein per muffin: 5.5 grams
Fat per muffin: 1 gram
Fiber: 2.5 grams

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WHOLE FOODS HEALTH SNACK FINDS:

seasoned sprouted lentils

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Dry roasted edamame;) with dried poms and berries:)

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Hope you enjoy that recipe! Try it this weekend, and remember to pin that baking must have list!

Well babes, I’m packed and Willy is chillin at my folks’ house. ( my babysitters club)
Before checking out for the weekend, I wanted to share this beautiful image, which is the new face of SASSOON. Isn’t it fantastic. Love walking in the doors to this.

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Some final words….appropriate for this moment;)
Perma-smile.

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A short, but sweet post…

Hope everyone has a safe and healthy weekend!
Xoxoxo, P

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