Friday, January 9, 2015

Peanut Butter Mini Muffins

This morning at the gym as I am starting my second mile on the treadmill, a man probably in his 50's, talking loudly on his phone saunters up to the treadmill next to me. As he throws his towel over the handrail and starts his workout, he continues to basically scream at the person on the other end about how he gets free rooms at the Monte Carlo and how crazy his Vegas trip is going to be next weekend. I don't care sir. All I can think about is finishing my workout and making a stop by the grocery store for yogurt and tomato soup before my children explode from too many activities. If I can hear your conversation over my blaring Fleetwood Mac in my headphones, you are too loud. I finished that mile and moved to an elliptical. When I left he was yelling at one of the personal trainers. I tried not to judge, but it was really tough.  

So, last night I was dying for a baked good and peanut butter. Neither of which are particularly waist line friendly.
As I searched around for a healthier recipe that was perfect for my craving, I just couldn't find any that I really had to make, so I made up my own version based on the recipes I read and what I had on hand.
I present to you Peanut Butter Mini Muffins:
Peanut Butter Mini Muffins:
3/4 Cup of PB2
1/3 Cup of white whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

4 egg whites
1 whole egg
1/2 cup unsweetened applesauce
1/3 cup skim milk, or milk of choice
1/2 tsp vanilla extract

In a bowl, mix first 5 ingredients.
Beat egg whites and whole egg together until blended, add applesauce, milk and extract.
Add in bowl of dry ingredients and mix well.
Bake at 350 degrees for 8 minutes{if you're making mini muffins. If you're using a regular tin, this will make 10 muffins: bake for 25-35 minutes}

These are really good cooled completely and enjoyed with coffee.
Or covered in peanut butter..
or with a splash of chocolate chips..
Basically, these are just good.

All My Love,
Meg

Thursday, January 8, 2015

Zucchini Noodles and post Holiday gym madness.




Y'all, it is cold here. Like frigid, awful cold. It was 3 degrees this morning with a wind chill of -11. No thank you Mother Nature. All I have wanted to do for the last few horridly cold days is snuggle in a blanket and eat every carb I can find. Luckily Mason's school started Monday so we are back to our regularly scheduled programs around here which makes it way harder to be super lazy.

Last weekend while bridesmaids dress shopping with my mom and soon to be sister-in-law, we popped into the kitchen store and I found a veggie spiral slicer on sale. I have always wanted to make veggie noodles! I know I could have used my mandolin slicer to make them, but these are way more fun and I figure, I spent the money on my new gadget, now I have to use it!

It has a side for bigger veggies like zucchini and cucumbers and a side for carrots. I made up some zucchini noodles Tuesday night. Matt said he preferred the zucchini to regular pasta, which blows my mind because he is really weird about textures, but he really liked these. Win! This is what they looked like before I tossed them into a hot skillet. Next time I will let them sit in the fridge for an hour beforehand to let them dry out a little.


Today after I dropped Mason off at school I headed to the gym. Ellie LOVES the gym. She is more motivation than anything else because she asks me to go all the time. They have a fun nursery and she gets to play with a huge supply of baby dolls, color with markers and watch Daniel Tiger. She's in toddler Heaven.
There were so many people at the gym today that I had to squeeze onto the last treadmill available way back in the corner of the room. I could definitely see a huge difference in attendance today.
This was 100% accurate today. 
I planned on an elliptical workout, but there were way too many people. I ran a mile and then walked for half an hour. I know that there are tons of people who work out all through their pregnancies, but it is not easy! I miss running. I feel like this baby is going to just fall out! Maybe I should look into some support bands?

I have had a major snacking issue lately. I constantly need to be munching on something. Pomegranate seeds and these Bloody Mary bites have been a life saver because I can eat a ton and not feel super guilty about it! I am running out of snacking ideas that won't inflate my calorie intake though.

What are your low calorie snacking secrets?

All My Love,
Meg





Monday, January 5, 2015

Easiest Buffalo Chicken Wraps

So the Holidays are officially over, and we are back to routine this week. I can't say that I am too sad about it. Both kiddos are going a little stir crazy with this extra time at home, and honestly, so am I. If I have to watch High School Musical one more time, I might lose my mind. I am ready to get back into a gym routine too. I ate wayyyyy to many cookies and not enough vegetables this Christmas season.


Now that we are into January, the panic of baby #3 is setting in. We will be rooming Mason and Ellie together until Little #3 is big enough to have a similar sleep schedule as Ellie and the Little ladies can share a room. Luckily most of their toys are downstairs in the playroom already, but Mason will be super put out that his train tracks will have to be contained a little more while they are room sharing.

Did I ever mention my FABULOUS Christmas gift?? Matt broke our stockings only rule this year and bought me a stand mixer. To be fair though, he did put my stocking over the mixer, so technically there was a stocking involved. She is beautiful and I am already obsessed. MIX ALL THE THINGS!
As I scoured Pinterest for amazing stand mixer ideas, I found the idea of shredding chicken in your mixer. Genius! So, I boiled up some chicken and tossed it into the mixer for a few minutes and voila! perfectly shredded chicken AND clean hands.

There are so many healthy recipes to make with shredded chicken, but I was dying for buffalo chicken, so I tossed some of my freshly shredded chicken with some Franks Red Hot, and enjoyed it on a flaxseed wrap with ranch seasoned low fat cottage cheese, and iceburg lettuce. It was delicious, and super easy.

In fact I might eat one for breakfast..

All My Love,
Meg


Thursday, January 1, 2015

Loaded Cauliflower Casserole


Hello 2015!! I am so looking forward to what you have in store for us this year! 

I hope you all had a fabulous New Year's Eve! We spent ours gloriously in our pajamas watching movies and napping until 12 when we promptly kissed goodnight and retreated to bed. We are 75 years old. 
I did however make an AMAZING loaded cauliflower casserole for supper to accompany our bacon wrapped fillets and sparkling grape juice{we are super fancy 'round here.} It was delicious and I will not miss loaded potatoes anymore for sure with this better for you swap!!
Even Ellie asked for seconds. 

Loaded cauliflower casserole:


I large head of cauliflower
1/2 cup cottage cheese
1/2 cup of 2% shredded cheese, divided
3 tablespoons of real bacon bits or 3 slices of bacon, chopped
2 green onions, sliced

Steam your cauliflower and toss in a food processor(or mash with a potato masher) and pulse a few times until you reach your desired consistency. I like mine pretty smooth and "mashed potato-y"
Mix in your cottage cheese, half of your shredded cheese and a tbsp of bacon bits. Season with salt and pepper to taste. Spread mixture into a baking dish and top with remaining cheese and bacon bits. Bake 30 minutes at 350.
Top with green onions and scarf down the whole pan :) 

All My Love,
Meg