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Who am I? Wife. Mother of 2. "Newbie" to fitness. Personal Trainer-in-training. Lover of health. Fitness. Religion. Family. Gluten and refined sugar intolerant. Welcome to my journey. Learn with me.

Saturday, March 31, 2012

Spinach, Feta and Sundried Tomato Egg Sandwiches

It should be of no surprise to anyone that knows me that I LOVED this sandwich. I love all of the ingredients called for in this sandwich and I love how the flavors combine together. It came together very quick and very easily and I didn't change a single thing about the recipe except for the kind of sundried tomatoes that we used. Make this one. You will love it!

This lovely picture and source of the recipe are courtesy of Smells Like Home and can be found at this site here: http://smells-like-home.com/2012/03/spinach-feta-and-sundried-tomato-egg-sandwiches/

Spinach, Feta and Sundried Tomato Egg Sandwiches
source: Smells Like Home original

§  2 tsp olive oil
§  2 cups fresh spinach, stemmed
§  4 sundried tomatoes, rinsed, drained, and chopped (I just used sundried tomatoes that came in a nice little bag from Smith's. They are already dry and chopped and so I added about 1/2 cup.)
§  2 eggs beaten with a dash a water
§  Pinch of garlic powder
§  1/4 tsp dried oregano
§  Freshly ground black pepper
§  1 oz crumbled feta
§  2 English muffins, toasted and buttered (optional)

1.      Heat oil in a 10″ or 12″ nonstick skillet over medium heat.  Add spinach and cook until wilted; stir in the sundried tomatoes and heat through, about 2 minutes.
2.      Stir the eggs into the spinach and sundried tomatoes and add the garlic powder, oregano, and a little black pepper.  Using a spatula, stir the eggs until cooked through, about 4-5 minutes.  Remove the pan from the heat and stir in the feta.  Divide the eggs between the English muffins and serve hot.

Banana Bread Protein Muffins

I made these twice today. The first time I followed the recipe exactly and the stevia was SOOO overwhelming. The second time I made them they were much better but I changed a lot of things about the recipe. And even now, I would still change some more things. Here is the heavily altered recipe. This recipe has potential and my baby boy loved these, but the original recipe is pretty eggy and calls for way too much stevia.

The original recipe and source of the picture are courtesy of Dashing Dish and can be found at this site here: http://www.dashingdish.com/2012/02/banana-bread-protein-muffins/

Heavily adapted from Dashing Dish

  • 1 cup ripe banana (about 2 small bananas)
  • 1/2 cup egg whites
  • 1/2 cup plain non fat Greek yogurt
  • 1 cup oats
  • 2 scoops vanilla protein powder
  • Add sweetener of choice if you wish; however, the vanilla powder makes them sweet already so use caution. I would not use more than 1 – 2 Tbsp stevia or any other alternative sweetener.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp cinnamon
1. Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray, or line with silicone or foil liners, (spray liners if using).
2. Place all of the ingredients in a blender, (or food processor), and blend until mixture is smooth.
3. Divide mixture evenly between 12 muffin tins. Bake for 15-18 minutes, or until toothpick comes out clean.
(Note: be sure to use either silicone or foil liners with the paper insert removed because they will stick, as does any muffin made with oats rather than flour!)

Pesto Spinach Omelet

I'm sorry I don't have a picture to go with this one but I gobbled it up so quickly that it couldn't be helped. Next time I make it I will be sure to photograph it.

This omelet was seriously like a party in my mouth! I loved the combination of flavors and didn't have to feel too guilty about it. And the most wonderful thing about omelets is that you can change it up however you would like! Enjoy!

Shayla's Kitchen Original
1 serving

2 slices turkey bacon, cut into small pieces
1 cup baby spinach leaves
1 Tbsp basil pesto
2-3 Tbsp roasted red peppers
1 whole egg plus 2 egg whites
1 tsp shredded parmesan cheese (optional)
1/4 - 1/2 tsp crushed red pepper (optional)

Heat a small skillet to medium heat. Mix spinach, bacon, pesto and roasted red peppers into a skillet and stir fry until spinach leaves are wilted and bacon is heated through. Removed from skillet and keep warm.

Mix together egg plus two egg whites until well combined (you can add a splash of non-fat milk if you want to add a little creamy fluffiness). Pour egg into skillet until the entire skillet is covered and cook until egg is set. (Meaning you can shake the pan and there won't be any parts of the egg that are still runny.) Sprinkle with crushed red pepper if desired.

Once your egg is set, add pesto mixture to one side of the egg. Add parmesan cheese if desired. Use a spatula to fold over the other half of the egg onto the top of your toppings. Let it sit until cheese is melted or about 1 - 2 more minutes. Remove from plan and consume the deliciousness immediately!

Tuesday, March 27, 2012

Chicken with Roasted Broccoli and Lemon

Okay, first things first... confession time. I have seriously been considering not doing my kitchen blog anymore. With Pinterest and Facebook this blog has felt rather redundant to me. Honestly I have a lot of new recipes that I have tried lately but just haven't blogged about. If anyone out there in cyber land cares whether or not this blog lives or dies, let me know. If it is important to you I will keep on keeping on!

Just kidding! We will keep on keeping on!

Speaking of the all powerful and wonderful Pinterest... this recipe was one that I pinned on my board of recipes to try. I may be completely, absurdly obsessed with lemon and almost always check out all of the recipes with lemon in them.

Imagine my intense disappointment when I read the reviews RIGHT before I went to make this dish and found out that a lot of people didn't like it! OH NO! I had already bought the ingredients and was LITERALLY standing in the kitchen. What to do? Well... fix it of course!

What a lot of people complained about was that the lemon made the dish too bitter and that the sauce didn't thicken up. The recipe below is my HEAVILY tailored recipe. If you would like to see the original recipe and the source of the beautiful picture (because we all know that I stink at photography) please visit the following link: http://www.marthastewart.com/340870/chicken-broccoli-and-lemon-stir-fry

Heavily adapted from Martha Stewart Living
Printer Friendly Version

3 Tbsp soy sauce
2 Tbsp rice vinegar
2 Tbsp honey
2 cloves garlic, minced
1/4 to 1/2 tsp crushed red pepper (we used 1/2 tsp)
6 small chicken breast halves
Cooking spray
2 Tbsp olive oil
1/4 tsp EACH salt and pepper
1 1/2 lbs broccoli, stems trimmed and cut into bite size pieces
1 small lemon, halved lengthwise and thinly sliced crosswise, seeds removed
3 1/2 tsp cornstarch dissolved in 1 tbsp water
2 Tbsp sesame seeds

Preheat oven to 425.

Toss broccoli with olive oil and salt and pepper. Place on a cookie sheet in a single layer and roast in oven for 15 minutes or until slightly darkened.

In the meantime, make sure your chicken is completely thawed and dried of excess liquid. Spray a large frying pan with cooking spray and heat on medium-high heat. Add chicken; cover. Cook 5 to 7 minutes on each side or until done (165 degrees F). (Your smaller pieces will most likely take less time.) During the last few minutes of cooking add the lemon slices on top of each piece of chicken. Try to balance them on the chicken without letting them touch the frying pan. Keep covered and finish cooking. Once finished cooking remove pan from heat but keep covered.

While chicken is cooking, mix soy sauce, vinegar, honey, garlic and crushed red pepper in a small sauce pan. Bring to a low boil and add cornstarch mixture. Cook until thickened slightly. Pour over chicken and lemons in frying pan AFTER you have removed the pan from the heat. Sprinkle with sesame seeds. Put the lid back on the pan while you are waiting for the broccoli to finish.

Once the broccoli has finished roasting toss it in the pan with the chicken and the lemons. Yes, you can eat the entire lemon and it is delicious. Serve over rice.

Tuesday, March 6, 2012

Flaxy Green Smoothie

Here is another delicious and nutritious smoothie recipe for you to enjoy! I absolutely loved this smoothies lime green color. The taste of the pineapple was delicious in the smoothie as well. This recipe is courtesy of the Blendtec cookbook but it can be found online at this site here: http://www.blendtec.com/recipes/view/222

  • 2 Tbsp flax seeds
  • 1/2 cup water
  • 1 banana, peeled
  • 2 cups spinach
  • 2 Clementine oranges, peeled (or 1 orange, peeled)
  • 1/2 cup frozen pineapple
Add water and flax seeds to blender and secure lid. Press "Pulse" 4-6 times. Add remaining ingredients to pitcher in the order listed above and secure lid. Blend until smooth and serve.

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