Zucchini & Sweet Potato Fritters with Poached Eggs

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Breakfast is one of my favorite meals to eat.  I could eat breakfast foods at every meal of the day.  I LOVE to go out to breakfast. Unfortunately no one else in my house wants to get up and take me.  So, I find myself making breakfast foods for dinner at least a couple of times a month.

This is a recipe I found in one of my clean eating magazines that I adapted to fit our tastes.  The boys loved the zucchini and sweet potato fritters but were not fans of the poached eggs.  I can’t really blame them, they can be a bit slimy.  Next time I make this, I will just scramble their eggs.

Your first step is to peel and grate 8 oz of a sweet potato.  Pretty simple and easy.  I love using my kitchen scale so I can get exact measurements.

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The thing to remember when working with zucchini is that it is packed with moisture.  Be sure to squeeze the flesh dry to remove the excess water.  It only takes a minute or two and it will ensure that you get perfectly crisp fritters.  You also don’t have to worry about peeling the zucchini before you grate it.  The peel is where the fiber and antioxidants are.

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Mix the zucchini and sweet potatoes with some whole wheat flour or spelt flour, onion, garlic, egg whites and salt and pepper.

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Drop 1/4 cup of the mixture into a skillet heated with coconut oil and cook till golden brown.  About 4-5 minutes on each side.

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Place the fritters on a baking sheet in a oven to keep warm while you make the rest and poach the eggs (directions below).

And there you have it!  A different and unique breakfast for dinner!  I served mine with some sliced avocado!

Serving Size: 3 Fritters, 1 Egg

Zucchini & Sweet Potato Fritters with Poached Eggs

A sweet and savory fritter topped with poached eggs. A great choice for breakfast or dinner!

15 minPrep Time:

15 minCook Time:

30 minTotal Time:

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Ingredients

  • 1 zucchini, grated
  • 1 sweet potato (about 8 oz), peeled and grated
  • 3 tbsp whole wheat flour
  • 1/2 finely chopped onion
  • 1 garlic clove, minced
  • 3 large egg whites
  • 4 large eggs
  • 3 tbsp coconut oil, divided
  • 1 tbsp white vinegar

Instructions

  1. Preheat oven to 300*F. Line a baking sheet with parchment. Set aside.
  2. Wrapped zucchini in a clean kitchen towel and squeeze out excess moisture.
  3. In a large bowl, mix zucchini, sweet potato and flour till well coated.
  4. Add onion, garlic, 3 egg whites and salt and pepper to taste and combine.
  5. In a large non stick skillet, heat 1 tbsp of oil on medium high.
  6. Drop zucchini mixture by 1/4 cup into the skillet and gently press down.
  7. Cook without turning till browned, about 4-5 minutes. Turn once and cook on the other side till browned.
  8. Arrange cooked fritters on the baking sheet and put in the oven to keep warm.
  9. Repeat with remaining oil and zucchini mixture until gone.
  10. Bring a large shallow sauce pan of water to a very gentle boil and add vinegar.
  11. Crack 1 egg into a small bowl.
  12. Using a spoon, swirl water and gently slip in the egg. Repeat with remaining eggs making sure to keep the water at a gentle boil.
  13. Cook till whites of the eggs are set, about 4 minutes.
  14. Using a slotted spoon, remove eggs from the water and place on a paper towel.
  15. Divide fritters and top with eggs.
  16. Pepper and salt to taste.
Recipe Type: Breakfast

Notes

Calories: 220 Carbs: 15g Total Fat: 14g Protein: 11g Sugars: 4g Fiber:2g

Containers: 1G 1R 1Y 2T

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http://thepotterspantry.com/2016/09/zucchini-sweet-potato-fritters-with-poached-eggs/

 

Chunky Monkey Overnight Protein Oats

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Refrigerated overnight oats.  Sounds disgusting, right?  Totally not true!

These oats have the same sweet banana, nutty, chocolate flavors as Ben & Jerry’s beloved ice cream but no added sugar and none of the guilt—and just wait until you see how much protein is in them!

For those of you unfamiliar with overnight oats, it’s just a different make-ahead method of oatmeal. You simply mix together the oats with some liquid ingredients and set them in the refrigerator overnight. This softens the oats. And to make things even easier, breakfast is ready as soon as you wake up–the overnight oats are meant to be eaten cold!  Might sound disgusting but it actually is very yummy!

I started doing 22 Minute Hard Corp military boot camp workouts every morning so I need something that will stick with me and fill me up, plus give me the protein to help my muscles repair themselves. Enter over night oats. They have protein, carbs and fruit in one neat little mason jar!

To start, you’ll need a mason jar or any container that seals tightly and oats.  I use old-fashioned oats (gluten free is fine), but instant oats will work as well. Do not substitute steel-cut oats because they will not soften without cooking them.  You don’t want tough overnight oats. Blah!

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Next comes the Greek yogurt and almond milk! Plain non fat Greek yogurt is a great way to sneak in protein in the mornings.  20 grams of protein!  How awesome is that?!? I like to buy the big tubs of Wegman’s Greek yogurt since I use it so much (It’s way cheaper!). If I want it flavored, I add fruit, zest or vanilla beans.  Go ahead and add that unsweetened Almond milk (or non fat milk or cashew in my case) to the jar with the oats and yogurt.

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And now for the fun ingredients… chocolate, banana and nuts! Here is the unsweetened cacao powder I use. Now you can either add walnuts here or before you eat the oats (to make it just like Ben & Jerry’s) OR you can add some peanut flour.  Yes, I said peanut flour.

To shave off some calories, use peanut flour instead of jarred peanut butter or PB2. Peanut flour is made from finely ground peanuts only. Protein Plus and Jif both make one you can purchase from Amazon (they have everything) but basically you want one that the only ingredients are peanuts and salt. PB2 contains sugar, which defeats the clean eating, but if that’s all you have, it will still work.

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I also add half of a half of banana’s that I chunk into small pieces.  I save the rest of the half to slice and put on the top of my oats the next morning.

The last ingredient you add is 1 tsp of raw honey or 1/2 a packet of Stevia. For those that do not know what Stevia is, it is a plant-based, no-calorie sweetener that’s clean eating friendly. AND it’s very concentrated.  I use SweetLeaf.

Once all of these are in the jar, screw the lid on tightly and use those arm muscles to shake the jar vigorously for about 45 seconds.  You can also stir it all together but what fun is that?!?

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Throw it in the refrigerator overnight and the next morning when you’re running behind, breakfast is already done!

Top with walnuts (optional), the rest of the banana (also optional), grab a spoon (don’t forget this) and go!  You can eat it right out of the jar!

Life is good!

Serving Size: 1 Jar

Chunky Monkey Overnight Protein Oats

Protein packed Chunky Monkey Overnight Oats makes a healthy breakfast quick and easy!

5 minPrep Time:

8 hrCook Time:

8 hr, 5 Total Time:

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Ingredients

  • 1/4 cup old-fashioned oats or instant oats (gluten-free if necessary)
  • 1/2 cup plain nonfat Greek yogurt
  • 1/4 cup almond milk (non fat milk is fine)
  • 2 tbsp chopped walnuts OR 1 tbsp peanut flour
  • 1/2 a banana, chopped
  • 1 tbsp unsweetened cacoa powder
  • 1 tsp honey or 1/2 packet of Stevia

Instructions

  1. Add all of the ingredients to a glass jar or container with a tight-fitting lid.
  2. Shake or stir until thoroughly combined.
  3. Cover and refrigerate overnight or 8 hours.

Notes

***Cook time reflects overnight time in the Refrigerator.***

Overnight oats are meant to be eaten cold, straight from the refrigerator!

Instant oats may be substituted for the old-fashioned oats but do not substitute steel-cut oats; they will not soften.

21 Day Fix: 1P, 1R, 1Y, 1B (if using walnuts), 2 TSP (if using PB flour and honey)

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http://thepotterspantry.com/2016/05/chunky-monkey-overnight-protein-oats/

 

Wholesome Pumpkin Maple Scones

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Gone is summer and the over abundance of zucchini.  On to my favorite season and everything pumpkin.  Seriously, I very well could prove that a person can live specifically off pumpkin and all its orangey goodness.  Just like it’s relative the zucchini, pumpkin can pretty much be put into any recipe.  Sweet or savory, it holds its’ own.  I love anything pumpkin (just look at my Pinterest page, its got its’ own board), with the exception of pumpkin pie.  No clue why, just not a pie person.   I think we have already established that I am odd, so please no saying, “but you haven’t tried mine.”  It’s not yours, and it’s not the filling, I really am not a {insert any type here} pie fan.  Sorry!  Bring on anything else pumpkin though!

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As I have stated before, I LOVE SCONES!  One of my favorites has always been Starbucks, pumpkin scones but at 450 calories, they don’t fit into my eating plan very nicely. Side note: I do not drink Starbucks coffee.  I only go in there for the pastries.  Sad, I know.

When most people see a scone recipe, they automatically think complicated and time consuming.  Not so!  They also think of scones as dry, crumbly,  fat-filled pastries. These healthy ones are anything but! They’re made from only wholesome ingredients—nothing refined or processed at all.

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One thing to remember when stirring everything together to make ANY type of scone is: DO NOT OVER-MIX THE DOUGH! Over-mixing does two things to scones: (1) it over-develops the dough, making the scones tough and chewy, and (2) it warms up the frozen butter, which ruins the light airy texture and turns the scones dense instead. Yuck! Just mix till the ingredients are barely incorporated.

Although they look really impressive, these Maple Pumpkin Scones are really easy to make! In just 30 minutes, start to finish, you’ll have the perfect snack for weekend brunches or treat to satisfy any sweet carb craving.

These little beauties are a must to make and bake!

Serving Size: 1 Scone

Wholesome Pumpkin Maple Scones

Full of warm fall flavors, these wholesome spiced breakfast treats are perfect for chilly mornings with a cup of coffee!

15 minPrep Time:

15 minCook Time:

30 minTotal Time:

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Ingredients

  • Scones:
  • 1 ½ cups whole wheat flour (measured correctly)
  • 1 ½ tsp baking powder
  • 1 tsp ground cinnamon
  • ¼ tsp salt
  • 2 tbsp unsalted butter, frozen
  • ½ c pumpkin purée (not pumpkin pie filling)
  • 8 tsp pure maple syrup
  • 10 ½ tsp nonfat milk, divided
  • For the Glaze:
  • 1 tbsp plain nonfat Greek yogurt
  • 2 tsp pure maple syrup

Instructions

  1. Preheat the oven to 425°F and cover a baking sheet with parchment paper or a Silpat mat.
  2. Whisk together the flour, baking powder, cinnamon, and salt in a medium bowl.
  3. Mix in the frozen butter with a pastry cutter or the back of a fork or shred the butter with a shredder until the mixture resembles a fine meal.
  4. Add in the pumpkin purée, maple syrup, and 10 teaspoons of milk, mixing until just incorporated.
  5. Divide the dough into 8 equal portions, and shape each into a ball.
  6. Place onto the prepared baking sheet, and flatten slightly.
  7. Brush over the tops of the scones the reamining ½ teaspoon milk.
  8. Bake at 425°F for 12-14 minutes, or until light golden brown on top.
  9. Cool on the pan for 5 minutes before removing to a wire rack.
  10. Once the scones have cooled, stir together the yogurt and maple syrup in a small bowl.
  11. Add to a small zip-topped bag, snip off the corner, and drizzle over the cooled scones.

Notes

21 Day Fix= 1 Yellow

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http://thepotterspantry.com/2015/10/wholesome-pumpkin-maple-scones/

 

 

Vegetable Pancakes

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I know what you are thinking; “Vegetables in pancakes?”

Yep!

You eat zucchini in breads, carrots in cake, why not combine those to make a yummy healthy breakfast food?  I am one of “those people” who could eat breakfast for every meal of the day.  LOVE IT!!  These are a great way to have your breakfast foods and sneak some veggies in at the same time!

I originally tried this with my Cottage Cheese Pancake recipe but with the zucchini, they didn’t set right and came out way to watery for my liking.  I decided to go with a whole wheat version instead.

My kids and husband actually love most vegetables so my intention is not to hide the vegetables from them, but if you have a child that is picky about veggies sometimes, you gotta do whatcha gotta do, to get the veggies in them!  These are the perfect way!

Serving Size: 3 Pancakes

Vegetable Pancakes

10 minPrep Time:

10 minCook Time:

20 minTotal Time:

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Ingredients

  • 1 1/2 cups whole wheat flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 1/2 cups milk
  • 3 beaten eggs or 1/2 cup egg beaters
  • 3 cups shredded veggies*

Instructions

  1. Preheat a griddle over medium heat.
  2. In a medium bowl, mix together the dry ingredients.
  3. In a separate bowl, add the milk to the eggs and whisk to combine.
  4. Add the wet ingredients to the dry and mix until incorporated.
  5. Stir in the shredded vegetables.
  6. Using a 1/4 measuring cup, pour the batter into the hot griddle.
  7. Cook for 2-4 minutes and then flip and repeat. (it’s time to flip when bubbles rise to the surface).
  8. Plate and serve with pure maple syrup!

Notes

*You can use a mixture of many different types of vegetables (carrots, sweet potatoes, zucchini, butternut squash)

21 Day Fix: 1 Serving = 2 Y, 1 G, 2 tsp (maple syrup)

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http://thepotterspantry.com/2015/10/vegetable-pancakes/

This recipe calls for 3 cups of finely shredded vegetables.  I used half zucchini and half carrots but you could totally substitute sweet potatoes, butternut squash or even steamed chunks of pumpkin!

And you all thought I was done with zucchini because summer is over.  HHAHA!  Never!

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Peanut Butter Blender Mini Muffins (Gluten Free)

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These little mini muffins are my kids favorite!  They pop them for snack, breakfast or when we are going to be in the car for awhile.  And the best parts? They are healthy, quick and easy to make!  Everything goes straight in the blender and you blend!  Done in 30 seconds with the flip of a switch!

Woohoo!

You just combine eggs, bananas, peanut butter, honey, vanilla, and baking soda in a blender and blend.  When that’s done, stir in some mini chocolate chips.  I went with dark but semi-sweet or milk is fine too.

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These muffins are gluten-free, grain-free, soy-free, dairy-free, oil-free, refined sugar-free, and they come in at under 100 calories each based on  my calorie calculator.  Even less if you don’t add the chocolate chips but that’s not going to happen in my world.

Because there’s no flour to fluff them up and provide the normal amount of cakiness found in a muffin, I was a bit worried that they may turn out like a thick fudge, but I was wrong. The egg, baking soda (remember the post about what baking soda does?) and banana did the trick to give them the cakiness and bounciness you want in a muffin.

I used oragnic, regular peanut butter for this recipe.  I am not sure how natural peanut butter would make these turn out since it tends to be more runny and oily then regular peanut butter.  It can also separate in baked goods. But if someone tries it, please let me know!

I baked the muffins in my mini muffin pans and they only took 9 minutes to bake. I filled the cavities to a solid 3/4 full. Don’t be surprised if they’re nicely domed in the oven, but fall a bit as they cool.  Kind of like the picture below.

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I haven’t tested the recipe as full size muffins yet but I am sure it can be done. You’ll probably get about 7 or 8 muffins and I’d start watching the clock at about 14 minutes and go from there.

***Warning***

You may want to just double the recipe.  They go very quickly!  The muffins freeze beautifully and you can keep them in the freezer to toss into lunches or for an easy snack when your peanut butter and chocolate cravings hit!

Serving Size: 1 muffin

Peanut Butter Blender Mini Muffins (Gluten Free)

The fastest and easiest homemade muffins ever made!

5 minPrep Time:

10 minCook Time:

15 minTotal Time:

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Ingredients

  • 1 cup peanut butter (I recommend using classic store bought peanut butter)
  • 2 large eggs
  • 2 medium sized very ripe bananas
  • ½ teaspoon baking soda
  • 1 tablespoon vanilla
  • 2 tablespoons honey
  • 1/3 cup optional toppings of choice: dark mini chocolate chips, coconut, raisins, craisins

Instructions

  1. Preheat oven to 400F. Prepare mini muffin pans by spraying very well with cooking spray or grease and flour the pans; set aside.
  2. In the canister of a blender, add first 6 ingredients and blend on high speed until smooth and creamy.
  3. Add chocolate chips and stir in by hand.
  4. Using a tablespoon, form 1 rounded tablespoon into prepared pans. Each should be filled to a solid 3/4 full.
  5. Bake for 8 to 9 minutes, or until the tops are set, domed and springy to the touch.
  6. Allow muffins to cool in pans for about 10 minutes or until they've firmed up and are cool enough to handle.

Notes

Muffins are best fresh, but will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.

21 Day Fix: 2 Muffins= 1 Y, 1 tsp

Calories: Approx 99 with chocolate chips Approx 65 without

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http://thepotterspantry.com/2015/09/peanut-butter-blender-mini-muffins-gluten-free/

 

Chocolate Chip Zucchini Scones

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Anyone that knows me well, knows I am a sucker for scones.  I LOVE SCONES!!  They are perfect with a nice cup of coffee or hot tea.  Guess I should have been born in the UK instead of Germany.  Luckily there are only a couple of places around here where a person can get scones and clotted cream and I avoid those areas at all costs.

Scones are not as hard to make as many people believe them to be.  Although it took me about four tries to get this recipe right (healthier eating ingredient wise), they really are pretty easy to make PLUS they incorporate zucchini!  Getting those veggies in at breakfast! Yeah!

There are a few things to keep in mind when you’re making these scones. First up: the zucchini. You’re going to want to grate the zucchini then drain the heck out of it just like we do in most of the baking items that contain zucchini. This is because zucchini is full of moisture.  Scones tend to be more on the drier side (think biscuits) so moisture and scones aren’t going to go well together.  You’ll want to squeeze as much of that moisture out before adding it to the scone batter. You can do this by adding the zucchini to a fine-mesh strainer and letting it sit for about 15 minutes, then pressing as much moisture out as you can OR you can wrap the shredded zucchini in a clean hand towel and squeeze it all out. Either way will work just fine.

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The second thing you need to note is the butter.  This recipe does have a tiny bit of butter in it but the butter needs to be very cold butter and quickly incorporate it into the dry ingredients using a fork, a pastry cutter.  You can also use your fingers but please note if you use your fingers you’ll need to work as fast as possible. Your fingers contain heat that will begin to warm the butter.  If it looks like it’s getting soft, stop working it and pop the bowl into the freezer for a few minutes. The main thing to remember here is you want that butter to stay cold. It’s important for flakiness.  I actually freeze my butter and use a grater to shred the butter and get smaller pieces so it’s easier to incorporate.

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Once all of the ingredients have been added to the mix you’re going to dump the  mixture out onto a lightly floured work surface and gently knead it together. This is going to take a few minutes but the dough will come together.

Cut the scones into 8 even triangles, arrange them on a a silpat mat or parchment paper on the baking sheet, brush them with an egg wash and pop them in the oven!

Healthy, delicious scones to enjoy with your morning coffee!

Serving Size: 1 Scone

Chocolate Chip Zucchini Scones

These Chocolate Chip Zucchini Scones are healthy and full of flavor!

15 minPrep Time:

20 minCook Time:

35 minTotal Time:

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Ingredients

  • 2 cups white whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ½ teaspoon salt
  • 4 tbsp unsalted butter, very cold and cubed or shredded
  • ½ cup plain nonfat Greek yogurt
  • 2 tablespoons pure maple syrup
  • 2 tablespoons non fat milk (almond milk works fine as well)
  • 1 teaspoon vanilla extract
  • 3/4 cup shredded zucchini, patted dry
  • 1/2 cup mini chocolate chips
  • For the egg wash:
  • 1 large egg, beaten
  • 1 teaspoon water

Instructions

  1. Preheat the oven to 425°F
  2. Line a baking sheet with a silicone baking mat or parchment paper.
  3. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
  4. Cut in the butter with a pastry cutter or the back of a fork until the mixture resembles fine crumbs.
  5. Make a well in the center of the flour mixture.
  6. Stir in the Greek yogurt, maple syrup, milk, and vanilla extract.
  7. Fold in the zucchini and chocolate chips.
  8. Pour the shaggy dough out onto a clean, floured work surface and shape the dough (you will have to work/knead it quite a bit to get it together) into an 8-inch circle.
  9. Cut the dough into 8 wedges and carefully transfer them to the prepared sheet.
  10. Lightly brush each scone with the egg wash.
  11. Bake at 425°F for 17-20 minutes, or until the tops are lightly golden.
  12. Cool on the pan for 5 minutes before transferring to a wire rack.

Notes

Scones are always best eaten the day of, but will keep, in an airtight container for 3 days.

The zucchini must be removed of excess moisture.

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Chocolate Chip Banana Zucchini Muffins

 

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Yes, more zucchini.  And, yes, I bake.  I actually love to bake!  My body doesn’t love when I bake.  I am still working on taking baked goods and making them healthy.  For me it seems harder than when I am cooking actual meals.  Though I do have to say that this recipe was pretty easy to make healthy.

My kids love muffins.  I make them for them to eat before school.  These Chocolate Chip Banana Zucchini Muffins are SO soft, moist and flavorful from the combination of the finely shredded zucchini and sweet mashed banana and they are healthy!  No oil, very low in sugar, no dairy, no eggs!  The no eggs, I wasn’t really looking to do honestly.  That came about because I had no eggs and was to lazy busy to go to the store and get some.  So I started researching egg alternatives and found flax seed eggs.  I already had the ground flax seed and since flax is so good for you, I figured it was a win win situation!  They stick with you throughout the morning as well.  No hunger pains an hour after eating!

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So you start by combining all the wet ingredients together (looks gross) in a bowl.  Quick side note on the zucchini, you want to grate it on the smallest size.  No one wants huge chunks of zucchini in their muffins.  There is no need to squeeze all the moisture out.  Since we are not using oil we want the moisture so the muffins aren’t dry.  If there is a lot of liquid that is in the bottom of your bowl after grating the zucchini, you can dump that out.

In the mixing bowl of a stand mixer I placed all of the dry ingredients and give it a quick whisk to make sure it was evenly distributed.  I then added the paddle attachment and added the wet ingredients to the dry.  Mix on low only till everything is combined!  DO NOT OVER MIX!  Below is the complete recipe!  Enjoy!

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Serving Size: 1 muffin

Chocolate Chip Banana Zucchini Muffins

Oil, Dairy and Egg Free muffins packed with bananas and zucchini!

15 minPrep Time:

20 minCook Time:

35 minTotal Time:

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Ingredients

  • 1½ cups whole wheat flour
  • 1/2 tsp Himalayan pink salt
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1 tsp cinnamon, ½ tsp nutmeg
  • 2 flax eggs (2 tbsp ground flaxseed + 6 tbsp water)
  • 2 medium sized ripe bananas, mashed
  • 1/4 cup brown sugar
  • 1 tbsp unsulfured molasses
  • 2 tsp vanilla extract
  • 2 tsp lemon juice
  • 1 cup shredded zucchini
  • 3/4 cup + extra for sprinkling on top, mini dairy, soy, nut free chocolate chips

Instructions

  1. Pre-heat oven to 350*F.
  2. Grease a muffin pan with non-stick cooking spray.
  3. Mix the ground flax seed with the water in a large mixing bowl.
  4. Stir and leave it to thicken while preparing the dry ingredients.
  5. In a medium size bowl, mix together the flour, salt, baking soda, baking powder, cinnamon and nutmeg. Stir together until the spices are evenly distributed throughout the flour.
  6. Grate the zucchini (see notes).
  7. The flax "eggs" should be ready by this point.
  8. Add the mashed banana, sugar, molasses, vanilla extract, lemon juice and grated zucchini to the flax "eggs". Whisk together.
  9. Stir in 3/4 cup of chocolate chips.
  10. Slowly add and mix the wet ingredients into the dry ingredients until they are combined. Do not over-mix.
  11. Using a 1/4 cup measuring cup, spoon the batter into the muffin pan.
  12. Bake for 18- 22 minutes until an inserted toothpick comes out clear and your muffin tops are golden.
  13. Cool in the pan for 5 minutes before removing them.

Notes

Grate the zucchini on the small side and pack a 1 cup measuring cup. Drain off the excess liquid but do not squeeze all the liquid from the zucchini.

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http://thepotterspantry.com/2015/07/chocolate-chip-banana-zucchini-muffins/

 

 

Cottage Cheese Pancakes & Eggs … Healthy Breakfast options that taste sinful!

IMG_1876Cottage Cheese Pancakes

Fun Fact:  The first known use of the term “cottage cheese” dates back to the 1830’s and is believed to have originated because the simple cheese was usually made in cottages from milk left over after making the butter.

I find that cottage cheese is one of those foods that you either like or you don’t.  There really isn’t a “eh, it’s okay” response when I ask people if they like it.  What if I told those who don’t like it, I have recipes where you won’t even know that cottage cheese is in them?

Why even use it, you ask?

Well, while most cheese has a reputation for being bad on a diet, cottage cheese has long been a staple in many healthy diets. It comes in many different varieties like low fat or low sodium and is versatile in the kitchen. It can be eaten on its own or added to sweet and savory recipes. It is healthy to eat as part of a balanced diet and provides a source of several essential nutrients.

So in other words…because it’s good for you, silly!

The first of two recipes I want to share today is…Cottage Cheese Pancakes!  I am telling you, you will be pleasantly surprised! Cottage cheese, oats, egg whites, vanilla, cinnamon and bananas make up these delicious delights.  This is my go to recipe when I am craving pancakes.  Which I do…A LOT!

Does any one else have a pancake obsession?

Mmm…pancakes (in my best Homer Simpson voice)

 

Cottage Cheese Pancakes                                       Makes 12 pancakes Total (3 a serving)


Ingredients

  • 3/4 cup  2 % milkfat Cottage Cheese
  • 1/2 cup old fashioned oats
  • 1 cup egg whites (I used egg substitute)
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/2 a large banana (1 whole if small)

 

Directions

  1. Place all ingredients in a blender or food processor.  Place lid on and blend for 1 minute or until well blended.
  2. Lightly coat a large skillet or griddle with spray oil then heat over medium heat. Working in batches, form each pancake by pouring or spooning  about 1/4 cup of the batter onto the skillet.
  3. Cook, flipping pancakes once, until golden brown on both sides and cooked through, about 5 minutes total.
  4. Transfer to plates and serve with 1 tsp pure maple syrup or honey and fresh fruit.

 

 

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Cottage Cheese Eggs

A nice change from regular scrambled eggs. These eggs come out creamy and soft. Perfect with a slice of whole wheat blueberry toast and fresh fruit for a delicious and fast low-carb breakfast option!

 

Cottage Cheese Scrambled Eggs                                                                            Serves 2


Ingredients

  • 1/2 tablespoon butter
  • 4 eggs, beaten (or 1 cup egg substitute)
  • 1/4 cup cottage cheese
  • Salt and pepper to taste
  • 1 teaspoon fresh parsley or chives (optional)

 

Directions

  1. Melt butter in a skillet over medium low heat. Pour beaten eggs into the skillet; let cook undisturbed until the bottom of the eggs begin to firm, 2 to 3 minutes.
  2. Stir cottage cheese and chives, if using, into eggs and season with salt and pepper to taste. Cook and stir until eggs are nearly set, 4 to 5 minutes more.
  3. Serve immediately.