Archive | Breakfast RSS feed for this section

Banana breakfast muffins (gluten free! coconut flour! low fat!)

27 Sep

As I mentioned in my last post, I took the plunge and bought myself a Costco membership.  It’s a bit of a drive for me so I’ve only been there once, which is good because I blew through $200 like nobody’s business on that first trip.  Granted, I did pick up a lot of “junk” for zee boyfriend.  Costco has great prices on meat and some packaged stuff, but for fruits and veggies and such (I’m a human calculator to the point of being a little obsessive compulsive) the savings are negligible. Oh well, lesson learned a little late… I don’t think I’ll be renewing next year.

There’s something about the combination of fluorescent lighting, giant warehouse, and “DEALS DEALS DEALS” that put me into sort of a trance and I made a lot of – no, exclusively impulse buys.  Somehow I ended up with 16 cartons of egg whites.  How Jenny Craig of me!  But let me explain myself.  If you’ve ever cooked with coconut flour you know the recipes call for an absurd amount of eggs.  I’ve never had much success coconut flour recipes, not being a fan of dense, soggy, cardboardy baked goods. That is, aside from my microwave chocolate cake, which calls for egg whites and turned out terrible the one time I used a whole egg.  So I set out on a mission to make the perfect coconut flour muffin.

SUCCESS, my friends! I started with this recipe and substituted whites for half of the eggs, then cut back a single whole egg, then to none at all.  Guess which one was best?! While my yolk-less muffins rose beautifully, they were still a bit soggy and oily- so I cut back on the oil until I achieved perfection!  I’ve been tweaking the basic recipe all week with different add-ins and will continue to post my best concoctions until, well, I’m sick of muffins. Which will be NEVER.

Banana Muffins
Raspberry & Coconut
Makes 8

Ingredients:

  • 1/2 c. coconut flour (I like Bob’s Red Mill)
  • 1 t. baking powder
  • 1 t. cinnamon
  • 1/8 t. salt
  • 1.5 c. egg whites (equivalent to 6 whole eggs)
  • 1 T. oil (melted coconut oil, butter, or macadamia nut oil all worked for me)
  • 2 ripe bananas
  • 1 t. vanilla
  • 1 dropper full liquid stevia (optional)
  • 1/2 c. chopped walnuts (optional)

Directions:
1. In a food processor or medium bowl, combine dry ingredients- coconut flour, baking powder, salt, and cinnamon.
2. Add all other ingredients aside from walnuts and blueberries, if you’re using them.  Process in food processor or mix with hand blender until there are no lumps- I use my Cuisinart hand mixer.  Fold in walnuts (or berries or chocolate chips…).
3. Pour batter into lined muffin cups. Bake at 400 degrees F (205 C) for 20- 25 minutes.

 

Nutritional Stats (per muffin- without nuts): 94 calories | 3 g. fat | 11 g. carbs | 3 g. fiber | 6 g. protein

When life gives you crappy peaches…

7 Aug

(Disclaimer- Mary, the peaches you gave us were gorgeous and NOT the peaches in this post :-))

I’ve been going to Stan’s market in the Strip district a lot lately for the cheap, local (I assume) produce. Sometime in June I got the juiciest, most luscious peaches ever. They had peaches again last week, so I bought a half dozen, cheesed about them the whole way back to work, washed one off and bit into a mealy, bland, fuzzy pile of blah. I believe wasting food is a sin worthy of Dante’s level three; I consider myself blessed to be in an area of the world where clean water is always available and I’m able to find and afford quality food. But these were not even worth freezing and almost went in the trash. And then I thought, “horse food.” Except, when I brought it the barn, she sniffed at it and looked at me like “WHERE THE F ARE MY CARROTS?!” Goats, on the other hand, are not so picky, but they weren’t exactly enthusiastic about my offerings.

Four crappy peaches sitting in my produce drawer + me being up at 6 AM on a Saturday morning because I’m a finely tuned corporate drone = “wacky kitchen experiment time.” From back in my low fat vegetarian days I remember that applesauce can be used as a substitute for oil while baking. (I used to made a pretty mean cake from a box of sugar free, Splenda-sweetened cake mix and a can of diet soda. *Shudder*) So, why not peaches? I was so determined to be successful with this endeavor that I decided to try “mini versions” of different baked goods!

Step 1: Puree peaches. Divide into four parts so as to use approximately 1 peach per mini recipe and can up-scale it later.

Two hours later, I’ve got batter everywhere, a pile of dishes in the sink, and four new recipes. Ratios of flour/salt/leaveners/oils/liquid are loosely based on recipes found online but I tried to “round off” to “even numbers” of ingredients for easy scalability. I’m not the world’s best baker but I know what cookie, muffin, and cake dough should look like.

1. Peach-Pecan Cookies– These were good, maybe my favorite! Not like a “traditional” soft, chewy cookie, more like a soft breakfast bar.
2. Peach Pancakes– The first recipe I made.  Delish.  Pancakes are easy. In retrospect, I should have greased the pan better, as I ended up with one perfect pancake and two “pancake piles.”
3. Peach-pecan muffins– These were moist, so if you don’t like moist baked goods, don’t try them. The flavor was great and I thoroughly enjoyed them, but the boyfriend was all “ughhh these are mussshhyy.”
4. Peach Cupcakes– Boyfriend’s favorite, and a close runner-up to the cookies, IMHO.  I used frozen raspberries for a little zing to complement the subtle peach flavor.

Peach (or apple)-Pecan Muffins

7 Aug

Part 3 of my “What to do with crappy peaches” experiment. These were super moist, adapted from a gluten-free banana bread recipe- so if you don’t like moist baked goods, don’t try them. The flavor was great and I thoroughly enjoyed them, but the boyfriend was all “ughhh these are mussshhyy.”

Peach-Pecan Muffins
Raspberry & Coconut
Makes 4

Wet ingredients:

  • 1 egg
  • 2 T. melted coconut oil
  • 1 egg
  • 1 puree’d peach or 1/2 c. applesauce

Dry Ingredients:

  • 3 T. coconut flour
  • 1/8 t. salt
  • 1/4 t. baking soda
  • 1/4 t. cinnamon
  • 1/4 c. pecans

Preheat oven to 350.  Whisk together the wet ingredients, then add dry ingredients, mixing well.  Fold in the pecans.  Bake in paper-lined muffin tins for 30-40 minutes, until the center no longer “gives” when poked.

Peach (or apple) Cupcakes

7 Aug

Part 4 of my “What to do with crappy peaches” experiment. Boyfriend’s favorite, and a close runner-up to the cookies, IMHO. I used frozen raspberries for a little zing to complement the subtle peach flavor.


Peach Cupcakes
Raspberry & Coconut
Makes 10

Dry Ingredients:

  • 1/2 cup coconut flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder

Wet Ingredients:

  • 1 puree’d peach or 1/2 c. applesauce
  • 3 eggs, gently beaten with a fork
  • 1 T honey
  • 3 T coconut oil or butter
  • 1 teaspoon vanilla extract

Mix-ins:

  • 1 cup of fresh or frozen raspberries

Preheat oven to 375 degrees.  In a medium size bowl, mix dry ingredients with a fork until all lumps are gone.  In a separate bowl, whisk together the wet ingredients.  Add wet to dry and mix well, then gently fold in the berries.

In papered or lightly greased muffin tins, put about 1/4 cup of batter in each muffin tin.  Bake for 30-40 minutes, until the muffins are lightly browned on the top and a toothpick comes out clean when poked into the middle of the muffin.

Optional: frost with coconut butter, allowing the warm muffins to melt the “frosting” so it cools as a hard shell.  These are best enjoyed at room temperature, and like most coconut flour baked goods, better the next day!

A perfect dairy- free cuppa coffee

29 Jul

Starbucks VIA + hot water + 1/4 c. Trader Joe’s unsweetened almond milk = PERFECT coffee.

If there’s anything I think about more than food.. it’s coffee.  The smell of it sets me into a tizzy.  The coffee itself, well, it changes me, man.  I don’t get hyper but it definitely flips a switch, transforming me from 8-AM “omg I hate riding the bus and work and hard boiled eggs” Lauren to Mother ‘freakin Theresa.  But I just hate black coffee, and dairy doesn’t sit well.  So, up until a few weeks ago, it was either deny my cravings or spend $2.50 at Crazy Mocha, add some half and half and sweet ‘n low, savor it for five minutes and spend the rest of the day with a mild tummy ache and the rest of the week with a pimple.  The former won out in all but my most desperate moments.

That was until I discovered Starbucks VIA through my boyfriend’s coworker, a member of a restaurant supply store that sells 50 for $10.  Lately, though, boyfriend’s stash is low and he’s being stingy with disbursements of said substance, despite my desperate text messages of “COFFEE PLZ PLZ PLZ” around 4:00 every day.  You can get them 50 for $28 at Amazon.com- free shipping, too!  Still only $.57 for 16oz!  Just add hot water, and dare I say it, it’s BETTER than chain coffee!

Also new to my life is Trader Joe’s unsweetened vanilla almond milk.  I’ve tried SO MANY substitutes for creamer- Almond Breeze, hemp milk, coconut milk, coconut creamer, stevia, cashew milk… nothing ever measured up.  This stuff is awesome- it’s 40 calories per cup and the PERFECT mate for VIA.  I’m a fiend for sweetness, but this combo doesn’t need anything, it’s delightful and nutty and so much “lighter” than coffee with cream- perfect for summer!

I’ve found the Holy Grail of coffee for you, my dairy- free friends. So, tell me below- do you have a favorite brand of coffee? What’s your perfect ‘cuppa?

Minimalist Egg Salad

20 Jul

I’ve had this for breakfast every morning while on my diet- more about that in my next post!  I feel my best with a protein rich breakfast- and I’m still sort-of convinced that eating six whole eggs every day just might give me a heart attack.   Since I’m keeping my carbs super low- around 20g/day, I was planning to have a few hard boiled eggs and egg whites without the yolks (ick!) but tried this instead.  It is egg-cellent!  No mayo, either, and I don’t miss it at all!

Minimalist Egg Salad
Raspberry & Coconut
1 huge serving, about 1.5 cups.

  • 3 whole hard boiled eggs
  • 3 hard boiled egg whites
  • 1-2 T. water
  • 1 T. dill relish (not sweet relish)
  • 1 green onion
  • 2 t. dijon mustard
  • a squirt of hot sauce
  • Salt, pepper, and smoked paprika (if you have it)

Using a fork, smash together your three yolks and everything else aside from the whites.  You’ll get a thick, yellow dressing.  Chop the whites and mix to coat.  Refrigerate overnight and sprinkle with salt and pepper again before serving.

291 calories / 16 g. fat / 3 g. carbs / 30 g. protein

Chocolate Cake for Breakfast

27 Jun

Chocolate cake! For breakfast!? This 150-calorie cake-y chocolatey big-as-your-fist treat is a totally sufficient breakfast if you smother it in butter!  I remember watching this Cosby skit with my dad a long long time ago- “chocolate cake for breakfast” became a running joke when he was on breakfast duty.

“Eggs! Eggs are in chocolate cake! And milk! Oh goodie! And wheat! That’s nutrition!”

Anytime Chocolate Cake
Adapted from Spoonful of Sugar Free

Dry Ingredients:
1 T. Coconut flour
2 T. Protein powder
2 T. Cocoa
1/2 t. baking powder
Pinch of salt

Wet ingredients:
1/4 c. egg whites
2 T. canned pumpkin
1 T. – 1/4 c. water
A few drops of vanilla and/or stevia, optional
Optional mix-ins: frozen blueberries, raspberries, or chocolate chips.

Grease a bowl with coconut oil, set aside. Mix dry ingredients in a separate bowl, then add wet ingredients and mix-ins, stir, and add water to thin (see video). Pour batter into the greased bowl, then nuke for 3-4 minutes, depends on your microwave. Flip the cake out of your bowl, put a paper towel on the bottom, and nuke it again for 1- 1.5 minutes. Schmear with butter or peanut butter and enjoy with a hot cup of coffee on a lazy Sunday morning. These are also good cold and get really fudgy when they sit in the fridge.

In case you’re interested, here are the nutritionals for the WHOLE cake:
Calories: 144
Fat: 2.3 g
Carbs: 18 g.
Fiber: 8 g.
Protein: 19.1 g.

Not too shabby!

%d bloggers like this: