Tasty Tuesday: Cinnamon Muffin Recipe

Thank you to “The Staten Island Family” for today’s recipe.  These yummy muffins are only TWO points on the Weight Watchers (WW) program.  You are definitely going to want to give them a try.  I’m still working on a gluten free version.  I need to find a Kodiak-like mix which is gluten free.  If anyone knows of one, please let me know!

Despite the newest health struggle and the restriction AGAIN to more things, I am trying to stick with my points.  My goal is to get back to Weight Watchers soon (maybe by mid-June).

Ingredients

  • 2 cups Kodiak Cakes Power Cakes Protein packed whole grain buttermilk flapjack and waffle mix 19 Points
  • 14 tsp table salt 0 Points
  • 12 tsp baking powder 0 Points
  • 2 tsp ground cinnamon 0 Points
  • 1 cup Sugar-free syrup, maple flavor Point
  • 3 eggs 0 Points
  • 1 cup plain unsweetened almond milk 1 Points
  • 1 tsp vanilla extract 0 Points
  • 5 sprays Cooking spray 0 Points

Directions 

  1. Preheat oven to 350 
  2. In a large bowl, mix together all the ingredients.
  3. Spray muffin tin with cooking spray.
  4. Pour batter evenly into the 12 muffin cup tins
  5. Bake for 17 minutes.

Once they are all done, you can freeze them individually for a quick easy on the go breakfast.  Just take them out the night before OR zap them in the microwave to warm them up.  You can drop one in ThirtyOne’s Cool Zip Snacker and take with you as you head out the drop.  These are food safe and reusable.  This cute thermal pouch  has a zipper top and adorable critter design! Choose from our fun Pink Flamingo, snappy Crabby Claws or magical Mermaid Tail, plus our popular Shark and Unicorn! Snack in style all season long.  They will only be available till the end of the month so be sure to grab yours NOW!

Let us know how you like the recipe.  AND if you have a favorite recipe you want to share, if we use in our blog……….YOU will receive some FREE happy mail from ME!  Share as many as you want, as often as you want.

Have a ThirtyOne-derful day!

Tasty Tuesday: Sausage & Egg Breakfast Ring

Today’s recipe is from Patti Watson at Pampered Chef.  This is a classic breakfast ring which is a great option for a busy  morning OR why not surprise mom on Mother’s Day!

INGREDIENTS

  • 11   eggs, divided
  • ¼ cup (50 mL) half & half
  • ¼ tsp (1 mL) salt
  • ¼ tsp (1 mL) black pepper
  • 2   red bell peppers
  • 4   green onions
  • 1 pkg (9.6 oz./272 g) fully cooked breakfast sausage (12 links)
  • 2 cups (6 oz./175 g) colby jack cheese, grated
  • 1 tsp (5 mL) olive oil
  • 2 pkgs (8 oz./250 g each) crescent rolls
  • 1 tbsp (15 mL) fresh parsley leaves

DIRECTIONS

  1. Preheat the oven to 375°F (190°C). In the Classic Batter Bowl, whisk 10 of the eggs with the half & half, salt, and pepper.
  2. Cut the bell peppers into quarters. Process the bell peppers and onions in batches in the Manual Food Processor until finely chopped. Transfer the mixture to the bowl. Process the sausage until finely chopped and add to the bowl.
  3. Microwave the mixture, uncovered, on HIGH for 6 minutes. Remove from the microwave and stir to break up the eggs. Microwave for 3 minutes, then stir. Microwave for 2 minutes, then stir. Set aside to cool slightly.
  4. Use the Microplane® Adjustable Coarse Grater to grate the cheese; set aside. Use the Chef’s Silicone Basting Brush to brush oil onto the White Large Round Stone.
  5. Separate the rolls into 16 triangles. Arrange the triangles on the stone with the wide ends in the center, slightly overlapping. There should be a 5″ (13-cm) opening in the center. The narrow ends of the dough will extend beyond the edge of the stone.
  6. Use the Baker’s Roller® to flatten the wide ends of the dough. Place the egg mixture over the wider sides of the dough in a circle. Sprinkle the shredded cheese over the eggs.
  7. Pull the narrow ends of the dough over the filling and tuck the points under the dough to form a ring.
  8. Separate the remaining egg and add ½ tsp (2 mL) of water to the yolk; mix. Use the basting brush to brush the top of the ring with egg wash. Bake for 30 minutes or until the top is golden brown.
  9. Use the Pizza & Crust Cutter to chop the parsley and sprinkle on top of the ring.

Serves:  16  

Nutrients per serving: U.S. nutrients per serving: Calories 270, Total Fat 18 g, Saturated Fat 6 g, Cholesterol 140 mg, Sodium 540 mg, Carbohydrate 50 g, Fiber 0 g, Sugars 3 g, Protein 12 g

Want more recipes to help you change up boring meals?  Check out Patti’s website where there is over 250 recipes to spice up your menu.  If your wish list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials. 

Have a ThirtyOne-derful day!

Tasty Tuesday: Cinnamon Roll Coffee Cake

This YUMMY recipe is low carb AND it is gluten free!  This recipe is from “All Day I Dream of Food”. The website is full of LOTS of recipe which are also paleo.  There are some keto meal plans too.  The directions are easy enough to follow….

 

A tender, sweet low carb coffee cake filled with cinnamon and drizzled with cream cheese glaze.

Prep Time: 15 mins     Cook Time: 35 mins
Servings: 16 servings
Ingredients
Cinnamon Filling:
  • 3 tbsp Swerve Sweetener
  • 2 tsp ground cinnamon
Cake:
  • 3 cups almond flour
  • 3/4 cup Swerve Sweetener
  • 1/4 cup unflavoured whey protein powder
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 3 large eggs
  • 1/2 cup butter melted
  • 1/2 tsp vanilla extract
  • 1/2 cup almond milk
  • 1 tbsp melted butter
Cream Cheese Frosting:
  • 3 tbsp cream cheese softened
  • 2 tbsp powdered Swerve Sweetener
  • 1 tbsp heavy whipping cream
  • 1/2 tsp vanilla extract
Instructions
  1. Preheat oven to 325F and grease an 8×8 inch baking pan.
  2. For the filling, combine the Swerve and cinnamon in a small bowl and mix well. Set aside.

  3. For the cake, whisk together almond flour, sweetener, protein powder, baking powder, and salt in a medium bowl.

  4. Stir in the eggs, melted butter and vanilla extract. Add the almond milk and continue to stir until well combined.

  5. Spread half of the batter in the prepared pan, then sprinkle with about two thirds of the cinnamon filling mixture. Spread the remaining batter over top and smooth with a knife or an offset spatula.

  6. Bake 35 minutes, or until top is golden brown and a tester inserted in the center comes out with a few crumbs attached.
  7. Brush with melted butter and sprinkle with remaining cinnamon filling mixture. Let cool in pan.
  8. For the frosting, beat cream cheese, powdered erythritol, cream and vanilla extract together in a small bowl until smooth. Pipe or drizzle over cooled cake.
Recipe Notes:  Each serving has 5.4 g of carbs and 2.2 g of fiber. Total NET CARBS = 3.2 g.
Whether you are shopping for ingredients or headed to the beach….. Thirty One’s Fresh Market Thermal is the answer! The Fresh Market Thermal is a stylish, portable thermal large enough to hold two 9″x13″ casserole dishes. A must-have for family picnics, tailgating, trips to the beach, days on the boat, potlucks, grocery shopping or weekend camping. Its water-resistant Leak Lock® thermal lining means you can add ice to this cooler bag to keep food and drinks cold. Need more room? The sides unsnap and expand to give you more space inside. Long handles allow you to carry it over your shoulder when you need to be hands-free. The Fresh Market Thermal also features a zipper closure for securing contents and an exterior front pocket to hold other important items.
The best part is it is ON SALE for $15 with a $35 purchase.  Be sure to check out my website at www.partywithHope.com.
Have a ThirtyOne-derful day!

How to STOP Sabotaging Your Diet

Christmas is over and if you are like me…. you have eaten so much over the last few days (okay so maybe it has been the last few weeks).  Now there are leftovers to deal with and the last push to enjoy all those treats before we hit the New Year’s resolutions.  Doesn’t everyone’s resolution include eating healthy or hitting the gym?  Yes, I squirreled.

I have been struggling for several months to maintain my goal weight or even stay within the 2 pound range given by Weight Watchers when I stumbled on this article.  Now I have been told these misconceptions many times, reading them again always is a good reminder…

“Skipping breakfast is harmless and a smart way to cut calories.”

I am definitely a breakfast skipper!  I am usually up early and always say “it’s too early to eat”  or “I’m not hungry.”  It is time to re-train my brain.    Studies show people who eat a smart breakfast daily are less likely to become obese. Your body functions more effectively when it’s well fueled, so you’ll actually burn more calories throughout the day if you feed it in the morning. Plus, you’re more likely to make poor food decisions if you let yourself get too hungry. So start your day with a light healthy breakfast.  Not hungry first thing in the a.m.?  Why not keep a piece of fruit and protein bar handy for a mid-morning meal.

“Eating gluten-free/vegan/insert-buzzword-here foods will help with weight loss.”

No hate mail, please.  I know there are some who need to eat gluten free or vegan for health reason.  I do gluten free to help manage MS symptoms BUT there are some who thing it will help with their weight loss. The simple fact is eating like this does not guarantee weight loss. They can be loaded with calories and fat. Gluten-free foods are sometimes just as carby as their gluten-containing counterparts, and vegan goods may be full of fatty calories. There’s absolutely nothing wrong with sticking to foods which work for your personal needs and lifestyle, but some choices are better than others. That’s why it’s so important to check the nutritional info before you order or buy. Pay special attention to calories, serving size, and servings per container!

“On workout days, I can let loose and indulge at meal time, and it’ll all balance out.”

Even if your spin class promises to burn 800 calories, don’t treat yourself to fettuccine Alfredo and cheesecake just yet. It’s common to overestimate the number of calories we’ve burned — everyone burns calories at a different rate — and you could unintentionally negate your hard work. Even if your estimates are spot on, do you really want to cancel them out entirely? If you’re aiming for weight loss, you still need to take in fewer calories than you burn. Either way, you’re better off just increasing your portion sizes to replenish yourself, not reaching for junk food or totally overdoing it. Check out these ideas for what to eat before and after a workout.

“As long as I stick to a clean diet of all-natural whole foods, I don’t need to worry about calories.”

If weight management is a priority for you, then yeah, you’re going to want to keep tabs on your calorie intake. YES, eating whole natural foods is good for you. But it’s completely possible to consume way more calories than you burn in a day by eating these foods. Plenty of natural foods are calorie dense — think avocados, nuts, grains — meaning a small portion has a large calorie count. Eat too much of those, and you could pack on the pounds.  Believe it or not, the same thing can happen with fruits which are packed full of natural sugar.  So eat the good stuff, but watch the portions.

“I’ll order a salad for dinner to save calories for dessert.”

No judgement call here – I’ve done this. Although, it may seem like a smart choice, restaurant salads often pack WAY more calories than you think. So if you’re blindly assuming the giant Cobb salad is a better option than a lean petite filet and a side of veggies, you might want to spend some time checking out the restaurant’s nutritional facts.  The salad dressing alone often contains hundreds of calories! And when it comes to dessert, treat yourself… but split one with your dining companions. Studies have found we enjoy the last bite the most anyway!

What is your best weight loss tip?  Share them with us as we get ready for the New Year…

Have a ThirtyOne-derful day!

Tasty Tuesday: Pumpkin Spice Latte Overnight Oats

Thank you Hungry Girl for this yummy recipe…

Nutrition Info: 207 calories, 4g total fat (<0.5g sat fat), 247mg sodium, 35.5g carbs, 7g fiber, 3g sugars, 7g protein  FreestyleSmartPoints® value 4*

 

Prep: 5 minutes     Chill: 6 hours   MAKES 1 SERVING

Ingredients:

1 tsp. instant coffee granules
1/2 cup old-fashioned oats (I use gluten free)
1/2 cup unsweetened vanilla almond milk
1/4 cup canned pure pumpkin
2 packets no-calorie sweetener (like Truvia), or more to taste
1/4 tsp. vanilla extract
1/4 tsp. pumpkin pie spice, or more for topping
1/4 tsp. cinnamon
Dash salt
Optional topping: fat-free plain Greek yogurt

Directions:

  1. In a medium jar or bowl, combine coffee granules with 1/4 cup hot water. Stir to dissolve.
  2. Add remaining ingredients and mix well.
  3. Cover and refrigerate for at least 6 hours, until oats are soft and have absorbed most of the liquid.

Do you head out to work early?  Or maybe you can’t eat breakfast first thing in the morning.  That’s me!!!  When I am headed out for an event or to help out at my old JOB, I pack this yumminess for a mid day snack.  What better what to carry it then in a Thirty One thermal….

The Multi Bottle Thermal isn’t just a baby bottle cooler bag, it makes a great lunch tote or snack bag too. Two of them fit perfectly into our ZOUT creating an ideal daycare solution! Adjustable shoulder strap makes carrying easy.   I put my favorite Fall personalization on it too…Here are some of the awesome features:

  • Two exterior zipper compartments
  • Top non-thermal storage compartment
  • Large thermal storage compartment
  • Holds up to six standard-sized baby bottles
  • Adjustable shoulder strap
  • 10.75″H x 7″L, x 6” D

Have a ThirtyOne-derful day!