Big’N’Tastey

Lets talk homemade breakfast versus ‘to-go’. We all know it’s better to make things at home, but how much healthier is it really? If you only look at calories, 410 vs 328 is less than 100 calorie difference! And when getting ready for work in the morning, odds are, the easiest option wins. 82 calories sounds like NBD at that moment, but is it? Decide for yourself, based on the northeast’s beloved Wawa Bacon, Egg, and Cheese Sizzli versus my own “Bigg Egg n Turkey Bacon Breakfast” (descriptive, isn’t it?).

 

Homemade Bigg Egg n Turkey Bacon Breakfast

Ingredients:

1 slice of Trader Joe High Fiber Sprouted Bread

4 Egg Whites

2 Large Eggs

2 slices Butterball Fully Cooked Turkey Bacon

Nutrition Facts:

Calories Carbs Fat Protein Sodium Sugar
329 20 13 34 709 3

Homemade - Eggs Turk Bacon Toast

 

 

Wawa Sizzli Bacon, Egg, and Cheese

Ingredients:

  • Bacon, Egg, and Cheese Bagel Sizzli: SIZZLI BAGEL (BLEACHED ENRICHED WHEAT FLOUR [MALTED BARLEY FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID], WATER, CONTAINS 2% OR LESS OF THE FOLLOWING: YELLOW CORN MEAL, SUGAR, SALT, YEAST, DRIED MOLASSES, GUAR GUM, MONO- AND DIGLYCERIDES, CORN SYRUP SOLIDS, ENZYMES, SOYBEAN OIL, ASCORBIC ACID), SCRAMBLED EGG PATTY (WHOLE EGGS, WHOLE MILK, SOYBEAN OIL, MODIFIED FOOD STARCH, SALT, LIQUID PEPPER EXTRACT, XANTHAN GUM, CITRIC ACID, SOY LECITHIN), BACON (CURED WITH WATER, SALT, SUGAR, SMOKE FLAVORING, SODIUM PHOSPHATE, SODIUM ERYTHORBATE, SODIUM NITRITE), REDUCED SODIUM AMERICAN CHEESE MILK, WATER, CREAM, CHEESE CULTURE, SODIUM CITRATE, CONTAINS 2% OR LESS OF CITRIC ACID, COLOR ADDED, ENZYMES, MILKFAT, POTASSIUM CITRATE, SALT, SODIUM PHOSPATE, SORBIC ACID (PRESERVATIVE) SOY LECITHIN, TETRASODIUM PYROPHOSPHATE..

Nutrition Facts:

Calories Carbs Fat Protein Sodium Sugar
410 46 18 20 1010 4

WAWA bacon, egg and cheese

 

Moral of the story?

quote - eat right not less

It ain’t called FUNfetti for nothin!

Shout out to the Super Sisters for combining {quite possibly} my favorite two foods on earth… protein pancakes and birthday cake flavored anything!

So lately I have been losing my confidence in protein pancakes due to the fact that multiple recent attempts have been epic failures. SO when I embarked on this mission, with my hankering for funfetti in mind, I was determined to complete them- no… matter… what!

The batter itself did not indicate the use for any protein (huh?!) and once I mixed the ingredients, they seemed a bit watery. To fix ‘er up I added two scoops to the batter. (Which is really only 1 serving as far as EAS Vanilla Whey is concerned.) What can I say- it was a chance I was willing to take! Here’s my breakdown:

This includes my added scoops of protein!

This includes my added scoops of protein!

These were incredibly satisfying on so many levels. They tasted great and- MOST importantly -filled me up. (which is mission impossible) I don’t see anything wrong with breakfast for dinner! 🙂

Holy Heaven in my mouth!

Holy Heaven in my mouth!

Funfetti Birthday Cake Pancakes

  • 1/4 cup coconut flour*
  • 3 egg whites**
  • 1/4 cup unsweetened almond milk
  • 1 tbs nonfat greek yogurt
  • 2 packets stevia
  • 1/4 tsp baking powder
  • 1/4 tsp vanilla extract
  • 1 tbs sprinkles of choice

* I did not have this but I did have shredded coconut. So I threw it in my Ninja and scooped out 1/4 C

** I used the equivalent of this in 100% liquid egg whites, which [i think] was 1/2C

For the frosting:

  • 1 tbs nonfat greek yogurt
  • 3 tbs protein powder (we used Cinnabun Trutein)
  • stevia to taste

Warm griddle or non-stick pan on low heat while your prepare you pancake batter. Mix all dry ingredients together until well combined. In another bowl, whisk egg whites well then add your almond milk. Slowly add your dry ingredients into your wet and whisk until well combined (note: batter should be pretty thick!). Spoon batter on to griddle and spoon half of your sprinkles on each pancake. Cook pancakes on low heat until golden brown, flipping halfway. While cooking your pancakes, mix all ingredients for the frosting (you may need a tablespoon or two of milk in order to mix). Top pancakes with frosting and remaining sprinkles. Enjoy!

The below are the nutritional values without the added protein to the batter. Check out the fiber- puts your net carbs to a sweet 10!

Servings: 1

Calories: 270

Fat: 6 g

Carbs: 27 g

Fiber: 17 g

Protein: 26 g

Sunday Meal Prep #fail

Bruschetta Turkey Meatballs?

Turkey Bruschetta Meatballs

survey-says-300x300

survey says-2013-09-25-at-9.46.55-PM-300x194Naturally, I believe the concept is great, but my execution left taste to be desired. If I knew where I went wrong, I’d share with you. But in any case… You know what came out super yummy?

Stuffed Breakfast Peppers- Egg White, Chicken Sausage, and Cheese:

Stuffed Peppers_Chicken Sausage and Egg White

Ingredients: 

Directions: 

  • Preheat oven to 350 degrees
  • Bring pot of water to a boil
  • Core peppers and drop in water for a few minutes to soften
  • Chop chicken sausage, add to egg whites, and scramble in skillet (until almost done)
  • Place peppers on baking sheet and divide egg scramble into each pepper
  • I used 1/2 of 1 slice of cheese per 1/2 of pepper, which seemed to fit just right
  • Bake until cheese melts; took approximately 16 minutes for me… i think
  • Voila!

 

Fast Frittatas

I have been terrible lately with my time management in the mornings… so to change it I made these quick & easy Fast-Grab Frittatas.

frittata_finished

I love breakfast.

I prefer something fresh over a bar. Something within my nutrition plan of high protein, low sugar, low carb. I don’t need to start the day with a ton of calories.

Everyone seems to okay an early morning calorie load bc ‘you’ll burn them later‘. This motto is not for me- I prefer ‘Eat when you are hungry and don’t when you’re not‘. (That doesn’t mean not when you are too busy for it either!)

I follow this bc my morning hunger and body’s needs vary, esp depending on when i workout. If you can bring it with you, you can eat it as soon as your stomach starts grumbling (if it hasn’t already) or when you slow down for a minute to realize you are hungry. And odds are if you don’t have time to cook breakfast, you don’t have time to stop and pick it up either!

So here’s my grab-n-go breakfast for the week:

2 muffins is 111 calories, 2g carbs, 5g fat, 16g protein, 1g sugar 🙂

Macros Break Down

Fast-Grab Frittata RECIPE:

Ingredients: 

12 Egg whites

6 Eggs (whole)

1/2 tomato, chopped

3-4 mini bell peppers, chopped

2 handfuls of spinach, chopped

frittata_chopped veggies fritatta_egg bowl

Directions: 

1. Preheat oven to 350 and grease muffin tin (i used non-stick olive oil spray; these will stick to liners.)

2. Combine all chopped vegetables

3. Spoon vegetables evenly across muffin tin

4. Combine eggs & whisk until all yolks are broken (make sure bc the muffins will turn out seperated, if not)

5. Pour eggs over vegetables of each tin. Mine came to the tops.

6. Bake for 20-30 minutes. Mine took closer to 30.

7. *IMPORTANT* Take out of tin to allow the egg muffins to cool. – I made these once before and they were not so good- they were all soggy and mushy- its bc i failed to remove from the muffin tins!

8. Pair off into zip lock bags and refrigerate.

…And you are all set for 6 days 🙂