1 1/4 cup almond flour
I love a good hot breakfast and when a friend made this oatmeal for our MOPS group I was in love! This oatmeal is the perfect balance of well cooked oats, with a hint of vanilla and cinnamon! It is slightly sweetened, but not too sugary so everyone is sure to love it! It’s a great hot breakfast that you can prepare the night before and bake in the morning to give your family a healthy start to the day!
Best of all, it’s a hearty 325 calories per serving!!
1.5 pounds pork loin filet, cooked
1 tablespoon of olive oil
2 tablespoons taco seasoning mix
1 tablespoon cumin
1 teaspoon of pepper
1/2 cup water
1 onion, sliced thin
1 jalapeno, seeds removed and sliced thin
1 lime, juiced
1/2 cup cilantro, chopped
1 tomato, diced
1 avocado, sliced in strips
12 corn tortillas
1. In crockpot, place pork loin and cook on low for 6 hours. Shred when cooked.
2. Heat a olive oil in a large nonstick skillet. Add pork, taco seasoning, cumin, pepper, 1/2 cup water, onion and jalapeño to pan; sauté 8 minutes or until tender.
3. While pork is cooking, heat oven to 400 degrees. Place corn tortillas on cooking stone or baking sheet and cook 5 minutes. Turn over and cook 5 minutes more.
3. Stir in cilantro and lime juice; cook pork until warm.
4. Serve tacos by topping corn tortilla with pork mixture chopped tomato, sliced avocado and some chopped cilantro. Enjoy!
The Skinny: Serves 6 (2 tacos each) for 384 calories
No one is eating this cereal, so I decided to try to use it to make some muffins for breakfast. It’s a great way to add fiber to any muffin recipe without overpowering the muffins. I played around with a recipe I found online and came up with these muffins for breakfast. The muffins are sweetened with ripe bananas and Splenda, so not only do these muffins have extra fiber but are also sugar free! And for those of you counting calories, they are only 130 calories each! They were fast to make and the family LOVED them!
1 cup bran cereal
3/4 cup skim milk
3 tablespoons vegetable oil
1 teaspoon of orange zest
2 medium mashed ripe bananas (I used really brown ones I had in my freezer.)
1/2 cup granulated Splenda
1 1/4 cups flour
3 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/2 cup dried cranberries
1. Heat oven to 400°F. Place muffin liners in a 12-cup muffin pan and spray muffin liners with some spray vegetable oil if you have it. (I use silicone ones that I wouldn’t trade for the world!)
2. In medium bowl combine egg, milk, oil, and orange zest with whisk. Add in very ripe soft bananas.
3. Stir in cereal and let stand a few minutes.
4. Stir in Splenda.
4. In a sifter, add flour, baking powder, cinnamon, nutmeg, and salt. Sift into egg mixture.
5. Once combined, it will still be lumpy, stir in cranberries.
6. Divide batter evenly among muffin cups.
7. Bake 20 to 25 minutes or until light golden brown.
The Skinny: Serves 12 @ 130 calories
Here is the nutrition breakdown:
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Who doesn’t like to wake up on a Sunday morning to some nice, hot, yummy pancakes? My friend Kami (who is a personal trainer) told me that her daughter loves blender oatmeal pancakes that she makes and I thought it would be a good morning to try to make something similar myself.
What makes blender pancakes so easy is you can pour the batter right from the blender into the skillet, with little or no mess. (Granted my pancakes still don’t look uniform at all!) I ended up making up this recipe after looking online at a few blender pancake recipes. We are trying to eat healthy and low-calorie, so I doctored up this recipe to keep the calories lower and packed it full of whole grains. At 347 calories per serving, it’s not the lowest calorie recipe but better than the normal pancake. Also, it serves 4 people and makes quite a healthy amount of pancakes for each person. Hope you enjoy, I know we did!1-2 tablespoons of vegetable oil
1 1/4 cups skim milk
1 1/4 cups whole wheat flour
1/2 cup old fashioned oats
3/4 cup egg substitute
1 teaspoon cinnamon
1/2 teaspoon nutmeg
2 teaspoons baking powder
1/4 cup brown sugar
1/4 teaspoon salt
1/2 cup dried cranberries
1. Pour about 1/2 tablespoon of oil into large skillet and begin heating it.
2. In a blender, combine the milk and whole wheat flour. Blend until smooth. (Scrape the sides of blender if needed.)
3. Add the oats, egg substitute, cinnamon, nutmeg, baking powder, brown sugar, and salt. Blend together until smooth.
4. Stir in the cranberries.
5. Spoon about 1/4 cup of batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles; cook until bottoms are lightly browned. Repeat process till all are cooked (using up the oil if needed.)
6. You can eat the pancakes with syrup, butter, or a dusting of powder sugar. I found because there is so much brown sugar in the recipe it was sweet enough to eat plain and I just added a few sprays of spray butter to the pancake.
The Skinny: Serves 4 @ 347 each serving
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It’s now is week 3 of counting our calories and it amazes me how easy it can be to take normal high calorie foods and replace them with a low calorie option. I made chili last night for dinner and I was craving some good ol’ fashion cornbread muffins to go along with it. Normal cornbread muffins usually call for a half of stick of butter, lots of sugar, and maybe some honey. Though all of those items I love to death, they sure pack on the calories! One normal sized cornbread muffin can be almost 250 calories!! (Don’t beleive me check out this highly rated recipe for Cornbread Muffins I.) That being said, I decided to redo my recipe and try to make a good and healthy alternative.
1 cup canned (no salt added) cream-style corn
1. Preheat oven to 375 degrees.
2. Mix all ingredients in a bowl and stir. (I only used 1 packet of sweetener, it’s up to you.)
6. Enjoy one, two, or three! (As THREE are the same calories as ONE normal recipe one!)
The Skinny: Serves 12 @ 71 calories each
Here is total nutrition information courtesy of CalorieCount.com
(I don’t know if I have said this, but I LOVE their recipe analyzer!)