Low Fat and Naturally Sweet: Hello and Welcome to Blog-Slackers-R-Us :)

Hello friends,

I know, I know...it's been awhile without updates, so prepare for a compilation of foods from the last few months.

First, lets start with an egg beater "casserole." I've been making these on Sunday nights to have breakfasts for Monday through Friday. This one consisted of 2.5 cups of egg beaters, a couple handfuls of fresh spinach, about a cup of frozen chopped broccoli, garlic powder, pepper, and hot sauce. Spray a pyrex with nonstick spray and bake at 350 for about 10 minutes. Take out of oven and sprinkle with cheese (I use WW cheddar blend) and bake for another 5-6 minutes. Cut into 5 pieces and store in airtight container for use throughout the week.

And now, onto a dish that contains a yummy new discovery....Dominex Eggplant Vegetarian Meatballs. This dish is whole wheat thin spaghetti mixed with green peas and the meatballs, blended with some low sugar marinara. YUM

Next is a dish that I created out of some things I had in my kitchen. It consists of Whole Wheat Israeli Couscous cooked in vegetable broth and mixed with red peppers, broccoli, and onions

I'm on an eggplant kick recently, and this next dish realllly hit the spot. We'll call it Baked Honey Balsamic Eggplant. Recipe as follows:

Rince and slice 2 medium eggplants into 1/2 inch thick slices
Marinate the eggplant slices in a mixture of balsamic vinegar and honey for 2 hours
Dredge the marinated eggplant slices in brown rice bread crumbs and bake for 30 minutes at 350
Top with your favorite cheese and bake until melted (I used sliced up Mini Babybel Light, but other cheeses are probably better options in terms of meltability - new word)

And now back to breakfast. I adore oatmeal. Doesn't matter if it's 5 degrees or 85 degrees outside, I enjoy creating various oaty creations to take with me to work in the morning. This one has become a staple breakfast for me as it is absolutely perfect for a post-workout breakfast:

1/3 cup old fashioned oats
1/2 c. So Delicious Unsweetened Coconut Milk (I have many reasons for switching from Almond Milk to Coconut Milk, but that's another topic for another blog)
1/2 banana, sliced thin
1/2 scoop of vanilla protein powder (I use Elite Whey, but any no-sugar protein powder will work)
Cinnamon

Mix it all together and let it soak overnight in the fridge. Microwave for ~ 1 minute and ENJOY

Lastly, my vegan chocolate chip cookies have become a hit with my co-workers and friends lately. The recipe is so easy and delicious and can be varied depending on your tastes.

1 cup Stevia
1/4 cup no-cal light brown sugar (I usually skip this, but use it for extra sweetness if you prefer)
2 tsp. vanilla
1 c. unsweetened applesauc
1 15oz. can of low sodium chick peas, drained and mashed
10 oz. vegan chocolate chips (hint: most dark chocolate is vegan, just check the ingredients list and if it lacks cocoa butter, most likely it's vegan. or if you don't care, use whatever chocolate you like)
2 cups whole wheat flour
1/2 cup old fashioned oats
1 tsp. baking powder

Mix all ingredients together in a large bowl and spoon by teaspoon onto cookie sheet sprayed lightly with non-stick spray. Bake for 8-10 minutes at 350 degrees

Lastly, a photo montage of some of the baking creations I've managed to accomplish over the last few months. I try to put a healthy spin into all of my baking, and so most of my cakes and cupcakes are created with little to no butter, whole eggs, large amounts of sugar, or oil. My buttercream icing however, is....buttery/sugary in a very unavoidable way. No recipes posted for these babies, but message me if you'd like some of these recipes.

Vanilla Cupcakes w/ Vanilla Buttercream topped with a molded chocolate heart - for the American Heart Association Go Red bake sale

Triple Chocolate Cupcakes w/ Hazelnut Buttercream

Gluten-Free Vanilla Cupcakes w/ Hazelnut Buttercream

Polar Bear Cupcakes for the Polar Bear Plunge bake sale, raising money for Special Olympics New Jersey (yes I did jump into the ocean on February 26th)