Clean Eating "Breakfast" Pizza

It is the start of the 2012. A time for resolutions and to start life anew. I've resolved to better myself for my family - and for my unborn son, who will arrive in May of this year. Part of my "promise" to my family is to eat better myself, and cook things that are HEALTHY! With that being said, I've decided to chronicle my journey of clean eating! Since I'm blogging my way through this journey, I will SURELY have accountability!


My very best friend, Meghan, is my hero. Strong, resilient, beautiful - and in incredible shape. As mom of a 17 month old son, she still finds time to eat clean and get her workouts in. I don't do that and my child isn't even here yet! We met for lunch yesterday and she gave me tips and pointers and a little motivation to get things started off RIGHT!


I've decided to share with you my breakfast this morning. I have to admit, I did a little prep work before - which is why this recipe was so easy for me to throw together!

Clean Eating Breakfast Pizza (serves 1)
Liquid egg white
No Salt Added tomato sauce
Italian seasoning
Cooked veggies
Fat Free Mozzarella Cheese


Spray small skillet with olive oil cooking spray and heat pan over low to medium heat. Pour enough liquid egg white to fill the bottom of a small skillet. Let egg cook until almost set. While egg is cooking, I heated my veggies. I had left over sauteed mushrooms, onions and zucchini. Once egg white is almost set, I added just enough tomato sauce to cover the middle of the egg white crust, just as you would pizza. I then added sea salt, fresh cracked pepper and Italian seasonings. I threw my veggies on and a sprinkle of FF Mozzarella cheese and slid it on a plate. It was delicious AND guiltless. I got in my protein and my veggies! It tastes just like pizza, but without all the carbs and calories. 

un-quiche lorraine

I have a lovely friend named Lorraine. Lorraine is like my work mother, but she's also a dear friend. When asking for suggestions for cupcakes on my facebook page, Lorraine responded with a request for a frittata. I like a frittata, but I love a quiche. I thought of quiche and then I thought of Lorraine... and then came Quiche Lorraine. I know, I know - I went a little far, but I was just unable to resist. An avid tennis player and health nut, I knew I couldn't possibly present Lorraine with the traditional Quiche Lorraine with the pie crust, eggs, cheese, bacon, etc. Whatever this was certainly had to be lighter, healthier, and absolutely delicious. I made a few omissions and a substitution or two and I couldn't be happier with the results. I measured nothing, but it turned out divine. Quiche Lorraine it isn't, but certainly Quiche Lorraine inspired by my lovely friend Lorraine. So, Lorraine... this is for you.

Un-Quiche Lorraine (Makes 9 muffins)
olive oil
2 whole eggs
2 egg whites
about 2 tablespoons of water
about 2 tablespoons of skim milk
1/2 small onion - diced
6 slices of thinly sliced prosciutto
light swiss cheese - grated
Herbs de Provence
cayenne
garlic powder
salt + pepper - to taste

Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray and set aside. Heat small skillet with olive oil over medium heat. Once oil is heated, add onions and saute until transparent, about 3 - 4 minutes. Remove from heat and allow to cool. Combine eggs and egg whites with water, milk, cayenne, garlic powder and herbs and whisk until all is incorporated and eggs are slightly frothy. When onions are cooled, add to egg mixture and stir. When combined, spoon egg mixture into muffin tins. When tins are full, top with prosciutto and swiss cheese. Bake for 20 - 22 minutes or until cheese is golden.

I was certainly pleased with these guys. Even Nick enjoyed it. I'm certain this would be something easy to make for brunch and will certainly make an appearance again in our kitchen. I hope Lorraine enjoys them as much as we did.

Until next time...

pineapple upside down cupcakes

My Nicky doesn't do sweet. My Nicky isn't a fan of desserts. He's been known to eat some of my cupcakes, but only after he scrapes the icing off. One sweet my Nicky does enjoy is pineapple upside down cake. Bless his heart, he even purchased the ingredients at the store so I'd make him one. That was over a year ago. Shame on me. This past weekend, he hinted again at the old favorite. Since I've been doing all of this baking, I knew I had to make him pineapple upside down cake - only in cupcakes this time.

Pineapple Upside Down Cupcakes (Serves 12)
*adapted from familyfun.com

For topping:
6 tablespoons butter
3/4 cup brown sugar - lightly packed
6 maraschino cherries
1 small can pineapple rings, juice reserved

For batter:
6 tablespoons of butter
1/2 cup milk
1 cup flour
1-1/2 teaspoons baking powder
1 teaspoon baking soda
1/4 teaspoon salt
2 eggs
3/4 cup sugar
1/2 teaspoon vanilla
1/4 cup pineapple juice

Preheat oven to 350 degrees. Place butter and milk for batter in small saucepan and heat until butter is melted. Remove from heat and let mixture cool. In a 12 cup muffin pan, place 1/2 tablespoon of butter and 1 tablespoon brown sugar into each muffin cup. Place muffin pan in oven until butter melts, about 2-3 minutes. In the meantime, take 3 pineapple rings and quarter them and half your cherries. When butter is melted, remove from oven and place 1/4 pineapple ring and a cherry half, sliced side up and press into butter / brown sugar mixture in the bottom of the muffin cup.

In large size bowl, sift flour, baking soda, baking powder, and salt.  In a medium size bowl, blend eggs, sugar, vanilla, and pineapple juice until smooth. Add flour mixture to egg mixture and stir with spatula until all ingredients are incoporated. Add milk and butter mixture and stir until batter is smooth. Pour batter evenly into muffin cups. Bake cupcakes until lightly browned, about 20-25 minutes. Allow to cool 10 minutes before removing cakes from muffin cups.

What you get is a cake so moist and delicious that you might feel guilty for eating it! I have a suspicion that these cupcakes will definitely steal the show. Next time, I think I'll have to double the recipe. Nick won't allow these cupcakes to linger. I better enjoy another before they're gone!

Until next time...

Spring Cleaning

In the midst of all the baking, I managed to lose track of time. Before I knew it, it was 3:45p and I was covered in flour and confectioners sugar and a little past hungry. My final batch of cupcakes were in the oven, so whatever it was that was going to satiate this hunger in my tummy had to be fast. Upon opening the refrigerator, I peered in only to see half of the ingredients to many, many meals. I managed to find enough arugula for moi, which happened to be all that I neededt. I also found 3 slices of prosciutto, one of my favorites. I keep parmesan cheese on hand at all times, so into the bowl it went. After the completion of my baking escapade, I had a lone egg left - yes, just one. I didn't have 10 minutes to boil it, but I definitely had 3 minutes to poach it. I placed my poached egg on top of the salad and it was perfect! I added a little sea salt, freshly ground black pepper and a drizzle of balsamic vinegar. This salad needed no dressing. The yolk from the egg served that purpose. The spicy bite from the arugula, the saltiness of the prosciutto was perfect with the creaminess of the yolk and the balasamic vinegar was there to brighten it all. I'll definitely take this one with me. A spring-y spin on a traditional egg salad - with far less fat and calories (not that we count around here. After all, cupcakes are my hobby). It was satisfying AND delicious.

lavender almond cupcakes + almond buttercream

I want Spring. I need Spring. I love sunshine and pretty flowers and gorgeous weather. When I looked outside this morning, I fell in love. It was gorgeous! What better way to capture spring than with lavender? Lavender is comforting and fragrant, so I saught out a way to incorporate lavender into a cupcake. What I discovered was something unimaginably unique and stunningly delicious.

Lavender Almond Cupcakes
*recipe adapted from Taste of Home

2 cups sugar - divided
1/2 cup slivered almonds
1 tablespoon dried lavender flowers
2 sticks butter
3 eggs
1 teaspoon vanilla extract
8 oz. sour cream
1/4 cup heavy whipping cream
2-1/2 cups all purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1/2 salt

Preheat oven to 350 degrees. Line 24 muffin cups with muffic liners and set aside. Place 1/2 cup sugar, almonds, and lavender flowers into food processor and process until finely ground and set aside. In a large bowl, cream butter, vanilla and remaining 1-1/2 cups of sugar until light and fluffy, about 3 minutes. Add almond mixture until ingredients are incoporated. Add one egg at a time, blending on low speed between eggs.

In another bowl, combine 8 oz. of sour cream and heavy whipping cream. In another large bowl, sift together flour, baking powder, baking soda, and salt. Add cream mixture alternately with sour cream mixture, making sure to blend well until all ingredients are incorporated.

Spoon mixture into lined muffin cups. Bake at 350 degrees for 18-22 minutes, or until toothpick inserted in center comes out clean. Let stand five minutes then transfer to baking rack to cool.

Almond Buttercream (24 cupcakes)
2 sticks butter
4 cups confectioners sugar
2-4 tablespoons heavy cream
1/4 teaspoon almond extract

Cream butter until fluffy, about a minute or so. Add confectioners sugar one cup at a time. Begin with mixer on low speed until sugar is incorporated, then increase to medium speed and and beat until smooth. Incorporate almond extract. Add cream until desired consistency is reached.

Until next time...

It's MY time!

Today was my day. I was alone and able to accomplish most everything that I needed to - including indulging myself in recipes that I could never get away with under normal circumstances. I, of course, began with dessert. Dessert is my favorite. Shall I begin? I'll give you a hint - orange and chocolate. I don't typically like cakes of any kind flavored with anything citrus... then I remembered that one of my favorite after dinner drinks is Grand Marnier, so I set out to marry the two, just to see what I came up with. It was more than I ever anticipated. It was wonderful! The cake recipe was not my usual one, but will suffice with the citrusy sweetness of the frosting. I think next time I will stick to my mom's chocolate cake recipe. These cupcakes were a bit crumbly and not so moist. Never trust a cake recipe without eggs! However, I did like the salty sweet of the cake coupled with the rich frosting.

Sunken Chocolate Cupcakes

1-1/2 cups flour

1-1/4 cup granulated sugar

1 teaspoon baking soda

1 teaspoon salt

1/3 cup cocoa powder

1/2 cup oil

1 cup water

1 teaspoon vanilla extract

1 tablespoon vinegar

2 tablespoons Grand Marnier

Sift together flour, baking soda, salt, and cocoa powder. Add remaining ingredients and combine. Place 12 liners in cupcake pan and fill 2/3 full with cake mixture. Bake 20-25 minutes until toothpick inserted in center comes out clean. Remove from pans and place on baking rack to cool.

Grand Marnier Buttercream

2 sticks of butter - softened

3 cups confectioners sugar

1/2 teaspoon salt

2 tablespoons heavy cream

Grand Marnier, to taste

Beat butter on medium speed for several minutes, until whipped and smooth. Add confectioners sugar and combine on low speed, as not to blow sugar everywhere, until sugar is incorporated into butter. Increase to medium speed an add vanilla a tablespoon of heavy cream. Slowly add Grand Marnier. Should your buttercream become to runny, add more confectioners sugar. Your buttercream should be the consistency of ice cream. Once cupcakes have cooled, pipe frosting on to cupcakes and serve.

Now, onto lunch and dinner. Lunch was just for me. I had no one to cook for but myself... and what better way to do that than with lobster. I picked up two fresh lobster tails and removed them from their shells. Let me go ahead and inform that I didn't exactly use a recipe for this. It was a mash up of pure delight and I'm thankful I was able to enjoy these Lobster Rolls all to myself. They were perfect! Way too easy to be so delicious! You had the crunch of the celery, the richness of the lobster, a nice little bite from the hot sauce and a freshness from the lemon.

Lobster Rolls

2 lobster tails

lemon zest and lemon juice

Duke's mayonnaise

celery

scallions

butter

dry white wine (I used Estancia Sauvignon Blanc)

hot sauce

hot dog buns

iceburg lettuce

red onion

Heat skillet to medium low heat and add butter. Once butter has melted, add white wine and sea salt and simmer until reduced. Add lobster and toss in reduction to coat. Cook until lobster becomes opaque, about 4 minutes.

Combine mayonnaise, hot sauce, lemon zest and juice celery, and green onion. Toss lobster in mixture and coat. Butter a hot dog bun and place in skillet until browned, making sure to keep bun in tact. Fill bun with lobster mixture and top with lettuce and red onion.

This is certain to be something I will make again. It's easy and delicious and certain to please!

Hiya, cupcake!

Five and a half. Yes, that's exactly what I said - five and a half sticks of butter in my culinary confections for today. Divine. Delicious. Delectable. However, my ventures today were not very adventurous. I simply set out to create something that makes everyone smile - cupcakes. Whether you're willing to indulge in a cupcake or not, I can't think of too many people that won't smile at the the sight. Moist, sweet, and just the right size.

My inspiration for the cupcakes were a combination of mine and Nicky's favorites. Nick loves banana bread. I've tried many different recipes and have yet to find one that he won't devour. I thought I would try to turn my favorite banana bread recipe into a fluffy and light cupcake recipe. Mission accomplished. The sour cream makes the cupcakes moist and airy. As for the frosting, I prefer my banana bread with cream cheese and butter; however, I can't think of a better combination of... yes, you guessed it - peanut butter and bananas. Instead of doing a basic cream cheese frosting, I decided I would incorporate some peanut butter to make it unique.

Banana Sour Cream Cupcakes
1-1/4 cups all purpose flour
1-1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3 very ripe, large bananas
1/2 cup sour cream
2 tsp vanilla extract
3/4 cup sugar
1 stick unsalted butter - room temperature
2 large eggs

Preheat oven to 350 degrees. Use 12 muffin cups lined with paper liners. Sift flour, baking powder, baking soda, and salt together in a bowl to blend. In a separate bowl, mash bananas with fork and incorporate sour cream. Once combined, add vanilla and fold into bananas and sour cream.

In another bowl, cream butter and sugar together in a large bowl, about 2 minutes - or until light and fluffy. Add both eggs and beat until blended. Add flour and banana mixture alternating between the two, starting and ending with the flour mixture. Spoon mixture into muffin cups.

Bake 20 minutes, or until tester inserted in the middle comes out clean. Remove from muffin pans and allow to cool completely before frosting.

Peanut Butter Cream Cheese Frosting
1-1/2 cups powdered sugar
1-8 oz. package of cream cheese - room temperature
1 stick unsalted butter - room temperature
3/4 cup smooth peanut butter

Sift powdered sugar in large bowl to remove any lumps. Add butter, cream cheese, and peanut butter. Blend until smooth. Spread on top of cupcakes.

Now - for MY favorite. I love vanilla. Vanilla can quickly become anything you want it to be, or it can simply be enjoyed as vanilla. It is my opinion that there is no better cake than a butter cake with vanilla icing. But, wait. I forgot to tell you... I also love coconut. Anything coconut. I especially love the marriage of the two, thus my "Plain Jane" cupcake was born. This is a combination of two recipes, but it's moist and delicious. It's simple and sinful. I couldn't ask for more.

Plain Jane Cupcakes
2-13oz. cans unsweetened coconut milk
2 cups all purpose flour
2-1/4 tsp baking powder
1/2 tsp salt
1-1/2 sticks of butter
1-1/4 cup sugar
3 large eggs
2 tsp vanilla extract

With regard to the coconut milk, bring to boil over medium high heat. Reduce heat to medium low and allow to simmer until reduced to roughly 1-1/2 cups - about 25 minutes, stirring occasionally. Allow to cool to room temperature.

Preheat oven to 350 degrees. Line 18 muffin cups with paper liners. Sift flour, baking powder and salt in a medium bowl. Using a mixer, beat butter and sugar together until smooth, about 2 minutes. Add 3 eggs, one at a time, beating after each addition. Incorporate vanilla. Add half of the flour mixture and combine. Add 1 cup of coconut milk and combine. Incorporate the remaining flour mixture until blended. Spoon batter in to muffin cups. Bake until tester inserted in middle comes out clean, about 20 minutes. Transfer cupcakes to rack to cool completely before frosting.

Plain Jane Frosting
2 sticks unsalted butter - room temperature
2-1/2 cups powdered sugar
1/3 cup reduced coconut milk - room temperature
1 tsp vanilla extract
1/8 tsp salt

Beat butter until smooth. Add sugar, 1/3 cup reduced coconut milk, vanilla and salt. Combine until light and fluffy. Apply to cooled cupcakes.

I must say that this is an incredible cupcake. It has a mild coconut flavor that doesn't overpower the buttery, vanilla flavor that I so much enjoy.

Until next time...