Super Greens Breakfast Toast

Breakfast is super important when it comes to fueling your body. This super greens breakfast toast is healthy, hearty and filling. 

Super Greens Breakfast Toast

The old saying “breakfast is the most important meal of the day” is a little cliche. And for years, I didn’t believe it. I’d skip it or just grab a quick yogurt on my way out the door in the morning. Honestly, a hearty breakfast is something you come to appreciate as you get older. In my younger years, I’d skip breakfast and, more often than not, lunch. A couple of gooey Laffy Taffys from the school store would do the trick and I’d be good until dinner. Now, I gag at the thought of it. If I don’t have breakfast, I want to eat my own arm off by 9:30. A yogurt won’t cut it anymore.

This super greens breakfast toast is one of my favorite breakfasts these days. It comes together really quickly, which is always an added bonus in the morning. But the real reason I love it is the fact that it is so hearty while also healthy. Crisp, colorful, fresh. The kale and spinach are loaded with vitamins. I usually go with the idea that the greener it is, the better for you to eat. And this breakfast toast is overflowing with delicious greens. Toss in, obviously, some eggs for protein. There is no way to eat this and not feel full.

Super Greens Breakfast Toast

I love how the spinach takes on a garlicky, almost buttery flavor while the kale retains some crunch, some bite. Anything is delicious when you throw an egg on top, all drippy and soft. This one here, it’s a winner.

Super Greens Breakfast Toast

Ingredients

  • 2 slices of bread, toasted
  • 2 eggs
  • 2 tsp. butter
  • 1 clove of garlic
  • 1 handful of spinach, torn
  • 1 handful of kale, torn

Instructions

  1. Heat 1 tsp. of butter over medium in a skillet. Once melted, add in the garlic and cook until fragrant, about 30 seconds. Add in kale and cook about 2 minutes. Add in spinach and cook until wilted. Remove to another plate.
  2. Melt the other tsp. of butter in the skillet. Crack in the eggs and cook until the whites have set but the yolk is still soft.
  3. To assemble, place the spinach and kale on top of the toast. Top with eggs. Sprinkle with sea salt.
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Chick-Fil-A Cool Wrap Knock-Off

Easy grab-and-go lunches are something that has always eluded me. Until now. This chick-fil-a cool wrap knock-off is a great, quick and easy go-to lunch, filled with veggies.

Chick-Fil-A Cool Wrap Knock-Off

Post: If I’ve got one true, serious weakness when it comes to food, it’s take-out. Let me rephrase. It’s meals that aren’t home-cooked. I love going out to dinner or grabbing something on the way home. As much as I love to cook, having someone else cook for me outside of the house is really one thing I love and have a hard time giving up.

With the transition to healthier eating this year, a big hurdle for me has been giving up take-out. Or at least making different choices. I can’t begin to explain how much I wanted a spicy chicken sandwich with large fries and gobs and gobs of ranch dressing this past weekend. It’s probably my favorite sandwich, I love it to death and yet, I made the grown-up decision to skip out on it. I worked hard all week to avoid junk and only give in to indulgences that wouldn’t throw me completely off track. I couldn’t – I wouldn’t – give in. Damn if it wasn’t hard.

Chick-Fil-A-Cool-Wrap-Knock-Off2

I mumbled and grumbled the entire way home about how I’d have to eat this stupid wrap. Who wants a dang wrap when they can have golden, salty, slightly crispy waffle fries? For real, no one. But surprisingly, the wrap was awesome. Filling, hearty, tasty. It had a great crunch from the veggies and just a hit of spicy sweetness with the honey mustard dressing. It was awesome. I immediately craved another one.

So I made them at home instead. My wallet would not be happy if I stopped every day for a wrap and it was easy to dissect this one and figure out what was inside. And inside, there is all good stuff. Seasoned and sauteed chicken, lots of lettuce and red cabbage, carrots. Toss in cheese for good measure and top the whole mess off with a bit of fat-free honey mustard dressing. I’ve had three this week for lunch. The best part is that they leave me feeling full but not heavy. Energized, almost. A perfect light lunch!

*Note, the recipe itself is more guidelines than an actual recipe. The method for cooking the chicken is simple, after that you assemble according to your liking.

Chick-Fil-A Cool Wrap Knock-Off
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Ingredients
  • 2 Tbsp. vegetable oil
  • 2 chicken breasts, seasoned with salt and pepper
  • 4 to 6 pieces romaine lettuce
  • chopped red cabbage
  • shredded carrots
  • shredded cheddar cheese
  • spinach wraps
  • honey mustard dressing for serving

Instructions
  1. Begin by cooking the chicken. Slice the chicken into strips and set aside.
  2. Heat 1 Tbsp. oil in a large sauce pan over medium high. Place half the chicken in and brown for 5 minutes. Flip and cook for 5 more minutes then remove to a cutting board.
  3. Heat remaining Tbsp. oil and cook the remaining chicken in the pan until cooked through. Set aside to cool.
  4. Once cool, assemble your wraps. Lay the spinach wrap on a clean, dry surface. Place some lettuce on the wrap, then top with red cabbage. Lay some chicken strips on top, then carrots and cheddar cheese.
  5. Using both hands, roll the wrap away from you, tucking as you roll to keep all the filling in.
  6. Wrap in parchment for storing.

 

Spaghetti Squash Shrimp Alfredo

The new year signifies a time when we can make changes, start fresh and begin anew. Often times, that means starting to practice healthier choices. Spaghetti squash shrimp alfredo is definitely a healthier choice that doesn’t skimp on flavor. 

Spaghetti Squash Shrimp Alfredo

Well, that was one long, sweet holiday season. I’ve had more than my fair share of cookies, candies, sweets and drinks. I loved every last bite, nibble and sip and honestly, I’m a little sad to give it all up. Just a little sad, because giving up the sweets means I have more room in my belly for things like this spaghetti squash shrimp alfredo.

Have you tried spaghetti squash yet? If not, you should. Don’t expect it to ever taste like actual spaghetti. It won’t. If you go into it thinking it will, you’ll resent that yellow beauty forever. It has a different flavor, very earthy. And a bit crispy, crunchy. I’ve used it before and adore it with all of my heart. When I started thinking of classic comfort foods that I could make healthier, shrimp alfredo was at the top of my list. And when subbing out the pasta for spaghetti squash, you are guaranteed a healthy eating win!

Spaghetti Squash Shrimp Alfredo

The other great part of this meal is the ease of it, the quickness with which is comes together. One of my goals for this new year is to start using shrimp more often. A hot pan and 7 minutes is all you need to have them cooked and ready to go. The squash takes a bit more time, but roast it beforehand and toss the threats into your sauce when you are ready to eat. I’ve started keeping a bunch of squash on hand, just for good measure. In this dish, it is cheesy, velvety and perfect. A healthy meal fit for the queen.

5.0 from 1 reviews

Spaghetti Squash Shrimp Alfredo
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Serves: 2
 

Ingredients
  • ½ spaghetti squash
  • 2 Tbsp. plus 1 tsp. butter
  • 8 medium-sized shrimp
  • 2 cloves garlic, minced
  • 2 Tbsp. whole wheat flour
  • ½ cup skim milk
  • ½ cup fat-free half and half
  • ½ cup grated Parmesan cheese plus additional for topping
  • salt and pepper to taste

Instructions
  1. Begin by roasting your spaghetti squash for 30 minutes at 375 degrees. Once finished, set aside and allow to cool. Once completely cool, use a fork to pull the flesh of the squash out. It will look like spaghetti. Set aside the squash skin if you want to use it for serving.
  2. Melt 1 tsp. butter in a saucepan over medium heat. Once melted, add the shrimp and cook until pink and cooked throughout. Remove to a plate and set aside.
  3. Melt remaining 2 Tbsp. butter in the pan and add the garlic. Cook until fragrant. Whisk in flour and cook 30 seconds.
  4. Slowly stir in milk, whisking until smooth. Whisk in half and half until combined and smooth. Stir in Parmesan cheese.
  5. Mix in the squash and the shrimp and toss until both are fully coated. Season with salt and pepper and sprinkle with additional parmesan cheese.

Spaghetti Squash Shrimp Alfredo

Butterscotch Muffins

Butterscotch Muffins

In general, I am not a huge muffin fan. I can see why other people like them – they are quick to make, easy to grab-and-go and are generally tasty. I don’t hate muffins, by any means. They’ll just never be my first choice. Even the lightest of muffins tend to be too heavy for me that early in the morning.

That being said, I did enjoy these muffins immensely, as did everyone in the house. We had a boatload of company over the past two weeks and so lots of breakfasts were made and eaten. Four different kinds of muffins, bacon, eggs, cereal and buckets of coffee. These muffins flew off the plates in record time! They’re got a great hit of sweetness from the butterscotch with just enough bitterness from the chocolate to balance it out. I’ve lightened them a bit, using half all-purpose flour and half white whole wheat flour. The result is unquestionable – a tasty muffin that is light, fluffy and healthy.

Note – this recipe makes 6 muffins. I’m beginning to half recipes, since we often end up with far too many leftovers. Feel free to double it. If you aren’t good at conversions, email me and I can help you double.

Butterscotch Muffins
Recipe type: muffins, breakfast
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Serves: 6
 

These muffins, chock full of butterscotch chips, are a great, sweet breakfast treat.
Ingredients
  • ¼ cup sugar
  • ½ cup buttermilk
  • 2 Tbsp. coffee yogurt
  • 1½ Tbsp. vegetable oil
  • ⅓ cup applesauce
  • ½ cup white whole wheat flour
  • ½ cup all purpose flour
  • 1 tsp. baking powder
  • ½ tsp. baking soda
  • ¼ tsp. salt
  • ½ cup chocolate chips
  • ½ cup butterscotch chips
  • Turbinado sugar for sprinkling

Instructions
  1. Preheat oven to 400 degrees. Line your muffin tin with paper liners.
  2. Whisk sugar, buttermilk, yogurt, oil and applesauce in a bowl until well combined.
  3. In a separate bowl, whisk flours, baking powder, baking soda and salt.
  4. Add wet ingredients to the dry ingredients and mix until just combined. Fold in chips.
  5. Divide evenly into muffin tins, ¾ to the top. Sprinkle with turbinado sugar.
  6. Bake for 14 to 16 minutes until cooked through. Cool on a wire rack.

 

Pizza Stuffed Spaghetti Squash

Pizza Stuffed Spaghetti Squash

Here’s the thing about spaghetti squash. You can’t go into it expecting it to taste anything like spaghetti. So get that thought out of your head now. In fact, stop calling it spaghetti squash. Just call it stringy squash because that is essentially what it is. Once you roast and cut open a spaghetti squash, you are left with stringy, somewhat crisp flesh that is delicious and totally adaptable to basically anything your heart desires. But it does not taste like spaghetti.

I think because it is called spaghetti squash, it is most often treated as such and served with meatballs and sauce. That is fine and dandy, since it is definitely tasty that way. I took mine, however, and turned it into a crustless pizza. I scooped all of the tender yellow flesh out and tossed it in a bowl with copious amounts of mozzarella and pizza sauce as well as a little basil and just a touch of red pepper flakes for heat.

And the result was excellent. I love the texture of spaghetti squash. It’s crisp and fresh. If you’re in that post-Christmas detox mode, this will fit the bill. It’s healthy while filling and incredibly flavorful. Give it a whirl if you’re still craving pizza without the added guilt!

Pizza Stuffed Spaghetti Squash
Recipe type: dinner, vegetarian
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Serves: 2
 

Pizza stuffed spaghetti squash is a great, low-carb vegetarian alternative to classic pizza. All the flavor, no guilt!
Ingredients
  • 1 medium-sized spaghetti squash
  • 1 cup pizza sauce
  • ½ cup shredded mozzarella cheese
  • 1 Tbsp. fresh basil, chopped
  • ¼ tsp. red pepper flakes

Instructions
  1. Preheat the oven to 375 degrees. Carefully slice the squash in half lengthwise. Place it in a baking dish, cut-side down, and fill the dish with about ¼ to ½ inch water.
  2. Bake for 60 minutes until the squash is tender. Allow it to cool until it can be handled.
  3. Once the squash is cool, use a fork and run the tines along the squash. The tender flesh will begin to pull away from the skin in ribbons, almost like spaghetti.
  4. Continue to score the flesh until it is all pulled from the skin. Take the flesh and place it in a bowl, reserving the skin for later.
  5. Add the pizza sauce, mozzarella, basil and red pepper flakes to the squash flesh and mix well to completely combine.
  6. Take the two squash skins and divide the flesh mixture between them. Top with an additional sprinkling of mozzarella cheese.
  7. Place the squash halves on a baking sheet and place in the oven for an additional 5 to 7 minutes until the cheese has fully melted.