Week three recipes and progress report

Exercise: I stunk this week. There was something going on almost every night. I stayed up too late many nights. Yada Yada - excuses! I am going to push myself this week.

Self-care: My teeth are doing great! I do need to have some old fillings replaced and sadly they must be silver. The dentist would prefer crowns, but I HATE the one crown I have and will delay any others.

Diet: I am doing great on eating a good breakfast. The addition of the mid-morning fruit and veggie smoothie has truly boosted my nutrition. It has positively impacted the quality of my diet in many ways: increased potassium (necessary to keep my BP low), more fluids (half of the smoothie is ice), more vitamins (obvious), more calories in the morning (less hunger in the evening), and being a role model of self care to the others in my life. Toot! Toot! I need to toot my own horn once in awhile.

I must say both of the recipes were fabulous. Most enjoyed the vegetables and eggs. It seemed strange until the mozzarella cheese went on them everyone's eyes lit up.

I am going to try another egg recipe. This one is baked for 20 minutes. I believe I could prepare it the night before, stick it in the oven before I get dressed, and breakfast is ready in a flash. I can't omit all milk elements, but the baby can eat an egg made on the side. I might modify the vegetables used to suit what I have on hand. This looks like a recipe that I can make my own, although as I note I am not the creator of this recipe.

Zucchini Egg Bake
Submitted By: Kim Hafner
Prep Time: 15 Minutes Cook Time: 20 Minutes Ready In: 35 Minutes
Servings: 6

"'This wonderfully moist brunch dish can be made a day early and stored in the refrigerator to save time,' reports Kim Hafner of East Walpole, Massachusetts. 'Loaded with zucchini, herbs and cheese, it goes well with croissants and fresh fruit.'"

INGREDIENTS:
3 cups peeled, chopped zucchini
1 large onion, chopped
2 garlic cloves, minced
1/4 cup butter
4 eggs
1/2 cup grated Parmesan cheese
1/4 cup minced fresh parsley
1 1/2 teaspoons minced fresh basil
1 1/2 teaspoons minced fresh marjoram
1/2 teaspoon salt
1/2 cup shredded Monterey Jack cheese

DIRECTIONS:
1. In a large skillet, saute the zucchini, onion and garlic in butter until tender; set aside. In a large bowl, whisk the eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese.
2. Pour into a greased 1-qt. baking dish. Bake at 350 degrees F for 20-25 minutes or until a knife inserted near the center comes out clean. Let stand for 5 minutes before serving.

ALL RIGHTS RESERVED © 2010 Allrecipes.com
Printed from Allrecipes.com 1/15/2010

http://allrecipes.com/Recipe-Tools/Print/Recipe.aspx?RecipeID=118743&origin=detail&servings=6

The second recipe I selected was a breakfast cookie. I will replace the granulated sugar and oil with my own creation of pureed banana, raisins, and apple (who knows what else). I do not like to eat or feed anyone white sugar if I have another option. Don't get me wrong, I eat white sugar, as pureed banana and raisins would taste awful in my morning coffee. I will also use two eggs instead of the substitute.

Cheerios Breakfast Cookies
• 3/4 cup granulated sugar
• 1/4 cup canola oil
• 3/4 cup peanut butter
• 1/4 cup water
• 1 tsp. vanilla extract
• 1/4 cup egg substitute (such as Egg Beaters)
• 1-1/2 cups white whole wheat flour
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1-1/2 cups old-fashioned or quick-cooking rolled oats
• 3 oz. mini chocolate chips
• 3 cups Cheerios cereal

Preheat oven to 375 degrees F. Beat sugar, canola oil, peanut butter, water, vanilla and egg substitute together with an electric mixer until well-combined. Stir in flour, baking soda, salt, oats and chocolate chips. Very gently, fold in the Cheerios. Drop the dough (it will be sticky) by rounded quarter-cupfuls onto an ungreased or silpat-lined cookie sheet. Flatten the dough gently with your fingertips.
Bake cookies in the preheated oven 13 to 15 minutes until lightly browned around the edges. Cool completely before serving. Store in an airtight container or freeze in a sealed Ziploc bag for up to two months.

Makes 20 breakfast cookies.

Per cookie: 206 calories, 10 g fat (2 g saturated fat), 0 mg cholesterol, 26 g carbohydrate, 3 g fiber, 6 g protein, 9% Vitamin A, 2% Vitamin C, 3% calcium, 21% iron

Read more at Suite101: Cheerios Breakfast Cookies: A delightful recipe using Cheerios in a healthy breakfast cookie.

http://healthycooking.suite101.com/article.cfm/cheerios_breakfast_cookies#ixzz0cl6cb4X2