Week two breakfast recipes and progress report

Exercise: I did manage to exercise for 5 minutes a day for at least 5 days this week. I found that I often would start out to do 5 but would end up with 15-30 minutes of Wii or dance. The little girls and I were dancing today and I easily got my exercise in.

Self-care: I went to the dentist today for my bi-annual cleaning. My hygienist said that my gums were in better shape than they were the last time she saw me. It has been easy to maintain this small goal. It has influenced my evening routine. If I make myself go into my bathroom to brush and floss (ignoring that voice that I am too tired), I will also wash and moisturize my face as well.

Diet: Last week was great. I made the oatmeal recipe twice and a smoothie with fruits and vegetables daily for a mid morning snack. I found that my hungry level was good at lunch and before dinner with a higher calories load in the morning. The oatmeal is now on our breakfast menu for every Monday morning.

This week's breakfast recipes are centered on eggs and muffins. I have searched for a healthy egg recipe that includes vegetables (can't get enough of the green stuff!). I also searched for a muffin recipe that included a vegetable puree. I found two recipes to try and have many ideas for future variations on both of these recipes.

The egg recipe looks a bit prep heavy, but I have decided to modify it by starting out with a bag of frozen vegetables containing broccoli and to add spinach (which I always have for green smoothies). It seems that leftover vegetables and potatoes could be used in an egg recipe like this. This change to a great recipe makes it more doable on weekday morning.

The muffins look delicious and contain many of my family's favorite foods - bananas and peanut butter. I am excited that the youngest can eat the muffins as there is no milk. I feel bad when he can't have something the others can. The little girls are after me to teach them to cook and this will be a Sunday morning adventure for the three of us.

Vegetable Poached Eggs
Getting your "daily 5" of veggies couldn't be easier than in this hearty skillet egg dish loaded with the good stuff.
Prep Time:20 min
Start to Finish:20 min
makes:4 servings


2 cups chopped broccoli
2 cups chopped spinach (about 3 oz)
1 large onion, chopped (1 cup)
1 cup sliced mushrooms (about 3 oz)
1 medium carrot, cut into julienne (matchstick) strips (about 1/2 cup)
1 small zucchini, cut into julienne (matchstick) strips (about 1/2 cup)
3/4 cup fat-free tomato pasta sauce (any variety)
1/4 teaspoon pepper
4 eggs
1/4 cup shredded fat-free mozzarella cheese (1 oz)
1. Spray 12-inch skillet with cooking spray; heat skillet over medium heat. Add broccoli, spinach, onion, mushrooms, carrot and zucchini; cook 8 to 10 minutes, stirring occasionally, until vegetables are crisp-tender.
2. Stir in pasta sauce and pepper. Cook, stirring constantly, until thoroughly heated.
3. Make four 3-inch holes in vegetable mixture, using large spoon. Crack 1 egg into each hole. Cover; cook about 5 minutes or until egg whites and yolks are firm, not runny. Sprinkle with cheese. Serve immediately.

Nutritional Information
1 Serving: Calories 160 (Calories from Fat 50); Total Fat 6g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 215mg; Sodium 350mg; Total Carbohydrate 15g (Dietary Fiber 4g, Sugars 8g); Protein 12g Percent Daily Value*: Vitamin A 100%; Vitamin C 35%; Calcium 15%; Iron 10% Exchanges: 1/2 Other Carbohydrate; 2 Vegetable; 1 Medium-Fat Meat Carbohydrate Choices: 1
*Percent Daily Values are based on a 2,000 calorie diet.

Source: From eatbetteramerica.

PEANUT BUTTER BANANA MUFFINS
(with carrot or cauliflower)
Non-stick cooking spray
1 c. brown sugar (divided 2) 1/2 c. portions)
1/2 c. natural peanut butter
1/2 c. carrot or cauliflower puree
1/2 c. banana puree
1 large egg white
1 c. whole wheat flour
1 t. baking powder
1 t. baking soda
1/2 t. salt

Preheat oven to 350. Grease muffin pan with nonstick spray. Combine 1/2 c. sugar, peanut butter, vegetable puree, banana and egg white. Mix well. Add dry ingredients and stir just until combined. Add 2nd 1/2 c. of brown sugar and stir only once or twice. Divide batter into muffin cups and bake until tops are golden and toothpick come out clean. About 15-20 minutes.

http://sherrilynnlee.blogspot.com/2009/07/peanut-butter-and-banana-muffins.html
(note: listed as recipe from a cookbook titled Deceptively Delicious by Jessica Seinfield, which I intend to buy today!)