Tag Archives: healthy

Sensible Scrambled Eggs

I love eggs whether it be fried, boiled, deviled, egg salad, omelets, or even a scrambled egg sandwich. They are so easy to make and so good for you. Here is a quick and healthier version of the scrambled eggs that we eat on a regular basis.

I just made a couple of sandwiches for Mr. Awesome and myself yesterday when we were feeling a bit hangry in between meals and they certainly hit the spot. These would also be really good for a quick breakfast with some sausage or bacon and a side of Super Simple Sauteed Spinach.

Sensible Scrambled Eggs

Ingredients:

Directions:

Whisk together all of the ingredients except the butter.

Melt the butter in a medium-sized skillet over medium-high heat.

Pour in the eggs and cook for 2-3 minutes.

Give them a little stir and flip to make sure everything is cooking.

Cook for an additional 2-3 minutes.

Serve.

For a sandwich:

You can cook them as directed above or flip instead of stirring so you have a firmer egg.

I like to use a little mayonnaise on my wheat bread and some people like to add a slice of cheese and or tomato.

You could probably get away with some cooked bacon too for a BET instead of a BLT? Lol… anyway you eat them will be fine.

Enjoy!


**This post does contain affiliate links to products and/or services that we use. We may earn a teensy-weensy small commission (at NO EXTRA cost to you) if a purchase is made through these links. These links help to support our family, our blog, and our homeschooling mission.

 –Thank you!

Cover Image by Markéta Machová from Pixabay

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Protein Power Pancakes (3 variations)

This is a variation from our regular pancake recipe that adds a little extra protein and good stuff to get your day started off on the right foot! You can add other yummies like blueberries, chocolate chips, or even some pureed pumpkin to make these even better. The variations are countless.

Below the first recipe is a recipe for sourdough pancakes and a ‘hybrid recipe’ too that we use on occasion when time is crunched. These can also be used to make waffles as well. We usually make these for breakfast and have enough left over for lunch. Sometimes I will also make a couple batches and freeze them too.

Why don’t you give them a try with our favorite Blueberry Syrup (with healthier options) or Homemade Chocolate Syrup (with healthier options) and a little bit of whipped cream? Just because we are on a journey to healthier eating doesn’t mean we can’t still indulge in some of our favorites. We just need to look at them a little differently and change them a tad to make them work with our new way of eating.

Note: Don’t worry if you can’t find the ‘special’ ingredients as these will taste fine either way. I like to search Amazon for the ingredients or add them to my Walmart Grocery Pickup orders so I’m not spending the whole day looking for them! The links will take you to the products that we are currently using which may change from time to time as we are still on a learning curve here.

Protein Power Pancakes

Ingredients:

  • 2-4 T. honey, optional
  • 1 1/2-2 cups milk, add a little more if it seems too thick
  • 2 eggs, beaten (for fluffier waffles separate the eggs and beat the whites in a separate bowl. Gently fold into the batter and cook as directed.)
  • 4 T. butter, melted
  • 2 c. all-purpose flour (You could try using whole wheat flour or oat flour too.)
  • 1 T. plus 1 t. baking powder
  • 2  t. mineral salt
  • 2-4 T. sugar (I have been using Stevia in place of the sugar)
  • 1 scoop protein powder, optional (We like to use the vanilla flavor)
  • 1 T. MCT oil powder, optional

Directions:

In a large bowl whisk together the honey, eggs, butter, and milk.

In a separate bowl mix together the dry ingredients.

Mix the dry ingredients into the wet ingredients and stir just until well moistened.

 (The finished product will be tough if it is over stirred.)

Cooking instructions:

For pancakes:
Heat a greased griddle or skillet over medium-high heat.

Pour 1/4 cup of batter onto the griddle.

Flip when the top is bubbly. Don’t mash down!

Cook just until the other side is browned.

For waffles:
Preheat your waffle iron.

Spray iron with cooking spray and then pour about 1/3 cup of batter onto the iron.

Cook as directed or until the steaming stops.

These can also be frozen a reheated in the microwave or toaster.


Protein Power Sourdough Pancakes

Ingredients:

  • 2-4 T. honey, optional
  • 1 1/2-2 cups milk, add a little more if it seems too thick
  • 1 egg, beaten (for fluffier waffles separate the eggs and beat the whites in a separate bowl. Gently fold into the batter and cook as directed.)
  • 4 T. butter, melted
  • 1 c. sourdough starter
  • 2 c. all-purpose flour (You could try using whole wheat flour or oat flour too.)
  • 1 T. plus 1 t. baking powder
  • 1 t. baking soda
  • 2  t. mineral salt
  • 2-4 T. sugar (I have been using Stevia in place of the sugar)
  • 1 scoop protein powder, optional (We like to use the vanilla flavor)
  • 1 T. MCT oil powder, optional

Directions:

In a large bowl whisk together the honey, eggs, butter, and milk.

Gently stir in the sourdough starter.

In a separate bowl mix together the dry ingredients.

Mix the dry ingredients into the wet ingredients and stir just until well moistened.

 (The finished product will be tough if it is over stirred.)

Cooking instructions:

For pancakes:
Heat a greased griddle or skillet over medium-high heat.

Pour 1/4 cup of batter onto the griddle.

Flip when the top is bubbly. Don’t mash down!

Cook just until the other side is browned.

For waffles:
Preheat your waffle iron.

Spray iron with cooking spray and then pour about 1/3 cup of batter onto the iron.

Cook as directed or until the steaming stops.

These can also be frozen a reheated in the microwave or toaster.


Protein Power Hybrid Pancakes

Ingredients:

  • 2-4 T. honey, optional
  • 1 1/2-2 cups water, add a little more if it seems too thick
  • 1 c. sourdough starter
  • 2 c. ready-made pancake mix (We like the Krusteaz brand from Walmart)
  • 1 scoop protein powder, optional (We like to use the vanilla flavor)
  • 1 T. MCT oil powder, optional

Directions:

In a large bowl mix together the dry ingredients.

Gently stir in the sourdough starter and honey, add the water a little at a time to get the right consistency.

 (The finished product will be tough if it is over stirred.)

Cooking instructions:

For pancakes:
Heat a greased griddle or skillet over medium-high heat.

Pour 1/4 cup of batter onto the griddle.

Flip when the top is bubbly. Don’t mash down!

Cook just until the other side is browned.

For waffles:
Preheat your waffle iron.

Spray iron with cooking spray and then pour about 1/3 cup of batter onto the iron.

Cook as directed or until the steaming stops.

These can also be frozen a reheated in the microwave or toaster.


**This post does contain affiliate links to products and/or services that we use. We may earn a teensy-weensy small commission (at NO EXTRA cost to you) if a purchase is made through these links. These links help to support our family, our blog, and our homeschooling mission.

 –Thank you!

Super Simple Sauteed Spinach

This is such an easy and delicious way to get some greens into your diet. They are good served with any meal as well. I know I always wanted to eat my spinach so I could be strong like Popeye but most kids nowadays don’t know who Popeye is and they don’t want anything to do with green veggies. My kiddos love this stuff though!

Super Simple Sauteed Spinach

Ingredients:

Directions:

Heat the oil or butter in a large skillet over medium heat.

Add the spinach to the skillet and cover; cook for 5 minutes, stirring occasionally.

Sprinkle in the seasonings and cover again for another 5 minutes, stirring occasionally.

Sprinkle with Parmesan cheese and/or nutritional yeast, if desired.

Serve immediately.


**This post does contain affiliate links to products and/or services that we use. We may earn a teensy-weensy small commission (at NO EXTRA cost to you) if a purchase is made through these links. These links help to support our family, our blog, and our homeschooling mission.

 –Thank you!

The Easiest Boiled Eggs Ever!

Let me tell you guys about this awesome new trick I learned for ‘boiling’ eggs. Well, first it may not be new to some of you and if you don’t happen to have an instant pot or power cooker than it might not be an option but I was so excited and it is really gonna be such a game changer here. (Recipe at the bottom.)

Continue reading The Easiest Boiled Eggs Ever!

Soaked Apple Cinnamon or Cherry Almond Baked Oatmeal Recipe (A Make-Ahead Breakfast!)

Do you need a quick and easy make ahead breakfast idea? One that’s simple and healthy? Well, then have I got the recipe for you! Check out this affiliate link for a recipe that may soon be a family favorite in your house!

https://sl290.isrefer.com/go/SAO/happy2bmyownboss/

Teach Kids These 5 Habits for Lifelong Healthy Eating

Teach Kids These 5 Habits for Lifelong Healthy Eating:

What are the best habits you learned from your parents? What are the most important habits you’re teaching your kids? #2 on this list is especially good:

Teach Kids These 5 Habits for Lifelong Healthy Eating

**This post contains an affiliate link!

Blueberry Syrup (with healthier options)

My kids love this stuff. Serve over waffles, pancakes, or french toast. Top with whipped cream for special occasions.

Note: If you don’t have the glucomannan or xantham gum you can mix 1/3 c. water with 2 T. cornstarch to use as a thickener.)

Blueberry Syrup

Ingredients:

  • 2 1/2 c. blueberries (can use blackberries or other fruits/berries too)
  • 1 c. sugar (I have been using Stevia in place of the sugar but you may want to try the liquid version for this recipe)
  • 1-2 T. honey, optional
  • 1/2 c water
  • a pinch of mineral salt
  • 1 t lemon juice

For a thicker syrup:

Mix blueberries, sugar, salt, honey, and water together using a whisk in a small saucepan over low heat until sugar is dissolved about 5 minutes.

Increase heat to medium and bring to a gentle boil, stirring often, until syrup is thickened about 15 minutes.

You can gently mash the berries with a potato masher if desired.

If you want a thicker syrup:

Gently shake the Glucomannan powder into the syrup mixture and whisk vigorously.

Cook an additional 3-5 minutes or until thick, stirring constantly.

Stir in lemon juice into syrup; serve immediately or cool.

The syrup will continue to thicken as it cools.

**This post does contain affiliate links to products and/or services that we use. We may earn a teensy-weensy small commission (at NO EXTRA cost to you) if a purchase is made through these links. These links help to support our family, our blog, and our homeschooling mission.

 –Thank you!