Blueberry Protein Balls

I've been making a version of these protein balls that are not IC friendly with peanut butter and mini M&M's (eek!), but I've been trying to make healthier choices and stop cheating on my IC diet as much.   I tried something a little different and they turned out delicious!  These are great for a quick morning breakfast, a post work-out snack, or a healthy dessert alternative.  I make a new batch the start of every week so I have them there for whenever I need.  

Ingredients:
1 1/2 Cup Almond Butter
1 Cup Oats
1/2 tsp Vanilla Extract
3/4 Cup Dried Blueberries
1Tbsp Honey
*Optional 1 spoonful flax/chia seed mix (for added health benefits)

Directions:

Add all ingredients to food processor and blend until well blended.   Roll into small balls.  Makes approximately 16 balls.  Store in refrigerator.

Niki's Green Smoothie

I am on a health kick and thanks to my new Ninja blender.... a smoothie kick too!!!   I got brave and wanted to see what these green smoothies are all about.   Don't be scared.... they are good!!!!   I would suggest starting out small.  Add a small handful of spinach only...and/or put the smoothie in a closed dark cup so you can't "see the green" until you get used to it.  I've recently doubled my green intake and still love it!!!   Here is my original recipe.   Your bladder will thank you for all the nutrients you are giving it!!!  Oh... and I added up all the calories... only 163!!!!

Ingredients:
1 1/2 Cups Unsweetened Almond Milk
1/2 frozen banana (leave out if banana's bother you)
7 frozen blueberries
1/8 Cup Quick Oats (Add more for hungrier appetites!!)
3 slices of pears (I used Del Monte Lite Canned Pears... a can lasts me about a week)
1/2 Cup packed Spinach
1/4 Cup Kale or Collard Greens
1 Small (about 4-5 inches) celery stick (I freeze mine)

Directions:
 Add all ingredients in blender and blend.   Be sure to blend for a long time (about 3 minutes) to make sure all greens are liquified.   I don't like to chew my smoothies!!  ;)

Yields about 20 ounces

Breakfast Burritos

I made a huge batch of these and froze them for quick breakfasts/lunch (yes, I eat breakfast for lunch... alot!).  

Ingredients:
12 Eggs
1 Tbsp milk
1/2 can black beans
1/3 cup green onions
1 Cup mozzarella cheese
No Tomato Salsa (FYI: you'll probably have extra leftover...so grab some chips and snack away while cooking!)
7-9 large tortillas

Directions:
In a large skillet, whisk together first 4 ingredients over medium heat.   Continue stirring constantly until eggs become firmer.   When eggs are at your desired creaminess... add mozzarella cheese and stir until melted (less than a minute).  Spoon egg mixture onto tortilla and top with salsa.   Eat right away or freeze in foil for later.  

Makes 7-9 tortillas. 

Blueberry Breakfast Casserole

I love something sweet for breakfast and this fits the bill.   I've made this twice and it was spectacular both times!!! From Confident Choices Cookbook.

Ingredients:
12 slices homemade-type white bread
16 oz cream cheese, cubed
1 C fresh blueberries
12 large eggs
1/3 C maple syrup
2 C milk
Blueberry Sauce

Directions:
Prepare the night before: Remove crusts from bread and cube bread into 1-inch pieces.  Layer ingredients in a buttered 9x13-inch baking dish:
1. Half the bread cubes (the bottom)
2. Cubed cream cheese
3. Blueberries
4. Other half of the bread cubes

In large bowl, whisk together eggs, syrup, and milk.  Pour over bread/blueberry layers.  Cover, and chill overnight.

In the morning:Preheat oven to 350.  Cover casserole with foil and bake for 30 minutes or until puffy and golden brown (I usually have to cook longer).

Make the blueberry sauce to serve on top.

Spinach and Feta Quiche

I made this for brunch with the in-laws... very good!   From Confident Choices cookbook... my favorite IC cookbook!

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Ingredients:
2 (10 oz) pkg frozen chopped spinach (thawed)
3 eggs
1 C half & half (may substitute 1 C evaporated skim milk)
1 C crumbled feta cheese
2 T chopped green onions
1/2 t lemon zest, if tolerated
1/2 t salt
1/4 t pepper
1 unbaked 9 inch pie shell or handmade version here 

Directions:
Pierce bottom of pie shell and bake for 5 minutes at 350.  Cool slightly.  Raise temperature of oven to 400.  Drain spinach and press out all liquid (this can be done easily between layers of paper towels) Set aside.  Whisk eggs and half and half (or milk) in bowl.  Add cheese, green onions, lemon zest, salt, and pepper.  Pour into partially baked pie shell.  Bake on middle rack, 400 for 10 minutes, reducing oven temperature to 350 for the last 25 minutes.

Traditional French Toast

This was one of the few things that wouldn't make me nauseous when I was pregnant and was easy enough for the hubs to make me when I spent lots of time in bed.   So good!

Ingredients:
3 slices bread (I use regular sandwich bread, but you can spruce it up with french bread)
2 eggs
1 tsp Vanilla
1 Tbsp Milk
1/8 tsp cinnamon
Maple Syrup (make sure it's pure)

Directions:
Mix together eggs, vanilla, milk, and cinnamon.  Dip bread in mixture and cook on griddle or  frying pan.   Pour maple syrup over and sprinkle with powdered sugar.  

sprinkle powdered sugar

Pumpkin Breakfast Bread

This was so delicious on a cool fall day.   From a Taste of the Good Life Cookbook

Ingredients:
1 2/3 C all purpose flour
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp allspice
1/2 tsp salt
1 1/4 tsp baking soda
1/8 tsp cream of tartar
1/2 c margarine, softened
1 1/3 C light brown sugar, packed
2 eggs
1 C canned or homemade pumpkin puree
1/3 C lowfat milk
13 C finely chopped cashews

Directions:
Generously coat a loaf pan with non-stick spray, then dust with flour.  Combine first eight ingredients and mix together well.  In another bowl, cream together the margarine and brown sugar, then bea in eggs, pumpkin and milk.  Beat the liquid into the dry ingredients, mixing well.  Stir in nuts.

Pour into prepared pan and bake at 350 for 1 hour.  Let cool for ten minutes before removing and slicing.  (loves freeze well too)

Makes 1 loaf.

Blueberry Muffins

Did I mention I'm about to have a baby?  Well I am less then 3 weeks away from the big day and wanted to cook some food ahead of time to freeze for some easy meals when I have my hands full.    I read online that muffins freeze well and thought they'd be perfect for easy breakfasts/snacks.   I got this from Bev Laumann's a Taste of the Good Life IC Cookbook.  I also sampled one to make sure they met my taste test.  Result.... yummy-riffic!

 

Ingredients:
2 c flour
1/3 c sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

3 eggs, beaten until frothy
1 c milk
1/3 c canola oil (I used Olive Oil and it worked fine)
1 tsp vanilla
3/4 c fresh blueberries

Directions:
Preheat oven to 400 and grease muffin pans, or use paper bake cups.   Mix together the first five ingredients in a bowl, making a crater in the center.  Set aide.   In another bowl, beat egg, then add mil, oil, and vanilla, stirring to blend.  Pour the liquid mixture and blueberries all at once into the center of the dry ingredients.  Stir quickly, just until dry ingredients are moistened.  If over-beaten, muffins will be tough and have a dull crust.   Fill bake cups and bake until golden, about 25 minutes.

If you don't use bake cups, remove muffins from pans while cooling to keep crusts from getting soggy and sticky.   You can use frozen blueberries in this recipe, but do not thaw them before adding

Creamy Eggs

I love breakfast and I love eggs.   Shortly before being diagnosed with IC, I had started cooking and loving my scrambled eggs with sour cream.  I was heartbroken when I had to give them up.  This is my alternative that turns out to be just as good and possibly better.   I had these tonight for dinner with pancakes.   Doesn't get better than that!

Ingredients:
2 Eggs
1 Tbsp Cream Cheese
Sprinkle Salt

Directions:
Mix eggs and cream cheese in a non-stick skillet.   Cook over medium heat, scrambling continuously until desired consistency.