WIAW: Shrimp Poboy & Recipe Testing

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Good Morning, Sunshines!

Hope everyone is having a great week.  Mine's been good.  Wow, I can't believe that Summer will be officially here on Friday!  I have a special skinny cocktail recipe I'll post then, so pop back over and check it out.

Now, on to my eats!

Breakfast: Salmon Omelet & Fruit

Last week, I bought some fresh cod and smoked salmon and they were in the same grocery sack.  I didn't get to use the cod, so I threw it in the freezer...and the salmon went with it.  I didn't know how well smoked salmon would thaw so this was a risky breakfast.  But it worked out!  The salmon was delicious and I couldn't even tell it was frozen.  Victory!
Ok, so for breakfast I had an omelet with a whole egg, an egg white and chopped smoked salmon in the middle.  Paired with a piece of wheat toast and strawberries and you got yourself a superstar of a breakfast! Coffee, repeated twice, on the side as well.

Snack: Oatmeal

I wanted something different for my sensible snack today, so I packed up some oatmeal.  Here's how I packed it.

Perfectly portable!!  

I just measured 1/2 cup of almond milk in a mason jar (you can microwave a mason jar without the top) and grabbed an oatmeal packet and some strawberries on the run.  This is my favorite oatmeal!  It's soooo good!

On my lunch break, we had to take Reggie home and I was sad.

We kept my boyfriend's parents' dog, Reggie, for a little over a week while they were out of town and we really enjoyed hanging with him around the house.  We still go over and walk him a couple times a week, though.  So, all of us look forward to that!

Lunch: Roast Beef Lettuce Wraps

I whipped up a lovely summertime lunch of lettuce wraps (with romaine lettuce, roast beef, sharp cheddar, avocado & tomato), some chopped watermelon and baby carrots for lunch.  Fresh & delicious!

After we left Reggie, Bizzy was sad and needed to be spoiled with a puppacino from Starbucks.

She is a diva dog.

I don't know where she gets it from....

So, yeah.  I had an iced coffee and cake pop and had to pose like a cheeseball with both of them.
It was funny!  I embarrass my boyfriend with my antics.

Snack: Peanuts

Around 4 p.m. I had a handful of peanuts.  I never usually buy peanuts, because I assumed they were not as healthy of a nut as almonds, but according to this infographic they are pretty dang healthy:

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Dinner: Light Shrimp Poboys & Grilled Veggies

After a rigorous boot camp workout, I walked the Bizzy dog and made my favorite Healthier Shrimp Poboys (<--click there for my recipe.  It's worth it)

It was so yummy!
I also grilled some asparagus in my grill pan & microwaved a few red potatoes til cooked, then sprayed them with cooking oil (and added salt and garlic powder) and grilled those in the same pan.

A perfect, light meal!

After dinner, I was stuck.  Bizzy camped out on my lap and literally would not let me move for like an hour.  It's kind of nice being forced to relax.  Thanks, Bizz!

Dessert Testing: Microwave Muffin Thingy

Ok, so I was testing out a recipe for a singe serving microwave dessert and I really wanted to make a healthy cookie.  This ended up more like a muffin, but it was really good and dense...and worth sharing.  So, here ya go.  I'll share the cookie recipe once it's perfected: 

Single Serve Microwave White Chocolate Macadamia Cookie Muffin 1 tbsp coconut oil, melted 1 1/2 tbsp brown sugar 1/8 tsp vanilla Pinch salt 1/2 tsp baking powder Egg white 2 tbsp wheat flour 2 tbsp flour 2 tbsp white choc chips 1 tbsp chopped macadamia nuts Combine all in a small bowl.  Spray a microwave safe ramekin with cooking oil and microwave for 30-40 seconds.

Yum!

Ok, have a lovely Wednesday, everyone.

If you want more single serving desserts, check out my:
Fruity Pebbles Marshmallow Treat for One
Single Serve Chocolate Cherry Cake
Peanut Butter Toast Crunch Cake for One
Chai Latte Chocolate Chip Mug Cake
1 Minute Bailey's Chocolate Cake
4 Cookies

Chai Latte Chocolate Chip Mug Cake

I think I may have said a time or two how much I love single serving desserts.

Especially the ones that cook in a minute or less.

I don't really buy snack cakes or other such tempting yumminess, because then I would eat them.  So I always say that I don't keep "good stuff" in the house.

But, I have the ingredients to make good stuff, and with a little effort comes cake (a sort of healthy cake, at that).

So this mug cake is actually pretty scrumptious, despite it's gross appearance.

I used a latte mix for the chai flavor and it made some foam around the cake, much like a latte ;)

Here's where I got my chai flavor:

Found these at Walmart in a pack of 8 (I think) for about 3 1/2 dollars, which is cheaper than what I would pay at Starbucks for one soy chia latte.

See what I mean about the foamy, gross appearance.  Ewww in looks, but Yummmm in flavor and texture!

Make it!

Chai Latte, Chocolate Chip Mug Cake for 1

1 tbsp powdered chai tea latte mix

3 tbsp flour

3 packets of turbinado sugar (sugar in the raw)*

3 tbsp almond milk

1 tbsp applesauce

1/4 tsp baking powder

pinch salt

1/4 tsp vanilla extract

1/4 cup mini chocolate chips

Mix all the ingredients in a small bowl and pour into a greased (microwave safe) mug or ramekin.  Bake for 55-60 seconds in the microwave & let it cool for 5 minutes.

Invert on a plate or eat it out of the mug & enjoy!

*If you don't have sugar in the raw, use 3 tsp of regular sugar or 2-3 Splenda packets, to taste.

Here's some other single serving desserts to check out:

1 Minute Baileys Chocolate Cake

Mini Layered Pumpkin Pies

Apple Crumble Pie for One

Single Serving Fudge Cake with Peanut Butter Frosting

Single Serve Birthday Cake

Four Cookies

1 Minute Baileys Chocolate Cake

With St. Patty's Day right around the corner, I thought I'd make you a cake.

It is rich and dense with a noticeable taste of Irish cream, but still light and fluffy.

This cake only took about 5 minutes from start to finish.  And less than one minute to cook.

There are times when you need cake in a hurry.

Today seems like that kind of day.

1 Minute Baileys Chocolate Cake

Serves 1

1 tbsp + 1 tsp cocoa

3 tbsp flour

pinch salt

2 tsp sugar

1/4 tsp baking powder

2 Splenda packets (or use more sugar if you like)

1 tbsp oil (canola, vegetable or coconut)

3 tablespoons Baileys liqueur

1 tbsp milk (I used almond milk)

1/4 tsp vanilla extract

Mix all this stuff together and pour it in a greased microwave safe ramekin or mug.  Microwave for 40-50 seconds.  Allow cake to cool for about 5 minutes, then run a sharp knife around the cake in the mug (or ramekin) and gently turn it upside down on a plate.  Top with whipped cream and grated chocolate.

Note: If you don't want to use the alcoholic Baileys, try subbing the Baileys coffee creamer instead.  Or just use almond milk (only 3 tbsp, though)~it makes an equally yummy cake ;)

Recipe adapted from Chocolate Covered Katie

Giant (sort of healthy) Peanut Butter, Oatmeal & Chocolate Chip Cookie

 I've been really itching to bake lately.

Well, really I've been itching to eat baked goods, if we are being honest.

And I think we are.

Anyways, I have not been baking lately for two major reasons.  One, I have been on a healthy kick and two, I have been out of butter and eggs.

So when I was at Target this week, I actually remembered to get butter.

But I forgot eggs.

And this recipe only uses one tablespoon of butter.

Where am I going with this?

Well, let's just get down to brass tacks, shall we?

Giant (sort of healthy) Peanut Butter, Oatmeal & Chocolate Chip Cookie
1 tbsp butter
2 tbsp unsweetened applesauce
1 tbsp reduced fat peanut butter
1/2 tbsp flax seed meal mixed with 2 tbsp water (or just use 2 tbsp of a beaten egg)
5 tbsp whole wheat flour
1/4 cup oats (I used old fashioned, but quick outs would be good, too)
1/2 tsp baking soda
1/4 tsp salt
1/4 cup mini chocolate chips

Mix all this together & form dough on a parchment (or Silpat) lined baking sheet.  You can either form 4-6 little cookies and bake for 10 min or form a giant cookie and bake for 15.  Your call.  Bake in a 350 degree oven.

Makes 4 servings.  This cookie is chewy and hearty.  It would actually be a feat of tummy strength to eat the whole thing.

Intrigued by giant cookies?

Check out my Sock Monkey Cookie

Or my Lean & Mean Cookie Pie

Fabulous Fall Fridays: Mini Layered Pumpkin Pies

I have not been making many desserts lately. It is out of character for me.

I'm kind of on a meal plan in hopes that jeans won't feel so dang tight.

So forgive me for the lack of sweet recipes.

This teeny dessert is so yummy and good for people watching their waistlines ;)

You can make it with all full-fat/sugar stuff if you want, but I promise you, nobody will be able to tell the difference.

Would I lie to you?

No. I would not.

Ok, so here's how I made this yummy dessert.

Skinny Mini Layered Pumpkin Pies in a Jar*

8 oz canning jars (or you could make these in wine glasses-that'd be cute)
Prepared vanilla pudding (I used sugar free, fat free french vanilla)
Pumpkin fluff (recipe to follow)
Crushed up gingersnap cookies
Caramel sundae syrup (I used sugar free)
Pecans

Layer all this stuff in a jar.

Pretty simple instructions.

Top with caramel + nuts.

Pumpkin Fluff
adapted from a vague memory of a WW recipe

Cool Whip (I used fat free)
1/2 can pumpkin puree
1-2 tsp vanilla extract
1-2 tbsp dry vanilla pudding mix
1-2 tsp pumpkin pie spice

Mix it up in the Cool Whip container. Save it in the fridge for dipping cookies or fruit or to replace regular Cool Whip in or on other recipes. Or just to eat with a spoon. 'Cuz it's yummy.

*I just made two of these "pies," but you could probably make 6-8 with this recipe.



Also, I got another bloggy award this week.

Kelley at The Grant Life gave me this Tell Me About Yourself Award.



The rules for this award are:

1.I must tell 7 things about myself
2.I pass this on to 15 other bloggers

1. I have 2 cats who are totally my children. I have now turned into a cat lady, it’s true.

2. I have a BA in English Lit that I am totally not using in my paper pushing job.

3. It is a rare occasion when a day goes by where I don’t eat popcorn.

4. I am the world’s slowest texter. I don’t know why. I’m fast at typing…

5. I am like seriously addicted to Pinterest. I have lost hours. Hours, people!

6. My favorite time of day is early morning. I love drinking coffee and enjoying the peacefulness of the beginning of the day.

7. I love clearance shopping, especially at Target.

Ok, so those are my things about me.

Does anyone else feel like these bloggy awards are kind of like chain letters?
Well, I’m going to pass this to 15 other bloggers, but don’t feel pressured to continue the “chain.” Life will go on if you do not force 15 other people to participate.

Here's some great blogs that I am passing the award on to (participation is totally optional):

http://www.20goingon80.com/
http://www.4eighteen.com/
http://danielledeskins.blogspot.com/
http://catsandcasseroles.blogspot.com/
http://threeyearsofdeath.blogspot.com/
http://www.alittlelessmeat.com/
http://actfastchef.blogspot.com/
http://www.alli-n-son.com/
http://artsyfartsymama.blogspot.com/
http://bellabeforeandafter.blogspot.com/
http://chef-n-training.blogspot.com/
http://www.crazyforcrust.com/
http://cookincowgirl.blogspot.com/
http://mandysrecipebox.blogspot.com/
http://www.thesasselife.com/

Regardless of if these other bloggers choose to join in the fun of this award thingy, they are all awesome blogs and you should go check them out!

Fabulous Fall Fridays: Apple Crumble Pie for One

Happy Veterans’ Day, everyone! Thanks to all the service men and women who have bravely served for our country.

What dish is more American than apple pie? Don’t answer that. I’m sure this must be the most quintessential dish to represent our country.

It is also super appropriate for the autumn season.

So make it.

You probably have all the stuff in your house.

Just do it.

Apple Crumble Pie for One

1 medium apple (or two small apples)
Squirt of lemon juice
4 tbsp brown sugar, divided
cinnamon
2 tbsp whole wheat flour
2 tbsp quick or old fashioned oats
2 tbsp Smart Balance butter, cut into tiny pieces

Preheat oven to 350 degrees and spray a 8 oz oven safe ramekin with non-stick cooking spray.

Peel and cut your apple. Toss it in a bowl with 2 tbsp of brown sugar, squirt of lemon juice and sprinkle of cinnamon. Place the apple slices in the ramekin.

Stir together the flour, 2 remaining tbsp of brown sugar, oats and butter and top the apples with this mixture.

Bake for 30-45 minutes until the top is golden and apples are bubbly.

Serve with ice cream and a drizzle of caramel syrup if desired.



This pie is perfect for people trying to eat healthier, because it is single serve and really good for you. But it is also really satisfying with a cruncy, oat-y topping and warm, gooey baked apples.

Single Serving Fudge Cake With Peanut Butter Frosting

I eat dessert every day. I usually have some froyo in a cone, but I ran out. So, I was experimenting with a single serve dessert.

I'm sure you all remember my four cookie recipe.

This is kind of like that, except it is for one person. Seriously, if you know someone else is going to be mooching your dessert, don't make this. Or double the recipe. This is the kind of dessert that encourages selfishness.

Although this fudgy cake is decadent and topped with peanut butter frosting it is super diet friendly. There is a secret ingredient. It's pumpkin. Oh. Not so secret anymore. Well, don't worry. This dessert is straightforward chocolate and peanut butter. No pumpkin taste to be found.



Agh! It's so yummy! Ok, I better tell you how to make this so you can get to it.

Single Fudge Cake

3 tbsp devil's food cake mix
2 tbsp canned pumpkin puree
1 1/2 tbsp lite milk (I used almond milk)
*optional-splash of vanilla OR sprinkle of cinnamon (I used cinnamon)

Preheat the oven to 350 degrees and spray a ramekin or single muffin tin vessel with non-stick spray. Mix all your ingredients and then pour them in your ramekin or muffin tin. Bake for 20 minutes (maybe less if in a muffin tin).

While that is cooking, prepare your frosting.

Peanut Butter Frosting

3 tbsp powdered sugar
1 tbsp reduced fat peanut butter (I used Skippy super chunk)
1 tbsp pumpkin puree

Mix this up then pop in the freezer for about 5 minutes or so.

Optional garnishes: sprinkles and sugar free chocolate syrup




You must try this, because I'm not sharing any of mine!