Wednesday, August 22, 2012

Apple Crumble Eggs, Dark Cocoa Peanut Spread, and More Goodies!

Hey there guys! Sorry I haven't posted in a few days. Been busy with life things as I am sure you all can relate to. I have been working on a couple of recipes for you guys, but I want to wait until I think they are perfect before posting them. These are my first recipes from scratch so I really want them to be amazing and knock the ball out of the park!

I am seriously dying for fall to get here. I can not wait for cool and dewy mornings, beautiful colored leaves, hoodies and jeans, and fall foods. I have been finding myself craving more apples and pumpkins and warm savory foods.

The day I had been inspired by Laura's (Sprint 2 the Table) photo on instagram which contained eggs and apples. I thought it looked fabulous and I had been wanting to try the whole egg and apple mixture. So, craving fall, I decided to make a slice of Apple Crumble Eggs.

What you will need for this easy recipe:
  • 4 egg whites
  • 1/2 a Macintosh apple
  • Ground cinnamon
  • 1/3 scoop of vanilla whey protein
  • 2 tablespoons of unsweetened almond milk
  • Walden Farms calorie-free syrup
  • 2 tablespoons powdered peanut butter/peanut flour/PB2
  • some natural sweetener to your taste
Coconut crumble on top:
  • 2 tablespoons coconut flour
  •  1-1 1/2 tablespoons unsweetened almond milk
  • 1/2 a packet of raw stevia 
  • a dash of ground cinnamon

First, crack and mix 4 egg whites with 1/3 scoop vanilla whey protein, 2 tablespoons unsweetened almond milk, and some natural sweetener. Mix well and set to the side.

Cut up 1/2 your apple and put it into a skillet heated with non-stick spray or coconut oil. I had my stove set to medium-low. Start browning the eggs with some ground cinnamon. After I let them cook for a couple minutes, I poured on some Walden Farms calorie-free pancake syrup and let them cook in that for a bit. Then, I added the egg and protein mixture.

Let the eggs cook up while stirring occasionally. Basically, you are making scrambled eggs. While this is cooking, whip up your peanut butter mixture for on top. You can use regular peanut butter, too. I like to use powdered peanut butter/peanut flour because it is high in protein, low carb, and full of healthy fat. Your egg/apple mixture should eventually look like this:

 Add some more natural sweetener and ground cinnamon if you like. I plated my apple and egg mixture and then mixed up my crumble and added it on. Then, I topped mine with some more cinnamon and powdered peanut butter. This would also go great with some cottage cheese or Greek yogurt! This was awesome and very good for pre or post workout because it is high in protein and has carbs in the apple. Delicious.

I was super excited yesterday when I came home from work and my package from iHerb was on my step!

I love love love my new goodies. The almond flour is wonderful and the peanut flour is better than I expected. I like it because apparently it is just PB2/Powdered Peanut Butter. But, you can get a larger amount of it as peanut flour and it's cheaper that way! Both Almond and Peanut flour are better alternatives to flour. Low-carb and high protein, which is what I like to hear! I also ordered some Miracle Noodles to try. I already ordered 3 more bags of almond flour and also a smaller container of peanut flour. I want to make sure I am stocked up on these babies!

To try out my peanut flour yesterday I made a Dark Cocoa Peanut Spread. It turned out amazing!
I used 1 teaspoon of Dark Chocolate Dream from Peanut Butter & Co, 1 large tablespoon of peanut flour, 1/2 a tsp of natural unsweetened cocoa powder, raw stevia to taste, and 1 1/2 tablespoons of unsweetened almond milk. So light and yummy. Also, you get a good amount for about 90-100 calories. I smeared mine on a toasted high fiber low carb tortilla that I had toasted.

Last night I went to have my casein dessert, before bed and I remembered an awesome site that my friend Enid had shown me Chocolate Covered Katie's Funfetti Cookie Dough Balls. I didn't feel like baking them after making test runs of my new recipes, so I decided to alter it to make a basic cookie casein dough!
What you'll need:
  • 2 tablespoons of coconut flour (almond flour also works awesome)
  •  2 tablespoons unsweetened natural apple sauce
  •  3 tablespoons cookies and cream casein (I use Optimum Nutrition)
  • 1 packet of raw stevia
  • 1/4 cup of unsweetened almond milk
  •  Mix well until a doughy consistency. Topped with some of the Dark Cocoa Peanut Spread from earlier and some rainbow sprinkles! Put in the freezer for a half an hour or so. Consume! 
I have been going crazy trying new recipes for the peanut flour. I wanted to make some more peanut chicken that I had made before, so I perfected the recipe a bit with peanut flour for dinner tonight!

The Peanut Sauce I used is pretty basic, but tastes amazing! 2 tablespoons of peanut flour mixed with 2 tablespoons of water. Add 1/3 packet of raw stevia, a little cinnamon, and a pinch of salt. I also tried mixing in a teaspoon of Sriracha in the sauce for my wrap tomorrow to make it more spicy!

The chicken is pre-cooked. I like to prep a good bit of chicken every 4 days or so to use for meals. Chicken is my favorite protein, so I keep a lot of it around for quick and easy meals. I put the chicken in a skillet with non-stick spray. I also cut up a green hot pepper and sauteed the chicken with the pepper. I added the peanut sauce on top after the chicken and pepper cooked a bit. Allowed it to cook over medium-low heat while I steamed 1 cup of broccoli. I saved a little bit of sauce to drizzle on top once plated.

With meals like this, I really see no point in going out and spending money on Chinese food that is probably loaded with grease and will make me feel sick. Simple, clean, and delicious. Few ingredients. Exactly how I like it!

I hope you guys enjoy these if you go to try them. I will work on perfecting these recipes I created so you guys can enjoy them as well.

xo Meg

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