Actually Using My Pins

Just like so many other people, I love Pinterest.  I pin things all of the time.  I love that I can keep track of all the interesting recipes, workouts, and quotes that I have found on the Internet.  I have accumulated tons of recipes and workouts that I was convinced I would make.  Unfortunately, just like so many other people, my Pinterest boards grow and grow and yet I do not fully utilize them.

Today, I changed that! Twice!

As part of my training, I'm suppose to do weights on Mondays.  I usually do my usual weights and call it a day.  Today, I did two strength sequences that I pinned.

I modified the abs workout by doing a plank at the end instead of the v-sit (for no reason other than I like planks better).  I was glad that I switched up my workout.  Doing the same thing can really get boring and this definitely mixed it up.  I'm sure my abs will be sore!

For dinner, I made a pinned recipe that I hadn't tried before.  It was Black Bean, Corn, and Cilantro Frittata.  Frittatas are extremely easy to make and are great for breakfast or dinner. You just prep some veggies, beat the eggs, put it in the pan, and bake.  This recipe had a southwestern twist and sounded awesome.  I made one minor change to the recipe.  I'm picky about the type (and by type I actually mean color) of peppers I eat.  I do not like red peppers at all...weird I know.  So instead of using frozen onions and peppers, I used fresh ones that I sauteed

I used to make frittatas all the time and used a 9 inch pie pan.  Apparently, I hadn't made one since I lived with my roommates a little over a year ago.  When I went to search for "my" 9 inch pie pan, I realized that I never owned one and that it was actually one of my old roommates.  Opps! I improvised and used a 9 x 9 inch pan instead.

I topped it off with some salsa and Sriracha.  It was delicious!  I am so happy that I finally made this recipe from my Pinterest board.  I will definitely start making more of the recipes I pin in the future.

It's Peanut Butter Jelly Time

It's probably one of the most basic and well known combinations.  Sure there are other incredible foods to pair with peanut butter, but you have to love a classic.  I mean, who didn't have a peanut butter and jelly sandwich in their lunch bag every couple of days.  Weird fact about me...I loved when sandwich got squished.  I thought it tasted better after being stuffed into my backpack and shoved into my locker.

Every family had their peanut butter preference.  My family was a JIF family.  We always had crunchy (for my dad) and creamy (for my sister and I).  For jelly, it was hands down Smuckers grape.  Now, I would never think to choose grape but for some reason I would only eat my PBJ sandwiches with grape jelly.

It was time to re-create this classic combination.  Peanut Butter and Jelly Muffins.  Originally, I thought these would turn out to be a great snack....wrong!  These muffins turned to be huge, dense (in a very good way), and filling.  They are definitely meant for breakfast and not just a post work nibble.  The peanut butter flavor stood out without being too overpowering.  Warning...you will be tempted to eat these straight out of the oven.  The warm peanut butter and gooey jelly will be calling you name.  Resist the temptation!  You will burn your tongue and make a huge sticky mess all over your kitchen counter.  I promise that they are just good when they have warmed a couple hours later.

Peanut Butter and Jelly Muffins
Ingredients:
2 1/2 cup flour
3/4 cup sugar
1 1/2 tbl baking powder
1 tsp salt
2/3 cup crunchy peanut butter
3/4 cup skim milk
1/3 cup vegetable oil
2 eggs
1 jar jelly or preserves

Instructions:
1. Preheat oven to 400.  Spray or line muffin tin.
2. In large mixing bowl, stir together flour, sugar, baking powder, and salt.
3. Add peanut butter.  Mix until it resembles coarse crumbs.
4. Add milk, oil, and eggs.  Stir.
5. Spoon muffin cups half full with batter.  Top each with 1 tbl of jelly.  Distribute remaining batter over the jelly.
6. Bake for 20-25 minutes.

Breakfast time!

For me, there are 2 requirements for my breakfast: its filling and I can eat it on the go.  I wake up early and therefore eat breakfast early.  I need something that will fill me up until lunchtime (usually a good 4 hours).  Also, since I'm already waking up early, I'm not spending tons of time preparing breakfast in the morning.  I need something fast  that I can take with me on the bus that isn't messy and is easy to eat.

In my opinion, the ideal breakfast includes some form of fruit, protein, and carb.  Here are a few of my favorite breakfasts on the go divided into 3 categories: make that morning and make ahead.

MAKE THAT MORNING
1. Waffle-which
-2 multi grain waffles
-peanut butter
-banana on the side

2. The Quick Breakfast Wrap (no cook)
-tortilla (or flat out)
-peanut butter
-sliced strawberries or apples


MAKE AHEAD
I only really have one "go to" make ahead breakfast and it's Baked Oatmeal.  It's become a regular in my breakfast routine and I have it most mornings.  I am giving you the basic recipe, but it can be changed to your favorite flavors. Try experimenting with the basic recipe to make it your own!

Baked Oatmeal (1 serving)
Ingredients:
3/4 cup oats
1/4 tsp baking soda
1 large egg white
1/4 tsp cinnamon

Above are the key/basic ingredients.  Here are 2 of my favorite flavor options:
3 tbl canned pumpkin puree
2 packets sweetener
OR
1/2 mashed banana (my new favorite flavor)

Other add ins include:
raisins, craisins, shredded coconut, chocolate chips

This is a banana flavor with raisins.

Instructions:
-Preheat oven to 375
-Spray mini loaf pan
-Mix key ingredients
-Stir in flavor options and add ins.
-Bake for 10-12 minutes.

This recipe is easy to multiply.  If you make 4 servings bake it in a 9 x 9 pan or use a muffin pan (about 3 muffins equals 1 serving. Bake for about 8 minutes).

A Special Weekend

The past weekend in Houston was definitely filled with lots of celebration, family, and good times. 

For my nephew’s 1^st birthday, my sister made a delicious yellow cake with chocolate icing for Nathan’s smash cake.  It’s called a smash cake, because that’s basically what happens (if you can’t tell from the picture).  The cake was everywhere! All over his face and body, in his hair, covering the floor, and anywhere else nearby.  He had fun getting messy and enjoyed the little bit of cake that actually made it into his mouth.

The next day was Nathan’s birthday party.  Since it was a train theme, my sister and brother in law rented a train to come to a nearby park.  The party was a huge success and everyone had a great time riding the train!

Danielle, Noah, and Nathan riding the train.

And no party would be complete without cupcakes!

On Sunday, there was yet another huge celebration…Mother’s Day!  I was so happy to be able to spend Mother’s Day with my mom.  My dad and I celebrated my mom by making her a wonderful brunch.  We kicked off brunch with a bloody Mary bar complete with Vodka, bloody Mary mix, celery, olives, pickled okra, and Tabasco sauce.  My dad uses Zing Zang to make his bloody Marys.  I love this mix and it is just the right amount of spicy!

My favorite parts of the bloody Mary bar

To eat, we had breakfast tacos filled, muffins (recipe later on), and fruit.  My dad did a great job making the breakfast tacos.  They were filled with eggs, potatoes, sautéed onions, cheese, and topped off with salsa.  He even warmed the tortillas before serving them!

Cooking the eggs, potatoes, and onions

I made peanut butter banana muffins.  I originally found the recipe on Skinny Taste.  I made these muffins once before for my friends at book club (with chocolate chips added) and they were a huge hit!  Banana and peanut butter is obviously a no fail combination.  One of the best parts of these muffins in that they have an extra layer on peanut butter in the middle…pure peanut butter gooiness!

The recipe calls for a special type of peanut butter called Better n’ Peanut Butter.  It has half the calories and half the fat of regular peanut butter.  Before I tried it, I wasn’t too sure about how it would taste.  I ended up loving it and now buy it regularly along with my other staple, crunchy almond butter. It’s less creamy but stickier and sweeter than regular peanut butter.  You can use regular peanut butter in this recipe, but if you want to try Better n’ Peanut Butter you can find it at Trader Joe’s or Whole Foods.

Banana Peanut Butter Muffins (makes 12 muffins)

Ingredients:

3 ripe bananas

1/3 cup unsweetened applesauce

1 ¼ cup flour

¾ tsp baking soda

¼ tsp salt

2 tbl butter

1/3 cup light brown sugar

2 large egg whites

½ tsp vanilla extract

10 tbl Better n’ Peanut Butter (divided 8 and 2)

Instructions:

-Preheat oven to 325. Line muffin tin with liners.

-Mash bananas and set aside.

-In a medium bowl combine flour, baking soda, and salt. Whisk and set aside.

-In a large bowl cream the butter and sugar.  Add egg whites, bananas, applesauce, vanilla, and 8 tbl of Better n’ Peanut Butter. Mix at medium speed.

-Add flour mixture and mix.

-Pour batter into muffin tin halfway. Top each with ½ tsp Better n’ Peanut Butter. Top each with remaining batter.

-Cook 25 minutes. Cool and enjoy!