Taco Squares

Coworker Amy has brought these for lunch many times and I'm so glad I finally asked for the recipe! I adjusted it to be gluten-free and added my own tweaks--now GF and 155 calories per square, they are a light yet filling dinner and make great leftovers as well. Oh, and I may have been excited to eat them and forgot to take a photo of the baked version. Oops!

What you'll need:

• 1 pound ground turkey breast (You can use ground turkey but it won't be as lean. This is just our preference.)

• Taco seasoning of choice (I use a different combo each time. Usually a mix of cilantro, pepper, salt, chili powder, garlic, and cumin. Experiment! )

• 2 cups all-purpose flour (we use Bob's Red Mill GF Flour)

• 1 Tbsp Baking Powder

• 1 tsp salt

• 2 Tbsp butter (yes, real butter!)

• 1/2 cup green or pepper, chopped

• 1/2 cup onion, chopped (optional. my hubby isn't a huge fan...)

• 3/4 cup sour cream (we use Organic Valley)

• 1 14oz can of tomatoes (or freshly chopped tomatoes)

The how-to:

1. Preheat oven to 375 degrees
2. Grease a 9x13 baking dish
3. Chop vegetables
4. Brown the turkey breast, onions, and peppers, mixing in taco seasoning as you brown (I forgot to add the veggies as I browned--I think I was in too much of a hurry!) 
5. Set cooked mixture aside
6. Pour 1 cup of the flour, baking soda, salt, and butter in a food processor and pulse until completely mixed (I found chopping the butter beforehand really helped this process)
7. Combine the processed mixture with leftover flour in a large bowl and add 1/2 cup water, mixing with a wooden spoon until dough forms (you may need to add extra water)
8. Press dough into the baking pan, going up about 1/2" on all sides
9. Layer cooked turkey, then tomatoes, on top of the crust, and add sour cream, spreading around as much as you like (I've seen dollops; I like it to be evenly spread--suit yourself!)
10. Bake for 30 minutes or until the edges of the crust are brown
11. Cut into 12 squares and serve with any taco toppings you'd like (guacamole?)
12. Voila!

For a serving of one square, this works out to about 152 calories, 3 grams of fat, and a whopping 13 grams of protein! Great choice!

Adapted from bettycrocker.com, reducing from 330 calories per square

Super Chocolate Breakfast Muffins

Again with the muffins...I know! :) These are my husband's new breakfast obsession. In fact, when I made them two weeks ago, they only lasted for about 24 hours. 

They're not for the faint of heart, though. These are for chocolate lovers. Chocolate obsessors. Okay that's not a real word, but if you love dark chocolate, you'll love these. They're not quite sweet enough for me :) but if you wanted, you could always add some sweetener. The chocolate chips do help!

A couple of things...one, spray the heck out of your pan or use foil liners, not paper ones. 

Two, experiment! I think these would be fabulous with peanut butter chips, butterscotch chips, mint chips...

What you’ll need:

•          1 3/4 cup oats
•           1/3 cup egg whites (or the whites of 2 large eggs)
•           1/2 cup plain Greek yogurt (or regular plain low fat yogurt)
•          3/4 cup unsweetened cocoa
•          1/2 cup natural, unsweetened applesauce 
•          1 tsp. vanilla extract
•          1-1/2 tsp. baking powder
•          1-1/2 tsp. baking soda
•          1/4 tsp. salt
•          1 cup hot water
•          1/3 cup chocolate chips (try the Enjoy Life brand for a dairy-free, soy lecithin-free version!)

The how-to:

1.  Preheat oven to 350 degrees and prepare a 12-cup muffin pan. I made these in my square pan from friend Sarah...LOVE this pan.
2.  In a blender or food processor, beat the oats until they are smooth like a flour.
3. Pour the oats into a mixing bowl and add the egg whites and yogurt and blend until everything is smooth.
4. Add the rest of the ingredients, in order, except the chocolate chips, and mix well.
5. Spoon the mixture evenly into your muffin pan and sprinkle the chocolate chips over the top of each muffin.
6. Bake for 12-15 minutes, and allow to cool before removing from the pan.
7. Enjoy!

              Nutrition facts via myfitnesspal (per muffin):

      114 calories, 18g's of carbs, 3g's of fat, 5g's of protein, 6g's of sugar (ahem, this is why I should've used unsweetened applesauce...) and 3g's of fiber. Voila!

Strawberry Breakfast Muffins

My husband thinks I'm obsessed with muffins (as he does the dishes and is constantly washing muffin pans!) but really I'm focused on finding us portable, healthy, gluten-free breakfast items for grab-and-go mornings! This is my latest favorite, and I've made them the last three weeks in a row. LOVE them! Fresh strawberry goodness any time of the year!

What you'll need:

• 2 1/2 cup Oats (I used Bob's Red Mill Gluten-Free Oats)
• 1/2 cup hot water
• 1/2 C Egg Whites (Or the whites of 5 eggs)
• 1 cup plain greek yogurt (We love the Chobani Non-Fat Plain)
• 6 packets Truvia Update: since writing this post, I have stopped using stevia after learning more about its processing. I've made the muffins without and they are still delicious! A drizzle of honey on the top is great if you need a little sweetener when you eat them.
• 1 1/2 tsp Baking powder
• 1/2 tsp Baking soda
• 1 tsp lemon juice
• 1/2 cup ground flaxseed meal (Optional. One of those healthy-but-you-can't-taste-it add-ins! I didn't add it this time so it's not included in the nutrition facts, fyi.)
• 1 1/2 -  2 cups diced fresh strawberries (I used 2 cups this time, which was a lot of strawberries, but it was really good! Use 1 1/2 cups if you want them a little less chock full of berries)

The how-to:

1. Preheat your oven to 400 degrees and prepare a pan. For these, either spray a pan directly OR use foil baking cups. With these, like the Banana Puff Muffins, don't use paper liners unless you want to eat them along with the muffin!
   I used my square muffin pan for this one--the recipe makes 12 of them, in whatever shape you choose. 
2. Place the oats in a blender or food processor and blend until smooth.
3. Pour the oats into a bowl and add remaining ingredients except the strawberries and mix well. Stir in the strawberries after everything else!
4. Divide your muffin batter equally among your 12 prepared muffin cups
5. Optional: add extra berries to the top of each muffin
6. Bake for 20-25 minutes, and let them cool before removing them from the pan
7. Serve and enjoy!

Per Serving:
102 Calories, 18 Carbs, 2 Fat, 6 Protein

120-Cal Banana Puff Muffins

These. Are. Awesome.

This morning was a little crazy, but these muffins warm out of the oven really helped me have a fantastic start to my day! SO easy and so delicious. I think it took me 15 minutes total to put them together in my sleepy state--so maybe 10 minutes of prep if I'd been fully awake!

What you'll need:

• 2 1/2 cup oats (old fashioned kind, not quick cooking)
• 1 cup of low fat greek yogurt (I used plain, but vanilla or another fruit flavor (without added sugar...) would be great! Experiment.)
• 2 eggs or 2/3 cup egg whites
• 2 TBSP (8 packets) of stevia (I used packets of truvia and it was perfect) Update: since writing this post, I have stopped using stevia after learning more about its processing. I've made the muffins without and they are still delicious! A drizzle of honey on the top is great if you need a little sweetener when you eat them.
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1 tsp vanilla extract
• 2 very ripe bananas, mashed 

Optional add-ins (not included in the nutritional facts below): walnuts, pecans, chocolate chips, peanut butter chips, craisins...the options are endless!

The how-to:  

1. Preheat your oven to 400 degrees and spray a 12-cup muffin tin 
2. (you cannot use paper liners with this type of recipe unless you're interested in eating them along with your muffin. Just don't go there.) 
3. Place the oats in a blender or food processor until smooth. 
4. Pour the oats into a large mixing bowl and gradually add the rest of the ingredients except the optional mix-ins.
5. Once your batter is smooth, add any additional mix-ins and gently mix them in using a spoon or spatula (or my latest favorite tool, the spoontula from Rachel Ray!)
6. Pour batter evenly into your 12 prepare muffin cups and bake for 20-25 minutes.

7. Yum.
   
   PS--here are the nutrition facts per muffin, as taken from the myfitnesspal recipe tracker. Enjoy!

Calories: 120
Carbs: 21
Fat: 2
Protein: 6
Sugar: 4
Fiber: 3

Adapted from Keeping Up with the Joneses

Healthy Food? Me?

Sitting at lunch the other day, I didn't know exactly how to respond when the girl next to me said,

"What's with you and the healthy food? I mean, do you really always eat that way?"

I glanced over at her country-fried porkchop microwave dinner and then down at my homemade spaghetti pie. Hmmm. In my journey from a size 12 to a size 2 and by going gluten-free, I had almost forgotten about microwave dinners. Having been teased many times about eating "bird food" over the last couple of years, her comment didn't surprise me too much. But my spaghetti pie? Healthy? Well...yes, I guess it is! But more importantly, it's a delicious lunch that I'm always excited about, and let's just say she didn't look especially thrilled when her pork chop came sizzling, or rather, squeaking, out of the microwave.

So after lots of experimentation and ruining just a couple of meals, I'm excited to share thoughts, recipes and lessons that will hopefully help you with cooking, creating, and concocting as well as preventing you from eating squeaky microwaved pork chops. I'll share tips on making meals healthier, leaner and gluten-free and welcome your comments and suggestions.

Welcome to my kitchen.