Short Fat Girl

The transformation of a short fat girl

Recipes

Omelet Muffin Cups Recipe

IMG_4350I’ve had a few of my fellow campers ask for the recipe for Kristy’s Omelet Muffin Cups, so I thought I would go ahead and post the recipe for everyone.

Kristy: “Here is what I did.  Didn’t really follow a recipe…you can add whatever you love.”

Use 12 muffin tin, preheat oven to 375 degrees.  Bake for 20 mins.

Take a lb of turkey bacon and cut it in half.  Spray muffin cups with olive oil spray.  Take 1 half piece, lay it across the bottom, take 2 other half pieces to make the sides.  The pieces overlap on the bottom creating a cup.  Do that for each of the 12 cups….you should have a few pieces of bacon leftover.

In a large bowl mix 1 cup of chopped raw broccoli, 1 cup of finely chopped raw mushrooms, 1 cup chopped raw spinach, and 6 eggs beaten well (ok to use 8 egg whites too)

Poor egg mixture into the muffin cups, and sprinkle a little cheddar cheese (optional) on top.

Viola!  Breakfast for days.  2 omelet cups = 1 egg.

You can use any veggies, even leftovers (I would reduce cook time if using previously cooked veggies)

Enjoy!

Cranberry and Cilantro Quinoa Salad

QUINOA SALAD

This is a very tasty salad and a great alternative to rice or cous cous. 

Serves:  6

Ingredients:

  •    1 – 1/2 cups water
  •    1 cup uncooked quinoa, rinsed
  •    1/4 cup red, or orange bell pepper, chopped
  •    1/4 cup yellow bell pepper, chopped
  •    1/2 small red onion, finely chopped
  •     2 teaspoons curry powder
  •     1/4 cup chopped fresh cilantro
  •     2 limes, juiced
  •     1/4 cup toasted almond slivers
  •     1/2 cup minced carrots
  •     1/2 cup dried cranberries
  •      Sea salt and ground black pepper to taste

Directions:

Pour the water into a saucepan, and cover with a lid. Bring to a boil over high heat, then pour in the quinoa, recover, and continue to simmer over low heat until the water has been absorbed, 15 to 20 minutes.  Scrape into a mixing bowl, and chill in the refrigerator until cold.

Once cold, stir in the bell pepper, red onion, curry powder, cilantro, lime juice, sliced almonds, carrots, and cranberries.  Season to taste with salt and pepper.  Chill before serving.

Nutritional Information:

  • Calories:             176
  • Total Fat:            3.9g
  • Cholesterol:        0mg
  • Sodium:              78mg
  • Total Carbs:        31.6g
  • Dietary Fiber:     4.1g
  • Protein:               5.4g

Paleo Challenge Report

Well I made it through the first day and am happy to say, I did not falter at all; in fact, I stuck to the plan verbatim. My biggest hurdle so far is the coffee. Oh I can drink coffee; I just can’t drink it with my Splenda and low fat french vanilla creamer. I tried drinking it with 100% coconut milk, but could only get about a half of a cup down. The result of not having my coffee is my energy level is really low. I’m pretty sure I am going through caffeine withdraws.

On the positive side, I was surprisingly not hungry for the most part of the day. I felt like I ate a lot, but when I pretty much eliminated most of my carbs, the amount of calories I consumed weren’t as bad as I thought. The one saving grace was at my 3:00 snack. Because most Larabars are Paleo friendly, they make a great afternoon snack and held me over until dinner.

When I came home from work , Kristy had dinner waiting for me. She made an awesome Paleo Taco Salad which was absolutely delicious. In it was, lean ground turkey browned, lettuce, tomatoes, avocados, olives, and cilantro. Not only was the meal tasty, it was also very filling. And, just as the recipe reads, there was enough left over for me to bring to lunch the next day.

Stay tuned for more updates on the Operation Boot Camp’s  Whole9 Challenge

 

McDonalds’ Got Nothin On This

SFG Breakfast Bagel

You may not know this, but one of my biggest down falls is breakfast. I love going to McDonald’s and getting a Sausage McMuffin w/ Egg or Chick-Fil-A’s chicken biscuit with cheese. Add a hash browns to that and your looking at a great way to sabotage your weight loss goals. I’ve tried everything to substitute my cravings oatmeal, cereal, fruit and yogurt….. I was still left yearning for my favorite things.

May I present to you the SFG (short fat girl) Breakfast Bagel. This work of art has finally satisfied my breakfast cravings. Here’s what’s in it:

1 Thomas’s Whole Wheat Mini Bagel
1 slice of canadian bacon
1 slice of  2% american cheese
1 serving of egg beaters

You can even spice it up a and add jalapenos and salsa for a zesty southwestern bagel.

On the Weight Watcher’s plan, you get all this for only 6 points compared to 12 points for the Sausage McMuffin or or 14 points for the chicken biscuit with cheese.

Need I say more?

Grilled Broccoli

After being introduced to this by my friend Deena, I have a new favorite side dish; grilled broccoli. If you ever thought that broccoli is boring, I promise you this will change your mind. I’m not sure why or how, but the flavor of broccoli after it has been grilled is amazing. Even better, its very easy to prepare.

Ingredients:

  • 1 bunch fresh broccoli spears
  • 2 tablespoons olive oil
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper

Directions:

  1. Slice the broccoli stalk lengthwise cutting it into three or four stalks.
  2. Add olive oil, kosher salt, and black pepper to a one gallon zip lock baggie and mix well
  3. Add broccoli to bag and thoroughly coat with oil mixture
  4. Place coated broccoli on grill rack and cook over medium heat for 8-10 minutes on each side or until crisp and tender

That’s it. Server and enjoy

The Best Blueberry Pancakes

Kristy made me the best blueberry pancakes I’ve ever had. The best part is they’re healthy. I thought that it would be nice to post a few of my favorite recipes that we come across from time to time.

Ingredients:
2 cups frozen wild blueberries
1 cup cottage cheese
1 cup Fage 0% Yogurt (Greek)
1 cup King Arthur Whole Wheat Flour
1/2 cup water
1/4 cup sugar
3 eggs
1/2 tsp baking soda
pinch of salt.

Directions:
Combine the blueberries, water, and sugar in a saucepan and cook over low heat for 10 minutes, stirring often, until the blueberries break apart. (This will server as the syrup)

Beat together the cottage cheese, yogurt, eggs, and lemon juice. Mix the baking soda, flour, and salt. Stir the flour mixture into the dairy and mix just enough to blend.

Heat skillet over medium-low heat. Coat with a nonstick spray and add batter in large spoonfuls (about 1/4 cup). Flip when the tops begin to bubble, 3 to 5 minutes, and cook the second side until browned. Serve with the warm compote (blueberry mixture)

Makes 4 servings

Nutritional information:
310 calories
8g fat
3.5g saturated)
500 mg sodium
47g carbs
20g protein
6g fiber

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