Easy Egg Bake -or- Busy Ladies, Get Your Morning Protein. Every Day!!

This post was written in response to, and in honor of, 69 cent/dozen egg week at Aldi.  Seriously, if you're not one of those people who has backyard chickens that deposit fresh eggs onto your plate every morning, rush to Aldi.  Rush.  But remember, limit four per person.  (so I'll be going back a few more times this week ;) ) 

I love to start my day with a pretty big breakfast.  I once read an article that said people that eat the majority of their daily calories at breakfast are healthier that those who save their calorie-packing for later in the day, so I feel justified.  I also try to get a hearty dose of protein in the morning.  My ideal breakfast is... only available at all you can eat Sunday brunches at swanky restaurants.  It involves fluffy omelettes, bacon, breakfast potatoes, fruit, waffles, whipped cream, and coffee.  And mimosas.  

Such as it is, I have to make due with breakfast at home most days.  Actually, all days.  And since all days are busy days, I don't usually have the time for making giant, fluffy , swanky restaurant omelettes.  

So I get my morning protein the busy mom way - I make a big egg bake on Monday and eat it all week long.  It works.  It's easy.  And I get my big breakfast.  And protein.  

I highly recommend this method if you're committed to starting your day with protein and veggies but don't have time for omelettes.  

Your egg bake can have any combination of veggies, seasonings, or cheese.   But here's what I recommend (complete with very helpful pictures to guide you through the most difficult of steps ;) ) 

Saute mushrooms and onions in butter until they're tender.  

Add a hefty helping of spinach.  I usually add two cups or more because it cooks down so much.  

Continue to cook until spinach is wilted.

In a separate bowl, whisk together 10 - 12 large eggs, a dash of heavy cream, salt, and pepper.  If I don't have any onions to add to the veggies, I'll throw some onion powder in the mix as well.

Add veggie mixture and cheese of your choice.  I typically use feta, but will happily use cheddar if we happen to be out of the good stuff ;) 

Pour into a greased 2 quart baking dish.  

Bake at 35o degrees for about 30 minutes, or until cooked through.  Allow to cool before refrigerating.   Enjoy large slices throughout the rest of the week.  Or share it with your family; my kids love stealing mine!  

Enjoy!  And maybe I'll bump into at the egg cooler at Aldi.  I'll even share with you if there are only four dozen eggs left ;) 

If you're eating according to the Trim Healthy Mama plan, this is a fabulous S breakfast.  I love to have it with couple pieces of bacon and a small handful of berries on the side. 

Spaghetti Squash Pizza Casserole (THM S)

We've had a surplus of spaghetti squash from our CSA program this year.  My kids enjoy spaghetti squash as a straight-up spaghetti replacement with sauce, cheese, and meatballs.  But you can only do that so many times.  And when I say "you" I mean "I."  After a couple nights of spaghetti squash and meatballs, I was ready for something different.  And the Spaghetti Squash Pizza Casserole was born.  

It became a favorite and we've probably had it four or five times in the last two months.  What can I say, when your family loves something made out of spaghetti squash, you keep making it.  Plus the farm keeps sending up spaghetti squash.  Plus it's healthy.  And tasty.  And did I mention we've been getting lots of spaghetti squash??

Might I humbly suggest that you and your family might like it as much as we do :)

Psst!  This is an easy "recipe" for kids to follow.  Maybe help them with the squash cutting (because that can be pretty intense) and oven use, but other than that, this could be one you let your kids get on the table :)  I'm just sayin... You could conceivably take the night off in the kitchen and still get to eat this yummy dinner :)  

Spaghetti Squash Pizza Casserole

Halve one large or two small spaghetti squash.  Remove and discard the seeds and pulp.

Give each half a few twists (or shakes!) of sea salt and pepper.

Roast upside down on a cookie sheet at 400 degrees for about 1 hour.

(Small squashes may not need as much time)

Allow squash to cool until you're able to handle them.  Flip them over and use a fork to scrape the flesh into spaghetti-like strands.  Set aside.

Spread a thin layer of no-sugar-added tomato sauce in the bottom of a 9"x13" baking dish.

(I used homemade sugar-free sauce.  Because the CSA gave us insane amounts of tomatoes too ;)  Maybe I'll get the recipe for the sauce I made up here soon....  Let me know if it's a priority for you!)

Sprinkle some grated Parmesan over the sauce. 

(fresh shredded, or green shaker can cheese are both fine)

Spread the squash out over the sauce.

Then layer on your favorite pizza toppings. 

(I used green pepper, mushrooms, black olives, and turkey pepperoni.)

Top with shredded mozzarella cheese.

Bake at 350 degrees for 45 - 60 minutes, until cheese is melted and browning.

Serve with additional tomato sauce and Parmesan cheese. 

(For those eating a THM S meal, keep tomato sauce to a minimum.)

Enjoy!

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Pumpkin Spice Almonds (a THM S Snack)

Eating for a Day the Trim Healthy Mama Way

Pumpkin Spice Almonds (a THM S Snack)

I've recently been spending a lot of time at my parents' home while our living room is out of commission due to repairs and improvements.  Each morning the kids and I stay home long enough to say hi to the work crew and make sure they have a full pot of coffee, and then we leave because you just don't try to homeschool around open ceilings , gooey spackle, and wet paint.  Obviously.  And the dust!  Oh. my. goodness.  Construction dust is like nothing I have ever encountered before.

Anyway, to avoid it all and to have a little bit of space for the big kids to work and the little kids to wreck play, we've been hanging at my mom and dad's.  It only took a few days, but I polished off their stash of amazing flavored almonds.  Wasabi and soy almonds?  Oh my!  

To make a short story long, while I was at the grocery store on a mission to replace the almonds I "borrowed" from my parents, I saw pumpkin spiced almonds, and I think I sang, "Come to me, my beauties!"  out loud.  Much to the embarrassment of my children.  

Of course, the pumpkin spice almonds in the grocery store were laden with sugar and corn syrup, but I knew I could create a tasty autumn-inspired snack on my own that would fit quite nicely with the Trim Healthy Mama lifestyle.

They turned out well.  Very well.  

But I think you'll want to try them for yourself to confirm my assessment ;)   

Measure out two cups of roasted, unsalted almonds...

In a small bowl combine erythritol, Sugar Free Brown Sugar (from Gwen's Nest), THM Super Sweet Blend, a dash of sea salt, and pumpkin pie spice.  

In a separate bowl, beat egg whites, cold water, and a dash of vanilla until frothy...

...add the almonds, stir to coat, then added the spice mix, and stir to coat again :)

Spread in a single layer on a cookie sheet lined with aluminum foil.  Bake at 250 degrees for 40 minutes, stirring half way through.  

Allow to cool and harden, then brake the almonds apart and store in an airtight tupperware or ziploc bag.   

Pumpkin Spice Almonds 

(a THM S Snack)

Ingredients

2 cups roasted, unsalted almonds

3 T. erythritol

3 T. Sugar Free Brown Sugar (from Gwen's Nest)

2 tsp. THM Super Sweet Blend

pinch of sea salt

1 1/2 tsp. pumpkin pie spice

1 1/2 T. egg whites

1/2 T cold water

dash vanilla extract

Instructions

Preheat oven to 250 degrees and line a cookie sheet with aluminum foil.

In a small bowl, combine sweeteners, salt, and pumpkin pie spice.

In a medium-size bowl, beat egg whites, water, and vanilla until frothy.

Add nuts and stir to coat.  Add spice mixture and stir to coat.

Spread almonds on the cookie sheet and bake at 250 degrees for 40 minutes.  Stir half way through.

Remove from oven and allow to cool and harden.  Break almonds apart by hand if necessary.  Store almonds once they are completely cooled.

Or enjoy a handful right away :)

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Eating for a Day the Trim Healthy Mama Way

You can read my Trim Healthy Mama overview here.

And you can read about my own 6-month THM journey so far here.

I mentioned earlier in the week that one of the reasons I believe THM is a sustainable plan for me (and anyone) is because it's a balanced plan of eating - you aren't cut off from entire food groups, you aren't required to say no to a second helping, desserts aren't banned.  Of course there are seasons of life (in the Church year and in family life) when self denial is called for, and there are seasons that lend themselves to joyful, gratitude-infused indulgence (Thanksgiving, I'm looking at you!), but neither extreme is appropriate for everyday, healthy, balanced living.  God has given us a variety of good foods for enjoyment and sustenance, and eating the THM way is a way to enjoy and benefit from them while trimming down and improving health.

I get a lot of questions about when I can eat, what I can eat, what I can't eat, and what the heck do I eat all day.  Here are two typical days' worth of food.  With some pictures :)  (And just in case you're still curious, there's a whole bunch more pics at the end.  Your mouth might start to water.  Don't say I didn't warn you ;) )

Day 1

5:45 AM - coffee with a dash of unsweetened almond milk

(I drink black coffee later in the morning, but first thing after waking up, I usually need a splash of milk in it.)

7:00 AM  - more coffee (black), 2-egg omelet with zucchini, mushrooms, and <1 ounce feta cheese, 2 pieces of turkey bacon (S meal)  (lately, I've been having regular bacon.  Either is fine.)

Throughout the morning, I'll sip on a THM "Shrinker"

(I'm not a fan of the odd names they give things, so I usually call it a tea drink...)

Usually I'm too busy to eat any more in the morning, but if I get really hungry, I'd probably have a very small handful of mixed nuts around 10. (S snack)

1:00 pm -  almond flour crusted baked chicken breast strips (left over from night before) with cheddar cheese, lettuce, and Frank's hot sauce on a low carb wrap, steamed green beans with shredded Parmesan cheese, water, skinny chocolate (old THM book pg. 371, new cookbook 377)

Afternoon - I'll sip on on a THM drink that has ginger and apple cider vinegar, which they call Good Girl Moonshine, but please don't utter those ridiculous words in my presence.  It's a ginger drink.  I typically flavor mine with herbal tea.

6:00 PM - Turkey kielbasa, steamed cabbage, roasted radishes (tossed with sunflower oil, salt, and pepper)  (S Meal)

This is a wildly popular meal at our house and we have it about every other week if not once a week.  Two of my children have started eating the radishes, for everyone else, I serve boiled red potatoes.  

9:00 PM ish - Cottage Berry Whip 

(cottage cheese, stevia sweetener, frozen berries) (FP dessert)
(old book pg. 379, new cookbook pg. 374)

Day 2

5:45 AM - Coffee with a dash of unsweetened almond milk

6:30 - more coffee, Trim Healthy Pancakes (made primarily from oats, cottage cheese, and egg whites), topped with greek yogurt and fresh berries (E meal)
(old book pg. 223, new cookbook 259)

Morning, after breakfast - a "shrinker"

9:30 AM - an iced Chai tea latte (w/ protein powder) and an everything bagel pretzel (S snack)

1:00 PM - "deconstructed" Philly cheesesteak (sauteed onions, mushrooms, green peppers, and roast beef with pepper jack cheese melted on top) and salad (greens, carrot shavings, red pepper, sunflower seeds, and low carb ranch dressing), skinny chocolate (S meal)

Afternoon - ginger drink

5:30 PM - Lemon Butter Baked Tilapia, steamed green beans with shredded Pecorino Romano, Bread in a Mug (old book pg. 265, new cookbook pg. 203)  (my family Parmesan  quinoa instead of bread-in-a-mug)

9:00 PM - 1/2 c. greek yogurt sweetened with stevia and a dash of defatted peanut flour, with crushed peanuts and 1/5 chopped Lily's chocolate bar.  (S dessert)

*   *   *   *   *   *

Wondering what else I might make for myself for breakfast or lunch??

Additional breakfast ideas...

Berry Coconut Crisp (S) with a splash of unsweetened vanilla almond milk

Egg white omelet, Ezekiel bread with Laughing Cow lite cheese and Polaner jam,
greek yogurt with berries (E)

blueberry baked oatmeal (E) with greek yogurt

Ezekiel break with Laughing Cow lite cheese and Polaner jam, apple slices and
greek yogurt peanut butter dip  (E)

Scrambled egg with zucchini, mushrooms, and ham, blueberry cream cheese pocket
(fried in coconut oil) (S)

egg white omelet with veggies and Frank's hot sauce, hot quinoa with greek yogurt
and warm blueberries (E)

Additional lunch ideas...

I frequently have dinner leftovers for lunch, but I'd say about 50% of the days I make a "new" lunch for myself.  (these photos are heavy on the kale.  Almost every day for lunch I have baked kale or steamed green beans.  For some reason, the green beans didn't get their picture taken very much...)

Lettuce boats a la PF Chang's, kale chips (S)  (leftovers from night before)

Turkey, cheese, lettuce, dill pickle, and mustard in a red pepper, kale chips, skinny chocolate
w/ pecans and shredded coconut (#)

Lean turkey, lettuce tomato, mustard on Ezekiel bread, greek yogurt, quinoa, and berries (E)

2 Lite Rye Wasa crackers with lean turkey, lettuce, tomato, and mustard, kale (again!),
carrot sticks, and apple slices with greek yogurt peanut butter dip

Got any questions for me??  I'm not going to make the mistake of promising to post something tomorrow or the next day... but I WILL have a few THM family-friendly dinner recipes coming up  soon.  One of these days.....