Recpies

I Will Try New Things

Thursday, January 5, 2012

 I am not one to make New Year's resolutions mostly because I never stick to the bloody thing. However, I am making the decision to try new things. Nothing off the wall, like bungee jump, sky dive, swim the ocean. I am thinking more along the lines of food. I tend to shy away from things that either as a kid left a bad memory, funky looking textures, smells or just "could" taste bad.

After spending some time searching on Runner's World web site I found a few meal ideas that looked good. One thing runners have in common is finding the time to make meals. When I am pressed for time I tend to grab what ever in the pantry and toss it together. Which in return is not always the best of choices, or I grab a quick meal out of the fridge. I am a little tired of eating the same thing so often.

One meal idea I came across was a breakfast wrap. Normally the word spinach and roasted tomato's would make me shy away, but keeping with the positive attitude of "I will try new things" I put my big girl pants on and gave it a spin.

Just a few ingredients:

 

1 Flat Out Wrap

2 Eggs, beaten, you could use egg whites to make this to bring down the calorie count.

1 TBS Parmesan Cheese (I used pre-grated)

1 TBS Sun dried tomato pesto

3 strips pre-cooked bacon (I used the microwave stuff)

1 cup chopped spinach

Salt and Pepper to taste

~On flat out wrap, spread sundried tomato pesto and top with bacon strips

~In a small bowl whisk together eggs, parmesan cheese and salt and pepper.

~Coat small fry pan with oil and pour in egg mixture, swirl eggs around to get a good coat. Add spinach then hold fry pan up to oven broiler for 1-2 minutes or until eggs are no longer “runny” looking.

~Fold eggs in half and place on wrap. Wrap in foil and take to go!

Nutrition according to Myfitnesspal.com

Total Calories 476
Carbs: 14
Fat: 33
Protein: 33

My Review:

Taste overall was wonderful! Surprizing I do like spinach and sun dried tomato's. Even though the sun dried tomato pesto have a loose paste texture. I still have to work up to the whole pieces. It took about 10 minutes to make and I think that I could make this a day before.

"I run in the snow, rain, wind and heat. I run until I cannot run anymore then I run some more. I run thru the blur of tears, the aches and pains and then I keep going. I have more running clothes than some running stores, I know Fartklet does not mean like it sounds. I go to bed at 9pm; I get up early just to do it all over again. Why do I do this? Because I am a runner and that's who I am"

Baking with Baby Food?

 Sunday, October 23, 2011

November's edition of Runner's World Magazine, had a yummy looking recipe for Sweet Potato Muffins. The recipe calls for canned sweet potato's. Which are way different than Yams. I could bake a sweet potato and mash it up, but I am all about simplicity. So, after about 20 minutes of looking for the blasted things, I settled for Jarred baby food. The ladies at work told me that using baby food will help make your pastries moist. Since we have moved to Colorado baking at this altitude has been a pain, everything is dry and flat, so if using baby food is the key to make something taste better I am all for it.

I thought I would try to make these muffins. After pulling everything out and double checking that I had it all. I turned on some light jazz and put my baking apron just to top it all off. Hey, don't judge it makes me feel like I am a real baker!

Mom always told me, mix your dry ingredients in one bowl, and your liquids in another and then add the liquids to the dry. So with that in mind, I made my mixture. The mixer was a little on the dry side, so I used both jars of baby food, giving me 12oz instead of the 8oz it calls for. Also, I ended up with 12 muffins and a small loaf of bread. the bread took (45 minutes to cook all the way thru).  

This is the final product:

Taste test revealed, that the muffins are not dry nor heavy. When you use whole wheat flour things tend to get heavy. I think next time, I will swap out the regular sugar for brown sugar. In some ways they remind me of a brand muffin. I heated one up and added butter, which added more flavor. I will bring them to work and get other peoples opinions.

Overall, I think they were pretty good and seem to hold over my hunger. I am going to try the banana nut version as well.

CALORIES PER MUFFIN: 248

CARBS: 37 G
FIBER: 3 G
PROTEIN: 4 G
FAT: 9 G

 

 

"I run in the snow, rain, wind and heat. I run until I cannot run anymore then I run some more. I run thru the blur of tears, the aches and pains and then I keep going. I have more running clothes than some running stores, I know Fartklet does not mean like it sounds. I go to bed at 9pm; I get up early just to do it all over again. Why do I do this? Because I am a runner and that's who I am"