Breakfast Rollups

breakfastrollup2.jpgWhen it comes to grub in the morning, Monday thru Friday, I need something easy, fast, mobile, and high in protein. My pre-workout drink gets me thru my early morning work out session, but about 30 minutes after I’ve wrapped up and on my way to work, I’m absolutely starving.

Going thru the drive-thru, or microwaving  something from the frozen isle just aren’t options for me. I’m always looking for different variations to be able to mix into my routine and I think these have definitely made the cut! These are so quick to throw together, you can make them the morning of, or multiple at a time for several days.
Sunday nights in our house, are “low and slow” 🙂 It’s our time to relax, get something slow-cooking on the stove or in the oven. While our dinner is roasting, it’s my time to fill up our counters with a mixture of fruits and veggies that I’m slicing up to go in lunches and breakfasts for the week. It’s very methodical for me, and it actually gets my mind right for the work week ahead going thru all of my Sunday steps!

In prepping these, I was very surprised at what little time it took do them, start to finish. Each rollup, takes about 4 minutes to make, and yes, that includes cooking time! Little bonus here is that you can make each one different, allowing you to have a new combination every day, simply by subbing out one ingredient! Peppers, spinach, cheese variation, ham, bacon, options are endless!
We have a local spot in town that makes fresh tortillas that are my go to, but I’ve also found some really great Gluten-Free ones at Aldi that I’ve become partial to as well, that I used in this round!breakfastrollup3.jpg

Breakfast Rollups
Serving Size: 1

1 egg
1 tbsp milk
s/p to taste
1 piece of deli ham or bacon
1 tortilla
2 tbsp of shredded cheese (or as desired)
several spinach leaves

1. Heat your non-stick pan to medium-low. I used a larger pan, about 9-inch, because the size of the tortillas I’m using are 8-inch. (the edges will slightly curl when you cook your egg, so a pan slightly larger is ok!)
2. Whisk your egg and milk together, season with salt and pepper as desired
3. Pour egg mixture into your pan, rotate the pan to get the mixture to fan out. You’ll know that it’s done, after the egg is set on top (you can use a lid to speed up this process as well). Takes 2-3 minutes
4. When the eggs are set, flip the pan over your tortilla. Center as needed and add you ham/bacon, cheese and any veggies desired
5. Rollup!breakfastrollup1.jpg

Whole Wheat Waffles

wheatwaffles2Waffles, YES! End of post. (just kidding)

Pancakes are great and all, but my breakfast heart belongs to waffles and french toast. Put a fried egg over easy on the top, and my weekend morning is absolutely complete (as long as I have a skinny latte of course) Is it still a fried egg, if I don’t technically fry it? I just use a non-stick pan so  I don’t have to use butter/oil.  Salt/Pepper, that’s it, that’s all you need. Duh.

I have a bag of whole-wheat flour that I’ve been meaning to use up. It’s taken longer than expect because Brad is a huge whiner and cries when I use whole-wheat. (although he has permanently lost this battle with pasta, I only buy whole-wheat, and I’m the only one who cooks in this household…and buys the groceries. I win) He was showing a home that he remodeled this morning on Lincoln’s Remodeled Tour of Homes, so breakfast was all for me this morning 🙂 Along with whole-wheat, I also stray from butter as much as possible (as you know), BUT, if you want these a tad crisper, add a couple of tablespoons of butter.

Need something to go along with the sun splashing into your kitchen, 70 degree wake-up weather, the smell of stale beer (from a kitchen full of empty beer bottles from last nights festivities), and the perfect breeze blowing thru the kitchen as your hazelnut coffee is brewing? Then you should make some guilty-free whole-wheat, no butter waffles, and top them with blueberry compote!

Whole-Wheat Waffles for Two

1 cup Whole Wheat Flour

1 tsp baking powder

1/4 tsp salt

1 tbsp sugar/sweetener

3/4 cup milk

1 egg, separated

1/4 tsp vanilla

3 tbsp of cooking oil

2 tbsp of butter, melted (optional, I’ve done this with and without. With makes your waffles more crispy)

1. Preheat waffle griddle.

2. Whisk all your dry ingredients together in a bowl. In another bowl, whisk all your liquid ingredients together. Stir the wet into the dry just until combined.

*** Want to switch it up? Add a mashed banana, 2 tbsp of peanut butter, 2 tbsp of maple syrup, a handful of fresh blueberries, 1 tbsp of cinnamon. Use your favorite ingredient! wheatwaffles1

Buttermilk Biscuits and Breakfast Sandwiches: Even Dummies Can Do It

Two of my closest friends have weekly biscuits and gravy. We have not yet made it over there to Saturday morning tradition due to either working on the weekends or refusing to set an alarm, however, they are the inspiration for this post. Once I found out they were using prepackaged gear… I had to take matters into my own hands. Well, sort of, at least in my own kitchen. Normally when I make breakfast sandwiches I buy low-fat English muffins, HyVee brand. For $1.19 you get 5 whole muffins, pre-sliced, and only 90 calories a pop. (regular ones are 150-220 upon flavor/type variation) Although my egg and sausage puts any fast food menu to a shame, I have never made my own bread to put them on. 

This happy Sunday morning…biscuits were made! If I were capable of punching myself in the kidneys..I would. These things are so flippin’ easy, I can’t believe that Pillsbury can charge 2-4 bucks for their varied types. It literally took me 3 minutes to mix up, and 12 minutes in the oven. They were perfectly amount of flakey, but not dry. Middle moist, but not undercooked. Per being on a lower fat/carb diet I’ve been limiting myself on almost….everything. Also, these are nearly impossible to screw up… biscuits for dummies.

Confession: My dear friend Adam has been educating me on a weekly basis of everything I need to be doing to shed those last 10lbs that working out has not been able to provide. Because this topic is something he went to school for and graduated with a degree in, I just stopped arguing and started listening. (This doesn’t mean I haven’t kicked my feet and complained a bit here and there). To my surprise or pride killing information…. I thought I knew a lot…turns out… I knew, very, VERY, very LITTLE. I refuse to go on any crash diet, (so early 2000’s, plus, it comes right back) and I want to be able to incorporate normal life living along with this whole deal. It’s really about counting those calories. Crossing T’s and dotting I’s by being accountable with what you eat.

I’ve been using Myfitnesspal app to document absolutely every calorie and piece of exercise. Interesting how much more you become aware of what you’re putting into your body and it’s content when you document it and really note the levels of fat, carbs, sodium, ect. Although it’s been a tough first week. I’m down 2lbs, and the ol’ jeans are already easier to button. Boji trip is in a couple of weeks and Bridget and I need to swim ready- even if it only involves sunbathing! (water will still be cold!) 

Anyway, so I made very simple biscuits: no more butter than required, no salt, no garlic. I can’t wait to play around with these more in the future. I think asparagus or avocado infused biscuits sound amazing to try!

Here’s the recipe, in mine, you’ll notice they didn’t turn as pretty brown as normal biscuits…this was because I didn’t add the extra butter on top before baking them. But feel free to do so to get the beautiful golden brown look! I made some breakfast sausage, egg, and siracha and piled up my sandwiches! Mines were mini’s so I was able to take one normal egg, and cut it in half and share it between the two biscuits. These are a must try!!

Simple Buttermilk Biscuits

  • Ingredients:
    1 1/2 cups unbleached all-purpose flour
    1 tablespoons baking powder
    1/4 tsp baking soda
    1 tsp sugar
    3 tablespoons shortening or butter
    1/2 cup buttermilk
    Mix the first five ingredient. Then cut in the butter, I don’t have a pastry cutter so I usually just crumble with my hands until the butter is pea sized.

    Then, make a well in the center and pour in the milk. Incorporate until you have a consistent dough. It’s almost impossible to over-mix these-

    Flour your working surface (countertop, table, etc) and roll the dough out to1-2 inch thick (too thin and they won’t rise enough). Cut straight down, don’t twist, with a biscuit form or a small-mouthed cup. The size doesn’t matter too much, it’s up to you how big you want them to be.

    Throw down some parchment paper then place biscuits on. Brush the top with a little melted butter. They will bake at 450 F for 10-12 minutes (8-10 if smaller) until just golden brown.