Egg Substitutes

Hey there! How are things? I hope that life has been magical and filled with amazing things and if you’ve had any challenges that you’ve overcome them like the total rockstar that you are!

So check it. As you know, I’ve been eating a more plant based diet, (though I have my moments of bacon because bacon) and my hang up here is eggs, man. Eggs. They’re so quick and easy and full of protein and delicious. I love tofu but I’m trying to not make that a daily part of my life. So I’ve been looking into all kinds of egg substitutes and I stumbled on this awesome post on  Free From Harm’s blog. It’s seriously awesome and I can’t wait to try all of them! I’m especially feeling that chickpea flour recipe here at the Connoisseurs Veg.

So there you have it. My daily struggle with eggs. Let me know if you’ve found any awesome recipes that work for you! I’m always game for new things!

Things are happening!

Okay! So here’s the deal, party people. I’ve been down for the count for a few months. I’ve been dealing with some health related issues and other personal hiccups happening within my life. It’s been a rough few months, I’m not going to lie. Dealing with these things + my three lovely children + regular, daily maintenance and whatnot = me a frazzled mess, cowering in the corner, rocking and singing Bon Jovi songs.

 

Because my health has been giving me the runaround, I’ve ventured out of my norm and have been researching many different options as far as what I’m consuming, using as cosmetics etc. I’ve found that I’m not necessarily giving my body what it needs right now. My body just does not process meat. It doesn’t. It hates me. I love all the meats. Hello. BACON. But my body is all, “Sorry kid, no dice.” I’ve (begrudgingly) decided to listen to my body’s cues. And my body is saying, “Let’s take a break from meat and dairy.” This isn’t goodbye, bacon and brie. This is, let’s meet up. Occasionally. In secret. Away from judgmental eyes.

 

What does all of this mean? It means, I’m eating a mostly vegan diet! My exception right now is eggs, but I’m working on knocking those suckers out as well. I’m going to make a delicious southwest style “scramble” tomorrow using tofu in place of eggs. Wish me luck! Eggs are my quick and easy go-to so I’m slowly weaning myself of them.

 

So this is my life now. Bacon and I are on a break. And I feel okay about it. My heart is slowly healing from the hole that bacon has left in it (this is most likely a literal hole as well as figurative). Really though, I feel great. My energy levels are awesome, I’ve been able to reduce/completely stop taking several of my prescription medications (with monitoring from my doctor), I’m sleeping better x a million plus the added benefits of weight loss. So, I can’t really complain!

 

Lots of super amazing and exciting things are happening over the next few months and I’m thrilled to keep you all updated! Thanks for hanging in here with me(: I’ll be trial and ‘erroring’ loads of new recipes and I’ll be sure to do you a solid and pass along the tasty ones. Until next time!

 

What are the new and exciting adventures that are happening in your life right now?! ❤

Meal Prep (Week 6)

We’re still having issues with our kitchen but I’m trying to find a way to do a full week of meal prep in a day because we didn’t eat as well this past week without having our pre-portioned meals all planned out. So I’m bringing my husband in for help with managing the dishes. (The kitchen issue really extends through out one entire side of the house and has to do with the plumbing.) We’re going to make this happen though because I need my pre-made meals!!

On this list this week:

Turkey Burger

Chicken  Burgers

Cajun Shrimp

Asian Chicken Meatballs

Skirt Steak or some other kind depending on sales

Mixed Greens

Broccoli

Some kind of veggie noodles

Brown Rice

Black Beans

Sweet Potatoes

I really want to do the salad jars this week. I think the shrimp and turkey burgers would be great in a salad! I’ll pair them with the greens, sweet peppers, onions, corn, black beans, carrots, radish sticks, broccoli sticks, tomatoes. I’ll use several of these! I will most likely make these only for myself because I think the hubs will be happier with his normal meals. He’s not a huge salad fan(:

I’m going to make hardboiled eggs and bacon for my easy grab breakfasts and eat them with fruit. I also have some sprouted bread and might make toast with a nut butter of sorts or maybe avocado! (You know I love my avocado(: )

Snacks will be Hummus with radish sticks, carrot sticks/slices, celery, cucumber, or cherry tomatoes.

Brown rice cakes topped with nut butter and fruit/avocado and veggies.

Fruit: Raspberries and strawberries (they’re a great price right now), grapes, if I can find a good price, or bananas.

Protein shakes will be the same: RAW, nut butter, fruit, almonds, spinach, avocado and chia/flax seeds. I usually do a bunch of these!

I’d love to hear your meal plans for the week!! ❤

Meal Prep (Week 5)

So I’m having some technical difficulties in my kitchen this week. It’s put how I prefer to do my meal prep on the back burner. I like to make everything on one day and pre-portion it into individual containers. I’m having to do it differently this week. I can’t make a full week’s worth of food in one day so instead, I’m making a bulk meal every day. It’s way less convenient, but what we’re having to do with our kitchen being so unwilling to cooperate right now while still having healthy meals on hand every day. I’m slowly stocking things in the fridge and we’re sort of eating leftovers until they’re gone and moving onto the next thing. It’s working well so far(:

Last night I made tacos that we’re eating as a salad or with corn tortillas. Toppings/salad fixings include: Greens, cherry tomatoes, salsa, plain greek yogurt and mozzarella cheese. I made seasoned black beans to go with it. SO good. Tacos are one of my favorite foods ever. I seriously could eat them every night. I also like to take corn tortillas, season them, bake them and eat them as chips for nacho salad or “croutons”(:

I made pork chops tonight and served them with the black beans and some broccoli. I seasoned them with garlic, onion and chili powders and pink himalayan sea salt. I baked them for about 15 minutes. They have great flavor and turned out really nice and tender. I think I might bake them from now on.

I’m going to make some quinoa tomorrow and just pan sear some chicken breasts with s & p, garlic and onion powders.

I’ll roast the rest of the broccoli and make the parsnip noodles as well. I have some tofu leftover than I’ll pan sear asian style and serve with brown rice or salad. And I’m going to make some homemade chicken stock with a whole chicken and some vegetables. Once it’s done I’m just going to pull the chicken meat off of the bones and use some for chicken soup and then make a stir fry of sorts with the remainder. I also have the buffalo chicken meatballs that are ready to be made so maybe I’ll make those tomorrow when I make the chicken breasts. I think that these are going to be so good(:

I already made my egg cups and will be posting pictures soon. They turned out so beautifully! And so delicious! I mixed in cooked bacon, green onions and spinach with a little bit of parmesan cheese. And guys, seriously, if you make egg cups, do yourselves a favor and invest in a silicon muffin pan. Holy moly. They came right out! No scrubbing, no sticking. It was amazing. I made some extra bacon for quick grabs.

There’s still some organization but it’s just a little less structure than I’d like to have(: I post daily updates and lots of delicious photos on my instagram here, twitter over here and my Facebook right here. So check them out!

How do you cope with a kitchen snafu? What are your favorite new healthy recipes?

A general idea of this week’s meals

With the kiddos still not completely back to normal, it’s put my meal prepping on hold. I haven’t been able to get out and do the grocery shopping/cooking. I’ve been trying to find some new ideas to keep things interesting though since things are getting pushed back a bit. I still have a lot of frozen pre-made meals on hand so we’ve still had healthy foods ready to go(:

I know I’m doing my buffalo chicken meatballs. I have the meatballs and sauce all prepped from last week. I froze them as I didn’t have anymore room to make them! I’m also thinking of doing a Boeuf Bourguignon with carrots, onion and broccoli. I have an amazing recipe for it. It’ll depend on meat prices at the market. If not, I’ll do a skirt steak or london broil. Cajun shrimp are on the menu this week as well. I didn’t have any shrimp on this past week and I missed them! I’m thinking of making a different kind of veggie noodles as well. I want to try beet and a few others so I’ll have to see what’s available. I have some leftover pork sirloin from last week that I froze as well that I’ll just pan grill up with a smoky seasoning. I’d also like to pan fry my tofu in some coconut oil or ghee and serve it in an asian stir-fry. That’ll be just for me though, the hubs won’t eat it lol.

They’ll be paired with brown rice, sweet potatoes and quinoa. I want to roast the sweet potatoes in wedges this week.

I’m going to make scrambled egg, bacon, spinach and green onion cups. I need to find a better way to bake them in the cupcake tins though because they stick no matter what I do and they’re such a pain to clean. I’m considering just using cupcake liners or investing in a silicon cupcake pan. I’ll likely pair that with mixed berries, MSF sausage, greek yogurt, granola-the usuals. I typically pick two different things. Sometimes three if I’m super hungry.

Snacks are the same sort of thing: Nuts, berries or other fruit, veggies and hummus or guacamole. I’ve been experimenting with different crisps and I think I’d like to make my own, maybe hummus crisps. I’m also wanting to roast chic peas cajun style.

Depending on how the day goes, I’ll often throw a protein shake in the mix in place of another meal. This is more because my life gets hectic, and I completely forget to feed myself. I really am working on it and have started stashing health snacks and the like places like my purse so I have something to grab when I’m out. The protein shakes are good though because I’ll usually add one or several of the following! – Almond butter, homemade vanilla bean coconut butter, blanched almond slivers (for texture), fiber, avocado, spinach, various berries, chia seeds, flax seeds, various seasonings (FlavorGod Chocolate Donut, turmeric, cinnamon, nutmeg, vanilla extract)-I think that’s pretty much it(:

What’s on your meal plan this week? What other types of vegetables do you make into noodles to keep things fun and new?

An update so that you don’t think I’ve forgotten about you!

  
Oh my. It has been quite a long week. Having kiddos who aren’t feeling 100% is always the worst. I feel so bad because a lot of the time, they don’t even understand why they’re miserable. All of my “alone” time (I use this phrase so very loosely, as most mothers will lol) that I typically use to blog and update social media, has been spent with them giving them lots of love and treats. They seem to be nearing the end of their misery though so things should normalize over here within the next few days. Just in time to meal prep!! See you then!

Creole Chicken

2 lbs Chicken Breast Tenderloin

1 tbsp Extra Virgin Olive Oil

1 tsp Chili Powder

1 tsp Garlic Powder

1/2 tsp Paprika

1/2 tsp Onion Powder

1/2 tsp Pink Himalayan Sea Salt

1/2 tsp Cayenne Pepper

1/4 tsp Ground Pepper

1/8 tsp White Pepper

I usually double this because I’m a liberal seasoner(:

Heat skillet between low and medium heat, (about a 3.5-4 on our stovetop) add oil. Mix all of the seasonings together and season your chicken liberally, feel free to add more or less of what you like here. Place chicken into skillet and heat through completely making sure to flip halfway through. Total cooking time should be between 10-15 minutes depending on how hot your stove gets. Ours gets very hot so it’s usually close to 5-6 minutes per side, so 10-12 minutes total. Remove from skillet and slice or serve whole and enjoy! You can pair this with various sides, veggies and grains, or place it on top of a delicious salad!

Progress Report!

Those of you who have been following along know that I’m in my second round of the 21 Day Fix. I’m honestly loving it! The meal prep is really making the biggest difference because I have healthy meals readily available. That means no more Chips O’Clock for me(:

I’m an OBSESSIVE weigher. I’ve been trying to get away from that a little bit and not weigh myself so often. I’ve also been doing measurements now, but I am doing those the first and last day of the 21 days. So I’ll be able to see any progress I’ve made there in a week or two! I weigh myself once a week on Mondays. As of this past Monday, I’m down FIFTEEN pounds from the start of the first round of the 21 Day Fix! That’s twenty-five pounds down from my heaviest weight! And I can really feel the difference! My body feels better and happier when I’m fueling it with nutrient-dense, healthy foods. We do a cheat meal once a week on Tuesdays and I’m surprised that I just get a little something, because I don’t want more than that! I can’t eat a ton of it, and even with the little bit I eat, I can feel the difference in my body. It just doesn’t feel as good to me.

I am still struggling with getting caught up in my day and forgetting to eat. I keep baggies of almonds and Kind/Cliff bars in my purse or within reach so I have something quick if I realize that I haven’t eaten. I’m also a late morning/afternoon eater. My mornings are busy and filled with children, homeschool and cleaning, so I typically don’t eat anything until between 12-2. I have my coffee, but that’s usually it. Because of this, my first meal is generally my biggest, or my most protein-packed. Having homemade fruit cups, hard boiled eggs and pre-portioned nuts has definitely helped me with this. I’d like to eat earlier, I’m working on it(:

I’m so over-the-moon that I’m finding new and healthy recipes to keep my body feeling energetic and like it’s performing at its best! ❤

Tell me all about your progress! What are your victories and struggles? How do you feel after your “cheat” meal?

Weekly Meal Prep! (Week 3)

 I’ve finished another week’s worth of meal prep! I’m excited about this week! I’ve found that I’m buying too much food, which works out because I can just use it the following week(: This week I didn’t use the squash, second package of pork or the buffalo chicken meatballs! Plus I’m using the romaine for snacks instead of with meals. 

So, this week I made Asian Chicken Meatballs and they are INCREDIBLE!! So, so good! I’ll be posting the recipe soon! I also made Creole/Cajun Grouper, Smoky Pork Sirloin and London Broil. I paired them with roasted Broccoli, Asparagus and Brussels Sprouts with garlic, Ghee, PH Sea Salt and Pepper. I sautéed the cauliflower in the deglazed pan that I made the London Broil in and sautéed the onions, mushrooms and green onions in the pan that I sautéed the Meatballs in. I also made Quinoa, Orzo and Sweet Potatoes. I only made the Orzo because I thought it was Brown Rice! Turns out I’m all out of Brown Rice so Orzo it is! 

Breakfast will be hard boiled eggs, bacon and MSF breakfast sausage patties, fruit, Greek yogurt. I’ll have 2-3 different things. Snacks are almonds, walnuts, brown rice cakes, nut butters, fruit, veggies. I’ll most likely do a couple of different choices at a time. 

  
   

Mixing it up and doing different things every week is definitely helping to keep on track and make healthy eating delicious and not monotonous. Since we’re in the second round of our 21 Day Fix, I’ve decided to slowly start adding in some grass-fed fats like Kerrygold butter and ghee. I can make bulletproof coffee again!!! 

How is your week going so far? What do you do to break up the monotony when doing meal prepping?

Grocery List for Week 3

Here’s my haul for week three of doing weekly meal prep for my husband and I! I broke down the math again to figure out how much we’re spending per meal and it comes out to $2.81 per lunch and dinner. That’s twenty meals at that price! Breakfast and snacks come to $1.60 a piece. That’s rounded down to five breakfasts and five snacks but I always have enough leftover for extras. And this isn’t counting the food that I already had on hand that I’ll be using this week. A lot is leftover from last week’s shopping and other things are just staples that I always keep stocked.


  
PROTEIN

  • 3 lbs Ground Chicken
  • 2 lbs London Broil
  • Grouper
  • 3 lbs Pork Sirloin
  • 2 packages of Tofu

VEGETABLES

  • 2 bunches Asparagus
  • 5 Broccoli Crowns
  • Romaine Lettuce
  • Green Lettuce
  • Brussels Sprouts
  • Green Onions
  • Sweet Onion
  • Mushrooms
  • Purple Cauliflower
  • Butternut Squash

FRUIT

  • Raspberries
  • Mangos
  • Apples
  • Bananas
  • Korean Melon

GRAIN/HEALTHY STARCH

  • Sweet Potatoes

HEALTHY FATS/NUTS

  • Shredded Coconut
  • Blanched Slivered Almonds

ITEMS I HAVE ON HAND AND WILL BE USING

  • Apple Cider Vinegar
  • Quinoa
  • Brown Rice
  • Watermelon
  • Hot Sauce
  • Teriyaki Sauce
  • Soy Sauce
  • Various Seasonings
  • Grassfed Butter/Ghee
  • Cashew/Almond Milk
  • Eggs

I’m going to stockpile chicken meatballs, whatever extra I have, I’ll be freezing. I’m making buffalo chicken meatballs and teriyaki chicken meatballs. I’m also making homemade coconut butter and homemade almond meal and flour. I’ll be roasting/baking several of the veggies (broccoli, cauliflower, asparagus, brussels sprouts) and the sweet potatoes. I’m doing the grouper creole/cajun style and just a standard seasoning on the steak and pan-grilling that with ghee. The pork sirloin is getting cooked similarly to the steak but with some smoky seasonings.