Fabulous Finds: Seapoint Farms Dry Roasted Edamame 100 Calorie Packs

I'm a sucker for a good snack.

I'm also a teacher who needs the mid-morning pick me up as much as the kids do.  And, being a teacher, I can't leave my room to get said pick me up.

So, I'm always interested when I see snacks that don't need to be refrigerated, are healthy, and more importantly for me, portion controlled.

I spotted these in the organic section of Stop and Shop and knew I had to give them a try.

Especially after I checked out the label!

Low in sugar, high in protein, and 100 calories?

My next fear was that it would be an impossibly small portion.  However, there was a lot of edamame packed into that little bag!

The edamame itself had a nice salty crunch, a perfect substitute for chips or even, for someone like who doesn't like them, any kind of nut.

I've been having these everyday this week as my mid-morning snack and they definitely helped tide me over until lunch.

Keep and eye out for them!

Crockpot Peanut Butter Chocolate Chip Oatmeal

In case it isn't yet obvious, I kind of love oatmeal.  What's more, I love trying to invent "new" combinations.

This one?  Not very imaginative.  But a peanut butter cup for breakfast sounded good.

Word of warning, this isn't overly sweet, so if you like a bit of a sweeter oatmeal, I would add in maybe a teaspoon or 2 of honey or pure maple syrup.  It does have a light sweetness, especially when you get a chocolate chip!

It is warm and creamy and comforting, a great weekend morning breakfast!

Also, this could definitely be made on the stove top, I just love my little mini Crockpot so much! It also could easily be doubled or tripled!

Crockpot Peanut Butter Chocolate Chip Oatmeal 
(Serves 1)

1/2 cup of oats
1 cup unsweetened almond / coconut milk (or milk of choice)
2 tbsp. PB2 (or 1 tbsp. natural peanut butter)
1 tsp. pure vanilla extract
1 tbsp. mini semisweet chips

Combine oats, milk, PB2, vanilla extract and 2 tsp. of the chocolate chips in the crockpot bowl.  Stir, and cook for an hour, checking after about a half hour to give it a stir.

Once done, top with remaining chocolate chips.

Smoked Gouda Breakfast Burrito

Mmmmm cheese.

Unfortunately, I love it.

What I don't love is all the fat free stuff out there.  Tastes terrible, doesn't melt.

So I made a decision a while ago that if I'm going to eat cheese?  I'm going to go with 1 portion of either full fat or reduced fat cheese.  I'd rather have a smaller bit of the good stuff than a lot of the icky stuff!

I was shopping in Target one day and ran across a pack of sliced smoked Gouda.  I love love love smoked Gouda, however, I've never seen it in sliced form.  So in the cart in went.

This breakfast burrito was hearty and delicious, and the smoked Gouda added both delicious flavor and creaminess!

Started with some veggies.  Green and yellow squash in coconut oil.

Threw in some sun dried tomatoes.

Added in some egg whites, the cheese, and some hot sauce and piled it all into a whole wheat wrap!

(FYI - I'm terrible at "wrapping" anything!)

Smoked Gouda Breakfast Burrito
Serves 1

1 tsp. coconut oil
1 cup zucchini and yellow squash
2 tbsp. sun dried tomatoes
1/2 cup of egg whites
1 slice of smoked Gouda
1 whole wheat wrap
Hot sauce
Salt and pepper

Heat small frying pan over medium heat.  Melt coconut oil and add in zucchini and yellow squash.  Cook for about 5 minutes, or until desired doneness.  Add in the sun dried tomatoes and cook an additional minute.

Reduce heat to medium - low.  Pour egg whites into pan.  Add salt, pepper, and a few dashes of hot sauce.  Gently stir the mixture.  Egg whites will begin to set.  Continue gently pushing the mixture around the pan until the eggs are the texture you like (Mine took about 5 - 6 minutes and they were pretty firm, which I like).

Tear the smoked Gouda into pieces and add into pan, stirring to melt (about an additional minute).

Place the eggs into the center of the burrito and wrap up!

Enjoy!

Fabulous Finds: Silk Almond Creamer

I'm a teacher, so it pretty much goes without saying that coffee is my lifeblood. 

And as much as I'd like to be able to drink it black (aka calorie free), I can't.

Of course, the creamers I like are full of sugar.  And while I splurge every once in a while, on a daily basis, I'm aiming to be a bit more healthy.

I've been a convert to Silk unsweetened vanilla almond milk and the unsweetened coconut almond blend for a while now.  It's fewer calories, and while I don't have an issue with dairy, I find that I feel a little bit better when I use that as opposed to skim.  I also find it to be a bit more creamy.

So when I saw this in the store, I knew I had to try it.

I loved seeing the dairy, gluten and soy free label.  While I don't need to be "free" of any of those things, I do like to watch my intake.  And non - GMO is also a score. 

It's fewer calories than traditional creamers, clocking in at 20 calories per tbsp. serving.  For me, I do need to use 2 tablespoons but the ingredients are all readable so I feel ok about it.

It adds a nice creaminess to your coffee (or tea!), and a hint of sweetness from the vanilla.

I haven't seen it everywhere yet, but if you are a coffee lover, keep an eye out!

Warm Maple Brussel Sprouts, Pear, and Bacon Salad

Mmmmm.

I mean, with this combination, what could be bad?

I found this recipe on How Sweet Eats and decided to adapt it a bit.  Not a huge fan of blue cheese, and I did a few other little modifcations.

The result was delicious!

Now I served this salad warm, but it would also be delicious at room temperature!

Warm Maple Brussel Sprouts, Pear, and Bacon Salad
(Adapted from How Sweet Eats)

4 slices maple bacon
2 bags of shaved brussel sprouts
2 tbsp. pure maple syrup
1/4 tsp. black pepper
1/2 tsp. salt
1 large pear, chopped
4 oz. goat cheese, crumbled


Heat large skillet and cook bacon until crisp and it has rendered some fat (about 5 minutes).  Remove bacon with slotted spoon and place on paper towel to absorb extra grease.

Add Brussel sprouts to grease, stirring gently to coat (you will have to add these in stages since the shaved brussel sprouts are pretty bulky, but they will wilt down!).

Cook until softened / wilted, and stir in maple syrup.  Cook for another 1 to 2 minutes, and add salt and pepper.  Crumble the bacon and add back into skillet.  Then add half the goat cheese, and stir to combine.

Put mixture in serving bowl and add the chopped up pear, stirring to combine.  Add the remainder of crumbled goat cheese on top (if you are going to serve the salad at room temperature, then wait to add the goat cheese until right before serving).

Serve immediately OR let cool to room temperature.

Enjoy!

Favorite YouTubers: The Domestic Geek

I'm sort of addicted to all things YouTube.  Honestly, it's a fantastic resource.  So here's to a new series on the blog!

The Domestic Geek is one of my favorites!  She uploads tons of great recipes, and many healthy eating tips and meal prep videos.  She's also really fun and engaging.

This was one of my favorites - she takes you through her weekly meal prep!

Definitely check out her channel and subscribe if you want some terrific recipes!

Blog Bites: Baked Brie with Sun Dried Tomatoes and Thyme

Try this dip.  It's a Pinterest discovery from Menu Musings of a Modern American Mom!

This was absolutely amazing (and easy!).  It would be a great thing to make ahead and then just bake when guests arrive!

I served it with pita chips, but it would also be delicious with a nice, crusty bread.  It was bubbly and creamy and delicious!

Baked Brie with Sun Dried Tomatoes and Thyme