On The Menu: Breakfast Cupcakes

  • Bacon, spinach, bell pepper and egg cupcake

My biggest problem with consistently eating right is the availability of choices. Good versus bad choices or to not eat at all. I am a snacker and used to be a bread lover (trying really, really hard). If I don’t have a “good choice” ready to go or in my face, there’s a huge temptation for me to just go right into the pantry and grab a ramen or bag of chips. You might be thinking why then would I even have such options in my pantry? Well, because I live with my husband (again, I shall remind everyone that he’s Mr. 12% body fat)  who grew up with snacks galore in his pantry and every single kind of Costco freezer food. He loves them and is able to regulate how much he eats so we have them in our house. Also, as much as we love whole nutrition, we can’t help but indulge in that bowl of steamy ramen with a runny egg once in a blue moon. If you’re Korean, it’s like a sin if you don’t enjoy that stuff. Ok, so moving along. Breakfast is the toughest for me. I love breakfast food (bagels used to be my bff) but most of the time mornings are hectic so if I skip breakfast, I usually make a really bad choice at lunch because I’m starving.  Smoothies are a great and easy option but I love bacon and eggs. These cupcakes are popular but mine do not have potatoes in them. They fit the “clean eating” and “paleo” bill but I just love these as my go-to in the mornings. I eat 2-3 depending on how hungry I am. Just make them all, put them in the fridge and pop them in the microwave for 30 seconds to reheat. It’s truly an easy and satisfying breakfast without all the junky carbs. Oh, Abby loves them too! Seriously, who wouldn’t? Next time I make them, I’m going to put half of the recipe in the mini muffin tin for her. Great finger food idea!

Makes 12 cupcakes

  • 10 eggs
  • 1/2- 3/4 cup of frozen spinach chopped up
  • half a large bell pepper or one small pepper diced into small chunks
  • half an medium onion diced into small chunks
  • 4 slices of bacon or 4 sausage patties

Cook the bacon to your liking first. I like it a bit more on the crunchier side. After it’s done cooking, cool and chop up into small pieces and set aside.

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Dice and chop up all your veggies. You can actually put any kind of veggie into this recipe. I have used mushrooms, sun dried tomatoes and onions before with a bit of basil for a more Italian-y (I just made that word up) breakfast.

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Crack all of your eggs and whisk thoroughly

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Everything in the bowl. I do not add extra salt to this recipe. For us, the bacon is already salty enough for us but if you like things salty, I suggest you stop liking salty things. Haha…just kidding… kind of… not really…But honestly, add a couple of dashes if you wish

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Line your muffin tin with paper cups. I tried it without cups and it was a mess because the cupcakes would not come out cleanly at all. Pour the mixture into 12 cups and try and make them as even as possible.

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Bake at 375 degrees for 20 minutes. They will be super puffy right out of the oven and deflate once cooled

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Once your cupcakes have cooled, peel the paper off and then toss them in a ziploc bag or tupperware for the fridge (you don’t want soggy paper cups). These will not peel cleanly but you should be able to get the majority of the muffin out of the cup.

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Enjoy!

On The Menu: Super Green Juice & Good For You “Cereal Bars”

Well hello there!

It’s been awhile… a minute… forever and a day… ok, it has been way too long. The wonderfully fantastic thing is, ever since I started this little humble blog of mine, I have received SO many positive responses and many have asked me to update. Life has been so crazy busy because of Abby’s bi coastal birthdays and so far, our summer has been filled to the brim with play dates, friends, projects, work, church and most importantly family time. On a personal note, I had my body fat measured this past Saturday. You know, those trucks that come and you completely submerge yourself under water and feel like you’re going to die because you’re supposed to blow at least 95% of the air out of your body. Yeah, I did it and although the results were better than I thought, they still were not great. Boooo. On the other hand, my hubby received fantastic results and since the doc did say 80% of your fat/health/weight is from your diet, I received a huge thank you from him. Abby also received great remarks on her 1 year visit and the doctor was super impressed with her iron levels saying that her numbers weren’t expected to be seen until at least 6 years old, which she said was awesome! If any of you are curious, Abby clocked in at 50% weight, 50% head circumference and 80% height. Sooooo, I guess I’m taking care of my family well with their meals but ugh… woe is me… not. I feel great when I eat well and the doc this weekend said that doing 80% paleo was going to be good for me. Such positive words of encouragement because I do enjoy paleo but by no means am I a hard core cave woman. On that note, here are two recipes that have been big hits in our home. Yes, the juicing recipe requires two contraptions and why yes (insert best Asian British accent), I know my Vitamix can blend all the stuff without having to juice but seriously, the texture is a difficult one to gulp down so you really think a baby would be keen to that stuff? Uh, no… negative… bye. For babies and kids, texture comes first then taste. There have been many times where something touched the tip of Abby’s tongue and she was done.  I always want Abby to know how great something tastes so I am sensitive to blah textures. So if you are one to say that your child is picky or doesn’t like a certain ingredient, I always say to try and prepare it another way! Also, for the cereal fruit bar inspiration and recipe, I will have to say a huge THANK YOU to Against All Grain!

Super Green Juice

  • Apples
  • Carrots
  • Cucumbers
  • Spinach
  • Avocado
  • Banana

Prep apples, carrots and cucumbers for the juicer

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Juice away! This amount made enough for all 3 of us. Once I portioned out Abby’s 4-5oz, I added 2 medium beets to our juicer and that was enough for 2 16oz mommy and daddy juices.

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Grab a handful of spinach. I make sure it’s baby spinach because the texture and taste are very friendly once blended. Yes, this was all for Abby.

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Add half an avocado, half a banana and all the spinach into the blender along with the juice

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Blend away… so beautiful

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Abby, enjoying her cup with saran wrap because we didn’t have any clean straw cups at the moment. No Judging 🙂

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Good For You “Cereal Bars”

Have you ever tried the bars that are meant for babies and kids that are in the stores? Heck, even the nutri grain bars. They are gross and even if it’s organic, there are so many unnecessary ingredients. On top of that, it’s stupidly overpriced for sugar and grain. Ok, end rant. This is my solution to those bars. They taste really great, have half the sugar of a nutri grain bar and 30% less sugar than a Plum bar. Abby enjoyed them today as well as both hubby and I.

  • 3/4 cup of almond flour (The finer the better. Honeyville is a great brand)
  • 1/2 cup of coconut flour
  • 1/2 tsp of baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 1/4 cup of coconut oil
  • 2 eggs (must be at room temperature or your oil will harden up like mine did.. yayee)
  • 1/4 cup of maple syrup or agave
  • 1tsp of vanilla extract
  • 3 tablespoons of a preserve (I mixed strawberry and guava). You are free to use as much filling as you want, technically.
  • 3 tablespoons of water

Combine all the dry ingredients and incorporate well then set aside

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Combine all of the wet ingredients (minus the preserves) and whisk them until creamy. For mine, I think the coconut oil messed things up so it became frothy. I told you I couldn’t bake!

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Combine all of the ingredients together and either use a stand mixer to blend well or do what I did and use your hands. Again, I can’t bake and I’m really lazy when it comes to it.  Once it forms into a dough, divide it in half and wrap each in saran wrap. Place them both in the fridge for at least 30 minutes.  Once they are a bit harder, roll one out to a 1/4″ thickness and cut the sides off to form a rectangle or square. A pizza cutter works best for this. Then cut it down the center then cut vertical strips that are about 2-3″ across. Spread a thin layer of preserves

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Use a spatula to lift the other side and press all of the edges together. This dough is very easy to work with so doing this is simple and quick. Repeat for the other piece of dough that is in the fridge. I came out with 11 bars but I think it’s because my measurements were inconsistent. Obviously…

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Bake at 350 degrees for about 12-15 minutes until they turn golden brown.

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These were yummy… not too sweet and filling. I love giving Abby something like this as a snack because it has a good amount of fiber, protein and healthy fats.

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Enjoy!

On The Menu: Hubby’s Cooking!

  • Breakfast Scramble Tacos
  • Soba

I am truly blessed to have the best hubby! Being together for over 14 years definitely has had it’s fair share of ups and downs but I wouldn’t change any of it. He’s so amazing and I’ve fallen in love with him even more after seeing him with Abby. He always told me he never wanted to be the kind of dad who just took a back seat and let the wife do everything. From day one he has been so proactive in Abby’s life and has done anything and everything to help the both of us. Ok, ok, enough of the mushy stuff. He also loves cooking and made brunch and dinner last week. These meals so simple and easy. The dinner is really something you throw together.

Breakfast Scramble Tacos

  • 5 eggs
  • 1/2 an onion diced
  • 1/2 a bell pepper diced
  • 1/2 a russet potato or 3-4 fingerling potatoes cut into 1/2 inch cubes
  • 2 sausage patties
  • 4 strips of bacon
  • Cheese is optional
  • Corn tortillas

We cooked the bacon separately because my hubby always loves extra bacon on the side. We get applewood smoked bacon that’s locally made at Whole Foods and the sausage is from Thompson Farms in Dixie, GA.

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After the bacon is done, set that aside. Saute the veggies in some oil (or you can use the bacon grease) until it’s cooked through. Add the sausage to the veggies and cook until done. Then add the bacon and eggs. Gently fold the mixture around so that you have chunks of eggs instead of an egg paste. Sam didn’t add any extra salt since the bacon and sausage were already salty.

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Warm the tortillas and serve! I assembled mine and put lots of hot sauce… yumm! Gluten free deliciousness!

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Abby enjoying hers!

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Soba

  • 1 pack of buckwheat noodles
  • Green onion
  • Seaweed sheet
  • Soba soup base

We always have a couple of quick meal options in the fridge. One of them is soba. It’s quick, easy and good! Just boil the noodles, chop some green onions, cut the seaweed into little strips and follow the directions of the soup base bottle. That’s it! Takes 15 minutes.

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We used two bundles for our dinner.

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Just dip the noodles and slurp away!

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Abby’s portion barely had any broth in it due to the salt content. I would say for that bowl we put a teaspoon of broth in. She liked it! She actually likes anything that has to do with noodles and slurping.

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Enjoy!

On The Menu: Pancakes!

  • Buckwheat Pancakes
  • Tried & True Buttermilk Pancakes

Breakfast is a favorite in this household of mine. My brother told me that it feels like home when he can smell breakfast cooking in the morning. We all love breakfast. The buttermilk pancake recipe is one of the oldest in my book. It never fails to come out yummy, fluffy and not even close to being dry and boring. If you try it and the pancakes come out bad, then I’m sorry, you did something wrong. My hubby’s made them a couple of times and they come out perfect! I decided to mix things up a bit and try buckwheat flour this time for Abby and myself. The benefits of buckwheat are so numerous compared to plain old white flour. With just this recipe, you get 24 grams of fiber plus many other essential vitamins and minerals. I was totally sold when I read the benefits. In the Korean culture, we eat buckwheat noodles so the taste was familiar.

Blueberry Buckwheat Pancakes

  • 1 large egg
  • 1 cup of buttermilk (I used coconut milk)
  • 2 tablespoons of vegetable oil (I used coconut oil)
  • 1 cup of buckwheat flour
  • 2 tablespoons of sugar
  • 1/2 tsp of salt
  • 1/2 tsp of baking soda
  • 1/2 cup of blueberries

Mix the dry ingredients together and once incorporated, add the wet and work out any clumps with a whisk. Heat pan on medium heat with some oil and pour out into 5-6 inch rounds. This recipe makes 7-8 pancakes. I substituted coconut milk and coconut oil in this recipe to make it dairy free. I’ll be honest, the texture was not as light and fluffy as with buttermilk but the taste was good because it added a hint of coconut to the pancake. *Note: Buckwheat flavor is pretty strong so adding half buckwheat flour and half all purpose flour creates a super delicious pancake with the benefits of buckwheat.

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For Abby I added one diced up strawberry and a couple more blueberries with a dollop of coconut yogurt.

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Buttermilk Pancakes

  • 1 large egg
  • 1 cup of buttermilk
  • 1 tablespoons of oil
  • 1 cup of flour
  • 2 tablespoons of sugar
  • 1/2 tsp of salt
  • 1/2 tsp of baking soda

As with the buckwheat pancakes, incorporate all the dry ingredients together. Add the wet ingredients and break up any clumps with a whisk. This recipe will yield the same amount as the recipe above.

Yeah, in about 10 years she probably won’t like that I posted this picture of her.

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Enjoy!