Skip to main content


Showing posts from February, 2016

English Muffin French Toast

During my English muffin experiment I made far more muffins than I tend to eat in a week.  I needed to find another use for them, so I thought, why not try french toast?

Low-Cal English Muffin Thins
1 large egg
1/4 cup so delicious coconut milk drink, unsweetened (green box)

Heat skillet on medium.  A little no-stick spray goes a long way.In a bowl, combine egg and milk.  Add a bit of cinnamon and nutmeg to whisk in and beat everything together.  Sprinkle top with cinnamon and nutmeg to make a film.Dip sliced English muffin thins in, both sides, and immediately transfer to pan.  Cook each side until golden.
Makes 7 servings, each 81 calories.

Pictured here: 2 servings, 2 Tbsp. light butter flavored syrup, 2 oz. blackberries for 236 calories

Low-Cal English Muffin

Once again 2-ingredient pizza dough comes into my life.

Ever since I found you could do this, I've been experimenting.  Today's experiment in one of my more successful.

I've used this to make cinnamon rolls, buns for kielbasa, tortillas, and now English Muffins.  This muffin is a hybrid, halfway between an English muffin and a Biscuit, but at 65 calories each they're lower cal than any I've found on the market, have a satisfying crunch, and are much cheaper to make than buy. Added bonus, they have a bit of that sourdough tang.

1 cup plain, fat-free, Greek Yogurt
1 1/4 cup self-rising flour
Optional-cornmeal or cream of wheat

Mix together 1 cup of yogurt and 1 cup of flour.  The rest of the flour is for kneading.  Once you have a dough that is easy to handle, break in half, and then halves until you have your 8 pieces of dough. Pat each out about 1/2 an inch (they will get bigger as cooked). I tried a roller, but it wasn't ideal.Use a large biscuit cutter, or wid…

Garlic-Cayenne Crunchy Chickpeas

I am craving crunchy, salty, and spicy.  Time to try another chickpea recipe!

I ended up using much more cayenne than I assume the average person would, but the calories are almost nil, so feel free to add or subtract to taste.

3/4 cup dried chick peas
1 tsp. extra virgin olive oil
1/2 tsp. garlic salt
1/2 tsp. cayenne or more (I use closer to a tsp.)

Soak chick peas in a large bowl of water for 24 hours.Drain and pat dry.  I place them on a flour sack cloth and pat dry, and let sit for 30 min before tossing with olive oil to coat.Bake on parchment paper at 350F for 35-40 min, until you hear popping.  Test for crunchiness and then bake for 5 min more as needed.While still hot, toss in bowl with seasoning.Serve immediately.  To re-crunch and re-heat, use convection oven to toast. Keeps about 3-5 days on the counter, so don;t make more than you want/need. Do not store in ziplocs. Instead, use paper bags.
3 servings of 1/4 cup at 126 calories a serving.

You can now follow me on Facebook! 

Jalapeno Popper Mini Waffles

I like spicy hot happiness.  It's not for everyone, but for me, it is joy.

In my summer farm share, I got a tonnnnn of super hot organic jalapenos.  I pickled half of them to use later in a champagne vinegar brine, and now I am overjoyed that I did so (although next time I will try apple cider and white as the champagne taste is a bit strong). You can sub in fresh or canned slices no problem.

1/4 cup plain, fat free Greek yogurt
1/4 cup self-rising flour
4 tbsp. low fat cream cheese
2 Tbsp. pickled jalapeno slices
1/2 cup Sargento's reduced fat Mexican 4 cheese

Combine yogurt and flour and mix until soft, sticky dough forms.  You should be able to touch it, but it should still be sticky.  Break into 4 pieces and cook in the small, square waffles-smack dab in the middle of each one.Cook until steam ceases.  Remove.Layer each with 1 Tbsp. cream cheese, 1/2 tbsp. jalapeno slices, and 2 Tbsp. Mexican cheese.  Bake in convection oven on 300F until cheese melts.
Make 4 at 100 calorie…

Cinnamon Yogurt Dough Waffles

I continue to experiment with all of the wonders of a yogurt dough.  Pizza, cinnamon rolls, and even biscuity sausage buns have all been a hit. So, today I'm trying cinnamon waffles.


Filling, fluffy with a crunch, and flavorful these might be my new favorite.  Also, I like what the waffle iron did.  I'll make some plain ones for sandwiches, and maybe some savory ones for bagel replacements, because at about 32 calories per "slice" it will rival only my yogurt tortillas for calories.

1/4 cup plain, Greek yogurt, fat free
1/4 cup self-rising flour
1 packet monkfruit sweetener
1/2 tsp. cinnamon

Mix everything together to form a soft dough.  By the end you should be able to touch it, but it will be sticky. Divide into 4 parts.Grease waffle iron with coconut oil and heat.  I have a small 2 square iron.  If yours is another shape, obviously adjust your divisions to suit.Place one ball small in the middle of each small square.Cook until steam stops.Serve immediately. …

Spicy Drunken Zoodles with Shrimp

I was a very, very bad dieter this weekend.  it was my birthday weekend, so I hit Ommegang and Council Rock Brewery in Cooperstown, NY.  Both were wonderful, but I prefer Council Rock's beer.  Anywho, there was food, and more food, and more, and beer.

I need to be good today, but still feel full.  Enter the zoodles. This super simple dish is full of flavor and warmth, and low in calories.

3 oz. zucchini, spiralized
4 oz. shrimp
1 oz. onion, chopped
2 Tbsp. beer, pumpkin
1 Tbsp. hoison
red pepper flakes to taste

Combine onion, beer, and half the hoison and cook until onion begins to become translucent.  Add in uncooked shrimp. Once shrimp begin to pink, add in zucchini.Cook until shrimp cooked through (C-shaped and pink) and any liquid is reduced to glaze.
Serves 1, 160 calories

You can now follow me on Facebook!