I had to miss today’s class due other commitments so I thought I would share some of the new foods I’ve been trying out since I started Body Back. One of the main things I really love about this program is that the class doesn’t end when the scheduled time is over. The food log and workouts must continue after class in order to really get the desired results.
Every week the other moms and I talk about what new foods we’re trying out in the kitchen and will share recipes. Here are a few of the shared recipes:
Frozen Veggie Breakfast Burritos
- 1 c onion, chopped
- 1 red pepper, chopped
- 1 c mushrooms
- Additional vegetables based on preference
- Handful of spinach
- 3-6 eggs (based on personal preference)
- Whole wheat burrito wraps
1. In a large skillet, heat onion for one minute. Add peppers and mushrooms and other desired vegetables. Fold in spinach until wilted. Mix eggs in a small bowl, and then slowly add into the skillet. Mix continuously until eggs begin to scramble.
2. Remove from heat. Prepare tortillas by wrapping in a damp cloth or paper towel, and heating in the microwave for 20-30 seconds. Add approximately 1.5 cups of vegetable mixture to tortilla, fold and roll. Puncture the top of the burrito 1-2 times with a fork. Wrap burrito in foil and freeze.
3. When ready to eat, remove foil and wrap in damp paper towel. Microwave for 2 minutes. After two minutes, if not cooked through, flip burrito over and heat for 1 another minute. Serve and enjoy!
Avocado, Strawberry, and Goat Cheese Sandwich
- 2 slices of bread
- 1 avocado
- 4 medium strawberries, thinly sliced
- 2 T goat’s milk mozzarella, crumbled
- 1 tsp lemon juice
- 1/8 tsp salt
- black pepper + sea salt to top
1. Toast the bread and place on a cooling rack to stay crisp but not hot.
2. Mash the avocado with a fork and then mash in the lemon juice + salt.
3. Add as much avocado to the toast as desired and add 1 layer of thinly sliced strawberries.
4. Top with salt, pepper, and about 1 T crumbled goat cheese per slice.
- 2½ cups grated or ground cauliflower (use a food processor or cheese grater)
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon garlic powder
- ¼ cup shredded Parmesan cheese
- ¼ cup mozzarella cheese
- kosher salt
- 1 egg, slightly beaten
1. Preheat oven to 425.
2. Place cauliflower in a heat-safe bowl and cover with plastic wrap with a few holes to vent. Microwave for 4 minutes, remove plastic, and stir to cool it off a little. Place cauliflower in a fine mesh strainer and use a rubber spatula to press cauliflower against strainer, pushing out any liquid. Use several paper towels and press down to absorb more liquid. You could also ring it out in a clean, dry tea towel.
3. Place cauliflower in a bowl and fluff with a fork. Add basil, oregano, garlic, Parmesan, and mozzarella. Mix well and taste. Add salt to taste (I find depending on the saltiness of my Parmesan, I need a few pinches of salt). Add egg and stir to blend completely.
4. Press mixture out onto a baking sheet lined with parchment paper that's been sprayed with non-stick spray (I've found parchment produces better results that a silicone baking sheet). Press out to about 1/4 inch or slightly thicker. Keep mixture tight together and in an even layer. You can bake one large pizza or multiple smaller ones.
5. Place pan in oven and bake until golden brown. My pizzas tend to vary in time so sight is the best indicator. Generally 15-20 minutes is a good time frame, and it should be starting to brown on top. Remove from oven, top with desired toppings, and return to oven to melt cheese, etc. Let rest for a couple of minutes and then slice and serve!
Banana Ice Cream
Two things you should know. First, I love desserts. Giving up my evening treat was not a realistic goal for me, so I needed to find a good alternative. Second, I hate bananas. Like seriously really dislike them. But, I LOVE this ice cream alternative. I was even able to trick my husband into thinking it was real ice cream! Here’s how to prepare it:
- 3 Bananas
- 3 Tbs Peanut butter (or PB2 powder)
- 2 Tbs Cocoa powder
1. Cut up 3 bananas and freeze them, either overnight or several hours before eating)
2. Add frozen bananas to a food processor or blender. Blend for about 1-2 minutes until most large chunks have been reduced.
3. Then add peanut butter and cocoa powder. Mix again for about another minute.
4. Serve and enjoy!