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Flourless Egg Muffins

01/03/2012 By 2MannaSisters Leave a Comment

Thanks to personal trainer Ashly Torian for introducing this to us.



This gluten-free egg muffin recipe makes for an easy and healthy snack alternative. Quit snacking on junk. It just seems to set up the rest of the day for overeating and bad food choices.

Each muffin is guilt-free and packed with protein that will fuel your day and support muscle growth.

Servings: 12
• 12 omega-3, organic, free range eggs
• 1 red bell pepper, finely chopped
• 1/4 cup of organic shredded cheese
• sprinkle of sea salt and pepper

1. Preheat oven to 350 degrees F.
2. Line muffin tins with paper liners or grease lightly.
3. Mix up the eggs, add bell pepper, cheese and seasonings. Fill 12 muffin tins or lots of mini muffins
4. Bake for 20-22 minutes, or until the egg is fully set.

Nutritional Analysis: One large muffin equals: 89 calories, 6g fat, 120mg sodium, 1g carbohydrate, .16g fiber, and 7.5g protein.

Bake these up this weekend and refrigerate them for handy ready-to-go snacks for next week.

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Marla’s Meatloaf

05/18/2011 By 2MannaSisters 2 Comments

Yum!

I have such fond memories of my mom making this dish for us when I was growing up. One day, I hope that my kids like it as much as I do. This is my mom’s recipe with a few modifications to make it just a tad healthier.

Healthy (and yummy) Meatloaf Found Here

1 Lb Ground turkey
2 T Minced onion
2 T Chopped bell pepper or celery
¾ C Panko bread crumbs
1 Egg
½ C Ketchup (without high fructose corn syrup)
½ C milk or almond milk (unsweetened)
1 t Sea salt
¼ t Ground pepper

Combine all ingredients in a bowl and mix well. Pour into a foil lined loaf pan and mash into a loaf. Cook for 45 min to 1 hour at 350 degrees or until done.

Homemade Sauce for the meatloaf
1 part Ketchup
1 part Mayo
¼ part Worcestershire Sauce

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Gluten-Free can be yummy too

11/23/2010 By 2MannaSisters Leave a Comment

We just had to share this blog we just happened upon recently.  Many of our clients are gluten sensitive and take great measures to make sure their foods don’t contain gluten.

However, gluten-free cooking is still not the norm.  This blog called Unconventional Kitchen has some awesome ideas and recipes for those of you who are steering clear of gluten.

Here’s her recipe for gluten-free pumpkin cornbread, which would be great for a Thanksgiving potluck.  At least there will be something you can enjoy!

Eat up and be well!

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What can you do with pumpkin guts?

10/30/2010 By 2MannaSisters Leave a Comment

By Marla Finley

I haven’t carved a pumpkin since 13 years ago during a college social.  I remember not liking it then.  It’s hard to do, tough to cut and messy!  Pumpkin carving should be a sport.

The Four Finley Punkins

Animated kids can change my attitude. So, last night we set about to carve a pumpkin.  But I’m so practical, that I didn’t want to just throw away all the guts.  First we watched a how to carve a pumpkin video.  Then, I found ideas for recipes.

So, here’s for a long post of 3 picture recipes that we were able to do with the guts of one big pumpkin!

  1. Pumpkin seeds as a yummy snack
  2. Pumpkin protein smoothie
  3. Pumpkin waffles

PUMPKIN SEEDS

Separate the pumpkin membranes from the seeds, wash and dry on a towel

Place clean pumpkin seeds on a sprayed baking sheet and sprinkle with sea salt and cinnamon. Then, bake at 350 for 10-20 minutes.

Enjoy this healthy snack.  We were surprised that we really like the salty and cinnamon taste.  And it sure made the house smell awesome.

PUMPKIN PROTEIN SMOOTHIE

Smoothie ingredients

1/2 Cup crushed ice

1 Tablespoon pumpkin purée

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1 teaspoon agave nectar (or other healthy sweetener to taste)

1/2 cup Almond milk

2 Scoops of protein powder–OsoLean is our preferred supplement since it also targets fat loss

Optional: 1 teaspoon Ambrotose for immune power

PUMPKIN WAFFLES FROM SCRATCH

Pumpkin waffle ingredients

  • 1 1/2 cups flour (wheat is best)
  • 3 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon ginger powder
  • 1 pinch sea salt
  • 1/4 cup firmly packed brown sugar (or healthy sugar alternative)
  • Optional: 4 teaspoons Ambrotose for immune power
  • 2 eggs
  • 1 cup pumpkin purée
  • 1 2/3 cups almond milk
  • 4 tablespoons unsalted butter, melted and cooled

    • Mix the dry ingredients in one bowl. Mix the wet ingredients in another bowl then mix both bowls’ ingredients together while heating the waffle iron.

    Use a 1/2 cup measuring spoon to scoop a heaping scoop of batter onto the sprayed waffle iron.  Close the lid and cook for about 2 minutes until lightly brown and firm.

    The batter shouldn't come to the edges or else it will overflow when it's closed.

    Result: 9 delicious homemade waffles!

    Use a fork and a spatula to move to a foil covered plate.

    This mix made 9 heart-shaped pancakes that were so super delicious.  The waffles were a lot more flimsy than with regular batter, but the taste was so moist and decadent.  We are definitely making these again!

     

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    Ambrotose Cooking Show

    10/15/2010 By 2MannaSisters 5 Comments

    By Marla Finley

    "Get Creative!"

    Many of you just love how Ambrotose is impacting your family’s health for good.  Yet, sometimes  we hear that you don’t know what to mix it into.  Would you like to make this real food product a daily staple in your house?

    This little cooking show segment was created for you!

    And make sure to watch all the way to the end.  My boys do a “taste test” that’s SO cute!

    Please leave your favorite ways to use Ambrotose in the comments area. Thanks!

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    Clueless Cook

    09/08/2010 By 2MannaSisters 2 Comments

    By Marla Finley

    I’ve always wished that there was a tool where I could just put in my ingredients that I already have and then it spit out a recipe. It would be nice to not have to think so much about meal planning and just be a clueless cook sometimes.

    My friend Aaron introduce me to a super cool tool for cooking.

    Super Cook for for the Clueless Cook

    It’s appropriately named Super Cook.

    Just type in several ingredients you have and it will give you great ideas and tell you what else you need to make a dish.

    Let me know if you like it too.

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    Easy Mediterranean Dish

    08/26/2010 By 2MannaSisters 3 Comments

    By Marla Finley

    All you need is organic chicken apple sausage (or Italian sweet sausage), organic peas and couscous.  (If you haven’t tried it, you just may love it!)

    Cook each separately and then combine for a nice, easy Mediterranean dish.

    This is the brand of couscous I like to use: Near East

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    Cashew Lemon Rice

    08/19/2010 By 2MannaSisters 2 Comments

    By Marla Finley

    This recipe was inspired by my new blogging friend Tes who lives in Thailand.  She’s an amazing cook with awesome ingredients.  Here’s is my version of her recipe with a few variations.

     

    Here's what you need

     

    Ingredients:

    3 cups cooked rice (about 1 1/2 uncooked cups)

    4 Tablespoons of lemon juice

    1 teaspoon Turmeric powder

    1 teaspoon Cumin powder (I forgot to picture it)

    1/4 Cup cashew nuts

    2 Tablespoons of Hummus

    1 teaspoon of curry powder

    2 teaspoons of mustard powder

    2 Tablespoons of coconut oil (olive oil would also be fine)

    2 breasts of cooked chicken, cubed

    1 package of organic green peas cooked

    Heat the oil over low to medium heat in a large pan.  Add cashews and saute until golden brown.  Remove the cashews with a slotted spoon and keep aside.

     

    Be careful to not burn the seasoning mixture!

     

    In the remaining oil, add mustard seed, curry powder, cumin, hummus, and turmeric.  Make sure not to burn this mixture.  (It’s easy to do!)

     

    Yum!

     

    Add cooked rice, lemon juice, cooked peas, and cubed chicken and add salt to taste.  Saute for a few minutes and add the cooked cashews.

     

    My view at the table is a great one.

     

     

    The Cook and the Baby

     

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    Blueberry Muffin Rehab

    07/27/2010 By 2MannaSisters 1 Comment

    By Marla Finley

    Little boys like snacks.

    I like to show my boys love by making them muffins.  Here’s my healthier version of an old standard.

    Wet Ingredients:

    3/4 Cup of Almond Milk

    1/2 Cup natural applesauce

    1 Egg

    Dry Ingredients:

    1 Cup all purpose flour

    1 Cup whole wheat flour

    1 Cup Trehalose sugar (the healthy kind) or just 1/2 Cup of regular sugar

    3 teaspoons of baking powder

    1 teaspoon sea salt

    1 Cup (or 1.5 Cups) fresh blueberries

    1 teaspoon Ambrotose (for the immune system)

    Preheat oven to 400 degrees.  Spray 3 mini-muffin pans with non-stick spray.

    Blend milk, applesauce, and egg in a small bowl and set aside.

    Stir flours, trehalose sugar, baking powder, and sea salt in a medium bowl.  Make a well in the center and pour wet ingredients into the well.  Stir with a spoon just until the flour is moistened (batter will be lumpy).  Fold in blueberries.

    Use a regular spoon to fill muffin cups.  Bake until golden brown.  Mini-muffins bake in 10 minutes.  Remove and cool completely before storing in Ziplocs.  I like to place them in several quart size bags.  Put all but one bag in the freezer to keep them fresh.   These make for a great afternoon snack in our house!

    1 Tablespoon Cinnamon to sprinkle on top before baking–Optional

    Eat up but save some for the kids!  :)

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    Celebration Fish

    07/22/2010 By 2MannaSisters Leave a Comment

    By Marla Finley

    What are you celebrating today?  Everyday needs something little to celebrate, don’t you think?

    Last night, I celebrated the creation of a new recipe that worked!  Not all of my little recipe creations are successes.  The inspiration for the name of this recipe  is because the secret ingredient is champagne.  Yep.  I’ve never cooked with that ingredient before and had no idea if it would work out.  Boy did it!  And it was quick.

    Here's what you need.

    • 1 pound white fish fillets, I used Orange Roughy
    • 1 tablespoon extra virgin olive oil
    • Sea Salt to taste
    • Black Pepper to taste
    • 1/2 cup finely chopped onion
    • 1 (15 ounce) can diced tomatoes, drained
    • 3 tablespoons white champagne
    • 1 teaspoon Basil Leaves
    • 1/2 teaspoon Garlic Powder
    • 1/4 teaspoon  Thyme Leaves
    • 1 1/2 Cup of Panko bread crumbs
    • Generous sprinkling of Old Bay seasoning

    Spray a glass baking pan and place thawed fish in a single layer.

    Season both sides with sea salt, pepper, and Old Bay seasoning.

    Preheat oven to 375 degrees F.  Bake 12 minutes.

    While the fish is baking, heat oil in saucepan. Add chopped onion frozen or fresh; Saute 5 minutes, or until onion is softened.

    Add tomatoes, champagne, basil, garlic and thyme. Simmer, uncovered, over medium heat 3 minutes.

    Because my boys don’t like chunky onions and tomatoes, I also purée this mixture in a Magic Bullet when it’s tender.

    Remove fish from oven and sprinkle generously on both sides with the Panko breadcrumbs. (This is an optional step but I think it adds nice texture and taste without all the preservatives in regular breadcrumbs.)

    I almost forgot the most important ingredient: A curious toddler on your left hip who “wanna see”!

    Spoon sauce over the fish and return to the oven for another 5 minutes.

    Add the fish on a plate with a nice rice, green veggie and yummy fruit salad and CELEBRATE!

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