WIAW #7 – Egg Breakfast Sandwich, Cinnamon Roll, SP Nachos & More

Happy Wednesday everyone! :-)


I hope you all are having a GREAT week, so far!

With no further ado, here we go with today’s WIAW


Breakfast Egg Sandwich (1 fried egg, sour cream, english muffin) + Protein Pudding/Cherry Greek Yogurt Bowl with sliced bananas eggmcmuff#1 eggmcmuf#2

Healthier Starbucks “Knock-Off” Cinnamon Swirl Bundt Coffee Cake (Recipe posted yesterday here) + Protein Pudding/Banana Greek Yogurt with Banana Slices + 1 Egg Over-Easy

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Pillsbury Special Edition Cinnamon Rolls Bakery Style Cream Cheese Icing (which I also ate back here) + Protein Pudding/Strawberry Greek Yogurt Bowl with banana slices + Fried Egg over-easy


cinn#2-7-2014 cinn#3-7-2014 Lender’s 100% Whole Wheat Bagel with Philadelphia Reduced Fat Strawberry Cream Cheese Spread + Protein Pudding/Strawberry Greek Yogurt Bowl with banana slices + Fried Egg over-easy

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Kellogg’s Cinnamon Pop-Tart Oops! I burned this poor pop-tart! I was thinking of entirely NOT uploading this photo for this WIAW post. But then I thought, nah! I will. After all, don’t we all make baking, cooking…and yes…even toasting mistakes (ahem…as easy as the toaster SHOULD be to use. Looking back, and even when I burned the poor thing, I laughed. I simply left it in my toaster oven a tad too long while frying my egg. I still ate it though. It was still good tasting, just a bit of a “smoky” flavor. Ha ha! :-) Multi-tasking can be a good thing…but it also can be hazardous when not paying attention to the “other” thing that you are trying to juggle. Attention can only be stretched so much. But I divert. Of course, along with this happy childhood breakfast treat, I had my Protein Pudding/Strawberry Greek Yogurt Bowl with banana slices + a fried egg over-easy

poptart * * * * * * * * * *


Subway Turkey Breast Sub   Made with: turkey, banana peppers, lettuce, tomato, pickles, hot peppers, dijon & vinegar. I ate out with my friend – We wandered the mall, chatting and catching up. Good times. :-)


She had to pick up her kids from day camp, so I came home around 4:30). I was still hungry as just that sandwich didn’t hold me over complete. As an afternoon “snack” I made a Protein Pudding/Greek Yogurt bowl and tossed in some Kay’s Pretzels.


I also added in one of my Black Bean Brownies. Okay… so I guess that “snack” was more like a mini-meal. I was hungry! It held me over nicely until dinner around 7:15.

brownie Boca Veggie Burger on an Angel Sprouted Bun (with sour cream, mustard, spinach and mesquite herbs) + Protein Pudding/Greek Yogurt bowl and tossed in some Kay’s Pretzels + Van’s BBQ Mighty Good GF Chips

burger1 burger2 burger3 Sweet Potato Nachos (Made with black beans, red bell peppers, onions, Mozzarella shredded cheese, herbs) + Protein Pudding/Greek Yogurt bowl + a Black Bean Brownie

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* * * * * * * * * *


Black Bean, Veggie “Mess” Over Baked Eggplant (Believe-it-or-not, there is really 1/2 an eggplant underneath that pile of black beans and veggies! it looks pretty UNappetizing, but trust me, it was actually quite delicious!) Made with: 1/2 cup-ish black beans, onions, red bell peppers, cucumbers. Sauce made with: Sriracha, nonfat sour cream, black bean “juice,” caramel sauce + lots of herbs (oregano, lemon-pepper, mesquite, garlic, red pepper, cumin, curry, parsley).

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I also ate Protein Pudding/Greek Yogurt bowl and one of my Black Bean Brownies


Chicken + Mashed Potato (Unfortunately, I didn’t have any chicken breast so I just used canned chunky chicken. It was still goo though.) + Frozen mixed veggies + Protein Pudding/Cherry Greek Yogurt bowl (topped with Kay’s Cinnamon Pretzels) + Black Bean Brownie

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Sloppy Joe (Manwich Original SJ Sauce + chunky chicken in water) + Protein Pudding/Strawberry Greek Yogurt Bowl (with the leftovers of Kay’s Pretzels I started when making lunch. I tend to do that a lot! ) + Quest Chocolate Brownie protein bar

sloppy-joe1 sloppy-joe2 sloppy-joe3-yogrt sloppy-joe4   * * * * * * * * * *

*Recipes Coming Up*
Tomorrow Thursday 7/31 - Oat, Date & Chia  Protein Bars! :-)

Healthier Starbucks “Knock-Off” Cinnamon Swirl Bundt Coffee Cake Recipe

Happy Tuesday everyone! :-)

I have a recipe to share today!


A couple days ago, I ate the last slice of my Moist Apple Cinnamon Coffee Cake (recipe here). I’d been eating  slices of it mostly for a couple breakfasts, as a snack and as a dessert before bed. I just loved that stuff. Anyway, I have always personally been a huge fan of Starbuck’s Reduced-Fat Cinnamon Swirl Coffee Cake. In fact, it ranks in my top 5 pastries/foods to buy when going there.


I did a little online research, wanting to know if anyone came up with a “knock-off” version of Starbuck’s delightful breakfast bread/cake. I found one made by Ruth posted at All Recipes. You can see it here.

However, I wanted to make it slightly more healthy, and did just that. Although I did use some All-Purpose Flour, I split the amount in half and used coconut flour for the remaining half.


Same with the white sugar. I subbed in half of the amount called for, with Stevia. Also, instead of using 3/4 cup butter, I subbed in 1/4 cup applesauce, and the remaining 1/2 cup butter.


Additionally, instead of using 3 whole eggs, I used just 1 egg and 2 egg whites.


Finally, I didn’t use walnuts, not because I was trying to knock-out a fat, but simply because I’m not a big fan of walnuts in general, but most especially baked in recipes. I would have crushed up some almonds (which I love) or even macadamia nuts, but I didn’t have both on hand (I know…so sad. (I had almond butter, but no whole almonds. I’ve added them to my grocery list. They are kind of expensive in and of themselves, but worth purchasing, especially for baked goods, or to create your own trail mix or granola bars).


I didn’t alter the use of sour cream. I think that was an important ingredient that you can’t really substitute out for, because it gives the coffee cake it’s moisture.


Be sure to include the sour cream. If you took out the sour cream, I’d bet it would taste and feel really dry. I supposed you COULD use plain Greek yogurt (since it has a similar texture), in place of the sour cream, but haven’t tried that yet. However, used a lower-fat version of daisy sour cream (in case you are wondering).


I also tripled the amount of baking powder, because this awesome ingredient “fluffs up” a baked good. I wanted the coffee cake to be more “fluffed up” rather than too dense. My idea worked, as the cake rose quickly and well in the oven (also due to putting it in the oven, baking it for the first 10 minutes at 400 degrees, before then reducing the heat).


Anyways, this recipe turned out tasting delicious!


I was relieved that it tasted so good, because I honestly wasn’t quite sure if it would still retain all buttery, cinnamon & sugar sweetness, and moist texture like Ruth’s original recipe. Yet, I felt like it was just as good as what hers probably tastes like…or at least similarly.

Here are the remaining photos of the baking process followed by the recipe!

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Healthier Starbucks  “Knock-Off” Cinnamon Swirl Bundt Coffee Cake
By:  Amy @ Healthy Stuff Reviews, but adapted from this recipe
Servings:  12 slices

Coffee Cake:
2 cups all purpose flour
1/4 cup coconut flour*
1 teaspoon baking soda
3 teaspoons baking powder
1/2 cup butter, room temperature
1/4 cup applesauce
3/4 cup Stevia*
1/2 cup white granulated sugar
1 egg + 3 egg whites
1 teaspoon vanilla extract
1 cup sour cream*

Filling & Topping
1 tablespoon ground cinnamon
1/4 cup Stevia
1 egg white

1.    Preheat oven to 400 degrees F. Grease a 10-inch bundt pan.

2.    Beat butter, applesauce, sugar and Stevia with an electric mixer in a large bowl until light and fluffy. The mixture should be noticeably lighter in color. Add eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Mix in vanilla.

3.    Combine both flours, baking soda, and baking powder. Pour flour mixture into batter alternately with the sour cream, mixing until just incorporated.

4.    Pour half the batter into the prepared pan.

5.    Mix the remaining 1/4 cup of Stevia  with the cinnamon. Sprinkle the cinnamon-sugar over the batter in the pan.

6.    Drop remaining cake batter in heaping spoonfuls over filling, covering it as best you can.

7.    Bake in preheated 400 degree oven for 8-10 minutes. Lower heat to 350 degrees F and bake for an additional 25 minutes, or until a tester/knife comes out clean.

8. Allow cake to cool for 15 minutes.

9. Crack the egg white into a small bowl. With a basting brush, brush the egg-wash over the surface top and sides of the coffee cake. Quickly follow-up by sprinkling remaining cinnamon-sugar mixture over the wash, covering all the cake.

10. Eat and enjoy!

*  I used Coconut Secret Coconut Flour.
*  I used NuNaturals Nustevia White Stevia.
*  I used Daisy Sour Cream.

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Have you ever made a “knock-off” version of a famous/fairly well-known food? If so, what was it?

What is your favorite kind of coffee cake? If you have a link to it, feel free to share it here in the comments!


Banana Vanilla Creme Homemade Popsicles Recipe

Happy Monday, everyone! It’s a fresh new week! :-)

Marvelous Monday

I honor of Marvelous Monday, I thought it would be a “marvelous” thing to post a recipe today!

Just a fun little “contraption” I purchased recently. I guess you can say I was inspired after I polished off the last of the box of Skinny Cow Caramel Truffle Frozen Treats I mentioned a few weeks ago.

After coming home from hiking, and I wanted something really cold and sweet. At that particular moment, I was too lazy to drive to my nearest Yogurtland or Orange Leaf. I wanted something frozen to actually bite into…like a popsicle. Yet, I didn’t have anything like that in the freezer.

I ended up settling for the next “best” and satisfied my craving by making a cold Blueberry Vanilla Creme Protein Smoothie (sorry, no picture to show here, because I cranked it out and slurped it down. BUT…I made it with 1/2 cup blueberries, 1/2 Tbsp. Stevia, 5 cubes of ice and a scoop of Vanilla Protein Powder).

However, as I sat at my computer, checking my email, I searched on Amazon for “Popsicle Maker” and came upon the Ozera Ice Pop Molds, Set of 6 Green. You can check it out in My Store.


Anyways, the beauty of having Prime with Amazon, is that I received this fun little device two days later.

This post certainly isn’t anything “special,” as I’m sure many of you have used an ice mold before, and even own one. However, if you currently don’t have one…well…I hope this post may encourage you to consider getting one! :-)

These molds are great because they enable you to tailor and custom-make your very own popsicle using whatever ingredients you want. You can mix and match your protein powder “base” with the fruits you use. So, for example, I have a whole “list” of popsicle flavors I’m going to make with mine:

1. Strawberries & Cream (Vanilla Protein Powder), 2. Blueberries & Chocolate (Chocolate Protein Powder), 3. Raspberries & Chocolate…and so on.


Making healthy yet tasty popsicles really only require 3 main ingredients:

1.)   Milk
2.)   Protein Powder (You can switch up the “flavor” of powder dependent on what kind of popsicle you want to make)
3.)   Fruit (this can be everything from bananas, berries, melon, etc)

*Optional: You could grind up nuts, oats or other edibles and add it to your popsicle mixture if you want to give them a richer and smoother taste.

popsicle2 popsicles3

In my first round of using these ice-molds, I chose ingredients that were fairly simple and easy:

popsicles4 popsicles5

8 hours later (Eating My First One!):



Banana Vanilla Creme Homemade Popsicles
By: Amy @ Healthy Stuff Reviews
Yield: 6 Popsicles

2 whole bananas
2 1/2 scoops (each scoop is 42 g) Vanilla Protein Powder*
3/4 cup Almond milk*
*Optional: I added 1/2 tsp Vanilla, and 1 Tbsp. Stevia*

1. With a hand mixer (which is what I used) or blender, measure all ingredients together and blend/combine until well mixed. The mixture may be lumpy, however, due to the banana.

2. Pour mixture into each of the 6 ice molds, but leave 1/4 inch in order to place the lids on each. Place each mold onto it’s base and place into the freezer. Freeze for at least 2-4 hours or until solid.

3. Take out individual popsicle mold when desired. Pop off transluscent/white plastic mold carefully, holding onto green “stick.” Eat and enjoy!

*I used Body Fortress Vanilla Creme Isolate Protein Powder.
* I used Silk Vanilla Almond Milk
* I used NuNaturals Nustevia White Stevia. However, if you don’t have Stevia, feel free to use Splenda or just regular white sugar.

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