Here’s a little Valentine’s Day treat you can make at home: Red Velvet Cupcakes! Yum. Easy to make, healthy and delicious.
For those of you who love scones in the morning, here’s my Lemon-Blueberry Scone video. Yummy + healthy = awesomeness!
If you want to even more flavor greatness, I’ve also attached the Lemon Buttercream Cheese frosting video.
Not a fan of lemon? Then just use a different flavored extract. The frosting is perfect for pastries, cakes and cupcakes (like red velvet, my fav!) too.
I love baking muffins. But since I’m low carb, I no longer make these tasty treats. Oh, once I’m at my goal weight, I’m sure I’ll start baking them again. But for now they’re a no-no. Thankfully I stumbled upon this little recipe and it combines my love of baking and with a low carb take on muffins.
I present to you the Bacon Wrapped Omelet Muffin. It’s healthy, yummy and easy to make. What more could you possibly want in a recipe? How about they taste great the next day. Awesome.
Bacon Wrapped Omelet Muffins
Net Carbs: 3.6g
Weight Watchers PointsPlus: 7
Servings: Makes 4 servings (2 muffins/person)
- 8 slices of bacon
- 8 eggs
- 1/2 red pepper, chopped
- ½ green pepper, chopped
- 2 C chopped fresh spinach
- Salt and pepper
- Nonstick cooking spray
- Preheat oven to 350F
- Cook the bacon in a pan over medium heat until it’s cooked through, but not crispy, about 5 minutes.
- Spray a muffin tin with non-stick cooking spray and place one piece of the bacon in each tin, wrapping it around the outer edges.
- In a medium bowl, scramble the eggs. Add a pinch of salt and pepper. Toss in the chopped red and green pepper, and spinach. Combine thoroughly then pour the mixture into the muffin tins lined with bacon (I’d recommend a big spoon or even better, a ladle to even out the veggies in each tin well).
- Bake until eggs are fluffy and slightly browned on top, 30 to 35 minutes.
To make this dish even yummier, top your omelet muffin off with some diced avocado or tomato. Hmmmmm.
I love baking. Ten years ago I tried making my very first apple pie from scratch. The bottom crust was too soggy and the top crust too chewy. It was a horrible pie, but it didn’t matter. I was hooked.
Over those 10 years, I’ve made delicious breads, pies, cakes, muffins, cookies, pancakes, cupcakes! I love how my kitchen smells while baking bread. And there is nothing like punching out dough to relieve stress. I baked all the time…until I went low carb.
With the exception of baking cookies as Christmas gifts and two pies in December, I’ve been avoiding baking like the plague. I didn’t get to 325 by just looking at my creations.
I had been afraid that I’ll go on a carb bender if I kept up my hobby. I’ve lost nearly 60 pounds and I’m not looking to take a step back.
But the truth is I don’t miss the food. I miss creating it.
I think I’ve discovered a way to start baking again. As I was checking low carb cookbooks on Amazon, I came across Piece of Cake Paleo: The Effortless Paleo Baking Bible. Jackpot!
Yes its for folks on Paleo and I’m on Weight Watchers. However, I’m doing 20-25g of carbs a day and my understanding is that Paleo is low carb. Plus, I’ve been curious as it’s all the rage right now.
So starting in April on the 1st Saturday of each month I’m going to bake something low carb. Fingers crossed.
Oh, the baking happens after weigh in.