Western omelets have always been my favorite. The combination of onion, peppers and ham with egg dipped in ketchup is a little taste of breakfast heaven for this breakfast lover.

The little guy had NO interest in them at all. :( I can’t get him to eat eggs anymore even though they were such a staple for us for so long. I’m sure it’s just a phase so I’m going to keep offering. :)

• About 2 oz thinly sliced deli ham
• 2 thick sliced of sweet onion diced
• About 1/4 of a large green pepper diced
• 1 egg
• 2 egg whites
• Kosher Salt & Pepper
• non-stick cooking spray

preheat the oven to 375 degrees.

Spray in a 12 cup mini muffin pan with non-stick cooking spray. Depending on the size of your ham slices cut them in half, form a small cone and place in the mini muffin pan like this. . .

Heat a non-stick skillet over medium heat. Cook the onion until just starts to brown. Add the peppers, sprinkle with salt and pepper. Cook for another minute before shutting off the heat.

Whisk the egg and egg white together with a bit of salt and pepper. Stir in the cooked onion and peppers.

Using a tablespoon scoop the egg mixture into the ham cups.

Bake for about 15 minutes until the egg is firm.

Enjoy!

I ate the whole batch, but you could totally share and pair with a slice of whole wheat toast or something. Just a thought. :)

So I took the idea behind my quick banana pancakes and gave apple a try. I was pleasantly surprised how they came out. Really Moist and fluffy! But honestly, I wish they tasted a bit more "apple-y" (is that a word?) Next time I may add another apple and double the cinnamon but overall this should give you a good starting point for your own experiments.

I do have to add the toddler, DARN IT, I mean THE KID, really liked them. We dipped in apple sauce and had a blast knocking off the whole batch which is really perfect for 2. :)

• 1 apple (I used a granny smith) grated
• 1 egg
• ½ cup (4oz) skim milk (or soy or almond)
• ½ tsp baking powder
• ½ tsp baking soda
• 1 tsp ground cinnamon
• ¾ cup (90g) whole wheat flour

Grate the apple, skin and all. It’s slow to start but just keep at it and you’ll get grated apple mush. :) Add the egg and milk. Whisk.

In a smaller bowl, add the flour, baking soda, baking powder and nutmeg. Sift into the banana mixture. Mix until just blended.

Heat a skillet over medium heat. Spray with non-stick cooking spray. Using about 1/4 cup of batter form pancakes. Cook about 1-2 minutes a side, small bubbles will form but not as many as traditional pancakes. I just peak underneath for a light brown color, then flip.

Here’s the little guy chowing down. He really was a fan! :)

Here’s the story. Yesterday after an insane morning run I knew I was gonna be hungry and I knew the husband was gonna want to order in or go out (not only is it what he does BUT it was also the first college football Saturday of the season.) So to ward him if I just started cooking. I didn’t have much on hand, I haven’t gone shopping and I’ve been trying to use stock up for the move but I remembered a can of salmon I bought a few weeks back and I knew I had an aging pepper and some onion in the fridge. So why not!

At first the husband kind of snubbed the idea and then I made him a salmon cake sandwich. Initially I got the "it’s ok." BUT when he was done he said it was really good! I was quite shocked! The child wanted no part. I swear, fish is the hardest thing to get into that kid.

Now I will say this, idea may need a better binder then one slice of a bread. The flavor was perfect but they just held together so you have to be gentle. Next time I’m thinking I’ll crush some whole grain rtiz instead of using the bread. Either way I thought I’d share the idea.

• 1 (14.75 ounce) can salmon, drained and broken up
• 1 slice of bread, ripped apart into small pieces, crumbled
• 1/2 small sweet onion, minced
• 1 large garlic clove, minced
• about 1/4 of a bell pepper minced
• 1 egg
• 1 egg white
• 1/2 teaspoon dried dill
• 1 tbsp dried parsley
• 1 tablespoon Worcestershire sauce
• 1/8 teaspoon tabasco (or more)
• Kosher salt & ground black pepper
• 1 tbsp whole wheat flour
• 1 tbsp parmesan cheese.
• non stick cooking spray, preferably olive oil

In a large bowl, gently mix together the salmon, bread, onion, garlic, bell pepper, egg, egg white, dill, parsley, Worcestershire sauce, tabasco and a pinch of salt and pepper. I used the scoop technique. Scooping my hand under the tossing in the bowl rather then a meatball squishing method. Know what I mean?

In another small bowl mix the flour and parmesan cheese with a bit of salt and pepper.

Heat a large non-stick skillet over medium high heat. Form a small patty about 1/2 inch think. Dust with the flour mixture and plop into skillet. Repeat for 3 more patties and cook each about 3-4 minutes a side. They should be nicely browned. Now, I made my first too big. Go on the smaller end, they will hold together better and you want to get 8 total, for 2 a serving.

Once the first batch is done remove any bits from the pan and re-spray with non-stick cooking spray.

Eat straight up with your favorite veggie as a side OR put it on a whole wheat bun for a salmon cake sandwich. I used a whole wheat potato roll, a bed of baby spinach and (don’t laugh) a squirt of ketchup. :)

The toddler added the sprinkles which creates a nice crunch on top. I think next time I’ll add a handful of chocolate chips for a bonus. Especially now that I calculated the nutritional information to find each muffin is less then 150 calories!

• 5oz dried prunes
• 1/2 cup whole wheat pastry flour (45g)
• 1/4 cups cocoa powder (20g)
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp cinnamon
• pinch of salt
• 1 scoop unflavored protein powder (I used 20g of 100% Any Whey)
• 1 ripe banana
• 1 tsp vanilla
• 1 tbsp molasses
• 1 egg

Preheat the oven to 350 degrees.

In a small sauce pan add the prunes with enough water to cover them. Boil for 5 minutes and then simmer while you prepare the rest of the ingredients.

Sift the flour, cocoa powder, baking soda, baking powder, cinnamon, salt and protein powder. Set aside.

Line a 6 muffin tin with muffin liners. Spray with non-stick spray in desired. (I used aluminum liners, they didn’t stick at all!)

Drain the prunes. They should be soft. Puree them in a food processor (I used my Magic Bullet). Add the banana, vanilla, and molasses, blend until smooth.

Pour the prune mixture in a bowl. Whisk in the egg. Add the sifted dry ingredients and mix until just combined. If you are adding any chips, do it now.

Divide the batter into the 6 muffin tins and bake for about 17 minutes until a toothpick inserted comes out clean.

Nutritional Information is just the batter, no sprinkles or chips as I would make them plain for myself but they make a great starting point to let the kids have a little fun. I don’t mind adding sprinkles or chocolate chips to a whole grain muffin base with no added sugar. :~)

When I was little, my grandmother would make this yummy banana bread/cake (whatever) in a bundt pan with chocolate chips. It was one of my favorites. I remember the moistness in each bite with that wonderful chocolate banana combination. I miss it.

I based my experiment this morning on my banana muffin recipe. Which may be why it’s more like a bread or a muffin then a cake. But I don’t care. It was YUMMY! Even the husband who said… "You know I don’t like banana bread." ended with a "…but man that is a good one!"

The toddler? Well as you can see he had a hard time waiting for me to take pictures. Which is why I didn’t get many good shots. :)

Here’s what I did…

• 2 cups whole wheat white flour (240g)
• 2 tsp baking soda
• 1/2 tsp salt
• 2 overripe large bananas
• 1/4 cup unsweetened applesauce
• 1 large egg
• 1 large egg white
• 2 tbsp honey (42g)
• 1 tbsp molasses (20g)
• 1 cup plain non-fat yogurt (227g)
• 1 tsp almond extract
• 1 tsp vanilla extract
• 1/4 cup (60g) chocolate chips – preferably mini they spread better

Preheat the oven to 325 degrees. Spray a bundt pan (I used one like this) with non-stick cooking spray and set aside. (note you could probably use a loaf or cake pan but I haven’t tried it yet and I don’t know how to adjust the cooking times… YET! ;~P)

Mix the flour, baking soda and salt together. Sift and set aside.

in a large bowl, mash the bananas. Add the applesauce, egg, egg white, honey, molasses, yogurt and extracts and whisk until smooth. Mix in the chocolate chips.

Add the dry ingredients to the wet and stir until just incorporated. I used my whisk and it took about 10 "spins".

Pour the batter into the bundt pan. It will be thick, just spread it across the bottom with a spatula.

Bake for 45 minutes. Remove from oven and let sit at least 10 minutes before attempting to remove it from the pan.

Now, I’m estimating 15 servings but I could easily get 17 cut as seen in the picture above. But I’ll go with 15 to be "safe". Plus sometimes you just want a bigger piece of cake, I mean bread, I mean… whatever. It’s YUMMY!

I don’t know about you but I can wake up 15 minutes early every day if this is what I have to look forward to! :~)

Oh! and YIKES! I totally forgot my intro screen! LOL not a big deal, you probably wouldn’t have even noticed.

Here’s what I did but remember, take it and run!

• 1 egg
• splash of your favorite milk (about an ounce)
• 1/4 tsp nutmeg
• 1/2 tsp cinnamon
• 1 tsp vanilla extract
• 4 slices of your favorite whole grain bread
• non-stick cooking spray

Heat a non-stick frying pan or griddle over medium heat.

whisk the egg, milk and spices in a flat bottom bowl or dish.

Spray the skillet with non-stick spray.

Dip the bread quickly in the egg (both sides) and place on the skillet.

Flip after 2-3 minutes when the toast become a nice golden brown.

Serve with a bit of syrup!

Note: the Nutritional Information may vary based on the bread you use. And I take back what i said in the video. I ate my second with just a bit of maple syrup and oh.. MY! YUM! (Notice it in the picture)

I fished out an old frozen bag of hash brown cut potatoes. Did you know they were just potatoes? I didn’t. I always thought frozen "hash browns" would be chock full of stuff I didn’t want to eat but on inspection of a few brands, some of them are just shredded potatoes with a preservative. But I digress.

Anyway, I took a cup of the frozen potatoes and used them as a base to make a hash style breakfast held together (kinda) by my one lonely egg. It was good, combining all the flavors of a traditional breakfast in a healthy hash style way!

• Non-stick cooking spray
• 1 cup frozen shredded potatoes or "hash browns" (you could also grate your own)
• 1-2 slices of sweet onion chopped
• 1 tbsp (7g) real bacon bits
• 1 slice of Canadian bacon cubed
• about 1/3 of a red bell pepper chopped
• 1 handful of baby spinach leaves chopped
• 1 egg beaten

Heat a small non-stick skillet over medium heat. Spray with cooking spray and add the frozen potatoes. Leave them alone while you chop all the other ingredients for at least 5 minutes before you flip. This will defrost and start to brown the potatoes.

Once they begin to brown cook for about another 3 minutes before adding the onion and bacon bits. We aren’t using any oil so they will not brown like traditional Hash Browns.

Once the onion and bacon bits are added continue to cook over medium heat until the onion softens. Add the Canadian bacon and bell pepper. Cook for a few minutes allowing the flavors to merge.

Add the chopped spinach and stir in. As soon as it starts to wilt, pour in the beaten egg. Immediately start to combine and mix in the egg. After the egg coats everything in the pan, use your spatula to press the hash down. It will create a nice brown on the bottom and "stick" the hash together a bit. Leave it alone for a minute.

Flip the skillet over on a plate and serve with some ketchup!

The toddler liked everything about them except the blackberries. I had to use a frozen mixed berries as I didn’t have any other fruit options at home. He’s just not a fan of blackberries. So every time he’d hit one he’d ask me to eat it. It was kind of funny. He did devour two the morning we made them, although he had a hard time waiting for them to cool, as you can see in the photo. I love pouty toddler pictures!

The only thing I changed from the original recipe was using Stevia instead of Splenda. You could also use honey, or really skip all together if you don’t like your oatmeal too sweet, the bananas add a nice flavor.

• 3 mashed bananas
• 1 cup skim milk
• 1 tsp Stevia or 1/4 cup splenda
• 2 eggs
• 1 tbps Baking powder
• 3 cups quick oats
• 2 cups frozen blue berries or mixed berries [still frozen]

Preheat oven to 375 degrees

Mix all ingredients except the berries together, and let sit for 5 minutes. Stir in the berries.

Spray a muffin pan and/or liners with with non-stick spray. Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you’ll see the edges just starting to brown.

The muffins may stick when hot but are removed easily when cooled for a bit.

The idea is a modified version of a recipe my mom uses from an old cookbook. It intrigued me with it’s use of crushed pineapple as a sweetener. Although the original recipe called for white flour, 2 cups of sugar, and a cup of oil, all of which I think are uncalled for.

My version is far less sweet as I ditch the sugar and use a combination of honey and molasses to add more flavor with just a touch of sweetness. It’s apparently enough as the toddle DEVOURS this bread. He also LOVED helping me make all the experiments. Just look at my little sous chef!

I brought a loaf to work where it was well received and a few friends at the gym seemed to like it. Although I never trust face to face reviews as I know it’s hard to tell someone you don’t like what they made in person.

OK, can you tell I’m nervous about this one. :~) I think the more I work on a recipe the more I’m worried how you guys like it. It’s a labor of love I suppose.

• 3 eggs
• ½ cup (122g) of unsweetened applesauce
• 2 tbsp (42g) honey
• 2 tbsp (40g) molasses
• 2 tsp vanilla
• 3 cups (360g) whole wheat flour
• ½ cup (60g) walnuts – ground
• 2 tsp baking soda
• 1 tsp salt
• ½ tsp baking powder
• 1 ½ tsp cinnamon
• ¾ tsp nutmeg
• 1 medium zucchini shredded (1 cup about 200g)
• 1 20oz can crushed pineapple drained

Preheat the oven to 350 degrees.

Open the can of pineapple and place in a metal strainer in the sink to remove some of the juice while preparing the rest of the ingredients.

In large bowl, beat the eggs until frothy. Add the applesauce, honey, molasses, vanilla and beat until foamy and then beat some more. :~)

Ground the walnuts in a blender or food processor. Don’t over process the oil in them will start to stick.

In another bowl, mix the ground walnuts, flour, baking soda, salt, baking powder, cinnamon, and nutmeg.

Stir the shredded zucchini and drained pineapple into the egg mixture.

Add the dry ingredient to the wet and stir until just blended.

The batter makes 2 large loafs or 6 mini loaves. You can even make 1 large and 3 small or 24 muffins (note: haven’t tried the muffins YET!)

What ever you decide be sure to spray with non-stick cooking spray and dust with a bit of flour.

Bake the large loaves for about an hour, small loaves for around 40 minutes. Muffins probably half that (I’ll update when I do it). A toothpick inserted should come out clean when it’s done.

Here’s the batch I made this morning and I just had to show you our mess of a kitchen when we were done. I may be the messiest cook EVER! (well I did have help) :~)

When I was a kid I had some quirks, I guess we all do. One of my moms favorite stories about me and my stubbornness is refusing to eat ice cream if it wasn’t chocolate. She just told the story (again) at Labor Day! LOL I also loved cheese, but hated it melted and for some reason would always ask for my peanut butter and jellies with no jelly, I thought it was gross. I also liked hard-boiled eggs but not egg salad? For some reason smooshing it up and throwing it on a slice of bread did NOT appeal to me at all. Maybe cause I really didn’t like the yolk or Mayonnaise. Then again, maybe it’s because it just looks GROSS!

So I have a lot of memories of my mom making me sliced egg sandwiches. She’d use just enough mayo to glisten the bread, slice the egg and viola! I LOVED these, especially on soft fresh bread with a sprinkle of salt and pepper. So simple and so YUMMY!

Now, of course, I eat ALL kinds of ice cream, love grilled cheese and really can’t live without my low sugar strawberry jelly. But the thought of egg salad still gives me the heeby jeebies. I think because it has SO much mayo in it and I’m just not a fan. So today I made my “poor mans” egg salad sandwich and it was EXACLY how I remembered them. I think this is going to become a new staple lunch for me.

• light whole wheat bread or a whole wheat bun (I used a Whole Wheat Potato Roll)
• 1 hard boiled egg sliced
• about 1 tsp light mayo
• Salt & Pepper to taste

Smear the mayo on the bread or roll (you could use a bit more). Arrange egg slices, sprinkle with salt & pepper. ENJOY! I added some carrots and pepper strips on the side.

Using only 2 eggs you get two servings, 4 “muffins” each. You could, of course, eat the whole batch or double it to make more. Even replace the a egg with two egg whites. Just take the idea and run with it! We did! ;~P

• 2 eggs
• 1 cup baby spinach chopped
• 1 tbsp (7g) real bacon bits
• 1 tbsp (5g) grated parmesan cheese
• Kosher salt & pepper

preheat the oven to 375 degrees.

Whisk the eggs and spinach with a pinch of salt and pepper.

Using a tablespoon dollop the egg spinach mixture unto 8 mini-muffins. Preferably the silicone kind for NON STICKING! (I still can’t believe how good this worked).

Sprinkle the Parmesan cheese on top and bake for 10-12 minutes.

Dip and ketchup and you are on our way!

So I set out and researched a bit on line and most recipe required a lot of eggs and butter. Wanting something lighter, I experimented with my own creation and was SHOCKED when they came out! Now, I honestly have NO idea what a crepe is suppose to taste like but if it’s a fairly bland resilient vessel for other ingredients this recipe worked great!

They were much easier then I thought to make and I love the fact that I can stuff them with anything I like. Today I tried berries, turkey and cheese, and leftover Chinese food! All were fabulous and the Crêpe held in the ingredients and I was able to eat them like a burrito.

I have no one else’s opinion today as the toddler is visiting Grandma and the husband was working all day. So will some experimental soul PLEASE try it and let me know if this is what a Crêpe is suppose to be like? :~P

• 1 egg
• 1 egg white
• 1/8 tsp salt
• 1 cup whole wheat flour (120g)
• 1 ¼ cup skim milk
• non-stick cooking spray

Whisk the egg, egg white and salt until a bit frothy.

Slowly add the flour and milk alternating a little at a time while whisking.

Warm a medium non-stick skillet (~9inch) over medium heat and spray with non-stick cooking spray. Pick the pan up off the heat and pour about ¼ cup of the batter. Immediately roll the pan around to spread the batter and fill the bottom of the pan. Place the skillet back on the heat for about 30-40 seconds.

You’ll know it’s ready to flip when the edges start to curl (as seen in the above picture) and the Crêpe slides when you shake the pan. Slide a plastic spatula under and flip. Cook for an additional 10-15 seconds. Slide onto a plate.

Repeat the process until all the batter is gone, about 8-10 crêpes.

This morning I filled one with fresh berries and a little low-sugar jelly. For lunch I filled one with a slice of cheese, turkey breast, baby spinach, tomatoes and honey mustard and ate it like a wrap. For dinner I also made a wrap with one and filled it with leftover Chinese chicken and broccoli! It was Crêpe-ilicious day!

Update: Click here to check out my pizza Crepe idea on video.