Breakfast: Banana Chai Protein Mini Donuts. These will be made again and again. Not only do they taste great but they make the house smell AMAZING when they are baking. I used Big Train Spiced Chai Fit Frappe which is also a yummy protein drink that is great hot (my favorite way), cold or blended into a frappe with ice. Chai is an ancient traditional drink of India, black tea flavored with vanilla, honey and spices like cardamom, cinnamon, star anise, clove, so basically most of the spices you find in traditional banana bread recipes.
Shelly's Banana Chai Protein Donuts
2 Bananas, mashed
2 Eggs, beaten
1/2 cup Fit Frappe Spiced Chai Protein Drink Mix
1/2 cup Non-fat Dry Milk
1/4 cup Almond Flour (or Meal)
1/4 cup Unsweetened Shredded Coconut
1/2 teaspoon Baking Powder
2 Tablespoons Sugar Free Torani Syrup (any flavor I used SF Vanilla)
Preheat oven to 325. Mix all ingredients till well combined. Spray Mini Donut Pans with Pam. Fill 3/4 full with batter.
Bake 14 minutes. Allow to cool slightly and remove from pan. Makes 24. After they are cool I stored them in a Tupperware in the fridge. Toss a couple in a snack sized Ziploc baggie for a quick breakfast on the go.
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Cook's Notes: Almond flour is ground almonds blanched almonds. Almond meal is ground almonds with the skins left on. They can be interchanged in most recipes.
This recipe would be great for those that are on a gluten free diet and looking for a gluten free banana bread replacement.
Lunch: Mmmm I haven't made a pizza version of my egg bites in a long time. Basically just toss in whatever you love on top of a pizza. I had mushrooms to use so I sauteed those, some mini pepperoni slices and cheese of course. These are great on their own. They make an awesome party appetizer or add a salad or they are great as a side with soup.
Shelly's Pepperoni and Mushroom Pizza Bites (aka Crustless Mini Quiches)
5 Eggs, beaten
12 Mushrooms, diced
Mini Pepperoni Slices (about 3 pieces per quiche)
1/4 cup Italian Blend Cheese, shredded
1 Tablespoon Oregano
1 teaspoon Italian Seasoning
a few twists of Black Pepper
Saute mushrooms and set aside to cool. Preheat oven to 350. Mix all ingredients together (except pepperoni). Spoon into lightly greased (non-stick cooking spray works great for this) mini muffin tin.
Place approx. 3 mini pepperoni pieces in each quiche. Bake for 30 minutes at 350. Let them cool a few moments they pull away and pop right out. Makes 24.
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Dinner: This was delicious. Super rich and filling. My Mum and I split 1 gratin dish and it was plenty. Leftovers heat up great for lunch.
Shelly's Baked Eggplant Ricotta
2 medium Eggplant, roasted
1 cup Ricotta Cheese
1 Egg, beaten
1 teaspoon Garlic Powder
1 teaspoon Italian Seasoning
1 teaspoon Oregano
1/4 cup Shredded Italian Blend Cheese
Take the 2 medium eggplant and cube it, I left the skin on but you could peel it. I tossed the cubes with a drizzle of olive oil and a sprinkle of Kosher salt on a baking sheet. I roasted them in a 425 degree oven for about 35-40 minutes, turning twice during cooking.
Mix ricotta, egg, seasonings till well blended. Put the roasted eggplant in gratin baking dishes and top it with the ricotta cheese mixture. Sprinkle with shredded cheese. Bake at 350 degrees for 30 minutes.
Pureed, soft foods stage: I would peel the eggplant and after it's roasted put it in a mini food processor till smooth. Place pureed eggplant in the gratin dishes, top with ricotta mixture and bake same as above.
Snacks: Too much coffee, a peach and a Cottage Cheese Double.
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