Mini Won Ton Cup Omelets

Mini Won Ton Cup OmeletsBut seriously, is it ever not time for breakfast? Pancakes for dinner, cereal for…every meal, and now mini omelets for your next party. I came up with these mini won ton cup omelets as part of my project with Nasoya, and they’re easy to make and delicious. Eat them as a snack or serve them at your next gathering—the won ton cups make them the perfect finger food!

Mini Won Ton Cup Omelets Mini Won Ton Cup Omelets

Mini Won Ton Cup Omelets

Yield: 12

Mini Won Ton Cup Omelets

Ingredients

  • 12 Nasoya Won Ton Wraps
  • 4 eggs (2 whole eggs, 2 egg whites)
  • 2 scallions, green parts chopped (discard white part)
  • ½ cup mushrooms, chopped
  • 10 cherry tomatoes, halved
  • 1 clove garlic, minced
  • ¼ cup fresh basil leaves, chopped
  • Optional:
  • ¼ cup shredded mozzarella cheese
  • 1/4 package of Nasoya Organic Firm Tofu (2-3oz)

Instructions

  1. If you're adding in the optional tofu, cut away 1/4 of the block of tofu and sandwich it between two paper towels. Apply pressure by topping it with a plate and then something heavy (a can of tomato sauce, for example). Let the liquid drain from it for 15-30 minutes.
  2. Preheat oven to 350 degrees Fahrenheit.
  3. Add a bit of extra virgin olive oil and the garlic to a skillet over medium heat. When garlic begins to turn golden, add in the mushrooms, chives and tomatoes and sauté until cooked (about 5 minutes). Add in the basil right at the end and stir until it has wilted.
  4. Beat the eggs in a bowl and stir in the sautéed vegetables (and mozzarella if you’re adding cheese). If you're adding tofu, cut your block into tiny cubes and stir those in as well.
  5. Line a lightly greased mini cupcake tin with the won ton wraps. Press a wrap in each hole, gently folding the sides to fit around the perimeter.
  6. Using a spoon, carefully dump the egg-veggie mixture into the won ton cups.
  7. Bake for 15-18 minutes. Tips of won ton wraps should be golden brown, and egg should be fully cooked.
http://pumpsandiron.com/2014/12/04/mini-won-ton-cup-omelets/

Mini Won Ton Cup Omelets mini-won-ton-cup-omelets-2Sorry for the photo overload–these were almost as fun to take pictures of as they were to eat. And speaking of which, I ate all 12 myself in two sittings if that says anything about how yummy they are. I try to only make big batches of things when I know my boyfriend is around to eat the majority of it, but he was cutting weight for his MMA fight when I concocted these little morsels DAMNIT. I ate more than half the batch for brinner (breakfast + dinner = brinner?), stored them in a tupperware container in the fridge overnight, and then popped them in the toaster oven for a few minutes the next day to snack on them throughout the morning. I thought they still tasted great after being reheated, so all you food preppers might want to add this recipe to your weekly plan!

Mini Won Ton Cup Omelets Mini Won Ton Cup Omelets

This post was sponsored by Nasoya. I was given full creative control over the content and, as always, all opinions are my own.

What’s your favorite way to eat breakfast…not at breakfast?

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Cinnamon Raisin Oatmeal Bites

Cinnamon Raisin Oatmeal BitesThe following post is sponsored by FitFluential LLC.

Hey guys! It’s been forever since I’ve posted a recipe. For the last few months, I’ve been in a bit of a cooking rut. I moved, and while I was still settling into the new kitchen, I fell into a lazy pattern of just walking to Whole Foods to make a salad for dinner or tossing together some quinoa, roasting some veggies, topping with an egg and calling it a day (my go-to easy dinner meal). I missed having yummy snacks and leftovers around the house though, so I’m back at it. Let’s blame the hiatus for the overwhelming number of pictures I included in this post…

Cinnamon Raisin Oatmeal Bites Cinnamon Raisin Oatmeal Bites

I was excited to work with FitFluential on developing a recipe using Canadian maple syrup because it’s my favorite way to add sweetness to a recipe without using sugar. 100% pure maple syrup is natural and unprocessed, meaning it has the health benefits of vitamin and mineral content in addition to its amazingly sweet taste. In particular, it’s a great source of manganese and zinc (these minerals aid in muscle recovery—hello, post-workout snack!) and contains 54 different antioxidant compounds. A little fun fact I learned in this project with Pure Canada Maple (Canada produces 80% of the world’s maple syrup) is that the darker the grade of syrup, the higher the antioxidant activity is.

Cinnamon Raisin Oatmeal Bites Cinnamon Raisin Oatmeal BitesToday, I’m using my Canadian maple syrup in these yummy cinnamon raisin oatmeal bites. They’re the perfect snack to fuel your workout or to munch on throughout the day. They’re packed with finger-licking gooey deliciousness and taste somewhere between an oatmeal raisin cookie and a bowl of oatmeal with your favorite toppings.

Cinnamon Raisin Oatmeal Bites

Cinnamon Raisin Oatmeal Bites

Yield: 18-25 bites (depending on how big you roll the balls)

Cinnamon Raisin Oatmeal Bites

Ingredients

  • 1 cup old fashioned rolled oats (I used gluten-free)
  • 3 tbsp Canadian maple syrup
  • 2 tbsp almond butter
  • 1 small banana, mashed (about ¼ cup)
  • ¼ tsp cinnamon
  • ¼ c raisins
  • 1/8 – ¼ cup shredded almonds, depending on how crunchy you want your bites (if you only have whole almond, just crush them up before mixing in)

Instructions

  1. Put the Canadian maple syrup and almond butter in a small pan and heat over low heat, mixing until warm and fully combined.
  2. Pour over the oats and cinnamon in a big bowl and mix thoroughly. Add in the mashed banana and continue to mix.
  3. Stir in the raisins and almond bits.
  4. Cover and place in the refrigerator for 20 minutes. Cooling the mixture will make it easier to form into balls (they’re supposed to be a little sticky).
  5. Use a small spoon (I used a teaspoon) to scoop the mixture and roll into small bite-sized balls.

Notes

Store covered in the refrigerator. I divided my batch up into small Ziploc bags before storing the fridge so that I could easily grab them as an on-the-go snack.

http://pumpsandiron.com/2014/10/28/cinnamon-raisin-oatmeal-bites/

Cinnamon Raisin Oatmeal Bites Cinnamon Raisin Oatmeal Bites

For this project, I was also sent a sample of maple water, which I was really excited to try as I’ve seen it popping up in grocery stores lately. It’s the clear water that flows through sugar maple trees, and not at all thick or overwhelmingly sweet like syrup is. It’s actually really refreshing! I’ve been loving using it in smoothies (you can even pour it into ice cube trays and freeze it before tossing into your blender if you want to add some texture to a smoothie). It has half the calories of coconut water and tastes a trillion times better, but I ABHORE coconut water (it tastes like throw-up, you can’t tell me otherwise), so I guess I miiiight be a little biased. :)

Maple WaterHave you ever tried maple water? What’d you think?

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Coconut Encrusted Zucchini Rounds

Coconut Encrusted Zucchini RoundsIt’s a gorgeous summer day during Fourth of July week and I’m…sitting in a Starbucks writing this blog post. Womp womp wommmp. I was planning on being at the Jersey Shore soaking up the sun today, but on Friday night my boyfriend broke his hand during a charity MMA fight (he won though—I’m sure he’d want me to clarify that haha), so travel was out of the question. I’ll still be heading to the Vineyard soon though, so I’ll stop complaining and get to today’s delicious snack recipe. :)

Coconut Encrusted Zucchini Rounds Coconut Encrusted Zucchini RoundsThese coconut encrusted zucchini rounds are SO GOOD. Soft, juicy zucchini slices coated in a crispy coconut crust—the texture is so on point. I may or may not have eaten the entire first batch by myself in under 10 minutes…

Coconut Encrusted Zucchini Rounds

Coconut Encrusted Zucchini Rounds

Yield: 24 bites

Coconut Encrusted Zucchini Rounds

Soft, juicy baked zucchini slices inside a crispy coconut crust.

Ingredients

  • 1 zucchini
  • 1/3 cup coconut flour
  • ¼ heaping cup shredded coconut (you can use sweetened or unsweetened)
  • 1 egg
  • 2 tbsp coconut milk
  • ½ tsp sea salt

Instructions

  1. Preheat oven to 425 degrees Fahrenheit.
  2. Cut zucchini into 1/8-1/4” slices.
  3. Beat egg and coconut milk in a small bowl. Mix coconut flour, shredded coconut and sea salt in a separate bowl.
  4. Dip the zucchini slices into the egg mixture then into the coconut mixture, making sure they’re evenly coated. Place on a parchment paper-lined baking sheet.
  5. Bake for 15 minutes, flip slices, and then bake for an additional 5-10 minutes, or until outside crust is golden brown.

Notes

Try to spread the coconut flour thinly and evenly over the zucchini. If there are globs not fully adhered to the egg mixture, they’ll remain powdery when you place in the oven.

http://pumpsandiron.com/2014/06/30/coconut-encrusted-zucchini-rounds/

Coconut Encrusted Zucchini Rounds Coconut Encrusted Zucchini Rounds

Anyone else putting in a short workweek before the 4th? How many out-of-office email replies have you gotten today—I’m at three… :)

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