Sunday, January 8, 2012

January Healthy Every Week Challenge

Food Network's Healthy Eat's blog has extended another challenge! 
The January Healthy Every Week Challenge will be broken down into monthly goals: eat breakfast, eat more whole grains, cook at home, eat more fruits and veggies, and stay on track. I had a great time with September's brown Bag Challenge so I signed right up for this one as well!

This past week's goal was to eat more breakfast. Easy-peasy. I am a big breakfast person, seriously cereal is one of my favorite foods. No lie.
Cereal is okay for weekends or morning when I am not scrambling to get out the door on time (which is almost never, let's be honest) So every other day I need something substantial that is grab and go.
Enter make-ahead dishes such as these Lemon Donuts (made with whole wheat flour!) and Egg-cups.

These cute little donut bites are super easy and inexpensive to make and they keep really well for a few days when sealed in a Tupperware container. I replaced half the flour with whole wheat pastry flour and left off any kind of glaze/frosting. I love plain cake donuts and I think the lemon extract in the batter gives it enough favor. They'll pair just fine with a cup of greek yogurt and some coffee.

Another favorite make ahead grab-n-go breakfast item are my egg cups. They're like a super simplified version of a frittata. Not that frittata's are hard to make..... you get my point.
You can add whatever tickles your fancy to these as well- love those kind of dishes.
After these had completely cooled, I packaged these up, 2 to a baggie, and popped them in the fridge. I will eat them cold, but if cold eggs don't seem appealing to you, pop them in the microwave for 15-ish seconds before eating them (duh) and you're good to go!


Lemon Donuts
1 cup whole wheat pastry flour
1 cup all purpose flour
3/4 white sugar
2 teasp baking powder
1 teasp salt
3/4 cup buttermilk
2 beaten eggs
2 tablespoons melted butter
2 teaspoons lemon extract (or orange)

Preheat oven to 375*. lightly grease donut pans (mine made 2 pans of mini's)

In a large bowl combine flour, sugar, baking powder and salt. In a medium bowl combine buttermilk, eggs, butter, and extract. Pour wet ingredients into dry ingredients and mix until well combined. spoon or pipe batter into donut pans (about 1/2 full).
Bake for 5-10mins. Tops should be puffed up and spring back when lightly touched. Cool on a wire rack.

Egg Cups
1 egg per cup you plan to make
chopped ham/turkey/pepperoni, etc.
chopped green onion
whatever else you want- cheese, bacon, cubed cooked potatoes...

Heat oven to 400*. Lightly grease muffin cups and add in your "toppings". Crack and egg into each cup and use a fork or knife to break the yolk and let all the ingredients get friendly in the up. Bake for 15mins. Cool completely on a wire rack before storing the fridge!

P.S. I guest posted for Melissa at 20 Going On 80 on Friday- tips to stay motivated and a super yummy soup recipe! Go check it out!
P.P.S. Are you loving the new blog look? Thoughts? Comments?
P.P.P.S. Happy Birthday to Elvis. The end.