ALSO, the calorie logging has worked like a charm, but today was a baaaadddd day at work that culminated in a big slice of cake at home. Gym in T-40 minutes I guess!
Ok, on to the good stuff. Regrettably, I was unable to post the photographic evidence of how well Mother's Day Brunch went so here's a couple of shots of the table.
Honestly, what an easy cocktail to make in a big punch bowl and served up to look super pretty with the stick of celery. The bottoms of the celery are gonna be great for dipping all week!
We also had a shrimp ring, plates of fruits, courtesy of Boyfriend (he was the aesthetics specialist that day), a plate of smoked salmon (leftover from muffins), the salmon muffins (recipe to follow).
The recipe for the ricotta dip will be posted hopefully tomorrow. I'm backed up guys, made lots of good stuff this week!
Ok, now for the real omelet muffin post!!
5 eggs (I was missing an egg and added 1 serving of egg beaters from the carton)
1/2 cup whole wheat flour
1/2 cup Fage Total o% Greek Yorgurt
4 servings fat free cream cheese
4oz (120g) smoked salmon (they come in packages of 4oz and 8oz)
*Note: You can use any combo of eggs/egg beaters you like*
1. Chop salmon pretty finely
2. Add cream cheese
3. Mix mix mix. Put some muscle into it!
4. Add all ingredients except baking powder. Put in lots of dill!
5. Add salt and pepper to taste (don't be afraid to take little spoon licks, don't be afraid to salt and pepper liberally!)
6. Add baking powder.
7. Mix mix mix. The final product is pretty liquidy like this -->
8. Bake at 375 degrees for about 40 minutes until they start to rise and turn brown on top.
You can also stick a toothpick into them. They're done when the toothpick comes out clean.
Ok, not everyone loves dill. Use whatever herb you want. Or none at all.
Not everyone loves salmon. Use whatever fillings you want. The MAIN ingredients are the flour, eggs and baking powder. The yogurt is also a "main" ingredient but you can also substitute fat free cottage cheese.