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Some New Year's Day Eats

When You've Stayed Up Too Late And Want To Start 2021 On A High Note Anyway


Who knows what New Year's Day will look like this Friday? And how the heck are we at the dawn of a new year?! I mean, thank goodness, but still, ya know? What I do know for sure is you're going to want to eat something and if you're feeling up to preparing anything, these may be just the right degree of temptation for you! Some savory, some sweet, some a mix of this and that. Enjoy!


Bacon & Egg Muffins, 3 servings, 4 egg cups each

6 large eggs, lightly beaten

3 slices raw center-cut bacon (or turkey bacon, or vegan alternative)

1c. cooked quinoa

2 c. broccoli florets, coarsely chopped

¼ c. shredded cheddar cheese

1 scallion, thinly sliced

Sea salt (or Himalayan salt) and ground black pepper (to taste, optional)


1. Preheat oven to 350° F.

2. Prepare muffin pan by coating lightly with spray; set aside.

3. Steam broccoli for 4 to 5 minutes, until tender-crisp; set aside.

4. Heat a medium nonstick pan over medium-high heat. Add bacon;

cook, stirring occasionally, 5 to 6 minutes, until bacon is crisp. Transfer to a paper towel-lined plate. When cool enough to handle, chop bacon.

5. Combine eggs, broccoli, bacon, quinoa, cheese, green onion, salt

and pepper in a large mixing bowl; mix well.

6. Evenly divide egg mixture among prepared muffin cups.

7. Bake for 15 to 18 minutes, or until a toothpick inserted into the

center comes out clean, and eggs are set.



RICOTTA PANCAKES WITH MIXED BERRY COMPOTE

2 c. fresh mixed berries, divided use

¼ c. water

2 Tbsp. pure maple syrup

1 pinch sea salt (or Himalayan salt)

1 tsp. cornstarch (preferably GMO free) + 1 tsp. water (combine to

make a slurry)


FOR PANCAKES: (this recipe makes 4 large, 8 small pancakes so double up for more!)

1c. gluten-free all-purpose flour

1c. part-skim ricotta cheese

¾ c. low-fat (1%) buttermilk

2 large eggs

1 tsp. baking powder, gluten-free

1 tsp. pure vanilla extract

¼ tsp. sea salt (or Himalayan salt)

2 Tbsp. pure maple syrup


1. Combine 1 cup berries, water, maple syrup, and salt in medium nonstick

skillet over medium-high heat. Cook for 10 minutes, or until boiling.

Reduce to a gentle boil and cook for 6 to 8 minutes, or until berries have

broken down.

2. While berries are cooking, combine flour, baking powder, and salt in a large

mixing bowl. In a separate bowl, whisk together cheese, buttermilk, eggs,

maple syrup, and extract. Pour dry mixture into wet; mix until a smooth

batter forms. Set aside.

3. When berries have finished cooking, stir in remaining 1 cup berries and

cornstarch slurry. Simmer for 30 seconds, or until thickened; set aside.

4. Heat large nonstick skillet over medium-high heat; lightly coat with spray.

5. Add ¾ cup batter to pan, cook for 3 minutes, or until golden brown on

bottom; flip and cook for 3 minutes more, or until golden brown on both

sides. Transfer pancake to plate. Repeat with remaining batter to make 4 pancakes.

6. Serve each pancake topped with ¼ cup berry compote, or store refrigerated in separate airtight containers for up to 5 days.



ANDOUILLE SAUSAGE, makes 4 patties

1 lb. raw 93% lean ground turkey

1 tsp. ground smoked paprika

1 tsp. onion powder

¾ tsp. dried thyme

½ tsp. garlic powder

½ tsp. sea salt (or Himalayan salt)

¼ tsp. mustard powder

1 dash ground allspice

1 dash ground cayenne pepper

1 dash ground cloves

2 tsp. cold water


1. Combine turkey, water, paprika, onion powder, thyme, garlic powder, salt, mustard powder, allspice, cayenne, and cloves in a large mixing bowl; knead together with clean hands to form a smooth, uniform mixture.

2. Form sausage into 4 equal patties (about 4-oz. each).

3. Heat medium skillet over high heat; coat skillet with cooking spray. Cook

sausage patties on high heat for 4 minutes, then flip and cook for another 3 minutes, or until thermometer inserted in the center reaches 165° F.

Remove from heat


CINNAMON SUGAR CHICKEN AND WAFFLES, serves 4

1 Tbsp. coconut sugar

1 c. whole-grain cereal flakes

1 large egg

4 (4-oz. each) raw chicken thighs, boneless, skinless

4 whole-grain waffles, toasted

½ c. reduced-fat (2%) plain Greek yogurt

1½ tsp. ground cinnamon, divided

½ tsp. sea salt (or Himalayan salt)

1 Tbsp. honey

*Parchment paper

*Nonstick cooking spray


1. Preheat oven to 375° F.

2. Line large baking sheet with parchment paper; coat lightly with spray. Set aside.

3. Place cereal, sugar, 1 tsp. cinnamon, and salt in a food processor;

pulse until cereal is finely crushed. Transfer to shallow bowl.

4. Crack egg into another shallow bowl; lightly beat.

5. Dip chicken, one piece at a time, into egg then press into cereal mixture to coat all sides. Arrange on prepared baking sheet.

6. Bake chicken for 18 minutes, until crisp and golden.

7. While chicken bakes, combine yogurt, honey, and remaining ½ tsp. cinnamon in a small bowl; mix well.

8. Serve each piece of chicken on a waffle; top with 2 Tbsp. yogurt mixture



* All recipes adapted from Beachbody On Demand

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