Dashing Dish
  • Breakfast

  • February3rd

    19 Comments

    Banana Bread Protein Muffins

    Posted in: Breakfast, Snacks

    These banana bread protein muffins taste just like a deliciously moist piece of banana bread! What’s even better… There’s no flour or sugar in the entire recipe, and they have the added bonus of protein, which means they’ll keep you feeling fueled and satisfied!
    MUFFINS-FUNNN!!!!!!! WOOOOO
    I love baking up a batch of these muffins, and freezing them so I can have a quick healthy snack that is ready in minutes! So, whether your trying to increase the protein in your diet, eat overall ‘clean’, or even just find a yummy sugar & gluten free baked good, I can guarantee you will love these muffins!

    Ingredients:

    • 1/2 cup ripe banana (about 1 small banana)
    • 3/4 cup egg whites
    • 1/2 cup plain low fat greek yogurt (I used plain Chobani yogurt)
    • 3/4 cup oats (use gluten free if sensitive to gluten)
    • 2 scoops vanilla protein powder (or any flavor you would like!)
    • 12-14 packets stevia (or 1/2 cup sweetener of choice)
    • 1 tsp baking powder
    • 1 tsp baking soda
    • 1/2 tsp cinnamon

    Method:

    1. Preheat oven to 350 degrees. Spray muffin tin with non-stick cooking spray, or line with silicone or foil liners, (spray liners if using). 2. Place all of the ingredients in a blender, (or food processor), and blend until mixture is smooth. 3. Divide mixture evenly between 12 muffin tins. Bake for 15-18 minutes, or until toothpick comes out clean.

    Enjoy!  Love Katie

    Servings: 12 (full size) muffins

    Calories: 58 calories each (9 grams carbohydrates, 7 grams of protein, 2 grams of fiber, 1 gram of sugar each)

    Weight Watchers Points Plus Value: 1 pp per muffin

  • January1st

    15 Comments

    Banana Bread French Toast

    Posted in: Breakfast

    What a better way to start off the New Year than with a healthy and delicious breakfast!?!

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    Celebrate with a warm and comforting breakfast of banana bread combined with french toast…Banana Bread French Toast!

    Ingredients:

    French Toast

    • 4 slices bread of choice (I used a whole grain/high fiber bread)
    • 1 tsp banana extract (found next to vanilla extract OR you could use vanilla extract if you want to make plain cinnamon french toast)
    • 1/2 tsp cinnamon
    • 1/4 tsp pumpkin pie spice (or nutmeg)
    • 1/4 cup skim milk (or milk substitute of choice)
    • 1/2 cup egg beaters

    Optional Toppings:

    • 1/4 cup low sugar (or sugar free) maple syrup
    • 1/4 cup walnuts, roughly chopped
    • 1/2 banana for topping

    Method:

    1. Whisk together Egg Beaters, milk, banana extract, and spices in a shallow bowl, and set aside. Spray a large nonstick skillet with cooking spray, and heat over medium heat.
    2. Dip each slice of bread into the egg mixture just before you place it in the skillet, turning to evenly coat both sides of each slice. Place bread into the skillet; cooking about 1-2 minutes on each side, or until golden brown on both sides. Repeat with remaining bread slices. Serve with syrup, bananas, and walnuts if desired.

    Enjoy!  Love Katie

    Servings: 2 (two pieces of french toast each serving)

    Calories: 140 calories per serving (may vary based on the type of bread used)

    Weight Watchers Points Plus Value: 3 pp per serving

  • December19th

    21 Comments

    10th Day of Christmas~ Candy Cane ‘Milkshake’

    Posted in: Breakfast, Shakes

    On the Tenth Day of Christmas my True Love Gave to Me…

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    A Rich and Creamy Peppermint ‘Milkshake’ Packed with Protein and a Candy Cane Swirl!

    Ingredients:

    • 1/2 cup low fat cottage cheese (see note below)
    • 1 scoop vanilla or plain protein powder (I use Designer Whey, which is 100 calories per scoop)
    • 1/8 tsp peppermint extract (or to taste)
    • 2-3 packets of stevia or sweetener of choice (or to taste)
    • 1 tbs sugar free instant vanilla pudding mix
    • 5-10 ice cubes (more or less depending on how thick you like it)
    • 4-6 oz water (again, alter according to desired thickness of shake)
    • Optional: a few drops of red food coloring for candy cane swirl!

    (Cottage cheese is what gives shake the thick milkshake consistency! You will not taste the cottage cheese I PROMISE, but you could also use vanilla greek yogurt OR 1 additional scoop of protein powder instead!)

    Method:

    1. ONE SIMPLE STEP!  Put all the base ingredients in the blender, and blend away until desired consistency! Swirl in one drop of red food coloring just before serving, and top with whipped cream and crushed candy cane if desired!

    Enjoy!  Love Katie

    Servings: 1

    Calories: 205 calories

    Weight Watchers Points Plus Value: 5 per shake

  • December5th

    13 Comments

    3rd Day of Christmas~ Gingerbread Pancakes!

    Posted in: Breakfast

    On the Third Day of Christmas my True Love Gave to Me…

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    Soft and Fluffy with a Hint of Spice…

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    Gingerbread Pancakes!

    Ingredients:

    • 1 cup low-fat buttermilk
    • 1 cup oats (use gluten free oats if sensitive to gluten)
    • 2 egg whites
    • 2 tablespoons low fat milk (or milk substitute)
    • 2-3 packets of stevia (or 2-3 packets or 1/2 tbs sweetener of choice, or to taste)
    • 3/4 tsp ground ginger (dry spice)
    • 1/2 tsp cinnamon
    • 1/4 tsp pumpkin pie spice (or nutmeg)
    • 1/2 tsp salt
    • 1 teaspoon baking powder

    Method:

    1. Put all of the ingredients together in a blender and mix until oats are smooth. (I use an immersion blender; but if you use a regular blender, be sure to put the wet ingredients in first).

    2. Pour approximately 1/4 cup batter for each pancake onto heated griddle or non-stick pan (check to see if it’s hot enough with a splash of water-if it sizzles, it’s hot enough).

    3. When pancakes bubble, flip and cook the other side is golden brown. Top with topping of choice and serve warm!

    Enjoy!  Love Katie

    Servings: 2 servings
    Calories: 225 per serving
    Weight Watcher Points Plus Value: 6 pp per serving

  • November20th

    17 Comments

    Pumpkin Pie Granola (Gluten and Nut Free)

    Posted in: Breakfast, Snacks

    One meal that is most commonly neglected during the hustle and bustle of the holiday season is the most important of all~ breakfast! Granola is one of the easiest grab and go breakfast choices, however, what most people don’t know is that most granola isn’t even healthy! In fact, most granola is loaded with more sugar and calories than even the most sugary breakfast cereals!

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    With a few simple swaps, I made this pumpkin pie granola just as tasty as a piece of pumpkin pie without all the sugar and calories!  This holiday season, serve this granola for breakfast with milk or yogurt, or as a snack or even a dessert topping!

    Ingredients:

    • 4 cups old fashioned rolled oats (use gluten free if your sensitive to gluten)
    • 2 teaspoons ground cinnamon
    • 1 teaspoon pumpkin pie spice
    • 3/4 cup sugar substitute of choice (or 1-2 tsp stevia or to taste)
    • 1/2 tsp salt
    • 1 tsp baking powder
    • 3/4 cups pumpkin
    • 1/2 cup applesauce
    • 3 tablespoons sugar free maple syrup (or honey or agave nectar)
    • Optional add-ins: 1/2 cup white chocolate chips, 1 cup honey teddy grahams lightly crushed

    Method:

    1. Preheat the oven to 325 degrees. Line a baking sheet with parchment paper, or foil and spray with non-stick cooking spray. Mix the dry ingredients in one bowl, and the wet ingredients in another. Mix the wet ingredients into the dry using a spatula, (or your hands), until everything is well combined and oats are coated with wet ingredients.

    2. Place granola on baking sheet and bake for 20 minutes, then stir granola around. Bake for an additional 20 minutes or until the granola is golden brown and is crisp. Take the granola out of the oven, and let it cool completely on the baking sheet. Stir in additional white chocolate chips or teddy grahams at this point if desired. Store in an airtight container for up to one week.

    Enjoy!  Love Katie

    Servings: 8 (1/2) cup servings

    Calories: 150 (per 1/2 cup serving) ~ (compare to 300-400 calories for 1/2 cup of ordinary granola!)

    Weight Watchers Points Plus Value: 4 per serving

  • October10th

    32 Comments

    Pumpkin Cinnamon Rolls with Maple Cream Cheese Icing!

    Posted in: Breakfast, Desserts, Snacks

    Pumpkin and Cinnamon…Everyone knows they just go together, as do Cinnamon Rolls and Cream Cheese Icing! Put them all together in a roll of sweetness… and you have the ultimate comfort food!

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    These cinnamon rolls may be the easiest cinnamon rolls you’ve ever made, and you know about 5 minutes into baking them, (by the sweet smell of cinnamon that fills your house) that they will be worth every bite!

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    Most cinnamon rolls have anywhere from 200-500 calories each. These sweet swirls of cinnamon only have 77, (or 97 calories with the icing), and have less than one gram of sugar each! On a chilly fall morning, you can be sure that these pumpkin cinnamon rolls with maple cream cheese icing will warm you all the way to your stomach!

    Ingredients:

    Cinnamon Rolls:

    • 1 package seamless crescent roll dough (*see note below)
    • 1/2 cup pumpkin
    • 1 tsp cinnamon
    • 1/2 cup sweetener of choice (or 1 tbs stevia or 6 packets stevia)
    • pinch of salt
    • pinch of pumpkin pie spice

    Maple Icing:

    • 1/4 cup (2 oz) 1/3 less fat cream cheese
    • 1/4 cup sugar substitute of choice (or 2-3 packets of stevia, use more or less depending on desired sweetness)
    • 2 tsp powdered sugar
    • 1 tbsp sugar free maple syrup, (or 1 tbs regular maple syrup or 1/8 tsp maple extract)

    (*Note on seamless crescent dough: Pillsbury makes this product, but if you can’t find it, you can buy reduced fat cresent rolls, and use a rolling pin to seal the ’seams’ together)

    Method:

    1. Preheat oven to 375 degrees. Line baking sheet with parchment paper, or foil sprayed with non-stick cooking spray.

    2. Spread the dough out on parchment paper (or foil). Gently pull on all four corners of the dough to stretch the dough out a bit.

    3. In a small bowl, mix together the pumpkin, sweetener, and seasonings until well combined. Using a spatula, spread pumpkin mixture evenly over the dough. Starting at the long end of the dough, start rolling until dough is rolled into a long skinny log. Cut 10 even rolls.

    4. Arrange the rolls swirl-side-up on the parchment paper (or foil) and bake for 10-12 minutes or until slightly golden brown.

    5. Meanwhile, to make the frosting, place the cream cheese in a small bowl, and microwave for 15-20 seconds, or until just melted. Add the sweetener, powdered sugar, and syrup. Stir until well combined. When the cinnamon rolls come out of the oven, drizzle or brush icing evenly over each cinnamon roll while they are still warm. Enjoy!

    Enjoy!  Love Katie

    Servings: 10 cinnamon rolls

    Calories: 77 calories per cinnamon roll without the icing OR 97 calories per cinnamon roll with the icing

    Weight Watchers Points Plus Value: 2 per cinnamon roll without the icing OR 3 per cinnamon roll with the icing

  • September15th

    49 Comments

    Pumpkin Spice Protein Pancakes

    Posted in: Breakfast

    Pumpkin and Cinnamon…They’re the ultimate flavors of fall. Combine them together in a pancake that tastes as rich as a slice of cake, and you have the perfect breakfast to kick off the fall season!

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    Serve Them Warm With Low Sugar Syrup…

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    A Light Dusting of Cinnamon…

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    And Perhaps a Dollop of Whip Cream if You’d Like!

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    Thank you to my sister Emily for creating this awesome recipe!

    Ingredients:

    • 1 scoop protein powder
    • 1/2 cup pumpkin (not pumpkin pie filling)
    • 1/2 tsp cinnamon (or 1/4 tsp pumpkin spice + 1/4 tsp cinnamon)
    • 1/2 tsp baking powder
    • 2 egg whites
    • 1/2 cup oats
    • 1/2 cup + 2tbs water
    • 3-5 packets stevia (or 1/2-1 tbs sweetener of choice)

    Method:

    1. Put all of the ingredients in a blender and blend until smooth!
    2. Meanwhile, heat a nonstick griddle (or large nonstick skillet) coated with cooking spray over medium heat. Spoon about 1/4 cup of batter per pancake onto griddle. Turn pancakes over when tops are covered with bubbles and edges look cooked. Serve warm!

    Enjoy!  Love Katie


    Servings: 4 (3 pancakes per serving)

    Calories: 150 per serving (15g protein/4 g fiber per serving)

    Weight Watchers Points Plus Value: 2 per serving

  • July6th

    17 Comments

    Cheesy Mini Vegetable Frittatas

    Posted in: Breakfast

    These bite-sized frittatas are delicious, easy and fast! When I need to make a really quick and tasty meal, I usually go with a fritatta, which is basically an omelet that is not folded or turned, making it much more simple to prepare.

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    These mini frittatas are perfect for a nice brunch, an easy snack, or to make ahead of time to have as breakfast throughout the work-week. They can be re-heated by simply popping a couple of them in the microwave for 30 seconds, or you could eat them straight out of the fridge for a quick protein packed snack!

    Note: This recipe could also be made in a large skillet placed in the oven (which would to make one big frittata).  Although, I like the portability of the mini portions.

    Ingredients

    • 1 1/2 cup egg beaters (or 2 eggs and 8 egg whites)
    • 2 cups (16 oz bag) frozen vegetable mix of choice, de-thawed and squeezed dry.
    • 1/2 cup freshly grated parmesan cheese (or shredded mozzarella)
    • 1/2 cup red pepper, diced (or onion, or vegetable of choice)
    • 1/2 tsp salt
    • pepper to taste

    Method:

    1. Preheat oven to 450 degrees. Spray muffin tin with non-stick cooking spray.

    2. Microwave frozen vegetables for 3-4 minutes, or until thawed. Squeeze dry.

    3. In a large bowl, beat eggs until foamy. Add veggies, 1/4 cup cheese, salt and pepper. Stir until well combined. Divide egg mixture into 10 muffin molds. (Fill about 3/4 full). Top with remaining (1/4 cup) cheese.

    4. Bake for 20-25 minutes, or until eggs are set and slightly browned on the top. Remove from the oven, and let cool until able to handle. Remove by sliding a knife between the egg and the muffin tin to loosen frittata. Enjoy warm!

    Enjoy!  Love Katie

    Servings: 10 frittatas

    Calories: 46 calories for 1 frittata

    Weight Watchers PointsPlus Value: 1 per serving

  • June23rd

    36 Comments

    Strawberry Shortcake Muffins

    Posted in: Breakfast, Snacks

    I am in LOVE with strawberries…Which is why on my birthday, (when I had the choice to do anything my heart desired), I decided to go strawberry picking!!! Knowing that I would soon have an abundance of fresh strawberries, I knew I had to come up with an amazing recipe that would showcase one of natures finest ‘desserts’!

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    When I whipped up this muffin batter for the first time, I wasn’t sure what to expect, (or even if they would turn out!) I knew I wasn’t going to be disappointed when they began baking and suddenly our whole house smelled like strawberry shortcake! I could barely wait for them to cool before I tried my first bite, and I knew instantly that this recipe was going to be a hit for strawberry lovers like myself everywhere! Enjoy!

    Ingredients

    • 2 1/2 cup oats (old fashioned kind, not quick cooking)
    • 1 cup plain low fat greek yogurt
    • 2 eggs
    • 3/4 cup sweetener of choice, (that measures the same as sugar), or 2 tbs stevia sweetener ( I like my  baked goods sweet, but you could also use 1/2 cup sweetener if you tend to find things ‘too sweet’)
    • 1 1/2 tsp baking powder
    • 1/2 tsp baking soda
    • 1 1/2 cup strawberries, diced, and patted dry + (optional 1/2 cup strawberries, diced to place on top of muffins)
    • optional: 1 tsp lemon juice

    *Important: The paper liners don’t work well when baking with a base that does not include flour (which is the case with this recipe), they always seem to stick to the paper. If you don’t have a silicone muffin tin or liners, I recommend buying the foil cupcake liners at the store, and removing the paper inserts so you are only using the foil part of the liner! That way no sticking will occur!

    Method

    1. Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).
    2. Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium sized bowl, and stir in strawberries. Divide remaining 1/2 cup diced strawberries over the top of each muffin. (This step is optional, but it really makes the strawberries burst with color and flavor on top of each muffin!)
    3. Divide batter among cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean. Enjoy!!!

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    Enjoy!  Love Katie

    Servings: 12 Muffins

    Calories: 93 Calories Per Muffin

    Weight Watchers Points Plus Value: 2 per muffin

    (WW points courtesy of Jennifer at www.itsuxtobefat.com)

  • January3rd

    36 Comments

    Single-Serve Monkey Bread!

    Posted in: Breakfast, Desserts, Snacks

    Monkey Bread has been around forever, and I imagine that most people have fond childhood memories of the house filling up with the sweet smell of cinnamon followed by eating this gooey treat with their fingers making this ‘bread’ a certifiable comfort food.

    To be honest however, I’m probably one of the few that doesn’t have any fond memory of this sweet treat. In fact, i’ve never even tried monkey bread until I whipped this recipe up on Christmas morning!

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    Not only was I surprised at how delicious this bread turned out, but I was even more shocked that my husband LOVED this dish~ and that was even after I told him there was no sugar in the recipe!

    If you love monkey bread (or just love the combination of biscuits, cinnamon, sugar, and butter) I can guarantee that after tasting one of these individual monkey breads… you’ll be hooked! :)

    Ingredients

    • 2 cans Reduced Fat Pillsbury Crescent rolls (off-brand works well too!)
    • 1/2 cup Sugar Free Maple Syrup (there are many natural brands at many Whole Foods stores if you would prefer, or you could use light syrup)
    • 1 tbs Light Butter
    • 3 tbs Cinnamon
    • 1/4 cup sugar substitute of choice (I used 2 tbs stevia)

    Method

    1. Preheat the oven to 350 degrees. Spray 12 cup muffin tin with non-stick spray, (I suggest using non-stick muffin tin to prevent sticking!)
    2. Open up both cans of crescent dough, and cut each triangle into 3 equal-sized pieces. Roll each piece of dough into 3 equal-sized small balls, totaling 24 balls per pack of crescent rolls. (Note: balls should be smaller than golf balls, but big enough that about 4 balls will fit into each muffin tin).

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    3. Combine the stevia/splenda (or whatever sugar substitute you choose) with 2 tbs of cinnamon in a small bowl. Toss the dough balls in the cinnamon-‘sugar’ mix until the balls are well coated.

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    4. Next, melt the butter in microwave-safe bowl for about 30 seconds, (or until melted).  Add the syrup and 1 tbs cinnamon to the melted butter, stir, and set aside.

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    5. Place  four balls into each individual muffin tin, and pour the butter-syrup mixture over each muffin tin, until the dough balls are almost covered in the syrup mixture, (if there isn’t enough to cover each muffin tin, I just added a bit more syrup to each tin).

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    6. Bake for 15- 20 minutes, or until a caramelized crust forms on the top of each little monkey bread.

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    7. Remove from the oven, and let cool for about 15 minutes. Use a knife to remove the edges and serve on a pretty plate… Preferably while still warm!

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    Enjoy!  Love Katie

    Servings: 12 Individual Monkey ‘Breads’
    Calories: 130 each…(Compare that to 450 calories per slice of traditional monkey bread!)
    Weight Watcher Points Plus Value: 4 per serving

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