Intuitive Eating Update

I’m sorry for the lack of posts recently. I had been posting on my husbands nearly new laptop and of course it stopped working – it’s actually still not fixed – so it’s been harder to get on here these past couple of weeks.

Anyways… I am so loving this intuitive eating. I have managed to eat so many foods I love – like baked goods, the occasional lattes and ice cream- and I’ve managed to lose a few ounces shy of 10 pounds. I started this thing at 169 pounds and I’m down in the 159s now! Woo hoo!

Since I can and do eat whatever sounds good I have a yummy recipe I tried out last night….wait for it…


Maple Bacon Biscuits
Adapted from Wineimbiber

10 slices bacon into 1/2–inch pieces (I used the pre-cooked bacon from Costco)
1-3/4 cups flour
1 tablespoons sugar
1-1/2 tsp. baking powder
1/4 teaspoon baking soda
1/4 + 1/8 teaspoon salt
1 stick butter, cut into 1/2–inch cubes
3 Tbs. maple syrup
1/4 cup + 3 tbs. buttermilk
1 egg
1/2 tablespoon half and half or heavy cream
Additional maple syrup to drizzle over the tops

In a medium frying pan, cook the bacon over medium heat until cooked but not crispy, 10 to 12 minutes, stirring frequently. Remove the bacon to a paper towel–lined plate or pan, to remove excess fat. Or you can use pre-cooked Costco bacon and skip this step all together.

In a large bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Using a pastry cutter or fork, cut in the diced butter, until it resembles small peas. Stir in the bacon, then 3 tablespoons of maple syrup and the buttermilk until the dough just comes together (it will still be clumpy). Be careful not to overwork the dough.
On a lightly floured surface, gently press or roll the dough to 1–inch thickness. Cut the biscuits using a 2–inch round cutter; you should have 12 biscuits. Place biscuits on a parchment–lined baking sheet, spaced 2 inches apart. Chill biscuits in freezer for 10 minutes (or fridge if you don’t have freezer space).

Heat the oven to 350 degrees. While the biscuits are chilling, prepare the egg wash: In a small bowl, whisk together the egg and cream. Brush the chilled biscuits with egg wash and top each with a pinch of salt.
Bake the biscuits until they just begin to brown, about 25 minutes. Remove the tray from the oven. Quickly drizzle about 1 tsp. of maple syrup over each of the biscuits, then place the tray back in the oven for 3 minutes more. Serve while still warm. You can reheat them in the microwave for 20 seconds too and they are delicious!



4/11: Parmesan Egg White Omelet, Turkey Bacon, Apple Cinnamon Oatmeal with Coffee


This morning I made myself an egg white omelet (62 calories) with 0.2 ounces of parmesan cheese. It turned out great and I loved the change in texture from scrambled egg whites. I had a slice of turkey bacon (40 calories) and some instant Oat Revolution apple cinnamon oatmeal (130 calories) to go with it. Of course I had my normal cup of coffee but it was already on the cool side when I poured it so I didn’t actually drink the whole thing. I still got heartburn though. Breakfast total = 234 calories.

3/24: Butternut Squash and Bacon Quiche with Homemade GF Crust

3/24: Butternut Squash and Bacon Quiche with Homemade GF Crust

We had some butternut squash to use up and this quiche was definitely a good way to put it to use. My family has always been the type to make something and then eat it immediately. In a quest to break this habit of ours I actually made it yesterday, put it in the fridge and we all ate it for breakfast this morning. It was very tasty and I also mastered GF crust at the same time! And of course I had my normal coffee with cream.

Butternut Squash and Bacon Quiche

9 inch pie crust (GF or regular)

1/2 lb. butternut squash peeled and sliced into thin strips

6 slices bacon

1/2 medium sweet onion

Salt and Pepper

3 eggs

1-1/4 cup half-and-half cream

1/4 tsp salt

1/2 tsp lemon juice

1-1/2 tsp dried sage

1/8 tsp pepper

3/4 cup shredded cheddar cheese

1/4 cup shredded parmesan cheese

Preheat oven to 375. Prebake pie crust for 8 minutes.

In a large skillet, cook bacon over medium until almost crisp, 10 minutes. Drain bacon on paper towels. Once cool chop into 1/2 inch pieces. Add onion to skillet, season with a little salt and pepper, and cook, stirring often, until golden brown, 10 minutes.

Place the butternut squash in a bowl and microwave for 3 minutes.

In a bowl, whisk together eggs, cream, salt, lemon juice, pepper, sage.  Put squash and bacon in pie crust, mix together and sprinkle some cheese in between and on top. Pour egg mixture over the top. Bake until set in center and puffed at edges, 45 minutes to 1 hour. Let cool 15 minutes.