Nonetheless, this dutch baby in my mini cast iron skillet (5-inch skillet) hit the spot this Friday morning. I am particularly fond of the bacon and cheddar flavor combo!
See fancy dutch baby photos from Yelp: Tilikum Place Cafe
Recipe for a 5-inch mini skillet:
- 40g (one serving) rolled oats
- 1 egg
- 1 over-ripe banana (about 90g to 100g)
- 1.5 to 2 TB of peanut butter
- 1 to 2 TB water or milk
- 1/4 tsp cinnamon
- 1/4 tsp baking powder
- 1/4 tsp vanilla
- pinch of salt
- butter for greasing the skillet
- Set the oven to 300 degrees
- Add the egg, vanilla, water, half the banana, and 1 or more tablespoon of peanut butter together in a bowl. Blend together with an immersion blender, hand mixer, or whisk.
- Combine the oatmeal, salt, cinnamon, and baking powder in a separate bowl.
- Once both wet and dry materials are prepared, pour the dry oatmeal mix into the wet egg and banana-peanut butter mix and stir to combine.
- Melt some butter in the mini skillet and swirl it around to help prevent the oatmeal from sticking during baking.
- Pour the oatmeal mix into the mini skillet and bake for 10 to 15 minutes.
- Top with remaining banana and peanut butter and serve warm.
Protein: 17 g
Fat: 7 g
Carbs: 50 g
Sugar: 5 g
Fiber: 11 g
Jasmine rice, 3/4 cup (45 g raw)
Avocado, 36 g
Sliced black olives, 16 g
Homemade Yumm sauce, 61 g
Salsa, 1/4 cup
Small red beans, 3/4 cup (54 g raw)
Protein: 23 g
Carbs: 91 g
Fat: 25 g
Fiber: 29 g
The sesame seeds and soy sauce added a nice flavor to the egg and rice. I microwaved the sesame seeds until they started popping (10-12 seconds) which really brought out their flavor.
Protein: 31 g
Fat: 12 g
Carbs: 37 g
1 serving Tamanishiki short-grain rice (42 g, raw weight)
1/2 tsp sesame seeds
1 TB soy sauce
3 oz Sockeye Salmon marinated in 1 TB rice vinegar, 1 TB soy sauce, 1 TB lemon juice, and freshly grated ginger and garlic
|Taylor's McGriddle||McDonald's McGriddle|
|Protein||37 g||20 g|
|Fat||19 g||32 g|
|Carbs||35 g||45 g|
|Fiber||5 g||2 g|
|Sugar||12 g||15 g|
|Sodium||800 mg||1280 mg|
3 oz (85 g) lean ground turkey
Salt and pepper to taste
39 g Kodiak Cake pancake mix (3/4 one serving)
1 tsp (4 g) cinnamon
.5 tsp (2 g) vanilla extract
1/3 cup almond-cashew milk
2 g butter – used to prevent sticking to my metal ring mold
8 g maple sugar – used to make maple crystals
Mix dry and wet ingredients separately before combining. To get the little pockets of maple syrup like a McDonald's McGriddle, take maple sugar and add a few drops of water to help you form tiny lumps of sugar. I pushed maple sugar chunks into the pancake batter after I poured it on my skillet. If you don't have maple sugar then you can pour maple syrup over the finished pancakes/sandwich or set it to the side for dipping.
1 large egg, beaten to mix yolk and whites
1 g butter – used to prevent sticking to my metal ring mold
Salt and pepper to taste
1 Laughing Cow cheese wedge
1x Ozery bun: 100 kcal
1x Large egg: 80 kcal
Roasted tomatoes: 15 kcal
Avocado, 22g: 37 kcal
Butter, 4g: 29 kcal
1x Laughing Cow cheese wedge: 35 kcal
I made garlic tortillas this weekend by mixing grated garlic into the dough. They paired deliciously with Cajun-seasoned sockeye salmon, Beecher's flagship cheese, avocado, tomato, caramelized onions and a splash of lime juice.
Happy National Taco Day!
Garlic corn tortillas x3: 180 kcal
Sockeye salmon, 85g (raw weight): 121 kcal
Roasted tomatoes, 60g: 15 kcal
Caramelized onions, 25g: 72 kcal
Avocado, 33g: 55 kcal
Beecher's flagship cheddar cheese, 26g: 111 kcal
Butter, 2g: 14 kcal