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Posted on Mar 3, 2014 in Food, Recipes | 228 comments

Great Eggspectations (Giveaway!)

As you guys already know from last week’s egg-cellent post (ha!), I’ve got a small obsession with, well, eggs right now. But I’ve started to realize that it really extends to more than just eggs. It’s a current obsession with breakfast food in general. And just like the period I went through when I watched Pride & Prejudice (the Keira Knightly version) four times in a single weekend once in college (including one time when the credits finished rolling, the start menu came back up, and I just picked up the remote and pressed “Play” again), I’ve been bitten by the obsession bug baaaad. Like, breakfast for dinner every other night for the past couple of weeks-bad.


It really is a bit of a weird food streak right now, actually, because aside from always wanting bacon (who doesn’t?) and the occasional pancake craving, I’ve never really been THAT into breakfast food. Sure, the novelty of brinner was fun every once in a while, but it’s never been like this. Maybe it’s just all of the years spent not eating breakfast finally catching up with me?

Either way, when an opportunity came along from AllWhites® egg whites egging me on (double ha!) to dive even deeper into my crazy cat lady obsession exploration of these foods, I couldn’t exactly say no!

Here’s a run-down of facts about AllWhites from the good people who make it:

AllWhites is a great source of lean protein, with five grams of lean protein and just 25 calories per serving. AllWhites is a fat-free, cholesterol-free and low-calorie alternative to shell eggs.

And for those of you who participate in the program, AllWhites is endorsed by Weight Watchers® and has 0 PointsPlus value per serving.

For recipe purposes, here are the recommended conversion amounts when substituting AllWhites for shell eggs:

– 3 tbsp of AllWhites = Approx. 1 large egg
– 1/3 cup of AllWhites = Approx. 2 large eggs
– 3/4 cup of AllWhites = Approx. 4 large eggs

Now, as someone who most definitely appreciates a good runny yolk but recognizes that — especially when it comes to cooking — using multiple whole eggs can add up quickly on the caloric scale, I fully appreciate the convenience and calorie-cutting power of egg whites. Plus, as the self-proclaimed master of weirdo breakfast combinations (What? Pasta, guacamole, and leftover steak are a totally legit breakfast combo, right?) it helps to know that at least one of the ingredients that I might be using is actually breakfast appropriate. Plus, hello? I get that egg yolks have their own nutritional value, but at 70 calories per egg vs. 25 calories per serving of egg whites, who says you can’t have your low-fat cake and eat it too?


Introducing the latest in what has now become a rather lengthy lineup of Gretchen’s Breakfast Food Creations: the smoked salmon crepe-uritto!

This delicious culinary confection combines so very many of my favorite things: crepes, smoked salmon, cream cheese, eating with my hands… it’s like a bagel and lox that you don’t have to feel guilty about! Or a breakfast burrito, only fancy. Delicious, filling, nutritious, and only 150 calories per crepe — WHAT! You could eat both servings and have a totally satisfying, full breakfast… or dinner… for only 300 calories. You are oh so very welcome.

Smoked Salmon Crepe-uritto
Makes 2 crepes

For the crepe:

1/4 cup all-purpose flour
1 tbsp sugar (optional)
1 pinch salt
3 tbsp AllWhites® egg whites or 1 whole egg
2 tbsp almond milk, milk, soy milk, whatevs.
Very small pat butter or nonstick spray

For the filling:
3 oz smoked salmon
2 tbsp whipped cream cheese
1 tsp green onion, finely chopped


1. Combine flour, salt, and sugar (if using) in a bowl. Add egg whites and milk, and mix with a small whisk or fork.

2. Heat pan (preferably nonstick) to medium heat. Spray liberally with nonstick spray or melt butter in pan, then add half of the crepe batter. Swirl the batter quickly and evenly around the pan, then allow to cook for ~30 seconds (you have to work pretty fast!). Flip to the other side, cook for another 20 – 30 seconds, then remove from heat. Repeat for the second crepe.

3. Spread one tablespoon of cream cheese on each open crepe and add half of the smoked salmon and green onion. Roll up and enjoy!


Nutritional info per crepe: 151 calories, 4.7 grams fat (healthy fat!), 13 grams carbs, 12.5 grams protein.

It’s the perfect grab-n-go breakfast if you still have to worry about that sort of thing (mwahaha), and it’s much better for you than an egg mcmuffin (and fancier, too!). I know crepes are kind of scary to think about making, but I promise, they are the easiest and quickest thing in the world! You could even add in some spinach or other greens into the wrap if you wanted to up the nutritional ante even further! Make it now, thank me later!

So not only do you now have this delicious new recipe in your arsenal, but you’re about to get your chance to win some monaaaay! AllWhites and BlogHer are generously offering you guys the opportunity to win a $100 Visa gift card (!!) as part of this campaign!

To enter, just comment on this blog answering the following question: How do you fuel the way to a healthier you?

Sweepstakes Rules:
No duplicate comments.
You may receive (2) total entries by selecting from the following entry methods:

  1. Leave a comment in response to the sweepstakes prompt on this post
  2. Tweet (public message) about this promotion; including exactly the following unique term in your tweet message: “#SweepstakesEntry”; and leave the URL to that tweet in a comment on this post
  3. Blog about this promotion, including a disclosure that you are receiving a sweepstakes entry in exchange for writing the blog post, and leave the URL to that post in a comment on this post
  4. For those with no Twitter or blog, read the official rules to learn about an alternate form of entry.

This giveaway is open to US Residents age 18 or older. Winners will be selected via random draw, and will be notified by e-mail. The notification email will come directly from BlogHer via the sweeps@blogher email address. You will have 72 hours to respond, otherwise a new winner will be selected.
The Official Rules are available here.
This sweepstakes runs from 3/3/2014-3/31/2014.
Be sure to visit the AllWhites® egg whites brand page on BlogHer.com where you can read other bloggers’ posts!

This post was sponsored by AllWhites® egg whites and I received compensation for my content. But all words, photos, and opinions are my own!)

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Posted on Sep 17, 2010 in Food, Pup Posts, Weight Loss | 2 comments

Catching Up

Hey guys, big post today because I have a lot to catch up on! And lucky for you beautiful readers, I have LOTS of pictures to go along with it. Let’s start from this morning and work backwards:

Woke up this morning to some anxious dogs who needed to be let outside – it was so nice to be able to actually sleep in! I feel like I haven’t really been able to sleep in for as long as I like in forevvvvver. I started to rouse around 9:30 and got out of bed a little before 10. I let the dogs out, then decided to make a REAL breakfast – a greek omelette!

I did 1 whole egg and 2 egg whites whipped together with a dash of 1% milk, salt, pepper, and crushed red pepper flakes, then threw some sundried tomato feta, plum tomatoes, turkey, and spinach.

It didn’t turn out quite as pretty as I was hoping, so maybe next time I’ll sauté the inner ingredients beforehand so they’re a little more foldable into the eggs, but it was delicious!!

So yesterday at work we had a baby shower for my coworker! We took her out to lunch at a restaurant of her choice (Coastal Flats – missed you Lara!) where I succeeded in resisting the Ozzie Rolls yet again (!!) and ordered the Hong Kong Style Sea Bass, which our waitress identified as the “healthiest entree on the menu” so how could I not order it? It was delicious, and I subbed out the sticky rice that usually comes as one of the sides for green beans so I felt extra good about it.

In celebration of Sherry’s new baby, I baked cupcakes for the shower the night before. I did a little Googling for a low-calorie cupcake recipe, and found this recipe on Sparkpeople. These were the only ingredients:

A box of Strawberry cake mix and a can of diet Sierra Mist. I know that the cake mix is full of artificial ingredients and partially hydrogenated oils (despite it saying “0 grams trans fats”) but I figured since it was a special occasion, what they hey!

Cooking up these cupcakes gave me the long-awaited opportunity to christen my KitchenAid Mixer!! My brother gave it to me for Christmas and I hadn’t ever used it (despite my bursting into tears when I opened the present – true story.)

Anyway, the recipe was simply to mix the cake mix and can o’ soda together and blend it all together. No oil, butter, eggs — nothing! I added a tablespoon of ground flaxseed in there to healthify it a tiny bit, then tossed it into the cupcake pan. 18 -20 minutes @ 350 degrees, and they came out beautiful and light-tasting. 85 calories per cupcake, un-iced!

For the icing, I couldn’t find any Cool Whip at the grocery store like the recipe says to use, so I made up an icing on my own. It’s probably for the best considering that artificial ingredients in the cake mix anyway – didn’t need to add to that load. I blended fresh raspberries with some butter, sugar, and a tiny dash of whipping cream. It came out a lot runnier than I would have liked, but hey – it was my first time making icing. And even though those ingredients aren’t really diet-friendly, at least I can say with absolute certainty that the icing is all-natural!

I topped off each cupcake with a blueberry, and left a few without icing to bring to the shower for myself, although I ended up eating 1 with icing and 1 without, hehehe. It was a really fun way to end the week at work! (check out my sweet decorating job on the conference room table below):

So to backtrack even further, before I baked up the cupcakes for the baby shower, I made myself dinner Thursday night inspired by this recipe I saw on Whitney’s blog. It’s basically a creamy spinach sauce that comes straight out of the blender! I threw it over some whole wheat pasta shells. The sauce includes:

Raw baby spinach (I threw in like 3 handfuls, hahaha)
1 cup 1% milkfat cottage cheese (I used a no salt added kind so I was able to season the sauce to my liking.)
1 clove raw garlic
Fresh basil
Fresh greek oregano
Crushed Red Pepper Flakes

I ended up having to use some chicken stock to get the ingredients to blend, which ended up thinning out the sauce more than I wanted, but that’s okay! It was really delicious, even more so once the sauce was absorbed by the warm pasta, although I used a huuuuuge clove of garlic and you could REALLY taste it! I think I might go easier on the garlic next time – I love it, but raw garlic is intense. I sliced up some chicken breast that Taylor and Ben had cooked up the day before to serve over it. Yum-o!

And just for logging sake, I do also need to share the lunch that I had earlier that day (we’re still talking Thursday here, just so you remember.) Chipotle!! I am so happy that I’m still able to consume the deliciousness that is Chipotle on my diet. All you have to do is wipe the tortilla, rice, cheese, and sour cream from your meal, and you still end up around 435 calories! (Make sure you stay away from the chips though – 400 calories + ridonk amounts of saturated fat.) Still, it’s kind of amazing. I splurged and got guac on my burrito bowl while I was there, too. In general love ordering it to-go and then dolloping on some plain greek yogurt to recreate the sour cream effect. Mm-mmm good!

Ok, I think I’ve effectively picture-fied your days at this point. So yeah! That covers Thursday through this morning. Whew! Hope everyone is having a good weekend so far!

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