Living healthy as a busy Mom with two little boys

Banana Pumpkin Muffins September 26, 2011

Filed under: Breakfast,quick & easy,Quick Breads/Muffins,recipes — fitformyprinces @ 9:38 am

I start back at work a week from today.  : (   And so I’ve been trying to think of quick and easy, yet nutritious food and  snacks that I can prep in the evenings after the boys go to sleep.  I am all about spending as much time as possible with my kiddos and also getting enough sleep myself.  A tough enough task when you don’t also work full-time.  But I am determined.  Hopefully that, and some creativity, will make it happen.  I know I was able to mostly manage it with my first son.  But two kids is more than twice the work so we’ll see how I do with the two.

When we got back from our out of town trip last week I had two bananas that were on their last legs and needed to be used.  Also, with the cooling temps I have been craving some fall flavors so I went on a search for a recipe that called for both.  I ended up tweeking the recipe quite a bit to make it healthier and am very happy with the result. 










Banana Pumpkin Muffins
Makes 21 muffins


  • 2 ripe bananas, mashed
  • 2 eggs
  • 1/3 cup plain Greek yogurt
  • 1 1/3 cup pumpkin puree
  • 1/2 cup honey
  • 1/2 cup Splenda
  • 2 cups whole wheat flour
  • 1/2 cup old-fashioned oats
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 3/4 cup raisins, optional (I used craisins)
  • 3/4 cup walnut pieces, optional (I omitted)
  • Non-stick spray


  1. Preheat oven to 375F.  Spray two standard muffin pans with non-stick spray or line with cupcake liners.
  2. In a large bowl (or mixer bowl) stir together the mashed banana, eggs, yogurt, pumpkin, honey, and Splenda.
  3. In another bowl combine flour, oatmeal, baking powder, baking soda, salt, pie spice, and cinnamon.  Stir this mixture into flour mixture until just combined.  Fold in raisins/craisins & walnuts, if desired.  Pour into prepared pans.
  4. Bake at 350F for 28 minutes or until a toothpick inserted into the center of muffins comes out clean.  Cool in pans for 10 minutes before removing to a wire rack to cool completely.


The Skinny:  104 calories | 23g carbs | 1g fat | 3g pro

Source: Adapted from


Lean & Meaty Individual Thin Pizzas August 11, 2011

Filed under: pizza,quick & easy,recipes — fitformyprinces @ 10:51 am

One of the hardest parts of eating healthy for me is pizza.  Inevitably if I’m watching what I’m eating my husband is not.  Typically he wants pizza at least once a week.  Now I’m ok with ordering him a pizza and me eating something else.  But then he feels bad that I ordered a pizza just for him.  So instead of feeling guilty I’ll indulge.  I wanted to create something with all the flavor of pizza, that was filling enough for my husband, and was low enough in calories to fit into my daily allowance.  We tweaked it over a couple of times making the recipe and I think I’m pretty much set.  My husband was skeptical but each time I made it, he said he enjoyed it and I “could make that again” (the highest form of praise for my cooking).  









Lean & Meaty Individual Thin Pizzas
Makes 2 servings


  • 1 Spinach & Asiago flavored chicken sausage link
  • 17 slices (1 serving) turkey pepperoni
  • 2 whole wheat sandwich thins, toasted*
  • 2 wedges Mozzarella & Sun-Dried tomato Laughing Cow Light cheese
  • 6-7 Tbsp pizza sauce
  • 1 1/3 cup part-skim, low-moisture shredded mozzarella cheese
  • Garlic powder & Italian seasoning, to taste

*Don’t toast fully as you will bake the pizzas after.  Toasting just ensures the “crust” is crispy and not soggy.


  1. Preheat oven or toaster oven (what I used) to 400F.
  2. Lay 4 sandwich thin halves open-face style on a plate, cooking sheet, or cleaned counter.  Spread 1/2 wedge Laughing cow cheese on each half.
  3. Place about 1 1/2 Tbsp pizza sauce over top the Laughing Cow cheese.
  4. Remove casing from chicken sausage and chop meat into small pieces.  Chop pepperoni into small pieces as well.  Divide meats into 4 groups and place on top each of the four sandwich thin halves.
  5. Place approximately 1/3 cup shredded mozzarella on top of that.  Sprinkle with garlic powder and italian seasoning to taste.
  6. Bake in preheated oven for 5-10 minutes or until cheese is melted. 

The Skinny:  400 calories | 27g carbs | 21g fat | 34gpro

Source: A Fit for my Princes original


Open Faced Pizza! Pizza! Egg Sandwiches July 26, 2011

Filed under: Breakfast,recipes — fitformyprinces @ 6:49 pm

My parents are visiting this week.  It’s their first time meeting B since he was born 5 weeks ago.  One nice thing about them coming to visit (especially now) is that they’re usually more willing than my husband to try a new healthy recipe.  The reason I say especially now is that since my Dad was in the hospital in February with chest pains, they have been getting healthy and fit themselves and have lost about 100 pounds between the two of them.  I was showing my Dad the latest cookbook I purchased with loads of low-cal meals in it.  His eyes were immediately drawn to the same recipe as mine, and since I had all the ingredients on hand (except one which I substituted) we made it for breakfast.  Hungry Girl‘s original recipe is calls for the eggs to be served in a mug, but I’m more of a breakfast sandwich kinda girl so I served mine open-faced over a light, high-fiber English muffin for only 100 calories more.










Open-Faced Pizza! Pizza! Egg Sandwiches
Makes 1 serving


  • 2 Tbsp jarred pasta sauce
  • 1/8 tsp Italian seasoning
  • 1/2 cup fat-free liquid egg substitute
  • 1 wedge Laughing Cow Light Swiss cheese
  • 6 slices turkey pepperoni, chopped
  • 1/2 tsp reduced-fat Parmesan-style  grated cheese
  • 1 Thomas’ Light mult-grain English Muffin, toasted


  1. In a small bowl, combine pasta sauce and Italian seasoning.  Mix well and set aside.
  2. Spray a large microwave-safe bowl with nonstick spray.  Add egg substitute and cheese wedge, breaking the cheese wedge into small pieces as you add it.  Microwave for 1 minute.
  3. Gently stir and microwave for another 30-45 seconds. 
  4. Add sauce mix and pepperoni to the bowl.  Mix well.  Microwave for another 30 seconds, or until scramble is just set. 
  5. Divide mixture over each side of the English muffin and Sprinkle with grated topping.  Allow to cool slightly and then Enjoy.

The Skinny:  234 calories | 30g carbs | 4.25g fat | 22.5g pro

Source: Adapted from Hungry Girl’s 300 under 300 by Lisa Lillien


Creamy Buffalo Chicken Wrap July 16, 2011

Filed under: chicken,recipes,sandwiches,Uncategorized — fitformyprinces @ 6:02 pm

 As a busy working Mom, I can appreciate the value of a quick dinner.  I’m sure once I return to work after maternity leave this will become very important as I’ll have 9-10 fewer hours in the day to accomplish everything.  A trap so many fall into when thinking quick meal is to run to the drive thru or order takeout.  Those choices certainly help me to accomplish my goals. 

This meal came together in a breeze.  I had it on the table in less than 10 minutes.  It was also delicious AND healthy.  I used what I had on hand, but you could certainly substitute Laughing Cow cheese for the cream cheese or a low fat ranch as well.  I would have added some diced celery for crunch if I had any on hand.  Maybe next time.  The picture below is of the sandwich pre-wrapping so you can actually see the good stuff.









Creamy Buffalo Chicken Wrap
Makes 1 serving


  • 3 oz cooked chicken, torn in small pieces
  • 1-3 tsp hot sauce, to your taste (I used 3 tsp, but thought it was a tad too hot for me)
  • 1 Tbsp cream cheese
  • 1/2 Tbsp ranch dressing
  • Low Carb/Low Fat tortilla
  • 1/2 cup baby spinach


  1. Combine chicken with hot sauce and warm in a small skillet over medium heat on the stovetop.
  2. Add in cream cheese and ranch dressing and stir until well combined and creamy.
  3. Place spinach down the center of your tortilla then top with chicken mixture.  Roll up and enjoy.

The Skinny:  264 calories | 16g carbs | 13g fat | 4.8g sat | 22g pro

Source: a Fit for my Princes original


Crispy Baked Zucchini Fries July 14, 2011

Filed under: recipes,sides,Uncategorized,veggies — fitformyprinces @ 3:30 pm

It seems lately that many diet books on the market are about simple subsitutions to lose weight.  I can’t disagree.  People are creatures of habit and those habits are hard to break.  Losing weight and living a healthy lifestyle require many habit changes so saving a few simple ones can definitely help in making a lifestyle change as opposed to a vicious yo-yo cycle.  One of those habits, for me at least, is having fries as a side to burgers and brats. 

My Dad was in the hospital back in February because of some chest pains (he had a heart attack 15 years ago) and one of his doctor’s suggested swapping veggies in for starches.  This recipe is a play on that by swapping zucchini for potatoes.   The original recipe served 6 and since my husband is still out of town visiting my Mother-in-law in the hospital, and the recipe’s author says they are not as good reheated I adapted the recipe to size it down to just one serving.  I did this by using smaller portions of the same ingredients with one exception.  The original recipe (linked below) called for 2 eggs.  Paring that down to 1 serving meant I would need to use 1/3 of an egg.  Since you can’t use 1/3 of an egg and I didn’t want to be wasteful (nor did I want to scramble 2/3 of an egg to use it up) I used the equivalent amount of liquid egg substitute.  I have adjusted the nutrition information below to reflect the actual nutrition from the products and amounts I used.









Crispy Baked Zucchini Fries
Makes 1 serving


  • 1 1/2 tsp whole wheat flour
  • 1 1/2 tsp liquid egg substitute
  • 1/3 cup Panko breadcrumbs
  • Dash each of Lawry’s seasoned salt, coarse ground black pepper, garlic powder, and cayenne pepper
  • 2 2/3 oz zucchini, cut into 4-5 inch sticks (about 1/3 to 1/2 a normal sized zucchini).


  1. Preheat oven to 425F and line a baking sheet with parchment.
  2. Place flour in a sandwich or quart size resealable bag.
  3. Whisk egg substitute with 1 tsp water and place in a shallow dish.
  4. Place Panko, salt, pepper, garlic powder, and cayenne pepper in a shallow dish and mix to combine.
  5. Place zucchini in the bag with the flour and shake until well coated.  Dip the zucchini into the egg substitute mixture and then into the Panko mixture, turning to coat well.
  6. Place breaded zucchini on the baking sheet.
  7. Bake 18-20 minutes, until golden brown.
  8. Serve with your favorite dipping sauce (I used ranch dressing).

NOTE:  These are best the first day, but to store leftovers, store in a single layer on a plate, wrapped with saran wrap.  Reheat at 375F for 5-7 minutes, until heated through.

The Skinny:  104 calories | 19.2g carbs | 0.7g fat | 0.3g sat | 6g pro

Source: Adapted from Confections’s of a Foodie Bride