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


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