Some Recent Kitchen Experiments

I know I’m not the only person who logs into Pinterest when they are bored and tags a dozen delicious-looking dishes and then signs out. But this past week I was bound and determined to try out some of those recipes! Check out the links and my feedback below:

1. Cinnamon Protein Waffles

  • Serves 2 – makes 4 waffles
  • 1/4 cup oat flour/ground oats
  • 1 scoop vanilla or unflavored whey protein
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon cinnamon
    1/2 teaspoon vanilla extract
  •  1 tablespoon sweetener
  • 1 banana
  • 2 egg whites


1. Put ingredients in a bowl and mix with a hand blender or put all the ingredients in a food processor to mix. This is important or else you won’t get a nice thin batter, mix until you get a smooth batter.

2. Pour a 1/4 of the mix into each of your waffle moulds, cook for approx. 5-6 minutes.
3. Serve with your favorite toppings.
Per serving (2 waffles) 173 calories | 2.3g fat | 0.2g sat fat | 23.9g carbs | 15.4g protein.

I’ve been looking for ways to cut down on carbs and increase protein in my life. But I LOVE carbs. All of them. So I thought this recipe might be a way to up my protein while satisfying my carb craving… and my breakfast craving. I was ultimately underwhelmed though 😦 The first issue was that I thought the recipe looked too small for two people to share, so I doubled it. Well, that made a LOT of waffles. Too many. The cinnamon and banana flavors smelled amazing and while the waffles were cooking, they made our mouths water. But when we went to eat them, they were just a bit dry and a little too dense for me. I will say that we had them for dinner one night with sausage and they were just as good the next morning with eggs and turkey in sandwich form. I can definitely play with the batter proportions for next time, but I might just scrap this recipe and look for another one.Do any of you have any suggestions?!


2. Simple Turkey Burgers

1 lb. ground turkey meat (prefer thigh meat)
1 medium red onion, finely chopped
1/2 cup fresh parsley, minced (or whatever fresh herbs you like)
1 tbsp garlic powder
1 tsp salt
1 tsp pepper
cheese (optional)

Mix ingredients together and form 4-6 patties. Grill on medium heat for 7 minutes a side. 2 minutes before burgers are done, place a slice of cheese (optional) on each patty. Serve hot.

In addition to breakfast and carbs, I also enjoy Greek-style cooking and ground turkey. Frozen turkey burgers from the store lack a bit of flavor, in my opinion. So I wanted to try to make my own patties and it helped that my mom just gave me a Tupperware container made specifically for pressing and freezing homemade patties! This recipe ended up making seven patties for me from the 1.08 pounds of ground turkey. So that patties are a great size as far as portion-control goes. I used my George Foreman to grill them, since my oven has been out of commission. One turkey patty on an English muffin, topped with cucumbers, spinach, and tzatziki sauce, was the PERFECT dinner. I am so sorry I didn’t take a picture of the whole ensemble but I’ll try to remember to update the blog the next time we have them. I thought the spices gave the burgers enough character to hold their own and it was super easy to make. The best part? Having five extra patties to put in the freezer for another meal. I highly recommend checking out this recipe for quick and yummy burgers!


3. Zucchini Carrot Oatmeal Muffins


  • 1/2 cup rolled oats
  • 1 cup all purpose flour
  • 1 1/2 cup whole wheat flour
  • 1 1/2 cups sugar
  • 1 tablespoon baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 teaspoon salt
  • 3 large eggs + 1 large egg white
  • 3/4 cup oil
  • 1 cup grated zucchini
  • 1 cup grated carrot
  • 3/4 cup raisins


  1. Preheat oven to 350 degrees.
  2. Mix dry ingredients in a large bowl and set aside. In a separate bowl, whisk eggs and oil. Stir in grated zucchini and carrots. Add to dry ingredients and stir until combined.
  3. Fill muffin cups about 3/4 full and bake for approx. 20 minutes. They are done when a knife inserted comes out clean, and tops spring back when lightly touched.


My love of carbs and Greek-influenced foods drove my decision to make the first two dishes I shared tonight. But my DISLIKE of things is what drove my choice to make these muffins. Now, I do like muffins and I’ll eat zucchini. But I actively do not like carrots. Cooked or uncooked. Dunked in hummus or stir-fried with broccoli and cauliflower. None of it. They just aren’t my thing. I also don’t prefer oatmeal. It’s grainy and borders the “hot liquid” category that I avoid like the plague. But, I am trying to sneak more veggies into my meals and swap out white flours for brown or whole wheat flours. I will say that once I got started on this recipe tonight, I realized that there was still a LOT of sugar and a mixture of flours. Baby steps, right?

Anyway, I made this recipe exactly as written and it was DELICIOUS! I got 18 muffins out of the batter, so I’ll have some to freeze and keep for later. I haven’t had dinner yet but I couldn’t wait to try the muffins so I snuck a hot one off the pan. Everyone knows that’s when they are the best anyway 😉 I could actively taste the oats and carrots, but didn’t mind them! There were also raisins in the batter, which I considered leaving out, but decided to keep everything as prescribed the first attempt. They were moist and flavorful and yummy! I can’t wait to have another one as a side to my chicken dinner tonight.



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