quick and easy breakfast pizzas

I’m currently a few days into a condensed version of Whole 30, but don’t stop reading here, this isn’t a whole 30 recipe. I’m just doing a little post-Halloween, pre-girls trip detox for the next week.

While I was in the middle of Whole 30 and even after I finished, I heard a good bit of chatter about this being something I couldn’t hold onto long term. And that’s pretty much 100% correct. Otherwise, I would call it Whole 365 or Whole Forever. But, I didn’t. Instead, I challenged myself to a 30 day restart. I needed to get back into a healthy eating mode and I needed to change my diet.

I know you should never say never. But, I can’t ever see myself being so restrictive 100% of the time. I don’t even pretend like that’s an option in our life. We go to birthday parties on an almost weekly basis, I love comfort food, and pizza, and baking Funfetti cupcakes with Braylen. For me, there will most likely always be some bit of compromise in my diet.

Case in point? Saturday morning breakfast. It’s just about my favorite meal of the entire week. Allen cooks up a big pancake breakfast or I pull out a batch of homemade cinnamon rolls. It’s rarely healthy and always tasty. And for me, that’s okay. I like to live on the edge on Saturday mornings (and several other times a week, but who’s counting, anyway).

A few weeks ago, I made this tasty little breakfast pizzas using ingredients I had on hand. Every one was instantly a fan, it didn’t take long for them to all be gone!


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quick and easy breakfast pizzas
  • 1 can grands biscuits
  • 1 package canadian bacon (chopped)
  • 6 large eggs
  • ½ cup milk
  • 3 tablespoons AP flour
  • 3 tablespoons butter
  • shredded mozzarella cheese
  • salt and pepper
  1. Preheat oven to 400 degrees.
  2. Roll out the individual biscuits to flatten them, making mini pizza crusts.
  3. In a sauce pan, melt butter, add flour and whisk until combined. Cook about 2-3 minutes, stirring continuously (don't allow the mixture to brown).
  4. Remove from heat and whisk in ½ cup of milk, return to eat and let the sauce thicken.
  5. Scramble the eggs in a separate pan until they are soft-set, don't overcook or they will become dry and rubbery while in the oven.
  6. Add in sauce and combine.
  7. Top each flattened biscuit with egg mixture, chopped Canadian bacon, and mozzarella cheese (to your liking).
  8. Place in the oven and cook 12-15 minutes, wait for the cheese to become bubbly and the edges of the biscuits to brown.
  9. Sprinkle with salt and pepper.

quickandeasybreakfast pizza


15 things I’ve learned in 15 days on whole 30

I’ve managed to stick to Whole 30 for about 15 days now. Today actually marks day 15, but I don’t intend on falling off the wagon today, so we’ll go ahead and call it half-way. Basically, it’s about 14 days longer than I’ve managed to stay on any other diet. I’m kidding. But, not really. In honor of making it to the half-way point, I’m going to give you a quick run down of a few things I’ve learned so far.

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image via whole 30 website

15 to be exact.

ONE- Every day this gets a little easier. Every day I feel a little better. Every day I have more energy. Seriously, I feel like this is the way my body should feel.

TWO-  I’ve probably cooked more times in the past 15 days than I did in the past 3 months. Some days I’m cooking 3 meals, but I try to do have leftovers for lunch. We’ve eaten out once in 15 days. That’s huge for us, y’all. 

THREE- Grocery budget? Well, that’s a whole other story. It’s increased a bit since we’ve started Whole 30, but we’re also not eating out much so I’m hoping that it all balances out.

FOUR- I won’t mention the number of attempts it took for me to make Paleo Mayo. It was all worth it in the end because I did make some fantastic chicken salad once the mayo came out right. Just shred some chicken, add mayo, a squeeze of lemon, salt, pepper, grapes, and toasted almonds.

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FIVE- I’ve added a few new foods to my refrigerator and pantry. Ghee, Chia seeds, almond flour, and a ton of new spices have all become favorites of mine.

SIX- The number of days since Allen started Whole 30. That’s right, I think my results coaxed him onboard. And, I’m not cooking two meals at night, so he was already 1/3 of the way there when he started.

SEVEN- I won’t have an official pounds lost until Day 30, but it’s really not even about that at this point. I know I’m losing weight and I can see my body changing each day. The most important thing has been the change in my energy and the way I feel overall. Each piece of cake I’ve passed up is completely worth the way I’m feeling these days.

EIGHT- I haven’t always been a huge fan of vegetables, but I’m expanding my palate and finding out that I really love a wide variety of veggies. Artichokes, zucchini, butternut squash, spaghetti squash, are all recent favorites. And spaghetti squash with tomato and meat sauce? That’s where it’s at!

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NINE- I’m finding that drinks are my biggest vice. Sugary Starbucks drinks, diet Cokes, real Cokes, coffee drenched in processed creamer. I may always miss these things.

TEN- I’m become a bit annoying on Instagram as I share my journey, you can take a peek at my daily eats by following along (@jenniferggreen) or with the hashtag #jenngdoeswhole30.

ELEVEN- I’ve learned to take it one day at a time. 30 days seemed pretty much impossible in the beginning. When I started I went to the grocery store twice that week and planned only a few days out. Now, I’m doing it a week at a time and it feels like I’ve really found my groove with this way of eating.

TWELVE- In the beginning I literally used this formula for breakfast, I’ve since branched out a bit, but it really helps me stay on track. Eggs + Compliant Protein + Fruit or Vegetable

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THIRTEEN- I try to fill my plate up at dinner with veggies so the formula looks more like this: Compliant Protein + As many vegetables as possible

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FOURTEEN- We aren’t tossing groceries at the end of the week. We’ve actually eaten every single thing we purchased at the grocery store for the past two weeks. No spoiled vegetables, no yucky spinach at the bottom of the bag that had to be tossed.

FIFTEEN- If you want to give it a try, go to their website and look over their steps for starting the program. You can find it by clicking here. 


taco tuesday, lightened up

It’s no secret that we love Mexican food around here. I’m certain there are a few local restaurants who know us by name. But, we’ve been trying to eat at home more, and I’ve been trying to shed this last baby weight. So, in an effort to have my favorite food at a fraction of the calories, we’ve lightened up taco night at our house, and it was a huge hit.

Here’s how I gave taco night a healthy makeover:

Taco Shells- Use wonton wrappers to make mini taco shells. Simply lay them over a cooling rack and bake at 400 degrees until they are start to brown and crisp up. This was Braylen’s favorite part, she normally eats a deconstructed taco, but we let her create her own mini-taco’s and she ate several of them. Wonton wrappers come to about 20 calories a piece!


And they make the cutest little taco shells!


Taco Meat- If you’re a ground beef lover, trade it out for shredded chicken to make things a little more healthy. Just put several chicken breast in the crock pot with 1/2 jar of your favorite salsa and a pack of taco seasoning. Cook on low for 4-6 hours depending on the amount of chicken. When you’re finished shred the chicken (put in the your stand mixer for quick shredded chicken).

Fresh Ingredients: Use fresh ingredients such as guacamole, tomatoes, lettuce, cilantro, and red onions (I skipped those, but I know some people love them on their tacos).

Greek Yogurt: Switch out your sour cream and serve it with Greek yogurt for a healthier alternative.

Skip the cheese: I know, I know, it’s the best part. But, I promise if you load it up with toppings, you won’t even miss the cheese!


I’ll go ahead and tell you, these little tacos are addicting, but you won’t feel guilty for going back for a second helping.



blackberry pickin’ and a blackberry buckle recipe

This past Sunday Braylen and I headed over to a local farm to pick blackberries. This year, several farms have popped up around us, but if you’re local let me recommend Mountain Meadows Farms. They have the biggest and sweetest blackberries I’ve ever tasted.


We met our neighbors at the farm, Brayden and Braylen had the best time picking blackberries. The two of them ate their fair share of blackberries. Their buckets were lacking in the blackberry departments, but their bellies were not.



We had planned to pick a gallon of blueberries too, but a storm came up that sent us back home. We’ll have to try again this weekend.


We had the best time and we enjoyed a blackberry-banana smoothie when we came back home that evening.

I saved the best for the next day, our favorite blackberry treat, a Blackberry Buckle. It’s similar to a cobbler, except it has a more cake-like consistency. It’s best served warm with vanilla ice cream. You can’t go wrong with this dessert!


Blackberry Buckle
  • 1 cup self rising flour
  • 1-1/3 cup sugar
  • 1 stick unsalted butter, melted
  • pinch of salt
  • 2 cups blueberries
  • 1 cup milk
  1. Preheat oven to 350 degrees
  2. Butter the bottom of a baking dish
  3. Wisk together 1 cup sugar, pinch of salt, self rising flour, and milk.
  4. Add melted butter and combine well.
  5. Pour mixture into baking dish.
  6. Distribute blackberries (that have been rinsed and dried) over top of mixture evenly.
  7. Sprinkle remaining ⅓ cup of sugar evenly over the top.
  8. Bake for 40-50 minutes or until edges are browned and blackberries are bubbly. Be sure to check this dish frequently towards the end, cooking time will depend on size of baking dish. I used a 9x13 for a thinner blackberry buckle and cooked for about 45 minutes.


Berry Cheesecake Trifle

Y’all! This may be more goodness than I’m supposed to dish out on a Monday morning, but I have the best trifle recipe to share with you today on Every Day Cheer. 

Go ahead and have the ingredients on hand to make for your friends on the Fourth. And if you promise not to judge, I’ll let you in a little secret. It goes perfectly with your morning coffee, if you happen to have leftovers. Not that I would know or anything. berrycheesecaketrifle


Go ahead and click over to Every Day Cheer to get the recipe. 


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