Poolside breakfast: Crust-less apple pumpkin pies topped with apple butter and apple slices, grapes, blueberries, apple chips, and strawberries.
I made the crust-less pumpkin pies a couple of days ago. I had to make a different version this time because I didn’t have all the ingredients here. These have: 1 can pumpkin puree, 1 tsp baking soda, 1/2 cup apples, 1 tsp vanilla, 1 tbsp pumpkin pie spice, 1 tbsp vanilla pudding mix, 1 egg white, and 2 tablespoons of flax seed. Bake 20-22 minutes at 350 degrees. Make sure to spray the liners with cooking spray first.
These make 9 crust-less pies.
Per Muffin: 38 Calories, 10 g Carbs, 0 g Fat, 1 g Protein, 2 g Fiber 5 g Sugar
For ALL 9 Muffins: 341 Calories, 90 g Carbs, 2 g Fat, 9 g Protein, 18 g Fiber, 45 g Sugar
So don’t worry if you eat the whole batch!
My family and I sat out and enjoyed a nice grilled dinner on the patio. I thought it’d be nice to prepare the food and let my parents relax.
For the salmon, I seasoned it with a sprinkle of brown sugar, low sodium soy sauce, and lime juice. I garnished the top with onions, green onions, and lime slices.
The vegetables (bell pepper, zucchini, carrot, and onion) are seasoned with no-salt fajita seasoning, 1 tablespoon of olive oil, a quick drizzle of lime juice, and a tablespoon of low sodium soy sauce.
I grilled the vegetables on high for 20 minutes and the salmon on medium for twenty minutes. The salmon and vegetables are delicious dipped in a sweet chili pepper sauce!