Daphne Oz's Browned Butter Whole Wheat Blueberry Muffins. From the kitchen of Daphne Oz Difficulty: Easy Cook Time: min These morning muffins are a great on the go breakfast. Try them today! Ingredients For Muffins: 3 1/2 oz. unsalted butter (sub: 2oz stick butter & 2oz applesauce) 1/3 cup whole milk (sub: 1/4 cup yogurt & 1/4 cup milk) 2 eggs 1 tsp. vanilla extract 3/4 cup all purpose flour 3/4 cup whole wheat flour 3/4 cup granulated sugar (sub: 1/2 cup sugar, 1/4 cup maple syrup) 1 1/2 tsp baking powder 3/4 tsp salt 2 cups fresh blueberries For Topping (optional): 1 1/2 tbsp unsalted butter (sub: 1 1/2 tbsp coconut oil) 1/4 cup all purpose flour (sub: 1/4 cup spelt flour) 4 Tbsp dark brown sugar, packed 2 Tbsp oatmeal, coarsely chopped Cooking Directions For muffins: Pop blueberries in the freezer about 10 minutes before you begin so they won't stain the batter when folding in.
Preheat the oven to 375°F and put rack in upper third. Melt the butter or coconut oil in a small saucepan over medium high heat. To make the topping: Anytime Cookies (Against All Grain) Blueberry Maple Refrigerator Oatmeal. This easy, no-cook "summer porridge" has make-ahead convenience and is packed with nutrition to get your day off to a healthy start. Make it in individual mason jars for a perfect serving size and an easy grab-and-go breakfast straight from the fridge (it's eaten cold). Take it along to work or anywhere. Great to serve on a breakfast or brunch buffet. High in protein, calcium & fiber; low in fat & sugar. In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, and maple syrup. Nutritional Info: 215 calories, 4g fat, 48g carbs, 8g fiber, 12g protein; Weight Watchers PtsPlus: 7.
Recipe Connection: Soaked Healthy Pumpkin Muffins. Does soaking make a difference? It’s the million dollar question of the week (and weeks to come). There is enough anecdotal evidence that soaking does something, something good, that I’m still a believer, even as I research further. My One-Bowl Healthy Pumpkin Muffins became a huge hit last fall and remain one of my most popular posts, often discovered via search engines. They deserve all those accolades and more.
They are the easiest, most moist muffins you’ll ever find. It took one batch of concave muffins, still moist but rather dense, for me to nail the soaked version, which really is within 95% as good as the original. I’m fiddling with all sorts of things for my upcoming Healthy Snacks to Go and Have Your (Healthy!) NOTE: Recipe updates and a nicely formatted printable version of this and 30 other “Healthy Snacks to Go” recipes now available as an eBook! Without further ado, here’s your weekend snack: Recipe type: Quick Breads Author: Katie Kimball Cook time: 45 mins Total time: 45 mins. Baked Eggs and Prosciutto Cups Recipe. This is our new favorite breakfast. Baked eggs in a prosciutto cup with leeks and cheese. We played around with bacon, but it didn’t have the results we were looking for. The prosciutto crisps and creates the perfect shell to hold the runny eggs. If you prefer fully-cooked eggs, you can whisk the eggs together before pouring them into the muffin pan.
Baked Eggs and Prosciutto Cups Ingredients 8 slices proscuitto (my slices were about 6" x 3") 8 teaspoons chopped leeks 8 teaspoons grated raw cheddar cheese (omit for Paleo) 8 large eggs Instructions Preheat oven to 375ºF and adjust rack to middle position. Copyright 2013 Deliciously Organic Posts may contain affiliate links. Related posts: Tagged as: eggs, gluten free, grain free, organic, prosciutto. Whole-Wheat Crepes (for breakfast or dessert!) By Lisa, on August 16th, 2010 I must give my 86-year-old Grandmother all of the credit for this crepe recipe. This is her signature breakfast dish that she is kind enough to make for our entire family (all 25 of us) each time we get together. Our family has gotten so big that in recent years she got smart and started working on making our crepes weeks in advance. So she now brings big frozen pre-made batches of this delectable dish to satisfy everyone’s cravings, which means she can spend less time in the kitchen and more time playing with all of her great-grandkids!
All I did was slightly modify my grandma’s recipe to include whole-wheat flour and honey instead of sugar. I am thrilled to say that those minor changes barely changed the consistency of the batter, and the end product still tastes delicious. While I grew up eating these crepes for breakfast (there is only a tablespoon of sweetener in the whole batch) I think they are just as fabulous as a dessert, too. Homemade Whole Wheat Tortilla Recipe. Welcome! If you wish you could , you're in the right place. Start here for my top 10 baby steps to better Kitchen Stewardship.
You might also be interested in family-friendly, delicious and nutritious recipes or one of my popular eBooks to help you on your journey. I'm mostly on vacation through August 20th right now, so please be patient if you ask a question in the comments of a post. I'll get to answering it eventually, but I won't be prompt! Making your own homemade whole wheat tortillas might sound like a whole lot of hassle when you can just buy a bag of them at any grocery store.
Before you go thinking you can’t do this, you should probably know: I don’t make my own bread. I can get them That’s hard to find in stores, and when you do, you get charged big money. . It’s so hard to find tortillas Once I did and they had parabens in them, a chemical I’m trying to avoid in my soap! Because , the health benefits of my tortillas are beyond what I could buy in your average store. .
Breakfast of Champions – Grain Free Granola » heartland Renaissance. I grew up eating my mom’s granola. It is great. But after recently endeavoring to give up grains, I stopped making it. And, after so many breakfasts of eggs, scrambled eggs, fried eggs, and the occasional green smoothie, you start to crave something more. Something a bit crunchy, a bit sweet, a bit . . . cerealy. So what to do? Grain Free Granolamakes 2 Quarts 2 cups almonds2 cups walnuts1 cup pumpkin or sunflower seeds1 cup dried fruit of your choice, chopped into bite size pieces1 cup unsweetened shredded coconut1/3 cup sesame seeds, optional1/2 stick butter or coconut oil or combination of both1/4 cup brown sugar or muscovado sugar or maple syrup1/4 cup honey1-1/2 teaspoons vanilla Preheat oven to 300 degrees Fahrenheit.
In a food processor, place the 2 cups of almonds and pulse a few times until they are chopped up. In the meantime, combine butter, sugar and honey over heat until combined. Pour the granola out onto a greased, walled cookie sheet and spread out to an even layer. Enjoy! Recipe Connection: Soaked 100% Whole Grain Pancakes (Camping Variation) One of my goals last winter was to find our family’s “go-to” pancake recipe. We had pancakes we enjoyed, but I never had a standard, don’t-even-have-to-think-about-it recipe that I could grab…well…without thinking, you know?
If you have some of these recipes in your cache, you’ll know how reassuring it is. It was important to me that our , which caused a problem at times. Cardboard. Imagine my glee when I found a recipe that was . The Best Pancakes Ever Recipe type: Breakfast Author: Katie Kimball Yield: 40 3 cups whole wheat pastry flour* ($0.75) 1 c. buttermilk or milk or yogurt** ($0.10) 1 c. water ¼ c. apple cider vinegar ($0.05) ¼ cup melted coconut oil (can add this in the morning if you’d rather melt your coconut oil in the pan you cook your pancakes in) ($0.30) 4 lightly beaten eggs ($0.40-1.00) 3 tsp. baking powder 1 tsp baking soda 1 tsp salt Mix flour, buttermilk/milk/yogurt, water, vinegar and coconut oil Leave on counter for 12-24 hours to soak </i></b>*} Camping Pancakes?
Green Smoothies with Kale for Breakfast. Welcome! If you wish you could , you're in the right place. Start here for my top 10 baby steps to better Kitchen Stewardship. You might also be interested in family-friendly, delicious and nutritious recipes or one of my popular eBooks to help you on your journey. I'm mostly on vacation through August 20th right now, so please be patient if you ask a question in the comments of a post.
I'll get to answering it eventually, but I won't be prompt! Sign up for free email updates: It seems green smoothies are all the rage in the blogosphere right now. They're not so green if you add strawberries! They’re a great way to and wondering how you’ll convince your kids (and husband?) Green Smoothie Basics Put some greens (kale, spinach, lettuce, swiss chard, etc.) in the blender. A few handfuls - this happens to be spinach. Blend with milk and yogurt until smooth. The green-ness! Add fruit, frozen for best “ice cream like” consistency. Blend again. Yum! Cooked Smoothies? Our Best Green Smoothies. Recipe Connection: Grain-Free Apple Flax Muffins. Welcome! If you wish you could , you're in the right place.
Start here for my top 10 baby steps to better Kitchen Stewardship. You might also be interested in family-friendly, delicious and nutritious recipes or one of my popular eBooks to help you on your journey. Sign up for free email updates: {*style:<b> </b>*} We threw my sister-in-law a real curveball, I’m pretty sure she had a spectacular menu all planned out when I dropped the email bomb about, “By the way, we gave up grains for Lent, and it’s not just a sacrifice thing, but we have to stick to it to see if anyone actually has a health issue with gluten.
She was, of course. I don’t blame her for being frustrated at first, and I felt horribly after speaking to her on the phone. She never ceases to impress and amaze me, though, so I wasn’t completely surprised (although honored and touched) that the whole weekend. to have a sister-in-law who cares about us so much. And now, for the recipe. Grain-Free Apple Flax Muffins Yield: 18-24. The Best Scrambled Eggs Ever. How do people make time for amid all the hustle and bustle of mornings and getting out the door? I have to admit, being a stay-at-home-mom without kids in school yet makes this a whole lot easier, but there are still days when we have to be on the go. It’s hard not to rely on boxed cereal, or at least high-carb things like toast, muffins, etc. We do a lot of oatmeal, especially in the winter, but I know that getting protein in our bodies in the morning is important. Particularly when I’m pregnant, I try to Last year when I was expecting our little one, my son and I would eat scrambled eggs about four times a week.
Here’s the easy system to eggs-as-quick-as-cereal and the secret ingredient to the {*style:<b> </b>*} Put pan on stove and turn burner on medium heat. Run stick of butter around pan a few times. ( Why real butter only? Throw handful of spinach in pan or a few cubes of frozen spinach (optional). Use spoonula (one of my favorite kitchen gadgets!) Break eggs directly into pan. Eat! Eggs.