Avocado Toast--the real deal

I’ve had avocado toast before, but this is a new and better spin on what most people think of. In this recipe, the avocado is the main ingredient. Top it with an egg, lettuce, tomato, onion, and breakfast is served.

Avocado Toast—3 ingredients

Ingredients:

• 1 avocado

• 1 egg

• 1 cup mozzarella cheese or your choice of shredded cheese

• Everything Bagel Seasoning (optional)

Directions:

1. Mix everything together. Line a baking sheet with parchment paper. Drop two large spoonfuls of mixture onto the paper and flatten with another piece of parchment paper.

2. Sprinkle with seasoning (if using).

3. Bake at 400 degrees for 20 minutes, or until toast is brown around the edges.

4. Store extras in an airtight container for up to one week.

Pumpkin Muffins (Paleo)

Temperatures are cooling, while the kitchen warms up. Pumpkins are in season along with anything pumpkin spice. I found this recipe on a paleo website, and I must say, I was surprised how moist and delicious these are. Warning…they will go fast!

Pumpkin Muffins (Paleo)

Ingredients:

• 2 cups almond flour

• 1/4 teaspoon salt

• 1/2 teaspoon baking soda

• 1/4 cup avocado oil or coconut oil (melted and cooled)

• 1/4 cup pure maple syrup

• 2 large eggs, room temperature

• 1/3 cup pumpkin puree

• 1 teaspoon gluten-free vanilla extract

• 1 teaspoon pumpkin spice (optional)

Directions:

1. Preheat oven to 350°F (180°C). Line a cupcake pan with 12 paper liners; set aside.

2. In a large mixing bowl, whisk almond flour, salt, and baking soda.

3. Add in oil, maple syrup, eggs, pumpkin, and vanilla extract and mix until well combined.

4. Add in pumpkin spice.

5. Spoon batter evenly into your paper liners.

6. Bake for 22-24 minutes or until the center is set.

7. Remove from the oven and let cool for 5-10 minutes before serving.

8. Store in an airtight container at room temperature.

adapted from www.paleokitchen.com

Chia and Flax Seed Breakfast Bowl

As the weather cools, our foods should begin to warm.  People describe much of the foods we consume in the cooler months as “comfort” foods.  Maybe these foods feel like comfort because it’s warm, like a fluffy blanket.  Beginning our day with a warm breakfast is essential in igniting our internal digestive fire.  Cold cereals and smoothies extinguish our digestive fire and will slow down our metabolism.  That fire is a key factor in digesting our foods efficiently.  

Today, I’ve posted a nourishing and warm way to begin the day.  Full of fiber, heathy fat, and protein, this bowl of goodness will sustain energy and fullness for hours without the crash and burn effect of empty carbohydrates and non-nutritive  sugars. Consider doubling the batch and heating up the next day to save time.

Chia and Flax Seed Breakfast Bowl

Ingredients:

·    1 tablespoon coconut oil

·    2 cups coconut or almond milk (separated)

·    3 tablespoons chia seeds

·    3 tablespoons ground flax seed

Toppings:

·    4 tablespoons chopped walnuts

·    2 tablespoons hemp hearts

·    ¼ cup mixed fresh berries

·    1 tablespoon coconut sugar or xylitol 

Directions:

1. In a medium sauce pan on medium heat, add 1 tablespoon of coconut oil, 1 cup of coconut milk, chia seed and flax.

2. With a wooden spoon, continuously stir all ingredients until pudding is thick about, 3 minutes.

3. Pour warm pudding into a bowl, add sugar.

4. Top with nuts, hemp seeds coconut milk and berries. Serve warm.

adapted from bewellbykelly

Grain Free Scones

Diets seem to be an evolutionary science that constantly changes. Eat this, not that. More recently is the idea that for some people, grains can be upsetting to the digestive system. Hence, manufactures have jumped on the marketing band wagon promoting the popular Paleo diet. For those of us who are vegetarian, following a Paleo diet can be challenging since it’s about the consumption of animal proteins, most vegetables and some fruits. I have enjoyed, though, getting to know some good recipes that are grain free, which is also gluten free. Here is a dangerously good scone recipe that my good friend, Brenda, shared with me. I made some alterations in the sugar portion, but I will also list the original ingredients as well. This is a basic scone recipe with endless possibilities of flavors. Have fun and experiment with what you have on hand. I had some organic blueberries and used those instead of the fresh cherries the recipe called for. Try orange/cranberry, cinnamon/raisin, lavender/lemon, etc.

Grain Free Scones

Ingredients:

• 1 1/2 cups blanched almond flour

• 1/2 cup tapioca flour

• 3 TBSP coconut flour

• 2 TBSP coconut sugar^

• 2 TBSP xylitol^

• 2 tsp baking powder

• 1/4 tsp sea salt

• 1 large egg

• 6 TBSP coconut milk*

• 3 TBSP coconut oil

• 3/4 cup fresh blueberries

Directions:

1. Preheat the oven to 450 degrees. Line a pie plate with parchment paper.

2. In a large mixing bowl, whisk together the flours, sugars, baking powder, and salt. Set aside.

3. In a medium mixing bowl, whisk the egg, then stir in the coconut milk and coconut oil.

4. Add the wet (egg, milk, and oil) mixture to the dry (flours, etc) mixture and stir to combine.

5. Gently fold in fruit.

6. Use a large spoon to plop onto parchment paper and press down slightly.

7. Bake for 14-16 minutes until the edges of the scones are golden brown and the center is no longer wet.

8. Remove from the oven and allow to cool for 10 minutes before cutting.

Warning….these will go fast!

I placed the dough on the plate and put the blueberries on top.

^the original recipe calls for 1/4 cup stevia

*Mix canned coconut milk together prior to measuring out

Gluten Free Pancake Mix

A mix of various flours makes this particular pancake better than most gluten free versions I've tried.  From a popular website, I used their version of the recipe then tweaked it a bit for my own liking.  It's a hardy pancake that didn't leave me hungry in an hour.  What I like most, is the fact that I can make a mix that doesn't contain ingredients I can't pronounce or preservatives, yet can be prepared on a busy weekday.  I added blueberries to the ones pictured here.

Gluten Free Pancake Mix

PANCAKE MIX

• 1 cup brown rice flour

• 3/4 cup white rice flour

• 1 cup GF oat flour

• 1 cup raw buckwheat flour

• 1/4 cup yellow cornmeal

• 1 Tbsp baking powder

• 1/2 Tbsp baking soda

PANCAKES

• 1 cup Gluten-Free Pancake Mix

• 1 large egg

• 1 Tbsp butter or coconut oil, melted

• 1 - 1 1/2 cups almond milk

• 1/2 tsp lemon juice

Add all dry ingredients to a bowl and whisk until well combined.  Store in an air tight container.

To make pancakes:

• Whisk 1 large egg, 1 cup almond milk, and 1 Tbsp melted butter or coconut oil and 1/2 tsp lemon juice. Then add in 1 cup of mix. If your batter appears too thick, add more almond milk.

• Let batter rest for 5-10 minutes and preheat griddle to medium heat. Lightly grease surface and add 1/4 cup measurements of the batter. Cook for 3-4 minutes or until bubbles form on top and the edges appear dry.

• Cook for 1-3 minutes more or until the other side is brown and the pancake feels firm when lightly pressed with a spatula. One batch should yield about 10 pancakes.

• Serve with butter and honey or syrup. Store leftovers in the freezer. To reheat, simply thaw for 30 seconds in the microwave and then toast in a toaster until warmed through.

adapted from The Minimalist Baker

Banana Coconut Flour Pancakes

Even though I don't have Celiac Disease, I try to avoid wheat products whenever possible. For me, it causes brain fog if I have too many foods that contain wheat flour. These little gems were created because I had a few over ripe bananas. I had made gluten free pancakes before, but adding the bananas just gives it a sweetness that will have you coming back for more. Please note that these pancakes take a bit more time to cook and can stick to your pan, so be sure to oil your skillet first.

Banana Coconut Flour Pancakes

• 2 over ripe bananas, mashed
• 1/3 cup coconut flour
• 1 pinch salt
• 3 TBSP coconut oil, plus more for frying
• 3 large eggs
• 1/3 cup almond milk
• 1/2 tsp vanilla extract
• zest of 1 orange

Directions:

1. Place mashed bananas into a medium bowl. Add remaining ingredients and mix until smooth.
2. Heat coconut oil in a large skillet over medium-low heat. Pour approximately 1/4 cupfuls into the skillet and cook until the bottom has turned golden brown, about 2 minutes. Flip and cook until golden, about 30 seconds to 1 minute.
3. Serve warm with maple syrup. 

Gingerbread Granola

This is a granola I stumbled upon in a cookbook.  I really love all the spices here.  As a traditional cook, I had to seek out some of the sweeteners this one calls for, but it's worth the trip to the health section of the grocery store.  These more natural sugars don't spike the blood glucose levels like more the highly refined sugars do.  I have used the hemp seeds as they are easily accessible at our local Costco warehouse.  They provide rich protein and fiber to make this a great breakfast choice.  One bowl keeps me satisfied until lunch.  I typically triple the batch, because it goes quick!

GINGERBREAD GRANOLA

• 3 cups rolled oats
• 1/3 – ½ cups chopped pecans or ¼ cup hemp seeds
• 1 teaspoon ground cinnamon
• ¾ - 1 teaspoon ground ginger
• ¾ teaspoon ground allspice
• 1/8 teaspoon ground cloves
• ¼ teaspoon sea salt
• 3 tablespoons cashew butter or almond butter
• 3-4 tablespoons maple syrup, more or less to taste
• ½ tablespoon blackstrap molasses
• ¼ cup brown rice syrup
• 1 teaspoon vanilla extract (optional)

Directions:

1. Preheat oven to 300 degrees F and line a large rimmed baking sheet with parchment paper.
2. In a large bowl, combine the oats, pecans or hemp seeds, spices and salt.
3. In another bowl, first combine the nut butter with the maple syrup and molasses, stirring to fully blended.  Add the brown rice syrup and vanilla and stir through.
4. Transfer mixture to the lined baking sheet and spread out to evenly distribute.  Bake for 27-30 minutes, stirring a couple of times throughout baking to ensure the mixture brown evenly.
5. Remove from oven and let cool completely.  Once cooled, store in an airtight container.

Yield: 4 ½ cups

Blueberry Banana Baked Oatmeal

Oatmeal has many qualities that lend itself to be deemed a healthy food.  Unfortunately, most of us tend to add so many unhealthy ingredients, it's no longer considered healthy.  In this version, there is no added sugar.  The bananas and blueberries add enough sweetness for my taste, but if you have a sweet tooth, you may need to add a sweetener.  If this is the case, add 1/4 cup of maple syrup into the wet ingredients.  Don't be surprised when it disappears so quickly.  I double the recipe and heat up the leftovers the next morning.  You can also add it to your smoothie for some added goodness!

BLUEBERRY BANANA BAKED OATMEAL

• 2 ripe bananas, sliced
• ¾ cup fresh or frozen blueberries
• 1 cups rolled old fashioned oatmeal
• ½ tsp. cinnamon
• ½ tsp. baking powder
• ¼ tsp. salt
• 1 cup milk (I use almond milk)
• 1 egg
• 3 TBSP coconut oil, melted
• 1 tsp. vanilla
• ¼ cup walnuts

Directions:

1. Preheat oven to 375 degrees. Grease a 1-1/2 quart casserole dish.
2. Lay the bananas in a single layer in the bottom of the dish. Sprinkle ½ cup of the blueberries over bananas.
3. In a bowl, combine the oats, cinnamon, baking power, and salt. Stir and sprinkle over fruit.
4. Whisk milk, egg, oil, (maple syrup, if using) and vanilla. Pour over oats, coating evenly. Sprinkle remaining blueberries and walnuts over top. Bake for 35-45 minutes or until golden and bubbly and set in the center.

Serves: 4

Adapted from alaskafromscratch.com

Low Fat Cranberry & Blueberry Muffins

Thankfully cranberries last a long time in the refrigerator.  During the Thanksgiving and Christmas season, I do a lot of cooking and baking.  There are quite a few desserts that call for fresh cranberries and duing this time of year, they are easily found in the grocery stores.  Any leftovers can be frozen and added to recipes later.  Using unsweetened applesauce eliminates the need for added fat.  Instead of refined sugar, I have replaced it with honey.  Using almond milk will further cut out calories and making this treat dairy-free. Hint:  use foil-lined cups to prevent sticking.

Low-Fat Cranberry and Blueberry Muffins

1 egg
3/4 cup almond milk
1 1/2 cups all-purpose flour
1/2 whole wheat flour
2 tsp baking powder
1/4 tsp cinnamon
1/4 cup honey
1/2 cup unsweetened applesauce
1/2 cup blueberries, fresh or frozen, thawed
1/2 cup cranberries, fresh or frozen, thawed

Directions:

Combine all ingredients in a bowl, except berries.  Once combined, stir in berries.  Pour into prepared muffin tin.  Bake at 375° for 20 minutes or until lightly brown.

Yield: 12 muffins

Breakfast Tostada

Our family loves Mexican food, even for breakfast.  When the family needs a break from the ordinary, here is a pretty and tasty breakfast for any occasion.

Breakfast Tostada

• 8 Corn Tortillas
• 1 Can Refried Beans
• 8 Eggs
• 1 Cup chopped lettuce
• 1 Avocado, peeled and diced Fresh or canned salsa
• Cheese (optional)

Directions:

1. Place tortillas in a skillet on medium/high one-at-a-time to warm.  Place another, smaller skillet on top of tortilla to press down.  Cook for 2-3 minutes until warm and slightly browned. Carefully turn tortilla over and repeat the procedure.
2. Place warmed tortillas on cookie sheet or individual plates to cool.
3. Open the can of refried beans and warm according to packaged directions, keep warm.
4. While beans are cooking, fry eggs according to desired method.
5. Layer tortillas first with beans, then egg.  Add chopped lettuce, avocado pieces, and salsa. Add cheese and/or cilantro if desired.
6. Serve immediately.

Quinoa Oatmeal with Cranberries and Blueberries

Here is a new twist on the ordinary oatmeal breakfast. Adding the quinoa gives extra fiber and protein. Roasting the cranberries and blueberries creates a delicious and nutritious topping.

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Quinoa Oatmeal with Cranberries and Blueberries

• 1 cup oatmeal
• 1/4 cup quinoa
• 1 cup water
• 1 cup almond milk
• 1/2 cup fresh cranberries
• 1/2 cup fresh or frozen blueberries
• 1 TBSP coconut oil
• honey (optional)

Directions:

1. In a medium saucepan, add oatmeal, quinoa, water and almond milk.
2. Cook on low until creamy and most of the liquid is absorbed.
3. While oatmeal is cooking, place cranberries and blueberries in a roasting pan.
4. Add coconut oil and roast at 400 degrees for 5-7 minutes or until cranberries have popped.
5. Pour oatmeal into individual bowls and top with fruit mixture.
6. Add honey for extra sweetness, if desired.