3 ingredient pancakes
Posted: February 23, 2015 Filed under: Breakfast, Brunch, Clean eating, gluten free, Light and healthy, Low Carb, Meatless, Quick Leave a commentIf you miss carbs, but love pancakes, then this is the recipe for you. Just a mashed banana, 2 eggs and cinnamon to your liking and that’s it. This makes 2 medium, so double or triple for your needs.
Mash the banana and mix in eggs and cinnamon.
Heat pan to medium heat and butter or oil pan.
Add a small dollop of the mixture and let cook 2-3 mins per side. It will be runny to start. Smaller pancakes here flip better!
Top with your favorite ingredients. I like butter and just a small bit of pure maple syrup. Add fruit and you’re all set for a high protein breakfast!
Enjoy!
Found on Pinterest. No idea the original post.
Happy Valentine’s Day!
Posted: February 14, 2015 Filed under: Breakfast, Brunch, Holiday Recipe, Meatless, Quick Leave a commentStarted the day off right with our favorite, Waffles of insane greatness and hot cocoa!
Have a wonderfully loving Valentine’s Day! 😍
Fluffy cake donuts
Posted: August 8, 2014 Filed under: Breakfast, Brunch, Quick Leave a commentRecently I wanted to bake but it’s just so hot here that if I baked I needed something quick. The husband enjoys baked goods in the am, so when I stumbled upon this recipe that’s quick and easy, I knew I had to try it out. They are delicious! I did use vanilla paste in place of just vanilla. They are great plain, with the glaze or powdered sugar. Even with a bit of butter!
Enjoy!
Ingredients:
2 cups all-purpose flour
3/4 cup white sugar
2 teaspoons baking powder
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cinnamon
1 teaspoon salt
3/4 cup milk
2 eggs, beaten
1 teaspoon vanilla extract
1 tablespoon shortening
1 cup confectioners’ sugar
2 tablespoons hot water
1/2 teaspoon almond extract
Directions:
Preheat oven to 325 degrees F (165 degrees C). Lightly grease a doughnut pan.
In a large bowl, mix flour, sugar, baking powder, nutmeg, cinnamon and salt. Stir in milk, eggs, vanilla and shortening. Beat together until well blended.
Fill each doughnut cup approximately 3/4 full. Bake 8 to 10 minutes in the preheated oven, until doughnuts spring back when touched. Allow to cool slightly before removing from pan.
To make glaze, blend confectioners’ sugar, hot water and almond extract in a small bowl. Dip doughnuts in the glaze when serving.
Waffles of insane greatness
Posted: July 18, 2014 Filed under: Breakfast, Brunch, Holiday Recipe 1 CommentI’ve made these awesome waffles before, yet decided to update and repost. These are my husbands favorite. They are crunchy on the outside, nice and soft inside, and have fantastic flavor. So for his recent birthday, I decided to revamp the recipe. I did use most of the ingredients, but had to up the flour a bit and used vanilla bean paste instead to up the vanilla flavor. They were perfect!
Enjoy!
Ingredients:
3/4 cup all-purpose flour (I used a full cup)
1/4 cup cornstarch
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 cup whole milk or buttermilk
1/3 cup vegetable oil
1 egg
1 1/2 teaspoons sugar
3/4 teaspoon vanilla extract (I used vanilla bean paste)
Butter and syrup, for serving
Directions:
In a medium bowl, combine the flour, cornstarch, baking powder, baking soda, and salt; mix well. Add the milk, vegetable oil, egg, sugar and vanilla and mix well. Let the batter sit for 30 minutes.
Preheat a waffle iron. Do not use non-stick spray on the waffle iron; the oil in the batter will allow the waffle to release easily. Follow the directions on your waffle iron to cook the waffles. Serve immediately with butter and syrup.
Chocolate orange pound cake
Posted: April 4, 2012 Filed under: Breakfast, Brunch, Chocolate, Dessert, Holiday Recipe Leave a commentYum yum yum! This pound cake is crazy good. I tried a bit of it to make sure it was ok for guests and omg so good. This was easy to make and was perfect for a breakfast treat or snack for our guests visiting! Definitely a hit!
Enjoy!
Ingredients:
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups granulated sugar
2 tablespoons orange zest
1 (8 ounce) package cream cheese, softened
3/4 cup (1 1/2 sticks) unsalted butter, at room temperature
4 large eggs
2 teaspoons vanilla extract
1 cup dark chocolate pieces
Directions:
Place a rack in the center of the oven and preheat to 325 degrees F. Grease a 9×5-inch baking pan and dust with flour. Set aside.
In a medium bowl, whisk together flour, baking powder, and salt. Set aside.
On a clean cutting board or counter, place the granulated sugar. Add the orange zest. With a bench scraper or the back of the spoon, work the zest into the granulated sugar, creating a fragrant and orange flavored sugar. Set aside.
In the bowl of an electric stand mixer fitted with a paddle attachment, cream together softened butter and cream cheese. Stop the mixer occasionally to scrape down the bowl and make sure that the butter and cream cheese are evenly mixed. Add the citrus zest to the butter and cream cheese mixture, and beat on medium speed until smooth and creamy, about 3 minutes.
Stop the mixer. Scrape down the sides of the bowl. On medium speed, beat in one egg at a time, beating for one minute after each addition. Stop the mixer and scrape down the sides of the bowl as necessary. Beat in vanilla extract.
Add dry ingredients all at once. Beat on low speed until dry ingredients are completely incorporated. Fold in the chocolate pieces.
Spoon batter into prepared pan. Bake for 50-60 minutes, rotating once or twice during baking. Bake until a skewer inserted in the center comes out clean, or with just a few crumbs.
Cake will last, well wrapped at room temperature, for up to four days.
Gf, lc vanilla bean biscotti
Posted: March 7, 2012 Filed under: Biscotti, Breakfast, gluten free, Low Carb Leave a commentI love all vanilla bean baked goods. So when I picked up more vanilla bean paste I knew I had to bake up some biscotti. I used this recipe but subbed out the walnuts, the walnut oil (any oil will work I used veggie oil just fine!) and maple and just put in a tbps vanilla bean paste. I then topped with the glaze instead of maple used more vanilla bean paste!
Enjoy!
Low carb gluten free maple walnut biscottis
Posted: February 23, 2012 Filed under: Biscotti, Breakfast, Brunch, Cookies, gluten free, Light and healthy, Low Carb 1 CommentYes more biscotti!! I love this recipe. This recipe came out perfectly! Tastes great, great texture, crunchy, and was easy to make!!! I followed the recipe exactly!
Enjoy!
Ingredients:
2 cups almond flour
1/4 cup granulated erythritol
1/4 cup Stevia in the Raw
OR additional erythritol
1 tsp baking powder
1/2 tsp xanthan gum
1/4 cup toasted walnut oil
1 large egg, lightly beaten
3/4 tsp maple extract
1/2 cup walnut baking pieces, toasted
Glaze:
1/4 cup powdered erythritol
1 1/2 tbsp almond milk
1/2 tsp maple extract
Directions:
Preheat oven to 325F and line a baking sheet with parchment paper.
In a large bowl, whisk together almond flour, granulated erythritol, Stevia in the Raw and xanthan gum. In a medium bowl, stir together walnut oil, egg, and maple extract. Add walnut oil mixture to almond flour mixture and stir until dough comes together. Stir in walnut baking pieces.
Turn dough out onto baking sheet and form into low, flat log, 10 x 4 inches. Bake 25 minutes, or until lightly browned and firm to the touch. Remove from oven and let cool 30 minutes. Reduce oven temperature to 250F.
With a sharp knife, gently cut into 15 even slices. Place slices back onto baking sheet cut-side down and bake for 15 minutes, then flip each slice and continue to bake for another 15 minutes. Turn off oven and let sit inside until cool.
For the glaze, whisk together the powdered erythritol with the almond milk and maple extract. Drizzle over cooled biscotti and let set 30 minutes.
Glazed donuts
Posted: February 19, 2012 Filed under: Breakfast, Donuts, Holiday Recipe, Quick Leave a commentI am so in love with my donut pan. It is so incredibly easy to whip up a pan of donuts for breakfast. I prefer, and have to, the healthier donuts I made, but H wanted some “real” donuts, so I searched online for a perfect donut recipe. Sure enough, Nicole’s blog came up with a fantastic donut. I did use my own glaze of powdered sugar, heavy cream and vanilla but top as you like!
Enjoy!
Ingredients:
2 cups all-flour flour
1 cup sugar
2 Tbsp baking powder
2 tsp cinnamon
2 eggs
1 cup skim milk
2 tsp vanilla
1/2 cup canola oil
Directions:
Preheat the oven to 450 F.
Stir the dry ingredients together. Add the egg, vanilla, and milk then whisk together for 1 minute. Add the oil and continue to whisk until well combined.
Grease the muffin tins. Fill each 2/3 of the way. Bake for 7-9 minutes. Cool completely before icing. Yield: 30 doughnuts.
Top or glaze to your liking!
Low carb gluten free egg cups
Posted: February 15, 2012 Filed under: Breakfast, Clean eating, gluten free, Light and healthy, Low Carb, Quick Leave a commentSometimes we need a quick and easy but healthy breakfast. I made some similar to these before but preferred them like here with no bread. I used gluten free, low sodium turkey bacon and half egg whites half egg and they were great! Here’s my recipe below but adapt to your liking.
Enjoy!
Ingredients:
1 egg per muffin tin (I used one egg white and one small egg for a total of six to scramble)
One piece of bacon per well-I used 6 pieces turkey bacon
Veggies of your choice-I chopped 1/2 a red pepper and grape tomatoes
Toppings of choice-I used a bit of lf shredded sharp cheddar
Directions:
Heat oven to 400. Spray muffin tin well.
Surround each muffin well with a piece of turkey bacon. Scramble eggs with veggies and pour into tin about half-three quarters full. Top with cheese. Add any seasonings you like. Bake for 15-20 mins or until cooked thru.
Serve immediately or freeze or refridge and reheat in micro til warmed thru as needed for a prepared breakfast on a busy morning!
Eggs and pepper rings
Posted: February 13, 2012 Filed under: Breakfast, Clean eating, Light and healthy, Low Carb, Quick 1 CommentIn an effort to add more and more veggies to our diet, I try to make sure each meal has some. After a while, I need new ideas. I recently saw this on several blogs online and thought it was a cute way to get veggies in at breakfast.
Enjoy!
Ingredients:
Peppers cut into rings 1-2 per person
Eggs as many per person, one per pepper
Salt and pepper to your liking
A bit of butter or oil for pan
Directions:
Heat pan and oil. Once warm add pepper ring. Cook a minute or so, then add egg. Season as desired Cover and cook a few minutes until desired doneness. Here I flipped mine but you could keep cooking and nix flipping if you prefer and cook til done I don’t like any runny white part, so I carefully flipped and cooked til done on the other side. Serve immediately.
See quick, easy, delicious and healthy! 🙂
LOVES TO EAT 