Archive for the tag “breakfast”

Quiche

{{ quiche }}

Simple and tasty.  This quiche calls for a store-bought frozen piecrust, which is a wonderful time-saver.

3/4 pounds thick cut, bacon (optional)
1/2 cup sliced onions
1/2 cup chopped green peppers
1/2 cup white mushrooms, washed and sliced
4 eggs
1 to 1 1/2 cups grated Swiss cheese
1/2 cup half-and-half (or heavy cream)
salt and pepper, to taste
dash of nutmeg
fresh parsley, fresh chives (optional)

1 frozen store-bought deep dish frozen piecrust

…….

Heat oven to 350° F.

In a skillet, fry bacon until crisp. Crumble and set aside. Pour out excess grease but don’t clean the pan.

Melt butter in the same skillet. Add onions and cook for a few minutes. Add mushrooms and green peppers and cook for a few more minutes. Salt mixture to taste. Remove from heat and allow to cool for about 10 minutes.

In a large bowl, beat eggs with cream. Add grated cheese, salt and pepper, and set aside. (Add cayenne pepper if you’d like a little kick.)

With a slotted spoon, add onion/mushroom mixture into egg/cream mixture. Stir together. Add bacon and stir. Add parsley or chives, if desired.

Pour into pie shell and bake for about 35 minutes at 350°.  Bake for slightly longer if quiche is still jiggly.

Remove from oven and allow to set for about ten minutes before serving.

Remove quiche from pan and slice into wedges.

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favorite smoothie recipes

{{ our favorite smoothie recipes }}

here are a few of our family’s favorite smoothie recipes …
quick.  healthy.  and great to grab and go on those busy mornings.

{{ morning cocoa-banana shake }}

my girls’ love this smoothie – we call it the morning shake at our house.   it’s simple.  it’s quick.  and it’s sooo good!

1 cup of vanilla almond milk { or you could use soy, rice or coconut milk }
1 heaping teaspoon good quality cocoa powder { i like Rapunzel’s }
1 banana, frozen  { best if chopped before freezing }
1 tablespoon maple syrup or agave nectar { optional }

Blend { i use a Vita-Mix } until smooth.  Enjoy.

note:
if you don’t have “frozen” bananas, you can still make this shake — just add in about 1 cup of ice and expect to have more of a smoothie consistency, rather than a frozen shake. 

{{ fruit smoothie }} 

1 cup milk of your choice { my favorites:  almond, coconut, rice or soy }
1 ripe banana { frozen is best }
1 handful of fresh or frozen fruit { we like to use a few blackberries, blueberries, raspberries & strawberries ~ your choice }
1 tablespoon brewer’s yeast { provides B vitamins }
1 tablespoon ground flax seed* { for Omega’s 3’s ~ *you can put whole seed in coffee grinder }
1 handful of fresh spinach { optional, but i love it }
1 scoop protein powder of your choice { optional }
ice cubes { optional, but makes it thicker and colder }

Blend  { i use a Vita-Mix } until smooth.  Enjoy.

{{ chocolate almond energy grab and go smoothie }}

1 cup milk { i use almond – other options:  coconut, rice or soy milk }
1 ripe banana { frozen is best }
1 tablespoon good quality cocoa powder { i use raw cacao powder }
1 tablespoon nut butter { i use almond butter ­}
1 tablespoon brewer’s yeast { provides B vitamins }
1 tablespoon ground flax seed { for Omega’s 3’s }
1 handful of ice cubes { optional }

Blend { i use a Vita-Mix }. Pour. Grab and Go.

{{ chocolate mocha date smoothie }}

1 cup milk { i use vanilla almond – other options:  coconut, rice or soy milk }
¼ cup of strongly brewed coffee, chilled { or herbal coffee substitute }
½ cup ice cubes
1 ripe banana { frozen is best }
4-5 dates, pitted and chopped { i like Medjool dates best }
1 tablespoon cocoa powder { i used raw cacao powder }
1 tablespoon brewer’s yeast { provides B vitamins }
1 tablespoon ground flax seed { for Omega’s 3’s }

Blend { i use a Vita-Mix }. Pour. Grab and Go.

Recipe ~ My Favorite Oatmeal Muffins

{{ light oatmeal muffins }}

Here’s another recipe from one of my favorite { heathlier } cookbooks { “from the kitchen of Two Sisters” }.  So good & my family loves them. 

…….

3 cup rice or almond milk { best if room temperature }
2 eggs { best if room temperature } OR ½ cup flaxseed mixture*
2/3 cup raw honey
1/4 cup unsalted butter — melted

2 cup rolled oats { old fashioned }
2 cup whole wheat pastry or spelt flour
2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt

…….

In a large bowl, whisk together milk, eggs, honey and melted butter.  Then, stir in oats, flour, baking powder, baking soda and salt just until combined.

Pour the batter into muffin pans lined with paper cups or greased muffins tins.

Bake at 400-degrees for about 20 minutes.

Allow muffins to cool in the pan for at least 10 minutes before removing.

So good with a little honey, or your favorite jam.  These muffins freeze well.

You can also freeze the batter, then thaw overnight in the refrigerator and bake them in the morning!  Enjoy!

Makes 1 ½ dozen muffins

NOTE:
*How to make Flaxseed Mixture

This mixture works as an excellent substitute for eggs.  Not only does it bind ingredients together, but muffins rise beautifully when the flaxseed mixture is used.

½ cup flaxseed
2 cups water

Grind flaxseed in blender on high speed for about 1 minute or until the mixture resembles a thick eggy consistency.

Add water and continue to blend for 2 minutes.

Using this mixture:

¼ cup of flaxseed mixture = 1 egg
½ cup of flaxseed mixture = 2 eggs   { use this for oatmeal muffin recipe }

This mixture can be stored in the refrigerator for up to 2 days.

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