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 leaveRead More
Even though I don't have Celiac Disease, I try to avoid wheat products whenever possible. For me, it causes brainRead More
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.Read More
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
- Preheat oven to 375 degrees. Grease a 1-1/2 quart casserole dish.
- Lay the bananas in a single layer in the bottom of the dish. Sprinkle ½ cup of the blueberries over bananas.
- In a bowl, combine the oats, cinnamon, baking power, and salt. Stir and sprinkle over fruit.
- 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.
Adapted from alaskafromscratch.com
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
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
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
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.
- 8 Corn Tortillas
- 1 Can Refried Beans
- 8 Eggs
- 1 Cup chopped lettuce
- 1 Avocado, peeled and diced Fresh or canned salsa
- Cheese (optional)
- 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.
- Place warmed tortillas on cookie sheet or individual plates to cool.
- Open the can of refried beans and warm according to packaged directions, keep warm.
- While beans are cooking, fry eggs according to desired method.
- Layer tortillas first with beans, then egg. Add chopped lettuce, avocado pieces, and salsa. Add cheese and/or cilantro if desired.
- Serve immediately.
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.
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)
- In a medium saucepan, add oatmeal, quinoa, water and almond milk.
- Cook on low until creamy and most of the liquid is absorbed.
- While oatmeal is cooking, place cranberries and blueberries in a roasting pan.
- Add coconut oil and roast at 400 degrees for 5-7 minutes or until cranberries have popped.
- Pour oatmeal into individual bowls and top with fruit mixture.
- Add honey for extra sweetness, if desired.