72 hour cleanse

Same dish different "dish"

These lovely mini dishes are made from my "Anytime easy bacon, egg, cheese & veggie bake". I was lucky to come across some mini ceramic oven safe dishes and made my daughter's favorite breakfast dish, and they are DELISH!!!

Homemade banana bread

.... YES!!! it's avocado in the mix

Ooh so yummy Pumpkin pancakes

I woke up today Sunday morning, wanting and craving something pumpkin. I searched my cookbooks and then the internet and found the recipe for these yummy pancakes. The recipe is adapted from allrecipes.com but with three minor adjustments I whipped up a batch and served them with maple syrup and butter...It's that season again where almost everything is pumpkin.

 

                                           To make this delicious stack of cakes I used

INGREDIENTS:

1 1/2 cups of fat free ilk **( the recipe just asked for milk)

I cup of pure pumpkin puree

1 egg

2 TBSP of melted butter **( the recipe called for vegetable oil)

2 TBSP vinegar

2 cups of all-purpose flour

3 TBSP light brown sugar

2 tsp. baking powder

1 tsp. baking soda

1 tsp. ground allspice

1 tsp. ground cinnamon

1/2 tsp. ground ginger

1/2 tsp. salt **( I used sea salt) 

2 medium size mixing bowls

 DIRECTIONS:

1) in one bowl mix together *( I used a whisk) milk, pumpkin, egg, oil/butter, and vinegar

2) in the other bowl mix and combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt/sea salt

  

3) make a well in the flour mixture and pour the pumpkin mixture into the well and whisk enough  to combine the two



4) Heat a griddle to 325F or skillet to medium high heat and coat with butter flavored cooking spray or vegetable oil *( I used buttered flavored cooking spray). Using a 1/4 cup pour a scoop of batter onto the griddle, allow the batter to cook and form bubbles and become dry looking before flipping them over 

 

5) Flip'em over allow to cook and brown, serve them on a warm plate top them with butter and maple syrup....  and ENJOY!!! 

HAPPY SUNDAY!!! 

 

A Simple but not ordinary breakfast

Protein pack breakfast with a few good carbs

Anytime easy bacon, egg, cheese & veggie bake

 

EASY VEGGIE MEDLEY BREAKFAST BAKE

 

This dish can be an 'anytime' meal or snack stuffed with veggies and protein plus it's so easy to make



 Ingredients:

4 large egg whites, 4 whole large eggs, 1 egg yoke

5 slices of Canadian bacon cut up

1 cup fresh cut broccoli florets

1 cup sliced mushrooms

2 sliced green onions separate the white onion from the green tops

1/2 of medium yellow bell pepper

1/2 of medium red bell pepper

1 1/2 TBSP butter

1/4 cup water

1/4 cup plus 1 TBSP heavy cream

1/2 tsp. oregano, 1/2 tsp. garlic powder

paprika for garnish 

1 cup low-fat Cheddar cheese

1/2 cup Parmesan cheese

6 oz. shredded or sliced Provolone cheese

***Grease a 8x8 pan (I used a glass Pyrex) with coconut oil my favorite because it adds that extra flavor, or spray pan with butter flavor cooking spray

 

 1) over medium heat melt 1/2 TBSP butter and sauté mushrooms until done but not over cooked set aside. In same skillet add remaining butter sauté broccoli, peppers, and onions until tender, remove from heat set aside

2) in a mixing bowl beat together eggs, cream, water, oregano, and garlic powder until foamy

3) add to the egg mixture: cheese, bacon, and veggies mix well together

4) pour into ready greased pan, sprinkle with green onion tops and paprika, bake at 350 F for about 25 - 30 minutes, check at 25 minutes if knife inserted in the middle comes out clean

5) allow to cool, this dish serves from 4-6 servings

Thai stir fry noodles & vegetables

Quick dinner for a fast hunger.