1 c. uncooked whole grain oats 6 egg whites 1 c. lowfat cottage cheese 1/4 t. vanilla extract 1/4 t. cinnamon 2 packets of Truvia or other sweetener you like
Place all ingredients in a blender and blend until smooth, about 2 minutes. Pour onto a heated skillet sprayed with nonstick spray. Cook until bubbly around the edges & flip. Serve with a bit of sugar free maple syrup and mixed berries on top. Serves 2 to 3 people.
BLUEBERRY BREAKFAST QUINOA (adapted from Martha Stewart)
Ingredients 2 cups hemp milk, plus more for serving 1 cup quinoa, rinsed 3 tablespoons light-brown sugar, plus more for serving 1/8 teaspoon ground cinnamon, plus more for serving 1 cup (1/2 pint) fresh blueberries, plus more for serving
Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes. Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.
**In a pinch? Cook quinoa in the rice cooker the night before. Warm the quinoa with a little milk in a saucepan and throw in other ingredients, stir and enjoy in half the time:)
EASY HAM AND ASPARAGUS BREAKFAST CASSEROLE (OK, it's not that healthy, but it's delicious and there is no other breakfast section for this recipe)
About 3/4 cup cut up ham About 1/2 to 3/4 cup fresh asparagus cut in pieces (lightly steamed or cooked first) 8 eggs 2 1/4 cups milk 1 tsp salt 1 tsp dry mustard 6-7 slides white bread, cut or broken into small pieces or cubes 1 cup shredded cheddar cheese
Grease a 9 x 13-inch cake pan and set aside. In a large bowl, beat the eggs; add milk, salt and mustard. Stir in the bread cubes or pieces, cheese, ham and asparagus. Pour this mixture into the cake pan. Cover and refrigerate 8 hours or overnight. Remove from the refrigerator about 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40 minutes or until a knife inserted near the center comes out clean.
Golden pancakes
ReplyDelete1 c. uncooked whole grain oats
6 egg whites
1 c. lowfat cottage cheese
1/4 t. vanilla extract
1/4 t. cinnamon
2 packets of Truvia or other sweetener you like
Place all ingredients in a blender and blend until smooth, about 2 minutes. Pour onto a heated skillet sprayed with nonstick spray. Cook until bubbly around the edges & flip. Serve with a bit of sugar free maple syrup and mixed berries on top. Serves 2 to 3 people.
BLUEBERRY BREAKFAST QUINOA
ReplyDelete(adapted from Martha Stewart)
Ingredients
2 cups hemp milk, plus more for serving
1 cup quinoa, rinsed
3 tablespoons light-brown sugar, plus more for serving
1/8 teaspoon ground cinnamon, plus more for serving
1 cup (1/2 pint) fresh blueberries, plus more for serving
Bring milk to a boil in a small saucepan. Add quinoa, and return to a boil. Reduce heat to low, and simmer, covered, until three-quarters of the milk has been absorbed, about 15 minutes.
Stir in sugar and cinnamon. Cook, covered, until almost all the milk has been absorbed, about 8 minutes. Stir in blueberries, and cook for 30 seconds. Serve with additional milk, sugar, cinnamon, and blueberries.
**In a pinch? Cook quinoa in the rice cooker the night before. Warm the quinoa with a little milk in a saucepan and throw in other ingredients, stir and enjoy in half the time:)
EASY HAM AND ASPARAGUS BREAKFAST CASSEROLE
ReplyDelete(OK, it's not that healthy, but it's delicious and there is no other breakfast section for this recipe)
About 3/4 cup cut up ham
About 1/2 to 3/4 cup fresh asparagus cut in pieces (lightly steamed or cooked first)
8 eggs
2 1/4 cups milk
1 tsp salt
1 tsp dry mustard
6-7 slides white bread, cut or broken into small pieces or cubes
1 cup shredded cheddar cheese
Grease a 9 x 13-inch cake pan and set aside. In a large bowl, beat the eggs; add milk, salt and mustard. Stir in the bread cubes or pieces, cheese, ham and asparagus. Pour this mixture into the cake pan. Cover and refrigerate 8 hours or overnight. Remove from the refrigerator about 30 minutes before baking. Bake, uncovered, at 350 degrees F for 40 minutes or until a knife inserted near the center comes out clean.