Banana Chocolote Frosty

Submitted by Brittnee Nicolosi

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1 frozen banana
1-2 T natural PB
Splash vanilla
Cinnamon to taste
Pinch of Salt
1 T unsweetened Cocoa
Splash of Almond Milk

Blend and enjoy as your personal chocolate/PB/Banana ice-cream!

Whole Wheat Blueberry Pancakes

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These have been tested and approved by the whole family. 
Found on Sally's Baking Addition
Submitted by Mindy Adamson-Wahl

Ingredients:

2 cups whole wheat flour

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

3/4 tsp cinnamon

1 cup plain Greek yogurt

1 and 1/4 cups milk

1/4 cup pure maple syrup or honey

2 large eggs

1 tsp vanilla extract

3 Tbl. melted coconut oil or butter cooled

1 3/4 cup of free or frozen blueberries

Directions:

Melt coconut oil or butter, set aside to cool.

In a large bowl, combine the flour, baking powder, baking soda, salt, and cinnamon.  Set aside.

In another bowl whisk the yogurt, milk, maple syrup or honey, eggs, and vanilla to combine.  Whisk in the oil.  Pour the wet ingredients into the dry and gently stir to combine.  A few lumps are fine.  Very, very gently fold in the blueberries using a rubber spatula or wooden spoon.  

Heat griddle to medium heat and spray with nonstick cooking spray. Drop about 1/4 cup of batter on the griddle.  Cook until the edges look dry and bubbles begin to form on the sides.  Flip and cook until cooked through.

Serve with toppings of your choice.

Overnight Oatmeal Cinnamon Pancakes

Overnight Oatmeal Cinnamon Pancakes

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Found at Mel's Kitchen Cafe

Yield: Makes about 15-20 pancakes

Check out easy buttermilk substitutions here if you don't have the real stuff on hand. Plan ahead for this recipe - the batter needs to rest overnight in the refrigerator. Feel free to add a pinch of salt or so to the batter ingredients. The buttermilk is plenty "salty" for our tastes but if the batter/pancakes taste bland to your palate, a bit of salt may help.

Ingredients

•       2 cups quick oatmeal

•       3/4 cup whole wheat flour

•       1 teaspoon baking soda

•       1 teaspoon baking powder

•       1 1/4 teaspoons cinnamon 

•       1/4 teaspoon ground nutmeg

•       1/4 cup honey

•       2 large eggs

•       1 teaspoon vanilla

•       2 1/2 cups buttermilk (here is a guide for making your own buttermilk)

Directions

1      Prepare the batter the night before you want to make these! In a large bowl mix the oatmeal, flour, baking soda, baking powder, cinnamon and nutmeg. Add the honey, eggs, vanilla, and buttermilk and mix until the batter is well-combined. Cover the bowl with plastic wrap (or mix it in a container with a lid) and refrigerate overnight. 

2      The next morning give the batter a good, quick stir to combine. It should be fairly thick. Heat an electric griddle or skillet on the stovetop over medium-low to medium heat. These pancakes need to cook for longer than traditional pancakes so you don't want the pan so hot they burn. If needed, spray the griddle or skillet with cooking spray. Drop 1/4 cup rounds of batter into the preheated griddle or skillet. Let them cook for 2-3 minutes until the edges are very set and bubbles are popping on the surface (again, make sure your griddle isn't too hot or the bottoms will burn for this length of time). Quickly slide a flat spatula underneath and flip the pancakes making sure they are set before flipping. Cook for another minute or so until they are cooked through. Serve warm with desired pancake toppings (or nutella, in our case)!

Printed from Mel\'s Kitchen Cafe (www.melskitchencafe.com)

Healthy Oat Muffins

 Found the recipe here.  I did not have any applesauce on hand so I pureed a large apple with 1/2 cup water and a pinch of cinnamon and lemon juice.  Turned out perfect and Mel says they are great for freezing, so I think I will be putting some in the freezer for a healthy breakfast alternative.

Healthy Applesauce Oat Muffins

Yield: Makes 12 muffins

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Ingredients

• 1 cup rolled/old-fashioned oats
• 1 cup unsweetened applesauce
• 1/2 cup milk
• 1 large egg
• 1 teaspoon vanilla
• 4 tablespoons butter or coconut oil, melted
• 1/4 cup honey
• 3/4 cup whole wheat flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup dried cranberries or raisins, optional

Directions

1. Preheat the oven to 375 degrees F. Line a 12-cup muffin tin with liners or grease the muffin cups. Set aside..
2. In a medium bowl, stir together the oatmeal, applesauce, milk, egg, vanilla, butter and sugar. Set aside.
3. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt (and cranberries or raisins if using). Make a well in the center and pour in the applesauce mixture. Stir until just combined (don't overmix or the muffins will be dense and dry). The muffin batter texture might be a bit different (wetter?) than other muffin batters but no fear, carry on!
4. Distribute the batter evenly among the 12 muffin cups. Bake for 15-20 minutes until a toothpick inserted in the center comes out clean. Don't overbake or the muffins will be dry.
5. Remove the muffins to a rack to cool completely. Once cool, I place 6-9 muffins in a large freezer ziploc bag, suck all the air out (oh yes I do) and seal the bag, then freeze, pulling them out one by one to stick in my kids lunches or warm slightly for a snack.

http://www.melskitchencafe.com/

Nutrition Facts:
Without fruit, with 2% milk, and butter.
Calories 130.6
Total Fat 5.2
Sodium 153
Carbs 18.9
Sugars 8.3
Protein 2.6

Basic One Egg Veggie-Full Omelet

Basic One Egg Veggie-Full Omelet
submitted by Jenni Lee

Put 2-4 T. chopped onions and green peppers (all veggies are optional, based on what you like) in a small frying pan.
Cover with water and simmer until water is gone and veggies are soft.
Add 1 t. minced garlic and 3 sliced mushrooms.  Spray mushrooms with nonstick spray and saute until mushrooms are soft. Salt and pepper.
Place on a plate.  Whisk egg (can add an egg white) in a cup with a fork.
Spray pan nonstick spray.  Pour egg into pan.  Salt and Pepper When dry enough, flip and cook the other side.  Fold in half and place atop vegetables. 
For a super yummy omelet, next, saute one small chopped tomato and 3 leaves fresh chopped basil and put on top of egg.

Tips:
Keep chopped peppers and onions in a small bowl in the fridge for easy adding to omelets or whole wheat pizza.
Keep a jar of minced garlic in the fridge.
You can add spinach to the mix as well.  Saute it separately.
You can add low fat cheese, but I feel like it doesn't add enough flavor to worry about.
If you don't have time for an omelet, just cook the egg and add salsa.
Omelets with mozzarella cheese and spinach, served in a corn tortilla are also super yummy!

Fiber Breakfast Shake

Fiber breakfast shake

submitted by Suzanne Millar

Into a good blender add:

16oz water

1/2 frozen banana (I buy green bananas, slice them in half, freeze them, and use for shakes. Barely ripe bananas would work, too)

1 T chia seeds or flax seeds 

1 T almond butter

1/2 cup frozen raspberries ( I buy a flat of raspberries and put it straight into the freezer. Bam, frozen berries. So easy and cheap)

1/2 cup frozen blueberries

Huge, huge, huge handful of spring mix, spinach, kale, power greens, or arugula. Whatever greens you have will work!! 

Optional: if you feel brave, add 1 tsp of cinnamon, 1/4 tsp of cayenne pepper, and a squeeze of lemon. 

Blend all together. Pour into glass. Use a straw to drink. Helps get it down quicker. 

I've grown to love this shake for breakfast. So many fruits, nuts, vegetables in one meal!! You can use riper bananas, or different berries. 

100% Whole Wheat Waffles

100% Whole Wheat Waffles
from King Arthur Flour

submitted by Jenni Lee
I LOVE these whole wheat waffles (add a touch more flour, replace the sugar with honey, and serve with I Can't Believe It's Not Butter Spray and 100% Pure Maple Syrup)
{Note: the yield is going to depend on the size/shape of your waffle maker. The recipe made 3 big belgian waffles in mine.}
1 1/2 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon salt
2 tablespoons sugar or honey
1 large egg, at room temperature
1 1/2 cups lukewarm milk
1/3 cup canola oil or melted butter
Preheat your waffle maker according to the manufacturer’s instructions. If you want to keep the waffles warm, preheat your oven to 200 F then place a wire rack inside of a rimmed baking sheet and pop in the oven.
In a large bowl, whisk the flour, baking powder, salt, and sugar together. In a large measuring cup, whisk together the egg, milk and canola oil. Add this mixture to the dry ingredients and mix just until barely combined (lumpy batter is a-ok!).
Fill the wells of your waffle maker and cook according to the manufacturer’s instructions (4 minutes in my waffle maker). To keep the first waffles warm while you finish up the batter, transfer to the wire rack in the oven. Serve with your favorite toppings!

Freezer Breakfast Burritos

Freezer Breakfast Burritos

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Posted By Kate @ Our Best Bites On 01.23.2015 @ 4:50 am 

Freezer Breakfast Burritos
Recipe by Our Best Bites
Ingredients:
3 tablespoons butter
12 eggs
1/4 cup water
pepper or Tabasco sauce
1 lb. lean turkey breakfast sausage (optional)
1 onion, diced
1 bell pepper (any color), seeded and diced
12 8″ 100% whole wheat tortillas (I used Tia Rosa soft taco tortillas)
6-8 ounces shredded cheddar cheese
Instructions:
In a large skillet over medium heat, melt the butter. While the butter is melting, whisk together the eggs, water, salt, and pepper or Tabasco sauce. When the butter is melted, tilt the skillet to coat the pan. Add the eggs and allow them to cook until bubbly, then gently scrape the bottom of the pan, allowing more of the liquid-y egg mixture to come in contact with the pan. Repeat until the eggs are completely scrambled. Transfer the eggs to a bowl and return the pan to the hot stove. Add the sausage and cook, crumbling the sausage as it cooks, until it’s about halfway cooked. Add the onions and peppers and cook until the vegetables are tender and the sausage is completely cooked. Remove the pan from heat.
Place 1/3 cup scrambled eggs, 1/4 cup of the sausage/pepper mixture, and 2 tablespoons of shredded cheese into each tortilla. Roll the mixture tightly into the tortillas, folding in the ends as you roll, then roll tightly in aluminum foil. Place the wrapped burritos into a large Ziploc bag and freeze.
When ready to serve, remove a burrito from the bag, unwrap it from the foil, and place it on a microwave-safe plate. Place the plate in the microwave and cook at 30% power for 90 seconds to defrost the burrito. Then cook for another 60 seconds on full power or until hot. Serve immediately with salsa. Makes 12 burritos.
Nutrition Information:
Calories: 336
Fat: 19
Carbs: 21
Fiber: 3
Sugars: 2
Protein: 19
Weight Watchers Points Plus: 9

URL to article: http://ourbestbites.com/2015/01/freezer-breakfast-burritos/

Oatmeal Pancakes

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Oatmeal pancakes it was a huge hit!

2 cups of oatmeal - blended in blender
1 large egg
3 tsp of unsweetened apple sauce
1 tsp of cinnamon
1teaspoon of vanilla
1 cup of water may take more...

Mix together. Get your griddle hot with little oil and cook like a pancake. serve with favorite fruit on top!

Smoothies - Orange, Mango, Pineapple

Pineapple, Mango & Orange Smoothie

Found on Iowa Girl Eats

 

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Ingredients (serves 2)

• 1 cup frozen chopped mango (about 1 mango)
• 1/2 cup frozen chopped pineapple
• 1/2 frozen banana
• 2 carrots, chopped (optional – use only if you have a high-powered blender with a juicer setting)
• 6oz Pineapple Chobani Greek Yogurt
• 1/2 – 3/4 cup Mango-Orange Juice (I used Simply Orange brand)

Instructions

• Add mango, pineapple, banana, carrots (if using,) yogurt, and 1/2 cup juice to a blender. Blend until smooth, adding up to 1/4 cup more juice if needed. (Different blenders require more or less liquid to get going.) Serve immediately.

 

Or Try:
submitted by Jennifer Young
Orange Banana Smoothie
1 ripe banana
2 oranges, just cut the peeling off
About 1/4 cup almond milk
Ice
Whip this up and you'll be in heaven!