Apple Pie Smoothie

Yummy breakfast smoothie packed with protein and fiber!


















1/2 cup cottage cheese*
1 medium granny smith apple** (about 100-150 grams after core removed)
1 medium carrot (about 50 grams)
1/2 scoop vanilla protein powder (about 15 grams) I use BodyLogix Natural Vanilla Bean

1/2 tsp cinnamon
1/4 tsp nutmeg
pinch of cloves
pinch of cardamom
(all spices can be adjusted to taste)

Water,ice, milk(dairy or otherwise), juice or heavy cream to thin to your preference

* you can sub plain Greek or regular yogurt if you like
** granny smith is a great choice for a good tart flavor, you can change up the variety of apple of course, just choose one with a nice flavor, Pink Lady would be awesome, Braeburns, Fujis....

Combine all ingredients in a high powdered blender and blend until smooth

Thin to your liking , I like mine a tad on the thick side so I used 1 TB of heavy cream to add a little fat, you can use whatever you like!

Baked Scotch Eggs

Delicious "Breakfast for Dinner" tonight!!! Now I know someone will say these are not "proper" Scotch eggs, but they are still yummy anyway!!!


If you want to lighten them up a bit, ground turkey could be substituted.

Makes 9 Scotch Eggs

Scotch Eggs and a glass of Scotch....perfect------------->






I served with Creamy Mustard Sauce* and a Side of Spaghetti Squash Hash Browns(next recipe).







1.5 lbs ground pork
1.5 TB balsamic vinegar
1 TB dried parsley
1.5 tsp black pepper
1.5 tsp garlic powder
1.5 tsp onion powder
1.5 tsp dried basil
1 tsp paprika
1 tsp crushed red pepper(for mild, double for hot!)
1/2 tsp fennel
1/2 tsp oregano
salt to taste

1/4 cup onion, chopped fine

1 clove garlic, chopped fine

10 eggs

1/3 cup flour (GF mix works well if you need it!)

3 TB water

1 cup breadcrumbs, (again GF if you need them)

(you can use seasoned if you want, or season them up yourself, I prefer plain so they don't distract for the pork sausage)

Combine pork with seasonings and mix well, set aside to allow flavors to mingle.

While the pork is flavoring place 9 of the eggs in a deep pan, cover with COLD water by 1 inch. 

Turn up your burner to medium high (closer to the high side) and bring them to a full boil.

Once they are at a full boil, pull them off the heat, cover and let stand for 10-14 minutes. (Less if you like your eggs softer, more for a hard boil.

When the time is up immediately submerge the eggs in ice water. Allow to cool for 10 minutes then peel them all up.

Add onion and garlic to pork mixture, mix well

Assembly:

Take the remaining egg, and beat it up with water in a bowl, set aside.

Place bread crumbs in another bowl, set aside

Take 1 egg, roll in flour and tap off excess

Take about 3 ounces of the pork mixture and pat it into a thin burger

Place floured egg in the center 

Gently roll the meat around it, it takes a little massaging to get it to spread out so go slow.

Dip the meat ball in the egg, turning to coat

Then roll in breadcrumbs.

Set on a greased rimmed baking sheet. Repeat with the rest of the eggs and pork

You can pre-make them to this point and refrigerate them. Take out 20-30 minutes before you plan to bake.

Right before you throw them in give each ball a light spray with cooking spray.

Bake at 400 for 30-35 minutes until the meat  is no longer pink near the egg. Serve with Creamy Mustard Sauce

Creamy Mustard Sauce:

1/4 cup dijon mustard

1/4 cup plain greek yogurt

1/4 tsp garlic powder

Mix all ingredients together and allow to mingle at least 15 mins!

Cinnamon Apple Noodle and Cheese Stuffed Crepes

I got a Kitchenaid Spiralizer attachment for Christmas so I have been spiralizing everything! My 11 year old had requested Crepes so I decided to make up my own filling. It is not overly sweet like you find with most crepes too!

My photos may be a little lacking as I was doing far too many things at once.







Crepes:

1 cup  all purpose flour (I used Krusteaz Gluten Free All Purpose)
1/2 TB sugar
1/4 tsp salt
1 cup 1% milk
1/2 cup water
2 eggs
2 tsp melted butter


Cheese Filling:
2/3 cup lowfat cottage cheese
1/2 cup plain non fat greek yogurt
1/3 cup sour cream
1/2 TB sugar

Cinnamon Apple Noodles:
2 medium sized fuji apples
1 TB butter
2 tsp cinnamon
1 TB sugar

To start the Crepes:
Combine all ingredients in a high powered blender and blend until smooth.
Pour in a bowl, cover and refrigerate for at least 1 hour.

For the cheese:
Combine all ingredients in a high powered blender and blend until smooth.




For the Apple Noodles:

Spiralize your apples......if you do not have a spiralizer don't worry, you can just core and dice your apple!

In a pan over medium heat melt butter. Add apples, cinnamon and sugar. Cook until the apples are tender crisp.
Keep warm and set aside.




Bake to the Crepes:

Heat a medium sized pan over medium low heat. When it is hot spray it with a little non stick cooking spray.. Holding the pan off the heat pour a scant 1/4 cup and quickly tilt the pan to cover the bottom complete. Return to heat. Cook until the edges are just starting to lift(about 45-60 seconds). Carefully flip and cook on the other side for about 30-40 seconds...remember just like pancakes the first side always browns more evenly than the second, dont worry if it is not perfect, you really dont want them OVER brown anyway.

Repeat with the rest of the batter, keeping the finished ones warm


Filling:
 Place about 2 tablespoons of the apple noodles












Then scoop on about 3 tablespoons of the cheese filling.











Roll Gently and place on plates, repeat until the ingredients are gone.

Top with some warm syrup and serve immediately.

Or to serve at a later time, place each one in a greased baking dish seam side down

(I ended up needing two pans so they weren't over crowded.)
Cover with foil and stick them in the fridge up to 12 hours.

Take them out 30 minutes before baking. Preheat oven to 350l and bake for 30 minute until heated through.

Fruit Salad Muffins

I had some leftover fruit salad so I pureed it up and made some super delicious muffins!!!












2.5 cups pureed fruit salad (mine was cantaloupe, mango, strawberries, peaches and grapes)
1/4 cup melted butter
1 egg
1/3 cup sugar( adjusted to taste, my fruit salad also had some honey, so I used less sugar)
2 1/4 cup flour
2 tsp baking soda
2 tsp baking powder
1/2 tsp salt

Grease or line muffin tins and preheat oven to 350

Combine pureed fruit with butter, egg and sugar. Beat well.

Combine flour, soda, powder and salt.

Scoop flour mixture int fruit mixture and beat on medium speed for 2 minutes.

Fill muffin tins about 2/3 full

Bake for 18-20 minutes until a toothpick comes out clean.

Allow to cool in pans for 5 minutes then remove to a wire rack to cool completely.

Banana Pancakes

Super Easy, Gluten Free and no added Sugar!!












4 large bananas
4 large eggs
1/4 cup ground flax






In a blender or in a bowl with a handheld blender blend bananas, eggs and flax.










Preheat griddle to 325(low-medium) and grease well
Pour by 1/4 cupful onto hot griddle and cook 3-5 minutes, flip and cook 3-5 minutes more.










Top as desired and serve hot!
This made me 12 pancakes.....here is the nutrition breakdown per 2 pancakes

Pancake Breakfast Pockets

I wanted to make breakfast hot pockets. I decided to modify my "McGriddle" pancake and make it thicker and more bread like so I can make it into a pocket.











Dough:

2 1/4 tsp yeast
1 cup buttermilk, warmed to 110-115
3TB  brown or maple sugar
2 TB butter, melted
1 egg
3 cups flour
1/3 cup maple crystals (See bottom of McGriddle's Recipe)



Filling:
8 eggs
3 TB milk
8 links sausage, cooked and sliced*
1 cup shredded sharp cheddar

* you can use bacon, diced ham, bulk sausage, meatless, or veggie crumbles if you want to sub


Dough:

In a stand mixer mix milk with sugar, add yeast and stir gently. Allow yeast to become foamy for 5-10 minutes.
Add butter and egg, mix well.

Slowly add flour changing to a dough hook about 1/2 way through. Add remaining flour and allow to knead for 5 minutes adding in crystals in the last minute of kneading.

Place in a greased bowl, cover and allow to rise for 45 minutes.

Divide dough into 10 pieces.



Whisk eggs and milk together until pale yellow, add to a greased skillet heated over medium low,









Cook and stir gently every few minutes but don't OVER stir..... cooking LOW AND SLOW is the way to go for good scrambled eggs.










When the eggs are almost done, add sliced sausage(or what ever meat you are using) and cheese, toss together gently.











Preheat oven to 350.
On a floured surface roll each dough piece into a 6 inch circle.











Add about 1/3 cup of the filling, fold over and seal the edges well.












Transfer to a greased baking sheet and repeat with remaining ingredients














Bake 20-25 minutes until golden brown, allow to cool completely, wrap well and freeze.

To reheat, wrap in a slightly damp paper towel and heat in 1 minute increments until hot!

Apple and Sausage Pancake Casserole

This can be made and baked immediately or it is great to make up at night then toss in the oven in the morning!











12-15 pancakes, (recipe of your choice or even frozen ones, see below for the gluten free one I used)
1 package(14) of sausage links, cooked
6 eggs
1 1/2 cups milk
2 large apples,(I used granny smiths)
1 cup shredded sharp or extra sharp cheddar cheese


Cut up your pancakes into bite sized squares and slice your sausages up as well.

In a large bowl whisk eggs with the milk. Add pancakes and sausages and toss well to coat.

Pour mixture into a WELL GREASED 9 x 13 casserole dish.

Top with chopped apples(I dipped mine in lemon water after slicing to keep them from browning)

Sprinkle with shredded cheddar.



Cover with foil. At this point it can be refrigerated over night or you can bake it at 350 for 20 minutes, then remove foil and bake another 10-15 until hot and bubbly.
Serve hot with some pure maple syrup

If you refrigerate it make sure you pull it out to at least 30 minutes prior to baking or the bake time will be longer.





My GF buttermilk pancakes:
1 1/4 cup sorghum flour

1/2 cup brown rice flour

1/2 cup potato starch

1/4 cup tapioca starch 

1/2 cup ground flax 

1/4 cup  sugar(more or less to sweetness preference)  

2 tsp baking powder

1 tsp baking soda

3/4 tsp xanthan gum 

2 eggs

2 cups buttermilk

(regular milk is fine too, add 1/4 cup melted butter as well)
1 tsp pure vanilla extract

Mix together all dry ingredients in a large bowl

In another bowl mix buttermilk, eggs and vanilla, then whisk into the dry mixture, dont over mix.

Proceed with your pancake baking preference.....I use an electric griddle.

Zucchini Bread or Muffins (Gluten Free or Regular)

Zucchini AND Back to School Season!! Once again I have an abundance of zukes. The kids love zucchini bread so here we are...... In muffin form they freeze well and are easy to pull out for some school morning breakfast or after school snack! (Bread form freezes well too of course)






1 cup sorghum flour
1 cup brown rice flour
1/3 cup potato starch
1/3 cup corn starch
1/4 cup tapioca starch
1 tsp xanthan gum

OR

3 cups all purpose flour


2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp allspice
1/4 tsp cloves


2 TB flax meal
1/4 cup water
3 cups shredded zucchini(squeeze out excess moisture before measuring)
1 cup sugar
2 eggs
1/2 cup butter, melted
1 TB pure vanilla extract

Grease bottoms only of muffin tins(I got 20 standard size muffins) or 2 loaf pans and preheat oven to 350.

In a bowl combine all the flour/starch ingredients with the soda, salt, cinnamon, allspice and cloves. Whisk well and set aside.










In a small bowl combine flax meal with water, mix together and set aside to gel up a bit.




In a mixer bowl add shredded zucchini, sugar, eggs, butter and vanilla. Add gelled up flax/water. Mix well.









Add the flour mixture 1/2 cup at a time, when it is all incorporated mix on medium speed for 2 minutes.










Scoop by scant 1/4 cup into muffin tins or split evenly between loaf pans
















Bake in preheated oven 20-30 minutes for muffins, 50-60 minutes for loaves until a toothpick comes out clean

Allow to cool in pans for 10 minutes, remove from pans and cool completely.

I line my muffins up on a baking sheet and freeze for 3 hours, then transfer to a freezer bag.

Donut Casserole

Four Boys to feed and only three Donuts left??? Casserole it is!










3 - 4 inch glazed donuts (These are fantastic but you can use store bought*)
1 cup blueberries
6 eggs
1/2 cup buttermilk(milk-dairy or non-dairy is fine too)
2 tsp vanilla
1-2 tsp sugar(to taste)
1/2 tsp cinnamon

*I really think there are tons of donut possibilities so don't limit it to only using plain glazed....A Maple Bar would be fantastic in this too!)

Preheat oven to 350

Slice your donuts into bite sized pieces and place in a greased 9 x 9 baking dish
Sprinkle the blueberries over the donuts

Whisk eggs with buttermilk, vanilla, sugar and cinnamon.

Pour egg mixture over the donuts and blueberries, toss gently to coat evenly.

Bake for 35-45 minutes until the eggs are well set. Sprinkle with powdered sugar and a touch of maple syrup

Allow to set 5 minutes before serving.

Breakfast Enchiladas

One of my sons mentioned wanting Enchiladas for dinner, then my other son started talking about doing breakfast for dinner.....So I decided to combine! It is a bit of a process, but most can be done early so they can just be stuck in the oven for dinnertime.

After I was almost done I realized these would be fabulous made with savory crepes in place of the tortillas! Next time.....

My camera battery died for the first few steps, but I got most of them in.

Filling:

2 medium russet potatoes

1/2 small onion, chopped

1 clove garlic, minced

6 oz cubed ham(sausage or crumbled bacon would be great too!)

1 packed cup chopped kale(or spinach or other green you like)

1/2 small red pepper, chopped

8 large eggs

1/2 cup milk

salt and pepper to taste

12 corn tortillas

1 cup Enchilada Sauce(approx 10 oz canned or 1/2 of my preferred recipe HERE)

cheese to taste

chopped green chilies to taste

Preheat oven to 350

Boil (skin on or off, up to you) your potatoes until just barely fork tender, drain and soak in cold water to cool. 

Dry them off and shred them (I recommend a food processor shredder, by hand gets a little sticky but it works)

Soak the shreds in cold water for 20 minutes, the water will be cloudy, drain and rinse well again. 

Place them on a large towel and roll up to press out as much water as possible.

Fluff them up and place them in a greased 8 x 8 dish

You can omit this entire step and substitute frozen hash browns(thawed) if you prefer.

Over the potatoes sprinkle onion, garlic, ham , kale and red pepper.

In a large bowl beat eggs with milk and seasonings.

Pour the eggs over the potato mix and cover with foil

Bake for 1 hour, uncover and bake until a knife comes out clean.

Allow to set for 15 minutes, slice into 12 portions

While that is setting get your tortillas ready....You can proceed with any rolling style you prefer. I prefer to quickly heat them in a bit of oil, then stuff and roll. If you have another way you prefer go for it!

Fill each tortilla with 1 portion of the mixture, spreading it out as you like. Roll and place seam side down in a 9 x 13 baking dish.

Pour enchilada sauce evenly over the top, then spread green chilies and cheese as desired.

(They can be made to this point and covered and stuck in the fridge for cooking later, remove from fridge 30 minutes before baking)

 Bake for 20-30 minutes until it is hot and bubbly and the cheese is browning.

Allow to set for 10 minutes before serving.