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Overnight Oatmeal Breakfast Cake

24 Jun

This is a super convenient breakfast that my boys love it comes from one of my favorite blogs Barefeet In The Kitchen . It’s gluten free, healthy and I do all the work the night before.

3 C. GF oats
1/2 C. Sugar or Splenda
1/2 C. Raisins or chopped up apples or both, yum
1 1/2 C. Milk or non-dairy alternative I like almond milk you can even use fat free it will still be super good
3 eggs
1/4 C. Oil
2 tsp. baking powder
1 tsp. kosher salt
1 tsp. cinnamon
1/4 tsp. nutmeg
Mix ingredients together and pour in a greased 2 quart casserole dish with lid or just a 7×10 pan and cover with Saran Wrap. Put in refrigerator over night. In the morning remove lid, place in cold oven, close door and set temperature for 350 degrees and timer for 40-45 minutes. I like mine a bit browner so 45 is good with me. It bakes as the oven preheats and you get ready for your day. I generally go exercise while it bakes. So easy and tasty.



Quinoa Breakfast Casserole

30 May

6 eggs
1/2 C. milk
1/2 C. low-fat cottage cheese
1 C. cheddar cheese, divided
1 C. cooked quinoa
1/4 tsp. crushed red pepper
1/2 tsp. mineral sea salt
1/2 tsp. ground black pepper
1/2 tsp. onion powder
1/2 tsp. Italian seasoning

Preheat an oven to 350 degrees. Prepare a medium baking dish with olive oil spray. In a medium bowl, whisk eggs, Add in milk and beat until combined. Stir in red pepper, sea salt, black pepper, onion powder and Italian seasoning. Add cottage cheese, quinoa, and half of cheddar cheese. Pour into baking dish and top with remaining cheese. Bake for 30 minutes. If desired brown top by placing under broiler for 2 or 3 minutes.
Lighten it up: Use 3 eggs and 6 egg whites. Use nonfat milk, nonfat cottage cheese. Reduce the cheddar to 1/2 cup and use low-fat.
Vegan: Leave out the eggs and use 2 cups non-dairy milk and 1 cup silken tofu, 2 Tbsp. tahini and 1/2 C. nutritional yeast. Combine well in blender. Use vegan cheeses and refrigerate overnight. Bake at 325 degrees for 50 minutes. –Submitted by Betty Archer


Banana Strawberry Muffins

30 May

The thing about sprouted wheat flour is that your body is able to process it more like a vegetable as far as nutrition and digestion than a grain which just makes yummy muffin eating a little healthier.
2 Eggs
1/2 C. Unsweetened Applesauce
1/4 C. Canola Oil
3/4 C. Packed Brown Sugar
2 tsp. Baking Soda
1 tsp. Vanilla Extract
3 Bananas, mashed
4 drops Doterra Cinnamon E.O. (could maybe use cinnamon extract)
1 drop Doterra Wild Orange E.O. (or orange extract)
2 C. Sprouted Wheat Flour
1 C. Fresh or Frozen Strawberries, sliced
Mix first 7 ingredients well. Stir in E.O.’s with a spoon; mix well. Then add flour. When mixed, add sliced strawberries. Spoon into greased or lined muffin tins. Bake at 375 degrees for 15 to 20 minutes until golden brown or until tops of the muffin spring back when pressed lightly. Makes 12 servings.— Submitted by Marcia Marshall


Banana Protein Pancakes (no flour!)

27 Mar

I saw this recipe originally on blogalaties and have since seen variations on Pinterest and other sites and thought since they were naturally gluten free I would try them out on our four picky boys. Needless to say they were a huge success and there were no leftovers. This batch was big enough to feed my four boys.

3 large bananas
6 eggs
1/2 tsp. baking powder
1 tsp. cinnamon
6 Tbsp. creamy peanut butter

You can mix this up in a blender or I like to use my hand held stick blender, either way mix until smooth. Use 1/8 C. to measure out dollar-sized pancakes on lightly sprayed preheated nonstick pan, cook on medium low heat.
I served these with a scoop of sugar free whipped topping and a scattering of chocolate chips. You could also use applesauce and cinnamon or your favorite topping.



Butternut Squash Crustless Pie

20 Feb

1/4 tsp. Butter extract flavoring
1 tsp. cinnamon
3 eggs
1/2 tsp. nutmeg
1/2 tsp. salt
1/3 C. fat free milk
1/2 C. Splenda
1 tsp. vanilla extract
I cook my butternut squash whole in the oven on a cookie sheet like a baked potato but prick it with a fork in a few spots, it is easier to cut in half after it is cooked. Cut butternut squash in half, scoop out seeds and throw them away, then scoop out baked squash and measure 2 cups and place in blender. Add milk and blend, then rest of ingredients and blend some more. Pour into ramekin or pie dish and bake at 375 degrees for one hour until set the top will start to crack a little and lose some glossiness. Let cool and store in fridge. This is also a easy one to make into cupcake size portions, just use the foil liners as they are a bit more stable later, reduce cooking time to 30 minutes. Top with fat free whipped cream. Sugar free, low carb, low fat and gluten free. This can be made ahead of time and just let it sit out and unthaw on counter or in fridge.



Gluten free, sugar free, possibly fat free pancakes

20 Feb

I’ve had to approach the gluten free world this year due to the medical needs of one of our boys and so we have been testing out and changing up all kinds of gluten free recipes out there. This site has had my favorite GF flour mixture for making pancakes, breads, cookies, muffins
I think I may try out a different one for baking cakes. It is fairly economical since we grind our own brown rice flour. This pancake recipe started out from the Gluten Free Cooking School but I have made some minor alterations.
2 1/3 of our favorite GF flour mix
2 Tbsp. Splenda
2 tsp. baking powder
1/2 tsp. salt
1 1/2 fat free milk or other milk substitute
3 Tbsp. canola oil
2 eggs beaten ( or can use egg white substitute or 6 Tbsp water and 2 Tbsp. ground flax seed)
1/2 tsp. vanilla (I like to use a bit more 1 tsp.)
Mix dry ingredients in one bowl. Mix wet ingredients in another bowl. Slowly mix in wet ingredients with electric beater. Measure out with 1/4 cup onto electric non-stick griddle. Could serve with unsweetened applesauce and cinnamon or your favorite topping.


The Dukan Oatbran/Protein Pancake or Flat Bread

19 Feb


2 C. oatbran (Can use gluten free)

2 C. fat-free plain greek yogurt

6 Tbsp. splenda or sweeten to taste with stevia

2 C. egg whites

In bowl put oatbran and sweetener together and blend with fork, add yogurt and blend. In separate bowl put egg whites and beat until stiff and foamy then add to oatbran mixture until well incorporated. Use non-stick skillet and heat over medium heat, use 1/3 c.measuring device and scoop oatbran mixture and place in skillet and cook just like pancake. I make up the whole big batch let them cool, place in ziplock bag and refrigerate or freeze.

This is a base that can be used in a variety of ways for breakfast I serve with Brumel and Brown yogurt spread or Parkay 0 calorie butter spray and sugar-free low calorie maple syrup or if you’re on the cruise phase you can serve with sugar-free jam and fat-free redi-whip topping.

For lunch time options I’ve used it as a base for pizza crust, I put a little tomato sauce, Italian seasoning, then top with some mushrooms, peppers, grilled chicken and fat free cheese. I’ve also used a a base for a tuna melt, I make up a can of tuna with a little fat-free plain yogurt mixed with a little fat-free cottage cheese, some mustard and chopped up dill pickle, pile on top of flat bread top with fat free cheese and toast in oven. There is the obvious sandwich with spicy brown mustard, lean lunchmeat and fat free cheese (can also used seasoned fat free cream cheese spread), and a dill pickle, fold sandwich in half and feast.

Have also used it to make a taco-styled pizza: saute an onion with two pounds of lean ground turkey meat, season with taco seasoning then pile on top of flat bread, top with fat free cheese and microwave 20 seconds until cheese starts to soften, then add some lettuce, pico de gyo (chopped white onion, tomato, cilantro), squeeze a lime wedge over that, layer with a little fat-free sour cream and this sauce (fat free Ranch mixed with tobasco or taco sauce) — save leftovers for assembling lunch or dinner later in the week, so good.– Sis. Campbell