BLUEBERRY PANCAKE TOPPING

 BLUEBERRY PANCAKE TOPPING

this comes from Shane and Simple blog, he is healthy eater, can find this recipe here:

use this for your pancakes or oatmeal or breakfast bowls

How To Make Blueberry Compote

One of the best things about making this easy blueberry sauce is that it works with frozen or fresh blueberries. I prefer frozen because they are readily available at a moment’s notice and super convenient. And, frozen blueberries are just as healthy. So, no worries there. Now, let’s make it!

1. Add 1 cup of the blueberries, water, maple syrup, lemon juice, and cinnamon to a small saucepan. Then, cook over medium-high heat until the mixture comes to a boil and the blueberries start to pop and break. This usually about 8-10 minutes when using frozen blueberries.
2. Next, reduce the heat down to a simmer and gently mash the cooked blueberries with a wooden spoon, plastic spatula, or potato masher until you get the consistency you desire.
3. Finally, add the remaining blueberries and cook for 8-10 more minutes.
4. You can serve it right away, but I like to let it cool for just a few minutes so it will thicken up just a bit

Healthy oatmeal breakfast

 Healthy oatmeal breakfast

A friend said they eat a big bowl of healthy oatmeal most mornings:

said they use 

1/2 cup dry oats for one serving, make as directed

then top with 3 tbslp hemp seeds, 2 tblsp chia seeds, 2 tblsp flax seed, 1 to 2 Tbslp date sugar

1 Tblsp black strap molasses

1/2 teason cinnamon and allspice

Banana Protein Baked Oatmeal

 I found this recipe on Instagram, have not tried it yet, but want to:  

Banana Protein Baked Oatmeal

1/2 banana

1/3 cup oats

1 tsp chia seeds

1 scoop vanilla protein powder

1/3 cup milk

1/4 cup water

pinch of cinnamon and pinch of sea salt

in bowl:

mash the banana, add rest of ingredients, mix well, pour batter into oven safe baking dish 

Bake at 350 for 20 to 25 min

add toppings of choice such as:

almond butter, cinnamon , honey

Key Lime Chia Pudding

 Key Lime Chia Pudding

I just found this recipe online and I am making it right now. It is from choosingchia.com

Ingredients:

4 Tbsp chia seeds

1 cup almond milk

zest of key lime or regular lime (one)

2 Tblsp maple syrup

1/4 tsp vanilla extract

Key Lime Pudding Layer:

1/2 cup raw cashews, soaked in hot water for one hour and then drained

6 Tbsp coconut milk (full fat from a can)

2 Tbsp maple syrup

1/4 cup key lime juice (or lime juice)

zest of key limes or lime

1/2 tsp match powder for color (optional)

Instructions:

Mix the chia seeds, almond milk, key lime zest, maple syrup and vanilla together in a  bowl.  Whisk for 30 seconds until everything is well combined.

Place in fridge and allow to firm up for 2 hours or overnight

Add the cashews to a blender or food processor with the coconut milk, maple syrup, lime juice, lime zest and matcha powder.  Blend until completely smooth. (you may need to scrape down bowl as you blend)

Spoon the chia pudding evenly into 4 little jars.  Pour the lime mousse mixture over the chia pudding

Place in fridge and allow to stand for 2 hours before eating

Snickers Baked Oatmeal (vegan gluten free)

Snickers Baked oatmeal

2 cups rolled oats 

1 Tbsp ground flax seeds

1 tsp baking powder

1/2 tsp sea salt

1.5 cups macademia milk in unsweetened vanilla (or milk)

2 tsp vanilla extract

1/2 cup maple syrup

1/3 cup peanut butter

1/2 cup chocolate chips

1/3 cup peanuts

Preheat oven to 350  Prep a 9 x 9 inch pan by greasing it or lining with parchment paper

In a bowl, mix the oats, flax, baking powder, and sea salt

In a separate bowl mix the milk, vanilla, maple syrup, peanut butter, choc chips, and peanuts

Combine well.  Pour this into the dry ingredients

Mix

Pour mixture into the pan  Bake for 40 minutes

Let cool for 5 minutes

then enjoy !

Healthy Breakfast Cookies

I found this recipe at www.foodbymaria.com and I made them tonight and they are very very yummy.  you can eat them for breakfast or snack or lunch or snack, ha. They are very easy to make! 

Healthy Breakfast Cookies

Ingredients:
2 mashed ripe bananas
1 cup Almond Flour
1 cup Rolled Oats
2 Tblsp chia seeds
2 Tblsp flax seeds
1/4 cup peanut butter
1/4 cup maple syrup or honey
1/4 cup pumpkin seeds
1 tsp baking powder
1 tsp cinnamon 
1 tsp vanilla
pinch of salt
1 cup chocolate chips or chunks

Instructions:
Preheat oven to 350  Into a medium sized bowl combine all your ingredients and mix well using a wooden spoon.  Using a small ice cream scoop measure out the batter and place onto cookie sheet that is lined with sil-pat or parchment paper that is lightly sprayed (I did not spray my sil-pat) then flatten them with your hands to create a round cookie shape.  Place about 9 cookies (up to 12) on cookie sheet and bake for 17 min or until you stick in a toothpick and it comes out clean.(Mine were perfect at 16 min) 
I accidentally overcooked one batch and they are not as delicious overcooked as they are just a tad undercooked.  Since they keep for several days, they stay real moist if not overcooked.
 Eat immediately or wait til cooled.  
The cookies will last up to one week in a tight sealed container on the counter.
so yummy

Healthy Pumpkin Snackles

Healthy Pumpkin Snackles

I found this recipe from a health coach I am following (Dinkelman)
and I made this and love it, have been eating on them for 3 days now:

1 1/2 cups rolled oats
1 cup oat flour
1/4 cup raisins (I left this out)
1 1/4 tsp baking powder
1 1/4 tsp cinnamon
1/4 tsp freshly grated nutmeg (I just used my spices)
1/4 tsp allspice
pinch of cloves
1/4 tsp lightly rounded sea salt
1 1/2 Tblsp ground chia seeds (I grind mine in a mini coffee grinder)
3/4 cup pumpkin puree
1/2 cup + 2 Tblsp pure maple syru
3 Tblsp  unsweetened non dairy milk
1/2 Tblsp freshly squeezed lemon juice
1 tsp vanilla
2 to 3 Tblsp non dairy choc chips ( I used semi sweet mini)

Instructions:
Preheat oven to 350  Line a baking sheet with parchment paper.  IN a large bowl add dry ingredients from rolled oats to sea salt, stirring to mix well.
In another bowl, combine the chia with pumpkin, maple syrup, milk, lemon juice, and vanilla, whisking to smooth it all out.  Add the wet ingredients to the dry, stirring until nicely incorporated and then add choc chiops.  Use a cookie scoop (or 2 Tblsp spoon size) to transfer mound of the batter to baking sheet.  Bake for 13 to 14 min until just firm to touch.  Remove from oven and let cool.

This recipe is from Dreena Burton, she has a plant powered recipe book
these are so yummy to me!
one of my daughters was not as excited about them as I was, so it depends!

Biscuits and Gravy

Okay, this recipe is to die for, I just made these this morning and they were superb!  I got it from sugar spun run, and she demonstrates with a video how to make these, so watch her first, go here


Biscuits and Gravy
Ingredients:
2 cups all purpose flour
1 Tblsp baking powder
1 Tblsp granulated sugar (I added 1 1/2 Tblsp)
1 tsp salt
6 Tblsp butter (she uses unsalted, I used salted)
3/4 cup whole milk

Instructions

• For best results, chill your butter in the freezer for 10-20 minutes before beginning this recipe. It's ideal that the butter is very cold for light, flaky, buttery biscuits.
• Preheat oven to 425F and line a cookie sheet with nonstick parchment paper. Set aside.
• Combine flour, baking powder, sugar, and salt in a large bowl and mix well. Set aside.
• Remove your butter from the refrigerator and either cut it into your flour mixture using a pastry cutter or (preferred) use a box grater to shred the butter into small pieces and then add to the flour mixture and stir.
• • Cut the butter or combine the grated butter until the mixture resembles coarse crumbs.
  • Add milk, use a wooden spoon or spatula to stir until combined (don't over-work the dough).
  • Transfer your biscuit dough to a well-floured surface and use your hands to gently work the dough together. If the dough is too sticky, add flour until it is manageable. 
  • Once the dough is cohesive, fold in half over itself and use your hands to gently flatten layers together. Rotate the dough 90 degrees and fold in half again, repeating this step 5-6 times but taking care to not overwork the dough.
  • Use your hands (do not use a rolling pin) to flatten the dough to 1" thick and lightly dust a 2 3/4" round biscuit cutter with flour. 
  • Making close cuts, press the biscuit cutter straight down into the dough and drop the biscuit onto your prepared baking sheet.
  • Repeat until you have gotten as many biscuits as possible and place less than 1/2" apart on baking sheet. 
  • Once you have gotten as many biscuits as possible out of the dough, gently re-work the dough to get out another biscuit or two until you have at least 6 biscuits.
  • Bake on 425F for 12 minutes or until tops are beginning to just turn lightly golden brown.
  (I copy and pasted from her site so the numbers to do steps are wonky, ignore, just watch her video and follow her steps.  Mine made 8 biscuits which were fantabulous!!)

for the gravy I looked online and followed the recipe from here:

very simple to make:

INGREDIENTS

• 3 tablespoons butter
• 3 tablespoons flour
• 1 cup milk plus 1-2 optional tablespoons (depending on your preference of thicker or thinner gravy)
• salt
• pepper

INSTRUCTIONS

• In small saucepan, melt butter.
• Once butter is melted, add the flour and whisk. It will look like the consistency of wet sand.
• Slowly add the milk, and whisk to incorporate. Whisk until smooth.
• Gravy will thicken, add in the additional milk if you want a thinner gravy.
• Add salt and pepper to taste.

I buy precooked sausages that you just have to microwave and I cook those and cut them into the gravy or you can just serve alongside the biscuits.

so yummy

Cinnamon Roll Spice Oatmeal from the Vegan 8

 Okay my friends, I eat oatmeal a lot for breakfast and have never thought to make it like this next recipe.  I recently discovered the web site www.thevegan8.com and love every thing I have made so far. Check out her website
You gotta try this oatmeal:

Cinnamon Roll Spice Oatmeal
Ingredients:
* 1 1/2 cups old fashioned oats (not instant)
* 2 1/4 cups water (I use 3 cups since I dont soak mine)
* 1/4 tsp fine sea salt
* 1 1/2 tsp cinnamon
* 1/4 tsp ground ginger (add 1/2 tsp for a more spicy flavor)
* 1/8 tsp allspice
* 3 Tblsp pure maple syrup
* 1/2 tsp vanilla
* 2-4 Tblsp pecan halves

Optional Icing:  (I have not made this yet)
* 1 Tblsp melted liquid coconut butter
* 1 Tblsp warm "lite" canned coconut milk
* 1/2 tsp fresh lemon juice
* 1/2 Tblsp pure maple syrup  

Instructions:
(she recommends soaking your oats the night before, I tried this but I did not like it, go to her web site to read more on that)

Add to a medium pot the water, salt, cinnamon, ginger, allspice, and maple syrup.  Stir well and turn the heat to high.  Once boiling, turn to simmer and cover.  Cook for about 5 to 8 minutes or to desired consistency (mine are done sooner cuz of the oats I use-like in 2 to 3 minutes and no mine are not instant) I stir mine constantly so they dont burn on the bottom.
Stir in the vanilla.
Add pecans and drizzle some optional "icing" on top. Taste and add more sweetener or spice if you desire ( I usually add more maple syrup as I have a sweet tooth)

This stuff is so yummy and a fun new way to eat oatmeal!

Perfect Pumpkin Pancakes

Perfect Pumpkin Pancakes

This comes from Mel's Kitchen Café, everything she makes is yummy. You can link to a picture of these and her site here
If you don't have whole wheat flour, you can use all purpose flour.
If you don't have buttermilk, you can use 1 3/4 cups milk and 2 tblsp lemon juice or vinegar.

Ingredients:
2 cups whole wheat flour
1/4 tsp ground nutmeg
1/2 tsp ground ginger
2 tsp ground cinnamon
1 tsp baking soda
2 tsp baking powder
1/2  tsp salt
3 Tblsp sugar
1 3/4 cups buttermilk
1 egg
1 cup pureed pumpkin
2 Tblsp vegetable oil (or coconut oil)
1 cup chocolate chips (optional)

Directions:
In a large bowl, whisk together the dry ingredients.  Make a well in the center and add the buttermilk, egg, oil, and pumpkin.  Whisk together until just combined (it's ok if there are a few dry spots remaining: over mixing pancakes can make them thick and dry)
Preheat griddle or skillet on stovetop to medium. Pour about 1/3 cup or so batter into circles on the griddle or skillet.  Sprinkle with chocolate chips (if using) cook until bubbles appear on the surface of the batter, 1 to 2 minutes.  Once the bubbles begin popping, flip the pancakes and cook for another 30 sec to 1 minutes

The first time I made these I used a different kind of flour I had and they were too doughy.  Be sure to stick with the whole wheat flour or half whole wheat half white flour for best results for me.

Nourishment of our souls:

You will never speak to anyone more than you speak to yourself. Be kind to yourself.

(It is so true, our bodies and minds listen to what we say, if we talk to ourselves positively than they will respond positively.  )

Homemade Granola

I went to a women's retreat and we were served for breakfast a yummy granola/yogurt/parfait
by Elizabeth Grange.  Here is her recipe, I have made it and it is so so so yummy!





Homemade Granola

In a large bowl combine dry ingredients:

5 cups rolled oats. 1/2 cup chopped almonds, 1/2 cup chopped walnuts, ½ cup pecans,

1/2 cup sunflower seeds, ½ cup raw pumpkin seeds, 1/2 cup fine shredded unsweetened coconut,  1 tsp sea salt. (And any other nuts or seeds you desire!)

Combine liquids into a small bowl:

½ cup maple syrup, 1 tsp vanilla, 1/3 cup coconut oil, ⅓ cup melted unsalted butter, 1/3 cup melted honey.

Pour on top of dry ingredients and mix until all coated.

Bake on cookie sheet 300 degrees for 45 min. Mix half-way through about 20 minutes into baking.  

This stuff IS SO GOOD!
I eat it with my favorite yogurt which is the Fage Greek Yogurt, and fresh fruit!

Smoothie Bowls

At our women's retreat we were served healthy foods, this was our breakfast, it was so yummy, we had bowls of fresh mango, pineapple, and blueberries to add to it, plus fresh coconut and nuts and seeds of all kinds!  These pictures and recipes come from Elizabeth Grange. 

Smoothie Bowls

Red:   All frozen- In a gallon ziploc bag:   About 2 cups
each of Banana, Strawberries, Blackberries, 1 cup Wild
Blueberries, 1 packet Acai, 6 fresh but frozen
goji berries, ½ cup raspberries. Blend into 3 cups orange
juice in blender. (optional add ins: chia seeds,
pomegranate powder, acerola cherry powder.)

Green:  All frozen- In a gallon ziploc bag  about 2 cups each of
Banana,Mango, Pineapple,  1 Cup Green Grapes, 1 Avocado,
1-2 cups Spinach, 6 fresh but frozen goji berries.  In Blender
add 3 cups orange juice,
moringa powder, barley grassjuice powder and chia seeds,
then blend frozen fruit into juice.

Orange:  All frozen- In a gallon ziploc bag:   About 2 cups
each of Banana, Strawberries, Mango, Pineapple,  Peaches,
1 cup Apricots, 6 fresh but frozen goji berries, blend into 3
cups orange juice in blender. (optional add ins: chia seeds,
pomegranate powder, acerola cherry powder.) Optional
to add yogurt to this one.
Can exclude banana.

**If doing smoothie bowls- toppings: shredded coconut,
nuts, seeds, other fresh fruit.**

Sour Cream Waffles

I found this in a cookbook I was giving away and it looked good since it has sour cream and the beaten egg whites, so thought I would save it here to try.  Will let you know!

Sour cream Waffles

1 cup sifted cake flour
(or use 1 cup flour minus 2 Tblsp and then add 2 Tblsp cornstarch)
1 tsp baking powder
1 tsp soda
1/8 tsp salt
1 to 2 tsp sugar
3 egg yolks
2 cups sour cream
3 egg whites

Mix dry ingredients.  Mix sour cream and egg yolks.  Pour into dry ingredients.  Mix well.  Beat egg whites until stiff and then mix all together with other ingredients.  Cook on waffle iron.  Goes great with buttermilk syrup.

Healthy Waffles

I just found this on Facebook and want to try it, or instagram I should say, but it says healthy waffles, to die for


Healthy Waffles to die for:
1/2 cup egg whites
1/2 cup 2% cottage cheese
1/2 cup organic old fashioned oatmeal

Blend in blender until smooth.  It can be pretty thick so I'll add a bit of water to get the right consistency.

Cook in a waffle maker and eat
Top with a sprinkle of cinnamon, berries of choice and a couple tablespoons of plain greek yogurt sweetened with a bit of stevia.  Seriously Delish and no guilt.

I want to try this, will let you know if it is as good as they say

Pumpkin Pie Overnight Oats

I just found this recipe on facebook and made it last night and it is to die for!  Had to share: you can find her recipe here:

Pumpkin Pie Overnight Oats with Chia

INGREDIENTS

• 1/4 cup plain nonfat greek yogurt (or use vanilla!)
• 1/2 cup unsweetened vanilla almond milk
• 1/4 cup pumpkin puree
• 2 tablespoon pure maple syrup
• 1/2 teaspoon vanilla extract
• 1/2 cup BetterOats Old-Fashioned Oats
• 2 teaspoons chia seeds
• 1/4 teaspoon cinnamon
• 1/8 teaspoon nutmeg
• 1/8 teaspoon ground ginger

INSTRUCTIONS

1. In a medium bowl, mix together greek yogurt, almond milk, pumpkin puree, vanilla and maple syrup until well combined. Stir in oats, chia seeds and spices. Pour into a glass jar or container and place in fridge for 4 hours or overnight. Makes 1 serving of pumpkin overnight

This stuff is really good, I loved it!

Enjoy!

Strawberry Baked Oatmeal

I found this blog on pinterest and I like them:  I am going to try; this recipe, it looks so yummy, go here to watch a video how they make it, I love watching videos of how a recipe is made, this is from inspiredtaste.net  :

Strawberry Baked Oatmeal

You Will Need

• 2 cups (175 grams) old fashioned rolled oats
• 1/3 cup (70 grams) packed light brown sugar
• 1 teaspoon baking powder
• 1 tablespoon grated orange zest
• 1 teaspoon Chinese five spice (you can substitute cinnamon)
• 1/2 teaspoon salt
• 1/2 cup (55 grams) walnuts, chopped
• 1 cup (125 grams) sliced strawberries
• 1/3 cup (58 grams) semi-sweet chocolate chips
• 2 cups (473 ml) reduced-fat (2%) milk
• 1 large egg
• 3 tablespoons butter, melted
• 2 teaspoons vanilla extract
• 1 ripe banana, peeled, 1/2-inch slices

Directions

1. Heat oven to 375 degrees F (190 degrees C). Generously spray the inside of a 10-1/2 by 7 inch baking dish (or 8-inch by 8-inch square baking dish) with cooking spray and place on a baking sheet.
2. In a large bowl, mix together the oats, sugar, baking powder, orange zest, Chinese five spice, salt, half the walnuts, half the strawberries and half the chocolate. Add to prepared baking dish. Arrange the remaining strawberries, walnuts and chocolate on top of the oats. Then, scatter the banana slices.
3. In another large bowl, whisk together the milk, egg, butter and vanilla extract. Then, pour over oats and fruit. Gently shimmy and shake the baking dish to help the milk mixture go throughout the oats.
4. Bake oatmeal for 35 to 40 minutes or until the top is golden brown and the milk mixture has set.
5. For an extra tasty top, sprinkle a tablespoon or so of extra brown sugar on top then place back in the oven under the broiler and broil for 20-30 seconds.
6. Serve warm.