Blueberry Coconut Breakfast Bar

So these bars are my adaptation from the Quantum Wellness Cleanse.  The original called for dried cherries...which I did not have.  I actually had some.  I bought some EXCLUSIVELY for this recipe.  AND I bought dried blueberries to add as well.  RIGHT as I was getting ready to add them, as in I already measured them and put them in a bowl, I noticed they were sweetened.  DANG IT.  Oh well.

It was too yummy looking and smelling.  I had to snag a piece.

 Ingredents:

• 1/2 cup vegan butter
• 1/2 cup agave nectar
• 2 1/4 cups steel-cut oats (uncooked)
• 1 cup unsweetened shredded coconut
• 1 teaspoon baking powder
• 3 tablespoons sesame seeds
• 1/2 cup pitted prunes, chopped
• 1/2 cup dried apricots, chopped
• 1/2 cup blueberries, fresh
• 1 banana, smashed well against the side of a bowl
• Egg replacer equivalent to 2 eggs (Try Ener-G brand), prepare according to the directions on the box

Directions:

1. Preheat the oven to 350F
2. Put the butter and agave in a small pan over medium heat and stir until melted
3. Mix oats, coconut, baking powder, and sesame seeds in a large bowl.
4. To the oat mixture, add the prunes, apricots, and blueberries.  Mix well.
5. GENTLY fold in the egg replacer.
6. Add the agave/butter mixture and banana to the oat mixture. Mix well.
7. Pour into a square baking pan.  Mine was 8x8
8. Bake for about 25 minutes.  Let cool and cut into 9 bars.

The "bars" were very soft.  The recipe said to remove them from the pan and then cut into bars.  This was not possible for me.  I cut them, but kept them in the pan and keep the pan in the fridge.  Messy to eat, but yummy.  I am thinking the fresh blueberries added more moisture and that is why they are soft.  Oh well.  Still yummy!

Enjoy!

Tofu Scramble

Yummy breakfast today!  Tofu Scramble from the Quantum Wellness Cleanse book.  I made half of the recipe in the book.  Didn't want to make too much and have leftovers.  This amount was perfect for me and my husband.  I had mine with a side of fresh pineapple and raspberries.  The hubby had a banana.

Ingredients:

• 1 tablespoon extra virgin olive oil
• 1/2 sweet onion cut into chunks
• 3 garlic cloves minced
• 1 tablespoon nutritional yeast
• 1/4 teaspoon ginger (I used minced, the recipe called for powdered)
• 1/4 teaspoon chili powder
• 1/3 green onion
• 1/2 cup sliced baby bella mushrooms (I HATE mushrooms, I can handle these)
• 1/2 pound FIRM tofu, drained well and cut into bite size pieces
• Tamari to taste (Soy sauce, but gluten free)
• Ground pepper to taste
• Fresh chives to taste, which I just realized I forgot to add

Directions:

1. Heat oil in pan over medium heat.  Saute onions for about 5 minutes until softened.
2. Add garlic, nutritional yeast, and spices.  Stir and cook for a minute.
3. Add pepper and mushrooms.  Stir fry until cooked, not mushy.  Still crispy, but tender.
4. Add tofu.  Stir fry for 3-4 more minutes.  Sprinkle with tamari and pepper and chives.

The original recipe makes 4 servings.  This is 2 servings.  Also the original calls for 4 chopped tomatoes.  If you want to add some, chop 2 and add to the pan when you add the tofu.  If there is anything I hate more than mushrooms, it is fresh tomatoes.  blech.

My fruit side dish, just because it was pretty.

Slow Cooker Spiced Vanilla & Apple Steel Cut Oatmeal

Wowza...long title.  Did you get all that?  I am sure I have said this before but I LOVE OATMEAL!  There is really nothing better then a nice big steaming bowl of oatmeal on a brisk autumn morning.  Are you in the mood yet?

This oatmeal is SO good, yet not that pretty.  So therefore, no pictures.  Hope you understand. 

I made this oatmeal around 3pm.  It takes a recommended 5-6 hours in the slow cooker.  I am NOT waking up to start breakfast, so I made it late enough so I could have a small bowl for dessert before bed.  The steel cut oats retain their shape, I guess you could say, so you can reheat it just fine.  I added a touch of milk and an extra sprinkling of brown sugar before I heated it in the microwave.

The recipe I started with said it made 3 to 4 servings.  If you eat oatmeal on a regular basis I am sure you have seen how small the portion sizes are.  So I doubled the recipe.  I shouldn't have done that.  I now have a TON to eat.  So this will easily make 6-8 servings.  This would be a GREAT holiday morning breakfast!  Easy to make a feed a gang!

Let's do this thing.

Ingredients:

• 2 cups steel cut oats
• 8 cups water
• 1 cup milk
• 2 apples, cut into bite size pieces with the skin still on.  Just make sure to wash well.
• 3 teaspoons vanilla
• 1 teaspoon cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground clove
• 2 tablespoons brown sugar 

Directions:

1. Mix all ingredients in the slow cooker.  Cover and cook LOW 5-6 hours.  NO LONGER.  
2. Stir and Enjoy!   If reheating add an extra splash of milk and an extra sprinkle of brown sugar never hurt anyone.

Recipe inspired by Sweet Treats & More

Clean Eating Pumpkin Pie Oatmeal

I LOVE cooler weather because that means OATMEAL!  I found a great blog with 100 oatmeal recipes.  I am going to be scrolling through there, trying them out, and posting my favorites.  The first one to be included is Pumpkin Pie Oatmeal.  

Yes, you read that right.  PUMPKIN PIE OATMEAL.

And NO added sugar.  The only sugar comes from the PURE maple syrup.  Please do not top this with pancake syrup.  Not the same.  AT ALL.  Spend the $6, get a small bottle and once opened KEEP IN THE REFRIGERATOR!

This recipe makes a generous size.  I halved the original recipe that said it made 4 servings.  So, this will either make a very filling breakfast, or split it with someone!  According to the Quaker Oat site I made the correct amount for one serving.  

Ingredients:

• 1/2 cup Oatmeal cooked, I used Quaker Instant, steel cuts oats would be fabulous!
• 1/4 cup pumpkin puree NOT pie filling (VERY important)
• 1/2 tsp. pumpkin pie spice, no sugar added
• pecans for serving on top, I used pecan pieces
• REAL maple syrup

Directions:

1. Cook oatmeal to package directions.  If you are like me, I lost my box, so I included the link to the Quaker site for you.  It has cooking directions.
2. If not using instant, stir in the pumpkin and pie spice about 5 minutes before it is finished cooking.  If using instant, just pour it in after it has cooked for a whole whopping 1 minute. 
3. Sprinkle with pecans.
4. Top with the maple syrup to your liking.  Pure syrup is really sweet.  Add SLOWLY.

Enjoy!!

Original Recipe

Broccoli & Cheese Souffle

Holy Moly Batman.  These are GOOD.  I found this recipe and I was planning on making them for Veronica.  They sounded good and all.  The minute we gave them to her she started INHALING them.  I made my husband try it.  Just because I wanted to try it and it was labeled as a baby food recipe on the site I found it on and well...I am picky.  He tried it and said it was good.  I gave it a shot and let me tell you this is SOOOO good.  True babies can eat it, but I bet you will eat them too!

Ingredients:

•  1 cup of ricotta
• 1 cup mozzarella
• 1/8 cup parmesean cheese
• 1 10 ounce package of frozen chopped broccoli (I used florets and chopped them up well) 
• 2 eggs (or 4 egg yolks)
• 1 teaspoon of pre-minced garlic (Best invention EVER)
• 1/2 teaspoon pepper
• 1/2 teaspoon of fresh rosemary, chopped
• 1/2 teaspoon of fresh basil, chopped

Directions:

1. Thaw and drain the broccoli.  Make sure to get as much water out as possible.  I put mine between paper towels and smooshed it.
2.  Preheat oven to 350F and spray a muffin tin with nonstick spray.
3. In a bowl beat the eggs until foamy.  My hand mixer has a whisk attachment.  I used that.  It fluffed them up nice and quick.  You can also push down and make sure you get the stuff on the bottom foamy as well.
4. Add the cheeses, pepper, and herbs.  I gave the mixture a quick beat with the whisk attachment again to mix it all together.
5. Fold the broccoli into the egg/cheese mixture until just combined.
6. Divide evenly in the muffin tins.  Mine filled all 12 holes halfway.
7. Bake 20-30 minutes.  The original recipe said 20-25minutes.  I changed this a bit so mine had to stay in longer.  Mine went for 28 minutes.  From about the 20 minute point I would just keep an eye on them.
8. Serve warm.  But I best these would be just as yummy chilled!

mmhmhmhmmm...

Fruit Oatmeal Bars

I just had to put the most important thing first.  The picture.  These are phenomenal.  

I had frozen strawberries and blueberries from earlier this year so I threw those in.  I am planning on making more this week.  I think this time around blackberries are in order.  I'll let you know how those turn out!  I am SO glad I found this recipe.  

I made these in two separate pans.  I had an 8x11 and a 9x5.  I had enough base, but not enough filling.  So I increased the filling. But honestly...can you ever have too much berry goodness?

Ingredients:

• 1 cup rolled oats, divided*
• 3/4 cup whole-wheat pastry flour (or run regular whole wheat flour through a sifter a couple of times)
• 3/4 cup all-purpose flour
• 1/2 cup sugar
• 1/2 tsp. salt
• 4 tbsp. cold unsalted butter, cut into small pieces
• 1 large egg
• 2 tbsp. canola oil
• 1 tsp. vanilla
• 1/4 tsp. almond extract

*3/4 cups oats for the base of the bars and 1/4 cup oats for the topping

Fruit Filling Ingredients:

• 6 1/2 cups  blueberries, raspberries, cherries, blackberries, strawberries, fresh or frozen, divided*
• 3/4 cup orange juice
• 1 cup sugar
• 1/4 cup and  2 tablespoons cornstarch
• 1 cup orange segments
• 1 1/2 tsp. grated orange zest
• 1 tsp. vanilla

 *VERY versatile recipe.  Just choose what you want to use.  I did mine half blueberry and half strawberry

 Directions:

1. Preheat oven to 400 degrees (F).
2. Put the oats in a blender or food processor and run until finely ground. Transfer to a bowl and stir in both flours, sugar and salt.
3. Add chunks of butter and use a pastry blender or you fingers to incorporate it into the flour mixture until crumbly.
4. Whisk egg, oil, vanilla and almond extract in a small bowl. Pour into flour mixture and stir until it everything is combined. It will be crumbly.
5. Transfer 1/2 cup of the mixture to a small bowl and stir in the remaining 1/4 cup rolled oats (or nuts or a combination of the two). Set aside for the topping.
6. Line a 9×13″ or two 9×5″ pans with foil or parchment paper. Spray the lined pan with cooking spray. Spread the dough evenly in the pan and press firmly into the bottom to form a crust. Set aside.
7. Combine 4 1/2 cups berries, orange juice, sugar and cornstarch in a large saucepan. Bring to a simmer over medium heat, stirring constantly until the mixture is very thick, 4 to 5 minutes. This could take up to 10 minutes if you started with frozen fruit.
   
8. Stir in the remaining 2 cups of berries, oranges, orange zest and vanilla.
9. Spread the fruit filling over the crust. Sprinkle the reserved topping over the filling.
10. Bake the bars for 15 minutes. Reduce oven temperature to 350 degrees and bake until the crust and topping are lightly brown, 25 to 30 minutes.
11. Let cool completely before cutting into bars, at least 1 1/2 hours.

12.  After cooling I removed the bars by lifting them out of the pan by the tinfoil.

       Then I placed them on a cutting board and cut these with a spatula. 

13.  Once cut I wrapped these individually in plastic wrap and stored in the refrigerator.

Enjoy!

Back to the Cutting Board

Banana Bread

Cleaning the kitchen counters this morning I was excited to find out my bananas were super ripe.  First thought that went through my head was WOO HOO!  Banana bread time.

Being addicted to Pinterest, I decided to see if I could find any interesting recipes.  I found one, then I changed a whole bunch of things.  So I can say that this recipe is made, by me!  An original!  Woot!

Now, this bread is moister then most.  So it does not have the hard crunchy top, but fabulous. 

I love honey.  I think using it gives the bread an interesting flavor.  If you are not a honey fan, or don't have any, you can substitute 2/3 cup sugar in its place.  This will probably also help with the lack of crunchy top.  Also I am guessing this is why the bread has a darker color to it.  This is not burned in the least bit, but just darker then a normal loaf.

Ingredients:

1 1/3 cups unbleached all-purpose flour

1/2 teaspoon kosher salt

1/2 teaspoon baking soda

1/4 teaspoon baking powder

1/4 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

5 tablespoons unsalted butter, at room temperature

2 tablespoons sour cream

1/2 cup honey, I used clover honey

2 extra large eggs lightly beaten, at room temperature

1 1/2 cup mashed very ripe banana, 2-3 depending on size

1/2 teaspoon vanilla extract

1/2 teaspoon vinegar

 

Directions: 

1. Preheat oven to 305*F.   Lightly spray an 8 1/2 x 4 1/2-inch loaf pan with baking spray.
2. In one bowl mix the mashed bananas, sour cream, vanilla, and vinegar.  Set aside.
3. In medium bowl whisk together the flour, salt, baking soda, baking powder, cinnamon, and nutmeg.  Set aside.
4. In the bowl for a stand mixer beat together the butter and honey for about 2-3 minutes.
5. Add in the flour mixture.  I added this in three batches so my kitchen did not get covered.  Mix until combined.
6. Add the eggs and mix until fully combined.
7. Using a spoon stir in the banana mixture until just combined.  Do not over mix.
8. Pour into your prepared loaf pan.
9. Bake for 50-60 minutes, or until a toothpick inserted in the center comes out clean.

Enjoy!

Strawberry, Banana, SPINACH Breakfast smoothie

I guess you could have this at other times of the day.  I just drank mine, hence the name.  My good friend from High School, Erin Quarenski, posted a smoothie on Facebook the other day.  It looked so pretty. Nice and green and yummy looking.  So I decided to try to remake it. 

Did it turn out as pretty and green?

NOPE.  (I think I added too many blueberries and maybe it was the addition if the Whey Protein that did it.  But it still was yummy!)

FYI-You can not taste the spinach.  I can feel the fibrous nature in the smoothie, but it tastes like strawberry banana.

Ingredients:

BIG handful of spinach (I added more while blending too)

4 Strawberries

1 Banana

1/2 cup blueberries

1/2 cup pineapple tidbits (big sale at the store.  I would have done fresh if I didn't have this)

1 scoop Whey Protein

Put it all in your blender/bullet/ what ever you have.

White powder is the whey protein.

Give it a good whirl.

Pour into a glass and

Smile.  You just consumed a good portion of you fruits and vegetables for the day!

Told you it wasn't that pretty.  But it tastes GREAT!

Best and Easiest Cinnamon Rolls

Well...I take back the title.  Maybe not the easiest.  I guess the easiest would be the ones you pop out of the can and throw on a cookie sheet.

These take a BIT more effort, but not by much.  As an added bonus you can claim to have made them yourself.  Shh...I won't tell anyone about the can o'biscuits.

So here are the ingredients you need for the rolls.

A can of biscuits.  I used these because, well, that is what was in my fridge this morning.   

Cinnamon sugar. (I mixed 3tablespoons sugar, and a 1/2 teaspoon cinnamon.)

Melted butter. (This is 3 tablespoons.  I had some left over when finished.)

1. Open the rolls and  place on a fat surface.  I used a cutting board.

2.  Roll out with a glass.  You don't have to make them super thin, but the thinner, the more surface area for the sugar mixture.

3.  Brush with melted butter and sprinkle with the cinnamon sugar mixture.

4.  Roll the biscuits into logs.  And cut into 4 pieces.  I cut them in halves and then cut those in half.

5.  Place the pieces on a cookie sheet. I put them close, but not too close.  Judging by the rolls I used I knew they would expand.  So I didn't want them to be overcrowded.

 6.  Bake in a 350degree oven for about 15minutes.  Keep an eye on them.
While waiting...drink your coffee.

Yeah.  Cookie Monster.  Don't judge me!

7.  While drinking your coffee mix up the glaze topping.
1 cup powdered sugar
2 tablespoons milk (any kind)
1 teaspoon vanilla/almond extract

I skipped the extract because I had flavored milk.  Turned out yummy still.

8.  When rolls our done remove from oven.

Mmmm...

9.  Pour glaze on top. (Beware of following pictures.  Do not lick your screen.  Or do.  Whatever.)

10.  Serve immediately.

11.  ENJOY!!!

Rice Congee

Congee- A Chinese rice gruel eaten for breakfast.

An unsweetened. unseasoned rice pudding.  I think I like that definition a bit better.  Either way, that is what Veronica is eating tonight!

This makes about 2 cups.  You can serve plain, to your baby, or spruce it up with fruit for a yummy breakfast!

Ingredients:

1/2 cup short grain rice (I used Thai fragrant)

2 1/2 cups water (I used filtered)

Directions:

If you have time, soak the rice for 2 hours in plenty of cold water, then drain.  

If not, put the rice into a roomy pot and add the water.  

To make the pudding the rice needs to absorb A LOT of water. (4 times their own volume) 

Bring to a boil.

Reduce heat.

LOOSELY cover.

Simmer gently for AT LEAST 30 minutes.

Stir occasionally, until you have a soupy, soft pudding.

For babies- I would cool it down.  Don't want to burn their little mouths!

Warning! Warning!  I did not simmer gently.  Mine sort of cooked out all the water before it got to  soupy state.  If that happens to you, just add a bit more water, reduce to SIMMER, and keep cooking!

Enjoy! I know I will!  I think I am going to add a dash of cinnamon and a few raisins to this and have dessert!