This is a pretty simple but unique recipe for fruit salad, because of the lemon juice and zest, which give it a pleasant zing. Read More »
Ever tried to make biscuits and they just come out of the oven like dry pieces of cardboard? Or they carry a taste reminiscent of baking soda?
Lemon Cucumber Smoothie
Lemon Berry Smoothie
Lemon Berry Smoothie; sweet and simple, with a few common ingredients, and, being a smoothie, largely up to your personal tastes and creativity.
Try with berries, mangoes, or pineapples. Try with spinach, lettuce, kale. Almond milk, coconut milk, cow milk, or just water. Feel free to experiment with this simple recipe , and enjoy!
Lemon Berry Smoothie recipe – – – – PRINT
Cook up these sausage, bacon, egg, potato & cheese breakfast burritos and freeze them ahead of time for complete and healthy breakfasts.
There isn’t much of an exact recipe to these and you can choose how much of each ingredient you use. If you are more of a meat person, you can feel free to significantly increase the amounts of bacon and/or sausage in your burrito; just keep in mind that you may need more eggs to hold everything together. On the other hand, if you prefer more eggs to meats, then you can just as well increase the amount of eggs in your burritos.
Not only this but burritos allow the freedom to choose whatever toppings you desire. (Note: Toppings such as fresh chopped tomatoes and avocados won’t freeze well with the burritos; however, you can put them on your burritos just before eating)
ONIONS are probably the one thing most people would add to this recipe – I didn’t use them because I personally don’t like onions as much as most. Tip – Caramelize your onions before you cook the sausage. Then just leave the onions in the pan as you pour in and cook the sausages.
So have fun and enjoy!
Breakfast Burritos recipe – – – – PRINT
Looking for a quick, healthy, and easy make-ahead breakfast recipe?
Among other things, eggs are an awesome way to go, and if you are tired of simply making scrambled or fried or poached eggs every single morning, then quiche is an amazing use of eggs. Quiche is easy to whip up, and works great as a make-ahead breakfast. This means you can freeze it at least a month ahead of time. Because of this, you have the option of making a few quiches and storing them in the freezer, bringing one out each time you need one. Plus, it tastes delicious!
This particular quiche recipe isn’t anything fancy; merely a whipping up of eggs, milk and spices, and then poured over a couple essentials: ham and cheese. But this recipe can give you a base to build off of. You can improvise and add spinach and/or broccoli, and certainly bacon, or turkey, you name it. There are countless ways to tweak quiche to your taste.
So try this quiche recipe and let me know how you like it!
Breakfast Quiche Recipe —- PRINT
Breakfast Egg Muffins
These Egg Muffins are an awesome way to have a quick and healthy breakfast. You can also make these ahead of time, and plan out a few mornings worth.
They are relatively easy and quick to make and require basic ingredients like hash browns, lots of eggs, cheese, and sausage.
Breakfast Egg Muffins recipe – – – PRINT
French Toast a great way to change the weekly ‘pancake’ routine; and it serves as a simpler substitute. Whisk up the wet ingredients; dip the bread in; fry the bread; that’s pretty much what French Toast is–simple and good–depending on what bread you use.
INGREDIENTS: (SERVES 6)
3/4 cups milk
12 pieces of thick bread
1/2 teaspoon cinnamon
1/2 teaspoon pumpkin spice
2 teaspoons vanilla
Heat your griddle to 400 degrees. Spray with non-stick spray. Put all the ingredients (not including bread) into a wide bowl, and whisk until thoroughly combined.
Place pieces of bread one at a time into the bowl, and coat with the mixture on both sides. Then place bread onto heated and oiled griddle.
Let the bread sizzle until it is almost completely brown on the other side (see pic), then flip and fry on the other side. Serve hot; with syrup, and other optional toppings.
Chocolate Waffle Cake
For those of you who like making chocolate cake, and making waffles, why not do something new and put them together?
For the waffles: (makes 4-5 large Belgian waffles)
1 cup coconut milk
¾ cup warm coffee
½ cup chocolate chips, melted
½ cup vegetable oil
4 tablespoons sugar
1 ½ cups white whole wheat flour
1 cup all-purpose flour
½ cup cocoa powder
4 teaspoons baking powder
¼ teaspoon salt
¼ teaspoon vanilla
1 cup chocolate chips (= 8oz baking chocolate)
⅔ cup heavy cream
4 tablespoons butter
1 teaspoon vanilla extract
¼ cup sugar
1 teaspoon corn syrup
Prepare a large Belgian waffle iron according to manufacturer’s instructions.
This is the one I used: Cuisinart Belgian Waffle Maker
In a separate medium bowl, combine flours, 4 tablespoons sugar, cocoa, baking powder, and salt.
Dump eggs, coconut milk, oil, and vanilla, into a large bowl.
Dump the dry ingredients into the large bowl with wet ingredients, and mix until smooth and incorporated.
Heat the coffee up in a microwave-proof dish.
Dump in 1/2 cup chocolate chips.
Stir until melted and combined with coffee.
Pour chocolate/coffee mixture into batter.
Mix until combined.
Cook batter in waffle iron, according to instructions. (With my waffle iron I used the no. 3 setting)
You should turn out with 4-5 large waffles. Optionally, you can use a small portion of left over batter: pour the small portion of leftover batter into one corner of the waffle maker. You can use this for decoration on the top of the cake later.
Heat heavy cream and butter in saucepan on medium heat until it just begins to boil. Make sure butter is melted. Return heat to low, and stir in corn syrup, and sugar, until sugar is dissolved. Add vanilla.
Pour hot mixture over chocolate chips in a medium metal bowl, and stir until chocolate is melted.
Place chocolate mixture in bowl in a ice bath, and stir until frosting hardens a bit. Take out of ice bath and whip with a beater until it is light and fluffy.
Don’t ice the waffles until they are completely cooled.
Place one waffle on a serving dish. Spread frosting thinly over it.
Place the second waffle down over, and spread frosting over that.
Do this with the rest of the waffles, spreading over the final part in a thin layer, not the sides.
Here’s where that extra optional waffle corner comes in: You can place it how you want to on the top of the cake on the icing. See picture.
Place in fridge for 15 minutes before serving.
There is not much icing for the waffles, which is why you should only do thin layers, and not over the sides. But if you want to, you can double the icing, and make it look more like a standard cake.
However, this look still looks good as you can see the sides of the waffles, and reduces sugar.
And that’s it! Thanks for reading, and be sure to also check out my original post of this recipe on instructables.
Garlic Spiral Bread Rolls
These Garlic Spiral Bread Rolls are made like Cinnamon Rolls. But instead of spreading on sugar, you roll in fresh garlic, Parmesan cheese, and parsley. This makes a great savory twist on a dinner roll and is a good side dish to any dinner entree.
Ingredients: (makes 12 rolls)
¾ cup milk
¼ cup butter
3 teaspoons active dry yeast
3 cups flour
¼ cup sugar
½ teaspoon salt
¼ teaspoon garlic salt
¼ cup water
½ cup grated Parmesan cheese
½ cup butter, softened
1 tablespoon minced parsley
3 cloves garlic, minced
Heat butter with milk in a microwave until butter is melted, stirring in between.
In a large bowl of a stand mixer, combine 2 cups flour, yeast, sugar, garlic salt, and salt. Pour water, egg, and milk-butter mixture into the flour mixture. Make sure that the milk mixture is very warm. Stir into flour mix until sticky and wet. Replace mixer with a dough hook. Add the remaining cup of flour ¼ cup at a time carefully, kneading with dough hook constantly until the dough is wet but doesn’t stick to your hand. It should take all the flour.
Once dough is done, take the dough out of the bowl and hand knead it. Then grease the large bowl, and put the dough back in. Let rise in a warm place for 10 minutes.
Roll dough out on a large flour surface into a 12×9 inch rectangle. Mix the parsley, Parmesan, and garlic in a small bowl until thoroughly mixed. Spread softened butter over rolled out dough evenly. Then sprinkle cheese-garlic mixture evenly over the buttered dough.
Roll dough up, starting at the 12 inch side, until it is a long log. This is very similar to cinnamon rolls. Cut out 12 even rolls from this long log. Grease a 9×13 baking dish. Place rolls face side up in the pan. Cover and let rest for 30 minutes.
After ten minutes of rising, preheat oven to 375 degrees.
After rise time is up, bake the rolls in the pan in the oven for 20 minutes, or until golden. Serve warm.
Egg Omelettes Recipe
Omelettes make the perfect healthy breakfast, as they contain protein in the form of eggs, and nutritious fillings of your choice, wrapped inside.
Omelettes are actually not as hard to make as many think. In this post, I’ll be presenting a simple recipe and method for making omelettes.
Ingredients: (serves 2)
Sprinkle of Salt
Sprinkle of Pepper
1 tablespoon water
1 tablespoon cold cubed butter (optional)
1/4 cup diced ham (optional)
1/4 cup shredded cheese
2 tablespoons diced bell-pepper (optional)
First, dice your slices of ham into thin little bits.
Then shred your cheese.
And lastly, dice the (frozen, or really cold) butter.
First, dump your eggs into a medium sized bowl. Sprinkle in the salt and pepper, and pour in the tablespoon of water.
Melt butter over medium heat on a nonstick pan.
Beat your eggs thoroughly, about 10 seconds.
Add the cubed butter to the egg mixture, and whip for another 15 seconds on high.
Pour the egg butter mixture into the heated pan, and let it spread across the pan, and cook for 10 seconds.
Then push a bit of the side of the circle towards the center, and let raw mixture fill it’s place. Use a nonstick spatula for this.
Keep going around the circumference of the egg mixture in the pan, pushing towards the center, and letting the uncooked egg slid into its place. Soon you’ll have a mostly cooked circle of egg.
Sprinkle the ham, shredded cheese, and optional bell pepper over one half of the egg circle.
Carefully fold the unfilled layer over your fillings, as shown.
Grasp the handle of the skillet, and flip the omelette out onto a plate to serve.
Bacon-Wrapped Eggs for Breakfast
This sort of redefines the term ‘bacon and eggs for breakfast’. Each egg muffin is wrapped with one piece of bacon, and baked in muffin tins. This makes a perfect breakfast for any morning, and has countless variations.
See my original post of this recipe on instructables.
Ingredients: (serves 8)
8 pieces raw bacon strips
Sprinkle of salt
Sprinkle of pepper
⅓ cup shredded cheddar cheese
Shred the cheese and set aside.
The goal is to undercook the bacon so that it is still very flexible and not crispy. Preheat oven to 375. When heated, place bacon in for about 10 minutes. Take out of oven.
When bacon is cool to touch, place them (as shown) in the muffin tins. Preheat oven to 400 degrees.
Crack each egg into the bacon-wrapped tins. Sprinkle over with salt and pepper and shredded cheese.
Place in preheated 400 degree oven, and bake for a little over 15 minutes, or until eggs are fully eggs are fully cooked, and bacon is crispy.
…and, thanks to some of the comments and feedback I’ve received on my original post of this on instructables, I’ve inserted a couple ideas/variations:
1. Make an omelette variation on this: whip the egg with shredded cheese, half and half, and vegetables, or maybe some Feta, and cook it up the same way, wrapped in bacon, for a nice twist on breakfast.
2. For a more full-on variation: Add raw hash-browns to the bottom of the muffin tins, or some…pancake batter, and do everything else the same way.
3. Or you could always do a combination of those two. There are many many ways to change around this recipe.