Baked French Toast

Ingredients

French Toast

• 1 loaf sourdough or French bread tore into pieces
• 8 eggs
• 2 1/2 c. milk
• 1/2 c. heavy whipping cream
• 2 c. Golden Butter Yellow cake mix
• 2 tsp cinnamon
• 2 tsp vanilla extract

Topping

• 1/2 c. all-purpose flour
• 1/2 c. brown sugar firmly packed
• 1 tsp cinnamon
• 1/4 tsp salt
• 1/2 c. butter softened

Instructions

• Spray a 9x13" glass baking dish with non-stick spray.
• Layer pieces of bread in baking dish.
• Whisk together eggs, milk, heaving whipping cream, cake mix, cinnamon and vanilla extract in a large bowl. Pour mixture over bread.
• Cover baking dish and store in the fridge overnight or for several hours.
• In a small bowl add flour, brown sugar, cinnamon and salt, stir until combined. Mix in I Can't Believe It's Not Butter! to mixture. Store in fridge overnight and several hours.
• Preheat oven to 350 degrees.
• Remove french toast casserole from fridge, uncover and drop topping by the spoonful randomly across french toast casserole.
• Bake for 1 hour until the center is set and edges are browned.
• Serve with butter, whipped cream, berries or maple syrup

Banana Bread Breakfast Bowl

From Bravo for Paleo

1 ripe medium banana
2 eggs
1 teaspoon vanilla bean powder
1/4 green apple, sliced
1-2 Tablespoons almond butter
1-2 Tablespoons dried coconut flakes
1 Teaspoon cinnamon
Coconut oil, for cooking

1. Using a fork, mash the ripe banana and mix it with the eggs and vanilla in a small bowl. The batter will be lumpy.
2. Grease a skillet with coconut oil and turn stove to medium heat. Add the lumpy batter and with a spatula, continue to mash and stir the mixture.
3. Once cooked, remove from skillet and place into a bowl. Top with apple, almond butter, coconut flakes, and cinnamon
4. Vanilla bean powder may be hard to find. If you don't find it, don't worry! The meal will still taste delicious, but liquid vanilla will change the colour of the bowl.

1. 
   

Blueberry Oatmeal Muffins

• 1 cup quick oats
• 1 cup low-fat buttermilk
• 1 cup white whole wheat flour
• 1 tsp. baking powder
• ½ tsp. baking soda
• ½ tsp. salt
• 1 egg
• ¾ cup light brown sugar
• ¼ cup melted coconut oil
• 1 cup blueberries, fresh or frozen

1. Heat oven to 400º F. Coat a muffin tin with cooking spray or line with paper liners.
2. In a small bowl, combine buttermilk and oats. Let soak for 5 minutes.
3. Meanwhile, stir together flour, baking powder, baking soda and salt in a medium mixing bowl.
4. In a large mixing bowl, whisk the egg with a fork. Add brown sugar, milk & oat mixture and melted coconut oil to the egg.
5. Gently fold flour mixture into the wet ingredients until just combined. Don't over mix! Fold in blueberries.
6. Fill muffin tins ⅔ full. Bake for 18-20 minutes.

Peanut Butter Banana Muffins

Ingredients

• 1 cup peanut butter 
• 2 large eggs
• 2 medium sized very ripe bananas 
• ½ teaspoon baking soda
• 1 teaspoon vanilla
• 1 tablespoons honey (optional)
• ⅔ chocolate chips

Instructions

• Preheat oven to 400 degrees. 
• Place bananas in the blender and blend until well mixed. 
• Mix in other ingredients.
• Pour batter into muffin tin greased with cooking spray or coconut oil. 
• 10 minutes for mini muffins. 

Banana Pudding for Breakfast

serves 1

‘Cookie’ Layer

1/3 cup oat flour

1/4 tsp cinnamon

1 generous pinch salt

1 Tbsp peanut butter

1/2 large banana, mashed

1/2 Tbsp almond milk (or 1-2 tsp honey if you want a sweeter ‘cookie’ layer)

‘Pudding’ Layer

Chia coconut milk pudding

Toppings

1 heaping Tbsp chopped pecans

dash cinnamon

In a small bowl, combine oat flour, cinnamon and salt. Make a well in the center of your dry ingredients and add in mashed banana, peanut butter, and almond milk (or honey if you want a sweeter cookie layer). Mix ingredients together until a dough is formed.

Now in a glass jar begin layering your ingredients. Begin with a layer of your ‘cookie’ dough. On top of that place 3-4 banana slices. Then add chia coconut pudding. Then layer 3-4 bananas. Then repeat the layers beginning with a layer of ‘cookie’ dough, 3-4 banana slices, 1/4 cup Greek yogurt and more banana slices. Top with pecans and cinnamon. Serve immediately or prepare the night before and refrigerate overnight.

Breakfast Cookies

Ingredients:

• 2 and 1/3 cups (190g) quick oats* (not whole oats)
• 3/4 teaspoon salt
• 1 teaspoon ground cinnamon
• 1 cup (250g) homemade or your favorite almond butter*
• 1/4 cup (82g) pure maple syrup (or honey)
• 2 large ripe bananas, mashed (about 1 cup)
• 1/3 cup (60g) dark or semi-sweet chocolate chips

Directions:

Preheat oven to 325F degrees. Line large cookie sheet with parchment paper or a silicone baking mat. Set aside.

Combine all of the ingredients into a large bowl. Using a large rubber spatula or wooden spoon, mix until all of the ingredients are thoroughly combined. The dough will be sticky and thick.

Each cookie will be 3 Tablespoons of dough.  Drop this amount onto prepared cookie sheet and slightly flatten the tops into desired thickness. The cookies will not spread in the oven.

Bake for 15 minutes until edges are very slightly brown. Don't bake any longer or the cookies will taste dry. Allow to cool on the cookie sheets completely. Cookies stay fresh at room temperature for 1 week. Cookies can be frozen up to 3 months.

Overnight Raspberry Oats

From: The Yummy Life

Ingredients

• 1/4 cup uncooked old fashioned rolled oats
• 1/3 cup almond milk
• 1/4 cup low-fat Greek yogurt
• 1 1/2 teaspoons dried chia seeds
• 1/4 teaspoon vanilla extract
• 1 tablespoon raspberry jam, preserves, or spread
• 1/4 to 1/3 cup raspberries (cut each berry in half), or enough to fill jar

Directions

In a half pint (1 cup) jar, add oats, milk, yogurt, chia seeds, vanilla, and raspberry jam. Put lid on jar and shake until well combined. Remove lid, add raspberries and stir until mixed throughout. 

Return lid to jar and refrigerate overnight or as long as 2-3 days. 

In the morning, top with chopped pecans. Eat chilled. 

***we used sweetened vanilla yogurt and omitted the raspberry jam

Chia Coconut Pudding -

From: Say Yes blog

Three Ingredient Chia Seed Pudding

1 (13.5oz) can coconut milk

1/4 cup chia seeds

1 tbsp. honey

1 tsp. vanilla (optional)

Mix them all together and pour into an airtight container. Let it sit in the refrigerator overnight and enjoy it the next day topped with any fruit or nuts preferred. 

Magic Un-sweet Raspberry Jam

RASPBERRY LIME CHIA JAM - via seriouseats.com

Ingredients

• 2 cups (8 ounces) frozen raspberries, divided
• 1 tablespoon mildly-flavored honey
• 1 1/2 tablespoons chia seeds
• juice of 1 lime

Procedures

1. 1
   In your smallest saucepan, warm 1 cup of raspberries over low heat, covered, just until they appear fully defrosted and have begun to give up their juice.
2. 2
   Remove berries from heat and stir in honey until fully melted and berries have broken up into a uniform texture.
3. 3
   Stir in lime juice and chia seeds. Allow to sit undisturbed until chia seeds have bloomed, about ten minutes.
4. 4
   Gently fold in remaining cup of raspberries. Store in the refrigerator.

Breakfast Fruit Pizza

Crust:

1 1/2 cups oats
1 cup chopped nuts
1 scoop vanilla protein powder
5 (maybe a little more) T coconut oil, melted
1/4 c honey, warmed and blended with the coconut oil

mix and press into a 10" round. bake 325 x 18 minutes.

2-3 cups vanilla yogurt

assorted fruit for topping

Banana Blueberry Breakfast Cobbler

Dry layer:

1 cup old-fashioned, large flake, rolled oats

1 scoop vanilla protein powder

1/4 cup chopped walnuts

1/2 tsp. baking powder

3/4 tsp. ground cinnamon

Pinch of salt

Wet layer:

Wet layer:

1/4 cup maple syrup 

1 cup almond milk

1 large egg

2 tbsp. coconut oil, melted and cooled slightly
Blender together

Base layer:

1-2 ripe bananas, peeled and sliced

3/4 cup blueberries

Directions:

Preheat the oven to 375F.

Lightly grease a bread pan with coconut oil.

In a medium bowl, mix the dry ingredients.

In a liquid measuring combine the wet ingredients.

Spread the sliced bananas in a single layer over the bottom of the bread pan. Top with the berries. Sprinkle the dry oat mixture over the fruit in an even layer. Pour the liquid ingredients evenly over the oats.

Sprinkle MORE nuts and berries over the top. Bake for 40 minutes, until the top is browned and the oats have set. Let cool 10 minutes before serving.

GF Pancakes

1/3 cup rolled oats
1 tsp baking powder
1/2 tsp cinnamon
1 egg
1/4 cup cottage cheese

blend together, and cook on the griddle
makes 5 pancakes
entire recipe: 3.2g fat (fat free cottage cheese), 23 g carbohydrates, 20 g protein
(serve with peanut butter to increase fat)

Rhapsody Conference Smoothie

1/2 c blueberries
spinach
2 T hemp hearts
1 t cinnamon

almond milk

after smooth, add:
1 scoop protein powder (25g protein)
blend again

Dr. Natasha Turner

Nutty Granola

5 c. oats

1 c. malted milk powder or protein powder 

1 c. coconut flakes

1 c. whole roasted almonds

1 c. pecan pieces

1 c. dried cherries and/or Craisins 

1 c. dried apricots, diced

1/2 c. pepita or pumpkin seeds

1/2 c. roasted sunflower seeds

1/4 c. flax seeds

Then mix in a saucepan:

1/4 c. packed brown sugar

1/2 c. coconut oil

1 c. honey

1 tsp. salt

2 tsp. vanilla

1 tsp. cinnamon

Heat until sugars are well dissolved but not boiling:

Pour wet into dry ingredients and stir well.

Spread out on a cookie sheet and bake at 325 for 12 minutes. Remove from oven, flip over by sections and bake for 10 more minutes.

Let it cool completely before removing from pan.

via: 71 toes

S'more Chewy Granola Bars

adapted from Rachel Ray via backtothecuttingboard.com

Ingredients

4 tbsp. (1/2 stick) unsalted butter

1/4 cup packed light brown sugar (see tips above)

1/4 cup honey

2 cups plain granola

1 cup rice cereal (Rice Krispies, etc.)

2 tbsp. graham cracker crumbs (optional - but we didn't use it due to the gluten)

1 cup mini marshmallows

1/2 cup semisweet chocolate chips

Process

Line two 9×5 loaf pans or one 11×7 inch baking pan with parchment. Set aside.

Combine honey and butter in a medium saucepan over medium-high heat. Stir in brown sugar after butter starts to melt.

Bring the mixture to a boil, then lower the heat to medium-low and simmer until the sugar dissolves, about 2 minutes. Remove the saucepan from the heat.

Add the granola, rice cereal and graham cracker crumbs into the saucepan and fold them into the sauce until evenly coated. Very gently fold in the marshmallows.

Spread the mixture into the prepared pans and press firmly with a spatula to evenly fill. Sprinkle the chocolate chips onto the top of the granola and gently press them down.

Let sit at room temperature for 15-20 minutes or until mostly cooled and set; lift out of the pan and cut into bars.

Applesauce Granola - no nuts, seeds, or raisins when preparing for granola bars!

Preheat oven to 300F

2 1/2 cups old fashioned oats

1 cup nuts (pecans, walnuts, almonds)

1/2 cup sunflower seeds

1/4 cup ground flax

1/4 cup sesame seeds

1/4 cup brown sugar

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 cup unsweetened applesauce

1 tablespoon honey

1 tablespoon vegetable oil

1/3 cup raisins

In a large bowl, mix together oats, nuts, sunflower seeds, sesame seeds, brown sugar, cinnamon, and salt. Set aside.

In a small saucepan, warm the applesauce with the honey and oil over low heat.

Mix the applesauce mixture into the oat mixture and stir to coat everything. Spread the mixture onto a 9 x 13 baking pan. Bake for 50 minutes, stirring every 10 minutes, until the granola is a deep brown. Remove from oven and stir in raisins. Cool completely before enjoying.

TIP FOR KEEPING BERRIES FROM GOING MOLDY:

When you get your berries home, prepare a mixture of one part vinegar (white or apple cider probably work best) and ten parts water. Dump the berries into the mixture and swirl around. Drain, rinse if you want (though the mixture is so diluted I find you can't taste the vinegar,) and pop in the fridge. The vinegar kills any mold spores and other bacteria that might be on the surface of the fruit, and voila! Raspberries will last a week or more, and I've had strawberries go almost two weeks without getting moldy and soft.

Cracked Wheat Pancakes

1 c. whole wheat kernels
1 1/2 c. milk

Blend in blender for 4 minutes.

Then add:

1 egg
1 tsp. baking powder
2 T. sugar
1/2 tsp. salt
1/3 c. oil

Blend again. Cook on hot griddle.


(from 71 Toes)

Waffles

Steven is the one who really likes waffles, so I make his favourite recipe:

2 cups flour
1scoop vanilla protein powder
4 tsp baking powder
1/2 tsp salt
2 eggs
2 1/4 c milk
4 T melted butter

Sift together dry ingredients, set aside.

Separate the eggs. Whip the white till stiff, then stir in the yolks. Add remaining wet ingredients, then mix in the dry ingredients.

Makes 6-8 Belgian style/size waffles.

Buttermilk Pancakes

3 c flour

3 T sugar

3 t baking powder

1 1/2 t baking soda

3/4 t salt

3 c buttermilk

1/2 c milk

3 eggs

1/3 c butter, melted

keep wet and dry ingredients separate until you are ready to cook

Blueberry Scones - Heidi Thomson

4 c flour

2 T baking powder

4 T sugar

2 tsp salt

10 T cold butter

1 ½ cup blueberries

2 c cream

Lemon Glaze:

1 T lemon zest – 1 lemon

½ c lemon juice

2 c powdered sugar

1 T butter

Sift first four ingredients into mixing bowl. Add butter cut into chunks, mix until it resembles coarse oatmeal. Add blueberries and mix gently by hand. Add cream mix  by hand into ball. Dump out on counter and roll into a log.  Cut into squares, then cut squares into triangles. Bake at 400 for 30-35 minutes or convection 350 for 25-27 minutes. Top with glaze.

Glaze: Add ingredients into a bowl. Cook over double boiling, stirring constantly. Drizzle over warm scones.