Holiday fruit smoothie

I got a Vitamix for Christmas and I'm LOVING it so far!  I think I'll use it even more in the summer time.  I came across this recipe and made it back in December.  I made it again today and adapted it to make it whole 30.  It turned out great!

1 apple, cored
1 pear, cored
1/2 avocado
1/4 cup whole cranberries(fresh or frozen)
2 dates, pitted
1 cup coconut milk ice cubes
1/4 t pumpkin pie spice
1/4 t cinnamon
a splash of water

Protein Pancakes

I found this recipe here. These are more eggy tasting than traditional pancakes. The whole family like them! I sauteed some fresh pineapple in maple syrup for a yummy topping.

1 cup cottage cheese
1 cup oats
4 eggs or 8 egg whites
Butter or spray oil for pan

Combine cottage cheese, oats, and eggs to blender. Blend until smooth. Cook like normal pancakes.

Strawberry Rhubarb Baked Oatmeal

I found this recipe on $5 dollar dinners when I googled strawberry rhubarb baked oatmeal. I made this twice in Michigan since we have fresh rhubarb in the yard. I also used our hand-picked strawberries which made it extra special! It was delicious. Definitely not your typical oatmeal!

Ingredients:
about 2 cups diced rhubarb
about 3 cups diced strawberries
2 large eggs
1/4 cup applesauce
1/4 cup canola or vegetable oil
1/2 cup sugar
1 1/2 cups milk
3 cups quick cooking oats
1/2 cup wheat flour
2 tsp baking powder
1 tsp salt
1/4 – 1/2 cup brown sugar, for sprinkling

Directions
Preheat the oven to 350. Spray a 9×13 baking dish.
Toss the rhubarb and strawberries in the baking dish.
In a mixing bowl, whisk together the remaining ingredients, except the brown sugar. Pour the batter over top of the fruit and stir gently to combine the fruit.
Sprinkle the brown sugar over the top.
Bake in the preheated oven for 25 to 30 minutes, or until toothpick comes out clean in the middle.
Serve Strawberry Rhubarb Baked Oatmeal with milk, cream, yogurt (or even with ice cream as a dessert!).

Blueberry Lemon Muffins

This is a recipe from the Sisters Cafe. They have a great blog with lots of good recipes. I was looking for a muffin to make for friends and I saw this. Anything labelled "Grandma's Famous" is a must make!

Ingredients
2 cups flour
1/2 cup sugar
3 tsp baking powder
1/2 tsp salt
zest of one lemon
1 egg
1 cup milk
1/2 cup butter
1 cup frozen blueberries

Topping (this is what makes these so special!):
1/4 cup butter, melted
1 Tb lemon juice
1/2 cup sugar

Mix dry ingredients(except sugar) and set aside. Beat butter and sugar. Add egg. Add dry ingredients and lemon zest alternating with milk. Gently stir in the blueberries. Bake at 375 degrees for 20-25 minutes. Combine butter and lemon juice. While the muffins are still warm, dip the tops in the butter and lemon juice, then dip in sugar. Makes 12 muffins.

Yogurt French Toast

I have been looking for creative ways to use my homemade yogurt. I've been baking with it a lot. Typically, I can substitute my strained yogurt for sour cream and have also used unstrained yogurt for buttermilk. My results have been great! This recipe can be used with any kind of bread. I've made it with wheat and cinnamon bread. Both good.

My yogurt french toast idea came from this website. I doubled the original recipe because we are all about leftovers at our house. Enjoy!

Ingredients
4 eggs, slightly beaten
1 cup of homemade yogurt
2 tbsp. honey
2 tsp vanilla
1/2 tsp of cinnamon
8 slices of bread (fresh or slightly stale)

Combine the eggs, yogurt, honey, vanilla and cinnamon. Dip both sides of bread in yogurt mixture. Cook 2-3 minutes on each side. Serve with maple syrup!

Ashley's blueberry oat bars

Ashley made us these delicious bars after we brought Blake home from the hospital. They are great for breakfast or a snack. The original recipe is from Real Food magazine.

Ingredients:
2 cups old fashioned oats
2 cups whole wheat flour
1/2 teaspoon salt
1 teaspoon baking powder
1 teaspoon baking soda
1 1/2 cups brown sugar
6 T butter, chilled
3/4 cup milk
Juice and zest of 1 lemon
2 teaspoons vanilla
1/2 cup sugar
1 T cornstarch
2 cups frozen blueberries

Preheat oven to 350
1. Combine oats, flour, salt, baking powder, baking soda and brown sugar. Cut butter into small pieces and add to flour/oat mixture using a pastry blender or 2 forks.
2. In a separate bowl combine milk, lemon juice and vanilla. Add to oat mixture until combined. Press 2/3 of the mixture into a 9 x 12 pan. Set aside remaining 1/3 oat mixture.
3. Combine sugar, cornstarch, lemon zest and 1 cup frozen blueberries in mini food processor. Add to remaining 1 cup blueberries and spread over oat mixture. Crumble remaining oat mixture on top of blueberries.
Bake for 50-55 minutes. These also freeze well if individually wrapped.

Sour cream muffins with poppy seed streusel

I came across this recipe last night and realized I had all the ingredients on hand. So this morning James and I made them since we had a lazy snow day today. They were also the perfect thing to deliver to our neighbors for shoveling our driveway. :)
James and Todd gave them 2 thumbs up! Todd asked, "When can you make these again?" I subbed yogurt for the sour cream and I bet you could use lemon rind rather than orange and that would be good too!


Sour cream muffins with poppy seed streusel, by Cooking Light
Ingredients
Streusel:
3 tablespoons sugar
2 tablespoons all-purpose flour
1 tablespoon butter, melted
1 teaspoon poppy seeds
Muffins:
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup fat-free buttermilk
1/4 cup butter, melted
1 tablespoon grated orange rind
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 (8-ounce) container reduced-fat sour cream
Cooking spray
Preparation
Preheat oven to 375°.

To prepare streusel, combine first 4 ingredients in a small bowl; set aside.

To prepare muffins, lightly spoon 2 cups flour into dry measuring cups; level with a knife. Combine 2 cups flour, 3/4 cup sugar, baking powder, baking soda, and salt in a medium bowl, stirring with a whisk. Make a well in center of mixture. Combine buttermilk and remaining ingredients except cooking spray in a small bowl; add to flour mixture, stirring just until moist. Spoon batter into 15 muffin cups coated with cooking spray. Sprinkle streusel evenly over batter. Bake at 375° for 18 minutes or until golden brown. Remove muffins from pans immediately; place on a wire rack.

Coconut Bread

This recipe is from Tyler Florence. It yields 1 loaf.

Ingredients
1/2 cup butter, melted
3 cups flour
1 T baking powder
1 t salt
1 t ground cinnamon
1 cup brown sugar
2 eggs, lightly beaten
1 t vanilla
zest of 1 lemon, finely grated
1 1/2 cups coconut milk
1 1/2 cups shredded coconut, toasted

Preheat oven to 350. Toast the coconut on a cookie sheet for 15 minutes stirring frequently for even browning. Let cool.

Increase oven temp to 375. In one bowl combine flour, baking powder, salt and cinnamon. In another bowl combine melted butter, brown sugar, eggs, vanilla, and lemon zest. Pour in coconut milk and whisk together. Pour the wet ingredients into the dry ingredients and fold together. Gently folded in the toasted coconut. Pour into greased loaf pan. Bake for 1 hour and 15 minutes.

Healthy homemade granola bars

I found this recipe here. I have been looking for good breakfast/snack items without added sugar. I used cashews for the nuts and whole flax seed(next time I will try milled). When I rolled them out they only took up about half of my baking dish so next time I think I will double the recipe.

2 cups old-fashioned oats
1/2 c. flax seed, milled
1/4 c. quinoa
3/4 c. shelled sunflower seeds
1 c. chopped nuts (any kind or combination)
1 c. shredded coconut
1/2 to 1 tsp. cinnamon (desired amount)
1/2 tsp. salt

1/2 c. agave nectar
1/2 c. honey
2 tsp. molasses
4 T. butter
2 tsp. vanilla
4 T. peanut butter
1 c. dried, chopped fruit (optional)

1. Mix first 8 ingredients together and place on a rimmed baking sheet. toast in a 400 degree oven for 12 minutes. Stir and let cool at least 15 minutes.
2. Bring next 4 ingredients to a simmer, stirring continuously. stir in the vanilla and peanut butter and cool for 2-3 minutes, stirring occasionally.
3. Put the toasted ingredients and dried fruit in a large bowl and pour the liquid ingredients over it. mix very well.
4. Place parchment or wax paper in the rimmed baking sheet and butter the top side, then place the granola bar mixture in the pan. put another butter sheet of paper, buttered side down, on top of the mixture and press down. roll with a rolling pin to make it very tight, smooth, and even.
5. Let set for 2-3 hours and cut into desired bar size. makes about 20-24 bars. package in snack size bags or an airtight container. if not using within next few days, store in freezer. they keep very well, and thaw quickly. (really yummy frozen, too!)

Italian Spinach Pie

This is easy, quick dinner I found on Kraft a few years ago. It is basically a crust free quiche. You can serve it with another veggie, fruit, bread/toast, salad or alone. You can also have it for breakfast or lunch too.

1 container (12 or 16 oz.) Low Fat Cottage Cheese
1 pkg. (10 oz.) frozen chopped spinach, thawed, well drained
1 cup cheddar or mozzarella cheese
4 eggs, lightly beaten
1/2 cup sun-dried tomatoes or roasted red peppers(optional, but adds a lot of flavor)
1/3 cup parmesan cheese
1/2-1 teaspoon italian seasoning

Preheat oven to 350ºF. Mix all ingredients until well blended.

Pour into greased 9-inch pie plate.

Bake 40 min. or until center is set. It doesn't get much easier than this!

Oatmeal pancakes

Ingredients:
2 cups oatmeal
½ cup whole wheat flour
3 T honey
1 tsp baking soda
1 tsp baking powder
½ tsp salt
2 ½ cups buttermilk
2 large eggs (slightly beaten)
¼ cup butter, melted
1 tsp vanilla
1/2 tsp cinnamon (you can add more, but James is sensitive to it so I don't add a lot.)

These are a new favorite! I adapted this recipe from one I found here. I substituted honey for the sugar and whole wheat flour for the white flour. Combine dry ingredients. Add wet ingredients and let sit for 20-30 minutes, covered. Cook slowly on a griddle. Helpful tip: The pancakes are easier to flip if they are not very big.

Carrot Cake Pancakes

Ingredients
1 1/4 cups all-purpose flour
1/4 cup chopped walnuts or pecans, toasted
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/4 teaspoon salt
Dash of ground cloves, ground ginger, ground nutmeg (you could use a little pumpkin pie spice if you had that on hand)
1/4 cup brown sugar
3/4 cup low-fat buttermilk
1 tablespoon canola oil
1 1/2 teaspoons vanilla extract
2 large eggs, lightly beaten
2 cups finely grated carrot (about 1 pound)
Cooking spray
honey and butter

Another Cooking Light recipe! Combine flour and next 7 ingredients (through spices) in a large bowl, stirring with a whisk. Combine 1/4 cup brown sugar and next 4 ingredients (through eggs); add sugar mixture to flour mixture, stirring just until moist. Fold in 2 cups carrot.
Cook on low to medium heat and top with a little butter and honey! These are delicious and make 10-12 pancakes.

Pumpkin Pancakes

2 cups flour
1/3 cup brown sugar
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cloves
2 eggs
2 cups plain yogurt
1/2- 1 cup canned pumpkin puree
2 tbs canola oil

In a medium sized bowl, stir together all dry ingredients. In another large bowl add eggs, yogurt, pumpkin puree, and two tablespoons oil. Beat well. Stir in dry ingredients until just combined. Then just cook your cakes! These are light and fluffy and kind of remind me of the pancakes I made with ricotta. I was looking for a use for all my yogurt so this was perfect. This recipe makes a lot of pancakes, but we love leftovers at our house. They freeze and refrigerate great!

Banana Muffins

These are Todd's favorite. I don't care for bananas so they don't tempt me one bit! These are a great way to use up ripe bananas. You can store the ripe bananas in the freezer until you are ready to make the muffins.
Banana Muffins
1 cup sugar
1/2 cup butter
2 eggs
3 mashed ripe bananas
2 cups flour
1 tsp baking soda
1/4 tsp salt
Mix together in order; pour into muffin tins. Bake 25 minutes at 350.

Lemon Ricotta Pancakes

Lemon? Ricotta? Pancakes? Sounds strange, but these are my absolute favorite pancakes! Love, Love, Love! It may seem like extra work to separate the eggs and beat the egg whites but it is worth it. They are so light and fluffy. These are a great spring/summer breakfast.

Lemon Ricotta Pancakes
Ingredients:
1 cup ricotta cheese
1 cup milk
3 eggs, separated
1/4 cup sugar
Zest and juice of 1 lemon
1 1/2 cups flour
1 Tbs. baking powder
1/4 tsp. salt
Directions:
In a large bowl, whisk together the ricotta, milk, egg yolks, sugar, lemon zest and juice until smooth. Sift together the flour, baking powder and 1/8 tsp. of the salt over the ricotta mixture and stir with a wooden spoon until just combined.

In another large bowl, using a whisk, beat the egg whites until frothy. Add the remaining 1/8 tsp. salt and continue beating until soft peaks form. Using a rubber spatula, fold one-third of the egg whites into the ricotta mixture, then gently fold in the remaining whites.

Preheat a griddle over medium heat. Spray the griddle with nonstick cooking spray. Ladle 1/3 cup batter onto the griddle for each pancake. Cook until bubbles form on top and the pancakes are golden underneath, 1 to 2 minutes. Flip the pancakes and cook for 1 minute more. Transfer to a warmed plate. Repeat with the remaining batter. Makes 12 to 14 pancakes.

French Toast

French Toast
1/4 cup mashed sweet potato
2 T milk
1/4-1/2 t cinnamon
4 eggs
4-6 slices whole wheat bread

Whisk together sweet potato and milk until you get a smooth puree. Add the eggs and cinammon. Dip both sides of bread and soak for a few seconds. Use cooking spray to avoid sticking and cook on medium heat. We enjoyed these with syrup, banana, and blueberries. James gave it 2 thumbs up!

Huevos Rancheros

I've been meaning to make these for a long time, but never did until tonight. We had some amazing Huevos Rancheros 6 years ago in Durango, CO at a quant diner on main street. We were visiting Durango for the wedding of our friends Chris and Maleah Stroud. It was a quick, easy dinner and did not disappoint! I've had some queso fresco cheese in the freezer for quite a while and was looking for a good recipe to use it for. I have a chicken chimichunga recipe that I'll post later this week that calls for that cheese too.

Huevos Rancheros

Yield
4 servings (serving size: 1 topped tortilla)

Ingredients
1 (10-ounce) can diced tomatoes and green chiles, undrained
1 (10-ounce) can red enchilada sauce
1/3 cup chopped fresh cilantro
1 tablespoon fresh lime juice
2 tablespoons water
1 can pinto beans, rinsed and drained
Cooking spray
4 large eggs (a big eater,aka Todd, would want 2 eggs)
4 whole wheat tortillas
1 cup (4 ounces) crumbled queso fresco cheese or any other cheese will work fine too
Avocado, sliced (optional)

Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.

Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.

Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese. If made with 1 egg and no avocado these are about 350 calories each.