Wednesday’s Breakfast and a Book – Sweet Golden Sun Juice – The Roses of May by Dot Hutchison

After last Wednesday’s Breakfast and Book, my week sort of fell apart. This week is much better and I hope everyone else is having a great week too. I’m back with a new book and recipe that I hope you will enjoy.

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Last week I mentioned that I was back to gluten-free again. It’s actually been close to a month now that I’ve not allowed myself to have any baked goods at all. I’m not supposed to have gluten, yet I’ve learned that a little bit won’t kill me, but my problem is moderation. Gluten causes me to have horrible sick feelings and headaches like you wouldn’t believe. So, I’ve pretty much stayed with salads, smoothies, and juices for the past four weeks or so and all is working out well. I’m still eating eggs and nuts too to help keep myself satisfied. My body is refreshed again and I’m feeling quite well.

One of the books I’ve been using is titled Healing Tonics, Juices, and Smoothies which I’ve already introduced to you in a previous Breakfast and a Book post featuring the Funky Monkey Smoothie. I have that smoothie nearly every day and love it so much. If you haven’t tried that smoothie yet, give it a chance because it’s my new favorite smoothie of the year!

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I thought I’d share one more favorite recipe from this book today as I’ll be reviewing it hopefully later today or tomorrow.


The juice recipe I’m sharing today is titled “Sweet Golden Sun” and it’s very delicious.

Here are the ingredients:

  • 1 inch of fresh turmeric (I’m using fresh dried turmeric)
  • 1 sweet potato
  • 1/2 of a pineapple

That’s it! Three ingredients!

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Directions:

Wash and peel all produce. If you’re using fresh turmeric, start with that and juice everything after it. This allows the sweet potato and pineapple to push all that wonderful turmeric goodness out of the juicer and into your cup.

Why do I love this recipe so much? It’s packed full of nutrients and turmeric is a huge anti-inflammatory. This is a great start to your morning and a great cold/flu fighter.

*This can be adapted into a smoothie very easily. Just cook the sweet potato first, then blend everything in the blender. This is a great winter smoothie.*

Here’s what I did:

Wash, chop, and peel. I already had some pineapple in the refrigerator ready to go.

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I’m using some smaller size sweet potatoes. One garnet yam and two Japanese sweet potatoes. Japanese sweet potatoes are my absolute favorite and they’re so sweet.

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I’m using fresh dried turmeric that I dried. It’s so easy to do and I’ll do a post on that soon.

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Put the produce through the juicer alternating with pineapple and sweet potato. Save the dried turmeric for after the juice is complete.

Mix in about 3/4 tsp dried turmeric to your juice.

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Continue reading “Wednesday’s Breakfast and a Book – Sweet Golden Sun Juice – The Roses of May by Dot Hutchison”

Wednesday’s Breakfast and a Book – The Hearts Invisible Furies – Vitamin C Smoothie

Happy Wednesday everyone! I hope everyone is having a great week so far. Here’s a new recipe and book for this week!

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Last month I had to go back to strictly gluten free and have been making mainly juice and smoothie recipes. Last time I shared the ‘Funky Monkey‘ smoothie, and let me tell you, I’ve had that smoothie nearly every day since! I love it. I can’t say enough about the book where I found this recipe- Healing Tonics, Juices, and Smoothies. This is a five-star book for me and I’ll be reviewing it this week!

So, today’s recipe is one that I’ve made for years and thought I’d share it because some people don’t like banana in their smoothies and this one is bananaless! It’s chock-full of vitamin C which we could all use a hefty dose of this time of year as the colds and flu sweep in. I’ve already heard of a few cases of flu near my home state, so why not be prepared?

The Recipe: Vitamin C Smoothie

1 cup of milk of your choice – I’m using coconut, but almond works great too.
1 cup of strawberries (frozen preferred)
1 cup of pineapple
1 to 2 oranges (a few tbsp of orange juice concentrate work well as a sub)
1 slice of ginger
1 Tbsp of raw honey
Supplements of your choice* See below
1 cup of ice or a little less if you’re using frozen strawberries

Directions:

Put everything in the blender in the order listed. Ice is always last.

Here’s what I did

I didn’t have coconut milk, so I basically just add in dried coconut and water and make my own. I used about a 1/3 cup of coconut. This brand does not contain sulfites which is why I buy it.

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I added the coconut to about a cup of water. I’m not going to blend it yet and will add everything before blending.

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Add everything else in, ending with the frozen ingredients. The pineapple I chopped up includes the core. Don’t kick out the core! It’s a very healthy addition that can be blended. It contains the highest concentration of bromelain, which helps reduce pain and inflammation in the body. The Vitamix has no issues with shredding the core up.

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Use frozen strawberries for a nice thick smoothie. To freeze strawberries, just put them on a cookie tray so they’re all separated and freeze for about 6 hours or so. Then take them out and store them in a bag.

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Also, store the remaining pineapple in the fridge in a jar or other container. I like using glass whenever possible when it comes to storing cut produce.

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Peel the ginger and add.

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Add the honey. I love this Great Lakes brand honey I found at Costco. You know it’s raw when it won’t slip off the spoon.

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I added a few supplements: Lucuma powder, Maca Powder, and Bee Pollen – about a teaspoon each.

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Maca is a superfood and great for regulating hormones. Lucuma is also a superfood powder that’s great at removing inflammation from the body, helps maintain skin health, and promotes physical endurance.

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Bee Pollen – Some people are allergic to this, but I have severe seasonal allergies and I’ve never had any issues with it. It’s so close to being a perfect food as it has all the nutrients that humans need to survive. Here’s what Dr. Axe has to say about Bee Pollen…

“Bee pollen is wonderful for natural allergy relief and is responsible for the many health benefits of raw honey. It’s rich in vitamins, minerals, proteins, lipids and fatty acids, enzymes, carotenoids and bioflavonoids — making it an antibacterial, antifungal and antiviral agent that strengthens the capillaries, reduces inflammation, stimulates the immune system and lowers cholesterol levels naturally.”

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Blend it up!

You can click on the pictures below.

The smoothie is done in 40 seconds or less!

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This one is very sweet and has a tropical flavor. Delicious!

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Continue reading “Wednesday’s Breakfast and a Book – The Hearts Invisible Furies – Vitamin C Smoothie”

Wednesday’s Breakfast and a Book – Funky Monkey Cacao Smoothie – Paw Tracks in the Moonlight by Denis O’Connor

Happy Wednesday! I have a new book to share this week along with a newly discovered delicious smoothie!

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This recipe comes from a book I’ll be reviewing later on. So far, the book is amazing and I’ve enjoyed a few recipes which will be keepers. If you’d like to add this book, you can find it on Goodreads, Amazon, and many other retailers. Mine is the hardcover edition.

Healing Tonics, Juices, and Smoothies

100+ Elixirs to Nurture Body and Soul

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Find it on Goodreads and Amazon


I decided to make this Funky Monkey smoothie because I absolutely love Cacao!

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For those of you who don’t already know, cacao beans are fully raw cocoa beans. It’s the purest form of chocolate that you can consume and it’s delicious! It’s truly one of my favorite raw foods. We are using the nibs and powder in this recipe.

The Ingredients:

1 cup mylk (how it’s spelled in the book)

1 1/2 frozen bananas

1 Tbsp raw cacao powder

2 Tbsp almond butter

1 Tbsp Raw Honey or other liquid sweeteners

1 Tbsp raw cacao nibs

Here’s a picture of the ingredients and directions:

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Here’s what I did:

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I added in my soaked almonds for the milk and the frozen banana.

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I added in the cacao powder. I can’t give you a brand because my label is gone, but there are many brands online. I picked mine up from a health food store.

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I added in the almond butter.

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I just found this new raw honey at Costco. Great price!

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Blend it up well.

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Then, I added in the nibs and blended for just a few seconds to crunch them up a bit. You want the smoothie to be a little chunky. Here’s the brand I use.

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Continue reading “Wednesday’s Breakfast and a Book – Funky Monkey Cacao Smoothie – Paw Tracks in the Moonlight by Denis O’Connor”

Wednesday’s Breakfast and a Book – The Spell of the Horse – Vegan Breakfast Cookies

Hello, everyone! I caught up on most of my reading and made it back this week with a new book and recipe to share with you this morning.

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The recipe I’m sharing is a basic breakfast cookie recipe that I modified to make gluten free. These are delicious, healthy, and so easy to grab on busy mornings. They’re honestly wonderful any time of the day. I have to credit TheMinimalistBaker for this basic recipe even though I modified it. You can see the original unmodified recipe Here.

Ingredients (modified for gluten free +) – Makes about 18

  • 2 medium ripe bananas
  • 1/3 cup pumpkin puree
  • 1/2 cup almond butter
  • 2 Tbsp coconut oil, melted
  • 1 tsp vanilla extract
  • 3 Tbsp raw honey
  • 1 1/2 cups rolled oats (gluten-free)
  • 1/2 cup gluten free flour (coconut, arrowroot)
  • 1/2 cup almond meal
  • 1/2 Tsp baking powder
  • 1/2 Tsp baking soda
  • 1/2 teaspoon salt
  • 3 Tbsp lightly chopped walnuts
  • 2 Tbsp dried cranberries or raisins
  • 1/2 cup dairy-free semisweet or dark chocolate chips

Directions:

  1. Preheat oven to 350 degrees F (176 C).
  2. In a large bowl or mixer, mash the bananas, almond butter, pumpkin puree, oil, and honey until it’s a fairly smooth batter. A mixer works perfectly.
  3. Stir in vanilla, salt, baking powder, and baking soda.
  4. Add oats, almond meal, and flour. Mix well.
  5. Add chocolate chips, cranberries, and walnuts. Stir until well combined.
  6. Drop cookies by large scoop size on a baking sheet and press down slightly to flatten.
  7. Bake for 15-17 minutes or until the cookies are slightly golden brown.
  8. Rest on baking sheet for a few minutes before transferring to a cooling rack. Store in an air-tight container to keep fresh for up to 5 days.

Here’s how I made them: I doubled the recipe…

I make my own almond meal. In the processor, it’s so easy. Add in your almonds. About a cup or so.

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Process on high until a meal has formed. It takes about 1 minute.

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This is what I love about this Cuisinart processor. You can use the two top plastic inserts and the full processor remains clean.

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Another tip is to buy your nuts in bulk and keep them in the freezer. Then you’ll always have them when you need them. I just store mine in gallon freezer bags.

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Chop up about 3-4 Tbsp of Walnuts

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I’m using this local nut butter company in Michigan. This stuff is delicious, or you can make your own in the processor the same way you do the meal. It just takes about 12-15 minutes to make. If you have a Vitamix, you can make nut butters in that as well.

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Add in your honey, bananas, pumpkin, and coconut oil. If you’re using a mixer like a Kitchenaid, you don’t need to mash the bananas first.

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Whip it up for a minute until everything is blended and smooth.

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 Add in the vanilla, baking powder, baking soda, and salt. Mix it well.

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Now we’re going to add in the flour. I went gluten free on this recipe using a 50/50 mix of arrowroot and coconut flour. Add it in the bowl.

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Coconut flour is very fibrous and can be tricky. Doing a 50/50 mix with another gluten free flour does the trick.

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We’re going to add the flours in the bowl with our almond meal and oats.

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Mix it in good.

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The last ingredients are dark/dairy free chocolate chips, dried cranberries, and walnuts. Mix that up and we’re ready to form the cookies.

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I’m using a regular ice cream scoop to make the cookies very large.

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Evenly space them, press them a little flat, and bake for about 17 minutes.

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These are so delicious.

Crispy on the outside while soft on the inside.

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They are so moist and aren’t dry at all!

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With these breakfast cookies, I’m having a favorite tea by Pukka called “Womankind.” The cranberry, rose, and vanilla flavor goes well with these cookies. If you’d like to see my previous post on brewing perfect tea, click HERE.

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Hope you enjoy!

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Continue for this week’s book!

Continue reading “Wednesday’s Breakfast and a Book – The Spell of the Horse – Vegan Breakfast Cookies”

Wednesday’s Breakfast and a Book – Blueberry Pancakes – The lost Boys Vol. 1 – The White Raven

Happy Wednesday! I have a delicious breakfast recipe for you all today and a few new books to share. I woke up this morning and had a taste for blueberry pancakes!

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So the original recipe is titled “Fluffy Pancakes” and it’s from Allrecipes.com. I’m making this recipe exactly how it’s listed below, except I’m tripling the recipe ingredients to cook for the eight people in my house. The original recipe you see below serves four.

Fluffy Pancakes:

Ingredients

  • 3/4 cup milk
  • 2 tablespoons white vinegar
  • 1 cup all-purpose flour
  • 2 tablespoons white sugar
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 egg
  • 2 tablespoons butter, melted
  • cooking spray

Directions

  1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to “sour”.
  2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk egg and butter into “soured” milk. Pour the flour mixture into the wet ingredients and whisk until lumps are gone.
  3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls of batter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula, and cook until browned on the other side.

Sausage:

I’m using this all natural sausage I picked up from Costco. It’s made by Jones Dairy Farm. We’ve been buying this sausage for years and it’s the only link I like to buy because it’s nitrate and msg free. I’m not big on eating meat, but my family is, and I like to pay attention to the ingredients I’m feeding them as well. The ingredients are pork, water, salt, and spices. There are no antibiotics or hormones and it’s pork raised on a vegetarian diet. This company makes chicken and turkey sausage too, which is equally delicious. You can click the link above to visit their website.

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This sausage is brown and serve. I just add it to my preheated cast iron pan.

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Cook them on medium heat until they’re browned and cooked through.

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For the pancakes…

I like to make my pancake batter right in my Vitamix because there’s less mess, it’s easy to mix, and it’s simple to pour out the batter.

First, I add the milk and vinegar and let it sit for a few minutes to sour up.

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After 2 or 3 minutes, it’s ready. I added in the eggs and melted butter.

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Turn it on low and start adding all your dry ingredients.

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Turn it up to medium or so to get a nice thick batter. You don’t need to mix it much.

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Grease and heat your pan over medium heat. Pour the batter evenly, roughly 1/4 cup at a time into the pan. Immediately add the blueberries.

 

You can even use chocolate chips, nuts, or other fruits.

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Cook lightly on each side until cooked through.

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I served ours with butter, syrup, and sausage.

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Continue reading “Wednesday’s Breakfast and a Book – Blueberry Pancakes – The lost Boys Vol. 1 – The White Raven”

Wednesday’s Breakfast and a Book – The Cottingley Secret – Toasted Coconut Mocha Smoothie

I have a new book and recipe to share this week!

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When I was a teenager, I worked at Orange Julius and always loved their Mocha smoothie. It was always so creamy and delicious. Coffee and chocolate are two of my favorite things and this is what inspired me to make this smoothie. If you enjoy ice coffee, you’ll love this!

-Toasted Coconut Mocha Smoothie-

Ingredients:

1/2 cup coconut milk

1/4 cup coffee

1/4 cup toasted coconut

1 TB honey or sweetener of your choice

1 TB cocoa powder

Dash of vanilla extract

1 cup of ice (Frozen banana is an option!)

Directions:

The first thing you need to do is have some coffee, cold and ready. I usually make the coffee and either freeze it in ice cube trays or chill it in the fridge. Today I’m using chilled coffee.

You can use canned coconut milk, but I like to just make my own with shredded coconut. You can see how I do this on a previous post by clicking here.

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Toast your coconut in a pan on the stove. Be careful, because it burns easily. Use low to medium heat until it’s just browned.

Add in the ingredients to the blender in the order listed above, saving a little of the coconut for garnish. Blend until smooth.

This smoothie is actually on the thinner side, but so delicious! I’ve seen variations that add ice cream which make it more like a shake which is even more delicious. You can mess with the ingredients to suit your taste. You could even add in some protein powder or other supplements.

Continue reading “Wednesday’s Breakfast and a Book – The Cottingley Secret – Toasted Coconut Mocha Smoothie”

Wednesday’s Breakfast and a Book – Unicorn in the Barn – See What I have Done – Dairy Free Biscuits & Gravy

Happy Wednesday everyone! I hope everyone is having a wonderful week so far. I have two new books to share and an interesting recipe for dairy free biscuits and gravy that’s quite delicious! 25-Inspiring-Happy-Wednesday-Quotes-To-Share-6338-9.jpg

This is a recipe that I can eat any time of the day or night. I’ve even made biscuits & Gravy for dinner recently and it’s always so delicious!

Let’s get started…

I learned how to make biscuits & Gravy from my Stepmother Laurie. Just a few weeks before she passed away, she told me she wanted to show me how to make her biscuits and gravy recipe so that I would always know how. I’ve made this recipe ever since and my family loves it. I’m going to give you both recipe versions so that you can choose which one you’d like to try.

Laurie’s Biscuits & Gravy Recipe

My Stepmom loved using Grand’s Butter Tastin’ Biscuits with her gravy. Her gravy recipe is as follows:

1 – TB Bacon Lard

1 tube of hot ground sausage

1 tube of regular ground sausage

1 cup of whole milk

1/2 cup of flour

Salt and Pepper

Additional milk for thickening

So, my version of the recipe is made the same way as Laurie’s biscuits & gravy, but using almond milk. I used to make this with traditional cow’s milk, and in my opinion, it does taste best with real whole milk and even a splash of cream. I’m always searching for dairy free versions when it comes to cooking because as I’ve mentioned before, I’m not supposed to be eating dairy and do much better without it.

My dairy free version…

Ingredients:

My favorite biscuit recipe which you will find HERE. (Omit the butter and use Crisco for dairy free! Also use almond milk which works great)

1 TB oil or lard – whichever you like

2 tubes of ground sausage of your choice (I like Farmland MSG Free)

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1 cup of almond milk (or milk of your choice)

1/2 cup of flour

Salt, pepper, and a dash of ground cayenne pepper to taste (Farmland doesn’t make hot sausage that I can find so I use a little dash of cayenne pepper)

Additional milk to use with thickening

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Directions: 

Heat your pan to medium and begin breaking up the sausage while frying until cooked through. I love using cast iron for this…

As the sausage is frying, prepare your milk by adding it to a jar or bowl. I like to shake my milk and flour in a jar because it makes it easy. You can also whisk it.

1 Cup of Milk

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1/2 Cup of Flour

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Shake it up real good!

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Once the sausage is cooked through – Drain the fat

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Now you’re ready to add your milk mixture to your drained sausage over medium heat. Pour it in and start stirring it up until it gets thick which is almost instantly.

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Add in more milk. I don’t measure on this. I just add a little slowly over time until I get to the desired thickness.

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Just keep stirring and adding in small amounts of milk over high heat. Once it starts to boil turn it down to a simmer. Don’t forget to add in your spices!

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This is why I love cast iron – It’s naturally non-stick as you can see in the picture below.

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After simmering for roughly 10-15 minutes, it’s done.

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Serve with your fresh biscuits!

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Delicious!

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Continue reading for this week’s books!

Continue reading “Wednesday’s Breakfast and a Book – Unicorn in the Barn – See What I have Done – Dairy Free Biscuits & Gravy”

Wednesday’s Breakfast and a Book – Orange Sweet Potato Smoothie – The Girl in the Tower (The Bear and the Nightingale #2)

I have to apologize for posting so late this morning, but I had my entire post typed up and ready to go, posted it, and there was nothing on the post. I’ve never had that happen before, but let’s try again!

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I’m super excited to share a new smoothie recipe and a new book this week! I had a bunch of Japanese sweet potatoes and garnet yams that needed to be used and decided to go with an orange sweet potato smoothie for breakfast. This recipe is great anytime of year, but reminds me of fall which is approaching at an alarming rate. No complaints here!

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Why sweet potatoes? 

  • They’re super cheap
  • High in vitamins A, B6, and C
  • They contain potassium and magnesium
  • They boost your immune system
  • Great for the skin
  • They taste great!

Here’s what I did below…

Ingredients:

1/2 cup almond milk

1 Japanese Sweet Potato (super sweet and white inside!)

2 Garnet Yams

1 banana (optional, but you can barely taste it)

1 Orange

1/4+ tsp of cinnamon

1/4+ tsp of ground ginger

1 TB of Honey or syrup of your choice

1 cup of ice – If you’re using frozen ingredients, omit the ice

Directions:

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Put the sweet potatoes in a pan with some water. The water doesn’t need to cover the potatoes. Bring it to a boil and then simmer for about 15 minutes.

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When they’re done, take them out and peel them. The peeling comes right off.

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I like to cut them up into chunks and cool them. In the winter, I’ll put them in hot. There’s nothing better than a warm smoothie like this in the winter…If you’d like to freeze a bunch of these, just lay them out on a cookie sheet and freeze for about 4-5 hours. Take them out and store them in a freezer bag for later use. This is super convenient!

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Prepare your orange – Leave on as much pith as you can as it’s FULL of vitamin C and adds more fiber. This works best with a sharp knife and mine is a tad dull.

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After the sweet potatoes have cooled, put everything in the blender in the order listed. It’s important to load it in the order listed by starting with liquid, adding the foods, and then topping off with ice. It makes the blending go very smooth without the use of a tamper stick.

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Blend starting on low, and increasing to high. Here’s a video of me making this smoothie this morning. I love my Vitamix because it tears through anything and makes the smoothest smoothies ever.

It’s worth every penny! It’s so easy to stay healthy when you have the right tools…

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Add in your chia seeds and enjoy!

 

Continue reading for this week’s books!

Continue reading “Wednesday’s Breakfast and a Book – Orange Sweet Potato Smoothie – The Girl in the Tower (The Bear and the Nightingale #2)”

Wednesday’s Breakfast and a Book – Egg Muffin Cups – Ready Player One – The Pull and Kick Murder

 

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Good morning everyone! I’m excited to share a new breakfast recipe and two new books that I’m reading this week. Last week my health took a little turn on me and I’m sort of catching up this week with posts, tags, and awards. I hope you’ll be pleased with this week’s post!

I decided to make something fairly easy this morning. I ended up with a ton of eggs and thought this recipe would help use them up. Let’s get started!

Egg Muffin Cups

Ingredients to make 24 muffin cups – Easy to cut the recipe down to half if this is too many. 

1 Pound of bulk sausage of your choice (I like farmland sausage because it’s MSG free)

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24 Eggs

Roughly 2 1/2 cups of finely chopped onion and bell pepper (I used green & red)

1/2 tsp of salt – less if your sausage is heavily salted

3/4 tsp pepper

1 heaping cup of shredded cheddar cheese

Directions:

Preheat your oven to 350 degrees. I used convection because I’m cooking two trays and want them to be evenly cooked. Grease your pans or add liners.

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Cook your sausage in a skillet. Break up the sausage into small little chunks. While the sausage is cooking you can chop up your onion and pepper and prepare the cheese and spices. Drain the sausage.

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Beat all the eggs in a bowl and then add everything else in.

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Measure out into the muffin cups. I used a ladle and left about a half inch space from the top of the pan.

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Bake for 22-25 minutes in the oven, or until solid and can be removed whole.

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Take them out and let them cool just for a few minutes. Remove and serve.

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I would recommend using liners with a square pan as a few of mine were difficult to remove, even after spraying.

What I love about these is that you can add what you want to. I was thinking next time I might add in some tomato. You can omit the sausage and add something else. Experiment with the ingredients you like.

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Garnish if preferred. I used some chopped green onion and fresh cracked pepper.

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Super simple and yummy!

Continue reading “Wednesday’s Breakfast and a Book – Egg Muffin Cups – Ready Player One – The Pull and Kick Murder”

Wednesday’s Breakfast and a Book – Strawberry Banana Smoothie – Lew Watts & Cassandra Fear

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I can’t believe it’s Wednesday again! The week is flying by. I have two new books to share today and one of my favorite smoothies of all time. This smoothie is what I call the “converter.” If you’re looking to get someone into drinking smoothies, maybe even yourself, this is the go to recipe- as long as you like strawberries!

Before we get to the smoothie recipe, I want to let you guys know how easy it is to freeze your fresh organic bananas and strawberries for smoothies. It really makes the BEST smoothie to freeze these two fruits ahead of time. Here’s what you can do…

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Get a cookie sheet out and layer it with a piece of parchment paper.

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Peel the bananas and lay them out so they aren’t touching each other.

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Put them in the freezer quickly and freeze for 4-6 hours or more. I like to do this overnight.

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Take them out and you’ll notice they’re completely frozen and won’t stick to each other.

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Pile them in a freezer bag and freeze immediately. As you can see, they are already starting to thaw out a tad. Do everything quickly and it will result in no browning or sticking, just perfect frozen bananas ready for use. Just take them out as needed!

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You can do strawberries the same way. Hull them and rinse. Pat dry and lay them out on the sheet, not touching. Freeze for 4-6 hours or more and take them out. Pile them into a freezer and your good to go! Frozen for whenever you need them. They won’t stick together. Here’s a picture of some strawberries that came out of my garden and went straight into the freezer.

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Continue for the recipe and books for this week! 

 

Continue reading “Wednesday’s Breakfast and a Book – Strawberry Banana Smoothie – Lew Watts & Cassandra Fear”

Wednesday’s Breakfast and a Book – Warm Rice Cereal – Please Excuse This Poem

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This week I’m playing catch up with my reading due to the 4th of July holiday and the fact that I started reading an epic fantasy last week that demanded my full attention. So, I only have one ‘new’ book to share with you that I just started a few days ago. Let’s get to the breakfast first.

I’m excited to share with you an amazingly easy breakfast cereal that can be partially prepared the night before. It’s a simple rice cereal recipe and reminds me of my childhood. As a child, my grandfather would occasionally take us to this amazing Greek restaurant that was a hop, skip, and a jump from our home. I loved that restaurant because after my meal I knew that I was going to get a delicious cup of rice pudding afterward. It was always served with real cream and an extra dollop of whipped cream on top. I literally think this restaurant is where my addiction to rice pudding started. I’ve made rice pudding at home since, and this breakfast cereal is similar in taste, but fairly healthy.

Warm Rice Cereal –

This is actually a quite common recipe. What makes it a little different for me now is that I use almond milk with it and I prepare it in my Vitaclay cooker the night before. Here’s my recipe…

Ingredients:

1 cup of rice (I used Jasmine)

1 1/2 to 2 cups of almond milk (or cow’s milk)

1 – 2 TB Butter (Make it dairy free by using oil)

1/8 Cup Honey (Use 1/4 cup sugar if you don’t have honey)

A few dashes of cinnamon

You can make this in a pan very easily just like rice. I used my Vitaclay. I’m also doubling the recipe to feed more people. I added all the ingredients in and stirred.

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I used the regular RICE cooking mode, covered it, and set the clock to start at 5am. This way I could wake up and breakfast would already be waiting for everyone. That’s always nice!

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Here’s what it looked like this morning after cooking.

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I seemed to be a little on the dry side, so I added a little more almond milk and stirred it up.

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After adding to my bowl, I added some fresh organic cherries with a little extra almond milk added and an extra dash of cinnamon. It came out perfect and it’s a very filling breakfast!

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Continue for this week’s books…

Continue reading “Wednesday’s Breakfast and a Book – Warm Rice Cereal – Please Excuse This Poem”

Wednesday’s Breakfast and a Book – Nicholas Kotar – Cassandra Fear – Piña Colada

This week I have a simple smoothie recipe along with some exceptional books to share!

With yesterday being July 4th, I wound up eating a few uncured hot dogs, and while they may be a little healthier than standard processed hot dogs, I always feel like I need to cleanse myself the day after like I’m suffering from some sort of hangover. So, this morning I’m having a smoothie and I’ll have raw food and juices the rest of the day. giphy.gif

I was able to find a few beautiful pineapples over the weekend and they’re ready to cut, so I decided on a Piña Colada smoothie! The only issue is that I don’t have any coconut milk on hand. My problem with canned coconut milk is that the majority of brands you find on the market have sulphites and I have a serious allergy to them. You will find sulphites in many foods including frozen foods, dried fruits, dried coconut, bottled lemon juice, grape juices, and pickled foods. They occur naturally in wines and some other fermented foods as well. You can find organic coconut milk that doesn’t have sulphites, but I make it easy. I buy shredded coconut that doesn’t contain sulphites and use that to make the milk. I’ll show you how to do this first in case you’re in the same situation as me.

For homemade coconut milk you will need:

  • Shredded coconut
  • Water

Yes! I’m dead serious. You don’t need anything else. Here’s the kind I use.

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Bob’s Red Mill makes a shredded coconut that doesn’t contain any sulphites. It’s not organic. Here’s the one I get on Amazon. It comes in a pack of 4 for under $12.

Measure out a cup of coconut and add it to 1 cup water in the Vitamix.

Blend it until smooth. Add in another 2-3 cups of water and reblend.

There’s your coconut milk!

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If you want to drink the milk alone, I’d add in a little honey. Also, put it through a nut milk bag to strain it. You can see how to use the nut milk bag on my previous post HERE.

Continue reading for the smoothie & books!

Continue reading “Wednesday’s Breakfast and a Book – Nicholas Kotar – Cassandra Fear – Piña Colada”

Wednesday’s Breakfast and a Book – Syrian Cooking

Today I have a very strange breakfast to share with you and some great books! For breakfast today, I’m having stuffed grape leaves. It’s not really a breakfast food, but I eat these anytime. I’m Syrian from my grandfather’s side and stuffed grape leaves are something I grew up eating. When grape leaves are in season I try to make as many as I can because they’re fresh and taste delicious. I was always told not to cut leaves after July 4th because they are tougher. I have cooked them after this point, but they’re so much better in June. I made these yesterday and will eat them a few more times throughout the next few days. I might only get one more cutting.

Orlando1lbJar_large.jpegAs a child I never really enjoyed going out to pick grape leaves. I grew up in the city and when it was time to pick leaves we would go out and do some searching, often finding good vines on the side of roads. There was a huge area that would grow right on the edge wall of our church parking lot. I always thought this was ironic! If you can’t find them fresh, you can buy them in a jar. I’ve done this many times and they taste great.

When I moved to the country, I couldn’t understand why we didn’t have any grape leaves growing in our woods. I knew so many people around our area who would have them growing up a single tree on their properties and I didn’t have one vine. I started looking online to see if I could buy some seeds. I couldn’t find anything. Then one day while I was walking around outside, I found this vine growing up alongside this small dead tree. I couldn’t believe it. They were small and new, but the following year they would be perfect, and they were wonderful and huge that following year. As time has gone by, there are more grapevines growing all over around my house. I think this is the coolest thing. They come up every year and I look forward to it. Here’s a picture of the first vine. It’s growing beautifully on this dead tree. I think it’s so beautiful the way they grow up and then cascade down again.

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Continue reading “Wednesday’s Breakfast and a Book – Syrian Cooking”

Wednesday’s Breakfast and a Book

It’s going to be a great day! I’m so excited to share with you one of my all time favorite green juice recipes! Today’s breakfast is a meal replacer which is a mix of green juice called the Lemon Ginger Blast and Gorilla Milk. I’ll show you how to make the green juice first and then the Gorilla Milk.

One of my favorite raw food advocates is Dan Mcdonald. Some of you may already know him from his videos on YouTube. I’ll be doing a post on him soon with some of my favorite Liferegenerator recipes. He’s changed so much over the years and has become so much more professional making his own raw food DVD’s and selling raw food essentials. It’s because of Dan that I found this recipe in the first place. He was doing a segment with Lou Corona, another raw food advocate who’s been eating raw food for years and repaired his body by eating nothing but raw food. The video’s included here are Lou’s from YouTube of a Mom’s in Charge Class that he performed. Afterwards, you can see how I make this recipe…

LEMON GINGER BLAST

 

There are many different recipes out there which alternate ingredients. I find myself modifying it to fit what I have on hand. It’s always green, but you may find that you want to omit something. Today I’m going to use Kale. Next time I may use Dandelion greens. It doesn’t matter! 😉

I have kale growing in the garden and heading out to the garden as the sun is rising is one of the most fun things to do. I go out very early and pick my veggies.

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It’s so easy to grow your own kale at home. Kale is one of those vegetables you should buy organic and it’s not always easy to find. Grow your own in your garden or even in a pot. It’s so simple. You don’t have to use pesticides. This is Red Russian Kale and it’s delicious and beautiful. You can use it to make kale chips as well. I’ll be posting my favorite kale chip recipe soon.

 

Continue reading “Wednesday’s Breakfast and a Book”

Wednesday’s Breakfast and a Book

I have two awesome recipes to share with you today along with two great books I’m reading this week. First, let’s get started on the breakfast!

It’s strawberry season and one of the reasons I love June so much! This will be a two part process because I’m showing you how I make my fresh homemade strawberry jam. Here’s my recipe:

Ingredients:

9 cups of whole strawberries – Remove tops and rinse – Here’s my video of my favorite tool for topping strawberries! Watch how fast it works…

7 cups of sugar

2 packages fruit pectin ( I use two packages, but you can try one for a thinner jam)

4-5 pint size jars with lids and caps

Equipment: Canner with lid, jar lifter, cooling rack, canning funnel

 

Continue reading “Wednesday’s Breakfast and a Book”

Wednesday’s Breakfast and a Book

I hope everyone is having a wonderful week. I’m excited to share Wednesday’s breakfast and reads with you all!

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This morning was a bit chilly and I really had a taste for oatmeal. I know, it sounds boring, but you might actually like this recipe! It’s quite good and a healthy start to your day.

I have to admit that the way I used to make this recipe isn’t the way I make it anymore. I’ve added the original ingredients below in parentheses.

Ingredients: Serves 3-4

  • 2 cups rolled oats
  • 3 1/2 cups almond milk (cow’s milk preferred in original recipe)
  • Dash of salt
  • 1/2 cup raisins
  • Dash of cinnamon
  • TB of Brown Sugar
  • Original recipe calls for 1 TB of butter (omitted in my version)
  • Extra milk for serving

Directions:

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Add oats and milk to a pan with a dash of salt.

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Bring to a boil and then simmer for about 5 minutes. The oats will start to thicken, so at this point add the raisins and simmer for a few more minutes. Stir a few times.

After simmering, I like to shut off the heat and let it sit for about 10 minutes. The raisins will get nice and plump and the oats will be very creamy.

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Add your brown sugar to the bowl and butter if you’re using it.

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Stir it all up in your bowl and add more milk if desired. Sprinkle on your cinnamon and your good to go. It’s a fairly easy and healthy recipe! It does taste better with butter and cows milk, but without the dairy, it’s still delicious.

 


This week’s reads:

I finished Luke Narlee’s book The Appointment which I’ll review later today. I started two new books and so far I like them both. 

First, let’s start with Tuesday’s Promise. I reviewed two other books about Tuesday and Luis Carlos Montalván last week. I couldn’t wait to get Tuesday’s promise and I also picked up Tuesday Takes Me There which I’ll review later this week as well. Their story has really touched me and I’m so glad to have learned about these two. You can see my original post on those books HERE. Here’s the blurb on this one…

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Blurb: Luis and Tuesday are winning hearts again. With his captivating New York Times bestseller Until Tuesday, Iraq War veteran Luis Carlos Montalván furthered America’s conversation about the need to care for first responders suffering from the effects of PTSD, especially highlighting the near-miraculous benefit of service dog companionship.

Now, in this spectacular follow-up, Luis and Tuesday rescue a forgotten Tuskegee airman, battle obstinate VA bureaucrats and bring solace for troubled war heroes coast-to-coast. All this, while Luis’ personal battle intensifies; while Tuesday has helped him make immense mental strides, the chronic pain of his injuries threaten to leave him wheelchair-bound. In a grave decision, Luis opts to amputate his leg, and learn how to live with a prosthetic.

As Luis regains his athleticism, 10-year-old Tuesday enters new phase in life; due to his growing age he will soon need to retire. Together, these two friends begin the tender process of welcoming a new puppy into their pack. SINCE TUESDAY is an inspiring story with an unforgettable message about love, service, and teamwork.

I had no clue what was in store in this follow-up to Until Tuesday. I’m learning a lot more about both Tuesday and Luis and the book is even more heartbreaking than the first. I’ll review later this week. 

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Continue reading “Wednesday’s Breakfast and a Book”

Wednesday’s Breakfast and a Book

I’m back on track this week and have an awesome smoothie recipe for you! This is one that I’ve been making for years and comes from one of my favorite raw food advocates, Paul Nison. You can find him on Goodreads by clicking HERE. He’s written a handful of books. The one I’ve read is:

The Raw Life: Becoming Natural in an Unnatural World

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-Click the cover to add to Goodreads-

Blurb: This Book will help you learn about health and to achieve your goals. It will simply teach you the way to get the results you desire with the raw food diet. It’s an easy book to understand why and how to eat with simple recipes to help you on your path. Many people who start out on a raw food diet have started with this book. Others who have been eating a raw diet for many years love the interviews in this book with long term raw fooders.


Bahini Smoothie – This is how I make it…

Ingredients:

  • 5-6 Bananas peeled – Frozen Bananas are best!
  • 1/4 cup Tahini
  • 1-2 TB Coconut butter or manna – (flaked coconut works too)
  • 1-2 TB Raw Honey
  • Dash of salt – Himalayan or a salt with minerals preferred
  • Dash of Bee Pollen (optional)
  • 1 TB Barleymax Powder (optional – You can use any ‘green’ powder or fresh greens) I used a tsp of Moringa
  • 1 cup of ice or more depending on how much you want. If you use frozen bananas, you barely need any ice at all.
  • Paul uses a good amount of water, I only use about a half cup or so. I like my smoothies thicker, if you want it thinner, just add more water.

You can watch Paul make the smoothie in this video, or scroll down to see mine…

This will make roughly 40 ounces or so. 


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-Add all the ingredients in the order listed to the blender-

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-Start blending slow and then increase to high speed-

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-Blend until smooth-

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-I added in some chia seeds as well-

-Just be sure to stir the chia seeds in and they’ll become gelatinous-  Continue reading “Wednesday’s Breakfast and a Book”

Wednesday’s Breakfast and a Book

Today for breakfast I made chocolate chunk banana nut bread. It’s not a healthy version or anything, but so delicious. It’s nice to have a treat once in a while. Here’s the recipe below if you’re interested in trying it. It turned out perfect!

I started by using a basic recipe that I love in my trusty All Recipes cookbook called “Banana Banana Bread.”

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The recipe above is delicious the way it is, but I modified the recipe today. Here’s what I did. The ingredients are all the same except for:

  • Instead of butter I substituted coconut oil
  • Added a Tablespoon of Raw Honey (optional)
  • 1 tsp of added vanilla extract
  • Added an extra 1/4 cup of flour
  • Added in roughly 3/4 cup nuts (walnuts & almonds)
  • Added in some Hershey’s chocolate chunks. Roughly 1 1/2 full size candy bars chopped up

It turned out very well. Here’s how I put it together:

Mash up the banana. I used my KitchenAid, but you can easily mash them with a fork or other utensil.

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Add in the vanilla, eggs, brown sugar, 1 TB Raw honey (optional), and coconut oil. Mix until combined. Then, add in dry ingredients and mix until just combined.

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Chop up the chocolate into chunks. Chop the nuts as well by using a processor or by hand. Here’s a tip from Martha Stewart- use two knives and it helps to keep the nuts stable, plus gets the job done faster. Thanks, Martha!

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Add in the nuts and chocolate chunks. Continue reading “Wednesday’s Breakfast and a Book”

Wednesday’s Breakfast and a Book

This morning’s breakfast is a simple smoothie called “The Green Monster.” This is similar to the Vita-mix version taste wise and you’ve probably sampled if you visit Costco during the demonstrations for Vita-mix blenders. It’s a very easy way to get your greens because spinach has such a mild flavor and paired with the oranges-you can’t even taste it.

One of my first jobs as a teen was working at an Orange Julius restaurant. I loved working there and enjoyed most of the smoothies on the menu. The standard Orange Julius was one of my favorites. This smoothie is similar depending on how much sweetness you add to it. Orange Julius uses processed sugar and powder compounds in their smoothies. This is a much healthier option using all fresh ingredients!

This Green Monster has a ton of orange flavor and makes about 4 servings. When replacing a meal, I usually drink close to 32 ounces.

Here’s the recipe:

1/2 cup almond milk

3 oranges peeled – Use only 2 oranges if you want it thicker

2 handfuls of spinach ( If you want to use kale, that’s fine too, but much stronger flavor)

Stevia to taste

1/2 tsp. vanilla extract

At least 1 cup of ice

(an option is also to add in a frozen banana.)

Tips:

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The easiest way to prepare the oranges for the blender is to cut off both ends and use a sharp knife to cut along the outside of the orange leaving as much pith (white) as you can. You’ll lose the top pith, but there’s plenty on the sides.

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Why?

  • When you remove pith, you’re taking away 30% of the fiber.
  • It’s loaded with antioxidants (amazing cancer fighters.)
  • Vitamin C- by including the pith, you’ll double the vitamin C in the smoothie.

 

20170517_073219.jpg Continue reading “Wednesday’s Breakfast and a Book”

Wednesday’s Breakfast and a Book

Today’s breakfast was simple and comparable to last week’s Breakfast and a Book in that I had strawberries again. :/ It’s common for me to have strawberries on Wednesdays because I pick up my local organic produce boxes on Tuesdays. I’ll try to make it more interesting next week, but today I do have a smoothie recipe for you!

Did you ever have those ice cream pops when you were a kid that tasted like pudding, but were a mix of chocolate and banana? They’re like these:

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Well that’s what this smoothie tastes like. It’s also a fairly healthy smoothie! You can either drink this smoothie, or you can freeze it into popsicle molds for summer. They are so good. We like these silicone type molds here on Amazon. Kids love these and in turn you can feel good that you’re giving them something healthy!

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Ingredients in this order:

1 cup almond milk (or 3/4 cup water and a handful of almonds)

5 bananas – preferably frozen but NOT required (line them up on a cookie sheet and freeze for 8 hours, then put them into a plastic bag)

2 heaping Tablespoons of cocoa powder

Stevia to taste

A large handful of ice (if you’re using frozen bananas, you don’t need much ice at all.)

Optional – If you have Blend it Up powder, a scoop of it is great in this smoothie. You can find it here or at Costco – https://www.blenditup.com/ It’s expensive, but worth every penny…

Load it all in the blender in this order… If using a Vitamix as pictured start on low and gradually move to the highest power and blend until smooth.

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I don’t like it super sweet so I normally use 2 packets of stevia. This recipe makes enough for roughly 4 people.

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I love my Vitamix and use it for so many recipes, even soup. If you want to get into smoothies I highly recommend the Vitamix or Blentec blender. I’ve had many blenders and the Vitamix is NUMBER 1 hands down. I know what’s good for one person isn’t necessarily good for another, but that DOESN’T apply here. Get a Vitamix! I’ll have a post soon on smoothies and equipment that I use.

20170510_085529.jpg Continue reading “Wednesday’s Breakfast and a Book”

Wednesday’s Breakfast and a Book

I thought I’d do a post regarding my breakfast and the books I’m reading this morning. I’ve been working on finishing The Summoned King for some time and should be done with it today. I also started another short Beauty and the Beast book.

The Summoned King

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The Summoned King is a story about a 17 year old student who falls asleep at the library and wakes up in a new world called Kalymbria. It’s quite cool! I’m really liking the story and characters here. James, the main character, is a fellow Hoosier as well as the author Dave Neuendorf which is really neat. I’m pretty sure this is the first book I’ve read by an author from my home state. I’m reading this on my Kindle App.

This is #1 in the series The Kalymbrian Chronicles and I recently found out the second book is on the way.  I’m excited to have discovered this author!

You can add it on Goodreads here

2.99 for Kindle Format or FREE on KINDLE UNLIMITED!


Beauty and the Beast

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I’m also reading another Beauty and the Beast book by Jeanne-Marie Leprince de Beaumont. This is the classic “Beauty and the Beast” tale and great for children to read at it’s short length of about 34 pages. It’s a simple read with a few illustrations. I’m reading this one on my Kindle App as well.

This week is all about Beauty and the Beast. I’ll be seeing the movie this week after “Guardians of the Galaxy” of course!! 🙂

You can add this book on Goodreads by clicking here

READ FOR FREE ON AMAZON!!


So, for breakfast this morning, I kept it simple… Continue reading “Wednesday’s Breakfast and a Book”