Breakfast

Hashbrown Egg Cups

Hashbrown Egg Cups

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Hashbrown Egg Cups
Prep Time 20 minutes
Cook Time 40 minutes
Servings
2 egg cups
Prep Time 20 minutes
Cook Time 40 minutes
Servings
2 egg cups
Instructions
  1. Preheat oven to 450°F. Generously coat a 12-cup muffin tin with cooking spray.
  2. Place hash browns in a kitchen towel. Working over the sink, squeeze and wring out as much water as possible. Transfer the squeezed hash browns to a large bowl and stir in oil and 1/8 teaspoon each salt and pepper. Divide the mixture among the muffin cups, pressing it into the bottom and up the sides of each cup to form a crust. (There should be a solid layer in the bottom of the cup, but it's OK if the hash browns don't go completely up the sides.) Generously coat the hash browns with cooking spray.
  3. Bake the hash-brown nests until golden brown on the bottom and edges, 35 to 45 minutes.
  4. Whisk eggs, milk and the remaining 1/8 teaspoon each salt and pepper in a medium bowl. Divide sausage, cheese, bell pepper and onion among the baked hash-brown cups and top with the egg mixture (about 2 tablespoons per cup).
  5. Bake until the egg mixture is set, 8 to 10 minutes. Let cool in the pan for 5 minutes. Run a butter knife around the edges of each cup a few times to loosen completely, then use the knife to lift them out of the tin.
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Two-Ingredient Banana Pancakes

Two-Ingredient Banana Pancakes

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Two-Ingredient Banana Pancakes
Prep Time 5 minutes
Cook Time 15 minutes
Servings
4 pancakes
Ingredients
Prep Time 5 minutes
Cook Time 15 minutes
Servings
4 pancakes
Ingredients
Instructions
  1. Puree eggs and banana in a blender until smooth.
  2. Lightly oil a large nonstick skillet and heat over medium heat. Using 2 tablespoons of batter for each pancake, drop 4 mounds of batter into the pan. Cook until bubbles appear on the surface and the edges look dry, 2 to 4 minutes. Using a thin spatula, gently flip the pancakes and cook until browned on the bottom, 1 to 2 minutes more. Transfer the pancakes to a plate. Lightly oil the pan again and repeat with the remaining batter.
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Low Carb Blueberry Muffins

Low Carb Blueberry Muffins

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Low Carb Blueberry Muffins
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 20 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 350 degrees F. Generously coat a muffin tin with cooking spray.
  2. Sift almond flour, coconut flour, baking powder, baking soda and salt together in a large bowl. Add blueberries and toss to coat. Whisk eggs, milk, brown sugar, oil and vanilla in a medium bowl. Add to the dry ingredients and stir until combined. Divide the batter among the muffin cups (about 1/4 cup batter per cup).
  3. Bake the muffins until lightly browned around the edges and a toothpick inserted in the center comes out clean, 20 to 25 minutes. Let cool in the pan on a wire rack for 20 minutes. Run a knife around the edges and remove from the tin to cool completely.
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Easy Egg Muffins

Easy Egg Muffins

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Easy Egg Muffins
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 25 minutes
Servings
Ingredients
Instructions
  1. Preheat the oven to 350 degrees F. Spray each cup of a muffin pan with one spray of non-sticking cooking spray.
  2. Add 1 heaping tablespoon of the thawed spinach to the bottom of each muffin cup in the muffin tin.
  3. In a medium bowl, whisk together the eggs whites, yogurt, salt and pepper. Evenly divide the egg mixture among the 12 muffin cups. Top each egg muffin with 1 teaspoon of parmesan cheese.
  4. Place in the over and bake for 20-25 minutes or until the eggs are slightly firm to touch. Remove from the oven and set aside to cool for 5 minutes.
  5. Remove from the muffins from the pan and serve or store in an airtight container in the refrigerator for up to one week or freeze and store in a freezer bag for up to 3 months.
  6. To reheat from the refrigerator, place the muffin uncovered on a plate in the microwave for 30 seconds. To reheat from frozen, place the muffin uncovered on a plate in the microwave for 1 minute.
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Pina Colada Smoothie

Ingredients:

1/4 cup coconut milk

½ medium banana

1 cuo chopped fresh pineapple

1/4 cup chilled pineapple juice

½ cup crushed ice

 

Directions:

Toss in a blender.

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Pina Colada Smoothie
Cuisine American
Servings
Cuisine American
Servings
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Peaches and Cream Smoothie

Ingredients:

1 1/2 cup fresh peaches

½ cup low fat buttermilk

½ medium banana

2 teaspoons honey

½ cup crushed ice

 

Directions:

Toss in a blender.

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Peaches and Cream Smoothie
Cuisine American
Servings
Cuisine American
Servings
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Peanut Butter Berry Smoothie

Ingredients:

¼ cup 1% low fat milk

½ medium banana

1 tablespoon creamy peanut butter

1 cup fresh or frozen raspberries

½ cup crushed ice

 

Directions:

Toss in a blender.

237 calories

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Peanut Butter Berry Smoothie
Cuisine American
Servings
Cuisine American
Servings
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Strawberry Banana Smoothie

Ingredients:

1 cup quartered strawberries

1 sliced banana

¼ cup raw almonds

½ cup old-fashioned oats

1 cup low fat vanilla yogurt

1 teaspoon maple syrup

 

Directions:

Toss in a blender.

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Strawberry Banana Smoothie
Cuisine American
Servings
Cuisine American
Servings
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Carrot-Raisin Bread

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Carrot-Raisin Bread
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
Cuisine American
Prep Time 10 minutes
Cook Time 50 minutes
Servings
Ingredients
Instructions
  1. Preheat oven to 350 °F. Lightly oil a 9×5-inch loaf pan.
  2. Stir together the dry ingredients in a large mixing bowl. Make a well in the center of the dry mixture.
  3. In a separate bowl, mix together remaining ingredients; add this mixture all at once to dry ingredients. Stir just enough to moisten and evenly distribute the carrots.
  4. Turn into the prepared pan. Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
  5. Cool for 5 minutes in the pan. Remove from pan and complete cooling on a wire rack before slicing.
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Apricot-Orange Bread

Source: Stay Young At Heart

National Heart, Lung, and Blood Institute

https://healthyeating.nhlbi.nih.gov

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Apricot-Orange Bread
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Cuisine American
Prep Time 15 minutes
Cook Time 1 hour
Servings
Ingredients
Instructions
  1. Preheat oven to 350 °F. Lightly oil two 9×5-inch loaf pans.
  2. Cook apricots in water in a covered medium-sized saucepan for 10 to 15 minutes, or until tender but not mushy. Drain; reserve ¾ cup of the liquid. Set apricots aside to cool.
  3. Cream together the margarine and sugar. By hand, beat in the egg and orange peel.
  4. In a separate bowl, sift together the flour, dry milk powder, baking powder, baking soda, and salt. Add to creamed mixture alternately with reserved apricot liquid and orange juice.
  5. Stir apricot pieces and pecans into batter.
  6. Turn batter into prepared pans.
  7. Bake for 40 to 45 minutes, or until bread springs back when lightly touched in center.
  8. Cool each loaf for 5 minutes in the pan. Remove from pan and completely cool on wire rack before slicing.
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