3 Ingredient Easy Peasy Banana Pancakes- Gluten FREE!

3 Ingredient Easy Peasy Banana Pancakes- Gluten FREE!
 
Makes approx. 4-6 "small size" pancakes...
Ingredients
  • 1 medium ripe banana
  • 2 eggs
  • 2 Tbsp Almond Flour/ Meal (which is ground almonds, you can even make your own!) Can use coconut flour too
Instructions
  1. Mash banana in a bowl (use fork or potato masher), ensure leaving some "chunks" of banana, helps make a fluffier pancake!
  2. Crack eggs in another bowl & beat
  3. Combine eggs with mashed banana.
  4. Add 2 Tbsp of Almond Flour
  5. Mix with spoon or fork to combine all 3 ingredients
  6. Lightly grease your cooking pan with Coconut Oil (or butter)
  7. Pre-heat pan to a medium-low setting (at approx. the "5")
  8. Spoon onto heated pan 1-2 Tbsp of pancake batter. Let cook approx. 2 minutes before flipping. Let cook for approx. 1 more minute. The smaller the pancakes, the easier they are to "flip over".
  9. Serve immediately, while hot! Enjoy!

 

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Apple Pie Bites

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Chewy Granola Bars

Chewy Granola Bars
 
Ingredients
  • 1⅔ cups quick rolled oats
  • ¼ cup granulated sugar
  • ⅓ cup oat flour (finely grind ⅓ cup oats in a food processor or blender, if you don’t have oat flour)1/2 teaspoon salt ¼ teaspoon ground cinnamon 1 cup dried fruit (cranberries, cherries - your choice)
  • 2 cups chopped nuts (walnuts, pecans, almonds - I use them all!)
  • ¾ cup mini chocolate chips
  • ⅓ cup peanut butter or another nut butter such as almond butter - this ingredient is optional
  • 1 teaspoon vanilla extract
  • 4 tablespoons melted coconut oil (it is a solid at room temperature)
  • 2 tablespoons of melted butter ½ cup honey,
  • 2 tablespoons maple syrup
  • 1 tablespoon molasses (this is optional)
Instructions
  1. Spray bottom of pan with a non stick spray.
  2. Mix all the dry ingredients together. Melt the coconut oil, butter, vanilla, honey, maple syrup and molasses to a liquid. Once melted, add the wet ingredients to the dry ingredients and mix well. Pour the mixture into pan spreading evenly.
  3. Bake 30 minutes or until the edges of the pan are brown. Let the granola bars cool completely. Then slice them into individual bars and wrap in saran wrap for easy snacks.
  4. Feel free to come up with your own favorite flavors by mixing up nuts, fruit and chocolate.

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Irish Eggs In A Frame

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Cajun Ham & Eggs “Muffins”

Cajun Ham & Eggs "Muffins"
 
Ingredients
  • 8 oz pkg of ham cubes
  • 10 eggs...
  • ½ cup diced onions and bell peppers
  • ¼ tsp garlic powder
  • ¼ -1/2 tsp cajun seasoning
  • ½ cup shredded cheddar cheese
  • ¼ cup shredded cheddar reserved for topping
  • optional: ¼ cup chopped mushrooms
Instructions
  1. Preheat oven to 350°.
  2. In a large bowl, beat eggs. Add onion, bell pepper, cajun seasoning, garlic powder. Stir in ham and cheese.
  3. Spoon by ⅓ cupfuls into muffin cups coated with cooking spray.
  4. Bake 20 minutes then remove from oven and top with reserved cheddar cheese, the cook 5 more minutes or until a knife inserted near the center comes out clean.
Notes
NOTES: I recommend lining the muffin pan with cupcake liners sprayed with cooking spray for easier removal!
Freezes and Reheats for a quick grab and go breakfast!

 

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Banana Walnut Steel Cut Oatmeal

Banana Walnut Steel Cut Oatmeal
 
Ingredients
  • 4 c water
  • ½ c steel cut oats, uncooked
  • ½ tsp kosher salt
  • 2 tsp butter
  • ¾ c old fashioned oats, uncooked
  • 2 med ripe bananas, mashed
  • 2 Tbsp brown sugar, packed
  • 1 tsp vanilla
  • ¼ cup skim milk
  • 6 Tbsp chopped walnuts
Instructions
  1. Mix water, steel cut oats, salt and butter in a med sized heavy pan.
  2. Bring mix to a boil, turn heat down to med and cook for 18 – 20 minutes.
  3. Add old fashioned oats and cook an additional 5 minutes.
  4. While oats cook, mix together all other ingredients in a bowl; add to cooked oats and gently stir.
  5. Serve immediately!
  6. ~Enjoy!

 

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SMOOTHIE FREEZER PACKS

Awesome idea for a good breakfast!
Preparation makes all the difference in weight loss!!!

NO EXCUSES!!!!
Prepare snacks and meals ahead of time and freeze for later! Makes it so easy to make a quick smoothie in the morning before leaving the house….

SMOOTHIE FREEZER PACKS

Lay Blueberries flat on a sheet pan, place in freezer.
Once frozen, put 3/4 C of Blueberries in freezer safe bag.
Add 3/4 Cup Strawberries
1 Banana
Handful of Spinach
Put Spinach in last so it is the first thing in the blender.
I made 13 smoothie packets, each one makes about 2 smoothies
Add about one cup off liquid of your choice a little at a time.
Almond Milk is a great choice… I also add protein powder sometimes

 

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Strawberry / Blackberry Smoothie

Strawberry / Blackberry Smoothie
 
This is great for your quick breakfast on the go or anytime.
Ingredients
  • Handful Strawberries...
  • Handful Blackberries
  • 3 Tablespoons Greek Vanilla Yogurt
  • ½ Cup Almond Milk
  • Honey to Taste
Instructions
  1. Blend in Blender or Bullet and Enjoy!

 

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Ham & Asparagus Eggs Benedict

Ham & Asparagus Eggs Benedict
 
Ingredients
  • 2 Large Eggs
  • 5 Asparagus spears
  • 1 English Muffin
  • 1 piece of Ham divided in half (I just used lunch meat)
  • Hollandaise Sauce (I used a package using the directions, makes 1 cup)
Instructions
  1. Trim asparagus and cut in half - either steam or quickly saute until tender crisp.
  2. Cut piece of ham in half (I only had rectangle sandwich meat) I put the ham into the frying pan after the asparagus was finished to heat it up.
  3. Cut english muffin in half and toast.
  4. I poached my two eggs using a poacher and set a timer for 5 minutes so the yolks were still runny - however you could do this using whichever method you wanted.
  5. Prepare hollandaise sauce according to the directions.
  6. Once everything is cooked, layer like in the picture and enjoy!
  7. It was so simple to make and is tasting AMAZING!

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♥ Spinach, Egg, Bacon Cup **Low Carb** ♥…

♥ Spinach, Egg, Bacon Cup **Low Carb** ♥...
 
They say breakfast is the most important meal ... TRY THIS TOMORROW:
Ingredients
  • - 2 oz. frozen or fresh spinach
  • - 1 egg
  • - 1 piece bacon
  • - pinch of garlic powder and sea salt
Instructions
  1. Preheat oven to 375 degrees.
  2. ) Take bacon and place around the sides of one hole in a muffin tin so it creates a circle and is flush to the bottom. Put tin in oven for 10-15 minutes.
  3. ) Saute spinach in pan until all liquid is gone. Add garlic and salt. Use paper towel if needed.
  4. ) When bacon looks 75% done, remove from oven. Get rid of liquid fat by pouring off or using a paper towel.
  5. ) Place spinach at bottom or tin.
  6. ) Crack your egg on top. May have to maneuver the bacon into place.
  7. ) Place in oven for another 10 - 15 minutes until egg has reached desired consistency.

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Low-Carb Portobello and Sausage Breakfast Muffins

Low-Carb Portobello and Sausage Breakfast Muffins
Prep time: 
Total time: 
Serves: 16
 
These tasty low-carb breakfast muffins are the perfect make-ahead meal for those busy mornings when you don’t have 5 minutes to spare. Just whip up a quick batch or two to freeze over the weekend and you’ll have a hearty, satisfying breakfast that you can just grab, defrost, and go!
Ingredients
  • 12 oz. spicy pork sausage
  • 12 whole eggs
  • 4 oz. baby Portobello mushrooms, cleaned and cut into small pieces
  • 3 green onions, thinly sliced, green portion only
  • 8 oz. four cheese Mexican blend, finely shredded
  • 2 t. salt
  • 1 t. black pepper
Instructions
  1. Preheat oven to 350˚
  2. Crumble sausage with your hands into bite-sized pieces into a large skillet. Over medium-high heat, cook the sausage until it is no longer pink. Remove from heat and carefully drain excess fat.
  3. Crack eggs into a large glass bowl and beat thoroughly with a fork. Add cooked sausage, Portobello mushrooms, green onion, ½ cheese blend, salt and pepper. Vigorously stir with a fork to blend all ingredients.
  4. Spray both muffin tins thoroughly with non-stick cooking spray and scoop ¼ cup of egg mixture into each container. (You should have enough for approximately 16 muffins)
  5. When finished, top each cup with equal amounts of the remaining Mexican-blend cheese.
  6. Place in oven and bake for 20–25 minutes. Remove from oven and cool slightly before removing from pan. Serve immediately or place in freezer-safe container to freeze for later use.

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Bundt Cake Breakfast

Bundt Cake Breakfast
 
Ingredients
  • 1 cup diced Ham
  • 2 c tater tots...still frozen
  • 1 dozen whisked eggs
  • 1 can (8) Pilsbury Grands biscuits..diced up
  • 2 c. Cheese...your choice...I used Cheddar
  • ¼ c milk
Instructions
  1. All mixed together. Put in greased bundt pan.
  2. Bake on 400 degrees for 45 mins.
  3. When done flip onto platter and cut and serve.

 

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Easy Bake Egg and Potato Frittata

Easy Bake Egg and Potato Frittata

Easy Bake Egg and Potato Frittata
Serves: 4
 
This baked bacon and cheese omelet is a great one-pan dish for a Sunday breakfast
Ingredients
  • ½ tsp Chili Powder
  • ½ cup, chopped Onions (Optional)
  • 12 large Egg White
  • ½ cup Milk (Nonfat)
  • 3 ½ cup Frozen Hashed Browns
  • 4 stalks Green Onions (Tops Only)
  • ½ tsp Salt
  • 1 cup Reduced Fat Medium Cheddar Cheese
  • No-Stick Cooking Spray
  • 4 TBSP Real Bacon Bits
Instructions
  1. Thaw potatoes. Preheat oven at 350° F.
  2. Chop green onion. Shred cheese.
  3. Whisk together the egg whites and milk in a large bowl. Stir in hash browns, ¾ cup of the cheese, onion (not green onion), half the bacon and the spices.
  4. Coat an 8 x 8 inch baking dish lightly with cooking spray and add egg mixture.
  5. Bake for about 45 minutes or until a knife comes out of the center clean.
  6. Sprinkle the top with the remaining cheese and bacon, adding green onions.
  7. Let stand for several minutes before serving.

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Low Carb Pancakes

Low Carb Pancakes

Low Carb Pancakes
 
I have not tried these but my friend says they are amazing!
Ingredients
  • 2 oz room temperature cream cheese
  • 2 eggs
  • a few drops vanilla extract
Instructions
  1. Place all ingredients in blender and mix well.
  2. Let sit a couple of minutes.
  3. Pour in heated pan greased with a little butter.
  4. Makes 5- 4 inch pancakes.

 

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Scrambled Turkey Muffins

Scrambled Turkey Muffins

Scrambled Turkey Muffins
Serves: 2
 
You're going to want to "Gobble Gobble" up this little cutie!!! Surprise your little ones (and not so "little ones") with this cute, healthy & simple breakfast idea for the upcoming holiday or anytime of the year! ANYONE can do this!! You can even prepare the "add ons" and have the kiddos decorate their own little "turkeys"!!
Ingredients
  • 1 Whole Wheat English Muffin (separate into two)
  • 2 Whole Eggs (Or 6 egg whites)
  • 2 Small Apples of Your Choice (Cut into Slices- for "tail feathers")
  • 6-8 Strawberries (Washed & Cut into Slices- for "feathers")
  • 2 Tomato Slices (Cut into Halves- for the "feet")
  • 4 Dried Raisins ("Eyes")
  • 2 small pieces of your favorite cheese (cut into a triangle, for the "beak")
  • For the Topping ideas for English Muffin (Optional)
  • Jam
  • Peanut Butter
  • Butter
  • Honey
  • Maple Syrup, etc...
Instructions
  1. -Prepare scrambled eggs to your liking
  2. -Slice apples & strawberries, put aside
  3. -Toast english muffin (optional)
  4. To Assemble on Plates:
  5. -Spread your choice of topping onto the english muffin (optional)
  6. -Add scrambled eggs on top
  7. -Position apple slices onto plate above & around the english muffin to make the "tail feathers"
  8. -Add strawberries to create more "feathers"
  9. -Use 2 "end slices" of apples or strawberries to make the "wings"
  10. -Use 2 half slices of tomato for the "feet"
  11. -Use 1 strawberry slice for the turkey's "wattle"
  12. -Place cheese "beak" over strawberry "wattle"...

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Craisin Oatmeal Bars

Craisin Oatmeal Bars

Craisin Oatmeal Bars
 
Ingredients
  • 1 cup whole grain wheat flour
  • 1 tsp baking powder
  • ½ cup packed brown sugar
  • ½ cup quick oats
  • ½ cup craisins
  • 2 Tbsp sunflower seeds
  • 1 Tbsp margarine, melted
  • ½ cup fat free egg substitute or 2 eggs
Instructions
  1. Preheat oven to 350.
  2. Coat an 8 inch square baking pan with cooking spray.
  3. Whisk together flour, baking powder, sugar, oats, craisins and sunflower seeds.
  4. Whisk together margarine and egg. Mix together wet and dry ingredients. Spoon into prepared pan and smooth top.
  5. Bake about 20 minutes.

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EASY BREAKFAST CASSEROLE

EASY BREAKFAST CASSEROLE

EASY BREAKFAST CASSEROLE
 
Ingredients
  • 1 pound Italian sausage (hot, but mild or sweet also work)
  • 1 medium white onion, peeled and diced
  • 3 cloves garlic, minced
  • 1 red bell pepper, cored and diced
  • 6 eggs
  • ⅓ cup unsweetened almond milk
  • 1 (20 ounce) bag frozen hash browns, thawed
  • 2 cups shredded cheese
  • ¼ teaspoon freshly-ground black pepper
  • thinly sliced green onions
Instructions
  1. Preheat oven to 375F.
  2. Add the ground sausage to a medium pan. Cook over medium-high heat until browned. Remove sausage with a slotted spoon and transfer to a large mixing bowl.
  3. Save 1 Tbs. of sausage grease in the pan and toss the rest.
  4. Add the onion and red pepper to the pan, and saute for 5 minutes until cooked.
  5. Add the garlic and saute for an additional 2 minutes.
  6. Pour the vegetable mixture into the mixing bowl with the sausage. Add the hash browns and 1½ cups of the cheese to the bowl. Stir well.
  7. In another bowl, whisk the eggs, milk and black pepper.
  8. Add to the hashbrown mixture, and stir.
  9. Pour the mix into a baking dish, and top with the remaining ½ cup of shredded cheese.
  10. Cover with aluminum foil and bake for 20 minutes.
  11. Remove the foil and bake for an extra 10-15 minutes until the top of the potatoes begin to lightly brown.
  12. Remove and let it rest for 5 minutes. Sprinkle with green onions if you like and enjoy!

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Overnight Oatmeal

OVERNIGHT OATMEAL

Overnight Oatmeal
Serves: 1
 
GREAT FOR ANYONE ON THE GO!!!!!!
Ingredients
  • ¼ CUP OF QUICK OATS
  • 6 oz CONTAINER OF GREEK YOGURT
  • ¼ CUP OF FRESH FRUIT (YOUR CHOICE) I used a little more.
  • ½ TSP OF FLAX SEED
  • ½ TSP OF CHIA SEED
Instructions
  1. In container with tight-fitting cover, mix yogurt and uncooked oats along with flax and chia seeds . Stir in desired fruit
  2. Cover; refrigerate at least 8 hours but no longer than 3 days before eating.

 

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Ole Time Breakfast Casserole

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