Raspberry Chocolate Chia Protein Pudding

I got this in my email from paleovalley.com

Buttermilk pancakes

Ingredients

• 2eggs
• 2cups buttermilk
• 4tablespoons unsalted butter, melted
• 1⁄2teaspoon vanilla extract
• 2cups all-purpose flour
• 2tablespoons sugar
• 2teaspoons baking powder
• 1teaspoon baking soda
• 1teaspoon salt
• 1 -2tablespoon vegetable oil or 1 -2 tablespoon cooking spray
• maple syrup, for serving

Directions

1. In a bowl, using an electric mixer, beat the eggs on medium speed until frothy.
2. Add the buttermilk, melted butter and vanilla and mix well.
3. Add the flour, sugar, baking powder, baking soda and salt, and beat on medium speed just until blended. (You may have a few lumps, but don't worry about it).
4. You can also mix this together using a wooden spoon or whatever you have.
5. Heat lightly greased griddle at 350 degrees.
6. Pour about 1/3 cup of the batter onto griddle for each pancake.
7. Cook until the tops of the pancakes are covered with tiny bubbles and the batter is set, about 4-6 minutes. Flip pancakes and cook until the undersides are golden brown, about 4 minutes more.
8. Repeat with remaining batter.

These are Hyrum's favorite! Very fluffy

http://www.food.com/recipe/buttermilk-pancakes-66241

Almond Meal pancakes

Ingredients:

• 1 cup almond meal
• 2 eggs
• 1/4 cup water (for puffier pancakes, you can use sparkling water)
• 2 T oil
• 1/4 teaspoon salt
• 1 T sweetener (we used stevia)

Preparation:

Mix ingredients together and cook as you would other pancakes. I like to use a nonstick pan with a little oil. The only real difference is that they won't "bubble" on top the same way as regular pancakes. Flip them when the underside is brown. 

*Claire loved these! Picky kids might not, but they are really good. Texture wise, they don't hold together like regular pancakes, but still good. 

http://lowcarbdiets.about.com/od/breakfast1/r/lowcarbpancakes.htm

Coconut Milk Whipped Cream

Ingredients
One 15-ounce can full-fat coconut milk (I use the can of coconut cream from TJs, no water to drain)
1 tablespoon sugar or more to taste (optional, can sub stevia) 
1 teaspoon vanilla or more to taste (optional)

Equipment
Large bowl
Hand beaters or a stand mixer

Instructions

1. Place the can of coconut milk in the refrigerator and leave it there until well-chilled; I left mine in overnight.

2. Open the can of coconut milk. There will be a firm, waxy layer on top.

3. Scoop out this firm layer coconut cream that has solidified at the top of the can.

4. Stop as soon as you reach the water at the bottom of the can; don't include anything but the solid cream. (You can use the water in smoothies, or just drink it straight.)

5. Place this cream in the bowl of a stand mixer, or a large bowl.

6. Turn your mixer or hand beaters to high speed, and whip the coconut cream for 3 to 5 minutes.

7. Whip until it becomes fluffy and light, with soft peaks. Mix in sugar or vanilla, if using.

8. Serve with fresh fruit, pie, or cobbler.

http://www.thekitchn.com/how-to-make-whipped-cream-from-152490

Raw Banana and Chocolate Breakfast Smoothie

1/2 banana (frozen is best, or you can add some ice)
1 medjool date
1 Tbs almond butter (or other "butter" of choice)
1/2 cup almond milk (or milk of choice)
1+ tsp freshly ground flaxseed
1 Tbsp raw cacoa powder or 2 Tbsp cocoa powder

Put it all in a blender and enjoy. 

Mini Cinnamon Rolls

Makes 16 mini cinnamon rolls

Ingredients:
1-8oz tube crescent roll dough
2 Tablespoons butter
cinnamon
brown sugar

For the maple icing:
1 teaspoon maple syrup
1 Tablespoon skim milk
3/4 cup powdered sugar

Directions:

1. Preheat oven according to crescent roll dough package directions. Layout half the dough (4 triangles) and pinch all the seams together. Flip over and pinch the seams on the back side together too.
2. Using a rolling pin, smooth the seams and roll the dough into a square about 1/4″ thick. Brush with half the butter, and sprinkle with as much cinnamon and brown sugar as you want. Roll into a log and cut into 8 pieces.
3. Place mini cinnamon rolls into a non-stick sprayed mini muffin tin. Repeat steps 1 and 2 with the other half of the crescent roll dough. Bake according to package directions.
4. Meanwhile whisk together maple syrup and milk in a bowl. Add in powdered sugar until desired consistency is reached. Drizzle over warm cinnamon rolls.

You can get them ready to go the night before, cover with saran wrap and put them in the fridge. Bake the next morning. Don't use too much brown sugar or they take a long time to cook and end up caramalizing on the bottom.  

http://iowagirleats.com/2011/11/23/8-minute-mini-cinnamon-rolls/

Basic Donuts

Donut

1/3 c. butter
1/2 c. sugar
1 egg, beaten
1 1/2 c. flour
2 1/4 tsp. baking powder
1/4 tsp. salt
1/4 tsp. nutmeg
1/2 c. milk

Cream butter and sugar; add beaten egg mix well, add milk, then add dry ingredients. Spoon mixture in to ziploc bag and fill mini donut maker. Makes 18 

Chocolate Frosting

2 1/2 TBS butter
1 cup powdered sugar
3/4 teaspoons vanilla
2 - 3 tablespoons hot water
2 ounces semi-sweet chocolate chips (about 4 TBS)

Creamy Glaze
2 1/2 TBS butter
1 cup powdered sugar
3/4 teaspoons vanilla
2 - 3 tablespoons hot water

Lemon Glaze

1 1/2 cups powdered sugar

2 TBS fresh lemon juice

3-4 TBS hot water

Enough frosting to completely cover 18 mini donuts

For Glaze- http://deep-fried.food.com/recipe/krispy-kreme-doughnuts-copycat-51199?ic1=obnetwork

Chris's Green Smoothie

Per Brie's recommendation, here are my smoothie ingredients.  I also do not measure, but I will give you approximate amounts.  I use a Vitamix blender.  I kind of wish I'd bought a Blendtec.

My smoothies recipes make 1 liter of green smoothie which I drink for one meal.

1.  I FILL my blender with Kale and chard OR Kale and spinach OR all three, BUT about 3/4 of the green is Kale.

2.  I pour in probably about a 3/4 - 1 cup of unsweetened coconut milk that I buy at Trader Joe's in a half gallon box for $1.99.

3.  For a 1 litre smoothie, I make sure there is at least 3 cups of just this green mixture of greens and coconut milk.  Usually I have to add more green stuff after my initial blending to get it up to 3 cups.

4.  Next I add frozen fruit...about 1 cup (overflowing) or 1 large, peeled orange.  I also usually add some ice cubes and sometimes some water .  I usually end up with slightly more than 1 liter.  Here are my 3 different fruit combinations so far:

• Costco frozen organic combo of mango, pineapple, peaches
• 1 whole large orange (with the vanilla this taste a little like an orange julius)(thanks, Josh, for this recipe.)
• Costco frozen berry mix...blueberries, blackberries, raspberries

5.    I also add some vanilla.  I add a lot.  I've never measured, but I'd guess at least 2 tsp. 

6.  1 packet of Truvia which is a stevia based sweetener with erythritol.

7.  I have, on occasion, added some freshly ground flaxseed or some salba, but both thicken it, so you have to drink it all immediately, or it becomes a little too think and icky.  I don't usually add either anymore.

That's it.  They are VERY good.  It's important that you add enough liquid, because when it is too thick, it doesn't taste as good.  You will be shocked at how much green stuff you can get in one serving.  Good stuff.  

xoxo

Brie's Smoothie Recipes

Since several of us have gotten into green smoothies lately, I thought we should post our recipes so others can try them out. I don't measure anything do I'm just going to put down the ingredients.

Green:
Equal amounts Kale and Spinach
Vanilla Coconut Milk (or regular, or cow milk)
Ground Flaxseed
Sometimes a few clippings of wheat grass

Lately, I've been adding a little wedge of lemon (with the rind), really good, you just need a little.

Fruit Added (I usually use frozen, but have started using some fresh):

Mixed Berries (the Costco bag)
Pear

Mango
Peaches

Banana
Strawberry
Oranges
Pineapple
Mango

Banana
Strawberry
Pineapple
Mango

Peanut Butter
Banana
Blueberries

Raspberries
Pear
Banana (little bit)


I'll add more as I find variations that are good. I like to make a big batch and put the extra in a jar in the fridge. Still tastes great at lunch!

Yummy Oatmeal/Flax pancakes

These were a hit with my kids--they're new favorites! Adapted from allrecipes.com...

1 1/2 cups rolled oats
1 1/2 cups white whole wheat flour
1/2 cup ground flax seed
1/4 cup brown sugar (optional)
1 tablespoon and 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt
3 cups milk
1 teaspoon vanilla
1/2 cup chocolate chips (optional)


Mix everything together and drop about 1/4 cup of batter at a time onto a griddle. Cook 1-2 minutes then flip.  I add the chocolate chips while they are on the griddle instead of to the batter.

Serve with real maple syrup.


Brie’s  Egg version

1 1/2 cups quick oats (can use regular but kids prefer texture)
1 1/2 cups white whole wheat flour
1/3 cup ground flax seed
1/4 cup brown sugar (optional) 
1 tablespoon and 1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon sea salt 
2 1/2 cups milk
1 1/2 teaspoon vanilla

2 eggs

Chocolate chips

Half version (makes about 10)

3/4 cups rolled oats
3/4 cups white whole wheat flour
1/4 cup ground flax seed
1/8 cup brown sugar
2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 1/4 cups milk
1 egg
3/4 teaspoon vanilla
1/2 cup chocolate chips

Best Yogurt Ever

Buy a tub of plain yogurt (I imagine this would work best with anything other than nonfat).
Pour off any liquid. Cover a large bowl with a clean dishcloth and secure it with a rubber band. Pour the yogurt onto the dishcloth and then cover it with another bowl or plate. Leave it in the fridge overnight. After 12ish hours a lot of liquid will be in the bowl, and you will be left with creamy, wonderful yogurt. Also, the liquid will seep all over the dishcloth, so just be aware.

The best yogurt I've ever tasted is a brand called Noosa. It is to die for. I've replicated the consistency with this "recipe".

What to do next- add vanilla and agave for vanilla yogurt. I like to add vanilla and blueberry jam for amazing blueberry yogurt (like my favorite Noosa). Claire calls it ice cream. Or any kind of jam I'm sure. SO DELICIOUS!

Idea from here

Citrus Ginger Smoothie

Orange juice
Frozen strawberries
Frozen pineapple
Fresh lime juice + water or limeade
hunk of fresh ginger
possibly a small piece of banana
possibly a bit of milk

Blend. Adjust to taste. Drink.

French Crepes

Ingredients

• 1 cup all-purpose flour
• 1 teaspoon white sugar
• 1/4 teaspoon salt
• 3 eggs
• 2 cups milk
• 2 tablespoons butter, melted

Directions

1. Sift together flour, sugar and salt; set aside. In a large bowl, beat eggs and milk together with an electric mixer. Beat in flour mixture until smooth; stir in melted butter.
2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 2 tablespoons for each crepe. Tip and rotate pan to spread batter as thinly as possible. Brown on both sides and serve hot.

Spinach and Bacon Quiche

Ingredients

• 6 large eggs, beaten
• 1 1/2 cups heavy cream
• Salt and pepper
• 2 cups chopped fresh baby spinach, packed
• 1 pound bacon, cooked and crumbled
• 1 1/2 cups shredded Swiss cheese
• 1 (9-inch) refrigerated pie crust, fitted to a 9-inch glass pie plate

Directions

Preheat the oven to 375 degrees F.

Combine the eggs, cream, salt, and pepper in a food processor or blender. Layer the spinach, bacon, and cheese in the bottom of the pie crust, then pour the egg mixture on top. Bake for 35 to 45 minutes until the egg mixture is set. Cut into 8 wedges.

Crustless Quiche aka Egg Casserole

This is a GREAT recipe to make ahead of time, then cut into squares and refrigerate. You and your family can have it for breakfast for days to come. Just heat in the microwave

11 eggs, beaten

1 lb. cheddar or Jack cheese, shredded

2 cups cottage cheese

1/4 cup butter, melted

1/2 c milk

2 Tbs flour

Preheat oven to 350. Mix all ingredients into beaten eggs. Pour into greased 9x13 pan and bake for 45 minute. Do not overcook.

NOTE: You can add all kinds of things. I like to add 1 small can Ortega diced green chilies (drained) and then serve with salsa. You can add anything....bacon, onions, peppers, ham, sauteed veggies. Once my friend Valle added left over pork roast, and it was great.

Maple Syrup

1 cup water
1 cup white sugar
1 cup brown sugar
1/2 - 1 tsp vanilla
1/2 tsp maple flavor

In a saucepan, combine sugar and water. Cook over medium heat and stir until sugar is dissolved, simmer 3 minutes. Remove from heat, and stir in vanilla and maple flavoring. Tastes best after the first day. Refrigerate, fits perfect in an old maple syrup jar.

This also works great with just white sugar and orange extract, though you need to add more than 1/2 tsp. I'm sure you could use it with any flavor to make great syrup!

Scones

• 1 3/4 cups all-purpose flour
• 4 teaspoons baking powder
• 1/4 cup white sugar
• 5 tablespoons salted butter**
• 1/2 cup dried craisins
• 1/2 cup milk**
• 1/4 cup sour cream**
• cinnamon sugar
  

1. Sift the flour, baking powder, sugar and salt into a large bowl. Cut in butter using a pastry blender or rubbing between your fingers until it is in pea sized lumps. Stir in the craisins. Mix together milk and sour cream in a measuring cup. Pour all at once into the dry ingredients, and stir gently until well blended. Overworking the dough results in terrible scones!
2. With floured hands, pat scone dough into balls 2 to 3 inches across, depending on what size you want. Place onto a greased baking sheet, and flatten lightly. Let the scones barely touch each other. Sprinkle with cinnamon sugar. Let them rest for about 10 minutes, and preheat the oven to 400 degrees during this time.
3. Bake for 10 to 15 minutes in the preheated oven, until the tops don't cave in easily when you press on them
   

Adapted from here
http://allrecipes.com/Recipe/Worlds-Best-Scones-From-Scotland-to-the-Savoy-to-the-US/Detail.aspx

**I used vanilla rice milk, earth balance, and either canola oil mayonnaise or apple sauce

Waffles

1 ¾ cups flour

2 tsp baking powder

½ tsp salt

1 tbs sugar

3 eggs, separated

7 tbs vegetable oil

1 ½ cups milk

Preheat the waffle iron.  Sift the dry ingredients into a medium sized bowl.  Separate the eggs, putting the egg whites in a small bowl.  Beat the egg white until they are stiff.  Add egg yolks, oil, and milk all at one time to the dry ingredients.  Beat until there are no lumps in the batter.  Fold the egg whites into the other batter using a spatula or other flat utensil.  Put a full ½ cup of batter in your waffle iron to make a 9 inch round waffle.  This recipe makes about 9 9-inch round waffles.  They freeze really well. 

Tropical Paradise Smoothie

Frozen strawerries, mangos, pineapples, and peaches (I buy a blend of these fruits by Dole at Walmart)
Knudsen's Coconut Pineapple juice (main ingredients: pineapple, apple, and white grape juice, coconut milk, creamed coconut)

Blend ingredients
Devour the deliciousness

Orange Julius

1/2 can frozen orange juice concentrate (6 oz)

1 cup milk

1 tsp vanilla

1/4 cup sugar

lots of ice

Blend it all together, adding ice cubes a few at a time until you reach the consistency you want

*variations- add 1 cup water, add 1/2 cup sugar, add half regular sugar and half powdered sugar