Serves: 12 people

INGREDIENTS:

1 Large Sweet Onion, Chopped

1 Medium Green Bell Pepper, Chopped

1/4 of Red, Yellow and Orange Bell Pepper, Chopped

8-10 oz. of Baby Bella or Cremini Mushrooms, sliced

4 Large Scallions, sliced on an angle, divided

12 Large Eggs

1 Cup Half & Half

1/2 cup +2 Tbsp Shredded Sharp Cheddar

1/2 cup+2 Tbsp Shredded Mozzarella

3/4 tsp sea salt, divided

1/2 tsp Black Pepper

2 Tbsp unsalted Butter or Ghee

2 Tbsp Avocado Oil

12” Cast Iron or Nonstick Pan

13×9 Casserole Dish, greased with cooking spray

DIRECTIONS:

Heat oven to 375°F.

Heat pan very well. Add butter, oil, onions and 1/4 tsp salt. Sauté until soft, about 4 min. Add peppers and continue to sauté for another 3 min. Add mushrooms and another 1/4 tsp of salt and 1/4 tsp pepper. Sauté for 3-4 min until tender. Turn off heat and let cool.

In a large mixing bowl, beat eggs very well. Whisk in half & half, cheese, half of the chopped scallions and the rest of the salt and pepper. Add a third of the sautéed veggies at a time until all incorporated. Pour into casserole dish and bake for 20 min until almost set but still raw in the center. Sprinkle the rest of your 4 Tbsp of cheese and scallions. Bake an additional 10-15 min until cheese melts and eggs are set in the center.

Let cool for 5 minutes. Cut into 12 servings. Enjoy.

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Rating: 5.0/5 (1 vote cast)

Gluten Free, Dairy Free, Grain Free, Paleo, Refined Sugar Free, Soy Free, Vegetarian

INGREDIENTS:

2 Very Ripe Large Bananas

1 cup Creamy Peanut Butter (the kind with just peanuts in the ingredient list)

2 large eggs

1/4 cup 100% Maple Syrup

2 Tbsp Honey (can substituted for Maple syrup)

1/2 tsp baking soda

1 Tbsp Vanilla Bean Paste or Extract

1 cup Semi Sweet or Dark Chocolate Morsels

Food processor

DIRECTIONS:

Heat oven to 400°F. Grease a standard muffin tin with cooking spray and set aside.

Add first 7 ingredients to your food processor and purée until smooth and creamy. Fold in the chocolate scraping down the sides to ensure that it’s fully incorporated.

Using a cookie scoop distribute the batter evenly among the muffin cups. Add a few more chocolate chips on top. Bake at 12-15 min or until a tester comes out slightly a lean. I like to under bake them just a tad bit because they continue baking in the tin due to all the residual heat. Allow the muffins to cook for 10 min then transfer onto a cooking rack. They’re delicious when warm with all that oozing, yummy chocolate. Enjoy!

Serving size is 1 muffin.

Originally adapted from Chef Savvy.

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Rating: 5.0/5 (1 vote cast)


INGREDIENTS:
•4 Large Eggs
•2-3 Tbsp Cane Sugar (depending on how sweet you like your crepes)
•3 Tbsp Avocado Oil
•500ml Organic Whole Milk
•280g unbleached all purpose flou
•500ml Boiling water

DIRECTIONS:

In a large bowl, whisk eggs, sugar and oil until completely combined. Add milk and whisk again. Sift flour into egg mixture and whisk until incorporated well. Finally, add boiling water and whisk well.
Heat your crêpe pan(I use a 10”) on medium heat and grease with oil using a silicone brush. Pour about 1/3 cup batter onto pan and swirl it around to distribute evenly. Fry about a minute on each side. Repeat process until you have used all the batter. Makes about 24 crêpe.
If you have tried this recipe. Make sure to tag me in your posts or drop your comment/feedback below. Thank you!
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Rating: 5.0/5 (1 vote cast)

INGREDIENTS:

2 Cups Kodiak Cakes Power Protein Flapjack & Waffle mix

1 Can Organic Pumpkin Puree

1 Egg

1 tsp Vanilla Bean Paste or Extract

1 tsp baking soda

1-1/4 tsp Pumpkin Pie Spice

1/4 cup maple syrup or honey

1/4 cup coconut oil, melted

1/2 cup Mini Semi-Sweet Chocolate Chips

DIRECTIONS;

Heat oven to 350F.

In a mixing bowl, whisk together the kodiak cakes flour, baking soda and pumpkin pie pie. Add pumpkin, egg, vanilla, and maple syrup. Mix to combine. Stir in the oil until incorporated well. Stir in chocolate chips. Scoop evenly among muffin tins that have been sprayed well with baking spray.

Bake for 20-22 min or until tester comes out clean. Enjoy!

Original recipe was adapted from Boys Ahoy.
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Rating: 5.0/5 (1 vote cast)

These delicious & most importantly nutritious muffins are dairy free, soy free, and vegan. Made with zucchini, whole grains, healthy fats, and unrefined sugar.

INGREDIENTS:

1 -½ cups grated fresh zucchini a box grater works well, no need to peel (about 2 small-medium)

1 -¾ cups white whole wheat flour

1 -½ tsp baking powder

½ tsp salt

1 tsp cinnamon

1 cup Trader Joe’s Plain Cashew Cultured Beverage (vegan buttermilk)

1/3 cup honey or pure maple syrup

1 flax egg or 1 Large egg

1 tsp vanilla extract or vanilla bean paste

4 Tbsp Coconut oil, melted and cooled slightly

½ cup Vegan Chocolate Chips + more for sprinkling on top (I use Enjoy Life Brand)

Cooking spray (I used Trader Joe’s Coconut Oil)

DIRECTIONS:

Heat oven to 400°F. Line muffin tin with liners and spray lightly with cooking spray. Set aside.

Place grated zucchini in a clean kitchen towel and squeeze out excess liquid over a bowl or the sink. Set aside.

In a large bowl, whisk together flour, baking powder, salt and cinnamon.

In a medium bowl or liquid measuring cup, whisk together buttermilk, honey (or maple syrup), flax egg, zucchini, vanilla and coconut oil.

Pour the wet ingredients into the dry and mix gently with a rubber spatula until combined. Gently fold in chocolate chips.

Scoop the batter into the prepared muffin tin, and top each muffin with a few extra chocolate chips.

Bake at 400 degrees for 5 minutes and then reduce oven temperature to 350. Continue baking for 15-20 minutes, until a tester inserted into the center of a muffin comes out clean. Cool muffins in the pan for 5 minutes before removing to a wire rack.

Enjoy! Don’t forget to rate, tag and leave feedback when you try my recipe! Xoxo

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Rating: 5.0/5 (1 vote cast)

INGREDIENTS:

1 cup Trader Joe’s Cashew cultured beverage in plain (vegan buttermilk)

1/2 cup pumpkin puree

1 large egg or 1 flax egg

1 tsp vanilla extract

1-1/2 Tbsp Maple Syrup

1 Tbsp coconut oil, melted

1-1/4 cups white whole wheat flour

1-1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp Ground cinnamon

1/4 tsp ground nutmeg

1/8 tsp ground ginger

1/8 tsp ground cloves

1/2 tsp salt ( I use sea salt)

DIRECTIONS:

1. Preheat a griddle pan on your stovetop over medium heat.

2. In a mixing bowl, whisk together the flour, baking powder, baking soda, spices and salt.

3. In a separate bowl, whisk together the buttermilk, syrup pumpkin puree, eggs and vanilla.

4. Drizzle in the oil as you continue to whisk.

5. Pour the wet ingredients over the dry and stir until almost completely combined. Your batter should still be lumpy.

6. Spray the griddle with nonstick cooking spray and pour about 1/4 cup of batter per pancake onto the griddle, leaving space between each, and cook until bubbles begin to form, flip and cook until golden.

Yields: About 11 Pancakes

Calories: 100 Calories per pancake

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Rating: 5.0/5 (2 votes cast)

INGREDIENTS:

1 Tbsp Ghee

1 Tbsp EVOO

Half a red onion, chopped

1 cup mushrooms, quartered and sliced

2 cloves garlic, minced

1 large tomato, chopped

2 tsp tomato paste

1/4 cup water

1/4 tsp ground cumin

1/4 tsp smoked paprika

1/4 tsp ground turmeric

Salt and pepper to taste

1/2 tsp dried basil

1/4 tsp Trader Joe’s Mushroom Umami seasoning

2 cups baby spinach

3-6 eggs

1/4 cup egg whites

Fresh sliced mozzarella cheese

1/2 tsp zahtar seasoning

DIRECTIONS:

Heat both 1 Tbsp of ghee and 1 Tbsp of EVOO. Sauté Half a red onion, until soft, add mushrooms & sauté until soft. Add garlic, sauté for 60 seconds. Add tomato, tomato paste, water, spices, dried basil, sautéed all that for about 2 min. Add baby spinach until wilts. Make wells, spray cooking spray and crack your eggs and add egg whites to the whole thing. Cook on medium high with the lid on til whites are almost set. Add fresh mozzarella and sprinkle with zahtar. Close lid for about min and half. Turn off the flame and let sit like that for an extra couple of min. Then serve.

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Rating: 5.0/5 (1 vote cast)

Vegan Blueberry Muffins

September 5th, 2019 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

INGREDIENTS:

1 Cup + 1 Tbsp Unsweetened Vanilla Ripple Milk

1 tsp Apple Cider Vinegar (I used Trader Joe’s unfiltered organic)

3/4 maple syrup

1 tsp vanilla extract

1/3 cup avocado oil

2 Cups White Whole Wheat Flour

1/4 tsp salt (I use sea salt by Trader Joe’s)

2 tsp Baking Powder (aluminum free)

1 Tbsp Corn Starch (I use Rapunzel Organic)

1-1/2 cups fresh blueberries (I used organic)

DIRECTIONS:

Heat oven to 400°F. Line 1.5 muffin pans with liners and grease with cooking spray. I use organic coconut oil (2 sprays in each liner). In a small bowl, mix together the milk with the vinegar and let thicken (you’re creating a vegan buttermilk). In the meantime, in a medium bowl mix together all the dry ingredients except the blueberries. In the buttermilk mixture, add the rest of the wet ingredients and whisk until combined well. Pour it into the flour mixture and stir until incorporated. DO NOT OVER-MIX. Fold in the blueberries gently. Use a 2oz. Cookie scoop or 1/4 cup to measure out the batter into the liners. Top with 3 blueberries and bake for 20-22 min until golden.

Let cool in the pan for 5 min then transfer to cooling rack.

To Store: They store well sealed tight in a ziploc bag on the counter for 3 days. In the fridge, for up to a week and in the freezer for 3 months.

*recipe was originally adapted fromNora cooks.

Yields: 17 Muffins

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Rating: 5.0/5 (1 vote cast)

YEILDS: 20 Pancakes if using 2oz. Cookie Scoop

INGREDIENTS:

1 cup white whole wheat flour

1-1/4 cup unbleached all purpose flour

1/2 tsp baking soda

2 cups Trader Joe’s Organic Cultured Cashew Mango Drink

1 flax egg (you may use a regular egg if you don’t want it to be vegan)

1/2 tsp vanilla

3 Tbsp Evaporated Cane Sugar or Maple Syrup

2 Tbsp Avocado Oil for frying

DIRECTIONS:

In a medium bowl mix together the flours and baking soda.

In a separate large mixing bowl, mix together the cashew milk, flax egg, sugar, salt and vanilla. Slowly add the flour mixture. Mix until combined. It should be a thick batter. Using a 2 oz. cookie scoop, drop batter into heated pan with 2 Tbsp of oil. Fry on medium low 2-3 min each side until golden brown. Serve with berries and some powdered sugar if desired.

CALORIES: 70 per piece

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Rating: 5.0/5 (1 vote cast)

Russian Sirniki

August 4th, 2019 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

These scrumptious cheese patties are a Russian staple for breakfast. They have a thin crisp exterior with a soft and chewy texture on the inside. It’s a sure palette pleaser if you’re a fan of anything cheese related. They’re great with some sour cream and raspberry preserve, which is typically how they eat them in Russia, but by all means they’re quite delicious on their own. Try this recipe today that was given to me by the amazing Samantha From @Sammisweets ! Check out her account on Instagram for the most delicious and creative baked confections.

Yields: about 15-17 patties depending on the size.

INGREDIENTS:

2 (7 oz. ) package Friendship Farmers Cheese.

2 Large Eggs

3 Tbsp Evaporated Cane Sugar

1-1/2 tsp vanilla extract

3/4 cup white whole wheat flour

2 Tbsp of avocado oil or ghee

DIRECTIONS:

Mix all ingredients in a medium bowl. Dough should come together easily. I use a 2oz. Cookie scoop and level off the dough to ensure each patty is the same size and they all cook evenly in the frying pan. I shape each one in my hand like a cookie after scooping the dough out.

Heat pan with oil. Add your patties to the oil and fry them on medium low heat for about 2-3 min on each side. Enjoy with some sour cream and preserve of choice or simply enjoy these cheese patties on their own. They’re quite delicious!

Nutrition Facts:

Calories: 82 per 1 piece

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Rating: 5.0/5 (1 vote cast)