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.
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.
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
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!
1 large 6-braid loaf of challah (I like to use Trader Joe’s)
4 large eggs
3/4 milk (I use unsweetened Ripple milk)
2 Tbsp 100% pure Maple Syrup
1/2 tsp sea salt
3/4 tsp vanilla extract
2 Tbsp Avocado oil or Ghee
If using store bought challah, leave the challah out of the package for 24 hours. Otherwise, use stale challah. Slice about 1/2-3/4″ thick. In a large bowl, whisk eggs, syrup, milk, salt and vanilla very well until fully incorporated.
Heat your oil or ghee in a 12″ skillet. Dip the challah in the custard, flip and dip again. Fry 2-3 min on each side. Enjoy with some berries and some powdered sugar or maple syrup.
For all you bagel lovers out there who also struggle living a healthy lifestyle, here is the solution! The Skinny Whole Wheat Bagel consisting of only 138 Calories!!! That’s less than half the calories than a regular bagel from your local bagel shop which is usually around 500-600 calories depending on size. Now you can continue living a healthy life without feeling guilty every time you succumb to the craving of a bagel! How amazing is that!? For me, it gave a whole new meaning to living a healthy life because now it includes Bagels! That’s winning in my book! Anyways, I hope you guys give this recipe a go and tell me all about your thoughts after you have tasted this. Looking forward to your pins and posts! Happy Baking!
*Tips: Make sure to spill out any residual water that usually sits on top of the yogurt when opening the cap or foil lid. Any residual moisture will make for a gummy dough and not result in a bagel but more of a focaccia-like texture.
Make sure your baking powder is not expired otherwise your Bagels will not rise properly.
These Bagels may be stored individually wrapped in plastic on the countertop for 3 days max without molding or in the refrigerator for up to a week. Just reheat before eating.
Prep Time: 10 min
Baking Time: 25 min
Yields: 4 Bagels (recipe can be doubled or tripled)
1 cup white Whole Wheat flour (I use Trader Joe’s)
1 cup Nonfat Greek Yogurt (make sure your yogurt doesn’t have any water at the top when you open the container. If it does, spill it out.)
2 tsp baking powder
1/4 tsp salt (I used sea salt)
1 egg beaten for egg wash
Heat oven to 375F. Line a baking sheet with parchment paper and grease it with cooking spray (I used coconut oil cooking spray).
In a stand mixer, add flour, yogurt, baking powder and salt. Using a hook attachment mix the dough until sticky. If dough sticks to your hand then add some more flour (about a Tbsp at a time). Knead the dough a little more about 10-15 folds. It should be tacky but not leave dough on your hands. Shape into a huge ball and divide into 4. Shape into ropes and form into Bagels. Glaze with egg wash and sprinkle with favorite toppings. I used sesame and poppy seeds. Trader Joe’s sells an everything bagel topping if you’re interested.
Bake Bagels for 25 min. Let them stand for at least 15 min before cutting into them or eating. Enjoy!!!!
1/2 Cup White Whole Wheat Flour
1/2 Cup Unbleached All Purpose Flour
1 Tbsp Honey or Maple Syrup
2 tsp Baking Powder
1 Cup Unsweetened plant based milk
1/2 tsp Vanilla Extract
3 Tbsp Coconut Oil melted
Combine dry ingredients. Add Almond milk and vanilla. Whisk just until combined. Be careful not to over mix.
The batter should be slightly lumpy. Set aside to rest. In the meantime melt the coconut oil and then add it to the batter. Stir. Use an ice cream scoop to drop scoopfuls of batter on to hot griddle. Flip when you see bubbles forming. Enjoy!
1 Cup White Whole Wheat Flour
1 Cup Unbleached All Purpose Flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
Dash of nutmeg
1 cup Milk ( I use plant based)
2 very ripe bananas (about 2/3 cup)
2 large eggs
2 Tbsp Honey or Maple syrup
1/8 cup avocado oil
1/8 cup unsweetened applesauce
2 tsp Vanilla Extract
Mix all dry ingredients in a medium bowl.
If you have a food processor or a good quality blender. Blend or process all wet ingredients. Add wet ingredients into dry and fold just until combined. It will be lumpy. Follow the instructions on your waffle maker manufacturer’s manual. Enjoy! Makes about 7 waffles.
Using a deep skillet with lid. Heat oil. Saute onions until almost tender. Add tomatoes. 1/4tsp salt. Stir. Saute until tomatoes give off juices approx 2 min. Add potatoes, rest of the salt and pepper. Stir. Cook covered for 10 min. Stir add turmeric, and paprika. Stir again and cook for another 20 min on med-low heat. Make room for 2 eggs. Crack eggs in spaces along with the whites. Cover and cook for another 3 min. Turn heat off. Sprinkle with cheese and serve.
Mix all ingredients except for oil and berries until well combined. Gently fold in berries if using. Shape into 2″ diameter patties. Heat oil in a large 10″ skillet and place patties ( fry about 7-9 patties at a time) and let fry for about 1-2 minutes on each side on medium heat. Serve with some coconut whipped cream and some more berries.
Hey Everyone!!! I hope you all enjoyed the holidays! I certainly did ….I woke up this morning in the mood to whip something yummy up for breakfast and sure enough I had the ingredients on hand to make these fluffy buttermilk pancakes.
1/2 cup whole wheat pastry flour or white whole wheat flour
1/2 cup unbleached all purpose flour
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1-1/2 Tbsp Honey or maple syrup
1 Large Egg lightly beaten
1-1/2 cups unsweetened Original Ripple Milk mixed with 1.5 Tbsp white vinegar (leave for 5 minutes to coagulate)
2 Tbsp Avocado Oil
Cooking Spray for griddle
9 Tbsp All Fruit Raspberry Preserve
Heat griddle to 375 degrees. Whisk together flours, baking powder, baking soda, and salt in a mixing bowl. Add egg, honey, milk/ vinegar mixture, and 2 tablespoons oil; whisk to combine. Batter should have small to medium lumps.
Test griddle by sprinkling a few drops of water on it. If water bounces and spatters off griddle, it is hot enough. Grease with cooking spray.
Using a 2-ounce scoop or 1/4 cup, pour pancake batter. When pancakes have bubbles on top and are slightly dry around edges, about 2 1/2 minutes, flip over. Cook until golden on bottom, about 1 minute.
Repeat with remaining batter, keeping finished pancakes on a heatproof plate in oven. Serve warm.
For Raspberry sauce, heat the jam in a small saucepan until warmed through. Drizzle about 3-4 tsp over each pancake serving.
*Makes 14 Fluffy Pancakes (2 per serving + 2-3 tsp of sauce)