Tag Archive | breakfast

Pumkin Roll

Here I go again!

Pumpkin.

Are you sick of it yet?

A friend of mine asked me a while ago to help her make a pumpkin roll for her hubby who loves them and hasn’t had one for a couple years. They are both relatively new to Wisconsin, and honestly, I had never heard of a pumpkin roll! It’s apparently a regional thing or I’ve been left in the dark for far too long.

We planned it all out, Rachel and Lacey came over to help bake this scrumptious, delectable treat!

Actually, we made two!

I was a bit worried about  making these, since I’d never done it before. It’s easy enough to mix ingredients together, but to flip these babies out of the pan AND roll them up, then unroll them, fill them with cream cheese, sugary goodness, and ROLL THEM BACK UP!
It sounds like a lot of work.
But in the end, I was pleasantly surprised as to how easy it was. In fact, I want to make another one!

Pumpkin rolls go perfectly with coffee, by the way.

Pumpkin Roll
Note: My friend Rachel sent this recipe to me via Facebook. Prior to that, I don’t know where it came from.

Ingredients:
3 eggs
1 cup white sugar
2/3 cup pumpkin
1 teaspoon lemon juice
3/4 cup flour
2 teaspoons cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
1 teaspoon ginger
1 teaspoon nutmeg
powdered sugar for sprinkling

Filling:
1 (8 ounce) package cream cheese
1/4 cup butter, softened
1 cup powdered sugar
1/2 teaspoon vanilla

Directions:
Preheat oven to 350 degrees.

In a large bowl, beat the eggs on high speed for 5 minutes. Slowly add the white sugar, pumpkin, and lemon juice and mix well. Add the flour, cinnamon, baking powder, salt, ginger, and nutmeg and mix until combined. Batter will be thick, but spreadable.

Line the bottom of a large jellyroll pan with parchment paper and grease and flour the sides. Pour batter into pan.

Bake for 15 minutes.

Sprinkle 1/4 cup powdered sugar on terrycloth towel. (I used a regular kitchen towel) I lied the towel right on top of the pan and flipped the pumpkin sheet out, that way it would just fall onto the towel and not all over the table. Gently roll with the towel rolled up inside it as well and let it cool in the fridge.

While roll is cooling, prepare filling by mixing cream cheese, butter, powdered sugar, and vanilla in a medium bowl. When roll has cooled, unroll it and spread the filling evenly. Roll it back up and refrigerate. It’s really hard to not crack the dough when rolling but if it does don’t stress because the cracks fix themselves when it refrigerates. Also, slightly dampening the cloth helps. Refrigerate until ready to serve. Cut into 1 inch slices to serve.

Enjoy!

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Clean Eating Pumpkin Banana Oat Muffins

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

It’s a good day here in the good ‘ol state of Wisconsin! Besides the fact that I woke up with my hubby at 3am, my nose won’t stop running (I just can’t seem to catch it!), and I ate way too much ‘un-clean’ food last night, it IS a good day. Three reasons why I am happy about today:
1. It’s Friday!
2. I get a short break from my kids this weekend, starting today! (don’t get me wrong, I LOVE my kids, but they have been driving me crazy this week!)
3. THE PACKERS WON LAST NIGHT!

Yeah, I’m pretty excited about all them. I guess the excitment was just too much for me this morning. My body told me to sleep, and my nose told me no.

So what did I do with my extra 3 hours before the kids get up? I baked! (what else would I do…geez!) Since we will be gone tonight and all day tomorrow, I wanted to use up some food I had. Namely, about a half can of pumpkin puree and some bananas. I decided on muffins and then just needed to find a recipe to use. I searched Pinterest, but shockingly didn’t find anything on my ‘boards’. So I went straight to my recipe box. (I know what you’re thinking, “who still uses a recipe box?’ I do. So deal with it)
I found a couple recipes for banana oat muffins, and oatmeal applesauce, and I figured I could just add the small amount of pumpkin in and it wouldn’t change the consistency that much. But I kept looking and stumbled upon Pumpkin Banana Oat Muffins! How perfect is that! It was meant to be. Fate, if I may.
I looked through all the ingredients and I.had everything, except sucanat and oat bran. Easy peasy. I substituted honey for sucanat and ground flax for oat bran. I was on my way to a delicious and healthy breakfast for my children and I.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Clean Eating Pumpkin Banana Oat Muffins
Yield: 18 muffins

2 cups whole wheat pastry flour
1/2 cup oats
1/4 cup ground flax
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp allspice or nutmeg
1 medium banana, mashed
1/2 can of pumpkin puree
1/2 cup unsweetened applesauce
4 egg whites*
1 Tbsp wheat germ or more ground flax
1/2 cup honey

Forgive my 4am photography…and my ‘drugs’ in the background..

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Preheat oven to 350 degrees F.
Line muffin tins.
In large bowl, whisk together flour, oats, flax, baking powder and soda, salt, cinnamon, ginger, and allspice/nutmeg.
Add mashed banana, pumpkin, applesauce, egg whites, wheat germ and honey. Whisk until smooth.
Use a spoon to distribute batter evenly to lined tins.
Bake for 20-25 minutes until a toothpick inserted in the middle comes out clean.
Cool on wire rack.
These are great for freezing and using as a quick breakfast. Let thaw for 30 minutes or reheat in microwave for about 30 seconds. (that is a total guesstimate for microwaving time)

Note: If you don’t have wheat germ, just use 1 Tbsp more of ground flax. I’m sure you could use more flour or oats as well. Don’t let the little things keep you from eating clean!

*I hate wasting things, so I froze my egg yolks to use in the future for ice cream!

Living Gluten Free…or at least close to it

In case my life couldn’t get any more interesting, I have been having issues eating bread/wheat products. Whether I buy whole wheat bread or make my own pizza crust, I just odn’t feel good after I eat bread-y stuff. Do I think I”m gluten intolerant? No. Why, you may ask? Because I only have a problem here and there, but overall, (and I’ve noticed it more since eating clean and not eating bread carbs a whole lot) I get really bloated and feel sick for quite a while after eating whatever it is I ate that was made with flour. Mostly it’s bread, muffins, pizza crust, etc. I have not had an issue with say cookies or treats like that, but I also don’t eat as much of sweets in one sitting as I would bread.

So, not I’ve been on a search to find healthy alternatives for bread products. (burger buns, noodles,..you get the idea

A while ago, (on Pinterest, of course) I found a recipe for cloud ‘buns’, made with cottage cheese and eggs. ….Really? How could cottage cheese and eggs replace buns?  It’s protein. Not carbs. It didn’t add up in my head. But not long ago, I tried it.

I was making some Crockpot Ceascar Shredded Chicken,  (note to self: crockpots work better when turned on) and only had four burger buns to use for my hubby and two kids, and not enough time to make my own rolls. So I was off to make these for myself.  The recipe said to make them and store them overnight, but I didn’t do this and they were still yummy. I’ve made them twice now and the second time they seemed to turn out a little better. So, if you’re not sure at first, try them again, you may be surprised!

I managed to fit 10 on one pan!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Cloud ‘Buns’ (adapted from Food.com)
Yield: 10 rolls (5 sandwiches)

3 eggs, separated
3 Tbsp low-fat cottage cheese
1 packet sweetener
1/4 tsp cream of tartar

Preheat oven to 300 degrees F. and line a cookie sheet with parchment paper. (you might need two cookie sheets, depending on how big they are)

Separate eggs. Put egg whites in bowl of stand mixer and egg yolks in a blender.
To the egg yolks, add the cottage cheese and sweetener; blend until smooth.

To the egg whites add cream of tartar and blend until they form stiff peaks

Carefully fold egg whites with the yolk mixture.

Spoon the mixture onto the lined cookie sheet. They should be about the size of a McDonald burger bun.

Bake for about 30 minutes or until golden. This may take more or less time, depending on your oven.

Let cool completely before storing in an air tight container or ziploc bag.

Note: I used these as burger buns and they worked great!

This has nothing to do with the buns..he’s just cute!

 

Perfect golden color!

Clean Eating Zucchini Bread

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I’ve been on a kick with bread-y things lately, although I’m not sure why, since carbs have not been agreeing with me.lately. Every time I eat a slice of whole wheat toast a burger on a bun, I get really bloated and feel terrible for a few hours or more. I don’t think I am going to end up with celiacs, like my mother-in-law, but I think its from eating so many healthy carbs, my body doesn’t know how to digest bread carbs. (At least, that’s what I’m telling myself) I am not saying that this recipe isn’t healthy. It is. It’s clean, and its really really yummy, so I still eat, just in small increments. One slice at a time and with some protein, like Greek yogurt or cottage cheese, and it seems to be fine. I also feel better feeding this to my family since its not chocked full of sugar and other ingredients that aren’t good for them.
My sister was the one that originally told me of this recipe, since we are both following a clean eating food plan, and she found it on one of my favorite websites, The Gracious Pantry. It is full of clean recipes for everything! I know I’ve mentioned it before, but I can’t emphasize enough, how much I love looking around at all the yummy recipes. I also fond tons of stuff on Pinterest. I have my own Clean Eating board, so when I want to find something, I know just where to go!
Now that I’ve completely gone off on a bunny trail… Kill da wabbit, kill da wabbit… (Sorry, I couldn’t resist singing that one)
A slight note on the zucchini, I like to buy really big zucchini, chop it in really small pieces and freeze it. Thanks to my sister and her wonderful garden, I was able to get 3 large zucchini to freeze! Once they are that big, zucchini doesn’t taste the greatest just sliced and fried or baked. So here I sit with at least 16 cups of chopped zucchini and so much baking I want to do!
Bring it on!

Clean Eating Zucchini Bread (adapted from The Gracious Pantry)
Yield: One 9×5 loaf
2 cups whole wheat pastry flour
2 tsp. baking soda
1/4 tsp. nutmeg
2/3 cup honey
1 generous cup grated zucchini
2 tbsp. unsweetened apple sauce
2 tbsp. olive oil
1 whole egg
1 egg white
1 tbsp. fresh lemon zest
3/4 cup plain, non-fat Greek yogurt
Chocolate Chips (optional)

In a medium to large bowl, whisk together flour, baking soda, and nutmeg. In a slightly larger bowl, whisk together honey, zucchini, applesauce, olive oil, egg, egg white, lemon zest and yogurt. Using a wooden spoon, mix the flour mixture into the wet mixture. Stir well.

If you choose to add chocolate chips, now is the time. By adding them, the bread is no longer considered ‘clean’, but it’s darn close. So I added some. However, when I cut into the bread, I noticed all the chocolate chips had sunk to the bottom of the loaf. So if you want to avoid this, don’t add them or just sprinkle on top after you’ve poured the batter into the bread pan.

Preheat oven to 350 degrees F. Grease a 9×5 loaf pan. Pour batter into pan.

Bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.

Fruit Smoothie

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I’ve apparently been on a smoothie kick lately. I don’t know, its an easy way to get some extra fruit in for me. I’m not too great at eating the fruits and veggies. But I try. My sister, Jen,posted this one facebook for a cousin of ours and I decided to try it out this morning. Here are three reasons you should make this: 1) it’s yummy
2) its easy
3) because I said so. (just kidding…kind of)

Fruit Smoothie (from my beautiful sister, Jen)

1 cup strawberries (fresh or frozen)
1/2 cup pineapple (fresh or frozen, you could probly use canned as well)
1 banana
6-8 ice cubes
Sweetener of choice (I used one packet of Truvia, but you could also use sugar, honey or nothing, if you wanted)
1/2 cup coconut milk

Put all ingredients in blender and blend until desired consistantcy.

See, I told you it was easy.

Enjoy!

Smooth(ie) Operator

I have been really enjoying smoothies lately. Now that I’ve found an easy recipe that I always have the ingredients for, I have one of these almost every day. Seriously. I feel like a lot of smoothie’s I come across (mostly on Pinterest) have weird ingredients in them like kale or spinach, which, let’s be honest, still kinda freaks me out. That stuff is meant for salads. But, maybe one of these days I’ll give it a try and love it. For now, I’ll stick with what I know.

The other thing I really like about this smoothie is that it’s pretty versatile. You can add just about any fruit that blend well. I have been sticking to berry’s mostly, because, again, it’s what I know. (I don’t branch out much) The only ingredient that I found weird was the oatmeal. I’ve looked at other smoothie recipes with oatmeal in them and thought it was the weirdest thing and that it would give it an odd texture. But, I gave it a shot and it’s delish! You can’t even tell the oatmeal was in there. It just gives it a little more body. So don’t freak out when you read that it has oatmeal in it. It’s totally worth trying out before you judge it.

The original recipe used raspberries, which is truly delicious. I ran out of them very quickly, since I love raspberries so much, so I replaced with strawberries and blueberries. I have some blackberries right now and I will be trying that out soon too! Possibly today 🙂

Enjoy!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Simple Fruit Smoothie  (adapted from marthastewart.com)

Yield: 2 servings

1 cup ice

1/2 cup berries (I’ve used raspberries, strawberries, blueberries, blackberries and combinations of them as well)

1/2 cup plain greek yogurt

1 banana

1/2 cup  dry oatmeal

1 Tbsp honey

1 cup milk (I’ve been using almond milk or coconut milk. You could also use white milk)

Add ice and berries to the bottom of the blender, then add the other ingredients on top. Blend until smooth.

*Note: I generally only make half the recipe when I make it for breakfast. I freeze the other half of the banana to use the next day. I do suggest slicing the banana before freezing, because I think it blend better that way. I make mine in my Magic Bullet so I don’t have the blender to wash every day.

DIY Almond Butter

Nuts have never been my thing (not THOSE kind of nuts. Geez, get your mind out of the gutter…lol. Just kidding) Seriously though, I’ve never like any kind of nut besides peanuts. I enjoy love will eat just about anything you put peanut butter in or on. I don’t know what it is about peanuts and chocolate that just make my mouth water. Peanut butter cups…mmmm. I just don’t understand how anyone can’t like peanut butter. It’s the best thing since sliced bread (and it happens to great on that too!)

So, for me to branch into other kinds of nuts is a rather large feat for me. Last summer was the first time I’d ever enjoyed an almond and it’s flavor. It could have been the fact that is was smothered in cinnamon and sugar and warm and gooey…so I really didn’t taste the almond, but boy did I enjoy it!  Then this past February, I changed my eating habits majorly and the diet that I started following to begin this change had almonds as a snack (among many other things) But I knew that I would never be able to enjoy plain, boring almonds. Not happening. I refuse.

It wasn’t long after that, that I went grocery shopping for some healthy food and stumbled upon cocoa roasted almonds. OH MY GOODNESS! These things have changed my life! Not only do I now enjoy almonds (I still don’t enjoy them plain), but they give an extra boost of energy, and they taste like chocolate! Yay!!!! Something healthy that tastes good! I know, I didn’t believe it either.

Now it’s my goal to find healthy alternatives to my favorite treats. Like my Black Bean Brownies.
This time I found a recipe called Zucchini Brownies. I was instantly intrigued, since I love brownies and love zucchini. And what’s better, no flour or sugar! So gluten free and ‘clean’ (for those that may not know what ‘clean’ food is, I may write a post in this in the future) However, this post is not about the brownies…but is it about a very key ingredient IN the brownies. Almond butter. It’s uses a whole cup of it! I checked out prices on almond butter and decided I couldn’t spend $7.00 on a little jar of this stuff and use it ALL in a recipe for brownies.

I’ve been wanting to find a good price on almonds to use for other reasons, bit just haven’t found a great price. Untilast week. Fleet Farm, of all places, had a great deal on them! So I bought a bunch and tried my hand at almond butter.

My first attempt was less than successful. I forgot to roast the almonds first (apparently a key thing in this process) so I got, what I call Almond dust. (good thing I got a good deal on the almonds!)

I had to laugh. I was trying to make some cupcakes and text with a friend while I was doing this….I should know better than to multi-task.
When I figured out my problem and roasted the next batch of almonds and then processed them, it turned out great! And it was so easy! Trust me, if making things DIY scares you, don’t let it.This is something you can do!

 

 

 

 

 

 

 

Almond Butter

2 cups plain almonds

Preheat oven to 350 degrees. Place almonds in a single layer on a jellyroll pan (a cookie sheet with sides). Roast almonds for about 10 minutes or just until fragrant.
Take out of oven and place in a food processor (be careful, the almonds are VERY hot).

 

 

 

 

 

 

 

 

Process almonds about 15 minutes or until ‘buttery’.

 

 

 

 

 

 

 

You will want to scrape the sides of the processor a few times during this time.
When its done processing, scrape into a storage container (I used Pyrex) and let cool a bit before refrigerating.
Use in any recipe or on toast like peanut butter.

One thing I may do next time is add a bit of honey. I thought it was a tad bitter. But that’s just me.

So there you go. Easy DIY Almond Butter! Could it get easier than that?