Tag Archives: flax

Overcast Spring {Cherry Almond Breakfast Bake}

It’s a definiate gloomy day. The sun hasn’t peeped out even once, and I have been inside studying, writing, and being generally productive getting ready for my finals. I needed a break from algebraic equations and memorizing phylums, so I whisked up a cherry almond breakfast cake and curled up on the sofa with the book “Radical” by David Platt while it baked. It’s a thought-provoking book written to challenge the American Dream and materialistic attitude that is present in today’s church that we are reading for my Tuesday night Bible Study. It’s been good so far, but a little on the “hopeless” side, if I could say that? I’ll see how it wraps up. Regardless, it’s been a good reminder of where my heart+finances should be.

  {little sprouts for the garden}

I made a delicious almond breakfast bake the other day, sans recipe, to use up some egg whites (leftover from birthday hollandaise) and almond pulp from the almond milk I made. It was so-so the first day, so I didn’t write the recipe down. That was 2 days ago. I had a slice for breakfast this morning after my workout and man-o-man it was tasty. Now I want the recipe. I didn’t have any almond pulp to use up this time, so I threw this together with some almond flour (which I had actually made from almond pulp a while back…) The classic cherry+almond combo sounded really good. I can’t wait to try it tomorrow morning.

Cherry Almond Breakfast Bake

1/2c Almond Flour
1 tsp Baking Powder
1 T Ground Flaxseed
1/4 tsp Salt
1/4 Almond Milk
2 Eggs
1 Egg White
4 tsp Melted Extra Virgin Coconut Oil
~2 T Raw Honey
1/2 tsp Almond Extract
1 tsp Vanilla Extract

1c Sour Cherries (fresh/thawed+drained) sweetened with 1/2 tsp Stevia
1/4c Toasted Chopped Almonds

Mix dry. Whisk in wet. Pour into a greased+floured 9″ round pan. Top with cherries and chopped almonds. Bake at 375 for ~20 minutes or until set.

 

 

Rosemary Asiago Flaxseed Crackers {low carb}

While browsing for more low-carb recipes I found this recipe for Rosemary Flax Crackers on the blog “I Breathe…I’m Hungry”by Mellissa. She has a collection of great low carbohydrate recipes that are on my list to try! I cut her recipe in half, and substituted asiago for parmesan cheese. The crackers are tasty, very “flax-y”, which is expected because they are 100% flaxseed, but good! I think I should have pulsed my flaxseed a little more in the grinder because the consistency was off, but easily fixed with a little extra finely ground flax. You can find the recipe by following the link to Mellissa’s blog.

Oatmeal Raisin Protein Cookies

These tasty little protein cookies are, in my opinion, even better than the chocolate almond bites I posted the other day. I’m a big fan of oatmeal rasin cookies to begin with, so making them over into a healthy cookie packed with protein was sure to be a hit =) The only comment from the peanut gallery (Yes, that’s you dad! ;) ), besides that they were tasty, was that they were lacking chocolate chips. =P These are incredibly tasty and very easy to make… Not to mention sugar free and with only healthy fats! (AND made with white beans, which add a ton of extra protein!)

Oatmeal Raisin Protein Cookies

In the blender or food processor puree:

  • 1 14.5 oz can of Great Northern Beans, drained and rinsed
  • 2 TB Raw Honey
  • 1.5 TB Extra Virgin Coconut Oil
  • 1 teaspoon (to taste) Stevia
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Cinnamon
  • 1/4 tsp Ground Ginger
  • Dash nutmeg
  • 1/2 tsp Salt
  • 1 teaspoon Molasses
  • 1 Egg
  • 1 TB Ground Flaxseed
  • 1 TB Ground Chia Seed
Scrape contents of blender into a medium sized bowl and mix in by hand:
  • 1c. Oat Flour (grind oats in a coffee grinder, cleaned of course! =) )
  • 1/4c. Peanut Flour
Then stir in:
  • 1/3c. Walnut Peices
  • 1/2c. Raisins
Form the batter, which should be quite firm, into small balls. (1-2 TB size?) If you like, roll them in Sesame Seeds and or Chia Seeds. Roll them in the seeds, then in your palm to make them stick. Bake at 350 degrees for about 12-14 minutes, until the cookies start to crack just a little and have a dry exterior. Break one open if you need to, to check the doneness.

Coming next: A healthy coconut custard pie!

Green Protein Smoothie

A protein smoothie is a great post-workout snack or breakfast! (Okay, I have them for lunch and dinner occasionally too ;) ) I have recently started making my smoothies “green”. What’s a better way to get some extra vitamins in your diet? Not to mention whipping them in the blender helps your body get all the goodness (aka vitamins) out of them!

I finally found a mountain bike! It’s a Kona Dawg. I got a really good deal on it, too! I took it on the North Country Trail for the first time today- LOVE IT! Full suspension is AWESOME =)

   

After riding I did a little Pilates to stretch out. I’ve been trying to fit a little session in every day in addition to my two one-hour classes at college. I had a big breakfast (pumpkin pie pancakes!) and wasn’t too hungry so I whipped up a smoothie to tide me over to dinner.

Green Protein Smoothie!

1 c. Kale
1/2 c. 2% Milk
1 TB Chia Seeds
2 TB Freshly Ground Flaxseed
2 TB Cottage Cheese 1% milkfat
1 Frozen Banana
4-5 Ice Cubes
1/4 Tsp Cinnamon
1/4-1/2 Tsp Stevia

Blend on high until smooth and creamy. Add milk or ice to make the consistency to your liking. Top with 1/2 a protein bar, chopped, and 2 TB dried fruit. Makes one serving.

Options…..

  • 2 TB Peanut Butter
  • 1 TB Cocoa Powder
  • 2 TB Oats, for extra fiber
  • Replace milk with 1/2 water and 2 TB almonds
  • Soak 1 TB Chia and 2 TB oats overnight in 1/2 water, and blend with remaining ingredients in the morning.

Nutritional Breakdown, Smoothie with no add-ins or toppings.

  • 333 Calories
  • 14.1 g Protein
  • 10.16 g Fat
  • 14.2 g Sugar

That is a substantial amount of fat, but the good news is that about 75% of it comes from the flax and chia seed. Flax and chia are also a great source of Omega-3 fatty acids. A little over half of the sugar comes from the banana, then a gram from the cottage cheese and 6 grams from the milk.

I was playing around with lighting in the kitchen… A make-shift light reflector made from tin foil and a three ring binder. =)

without my magic binder… ewww…

with my magic binder =)

A Week of Unordinary Breakfasts: Monday

Hey folks! I am reposting a series of posts I did last year on another blog that I don’t use anymore. It was called “A Week of Unordinary Breakfasts”. I decided to make something a little unusual each morning for one week to break up the morning yogurt routine =) Enjoy the photos and some tasty recipes! 

Monday Raw Vegan Flaxseed “Oatmeal”
Tuesday Mango and Banana Pancakes
Wednesday Poached Eggs in Tomato Sauce
Thursday Huevos Rancheros
Friday Quinoa Cereal with Pomegranate
Saturday Egg and Avocado Wrap
Sunday Pumpkin Oatmeal

Ok the weekend is over. Monday. I have this distain for Mondays, but today has been ideal so far =) Got up at 7:15 (Thank you time change, I could actually see what I was doing!) and went to Curves. Came back and had Raw Flaxseed Oatmeal for breakfast. Weird, I know. I was sceptic myself. It was actually pretty good, I’d make it again. Lots of good-for-youness in this little cereal. I found the recipe on Food Gawker, my latest obsession. Original recipe here. Super easyness.

So unordinary breakfast #1 is:

Raw Flaxseed Oatmeal {Vegan}

Soak 1.5 TB freshly ground flax in water overnight.
Puree with 1/2 Banana in the morning.
I topped mine with a few tablespoons of walnuts, raisins, dried cherries and fresh mango. I’d like to try it with coconut and mango….  Oh, you eat it cold. I have to reread the original recipe twice to figure that out. I’m used to hot breakfast cereals. Pretty simple and pretty tasty. Not incredibly filling, but with some more nuts and a little peanut butter…. I think yes!