This is my absolutely favorite breakfast right now. I am totally addicted to it!! It is like eating a huge bowl of ice cream for breakfast, but it is loaded with vitamins and nutrition! It is high in protein and fiber, so it is a great way to start your day! You can make this into 1 serving (which is what I do) or share it with someone else as a snack or part of a larger breakfast. This recipe actually makes 2 glasses of this smoothie. And trust me, you don't taste the spinach or kale at all!!! The entire recipe contains:
365 calories
9 g. fiber
7 g. fat
37 g. protein
lots of potassium, vitamins A & C, calcium and iron
As always, you can change the recipe to your liking. Substitute milk for the water, leave out the cottage cheese, change up the fruits, use frozen sweet cherries if you don't like the seedy texture of the berries, use a different (or no) protein powder....
I combine the frozen items (spinach, kale, berries, pineapple and banana) and freeze them in quart ziploc bags. Then I combine the dry ingredients and store those in small jelly jars. Then when I get ready to make it in the morning, I just need to combine the 2 containers, add water and cottage cheese, and blend. It is very quick!
This is my absolutely favorite breakfast right now. I am totally addicted to it!! It is like eating a huge bowl of ice cream for breakfast, but it is loaded with vitamins and nutrition! It is high in protein and fiber, so it is a great way to start your day! You can make this into 1 serving (which is what I do) or share it with someone else as a snack or part of a larger breakfast. This recipe actually makes 2 glasses of this smoothie. And trust me, you don't taste the spinach or kale at all!!! The entire recipe contains:
365 calories
9 g. fiber
7 g. fat
37 g. protein
lots of potassium, vitamins A & C, calcium and iron
As always, you can change the recipe to your liking. Substitute milk for the water, leave out the cottage cheese, change up the fruits, use frozen sweet cherries if you don't like the seedy texture of the berries, use a different (or no) protein powder....
I combine the frozen items (spinach, kale, berries, pineapple and banana) and freeze them in quart ziploc bags. Then I combine the dry ingredients and store those in small jelly jars. Then when I get ready to make it in the morning, I just need to combine the 2 containers, add water and cottage cheese, and blend. It is very quick!
Put inner pot into Instant Pot. Pour water into insert. Add steamer rack.
Add eggs directly to steamer rack or put into a steamer basket. Put lid on and set to Sealing mode. Press Egg button or set manually for 4 minutes. This will made medium boiled eggs. If you would like them more or less well done, add or subtract 1 minute and continue.
When timer goes off, let the pressure release naturally for 4 minutes. Then release any remaining pressure manually. After that, put eggs in an ice water bath for 4 minutes.
This is just as easy as the traditional Rice Krispie treats, but uses caramel in place of marshmallows and tastes much richer!! Â You can buy the caramel in 5 lb. blocks. Â I get mine at a Mennonite store, but it is also sold on Amazon.
Cut caramel into slabs for easier melting and place into deep sided pan with butter and milk or half & half. Melt over medium low heat. Stir in cereal. Spread into greased 9" square pan and let cool.
If you would like, you can melt the chocolate chips over low heat and drizzle over the top. Refrigerate to set.
These actually have more the consistency of muffins, but they are wonderful, regardless! Â I make them for me and our grandsons with raisins, but substitute chocolate chips for the raisins for my husband.
If you are using a baking stone, place that in the oven. Preheat oven to 450 degrees.
In large mixing bowl, combine flour, sugar, baking powder, cinnamon, salt, and baking soda. Cut in butter. You can make up a large batch and store it at this point, in the freezer or refrigerator.
Add sour cream, milk and raisins or chocolate chips, stirring just until combined.
If you are not using a baking stone, line the cookie sheet with parchment paper. Scoop out onto baking sheet (I use a 2 oz. scoop). Bake for 12 minutes. Cool slightly, then drizzle with glaze.
This will make 11-12 mini muffins. Just use a 1 oz. scoop and bake in the mini muffin maker for 5 minutes.
Recipe Notes
The biscuit ingredients before adding the milk, sour cream, and raisins or chocolate chips measures 1 3/4Â cups and weighs about 236Â grams, so if you want to, you can mix up a big batch of the flour mixture, store in the refrigerator or freezer, then measure out just what you need and continue with the recipe.
This is my new favorite breakfast and snack!  I love the crunch of the homemade healthy granola with the creaminess and the tang of the yogurt and the freshness of the fruit!  And it is very healthy and simple to make!  In fact, it is not really even a recipe, but just photos and ingredients.  You can make it however you like.  Our grandsons (ages 9 and 11) tried it yesterday, and they loved it!
I make my own granola in a big batch and it keeps for a long time in a tightly sealed container.  Here is the recipe:
Crepes are so versatile! Â They can be used for breakfast, lunch, dinner, dessert or a snack! Â This is a very good basic recipe that is based on the recipe from www.chef-in-training.com. Â I liked it better than the other recipes I tried, so I am sharing it here.
We had a Create Your Own Crepe bar for Mother’s Day. Â My favorite was this crepe with a cheesecake filling, some sliced strawberries and some mini chocolate chips. Â There are so many possibilities! Â Other options we offered were puddings (chocolate, French vanilla, banana), Whipped topping, Chocolate Sauce (it hardened and we couldn’t get it out of the bottle easily!), Blackberry Jam, cinnamon mixed with powdered sugar, and powdered sugar by itself. Â It turned out great! Â We also made some chocolate crepes, but I preferred these to the chocolate ones!
The batter can be made up a day or two ahead of time, and/or the crepes can be made up ahead of time and put back on the griddle for just a few seconds per side to reheat.
4tsp.sugarif making dessert crepes, omit for savory crepes
Servings: crepes
Instructions
In a large mixing bowl, whisk flour and eggs. Slowly add milk and water stirring until smooth. Add salt and butter (and sugar if making dessert crepes) and continue whisking until smooth. (You can also just dump everything in a blender and blend until smooth.) Refrigerate in a covered container for at least 30 minutes.
Heat oiled pan to medium high temperature. Pour about 3-4 T. of batter into pan and tilt the pan to swirl in a circular motion so that the batter coats the surface evenly.
Cook crepe for about 1-2 minutes until the bottom is light brown. Loosen with a spatula, and turn. Serve hot and fill or top however you desire.
You can change this to include your favorite granola ingredients. Â The grandkids and I love this recipe! Â It makes a healthy snack that is quite filling. Â This will be a great snack to take with us on vacation.
Preheat the oven to 350. Line a baking sheet with parchment paper.
Pour the oats, nuts, seeds, fruit and salt into a large mixing bowl. Stir to combine.
In a separate bowl, combine the almond butter and honey. Mix well.
Combine the almond butter mixture with the oat mixture, and stir until well combined.
Pour the granola mixture onto the parchment paper lined pan, and spread out evenly.
Bake for 1/2 hour or so, stirring halfway through.
Remove the pan from the oven and let cool in the pan for an hour or two until it dries out. Store in an airtight container.
Recipe Notes
I found a bag of dried fruit & raw nuts at Costco. Â It contained all the fruits and nuts that I needed for this recipe. Â I just used 1/4 cup of pumpkin seeds and 1 3/4 cup of this mixture.
Preheat the oven to 350 degrees. Line a large cookie sheet with parchment paper. Set aside.
Combine all dry ingredients in large bowl. Combine liquid ingredients and add to dry ingredients. Stir to mix.
Spread onto parchment paper lined baking sheet. Bake for 15 minutes, then stir.
Return to oven and bake for another 10 minutes without stirring.
Remove from oven and allow to cool completely. Break into large clusters.
Store in covered container at room temperature.
A delicious, healthy snack that even the kids will love!  This is wonderful as is, or change it up to make it your own.  Add  dried fruit,  chocolate chips in place of the cacao nibs, or raw sunflower seeds or pumpkin seeds.  Pistachios taste especially good in this also!
This is the ideal snack if you are following an alkalizing diet!
This granola is perfect for using in my Fruit and Yogurt Parfait: Â https://www.cherylsrecipes.net/recipe/fruit-yogurt-parfait/
This works great as a cold cereal with milk.  It is also wonderful served on oatmeal for a little extra flavor and crunch:
Preheat oven to 350. Line 2 baking sheets with parchment paper.
Combine dry ingredients in a large bowl and set aside.
Combine liquid ingredients in a smaller bowl.
Mix wet and dry ingredients together thoroughly until evenly mixed.
Spread on cookie sheets lined with parchment paper.
Bake for 25 minutes, stirring halfway through.
Remove from oven to cool. Break into clusters when completely cool. Store in an airtight container when cool.
In a large, heavy bottomed skillet, place all ingredients.
Cook, stirring constantly, until the sugar has dried on the almonds and it has a furry looking appearance.
Pour onto a large sheet pan and let cool.
