This breakfast was inspired by nothing other than the neglected Raisin Bread waiting untouched and unloved for a month in my freezer
Since I was making for one (me!) I used a ramekin, but this can easily be multiplied to feed crowd and baked in a large casserole dish. This is a good dish to make when you are serving brunch because it can be made (should actually be made) the night before, to soak up all the flavors. Just assemble the night before, and pop in the oven right before guests arrive.
Beat the eggs, milk, cinnamon and vanilla
Add the cubed bread
I flavored plain greek yogurt with vanilla and cinnamon,
and added a dollop to each ramekin during the last minutes of baking
Yields 2 Ramekins
Ingredients: 2 Slices Raisin Bread cubed (I used Glutino Cinnamon Raisin Bread) 1 egg Cinnamon to taste Almond Milk (cows milk is fine if that’s what you have on hand)
Greek Yogurt Topping: Flavor with vanilla to taste
Add chopped nut before serving. I have a ton of slivered almonds left over from an even, which I have been putting on everything for the past month
If making in a casserole dish: 8 pieces of bread 4 eggs 4 cups of milk cinnamon and maybe a little sugar
Other options would be to add more raisins or even a chopped apple. Try topping with mascarpone cheese
Ok, this is as healthy and low fat as Granola can get
I used apple sauce as the sweetener, along with vanilla extract and a tad bit of honey.
I added cinnamon, flax seeds and raw nuts too for flavor and nutritional and medicinal purposes.
Studies show that cinnamon helps to stabilize blood sugar and especially good to have first thing in the morning, while flax seeds provide omegas (healthy fats) and are high in protein and fiber.
Applesauce, vanilla, honey (local), cinnamon, flax and oats
I really encourage to you make your own granola. Not only is it more econmical than store bought, but it’s so much healthier. Even the healthiest store bought granola will have preservatives, extra ingredients (names on a label you can’t even pronounce) and more sugar and fat than you’d add if making it yourself.
The key is to bake for a really long time (45min to an hour) at low heat, and stir every 10 minutes or so.
Yields about 3 cups. Can store in an air tight container for 2 weeks (I’m actually still working on mine and it’s week 3)
Here I’ve made a healthy twist to the otherwise not so healthy American staple sandwich.
Instead of Mayonnaise I use fat free plain yogurt (organic). Yogurt adds protein, where as mayo is purly fat- that’s all- with absolutely no beneficial nutritional value.
I’ve recently been making the conscious effort to eat more protein. I am currently teaching 15 classes a week at a gym and realized that some days the only protein I had was fat free plain yogurt and quinoa.
Being a pescatarian who doesn’t eat soy (tofu) or gluten (seitan) and rarely fish, it is quite tricky to be sure I am getting the proper nutrients. Lately I have been feeling a little weak and constantly hungry, so I decided a good first step would be to have hard boiled eggs always on hand.
I boiled a 6-pack carton of local, organic, free-range eggs (haha so ridiculous) and they sat in my fridge un-touched for a week….until today…
Look you can even see the whole grains of millet in my gluten free bread!
Yields 2 open face sandwiches
2 hard boiled eggs, chopped
2 celery stocks chopped
1/4 cup plain yogurt
1 T fresh herbs chopped (dill, parsley and/or chives)
pinch of tumeric
salt and pepper
lettuce (tomatoes, avocado, sprouts, toppings are up to you)
2 slices of bread (I used Gluten Free Millet bread)
Toast 2 slices of bread and top each with a few pieces of lettuce
Meanwhile, Combine the first 5 ingredients in a bowl and mix well, but gently. I like to keep the eggs in pieces, not mashed.
Top each piece of toast with the egg mixture.
Garnish with herbs, sprouts, avocado, etc.
That’s it – easy peasy
This gets pretty messy. I suggest not eating it in front of a guy you are trying to impress.
Cacik is a Turkish yogurt dip that can be eaten with any meal in the day. To Greeks, and most Westerners, this dish is most commonly know as Tzatziki. Cacik’s mild, refreshing tastes makes it especially nice paired with hot, heavier foods, like a lamb dish. Cacik is perfect for dipping vegetable or simply eating alone.
good quality plain yogurt (nice and thick)
one medium cucumber, seeded and chopped
dill, roughly chopped
I’m not too worried about measuring for this recipy. It’d be hard to mess up, it’s so easy.
Chop the Cucumber
Juice the Lemon
Pour in the yogurt
Mix in S&P, dill, 2 T lemon juice and a little olive oil
I enjoy the Cacik on healthy crackers with a salad for lunch
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