Category Archives: Breakfast

Seven Sundays Mango Almond Breakfast Bars

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We recently had the pleasure of hosting the first ever Floyd Piano Company Yoga and Brunch Club! It was great fun and so nice to have yoga, piano, and delcious Seven Sundays breakfast under one roof in a absolutely beauftiful space. Lori Floyd made these delicious Seven Sundays Muesli bars that were a big crowd pleaser. Since so many people asked for the recipe she was kind enough to send it my way! Thanks Lori! 

Looking for Seven Sundays near you and cannot find it? They do $5 flat rate shipping for as much muesli as you care to order 🙂 Order here.

Breakfast Bars

 

Serves:

Several depending upon how you cut them up.

 

Ingredients:

  • 1 box favorite Seven Sundays Muesli (She used Cherry Vanilla Pecan).
  • 1 cup almond/peanut butter
  • 1 cup dried fruit of choice
  • 1 cup whole roasted almonds
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 1/4 cup coconut flake
  • Pinch salt

Instructions:

  1. Warm almond butter and honey in small saucepan and add extracts and salt.
  2. Soak dried fruit (She used mango) in water for 15-20 minutes if not already gooey in texture. This will ultimately help hold bars together.
  3. Strain and add fruit to food processor and pulse until nearly a fine chop.
  4. Add muesli, nuts, coconut and fruit to large bowl and pour butter mixture over. Mix well.
  5. Place plastic wrap on bottom of 9×13 baking dish. Pour mixture into pan and press until evenly distributed.
  6. Cover with plastic wrap and place in freezer for at least 20 min or place in fridge for at least an hour.
  7. When bars are set, move to cutting board and cut into portion size of your choice. She likes to keep in freezer for a little more of a firm bite. Will keep for 2-3 weeks.
Obviously the nut, fruit and butter choices are endless, but she used almond, mango and coconut with the vanilla cherry pecan muesli. Coconut and honey is also optional. Super easy and delicious. Enjoy!

Spinach, Bacon, Mushroom, and Artichoke Pie / Quiche

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This is SO delicious! This is a great brunch meal for the holidays!

Quiche

Prep: 60 min

Cook: 1 hr

PREHEAT: 400 F

Serves: 8 slices

Pie Dough: Use your favorite recipe or if you must do a pre-made one.

Pie / Quiche Ingredients: 

  • 5 Slices of bacon
  • 7 Eggs
  • 1/2 Cup of Heavy Whipping Cream
  • 1 Cup Cheddar Cheese
  • 1 Cup of  Artichokes in Brine, drained
  • 1 Cup of Mushrooms, sliced
  • 3 Cups of Spinach
  • 1 Cup of Onions, sliced

Instructions :

  1. Take pie crust and press into pie pan, set in fridge while you prepare the rest. You will want to use a deep dish pie pan thats greased.
  2. In a large skillet cook bacon until browned. Reserve 1/2 of the grease and removed bacon from pan.
  3. Then cook onions, spinach, and mushrooms until soft. Then add artichokes.  Reserve.
  4. In a large mixing bowl crack 7 eggs and beat, then add cream, mix well. Add a pinch of salt and pepper.
  5. Then carefully add the cooked mixture of spinach, onions, bacon, and artichokes to the egg mixture. Stir and then gently pour into pie pan.
  6. Bake for 1 hr covered with a foil tent for about 40-45 min and then uncover for the remaining time until cooked through. Bake at 400F.

ENJOY! Quiche

Crawfish, Goat Cheese, and Baby Kale Frittata

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This frittata is quite nice and light compared to a typical frittata. By using only 2 eggs and the rest whites creates a lighter/healthier- but equally as satisfying version. The trick to perfecting your frittata is ensuring you cook on super low to set the bottom and sides of the frittata before placing in the oven. The crawfish, goat cheese, and baby kale go very well together, I was quite happy with the outcome!

Prep Time: 10 min

Cook Time: 30 min

Serves: 4 Slices

Ingredients:

  • 2 Large eggs, beaten
  • 1 C. Egg whites
  • 2 TBS milk
  • 1 C.  Crawfish: peeled, cooked, deveined
  • 1/4 C. Sweet onion, chopped
  • 1 C. Baby Kale or Spinach (I used one cup but next time I’ll use 2).
  • 1 Clove of garlic, minced
  • 1 TBS Coconut oil
  • 1/4 C. Monterrey Jack Cheese, reduced fat is fine.
  • 1 tsp. Long pepper, ground (regular is fine).
  • 1 tsp. Himalayan Pink Salt (regular is ok).
  • 1/4 tsp Smoked paprika for the top of frittata.
  • 1/4 C. Goat cheese crumbles for top

Instructions:

  1. Preheat oven to 425 F.
  2. In medium oven proof skillet sauté onions, garlic, and kale on low/medium in coconut oil until lightly cooked and fragrant: about 5 min. TURN HEAT TO LOW
  3. In medium mixing bowl: Whisk together eggs (2 eggs and whites), salt, pepper, milk. Then add cheese, crawfish, and give it a light mix.
  4. Carefully add egg and crawfish mixture to the skillet that contains the onion, garlic, and kale. Remove any kale or bit that may be on the edges with a spatula.
  5. Place goat cheese on top of mixture in skillet and sprinkle with smoked paprika.
  6. Let the frittata bottom and edges set on the stove top for about 5 min on low.
  7. Place in oven for 15-20 min or until done.

Enjoy!

Birthday Chocolate Pecan Pie Bars

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I figured I’d celebrate my Birthday today by posting an awesome recipe I have adapted from Rufus’ Food and Spirits Guide. I usually never go off a recipe unless I’m baking a dessert or making something someone asked me to make from a recipe they found, I can never stick to them verbatim though I always “throw” something else in 😉 I’m not a huge “cake” fan in fact at our wedding we had cobbler because we don’t favor cake 🙂  I made these last week for one of Evan’s co-workers, Lori, for her birthday (he did help a bit in case anyone was wondering ; ) ) and they were so good. I ate WAY to many, I even found myself eating them for breakfast…! I’m 28 years old today and feel great!!! I’m still wondering where all this time goes though… Life is good!

Chocolate Pecan Pie Bars (adapted from Rufus’ Food and Spirits Guide and Elephant Eats)

Prep: 20 min

Cook Time: 20 min

Makes: 40 -45 bars

Ingredients:

  • 3 cups flour
  • 2 cups sugar
  • 1 cup unsalted butter, at room temperature
  • 1/2 tsp sea salt, and more for end
  • 1 1/2 cups corn syrup
  • 4 ounces dark chocolate
  • 4 eggs
  • 1 ounce bourbon
  • 1 ounce cup maple syrup
  • 1 tsp vanilla extract
  • 2 1/2 cups chopped Texas pecans

Instructions:

  1. Grease bottom and sides of 15″x10″x1″ baking dish or two smaller pans.
  2. In a stand mixer on medium, beat flour, 1/2 C. sugar, butter and salt until the mixture resembles coarse crumbs. Press into the bottom of prepared pan. Bake at 350 for 20 min.
  3. Meanwhile, in a three-quart pan, stir corn syrup and chocolate on low until melted. Remove from heat and allow to cool for about 10 minutes.
  4. Stir in maple syrup, bourbon, remainder of sugar, eggs and pecans. Pour filling over hot crust and bake at 350 until firm around edges but slightly soft in center, about 30 minutes. Sprinkle with a bit of sea salt.
  5. Cool in pan on wire rack. Cut into bars. Store in refrigerator until ready to serve.
 Enjoy and Cheers! 

ZBD is Back : A Whirlwind Post of Denver

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3 Girls from Texas went to Denver on a mission and that mission was accomplished!

We went, we saw, we drank, we ate, we conquered. It was one of the most fun trips I’d ever taken, all that was missing was Evan (he would have been in heaven)!  We made loose plans on where were wanted to go and what we wanted to see and did pretty damn good at getting a lot of it done. We didn’t see everything (we would have need a week for that at least)! It was a whirlwind of fun, beer, food, and I even got to reunite with my God Father Kent and his wife Lisa!

DAY 1:

When we first arrived to Denver before we could even leave the airport we had to stop in the lounge for a local beer. A Singletrack Ale by Boulder Beer.

Our friend Hannah (the redhead) and her friend picked Lori and I up from the airport (in a convertible I might add) Yes we dropped the top! Who cares about hair and the fact that it was 57 F. outside, we were on vacation! We got dropped off at our humble abode, which was pretty sweet: an older 3 bedroom home decorated in retro modern furniture and art posters. It also has a great backyard patio! It was perfect! After settling in a getting ready for our first adventure we made our way to the bike rental place The Bike Doctor they were nice over there and hooked us up with some bikes for our downtown excursion. We all managed to stay on our bikes and not have any malfunctions so that was a plus!

Beer time: We biked all over downtown hitting up these places…

Flying Dog was the first stop (they were closed) 😦 We never made it back… I was sad…

Breckenridge Brewery: We tried a sampler of 6 beers. I’m a bit biased because on of my favorite beers is the 471 Small Batch IPA, they had this beer on cask aged in Stranahan’s Whiskey Barrels…. MY NEW FAV!  It was wonderful so complex, delicious, and I shouldn’t forget HOPPY, I love hops!!!  I have to say that Breckenridge was my favorite spot for a beer in downtown, Stuart (the GM) was serving our beer and he was so friendly and personable. He let us walk in the back and check out the beer set up. We liked him a lot! We felt at home here! I definitely recommend going here the beers are well rounded and there’s something for everyone here, including some BBQ.

Stranahan’s Whiskey  : I know this isn’t beer… but I love whiskey too… A LOT. The whiskey was good, it was no Jameson’s but it was good. They use Rock Mountain Water to make their whiskey so I thought that was really cool! I also was very curious to try the whiskey that the barrels were used for in the 471 Small Batch Cask! While we were there I had a Deviant Dales IPA which was pretty damn good (note if it’s an IPA chances are good I’ll stay it was damn good, I’m a biased IPA snob remember).  We decided to have a bite to eat while we were there and after a suggestion from one of the locals named we ordered the Chefs Plate, which consisted of American style cheeses • cured meats • appropriate condiments • all for $ 17 it was delish! The table next to us had burgers that were ginormous and looked phenomenal.

Great Divide Brewing We got here just as a Baseball game let out… it was packed and this apparently was the place to go after games. I finagled  my way to the front of the bar and ordered 3 beers 2 double IPA’s and one regular… I don’t remember which I had but I did remember the Titan IPA was the non double. We were approached by several dudes with half of their beers split down their white Denver Rockies Baseball Jersey’s, none of which had mustard stains which was quit surprising. 🙂  We left after the first beer to grab a bite.

We moseyed our way down to have some dinner at Biker Jim’s Dogs for a little Denver wiener and beer. We all had Dale’s Pale Ale and I had the Pheasant Dog it was really incredible! Had I not been so full of beer I could have eaten 2 or 3!

After cruising around town for a bit more we called it a night and biked home!

DAY 2: 

We rented a car for this day to make our ways to Fort Collins- but before a day of beer we needed brunch!

The Kitchen:  To be honest I don’t even know what I ate…  It was a scramble egg kind of dish on toast…I forgot to get a photo of this one… I do however remember my beer because I wrote it down!  I had the Strange Pale Ale and it was pretty good. We also had a side of garlic fries that were amazing!

First Stop New Belgium Brewery: This place was INCREDIBLE and it completely blew our minds! This was the only “official tour” we did and with good reason… their set up is amazing! To be honest I was not a huge fan of NBB until I came here. I absolutely LOVE how everything was so well thought out, everything had meaning, purpose, and a great story behind it. It just felt good being here. We learned so much in the 1.5 hr tour from the origins of the brewery to how they decide on beers to release. Many of you may have tried the Ranger IPA (you know I have) and may be thinking… “well that’s not a “Belgium Style Ale”… it’s not but the beer rangers told NB that they needed an IPA so they made one and I’m glad they did!

*Beer Rangers are their beloved folks out in the field. Spanning all 29 of our states from the Pacific to the Atlantic, the Beer Rangers do their best to protect, to pour and to partake. And explore many a beer from many a brewery, they do.

We tried so many different beers on the tour and each one was so awesomely explained! We of course started off with a Fat Tire, then onto Biere de Mars, then a Ranger IPA, then a Shift, and lastly and my FAVORITE of them all the La Folie a sour brown ale that I thought I’d hate but in all actuality loved and found my self craving once I got back to Texas (yes I had one last night).

This place was just incredible all around, a great company, great people, and really great beers! Everyone was so friendly here. One interesting tid bit… upon signing our tabs there was no tip option…they don’t accept tips because it’s an employee owned company!  I think that’s so awesome!  Please go check this place out asap!

Odell’s Brewery  This place it a hop away from New Belgium Brewery. It’s a sweet little spot and very lively. We supposedly met Willie Nelsons Cousin at the New Belgium Brewery and he followed us over to Odell’s… Not sure if we buy that dudirino, although he did look reminiscent of him… Needless to say he bought us our first and only beers here, thanks… *(It apparently is very common to get followed to beer places in Denver, I’m not sure if it was our good looks 😉 , the fact that we love beer, just random, or all three)hahaha!  I had a an IPA of course. From here we made the executive decision to have our Fancy dinner on this evening. I perused our map and Open Table and we decided on a 8:45 reservation at Mizuna…

Mizuna: Before I start let me just say I’m so glad we decided on a “fancy” dinner! It would have been incomplete without it! This place was hands down probably one of the top places to eat in Denver, Anthony Bourdain ate here, it’s gotta be good! We started off with some cocktails and appetizers I had the Basil Cucumber Fizz (I know it’s not beer… GASP) and we shared the Burgundian Escargot: Gruyère Crouton, Hon Shimeji Mushrooms, Parsley Aigo Bouido and the Rabbit Confit Ravioletta: Chanterelle Mushrooms, Tomme Rabelais Fondue, Grain Mustard Beurre Blanc. Oh my GOD it was so wonderful! The escargot was so wonderful and nutty the mushrooms were such a great compliment to the snails and the rabbit confit, mind blowing!

Main Courses: 

I had the Seared Veal Tenderloin Oyster Mushroom Leek Bread Pudding, Chestnut Soubise, Wilted Spinach, Hannah had the Sautéed Red Snapper Braised Endive, Sunchoke Mousseline, Truffle Vinaigrette, Garlic Nage and Lori had the Dry Aged NY Strip Au Poivre Black Truffle Porcini Gratin, Grilled Ramps. They were impeccable and well worth the money! We drank a bottle of LUCIEN ALBRECHT , CREMANT, BRUT ROSÉ – ALSACE with dinner, some of the best bubbly I’ve ever had!

Great meal with great ladies!

After a long day we had to head home to rest and prepare for day 3.

Sorry for the poor pictures it was very dark in Mizuna!

Day 3:

Time to brunch it up again and drop of the rental car. Today is the day we will meet my God Father Kent and his wife Lisa so I’m very excited!

Brunch: The Lobby I had a bloody mary WITH House bacon infused vodka, killer! I had the blue lump crap spinach and cream over poached eggs on an English muffin and we all split green chili pork tater tots… prob not the best choice since we couldn’t eat our meals after that!

Now it’s time for hiking and fun with my God Father Kent and Lisa! I hadn’t seen them since I was 2 so naturally I don’t remember that… at all! We got picked up by Kent and made our way out to Evergreen, a lovely little town about 25 min from Denver proper. We saw tons of snow capped mountains and wildlife like Elk, black squirrels, and black tailed deer. We went out and walked around Echo Lake and made our way to hike about a 4 mile trail. It was pretty cold at the time about mid 30’s-40’s but when the wind wasn’t blowing we were fine. We collected rocks and specimens along the way (that reminds I need to check my pockets for those things) 🙂 It was a blast, us Texan girls even made us some snowballs! Haha! It snowed a bit while we were out and about which was neat!

After hiking we made our way back to Kent and Lisa’s home in Evergreen for some great BBQ: burgers, brats, bean salad, and a spinach salad! It was so nice catching up and seeing them it was the highlight of my trip! After dinner we looked through some old photographs and talked about the old days. Kent told me my Dad’s old nickname “Bird” minus the definition… I had to get it from my Dad when I got home… hahah good times for sure! Shortly after dinner Kent drove us back to Denver taking us on the scenic route! We wen’t through Red Rocks amphitheater and some small towns. Red Rocks is amazing! Once we arrived home he patiently waited for the girls to get ready for our last night out on the town (thanks Kent).  It’s amazing that 26 years of not seeing someone and reuniting with them felt so natural, like we’d been friends and in contact forever! Lisa is probably one of the sweetest ladies I know, she was so nice! I now know why my parent’s picked Kent to be my God Father… they picked a great down to earth man!

Next Stop: Falling Rock Tap House  This place was a popular hangout, it was packed and nearly impossible to get a seat, we finally did and we had…. a beer! I had the Sierra Nevada Hoptimum. It was a cool spot, def the younger crowd hangout. We had one beer and made our way on to get a snack.

Marcos Coal Fired Pizza We spilt a pizza here the Del Re: Truffle and Porcini Mushroom Pecorino Sardo Spread, Fresh Mozzarella, Topped with Mushrooms, Proscuitto di Parma, Fresh Basil it was good but I wasn’t completely blown away… I gues I’m kind of a pizza snob… go figure! The crust was off in my opinion… Oh well. Next stop Star Bar right next door.

Star Bar:  I loved this place! It totally reminded me of being in Texas 🙂 They had a nice live band that did mainly covers and people were letting loose in this place, I’m talking dancing like there would be no tomorrow! The served GIANT beers here after the first I felt so full but after the second and third we were good to go! We danced, laughed, and closed this bar down, we had to it was our last night! 😉 After this we ventured back cab style (prob the worst cabby ever), but we made it back to that humble abode.

Day 4:

The last day in Denver, luckily our flight wasn’t until 3:45 (it was actually much later because we were delayed due to slide malfunctioning). We took our time getting up, cleaned the place a bit, and packed…then got ready for one final brunch.

Strings: We walked about 2 miles to get here, it was SO windy but we made it.  We of course ordered the $12 bottomless mimosa’s I think we had like 6 each (we got our monies worth)! And we ALL ordered the crab cake eggs benny’s! It was so delish! At the end of brunch we felt we had to order dessert since we hadn’t done it all trip… crème brûlée it was and it was phenomenal! I was a bit worried upon going on this trip that I’d gain like 10lbs… surprisingly with all the walking, biking, and hiking I lost .5 a lb! That NEVER happens EVER!  Glad we got that dessert!

From here we take off to the airport and say goodbye to Denver. It was a wonderful trip with 2 of my best friends I couldn’t imagine anyone I’d rather take a beer trip with (other than Evan of course). We definitely did this trip up right!  Until next time Denver! Cheers!

Bacon, Kale, and Duck Egg English Muffin Sando

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Some mornings call for a “special” breakfast, more than just the typical bowl of cold cereal 🙂 These are easy to make and are sure to please. 

Prep: 10 min

Cook Time: 6 min

Makes: 1 Sando

Ingredients:

  • 1-2 Slices of cooked bacon, nitrate free, broken in half
  • 1 English muffin, sliced and toasted
  • 1 Duck egg
  • 3-4 pieces of kale
  • 1 TBS yuzu juice
  • 1 slice of cheese, your preference or omit all together.
  • Salt and pepper
  • 1 tsp Butter

Instructions:

  1. Heat medium skillet on medium high with butter, crack duck egg into skillet and cook for 2-3 min on each side deppending on how runny you like it 🙂 placing cheese on second side for the remaining 3 min until melted.
  2. Wilt kale in yuzu juice for about 2 min tops in separate skillet.
  3. Assemble sando, muffin, egg,cheese, bacon, kale, and muffin top 😉

Enjoy and Cheers!

Eggs Benny and the Jets AKA Eggs Benedict

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This brunch dish is oh SO good and def not for those on a diet… This was my first time to make Eggs Benedict and I was quite happy with the outcome 🙂 

Prep: 15 min

Cook Time: 3-5 min for eggs, over all about 10-15 min of cooking.

Serves: 2

Ingredients:

    • 2 egg yolks
    • 1 tablespoon and 2-1/4 teaspoons Yuzu juice OR lemon juice
    • 1/2 pinch ground white pepper
    • 1/8 teaspoon Worcestershire sauce
    • 1-1/2 teaspoons water
    • 1/2 cup butter, melted
    • 1/8 teaspoon salt
    • 4 eggs
    • 1 TBS distilled white vinegar
    • 4 strips Canadian-style bacon, or thin sliced
    • 2 English muffins, split
    • You may want to have extra eggs on hand incase you mess up… 🙂 Just Sayin’ 😉

Instructions:

  • To Make Hollandaise: Fill the bottom of a double boiler part-way with water. Make sure that water does not touch the top pan. Bring water to a gentle simmer. In the top of the double boiler, whisk together egg yolks, yuzu or lemon juice, white pepper, Worcestershire sauce, and 1 tablespoon water.
  • Add the melted butter to egg yolk mixture 1 or 2 tablespoons at a time while whisking yolks constantly. If hollandaise begins to get too thick, add a teaspoon or two of hot water. Continue whisking until all butter is incorporated. Whisk in salt, then remove from heat. Place a lid on pan to keep sauce warm. This may take 1 or 2 tries… DON”T get it too hot or your will curdle your poor little eggy’s!
  • Preheat oven on broiler setting. To Poach Eggs: Fill a large saucepan with 3 inches of water. Bring water to a gentle simmer, then add vinegar. Carefully break eggs into simmering water, and allow to cook for 2 1/2 to 3 minutes. Yolks should still be soft in center. Remove eggs from water with a slotted spoon and set on a warm plate
  • While eggs are poaching, brown the ham in a medium skillet over medium-high heat and toast the English muffins on a baking sheet under the broiler.
  • Spread toasted muffins with softened butter if desired, and top each one with a slice of ham, followed by one poached egg. Place 2 muffins on each plate and drizzle with hollandaise sauce. Sprinkle with chopped chives and serve immediately.
ENJOY! Cheers! BEST SERVED WITH A MIMOSA!

Duck Egg Omelette with Pickled Chorizo and Micro Green Garnish

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Duck eggs are not too different than that of a free range chicken egg.  I prefer the taste of the duck egg and like the fact that they are far more dense than a regular egg.  They have a nice texture that sets up well.  They are considerably more expensive than a free-range egg (about a dollar a piece).  You can find them at most farmer’s markets, Central Market or Whole Foods. I don’t often make eggs so duck eggs are a nice treat (I usually do egg whites if anything).  The pickled chorizo bites give this omelette a burst of  unique flavor!

Prep Time: 10 min (see #1 below for pickled chorizo time).

Cook Time: 10 min

Serves: 2

Ingredients:

  • 3 Duck eggs, scrambled in a bowl
  • 1 C. Baby spinach
  • 1/2 C. Pico mixture (onion, tomato, cilantro, jalapeno, and lime).
  • 1 oz Cabbot 50% cheddar cheese, grated
  • 2 Pinches of micro greens
  • 2 TBS pickled chorizo, See #1 below for details
  • 1 tsp butter or olive oil
  • Pinch or sea salt and pepper

Insructions:

  1. For the pickled chorizo, you can do one of two things… you can create your own brine mixture (vinegar, salt, and seasonings or use pickle juice from some Clausen pickles).  Get some basic Spanish chorizo links ( I bought a pack of 3 and cut up 2), less ingredients the better. Cut up into small cubes 1mm X 1mm so really small…and soak for 24 hours.  If you are on a time crunch you can get away with a few hours, just know it won’t be the same… For this recipe you don’t use that much pickled chorizo, it’s just a garnish. I’m making another dish this evening that will use it again.
  2. Cut up produce for pico and spinach.
  3. Heat 1 tsp of butter/olive oil in a medium skillet on medium.
  4. Crack duck eggs in a small bowl and add a pinch of salt and pepper and mix well.
  5. Add 1/2 of egg mixture to skillet, then add a handful of pico and spinach, grate .5 oz of Cabbot cheese on top and cook for 1-2 min, fold over omelette and continue cooking for 1-2 min and flip, cook for 2 min on other side and remove omelette.  Repeat with remaining egg, produce, and cheese. Garnish tops of omelette’s with pickled chorizo and micro greens.
  6. Serve with beans and avocado.  I like to garnish the plate with Sirracha hot sauce for a little kick!
Cheers!

Strawberry Banana Flax and Fiber Shake – It will start your day off right!

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This is one of my favorite morning shakes and it takes no time at all in my Ninja Master Prep Blender!

Ingredients:

  • 1 Cup of frozen strawberries and bananas
  • 1 Cup of good orange juice (pick your fav, or do fresh squeezed even).
  • 1 TBS of Nopalina Flax Seed Plus Formula

Combine all ingredients and blend!

Nopalina: PROMOTES A HEALTHY LIFESTYLE, HEALTHY DIGESTION, WEIGHT LOSS, REGULARITY & HEALTHY SUGAR LEVELS (WHEN LEVELS ARE ALREADY WITHIN NORMAL RANGE), so they say 🙂

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Whole Wheat Gingerbread Muffins with Agave Nectar that will Knock Your Socks Off

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SUPER EASY!

Prep: 5 min

Cook: 20 min

Ingredients:

  • 1 Box of Hodgson Mill Whole Wheat Gingerbread Mix
  • 1 Lg Egg, Beaten
  • 1/4 Cup Melted Butter or 2 TBS of applesauce to reduce fat content
  • 1-1/2 Cups of Milk (I use 2 %)
  • Agave nectar to serve

Directions:

  1. Pre-heat oven to 400 degrees
  2. Grease muffin tin(s)
  3. Pour one box of the Gingerbread mix into a large bowl, stir in egg, butter 0r apple sauce, and milk using a mixer or spoon until well blended.
  4. Spread batter in muffin tins and cook for 18-20 min or until a toothpick inserted comes out clean.
  5. Serve with butter and lots of agave nectar!

ENJOY!

 

 

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