Category Archives: Breakfast Alternatives

Pumpkin Pecan Muffins

It’s that time again: fall. And you will be looking for creative things to do with pumpkin. Here’s one you can make any time, you don’t have to wait for the holidays, just the pumpkin to be ready at the farmer’s markets.


Makes 12.

1/4 cup butter

1/3 cup honey, or 2/3 cup evaporated cane juice or sugar, or 1/2 tsp stevia

1 tsp baking powder

3/4 tsp baking soda

1 egg, beaten

2 2/3 cup flour ( Can substitute 2/3 cup of buckwheat or

whole wheat flour for more nutritional value.)

1/2 tsp salt

1/2 cup milk

1/2 cup chopped pecans

1 cup fresh, cooked pumpkin

pumpkin muffins up close

DIRECTIONS: 

Cream the butter and sweetener. Beat in egg. Add flour, salt, baking soda and baking powder, mix well.

Add pumpkin and stir in. Mixing the pumpkin with the flour mix before adding the milk will absorb some of the water from the pumpkin.

Add milk and mix well with a spoon. Add pecans.

Fill baking cups 3/4 full and bake in a preheated 350º oven for 35-38 minutes until toothpick inserted in muffins come out clean. These are best fresh-baked but if your family cannot eat 12 muffins at once, you can bake 6 muffins and put the rest of the dough in the refrigerator and bake the rest the next day or later in the week. Or, bake them all and freeze what you don’t eat right away.

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Homemade Fruit Cocktail with Almond Jello

There is really nothing special about canned fruit cocktail, but as a kid, I loved the stuff. However, homemade tastes a lot better, is less expensive, doesn’t have the toxins from the can lining and doesn’t have any added sugar; yet, it tastes the same. Here are the ingredients for Del Monte canned fruit cocktail: Fruit (Peaches, Pears, Grapes, Pineapple, Cherries [Cherries, Carmine]), Water, High Fructose Corn Syrup, Sugar, Corn Syrup.)

You’ll notice, you don’t need the high fructose corn syrup one bit to make a fruit cocktail that tastes just as good and your kids won’t get hyped-up on all the extra added sugars. However, if you love it too and eat it for a light dessert or alternative breakfast food, we won’t tell.

canned_fruit_cocktail_in_light_syrupFruit Cocktail Recipe:

Ingredients:

1 cup organic pineapple juice ( Lakewood brand makes the best pineapple juice you will ever have that is not straight from a pineapple. It’s not watered down and is minimally processed.)

1 mango, peeled and diced

1 pear, peeled and diced

1 banana, sliced

1 peach, peeled and sliced

handful of red grapes sliced in half

Optional: maraschino cherries, sliced

Mix all the above ingredients in a bowl and let sit in the refrigerator for at least 1 hour before serving.

For an extra dessert treat, make our Cantonese almond jello and add the fruit cocktail to it. Extra flavor, extra nutrients, and no processed almond jello packets are used here.

 

Almond Jello:

Forget the store-bought packets of almond jello powder. Make your own homemade almond jello, with these 4 pure ingredients. This homemade version is sweet, almond-tasty, and firm enough for a finger jello. If you like your jello a bit softer, add a little more milk.

INGREDIENTS
1⅔ cup boiling water
2 envelopes (.25 oz each) plain gelatin or 3 Tbsp powdered gelatin
1/4 cup honey,
2 tsp pure almond extract
½ cup cold whole milk
Pour boiling water into a bowl and whisk in the gelatin and honey to fully dissolve. Add almond extract and whisk. Add milk and whisk.

Pour into an 8×8 or similar sized dish. Chill 3-4 hours or longer or until completely set.

Cut into squares and serve with your favorite fruit, such as mandarin oranges or our fruit cocktail recipe above. Put cubes of almond jello in the bottom of a small bowl, top with fruit cocktail and a little of the syrup created by the pineapple juice. Yum.

THIS RECIPE SPONSORED BY:

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PRINTING, PROMOTION AND DESIGN

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Carob Cinnamon Yogurt

Often, no matter what flavor of yogurt you purchase, they all really taste the same. If you don’t want the high sugars that are added to some yogurt brands, or you want to make your own interesting and more nutritious flavors, here’s one to get you started.

Carob is more nutrient-rich than most people think. It’s naturally sweet, low in fat, high in fiber, has calcium, and most importantly, no caffeine.

  • Carob tannins contain Gallic acid that works as an analgesic, anti-allergic, antibacterial, antioxidant, antiviral and antiseptic.
  • Carob improves digestion and lowers cholesterol level in the blood.
  • It is used for treating diarrhea in children and adults alike

Recipe:

Plain, organic yogurt. (White Mountain makes a Bulgarian organic plain yogurt in a jar! No plastic! Yay!

1 tsp maple syrup

1 tsp ground carab.

sprinkle cinnamon

Mix with a cupful of the plain yogurt, stir well to get the spices to mix thoroughly. Enjoy. This is a flavor you won’t find in stores.

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Low Cal, High Taste Fruit Salad

This fruit salad makes its own dressing when you let it sit for a couple hours in the frig.

1 Banana

1 pint strawberries or other berry or diced, fresh pineapple

1 apple

Raisins

Nuts (optional)

yogurt (optional)

Slice the fruit up, mix them together with the raisins and nuts and let them sit for a minimum of about 1 hour to get the acidic juices of the fruits to make their own dressing. Top with yogurt for some protein.

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Fruit Roll-ups

Really, these fruit rollups are so much tastier and better for you than the commercial kind you were thinking of. Anything is better than those sugary, low nutrient boxed cereals.

1 batch of our homemade fresh tortillas.

honey

cinnamon

fruit

yogurt (optional)

Fry the tortillas per the recipe. Spread some honey on the inside of them and sprinkle with cinnamon. Clean and slice your favorite fruits. (Bananas, blueberries, strawberries are good.) Put chunks of  your favorite fruit in the middle of a tortilla and top with a spoonful or two of yogurt if you wish. If not, they are just as good without it.

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All-in-One, On-The-Go, Breakfast.

This is incredibly tasty considering what it’s made of, and blows the lid off of any of those protein drinks out there. And…you can throw this in a travel mug to go on the way to the office, which beats skipping breakfast. This protein shake is high in fiber, B vitamins, minerals, antioxidants, and protein. Some people don’t like the idea of raw eggs, but raw protein will be loved by your body and you WILL feel a difference sometimes after just one shake. We’ve been using raw eggs in shakes and eggnog for years and haven’t gotten sick once. You will have more energy from raw protein, less fat because eggs are very lean with almost no fat, and all the B12 and other B vitamins that are destroyed by heat will remain in tack which will reduce nerve problems and inflammation of any kind.

1 cup ground and soaked buckwheat grains. (Grind raw buckwheat groats (kernels) in a coffee grinder, pour room temp water over them and let soak overnight or a minimum of an hour.)

1-2 raw eggs, (be sure to wash the eggshells with soap and water before cracking open the egg. – Read our eggnog recipe for a safe way to use raw eggs. Salmonella is on the eggshells, not the egg inside.)

1 cup almond or soy milk

1/2 cup frozen blueberries, raspberries or strawberries

1 tsp maple syrup (optional, this is only for taste)

The next morning, put all the above ingredients in a blender. Blend for about 30 seconds, pour in a glass or travel mug and out the door you go. Make sure to keep shaking it up though, because the grains will settle to the bottom.

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Blueberry Buckwheat Custard

Great for breakfast. Easy and very nutrient rich. Buckwheat is quickly becoming the new breakfast grain because it helps stabilize blood sugar, is naturally gluten free and easy to incorporate into a lot of recipes.

blueberry–custard1/2 cup frozen or fresh organic blueberries

1/2 cup organic raisins

1/2 cup ground buckwheat

4 Tbsp honey

2 cups milk

3 eggs

1 tsp vanilla

1/4 tsp salt.

Whisk together the milk, eggs, vanilla and salt. Put ground buckwheat into a baking dish, pour milk mixture over it and mix well. Add blueberries and raisins and bake covered at 350º about 30-35 minutes or until the middle is firm.

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Pumpkin Pancakes

These pancakes are made moist by the pumpkin yet they are still light and fluffy, not heavy. A great way to get more pumpkin Vitamin A and fiber into your morning. Makes about 8 medium pancakes.

pumpkin pancakes1 cup unbleached organic white flour

1/2 cup organic buckwheat flour or ground buckwheat groats

2 Tbsp raw, unfiltered honey

1 tsp baking soda

1/2 tsp sea salt

2 organic eggs

1 1/2 cups almond milk

2 Tbsp melted butter

1/2 cup fresh pumpkin puree (see our instructions on the best way to make puree from fresh pumpkin.)

Olive oil for frying.

Sift flours and mix well with all the dry ingredients. Measure milk, add eggs and with mixer on low, mix for about 2 minutes. Mix milk and egg mixture into dry ingredients. Add melted butter and honey. Mix well. Add pumpkin.

Get large frying pan or griddle hot  on low heat before pouring a tsp of olive oil in it and about 1/4 cup pancake batter for a medium pancake. Cook pancake on one side until the batter bubbles and the pancake starts to look dry on the top, then flip it and just brown the other side.

We topped our pancakes with mango jelly.

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Pumpkin Rice Pudding

pumpkin_rice_pudding1 cup of fresh pumpkin, cubed, cooked and pureed
1 cup of organic white rice
1/2 cup raisins
1 cup of honey
1 cup of organic milk, or equivalent
1/2 tsp salt
Sprinkle ginger root and cinnamon or 1 tsp of cardamom
1 Tbsp butter

Fresh cream and sweet oranges or peaches for garnish, if desired

This is best made in a double boiler, but if you don’t have one, use the directions below.

Double Boiler Method:

Cook rice per directions until soft. Combine in top of a double boiler with the milk, butter, salt and honey. Cook until most of the liquid is steamed out and mixture is thick.  (About 1 hour – this slow cook method gives it the most flavor and preserves nutrients.) Add raisins, ginger root and cinnamon. Let cool and serve warm with fresh peaches or cream.

Oven Method:

Preheat oven to 300 degrees.  Prepare rice as per package instructions.  While warm, combine in a heavy saucepan with all other ingredients, stirring gently until the honey has dissolved.

Transfer to a greased baking dish and bake in the oven to one half hour.  Dust top with cinnamon and let brown slightly and remove when edges are bubbling slightly.  Cover dish with aluminum foil for the first twenty minutes, and then remove.  Serve with fresh cream and slices of fresh orange, which has been peeled and left at room temperature.

As a dessert, serve with a spoonful of vanilla ice cream sprinkled with cinnamon.

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Make Your Own Apple Butter

Apple Butter10 apples such as Granny Smith (cored and sliced – don’t peel, all the flavor and nutrients are in the peel.

1/2 cup honey or to taste (some people find apple butter is sweet enough without much sugar or honey, it depends on the type of apple you are using and your taste, but we find a minimum of 1/2 cup honey is a good place to start for any apple.

1/2 cup apple or cranberry juice

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

1/4 teaspoon ground cloves

Simmer everything in a pot until the apples are soft, most of the liquid has evaporated and the sauce is thick and dark brown. Puree the mixture in a blender if necessary. Put in canning jars and process according to the directions for your canner or keep refrigerated and eat within one week.

Variations: Add your own special twist, such as adding cinnamon or ground cloves, another type of fruit such as peaches, or raisins.

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