Mix all ingredients in a bowl and chill at least one hour.
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https://www.colormyfood.com/wp-content/uploads/2016/06/rsz_orange_pineapple_medley.jpg11251500Diana Galindohttps://www.colormyfood.com/wp-content/uploads/2017/02/color-my-food-logo-325.pngDiana Galindo2016-06-17 15:20:142016-06-17 15:36:11Orange and Pineapple Medley with Mint
Loaded with blueberries, these buttery scones are one of our all-time family favorites. If fresh blueberries are not in season, frozen blueberries work just as well, and even dried blueberries.
Raspberries or blackberries could be used instead.
Position rack in top third of oven and preheat to 425°F. Line large baking sheet with parchment paper.
In a large bowl mix whole-wheat flour, all-purpose flour, baking powder, ginger and sugar.
Add butter pieces, mash into flour with fork and then using fingertips, rub in chilled butter until pieces are size of small peas.
Mix 1 cup buttermilk and lemon zest. Pour buttermilk mixture into dry ingredients and stir just until milk is blended in (it will be thick and somewhat sticky).
Add blueberries and gently fold in; not all blueberries will get fully mixed in.
Transfer dough to a floured work surface and divide dough in half. Form each half into a flat disc, then cut each disk into 6 wedges.
Transfer scones to prepared baking sheet, spacing 1 inch apart. Bake until scones are golden brown on top and toothpick inserted into center comes out clean, about 25 minutes.
The name strata come from layers. Strata is a breakfast dish made from a beaten egg mixture poured over bread (sliced or cubed). There are innumerable variations, omnivore and vegetarian
different varieties of vegetables
breakfast meats (sausage, bacon, ham)
herbs and spices
I like stratas because you can make them the day before and chilled overnight. In the morning bake it in the oven.
Heat olive oil in large skillet over medium heat; add onion and sauté until translucent. Add sausage and chopped poblano pepper and cook stirring occasionally until sausage is cooked through. Remove from heat and cool.
Cut twenty 1-inch slices from baguette and arrange in one layer in baking dish.
Whisk eggs and milk; mix in cooked sausage and all remaining ingredients until blended.
Pour egg mixture over bread. Cover and chill overnight.
Preheat oven to 350°F. Bake strata uncovered until puffed and golden, about 40 - 45 minutes.
Let stand 5 minutes before serving.
Serve with sliced avocado, chopped cilantro and/or salsa
Berries, bananas and nuts oh my! These are so delicious and nutrient dense, made with whole wheat flour and oats, keeping bellies satisfied and fueling our brains for a day at school or work.
Double the recipe because they are super delicious to have in the freezer for busy weekdays.
Toppings
Mashed fresh (or defrosted frozen) berries — add a drizzle of maple syrup or honey if you need it sweeter
Plain Greek yogurt mixed with a touch of honey or berry puree / preserves
Nut butters, warm it up a bit so it is more spreadable, and a drizzle of maple syrup or honey
Pumpkins generally seem to be relegated to Thanksgiving pies. But pumpkins are nutrient-rich and add lovely flavor and texture to food. I’ve learned to keep a can or two of organic pumpkin puree (making sure to check label lists pumpkin as the only ingredient) in my pantry.
Pumpkin gives a nutritious start to the day in breakfast. I use pumpkin puree (homemade or canned) in oatmeal, breakfast breads (muffins and loafs) and pancakes/waffles.
Add some defrosted berries on top for extra yumminess and nutrition.
Or mash fresh fruit (berries, mango, peach) into a couple of tablespoons of cream cheese, sweeten with some honey and make waffle “sammies” (one of my favorite concepts from Weelicious), a waffle sandwich cut into four for little hands to hold. Makes a wonderful breakfast-on-the-go (using frozen waffles popped quickly into the toaster), a fun school lunch or afternoon snack.
6tablespoonsbuttermelted (can use coconut oil instead)
Adjust servings: 4-inch waffles
Units:
Instructions
Preheat waffle iron.
Sift first 7 ingredients into a bowl.
In a separate bowl whisk the remaining ingredients.
Whisk the dry ingredients into the liquid mixture and whisk until smooth.
Pour about 1/2 cup of the pumpkin batter into a waffle iron that’s been buttered or greased and cook according to manufacturer’s directions.
Recipe Notes
Serve with maple syrup or make into sandwiches using cream cheese and whatever other fillings you desire.
Allow to cool, place in a ziploc bag, label and freeze. When ready, place in toaster oven or oven at 300 and heat for 10 minutes or until heated through.
It’s a great option for making ahead for busy mornings: a) on the weekend to enjoy a couple and freeze the rest b) make the night before.
It’s also a great example of creativity:
Use 1 cup of whole-wheat flour and 1 cup oats instead of 2 cups oats
Substitute another fruit for the strawberries. In the midst of making them one morning I realized someone had eaten all the strawberries, yikes! No worries, I chopped up sliced pineapple I had on hand.
Use frozen strawberries (or other berries).
With or without nuts of any kind. I discovered pistachio and strawberry is a delightful combination!
This is one of my favorite pancake recipes, delicious and leaves the belly feeling full and happy. Whenever I have sweet potato on my weekly menu (either to roast or cook stovetop), I add an extra sweet potato to have for these pancakes or for Sweet Potato Oatmeal. If I’m not going to use it immediately, I freeze the puree. You can also use butternut squash or pumpkin puree (canned is fine) instead.
In a bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
In a separate bowl, whisk together the remaining ingredients.
Gradually add the dry ingredients to the wet ingredients and stir until just combined.
Heat a large skillet or griddle over medium heat and lightly coat with butter or oil. Pour about 1 tablespoon of the pancake mixture onto the griddle, making as many pancakes as will fit and cook for 2 minutes.
Flip the pancakes and cook for one minute longer.
Top with homemade cranberry sauce, pureed mixed berries or pear compote
Every bite of these muffins tastes like fall, evoking cooler weather and a kaleidoscope of orange, gold, rusts and red color in the trees.
The flavor and texture is so lovely and the nutrition of pumpkin, apple, nuts and seeds motivate me to make them at other times of the year as well.
[su_expanding_quote_book source_author=”Steven Pratt, M.D., and Kathy Matthews” source_title=”SuperFoods Rx: Fourteen Foods that Will Change Your Life” affiliate_link=”http://amzn.to/1TGUOyo” full_quote=”Pumpkin packs an abundance of disease-fighting nutrients, including potassium, magnesium and vitamin C and E. The key nutrient that boosts pumpkin to the top of the Superfoods Rx list is the synergistic combination of cartenoids. Pumpkin contains one of the richest supplies of bioavailable cartenoid known to man. Cartenoids are deep orange, yellow or red colored compounds that help protect us from free radicals, modulate our immune response, enhance cell-to-cell communication, and decrease the risk of cataracts and macular degeneration. Cartenoid-rich foods have been shown to reduce the risk of various cancers, lower and rates of heart disease.” short_quote=”Pumpkin packs an abundance of disease-fighting nutrients, including potassium, magnesium and vitamin C and E”]
In general I use rolled oats, also known as old-fashioned oats. The difference between rolled oats, steel-cut oats and instant oatmeal is how the oat graots are processed. Oat groats are the inner kernel of the grain. First the outer hull is removed exposing the groat, then the groats are steamed which gives them a longer shelf life (otherwise their natural enzymes make them go rancid). Groats are then either rolled into old-fashioned flakes or chopped into small pieces called steel-cut oats. Instant oatmeal is an extremely thin form of oat flakes. Because they are the most processed, they have a higher glycemic index value meaning that their starch is converted into sugar and released in the bloodstream more quickly. Most instant oatmeal is highly sweetend and laden with artificial flavoring and additives, making it a sweet treat rather than a healthy, satisfying breakfast.
Oats have extensive nutrional benefits, in particular the benefits of oats on blood sugar and cholesterol are well known.
Variations:
1. Replace pear with apple, mango, peach, berries or other fresh or frozen fruit
2. Replace pecans with any other nut, pumpkin seeds or sunflower seeds,
Variations:
1. Replace pear with apple, mango, peach, berries or other fresh or frozen fruit
2. Replace pecans with any other nut, pumpkin seeds or sunflower seeds,
Mix oats and cardamom in a small saucepan, mix in milk and maple syrup (or honey) and cook over medium heat for 5 –8 minutes until the oats are tender.
Sprinke ground flaxseed over oatmeal and mix in. Gently mix in pear and pecans.
Add more milk or sweetener pending on your personal preference.
Recipe Notes
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