Blueberry Muffins

Posted in Breakfast, MEALS by Katherine

Portion size 12

Ingredients
2 cups (500 mL) all-purpose flour
2 tsp (10 mL) baking powder
1/4 tsp (1 mL) salt
1/2 cup (125 mL) butter, softened
1 cup (250 mL) granulated sugar
2 eggs
3/4 cup (175 mL) milk
3 cups (375 mL) frozen blueberries,divided

Preparation

In bowl, combine flour, baking powder and salt. In separate bowl, cream butter with sugar; beat in eggs one at a time. Gradually stir in milk (mixture may appear curdled). Make a well in centre of dry ingredients; pour in liquid and stir just until moistened. Gently fold in 1 1/2 cups of blueberries.

Spoon into large paper-lined or well-greased muffin cups, filling to top. Sprinkle each muffin with some of the remaining blueberries. Bake in 375°F (190°C) oven for 25 to 30 minutes or until tops are firm to the touch.

9Apr2014

Quinoa with Chopped Prunes, Apples and Plums

Posted in Breakfast, MEALS by Katherine

To help the weight loss, we did the Dr. Oz’s 48-Hour Weekend Cleanse http://www.doctoroz.com/videos/48-hour-weekend-cleanse. This is the breakfast. It tastes OK. I felt great during and after the cleanse and was 2lbs lighter in 48 hours. Actually, I still make this for breakfast, in advance and reheat in the morning. Hope you enjoy this high fibre and protein breakfast.

Ingredients
Makes 1 serving

1/2 cup quinoa, rinsed
1 cup water
1 pinch nutmeg
1 tsp grated ginger
1 tbsp flax seed oil
1/3 cup chopped prunes
1/4 cup rice milk

Directions

In a small pot, stir 1/2 cup quinoa, a pinch of nutmeg and 1 tsp of grated ginger into a cup of water.
Bring to a boil. Reduce the heat, cover the pot and simmer for 10 minutes.
Stir in the prunes and rice milk. Cover again and cook another 5 minutes.
Before serving, stir in 1 tbsp of flaxseed oil.

http://www.doctoroz.com/videos/48-hour-weekend-cleanse

27Feb2014

S’mores Pancakes

Posted in Breakfast, MEALS by Katherine

Prep Time: 5 Minutes
Cook Time: 10 Minutes
Ready In: 15 Minutes
Servings: 4

Ingredients:

1 cup all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon salt
1 egg, beaten
1 cup milk
2 tablespoons vegetable oil

Directions:

1. In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.

2. Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

3. Sprinkle with chocolate chips, mini marshmallows and mini graham cookies

8Feb2014

Toasted Apricot Bread with Honey Peanut Butter

Posted in Breakfast, MEALS by Katherine

Just wanted a change to my morning breakfast routine, this was a great satisfying breakfast!

APRICOT BREAD

Ingredients:

2 cups all-purpose flour
1 tablespoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
3/4 cup white sugar
1/4 cup butter or margarine, softened
1/2 cup orange juice
2 tablespoons milk
1 egg
1 1/2 cups dried apricots, chopped

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9×5 inch loaf pan. Sift together flour, baking powder, salt and baking soda, set aside.
2. In a large bowl, cream together the butter or margarine and sugar until light and fluffy. Add the orange juice, milk and egg; beat well. Gradually blend in the flour mixture. Stir in the apricots. Pour batter into the prepared pan.
3. Bake at 350 degrees F (175 degrees C) for 50 to 55 minutes, or until a toothpick inserted into the center of the loaf comes out clean. Cool loaf in the pan for 10 minutes before removing to a wire rack to cool completely.

14Jan2014

Red Velvet Pancakes

Posted in Breakfast, MEALS by Katherine

Ingredients

2 cups all-purpose flour
1 cup powdered sugar
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups buttermilk
2 large eggs
1/2 cup granulated sugar
2 tablespoons red liquid food coloring
Sweet Cream-Cheese Butter (recipe below)

Directions

Sift together first 6 ingredients into a large bowl.
Whisk together buttermilk and next 3 ingredients in another bowl.
Gradually stir buttermilk mixture into flour mixture just until dry ingredients are moistened.
Pour about 1/4 cup batter for each pancake onto a hot buttered griddle.
Cook 3 to 4 minutes or until tops are covered with bubbles and edges look dry and cooked.
Turn and cook 3 to 4 minutes or until done.
Serve with Sweet Cream-Cheese Butter.

Sweet Cream Cheese Butter

Ingredients

1 (8-oz.) cream cheese
1 cup butter
3 cups powdered sugar
1 teaspoon vanilla extract

Directions

Beat cream cheese and butter at medium speed with an electric mixer until creamy.
Gradually add powdered sugar, beating at low speed until blended after each addition.
Add vanilla, beating until blended.