Recipes

                       EVERYTHING VEGGIE CREAM CHEESe

                               Optimize a bagel with fresh veggie-bacon cream cheese.

INGREDIENTS

4 of your favorite bagels, (I love whole wheat everythings!)

• 1 package cream cheese (8 ounces), softened
• 3 radishes
• 1 small carrot
• 1/2 red pepper, finely chopped
• 1 stalk celery, minced
• 2 scallions, minced
• 8 slices cooked bacon, finely chopped
• 2 cloves garlic, finely chopped
• 1 tomato, sliced
• 4 leaves romaine lettuce
• 1 red onion, sliced into rings

Slice the bagels in half, remove the “guts’ or bread from the inside and toast.

Put the cream cheese in a medium size mixing bowl and using a microplane or box grater, grate radish and carrot into the bowl. Add the red pepper, celery, scallions, bacon and garlic. Season with salt and pepper, and mix until combined.

Spread the cream cheese mixture on the bottom half of the bagel and top with tomato, lettuce and onion and bagel top.

French toast in a mug

GOTTA TRY THIS RECIPE 

  DIRECTIONS:

5 minute French Toast in a Mug INGREDIENTS: 2 slices bread 1 T melted butter 1 Egg 2 T milk 1 tsp cinnamon few drops Vanilla DIRECTIONS: Melt butter in microwave. Swirl it around to coat inside of mug. Add egg, milk, cinnamon and vanilla, whisk together. Rip up bread and push it down into mug with fork until bread is covered with liquid. Microwave on high for 1 1/2 minutes. remove from microwave, add some maple syrup and sprinkle with cinnamon.





Don't have time for breakfast? Try these quick recipes that take under five minutes on-the-go. Delicious and healthy! Quick time to save time use a microwave!

Mediterranean Breakfast Pizza

The spinach in this recipe is high in antioxidants and an immunity-boosting superfood.

Ingredients

1 whole wheat flat bread pita

1 tbsp low-fat cream cheese

1 tsp garlic

1 handful fresh baby spinach

3 thin slices of tomato

1 egg

Directions

Spread one side of pita with cream cheese. Put pita on a microwave safe plate. Place a handful of spinach on top. Top spinach with tomato slices and garlic. Crack egg in the center of the pita. Microwave on high for 1 1/2 to 2 minutes, depending on how you like your egg cooked.

Apple Pie Breakfast Bulgar

Skip the oatmeal and try bulgur, which has double the fiber! It also slows the absorption of sugar and helps prevent mood swings.

Ingredients

1/4 cup bulgar

3/4 cup diced apple

1/2 tsp cinnamon

1/2 tsp vanilla

1 cup water

2 tbsp Greek yogurt

1 tbsp walnuts (optional)

Directions

Soak bulgar then mix all ingredients except yogurt and walnuts in a microwave safe bowl. Microwave on high for 3 minutes. Serve with yogurt and walnuts on top.

Southwest Slimming Omelet

Burn fat but starting your day off with this delicious omelet full of peppers and salsa containing capsaicin – a compound which will signal to your brain that you are full.

Ingredients

2 eggs

1 tbsp water

2 tbsp canned black beans, drained and rinsed

2 tbsp diced bell pepper

2 tbsp low-fat shredded cheddar cheese

1 pinch of salt and pepper

1 tbsp salsa

1/4 sliced avocado

Directions

Beat eggs and water together. Pour mixture into 1 medium-size resealable, steamable sandwich bag. Add beans, peppers, cheese, and a pinch of salt and pepper. Seal bag and lay flat in microwave according to bag directions. Microwave on high for 1 minute or until eggs are set. Carefully open bag and slide omelet on to a plate. Serve with salsa on top.

INGREDIENTS

2 large  eggs

2/3 cup  packed light brown sugar

1 cup  mashed ripe bananas, (2 medium)

1 cup  buttermilk, (see Ingredient notes)

1 cup  unprocessed wheat bran, (see Ingredient notes)

1/4 cup  canola oil

1 teaspoon  vanilla extract

1 cup  whole-wheat flour

3/4 cup  all-purpose flour

1 1/2 teaspoons  baking powder

1/2 teaspoon  baking soda

1/2 teaspoon  ground cinnamon

1/4 teaspoon  salt

1/2 cup  chocolate chips, (optional)

1/3 cup  chopped walnuts, (optional)

DIRECTIONS

1. Preheat oven to 400 degrees F. Coat 12 muffin cups with cooking spray.

2. Whisk eggs and brown sugar in a medium bowl until smooth. Whisk in bananas, buttermilk, wheat bran, oil and vanilla.

3. Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, cinnamon and salt in a large bowl. Make a well in the dry ingredients; add the wet ingredients and stir with a rubber spatula until just combined. Stir in chocolate chips, if using. Scoop the batter into the prepared muffin cups (they'll be quite full). Sprinkle with walnuts, if using.

4. Bake the muffins until the tops are golden brown and spring back when touched lightly, 15 to 25 minutes. Let cool in the pan for 5 minutes. Loosen edges and turn muffins out onto a wire rack to cool slightly before serving.

Tips:
Ingredient Notes: You can use buttermilk powder in place of fresh buttermilk. Or make "sour milk": mix 1 tablespoon lemon juice or vinegar to 1 cup milk.

Unprocessed wheat bran is the outer layer of the wheat kernel, removed during milling. Also known as miller's bran, it can be found in the baking section. Do not substitute bran cereal in this recipe.

NUTRITION FACTS

Calories 196, Total Fat 6 g, Saturated Fat 1 g, Monounsaturated Fat 3 g, Cholesterol 36 mg, Sodium 182 mg, Carbohydrate 32 g, Fiber 4 g, Protein 5 g, Potassium 167 mg. Exchanges: Starch 2,Fat 1.

So in the occasion of Easter I decided to make a carrot cake. I love carrot cake and I actually had carrot cake at my wedding. Here is a delicious recipe I ran into in Southern Living. Hope you all enjoy!




Carrot Cake

Ingredients:

• 2 cups all-purpose flour 
• 2 teaspoons baking soda
• 1/2 teaspoon salt
• 2 teaspoons ground cinnamon
• 3 large eggs 
• 2 cups sugar
• 3/4 cup vegetable oil
• 3/4 cup buttermilk
• 2 teaspoons vanilla extract
• 2 cups grated carrot 
• 1 (8-ounce) can crushed pineapple, drained 
• 1 (3 1/2-ounce) can flaked coconut
• 1 cup chopped pecans or walnuts

Preparation

1. Line 3 (9-inch) round cakepans with wax paper; lightly grease and flour wax paper. Set pans aside.
2. Stir together first 4 ingredients.
3. Beat eggs and next 4 ingredients at medium speed with an electric mixer until smooth. Add flour mixture, beating at low speed until blended. Fold in carrot and next 3 ingredients. Pour batter into prepared cakepans.
4. Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Drizzle Buttermilk Glaze evenly over layers; cool in pans on wire racks 15 minutes. Remove from pans, and cool completely on wire racks. Spread Cream Cheese Frosting between layers and on top and sides of cake.

Cream Cheese Frosting

• 3/4 cup butter or margarine, softened 
• 1 (8-ounce) package cream cheese, softened 
• 1 (3-ounce) package cream cheese, softened 
• 3 cups sifted powdered sugar
• 1 1/2 teaspoons vanilla extract