Cauliflower Cups with Herb Pesto and Lamb posted by Brian Brijbag

Brian Brijbag Cauliflower Cups With Herb Pesto and Lamb
Cauliflower Cups With Herb Pesto and Lamb posted by Brian Brijbag

INGREDIENTS

Cauliflower Cups:

  • 2 Tbsp refined coconut oil, melted
  • 4 cups coarsely chopped fresh cauliflower
  • large eggs
  • ½ cup almond meal
  • ¼ tsp black pepper
  • scallions
  • 12 oz ground lamb or ground pork
  • cloves garlic, minced
  • 12 cherry or grape tomatoes, quartered
  • 1 tsp Mediterranean Seasoning (see recipe below)
  • ¾ cup firmly packed fresh cilantro
  • ½ cup firmly packed fresh parsley
  • ¼ cup firmly packed fresh mint
  • ⅓ cup pine nuts, toasted
  • ¼ cup olive oil

Mediterranean Seasoning:

  • 2 tsp fennel seeds
  • 1 tsp dried rosemary
  • 1 Tbsp dried oregano
  • 1 Tbsp dried thyme
  • 2 tsp preservative-free granulated garlic
  • 1 tsp dried lemon peel

DIRECTIONS

Cauliflower Cups:

  1. Preheat oven to 425°F. Brush the bottoms and sides of twelve 2½-inch muffin cups with coconut oil. Set aside. Place cauliflower in a food processor. Cover and pulse until cauliflower is finely chopped but not pureed. Fill a large skillet with water to a depth of 1 inch; bring to boiling. Set a steamer basket in skillet over water. Add cauliflower to steamer basket. Cover and steam for 4 to 5 minutes or until tender. Remove steamer basket with cauliflower from skillet and set over a large plate. Let cauliflower cool slightly.
  2. In a large bowl lightly beat eggs with a whisk. Stir in cooled cauliflower, almond meal, and pepper. Spoon cauliflower mixture evenly into prepared muffin cups. Using your fingers and the back of a spoon, press cauliflower onto bottoms and up the sides of the cups.
  3. Bake cauliflower cups for 10 to 15 minutes or until cauliflower cups are lightly browned and centers are set. Place on wire rack but do not remove from the pan.
  4. Meanwhile, thinly slice scallions, keeping white bottoms separate from the green tops. In a large skillet cook lamb, the sliced white bottoms of the scallions, and the garlic over medium-high heat until meat is cooked through, stirring with a wooden spoon to break up meat as it cooks. Drain off fat. Add green parts of scallions, tomatoes, and Mediterranean Seasoning. Cook and stir for 1 minute. Spoon lamb mixture evenly into cauliflower cups.
  5. For herb pesto, in a food processor combine cilantro, parsley, mint, and pine nuts. Cover and process until mixture is finely chopped. With the processor running, slowly add oil through the feed tube until mixture is well combined.
  6. Run a thin sharp knife around the edges of the cauliflower cups. Carefully remove the cups from the pan and set on a serving platter. Spoon herb pesto over cauliflower cups.

Mediterranean Seasoning:

  1. In a dry small skillet toast fennel seeds over medium-low heat for 1 to 2 minutes or until fragrant, shaking skillet occasionally. Remove from the heat; cool about 2 minutes. Transfer seeds to a spice grinder; grind to a powder. Add rosemary; grind until rosemary is coarsely ground. Transfer fennel and rosemary to a small bowl. Stir in oregano, thyme, garlic, and lemon peel. Store in an airtight container at room temperature up to 6 months. Stir or shake before using.
Serves 6.

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PALEO BREAKFAST SCRAMBLE posted by Brian Brijbag

breakfast scramble posted by Brian Brijbag
Paleo approved breakfast scramble posted by Brian Brijbag

INGREDIENTS

Serves 1-2

  • 3 Cage-free, non-antibiotic/hormone eggs
  • 1/4 – 1/2lb Breakfast sausage, ethically-raised, preservative-free
  • 3 Bacon Strips, preservative-free
  • 1/2 Onion, diced
  • 1/2 – 1 cup Fresh green chilli or salsa (optional if you are avoiding nightshades)

DIRECTIONS

1. Turn on stove top burner to medium heat.

2. Layer bacon, sausage bits, and diced onions in a small, non-stick 6-inch frying pan.

3. Stir frequently with a wood spatula for 8-12 minutes or until cooked evenly.

4. Whisk three eggs in a small mixing bowl.

5. Pour egg mixture over bacon, sausage, and onions.

6. Stir frequently to avoid burning for 2-4 minutes or until eggs are set.

7. Plate egg scramble and garnish with fresh green chili or salsa

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Carrot Cake Breakfast Bites posted by Brian Brijbag

Carrot Cake Breakfast Bites

Carrot Cake Breakfast Bites posted by Brian Brijbag
Carrot Cake Breakfast Bites posted by Brian Brijbag

Ingredients

  • 3/4 cup (90 grams) white whole-wheat flour or whole-wheat pastry flour
  • 1 teaspoon baking soda
  • 1 1/2 teaspoons cinnamon
  • 1/8 teaspoon nutmeg
  • 1/4 cup (55 grams) mild-flavored cooking oil (like canola or melted coconut oil)
  • 1/3 cup (75 grams) dark brown sugar
  • 1 large egg (50 grams)
  • 1 teaspoon vanilla extract
  • 1 cup (110 grams) shredded carrots
  • 1 1/2 cups (122 grams) rolled oats
  • 1/4 cup (40 grams) raisins

Directions

Preheat oven to 350°F. Line a baking sheet with parchment paper or lightly grease with cooking oil.

In a medium bowl, whisk together flour, baking soda, cinnamon and nutmeg.

In a separate large bowl, mix together cooking oil, brown sugar, egg and vanilla until well combined. Fold in shredded carrots, flour mixture, oats and raisins and stir gently until just combined.

Using a 1 tablespoon scoop, drop batter by the tablespoonful on prepared baking sheet. Bake for 8-10 minutes or until golden brown around the edges.

Cool bites for a few minutes on the baking sheet before transferring to a wire rack to finish cooling.

Nutrition Information

Serves: 6 |  Serving Size: 4 breakfast bites

Per serving: Calories: 296; Total Fat: 12g; Saturated Fat: 1g; Monounsaturated Fat: 6g; Cholesterol: 31mg; Sodium: 239mg; Carbohydrate: 44g; Dietary Fiber: 5g; Sugar: 16g; Protein: 6g

Nutrition Bonus: Potassium: 209mg; Iron: 11%; Vitamin A: 72%; Vitamin C: 3%; Calcium: 4%

Energizing Tips (optional)

  • Add in 1/2 cup unsweetened coconut flakes into the batter to increase calories and flavor. (Per serving: Calories: 313; Total Fat: 13g; Carbohydrate: 45g; Dietary Fiber: 5g; Sugar: 15g; Protein: 6g)
  • Add in 1/4 cup chopped pecans into the batter to increase calories and healthy fats. (Per serving: Calories: 330; Total Fat: 15g; Carbohydrate: 45g; Dietary Fiber: 6g; Sugar: 16g; Protein: 7g) 

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Need a good laugh??? Take a moment and watch this video!

Flourless Thumbprint Breakfast Cookies posted by Brian Brijbag

Flourless Thumbprint Breakfast Cookies posted by Brian Brijbag

Vegan, gluten-free, oil-free, soy-free
Flourless Thumbprint Breakfast Cookies posted by Brian Brijbag
Flourless Thumbprint Breakfast Cookies posted by Brian Brijbag
YIELD
8 COOKIES
PREP TIME
10 MINUTES
COOK TIME
12 MINUTES

Ingredients:

  • 1 cup mashed ripe banana (2 large)
  • 2 cups rolled oats (use certified gluten-free if necessary)
  • 3 tablespoons ground flax seed
  • 1 teaspoon cinnamon
  • 1/8 teaspoon fine grain sea salt
  • 8 teaspoons jam
  • Peanut butter (or almond or sunflower seed butter), for serving (optional)

Directions:

  1. Preheat oven to 350F and line a baking sheet with parchment paper.
  2. In a food processor, add the oats and pulse until a coarse meal forms (see picture in blog post).
  3. In a large bowl, mash the banana. Stir in the rest of the ingredients, except the jam and nut butter. The mixture will be very wet and dense.
  4. With a retractable ice cream scoop or a spoon, scoop the dough into 8 mounds. The cookies do not need to be spaced far apart on the baking sheet as they don’t spread out. Press your thumb (or small spoon) into the centre of each cookie to create a well. Fill each well with 1 heaping teaspoon of jam.
  5. Bake cookies at 350F for 11-13 minutes, until the cookies are slightly firm, but soft and doughy in the middle. Transfer cookies to a cooling rack for 10 minutes or so.
  6. If desired, serve cookies with your favourite nut or seed butter. They also taste great with a pat of coconut oil or vegan butter!

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Banana Berry Oat Bars posted by Brian Brijbag

Banana Berry Oat Bars

Banana Berry Oat Bars Picture by Brian Brijbag
Banana Berry Oat Bars Picture by Brian Brijbag

Ingredients

for strawberry topping

  • 2 cups(330 grams) finely minced fresh or frozen strawberries
  • 1 tablespoon honey
  • 1/4 medium lemon, juiced

for banana oat bars

  • 2 cups (162 grams) uncooked rolled oats, divided (certified gluten-free if necessary)
  • 1 teaspoon baking powder
  • 2 teaspoons cinnamon
  • 2 medium (262 grams) ripe bananas, mashed (about 1 cup)
  • 2 teaspoons vanilla extract
  • 2 tablespoons honey, divided

Directions

Preheat oven to 375 degrees F.

Combine strawberries with 1 tablespoon honey and lemon juice (note: if using frozen strawberries, thaw first). Toss with a spoon until well combined. Set mixture aside to chill in the refrigerator for at least 20 minutes.

In a food processor, process 1 cup rolled oats until it reaches a flour consistency and transfer to a large mixing bowl. Add the remaining 1 cup rolled oats, baking powder, cinnamon, mashed banana, vanilla extract and ramining 1 tablespoon honey. Stir with a spoon until well combined.

Line an 8-inch by 8-inch baking dish with parchment paper. Transfer one-half to two-thirds of oat mixture into the baking dish and press into dish with a spatula.

Strain liquid from strawberry mixture and spread berries in a single layer over the oats in the baking dish. Crumble remaining oat mixture on top of the strawberry layer.

Bake the bars for 30-35 minutes or until the top is golden brown. Remove and cool before cutting into bars.

BUDGET TIP: Fresh berries too expensive? Buy a jar of low- or no-sugar jam at your local supermarket and use it in place of the strawberry topping.

Nutrition Information

Serves: 4 | Serving Size: 4 small bars (2-inch by 2-inch bar)

Per serving: Calories: 296; Total Fat: 3g; Saturated Fat: 0g; Monounsaturated Fat: 0g; Cholesterol: 0mg; Sodium: 641mg; Carbohydrate: 62g; Dietary Fiber: 8g; Sugar: 27g; Protein: 8g

Nutrition Bonus: Potassium: 355mg; Iron: 3%; Vitamin A: 1%; Vitamin C: 80%; Calcium: 2%

Energizing Tips (optional)

  • Spread the bars with 1 tablespoons of nut butter to up calories, protein and fat. (Per serving: Calories: 401; Fat: 12g; Carbohydrate: 65g; Dietary Fiber: 9g; Sugar: 28g; Protein: 12g)
  • Enjoy your bars with 1 cup of reduced-fat milk to increase calories and protein.(Per serving: Calories: 418; Fat: 8g; Carbohydrate: 73g; Dietary Fiber: 8g; Sugar: 39g; Protein: 16g)

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Chia Oatmeal Breakfast Cookies posted by Brian Brijbag

Chia Oatmeal Breakfast Cookies posted by Brian Brijbag

Chia Oatmeal Breakfast Cookies posted by Brian Brijbag
This is a recipe for a healthy breakfast option posted by Brian Brijbag. These Chia Oatmeal Breakfast Cookies taste great and will help you feel great too!

Ingredients

  • 1½ tablespoons Chia seeds
  • ¼ cup unsweetened vanilla almond milk
  • 2 ripe bananas, mashed
  • ¾ cup old fashioned oats (gluten-free if necessary)
  • ¼ cup unsweetened shredded coconut
  • ¼ cup chopped dates
  • ¼ cup dark chocolate chunks or carob chips (gluten-free if necessary)
  • 1 Tablespoon creamy almond butter (with salt)
  • large pinch of cinnamon

Directions

Preheat oven to 350F.

In a small bowl, stir together the chia seeds and almond milk and let the mixture sit for about 10 minutes, or until the chia seeds have created a nice gel-like consistency.

Pour the chia seed gel into a medium sized mixing bowl and add in the mashed bananas, oats, coconut, almond butter and cinnamon until well combined. Gently stir in the dates and chocolate chunks.

Scoop out a generous tablespoon of dough onto a baking stone or a greased cookie sheet and use a fork to press the dough down a little to make more of a cookie shape. You should get about 15 cookies.

Place in oven and bake for 17-20 minutes, or until the bottom of the cookies have browned a bit.

Take them out, let cool and enjoy.

Note: Many dark chocolate chips are gluten-free however ingredients can vary by brand. It’s best to look at packaging before purchasing if you have a gluten sensitivity.

Nutrition Information

Serves: 15  |  Serving Size: 1 cookie

Per serving: Calories: 77; Total Fat: 3g; Saturated Fat: 2g; Cholesterol: 0mg; Sodium: 5mg; Carbohydrate: 12g; Dietary Fiber: 2g; Sugar: 5g; Protein: 1g

Nutrition Bonus: Potassium: 83mg; Vitamin A: 0%: Vitamin C: 2%; Iron: 3%; Calcium: 2%

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Homemade Almond Milk by Brian Brijbag

Homemade Almond Milk by Brian Brijbag

Homemade Almond Milk by Brian Brijbag
This is a picture from a Homemade Almond Milk recipe by Brian Brijbag.

Prep time:  24 hours

Total time:  24 hours

Serves: 4 cups

Ingredients

  • 1 cup raw almonds
  • 4 cups filtered water
  • 1 teaspoon vanilla extract, optional (skip if you’re doing a Whole30 or use 1 teaspoon vanilla powder)

Instructions

  • Place 1 cup of raw almonds in a bowl or Mason jar and cover with water. Soak for 24 hours in the refrigerator. I drain the water off and start fresh for making the milk itself.
  • In a powerful blender—Vitamix or similar‚combine soaked almonds and 4 cups of filtered water. Blitz for 1-2 minutes or until the nuts are completely broken down.
  • Strain the nut milk through several layers of cheesecloth or a nut milk bag. Squeeze out the excess moisture from the ground up almonds.
  • Stir in the vanilla extract, if desired.
  • Keep in a tightly covered container. Stays fresh for about 3 days.

Notes

*Bonus: you can dry the nut remnants in a very low oven (200°F) to make almond flour.

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LOSE WEIGHT FAST! FEEL HEALTHY! LEMON DETOX BY BRIAN BRIJBAG

Brian Brijbag's Weight Loss Lemon Detox
Lose Weight! Feel Better! Have More Energy! Be Healthy!
Detox!!!
by Brian Brijbag
Ingredients
1 gallon of water
(spring, distilled or filtered)
1 whole organic lemon, sliced and seeds
removed
½ cucumber sliced
10 mint leaves, organic if possible
Instructions
1. Wash and dry the lemon.
2. Slice and remove seeds
3. Fill pitcher with 1 gallon of distilled or spring water
4. Add lemons
5. Add cucumbers
6. Add mint
7. Refrigerate for 12 hours and enjoy
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Apple Cider Floats – Perfect Fall Treat! Brian Brijbag

Apple Cider Floats
Brian Brijbag Apple Cider Recipe
Apple Cider recipe presented by Brian Brijbag
 These may not be the healthiest, but it is Fall so spoil yourself!

Ingredients

  • Apple cider
  • Ice cream (can also use dairy free ice cream)
  • Caramel ice cream topping (can use dairy free caramel sauce)
  • Cinnamon

Instructions

  1. In a glass add two scoops of ice cream. Then drizzle a spoonful of caramel ice cream topping on top of the ice cream. Also add a pinch of cinnamon on top.
  2. Pour in the apple cider until the ice cream is covered. Then add another scoop of ice cream on top. Drizzle another spoonful of caramel on top and add another pinch of cinnamon on top of that.
  3. Serve cold with a spoon or straw.

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