Baked Breakfast Casserole with Apples and Raisins posted by Brian Brijbag

Baked Breakfast Casserole with Apples and Raisins posted by Brian Brijbag
Baked Breakfast Casserole with Apples and Raisins posted by Brian Brijbag
Baked Breakfast Casserole with Apples and Raisins posted by Brian Brijbag
Cook time:  1 hour
Total time:  1 hour
Serves: 4-6
Ingredients
  • 4 cups cooked spaghetti squash flesh, drained and flaked
  • 1 very ripe plantain, mashed (1 cup)
  • 1.5 tsp ground cinnamon
  • ¼ tsp ground mace
  • ½ cup applesauce
  • ½ tsp sea salt
  • 1 tsp vanilla extract
  • ¼ cup avocado oil
  • 1 apple, peeled and diced (1 cup)
  • ½ cup raisins
  • 2 tbsp gelatin powder
  • 2 tbsp tapioca starch/ arrowroot starch
  • ½ tsp baking soda
  • 1 tsp cream of tartar
Instructions
  1. The night before: In a large bowl, combine the spaghetti squash flesh, mashed plantain, ground cinnamon, ground mace, applesauce, sea salt, vanilla extract, avocado oil, diced apple and raisins. Cover and refrigerate the spaghetti squash mixture overnight (until ready to bake).
  2. In another smaller bowl, combine the gelatin powder, tapioca starch/ arrowroot starch, baking soda and cream of tartar. Cover and keep on the countertop.
  3. The next morning: Preheat the oven to 350ºF/ 177ºC. Remove the spaghetti squash mixture from the refrigerator. Grease a 2.2qt/ 2L glass casserole dish lightly. Add the dry ingredients to the spaghetti squash mixture and stir to combine. Scoop into the prepared glass casserole dish and spread evenly, forming patterns with the tines of a fork.
  4. Place a sheet of foil beneath the casserole dish to catch any drips while baking and bake for 1 hour, or until lightly browned and bubbly around the edges. Great eaten warm or cold.

Chocolate Cake Paleo Donuts posted by Brian Brijbag

Brian Brijbag Chocolate Cake Paleo Donuts
Brian Brijbag Chocolate Cake Paleo Donuts
Chocolate Cake Paleo Donuts posted by Brian Brijbag

Chocolate Cake Paleo Donuts

Yield: 10 Donuts

Ingredients

  • 2 cups Otto’s Cassava Flour
  • 1/2 cup Dutch process cocoa powder
  • 1 1/2 teaspoons baking powder
  • 1 teaspoon coarse ground sea salt
  • 3/4 teaspoon ground nutmeg
  • 1/2 cup coconut sugar
  • 2 tablespoons unsalted grass-fed butter, melted
  • 1 1/4 cup full-fat coconut milk
  • 1/2 lemon, juiced
  • 3 large organic egg yolks
  • 1/4 cup local raw honey
  • coconut oil

Directions

  1. Preheat the oven to 350°F.
  2. Prepare baking powder using recipe above, if you don’t have any.
  3. Add cassava flour, cocoa powder, baking powder, sea salt and nutmeg to a large mixing bowl. Stir to combine.
  4. In a small mixing bowl combine coconut sugar and melted butter.
  5. In a medium-sized mixing bowl whisk coconut milk, lemon juice and egg yolks.
  6. Add butter and egg mixture to the large mixing bowl with all the dry ingredients. Mix well using a hand mixer.
  7. Add raw honey and use electric hand mixer to combine mixture until slightly wet and completely well combined.
  8. Coat a donut pan with coconut oil for easy removal once the donuts are done. Using a large spoon, scoop dough into the donut pan. It won’t rise too high so you can keep it level with the top or slightly overfill for a more puffy donut. Transfer tray to the oven and bake for 20 minutes.
  9. Remove donuts from pan and transfer to a baking rack to rest. Reapply coconut oil to pan and empty the rest of the dough into the pan.
  10. The fudgy goodness of these chocolate cake paleo donuts can be enjoyed warm, straight out of the oven, but they’re also great cold. Store leftovers, if you have them, in a covered baking dish in the fridge.

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Strawberry Yogurt Breakfast Parfaits posted by Brian Brijbag

Strawberry Yogurt Breakfast Parfaits by Brian Brijbag
Strawberry Yogurt Breakfast Parfaits by Brian Brijbag
A 21 Day Fix breakfast recipe posted by Brian Brijbag of Strawberry Yogurt Breakfast Parfaits.

Strawberry Yogurt Breakfast Parfaits

1/2 C. steel cut or rough cut oats, dry (not cooked)
1/2 C. soy milk
2 purple containers of fresh strawberries, halved and sliced
1 red container Greek yogurt
2 tsp. honey

Combine all ingredients. Place in jars and chill overnight. Enjoy for breakfast either cold or warm (heat for one minute).  Makes two servings.  Other mix-in ideas include:  Wheat germ, chia seeds, sunflower seeds, flax, or Vanilla Shakeology.

21 Day Fix Container Count: One red, one purple, one yellow, one teaspoon.

Apple Cinnamon Breakfast Cookies posted by Brian Brijbag

Brian Brijbag's Apple Cinnamon Breakfast Cookies
Brian Brijbag's Apple Cinnamon Breakfast Cookies
Apple Cinnamon Breakfast Cookies posted by Brian Brijbag that are a healthy way to get your morning fiber!

Apple Cinnamon Breakfast Cookies posted by Brian Brijbag

Ingredients

1 large (223 grams) apple
1 cup (244 grams) unsweetened applesauce
1/3 cup (72 grams) cooking oil
1/4 cup (85 grams) honey
1 cup (80 grams) rolled oats
1 cup (90 grams) whole-wheat flour
1/2 teaspoon baking powder
11/2 teaspoons ground cinnamon
1/8 teaspoon salt
1/2 cup (60 grams) walnuts, chopped
Directions

Preheat oven to 350°F (177°C), then spray a cookie sheet with cooking spray.

Meanwhile, peel the apple and grate it using a fine grater or food processor. Squeeze out as much excess water from the grated apple as possible.

In a large bowl, mix the wet ingredients: applesauce, cooking oil, honey and grated apple. In a separate bowl, mix the dry ingredients: oats, flour, baking powder, cinnamon and salt.

Add the dry ingredients into the wet ingredients. Mix until just combined, and stir in the chopped walnuts.

Use a 1/4 cup–size measuring cup to portion out 12 medium-size cookies onto the cookie sheet. Leave about 1–2 inches between each cookie. Bake for 10–15 minutes, until cookies are golden brown.

Nutrition Information

Serves: 6 | Serving Size: 2 medium cookies

Per serving: Calories: 366; Total Fat: 20g; Saturated Fat: 2g; Monounsaturated Fat: 9g; Cholesterol: 0mg; Sodium: 268mg; Carbohydrate: 45g; Dietary Fiber: 6g; Sugar: 18g; Protein: 6g

Nutrition Bonus: Potassium: 191mg; Iron: 16%; Vitamin A: 0%; Vitamin C: 35%; Calcium: 3%

Energizing Tips (optional)

Spread cookie with 1 tablespoon of your favorite nut butter for more calories, fat and protein. (Per serving: Calories: 461; Fat: 28g; Carbohydrate: 49g; Dietary Fiber: 7g; Sugar: 20g; Protein: 10g)

Add 1 cup of reduced-fat milk for dunking and drinking to increase calories, fat and protein. (Per serving: Calories: 488; Fat: 25g; Carbohydrate: 56g; Dietary Fiber: 6g; Sugar: 30g; Protein: 14g)

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Breakfast Sweet Potato Hash posted by Brian Brijbag

Breakfast Sweet Potato Hash posted by Brian Brijbag
This sweet potato hash with sausage, caramelized onions, and eggs is a great way to start the day off right!

Ingredients

  1. 1 large onion, sliced
  2. 3 tbsp olive oil, divided
  3. 1/2 tbsp ghee
  4. 2 Italian sausages, diced
  5. 2 sweet potatoes
  6. 3 tbsp fresh rosemary
  7. Salt and freshly ground black pepper, to taste
  8. 3 eggs
Instructions
  1. Preheat the oven to 425 degrees F. Line a baking sweet with parchment paper. Heat one tablespoon of olive oil and the ghee in a skillet over medium heat. Add the onions and sprinkle with salt. Cook on low heat for 30-40 minutes, until dark brown and caramelized.
  2. Meanwhile, peel the sweet potatoes and chop into bite-size pieces. Place into a large bowl with the remaining two tablespoons of olive oil and rosemary.
  3. In a separate skillet, cook the sausages until browned. Add the cooked onions and sausages to the bowl with the sweet potatoes and toss. Season with salt and pepper.
  4. Spread out the sweet potato mixture evenly onto the prepared baking sheet. Roast for 30-35 minutes until the potatoes are soft and browned. Either refrigerate overnight at this point or proceed to the next step.
  5. Place the sweet potato hash into a cast iron skillet and make three small wells to crack the eggs into. Crack eggs into the skillet and season lightly with salt and pepper. Bake for 15-18 minutes at 425 degrees F until the eggs are set.
Notes
  1. Servings: 4
  2. Difficulty: Medium

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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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