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.

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Strawberry Yogurt Breakfast Parfaits posted 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.

Fudgy Pumpkin Blondies (Paleo, gluten, grain, dairy free) posted by Brian Brijbag

This is a very simple and fast recipe to make and an awesome treat for you to serve for Halloween this year that everyone will love.

Fudgy Pumpkin Blondies (Paleo, gluten, grain, dairy free) posted by Brian Brijbag

Ingredients

• 2 cups blanched almond flour
• ½ cup flaxseed meal
• 2 teaspoons ground cinnamon (optional)
• ½ cup raw coconut palm sugar
• ½ teaspoon salt
• 1 egg
• 1 cup pumpkin puree
• 1 tablespoon vanilla extract
• ⅓ cup (or more) chocolate chunks

Instructions

1. mix together the almond flour, flaxseed meal, cinnamon, coconut palm sugar, chocolate chunks and salt
2. in a separate bowl, whisk the egg, pumpkin and vanilla extract
3. using a rubber spatula, gently mix dry and wet ingredients to form a batter being careful not to over mix or the batter will get oily and dense
4. spoon the batter onto a 9-inch pan lined with parchment paper (I used this awesome silicone pan because nothing sticks to it and I don’t need to use paper or grease the pan)
5. bake at 350°F until a toothpick inserted into the center comes out clean, approximately 25 minutes

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Philly Cheese Steak Stuffed Peppers posted by Brian Brijbag

Here is a 21 Day Fix version posted by Brian Brijbag of a Philly Cheese Steak Stuffed Pepper!

Philly Cheese Steak Stuffed Peppers posted by Brian Brijbag

In a house with picky eaters you always trying to find ways to take favorite recipes and revamp them in a healthy way. One of the most popular meals is a yummy, gooey, meat filled Philly Steak and Cheese! Here is a 21 Day Fix version posted by Brian Brijbag!

Prep time: 5 minutes

Cook time: 20 minutes

Total time: 25 minutes

Yield: 4 servings

Ingredients:

2 Green Peppers

1 Sweet Onion

1 Lbs Minute/Shaved Steak

1 Cup Shredded Mozzarella cheese / any cheese of your liking

1 Tbs Extra Virgin Olive Oil

Directions:

1. Cut onions into long strings and sauté, on high, in olive oil until they’re translucent

2. Add steak to cooked onions and cook until it’s no longer pink

3. Preheat oven to 375º

4. Cut green peppers length wise. Remove seeds and ribs

4. Fill bottom of the peppers with a layer of shredded cheese

5. Layer on the onion and meat mixture

6. Add a final layer of cheese

7. Cook for 15-20 minutes. Until cheese is melted. If you want a softer pepper, add some water to the bottom of the pan and cover with tin foil.

21 Day Fix

1G

1R

1B

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FAST FOOD: Mini Meatloaf posted by Brian Brijbag

This mini meatball recipe posted by Brian Brijbag is a quick prep & a quick, healthy meal option! And it works for the 21 Day Fix!

Mini Meatball recipe posted by Brian Brijbag that is 21 Day Fix approved and quick!

-1lb lean ground beef 
-1/2 yellow onion, chopped 
– 2 egg whites 
– 1/2 cup quick oats 
– 1/4 cup ketchup 
– 1/4 cup tomato sauce 
– Salt, pepper and garlic powder to taste 
– 1 chopped orange bell pepper placed at the bottom of the cups (optional)

Spray muffin tin with nonstick spray. Mix all ingredients for meat then ball up and place on top of peppers(if you choose to do peppers). Drizzle ketchup on the top of the meat. Bake at 400 for 35-40 minutes or until meat is cooked. 

And if you’re doing 21 Day Fix these are considered 1red, 1/4 green, and 1/2 yellow for 2 mini meatloaves! 

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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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Cauliflower Cups with Herb Pesto and Lamb posted by Brian Brijbag

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
• 2 large eggs
• ½ cup almond meal
• ¼ tsp black pepper
• 4 scallions
• 12 oz ground lamb or ground pork
• 3 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

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

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

Vegan, gluten-free, oil-free, soy-free

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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