Pumpkin Spice Baked Oatmeal

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Pumpkin Spice Baked Oatmeal
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Servings
8-10 people
Cook Time
30-35 minutes
Servings
8-10 people
Cook Time
30-35 minutes
Pumpkin Spice Baked Oatmeal
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Servings
8-10 people
Cook Time
30-35 minutes
Servings
8-10 people
Cook Time
30-35 minutes
Ingredients
Servings: people
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Instructions
  1. The night before, add oats, flour, salt, ¼ cup raw apple cider vinegar and kefir (or Milk) into a bowl, mix and let it set overnight.
  2. Preheat oven to 350 degrees. Lightly grease a 9x13 baking dish.
  3. In a large bowl, beat eggs, applesauce, oil, pumpkin puree, syrup and sugar until smooth.
  4. Add in the pie spice, baking powder and mix well. Add the soaked oat mixture. The mixture might seem a little runny, that’s okay.
  5. Pour the mixture into the greased baking dish and bake for 30-35 minutes or until the center is cooked through.
  6. Let it cool slightly before serving. Serve with additional milk or kefir, yogurt, or additional syrup if desired.
  7. Yum…our family loves baked oatmeal….this just adds a nice fall flair to it!
Recipe Notes

This recipe and photo were adapted from Baked Oatmeal and www.5dollardinners.com

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Soaked Pancakes

Soaked Pancakes

Soaked Pancakes
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Aubrie and Ava love these wonderfully light and fluffy pancakes. Usually the night before we talk about what they’d like for breakfast and in having these conversations lets me prepare ahead of time. One of the great things about this recipe is that you can make the full batch and store the extra batter in the fridge and make them when you want them or cook extra pancakes and just eat them as snacks or another meal later. The benefits of soaked vs. traditional is really for two main reasons….reducing the phytic acid that makes it more nutritious and easier to digest, two important reasons. I use a blender for this, but if you don’t happen to have one, mix up in a bowl and cover overnight. I’m sure you’ll enjoy these as much as we do. Enjoy!
Servings
6-8 people
Cook Time
2-3 minutes ea
Servings
6-8 people
Cook Time
2-3 minutes ea
Soaked Pancakes
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Aubrie and Ava love these wonderfully light and fluffy pancakes. Usually the night before we talk about what they’d like for breakfast and in having these conversations lets me prepare ahead of time. One of the great things about this recipe is that you can make the full batch and store the extra batter in the fridge and make them when you want them or cook extra pancakes and just eat them as snacks or another meal later. The benefits of soaked vs. traditional is really for two main reasons….reducing the phytic acid that makes it more nutritious and easier to digest, two important reasons. I use a blender for this, but if you don’t happen to have one, mix up in a bowl and cover overnight. I’m sure you’ll enjoy these as much as we do. Enjoy!
Servings
6-8 people
Cook Time
2-3 minutes ea
Servings
6-8 people
Cook Time
2-3 minutes ea
Ingredients
Servings: people
Units:
Instructions
  1. In a blender or a bowl, mix up the flour, water and kefir together for a couple of minutes, to thoroughly incorporate. Cover and let it sit overnight at room temp.
  2. The next morning, add to your soaked mixture; egg, baking powder, baking soda, salt and vanilla.
  3. Blend or mix all together until nice and smooth.
  4. You can add your favorite fruit or seasonings at this point and mix in by hand. We like blueberries when in season or you could add bananas or pumpkin and cinnamon or just plain and really it’s about making what you like.
  5. Add coconut oil to a hot cast iron skillet and pour in batter to make the size pancakes you like.
  6. Add butter and syrup and enjoy!
Recipe Notes

This recipe makes quite a bit and keeps well in a glass jar in the refrigerator so it's ready when you decide pancakes sound great for breakfast, lunch or dinner.

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Kefir Breakfast Pudding

Kefir Soaked Oatmeal Breakfast

Kefir Breakfast Pudding
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Servings
1
Servings
1
Kefir Breakfast Pudding
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Servings
1
Servings
1
Ingredients
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Instructions
  1. Place all the ingredients except the sweetener into a 1-pint canning jar
  2. Cap the jar and shake vigorously.
  3. Place the jar in the refrigerator overnight.
  4. When ready to serve, transfer the pudding to a bowl and top it with more fruit and sweetener, if using.
Recipe Notes

Recipe courtesy of Donna Schwenk

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Scrambled Eggs with Smoked Salmon, Asparagus and Goat Cheese

Scrambled eggs with smoked salmon

Scrambled Eggs with Smoked Salmon, Asparagus and Goat Cheese
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Servings
4 People
Servings
4 People
Scrambled Eggs with Smoked Salmon, Asparagus and Goat Cheese
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Servings
4 People
Servings
4 People
Ingredients
Servings: People
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Instructions
  1. Heat the butter in a large nonstick skillet or saute pan over medium heat. When the butter begins to foam, add the asparagus and cook until just tender ("crisp-tender" in kitchen parlance). Season with salt and pepper.
  2. Crack the eggs into a large bowl and whisk with the milk. Season with a few pinches of salt and pepper and add to the pan with the asparagus. Turn the heat down to low and use a wooden spoon to constantly stir and scrape the eggs until they begin to form soft curds. A minute before they're done, stir in the goat cheese.
  3. Remove from the heat when the eggs are still creamy and soft (remember, scrambled eggs are like meat-- they continue to cook even after you cut the heat) and fold in the smoked salmon.
Recipe Notes

Recipe adapted from Rodale’s Women’s Health Magazine

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Avocado and Egg Bake

Avocado with egg

Avocado and Egg Bake
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Servings
2 People
Servings
2 People
Avocado and Egg Bake
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Servings
2 People
Servings
2 People
Ingredients
Servings: People
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Instructions
  1. Wash the avocado well. Split in half. Remove the stone from an avocado. Scoop out a little more avocado to increase the size of the stone’s crater. Crack an egg into the crater of each half. Sprinkle with some cayenne pepper, salt, and some cheese if you like and bake it in the oven at 180 degrees until egg is cooked to the level you prefer it.
Recipe Notes

An addaption from Busy Home Economist

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Fiber Starter Cereal – 25g fiber

Kefir Soaked Oatmeal Breakfast

Fiber Starter Cereal – 25g fiber
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Fiber: Sexy isn't it? We all need it, but most don't get the recommended 35g per day that our body needs to run optimally. Here’s a great way to start your day that has approx. 25g of fiber and about that much protein too. It fills you up, it helps make your elimination cycle regular and it actually tastes good. In my opinion, these are all bonuses. Here’s the slightly adapted version, as originally shared by Yuri Elkaim.
Servings Prep Time
1 2-3 minutes
Servings Prep Time
1 2-3 minutes
Fiber Starter Cereal – 25g fiber
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Fiber: Sexy isn't it? We all need it, but most don't get the recommended 35g per day that our body needs to run optimally. Here’s a great way to start your day that has approx. 25g of fiber and about that much protein too. It fills you up, it helps make your elimination cycle regular and it actually tastes good. In my opinion, these are all bonuses. Here’s the slightly adapted version, as originally shared by Yuri Elkaim.
Servings Prep Time
1 2-3 minutes
Servings Prep Time
1 2-3 minutes
Ingredients
Servings:
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Instructions
  1. In a bowl, mix the above together. Pour on the liquid, stir, and let it set for 2-3 minutes to allow the chia seeds to soak up the liquid. I usually use about a cup of Kefir. Great way to start your day! Enjoy!
  2. This provides approx. 25 gm. Fiber, 25 gm. Protein (if using kefir) and lots of Omega 3 benefit as well as inflammation fighters.
  3. (35g of fiber/day needed for optimal health)
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Baked Oatmeal

Baked oatmeal

Baked Oatmeal
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Servings
4 People
Cook Time
45 minutes
Servings
4 People
Cook Time
45 minutes
Baked Oatmeal
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Servings
4 People
Cook Time
45 minutes
Servings
4 People
Cook Time
45 minutes
Ingredients
Servings: People
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Instructions
  1. The night before, mix the oats and the liquid together and cover. Leave it at room temperature overnight.
  2. In the morning add the eggs, coconut oil, sucanat, baking powder, salt, cinnamon and raisins.
  3. Mix the above remaining ingredients into your oat mixture and pour into a 9x13 baking dish, that's bean oiled with coconut oil. Bake at 350 degrees for approx. 45 minutes or until the top is firm and browned. Serve with cold milk.
  4. This keeps well in refrigerator for several days! If it lasts that long.
Recipe Notes

I added the cinnamon and raisins to the original recipe, as that's what I prefer. I share this because if you don't care for raisins, omit them. I've also made this with Dried Cranberries too. You could just make it with no fruit, and top with fresh sliced bananas, blueberries or strawberries. Whatever you prefer.

Original recipe shared by Laurie Smith

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German Pancake

German Pancake

German Pancake
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Servings
4
Cook Time
15-20 minutes
Servings
4
Cook Time
15-20 minutes
German Pancake
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Servings
4
Cook Time
15-20 minutes
Servings
4
Cook Time
15-20 minutes
Ingredients
Servings:
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Instructions
  1. Preheat oven to 450 degrees F.
  2. Melt butter in a 9x9 or a 10” round pie pan and swirl to coat sides of pan or dish.
  3. Meanwhile, mix eggs, flour and salt until well blended.
  4. Pour into buttered dish and bake for 15-20 minutes. Sides will rise and top will be golden brown.
  5. Serve immediately with warm maple syrup or your favorite topping.
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Breakfast Tortilla Wrap

Tortillas

Breakfast Tortilla Wrap
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Servings
1
Servings
1
Breakfast Tortilla Wrap
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Servings
1
Servings
1
Instructions
  1. In a small cast iron skillet, cook eggs in coconut oil over medium heat. Season to taste.
  2. Put eggs, ferments, chicken and/or bacon and greens or sprouts on tortilla, wrap to envelope the goodies and enjoy!
  3. This is one of those recipes that is good to use leftovers in, whatever you have you through in.
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Breakfast Porridge

Yogurt with granola

Breakfast Porridge
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Servings
4 Servings
Servings
4 Servings
Breakfast Porridge
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Servings
4 Servings
Servings
4 Servings
Ingredients
Servings: Servings
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Instructions
  1. Mix oats with warm water mixture (which includes the whey, yogurt, kefir or buttermilk), cover and leave in a warm place for at least 7 hours and as long as 24 hours.
  2. Bring an additional 1 cup of water to a boil with salt. Add soaked oats, reduce heat, cover and simmer several minutes.
  3. Meanwhile, grind flax seeds, if using, in a mini grinder or coffee grinder.
  4. Remove the oats from the heat, stir in flax seeds and let stand for a few minutes. Serve with plenty of butter or cream and if you'd like some maple syrup.
  5. Recipe courtesy of Nourishing Traditions
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