Ham & Egg Cups

ham-egg-cups

 

I am sure that you have probably seen a gazillion recipes for this one.  I have seen a few myself–like back in the 70’s–and I had not even tried one yet. So I was going through that stack of Paleo recipes I was telling you about a couple of weeks ago and came across this super simple egg cup recipe and thought it was high flippin’ time I tried one.  This was so easy, you won’t believe it.  As a matter of fact, the original recipe title is Kid Simple Ham and Egg Cups.  There you go.  Your kids could totally make this for breakfast.  And who doesn’t love that little tidbit of something that will help you out, Busy Mama!  Two ingredients, a muffin tin and some cooking spray–BAM!!

Ham & Egg Cups
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Ingredients
  1. Thin-sliced ham (2 per cup)
  2. 1 egg for each cup
  3. Spices like salt & pepper, ground mustard, etc.
Instructions
  1. Preheat oven to 375 degrees F.
  2. Spray muffin tins with cooking spray.
  3. Place 2 slices of ham in each cup.
  4. Crack an egg into each cup.
  5. Sprinkle with your chosen spices or you can do it later if you forget to.
  6. Bake for 20 minutes.
  7. You're done.
Notes
  1. These egg cups don't even require utensils. You can just pick them up and eat them on the go, if needed. And don't you just love the curly edges of the ham? It's all about the presentation, you know.
Adapted from PaleoBurn Fat Burning Cookbook
Adapted from PaleoBurn Fat Burning Cookbook
Mormon Mavens http://www.mormonmavens.com/

Banana Bread Muffins (Paleo)

banana-bread-muffins-paleo

 

No, I have not exactly jumped on the Paleo band wagon, but I am kind of running along beside it.  We are trying to eat healthier around here and so I have been checking out recipes from friends, Facebook, Google, Leanne Ely and Jeff Reagan.  So if you have any tried, true and tasty recipes, feel free to share on our Facebook Page .  I will be grateful.

I found this recipe in a packet given to me by a friend who ordered one of those Paleo programs from an infomercial and she never used it–thought she would sell it on eBay, but ended up giving it to me because she was tired of having it around the house.  So I have sifted through each of those cards and found a few that I think are doable.  I thought these muffins were pretty tasty on their own!  And then I found another recipe  I had been wanting to try for a flavored butter spread and made that at the same time.  They were great together, let me tell you.  But you will have to wait until next week for that one.

Banana Bread Muffins (Paleo)
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Ingredients
  1. 1 1/2 c. almond flour
  2. 2 T. ground flaxseed
  3. 1 t. ground cinnamon
  4. 1/2 t. baking soda
  5. 1/2 t. baking powder
  6. pinch of nutmeg
  7. pinch of salt
  8. 2 very ripe bananas, mashed
  9. 2 eggs, beaten
  10. 1 T. honey
  11. 1 T. olive oil
  12. 1/2 t. vanilla extract
  13. 1/3 c. chopped walnuts, plus extra for garnish
Instructions
  1. Preheat oven to 375 degrees F.
  2. Place muffin cups in muffin tin and set aside.
  3. In large bowl, sift together all the dry ingredients, except the nuts.
  4. In a small bowl, combine all the wet ingredients, including the bananas--mix well. Pour this mixture over the dry ingredients. Add in chopped walnuts, stirring until combined.
  5. Fill the baking cups about 3/4 full--I used a cookie scoop.
  6. Sprinkle a few more chopped walnuts on each muffin before baking.
  7. Bake muffins for 21-23 minutes.
  8. Serve warm with your favorite spread (original recipe suggests coconut oil).
Adapted from PaleoBurn Fat Burning Cookbook
Adapted from PaleoBurn Fat Burning Cookbook
Mormon Mavens http://www.mormonmavens.com/

Buttermilk-Pecan Waffles

buttermilk-pecan waffles

 

Good mornin‘!  Today’s breakfast is brought to you by The Hen-Apple Bed & Breakfast in Palmyra, Pennsylvania.  No I am not there, yes I made waffles.  Years ago, when my girls were still little and in elementary school, I would often volunteer in their school library.  This was my favorite place at their school for many reasons–there were the books, of course, but we had an amazing librarian, and those Scholastic Book Fairs!  Loved working those and I always had time to browse the sale, so one day I picked up this cookbook called “Rise & Dine America: Savory Secrets from America’s Bed & Breakfast Inns.” I have often fantasized about running a B & B, haven’t you?  End of story, on with the recipe…

Buttermilk-Pecan Waffles
Breakfast of champions!
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Ingredients
  1. 2 cups all-purpose flour
  2. 1 T. baking powder
  3. 1 t. baking soda
  4. 1/2 t. salt
  5. 4 eggs
  6. 2 cups buttermilk
  7. 1/2 cup butter, melted
  8. chopped pecans
Instructions
  1. Combine the flour, baking powder, baking soda and salt; set aside.
  2. Beat the eggs until light, add buttermilk and beat until smooth.
  3. Stir in the melted butter and chopped pecans.
  4. Pour about 3/4 cup of batter onto a greased, preheated waffle iron. Cook until done.
Notes
  1. I think this recipe was written for a single waffle application. My waffle iron makes 4 individual waffles. Adjust batter amount as needed for yours.
Adapted from Rise & Dine America
Adapted from Rise & Dine America
Mormon Mavens http://www.mormonmavens.com/

Chocolate Bombs

It’s the afternoon.  You’re dragging.  And you’re hungry.  “Is there still ice cream in the freezer?” you think to yourself.  “Wait, no, there’s a bag of chips in the pantry!”  Or maybe you’re at the office and there’s leftover birthday cake in the break room.  Or donuts.  Or both!

Let me introduce you to my secret weapon against those junk food temptations.  I wage war on those moments with this recipe in my arsenal.  I call them….(pause for dramatic effect)…..Chocolate Bombs!

Ever since I found this recipe from The Gabriel Method E-Cookbook, it’s been my go-to for fighting hunger and snack attacks with a healthy and filling alternative.  One of my most vulnerable times for hunger is Sundays.  I try to eat something right before I leave, but by the time I get home after church (which is three hours long) I am ready to eat the front door!  Armed with a few of these tucked away in my purse or waiting for me in the car, I soothe the hunger beast during the twenty minute drive home.

You could make a breakfast of these if you like; or just snack on them when you need a pick me up or have an afternoon snack attack.  I always have a big glass of water (or water bottle) on hand with these as they are quite the mouthful!

It’s the afternoon.  You’re dragging.  And you’re hungry.  “Chocolate bombs to the rescue!” you shout triumphantly.

chocolate bombs 2

Chocolate Bombs
Yields 10
Tasty, filling, healthy snack treats
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1/3 cup almonds
  2. 1 Tbsp chia seeds
  3. 1 Tbsp pumpkin seeds
  4. unsweetened coconut (to taste)
  5. 1 tsp. sesame seeds
  6. 4 tsp raw cacao
  7. 3 Tbsp almond butter
  8. 2 Tbsp coconut palm sugar
  9. 1 Tbsp raw cashew butter
  10. 5-10 drops liquid stevia
  11. 1 tsp cinnamon
Instructions
  1. Place all the ingredients in a food processor and process until the almonds are in very small pieces.
  2. Check the consistency by taking a small amount of the mixture and forming it into a ball. If it's too crumbly, add more almond or cashew butter in small amounts and process again. Once it will form a ball, you've gotten it right!
  3. Using your hand or a small cookie scoop, take out tablespoonfuls of the mixture, squeeze if necessary, and roll into a ball in your hands.
  4. Eat immediately or store in the fridge in an airtight container.
Notes
  1. The original recipe calls for Tahini in place of cashew butter. Not a Tahini fan, so I subbed. The original also called for a teaspoon of stevia but I only had liquid. For the cacao I increased the amount from 3 teaspoons in the original, to 4.
  2. How much coconut you say? I'm a coconut lover, so I would guess I add 1/4 cup. This will affect how much extra nut butter you need to add at the end (if any).
  3. I love these. So when I make them, I triple the batch. Tripling just fits the mixture in my Ninja food processor
Adapted from The Gabriel Method E-Cookbook
Adapted from The Gabriel Method E-Cookbook
Mormon Mavens http://www.mormonmavens.com/

Italian Elvis Sandwiches

italian elvis

A recipe so weird, I just had to try it.

 There I sat, thumbing through who-knows-what outdated magazine at the salon, color setting in my hair.  And I almost didn’t read it.  I almost passed right by it.  But when I read the ingredients I couldn’t help myself.  I snapped a pic of it with my cell phone and made a mental note to try it soon.
 
The family was up for it.  (They are adventurous with anything that involves Nutella.)  And when we bravely tried it for the first time, they were not disappointed.  It as a big hit!  And though this dish is a rich, not-every-day kind of food, it gets requested more often than I can tell you (especially from one kid in particular).
 
So tonight, when we had the missionaries over for dinner and served these for dessert (at the request of that one kid in particular), I remembered….”Oh yeah, I never put this on the blog, did I?”
 
It only took me a year and a half to remember to share it.  Once you try it, you may not forgive me for waiting so long!  My apologies…..but honestly, you’ll be so transported by the unique flavor, you’ll forget all about being mad at me.  🙂

p.s…..comment below if you get why it’s called an Italian Elvis.

Italian Elvis Sandwiches
Yields 4
A wonderfully weird sandwich that you can even serve as a dessert!
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Ingredients
  1. 8 slices sturdy white bread*
  2. 6 strips of crispy bacon, in bit sized pieces
  3. Nutella
  4. 1 ripe banana
  5. 8 ounce tub of mascarpone cheese
  6. softened butter
  7. lots of napkins
Instructions
  1. Heat a griddle or skillet to medium-low heat (like you are making a grilled cheese sandwich, cuz well, you are!).
  2. Place the banana on a dinner plate and mash it well with a fork. Empty the tub of cheese on top of the mashed banana and use the fork to incorporate the two together. Set aside.
  3. Butter one side of a slice of bread. Place this butter-side down on another slice of bread. Then carefully spread Nutella on top of the slice that's face down with butter. About 1/8" thick is fine--it's up to you how much you want. Now place the bacon pieces on top of the Nutella. (Each sandwich has about 1 1/2 strips of bacon.)
  4. Carefully lift just the Nutella slice of bread and place it butter side down on your griddle or skillet. Immediately drop some scoops of your banana/cheese mixture on top of the Nutella/bacon and carefully spread it out (it will be about twice as thick as the Nutella).
  5. Place the other slice of bread on top (you know, the one you used earlier). Using your flipper/turner/spatula device, gently press down on that top piece. Then carefully spread some butter on it.
  6. When the bottom slice is golden brown, VERY carefully lift and turn it over to cook on the other side. All that gooey goodness might make this step a little challenging, but stick with me....it's worth it.
  7. Once the other side is done, lift it out carefully and place it on a flat surface to cool for a minute or two before slicing and eating.
Notes
  1. Regarding the bread*--super soft white bread will not hold up well to the spreading of Nutella and tends to flatten too much during cooking. I recommend something like Pepperidge Farm breads, which are delicious and stand up well to this recipe.
  2. How many sandwiches this recipe makes will depend a lot on how thick you spread the ingredients on the bread slices. The amounts listed above reflect my family's preferences and you may need to adjust the recipe based on your own preferences.
  3. Where to find mascarpone cheese? In my grocery store, it's found in the deli department, but if you can't find it, just ask someone at the store.
  4. Yes, you do need to have the bacon in pieces. If you just lay 3 half-strips on bacon down, those suckers will slide right out of the sandwich when you take a bite. Also, my family prefers it crispy; yours may like it chewier (in which case it's even more important that the bacon be in pieces).
  5. Why lots of napkins? You obviously haven't tried to eat one yet. Go make one, eat it, and then we'll talk.
Mormon Mavens http://www.mormonmavens.com/

Mike’s Baked Frittata

 
frittata
 
We have a guest post today.  My husband decided to cook breakfast one day and he thought it might make a good Mormon Mavens post!  Perfect for me because I have had a long day and don’t have time to whip up something myself.  Good thing he dictated the recipe to me that day.
 
 
Ingredients:
4-6 large eggs, beaten ( add 1 T. of water to this)
1 t. all-purpose seasoning
2 t. freeze-dried spinach, re-hydrated
1 t. chopped green onion
1 t. freeze-dried mixed bell peppers, re-hydrated
1/4 cup sausage crumbles
1 cup Colby Jack cubes
 
1.  Heat 1 T. of oil (he used coconut oil) over medium-high heat in a medium skillet.  Add vegetables and saute for a couple of minutes.
 
2.  Add beaten eggs with seasoning, and the cubed cheese.  Stir until cheese is melted and all ingredients are blended over medium heat.
 
3.  Transfer to a greased round baking dish and put in a 350 degree oven for 8-10 minutes.  Top with grated Mozzerella cheese and heat until that is melted.


Source: Mike Jenkins.

 

Mike's Baked Frittata
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Ingredients
  1. 4-6 large eggs, beaten ( add 1 T. of water to this)
  2. 1 t. all-purpose seasoning
  3. 2 t. freeze-dried spinach, re-hydrated
  4. 1 t. chopped green onion
  5. 1 t. freeze-dried mixed bell peppers, re-hydrated
  6. 1/4 cup sausage crumbles
  7. 1 cup Colby Jack cubes
Instructions
  1. Heat 1 T. of oil (he used coconut oil) over medium-high heat in a medium skillet. Add vegetables and saute for a couple of minutes.
  2. Add beaten eggs with seasoning, and the cubed cheese. Stir until cheese is melted and all ingredients are blended over medium heat.
  3. Transfer to a greased round baking dish and put in a 350 degree oven for 8-10 minutes. Top with grated Mozzerella cheese and heat until that is melted.
Mormon Mavens http://www.mormonmavens.com/

Breakfast Tostadas

breakfast tostadas
 

I am currently in a breakfast funk. It’s hard to come up with healthy choices when you are used to just throwing some milk and Cheerios in a bowl.   Anyone else out there grow up with cold cereal for the first meal of the day?  I would bet there are a lot of us.  Nothing against Mom–she did the best she could for her kiddos.  I can even remember a time when she was trying to get creative with some healthier options, but we just didn’t cooperate very well, except with the frozen banana with peanut butter and wheat germ.  That is STILL a winner!  Maybe that should be a future post!  Stay tuned.

Anyway, as I was scouring my Pinterest folders for some ideas for my post this week, I found this gem and thought it would be a great recipe to share, plus maybe I will love breakfast again.  Plus, their picture looked so colorful and amazing.  By the way, this dish is so easy to prepare and you can do it with the messiest of counters. I had just gotten back from work and the store, plus as I was putting food away I noticed how nasty the fridge looked.  Took all the stuff off the shelves and out of the drawers and that was also on my counters, and I was able to make my tostada amidst the chaos.  Score!  And after my tostada, I cleaned/reorganized the fridge.

 

Ingredients:

1  16-oz. can of refried beans
6 tostada shells
6 eggs
1/4 cup crumbled Queso Fresco
1 avocado, sliced
cilantro
hot sauce

 
1.  Preheat the oven to 325 degrees F.  Place tostada shells in a single layer on baking sheet.  Bake 6-7 minutes or until crisp.
 
2.  Place re-fried beans in a small saucepan.  Heat over medium heat until warmed through. For those using freeze-dried beans, follow the directions on the package/can.  Mine was super easy and I made only as much as I needed.
 
3.  Cook eggs according to preference–I like slightly under cooked.
 

4.  Assemble the tostadas–put equal amounts of re-fried beans on each tostada and spread evenly.  Top each with queso, a few avocado slices.  Place an egg on each one and season with salt and pepper.  You can also use cilantro and some hot sauce or salsa, if you like.  I used hot sauce because, unfortunately, I did not have any fresh salsa ready.  Serve warm.

 

Source:  Taste and Tell via Pinterest.

 
Breakfast Tostadas
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Ingredients
  1. 1 16-oz. can of re-fried beans
  2. 6 tostada shells
  3. 6 eggs
  4. 1/4 cup crumbled queso fresco
  5. 1 avocado, sliced
  6. cilantro
  7. hot sauce
Instructions
  1. Preheat the oven to 325 degrees F. Place tostada shells in a single layer on baking sheet and bake 6-7 minutes or until crisp.
  2. Place re-fried beans in a small saucepan. Heat over medium heat until warmed through. For those using freeze-dried beans, follow the directions on the package/can. Mine was super easy and I made only as much as I needed.
  3. Cook eggs according to preference–I like fried and slightly under cooked.
  4. Assemble the tostadas–put equal amounts of re-fried beans on each tostada and spread evenly. Top each with queso, a few avocado slices. Place an egg on each one and season with salt and pepper. You can also use cilantro and some hot sauce or salsa, if you like. I used hot sauce because, unfortunately, I did not have any fresh salsa ready. Serve warm.
Adapted from Taste and Tell
Adapted from Taste and Tell
Mormon Mavens http://www.mormonmavens.com/
 

Gluten-free and Dairy-Free Blueberry Muffins

Are you gluten-free?  Do you find that you are sometimes less than thrilled to try new gluten-free recipes because they often don’t satisfy?  Maybe it’s just me.  I guess I’m jaded now.  Nevertheless, I decided to try this one for breakfast today because, well, I suppose I haven’t lost all hope.

I wasn’t expecting much.  Actually, I was expecting a slightly sweet blob of cardboard.  But I was really happy with the result.  Happy, as in, I will make these again.  And that’s saying a lot….for me, anyway.


Gluten-Free and Dairy-Free Blueberry Muffins

2 large eggs, at room temp
2 Tbsp. lemon juice
1/3 cup palm shortening, softened
1 tsp. vanilla extract
1/3 cup honey
1/2 cup warm water
1 3/4 cup Pancake Mix (see recipe below)
1/2 tsp. ground cinnamon
1/2 cup fresh blueberries (or reconstituted freeze-dried blueberries–what I used)

Topping
1/3 cup pecan halves
1 Tbsp. unsweetened shredded coconut
1 Tbsp. solid coconut oil
1 Tbsp. blanched almond flour
1 Tbsp. honey
3/4 tsp. ground cinnamon
1 large date, pit removed
pinch of sea salt

1.  Preheat oven to 350 degrees.  Place an oven-safe dish filled with 2 cups of water on the bottom oven rack.  Place a rack in the middle–this is where the muffins will bake.
2.  Place all the muffin ingredients, except the blueberries, in a blender.  Process for half a minute, scrape down, and process again until smooth.  Pour mixture into a bowl and stir in the blueberries.
3.  In a muffin tin, place 10 paper liners.  Fill each liner 2/3 full.
4.  In a food processor, combine all the topping ingredients.  Pulse them together until like coarse crumbs.  Sprinkle atop each muffin.
5.  Bake for 20-25 minutes.  Test with a toothpick by inserting into the middle of a muffin; if it comes out clean, it should be ready.  Remove the baked muffins to a wire rack to cool for a bit.

Pancake Mix
3 cups blanched almond flour
1 cup coconut flour
1 Tbsp. baking soda
2 tsp. cream of tartar
3/4 tsp. sea salt
Whisk together and store in airtight container in fridge (will last for 6 months).

Source:  Against All Grain by Danielle Walker

Southwestern Frittata

One of the things I love about Thrive Life foods is the convenience.  This morning I awoke to realize that all my scheduled recipe posts have run out!  I thought I had a few more in the reservoir.  But alas, they are all gone.  And today is my posting day…what to do? 

Thrive Life to the rescue.  I quickly went to one of my newest cookbooks, Against All Grain, and tried to find a breakfast recipe that I could Thrivalize.  I had tagged this frittata recipe because I have always wanted to try making one and the ingredients sounded pretty tasty.

I was able to sub Thrive freeze dried foods for almost all of the ingredients.  And really, I could have also subbed the eggs for the scrambled egg mix (which is SO good) but I wanted to try it with traditional eggs first.  I could also have used Thrive zucchini, but I was out.

When I use Thrive in a skillet meal, I just keep adding water a few tablespoons at a time until things get hydrated the way I want them.  If I end up adding in too much, I just wait for it to simmer off and then move on with the recipe.  If you are not using Thrive, see the notes at the bottom of the recipe for conventional directions.

Ingredients:
oil or bacon grease for the pan
1 cup Thrive freeze dried ground beef (or 1/2 pound raw ground beef)
1/4 cup Thrive freeze dried onion (or 2 Tbsp. chopped onion)
1/2 cup Thrive freeze dried butternut squash (or 1/2 cup diced butternut squash)
2 1/2 tsp. taco seasoning
1/2 tsp. salt
1 cup Thrive freeze dried spinach (or 2 cups fresh  baby spinach)
1/2 cup diced zucchini
1/3 cup Thrive freeze dried red bell pepper (or 1/3 cup diced red bell pepper)
10 eggs, beaten
cheddar cheese, grated
avocado
salsa
sour cream

1.  Preheat oven to 350 degrees.
2.  In a cast iron skillet (mine is a square 10″) melt some bacon grease over medium heat…about 1 Tbsp (or use your oil of choice).  Pour in the ground beef and onion and stir to toast a little.  Add in about 1/4 cup of water and allow the beef and onion to rehydrate.  Add in the butternut squash and keep adding water a little at a time.  You will see the squash change color a little as it rehydrates.
3.  Once these ingredients are well-hydrated, add in the taco seasoning and salt and stir well to combine.
4.  Add in the spinach, zucchini, and red bell pepper….adding in more water as needed to adequately hydrate the ingredients.  Cook for about 4 minutes.
5.  Turn off burner, pour eggs into skillet, and place skillet into preheated oven for 20 minutes OR until the eggs have puffed up AND are cooked through (no wet jigglies on the surface).  Immediately sprinkle with grated cheddar, if desired.  Allow to melt for a minute or two.

Serve with avocado, salsa, sour cream.

Conventional Directions:
1.  Preheat oven to 350 degrees.
2.   In a cast iron skillet (mine is a square 10″) melt some bacon grease over medium heat…about 1 Tbsp (or use your oil of choice).  Add in ground beef, onion, squash, taco seasoning, and salt and saute until the meat is mostly cooked through.
3.  Add spinach, zucchini, and red bell pepper and cook for 4 more minutes.
4.  Turn off burner, pour eggs into skillet, and place skillet into preheated oven for 20 minutes OR until the eggs have puffed up AND are cooked through (no wet jigglies on the surface).  Immediately sprinkle with grated cheddar, if desired.  Allow to melt for a minute or two.

Notes:

  • Original recipe stated 12 minutes of bake time, but I needed a full 20.  Check your frittata starting at 12 minutes.
  • Make sure your skillet is oven-proof.
  • Cast iron is the best!!!!!!
Recipe Source:  adapted from a recipe in Against All Grain, by Danielle Walker (her website: Against All Grain)

Whole Grain Buckwheat Pancakes

I love breakfast.  Love it!  But when you’re trying to go dairy- and gluten-free, breakfast can be hard.  Well, hard if you’re like me and love carbs for breakfast.  Pancakes weren’t something I ate every morning but when they were gone, they were missed.  In the few months that I’ve been eating this way I’ve tried a few pancake recipes;  and they were okay.  When I found this recipe I really didn’t have high expectations.  And when I saw the batter, my expectations dropped even lower.  (Seriously, it looks like mud.  And don’t the pancakes look more like hamburger patties from a distance?)  But I was pleasantly surprised when I took my first bite.  So happy I decided to try these!

Ingredients:
1 cup whole grain buckwheat flour
1 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1/2 tsp. cinnamon
1 cup unsweetened almond milk
1 egg, separated
1 Tbsp. pure maple syrup
1/2 tsp. vanilla extract
2 Tbsp. melted ghee
coconut oil for cooking

1.  In a medium bowl combine the dry ingredients (flour through cinnamon).  Whisk and set aside.
2.  In a smaller bowl, combine the milk, egg yolk, maple syrup, vanilla, and ghee.  Whisk well to combine.  Add this to the dry ingredients and stir well until just combined.
3.  In a small bowl, whisk the egg white until soft peaks form.  Fold this into the batter gently.
4.  Coat griddle at medium heat with coconut oil.  Pour batter onto griddle, forming 4″ cakes.  Cook until bubbles form on top and the edges are no longer shiny.  Then flip and cook on the other side until done.

Serve with maple syrup.  Like, the real stuff!

Makes 8 four-inch pancakes

Source:  mountainmamacooks.com (very slighly adapted)