Here is a great breakfast you can eat all weekend! I got this right off MarthaStewart.com, of course I changed a few things 🙂 You can use regular bread(martha style), any type of pillsbury dough in the tube or puff pastry dough you buy in the frozen aisle(my style). The pillsbury dough tubes usually have shorter baking time then the eggs, so if you go with that your dough will be crispy and plenty brown on the edges.
pillsbury dough crescent croissants
half a pound of bacon (healthier option turkey bacon) Or simply omit meat entirely
8 large eggs
coarse salt and ground pepper
green green onions chopped for toping (optional)
Preheat oven to 375 degrees. With a rolling pin, flatten croissants triangles slightly, then press triangles into each muffin cup, with a cookie cutter trim excess dough, making sure croissant dough comes up to edge of cup, overlapping slightly. Use extra croissant dough to patch any gaps.
In a large skillet, cook bacon over medium, until almost crisp, 4 minutes, flipping once. (It will continue to cook in the oven.) Lay 1 bacon slice in each bread cup and crack an egg over each. Season with salt and pepper. Bake until egg whites are just set, 20 to 25 minutes. Run a small knife around cups to loosen croissants. Serve immediately.
If want to save left overs, store in air tight container, heat up in oven.
Eggs are a great source of protein but small in serving size. You can have and egg in the morning and the protein will keep your hunger under control till lunch or a healthy snack. Eggs are also a great source for Omega 3’s, which help with reducing inflammation. Other benefits include brain and nerve health, the list goes on!
The day of Thanksgiving I am always so hungry waiting for the meat to cook. Here is a simple recipe to have around while you’re waiting. This snack will control your appetite with out spoiling your dinner.
Try this a day or two prior to Thanksgiving since the oven will be pretty full the day of.
Crunchy Roasted Chickpeas with Cajun Spices
Depending on your heat tolerance add more or less spices.
2 tsp paprika
1/8 tsp garlic powder
1 pinch cayenne pepper
2 15-oz cans of low-sodium chickpeas, rinsed and drained
Healthy Pecan Pie Bites (No-Bake, Vegan and Gluten Free)
This dish is clean, healthy and simple. No sugar, butter or dairy. Pecans are a great way to get healthy fats, potassium, fiber and protein into your diet. The dates gives this dish its sweetness as well as a ton of fiber and potassium!
Makes 6-8 rectangle bites/ or cut these in half and get 12-16 bites
1 Cup Pecans
1/2 Cup Pitted Dates
1 Tsp Cinnamon
1/4 Tbsp Vanilla Extract
1 Cup Pitted Dates
1 Cup Pecans
1 Large Ripe Banana
2 Tbsp Agave (can substitute stevia if you wish)
1 Tsp Vanilla
1 Tsp Cinnamon
1/8 Tsp Nutmeg
Extra Pecans for Topping
Using your food processor combine all crust ingredients until dough like consistency with visible chunks of nut.
Grease an 5×9 baking pan or glass dish with a healthy oil. Press crust mixture evenly into baking dish.
Using your food processor combine all pie filling ingredients until smooth (except extra pecans).
Top the crust with pie filling using a spoon or spatula to make sure the filling is evenly distributed over the crust.
Add extra pecans evenly over the top.
Cover with saran wrap and freeze overnight.
When you’re ready to serve remove from the freezer, cut and serve immediately.
So a work friend told me about this, I thought I have to try this.
1 15oz can of black beans
1 red box brownie mix
Add can of beans(liquid and all) with box ingredients to food processor. Blend until smooth. Pour into baking pan, following baking instructions on box. That’s it!! The red box brownie mix I picked is vegan too, no dairy!