Organic English Muffin Egg Sandwich

Most Important Yummy of the Day!

I saw this recipe and thought that I haven't made anything like that in a while and it was time to do it again. I was very happy that Ezekiel 4:9 makes English Muffins because I love their bread, and now I love their muffins too. Also, my favorite salsa is by Muir Glen. It has the best flavor of any salsa ever, in my opinion.

This is a great way to start the day off right, with plenty of protein and good stuff. It is also complimented nicely by my wheat grass mocha. 

Ingredients:

Organic English Muffins

2 Organic Cage Free Eggs

Organic Non Hormone Shredded Mozzarella Cheese

Organic Avocado

Organic Salsa

Directions:

1. Cook eggs however you like them
2. Slice muffin and toast the two halves
3. Put egg on muffin half
4. Top with cheese
5. Top with avocado
6. Top with salsa

Organic Buttermilk Pumpkin Banana Pancakes

Pumpkin Goodness in a Pancake

This is another one of my half invented recipes because I couldn't find exactly what I was looking for. I got a recipe for Pumpkin Banana Pancakes from the Natural Grocers, but upon closer inspection, it called for 6 eggs which seemed excessive, and no flour. I decided I was not that adventurous yet, but I liked the idea of Pumpkin Banana Pancakes, so I started looking at different recipes and kind of put a few together and then added my own substitutions. My family was brave enough to try my creation, and to my delight, they liked them. My husband said not to change anything. You can go to the recipes that I looked at here and here, and let me know your ideas. 

Ingredients:
1 1/2 Cups Organic Whole Wheat Pastry Flour
2 Tsp Baking Powder
1/2 Tsp Cinnamon
1/8 Tsp Nutmeg
1 Tsp Vanilla
1 1/2 Cups Buttermilk
1/2 Cup Pumpkin Puree
2 Eggs
2 Tbsp Coconut Oil
1/3 Cup Honey
1 Banana

Getting Ready 

1. Put 2 tablespoons of the coconut oil in a small saucepan and simmer over a low heat. As soon as it is melted, turn off and let sit until you are ready to use. 
2. Set out the eggs and pour the buttermilk into a measuring cup and let sit so they are not quite so cold. (The coconut oil will harden again if mixed with really cold ingredients.)
3. Mash banana. I put it in a ziploc bag, sealed it, and mashed it up with my hands. Then, it's easy to pour out of the bag with no mess. 

Directions: 

1. In a large bowl, mix together the flour, baking powder, cinnamon, and nutmeg.
2. In another bowl, mix together the vanilla, buttermilk, pumpkin, eggs, coconut oil, honey and banana. 
3. Combine all together in the first large bowl and stir well. It will be lumpy because of the banana. 
4. Set your griddle to 350 F, or you can cook them in a skillet on the stove. 
5. Optional - I like to put a little butter (organic, non hormone) on the griddle before I pour on the pancake batter. 
6. Cook the first side until little bubbles form and the edges look cooked, then flip and brown the other side. 
7. Enjoy with the topping of your choice. 

My sweet five year old likes to cut shapes in hers and put powdered sugar on them. She ate the first one so fast, I didn't get a picture of it (and not just because of the powdered sugar, I made a different recipe once with almond meal and she didn't like them even with the sugar).

Organic Pumpkin Spice Muffins

Healthy Holiday Yumminess!

I got this recipe from Natural Grocers and I was so happy to have a healthy alternative to all of the not so healthy holiday pumpkin flavored goodies. I have only made them once and already have some variations that I want to try with them. 

This recipe calls for egg whites, which I haven't done in quite a while and am always slightly hesitant about, but they really weren't hard at all. So, if you're a little uncertain of the egg whites, know that you're not alone. And if you have an egg separator, it's really a breeze. Then, I scrambled the yolks and cooked them for my little girl so they weren't wasted.

                              

Ingredients:

1 3/4 Cups Whole Wheat Organic Pastry Flour
1 Tsp Aluminum Free Baking Powder
1/2 Tsp Sea Salt
1 Tsp Organic Ground Cinnamon
3/4 Cup Organic Pumpkin Puree
2/3 Cup Organic Buttermilk
2 Tbsp Organic Coconut Oil Melted
1/2 Cup Honey
2 Egg Whites

Getting Ready

1. Put 2 tablespoons of the coconut oil in a small saucepan and simmer over a low heat. As soon as it is melted, turn off and let sit until you are ready to use. 
2. Preheat oven to 400 F. 
3. Line a 12-cup muffin tin with paper baking cups (or grease with coconut oil).
4. Separate egg whites and beat lightly.

Directions:

1. In a large bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon.
2. In another bowl, stir together the pumpkin, buttermilk, coconut oil, honey, and egg whites. 
3. Combine all together in the large bowl.
4. Divide batter equally among the 12 baking cups. 
5. Bake for 20 minutes.  

Optional Glaze:

1 Cup Organic Powdered Sugar

2 Tbsp Orange Juice

1 Tsp Organic Pumpkin Puree 

1/2 Tsp Organic Cinnamon

Mix glaze ingredients together and smear onto tops of muffins with a spatula. 

Variations: 

I really think they could use 1 full cup of pumpkin and 3/4 cup honey, but I haven't made them like that yet and wanted to post it as is until I try it out. I also want to put in some dried cranberries and/or pecans or walnuts. And I wasn't sure til I made them if they could handle adding shredded zucchini to them, but I think they would be perfect with about 1/2 cup to 3/4 cup zucchini. 

Update: I made them with a whole zucchini (about 1 cup), one full cup of pumpkin, and 3/4 cup honey and everyone liked them. I also made the glaze to top them with. It's yummy. It is best to allow the muffins to cool before putting the glaze on them. 

Organic Cinnamon Quinoa Bake (Gluten Free)

Yummy Breakfast Protein

I was excited when I found this recipe, but wasn't so thrilled with how it turned out the first time. So, of course, I did some tweaking, and now I love it! It has just the right amount of sweetness, and is filling. And the cool part is, once it's made, I have left overs for breakfast for several days that microwaves in seconds and tastes just as good as the first day out of the oven. 

Ingredients:

1 Cup Dry Organic Quinoa

2 Cups of Water

4 Organic Cage Free Eggs 

1/3 Cup Vanilla Almond Milk

1/2 Cup Honey

1 Tsp Organic Vanilla Extract

1 Tbsp Organic Cinnamon

Getting Ready

Spread Quinoa out on a paper towel to check for any irregular looking hard pieces (it's not cool to get a mouthful of those), then rinse (although, honestly, I haven't figured out how to rinse such tiny things without losing half of it, so I just put it in the pan). Put in a medium sized sauce pan ( the quinoa expands greatly) and pour in the two cups of water. Bring to a slight boil and then simmer for 15-20 minutes. While simmering, follow directions 1 & 2 below.

Directions:

1. Preheat oven to 375 F. Line an 8x8 inch baking dish with parchment paper. 
2. In a large bowl, whisk together eggs, almond milk, vanilla, cinnamon, and honey. 
3. Stir in Quinoa. 
4. Pour into parchment lined dish. 
5. Bake 35 to 40 minutes until set and golden. 
6. Allow to cool and cut into squares or however you'd like. 

Makes 9 to 12 bars depending on how you cut 

Some variations ~

You can use Organic Maple Syrup instead of Honey. I added in some Organic Coconut Flakes and Toasted Chopped Almonds once and it provided some crunch. The original post had some suggestions for topping it with various nut butters, or adding oats. 

I like the above recipe so much now, I don't even want to add anything to it, but let me know of your ideas to spice it up in other ways.