Neika's Healthy Banana Nut Bread

BANANA NUT BREAD

Here is what you will need:

1 stick of butter

2 eggs or you can also use flax meal. I used 3TB in 1/3 cup of boiling water. It turns eggy and slimy and is perfect for an egg substitute.

1 1/2 cups sugar

3 or 4 VERY ripe bananas all mushed up

1/4 c milk

1 cup of white or bread flour

1 cup of wheat flour

1TBS baking powder

1/2 c nuts... optional

1/2 cup raisins ...optional

wheat germ...optional

flax seeds...optional

For the topping you will need:

1/2 stick of butter melted

enough brown sugar to make the butter not runny but not pasty either cuz you wont it to pour out....I dont even measure mine. I just throw some melted butter and brown sugar together and stir it up.

Here is what you do next :)

Preheat the over to 350

Melt the stick of butter and add sugar and eggs. Beat well.

Add mashed bananas and milk. Stir.

Add flour gradually until well blended. Add baking powder.

Add any extras now and stir well.

pour mixture into a well greased bread pan.

Mix up your topping and pour/drizzle it all over the top through the middle of the bread.

Bake at 350 for 40 or 50 minutes or until done in the middle.

ENJOY my little home made recipe. I cant believe I'm sharing this with you. lol

GREEN MONSTER SMOOTHIE

The smoothie that makes your skin just glow. :) Doesn't that sound nice? I have a friend who shared this with me and she showed pictures of her before and after and her skin was more clear and she had a glow to her complexion. BEAUTIFUL! I decided that I would like to give this green monster a try. I hear its pretty darn tasty and you cant taste the spinach at all. This will also make you very regular if you know what i mean. LOL! I will update after i try it and even post pictures if i stick to it and see a change in my skin. Im hoping i get the energy boost that others have gotten too. That would be awesome!

GREEN MONSTER
2 cups of spinach (fresh or steamed)
1/2 banana
3 strawberries
1 Tablespoon of flax seed meal or chia seeds
1 scoop of protein powder
1/2 cup of milk, milk substitute such as soy or rice milk OR even orange juice will work ;)


put in your blender, you can add some ice, blend for about a minute and drink!

Homemade Pink Pancakes with beet

Pink pancakes





First you will need to steam some beets and after they cool, you puree them in a food processor or get a can of beets and puree it in a blender if you want it to be faster. Don't get beets with vinegar added. :) You will need 1/4 cup of the puree and you can freeze the rest for later.






These pancakes are very healthy and a full protein meal.





Dry Ingredients





1/2 cup whole wheat flour


1/2 cup white four


1tsp baking soda or powder


1/4tsp of salt








Wet Ingredients





2TBS butter


1 egg


1 cup milk or buttermilk


2TBS maple syrup ( i didn't use any)








Ingredients to add later





1/2 cup of ricotta cheese


1/4 cup of beet puree


1tsp pure vanilla


1/2 tsp of cinnamon


Fresh or thawed frozen raspberries








Take the dry ingredients and mix them all together.





Melt the 2TBS butter in a pan or microwave and mix it with the wet ingredients.





Mix the wet and dry ingredients together until there are no lumps.





Add the beet puree, ricotta cheese, cinnamon and vanilla to the mixture. If it seems to runny then you can add a little more flour to make it like normal pancake batter.





Now using 1 tab of butter in your skillet, pour the batter in small amounts into the skillet. Once the tops bubble, slip the spatula under them and flip. Use more butter each time you add another pancake to the skillet.





After each pancake is done, put it on a plate and cover to keep warm. When all pancakes are finished cooking, add a dusting of powdered sugar if you like and sprinkle with the raspberries. They are delicious and melt in your mouth. I like mine with just butter, but honey or pancake syrup is yummy also. :)

Breakfast Quiches to GO

Breakfast Quiches to Go
"All the great flavors of quiche are combined in a hand-held crescent cup."

PREP TIME
25 Min
READY IN
45 Min
Original recipe yield 16 appetizers


INGREDIENTS
2 (8 ounce) cans Pillsbury refrigerated garlic butter crescent dinner rolls
1 (8 ounce) package cream cheese, softened
3 Eggland's Best eggs
1 small onion, chopped
1 (9 ounce) box Green Giant frozen chopped spinach, thawed, squeezed to drain
1/4 teaspoon salt
1/8 teaspoon pepper
1 cup shredded mozzarella cheese


DIRECTIONS
Heat oven to 350 degrees F. Spray 16 (2 3/4x1 1/4-inch) muffin cups with CRISCO Original No-Stick Cooking Spray.
Separate each can of crescent dough into 8 triangles. Press 1 triangle on bottom and up side of each muffin cup.
In large bowl, beat cream cheese with electric mixer on medium speed until smooth. Add eggs, one at a time, beating well after each addition. Stir in onion, spinach, salt and pepper until well mixed. Fold in cheese. Fill each cup to the top with egg mixture (do not overfill).
Bake 15 to 20 minutes or until knife inserted in center comes out clean and edges of rolls are golden brown. Remove from pan. Serve warm.

Crock-Pot Potatoes

Crock-Pot Potatoes

1 large bag frozen hashbrown potatoes (we like the southern style, cuz they aren't stringy)

2 cans cream of chicken

8 oz sour cream

2 cups shredded cheddar cheese

-Mix everything together in a crock pot, cook on high for 3 hours, stirring occasionally.

Baked Egg Puffs (with butternut squash)

Baked Egg Puffs (with butternut squash)

2 eggs
4 egg whites
1/2 cup butternut squash puree (I just steam it and then mix it in the food processor)
2 T. grated cheese
2 T. flour
1/2 tsp. baking powder
1/4 tsp. salt

Preheat the oven to 400. Coat 4 (1/2 cup) ramekins with cooking spray and set on a baking sheet.
In a large bowl, whisk the eggs, egg whites, squash puree, cheese, flour, baking powder and salt until combined. Divide the mixture among the ramekins and bake until the tops are puffed up and the eggs are no longer runny in the center when pierced with the tip of a knife, about 15 minutes. Serve immediately.

PUMPKIN FRENCH TOAST AND MUFFINS

pumpkin french toast and muffins


FRENCH TOAST
4 large eggs, 2TBS canned pumpkin, 1/4tsp cinnamon, 4 slices whole-wheat bread, nonstick cooking spray, 2 tsp butter, pure maple syrup, confectioners sugar, honey, or fresh fruit for serving.... flax seed (optional)

In a shallow bowl, whisk the eggs, pumpkin, and cinnamon. Add the bread slices and turn them in the mixture to soak for 30 seconds.

Coat a nonstick griddle or skillet with cooking spray and set it over med-high heat. When pan is hot, add the butter. When it sizzles, add the soaked bread slices and sprinkle with flax seeds if you like and cook until golden brown on the outside...2 to 3 min per side. Serve warm with syrup, honey, conf sugar or fruit.

PUMPKIN MUFFINS

Yummy Pumpkin Muffins (egg, milk and oil free)
Just a package of spice cake mix, a can of pumpkin and water (just enough to make it muffin batter consistency). That's all! They are so moist and a great snack.