Blueberry-Pomegranate Smoothie

Posted in Breakfast, Recipes

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Ingredients:

  • 2/3 cup Woodstock Farms frozen blueberries  (unthawed)
  • 1/2 cup Vanilla yogurt
  • 1/3 cup Silk Vanilla soy milk
  • 1/4 cup Pom Pomegranate Juice

Put 2/3 cup frozen blueberries, 1/2 cup yogurt, 1/3 cup soy milk, and 1/4 cup pomegranate juice in a blender. Blend on high speed until smooth. Serves 1

 

Black Forest Cherry Sipper

Posted in Breakfast, Recipes

Black Forest Cherry Sipper

 

Ingredients:

  • 1/4 large frozen banana in chunks
  • 1/2 tsp. ground flaxseed
  • 1/2 cup frozen black cherries
  • 1 cup Knudsen Just Black Cherry juice
  • 2/3 cup chocolate-flavored soy milk
  • 1/4 cup vanilla yogurt
  • Garnish: black cherries, mint leaves

Directions: Place first six ingredients in a  blender.  Blend on high speed 1 minute until smooth.  Pour into glasses; garnish with cherries and mint leaves.  Serve immediately.

Sambazon Acai Parfait

Posted in Breakfast, Recipes, Uncategorized

Sambazon Acai Parfait

 

Ingredients:

  • Sambazon Acai Smoothie Pack
  • Gluten Freeda Granola
  • Bananas
  • 1 cup Apple Juice or Soy Milk

Directions: Cut one frozen pack of Sambazon Original Acai in half with a knife and break the pulp into a blender.  Add a banana  (or other fruits) and a cup of apple juice or soy milk.

Add additional cut up banana to bottom of parfait glass (or other fruit if desired).  Fill with Acai mixture and sprinkle granola on top.

Pumpkin Pie French Toast

Posted in Breakfast, Recipes

Pumpkin French Toast

 

Ingredients:

  • 3 large eggs
  • 1/2 cup half and half
  • 1/4 cup canned pumpkin puree
  • 1 tsp. ground cinnamon
  • 1 tsp. vanilla extract
  • 1/4 tsp. pumpkin pie spice
  • 1/4 cup finely chopped walnuts
  • 8 slices day-old bread

Directions: Heat a lightly oiled skillet over medium heat.  Whisk eggs, half and half, pumpkin, cinnamon, vanilla extract, pumpkin pie spice, and walnuts together in a bowl. Soak one slice of a bread at a time in the pumpkin mixture, then place in the prepared skillet.  Repeat with the remaining slices of the bread.  Stir the pumpkin mixture between dips to keep the walnuts from settling.  Cook the bread until golden brown, about 3 minutes on each side.

Brilliant Breakfast Enchiladas

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This easy to make recipe is sure to warm your mornings and spice up your taste buds!

What you’ll need:

  • 1 Package (8) Starlite Cuisine™ Taquitos (any flavor)
  • 2 large potatoes, diced
  • 1 onion, diced
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 4 cups of ranchero sauce or salsa verde
  • 2 cups shredded cheese

First, heat your oven to 350°. Sautee onions until golden brown. Add potatoes to onions; mix and saute until potatoes are slightly crispy. Add 90% of peppers to the onions and potatoes and heat through. Layer 1 cup of sauce in bottom of casserole dish and lay taquitos into the sauce. Pour remaining 3 cups of sauce over taquitos. Layer topping mixture over taquitos. Sprinkle taquitos and toppings with cheese. Sprinkle remaining 10% of pepers on top. Cover with aluminum foil and bake for 20-25 minutes.

Prosciutto Pitas

Posted in Breakfast

 

This is a terrific hearty breakfast sandwich that we go nuts for!

What you’ll need:

  • 2 slices of thinly sliced prosciutto
  • 1/4 cup of roasted red peppers, patted dry
  • 1/2 cup plain nonfat Greek Yogurt
  • 1/4. Kosher salt
  • 1/4 tsp. black pepper
  • 1 whole wheat pita, cut in half
  • 2 hard-cooked large eggs, sliced
  • 1/2 avocado, sliced
  • 1/2 cup baby arugula

First, heat your oven to 350°. Put a wire rack on a rimmed baking sheet and lay the prosciutto on the rack. Bake until crispy, about 20 minutes. Blend the roasted peppers, yogurt, salt and pepper in a food processor. Open the pita halves and coat each half with 2 tbsp of the dressing. Divide the sliced eggs, avocado and arugula between the pita halves and then add a slice of the prosciutto to each. Enjoy!

Holiday Stuffed French Toast

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Sweet, salty and really tasty, this is the perfect holiday brunch recipe. Make sure you refrigerate overnight so the bread can soak up all that delicious custard. Thanks for the winning recipe, Beryl!

What you’ll need:

  • 1 package Bread & Cie Gourmet Buns, cut into 1 inch cubes, divided
  • 2 8 oz bricks cream cheese, cubed & divided
  • 1 pkg. breakfast sausage links, cooked, drained & sliced
  • 1/2 cup orange marmalade
  • 1/2 cup dried cranberries
  • 1 dozen eggs
  • 2 cups milk
  • 1/3 cup maple syrup
  • Zest of 1 orange
  • 2 tbsp orange juice

Grease a 13×9-inch casserole dish. Cover bottom with 1/2 of the bread cubes and 1/2 of the cream cheese cubes. Place sausage evenly all over the bread and cheese, dollop marmalade on top of the sausage and try to spread it as much as possible. Sprinkle cranberries all over the casserole and top with remaining cream cheese and finish with remaining bread cubes. In a large bowl, beat together the eggs, milk, maple syrup, orange zest, and orange juice. Pour egg mixture carefully all over bread and gently press the bread to moisten. Cover with plastic wrap & refrigerate overnight. Remove from fridge 20 minutes before baking. Bake at 375° for 40 minutes. Cover loosely with foil and bake for an additional 40 minutes to prevent bread from burning, until the custard is set and a knife inserted comes out clean. Allow to set for 15 minutes before serving. Serve with additional maple syrup.

Beryl adds: “This is wonderful on Christmas morning! Put it in the oven while opening gifts and it’s ready when you are!!”

Mango Banana Green Smoothie

Posted in Breakfast

Mango Banana Green Smoothie

What you’ll need:

  • 1 frozen banana
  • 1 packed cup baby spinach
  • 1/3 cup fresh mango, diced
  • 1 tbsp. raw hemp seeds, shelled
  • 1 3/4 cups unsweetened almond milk
  • 1 cup ice
  • Sweetener to taste (few drops Stevia, for example)

Combine all the ingredients in the blender and blend until smooth, adjust sweetener to taste.

Chorizo Bake

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This will be the star of your Easter brunch, we promise. Smoky chorizo with eggs, cheese and corn make this a sweet and salty favorite. We think this will easily become a classic recipe in your home.

What you’ll need:

  • ½ lb of Mulay’s Chorizo
  • 6 ounces of Cream Cheese, softened
  • ½ cup of Cornmeal
  • 3 tbsp Sugar
  • 4 Eggs
  • 1 12-15 ounce can of whole kernel Corn, drained
  • 1 ½ cups of shredded Cheddar Cheese
  • 6 Green Onions, sliced
  • ½ Jalapeno Pepper, chopped
  • 1 tsp Dried Oregano
  • ½ tsp Salt
  • ½ tsp Pepper
  • A few dashes of Hot Sauce (optional)

Preheat your oven to 375°. In a skillet, cook the chorizo over medium heat until fully cooked. Meanwhile, beat together the cream cheese, cornmeal and sugar in a mixing bowl until smooth. Beat in the eggs, 1 at a time. Stir in the corn, 1 cup of the shredded cheddar cheese, green onions, jalapeno pepper, oregano, salt, pepper and hot sauce, if desired. Pour half of the egg mixture into a greased 8 cup casserole. Cover with ¾ of the chorizo. Pour remaining egg mixture over top and sprinkle with the remaining chorizo and shredded cheddar cheese. Bake for about 30 minutes or until light golden. Let cool for about 5 minutes, serve (4-6 people) and enjoy!

 

Nutella-Banana Casserole

Posted in Breakfast

 

You can’t possibly know this, but as we write this we have a steaming plate of this delicious, chocolaty bake next to us that keeps calling our…wait a minute…gulp…names. Not too sweet, this is the perfect casserole for breakfast. Serve with a steaming cup of coffee for the ultimate taste-bud experience.

What you’ll need:

  • 1 loaf of Milton’s Multigrain Bread, crusts removed and cut into squares
  • 8 eggs
  • 3 ½ – 4 cups of Milk
  • 8 sliced ripe Bananas
  • 2 tsp vanilla Extract
  • 1 tbsp Agave Syrup
  • 1 jar of Nutella
  • Powdered Sugar for dusting

Lightly butter the bottom of a 9 x 13 casserole dish. In a medium bowl, mix together the milk, eggs, vanilla and agave syrup. Spread the Nutella on half of the bread squares and layer them in the dish, Nutella side up. Layer the sliced bananas on top. Spread the Nutella on the remaining squares of bread and layer them on top of the bananas, Nutella side down. Pour the egg misture on top, pressing gently with a spoon so that the bread soaks everything up. Cover and refrigerate overnight. Preheat your oven to 350° and bake for 35 minutes, uncovered. Let stand for 10 minutes and dust with powdered sugar.