Sweet Potato Hash

Ingredients:
2 large sweet potatoes
salt and pepper, to taste
garlic powder, to taste
onion powder, to taste
dried herbs, to taste
2-3 tablespoons  oil


Directions:
1. Peel and grate the yams. (can be done ahead of time and/or frozen)
2. Transfer the shredded yams to a large bowl and toss with salt, pepper, garlic and  onion powders, and dried herbs.
3. Heat the oil in a large cast iron skillet over medium heat. When the oil is shimmering, add the seasoned sweet potatoes.
4. Toss everything in the fat and stir-fry for a minute. Then, pop on a lid for a few more minutes while the yams cook.  The hash is ready when there’s some crunchy brown bits and texture is soft and tender.
5.  Serve with fried eggs and roasted veggies for a complete meal.

Source: nomnompaleo.com

Chocolate Zucchini Muffins

Ingredients:
1/2 cup (1 stick) butter, at room temperature
1/2 cup unsweetened applesauce
1 cup sugar
2 eggs
1 teaspoon vanilla
1/2 cup buttermilk
2-1/2 cups flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 cups shredded zucchini
1 cup chocolate chips

Directions:
Preheat oven to 325 degrees. Line a muffin tin with liners then lightly spray with nonstick spray. Set aside.
Beat butter, unsweetened applesauce, and sugar in a large mixing bowl. Mixture will look curdled. Add eggs then mix to combine. Add vanilla and buttermilk then mix to combine.
In a separate bowl stir together flour, cocoa powder, baking soda, baking powder, and salt. Add dry ingredients to wet ingredients in 3 batches, mixing until just combined before adding the next batch. Add zucchini and chocolate chips then mix until just combined.
Scoop batter into liners filling 3/4 of the way full. Bake for 15-17 minutes or until a toothpick inserted into the center comes out clean. Let cool in muffin tin for 3 minutes then remove to a cooling rack to cool completely.

Source: iowagirleats.com

Chocolate Peanut Butter Protein Smoothie

Ingredients:
1 large banana, peeled, sliced, and frozen
3 Tablespoons unsweetened cocoa powder
6 oz Greek Yogurt
3/4 cup milk
1 Tablespoon honey
3 Tablespoons peanut butter
5-6 ice cubes

Ingredients:
Add all ingredients to a blender and mix until smooth.

Raisin Bran Muffins

Ingredients:

• 2 cups raisin bran
• 1 cup buttermilk (1 T white vinegar + 1 cup milk, let sit for 5-10 min)
• 1/3 cup vegetable oil
• 1 egg
• 1/2 cup brown sugar
• 1/2 teaspoon vanilla extract
• 1 cup whole wheat flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/4 cup chia seeds
• 1/4 cup ground flaxseed

Directions:

1. Preheat oven to 375 degrees F (190 degrees C). Grease muffin cups or line with paper muffin liners.
2. Mix together raisin bran and buttermilk; let stand for 10 minutes. If you don't have buttermilk, you can mix 1 tablespoon of vinegar with 1 cup of milk and let it sit for 5-10 minutes (until it curdles).
3. Beat together oil, egg, sugar and vanilla and add to buttermilk/bran mixture. Sift together flour, baking soda, baking powder, salt, chia seeds, and flaxseed. Stir flour mixture into buttermilk mixture, until just blended. Spoon batter into prepared muffin tins.
4. Bake for 15 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

Source: allrecipes.com (adopted)

Pumpkin Bread

Ingredients:
1 (15 ounce) can pumpkin puree
4 eggs
1 cup vegetable oil
2/3 cup water
3 cups white sugar
3 1/2 cups all-purpose flour
2 teaspoons baking soda
1 1/2 teaspoons salt
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/2 teaspoon ground cloves
1/4 teaspoon ground ginger

Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour three 7x3 inch loaf pans.
2. In a large bowl, mix together pumpkin puree, eggs, oil, water and sugar until well blended. In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, cloves and ginger. Stir the dry ingredients into the pumpkin mixture until just blended. Pour into the prepared pans.
3. Bake for about 50 minutes in the preheated oven. Loaves are done when toothpick inserted in center comes out clean.

Source: allrecipes.com

Buttermilk Oatmeal Pancakes

Ingredients:

2 cups buttermilk

1 1/2 cups rolled oats

1/2 cup all-purpose flour

1/2 cup cornmeal

2 teaspoons baking powder

1 1/2 teaspoons white sugar

1/2 teaspoon baking soda

1/2 teaspoon salt

2 eggs, beaten

1/4 cup vegetable oil

Directions:

1. Mix buttermilk and oats in a large bowl; allow to rest about 5 minutes. Stir flour, cornmeal, baking powder, sugar, baking soda, and salt into oat mixture. Add eggs and vegetable oil; mix until just combined.

2. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle; cook until bubbles form and the edges are dry, about 3 minutes. Flip and cook until browned on the other side, about 3 minutes more. Repeat with remaining batter.

Source: allrecipes.com

Spinach & Onion Strata

Ingredients:

2 Tbsp. unsalted butter
1 onion thinly sliced
1 lb. Italian sausage
8 large eggs (or I've used 10)
2 1/2 cups milk
1/2 tsp. kosher salt
1/2 tsp. fresh-ground pepper
1/8-tsp. nutmeg
2 cups gruyere cheese (or mont. jack)
3 cups spinach leaves or baby arugula
1/2 of 1-lb. loaf rustic bread, 1-in. cubes

Directions:

1. Melt butter in frying pan. Add onion and stir till slightly brown - 10 min. Reserve.
2. In same pan fry crumbled sausage on med-hi heat. Stir often to break up chunks. Cook
till no longer pink - about 15 min. Pour sausage onto paper towel to drain grease.
3. In large bowl, whisk together milk, eggs, salt, pepper, and nutmeg. Stir in cheese,
spinach, onion and cooked sausage. Fold in bread.
4. Pour mixture in to a buttered 9" x 13" casserole dish. Cover airtight and chill overnight
or at least a couple hours.
5. Bake strata, uncovered, in 375 deg. oven until top is golden and mixture is firm in center
when dish is jiggled, 45min. - 1 hour. Check after 40 min., and if top is getting brown,
cover with foil.

Source: Theresa Veldkamp :)

Blueberry Ricotta Pancakes

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 1/2 teaspoons kosher salt
3 large eggs, separated
1 3/4 cups plus 2 tablespoons milk
6 ounces ricotta cheese (1/2 cup plus 2 tablespoons)
1/4 cup sugar
1 tablespoon pure vanilla extract
Unsalted butter, for the griddle
1 pint fresh blueberries or 2 cups frozen blueberries, thawed
Pure maple syrup, for serving

Directions:

1. In a small bowl, whisk the flour, baking powder and salt. In a large bowl, whisk the egg yolks with the milk, ricotta, sugar and vanilla. Add the dry ingredients and whisk until the batter is smooth.
2. In a large bowl, using an electric mixer, beat the egg whites at medium speed until frothy. Beat at high speed until soft peaks form. Fold the egg whites into the batter until no streaks remain.
3. Preheat the oven to 225°. Heat a griddle, then lightly butter it. For each pancake, ladle a scant 1/4 cup of the batter onto the griddle; be sure to leave enough space between the pancakes. Cook over moderately low heat until the bottoms are golden and the pancakes are just beginning to set, 1 to 2 minutes. Sprinkle each pancake with a few blueberries and press lightly. Flip the pancakes and cook until golden on the bottom and cooked through, about 1 minute longer. Transfer the pancakes to plates and keep them warm in the oven while you make the rest. Serve the pancakes with maple syrup.

Source: foodandwine.com

1. 
   
2. 
   
3. 
   

Pumpkin Waffles

Ingredients:

2 cups AP flour
1 1/3 c whole wheat flour
1/3 c brown sugar
3 teaspoons ground cinnamon
1 1/2 teaspoon salt
1 1/2 teaspoon baking powder
3/4 teaspoon baking soda
6 eggs
3 cups milk
1 1/2 cup canned pumpkin (approx 1 15 oz. can)
6 tablespoons butter, melted

Directions:

1. In a large bowl, combine the first six ingredients. In another bowl, combine the eggs, milk, pumpkin and butter; stir into dry ingredients just until combined.
2. Use a 1/3 cup measure to spoon into a waffle iron.  Bake in a preheated waffle iron according to manufacturer’s directions until golden brown.

Source: Simple & Delicious

Note: This is a large recipe;it yields approximately 24 waffles.

Banana Muffins

Ingredients:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
3 large bananas, mashed
1 teaspoon vanilla extract
1/2 cup brown sugar
1 egg
1/3 cup butter, melted
1/2 teaspoon cinnamon
chocolate chips & walnuts (optional)

Directions:

1. Preheat oven to 350 degrees F. Spray muffin cups with cooking spray or line with paper liners.
2. Sift together the flour, baking powder, baking soda, and salt; set aside.
3. Combine bananas, vanilla, sugar, egg, melted butter, and cinnamon in a large bowl. Fold in flour mixture, and mix just until smooth. Scoop into muffin pans. Sprinkle with walnuts and/or chocolate chips.
4. Bake in the preheated oven for about 20-25 minutes.

Source: http://allrecipes.com/Recipe/Banana-Muffins-II/Detail.aspx

Rise & Shine Muffins

Ingredients:

1/2 cup raisins
2 cups white whole wheat flour
1 cup packed dark brown sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/4 teaspoon ground ginger
1/2 teaspoon salt
4 medium carrots, peeled and grated (2 cups)
1 small zucchini, grated (1 cup)
1/2 cup pecans, chopped
3 large eggs
2/3 cup vegetable oil
1/3 cup buttermilk
2 teaspoons vanilla extract

Preparation:

1. Preheat oven to 375° F.
2. Place the raisins in a small bowl, cover with hot water, and set aside to plump.
3. In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, ginger, and salt.
4. Stir in the carrots, zucchini, and pecans.
5. In another large bowl whisk together the eggs, oil, buttermilk, and vanilla.
6. Add the egg mixture to the flour mixture and mix until just combined.
7. Drain the raisins and stir them into the batter.
8. Fill greased or paper-lined muffin tin 2/3 full with batter.
9. Bake 15-20 minutes (12-15 minutes for mini muffins) or until a wooden pick inserted into muffins comes out clean.

Source: http://weelicious.com/2012/03/02/rise-and-shine-muffins-and-cookbook-giveaway/