Love Breakfast - It Is The Most Important Meal Of The Day!
2 cups seven grain oats
1 cup mixed nuts, chopped small
1/4 cup seeds (sunflower, pumpkin, etc.)
3/4 cup unsweetened shredded coconut
1 tsp. cinnamon
3 tbsp olive oil
5 tbsp sugar free maple syrup
Mix all the above, spread on baking sheet. Bake for 20-30 minutes, turning every five minutes.
Remove and add 1 1/2 cups dried fruit of choice. You may eat right away as a hot meal. Or store and eat as a cold cereal with milk/soy milk. Store up to 2 weeks in air tight container. Serving size: 1/3 cup
Calories 184, Fat 10g., Protein 3g., Fiber 3 g.
I do not recommend reheating for hot cereal as cereal will tend to burn.
Mini Chocolate Souffle
2/3 c. unsweetened chocolate
3/4 c. sugar, regular
4 tsp. cornstarch
1 c. evaporated fat free or skim milk
1 1/2 tsp. vanilla
6 egg whites
1/4 tsp. coarse salt (sea salt)
Heat for three ingredients until thicken, stir in milk. Add vanilla. Beat eggs until foamy, add salt and continue beating until a soft peak forms. Add chocolate mixture and put into souffle dish. Bake at 350 for about 25 minutes or until souffle top is puffed and firm to touch. Serve right away.
Revised/ Italian Apple Cake
1 1/3 cup white flour
4 lg. egg whites
1/3 cup soy milk ( any low fat milk will do)
1/2 cup applesauce
1/3 cup Splenda
2 tsp. baking soda
pinch of salt
Mix all the above until blended. Preheat oven 350
Peel and slice 4 lg. apples. Put 2/3 of the apples in the batter. Spread batter in a spring form cake pan of your choice. A smaller pan is better if you have one, but not necessary. Top batter with remaining apples in a circular design. Spray the top of the apples with non-stick spray to help caramelize the top apples.
Bake for about 1 hour, until knife comes out clean.
Cool and sprinkle with cinnamon and powder sugar. A pinch of each.
Serves 8 at 143 calories a slice.
When I have served this to others, their comment was " it is not very sweet". If you find this recipe a little to plain - add low fat whip cream or sugar free whip cream.
Curried Chicken & Cauliflower Soup
(Taken from Clean Eating Magazine but changes where made to the recipe for my preference)
2 tbsp soy milk,
2 cans white chicken breast (or boil white chicken breast)
4 tsp curry powder
4 cups cauliflower
1 small red pepper ( I added chopped carrots instead, no peppers available at the time)
1 small potato, chopped in bite sizes
4 cups chicken broth
pepper to taste
Add all the above ingredients together, cook until cauliflower, potato and carrot are tender. Serve. Serves 4
Fresh cilantro and 1 tbsp Greek yogurt added to each bowl when serving
My husband and I love curry. So this is a great recipe for us. Thank You Clean Eating!