Cranberry Almond Breakfast Muffins

I was reading through an app on my phone for Health and Fitness UK magazine, and I came across this yummy looking recipe...had to try it out! Problem was, all the measurements were listed in milimeters and grams, not cups and teaspoons, weird right? I also didn't have some of the healthier ingredients they called for, so I improvised it into this recipe of my own, and added a crumble topping. It turned out delicious, and I added up the calories with my 'not so healthy' ingredients, and they turned out to be 300 calories/muffin. With a yummy glass of vanilla soy milk in the morning, it's delicious!

I'll list the recipe with my ingredients, and the ingredient they called for, so you can decide what you'd like to use:

CRANBERRY ALMOND MUFFINS

• 1/2 c. vegetable oil (sunflower oil)
• 1 T. white sugar (caster sugar)
• 2 eggs
• 2 T. plain greek yogurt (low-fat yogurt)
• 1 minced honey crisp apple (any apple)
• 1/2 c. dried and sweetened cranberries (dried unsweetened cranberries)
• 1/2 c. all purpose flour (wholemeal flour)
• 1/4 c. whole grain oats (porridge oats)
• 1 T. chopped almonds (flaked almonds)
• 1 tsp. baking powder
• 1 tsp. brown sugar
• 1 T. chopped almonds

Preheat oven to 350 degrees. Mix first 6 ingredients together. In seperate bowl, mix the next 4 dry ingredients. Fold into wet mixture, just until mixed. Pour into 6 muffin liners. Mix brown sugar and remaining chopped almonds, and sprinkle on top.

Bake for 20 minutes

Each muffin:

calories: 300

total fat: 21.2 g

cholesteral: 80 mg

total carbs: 24.6 g

Banana Oat Breakfast Cookie

Ty and I threw these cookies together the other day and not only were they easy, but they were delicious and nutricious as well! I got the recipe out of a Healthy Living magazine, and the nutritional information was included. I have included them here as well just to prove that these just might be the most healthy cookies you have ever eaten - and liked!

Per cookie: 227 calories, 6 g total fat (1 g saturated fat), 0 mg cholesterol, 77 mg sodium, 37 g carbohydrate, 4 g fiber, 6 g protein

Ingredients:

1 large banana, mashed (1/2 cup)

1/2 cup chunky natural peanut butter (unsalted and unsweetened) or regular chunky peanut butter

1/2 cup honey

1 teaspoon vanilla

1 cup oats

1/2 cup whole wheat flour

1/4 cup nonfat dry milk powder

2 tsp ground cinnamon

1/4 tsp. baking soda

1 cup dried cranberries or rasins (I think chocolate chips would also be good in this recipe!)

Directions:
1. Preheat oven to 350 degrees. Lightly coat a cookie sheet with nonstick cooking spray; set aside. In a large bowl, stir together banana, peanut butter, honey, and vanilla. In a small bowl, combine oats, flour, milk powder, cinnamon, and baking soda. Stir the oat mixture into the banana mixture until combined. Stir in dried cranberries.

2. Using a 1/4 cup measuing cup, or a ice cream scoop, drop mounds of dough 3 inches apart on prepared baking sheets. Flatten and spread each mound of dough to a 2 3/4-inch round, about 1/2 inch thick.

3. Bake 14 to 16 minutes until browned. Transfer to wire racks to cool completely. Store in an airtight container or resealable plastic bag up to 3 days or freeze up to 2 months; thaw before serving.

Banana Breakfast Shake

This shake is delicious and oh-so-easy. It doesn't take much, but after all the blending, you end up with enough to fill 2 tall glasses, plus a little more!

Ingredients:
1 c. milk
1 banana
1 Tbsp. honey
4-5 ice cubes

Directions:
In a food processor or blender and milk, banana and honey. Blend until smooth. Add ice and blend until smooth. Enjoy!

Creme Brulee French Toast

This is the best french toast ever! I had it for the first time a few months ago while staying at a friends house in St. George and HAD to have the recipe! (Thanks Brooke!) It's very rich and sweet, so great for the holidays! I don't put anything on it, but it would be delish with some fresh strawberries or topping of your choice!

1/2 C butter
1 C packed brown sugar
2 T corn syrup
8-12 pieces Texas toast bread
5 eggs
1 1/2 C half & half (you can also use heavy cream)
1/4 tsp salt
1 tsp vanilla

Melt the butter, brown sugar, and corn syrup over medium heat until smooth, stirring occasionally. Pour into large, greased jelly roll pan ( I just used a large cookie sheet ) and spread over surface. Place 8 to 12 slices of bread in a single layer in pan. Mix eggs, cream, salt and vanilla. Spoon mixture over each piece of bread. Cover and refrigerate overnight. Bake uncovered at 350 for 30 - 40 minutes (until golden brown)

* I don't do the whole refrigerate overnight thing . . . and it turns out just great!