I have to say, I’ve always been a fan of T’he Dr. Oz Show’. He gives great health advice and ways to become healthier. He also got brownie points for being brave enough to go against Monstano on his show and say Gmo’s are dangerous and unhealthy. I actually followed his tips after I had my 2nd daughter and I saw great results! Check out Dr. Oz’s 100 Ways To Lose Weight Here: Click
- 1 quart Whole Milk
- 1 cup Butter
- 1 cup Sugar
- 2 packages Active Dry Yeast, 0.25 Ounce Packets
- 8 cups All-purpose Flour + 1 Cup
- 1 teaspoon (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 1 Tablespoon (heaping) Salt
- Melted Butter
- 2 cups Brown Sugar
- 1 bag Powdered Sugar
- 2 teaspoons Vanilla
- 1/2 cup Milk
- 1/4 cup Melted Butter
- 1/8 teaspoon salt
Cinnamon Rolls are so easy to make, they just take a few steps, so give it a shot and don’t let them scare you!
Mix 1 quart Whole Milk, 1 cup butter, and 1 cup Sugar in a pan. Bring almost to a boil, just “scald” the milk. If you boil you went too far, it will curdle the milk.
Remove from the heat and let it cool until warm. Add 2 packages Active Dry Yeast, 0.25 Ounce Packets and mix in.
Now transfer to a bowl all the liquid, then add 8 cups of flour, 1 teaspoon (heaping) Baking Powder, 1 teaspoon (scant) Baking Soda, and 1 Tablespoon (heaping) Salt.
Cover with a tea towel and let rise for about an hour. After it has risen, turn out to a floured surface ( like above) and add about 1 more cup flour while kneading it all in.
Take about 1/2 of the dough and roll it out into a rectangle. I would say 18 inches by about 9 inches or so. Cover with a thin layer of melted butter, sprinkle liberally with cinnamon and then sprinkle with brown sugar.
Starting with the long side away from you, roll the dough up towards you. Fold the dough up and close the roll by pinching it together.
Now take the sharpest knife you have and cut the roll into 2 to 2 1/2 inch sections. Now place them in a greased pan almost touching each other. Let these rise about 20 minutes and put them into the oven at 400 for about 15 minutes.
Pull them out when they start to get golden brown, let them cool for just a few minutes, and pour frosting over the cinnamon rolls!
For the frosting, you might have to add more milk or even more powdered sugar to get the right consistency. You want it thick but pourable!
These are amazing and the best thing? Kids love em. After all, pizza for breakfast? It’s unheard of! Or is it? This is extremely quick, super delicious and healthy!
- 1 large egg, beaten
- 2 tablespoons prepared marinara sauce
- 1 whole-wheat English muffin, split and toasted
- 2 tablespoons shredded Italian cheese blend
- 2 slices pepperoni (optional)
- Preheat oven or toaster oven broiler.
- Coat a small nonstick skillet with cooking spray and heat over medium-high heat. Add egg and cook, stirring often, until set into soft curds, 1 to 2 minutes. Spread marinara sauce on English muffin halves. Top with the scrambled egg, cheese and pepperoni (if using). Broil until the cheese is melted, 1 to 3 minutes.
See? How easy was that? Not only is it fast, but it contains a 1/3 of a kids calcium, iron and magnesium for the day! I hope you enjoy this amazing yummy recipe!!!
This delightful salad with my own tweaks lends itself to some wonderful ideas for variations, so be sure to check them out at the bottom of the recipe! This recipe will definitely feed a crowd. The Smoked Gouda lends an amazing flavor to the salad and would be especially great served at a barbecue. The original recipe called for 1/2 cup of sugar. Feel free to reduce the sweetener to taste, leave it out, or use your own preferred sweetener.
Note: If you prefer, you can blanch the vegetables in boiling water for 2 to 3 minutes to take the edge off the crunchiness (especially for the cauliflower (that’s why I suggest cutting it real small). Then drain the vegetables well in a colander over a bowl.
1 lb chopped broccoli (0.45 kg)
1 lb chopped cauliflower (0.45 kg)
(chopped into very small chunks)
1/2 lb bacon, fried and crumbled (0.2 kg)
(about 7 slices)
2 cups grated Smoked Gouda, OR (500 mL)
Cheddar cheese, divided
1 cup mayonnaise (250 mL)
1 cup sour cream (250 mL)
Liquid sweetener ( stevia) to equal 1/2 cup sugar (125 mL)
(this is optional…but the sweet taste is popular in this)
1/2 tsp salt, OR to taste (2 mL)
In large salad bowl or trifle bowl, combine broccoli, cauliflower, bacon and 11/2 cups (375 mL) Smoked Gouda or Cheddar cheese. In medium bowl, combine mayonnaise, sour cream, liquid sweetener and salt. Stir the creamy mixture into the broccoli salad. Sprinkle the remaining cheese over the top. Cover the salad bowl with plastic wrap and chill before serving.
Variations: Leave out the cauliflower and use only broccoli. Add some chopped or sliced red onions. Replace the cauliflower with diced cooked chicken. Maybe add in some chopped, hard boiled eggs.
So this is an amazingly simple, delicious and healthy breakfast recipe! Note, I buy free-range organic eggs or organic/Gmo free options when I can out of my belief that Gmo’s are hazardous to human health and organic does not have dangerous pesticides or insecticides. You do not need to do that if you can not!
First off you will need:
3 tablespoons olive oil
2 small russet potatoes (about 3/4 pound), peeled and thinly sliced
1 small onion, thinly sliced
9 large eggs
kosher salt and black pepper
1 10-ounce package frozen chopped spinach, thawed and squeezed of excess liquid
4 ounces white Cheddar, grated (1 cup)
4 ounces thinly sliced deli ham, cut into 2-inch pieces
1 tablespoon red wine vinegar
1 teaspoon Dijon mustard
1 head red leaf lettuce, torn into bite-size pieces (6 cups)
1. Heat oven to 400° F. Heat 2 tablespoons of the oil in a large ovenproof nonstick skillet over medium heat. Add the potatoes and onion and cook, tossing occasionally, until the potatoes are tender, 12 to 15 minutes.
2. Meanwhile, in a large bowl, whisk together the eggs, ½ teaspoon salt, and ¼ teaspoon pepper. Mix in the spinach, Cheddar, and ham.
3. Add the egg mixture to the skillet, stir once, and transfer the skillet to oven. Cook until the eggs are set, 12 to 14 minutes.
4. Meanwhile, in a large bowl, whisk together the vinegar, mustard, the remaining tablespoon of oil, and ¼ teaspoon each salt and pepper. Add the lettuce and toss to coat. Serve with the frittata.
So there you go! This a a hit with kids. Just remind them that its a special kind of omelette! Of course you can always add and take our your preferred veggies! I hope you enjoy!