Browsing Breakfast & Brunch Dishes

Protein Pancake Recipe

March22

IMG_1772
Ingredients:

  • 6 Egg Whites beaten until fluffy
  • 1/2 cup uncooked Old Fashioned Oats
  • 1/2 cup of fat free Cottage Cheese
  • 1 scoop Protein Powder – Click thru to order the Protein Powder that we use
  • ¼ cup Wheat Germ
  • 1 teaspoon Baking Powder
  • 1 tablespoon Coconut Oil
  • ½ tsp Cinnamon
  • Optional ingredients – ½ cup Blueberries or 1/4 cup Nuts

Directions:

  • Place all ingredients into blender except egg whites. Pulse until mixture is uniform. Pour into bowl and fold in egg whites. Add fruit or nuts.
  • Heat griddle to 300, cook and serve.
  • Makes 6 pancakes
  • This is the Protein Powder I recommend – The Whey is of highest quality Grade 7, with ingredient testing all along the way… And from grass fed New Zealand cattle. —> Connect with me on Facebook and I will add you to our private FB group where you can discover more.
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Kelle’s First Watermelon Basket

August3

Watermelon Basket

Ingredients

  • Watermellon
  • Strawberries
  • Blueberries
  • Bananas
  • Other ideas: Cantloupe – Honeydew Mellon – Pineapple – Peaches – Raspberries or other Berries

Instructions

  1. Cut off a little less than half of the watermellon with a good chef’s knife
  2. Cut triangle shapes along the edge of the mellon
  3. Use a scoop to form watermellon balls
  4. Slice the fruits & gently toss in the watermellon basket
  5. Refrigerate, and add banana slices just prior to serving

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posted under Breakfast & Brunch Dishes, Home, Salads & Salad Dressings | No Comments »

Asparagus & Mushroom Quiche

February8

Recipe: Wildtree Asparagus & Mushroom Quiche

Asparagus & Mushroom Quiche

Ingredients

  • 1 tablespoon Wildtree Natural Grapeseed Oil, #10229 or Olive Oil
  • 1 cup baby Portobello mushrooms, sliced
  • ½ cup Onion, sliced
  • 1 (10 ounce) package frozen Asparagus, chopped
  • 4 large Eggs
  • 1/2 cup Milk
  • 1/3 cup Sour Cream
  • 1/2 cup shredded Cheddar Cheese
  • 3/4 cup Wildtree Alfredo Mix, #10643
  • about 1/2 – 3/4  tsp Rancher Steak Rub, #10416 -3 oz or #10473 -14 oz – optional
  • 1 frozen 9-inch deep dish Pie Crust, thawed or a crust from scratch

Instructions

  1. Preheat oven to 375ºF
  2. Heat oil in a large skillet over medium-high heat. Add onions and sauté until soft and translucent
  3. Add mushrooms and asparagus and sauté for 5 minutes – Remove from heat and let cool
  4. In a bowl whisk together eggs, milk, sour cream and Alfredo Mix
  5. Fold in cooled vegetables and shredded cheese and pour into deep dish pie crust
  6. Bake for 25-30 minutes or until center is set and top is golden brown

Quick Notes

Calories 360; Fat 24 g; Saturated Fat 9 g; Carb 24 g; Fiber 2 g; Protein 15 g; Chol 175 mg; Sodium 590 mg

*Nutrition facts – using 1% milk

www.MyWildtree.com/maryrose/

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posted under Breakfast & Brunch Dishes, Home, Vegetarian Main Dishes | No Comments »



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