Berry-Coconut Mini Cheesecakes

These yummy little numbers are now on my "short list" of go to desserts for the kids.

Rich, yummy, and healthy (not LOW calorie though for those who are wanting this option)

Preheat oven to 350 degrees.

Place paper liners in muffin tin

In a large bowl, mix baking mix with 1 TBSP. Sugar or equivalent. Add in coconut oil or butter and mix well.

Spoon it into the muffin papers and press down with fingers or spoon to form crust.

Then, in separate bowl, beat the cream cheese and remaining 1/2 c. sugar till smooth.

Add in sour cream or Greek yogurt, mix well.

Add in 1 egg at a time and beat till well blended.

Stir in the coconut and mix thoroughly.

Divide into 12 muffin tins.

Bake for 20 minutes or until knife comes out clean. 

Allow to cool 5 minutes.

Expect them to fall a bit as they cool.

Prep berries for topping.

Top with fresh berries and serve.

It was met with 6 very happy boys!

Berry-Coconut Mini Cheesecakes

1 1/4 C. All Purpose Baking Mix

Sweetener equal to 1 TBSP + 1/2 c. sugar

3 TBSP Coconut oil or butter, melted

12 oz. cream cheese, at room temp

1/2 c. sour cream or plain Greek yogurt

2 eggs

1/4 c. shredded unsweetened coconut

1 1/2 c. fresh mixed berries

Brezert! It's what's for breakfast!

Or as it is more commonly known...

Strawberry Peanut Butter Parfaits

These amazing treats that pass as a wholesome, and delicious breakfast, are a crowd favorite at the Rylands' home!

Our youngest son, Tommy, coined the phrase "brezert" after his first time eating this breakfast parfait because he said it tasted way too good to be "breakfast" and no one gets dessert in the morning, so it needed its own term.

(For those who are not familiar with our son, this is "Classic Tommy".) 

We start with whole milk Greek yogurt. 

I typically use Stonyfield since my local grocery carries it. 

Mix in the natural peanut butter.

(it would be fine in my opinion to use any nut butter so long as it doesn't have anything added)

Add in the cream, sweetener, vanilla, and flaxseeds. 

Mix well.

Now, take your parfait glasses and spoon in a portion of your yogurt mixture.

Layer some strawberries.

Repeat.

Needless to say, they LOVE, LOVE this breakfast item and I am thrilled to serve it to them!

In fact, I rarely if ever have anything for breakfast other than my all time favorite Isa Lean Shake from Isagenix, because it is that good, but occasionally, I do make an exception.

THIS is one of those meals!

See if your kids don't just rave about it too!

Strawberry-Peanut Butter Parfait
serves 4
2 c. whole milk yogurt
1/4 c. natural no-sugar added peanut butter
1/4 c. cream
Natural Sweetener equivalent to 1/4 c. sugar
1 tsp. vanilla extract
2 TBSP. ground golden flaxseeds
1 c. sliced strawberries
1/4 c. lightly salted roasted peanuts, chopped (garnish)

Chicken Paprikash

So this one was another first for me. Ok, perhaps this is not a strong or shocking statement since I am only now learning to cook much of anything, but none the less, a new recipe.

Chicken Paprikash. 

Cool name. Based on the Paprika in the recipe.

Tell the truth, you say this with a certain flair...

Paprikash!

It almost requires a Hungarian accent!

Ok, back to it.

Start by slicing one onion thinly.

Add them to a hot pan with 2 TBSP olive oil

Then slice a fresh red bell pepper, as thin as you can.

Add that to your pan and saute'

Add 1.5 pounds of chicken breast in strips

Cook till chicken is browned and juices run clear

Add garlic, paprika and salt

Cook another 5 minutes

When chicken is cooked through, add chicken broth, reduce to medium-low heat and simmer for 5 minutes. Add sour cream and stir through till warm.

Serve over your choice of:

Organic Brown Rice

Zucchini Noodles

etc...

Tommy was a little skeptical, but in the end, all 5 boys ate up every bite.

(and NOT just because they wanted dessert!)

Chicken Paprikash

2 TBSP extra-virgin olive oil

1 onion, thinly sliced

1 large red bell pepper, thinly sliced

1 1/2 lbs. chicken tenders

2 cloves garlic, minced

2 TBSP smoked paprika

1/2 tsp. sea salt

1/2 c. chicken broth

1 c. sour cream

Brussels Sprouts Au Gratin- Oh YUM!

This is a side dish that I'd been waiting to make for a couple of weeks now.

We finally got a night that Tom and I were home together and we tag teamed dinner!

After working all day (with 5 boys at my office!) and Tom working most of the afternoon, I wasn't sure we'd get it pulled together, but we did!

Tom took care of the meat on the grill and I tackled this amazing side dish!

First, you start with a pound of Brussels sprouts.

Trim the ends and place in microwave safe bowl.

 Add 1 c. water to bowl and cover.

Cook for 5 minutes, then drain.

(Note: If you aren't a fan of microwaving food, or if you don't have one, just plan on baking them for about 20 minutes in water, then proceed)

Meanwhile, get a handsome assistant. In our case, we used Cameron, age 12, to grate our fresh Parmesan cheese. 

Measure out cheese, salt, pepper, and almond flour and mix.

Then, cut in 2 TBSP butter (not melted) into this flour/cheese mixture till it is crumbly.

Once the sprouts are cooked and drained well, toss in 1 TBSP of butter till covered.

Next, pour from bowl into shallow baking dish.

Cover with 1/2 c. heavy cream.

Add on the flour/cheese mixture and crumble it over the mixture.

Then, add the last little bit of freshly grated Parm.

Bake at 400 degrees for 20 minutes till golden brown and bubbly.

We clearly didn't make a large enough batch, though we all did get a small portion. Next time I will surely double this recipe for our large, hungry crowd.

It got thumbs up all around and there was a request to "do this one again!"

Brussels Sprouts Gratin

(per Wheat Belly Cookbook)

1 pound fresh Brussels Sprouts

1 C. water

3 TBSP. butter, divided

1/4 c. almond meal/flour

1/4 c. plus 3 TBSP grated fresh Parmesan cheese

1/4 tsp. sea salt

1/4 tsp. black pepper

1/2 c. heavy cream

Roasted Zucchini, Squash, and Tomato Medley

This was a super yummy and SIMPLE side dish that involves some of summer's tastiest veggies.

As many know, we are super blessed that my Mom lives on a farm and has a great garden. We are grateful to benefit from the organic veggies that come forth each year!

This recipe, from the Wheat Belly 30 minute (or less) cookbook, was a great side dish and a little tastier than "just cooking the veggies".

 (AND IT WAS SO SIMPLE!)

First, mix oil, spices, red wine vinegar, and sea salt in a large bowl and mix together well. 

Then slice each zucchini and squash lengthwise then slice off 1/4 inch half moons. 

Slice the grape tomatoes in half as well.

Drop all cut veggies into the coating and toss till all are well coated. 

Lay in single layer on a cookie sheet and roast on 425 degrees for about 20 minutes, turning once. 

Once cooked, sprinkle shredded Parmesan cheese over the veggies and serve immediately. 

My handy dandy Pampered Chef cheese grater. Love this tool!

Fast, easy, tasty and healthy.

A perfect combination.

1 1/2 TBSP Olive Oil

1 TBSP Red Wine Vinegar

1/2 tsp. Italian Seasoning Mix (mine is homemade)

1/2 tsp. sea salt

2 yellow summer squash

1 zucchini

1 pint grape tomatoes

1/3 cup fresh grated parmesan

Avacado, Bacon, And Egg Sandwiches

This yummy, wholesome sandwich is gluten free and so very tasty! 
(Note: this is NOT a low calorie sandwich. Not the best recipe for someone working on weight loss, but healthy ingredients)

I made two really quick before running out the door to take Tommy and Cooper to their karate class.

I didn't have any fresh bread tonight either, so I had to whip up a loaf.

This recipe is quick and easy. It doesn't get very high though, so this time I cut off a good portion of the loaf and sliced it crossways to get a bigger slice. 

In a large skillet, cook the bacon nice and crisp.

(Nitrate free is best)

Then slice a ripe avocado 

Cook the eggs till firm.

If you have an egg mold, that make a nice round shape, great, but I was in a hurry and just cooked mine the old fashioned way.

Then stack each item on the bread.

The final touch?

The Spicy Cajun Mayo!

Even my youngest, who doesn't like spicy, or mayo, or avocado gave this combination a big thumbs up!

(Maybe it was the fact that he inhaled it in 5 minutes so we weren't late for karate??)

Avocado, Bacon, and Egg Sandwiches

4 slices of bacon

2 eggs

4 slices of Sandwich Bread (recipe below)

1/4 c. Spicy Cajun Mayo*

1 avocado, halved, pitted and sliced

Spicy Cajun Mayo

1/2 c. Mayo

1 tsp. tomato paste (I skipped this since we didn't have any)

1 tsp. lemon juice

3/4 tsp. Cajun Seasoning (see below)

Cajun Seasoning Mix

(a good substitute would be the Java Rub from Wild Tree)

2 TBSP. paprika

1 TBSP. garlic powder

1 IBSP. onion powder

2 tsps. ground black pepper

1 1/2 tsps. ground red pepper

1 tsp. dried oregano

1 tsp. dried thyme

1/2 tsp. sea salt

Ice Cream!! with Spinach???? Yes!

So, I am truly not one of those hippy, weed eating sorts of people. I swear. 

But, when we got the Ninja

 (which I LOVE, by the way)

the boys immediately asked me to make an ice cream that they had sampled at Costco once. 

(It was a Vitamix demonstration).

Anyway, they remembered that ice cream and begged me to make it.

It was a bunch of fresh spinach, 1 large ripe banana, and a ton of ice. 

How hard could it be?

Fresh organic spinach?

Check!

Fresh, ripe bananas?

Check!

Cram a lot of ice into the Ninja and....

HOLD IT!

There is something missing... 

Yep!  Pure undenatured Whey protein!

Before the magic of the Ninja...

After...

Yes, it looks like a green frosty.

Yes, ice cream isn't usually GREEN.

But, no lie!

This stuff is Good!

The boys sucked it down in a flash!

I think their favorite part was smacking their ice cold lips all over their Mom!