Category Archives: Breakfast/Brunch

Choffy Protein Balls

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We are athletic at our house and have experimented with different protein drinks, bars, and balls for both energy and recovery. These protein balls are my daughters favorite after a hockey game. My daughters favorite or almond, my sons are peanut butter, and mine are combination of almond and peanut butter or cashew. I enjoy them before and after workouts.

Choffy is brewed cocoa which promotes Lean Muscle Mass Growth. How? There is a compound in the cocoa bean called Epicatechin and when ingested help to increase follistatin levels in your body.  What does that mean?  It means that with higher follistatin levels your body can produce muscle.  Muscle burns calories, which in turn helps you to maintain body balance.

Ingredients:

1 cup Brewed Choffy Grinds
3 cups Oats
1/4 cup Whey Protein or Protein Powder
1 1/2 cups Natural Nut Butter (Almond, Peanut Butter, or Cashew)
3/4 cup Honey
1/2 cup Brewed Choffy

Directions:

Combined oats, Choffy grinds, and protein powder in a mixing bowl.  Stir in nut butter. In a medium sauce pan cook Choffy and honey over medium heat until boiling. Pour hot ingredients over other ingredients and mix well. Use a cookie scoop to make uniform size ball. Scope out onto a cookie sheet. Form into balls and refrigerate for 1 hour to set up. Store in an airtight container in the refrigerator.

 

 

Spinach Bacon Quiche

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I love quiche in general, but never found one that had a lot of vegetables in it so I made one. It is a family favorite for any meal. Sometimes we eat if for breakfast and other times we eat it for dinner. I have removed the vegetables and just made Bacon Quiche.

Ingredients

3 frozen Pie Shells
10 large eggs, beaten
8 oz Cream Cheese at room temperature
1 cups heavy cream
2 cups chopped fresh baby spinach, packed
1 cup Bacon Real Bits
1/2 cup chopped mushrooms
1/4 cup dried Onions
1 tsp Minced Garlic
1 cup Mozzarella Cheese Shredded
1 cup Swiss cheese Shredded

Directions

Prepare the pie shells as per the directions on the package for a non-baked pie. Remove from oven and turn oven to 425 degrees.

Beat together eggs, whipping cream and cream cheese. Stir in remaining ingredients. Divide in to the 3 prepared pie shells evenly.

Bake at 425 degrees for 40 to 50 minutes until medium brown and a toothpick comes out clean.

Variation

1- Use refrigerated pie crust cut and press into a large casserole dish (approximately 11×14). Bake as directed on the package for a non-baked pie.

French Toast Casserole

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8 to 12 hours before mixing together cut the following in to cubes:

1 Loaf Brioche Bread

1 Loaf Challah Bread

Cream together:

1 Egg

8 oz Cream Cheese

¼ cup Sugar

Whip together:

1 cup Whip Cream

8 Eggs

Mix together:

Bread Cubes

1 ½ cup Fruit

1 cup Pecans

Whipping Cream Mixture

Preheat oven to 375.  Grease a large casserole dish or 2 9×13 Casserole dishes. Pour half of the of the bread mixture into a bottom of the casserole dish(es). Cover with Cream Cheese mixture. Top with remaining Bread Mixture. Bake for 45 mins. Allow to cool for 10 minutes before serving.

 

Rustic Cream Cheese Pastries

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Dough

5 cups Flour
1 tsp Salt
1 cup Butter

1 1/2 cup Warm Water (105-115 degrees)
2 1/2 T Yeast

1 1/4 cups Milk
1/4 cup Sugar

1 beaten Eggs

  1. In a large bowl mix together flour and salt. Cut butter into 1/4 slices into the flour mixture. Cut mixture together with a pastry cutter or fork.
  2. In a large bowl whisk together water and yeast. Allow to sit until while preparing milk mixture.
  3. In a medium sauce pan warm milk and sugar until warm to the touch.
  4. Pour into milk mixture over yeast mixture and stir until well combine. Allow to sit for 10 minutes.
  5. Add in beaten eggs and combined completely.
  6. Create a well in the center of the flour mixtures and gently fold in the wet ingredients. Gentling continue folding until the dry ingredients are moist. You want the butter to remain in chunks to create the flaky pastry.
  7. Refrigerate for 4-12 hours.
  8. On a floured surface gently flatten the dough with your hands into a small square. Lightly flour over the top and roll out into a 15 inch long rectangle using a rolling pin. lightly flour and fold 1/3 of the dough over and then over again as if folding a letter to place in an envelope. Roll out into a 15 inch long rectangle and lightly flour and fold 1/3 of the dough over and then over again.  Roll out into a 15 inch long rectangle and repeat again.
  9. Tightly wrap the tri-folded dough in plastic wrap and place in refrigerator of 30 minutes or more.

Cream Cheese Filling

2 – 8 oz Bricks of Cream Cheese
1/4 cup Sugar
1 Beaten Egg
1 tsp Vanilla

  1. Wisk together all ingredients until smooth.

Fruit Filling

You can choose to use Jam, Jelly, and/or Pie Filling

Prepare Danish

1 Egg
1/4 cup Milk

  1. Wisk together egg and milk to make an egg wash.
  2. Preheat oven to 450 degrees
  3. Remove dough from the refrigerator and divide in half. Put the half you are not working back in the refrigerator. Roll out into a 1/4 inch thickness. Cut into squares or rectangles. Add filling and fold edges over decoratively.
  4.  Place on a parchment paper lined cookie sheet.
  5. Brush with egg wash.
  6. Bake for 8-10 minutes until pastry is golden brown.

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