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Peachy Chia Seed Breakfast Smoothie
What better way to start the day than with a super nutritious and filling (not to mention grab-and-go) breakfast?
Chia seeds have been all the rage in the health world as of late. And it’s no wonder why. They’re considered a super food, being jam packed with all kinds of different nutrients. If you want to know more about that, click on this link for Chia Seeds: A Super Food.
Chia seeds are chock full of protein, have 11 grams of fiber per ounce, and were used as a main energy source by the Aztecs and Mayans. Yes, this is definitely a super breakfast.
Not to mention, you can also make several jars at a time, pop them in the fridge, and have a week’s worth of nutritious and energy-giving breakfasts. Not to mention, a tasty one too.
There’s no reason to stick with peaches either. You can put whichever fruit you prefer in them, fresh or frozen.
Peachy Chia Seed Breakfast Smoothie
Ingredients
- 2/3 cup milk (Almond*, soy, cow, rice. Any milk will work)
- 1/2 cup peach or vanilla yogurt
- 4 T chia seeds*
- 2 T peach jam
- Peaches, fresh or frozen; enough to fill jar, about 1/4 cup
*These ingredients can be found in our store.
Instructions
Put all ingredients except peaches in a pint jar. Add peaches last to fill jar. Put a lid on and shake. Place in the refrigerator. Will keep up to 1 week.
Strawberry Easter Bread
There are many, many different types of Easter breads hailing from many, many countries. Last year we made an Italian Easter Bread. This year’s Easter bread doesn’t originate from any one country and resembles more of a yeasted coffee cake.
It will make a perfect Easter breakfast, a nice addition to Easter dinner, or a delicious dessert.
Strawberry Easter Bread
Ingredients
Dough
- 1 cup milk, scalded and cooled to lukewarm
- 1/3 cup sugar*
- 2 T instant yeast*
- 1/2 teaspoon salt*
- 2 cups whole wheat flour*
- 1 cup whole oat flour*
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract*
Filling
- 1 cup strawberry jam
- 5 oz almond paste, grated or crumbled into small pieces*
Finish
- sugar*
- 1 egg, beaten
*These ingredients can be found in our store
Instructions
To make dough, combine all ingredients in a stand mixer. Knead until dough comes together and forms a ball. Additional flour may be needed, but be careful to not make the dough too dry. Knead for about 4 more minutes. The gluten does not need to be fully developed as this is not a light and fluffy bread.
Spray a large baking sheet with cooking spray. Divide dough and form into balls, using about two-thirds of dough in one and one-third in the other. Roll out larger ball and shape into a 9-by-12-inch oval, a little thicker than a pizza crust. Transfer to baking sheet.
Spread jam on dough to within 3/4-inch of its edges; sprinkle grated almond paste over jam.
Roll out second portion of dough into a slightly smaller oval, and place on the first, covering the filling. Roll the edge of lower dough up around the top dough, pinching to seal filling.
Make a few decorative cuts in top using kitchen shears or a knife. Cover with a clean cloth and let rise in a warm place until almost doubled, about 45 minutes. About 30 minutes into the rise, preheat oven to 350F.
Bake about 15 minutes. Remove, brush top with beaten egg and sprinkle with sugar; continue baking another 15 minutes or until golden on top. Serve, warm or hot.
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