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Category Archives: Breakfast

Sausages

Oh, this is yummy!  I found this recipe for homemade “Jimmy Dean” sausages on one of my Crohn’s sites, tried it, and fell in love!  Because of possible preservatives and unkown ingredients, I can’t have commercially prepared sausage, but these ones do the job just fine!  This morning I just about tripled this recipe, and made enough to last me for a couple of weeks.  I’ll put most of the cooked patties in the freezer, and just pull out one or two at a time for breakfast.  Finally, something more than just eggs and veggies for breakfast!!!

Sausages

16 oz. ground pork

1 egg

1 tsp salt (less if you think it might be too salty)

1/2 tsp dried parsley

1/4 tsp dried sage

1/4 tsp dried thyme

1/4 tsp dried cayenne pepper (sounds like a lot but has the exact bite the Jimmy Dean’s do!)

1/4 tsp dried coriander

Mix everything together, form into patties, and fry in coconut or olive oil.

Enjoy!!!

 

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Strawberry Scones

Did you know that Almond Flour is extremely easy to bake with?  Though it doesn’t “poof up” like white-flour bread products, it still has a great taste and is amazingly good for you!  Most almond flour recipes I’ve encountered have a few basic ingredients:  Almond Flour, sea salt, baking soda, and eggs.  Out of these ingredients I can make just about anything.  If you add honey, it makes a sweet treat.  Grapeseed oil can add a level of moistness that I haven’t seen in a long time.  And any sort of spices, fruits, and even chocolate can be added to change it up a bit.  Almond flour is low-carb, high in protein, and rich in vitamins, minerals, and good fats.  In short, it is a great alternative to processed, white-flour products!  Almond flour can be expensive though, so I have to be careful not to overdo it.  Honeyville is a great place to buy almond flour online.  If you bake with it a lot, buying the 25 pound box is a great deal.  Simply separate it out into gallon-freezer bags when it comes, stick the extras in the freezer, and you have months of almond flour on hand for those sweet treats you are craving for!

So today I wanted to make scones.  I couldn’t add the chocolate like the recipe calls for, so instead I decided to chop up some fresh strawberries and fold them in.  I made a half-batch…just enough treats for me for a few days.  I’d take a picture, but to do that I would have to stop eating them long enough to get one!  🙂

Here’s what I did:

1 1/4 cups almond flour

1/4 teaspoon sea salt

1/4 teaspoon baking soda

1/8 cup honey

1/6 cup of grapeseed oil

1 egg

1 cup chopped fresh strawberries

Add the dry ingredients together.  Then add the wet ingredients, including the egg, and whisk well.  Add the wet ingredients to the dry, and mix will.  Fold in the strawberries.  Drop by 1/4 cup spoonfuls on a cookie sheet lined with parchment paper.  Bake in the oven at 350 for about 15 minutes, or until the tops just start to get a good brown.

That’s it!  Bake these treats, and enjoy them with your coffee or tea in the morning.

I am.  🙂

 
 

Fried dough!!!

Oh….My….Gosh….

I have not had a donut in over a year.  In looking through one of my recipe sources yesterday, I found one for fried dough.  Of course, I had to try it….

Basically you take a almond flour pancake recipe, and modify it a bit.  I added 2 tbsp honey to 2 eggs, and blended them well together.  Then I added 1/2 cup plus a titch of almond flour, 1/8 tsp salt, and 1/8 tsp baking powder.  Mix until well blended.  Then, I turned the pan on to medium (too hot will burn these), and added about 1/2 an inch of canola oil.  The dough was still pretty runny, but when I dropped a spoonful into the hot oil, it formed a perfect circle.  I fried them for just a minute or two on each side, and then let them drain on a napkin covered plate.

They reminded me of silver dollar pancakes, but fried.  🙂  This one recipe made about 20 (which are already gone…before lunchtime!).  I served them to my kids as “donuts” and sprinkled a bit of powdered sugar on top.  They loved them!  Each kid had four, and probably would have had more.  🙂

This is something I will definitely keep in my file for a special treat.  They really remind me of donuts, and are oh so delicious.

 
 

Coconut Almond Biscotti

Oh yum!  I tried this recipe last night, and it is so good!  It doesn’t turn out like the biscotti you get at the coffee shop- hard and dry but delicious when dipped in coffee- but it was great nonetheless!  It is more like a breakfast cookie, which suited my taste buds just fine.  The only problem, again, is that I find it hard to eat just one or two a day.  🙂 

I found the original at www.nomorecrohns.com, and here is what I did:

Ingredients

1/2 cup honey

1/2 cup vegetable oil

2 eggs

1 tsp vanilla

1 cup coconut flour

1/2 cup almond flour

3/4 cup slivered almonds

Method

Preheat oven to 325 degrees.  Prepare a cookie sheet by greasing it with oil and placing a sheet of parchment paper on top. 

Take the honey and the oil and beat them together with an electric mixer until well mixed (about a minute).  Add the vanilla and eggs, one at a time, blending well after each egg.  Add half of the coconut flour and half of the almond flour, mixing until well blended.  Add the rest of the coconut flour and almond flour and mix until well blended.  Do not over beat.

With a rubber spatula stir in the slivered almonds.  Using the spatula, plot the dough onto the cookie sheet in to long logs, parallel to each other.  SLightly smooth the top and sides.  Bake for 18-20 minutes, or until browned but not burnt.  Remove the tray from the oven and with a sharp knife, gently gut the logs into 1 inch cookies.  Gently flip them over, and return the tray to the oven for 12-15 minutes, or until the cookies are a rich brown.  Remove from oven and allow to cool completely.  These can be frozen.

 
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Posted by on August 30, 2010 in Breads, Breakfast, Crohn's Journal, Recipes

 

Cinnamon Rolls

I wanted to make cinnamon rolls that I could eat, and found this recipe from heal-balance-live.  It uses almond flour and honey instead of sugar and white flour, along with other SCD safe ingredients.  All-in-all, I think they turned out great.  It isn’t really a substitute for true cinnamon rolls, but it is a good, baked, sweet treat.  The next time I do it, I want to double the topping and pour some over the top of the batch before I bake it so that it has that yummy goodness on top and bottom.  🙂  The only problem I can foresee is that one recipe might not last me very long….they are that good to me!!! 

Here’s the link to the original:   http://heal-balance-live.blogspot.com/2009/07/recipe-review-wendys-cinnamon-rolls.html

Wendy’s Cinnamon Rolls

Topping
1/2 C butter
1/2 C honey
3/4 C chopped pecans

Dough
1/4 C melted butter
1/4 C honey
3 eggs
1/4 tsp white vinegar
1/2 tsp baking soda
1/4 tsp salt
3 C almond flour

Spice Mix
1/2 C almond flour
Scads of cinnamon (I used 1 Tablespoon)

Generously butter a 9″ round cake pan and line the bottom with parchment paper. Melt 1/2 C butter and 1/2 C honey in a small pan. Bring to a boil and cook for 5 minutes or until a candy thermometer reads 249 degrees. Pour into cake pan and sprinkle pecans over caramel.

In a small bowl, combine ingredients for spice mixture and set aside.

In a medium bowl, combined dough ingredients. Dough will be stiff. Drop by heaping tablespoons (I use a cookie scoop) into your WET hand and roll into a ball. Roll the dough into the spice mixture, and place on caramel mixture. When you are done, flatten just a bit.

Bake at 325 degrees for 30 minutes or until a toothpick comes out clean and the center seems firm. Loosen the edges and invert onto a serving place. Cool to room temperature and serve.

 
 

Breakfast Sandwich

We had a huge garage sale this weekend, and I knew that if I didn’t think ahead, I would end up eating practically nothing for breakfast.  I had a thought for making a sandwich that would approximate a McGriddle from McDonald’s, and would be pretty easy.  So on Thursday, I made a big batch of “Jim’s Pancakes” from www.nomorecrohns.com and cooked up a package of bacon in preparation.  Here’s what I did to make the sandwiches:

  • 1 batch SCD legal pancakes
  • 1 package uncured bacon, cooked
  • 1 egg
  • cheese

Since I already had the bacon and pancakes ready, I simply fried up an egg, and topped the egg with cheese.  Then, I layered in this order:  one pancake, the egg with cheese, bacon, another pancake, more bacon, and then a third pancake.

Oh my gosh!!!  The pancakes have honey in them, so it approximated the syrup in the McGriddle and gave it a nice sweet taste.  Then, with the bacon and cheese and egg, it was amazing!  I will admit it was a little messy to eat, so I wouldn’t suggest eating in the car on the go.  Regardless, it was a great sandwich that was really pretty easy to make that filled me up until lunchtime.  One batch of pancakes and bacon would make an easy 4 sandwiches I think, so this is something you could make ahead and know you have good breakfast for a few days.  Enjoy!  🙂

 
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Posted by on August 1, 2010 in Breakfast, Crohn's Journal, Recipes

 

Homemade Yogurt

Since this is a staple of my diet, I decided it was time to post how I make my homemade yogurt.  A lot of Crohnies have fancy yogurt makers, but I don’t and couldn’t spend the money on one.  So, I did some research online for alternate/easy methods that would work with my lifestyle, and came up with this one.  Each batch turns out different, and I just found out that I was using an illegal starter (yikes!), but I still love making my own yogurt and knowing how much good there is in it!  Here’s what I do:

  • 3 quarts Organic Valley whole milk *(see note below)
  • 1 quart Organic Valley half-and-half * (see note below)
  • “Yogourment” brand freeze-dried starter or Dannon plain full-fat yogurt
  • Heating pad
  • Large stock pot
  • thermometer

Step 1:  Put the milk and half-and-half in a pot big enough to hold it.  Put it on the stove and bring it up to 185-190 degrees.  This is the temperature at which milk starts to froth, like a latte.  You will want to keep stirring to keep the milk from scorching or burning.

Step 2:  Cool the milk down to around 80 degrees.  You can use an “ice bath” method (google it for more info), or just put it in the fridge.  I just put mine in the fridge, which takes about 4-6 hours to get the temperature down.  I start making my yogurt in the morning so it can cool through the afternoon, and then be ready for step 3 around dinner time.

Step 3:  Adding the starter.  If you are using the Yogourmet starter, follow the instructions on the package.  If you are using yogurt as a starter:  Take 1/4 cup of the pre-made yogurt for each quart of milk used and put it in a separate bowl, add to that 1/2 cup of the cooled milk (a 1/2 cup for each quart of milk you used), mix those together well, add it back into the cooled milk and stir until well mixed.

Step 4:  Now you need to bring the yogurt back up in temperature, to be between 100-110 degrees.  It is important to keep the yogurt between this temperature range for the incubation period, as any higher or any lower will not allow the bacteria to do their good work.  I place my milk mixture in my crockpot bowl, and place it on a heating pad.  (I had to try 3 different heating pads to find the one that would keep the yogurt at the right temperature for the entire length of time, so you will need to experiment).  I then place a large towel over the top.  It takes about 1-2 hours for the yogurt to reach the right temperature.  Once there, I take the towel off and turn the heating pad down.  At that point I can usually just let the yogurt sit for the required 24 hours on my counter-top, checking the temperature whenever I’m around to make sure it’s still in the right range.  If it’s too hot, I turn it down or put a dish towel under the bowl.  Too low and I turn it up and place a towel on top.  Again, you will need to experiment with your heating pad to find out how to make it stay at the right temperature.

Step 5:  After 24 hours the yogurt will be done.  If I want a thicker yogurt I “drip” it, which means lining a colander with a cotton dish-towel, putting that in a big bowl, pouring the yogurt into the lined colander, and letting the whey drain off for 30-90 minutes.  The longer you drip the yogurt, the thicker it will be.  I’ve dripped some overnight before, and gotten a great tasting sour cream out of it!

That’s it!  It sounds like a lot of work, but once you have the heating pad figured out, it’s really quite easy.  My family loves homemade yogurt smoothies in the morning, and I love the fact that I’m feeding them good quality yogurt and not something filled with chemicals and sugar!  Enjoy!  🙂

*You can use any % of milk you want.  I use whole because I need the good fat.  Try to use a good quality milk though.

*You don’t need to use the half-and-half.  I use it for the extra fat, and I think it makes a sweeter and creamier yogurt.  You can just use all milk though to make your yogurt.

 
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Posted by on June 10, 2010 in Breakfast, Crohn's Journal, Recipes