Breakfast

Prep Time: 5 mins | Cook Time: 15 mins | Total Time: 20 mins | Yield: 6 Servings

This Mushroom, Spinach Frittata Recipe is super easy to make! In just 20 minutes, this treat is ready for serving! It is loaded with delicious and healthy ingredients! Try this recipe now!

Ingredients:

6 large eggs
3/4 c Shredded Cheese Blend (mozzarella, Monterey jack, cheddar), – divided
12 oz. Cremini Mushrooms, (sliced)
A pinch of salt and pepper
2 c Baby Spinach, (packed)
4 tbsp Avocado Oil, (divided)

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Place a cast-iron skillet on the stove and turn the heat to medium-high. Add 3 tablespoons of oil and allow it to become hot.

Add the mushroom slices into the hot skillet, then sauté for a few minutes until soft.

Add the spinach, then cook for about a minute or until wilted. Transfer the sauteed veggies onto a clean plate.

In the same skillet over medium heat, add 1 tablespoon of oil and allow it to become hot.

In a mixing bowl, add 1/2 cup of cheese, salt, pepper, and eggs. Whisk until well incorporated. Pour the mixture into the hot skillet and spread it evenly.

Immediately add the sauteed veggies over the eggs. Cook all sides for about 3 minutes.

Remove the skillet from the heat, then scatter the rest of the cheese on top.

Place the skillet in the preheated oven and bake the Mushroom, Spinach Frittata for about 5 minutes or until done. Broil for 2 more minutes or until the cheese turns golden brown.

Remove the Mushroom, Spinach Frittata from the oven and let it rest for a few minutes at room temperature. Slice into even servings.

Garnish each serving with freshly chopped parsley, salt, and pepper.

Serve and enjoy!

Nutrition Facts:

Calories235 | Total Fat19g | Saturated Fat6g | Trans Fat0g | Unsaturated Fat12g | Cholesterol204mg | Sodium158mg | Carbohydrates3g | Fiber1g | Sugar1g | Protein12g

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This Pumpkin Whoopie Pie is one of my favorites! I am so psyched to share this recipe with you because I know that you are going to love it! Pies and frosting, what’s not to like? Enjoy!

Ingredients:

CAKES:

2 large Eggs, at room temperature
1 1/4 cup light brown sugar packed
2 cups flour
1/2 teaspoon baking soda
1/4 teaspoon ground cloves
1 cup pumpkin puree
1/2 teaspoon kosher salt
1 1/2 teaspoon ground cinnamon
1 teaspoon pure vanilla extract
2/3 cup canola oil
1 teaspoon baking powder
1/2 teaspoon ground ginger

FILLING:

2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 cup unsalted sweet cream butter softened
3-5 tablespoons heavy whipping cream
2 cups powdered sugar
1-8 ounces box cream cheese, softened

Directions:

Cakes:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Line with parchment paper the insides of two cookie sheets.

Add cloves, flour, salt, ginger, baking powder, cinnamon, and baking soda into a large mixing bowl. Whisk everything until well incorporated.

Add oil and brown sugar into another mixing bowl, then whisk until well blended.

Gradually add the eggs and beat every addition until well blended. Stir in the pumpkin puree and vanilla until combined.

Transfer the dry ingredients into the bowl with the wet ingredients, then beat until well blended.

Scoop a bit of the mixture and shape it into a ball. Place it onto the cookie sheet. Repeat the process.

Place the cookie sheets in the preheated oven and bake for about 11 minutes. Remove from the oven and let them rest at room temperature while you prepare the filling.

Filling:

In the bowl of a stand mixer, add cream cheese, heavy whipping cream, butter, powdered sugar, and vanilla. Beat until well blended.

Transfer the mixture into a piping bag.

Frost half of the pies, then top each with the other halves. Press each to keep them intact.

Serve and enjoy!

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Prep Time: 30 mins | Cook Time: 45 mins | Total Time: 1 hr 15 mins | Yield: 12 Servings

Easy and delicious, this French Toast Casserole is surely a must-try! Everyone is going to love it for sure! In just more than an hour, this delicious treat is ready to be devoured. Enjoy!

Ingredients:

Casserole:

1/4 c maple syrup
1 tbsp vanilla extract
20 oz. sandwich bread
1/4 tsp ground nutmeg
1 1/2 tsp ground cinnamon
1 c pecans, chopped
1 tsp salt
8 large Eggs
2 c whole milk

Topping:

1 tsp ground cinnamon
1/2 c light brown sugar
4 tbsp salted butter, sliced

Directions:

Apply cooking spray to the inside of a 9×13-inch baking dish.

Cut the bread into small cubes about 1 inch each.

Scatter the pecans to the bottom of the prepared baking dish followed by the bread cubes.

Add nutmeg, eggs, vanilla extract, milk, cinnamon, and real maple syrup into a large mixing bowl. Whisk everything until well incorporated.

Add the egg mixture on top of the bread cubes and spread it evenly. Make sure to cover them entirely.

Cover the baking dish with plastic, then place it in the fridge to chill for at least 4 to 6 hours.

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

In a mixing bowl, add cinnamon, butter, and brown sugar. Beat until well blended.

Scatter the mixture on top of the casserole. Cover it with foil.

Place the baking dish in the preheated oven and bake for about 30 minutes.

Remove the foil cover and bake for 20 more minutes or until done.

Remove the casserole from the oven and allow it to cool at room temperature. Slice it into even servings.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge.

I highly suggest using real maple syrup for this recipe.

Nutrition Facts:

Serving: 1servings | Calories: 345 kcal | Carbohydrates: 41g | Protein: 11g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 138mg | Sodium: 527mg | Potassium: 220mg | Fiber: 2g | Sugar: 18g | Vitamin A: 369IU | Vitamin C: 1mg | Calcium: 214mg | Iron: 3mg

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Prep Time: 5 mins | Cook Time: 45 mins | Cool Time: 30 mins | Total Time: 1 hr 20 mins | Yield: 9 Servings

The perfect treat to serve today is just an hour and 20 minutes away from achieving! This Zucchini Cornbread Without Corn recipe is a must-try! Surprise your kids with these heavenly treats without them knowing that they are packed with veggies. Enjoy!

Ingredients:

1/4 c ghee, melted and cooled
1 1/2 c shredded zucchini about 1 medium
3 tablespoons honey
3 Eggs
1/2 c full-fat coconut milk
1 c coconut flour
1/2 teaspoon sea salt
1 teaspoon baking soda
1/4 c tapioca starch or arrowroot starch

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of a 10-inch oven-proof skillet.

Add baking soda, tapioca starch, salt, and coconut flour to a large bowl. Whisk everything until well incorporated.

In a separate mixing bowl, add honey, ghee, eggs, and coconut milk. Whisk to combine until smooth.

Transfer the wet ingredients into the bowl with the dry ingredients. Beat to combine. Add the shredded zucchini and stir until well incorporated.

Transfer the batter to the prepared baking dish and spread it evenly.

Place the baking dish in the preheated oven and bake the batter for about 45 minutes or until a toothpick comes out clean after inserting it in the middle.

Remove the bread from the oven and allow it to cool completely at room temperature. Usually about 30 minutes.

Slice into even pieces.

Serve with butter or honey. Enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

It is important to cool the cake for at least half an hour before slicing it.

Nutrition Facts:

Calories 188 | Calories from Fat 99 | Fat 11g17% | Saturated Fat 8g50% | Cholesterol 67mg22% | Sodium 322mg14% | Potassium 109mg3% | Carbohydrates 18g6% | Fiber 5g21% | Sugar 8g9% | Protein 4g8% | Vitamin A 120IU2% | Vitamin C 4mg5% | Calcium 14mg1% | Iron 1mg6%

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Prep Time: 10 mins | Cook Time: 10 mins | Total Time: 20 mins | Yield: 4 Servings

If you want to try something different from the usual pizza, then this recipe is something to consider! It will only take you 20 minutes to prepare and bake this pizza. With 4 servings, I’m sure everyone in the family is going to love it! This pizza is to die for! The texture is so good and the cheesy taste is very hard to resist. Enjoy!

Ingredients:

FOR THE DOUGH:

2 Eggs, beaten
2 oz. of cream cheese
1 c almond flour
A pinch of salt & pepper
2 c mozzarella, shredded

FOR THE TOPPINGS:

2 deli ham slices, diced
¼ c shredded cheddar
2 Eggs, beaten
½ c mozzarella cheese
4 sausage links, cooked and diced
6 strips of cooked bacon

Directions:

Prepare the oven and preheat it to 200 degrees C or 400 degrees F.

Apply cooking spray to the inside of a cast-iron pan.

In a heat-proof bowl, add the mozzarella cheese and cream cheese. Place it in the microwave and heat for about a minute or until melted completely. Stir until well incorporated.

In another mixing bowl, add the almond flour and eggs. Beat until well incorporated. Transfer the mixture to the greased pan and spread it evenly. Make small holes on top with a fork.

Place the pan in the preheated oven and bake the dough for about 10 minutes.

Remove the dough from the oven and spread the beaten eggs on top, followed by the meat and cheese. Bake for 10 more minutes or until the top turns golden brown.

Remove the pizza from the oven and slice it into even servings.

Serve and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Amount Per Serving: Calories: 669

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Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 12 Servings

This Carrot Cake, Banana Bread with Cinnamon Cream Cheese Frosting is just too perfect not to share with you! I love eating this with my favorite cup of coffee! In just about an hour, you can have the most amazing bread ever. Enjoy!

Ingredients:

Dry Ingredients:

¼ tsp nutmeg
1 tsp cinnamon
1 1/2 c whole wheat pastry flour (or white whole wheat flour)
1/4 tsp salt
1 tsp baking soda
1/2 c quick oats

Wet ingredients:

1/3 c chopped pecans or walnuts, plus 2 tbsp for topping
1/4 c unsweetened applesauce
1 heaping cup of shredded carrots (about 2 large carrots)
1 large Egg
1 tsp vanilla
1/3 c almond or coconut milk
2 medium very ripe bananas, mashed (¾ c mashed banana)
1/2 c coconut sugar (or brown sugar)
2 tbsp melted and cooled coconut oil (any oil or melted butter/vegan butter will work)

Optional add-ins:

1/2 c unsweetened shredded coconut
1/2 c raisins

For the frosting:

1/2 tsp vanilla extract
1/4 tsp cinnamon
4 ounces cream cheese, softened (reduced fat if you’d like)
1/3 c powdered sugar

Directions:

For the Bread:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Apply cooking spray to the inside of an 8×1/2-inch loaf pan.

Add whole wheat, cinnamon, quick oats, baking soda, pastry flour, salt, and nutmeg into a large mixing bowl. Whisk everything to combine.

In another mixing bowl, add vanilla, coconut sugar, mashed banana, and egg. Beat everything until well incorporated.

Stir in the almond milk, carrots, and applesauce to combine.

Transfer the wet ingredients into the bowl with the dry ingredients, then stir to combine.

Stir in 1/4 cup of chopped walnuts and coconut oil as well until well incorporated. Transfer the batter to the prepared pan and spread it evenly.

Bake for 55 minutes or until an inserted toothpick in the middle comes out clean. Remove the bread from the oven and let it rest for a few minutes while you make the frosting.

To Make the Cinnamon Cream Cheese Frosting:

Add cinnamon, vanilla, powdered sugar, and cream cheese into a mixing bowl. Beat to incorporate.

Add the frosting on top of the bread and spread it evenly. Top with chopped walnuts.

Serve and enjoy!

Nutrition Facts:

Servings: 12 slices Serving Size: 1 slice Calories: 210 kcal Fat: 7.5g Saturated fat: 3.7g Carbohydrates: 33.2g Fiber: 4.6g Sugar: 14.9g Protein: 4.3g

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This was by far the best Banana Bread I have ever tasted! I am so excited to share this recipe with you because I know that you are going to love it! With these very simple ingredients and easy directions, you can have the best dessert ever! You just need to follow them step by step and you are good to go! You can make this as a gift this coming Christmas. Let the person feel loved by giving them this nice-tasting bread. Enjoy!

Ingredients:

½ c chopped walnuts (optional)
1 Egg
3 bananas, mashed very well
½ c vegetable or canola oil
½ tsp vanilla
1 tsp baking soda
¼ tsp salt
2 c flour
1⅛ c sugar
2 tbsp buttermilk or milk

Directions:

Prepare the oven and preheat it to 162 degrees C or 325 degrees F.

Apply cooking spray to the inside of a loaf pan.

In a mixing bowl, add baking soda, flour, and salt. Whisk everything until well incorporated.

In a separate mixing bowl, add sugar, egg, and oil. Whisk everything to combine. Transfer the dry ingredients to the bowl with the wet ingredients. Whisk everything until well incorporated.

Stir in the bananas, milk, and vanilla until well combined.

Add the walnuts and stir until well blended. Transfer the batter to the prepared loaf pan and spread it evenly.

Place the pan in the preheated oven and bake the batter for about 50 to 75 minutes or until a knife inserted in the middle comes out clean.

Remove the bread from the oven and let it rest for a few minutes before serving.

Serve and enjoy!

Notes:

I highly recommend using the best-quality bananas for this recipe. They should be ripe.

Place any leftovers in an airtight container, then put them in the fridge.

Feel free to sprinkle nuts over the bread if you prefer.

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Prep Time: 15 mins | Cook Time: 50 mins | Total Time: 1 hr 5 mins | Yield: 6 Servings

This quiche is low-carb so you won’t feel guilty even if you eat a lot of it! Well, you will surely eat a lot! It is insanely delicious and very difficult to resist! In just about an hour and 15 minutes, breakfast with your loved ones is going to be fantastic. Enjoy!

Ingredients:

1/2 c shredded mozzarella
1/4 teaspoon pepper
1/4 c grated Parmesan
1/8 teaspoon salt
4 large Eggs
1 c milk
1 clove of garlic, minced
8 ounces mushrooms
1 tablespoon cooking oil, divided
2 ounces of feta cheese
1 10-ounce box of frozen chopped spinach

Directions:

Prepare the oven and preheat it to 175 degrees C or 350 degrees F.

Mince the garlic and squeeze the spinach to remove most of the water. Rinse and remove any dirt from the mushrooms, then cut them into small slices.

Place a skillet on the stove and turn the heat to medium. Add 1/2 tbsp of cooking oil and allow it to become hot.

Add the mushroom slices and minced garlic into the hot skillet, then sauté for a few minutes until soft and aromatic. Add a bit of salt to taste.

Apply cooking spray to the inside of a 9-inch pie plate.

Add the sauteed mushrooms/garlic to the pie plate followed by, spinach and crumbled feta. They should be arranged in layers.

Add milk, Parmesan cheese, pepper, and eggs into a mixing bowl. Whisk to combine. Pour it on top of the ingredients on the pie plate.

Scatter the shredded cheese on top of the egg layer.

Bake the quiche for 50 minutes or until done. Remove from the oven and slice into even servings.

Serve warm and enjoy!

Notes:

Place any leftovers in an airtight container, then put them in the fridge. Reheat for a few minutes before serving again.

Nutrition Facts:

Serving: 1 slice Calories: 187 kcal Carbohydrates: 6 g Protein: 13 g Fat: 13 g Sodium: 378 mg Fiber: 2 g

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