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Breakfast

Tropical Green Smoothie Recipe

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Hello Whipperberry readers!  Jenn here again from Clean and Scentsible.  Easter is just a few days away, and if you are anything like me, you have already been digging into all of that Easter chocolate.  I thought that a green smoothie recipe would be the perfect way to balance out all those sweets and provide you with a little energy boost for all of your holiday festivities.  I’m sure we could all use a little detoxing after this weekend!

Tropical green smoothie - healthy and delicious!

I have really been trying to eat more fruits and veggies lately and have found that smoothies are the best way for me to fit them all in!  This tropical green smoothie recipe provides lots of healthy nutrients while still tasting delicious.  Even my kiddos give it the thumbs up!

INGREDIENTS

  • 1/2 cup mango
  • 1/2 cup sliced pineapple
  • 1/2 banana { I like using frozen bananas but you don’t have to}
  • 1/2 cup orange juice {or any other juice, almond milk, soy milk, etc.}
  • large handful of kale leaves
  • 1 tbsp sprouted chia and flax seeds {optional}

Tropical green smoothie recipe.
Just blend everything up and add a little pineapple for garnish.  If it is too thick, add a little water and if you like it thicker, add an ice cube or two.  And then just enjoy! 🙂

Tropical green smoothie recipe - healthy and delicious!

  If you are looking for other smoothie recipes, you may also like this blueberry lemon smoothie.

Blueberry Lemon Smoothie
I hope you all have a wonderful Easter with your friends and families!

Hot Cross Scones

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 Hello Whipperberry friends!  I’m thrilled to be back here to share another post with you!  Since Easter is just a few weeks away, I thought I’d share a festive recipe.  Tis’ the season!

I don’t know about you, but we love hot cross buns.  They’re really the best aren’t they?  I love them so much I was trying to think of other ways to enjoy the flavour.  Then I thought, what about scones?  So I did some digging and found a recipe for inspiration and came up with this delicious twist.

Hot Cross Scones with a Buttermilk Sugar Glaze.

Yum.

Hot-Cross-Scones-3{A-Pretty-Life}

Now I realize technically these should have the icing added in a cross shape to more resemble a hot cross bun, but I just could not resist getting all drizzly.  I just drizzled like it was going out of style!  Looks yummy, no?

Hot-Cross-Scones-{A-Pretty-Life}

Serve them up with a big glass of milk and you have the perfect snack!

Whisk

Hot Cross Scones
 
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Ingredients
Scone Ingredients:
  • 3 cups flour
  • 2 tbsp granulated sugar
  • 1 tsp cinnamon
  • ¼ tsp nutmeg
  • ¼ tsp cloves
  • 4½ tsp baking powder
  • ½ tsp salt
  • zest from 1 lemon
  • ½ cup currants
  • ¾ cup butter, cold and cut into small cubes
  • 1 egg
  • ¾ cup buttermilk
Icing Ingredients:
  • 1 cup icing sugar (confectioners sugar)
  • 1 - 2 tbsp buttermilk
Instructions
  1. Preheat your oven to 400 degrees.
  2. Line a baking sheet with parchment paper. Set aside.
  3. In a large bowl, sift together the flour, sugar, cinnamon, nutmeg cloves, baking powder and salt.
  4. Stir in the lemon zest.
  5. Using a pastry cutter, cut the butter into the dry ingredients until the mixture resembles coarse sand with a few pea-sized pieces.
  6. Whisk in the currants.
  7. In a separate bowl, whisk together the buttermilk and egg.
  8. Add the buttermilk/egg mixture to the flour mixture and stir until just combined.
  9. Turn the dough onto a lightly floured surface and knead until a loosely formed ball of dough is formed. Then gently work the dough into a 1 inch thick disk.
  10. You can use a 3 inch biscuit cutter to cut out the scones, or I like to use a pizza cutter and cut the disk into 12 equal sized pieces.
  11. Transfer the scones to your parchment paper lined baking sheet, and brush with a little buttermilk.
  12. Bake for 12 - 15 minutes or until the edges are golden brown.
  13. Transfer the scones to a rack to cool completely before applying the glaze.
  14. To make the glaze, stir together the buttermilk and icing sugar until the desired consistency.
  15. Transfer the glaze into a ziplock bag, cut a corner of the bag off, and pipe the icing onto the cooled scones.
  16. Enjoy!

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These Hot Cross Scones would make a perfect addition to your Easter Brunch!

Hot-Cross-Scones-4{A-Pretty-Life}

I hope you enjoy this recipe!

Have a delicious day!
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Greek Baked Eggs and Potatoes

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I said it before and I’ll say it again… I LOVE eggs! I especially love the combination of eggs & potatoes. There is just something lovely about the rustic pairing. Both ingredients are wonderful on their own and yet they can both be blank canvases as well. They are just waiting to be dressed up with simple, yet fancy new flavors. Together they make the perfect pair and you can dress them up however you like. As a matter of fact, you can create a recipe of your very own out of your black slate, head over to Food.com and enter to win $3000 from Simply Potatoes®. All you need to do is come up with a 5 ingredient fix and submit it to the contest and you could have and extra $3000 to play around with this summer!

The folks at Simply Potatoes® challenged me to come up with a 5 ingredient fix and this is what I came up with…

Baked-Greek-Eggs-with-Simply-Potatoes-#whipperberry

Greek Baked Eggs & Potatoes! I am always looking for a quick weeknight meal for the family and this one couldn’t be easier. Now technically, this recipe does have 5 ingredients but that only if you count the salt & pepper as separate ingredients. But don’t be fooled… This recipe is packed full with flavor and some hidden ingredients as well.

Baked-Greek-Eggs-with-Simply-Potatoes-#whipperberry-1

I started with Simply Potatoes® O’Brien Hash Browns’ as my base for my baked eggs. Here’s where the magic happens… First of all, these potatoes are fresh potatoes that you will find in your refrigerated section, generally by the eggs at your market. You won’t find them in the freezer section or dehydrated because Simply Potatoes are always fresh with simple ingredients.

Next, these O’Brien Hash Browns also have onions and peppers in the mix. Two hidden ingredients that I didn’t have to purchase or prepare. They are already in the hash browns. SCORE!

I used a jumbo muffin tin, sprayed it with cooking spray and then placed two heaping tablespoons of the hash brown mixture in the muffin tins and then created a hash brown nest…

I topped the potatoes off with some salt & pepper and some more cooking spray. I placed it into a 400˚ oven for 18-20 minutes to cook the potato mixture. After the potatoes are baked and slightly brown, I remove the pan from the oven and add the…

You guessed it… My eggs. All you need to do is crack them right into the hash brown nests and top with a little more salt & pepper.

Return them to the oven for an additional 15 minutes to bake the eggs. Keep a close eye on them and remove them from the oven as soon as the eggs have set. You don’t want to over cook your eggs. You still want that yolky gold running through your egg & potato nest.

Let your eggs cool for a few minutes and then top with one of my favorite new ingredients, a prepared olive tempenade. It’s basically Greek olives that are chopped up fine with a little bit of olive oil to tie the olive caviar together. It’s tasty on bread or with veggies and hummus. It tastes GREAT on top of these baked eggs. Just top the eggs & potatoes with a small teaspoon of tempenade and then serve immediately.

Serve with a lovely Greek salad and you have the perfect SIMPLE week night meal.

What’s your favorite way to cook with potatoes? Remember, you can enter to win the Simply Potato 5 Ingredient Fix Contest and win $3000 with your simple, but inventive recipe!

For rules on how to enter the Sweepstakes click here.

This is a sponsored conversation written by me on behalf of Simply Potatoes. The opinions and text are all mine.

Blueberry Lemon Overnight French Toast Gluten and Dairy Free

123 · · 31 Comments

This post brought to you by Silk // Everywhere you turn these days it seems like we are finding more and more foods that are creating havoc with our bodies. I have so many friends that have chosen to go gluten free either because of health issues or by choice. Many of them have also needed to go dairy free as well. My heaven friends… what can you enjoy?  Recently I decided to create a recipe for a friend who is just that, gluten and dairy free. I thought a lovely blueberry lemon overnight French toast would be great, paired with a creamy blueberry lemon sauce.

Blueberry-Lemon-Overnight-French-Toast-#glutenfree-#dairyfree-#whipperberry

I know what you are thinking… None of that sounds gluten or dairy free, but it is! And it’s heavenly! I made a few swaps from your typical overnight French toast recipe. I used gluten & dairy free bread, Silk Soy Milk, & honey instead of sugar. Then I jazzed it up with some frozen blueberries and lemon…

I love using Silk Soy Milk, I have actually been using it off and on for years with my cereal in the morning. I LOVE the flavor of the Vanilla Silk! It just makes my breakfast feel extra indulgent without the added guilt.

Did you know that Silk Soy Milk is a Non-GMO product, it’s high in protein, 100% free of cholesterol, low in saturated fats and it has more calcium and vitamin D than milk. Yea, it’s kind of fabulous!

I decided that my favorite Vanilla Silk would be a perfect start to my super overnight French toast. Here’s how I made it…

I started with eggs…

Then I added the Vanilla Silk…

Next, came the lemon zest, citric acid, honey, vanilla & salt. I whisked this really well with a wire whisk.

I sprayed a 9×13 dish with cooking spray and then tore up the loaf of gluten free bread…

No need to be pretty here, I actually like the rustic look of the torn bread. Then  I added the frozen blueberries and mixed it in with the bread…

All you need to do at this point is to pour your Silk & egg mixture over the blueberries and bread…

Using a spoon, push any of the dry bread down in to the egg mixture and then cover with plastic wrap and store in the refrigerator overnight. In the morning take your overnight French toast out of the fridge and let stand for 30 minutes. Pre-heat the oven to 350˚. Remove the plastic wrap and replace with foil, place in the pre-heated oven and bake for 30 minutes. After 30 minutes remove the foil and return to the oven for an additional 30 minutes.

Remove from the oven once it has fully set and is slightly brown on top. If you find it is browning to quickly, you can replace the foil.

Blueberry-Lemon-Overnight-French-Toast-#glutenfree-#dairyfree-9

Let the French toast cool while you make your lemon blueberry sauce.

This sauce is super quick and easy. In a small sauce pan you will combine Vanilla Silk, honey, blueberries, lemon juice (from the lemon you zested earlier,) citric acid & corn starch. You will bring that to a quick boil and let cool for just a bit. Then serve with your blueberry lemon overnight French toast…

Blueberry-Lemon-Overnight-French-Toast-#glutenfree-#dairyfree-12

Prepare to be amazed, this is like SUPER French toast. No gluten, no dairy, no added sugar. It’s high in protein, calcium, antioxidants… it’s the perfect way to start your day! Shall we even say that it will help you BLOOM!

What are some ways that you have used Silk you help your family BLOOM? Have you tried Silk? If you haven’t you need to visit the Silk Site or their Facebook page to learn more about this tasty product. You will find even more fabulous super recipes like this one to add to your superhero recipe box.

5.0 from 1 reviews
Blueberry Lemon Overnight French Toast Gluten and Dairy Free
 
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This SUPER overnight French toast will tickle your tastebuds and fuel you for the day. It's free of gluten, dairy and added sugar! Who knew breakfast could be so good.
Author:
Recipe type: Breakfast
Cuisine: American
Serves: 12-14
Ingredients
  • Blueberry Lemon Overnight French Toast
  • 3 cups Vanilla Silk Soy Milk
  • 10 eggs
  • 1 lemon
  • 1 teaspoon vanilla
  • ¼ cup honey
  • ¼ teaspoon citric acid (divided)
  • pinch of salt
  • 1 loaf of gluten free bread
  • 1½ cups frozen blueberries
  • Creamy Lemon Blueberry Sauce
  • 1 cup + ¼ cup Vanilla Silk Soy Milk
  • ¾ cup honey
  • 1 lemon
  • 1 cup blueberries
  • ¼ teaspoon citric acid
  • pinch of salt
  • 1½ tablespoons of corn starch
Instructions
  1. In a large bowl combine eggs, silk, zest from one lemon, vanilla, honey, citric acid and salt. Whisk together well with a wire whisk.
  2. Tear up the loaf of bread and place in a 9x13 baking dish that has been sprayed with cooking spray.
  3. Mix in blueberries and pour egg mixture over the top of the bread and blueberries. Make sure that all of the bread is covered with the egg mixture.
  4. Cover with plastic wrap and place in the refrigerator overnight.
  5. The next morning remove the French toast from the fridge and let stand for 30 minutes.
  6. Preheat the oven to 350˚
  7. Remove plastic wrap and replace with foil and place in the oven for 30 minutes.
  8. After 30 minutes, remove foil and bake for an additional 30 minutes.
  9. Remove from oven and let cool while you make your sauce.
  10. In a small sauce pan over medium high heat, add your 1 cup of Silk, honey, juice from the lemon that you zested earlier, blueberries & citric acid. Bring to a low boil.
  11. Combine the ¼ cup of Silk with the corn starch and mix throughly.
  12. Slowly whisk in the corn starch mixture into the lemon blueberry sauce.
  13. Let cook on medium for an additional minute or two until the sauce starts to thicken.
  14. Remove from heat and let cool for 10-15 minutes.
  15. Serve with a slice of warm Blueberry Lemon Overnight French Toast.

This is a sponsored conversation written by me on behalf of Silk. The opinions and text are all mine.