Saturday, August 10, 2013

Saturday Morning Breakfast

Happy Saturday!  This morning we slept in a bit and then decided to get our walk in first thing this morning before breakfast...thinking that we would "beat the heat".  Well, it was already hot as blazes out and really humid, too. was sunny, so I'm not complaining (too much).  When we got back and cooled off a bit, I made us a late breakfast. I made fried eggs, chicken sage sausage, and heated up one of my leftover Easy Biscuits from last week (recipe below).  I also made blueberry yogurt using Greek Gods full fat plain Greek yogurt.  This past week I've experimented a bit with adding fruit to my yogurt. Most of the time I eat it with simply a little stevia, cinnamon and/or extracts for flavor.  For dessert or on the weekends, to make it more special, I will add berries, fruit, coconut, nuts, etc. to change it up a bit. Rather than just stirring berries into my yogurt like I normally do to make "yogurt with fruit"...I simply placed the berries in a bowl and mashed with a fork or potato could also wiz/puree them in a blender or Magic Bullet (if you didn't mind the clean up)...but I'm lazy and would rather rinse off a fork or simple tool.  When you mash/crush the berries, it makes their juices come out and also leaves small chunks of berry that you stir into your yogurt.  It is just like eating the regular "fruit on the bottom" type yogurts that you stir in (only they are usually full of sugar). It infuses the flavor throughout the yogurt rather than eating basically plain yogurt with pieces of fruit in it.  And one nice change was when I did it with ripe strawberries last night, I had "pink" yogurt instead of white (I know that sounds dorky...but I enjoyed both the taste and the added color).  :-)   I snapped a few photos for you to see below as well as the biscuit recipe. If you prefer to make a really tasty biscuit, and you like cheddar and black might want to try my Easy Cheddar Black Pepper Biscuits -- they are one of my favorites.  Enjoy!

Easy Biscuits


2 cups blanched almond flour
3 tablespoons "cold" butter, diced
1 large egg (or 1/4 cup Egg Beaters)
4 ounces brick-style cream cheese, diced
1/4 to 1/2 teaspoon salt, or to taste
1/2 teaspoon baking soda
2 teaspoons baking powder (aluminum free)
1/4 cup heavy cream
2 tablespoons melted butter, optional (for brushing on top of biscuits)


Preheat oven to 350 degrees F.  Lightly grease a baking pan or line with non-stick foil or parchment paper.  

In a medium bowl, add almond flour, butter, egg, cream cheese, salt, baking soda, baking powdercut in with a pastry cutter/dough blender until crumbly and all flour is slightly moistened and cheese is pulverized into the mixture. Stir in cream and mix in lightly; let sit for a minute or so.  Divide and lightly (not tightly) roll dough into 10 to 12 balls and place on prepared cookie sheet; do not flatten dough balls (keeping in balls will result in a thicker biscuit).  Bake at 350 degrees F for 15 minutes; remove from oven and brush tops with melted butter, if desired; return and bake an additional approximately 3-5 minutes or until light golden brown and done, careful not to overcook (if not brushing with optional melted butter, bake biscuits for total of 18-20 minutes or until done).

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