Coconut Flour Banana Bread or Muffins

Ingredients:

* 5 Eggs
* 2 bananas (I will use 3 next time)
* 1 scoop protein powder or 1 tsp arrowroot (optional)
* 1/4 cup coconut oil or butter (softened)
* 1/2 cup coconut flour
* 1 tsp baking soda
* 1 tsp vanilla
* Small amount of milk to thin (may not need-I didn't)

1. Preheat oven to 400 degrees

2. Put all ingredients in medium sized bowl

3. Using strong whisk or immersion blender (I used a hand mixer), mix until smooth and well incorporated. If batter is too thick, add a little milk to thin, but don’t let it get runny at all.

4. Put into greased muffin tins- i use a 1/4 cup measure to make pretty even sized. Batter will be somewhat thick.

5. Bake for 13-18 minutes until lightly browned and set in middle.

--WellnessMama.com

*Super light and fluffy!

Turkey Breakfast Sausage

4 lbs. of ground turkey
3 tsp. sea salt
2 tbsp. water
2 pinches of thyme
2 pinches of black pepper

Lay out the 4 lbs. of ground turkey on foil on cookie sheet.

Then add the water, salt, and spices. The important thing is to kneed everything into the meat and then make it into a perfect log.

Next wrap the foil around the log and poke holes throughout it.

Bake it at 300 degrees for about 2 hours and check the temperature--should be 165 degrees.

Cut them up into patties and freeze them for a great breakfast treat.

--SCDLifestyle.com

Spiced Pumpkin Butter

Ingredients:

4 Cups of Pumpkin Puree (see directions below) or 2 15 oz canned pumpkin
1 1/4 c honey
1/2 c apple juice
2 T lemon juice
2 t ground ginger
1/2 t ground cinnamon
1/2 t ground nutmeg
1/4 t salt
chopped hazelnuts (optional)

Pumpkin Puree

2 3 1/2 lb pie pumpkins

1. Preheat oven to 375. Cut pumpkins in 5x5 inch pieces. Remove seeds and strings. Arrange pieces in single layer, skin sides up, in foil lined baking pan

2. Bake, covered, 1 hour or until tender. When cool enough to handle, scoop pulp from rind. Place pulp in blender or food processor.

3. Cover and blend until smooth. Transfer to freezer bags. Store in refrigerator up to 3 days or freeze up to 6 months. Thaw in refrigerator to use.

Butter

1. In 5 quart Dutch oven (I used a regular pot, worked just fine) combine all ingredients except nuts. Bring to boiling; reduce heat. Cook, uncovered, over medium heat, stirring frequently, 25 minutes or until thick. Remove from heat; cool.

2. Ladle into jars or freezer containers, leaving a 1/2 in headspace. Cover; store in refrigerator up to 1 week or freezer up to 6 months.

3. To serve, top with chopped nuts.

Makes 4 1/2 C (36 2 T servings)
Each serving: 35 cal, 0 g fat, 0 mg cholesterol, 17 mg sodium, 9g cabo, 0g fiber, 0g protein, 19% Vitamin A, 3% Vitamin C, 1% calcium, 1% iron

--Better Homes and Gardens Annual Recipes 2009

Josh's Favorite Omlet

3 eggs
1 slice of havarti cheese ripped into small pieces
1 stalk of chopped green onion
2 basil leaves shredded
1 tablespoon of trader joe's pineapple mango salsa
6 spinach leaves shredded

Mix all together and make an omlet.

--Jenn's creation