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Breakfast/Brunch

Breakfast/Brunch Desserts Recipes

Black Bottom Cupcakes

black bottom cupcake

Black Bottom Cupcakes

Yields 12 Cupcakes

Ingredients

For cupcakes

  • 6 scoops F-Factor 20/20 Chocolate Powder
  • 1/4 cup coconut flour
  • 1/4 cup milled flaxseed
  • 1/4 cup unsweetened cocoa powder
  • 1/2 tbsp. baking powder
  • 2 eggs, beaten
  • 3/4 cup siggi’s plain nonfat yogurt
  • 1/4 cup unsweetened applesauce
  • 1/4 cup flax milk (or any milk)
  • 2 tsp. vanilla extract

For cream cheese filling

Directions

  1. Preheat oven to 350 degrees. Lightly grease or spray 12- count muffin pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flourflaxseed, cocoa powder, and baking powder.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, milk, and vanilla extract. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined.
  5. Evenly distribute batter into each muffin mold.
  6. In small bowl, add cream cheese filling ingredients and mix until smooth. Evenly distribute cream cheese filling on top of batter. With a knife or toothpick, swirl together batter and cream cheese filling.
  7. Bake 25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.

Melanie’s Medley’s provided free samples of their cream cheese to develop this recipe. Save $15 off your order using code BROOKEZ18.

Breakfast/Brunch Desserts Recipes

Peanut Butter and Raspberry Chia Jam Muffins

peanut butter raspberry chia jam muffins

Peanut Butter and Raspberry Chia Jam Muffins

Yields 12 Muffins

Ingredients

For Muffins

For Peanut Butter

For Raspberry Chia Jam (follow directions here and cut recipe in half)

Directions

  1. Preheat oven to 350 degrees. Lightly grease or spray 12-cup muffin pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flourflaxseed, powdered peanut butter, and baking powder.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, milk, and vanilla extract. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined.
  5. Mix powdered peanut butter and water in small bowl to make peanut butter.
  6. Evenly distribute batter into each muffin tin. Top each muffin with 1 tsp. peanut butter and 1 tsp. raspberry chia jam.
  7. Bake 25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.
Breakfast/Brunch Desserts Recipes

Lemon Blueberry Muffins

blueberry muffins

Lemon Blueberry Muffins

Yields 12 Muffins

Ingredients

  • 6 scoops F-Factor 20/20 Vanilla Powder
  • 1/4 cup coconut flour
  • 1/4 cup milled flaxseed
  • 1/2 tbsp. baking powder
  • 2 eggs
  • 3/4 cup siggi’s plain nonfat yogurt
  • 1/4 cup unsweetened applesauce
  • 1/4 cup flax milk (or any milk)
  • 2 tsp. vanilla extract
  • zest of one lemon
  • juice of one lemon
  • 1 cup blueberries (3/4 cup blueberries in batter and 1/4 cup as topping)

Directions

  1. Preheat oven to 350 degrees. Lightly grease or spray 12-cup muffin pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flour, flaxseed, and baking powder.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, milk, vanilla extract, lemon zest, and lemon juice. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined. Fold 3/4 cup blueberries into batter.
  5. Evenly distribute batter into each muffin tin. Top each muffin with remaining blueberries (3-4 blueberries on each muffin).
  6. Bake 25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.
Breakfast/Brunch Recipes

Blueberry Ricotta Pancakes

blueberry pancakes

Blueberry Ricotta Pancakes

Yields 4 Silver Dollar Pancakes

Ingredients

  • 2 scoops F-Factor 20/20 Vanilla Powder
  • 2 tbsp. milled flaxseed
  • 1/2 tsp. baking powder
  • 2 egg whites
  • 2 tbsp. milk
  • 1 heaping tbsp. part-skim ricotta cheese
  • 1/2 cup blueberries

Directions

  1. Preheat pancake maker or griddle over medium heat. Spray with nonstick spray.
  2. In medium bowl, add F-Factor powder, milled flaxseed and baking powder. Mix together. Add in egg whites, milk, and ricotta cheese. Mix together batter until smooth. Add additional milk if necessary. Fold in blueberries into batter.
  3. Pour batter into each pancake mold, distributing evenly. Cook until batter begins to bubble and flip using small spatula to cook other side.
  4. Serve pancakes immediately, drizzling with your favorite syrup.

Breakfast/Brunch Desserts Recipes

Mini Pumpkin Spice Loaves with Chocolate Chunks

pumpkin spice bread

mini pumpkin spice bread

Mini Pumpkin Spice Loaves with Chocolate Chunks

Yields 12 mini loaves

Ingredients

Directions

  1. Preheat oven to 350 degrees. Lightly grease or spray 12-cup brownie pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flour, flaxseed, baking powder, cinnamon, and pumpkin spice.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, canned pumpkin, flax milk, FiberYum syrup, and vanilla extract. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined.
  5. Evenly distribute batter into each brownie tin.
  6. Bake for 15 minutes. Top each muffin with 2 pieces of chocolate. Bake additional 10 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.
Breakfast/Brunch Desserts Recipes

Apple Cinnamon Bread Mini Loaves

Apple Cinnamon Mini Bread Loaves

Apple Cinnamon Bread Mini Loaves

Yields 12 mini loaves

Ingredients

Directions

  1. Preheat oven to 350 degrees. Lightly grease or spray 12-cup brownie pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flour, flaxseed, baking powder, and cinnamon.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, flax milk, FiberYum syrup, and vanilla extract. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined. Fold chopped apple pieces into batter.
  5. Evenly distribute batter into each brownie tin.
  6. Bake 25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.

Disclosure: Manitoba Milling Co. provided me with a free sample of their flax milk to develop this recipe.

Breakfast/Brunch Desserts Recipes

Gluten Free Chocolate Chip Muffins

high fiber muffins

ffactor muffins

Gluten Free Chocolate Chip Muffins

Yields 12 Muffins

Ingredients

Directions

  1. Preheat oven to 350 degrees. Lightly grease or spray 12-cup muffin pan.
  2. In large bowl, combine F-Factor 20/20 powder, coconut flour, flaxseed, baking powder, and cinnamon.
  3. In small bowl, whisk 2 eggs. In medium bowl, combine yogurt, applesauce, milk, FiberYum syrup, and vanilla extract. Add whisked eggs into medium bowl and combine.
  4. Add the wet ingredients into the bowl of dry ingredients and stir until combined. Fold chocolate chips into batter.
  5. Evenly distribute batter into each muffin tin.
  6. Bake 25 minutes or until a toothpick comes out clean. Let cool for 5-10 minutes, then transfer to a wire rack to continue cooling.
Breakfast/Brunch Italian Main Dishes Recipes

Egg, Tomato, & Mozzarella Cauliflower Breakfast Pizza

Egg, Tomato & Mozzarella Cauliflower Breakfast Pizza

Serves 1

Ingredients

Directions

  1. Preheat oven to 400 degrees.
  2. Bake pizza crust according to directions on box. Let crust cool.
  3. Spread pesto on pizza crust. Top with tomato slices, mozzarella cheese and scrambled egg.
  4. Bake in oven for 8-10 minutes, until cheese is melted.
  5. Top with fresh chopped basil and serve.
Breakfast/Brunch Recipes

Mini Greek Egg White Frittatas

 

Mini Greek Egg White Frittatas

Yields 12

Ingredients

Directions

  1. Preheat oven to 400 degrees. Grease 12-count muffin pan with non-stick spray.
  2. Crack 12 egg whites into medium bowl and beat gently. Add salt and pepper.
  3. Saute Rooster & Lark Greek Skillet in skillet (follow directions according to package).
  4. Evenly distribute cooked vegetables into each muffin cup. Evenly distribute and pour eggs on top of vegetables into each muffin cup.
  5. Bake for 20 minutes, until eggs are set. Let cool and serve.

 

Disclosure: I received free samples of Rooster & Lark Skillets to create this recipe. Get your $1 off coupon here!

Blog Breakfast/Brunch Nutrition Recipes

All About Collagen Peptides (And a Strawberry Collagen Smoothie Bowl Recipe!)

Collagen Peptides are all the rage these days, but what exactly are they and are collagen peptides something you should have in your diet?

What is collagen?

Collagen is a type of connective tissue and protein.  Amino acids make up peptides, and peptides make up proteins.  Protein is one of three essential macronutrients and is a necessary part of our diet.  The other two essential macronutrients are carbohydrates and fats.  Collagen is found in our cartilage, bone, teeth, and skin and provides strength and structure to our cells.  The term collagen is actually derived from the Greek word for glue!  Unfortunately, our body’s production of collagen declines as part of the aging process. Fibroblasts (cells found in connective tissue) degenerate and the tension within collagen complexes both decrease over time.  These factors both contribute to lowered collagen production as we age.  Exposure to free radicals like smoke, UV radiation, and pollution also negatively affect our collagen production rates.

What are collagen peptides?

Collagen supplements are an emerging health trend and aim to solve the issue of decreased collagen production.  The collagen is often sourced from cowhides or bone (think bone broth) which are chemically treated and then ground into a powder.  This process breaks down collagen proteins into smaller peptides.  Collagen peptide powders are similar to other protein powders because they consist of peptides and amino acids.  These substances are the building blocks of protein.  Because these supplements are made from collagen, they will help fulfill the actions of collagen in the body.  Or at least this is the idea that sets collagen peptide powders apart from other available protein powders.

What are the benefits?

These powders come with claimed benefits of improved growth and function of hair, skin, nail, gut, and joint tissues. Unfortunately, there is not much research supporting these claims available.  A study conducted on a group of athletes had positive results indicating an association between collagen supplementation and decrease joint pain.  While small, the study concluded that supplementation can aid in athletic performance by decreasing pain.  Additionally, another study researching skin function and collagen supplements showed significant increases in elasticity, firmness, and thickness of aged skin after 3 months of collagen supplementation!  There have not been many studies in humans studying collagen supplementation and gut health, but there have been some promising results seen in piglets! The results from these studies seem promising, however, much more research is still necessary before anything conclusive can be determined.

Ways of incorporating into food

In powder form, adding collagen to your daily meals is easy!  There is no definitive proof of the benefits of collagen peptide powders, but there are no major health concerns either.  If you wanted to try these products out for the proposed benefits, there is little risk.  As an animal product, you should use these powders in the same moderation you would meat or dairy.  Collagen peptides add protein to your diet without an excess of fat or carbohydrates!  The powder can be added to your everyday staples, such as a latte, as well as oatmeal or a smoothie bowl.  Collagen peptides can make your meals more filling with the addition of protein, without a surplus of calories!

Want to try collagen peptides in a recipe? Here is a smoothie bowl recipe that I developed which is loaded with fiber and protein!

Strawberry Collagen Smoothie Bowl

Serves 1

Ingredients

Smoothie

Toppings

Directions

  1. Add smoothie ingredients into blender.
  2. Blend together until smooth. If necessary, add additional milk.
  3. Pour into a bowl and top with ProGranola and chia seeds.

 

Learn more about the benefits of collagen peptides on the Further Food website.

Disclosure: I am a Brand Ambassador for Further Food. Use code BROOKEZIGLERNUTRITION10 on the Further Food website for 10% discount on your order.