Breakfast & Brunch, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

34 Healthy Breakfasts for Busy Mornings

Check out the recipes from http://greatist.com/health/healthy-fast-breakfast-recipes

  • These recipes are load with plentiful of healthy stuffs and is easy to made.  It won’t take too long for someone who has a busy morning schedule and definitely delicious to satisfy your craving. Don’t skip your breakfast because it is the most important meal of the day and ll keep you energized the whole day. 😊😊😊😋😋
Bread 🍞 Rolls, Scones, Flatbread, Loaves, & Pizzas, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

EASY FOCACCIA WITH PESTO

PREP TIME: 10 minutes + 45 minutes resting
COOK TIME: 25 minutes

TOTAL TIME: 1 hour 20 minutes

This simple no-knead Focaccia recipe is easy enough for the novice bread baker. Added pesto gives this classic a delicious twist!

Serves: 8-10

INGREDIENTS:

3-1/4 cups all-purpose flour

1 packet Fleischmann’s® RapidRise Yeast

1 tablespoon sugar

1 teaspoon salt

1 1/2 cups water

3 tablespoons extra virgin olive oil, divided

2 tablespoons pesto

1 tablespoon shredded Parmesan cheese

DIRECTIONS:

Coat a 13×9 baking pan with nonstick spray. Set aside.

In a large mixing bowl, whisk together the flour, dry yeast, sugar, and salt until combined.

In a 2-cup glass measuring cup OR microwave-safe bowl, combine water and 2 tablespoons of the olive oil. Microwave on HIGH in 15 second increments until very warm but not hot to the touch (120° to 130°F). (It took me 4 cycles.) Add to the flour mixture and stir with a wooden spoon until blended.

Spread the dough into the greased pan. Cover with a towel; let rise in a warm place until doubled in size, about 30 minutes.

Using a lightly oiled finger, gently poke holes about every inch in the dough going nearly to the bottom of the dough. Drizzle with remaining 1 tablespoon olive oil; then loosen up the pesto and gently spread it over the top, followed by sprinkling the Parmesan cheese. Let rise, uncovered, an additional 15 minutes while oven preheats to 375°F.

Bake for 25 to 30 minutes or until golden brown. Cool slightly. Cut and serve with extra oil for dipping, if desired.


Source: http://bellyfull.net/2014/12/11/easy-focaccia-with-pesto-recipe/

Finland, Travel, Leisure & Photography

Winter in Finland☃️☃️☃️☃️☃️🎄🎄🎄🎄🎄

Christmas is approaching soon and it’s time to gather as a family for this joyous occasion.  Remembering our Saviour’s birth and many blessings to thank for, not forgetting our Thanksgiving, to come together not just for a good meal but with a grateful heart 😍😍 for what we have and have been enjoying with our loved ones.👨‍👩‍👧‍👦👨‍👩‍👧‍👦👨‍👩‍👧‍👦👨‍👩‍👧‍👦👨‍👩‍👧‍👦👨‍👩‍👧‍👦👨‍👩‍👧‍👦

Here are some very beautiful pictures captured during Winter in Finland 🇫🇮 and parts of Norway 🇳🇴.

Ice-Cream, Popsicle, Sorbet & Yogurt, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

NO CHURN EASY BLUEBERRY CHEESECAKE ICE CREAM

INGREDIENTS:

2 cup Heavy Whipping Cream

14 oz Sweetened Condensed Milk

8 oz softened Cream Cheese

2 tsp Vanilla

2 cup thawed Frozen Blueberries (you could also use fresh blueberries)

3 tbsp Sugar

2 tbsp Lemon Juice

DIRECTIONS:

Cook blueberries, sugar, and lemon juice and salt over medium high heat.

Bring to a boil, ensuring berries crush and release juice.

Allow to boil until it starts to thicken.

Remove from heat and allow to cool completely then chill in refrigerator for about 1 hour.

In a large bowl, beat cream cheese until creamy and smooth.

Using a electric whisk, add condensed milk and vanilla, whisking until smooth

Add in vanilla extract and heavy cream. Whisk on high speed until soft peaks form.

Spread half of this mixture into a loaf pan.

Spoon chilled blueberry sauce over the whipped mixture.

Top with remaining cream mixture, spreading evenly.

Using a knife, drag or swirl the blueberry mixture into the cream mixture.

Cover with foil and freeze for 6 hours or until firm.

Appetisers, Starter & Side Dishes, Nutritious Food 🍜🍱🍲🍝🍵Drink 🍹 Baking & Recipes

Bacon Ranch Chicken Salad with Cheesy Croutons


Prep time: 25 mins

Cook time: 15 mins

Total time: 40 mins

Serves: 6-8

Ingredients:

1 pound boneless, skinless chicken breast (2-3 breasts)

1 tablespoon olive oil

Lemon Pepper Ranch Chicken Marinade

3 tablespoons olive oil

1 tablespoon red wine vinegar

1 tablespoon Dijon mustard

1/2 tablespoon lemon juice

1 packet (1 ounce/3 tablespoons) ranch seasoning dressing mix

1/2 teaspoon lemon pepper seasoning

1/4 teaspoon salt

Garden Salad**

1 5 oz. Earthbound Farm Baby Spinach Spring Mix

1/2 small head romaine lettuce, chopped

Fresh corn from 1 ear of corn

1 red bell pepper, chopped

1 cup broccoli florets

1 carrot, peeled and sliced

1 small cucumber peeled and chopped

1-2 avocados, sliced or chopped

4-6 bacon slices, cooked and crumbled

Easy Jalapeno Ranch

1 packet (1 ounce/3 tablespoons) ranch seasoning dressing mix

1/2 cup sour cream

1/2 cup mayonnaise

1/4 cup milk

1 jalapeno, seeded, deveined, roughly chopped

Easy Cheddar Croutons

5 slices sourdough bread, cubed (roughly 5 cups)

1/4 cup olive oil

1/4 teaspoon garlic powder

1/4 teaspoon paprika

1 cup shredded sharp cheddar cheese

Instructions:

Marinade: Whisk together all off the Chicken Marinade ingredients in a freezer size plastic bag. Marinate chicken 4 hours up to overnight in the refrigerator.

Dressing: Meanwhile, add all of the Jalapeno Ranch ingredients to your blender and blend until smooth. Add additional milk if needed to reach desired consistency. Refrigerate. (Best chilled. Can be made 24 hours+ ahead of time). Dressing will thicken as it chills so you will probably need to stir in additional milk when ready to serve.

Chicken: Let chicken sit at room temperature for 20 minutes (meanwhile you can chop your veggies). Heat a large non-stick skillet over medium high heat. Once very hot, remove chicken from marinade and pat dry. Add chicken and cook, undisturbed for 3-5 minutes, or until nicely browned on one side. Turn chicken over, cover, and reduce heat to medium. Cook for approximately 5-7 more minutes (depending on thickness of chicken), or until chicken is cooked through. Remove to a cutting board and let rest 5 minutes before slicing.

Croutons: Preheat oven to 400F degrees. Cube bread into bite size pieces and add to foil lined baking sheet. Toss with 1/4 cup olive oil, 1/4 teaspoon garlic powder and 1/4 teaspoon paprika. Toss until evenly coated then spread into an even layer on baking sheet. Bake for 10 minutes or until golden.

Remove from oven and push all croutons close together in the center of the pan. Cover with 1 cup shredded cheese and bake an additional 5 minutes or until cheese is melted. Let cool before breaking croutons apart with your hands. (Can be done 24 hours+ ahead of time and stored in an airtight container.)

Assemble: Add all of the Salad Ingredients to a large bowl except avocadoes and bacon and toss to combine. Garnish with bacon, avocadoes and croutons. Top with chicken and drizzle with Jalapeno Dressing. (If you are expecting leftovers, garnish individual servings with dressing, bacon, croutons and chicken).

Notes:

*Total time does not include marinating as that will vary between individuals. 

**You can add more of whatever ingredients you love (measurements are just guidelines).

Source: http://www.carlsbadcravings.com/bacon-ranch-chicken-salad-recipe/