Livliga® Live Vibrant Blog: Brunch

Showing posts with label Brunch. Show all posts
Showing posts with label Brunch. Show all posts

Apple Peel Pancakes

Friday, August 27, 2021

 

Healthy Apple Peel Pancakes


As the seasons change it is fun to try new recipes and get re-inspired with healthy fresh ingredients. This time of year we can start looking forward to going to the pumpkin patch or apple orchard to pick our own for an adventure or go to the grocery store to fill our carts with locally grown late summer/early fall produce.

Something my family loves is slow cooker apple butter from the fresh harvest of apples I bring home. Last year when making the apple butter I had a lot of apple peels and got inspired to make use of them. In doing some research on spiralized recipes I realized I could come up with my own “Apple Peel Pancakes!”

Apple Peel Pancakes are a great way to make use of leftover peels. They are whimsical to look at, easy to make, and tasty to eat.   And, because of the peel used, they are packed full of fiber, vitamins and minerals. Here is the recipe I came up with riffing off of a recipe from Spiralize this! cookbook by Martha Rose Shulman:

Apple Peel Pancakes on the Griddle

Apple Peel Pancakes

  • 2 cups apple peel, cut into 4 inch strips with scissors
  • 1 tablespoon butter
  • 2 teaspoon brown sugar
  • 1 cup white whole wheat flour
  • ½ cup unbleached all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 tablespoon sugar
  • ¼ teaspoon kosher salt
  • 2 large eggs
  • 1 ½ cups buttermilk
  • 1 teaspoon vanilla extract
  • 3 tablespoons canola oil
  • Cooking Spray

Directions

  1. Preheat griddle to medium high heat.
  2. Heat butter in a cast iron skillet. When melted add the peels and brown sugar to the butter. Sauté for 3 minutes, just until they begin to color. Remove from heat.
  3. Sift together the flours, baking powder, baking soda, sugar and salt.
  4. In another bowl whisk together the eggs, then add the buttermilk, whisk together, then add the oil and vanilla, whisk together again.
  5. Add the dry ingredients to wet ingredients, whisking together. Do not over mix. A few lumps are fine.
  6. Spray griddle with cooking spray. Drop batter in ¼ cup LivSpoon amounts onto the griddle. Distribute a 12th of the apple peel across the top of each pancake.
  7. Cook until bubbles begin to break through, 2 to 3 minutes. Turn and cook about 1 minute on the other side, or until nicely browned. Remove and place on a platter in a warm oven while the next batch of pancakes is cooked. Continue until all the batter is used.

Apple Peel Pancakes on a Platter


Serve while hot. Makes 12 4-inch pancakes.

Nutritional Information

Serves 4. Serving size: 3 pancakes. Calories: 370; Fat: 17.3g; Carbohydrates: 43.3g; Dietary Fiber: 3.5g; Protein: 11.8g.

Tips

Use slow cooker apple butter as an alternative to maple syrup.
Freeze leftovers to enjoy these pancakes on another occasion for a quick fix breakfast.


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Livliga Cranberry-Banana Muffin

Friday, March 5, 2021

 A Favorite Muffin for Adults and Kids

Livliga Cranberry-Banana Muffin
Make sure to serve this delicious muffins up on your favorite Livliga dinner pattern!


This is a great recipe for a healthy muffins that is great for celebrations and holidays.  Use them for a celebratory brunch or to give to family and friends as a gift…or make them for yourself…just because. These Cranberry-Banana Muffins are filling and satisfying because of the whole wheat flour, fresh banana, applesauce and plain Greek yogurt used.  And by using far less sugar they do not trigger the need for more sugary sweets as so many pre-packaged treats do. These muffins are great on their own or included as part of a meal. Easy to freeze too!

Livliga Cranberry-Banana Muffins

Livliga Cranberry-Banana Muffin

Ingredients

  • 1 cup flour, unbleached
  • 1 cup white whole-wheat flour
  • ½ cup Truvia Baking Sugar Blend
  • 1 teaspoon baking soda
  • ¼ teaspoon Kosher salt
  • 2 large eggs
  • 1 ½ cup banana, ripe and mashed (3 large)
  • ⅓ cup Greek yogurt, low fat and plain
  • ¼ cup applesauce, unsweetened and organic
  • 1 teaspoon vanilla extract
  • 2/3 lower sugar dried cranberries  (Ocean Spray Reduce Sugar Craisins or Paradise Meadow Dried Cranberries/50% less sugar)
  • Cooking Spray


Directions

  1. Combine flours, sugar, baking soda, and salt in a medium bowl. Make a well in center of flour mixture.
  2. In a separate bowl beat eggs with a whisk. Next add mashed banana, yogurt, applesauce and vanilla, stirring with the whisk.
  3. Add the egg mixture to the flour mixture, stirring until moist. Fold in the dried cranberries
  4. Spoon batter into muffin cups sprayed with cooking spray. Fill two-thirds full.
  5. Bake at 375 degrees for 25 minutes or until muffins spring back when touched lightly in the center.
  6. Let muffins sit in tin for 10 minutes. Promptly remove muffins and serve. These muffins keep well for a few days in the refrigerator or weeks in the freezer.

 

Baking Tip: These muffins make great mini-muffins. To bake them set the oven temperature to 350° and reduce the time to 15 minutes. Always check to make sure they are done!

Serves: 12. Serving size: 1 regular-sized muffin. 

Nutritional Information

Calories per serving: 133; Fat 1.3g; Sodium 169mg; Carbohydrate 29.9g; Dietary Fiber 2.4g; Protein 4.3g.


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Guest Blog: Crustless Crab Quiche with Asparagus (Low-Carb) By Shelby Kinnaird

Friday, February 26, 2021

 

Crustless Crab Quiche with Asparagus (Low-Carb)

CrustlessCrab Quich with Asparagus Served Up on Livliga's Vivente Pattern
This Delish Dish was Served Up on Livliga's Vivente Healthy Lifestyle Pattern

 

Quiche is one of the all-time great foods. It sounds fancy. It’s easy to make. It’s perfect for breakfast, lunch, or dinner. It’s a great way to sneak a few vegetables into your diet. And it reheats well. Team up a slice of quiche with a leafy green salad and some fruit for a complete meal. What’s not to like?

Well… some quiche crusts are loaded with carbs and unhealthy fat, which isn’t so great if, like me, you live with Type 2 diabetes. What if we could keep the high-protein goodness of quiche, but reduce the carbs and fat somehow? Enter crustless quiche!

This Crustless Crab Quiche features gorgeous lumps of jumbo crab, crisp-tender asparagus, and gooey Swiss cheese. I’ve used a combination of whole eggs and egg whites to reduce the fat and cholesterol a bit, but feel free to use all whole eggs or an egg substitute instead.

If you can’t find amazing lump crabmeat where you are, you can substitute cooked shrimp or you could make a vegetarian version of this quiche by skipping the seafood entirely and adding more vegetables. Sautéed mushrooms, bell peppers, and zucchini would all work well.


Crustless Crab Quiche with Asparagus

8 servings


INGREDIENTS

  • Nonstick cooking spray
  • 1-1/2 tablespoons breadcrumbs
  • 12 ounces jumbo lump crab, picked over to remove all shell
  • 1 bunch asparagus, cut into 1-inch pieces and cooked until crisp-tender
  • 1 cup shredded low-sodium Swiss cheese
  • 1 tablespoon minced onion
  • 3 large eggs
  • 6 egg whites
  • ¾ cup fat-free half and half
  • ¼ teaspoon kosher salt
  • 1/8 teaspoon freshly grated black pepper


INSTRUCTIONS

  1. Preheat the oven to 375°F.
  2. Spray a 9-inch pie plate with the cooking spray and sprinkle the breadcrumbs into the bottom of the pie plate. Sprinkle the  crab on top of the breadcrumbs, being careful not to break up the lumps. 
  3. Arrange the asparagus on top of the crab. Scatter the cheese and onions on top of the asparagus.
  4. In a large bowl whisk together the eggs, egg whites, half and half, salt, and pepper. Pour the mixture into the pie plate.
  5. Bake for 40 to 45 minutes or until the center is set and the top is beginning to brown in spots.
  6. Remove the quiche from the oven and set on a wire rack to cool for about 15 minutes. Slice into 8 wedges.


NOTES

  • Be sure to snap off the woody ends of the asparagus. If the stalks are thick, peel them. 
  • Instead of the 3 large eggs plus 6 egg whites, you may use either 6 large eggs OR 3 large eggs plus ¾ cup egg substitute. 
  • Use jumbo lump crab if you can find (and afford) it. 
  • Make the quiche vegetarian by skipping the crab and adding more vegetables.



Per serving (1 slice): 157 calories, 7g total fat (3g saturated), 45mg cholesterol, 236mg sodium, 6g carbohydrates, 0g fiber, 18g protein


Guest Blogger Bio:
Shelby Kinnaird, Founder of Put on Your Apron, hosts fun, healthy cooking experiences online and in-person. She has written two books, The Diabetes Cookbook for Electric Pressure Cookers and The Pocket Carbohydrate Counter for Diabetes. A passionate diabetes advocate, Shelby leads two DiabetesSisters support groups in Richmond, Virginia. She has lived with Type 2 diabetes since 1999.


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