Creamy Whole Wheat Flax Seed Biscuits

This was such a quick recipe to put together!  When shopping for ingredients, Dave and I were a little disappointed with how much white whole wheat flour costs (more than twice the price of regular flour!), but these biscuits were so tasty that it was worth it! Now I'm going to start looking for other recipes which use the white whole wheat, so we can put it to more good use!

Ingredients:
2 cups White Whole Wheat Flour (this is a lighter variety of wheat)
plus more flour for the forming the biscuits (about 1/4-1/2 cups)
2 1/2 tsp baking soda
1/2 teaspoon of iodized salt
1-2 Tablespoons of milled Flax Seed (we used 2 tbs.  also, we didn't have milled flax, so we put whole flax seeds into the bullet blender with the spice grinding blade.  worked perfectly!)
3 Tablespoons of honey (we used 1 tbs of honey, and 1 tbs of agave nectar.  you could also sub 3 tbs plain sugar)
1 2/3 c. heavy whipping cream (do NOT sub with milk. the fat here is needed since there is no butter in the recipe)

Directions:
1.  Whisk together dry ingredients and honey.
2.  Stir in heavy cream with a wooden spoon.
3.  Transfer to a well floured counter and knead just barely with well floured hands. Dough will be somewhat wet.  Form into a disc approx 1 inch thick.
4.  Cut biscuits into 8 wedges (or could use a round cutter)
5.  Bake on parchment or oiled baking sheet at 450F for 10-15 minutes, until tops are cracked and are a deep golden brown. 

With the flax and the wheat flour, you might be fooled into thinking these are a healthy breakfast.  Although you will get nutrients, there is a high fat content from the whipping cream.  But it is certainly better for you than traditional biscuits, and just as yummy!

Calories: 301
Fat: 17.8g
Cholesterol: 66mg
Sodium: 184mg
Carbs: 25g
Fiber: 4.1g
Protein: 4.9g
Sugars: 4.03g

Recipe (and better photos than mine!) from Delia Creates

Avocado Egg Salad

This might have been the best egg salad Dave and I have ever made.   I think what we loved most about this egg salad is the tang from the plain yogurt and the vinegar.  It was awesome on some nice soft fresh bread!

Beware-  It was not as tasty leftover.  Still edible, but it lost some of it's flavor :(

Ingredients:
4 large hard-boiled eggs, chopped (keep the 4 hard boiled yolks separate for later)
4 hard boiled egg whites, chopped (discard the yolks from these eggs)
1 medium hass avocado, cut into 1/2-inch pieces
1 tbsp light mayonnaise
1 tbsp fat free plain yogurt
1/2 tablespoon finely chopped chives (we omitted, because we didn't have any)
2 teaspoons red wine vinegar
1/2 tsp Kosher salt
pinch freshly ground pepper

Directions:
1.  Combine the egg yolks with the avocado, light mayo, yogurt, chives, vinegar, salt and pepper.
2.  Mash with a fork.
3.  Combine with egg whites and add salt if needed.

Servings: 6

I'm tagging this as "healthy." Low cal, and the fat is good fat from avocado. Here's the nutrition info:
Calories: 154.7 • Fat: 11.7 g • Protein: 9.3 g • Carb: 4.6 g • Fiber: 3 g • Sugar: 0.5 g


Sorry no picture yet! I'll have to take one next time we make this (hopefully soon!)


Recipe from Gina's Skinny Recipes

Cinnamon Baked Oatmeal

Nothing like a nice, warm breakfast!

This is a tasty, cinnamony baked oatmeal:

Ingredients (for each single serving):
1/2 cup oats (50g)
1/4 tsp vanilla extract
1/2 tsp cinnamon
1/4 cup unsweetened applesauce (60g) (You can sub pumpkin or mashed banana)
1/4 cup milk, creamer, juice, or water
1/16th tsp salt
Optional: handful of raisins, chopped walnuts, brown sugar for the top
You may also add a bit of sugar and/or butter into the oat mixture.  I was fine without it, but Dave decided to give it a go...he definitely preferred it with the extra flavor.

Directions:
1.  Preheat oven to 375 degrees.
2.  Combine raw oats, spices, applesauce, and liquid.
3.  Pour into a small baking pan, loaf pan, or 1-cup ramekin
4.  Cook for 15-20 minutes, or more until it’s firm. (at this point, we sprinkled on some raw sugar)
5.  Broil for 3 more minutes (or simply just bake longer, but broiling gives it a nice crust). Don’t forget to spray your ramekins first, if you want your cakes to pop out.


Here's the nutritional info (numbers are approx....obviously add more for sugar/butter)
Calories: 180
Fat: 3g
Protein: 7g
Fiber: 9g

Recipe from: Chocolate Covered Katie