South Bend Dentist | South Bend dental care | IN | Healthy Recipes

Tangy Avocado Slaw:

2 limes, juiced

2 avocados, diced

1 cabbage head, shaved

1 cucumber, seeded and shaved

1 fennel bulb, shaved

1 jalapeno, diced

1 bunch fresh cilantro, chopped

1/2 red onion, shaved

Salt and freshly ground black pepper

In a mixing bowl, whisk together the lime juice and avocado until the avocado is just broken up. Add the cabbage, cucumber, fennel, jalapeno, cilantro and onions and season well with salt and pepper. Cover and refrigerate.

Wendy's homemade Granola

Granola

Spinach and Mushroom Breakfast Casserole

I experimented with this recipe in a pie plate, if you use a bigger dish, just double it. 
(Remember I am very very bad with measuring, I will try to do better, but I usually "eye" everything.

Ingredients:

1/4 bag fresh or frozen Hash Browns
6 eggs
1/2 cup coconut milk (or whatever kind of milk you like)
1/2 cup mushrooms
handful fresh spinach
sea salt/pepper to taste
1 tsp dry mustard

Preheat oven to 350degrees. 
Spray pie plate with cooking spray (preferably olive oil)
Brown hash browns in a frying pan
Spread browned hash browns into pie plate and press into plate with a spoon.
Wisk eggs and milk in a bowl, add salt/pepper and dry mustard.
Layer mushrooms and spinach on top of hash browns. 
Pour egg mixture into pie plate.
Bake 1 hour or until egg is firm.

Optional less healthy add ins:  Swiss Cheese, ham, sausage or whatever you like.

Pumpkin Bread Pudding

Sweet and spicy pumpkin bread puddings are single-serving treats perfect for breakfast, a snack, or dessert.

Number of servings: 4

Ingredients
3 cups French bread, cubed
2/3 cup 1% low fat milk
1/4 cup canned pumpkin
1 egg
1 egg white
8 packets Splenda® Essentials™ No Calorie Sweetener with Fiber
1/4 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract
2 teaspoons chopped pecans

Preparation

1. Preheat oven to 350 degrees F. Spray four (4 oz) ramekins with nonstick cooking spray. Set aside until ready to use.
2. Cut bread into one-inch cubes. Set aside.
3. Mix milk, pumpkin, egg, egg white Splenda® Essentials™ No Calorie Sweetener with Fiber, spices and vanilla together in a medium mixing bowl. Add bread chunks and stir until bread is coated. Allow bread to soak up moisture for 10-15 minutes.
4. Spoon bread pudding into the prepared ramekins. Top with chopped pecans. Place ramekins on a cookie sheet and cover with foil. Bake for 10 minutes. Remove foil and bake another 10-15 minutes or until firm to the touch. Serve warm or chilled.
   

Nutritional Information (per serving)
Calories: 140
Calories from Fat: 35
Total Fat: 4g
Saturated Fat: 1g
Cholesterol: 55mg
Sodium: 220mg
Total Carbs: 23g
Dietary Fiber: 4g
Sugars: 9g
Protein: 8g