Fruit & Yogurt Parfait ( Phase 3 & 4 )

Fruit & Yogurt Parfait ( Phase 3 & 4 )
Write a review
Print
Ingredients
  1. 6 oz Greek yogurt
  2. 1/3 cup old fashioned oats
  3. 1 teas[ppm chia seeds ( optional )
  4. 2 Tablespoons ( almond, soy, or cow, etc.)
  5. 1 cup frozen mixed fruit and berries
Instructions
  1. In a bowel combine yogurt, oats, chia seeds, and milk. Stir to combine then layer half in a wide-mouth mason jar or container. Add half the fruit and berries then layer on remaining yogurt mixture and berries. Refrigerate overnight, and up to 3 days. Enjoy Cold.
Drop Zone Weight Loss http://dropzoneweightloss.com/

Onion Herb Coconut Flour Biscuits ( Phase 3 & 4 )

Onion Herb Coconut Flour Biscuits ( Phase 3 & 4 )
Write a review
Print
Ingredients
  1. Ingredients
  2. • 6 Tbs. coconut flour
  3. • 6 Tbs. coconut oil melted
  4. • 2 eggs
  5. • 1/4 cup very finely minced onion
  6. • 2 garlic cloves, finely minced
  7. • 2 Tbs. GAPS/SCD yogurt or additive free coconut milk
  8. • 1 Tbs. fresh chopped herbs (parsley, dill, thyme... whatever you have) OR 3/4 tsp. dried herbs
  9. • 1/4 tsp. baking soda
  10. • 1/2 tsp. apple cider vinegar
Instructions
  1. 1. Preheat the oven to 350. Line two baking sheets with parchement paper.
  2. 2. Mix together the coconut flour, coconut oil, eggs, onion, garlic, yogurt/coconut milk, and herbs Let sit for 5 minutes; the batter will thicken slightly.
  3. 3. Mix in the baking soda and vinegar. Drop spoonfuls of batter onto the baking sheets. Use the back of a spoon to spread the batter into circles about 1/2” thick. The batter will not spread very much when baking.
  4. 4. Bake for 12-15 minutes, until moist but cooked through. Cool at least 10 minutes before serving, or they will be too crumbly.
Notes
  1. Have all ingredients at room temperature
Drop Zone Weight Loss http://dropzoneweightloss.com/

Mini Mushroom-&-Sausage Quiches ( PHASE 3 & 4 )

Mini Mushroom-&-Sausage Quiches PHASE 3 & 4
Phase 3 & 4
Write a review
Print
Ingredients
  1. • 8 ounces turkey breakfast sausage, removed from casing and crumbled into small pieces
  2. • 1 teaspoon extra-virgin olive oil
  3. • 8 ounces mushrooms, sliced
  4. • 1/4 cup sliced scallions
  5. • 1/4 cup shredded Light cheese
  6. • 1 teaspoon freshly ground pepper
  7. • 5 eggs
  8. • 3 egg whites
  9. • 1 cup 1% milk
Instructions
  1. 1. Position rack in center of oven; preheat to 325°F. Coat a nonstick muffin tin generously with cooking spray (see Tip).
  2. 2. Heat a large nonstick skillet over medium-high heat. Add sausage and cook until golden brown, 6 to 8 minutes. Transfer to a bowl to cool. Add oil to the pan. Add mushrooms and cook, stirring often, until golden brown, 5 to 7 minutes. Transfer mushrooms to the bowl with the sausage. Let cool for 5 minutes. Stir in scallions, cheese and pepper.
  3. 3. Whisk eggs, egg whites and milk in a medium bowl. Divide the egg mixture evenly among the prepared muffin cups. Sprinkle a heaping tablespoon of the sausage mixture into each cup.
  4. 4. Bake until the tops are just beginning to brown, 25 minutes. Let cool on a wire rack for 5 minutes. Place a rack on top of the pan, flip it over and turn the quiches out onto the rack. Turn upright and let cool completely.
Notes
  1. • Make Ahead Tip: Individually wrap in plastic and refrigerate for up to 3 days or freeze for up to 1 month. To reheat, remove plastic, wrap in a paper towel and microwave on High for 30 to 60 seconds.
  2. A good-quality nonstick muffin tin works best for this recipe. If you don't have one, line a regular muffin tin with foil baking cups.
Drop Zone Weight Loss http://dropzoneweightloss.com/

Cauliflower Breakfast Muffins ( Phase 3 & 4 )

Cauliflower Breakfast Muffin
PHASE 3 & 4
Write a review
Print
Ingredients
  1. 2½ cup finely diced cauliflower (in food processor)
  2. 1 Tablespoon ground flaxseed
  3. 2 eggs, beaten
  4. ¼ teaspoon salt
  5. ⅛ teaspoon pepper
  6. ⅔ cup diced lean ham
  7. 2 cups grated sharp cheddar cheese or your favorite cheese
  8. ⅔ cup diced mushrooms (optional)
  9. 12 Jalapeno slices (optional)
Instructions
  1. Preheat oven to 375 degrees.
  2. Place muffin liners in a 12 muffin tin and coat liners with non-stick spray.
  3. In a medium size mixing bowl, combine all ingredients except jalapenoes.
  4. Divide mixture evenly beween muffin liners and place jalapeno slice on top of each muffin (if desired).
  5. Bake for 30 minutes or until golden brown.
Drop Zone Weight Loss http://dropzoneweightloss.com/

Gluten Free Quinoa Pancakes ( Phase 3 & 4 )

Gluten Free Quinoa Pancakes
PHASE 3 & 4
Write a review
Print
Ingredients
  1. •  3/4 cup cooked Quinoa (certified gluten-free if necessary)
  2. • 1/4 teaspoon Baking Powder
  3. • 1/4 teaspoon Cinnamon
  4. • pinch of Sea Salt
  5. • 1/4 teaspoon Pure Vanilla Extract
  6. • 2 large Eggs
Instructions
  1. Heat a large, lightly greased skillet or griddle over medium heat.
  2. Combine all ingredients in a medium bowl and pour batter onto skillet, forming 4 pancakes. Cook slowly for 3-5 minutes on the first side, until pancakes are set. Flip and cook for another 1-2 minutes.
  3. Serve with Walden Farms maple syrup, honey, nut butter and/or fresh fruit.
Drop Zone Weight Loss http://dropzoneweightloss.com/