Recipe: Broiled Grapefruit

I’ve always had a love hate relationship with grapefruit. I want to like it, but they always tasted too tart for me. Even when they were sweet…they were still too sour. I won’t lie that I was a little bummed when I got them in my last CSA box, especially since it looked like a giant lemon (pun intended).

Little did I know there was a delicious way to make grapefruit.

*and you thought I was joking when I said I was ‘vacu-saving’ everything. Yes, I vacu-saved half a grapefruit and was able to eat it several days later and it hadn’t browned at all.

Turns out the trick to seriously delicious grapefruit is my toaster oven, more specifically the broil feature on the toaster oven.

The prep for broiled grapefruit is the same as any other grapefruit, using a sharp paring knife I cut out each segment.

Then a quick cut around the perimeter.

Next I added a little vanilla sugar to the top. I tucked a few used vanilla bean pods in my sugar a while back so now all my sugar has a lovely hint of vanilla. It’s the greatest thing.

Lastly I add a few little bits of butter. Not much, just a touch.

Broil for about 12 minutes.

Seriously delicious, trust me.

 

Shared with: In Her Chucks

Banana Mocha Smoothie

I’m always on the hunt for simple, delicious, healthy-ier breakfasts. I’ve never been one for large, heavy meals in the morning so I typically start the day with an English muffin with PB, small bowl of oatmeal, or a smoothie. As much as I love my green smoothies, sometimes they’re a pain to make when I’m running short on time. This smoothie has only 3 ingredients and blends up in just minutes.

The key ingredient in this smoothie is a premade protein drink. Bolthouse Farms makes a Mocha Cappuccino Perfectly Protein Drink that is delicious. I’ve been known to drink a glass for breakfast all on it’s own. Each serving has 8 grams of protein which I’ve learned is key for keeping me full throughout the day. Pair it with a piece of fruit and you’re set to go.

I also have to point out that I don’t like bananas, it’s a texture thing and I can’t eat them raw without gagging. However, I can eat them frozen or mixed into other things like smoothies or breads. I also tend to run very low on Potassium and bananas are a great source so this was my way of getting fruit and a super dose of potassium in one drink.

Serves 1

• Large Banana, chopped and frozen
• 8 oz Mocha Cappuccino Drink
• 1 Scoop Amazing Grass Chocolate SuperFood Powder
• Cocoa Nibs (optional)

Blend…Blend…Blend…

The smoothie will be pretty rich and have a decent cocoa flavor, but I also added a few Cocoa Nibs for crunch. I usually only do this if I’m drinking this in place of a desert, which I do quite often lately.

Delicious!

Pumpkin Spiced Almond Butter

It’s been a little while since I posted a recipe, so I thought it was only fair to bring you the good stuff today. Plus, it’s Friday, so I’m in a giving mood.

This is actually a first for me on several fronts. It’s the first time I’ve ever eaten Almond Butter and the first time I’ve ever made it myself. But I have to admit this turned out much better than I expected it to be. It’s thick and slightly crunchy with a sweetness and the spiciness of Pumpkin Pie.

In reality, there is no pumpkin in this, it’s just almonds and a few extra ingredients. I took inspiration from this pin, and tweaked it just a bit to fit my tastes.

Makes 1 Pint

2 Cups Raw Almonds

3T Maple Syrup

1T Molasses

2.5T Canola Oil

2t Pumpkin Pie Spice

Pinch of Salt

Step 1:

Combine the Almonds with 2T Maple Syrup and 1T Molasses. Spread out on a nonstick baking sheet in a single layer. Bake at 300 degrees for 25 minutes, stirring twice.

Step 2:

Add cooled almonds to a food processor or Vitamix and process for about 10 minutes.

Once the almonds had broken down to a powder I split the batch in half and processed the first half. Once it was becoming smooth I started adding spoonfuls of the remaining almond powder. It will fully incorporate but you’ll be left with a slightly crunchier finished product this way.

If you have a larger processer you can process it all in one batch.

Step 3:

After all the almond powder is incorporated, add the remaining 1T Maple Syrup, Pumpkin Pie Spice, and salt. The almond mixture will be crumbly and dry at this point still. Add the lid back onto the processer and turn it on. While running, stream the oil in slowly, use as much or as little as you need to fit your tastes. After a few more minutes the almonds will completely ‘butterize’.

Step 4:

Add to sterilized mason jars and enjoy. Try not to eat it all in one sitting.

SHOWING THE LOVE!

Linking To: Between Naps on the Porch, Making the World Cuter, Today’s Creative Blog, Not JUST A Housewife, Ginger Snap Crafts, Blue Cricket Design, We Are THAT Family, Savvy Southern Style, Very Merry Vintage Style, Remodelaholic, The Shabby Creek Cottage, Beyond The Picket Fence, The ArtsyGirl Connection, The Shabby Nest, 5 Minutes Just For Me, The Not So Functional Housewife, Addicted 2 Decorating, Ohh Baby Designs, Dear Creatives, Funky Junk Interiors

Homemade Sausage & Egg Breakfast Muffin

There’s a famous fast food restaurant that serves these breakfast sandwiches. You know the one. The same one would probably send me a cease and desist letter as soon as I type the famous McMuffin name…oops!

I guess I should have my nonexistent lawyers standing by.

The thing is, I don’t buy them at the Golden Arches too often. Usually it’s a quick bite at an airport or a fast breakfast on our way up north to go camping. However, I can’t deny, they are pretty good.

So I decided to make my own. But I didn’t want to make just one, I wanted to make a dozen. I used this pin as my guide and set out to make a dozen breakfast sandwiches that could be frozen for a quick breakfast during the week.

To make them a bit healthier, I used Whole Wheat English Muffins and Lean Turkey Sausage. I was also able to use less cheese because I used a sharp white cheddar & shredded cheese blend. I got the English muffins and sausage patties on sale so all the ingredients cost me less than $11. Meaning each breakfast sandwich cost less than $1.

Not bad, not bad at all.

Sausage & Egg Breakfast Muffin

Serves: 12

12 Whole Wheat English Muffins

12 Eggs

12 Lean Turkey Sausage Patties

Sharp White Cheddar or other Shredder Cheese

Cooking Spray

Aluminum Foil

Step 1:

Spray a 12 well muffin pan with the cooking spray, and heat the oven to 350 degrees. Crack one egg per muffin tin well and bake for 15-20 minutes.

Step 2:

Cook the sausage patties and set aside. I cooked them on the stovetop, but I’m sure there is a way you can bake them in the oven at the same time as the eggs. Check the package for cooking directions.

Once the eggs are cooked, pull them from the pan and set aside.

Step 3:

Set your oven to broil and split the English muffins. Place them on a baking sheet and let them toast. Keep an eye on them, this will only take a few minutes.

Step 4:

Assemble your sandwiches; Bottom of Muffin, Cheese, Sausage, Egg, Top of Muffin. I used about 1 Tablespoon of cheese per sandwich.

For the ones you want to eat now, I put them back in a warm oven for a few minutes to melt the cheese.

Step 5:

All the other sandwiches were wrapped in foil once cooled and tucked into the freezer.

Now I have another 10 sandwiches to heat and eat on a morning when I’m short on time for breakfast. I can either thaw one the night before or bake from frozen (they would just need more oven time, making them not so fast).

Dare I say these are healthier fast food?

SHOWING THE LOVE!!

Linking To: Remodelaholic, The Shabby Creek Cottage, Vanessa’s Craft Nest, Addicted 2 Decorating, Shabby Nest, Ohh Baby Designs, Funky Junk Interiors