6-Minute Soft-Boiled Eggs

6 minute Soft-Boiled Egg

I absolutely love poached eggs.  But I just do not have the time to stand over the stove and watch them simmer.  I even tried buying some of the cute little metal poaching bowls, but I still had to be careful not to overcook them.  That’s where the 6 minute soft-boiled egg comes in.  While you do not have the same presentation value of a poached egg, you certainly get the taste and texture.  These eggs taste excellent on my Sprouted Wheat Bread, and make a fast breakfast, lunch, or dinner!

Ingredients

Eggs!

Method

1.  Bring a pot of water to a rolling boil.

2.  Gently add Eggs to the water with a slotted spoon.

3.  Make sure none have busted, or are completely floating on the top (the floaters are rotten eggs).

4.  Set your timer for 6 minutes.

5.  Pour some coffee.

6.  Look out the window.

7.  When the Eggs are done, hold the Eggs in place with the slotted spoon while you drain the hot water out.

8.  Run cool water over the eggs, then pour it out.  Repeat two more times.

9.  If you plan to eat immediately, you may leave some cool water in the pot with the Eggs to cool them rapidly.  I usually leave no water on the Eggs since I can’t get to peeling them right away.

10.  When you’re ready to serve, carefully peel the Eggs (wetting your fingers in cool water sometimes makes the peeling easier).

11.  Serve!

No Sugar Added Apple Crisp

Apple Crisp

I found this amazing recipe at a stevia website.  I made just a few modifications…the recipe had the stevia amounts spot on.  It has the perfect amount of sweetness, and can be served hot or cold as a dessert, breakfast, or anytime snack.  It works with almost any kind of apple too.  I would love to always have some on hand for snacking, but I tend to eat the entire thing as soon as it’s cooled off!

Ingredients

Filling:

7 to 8 c. Peeled, chopped Apples

3 Tb. Lemon Juice

1 tsp. Vanilla

1/2 tsp. Powdered Stevia

2 Tb. Whole Wheat Flour

3 Tb. Almond Butter

1 tsp. Cinnamon

1/4 tsp. Salt

2/3 c. Half and Half

Topping*:

1 c. Rolled Oats

2/3 c. Chopped Pecans

1/4 tsp. Powdered Stevia

3/4 tsp. Liquid Stevia

2 Tb. Melted Butter or Oil

*You may substitute 1 1/2 c. Granola for the topping.

Method

Preheat oven to 350 degrees.

Butter a 9 x 13 inch baking dish.

Place the Apples in a large mixing bowl.  Stir in the Lemon Juice.  Mix the Vanilla, Powdered Stevia, Wheat Flour, Almond Butter, Cinnamon, and Salt into the Apples.

Pour the Half and Half into the bottom of the baking dish.  Spoon in the Apple mixture.

Mix the Oats, Pecans, Powdered Stevia, and Liquid Stevia together in a bowl.  Stir in the melted Butter/Oil.  Spread the topping over the Apples so it is evenly distributed.

Bake for 50 minutes to 1 hour.  If the topping gets done before the Apples, cover dish with foil for the last 15 minutes of baking.

Serve as is, or top with fresh Whipped Cream, Ice Cream, or Whole Fat Greek Yogurt.

Sugar Free Blueberry Muffins

Blueberry Muffins

I call these my Blueberry Ninja Muffins, since I’ve adapted it to be less messy when my children eat them.  I add a blueberry puree’ to the top of the muffins for two reasons: for uniform blueberry flavor (whole blueberries tend to sink to the bottom of the batter), and to trick my children into eating the whole muffin.  They like to pick out the blueberries and eat the rest of the muffin separately.  Talk about a mess!

For approximately 6 GIANT muffins (I use my large muffin tin for this recipe):

Ingredients

2 c. Spelt Flour

1 Tb. Baking Powder

1/2 tsp. Salt

3 Tb. + 1 tsp.  Powdered Stevia

1 egg, beaten

1 c. Half and Half, Whole Milk, Almond Milk

1/2 c. Whole Fat Greek Yogurt

2 tsp. Vanilla

1/4 c. Unsalted Butter, melted (You may sub a flavorless baking oil of your choice)

1 + 1/2 c. Frozen Blueberries

1 tsp. Arrowroot Starch

Method

For the puree’:

Heat 1 c. Frozen Blueberries and 1 tsp. Powdered Stevia over medium high heat.

Mash and stir the blueberries for approximately 5 minutes to reduce liquid.

Add 1 tsp. Arrowroot Starch, and simmer for 1 minute more, stirring constantly.

Remove from heat and allow to cool while mixing the muffin batter.

Muffin Batter:

Preheat the oven to 350 degrees.

Mix the dry ingredients in a large bowl.

In a separate bowl, beat the Eggs and Yogurt together.

Mix in the rest of the wet ingredients (including the Butter).

Add the wet ingredients to the dry, and mix until just blended.

Fold in 1/2 c. Frozen blueberries.

Fill muffin cups 3/4 full.

Spoon approximately 2 tsp. of the Blueberry puree’ on top of the batter in each cup.

Swirl into batter.

Bake for 30-32 minutes, until a toothpick inserted in the center of a muffin comes out clean.

Updated 4/26/13

Oatmeal Bar

The options are endless...
The options are endless…

If you need something fast and filling for breakfast, look no further than oatmeal.  Not only is it extremely versatile, but there is a large variety of oatmeal to choose from.  I find the texture and taste of Scottish Oatmeal to be the most appetizing.

Ingredients

For 2 servings:

2 1/2 c. Water

Dash Salt

3/4 c. Scottish Oatmeal

Raisins

Frozen Fruit

Cinnamon

Butter

Vanilla

Heavy Cream

Liquid Stevia

Honey

Chopped Nuts

Method

Bring the water to the boil, and add the salt and raisins and/or frozen fruit.

Slowly whisk in the oatmeal, and reduce heat to the simmer.

Cover and cook for 10 min.

Stir, and add any enrichment you like!