1 cup vanilla soy milk
1 medium banana, sliced
2 tbsp chocolate syrup
4 ice cubes

Blend all ingredients until smooth. Drink Up!!

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Place both flours into a large mixing bowl.  Fold together.  Add the flax seed and baking powder and blend.  Stir in the cinnamon and nutmeg.  Add the sugar and mix well.  Be sure all the ingredients are incorporated together.  In a separate bowl place the 4 eggs and slightly beat with a whisk.  Add the vanilla and milk and stir.  Pour in the melted butter.  Add the applesauce and mix well.  Pour the egg mixture into the flour mixture.  Blend well so everything is moistened.  Heat waffle iron.  Pour the batter on the waffle iron and top with the nuts.  Cook until brown.

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Put the flesh of the avocado in a small bowl together with the lemon juice and sour cream and mash with a fork.

Spread on halved croissants on one side with mayonnaise and the other slice with the avocado mixture. Place the chicken on top of the slice with the mayonnaise and top with the bread covered with the avocado.

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Beat egg whites until broken up and they start to foam in a small bowl.  Add finely crumbled tofu to egg whites and mix.  Next, add in the soy sauce, pepper and turmeric and set mixture aside.  Over medium heat, combine and cook tomato, onion, cumin, garlic, and green chili in a large frying pan.  Cook until onions are see-through and all liquid has evaporated.  Add tofu mixture to the skillet and stir well.  Scramble complete mixture until egg whites have been cooked completely.  Once scrambled sprinkle with chives and serve.

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BRRRRIIIINNNNGGG……..SNOOZE!
BRRRRIIIINNNNGGG……..SNOOZE!
BRRRRIIIINNNNGGG……..SNOOZE!
BRRRRIIIINNNNGGG……..SNOOZE!

Well, you have just witnessed a customary Monday morning pattern for a number of people! You hear the alarm buzzing in your ears and your brain does recognize the sound, however, your body simply won’t move! And, your eyes?!?! Forget about it! They wouldn’t open if you had a crowbar trying to pry them apart! When your brain, body, and eyes finally catch up to each other, you realize that you are now pouncing out of bed 30 minutes later than you had intended! Now you only have 30 minutes before you have to leave for work and, what’s worse than that…..You have no time to eat breakfast, not to mention a healthy one. To fully re-charge your battery on a classic Monday morning such as this, you need quick and easy with a breakfast that will give you a healthy surge of energy!

The answer is quite simple! Don’t be cruel….to a heart’s that true! Yes, you heard me right! I broke out in song because with Elvis Presley Oatmeal you won’t be treating your body like a hound dog! Elvis Presley’s most favorite food of all time was peanut butter and banana sandwiches, so why not take it a step further? Add peanut butter and bananas to oatmeal!

Elvis definitely had the right idea when it came to combining peanut butter and bananas because peanuts are high in protein (an excellent source of energy) and “healthy fat”. Bananas also serve as a great source of energy to help shake off the Monday morning “lazies”! Bananas contain no fat, sodium, or cholesterol, however they are rich in potassium, which helps to regulate blood pressure and may reduce the risk of high blood pressure and stroke. Oatmeal, a rich source of soluble fiber, has been scientifically proven to reduce cholesterol, according to the Quaker Oats website. Your body does need some cholesterol to make hormones and to breakdown the fats that you consume, however, if not regulated, high levels of cholesterol can cause major problems. As you can see, this combination is just what you need for a busy Monday morning to help get you going.

But, you have no time to cook Elvis Presley Oatmeal on this manic Monday! Well, over half the battle to coping with such a Monday morning as this is preparation the night before. With this simple recipe, you can actually prepare this oatmeal dish the night before, divide it into microwave safe bowls, cover with plastic wrap, and store in the refrigerator. Then, on Sunday night, before you go to bed, place a bowl of Elvis Presley Oatmeal into the microwave so when you fly out of bed, be-bop over to the microwave and press the start button. This way, your breakfast can prepare itself while you get yourself ready for the rest of Monday!

Elvis Presley Oatmeal

3 ripe mashed bananas
½ cup peanut butter
1 Tbsp vanilla extract
¼ cup brown sugar
¾ cup granulated sugar
1 Tbsp ground cinnamon
¼ tsp allspice
1 tsp salt
2 ½ cups water

Mix all and bring to a boil. When mixture begins to boil, stir in 1 ½ cups old fashioned oatmeal. Cover and slow simmer the mixture for 20-25 minutes, stirring occasionally

When done let cool. Divide into 6 microwave safe bowls, cover with plastic wrap, and store in the refrigerator until ready to heat in the microwave. For an extra rich flavor, add a little milk or cream after heating in the microwave. Stir and ENJOY!

Elvis Presley Oatmeal is sure to smooth out your rough Monday morning routine by providing you with a hot, healthy, tasty breakfast. Not only are you providing your body with the energy it needs but the added health benefits of this breakfast are priceless. So, go ahead! Indulge in this rich, creamy pea-nutty delight sweetened with ripe bananas that will not have you singing about your blue suede shoes!

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1/2 cup whole chestnuts or dried
2 Tablespoons olive oil
1 onion, peeled and minced
2 celery ribs, chopped
3 cloves garlic, peeled and crushed
1 teaspoon dried sage
1 teaspoon dried rosemary
1 teaspoon dried thyme
1 cooking apple, peeled, cored and thinly sliced
1 egg, lightly beaten
5 cups stale bread, cubed
1 1/4 cups chicken broth
1/4 cup butter, melted
Olive oil
Sea Salt
Pepper
1-10 lb. turkey

Gravy:

2 carrots, roughly chopped
1 onion, diced
2 celery stalks, roughly chopped
Corn flour
Chicken stock
Butter

The Night Before: If possible, the previous night, or at least one hour before cooking, prepare your turkey. Remove any giblets and rise well (inside and out) with cold water, then pat dry with paper towels. Generously rub turkey with olive oil and sprinkle with salt and pepper. Cover and place back in refrigerator until time to cook.

The Next Morning:

Preparing the Stuffing: To roast the chestnuts, cut an X on the flat side of each chestnut and bake 15 to 20 minutes at 375F oven. Let cool for 10 minutes and then peel and chop.

Do not turn oven off as it will need to be preheated for cooking the turkey.

In a large pot over low heat, heat the olive oil then add onions and celery. Saute for about 3 minutes or until soft. Stir in crushed garlic, sage, rosemary, thyme and apple and sauté for a further 3 to 5 minutes. Remove from heat and stir in egg, then add chestnuts and bread. Toss mixture well. Stir in warm broth and season with salt and pepper. Set aside to cool.

Preparing the Turkey: Remove turkey from fridge and loosely stuff the neck cavity with chestnut stuffing, fold the skin under and secure in place with a toothpick. Then loosely stuff the main cavity, making sure to leave room for expansion and the air to flow through.

Then prepare your roasting pan. Use a large roasting pan and at the bottom add two roughly chopped carrots, onion and celery. Place the rack over the vegetables. Now place your turkey, breast side up, on the rack. Drizzle with melted butter.

Bake, uncovered, at 375F for the first 30 minutes, then baste and reduce oven temperature to 325F. Continue basting turkey every 25 to 30 minutes. The cooking time should be approximately 20 minutes per pound of turkey, which would be about 3.5 hours for a 10b turkey. To check if the turkey is cooked pierce the thigh bone, juices should run clear without any pink. Also use a meat thermometer on the thickest part of the thigh. The temperature should show 180F. Turkey should be golden and crispy on the outside too.

Remove the turkey from roasting tray and reserve juices for gravy.

Tip: For extra added safety, I like to remove the stuffing from turkey once turkey is cooked and bake on a separate dish for approximately 10 extra minutes.

For the Gravy: Mash the vegetables in the roasting tray, then push all ingredients through a sieve. Discard any remaining vegetables or fat. Place the sieved liquid in a saucepan and simmer over low heat. If you don’t have enough liquid then add 1 cup or more (depending on how much gravy you need) of chicken stock; You can also add a couple of tablespoons of butter.

In a small bowl add two tablespoons of corn flour and mix with cold water (about ½ cup) until all lumps dissolve. Slowly add a little of this mixture (tablespoon by tablespoon) to the saucepan, stirring well after each addition and allowing time for gravy to thicken. Keep adding corn flour/water mixture until gravy thickens.

Tip: You can also add a couple of tablespoons of red wine to the gravy or Madeira for a richer taste. The alcohol will dissolve during the cooking process and children will be able to have the gravy.

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4 Tbs butter
1 cup chicken stock
1/8 tsp pepper
1/2 cup cream
1/2 cup flour
1/2 tsp salt
1/4 cup chopped parsley

Put the chicken in the crock pot and cover with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot. Cover and cook on LOW for 7-9 hrs.

Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low heat for several min. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and
serve with the creamy sauce.

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Mix together the ingredients for basting sauce. Paint the sauce onto both sides of the chops. Grill or barbecue, basting and turning frequently for about 15-20 minutes, or until cooked. Makes 4 servings.

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Sift together dry ingredients; cut in shortening until mixture resembles coarse crumbs. Combine egg and milk; add to flour mixture all at once. Stir until dough follows fork around bowl. Turn out on lightly floured surface; knead gently with heel of hand about 20 strokes. Roll dough to 3/4 inch thickness. Dip 2 inch biscuit cutter in flour; cut straight down through dough – no twisting. Place on ungreased baking sheet (3/4 inch apart for crusty biscuits, close together for soft sides). If desired, chill 1-3 hours. Bake in a very hot oven, 450 degrees, 10-14 minutes or until golden brown.

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1 (4-6 qt.) pan
1 (10″) skillet
3-4 tbsp. olive oil
2 lb. pork sausage, mild or hot
4 c. whole milk or heavy whipping cream*
2-3 c. flour
Cornstarch
Pepper

BISCUITS:

Any refrigerated,frozen,store bought,easy biscuit you can find.

Cook sausage in skillet until golden brown (mild or hot). Drain all excess fat. Pat dry with paper towels. Heat olive oil in pan, medium heat. Add sausage. Add 2 cups water, bring to boil for 5 minutes while stirring. Add 4 cups milk until boiling, lower heat to simmer and cover for 15 minutes, stirring occasionally. Add flour (2-3 cups) slowly while stirring. Add cornstarch for desired consistency. Season with pepper to taste. Serve over prepared biscuits.

*For richer gravy substitute heavy whipping cream for milk.

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