If you have 2 minutes to put the ingredients together, this breakfast muffin will not disappoint! Scramble an egg and chop prepare a salad while the muffin is baking.
Ingredients:
2 tablespoons pumpkin puree, or mashed cooked vegetable such as butternut squash, etc. (may be replaced with oil if desired)
2 tablespoons coconut flour
1 egg beaten
1 tablespoon coconut milk carton or can, or milk, or milk substitute
1/4 teaspoon baking powderDirections:
Spray a a coffee cup or soup mug with non-stick oil spray and mix all ingredients inside the mug with a fork. Make sure all the vegetable pieces are well mashed. It’s okay if your vegetable was cooked with spices for a previous dish—it will make your muffin more tasty. Microwave on HIGH about one and half minute or until toothpick placed in center comes out clean. Turn mug upside down and muffin will pop onto plate. Serve with your favorite breakfast sandwich fillers.
This sandwich relies on two slices of Cornmeal Cheddar Sandwich Bread which has 15 grams protein, 187 calories. If you had RNY gastric bypass, then you should eat only half of the sandwich, and reserve the second half for the next day. It will tastes nearly as fresh the next day. The lettuce is important, because it provides a watery and crunchy tool for chewing the deli.
Insert bread slices into toaster. Toast until sizzling. This is important, because you want the bread to be crispy and not spongy. Spread dressing on both slices.
Layer with meat and lettuce. Cut in half, and refrigerate one half for another meal.
Total sandwich: 40 grams protein, 524 calories. Suggested serving, half sandwich, totals to 20 grams protein, 262 calories.
In this recipe, you can freeze the dough mixture in a roll, and then cut small slices to bake. These will be little crackers to go with your favorite dips or toppings. The other option is to freeze the mixture and then form 2 ounce balls which can be flattened into patties. These will be a perfect sandwich size for an amazing meal to go. Sandwich breads work excellent for grilled cheese or mini pizzas.
In a food processor, chop the cheese until finely shredded. Add yogurt and soymilk and pulse until combined. Add the protein powder, cornmeal and salt and process until a dough begins to form. Directions continued below…
For Cornmeal Cheddar Sandwich Bread:
On parchment paper, shape dough into a small log. Freeze for 45 minutes. Slice into seven even parts (measure 2 ounces each). Roll each piece into a small ball, and then flatten like a patty onto the parchment paper.
Bake two at a time for 30 minutes, or one at a time for 20 minutes. Flip upside down to cool.
For Cornmeal Cheddar Crackers:
Divide the dough into two balls on separate sheets of parchment paper.
Form each half into a log resembling a cardboard paper towel tube.
Roll up the parchment paper and freeze the logs for 45 minutes.
Preheat oven to 350°F. Grease two baking sheets or line them with parchment paper.Slice the logs thinly and place the dough circles on the baking sheets.
Bake for 20 minutes for 6 small circle slices at a time. Flip upside down to cool.
Yields: 7 sandwich bread slices, or 7 portions of 6 crackers per serving. A single 2-ounce servings is 15 grams protein, 187 calories
If you have 2 minutes to put the ingredients together, this breakfast muffin will not disappoint! Scramble an egg and chop prepare a salad while the muffin is baking.
