Oops! That was not good!

This morning when I made my smoothie I made a mistake and a very important discovery. Do NOT put your rolled oats in the blender with your smoothie. I don't know what I was thinking really. I love the way they taste especially when they soak up the smoothie. Anyway, I blended it all together. The result was a grainy mess. It tasted great! But I felt like I was drinking a glass full of grit. To make matters worse, I added ground flax seed. Today, was my first time doing this. I believe just the flax seed would have been alright.

Strawberry Watermelon Smoothie (REVISED VERSION)

Ingredients:
2 handfuls of spinach
1/2 container of strawberry Greek yogurt
3 cups of watermelon
2 cups frozen strawberries
1 Tbsp lemon juice
1 Tbsp honey
1 heaping Tbsp Flax Seed
1/2 cup rolled oats

Add all ingredients EXCEPT rolled oats to blender and mix thoroughly. Stir in rolled oats and serve.


Tonight, we had breakfast for dinner. This is always a big hit at our house. It probably has something to do with the fact that I never cook in the mornings. Tonight, we had two recipes I found on Pinterest. We had Mini Frittatas and Baked French Toast. I have included the recipes and pictures of our food below. A word about the pictures - These are real pictures of our real food. These aren't the air brushed, wax coated food pictures of magazines.

 

Mini Frittatas 

Ingredients

• 8 large eggs
• 1/2 cup skim milk
• 1/2 teaspoon salt

• Assorted mix-ins (such as shredded cheese,diced vegetables, and cooked and chopped bacon, ham, or sausage)

• Grated cheese 

I used bacon and cheddar cheese for our mix-in ingredients. I modified the recipe to make 12 frittatas rather than 6, and I used skim milk rather than half-and-half as the original recipe called for at Family Fun Magazine 

Instructions

1.   Heat your oven to 350º F and coat a 12-cup muffin pan with nonstick cooking spray.
   
2.   Whisk together the eggs, skim milk, and salt in a medium bowl, then evenly distribute the egg mixture among the muffin cups.
   
3.   Add about 2 tablespoons of mix-ins to each cup, then sprinkle on a bit of Parmesan cheese, if you like.
   
4. Bake the frittatas until they are puffy and the edges are golden brown, about 20 to 25 minutes. (If necessary, run a butter knife around the edge of each one to loosen them before removing them from the pan.) Makes 12 mini frittatas.
   
   

My husband's breakfast for dinner

Baked French Toast

 Ingredients:

• 1 loaf sourdough  or french bread *I had a package of whole wheat hamburger buns that were getting old so I used them instead. They were wonderful!
• 8 eggs
• 2 cups milk (I used 2%)
• 1/2 cup sugar
• 1tsp. cinnamon
• 1tsp. nutmeg

Topping:

• 1/2 cup all-purpose flour
• 1/2 cup packed brown sugar
• 1 tsp. cinnamon
• 1/4 tsp. salt
• 1 stick cold butter, cut into pieces

1.  Grease a 9x13 pan with butter.  Tear bread into bite-size chunks and place evenly in the pan.
2.  Mix together the eggs, milk, sugar, cinnamon, and nutmeg.  Pour evenly over bread.  Cover tightly and store in the fridge for several hours (I put mine in overnight....it was about 12 hours).
3.  In a medium bowl mix together the flour, brown sugar, cinnamon, and salt.  Cut in the butter with a pastry blender until it all looks nice and crumbly.  Place in a ziploc bag and put in fridge.
4.  When ready to bake, take pan and bag out of fridge.  Remove wrap and cover with aluminum foil. Bake at 350 degrees for 30 minutes. Remove from oven and evenly sprinkle the crumb mixture over the top.  Bake for an additional 20 minutes at 350 degrees. I like mine to be soft and creamy. If you prefer it to be more done, then cook for 40 minutes before adding topping.

This recipe cam from a pin on Pinterest also from Mormon Mavens in the Kitchen. I have altered it to suit our needs. 

A New Start

Today, well I guess it was actually yesterday since it is now 1:30am, I decided to start a blog to keep up with all of the things going on in my life. With a little help from my youngest daughter, I decided to rename my blog, Hiccups. This was the name of a catering business I had at one time. I thought it would be fitting because we all experience those hiccups in life that keep us on our toes.

One of the things I will be sharing are the recipes I use to make my smoothies each morning. This is NOT an exact science. I mainly just throw a bunch of stuff in the blender. Today's concoction was really good!

Strawberries and Cream Oatmeal Smoothie

Ingredients:
2 handfuls of baby spinach
2 cups of frozen fruit (Today's was a mix of pineapple, strawberries, peaches, and mango.)
1 Container of Strawberry Greek yogurt
About 1/2 -3/4 cup of carrot juice
1 Tablespoon of honey
1 Tablespoon of Lemon Juice
1/4 cup of Organic Old Fashioned Oats

Blend all ingredients except Oats until smooth. Stir oats in and serve. I like my smoothies thick. If you prefer them to be thinner, you could add more carrot juice or skim milk. 

I split today's smoothie with Abbi. She and I both loved it. She especially loved the oats. I actually sprinkled a few extra on the top of her smoothie. She said it was "Yummy!"

Tomorrow, we are going to add ground flax seed to our smoothies.