Breakfast

Yogurt Smoothie

• Yogurt 
• frozen raspberries
• almond milk/or regular milk

Blend together in blender until smooth.  Sorry I don't have the measurements for this recipe.  I am a dumper. :)

Banana Smoothie
1 cup almond milk (or regular milk)

• 1 banana, cut up
• 2 Tbsp. honey
• 2 Tbsp. peanut butter

Combine all ingredients in a blender until smooth. Top with a sprinkle of nutmeg.

Cinnamon Streusel Coffee Cake (from bettycrocker.com)

Streusel Topping

• 1/3 cup Bisquick gluten free mix
• 1/2 cup packed brown sugar
• 3/4 tsp. ground cinnamon
• 1/4 cup firm butter or margarine

Coffee Cake

• 1 3/4 cup Bisquick Gluten Free mix
• 3 Tbs. sugar
• 2/3 cup milk or water
• 1 1/2 tsp. vanilla
• 3 eggs

1. Heat oven to 350. Spray 9 inch round or square pan with cooking spray.  In a small bowl, mix 1/3 cup Bisquick mix, the brown sugar and cinnamon.  Cut in butter until mixture is crumbly.  Set aside.
2. In medium bowl, stir all coffee cake ingredients until blended.  Spread in pan; sprinkle with topping.
3. Bake 25-30 minutes or until golden brown.  Store tightly covered.  Yield: 6 servings.

PUMPKIN CHOCOLATE CHIP MUFFINS
1 2/3 C. Pamela’s baking mix
¾ C. sugar
2  t. cinnamon
½ t. cloves
½ t. pumpkin pie spice
½ t. ginger
½ t. baking soda
1 t. baking powder
¼ t. salt
Mix all together  in bowl.

In separate bowl mix:
2 eggs 1 C. pumpkin
¼ C. oil ¼ C. applesauce

Add dry and wet ingredients together and stir in chocolate chips.  Bake at 350 for 20-25 minutes for regular size muffins and 12 minutes for mini.

Best Ever Banana Bread (from bettycrocker.com)

• 1 box Betty Crocker GF yellow cake mix
• 1 cup mashed very ripe bananas (2 medium)
• 1/2 cup butter, softened
• 3 eggs
• 1/2 cup chopped nuts, if desired

1. Heat oven to 350.  Grease bottom only of 9x5 inch or 8x4 inch loaf pan with shortening.
2. In large bowl, beat cake mix, mashed bananas, butte rand eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally.  Pour into pan.
3. Bake 9 inch loaf 55-60 minutes; 8 inch loaf 1 hour 5 minutes to 1 hour 15 minutes or until toothpick inserted in center comes out clean.(Place sheet of foil over loaf to prevent overbrowning).  Cool 10 minutes.  Loosen sides of loaf from pan; remove from pan to cooling rack.  Cool about 1 hour before slicing.

HEARTY OATMEAL PANCAKES

1/2 cup gf flour
1/2 cup Pamela's baking mix (I use 1 cup and omit other gf flour)

1 cup gluten free quick oats ( I use Trader Joe's)

2 Tbs. sugar

1 tsp. baking powder

1/2 tsp. baking soda

1 cup skim milk

1/4 cup egg substitute

1/4 cup unsweetened applesauce

Combine flour(s), oats, sugar, baking powder and baking soda in a small bowl.  Add milk, egg substitute and applesauce; mix until lumps have broken but do not over stir.  Pour 1/4 cup batter for each pancake onto a hot griddle coated with cooking spray.  We also put chopped bananas in these.  We really like these served with peanut butter and syrup on top

BIGGEST LOSER PANCAKES6 egg whites
1C. GF Oats
1C. Cottage cheese
2t. Sugar
1t. Cinnamon
1t. Vanilla
Blend all together in blender until smooth. Heat griddle. Pour 1/4 cup batter onto griddle. Flip when bubbly. Makes 10 pancakes.  3 servings total.
181calories 2.8 g. Fiber.