Hello Dear Reader, today is an exciting day!!
I will be talking about the three recipes in today’s post on LIVE television on a local morning show called, “Good Day Sacramento!” This is a totally fun and out-of-the-box experience for me and whats more, I have really enjoyed working with the ingredients and making these recipes to share with both my readers and everyone watching this morning’s show! Fret not, if you miss it or live too far away to get “Good Day Sacramento” in your living room, office, or treadmill – I’ll be posting a link to a video clip as soon as I have it! Here’s the clip! Enjoy!
Ok, so let’s get down to the recipes for today! I’m working with a hip & fun new food trend, Mashups! It’s basically combining two foods and creating a new one! Like when the fork and spoon got together and made the spork, are you with me? So first up is breakfast! It’s an important meal of the day, as you’ve probably heard several times over the course of your life and if you are anything like me, it’s also one of the most easily missed! I’m a busy, on-the-go mom and I don’t often have the luxury of sitting down the eat or heck, eat more than a bite sometimes. This can be true for anyone, mom or not, we all get busy! When I am having these hurried, hectic mornings, I eat something in the car on the way to school or appointments or what-have-you and it can be anything portable – but it’s not a sit-down, hot meal. That’s why I really love energy balls!
Faux Rocher Energy Balls are great for anyone on-the-go, especially for breakfast since they have this lovely organic milled Flax Chia Blend from Carrington Farms. This blend is low carb, non-GMO, gluten-free and combines the best health benefits in both flax and chia seeds by being an excellent source of energy and nutrients for lasting heart health and boosted metabolism. I’ve also included a bit of Nutella, peanut butter, honey, crispy rice cereal, old fashioned oats and chocolate chips which give it the same texture and rich taste of those seductive Ferrero Rocher chocolate indulgences, but with healthy stuff inside!
If you really want to get crazy with it, you can substitute out some of the Flax Chia Blend and put in some wheat germ or protein powder or other health-nut stuff you desire; after all, the world is your oyster. Either way you go with it, I highly recommend rolling these Faux Rocher Energy Balls in sprinkles! First of all, it makes my kiddos (and me too, although I might not admit how much I enjoy sprinkles to my girls) gleefully happy to have their breakfast in a zip top baggie that is doused in sprinkles; second, it is so incredibly portable that you can take them straight from the freezer to your purse/bag/car and eat them on-the-go; third, if you enjoy eating chocolate for breakfast – then, you get the idea!
FAUX ROCHER ENERGY BALLS Recipe
INGREDIENTS: yields 2-3 dozen
- 1 Cup Old Fashioned, Rolled Oats
- 1/2 Cup Crispy Rice Cereal
- 1/2 Cup Nutella Chocolate Hazelnut Spread
- 1/4 Cup Peanut Butter (can be chunky, if you prefer)
- 1/2 Cup Carrington Farms Organic Milled Flax Chia Blend
- 1/3 Cup Honey
- 1.5 TBS Coconut Oil
- 1 tsp Vanilla Extract
- 1/2 Cup Mini Chocolate Chips
- Rainbow Jimmies, optional – or other sprinkles, as desired
Combine all ingredients in a large bowl. Use some good, old-fashioned elbow grease to mix all ingredients with a spoon until they are thoroughly combined.
Line a baking sheet with parchment paper and put the sprinkles, if using, into a shallow, wide bowl. Using a small cookie scoop, about one tablespoon size, scoop out firm balls of the energy ball mix and place them on the parchment lined baking sheet. Once you have scooped out several balls, roll each one between your palms to make them more perfectly round before rolling in the sprinkles. Set them back on the parchment lined baking sheet, just far enough apart that they won’t touch one another. Once you have finished scooping and rolling all of the balls, set the energy balls in the fridge for at least 30 minutes or up to one hour to set.
Store in an airtight container in the fridge for several weeks or in an airtight container in the freezer for several months. These can be eaten immediately, although we enjoy them chilled. If they are coming from the freezer, they may be a bit hard to bite through if you don’t allow them to thaw slightly either at room temperature or overnight in the fridge. Enjoy!
For my second Mashup, let’s take a quick trip to Greece! This is a fun mash-up indeed, here are Cluck N’ Moo Burgers with Kale! “What the moo?” you say? These are fantastic for you and taste so juicy and lovely. I’m a big fan of turkey burgers when I’m ordering fast food, it tends to be leaner and healthier but also have juicier and more flavorful meat and this is exactly what I feel the Cluck N’ Moo burgers entail! They have 52% less fat, 34% fewer calories & have 57% less saturated fats than a regular 80/20 burger. They are certified gluten-free, paleo-friendly and come from humanely raised chicken and grass-fed beef; offering higher levels of potassium, Vitamin A & C, phosphorus and more iron to boot – it’s really a super burger, with America’s favorite super green – kale, and a fantastic one for picky eaters!
My girls enjoy eating meat proteins and leafy greens, their moods and tastes tend to wax and wane from day to day so a burger that tastes as juicy as chicken, has the added benefits of consuming beef and is speckled with kale comes around, you jump for it! Mei & Emily really enjoyed eating these burgers especially when we combined them with our favorite Greek salad ingredients making for one holy Cluck N’ Moo Greek Burger!
We whipped up some Greek Salad Yogurt Sauce, which has the most iconic mustard hailing from Norwich, England called Colman’s Mustard to give it a slightly fiery kick which really brings out the flavor of the sauce and compliments the burger perfectly. Slap on our favorite “Greek” veggies: red onion, tomato & cucumber, add a wedge of feta cheese, some leafy spinach and there you go, the perfect mashup burger, fit for a king, queen or toddler alike. The juiciness of the burger, along with its beef-turkey burger taste really complimented the Greek flavors, making it easily one of the best burgers we’ve eaten all year!
CLUCK N’ MOO GREEK BURGER Recipe
INGREDIENTS for Greek Salad Yogurt Sauce yields one cup
- 6 oz (or approximately 3/4 – 1 Cup) Plain Greek Yogurt
- Zest of Half of One Lemon
- 1 TBS Freshly Squeezed Lemon Juice
- 2 Garlic Cloves, minced
- 2 TBS Fresh Parsley, minced
- 2 TBS Fresh Mint, minced
- 1/4 Cup Red Bell Pepper, finely diced
- 1/4 – 1/2 tsp Colman’s Mustard Powder
- 1/2 tsp Sea Salt, or more to taste
- 1/4 tsp Black Pepper
Combine all the ingredients in a bowl large enough to contain ingredients, stirring until thoroughly combined. Cover with plastic wrap, pressing it to the surface of the sauce and chill until you are ready to use. This can be made in advance.
INGREDIENTS for Cluck N’ Moo Greek Burger yields four servings
- 4 Cluck N’ Moo Burgers, prepared according to directions on the box
- Chilled Greek Yogurt Sauce (recipe above)
- 4 Slices of Red Onion
- Spinach Leaves, rinsed & dried
- 4 Slices of Tomato
- 4 Slabs of Cucumber
- 4 Slices of Feta Cheese (you can use crumbled feta but it may be more challenging to eat)
- 4 Burger Buns
- Additional Colman’s Mustard, as desired (optional)
To assemble the burger, start with the bottom bun, lay the spinach leaves across it, put a slice of tomato on top of that, followed by the red onion slice, burger, feta cheese, cucumber and a healthy dollop of the yogurt sauce. Feel free to add a dollop or drop of Colman’s prepared mustard before topping the burger with the bun and enjoy!
My third mashup can be both dessert or breakfast fare – it is an scrumptious Egg Nog Croissant Baked French Toast that is just the perfect dish to both start your day or end a holiday meal! I used a lovely Italian croissant filled with chocolate cream that is really nothing like a croissant you get in America because it is really reminiscent of brioche, from Bauli.
Bauli makes these lovely mini, oven baked croissants with no artificial colors, no hydrogenated fats and just 50 calories a pop, that lend themselves perfectly to exactly this baked french toast. The brioche-like croissant dough soaks up the french toast batter, toasting itself into caramelized goodness before further soaking up a bit of the custard filling while baking itself into mouth-watering, golden-brown perfection! My husband really enjoys egg nog during the holidays and there is plenty of egg nog in this dish, a healthy splash of Grand Marnier and my girls favorite citrus, orange to make this a holiday dish not to miss out on!
EGG NOG CROISSANT BAKED FRENCH TOAST
INGREDIENTS for French Toast
- 1/2 Cup Granulated Sugar
- Zest of Two Navel Oranges
- 3 Large Eggs
- 1/2 Cup Egg Nog
- 4 TBS Butter, salted or unsalted, divided
- 3 Bags of Bauli Mini Chocolate Croissants
Put the sugar in a large bowl, rub the zest into it until the sugar becomes aromatic and turns a pale orange-yellow color. Then add the eggs & egg nog, whisking together until thoroughly combined.
Heat a non-stick skillet over medium heat, melt one tablespoon of butter.
Put the mini croissants into the batter, six at a time, turning to coat and soak in the batter for a minute or two.
Once the butter has stopped bubbling, put each of the batter-soaked croissants into the pan and fry, as you would with french toast, until each side is golden brown. Resist the temptation to pat them down or you will loose the airiness of the croissant. Place on a paper towel-lined plate until you have finished frying all of the croissants.
INGREDIENTS for Egg Nog Custard Filling
- 1 Cup Granulated Sugar
- Zest of Two Navel Oranges
- 4 Large Eggs
- 1 Cup Egg Nog
- 1 Cup Whole Milk
- 2 tsp Pure Vanilla Extract
- 1 tsp Grand Marnier
- Hot Water, approximately 4 Cups
- Powdered Sugar & Chocolate Sauce for topping, if desired
Preheat the oven to 325F.
Butter a large, oven-going casserole dish and arrange the french toasted mini croissants inside and set aside while you make the custard filling.
Add the sugar and zest to a large bowl, rubbing the zest into the sugar until the the sugar becomes aromatic and turns a pale orange-yellow color. Add the eggs, egg nog, milk, vanilla extract & Grand Marnier, whisking together the custard until a pale, slightly thick batter forms. Pour this custard over the croissants in the casserole dish. Allow the croissants to soak in the custard filling until they become slightly weighted down and sink slightly.
Set the casserole dish in a roasting pan. Pour the hot water into the roasting pan, until the water comes about halfway up the sides of the casserole dish then carefully slide it into the oven, taking care not to slosh the hot water. Bake for 1-1/2 to 2 hours or until the custard is set. You can test it the same as you would a cake, poke a knife into the custard and when it is ready, the knife will come out clean. You may need to tent the casserole dish/baking pan with foil if you find that the tops of the croissants are cooking faster than the custard.
That’s it for my Mashup line-up today and I hope you’ve enjoyed the recipes I created for you to enjoy! Most of these products can be found in your local Safeway, Whole Foods, Walmart & health food stores. For more product information, please check the links below for the product websites to find out where you can get each of these items!
- Carrington Farms Organic Milled Flax Chia Blend
- Cluck N’ Moo Burgers with Kale
- Colman’s Mustard
- Bauli Authentic Italian Croissants
And don’t forget to check out Good Day Sacramento for the clip from today’s broadcast! You can also follow Good Day Sacramento via Facebook & Twitter for the latest updates!
This post was sponsored by Carrington Farms, Colman Mustard, Cluck N’ Moo Burgers & Bauli. I received compensation for this post, but all opinions are my own. Please read my Disclosure Policy for further information.