How to Make Brown Rice Pudding in the Slow Cooker

Did you know you can make brown rice pudding in the slow cooker?

Make this healthy version of brown rice pudding right in your slow cooker. Sweetened with maple syrup and full of whole grain goodness, you can serve this for breakfast or dessert.

I’ve been making Brown Rice Pudding in my slow cooker and it is so ridiculously easy, I had to share the recipe with you.

Rice pudding is a healthy yet indulgent after-school snack. Or, make a batch during the day, and reheat the next morning for breakfast. It’s a delicious substitute for anyone who objects to oatmeal.

If you are looking for more whole grain, naturally sweetened recipes, pull out your slow cooker!

Don’t be surprised by the small amount of rice this recipe requires. It absorbs all the moisture while cooking and turns into a delicious, creamy bowl of yumminess.
brown-rice-pudding

This is all the rice you need.

Since slow cooker brown rice pudding is so easy to make, you’ll find yourself wanting to make it over and over. To change up the recipe a bit, try adding some homemade pumpkin pie spice or homemade apple pie spice  before cooking.

Brown Rice Pudding

Ingredients

  • 32 oz milk - any kind
  • 1/4 cup maple syrup
  • 2/3 cup brown rice
  • Cinnamon Stick
  • 1 teaspoon vanilla

Instructions

  1. In a slow cooker, stir together the rice, milk and cinnamon stick. Cook on high. At two hours, the rice is cooked, but it is still liquid-y. By three hours, it should be a thick rice pudding. You can decide how your family most enjoys to eat it!
  2. Remove cinnamon stick before serving.
http://thegreenbacksgal.com/brown-rice-pudding/

By the way, in case you were wondering, yes, you can reuse cinnamon sticks.

Brown Rice Pudding Serving Suggestions:

  • Top with dried fruit such as raisins, apricots or dried cherries
  • Stir in dark chocolate chips
  • Stir in strawberry or blueberry compote
  • Top with shaved coconut
  • Sprinkle on some crystallized ginger
  • Saute chopped apples in butter until soft then add to your pudding

To be perfectly honest, I find this recipe pretty darn sweet. If you are planning on adding a sweet topping, you may want to cut the maple syrup in half.

If you have trouble cleaning your slow cooker after you’ve made your pudding, my technique for cleaning burnt pots and pans works really well on a slow cooker mess!

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Muffin Tin Egg Sandwiches: Freezer Recipe

Muffin tin egg sandwiches are easy to whip up then freeze. Perfect for mornings when you are on the go.

Muffin tin egg sandwiches are easy to whip up. Make a batch to freeze and you'll have a healthy breakfast on mornings you are on the go.

I recently posted on my Facebook page that I was spending an hour making a bunch of freezer breakfasts for my daughter who has to be at work at 5 am this summer.

She’s been an absolute trooper about getting herself up and out the door in the morning.

Since I am still in bed at that hour, I wanted to have some healthy options for her that wouldn’t take a lot of time in the morning.

These Muffin Tin Egg Sandwiches are super easy to prepare.

You start by cracking one egg into each muffin cup.

Muffin tin egg sandwiches are easy to whip up. Make a batch to freeze and you'll have a healthy breakfast on mornings when you are on the go.

Once you’ve filled all 12 cups, lightly scramble the eggs. No need to go crazy, you are just looking to break up the yolk.

Muffin tin egg sandwiches are easy to whip up. Make a batch to freeze and you'll have a healthy breakfast on mornings when you are on the go.

It’s optional, but we always add a tablespoon of grated sharp cheddar cheese to our eggs.

Muffin tin egg sandwiches are easy to whip up. Make a batch to freeze and you'll have a healthy breakfast on mornings when you are on the go.

Plus, we really like to add about a tablespoon of green chiles. Again, it’s an optional ingredient.

Muffin tin egg sandwiches are easy to whip up. Make a batch to freeze and you'll have a healthy breakfast on mornings when you are on the go.

Being from Colorado, we take our green chile pretty seriously. I buy the huge jars of 505 Southwestern Hatch Green Chile at our Costco. It’s out of this world good and makes these egg sandwiches so tasty!

If you can’t find it in your Costco, you can find it here.

Okay, enough about my love of green chile.

You are now ready to bake your eggs. They bake up super light and fluffy.

Muffin tin egg sandwiches are easy to whip up. Make a batch to freeze and you'll have a healthy breakfast on mornings when you are on the go.

While the eggs are baking, you need to be cooking your bacon and slicing your English muffins.

Muffin tin egg sandwiches are easy to whip up. Make a batch to freeze and you'll have a healthy breakfast on mornings when you are on the go.

Finally, once everything has cooked, you assemble your sandwiches.

I use one strip of bacon, torn in half, on each sandwich. Then I wrap them tightly in foil and slide them into a freezer safe bag.

I know I don’t have to tell you this – but don’t heat the sandwich in the foil, k?

We use foil because once the sandwich has been microwaved, it can be rewrapped for eating on the road and the foil helps keep it warm. Then it can be tossed in the recycling bin.

Here’s a super awesomesauce picture of how I freeze them. Ok, terrible picture but you totally get the idea now, right?

Muffin tin egg sandwiches are easy to whip up. Make a batch to freeze and you'll have a healthy breakfast on mornings when you are on the go.

That’s it! It only takes about 30 minutes to complete 12 sandwiches!

Muffin Tin Egg Sandwiches Freezer Recipe

Ingredients

  • 1 dozen large organic eggs
  • 4 ounces cheddar cheese, grated
  • salt and pepper
  • optional: green chilis
  • 12 slices bacon
  • 12 whole wheat English muffins

Instructions

  1. Preheat oven to 350.
  2. Crack one egg into each cup of a muffin tin. Lightly beat each egg.
  3. Add approximately one tablespoon of cheese to each egg. Season eggs with salt and pepper.
  4. Optional: Add 1/2 tablespoon green chilis to the eggs.
  5. Bake eggs for 18-20 minutes or until set.
  6. While eggs bake, fry bacon slices. Allow to drain on paper towels before cutting in half.
  7. Split open English muffins.
  8. When eggs are finished and slightly cooled, run a knife around the edges of each egg. Pry egg loose and place on an English muffin. Top with two halves of bacon. Replace muffin top.
  9. Wrap breakfast sandwich in tin foil. Place in freezer safe bag and freeze for up to 6 weeks.
  10. To reheat: place sandwich in microwave and cook for 1 to 1/2 minutes.
http://thegreenbacksgal.com/muffin-tin-egg-sandwiches/

I love having quick and easy meals in the freezer, don’t you?

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Baked Whole Wheat Mini Donut Muffins

These whole wheat mini donut muffins taste just like a plain donut hole. Except these are baked – not fried – PLUS they are made with wholesome ingredients like whole wheat flour.

These whole wheat mini donut muffins taste just like a plain donut hole. Except these are baked - not fried - PLUS they are made with wholesome ingredients like whole wheat flour.

One bite and you will be asking, “How can a muffin taste so much like a donut?”

The next question you’ll ask will be, “This is made from whole wheat???”

Baking with whole grains can be tricky. My go-to whole grain is white whole wheat flour.

Many recipes will recommend you bake with half all purpose flour and half whole wheat flour. But this recipe can successfully be made with 100% white whole wheat flour. That gives you quite a bit of extra nutritional bang for your buck!

While I made as many healthy adjustments to this recipe as I could, the one ingredient I just couldn’t find a good substitute for was the granulated sugar. I tried using more natural sweeteners like honey and maple syrup, but the resulting muffins were a baking fail.

These whole wheat mini donut muffins taste just like a plain donut hole. Except these are baked - not fried - PLUS they are made with wholesome ingredients like whole wheat flour.

The recipe does call for coconut sugar in place of brown sugar. If you haven’t used coconut sugar before, it’s actually highly nutritious. It’s a rich source of potassium, magnesium, zinc, iron, and B vitamins. In addition, it is one of the lowest sweeteners on the glycemic scale.

I’ve been using coconut sugar in place of brown sugar for a while now. And I am smitten with the complex taste.

Perhaps the best part of these donut muffins is the buttery cinnamon sugar topping.

These whole wheat mini donut muffins taste just like a plain donut hole. Except these are baked - not fried - PLUS they are made with wholesome ingredients like whole wheat flour.

These little morsels of wonderfulness are the perfect addition to any breakfast buffet. I like to use an eco-friendly bamboo caterer’s fork to skewer the muffin. Add a raspberry and rest it on top of a glass of milk or a hot cup of coffee.

These whole wheat mini donut muffins taste just like a plain donut hole. Except these are baked - not fried - PLUS they are made with wholesome ingredients like whole wheat flour.

So simple, but so impressive looking!

Baked Whole Wheat Mini Donut Muffins

Ingredients

  • 1/4 cup butter
  • 1/4 cup extra virgin coconut oil
  • 1/2 cup raw turbinado sugar
  • 1/3 cup coconut sugar
  • 2 large eggs
  • 1 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon nutmeg
  • 3/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 2 2/3 cups white whole wheat flour
  • 1 cup milk
  • 1/4 cup butter
  • 1/4 cup sugar
  • 1 tablespoon cinnamon

Instructions

  1. Preheat the oven to 425. Lightly grease your mini muffin pans. This recipe will make 36 mini muffins.
  2. Using a mixer, cream the butter, coconut oil, sugar and coconut sugar.
  3. Add the eggs one at a time beating after each addition.
  4. Stir in the baking powder, baking soda, nutmeg, salt, and vanilla extract.
  5. Alternate adding the flour and milk while the mixer is on low. Scrape the sides and beat just until combined.
  6. Fill the muffin cups half full. These will rise fairly high.
  7. Bake for 8 to 10 minutes or until done.
  8. Remove from pans and cool on a cooling rack.
  9. Meanwhile, melt the butter and add to a small bowl. In a separate bowl, mix together the sugar and cinnamon.
  10. Once the muffins are cool enough to handle, dip the tops in the butter then dip them in the cinnamon sugar.
http://thegreenbacksgal.com/baked-whole-wheat-mini-donut-muffins/

I hope your family enjoys these “donuts” as much as ours does!

This post may contain affiliate links. Read my disclosure policy here.

Easy Almond Joy Overnight Chai Pudding Recipe

Easy Almond Joy Overnight Chai Pudding Recipe skips the sugar but delivers on flavor.

An easy overnight chai pudding recipe with all the flavors of an Almond Joy bar but none of the processed sugar. Perfect for breakfast or a wholesome snack.

I’m back to being sugar free! As of this date, I’ve gone 21 days without sugar – or chocolate – or alcohol.

This is the second time I’ve gone sugar free.

The trick to successfully kicking sugar to the curb is to find recipes you love that deliver on flavor without added sweeteners.

I’ve been completely smitten with this overnight chai seed pudding recipe. It has all the components of an Almond Joy bar – coconut, chocolate and almonds – but none of the sugar.

If you are simply looking for a healthy chia pudding, but have no interest in being sugar free, you have some options with this recipe. Start by adding maple syrup to the pudding then top it off with dark chocolate chips in place of the cacao nibs. YUM! This is also a good way to get the kiddos to try it.

I prefer to make this with unsweetened almond milk. However, it would be awesome made with real coconut milk.

An easy overnight chai pudding recipe with all the flavors of an Almond Joy bar but none of the processed sugar. Perfect for breakfast or a wholesome snack.

The sweetness in this recipe comes from an added banana. If you really want to eat clean, look for a green tipped banana. They aren’t as sweet. However, they do have a good amount of resistant starch, which is good for weight loss.

If you make this in a wide mouthed pint jar, you’ll have plenty of room to add your toppings, plus you’ll have a portable breakfast or snack!

By the way, narrow mouthed jars don’t work – you can’t really get your spoon in.

Almond Joy Easy Overnight Chai Pudding Recipe

Ingredients

  • 2 tablespoons chia seeds
  • 1 tablespoon cocoa powder
  • 1 cup almond milk (may substitute any other milk)
  • 1 banana
  • unsweetened coconut flakes
  • cacao nibs
  • sliced almonds

Instructions

  1. Add chia seeds and cocoa powder to a wide mouthed pint jar. Pour in almond milk while stirring constantly.
  2. Refrigerate overnight.
  3. When ready to eat, stir, then add sliced banana. Top with sliced almonds, coconut flakes and cocoa nibs.
http://thegreenbacksgal.com/almond-joy-easy-overnight-chai-pudding-recipe/

This overnight chai pudding recipe is perfect for a Sugar Detox, Paleo, Vegan or Whole 30 plan. So no matter what diet plan you or your family are following, you can all eat this!

This post may contain affiliate links. Read my disclosure policy here.

Quick and Healthy Two Ingredient Banana Pancakes Recipe

Simple to make 2 Ingredient Banana Pancakes. You won't miss the flour or sugar!

These 2 ingredient banana pancakes were such a treat when we were doing our 30 Day Sugar Detox that we still make them!

I’m in awe of how fluffy these pancakes are given that there is no flour, no baking soda, and no baking powder.

The key is to mash the bananas until they are almost smooth. Then mix in the egg with a whisk so you get a little air in there. The air keeps the pancakes from being too heavy.

In our house, we tend to cook our pancakes on a cast iron skillet. Since the skillet is already seasoned, there is no need to add any butter or oil before cooking.

If you are cooking these in a regular skillet, please be sure to add a bit of butter or coconut oil to the pan. These will stick otherwise.

The recipe will make approximately six mini pancakes when you use the 1/4 cup scoop. If you want larger pancakes, just watch the cooktime. You’ll know to flip these when bubbles appear on the surface of the pancake.

Two Ingredient Banana Pancakes

Ingredients

  • 2 ripe bananas
  • 1 large egg

Instructions

  1. In a small bowl, mash bananas with a fork.
  2. Whisk in egg.
  3. Heat cast iron skillet over medium heat.
  4. Scoop batter by 1/4 cupful onto the hot skillet.
  5. Once bubbles appear on surface of pancake, flip and cook on the other side.
http://thegreenbacksgal.com/two-ingredient-banana-pancakes/

Make these on a lazy Saturday morning. If you double the recipe, you can have extras to freeze and reheat during the week!

This post may contain affiliate links. Read my disclosure policy here.

Baked Denver Omelet Casserole Recipe

Baked Denver Omelet Casserole Recipe with VIDEO

Lazy Sunday mornings are perfect for diving into a baked Denver omelet casserole.

With this recipe, all the classic fillings from a Denver omelet are conveniently combined in a one pan dish.

In a matter of minutes you can have this dish assembled and in the oven.

No babysitting an omelet pan. No need to play short order cook and make individual omelets for everyone in the family.

The convenient casserole allows you to serve several people with minimal prep.

So kick back with a piping hot cup of coffee and the Sunday crossword puzzle while the casserole puffs up in the oven.

Baked Denver Omelet Casserole Recipe

Sunday morning was never easier.

But don’t just take my word for it, I’ve made a 30 second video that shows just how quickly this can be made.

Can’t see the video? Click here.

Baked Denver Omelet Casserole Recipe

Ingredients

  • 1 cup chopped cooked ham
  • 1/2 cup chopped red pepper
  • 1/2 cup chopped green pepper
  • 1/3 cup chopped onion
  • 1/2 cup shredded sharp cheddar
  • 8 large eggs
  • 1/3 cup milk
  • salt and pepper to taste
  • optional: dash hot sauce

Instructions

  1. Preheat oven to 400. Grease a 9x9 pan.
  2. Layer ham, peppers and onion, then cheese in bottom of prepared pan.
  3. In a large mixing bowl, beat together eggs, milk, and salt and pepper. Add dash of hot sauce if using.
  4. Carefully pour over ham and cheese.
  5. Bake for 20 to 25 minutes or until set.
http://thegreenbacksgal.com/baked-denver-omelet-casserole-recipe/

This recipe is so easy, you’ll want to keep it handy for when you have overnight guests.

I like to top my serving with guacamole or just slices of avocado.

To make it even easier, you can assemble this casserole the night before.

MAKE AHEAD INSTRUCTIONS:

If you would like, you can assemble this baked Denver omelet casserole recipe the night before. Prepare the recipe, but do not bake. Keep in the refrigerator overnight and bake in the morning. Simply add about 5 minutes to the cooking time.

This post may contain affiliate links. Read my disclosure policy here.

How to Make Healthy Smoothie Bowls

How to Make Healthy Smoothie Bowls

What is a smoothie bowl? Basically it’s a smoothie that’s thick enough to eat with a spoon. Sprinkle on a few toppings and you’ve got a smoothie you can actually chew!

Serving a smoothie bowl packs a substantial nutritional punch. You’ll get several servings of fruits and vegetables plus healthy fats and fiber.

Take that monday morning!

However, you do need to take a balanced approach. While the toppings are what make it fun and delicious, you can quickly load up your bowl with an excess of calories, so go easy on the high calorie toppings.

How to Make Healthy Smoothie Bowls:

These portions will make one smoothie bowl. Double, triple or quadruple the ingredients depending on the number of smoothie bowls you will need.

To a blender add:

1. 1/2 cup of liquid. Choose from:

  • any kind of milk (almond, hemp, rice, soy, cow’s…)
  • coconut water
  • water
  • juice
  • green tea

2. Add a handful of veggies. Choose from:

  • spinach
  • kale
  • romaine
  • celery
  • cucumber
  • pick a combination

Add Greens to a Healthy Smoothie Bowl

At this point, you will want to run your blender to completely pulverize your veggies.

3. Add at least a cup of frozen fruit. Choose from:

  • pineapple
  • cherries
  • strawberries
  • banana
  • blueberries
  • mango
  • raspberries
  • any combination

4. Add 1/2 cup plain Greek yogurt.

OPTIONAL (you can choose several, but I’d only choose one fat source):

  • Add a scoop of protein powder
  • Add a tablespoon of coconut oil
  • Add a quarter of an avocado
  • Add a tablespoon of nut butter
  • Add a teaspoon of fish oil
  • Add a tablespoon flaxseed oil
  • Add a bit of local honey
  • Add a date or two

Blend all ingredients until thick and creamy and delicious.

**Smoothie not thick enough? Add more frozen fruit or yogurt. Smoothie too thick? Add extra liquid one tablespoon at a time.**

Now pour your healthy smoothie into a bowl and get ready to add your toppings!

Smoothie Bowl Topping Ideas:

  • chia, hemp, flax, and/or sunflower seeds
  • shredded coconut
  • granola
  • sliced or chopped nuts
  • matcha powder
  • maca powder
  • bee pollen
  • fresh berries
  • sliced banana
  • raw oats

I keep all my smoothie toppings in easily accessible jars. Then I let the girls make a design on top. It’s fun to play with your food!

NOW DIG IN!

You’ll get all the goodness of a smoothie with the additional benefit of getting to chew!

Here are some of our favorite healthy smoothie bowl combinations:

Very Berry Smoothie Bowl Recipe

Very Berry Smoothie Bowl

  • 1/2 cup almond milk
  • handful spinach
  • 1/c cup blueberries
  • 1/2 cup strawberries
  • 1/2 banana
  • 1/2 cup Greek yogurt
  • Top with sliced almonds, chia seeds and granola

Tropical Smoothie Bowl Recipe

Tropical Smoothie Bowl

  • 1/2 cup almond milk
  • handful spinach and kale
  • 1/2 cup pineapple
  • 1/2 cup mango
  • 1/2 cup Greek yogurt
  • 1 tablespoon coconut oil
  • Top with chia seeds, shredded coconut, granola, and sliced almonds.

Have you replaced your morning bowl of cereal with a smoothie bowl yet?

This post may contain affiliate links. Read my disclosure policy here.

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