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NO MORE BlOOD SUGAR BLUES!
Ideas For LEGAL Breakfasts
by Alice Osborne
We know breakfast is the most important meal of the day, but it can get too sugary, not that health-oriented, and pretty boring. We thought we’d scour the world for some LEGAL breakfast ideas, and we found some great ones — and they incorporate blue agave no less! Top of the mornin’ to ya!
Pistachio Cranberry Scones
 3 cups whole wheat flour
1 1/2 teaspoons cream of tartar
3/4 teaspoon baking soda
1/2 teaspoon salt
1 tablespoon orange zest
6 tablespoons butter
¼ - 1/3 cup BLUE AGAVE
3/4 cup 1% low-fat milk
1/2 cup dried cranberries
1/2 cup chopped pistachio nuts
Preheat oven to 425°F (220°C). Spray a cookie sheet with vegetable cooking spray. Combine flour, cream of tartar, and soda, salt and orange rind in a large bowl; cut in butter with a pastry blender until mixture is crumbly. Add AGAVE and milk to dry ingredients, stirring just until dry ingredients are moistened. Stir in cranberries and pistachio nuts. Pat dough to a 3/4-inch thickness on a lightly floured surface. Cut scones with a 2 1/2-inch round biscuit cutter, and place on cookie sheet. Bake for 12 to 15 minutes or until lightly browned. Makes 14 servings.
Nutritional Facts Per Serving: Calories: 190; Calories from Fat: 70; Total Fat: 7g; Saturated Fat: 3g; Cholesterol: 15mg; Sodium: 230mg; Total Carbs: 26g; Dietary Fiber: 2g; Sugars: 4g; Protein: 4g
Exchanges Per Serving: 2 Starches, 1 Fat
 Download this recipe.
Maple-Cinnamon Swirl Coffee Cake
 4 tablespoons margarine, softened
3/4 cup BLUE AGAVE
1 large egg
1/4 cup sour cream
2 teaspoons maple flavoring
2 3/4 cups whole wheat flour (finely ground)
4 teaspoons baking powder
1/2 teaspoon salt
1 cup skim milk
1 1/2 teaspoons ground cinnamon
Beat margarine and AGAVE until blended in medium bowl. Beat in egg, sour cream, and maple flavoring. Mix in combined flour, baking powder, and salt alternately with milk, beginning and ending with dry ingredients. Spread 1/3 of the batter into a greased and floured 6 cup fluted cake pan (Bundt pan); sprinkle with 1/2 of the cinnamon. Repeat layers, ending with cake batter. Bake cake in preheated 375*F (190*) oven until browned and toothpick inserted in center of cake comes out clean, 25 to 30 minutes. Cool cake in pan on wire rack 10 minutes; remove from pan and cool on wire rack. Makes 8 servings.
Nutrition Information Per Serving: 228 cal., 5 g pro., 34 g carbo., 8 g fat, 30 mg chol., 472 mg sodium.
Diabetic Food Exchanges: 2 Bread, 1 1/2 Fat.
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Cran-Apple Oatmeal
 2 cups 2% or skim milk
1/3 cup dried cranberries
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1 cup old-fashioned or quick oats, uncooked
3/4 cup chopped apple
2 tablespoons BLUE AGAVE
2 tablespoons chopped pecans (optional)
1/2 teaspoon vanilla extract
Combine milk, cranberries, cinnamon and salt in medium saucepan. Bring to boil over medium heat, stirring occasionally. Add oats and apple. Simmer, uncovered 5 to 6 minutes for old-fashioned (1 to 2 minutes for quick), stirring occasionally, until most of the liquid is absorbed. Remove from heat. Stir in AGAVE, nuts and vanilla. Makes 2 servings.
Nutrition Information Per Serving:
calories 387, protein 16 g, carbohydrate 64 g, fat 8 g, cholesterol 20 mg, sodium 437 mg.
Food Exchanges: 1 milk, 2 starch, 1 1/2 fruit, 1/2 fat.
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Dutch Apple Pancake
 4 eggs
3/4 cup skim milk
3/4 cup whole wheat flour
3 tablespoons BLUE AGAVE
1/4 teaspoon salt
1 tablespoon margarine
5 large cooking
apples, sliced
2 tablespoons margarine
3/4 cup BLUE AGAVE
1/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
3 dashes ground allspice
1 tablespoon lemon juice
1 cup apple cider
4 teaspoon cornstarch
Ground cinnamon
Mix eggs, milk, flour, 3 tablespoons BLUE AGAVE, and salt in medium bowl (batter will be slightly lumpy). Heat 1 tablespoon margarine in 12-inch oven-proof skillet until bubbly; pour batter into skillet.
Bake pancake in preheated 425*F oven 20 minutes; reduce temperature to 350*F and bake until crisp and golden, 7 to 10 minutes (do not open oven door during baking). Transfer pancake to large serving plate.
Meanwhile, sauté apples in 2 tablespoons margarine in large skillet until apples begin to soften, 5 to 7 minutes. Mix in 3/4 cup Equal® Spoonful™, spices and lemon juice. Add 3/4 cup cider and heat to boiling. Mix cornstarch and remaining 1/4 cup cider; add to boiling mixture, stirring until thickened, about 1 minute. Spoon apple mixture into pancake. Sprinkle with cinnamon. Makes 8 servings.
Nutrition information per serving: 236 cal., 5 g pro., 39 g carbo., 7 g fat, 107mg chol., 162 mg sodium.
Food Exchanges: 1 Fruit, 1-1/2 Bread, 1/2 Meat, 1 Fat.
Download this recipe.
(If YOU have a smart idea, won't you share it? Life is so much easier and we accomplish so much more when we pool our resources. And after all, we're all in this together. So email patty@dvo.com or alice@dvo.com with YOUR Smart Ideas!)
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