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10/26/2017

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Another Vegan French Toast Receipe

10/26/2017

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​Ingredients:
  • 1/2 cup of mashed ripe banana
  • 1 1/4 cups toasted coconut almond milk
  • 1/2 Tbsp flaxseed
  • 1/4 tsp cinnamon
  • 1/2 tsp pure vanilla
  • 1 Tbsp almond meal for texture
  • A loaf French bread ( Or you can get the raisin bread at Panera bread and soak for less time)
Top with fresh blueberry, fresh basil and maple syrup.


Directions:

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  1. Preheat oven to 350 degrees.
  2. Mash banana in a large shallow bowl.
  3. Add almond milk, flaxseed, cinnamon and stir. Batter should be pourable if it is floppy at more almond milk this will thin it out.
  4. Let batter sit for 5 minutes while you preheat your griddle. Once your surface is hot, coat generously with coconut oil.
  5. ​Dip your slices of bread into the batter and let it rest for 5-10 seconds on each side, using your fingers to make sure it's fully submerged. Transfer immediately to griddle. Sprinkle the freshly-dipped sides with a little almond meal for added texture.
  6. Cook on each side until evenly golden brown. Flip carefully using a sturdy spatula as the banana mixture can be a bit sticky if you're not gentle. If your french toast appears to be browning too quickly or burning, turn down your griddle.
  7. Transfer bread on a nonstick pan and place in the oven for 5-15 minutes.
  8. Serve immediately with toppings.
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Whole 30 egg mcmuffin

10/22/2017

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INGREDIENTS
  • 18 large Eggs
  • 1 lb sweet potatoes chopped, finely
  • 1/2 Yellow Onion chopped
  • 1 medium red Bell Pepper,diced
  • 1/4 cup of chopped fresh cilantro and basil mixed
  • 1 Jalapeno Pepper, diced
  • 1 tsp. Himalayan Salt*
  • 1 tsp. Ground Black Pepper 
INSTRUCTIONS
  1. Preheat oven to 350°F. Use silicone muffin pans placed on top baking sheet. It is easier to get the baking sheet out of the oven then the silicone muffin pan. 
  2. Cook the sweet potato in a skillet until completely cooked through.
  3. Add approximately 1 tsp each of the onion and bell pepper to the bottom of the muffin cups. If you have leftovers, divide them evenly in the cups.
  4. Divide the sweet potato evenly between the 24 muffin cups.
  5. Beat all the eggs in a large bowl and add cilantro and basil mixture, salt and pepper. Whisk until smooth, making sure to get all the yolks incorporated.
  6. Scoop 1/4 of the whisked egg into each muffin cup. If there are any leftover eggs, divide evenly or fill up any smaller cups.
  7. Sprinkle the hot pepper on top of all the muffin cups evenly.
  8. Bake in the preheated oven for 20-25 minutes, or until a knife inserted in the egg comes out clean.

*You may want to use more or less salt its based on your taste.
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Vegan French Toast

10/19/2017

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Ingredients:
  • 1- 1.5 lb loaf Brioche sliced thick (about 8- one inch slices) day old is best
  • 1/4 teaspoon of ground nutmeg
  • 1/4 teaspoon of ground cumin
  • 1 teaspoon of cinnamon
  • 1 1/4 cups of almond milk
  • 2 tablespoon of flaxseed
  • 1 tablespoon of nutritional yeast
  • 1 tablespoon pure vanilla
  • 2 tablespoon organic brown sugar
  • Vegan butter for cooking
  • Maple Cream Syrup:​
  • 1 cup organic coconut cream
  • 1/2 cup vegan butter
  • 1/2 cup organic brown sugar
  • 1/4 teaspoon organic maple syrup
  • dash of pink Himalayan salt
  • 1/2 teaspoon pure vanilla
Directions:
​
  1. Whisk all ingredients together in a 9x13 pan.
  2. Place the bread in the pan and let the bread soak up the mixture on one side for about 5 minutes, then turn and let soak on other side. If the bread does not fit all at once in the pan, let the bread soak, then remove to plate to allow other pieces to fit in pan. Let any excess mixture drip off into pan.
  3. Heat frying pan or griddle up to 350 degrees. Melt a small amount of vegan butter in pan. Place french toast pieces in pan and fry until golden on first side. While cooking the first side, sprinkle a small amount of organic brown sugar on the uncooked side. Flip and cook other side until golden.
  4. Serve with Maple Cream Syrup.
  5. Syrup: Place cream, vegan butter and organic brown sugar in a pan over medium heat. Bring to a boil. Cook for one minute. Remove from heat and add maple syrup, dash of pink Himalayan salt and pure vanilla.




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Whole 30 Breakfast  All American Breakfast

10/15/2017

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Two eggs, golden sweet potato hashbrowns and turkey sausage.  This is a healthier version of the All-American Breakfast from George Webb.
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Ingredients for Hash Browns
  • 2 medium sweet potatoes (peeled and shredded)
  • 1/4 c. sweet white onion (chopped)
  • 4 garlic cloves (minced)
  • 1 1/2 Tbsp. olive oil
  • 1/4 c. almond  flour
  • 1 tsp. sea salt
  • 1/2 tsp. fresh ground black pepper
  • olive oil for frying​

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Instructions for Hash Browns
  • Wash, peel and shred the sweet potatoes. Rinse the sweet potatoes until the water runs mostly clear. Squeeze the rinsed potatoes to remove excess water and empty them into a medium bowl. You can also use a paper towel to try them.
  • Add onion, flour, garlic, salt, pepper, and 1 1/2 tablespoons of olive oil to the sweet potatoes and mix everything well.
  • Add 2 tablespoons of olive oil or coconut oil to a skillet and heat on medium-high.  Use a ¼ cup to measure the sweet potato into the pan and then use a spatula to flatten them out.
  • Cook for 3-5 minutes, then flip and cook for 2-4 more.  Both sides should be Golden to medium brown and crispy.
  • As you finish the patties, remove them from the skillet and allow them to cool for a few minutes on a paper towel-lined plate.





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Maple Pecan Latte

10/12/2017

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Now that fall is here it is easy to get caught up in the Fall fat traps with lattes. Lattes are our fall favorites we drink pumpkin spiced lattes, apple cinnamon lattes and more. The receipe below helps with avoiding the fall fat trap of lattes.
You can enjoy lattes without the fat. This receipe eliminates most of the fat from buying lattes at most chain coffee shops. Not only does this latte receipt reduces the fat it also reduces the cost of going to get this latte everyday!!!
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Ingredients:
  • 1 shot Espresso
  • ⅛ tsp. Maple Extract
  • ⅛ tsp. Pecan Extract
  • 6-8 drops Liquid Stevia
  • Steamed Almond Milk
  • A dash of Cinnamon
Instructions:
  1. Put the Extracts and Liquid Stevia in your empty coffee cup.
  2. Brew a shot of espresso, and pour it on top of the extracts and stevia.
  3. Fill the coffee cup with steamed milk, then top with a sprinkle of cinnamon.
  4. ​Enjoy!!!
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Whole30 Breakfast Denver Scramble

10/8/2017

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Here is a healthy breakfast for the meat eaters.  I took the Denver Scramble recipe from the chowhound and modified it.
Ingredients:
  • 2 tablespoon ghee ( can substitute for olive oil, avocado oil or similar)
  • 1/4 cup chopped onion
  • 1/4 of bunch of fresh basil (chopped)
  • 1 sweet potato peeled and diced
  • 1 medium yellow or green bell pepper, cored, seeded and cut into medium dice
  • 10 large eggs, beaten ( or you can use egg whites)
  • a dash Himalayan salt
  • a dash  ground black pepper
Instructions:
  • In a large nonstick frying pan/skillet over medium high heat, saute onions with the ghee/oil. Stir in sweet potatoes and bell pepper. Cook, until sweet potatoes are soft to desired consistency.
  • Add the eggs and basil,  stir the eggs to scramble, season to taste with salt and pepper.
  • Continue to cook and stir until the eggs are cooked to your preference. 
  • Enjoy!

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*Store  any leftovers in a container and eat for breakfast the next day (this way you are not cooking and prepping food everyday)
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White Beans and RoaSted Potatoes

10/5/2017

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Ing​redients:

organic small gold potatoes (24oz, about 1.5lb) washed and quartered
1 tbsp canola oil
1 tbsp coconut aminos teriyaki sauce
rosemary, to taste
sea salt, to taste
1 15oz can Cannellini beans, drained and rinsed
1 cup finely chopped Kale
1 cup cherry tomatoes, halved
1 tbsp dried parsley
1 tbsp diced chives
1 tbsp olive oil
1 lime, squeezed
black ground pepper, to taste
sea salt, to taste
Preparation:
1. Preheat oven to 400F.
2. In a mixing bowl, toss together the potatoes with the canola oil, coconut aminos teriyaki sauce, rosemary and sea salt. Transfer to a baking dish and bake for 30-35 minutes, until tender and gold brown.

3. Meanwhile, in a mixing bowl toss the beans together with the kale, tomato, parsley, chives, olive oil, lime, pepper and sea salt.
4. Once potatoes are cooked, remove from oven and top with the bean salad and enjoy!!
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