Archive for the ‘Breakfast’ Category

Zucchini Bread

September 20, 2015

Healthier version of a garden classic.

Makes 2 loaves

Ingredients

–Dry 

1.5 c White Flour

1.5 c Wheat Flour

3 t cinnamon

1 t salt

1 t baking soda

1 t baking powder

–Wet

4 eggs

1 c sugar

Total 1 cups of greek yoghurt (flavor or plain), apple sauce, milk and/or vegetable oil. Do not use all Greek yoghurt or the dough gets gummy.

3 t vanilla

–Fold in

3 cups shredded zucchini

1 c walnuts (optional)

Directions

Preheat the oven to 325 and grease two bread pans. 

Combine dry ingredients in one bowl, whisk. 

Combine wet ingredients in another bowl, whisk. 

Combine the dry and wet until they’re consistent and fold in the other ingredients. 

Bake for about 50 minutes until a toothpick comes out clean.  Cool in pans on a wire rack for 20 minutes.

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Banana Yoghurt Muffins 

June 3, 2015

SO GOOD.  When you have a few ripe bananas and greek plain yoghurt laying around, this is what you should do with it. 

Yield 12 muffins

Ingredients

  • 1 cup plain Greek yogurt
  • 2 ripe bananas
  • 2 eggs
  • 2 cups rolled oats (old fashioned or quick)
  • ¼ cup brown sugar
  • 1½ tsp. baking powder
  • ½ tsp. baking soda
  • ½ cup chocolate chips, mini or regular

Directions

Preheat oven to 400F and prepare a muffin pan with liners. 

Add all ingredients except for chocolate chips to a food processor and process on high until oats are broken down and batter is smooth and creamy. Stir in chocolate chips by hand.

Pour batter into prepared muffin pan, filling each cavity until it is about ¾ full. 

Bake for 12-15 minutes, until the tops of your muffins are set and a toothpick inserted into the middle comes out clean. Allow muffins to cool in pan for ~10 minutes before removing. 

From: http://www.runningwithspoons.com/2014/06/24/banana-oat-greek-yogurt-muffins/ 

Healthy Pancakes

May 31, 2015

SO GOOD. 

Ingredients

1 C quick oats

1 t baking powder

1 t cinnamon (optional)

1 T walnuts (optional)

1 t ground flax seed (optional)

1 banana

4 eggs

1/2 c yoghurt

1-2 T milk

1 t vanilla

Directions

Place all in a blender in this order (works in the bullet with blender attachment).  There’s your batter!  Works well with chocolate chips :).
Adapted from http://www.runningwithspoons.com/2014/01/10/banana-oat-greek-yogurt-pancakes/ 

Chia Seed ‘Tapioca Pudding’

June 21, 2014

I just eat this plain…with a straw.

Makes 2-3 servings.

2 c unsweetened milk
1/2 c chia seeds
1/2 t vanilla extract
1.5 T pure maple syrup or honey
Topping: seasonal fruit or nuts as desired. Blueberries and sliced almonds anyone??

Directions: stir together until it thickens a little, let sit for 4 hours or more. Stir again.

Keeps in the fridge for up to 5 days.

From: http://www.buzzfeed.com/rachelysanders/healthy-and-delicious-chia-seed-recipes

Quiche

April 12, 2014

This is great for bringing to friends that need a meal.

Ingredients
Stuff that goes into the eggs (you can sub whatever you want, most people do cubed ham and cheese but personally that bores me).
6 strips bacon
1/2 onion diced
1/2 red pepper diced
1/2 t diced garlic
2 handfuls of fresh spinach and some kind of cheese (1/3 cup).
14 Eggs
2 cups heavy cream
S+P
Crust: I used 1 sheet of puff pastry that was in my freezer, but you can make your own or get a pie crust from the grocery store (frozen). In the last case you would only do 6 eggs and dial it back on the bacon, etc.
Pan: 9×11″

Directions
Cook the and chop the bacon.
Preheat the oven to 350.
Make sure you leave a little grease to sauté the onion and pepper for a few minutes until soft. Add the garlic and spinach and cook until wilted (less than a minute!). Transfer to a bowl to cool in the fridge.

Put your crust in the 9×11″ pan. Spray any place where the crust doesn’t cover where you think the eggs may touch. Put the sautéed goodies (that have cooled) and cheese in the bottom.

Stir up the eggs, cream and S+P and pour over your crust and goodies. Bake for 35-40 minutes or until the middle does not jiggle.

Freezes, refrigerates and transfers well.

Flaxseed Muffins

September 9, 2013

From Rivertown Inn in Stillwater. These babies are great with a little pat of butter.

Yield: 3 dozen mini muffins

Dry ingredients:
1 cup ground flaxseed (brown or yellow)
1 cup whole wheat pastry flour
1 cup wheat bran/wheat germ/oat bran
1/2 cup brown sugar
1 T baking soda
1 T baking powder
1 t salt
3 T cinnamon

Wet ingredients:
2 cups shredded carrots (shred and chop so the chunks aren’t so big)
2 cups cored shredded apples
1 cup dried fruit (peaches, cranberries, cherries, raisins ,apricots, etc.)
3 egg whites, lightly beaten
3 T vanilla

Directions:
in a large non-aluminum bowl combine all dry ingredients, mix together and get rid of any brown sugar clumps. Add the wet ingredients and mix with your hands. Mixture should be moist, not runny and should hold together.

Baking:
Using a mini muffin pan, fill over the top of each up . These muffins do not expand too much, they are dense and hold their shape.

Bake at 350 for 20-25 minutes. They are done when there is some resistance when you touch the muffin.

Mix will stay for 4 days in the refrigerator and frozen for 30.

French Toast

November 23, 2012

Ingredients
6 eggs
1/2 cup milk (or cream or eggnog)
1/2 t cinnamon
1/4 one Nutmeg ground
1 t vanilla extract
One loaf French bread

Directions
Preheat the oven to 200 to keep the batches warm.

Mix up the batter and let it sit in a few plates. Put the bread to soak it up on the plates for a few minutes. Melt butter in a large pan (a generous amount) and cook the toast for a couple minutes on each side. Once browned put in the oven. Serve with whatever special syrup you like! For me it’s banana syrup 🙂

Baked Pumpkin Spiced Oatmeal

November 22, 2012

Ingredients
1/2 cup oats
1 cup water
1/4 cup pumpkin purée
2 T cottage cheese
1/4 t Baking powder
Pinch of salt
1/4 t Cinnamon
1/2 t Vanilla
1/8 t Allspice
2 pcs of crystallized ginger if you have it
1/2 t brown sugar (or try pineapple to sweeten)

Stir it all together and bake at 350 for 30 minutes. I cooked this doubled in a bread pan and would do tripled next time. I refrigerated the leftovers in individual sized breakfast cups and heated as I walked out the door. Also happened to have eggnog so I stirred that in after heating…delicious!

Adapted From: http://www.oxygenmag.com/Fat-Loss/Articles/Baked-Pumpkin-Spice-Oatmeal.aspx

Oatmeal Smoothie

November 14, 2012

1/2 c oatmeal
1/2 c milk (or plain yoghurt with some honey)
1/2 c frozen berries
2 scoops vanilla protein powder
1/2 banana

Adapted from: http://www.marthastewart.com/851771/oatmeal-smoothies

Orange Breakfast Dream

October 28, 2012

Honestly, this is better than any dessert – and you get to eat it for breakfast!

1 c sugar
5 T melted butter
20 buttermilk biscuits (Pillsbury)

6 oz softened cream cheese
1 c confectioners sugar
3 T orange zest (about 4 large oranges)
2 T OJ

Grease a bunt or circle pan. Dip each biscuit in the sugar and then in the butter and place in the pan slightly overlapping one another. Bake for 30 minutes at 350 or until the top of the biscuits are golden brown.

In a medium bowl whisk the softened cream cheese, confectioners sugar, orange zest and OJ into a glaze and test aside.

Remove from the oven and invert onto a plate immediately, and then again so the golden side is facing up. Drizzle the glaze on top and serve immediately.