Category Archives: Breakfast ideas

Orange Sunshine Muffins

I was in the Strip District a few weeks ago, in my safe haven, and I came across this toasted wheat cereal. I found it very interesting and had to pick it up. It is similar to cream of wheat but with more mouth feel.

On the back was a recipe for orange muffins. I adapted the suggested recipe to incorporate ingredients I had on hand. This is a great way to start the weekend with some sunshine.

Ingredients:

1/2 teaspoon ground Vietnamese cinnamon

1/2 teaspoon ground nutmeg

1 cup all purpose flour

1 cup wheatena

1 teaspoon baking soda

1/4 teaspoon salt

1 medium orange’ zest

1/2 cup fresh orange juice

1/3 cup canola oil

1/2 cup honey

1 egg

1/4 cup raw sugar

2 TB lemon juice

1/4 cup craisins (roughly chopped)

Directions:

Preheat the oven to 400°. Line 12 muffin tin liner cups with paper liner. In a large bowl combine the Wheatena, flour, baking soda, nutmeg, cinnamon, & salt. Whisk the dry ingredients together.

In a separate smaller bowl combine the honey orange & lemon, juice, sugar, oil, egg and zest. Add liquid ingredients to the dry batter stir until moistened. Fold in the Craisins. Fill Muffins-tins 3/4 full. Bake for 15 to 20 minutes or until toothpick comes out clean. Let cool on wire racks.

This recipe yields 12 muffins

Falafel Waffles with Homemade Tzatziki

 

This recipe yields 8 waffles (7 inches in diameter; using a 3/4 measuring cup)

March is National Nutrition Month! Celebrate with these vegeterian whole grain waffles. This recipe is a great healthier alternative to the traditionally fried falafel you receive at Mediterranean restaurants.

These waffles can be made for breakfast or dinner. They also freeze well.

This recipe was inspired by a Stone Soup Blogger, part of the Food and Nutrition Magazine. I changed out the fat free milk for the unsweetened almond which decreases the calories. I also added fresh parsley as well to add an additional flavor profile.

Ingredients:

1 15-ounce can chickpeas, rinsed and drained (yields about 1 1/2 cups of chickpeas)

1 cup fat-free Greek yogurt

1 teaspoon ground cumin

2 tablespoons fresh lemon juice

2 teaspoons ground Vietnamese cinnamon

1 teaspoon kosher salt

2 cups unsweetened vanilla almond milk

2 teaspoons baking powder

2 tablespoons fresh parsley

2 cups whole-wheat pastry flour

Spray oil

Directions:

  1. Start to heat waffle iron according to manufacture. I had my setting on 6 (there are 7 settings on my All Clad Waffle maker).
  2. In a blender add the 1st nine ingredients and blend until liquid smooth.
  3. In a large bowl measure out flour, and gradually add liquid ingredients to the flour. Whisk until combined, and until the batter is without any clumps. Let the batter rest for 15 minutes or even covered overnight is permissible. I noticed I did not get to pour all the waffles at dinner and waited until the next day after the batter rested in the refrigerator. The waffles had a better consistent and texture to them the next day.
  4. Once the waffle iron is warmed up, spray the iron thoroughly with cooking spray. Place 3/4 cup of batter in the waffle iron (this may vary depending on your waffle iron capacity. Remove the waffles and allow to cool on wire rack or serve right away with homemade Tzatziki.

Pumpkin Spice Chia Overnight Oats


Now that it is October I feel like I can pumpkin it up. I started the day with this delicious treat. 

Ingredients 

1/2 cup of pumpkin purée

3 tablespoons oats old fashioned

1 teaspoon ground cinnamon 

1/4 teaspoon ground pumpkin pie spice

1/2 cup unsweetened vanilla almond milk 

1 1/2 cups water

2 teaspoons Chia seeds

1 teaspoon sliced almonds 

2 packets truvia or your favorite non-calorie sweetener

1/2 -1 tablespoons vanilla protein powder 

Directions:

Place everything in a 32 ounce mason jar. Secure with lid. Shake it up. Let the oats rest overnight in the refrigerator. Shake well before serving. 

The oats will thicken up slightly however if you want a Thicker consistency reduce the amount of water. 
Hot oatmeal alternative: 

Place all the ingredients listed above in a microwavable glass bowl. Give a good stir & microwave on high for six minutes. Be careful all the contents will be very hot.  Stir the oats place back in the microwave and microwave again for another six minutes. Enjoy!

Carrot Cake Greek Yogurt


I love carrot cake, so why not have it for breakfast. Have your cake and eat it too. 

Ingredients:

1/2 cup shredded carrots

1/2 cup Greek plain fat free yogurt

1 cup of seedless grapes

1 teaspoon of ground cinnamon 

4 Tablespoon of old fashioned oats

1 tablespoon of chia seeds

1/4 teaspoon of pure vanilla extract

1/2 cup of unsweetened vanilla almond milk

1-2 packets of truiva or sweetener of choice 

1 packet of true lime

Directions:

Place everything in a pint mason jar and mix well. Store in refrigerator overnight and enjoy next morning.

Canadian Bacon & Egg Bake for Two


This is a quick and easy breakfast idea for two people. I also cut a significant amount of fat out of the original recipe. Plus added a whole grain component. 

Ingredients:

2 light wheat English muffins, toasted and cut into 1/2 inch squares 

2 eggs, lightly beaten

1/2 teaspoon Penzey’s Ruth Ann’s chicken seasoning 

Cooking spray

1/2 cup Canadian Bacon, chopped

1/4- 1/2 cup 2% Shredded cheddar cheese 

Directions:

Preheat oven to 350 degrees. Prepare a 3 cup glass baking dish spray with cooking spray to coat the pan. Generously cooking spray the English muffin pieces & Canadian bacon. Now sprinkle with seasoning to coat the ingredients and give a good toss. Add the bread mix to your prepared baking dish. Evenly pour the eggs over the dry ingredients. Lastly top the dish with the cheese.

Bake the dish uncovered, at 350° for 15-18 minutes or until eggs are cooked through out. 
Yield: 2 servings 

Sweet & Salty Whole Grain Bars

I planned a very big trip this weekend. I went to Georgia to pick up my baby girl Lucy. My second cousin breeds Labs and I have wanted one of her’s for years. 

I am starting a new chapter in my life, and I am looking forward to the road ahead with her. She already has stolen my heart. 

I made these bars to take on my adventure to Georgia. I never like to go anywhere empty handed. These tasty treats turned out delicious. Even my Cousin said they taste really good for looking like bird food. 😂

Yields:

24 bars 

Ingredients:

9 by 13 glass Pyrex pan 

Parchment paper

3/4 cup honey

1 cup crunchy peanut butter

1 1/4 steel oats

1 cup pretzels pieces (crumbs)

1 1/3 cup Millet

1 cup dark chocolate chips

1 1/2 cups Puffed barley cereal

Pre directions:

  • Preheat oven to 350 degrees. 
  • Parchment paper line 9 by 13 glass pan. Set aside 

Directions:

1. In a large bowl mix the honey and peanut butter. Microwave in 30 second intervals. Until the batter is very smooth and easy to mix. It only took me 1 minute to reach the consistency I was going for. 

2. In a separate bowl while the peanut butter softens. Place all the remaining ingredients into a medium bowl mix well. Add the dry ingredients to the honey/peanut butter blend. Stir until combine. 

3. Pour the batter into the parchment paper lined baking dish. Spread the batter evenly. I like to use another piece of parchment paper to do this. 

4. Place in preheated oven for 17-20 minutes. 

5. Remove from oven allow to cool and cover place in refrigerator over night with lid. 

6. In the morning remove the bars using the parchment. Place them on a cutting board. Cut into 24 bars using sharp knife. Place in snack size ziplock bags or place back in the glass dish and store in refrigerator. 

Enjoy

Elvis Overnight Oats


My all time favorite combo is Peanut Butter and Banana. Honestly I could eat this combo for every meal and snack. I usually enjoy a peanut butter and banana sandwich for lunch but ran across this concoction since I had an overripe banana lingering in the kitchen. 

Ingredients: 

1 small banana ripe

1TB PB2, chocolate 

1 1/2 teaspoon chia seeds

1 truvia packet

3/8 cup old fashioned oats

1/2 unsweetened vanilla almond milk

1 1/2 cup Water (I like mine watery, if you prefer yours thick omit)

Directions:

1. Place the peeled banana in an 18 oz mason jar. Mash the banana with a fork. 

2. Add the next 4 ingredients into the jar, mix well. 

3. Finally add the liquid ingredients (almond milk and water) into the banana purée. Place the lid and seal on the jar and give it a good shake. Place the jar in the refrigerator overnight to allow the ingredients to marry.

4. When ready for breakfast, give the jar another good shake and remove seal and lid to enjoy. If you are in a hurry, you can drink it through a straw in the way to work. 

Breakfast Sausage, Egg, & Cheese Stromboli

We traveled back to Pennsylivanna recently, and I was rummaging through the kitchen trying to find a dish to prepare for breakfast. Low and behold, I found a frozen homemade pizza dough in the deep freezer at the house. I always try and make a double or triple batch to keep on hand in case of an emergency. 

As we continue down the journey of relocating, I press on at trying to be resourceful with staple pantry items. I have been utizling several of my stowed away items from one of our three freezers for it seems like months. Now if we were in the middle of blizzard we would be safe and never hungry! However, since we are moving I have found it a challenge but the good news is we just cleared an entree refrigerator/freezer combo out completely and it is up for grabs.

Nevertheless, I sure felt lucky to be back in my kitchen, and bake breakfast for my hubby. As far as I am concerned apartment baking leaves little to be desired.  I am looking forward to a spacious kitchen. 
Recipe yields: 4 Servings 

Ingredients:  

1 pound of homemade pizza dough, if frozen allow to completely thaw

1/2 pound fully cooked breakfast sausage

3 eggs, scrambled seasoned with kosher salt & freshly ground pepper

1 teaspoon of salt free garden blend seasoning

1 tablespoon dried Parsley

1/2 cup shredder 2 % cheese monterey jack

Scant olive oil, optional 
Directions:

1. Preheat oven to 350 degrees. Place parchment paper down on a half sheet baking pan. Set aside. 

2. Roll out dough on lightly floured surface into a rectanglar shape. Scatter the sausage evenly on the dough. 

3. Layer the scrambled eggs on top of the sausage. Next, add the cheese evenly on the top of the eggs and generously sprinkle the dried parsley & salt free seasoning on top of    

    the cheese. 

4. Take the longer side of the rectangle, start to roll up the dough (like a cinnamon roll). Continue to roll and tuck the seal on the bottom side. 

5. Seal the ends of the Stromboli, and fold them under the dough. Lastly at an angle cut with a sharp knife a few steam slots to allow for thorough baking. Place the dough 

    (seal down) on parchment paper lined sheet pan. Brush with olive oil. 

6. Place the Stromboli in the oven and bake for 25 to 30 minutes, or until golden brown. Remove from oven and place on wire rack to cool slightly before slicing into. 

 

Blueberry Almond Fresh Toasttins

These are very easy to prepare. They are perfect for a quick grab and go breakfast item. Bonus they also freeze well. This is a spin off my original post French Toasttins. 

Yields: 10 Toasttins 

Ingredients:

3 eggs

1 TB pure vanilla extract

1 teaspoon ground Vietnamese Cinnamon 

1 cup vanilla unsweetened almond milk

2 Tablespoon pure maple syrup 

2 Tablespoons dried blueberries 

2 Tablespoons sliced almonds

1/2 teaspoon vanilla sugar

10 slices of light whole grain bread heels (35-45 calories a slice), cubed 

Directions:

1. Preheat oven to 350 degrees. Generously cooking spray 10 muffin vessels in muffin tin. Set aside. 

2. In a large bowl whisk together the first 5 ingredients. 

3. Toss in the cubed bread. Fold with rubber spatula. Make sure the bread soaks up all the liquid. 
4. Take an 1/3 cup measuring device and portion out a heaping amount of the bread batter into prepared muffin tin. Sprinkle with blueberries, almonds, and vanilla sugar. Place the pan in center rack in oven. 

5. Bake for 25 minutes. Enjoy as is or add additional maple syrup or sprinkle with powdered sugar.

Peanut Butter Banana Chocolate Chip Bars

I’ve been so lucky this week my sister, and nephew have been keeping me company down in North Carolina. Today, I was able to take off from work to spend the entire day with them. I prepared them these bars for breakfast. These banana bars are a spin off of your traditional banana bread or muffins.

I enjoy this recipe because it is super easy to prepare and clean up! Not mention another great way to use up ripe or frozen bananas.

This recipe was adapted from TOH Banana Squares. 

Prep time: 10 minutes 

Bake time: 35 minutes

This recipe yields: 12-15 bars

Ingredients:
2 eggs, separate whites and yolks

1/3 canola oil

1/3 cup crunchy peanut butter

1 1/2 cup granulated sugar

1 cup mashed bananas; about 3 medium  (I used frozen)

1/4 cup low fat buttermilk

1 1/2 cup whole wheat pastry flour

1 teaspoon baking soda

1/2 teaspoon pure vanilla extract

1/2 cup semi sweet chocolate chips (optional)

Pre-directions:

  • Line 9 by 13 inch pan with parchment paper and set aside.
  • Preheat oven to 350 degrees


Directions:

1. In a stand mixer, beat egg whites until soft peaks form; pour into small bowl and set aside. In same stand mixer bowl cream peanut butter, canola oil, and sugar. Beat in egg yolks; mix to combind. Add the bananas and mix well.

2. Combine flour and baking soda; add to creamed banana batter alternate the flour with buttermilk, beating well after each addition. Add vanilla. Fold in egg whites. Lastly, fold in chocolate chips.

2. Pour the batter into a prepared 13-in. x 9-in. baking dish. Bake at 350° for 35 minutes. I did use a dark metal pan, which does effect the bake time. Cool pan on wire rack before cutting into bars.

3. After the bars have cooled completely store the bars in an air tight container in the refrigerator.