Category Archives: Breakfast ideas

Maple Cinnamon Toasted Granola


March is National Nutrition Month & tomorrow is Registered Dietitian Day! I like to celebrate with a bold nutritious dense cinnamon delicious treat. I made this blend to honor my Clinical Team. RD day is a way to celebrate the wonderful profession of nutrition and dietetics and to honor hard working dietetic professionals. 

Granola is very versatile!  You can put just about anything in it. You can make it sweet or savory. You can eat granola dry, or add a splash of milk, or top off your yogurt with it. I like to incorporate it into Ina Garten’s Banana Muffins. They are my most requested muffin recipe. 

Yields: 4 cups 

Servings: 8 (1/4 cups)

Ingredients:

2 cups 100% rolled oats (not quick or instant)

1 cup puffed brown rice 

1/2 teaspoon Vietnamese ground cinnamon 

3 Tablespoons brown sugar (not packed)

1/4 cup canola oil

1/4 cup 100 % pure maple syrup 

1 teaspoon pure vanilla extract

2/3 cup dried cranberries, low sugar

1/4 cup lightly salted roasted sunflower seeds

1/8 cup pepita seeds

Directions:

1. Preheat oven to 300 degrees. Line a 1/2 sheet pan with parchment paper. Set aside.

2. In a large bowl mix together the first 4 ingredients. Set aside. 

3. In a small bowl mix together canola oil, maple syrup,& vanilla. Pour the liquid ingredients over the dry oat mix. Give the mixture a good stir. Make sure all the dry ingredients are coated with liquid goodness.

4. Pour the oat mixture on the prepared baking sheet. Place the pan in the preheated oven. Bake for 15 minutes. 

5. After 15 minutes elapsed use spatula to toss the granola on the pan. Allow to bake for another 5 minutes and continue to repeat until you reach desired golden brown hue. It took about 20 additional minutes. Add the seeds and craisins. All to cool on pan entirely. Enjoy! 

Savory Caramelized Onion Monkey Bread

 

My husband loves bacon. On the weekend, I generally make him a dish with bacon. Everything in moderation right? If you are a vegetarian like me you can always use a tofu soy based alternative to make this recipe vegetarian. 

I saw the foundation of this recipe in the December 2016 issue of Taste of Home Magazine. The original is a good base for any savory Monkey Bread. But as you all know, what good is a recipe if I cannot modify it. No fun, I’ll tell you that. So here is my twist. 

Recipe Yields: 12 servings

Ingredients:

1 can of reduced fat refrigerated canned biscuits

1 green pepper, seeded and diced

1 small onion, diced

1 garlic clove, minced

1Tablespoon freeze dried chives 

1/2 cup reduced fat cheddar cheese, 2% shredded

6 oz of bacon, cooked (roughly 6 strips), diced

Canolia Oil Cooking Spray 

Salt and pepper to taste 

Directions:

1. Preheat the oven to 350 degrees. Graciously spray a bundt pan. I used my trusty stoneware one. Set aside. 

2. Quarter the biscuits and place them in a medium bowl. Spray the biscuits with cooking spray. 

3. In the meantime, spray a sauté pan with cooking spray, and heat the pan to medium heat. Once pan is to temperature sauté the onions and garlic until translucent. Add green peppers to the onion mixture, and continue sautéing for 1-2 minutes. Season with salt and pepper to taste. Allow to cool slightly before adding the contents to the prepared biscuits. 

4. Place all the remaining ingredients together in the prepared biscuit medium bowl. Fold everything together to incorporate all the ingredients together. Place evenly all the ingredients together in the prepared bundt pan. 

5. Bake for 30 minutes or until Monkey Bread is golden brown. 

6. Allow to cool in bundt pan for 5 minutes and then invert the dish into wire cooking rack. Enjoy! 

French Toasttins 


Since we are renting until our home sells. We don’t have our usual refrigerator & freezer space (which is killing me softly but I have to remind myself it is short term). I was organizing the freezer and came across my stock pile of leftover bread heels. I have a hard time throwing food away in general, which has leads me to be even more resourceful than usual with only one refrigerator. For years I have been up-recycling bread heels to make either my own bread crumbs, casseroles, or croutons. 

You can save money by throwing the heels into a large freezer bag every time you finish a loaf. Once I get a good amount, I figure out a way to incorporate them into a dish to free up freezer space. Today I thought what better way to start off the day with French toast… well French Toasttins :)

Yields: 9 French 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 

1/2 teaspoon raw sugar

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

Directions: 

1. Preheat oven to 350 degrees. Cooking spray 9 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 raw sugar. Place in center rack in oven. 

5. Bake for 20-25 minutes. Enjoy as is or additional maple syrup or sprinkle with powdered sugar.

Vegan Buckwheat Chai Seed Waffles

After 9 1/2 years our trusty Cuisinart Waffle Iron bit the dust. Last night we made sandwiches in our new waffle iron we received as a gift from my parents for Christmas. This morning before putting it away, I thought we should also use the iron to make breakfast. 

This was my first time using chai seeds as an egg substitute for a leavening agent. The concept is a clever way to omit eggs if you have an egg allergy or follow a vegan diet. 

Chai seeds add antioxidants, omega 3 fatty acids, and fiber to your diet as well!  Which everyone can benefit from that. 

Yields: 4 Servings using a 1/3 cup 
Ingredients: 

1 cup Buckwheat flour 

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground Vietnamese Cinnamon 

2 Tablespoons raw sugar 

1 cup unsweetened vanilla almond milk

2 tablespoon chia seeds, ground 

6 tablespoon water

1/2 teaspoon pure vanilla extract

Directions:

1. Take the first 5 ingredients and whisk together in a medium to large bowl. Set aside. 

2. Preheat the waffle iron according to the manufacturer directions. Spray the waffle iron grill generously with cooking spray. 

3. Take the chai seeds and grind them in a spice grinder or with a mortar and pestle. Add the water to the ground chai seed meal and allow to sit for 10 minutes to thicken. 

4. Add the liquid ingredients (chai paste, milk, & vanilla) to the dry ingredients.  Fold the wet ingredients into the dry. Mix until no dry residue remains. 

5. Take an 1/3 measuring cup and spray with cooking spray and fill with batter. Place the batter in the preheated waffle iron and set the iron according to manufacturer recommendations. 

Enjoy with some peanut butter or a light dust of powdered sugar. 

Cinnaliscous Apple & Cranberry Pull-Apart Loaf


My mom bought me some adorable tea towels for my birthday! I could not wait to display them. They are from the Loveless Cafe in Nashville, TN. The towels have sweet southern sayings on them which I love especially since we finally ventured to North Carolina.

This recipe was adapted from the Apple Pie  Pull-Apart Pillsbury recipe. I wanted to add some additional color, texture, and reduce the calories from the original recipe. 

Yields: 6 servings


Ingredients:

1 teaspoon of orange zest

1 medium oranges, juiced

1/2 cup brown sugar (not packed)

1/4 cup melted unsalted butter

1 teaspoon ground Vietnamese cinnamon 

1/4 cup pepita seeds 

1/4 cup dried cranberries 

1 medium apple, cored & cut into thin slices

1 can of large reduced fat canned biscuits (8 biscuits to a can)

Directions:
1. Preheat the oven to 350 degrees. Generously  with cooking spray a non stick loaf pan, set aside. 

2. Place in a medium bowl & wisk together the melted butter, zest, orange juice, cinnamon, &  brown sugar. Add the apple slices, seeds, and cranberries to the batter, and fold into the batter to incorporate. Set aside. 

3. Open the biscuit can and place the 8 biscuits on a cutting board and slice each biscuit in half   longways. 

4. Take one of the biscuit segments and add a slice or two of apple slices and some cranberries and seeds. Make almost like a sandwich. Layer 4 biscuit segments to a stack with apple slices between each segment. You will end up having 4 stacks. There should be no apple slices remaining. 

5. Take each stack separately and line them into the prepared bread loaf pan. Once you have all four stacks in the pan. Pour the remaining liquid, cranberries, & seeds over the segments. 

6. Bake the loaf in the center of the oven for 40 to 50 minutes at 350 degrees. Check the loaf at 40 minutes. You want the crust golden brown. Mine did go for 50 minutes. Allow the loaf to cool on a wire rack for 5-10 minutes. Caution how long you leave the final product in the pan, the liquid goodness will caramelize and harden. 

Peanutty Pancakes 


We are in the process of moving and I was rummaging through the pantry of food items we brought from Pennsylvania. Trying to figure out what I could make for breakfast this morning. 

I planned on preparing pancakes; however, we did not bring the maple syrup. No syrup did not stop me. Sometimes you just have to think outside the box, and work with what you have. 

One pantry stable I never forgot or leave home without daily is peanut butter. For the love of this creamy delicious goodness, I share with you this pancake batter. 

Yields: 6 Pancakes using 1/3 cup measuring device 

Ingredients: 

1 cup whole wheat pastry flour

3 Tablespoons sugar

1/4 teaspoon kosher salt

1/4 teaspoon baking  soda 

3/4 teaspoon baking powder

3/4 cup unsweetened vanilla almond milk

1 egg, lightly beaten 

1/3 cup creamy natural peanut butter

Cooking spray (I prefer canola oil spray)

Directions:

1. Preheat a large nonstick skillet to medium heat. 

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

3. Add the milk, &  egg and whisk into the batter. Set aside

4. In a small glass bowl microwave the peanut butter for 30 seconds. Take the warm peanut butter and whisk into the batter. Be cautious not to over mix. 

5. By now your pan should be ready. Generously spray the pan with the cooking spray. Using a 1/3 cup vessel pour the batter into the hot pan. Allow the pancake to bubble before flipping with nonstick spatula. Flip the pancake and allow the cake to cook for an additional 1-2 minutes. 

6. Serve with warmer peanut butter or a light dusting of powdered sugar. 

Craisin, Sunflower, & Pepita Seed Scones


My husband finally made his way down to North Carolina. I am a happy girl. As you all know, I love making him breakfast. Scones are always a winner for breakfast and can last a few days for repeat morning treats. 

This trip down, he graciously brought down one third of my pantry. So now I can bake goodies. I am tickled pink! 

Yields: 21 scones
Ingredients:

2 cups whole wheat pastry flour

1 tablespoon of baking powder

1/2 cup sugar

1/4 teaspoon kosher salt

1/2 cup (one stick) cold unsalted butter, cut into small pieces 

1/4 cup unsweetened vanilla almond milk

1/4 teaspoon pure orange extract 

2 eggs, lightly beaten

1/4 cup dried cranberries

2 Tablespoons pepitas

2 tablespoon sunflower seeds

Directions:

Pre-directions: preheat oven to 350 degrees and line a half sheet parchment paper. 

1. Whisk together, in a large bowl the flour, salt, & baking powder. 

2. Cut the butter into the flour with your fingers. Set aside. 

3. In a small vessel mix the eggs, extract and almond milk. Add the liquid ingredient blend into the flour. Fold the cranberries, and seeds into the wet batter. 

4. Pour the batter onto the pan and spread evenly.  Bake for 20 minutes. Allow to cool on wire rack for 10 minutes and cut the scones using a wide mouth mason jar.  Place the cut scones on wire rack to cool the remainder of the way or enjoy warm. These scones are more cake like texture than traditional scones. 

Cinnaberry Quinoa Bars

Who is tired of expensive granola bars with ingredients you cannot even pronounce? I know I am. Especially when you can make them at home at a fraction of the cost and without all the extra sugar and unwanted preservatives. 

These bars are full of nuts, seeds, whole grains, and mother nature’s natural sweetness. 

Yields: 12 bars

Ingredients: 

1 cup old fashioned oats

1/2 cup quinoa, uncooked 

1 teaspoon ground Vietnamese Cinnamon 

1/4 teaspoon kosher salt

1 Tablespoon hemp seeds

1 Tablespoon chia seeds

2 ripe bananas, mashed

1 Teaspoon pure vanilla extract 

1/4 cup creamy peanut butter

2 Tablespoons Creamed Cinnamon Honey 

1 /4 cup sunflower seeds

1/4 cup slivered almonds

1/3 cup dried cranberries

Directions: 
1. Preheat oven to 350 degrees. Line a 9 by 13 glass pan with parchment paper. 

2. In a large bowl, mix  together first 6 ingredients. 

3. Add the mashed banana and vanilla extract to the dry ingredients and mix in with spatula. Set aside. 

4. In a small microwaveable glass bowl, place the peanut butter and honey and stir. Microwave the blend for 30 seconds and stir with rubber spatula. If the consistency is not smooth and easy to stir, microwave for 5 more seconds and try again. Once shiny and smooth, fold the honey blend into the banana oat batter. Continue to mix with spatula until honey blend is incorporated throughout. Lastly fold in the sunflower seeds, almonds & cranberries. 

5. Spread the batter evenly into 3/4’s of the prepared 9 by 13 pan. There is not quite enough batter to fill the entire pan. Bake the bars for 18 minutes. 

6. Remove pan from oven and allow the bars to cool completely on a wire rack. Once the bars have cooled use the parchment paper to pull the bars out of the pan. On a cutting board, cut bars into 12 servings. Wrap individually in sealable baggies for lunches or on the go snacks.  Or store in a sealable container. 

Apple Spice Mini Loaves

My grandpa gave me apples the other day! I do eat one a day religiously as the saying goes. In addition, I could not wait to use them in recipes and make homemade apple butter.  We did end up placing a batch of apples in the slowcooker for homemade apple butter to give out at the holiday this past weekend.

 I personally feel like there is nothing better than homemade thoughtful gifts to give out during the holidays to our friends and family. 

This recipe yields: 4 mini loaves

Ingredients:

3 cups of whole wheat pastry flour

1 teaspoon baking Soda

1/2 teaspoon of kosher salt

2 Tablespoon ground flaxseed

1 teaspoon ground  apple pie spice

1 2/3 cup granulated sugar or raw sugar 

1/2 cup egg white substitute 

1 whole egg

1 Tablespoon of pure vanilla extract

1/2 cup canola oil

1/2 cup unsweetened applesauce 

1/2 cup plain or vanilla Greek nonfat yogurt 

3 cups of apples (peeled, cored, and diced)

Directions:

1. Preheat oven to 350 degrees. Cooking spray mini loaf stoneware. Set aside. 

2. Place the first 6 ingredients in a large bowl and whisk together. Set aside.

3. In another large bowl mix together the liquid ingredients (egg substitute, egg, vanilla, oil, applesauce, yogurt). 

4. Add the dry ingredients to the wet using a silicone spatula. Incorporate until all the ingredients are wet with no dry residue. Caution not to over mix. Lastly fold in the apples. 

5. Divide the batter evenly into the prepared  mini vessels ( each one takes about 1.5 cups).

6. Bake for 35-40 minutes or until toothpick comes out without wet residue. 

7. Allow the breads to cool in pan for 5 minutes then invert onto wire rack for remainder of cooling process. 

Enjoy! 








Chocolate Chip Greek Yogurt Muffins

Tomorrow we are celebrating a very special birthday in our office. I try and always make a special treat for my coworkers birthdays. Tomorrow our birthday girl is taking a half a day so I don’t want to make a dessert. However I would still like to make a sweet treat in honor of her special day. And no one ever said you cannot have  chocolate for breakfast….

I don’t think there is a better way than to celebrate with some chocolate….

This recipe yields 12 standard muffins

 

PRE directions: Preheat the oven to 350 degrees. Take out your muffin tin and place paper liners in the tin and spray each with cooking spray.

 

Ingredients:

1 1/2 cup of whole wheat pastry flour

2/3 cup of granulated sugar or raw sugar

1 cup of greek plain fat free yogurt

1 tsp vanilla extract

3/4 tsp baking soda

3/4 tsp baking powder

1/4 tsp kosher salt

3/4 cup of semi sweet or dark chocolate chips

2 large egg whites

5 TB canola oil

Directions:

  1. In a small bowl, whisk together flour, sugar, soda, baking powder, and salt. Set aside.
  2. In a medium bowl whisk together the yogurt, vanilla, and egg whites.
  3. Add the dry ingredients into the wet and mix with a spatula. Be careful not to over mix. Once there is no signs of dry flour residue, fold in the chocolate chips.
  4. Portion the muffins out using a # 16 scoop. You can make them a heaping amount if not you will have some batter left. And since whole wheat flour is more dense than regular All Purpose flour your muffins may not rise as much. Bake in the oven at 350 degrees for 15 minutes or until toothpick comes out clean. Allow muffins to cool in pan for 5 minutes on a wire rack. Remove from pan and allow to cool or enjoy warm.