Category Archives: Breakfast ideas

Maple Granola in the Actifry

Our Mother’s Day Brunch is tomorrow and we are prepping for the festivity. This year we are having a yogurt bar. I cannot think of a better topping for the yogurt other than homemade granola (and fresh berries)!


Since I made this granola in the actifry, I was able to cut way down on the fat. Most granolas have high amounts of unwanted fat, but the actifry allows you to cook with minimal oil and have the same result in texture with the cooking process. 

Next time you go to the store take a peek at the label before you purchase “healthy granola”.

Ingredients:

1/2 cup steel cut oats

1/2 cup old fashioned oats

1 cup puffed wheat cereal

1/6 cup dried cranberries 

1/6 cup raisins

1 tsp pure vanilla

1 tsp ground cinnamon

1 TB canola oil

1/3 cup pure maple syrup

2 TB grounded Flaxseed

Directions:

Place all the ingredients in the Actifry and set the timer for 10 minutes. Allow the granola to cool prior to eating. Enjoy the granola on its own or on top of yogurt!

Super Protein Greek Yogurt Peanut Butter & Jelly Edition


Super Protein Greek Yogurt Peanut Butter & “Jelly” Edition

I must eat peanut butter at least 2 times a day, if not more. I find any excuse to add it to foods, such as grapes, waffles, banana bread, oatmeal, sandwiches, yogurt, ice cream….. The list goes on!  I love it, I once had a patient ask me if I worked for a Peanut Butter Company I pushed it so much in a counseling session (pretty bad I know). What is not to love, it is packed with protein, power, and nutrients. This here recipe is an adult Peanut Butter and Jelly Greek Yogurt concoction. The bonus is this recipe only takes a few minutes to throw together in the evening before you go to bed. Place it in the refrigerator overnight and in the morning give it a good stir and you will have a happy belly.

Ingredient:

One cup of fat free Greek yogurt plain

1 tablespoon of vanilla protein powder sweetened with Stevia

2 tablespoons of PB2 (powdered peanut butter)

One cup of frozen berries

1 teaspoon of truvia (optional)

Directions:

  1. Place the greek yogurt, PB2, protein powder, and truvia (if using) in a 2 cup mason jar, give it a good stir with a small plastic spatula.
  2. Top the yogurt blend with the frozen berries (my favorite berry mix I buy in bulk from Costco , but you can buy kind of berry you like). Place the seal on the mason jar. Place the container in the refrigerator overnight.
  3. In the morning give the yogurt a really good stir. Look at the outside of the jar and make sure all the ingredients married well and enjoy!

Lemon Poppyseed Greek Yogurt Muffins

We are hostessing our second annual Mother’s Day Brunch in a few weeks. I have been searching and planning the menu to honor our moms. I think we are going to go with a refreshing mini muffin.

When my husband & I first started dating we would always go to this adorable one of a kind pastry cafes which served mini muffins. The restaurant would always plate the dishes with a surprise mini muffin. Lemon poppyseed was often the mini muffin that would accompany our entrees. This flavor also just happened to be one of our favorites. 

I thought I would trial these muffins in advance prior to our event. Spring is here even though temperatures dropped last night fairly low. My rhubarb is doing well with really big leaves. So recipes to come!!!!

 I plan on making mini muffins since we have quite the menu planned for our brunch; however, today I did bake a standard size muffin for breakfast.

 This recipe yields 15 standard muffins

Ingredients:

2 eggs 

2 TB poppyseeds

1/2 cup sugar

1/2 cup plain fat free greek yogurt

1/2 cup low fat buttermilk

1/2 cup unsweetened applesauce

1/4 cup canola oil

1/2 tsp pure vanilla extract 

2 TB lemon Juice, freshly squeezed

1 lemon, zested

2 cups of whole wheat pastry flour

1 tsp baking soda

1/4 tsp kosher salt

1 tsp baking powder

Directions: 

 1. Preheat the oven to 400 degrees. Generously coat with cooking spray a muffin tin. I did use my stoneware pan for this recipe which I highly recommend. 

2. Place the 1st 10 ingredients in a medium to large bowl. Whisk by hand the contents in the bowl to incorporate the ingredients together. Set aside.

3. In a seperate medium bowl mix the flour, salt, soda, & baking powder. 

3. Add the dry ingredients into the liquid batter. Be cautious not to over mix the batter. 

4. Using a size 16 scoop place one generous scoop in each of the muffin crevices. 

5. Bake the muffins in a preheated oven at 400 degrees for 14-15 minutes. When the timer goes off check the muffins with a toothpick. If no wet residue comes out of the muffin on the toothpick remove them from the oven.

6. Allow the muffins to rest in the tin for 1-2 minutes. 

7. Remove the muffins on to wire rack to allow to cool or serve warm!  enjoy!

Overnight Berry Oats

 
 
I don’t know what it is about a mason jar but it makes preparing breakfast the night before a lot more enjoyable. I love using mason jars for storage, canning, snacks, and now overnight oats. 

What I enjoy most, the jars are a fun way to see your creations come to life as they blend and marry in the refrigerator over night. 

This overnight oat recipe is very quick and easy to make and your belly will thank you in the morning. 

Ingredients: 

2/3 cup unsweetened cashew milk 

3/8 cup old fashion oats

1 tsp ground  vietnamese cinnamon

1/8 tsp pure vanilla extract

1/8 tsp coconut extract

1 tb slivered almonds

1 cup mixed frozen berries

1 packet of non caloric sweetener (optional) 

Directions:

1. Place the milk, oats,  sweetener, extracts, & cinnamon in pint mason jar and stir. Add the frozen berries and slivered almonds. Secure the lid and place the jar in the refrigerator overnight. 

2. The next morning stir the contents of the jar thoroughly! Enjoy ! 

 

Apple Maple Bacon Scones

 

  

Breakfast is my favorite meal to make or shall I say bake? Two weeks ago my husband and I went to the Beaver County Maple Syrup Festival at Bradys Run Park. This was our second year attending this show. The event has numerous venders for arts and crafts. The show also holds a large pancake breakfast (which get there early because there is always a long line). You can pretty much purschase anything maple flavored down to maple syrup cotton candy! Which by the way I had to purchase for my nephew. 

This year the festival was the first weekend in April. The event is usually the last week in March or first weekend of April. 

The best item to purchase is their local maple syrup and freshly ground whole grains. I love purchasing their cornmeal and buckwheat. There is nothing quite like freshly whole grains & pure maple syrup. 

Ingredients:

3/4 cup Buckwheat 

1 cup diced apples (peeled) (3 extra small)

3/4 cup diced fully cooked bacon

2 1/4 cup AP flour

1 TB baking powder

1 tsp kosher salt

1/2 tsp baking soda

1 tsp maple extract

3 TB pure maple syrup 

1/2 cup cold butter, diced

1/2 cup buttermilk

1 egg

Directions:

1. Preheat oven to 425 degrees. Line a half sheet pan with parchment paper, & set aside. 

2. In a medium glass bowl whisk flours, salt, baking soda, & baking powder.

3. Cut in the cold butter to the dry ingredients. Work the flour and butter with your fingers & hands until the texture is course and resembles wet sand. Set aside.

4. In a small bowl whisk the egg, buttermilk, maple syrup and extract. Add the liquid ingredients into dry and also the apple & bacon. Work the dough with a wooden spoon until all ingredients are moist. Be sure not to over mix. 

5. Place the dough on a heavily floured surface. I like to do this on parchment paper. Form the dough into a 14 inch circle, cut into 8 large scones. 

6. Place each scone on the prelined parchment paper. I was able to line all 8 on one sheet. Bake for 20 minutes at 425 degrees. 

7. Remove the scones from the pan and allow to cool on wire rack. Enjoy!

  

Sweet Potato Cinnamon Muffins

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I have used leftover Idaho Mashed Potatoes in donuts, rolls, pumpernickel bread, pot pies, and other baked goods but I have never used mashed sweet potato as a substitute in recipes before. However what a great idea to add moister & sweeteness to  any baked good. These muffins are so moist.  I cut the fat from the original recipe by replacing half of the oil with using low fat buttermilk and ripe bananas.

This recipe yields 18 muffins

Ingredients:

1 large Banana, mashed

1 large sweet potato, baked, mashed (about 1 1/2 cups)

2 egg whites

1 tsp pure vanilla extract

1/2 cup of buttermilk, low fat

1/2 cup canola oil

3 Tsp baking powder

1 tsp kosher salt

1 cup AP Flour

1 cup Whole Wheat Pastry Flour

1 2/3 cup of granulated sugar

1 Tsp ground cinnamon

1 Tsp Pie Spice

 

Glaze Ingredients: Optional

1/2 cup of powdered sugar

2 TB Skim milk plus maybe 1/2 TB

1/2 Tsp vanilla

Directions:

  1. Preheat oven to 375 degrees. Line muffin tins with paper liners and spray with cooking spray. Set aside.
  2. Using a whisk, mix the dry ingredients in a large bowl (flours, baking powder, salt, spices, and sugar. Set aside.
  3. In a separate bowl mix together the mashed banana, mashed sweet potato, egg whites, oil, and buttermilk. Mix together well.
  4. Add dry ingredients to the wet ingredients and mix until combined. Be careful to try and not over mix the muffins. A tunneling effect will occur.
  5. Scoop the muffin batter into the prepared muffin tins using a number 16 scoop. It will make your life some much easier and make the muffins the same size for overall perfect appearance.
  6. Bake the muffins at 375 degrees for 20 minutes in the oven or until toothpick comes out clean.
  7. Allow to cool in pan for 2 minutes and remove to allow to cool on wire rack for the remainder of the time.
  8. While the muffins cool, prepare the glaze (optional).
  9. Place all the ingredients for the glaze in a small bowl, whisk thoroughly. Once muffins have cooled slightly drizzle scant amount of glaze onto the muffins.
  10. ENJOY

 

 

 

 

Homemade Oatmeal Packets

  
I love oatmeal in the winter months. I eat it just about everyday. You can add just about anything and everything to it. I generally buy the store bought low sugar packets. I always add additional fixings to them to doctor them up (vanilla extract, almond milk, steiva, unsweetened applesauce, or puréed pumpkin… Plus lots and lots of cinnamon). I have been wanting to make my own for sometime now. 

I tried 8 different varies today but the options are endless.

Ingredients: 

All the packets contain

3/8 cup of rolled oats

1 tsp ground Vietnamese cinnamon

1 teaspoon of low sugar vanilla protein powder

1 pack of stevia (Optional & not pictured)

Plus one of the following

  • 1 tablespoon of slivered almonds
  • 2 tablespoons of PB 2 powder
  • One dried fig finely diced
  • 1 tablespoon of raisins chopped
  • 1 tablespoon of Chia seeds
  • 1 tablespoon of flaxseed milled
  • 1 tablespoon of sunflower seeds

Place them in a Ziploc size snack pack baggie. 

Take to work and keeping your desk. 

Directions:

For Hot Water or Milk Preparation

1. Empty packet into bowl. 
2. Add up to 3/4-1 cup hot fat free milk, unsweetened almond milk or boiling water, stir.

3. Let sit for 60 seconds covered. Enjoy!

For Microwave Preparation 

1. Empty packet into microwave-safe bowl.
2. Add up to 1 cup unheated milk or water; stir.

3. Microwave on HIGH 1 to 2 minutes; stir again.

Enjoy!


Candied Ginger Banana Streusel Muffins

 

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I love baking with banana’s. Banana muffins are delicious on their own. Today I thought I would take a spin off of the traditional banana muffin. I know often times recipes call for chocolate chips; however, not today. These muffins are moist, sweet, and spicy and not intended for little ones. These muffins will sure wake you up and get you going for the day. The ginger really comes on strong so if you do not like ginger they are not for you.

I adapted these muffins to incorporate greek yogurt to add moisture and protein. I only used whole wheat pastry flour which allows them to rise better than traditional whole wheat flour (so make sure not to interchange the two). I added flaxseed to add some omega 3 fatty acids. The ginger is a magical ingredient and research shows this spice can help with an upset stomach and improve digestion.

 

Ingredients for the muffin:

3/4 cup of Plain Fat Free Greek Yogurt

2 1/2 cups of Whole Wheat Pastry Flour

1 1/2 tsp baking powder

1/2 tsp baking soda

1 tsp kosher salt

1/2 Tsp ginger ground

1 Tsp ground vietnamese cinnamon

1 large egg

1 tsp pure vanilla extract

1/2 cup of finely chopped candied ginger

2 very ripe bananas (brown); mashed

2/3 cup raw sugar or brown sugar if you don’t have raw

4 tb of ground flaxseed

 

Ingredients for the topping:

1/2 cup whole wheat flour

1/2 cup finely chopped candied ginger (very important to finely chop)

1/2 cup brown sugar

2 tb canola oil

1/2 tsp ground vietnamese cinnamon

 

This recipe will yield 12 standard muffins and 12 mini muffins

Predirections:

Preheat oven to 350 degrees. Line standard baking muffin tins with muffin liners and spray generously with canola oil cooking spray. Set aside.

 

Directions for the muffins:

  1. In a large bowl, mix with whisk greek yogurt, banana, flaxseed, vanilla and raw sugar. Add in egg and mix to combine. Set aside
  2. In a medium bowl mix together, flour, ground ginger, cinnamon, baking soda, salt and baking powder. Add the dry ingredients to the wet greek yogurt mixture by folding the dry ingredients into the mix. Please make sure not to over mix muffins (you will create a tunnel effect with pointy muffins aka not very pretty).
  3. Lastly fold in the candied ginger. Once again caution against over mixing.
  4. By using a number 16 scoop portion out 12 standard muffins. Set aside.
  5. By using a size 60 scoop portion out 12 mini muffins. Set aside.

Directions for the streusel topping:

  1. In a small bowl mix together flour, sugar, cinnamon, candied ginger and canola oil.
  2. Add about 1-1/2 TB to each muffin with the standard size and about 1/2 -1 TB to the minis.
  3. Bake the standard muffins for 20-23 minutes at 350 degrees or until toothpick comes out clean. Bake the minis for 9-10 minutes or until toothpick comes out clean. Remove from the muffin from the tins and allow to cool on wire rack.

 

 

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Orange Zest French Toast Sticks

  

Blood oranges are in season and mighty delicious! I put this recipe together to start this bright and sunny warm day (60 degrees) on January 31st in the burgh right. 

I am happy since with this recipe, I was also able to use leftover fresh homemade bread. 

Ingredients:

1 small loaf of crusty bread ( cut into sticks)

1 cup skim milk

1 tsp pure orange extract ( I used penzeys)

1 tsp pure vanilla extract 

2 th pure maple syrup

1/3 cup egg whites

1 whole zest of a blood orange 

Pinch of nutmeg 

1 tb unsalted butter

This recipes yields 17 French Toast Sticks

Directions:

1. Place a nonstick pan on medium heat and add butter. Add the butter to the pan and allow to melt. 

2 In the meantime place milk, orange zest, orange & vanilla extract, nutmeg, egg whites, maple syrup in a medium bowl.  Whisk the ingredients together well. 

3. Soak slices of bread in milk mixture on both sides. Place the the saturated bread on the hot skillet. Allow to cook 3-4 minutes on each side. Repeat until all the liquid and bread vanish. 

4. Sprinkle with some powdered sugar or drizzle with maple syrup. 

Enjoy!

Bacon & Peanut Butter Breakfast Cookies

 

I made these this morning since it was something we could gab and go and be on our way to the strip district! In my opinion it’s the best way to spend a Saturday morning in the Burgh. 

These packed cookies have a little bit of everything to get you going in the morning.

12 large cookies 

Ingredients:

1 cup whole wheat pastry flour

1/4 tsp baking soda 

1/2 cup raisins

2 cups cornflakes

2/3 cup sugar

5 slices of cooked bacon, chopped

1 egg

1 stick of unsalted butter (1/2 cup)

1/2 cup crunchy natural peanut butter

Directions:

1. Preheat oven to 350 degrees. Line two 1/2 sheet baking pans with parchment paper. Set aside. 

2. In a stand mixer with paddle attachment cream butter and peanut butter with sugar, until light and fluffy.  Add egg and and incorporate.

3. Reduce speed & add in flour and baking soda. Slowly increase speed to low medium to incorpate ingredients together. 

4. Add in raisins, bacon and cornflakes. Mix on low to blend ingredients together.

5. Use size 16 scoop to form large cookies placing 6 to a pan. Flatten the cookie slightly with glass cup. Place one sheet at a time in the center of the oven. Bake for 18 minutes. 

6. Remove pan from oven and immediately place cookies on wire rack to cool.