Category Archives: breakfast

Apr 07 2016
Leave a comment
breakfast, dessert, recipes

Ancient Grain Blueberry Banana Bread

AncientGrainBananaBread

Who doesn’t love banana bread! This version I created incorporates Trader Joe’s Super Seed & Ancient Grain Blend (sprouted buckwheat, sprouted millet, chia seed, flax seed, red quinoa, hemp seed, and amaranth) and frozen blueberries. The seed/grain blend is rich in nutrients including dietary fiber and Omega-3 fatty acids. Enjoy the bread solo for breakfast or with a scoop of ice cream on top for dessert!

Ingredients

• 1 cup granulated sugar
• 8 tablespoons (1 stick) unsalted butter, room temperature
• 2 large eggs
• 3 ripe bananas
• 1 tablespoon almond milk
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground nutmeg
• 2 cups whole wheat flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup seed/grain blend
• 1 cup frozen blueberries

Method

Preheat the oven to 325 degrees F. Butter loaf pan.

Cream the sugar and butter in a large mixing bowl until light and fluffy. Add the eggs one at a time, beating well.

In a small bowl, mash the bananas with a fork. Mix in the milk, cinnamon, ginger, and nutmeg. In another bowl, mix together the flour, baking powder, baking soda and salt.

Add the banana mixture to the creamed mixture and stir until combined. Add dry ingredients, mixing just until flour disappears. After flour is well mixed, add the seed/grain blend and frozen blueberries.

Pour batter into prepared pan and bake 1 hour 10 minutes, until a toothpick inserted in the center comes out clean. Set aside to cool on a rack for 15 minutes. Enjoy!

IMG_4309

Mar 24 2016
Leave a comment
breakfast, dessert, recipes, vegetarian

Cherry Chia Pudding

CherryChiaPudding

Chia pudding is a terrific and delicious way to soak in the power of chia seeds. This recipe is completely customizable, so get creative and use your favorite fruits to add additional flavor.

Want to know more about chia seeds? Check out this great run down of all the health benefits these tiny seeds offer: 11 Proven Health Benefits of Chia Seeds. Fun fact: “chia” is the ancient Mayan word for “strength.”

Ingredients

  • 1 cup milk substitute (I used almond milk)
  • 1/4 cup of chia seeds
  • Honey, to taste
  • 1 cup frozen cherries
  • Fruit for toppings

Method

Combine the chia seeds and milk together in a small bowl. Add honey based on your sweetness level. Stir for 3 minutes, until the ingredients start to gel. Place in refrigerator for at least 4 hours (and up to 24 hours).

In a blender, place the frozen cherries and 1/2 cup of water. Blend well.

Stir the cherry mixture into your pudding and top with your favorite fruits.

IMG_4221

Jan 19 2016
Leave a comment
breakfast, smoothies

Cacao Banana Espresso Smoothie

cacaoespressobanana

This filling, delicious, creamy smoothie works great in the morning or as lunch. Add less or more honey depending on your sweetness preference. This recipe will fill about 2 mason jars. Enjoy!

Ingredients 

  • 2 ripe bananas
  • 1 tablespoon Navitas Cacao Nibs
  • 1 tablespoon ground espresso
  • 1 teaspoon of creamy peanut butter
  • Hand full of frozen berries (I used strawberries)
  • 1/2 cup of unsweetened almond milk
  • Honey (to taste)

Method

Add almond milk to the bottom of blender. Continue adding the additional ingredients. Blend until smooth. Top with additional cacao nibs.

IMG_3597

Nov 25 2015
Leave a comment
breakfast, holidays

Croissant French Toast

CroissantFrenchToast

Who doesn’t LOVE french toast? Try this fun twist on the breakfast classic for your next holiday brunch. I topped the croissants with cranberry apple compote, but feel free to get creative with toppings.

Cranberry Apple Compote

Ingredients

  • 2 apples, Honeycrisp are my favorite
  • 1 cup fresh or thawed frozen cranberries
  • 1/2 cup water
  • 2 Tbs. sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

Method

Combine all ingredients in large pot over high heat. Bring to boil.

Reduce heat and let simmer for a half hour, until the apples are nice and soft.

Croissant French Toast

Ingredients

  • 5 large eggs
  • 1 cup almond milk
  • 1 tablespoon sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon nutmeg
  • 1 teaspoon allspice
  • 4 croissants
  • 1 tablespoon unsalted butter, melted

Method

Slice the 4 croissants horizontally.

Whisk together the eggs, almond milk, sugar, cinnamon, nutmeg, and allspice in mixing bowl. Dip the croissants into the mixture, making sure both sides are evenly coated.

Heat a griddle (or skillet) over medium heat. Brush with butter. Place the coated croissants on the griddle and let cook for about 5 minutes per side, or until they are browned.

Place 2 halves on a plate and top with cranberry apple compote. Bon appetite!

IMG_0070IMG_0075

Oct 29 2015
Leave a comment
breakfast, recipes

Coconut Blueberry Pancakes

CoconutBlueberryPancakes

You have to try this super-fun recipe that uses coconut milk to make tasty, fluffy pancakes. The blueberries add a nice sweetness to the recipe, but overall the flavor isn’t too sweet. Top with powdered sugar, butter, or maple syrup.

Ingredients

  • 1 cup flour
  • 1 tablespoon sugar
  • 1 teaspoon baking powder
  • 1⁄2 teaspoon baking soda
  • 1⁄4 teaspoon salt
  • 1 cup coconut milk
  • 1 tablespoon coconut oil
  • 1 egg, beaten
  • Shredded coconut (I used unsweetened)
  • Blueberries (I used frozen)
  • Maple syrup, for serving

Method

Whisk together the flour, sugar, baking powder, baking soda and salt in a bowl. After dry ingredients are well mixed, add the coconut milk, coconut oil, and egg.

Place 1/4 cup of batter onto heated, greased skillet. After the batter cooks for close to a minute, sprinkle with the shredded coconut and blueberries. Continue to cook for 2+ minutes and carefully flip over. Allow to cook on reverse side for another 2 minutes.

Serve immediately- these taste best when they’re fresh off the skillet! The pancakes aren’t too sweet- so feel free to use as much maple syrup as you please!

pancakes_coconutblue

Tagged
Oct 28 2015
Leave a comment
appetizers, breakfast, recipes

Pumpkin Sage Mini Muffins

PumpkinSage

Try these seasonal, savory fall muffins as a substitute for dinner rolls. They work as a terrific accompaniment for soups, too. The recipe is free of sugar, but try topping them with fresh apple butter to fulfill your sweet tooth. Quick, easy, and delicious!

Ingredients

  • 1 cup whole wheat flour
  • ½ cup oats
  • 1 tsp baking powder
  • 1tsp baking soda
  • 1 tsp salt
  • ¼ cup sage
  • 1 can pumpkin puree
  • ¼ cup olive oil
  • 1 tbsp apple cider vinegar

Method

Preheat over to 350 degree F.

Toss the flour, oats, baking powder, baking soda, and salt into bowl. Mix until all ingredients are well combined. Chop the sage into small pieces (feel free to add more for extra flavor) and toss into dry mix.

Add the canned pumpkin, olive oil, and vinegar. Stir well.

Mix all the dry ingredients till well combined. Chop the sage into small pieces and throw it into the dry mixture. Add the pumpkin puree, olive oil and vinegar and stir well. Do not over mix the dough.

Grease mini muffin pan with olive oil. Scoop mixture into pan and bake for about 30 minutes.

IMG_1867

Tagged