Browsing Tag

breakfast

When All Else Fails There is Pumpkin Spice

I don’t know about you, but I literally feel like I’m running in place lately. I just cannot get ahead and I absolutely hate that feeling. It’s been hard to wrap my head around all the things I have coming up. So, in typical me fashion I find comfort in food. I know, it’s not good to eat your feelings, but I’ve also been told it’s ok when you are at least aware that you are, and that you are making the conscious decision to do say. It may not really be the best, but I am going with the second piece of advice and consciously deciding to eat my feelings. It’s not all bad, I mean it lead me to these beautiful pumpkin spice French toast sticks. A while back I made this version and loved them so much I almost ate the entire plate, or I did eat it all, my memory is blurry….. But in all honesty, they were really….really….good. While we were on vacation in August, I made a batch of the pumpkin cream cheese muffins, and we were talking about how good they would be in French toast form. The original chat included a  variation of stuffed French toast, which may come later. But for now, I wanted something that didn’t take a lot of time to whip up that hit the spot for the pumpkin spice craving, and was easy to follow. Then this recipe was born. It’s an adaption of the first recipe. I warmed up the spices a bit and used pumpkin pie spice in the topping. Not only did the house smell amazing, there were happy tummy’s in the house. #winning!

Pumpkin Spice French Toast Sticks

Pumpkin Spice French Toast Sticks

Ingredients

For the French Toast Sticks

For the Streusel Topping

Instructions

  1. Preheat the oven to 350 degrees. Line a large baking sheet with a Silpat baking mat or non-stick cooking spray.
  2. Cut the bread into 3 sticks. In a shallow dish, whisk together the eggs, milk, vanilla, pumpkin puree and spices. Dip the bread sticks into the egg mixture, letting excess drip off. Place on the prepared baking sheet and bake for 9 minutes.
  3. Meanwhile, add the flour, brown sugar, and pumpkin pie spice to a small bowl and mix to combine. Add in the butter and work together using your hands until the mixture is crumbly.
  4. Remove the french toast sticks after 9 minutes. Flip them over and top with the streusel mixture. Place them back in the oven and bake another 9-10 minutes or until they are golden and streusel is set.
  5. Remove from the oven and serve warm. Serve with maple syrup, confectioners sugar, fruit, if desired. Or, eat them plain because they are amazing as is!

Notes

A Berry Good Smoothie

I am SO late to the protein shake game, but I’m not going to apologize for that. I have tried various protein shakes, and they are awful. Also, they are not that filling and I’m still hungry an hour later. But, I am trying to be healthier so I decided to try my hand at a smoothie that incorporates protein powder. I happened to get a hemp protein powder that does not taste half bad. I went with vanilla, and used vanilla almond milk (sweetened – I mean baby steps here) and honestly I could barely taste the protein powder. What I like about a smoothie vs a shake is I am controlling the ingredients and the fruit combinations. Since school is back in session, more kids are at daycare, and we are now all exposed to more germs, I’m boosting my immune system with a triple berry threat. To make my breakfast a bit more filling, I usually have a piece of whole grain toast with some peanut butter to help hold me over. It’s also a great, fast breakfast and something I can easily eat/drink on my ride into work.

Berry Vanilla Smoothie

Berry Vanilla Smoothie

Ingredients

Instructions

  1. Add all of the ingredients to your blender, and blend until smooth.

Notes

Herby Scrambled Eggs

Oh haaaay Friday. So nice of you to return. Although it felt like an eternity, I’m SO grateful you are here. I have a simple recipe to share today. It’s something I’ve made for a long time, maybe 6 years or so now. I am someone who prefers to have breakfast before I get to the office. It’s usually something I can consume easily on the drive, since I’m generally eating on my commute into the office. But, there are times when I want to eat something satisfying that will keep me feeling full. I mean who really wants to eat breakfast only to feel hungry 5 minutes later. Not me! A while back I had a colleague who suggested adding some cottage cheese to my scrambled eggs. I was like what? No, no no no. That’s weird. Can you really do that? She assured me, not only is it a thing, it’s delicious. So I took her up on the suggestion and tried it….and loved it. I used the chive cottage cheese and it was so tasty. It’s a great way to add some extra protein to your morning meal, the most important meal, and add in some flavor. So of course, as my gardening adventures started, I thought, why not my own herbs. I can play with the combinations and suite my cravings. Score! So just in time for your weekend breakfast, I share with you the most delicious herby scrambled eggs.

Instructions

  1. Spray a pan with cooking spray and heat over low heat. Add the beaten eggs to the pan and continue to cook on low heat. As the eggs begin to set, using a spatula (or fork) move the set eggs to the center. Continuing to do so until the eggs are cooked. Add in some fresh herbs to your liking. Amounts here, I typically sprinkle on a few chopped chives, break apart some dill and 1-2 basil leaves. Add in the season salt and mix together. Add in your cottage cheese and let cook until everything is warm. Add additional seasoned salt as needed. Serve warm and with a side of buttery bread.

Notes

Waffles of Insane Greatness

 

I was so conflicted with what to post today. I have so many yummy recipes coming your way next week. But seeing as I’m having another cup of coffee, it’s the last official day of our vacation before the weekend, and if you’re like me, you’re probably thinking about what you can make for breakfast tomorrow morning. So I give you these insanely good waffles. I found this recipe a while ago and it’s been our go to for waffles whenever we need to make them, which is often. We have tried other versions. like chai, pumpkin, chocolate, because waffles, but when you want a quick and simple version, this is it for us. I had an ok waffle maker for a while, and when my son went through his I will only eat eggo waffles with peanut butter and jelly for every meal phase, we decided to toss in a few homemade waffles and upgraded our waffle maker. I love it! I did however discover that it broke somehow. Sigh, I suppose I will need to get a new one since they come out uneven, just a bit. So sad! Anyway, back to these waffles. They are really a blank canvas for so many ideas. We’ve added cinnamon to the syrup and butter, some whipped cream and berries, classic maple syrup, peanut butter and jelly, you name it. This makes a smaller batch, for our waffle maker anyway. Maybe 4 or 5. It’s fine for us (family of 3) with leftovers. It’s a pretty forgiving recipe. It calls for buttermilk and in a pinch I’ve used all whole milk and they came out perfectly fine. The most difficult part of the recipe is letting the batter rest for 30 minutes. But it’s seriously worth the wait.

 

Ingredients

Instructions

  1. In a medium bowl, add the flour, corn starch, baking powder, baking soda, salt, and sugar. Whisk together and set aside.
  2. In a measuring cup, add in the whole milk, buttermilk, oil, egg, and vanilla. Whisk together to combine. Add the wet ingredients to the dry ingredients and whisk together. The batter will have a few lumps remaining. Let the batter sit for 30 minutes.
  3. Meanwhile, heat your waffle maker. Once the batter has rested, make the waffles according to your makers instructions.

Notes

Recipe is from Annie’s Eats.

Turmeric Blueberry “Health” Muffins

 

Have you checked out A Couple Cooks yet? If not, you need to. I found this recipe on their blog and I was so excited to try it out. I love healthy eating when it tastes good. I think so often I get excited about diet changes and then am disappointed in the flavor, or lack of. It’s so easy to default back to unhealthy habits because they taste so darn good. This recipe right here is proof that eating healthier does not need to taste terrible. It’s been said that turmeric has some super health benefits and if you aren’t interested in that, these golden muffins certain have a great taste. So much so, my son had a really hard time waiting to eat one. He literally ran behind me as I gathered everything up to get a good shot. I had to move quickly.

 

And apparently these muffins are so good, they are worth a hug or two. Or some admiring at the very least.

 

Even superheroes need a healthy diet and these fit the bill. I did make some adjustments because I was short or lacking a couple ingredients. But these are certainly a favorite and will be a repeat in our kitchen, for sure. It’s a super easy recipe too, so it’s great for those fun weekend breakfasts or the quick week morning 4am baking session that I have done before.

Instructions

  1. Preheat your oven to 350 degrees F. Line a muffin tin with liners and set aside.
  2. In a large bowl combine melted coconut oil, maple syrup, sugar. Whisk together until combined. Add in the applesauce and vanilla and whisk to combine. Add in the coconut milk and whisk again.
  3. Add the flour, baking powder, salt, and turmeric to the bowl and mix well to combine. Add in the fresh blueberries and mix to incorporate.
  4. Add the mixture to the prepared muffin tin and sprinkle the tops with turbinado sugar. Bake for 25 minutes or until they are cooked through.
  5. Remove from the oven and allow to cool completely.

Notes

Slightly adapted from A Couple Cooks.