Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts

Friday, July 3, 2015

4th of July Waffles




Start off your 4th of July right with this patriotic breakfast.  My kids loves waffles - who am I kidding?  I love waffles!  


Use your favorite waffle mix or recipe.  After you have made the batter, divide it into two separate bowls.  Dye one bowl of batter red and the other blue.


Pour one of the colors into the center of the waffle maker, then pour the other over the top of the first color.  In the pictures above I poured red first and blue second.



Once the waffles are baked spread on some butter, pour some syrup, and top with some festive sprinkles.  Isn't that a fork-full of yum?!

How do you like to celebrate the 4th of July?

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Strawberry Float
Healthy Egg McMuffins
Red, White, & Blue Paper Chains

Friday, July 4, 2014

Red, White, & Blue Smoothie


Happy 4th of July!

I made super fun chocolate-dipped strawberries for my kids to eat for lunch.  I have been on a bit of a health kick (they come and go) and so I wanted to make something festive, and also healthy.


Enter the red, white, and blue smoothie.  Let's take a closer look.


You will need 12 oz milk, 1 T flax seed, 1 ripe banana, 1 t sweetener of your choice, a dash of cinnamon, 2 handfuls frozen blueberries, and 6-7 frozen strawberries.  Blend until it is the desired consistency and enjoy!


It was absolutely delicious!

Red, White, & Blue Paper Chain
Perfect Orange Julius
2 x 4 Running Challenge

Thursday, March 13, 2014

Is Gluten-Free the Way to Be?


My sister started a health challenge a few weeks ago and invited me to join.  You find a partner so you have someone to cheer you on and keep you going.  It's a good thing too.  If my practically-perfect mom wasn't my partner I probably would have given up by now.

In this challenge I am not allowed to have white wheat.  Yikes!  I don't know how all of you gluten-free people do it.  But, I have learned that 1) it can be done and 2) there are lots of tasty gluten-free recipes.

This single-serve wheat applesauce muffin is one of them.

Seriously.


I found the recipe from Spark Recipes, adapted it to what I had on hand, and whipped up five of them for my family to try.  (My poor family gets to be my recipe guinea pigs.)  Hubby said the texture was more like sponge cake than a muffin.  I'm still wondering why that is a problem.  Who doesn't love sponge cake?


The kids raved about them and asked if we could have them again tomorrow.


Princess kept saying, "I LOVE this!"


I turned my back to Bud for one minute and his was gone.  He sits next to me and whined all through dinner unless I shared mine with him.


Overall, this recipe was a success.  I will have no hesitation making one of these muffins for myself for a delicious, healthy breakfast.

Single-Serve Wheat Applesauce Muffin
(Adapted from Spark Recipes)
2 t old fashioned oats
3 t flax
4 t milk
3 t wheat flour
2 t brown sugar
2 t unsweetened applesauce
2 egg whites
1/4 t baking powder
1/4 t cinnamon
1 t Splenda

Mix all ingredients together in a microwave-safe mug sprayed with nonstick cooking spray.  Microwave for 1 1/2 minutes.  Allow to cool slightly and enjoy!

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Healthy Egg McMuffins

Tuesday, April 30, 2013

Healthy Egg McMuffins


Breakfast is my favorite meal hands down.  I love everything from French toast to crepes to omelettes, etc.  So naturally I love Egg McMuffins.  Because I am trying to eat healthier I threw together these healthy Egg McMuffins.


They were delicious!  Look at the cheese, egg, and sausage just ooze out of them.


Princess loved them!


Goofy is my picky eater, but even she finished her Egg McMuffin off.


Healthy Egg McMuffins
Makes 6 Egg McMuffins

6 whole wheat English muffins
8 eggs
1 lb ground sausage or sausage patties (soy sausage is even healthier)
Monterey Jack cheese slices
Salt and pepper to taste

Brown the sausage.  Scramble the eggs in a bowl.  Add the eggs to the browned sausage and salt and pepper to taste.  Top one half of the English muffin with sausage and egg mixture.  Put a slice cheese on each muffin.  Broil for 2-3 minutes until cheese is melted.  Top with the other half of the English muffin and enjoy.

More healthy recipes:
Homemade Granola
Cucumber Sandwiches
Basic Smoothie

Friday, April 26, 2013

Homemade Granola


I love sugar.  Love, love, LOVE sugar.  But I have been trying to cut back on the sugar intake and instead eat fruit.  It's not been easy.


If you have a sweet tooth like I do this granola recipe will hit the spot.

Homemade Granola
(Adapted from Food Network)

3 c old fashioned oats
2 c coconut flakes
1 c dried apricots, chopped
1/2 c pecans, coarsely chopped
1/4 c brown sugar (I haven't tried, but you can probably omit this)
3 T vegetable oil
3 T agave nectar
1/4 t maple extract
1 t vanilla extract
1/4 t kosher salt

Arrange racks in the center of the oven and preheat to 325 degrees F.  Toss oats, coconut, apricots, and pecans in a large bowl.  In a second bowl whisk together brown sugar, oil, nectar, maple extract, vanilla, and kosher salt.  Drizzle over oat mixture.  Spray a jelly roll pan with cooking spray and spread the oat mixture evenly over entire surface.  Cook for 8 min.  Rotate pan and using a spoon stir the granola so it will cook evenly.  Cook for an additional 7 min. or until golden brown (my oven took an extra 5 min.)  Remove from oven and add to the large bowl so it will stop cooking.


Pour yourself a bowl, add some milk, and top with strawberries or bananas.  I like it better than the sweet boxed/bagged cereals I used to eat in the morning.  This granola is also great on yogurt or ice cream.

I love it!  Let me know what you think.

Other healthy ideas:
Basic Smoothie Recipe
Make Some Healthy Goals
Popsicle Stick Workout

Wednesday, October 10, 2012

Pumpkin Pancakes with Black Cinnamon Syrup



Our Halloween cooking adventure continues this Wednesday.  The recipe tonight was Pumpkin Pancakes with Black Cinnamon Syrup.

Pumpkin Pancakes:
1 1/2 c milk
1 c pumpkin puree
1 egg
2 T vegetable oil
2 T vinegar
2 c all-purpose flour
3 T brown sugar
2 t baking powder
1 t baking soda
1 t allspice
1 t cinnamon
1/2 t ginger
1/2 t salt

In a bowl, mix together the milk, pumpkin, egg, oil and vinegar.  Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl.  Stir into the pumpkin mixture just enough to combine.

Heat a lightly oiled griddle or frying pan over medium high heat.  Pour or scoop the batter onto the griddle, using approximately 1/4 c for each pancake.  Brown on both sides and serve hot.

The pancakes were nice and fluffy (I'm so sad I forgot to take a picture).

Black Cinnamon Syrup:
1/2 c granulated white sugar
1/2 c brown sugar
2 T all-purpose flour
2 t cinnamon
1 t vanilla
1 c water
black food coloring gel

In a saucepan combine all ingredients except for the food coloring gel.  Bring to a boil, stirring continuously.

As it starts to heat, add in a little of the black food coloring and mix in, more until it's as dark as can be (it doesn't take much).  Allow it to boil for a few moments until the mixture has thickened.

Remove from heat and allow to cool enough to put into a Squeeze Bottle.


The syrup is what really made the meal in my opinion.

Inside this pitcher you will find "black gold."  It really is the secret ingredient for making the pancakes delicious.

It may not look very appetizing at first, but let me tell you, SO good on pancakes.  I didn't have a squeeze bottle to make Halloween shapes on the pumpkins, but that would have been super fun.  I know both Princess and Goofy would have loved to decorate their pancakes.


Here's Goofy after eating pancakes.  Black all over!  You can tell that she loved them.

You can check out other Halloween recipes I've made this week here: