Posts tagged ‘breakfast’

February 11, 2013

Recipe review: 2 Ingredient Cookies

I often find myself looking at one or two overripe bananas on the kitchen counter, wondering why they weren’t eaten before the skins turned so black that they became unappetizing. I usually just toss them in the freezer, saying that I will make some banana bread, or banana muffins. Then I’ll go to put something in the freezer and discover I’ve stashed away enough bananas to be making bread for days.

Yesterday I found the solution to this problem! And it’s a delicious, done in 20 minutes solution. 2 ingredient cookies.

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As this review says, there are a lot of these “2 ingredient” ideas floating around Pinterest right now. One of the ingredients is usually a box of cake mix. Well, call me nuts but I don’t think anything that has 30 ingredients itself should be included in a simple, healthy recipe.

These cookies, however, are two real food ingredients, ones that I always have on hand: Bananas and oats. Then some add-ins — pretty much anything you’d like.

I’ve made these twice in the past two days — they are that easy. I’m putting the whole recipe below, because you won’t believe it, but make sure to stop by the original post for more add-in ideas.

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2 ingredient cookies

Two bananas
One cup oats

Mash ingredients together in a bowl. Drop by tablespoons onto a greased cookie sheet. Bake at 350 for 15 minutes.

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Crazy easy. And crazy delicious.

Yesterday I added in chocolate chips (about 1/8 to 1/4 of a cup). Today I doubled the recipe and added in the following: 1/4 c raisins; 1/4 c chopped dates; couple dashes cinnamon. Then I divided the batter in half, and put about 1/8 c chocolate chips in half (for the kids) and 2 tbsps chopped walnuts in the other (for me). Leaving out the chocolate, these are even vegan-friendly.

I made my half into bigger cookies — about 5 cookies. Two made an excellent, guilt-free breakfast. I kept the kids at about a tablespoon each. Perfect for snacking or packing in lunches.

November 10, 2012

Recipe review: Apple Scones

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This Apple Scone recipe came from Spark Recipes… So it’s not just delicious, it’s healthy, too!

We made these scones exactly as per the recipe, and they turned out great, so nice and light. We all ate two, J stopping only under duress (I wanted to leave enough for the kids to have for breakfast another day).

Definitely making these again! We might try adding some dry fruit next time, too. One note: the dough is very sticky, so kneading it is tricky, but resist adding more flour, as that will make the end result more dense instead of light and fluffy.

November 4, 2012

Apple compote and recipe review: Apple cider pancakes

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I found this recipe for Apple Cider Pancakes on Saturday morning, when I was looking for a twist on our usual weekend breakfast. Mine were a little overdone (not the recipe’s fault), and I took the worst ones, hence the slightly blackened look above 🙂

These were great – nicely spiced, definitely a fun autumn version of pancakes to try!

We topped them with a little apple compote, quick and easy. W and J made it – W did the stirring 🙂

Apple compote recipe:

2 small baking apples (we used Empires), peeled and diced
1 tbsp butter
1/4 c brown sugar

Melt butter in large skillet over medium heat. Add diced apples. Stir and cook until the apples start to break down. Add sugar and stir. Serve warm. Makes four servings.

November 1, 2012

Recipe review: Egg Brunch Casserole | a Latte with Ott, A

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This was another Pinterest find. I was looking for crock-pot breakfasts for when I’m up late on Friday or Saturday night and don’t want to get up early, but want a hot breakfast the next day. Since the crock-pot french toast was such a win, I thought I’d give this Egg Brunch Casserole a try!

This was almost as easy as the french toast – you do have to do some actual cooking, but not much. I modified the recipe a bit to use what we had on hand:  instead of bacon I used sliced ham, which I chopped fine; I omitted the bell peppers, which are never a hit in our house; I used mozzarella instead of cheddar cheese; I used 1% instead of whole milk; and I halved the recipe thinking that would be plenty for four of us (it was). We also ended up eating this for dinner (hence the salad), in a clean-out-the-fridge before the power goes out due to Hurricane Sandy attempt (we never lost power, thankfully).

J and I loved it, although he felt it could have been a bit more spicy; the kids thought it was OK but not as great as the french toast. I think if we do this again, I’m going to layer in the eggs along with the cheese, because the top part was nice and eggy but the bottom part was a little dry. I also think I might throw in some other veggies next time (I think mushrooms would work well).

October 20, 2012

Recipe review: Apple Pancake Rings

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We made these Apple Pancake Rings for breakfast this morning – I cheated and used Krusteaz pancake mix instead of making my own batter. For about 1.5 cups of Krusteaz, I used 1 cup water and three sliced apples. The apples were Empires, from our apple picking trip, and worked really well – they softened up nicely in the cooking time for the pancakes.

We had these with a little maple syrup, and they were delicious! A definite win and will make again, especially while we still have plenty of apples. I lost count of how many pancakes the kids ate 🙂

October 13, 2012

Recipe review: Crock Pot French Toast | The Cake Eccentric’s Blog

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I found this crock-pot french toast recipe on Pinterest last night, and I had to try it. What is there not to like about a crock pot breakfast?

In short, this was an epic win. Everyone has seconds! We served it with some sliced fresh fruit.

My substitutions: I used our “soft whole wheat” bread since that’s what we had; I used apple butter instead of sugar; I added a half tsp each cinnamon and nutmeg (I think it could have been spicier, but that’s just me). Will definitely make again. And there are leftovers!

September 29, 2012

“Magic wand” French toast

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KG and I went to her school’s book fair last night. She was very into every book that was pink, or about princesses. I parleyed that interest into getting a new cookbook for us to use together:

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It is pretty much real food and real cooking, despite the princesses. This morning, KG looked through the cookbook and picked out “Magic wand” French toast from the Cinderella section. Amazingly, we had all the ingredients on hand! The French toast is served with a tea cup of orange/cinnamon/honey dipping sauce, which we all enjoyed… and none of my fancy cups broke, which is pretty miraculous. This was a definite win… W was so upset that we ran out that he cried. Will make again!

September 23, 2012

Mini kale frittatas

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I found this recipe for Kale Frittata cups on Pinterest and, since I had all the ingredients on hand, I had to give it a try. I’m always up for a good, high-protein, portable breakfast.

These were great! A bit small, maybe, for breakfast by themselves, but I had a morning glory muffin with it and that was perfect.

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August 31, 2012

Healthy breakfasts on the go

This post is for a friend of mine, who is looking for quick, easy breakfast options.

I’ve posted a few different muffin recipes on here before:

PB&J muffins – not the easiest to make, but very filling and lots of protein.

Low-fat banana muffins – pretty easy, this is my twist on a banana bread recipe

Chocolate Chip Zucchini muffins – the kids and I loved these!

Here are some others that I have made, and my substitutions.

Chef Meg’s Zucchini muffins – I omitted the pecans and flax meal, and used orange juice concentrate instead of pineapple (couldn’t find pineapple). I also got 24 muffins out of the batter instead of 18, so these were less than 90 calories each – score. My “makeover” is here.

Lemon-Zucchini Loaf  – I made this as muffins, so they are easier to serve for breakfast on school days. I used applesauce instead of oil. If possible, zest two lemons, for even more lemony flavor – and don’t skimp on the glaze, which really keeps these moist and adds to the lemony goodness. These come out to about 108 calories, 1 g fat, 23.1 g carbs, 2.2 g protein each.

Banana Oatmeal muffins – I dropped the sugar to 1/4 cup, and have made this with both regular and Greek yogurt. Greek is good for the extra protein, but regular will work if it’s all you have on hand. I’ve also made this same recipe with blueberries and nectarines instead of bananas – you want about 1.5 cups of pureed fruit. These come out to about 117 calories, 2.2 g fat, 21g carbs, 4.8 g protein each (with the 1/4c sugar and Greek yogurt).

Non-muffin ideas

Breakfast cookies – These are just as good as the Quaker ones! There are lots of options on this blog, we did ours with fresh blueberries and they were sooo good. I’ve been wanting to try the carrot ones, but am waiting until I can get carrots at the farmer’s market again.

Another breakfast option is baked eggs – combo those with a slice of low-fat cheese and put them on an English muffin, and you’ve got a McDonald’s-esque Egg McMuffin without having to stop at the drive-thru. You can make enough for the week and store them, just like hard-boiled eggs but less mess.

Fruit or fruit and yogurt smoothies are a popular in our house – we tried this Mixed Fruit Smoothie today and it was a HUGE hit – can’t argue with getting the kids to drink their spinach! Can easily be made the night before, poured into a shake-able drink container, and you’re out the door.

Finally, you can make a crustless quiche – good for Sunday breakfast, then leftovers for the rest of the week (although these do require a fork, but since they are pre-made, it’s just a matter of a quick 30-second zap in the microwave, so they might be able to be snuck into a morning routine). Link goes to my makeover of another SparkRecipe – I used real eggs instead of eggbeaters and 1% milk instead of fat-free, because that’s what we buy, then divided it into eight pieces instead of six because that’s just easier.

August 31, 2012

Chocolate Chip Zucchini Muffins

I found this awesome chocolate chip zucchini bread on Pinterest, and had to try it. Of course, I had to make some adjustments as well.

Here is my modified recipe – turned it into muffins (I know, you’re shocked, but muffins are so much easier to serve to two kids in the morning than bread). The kids LOVED these. They have requested them several times since we ran out. I didn’t tell them about the squash 🙂

1 egg
1/4 cup sugar
1/3 cup unsweetened applesauce
1/3 cup plain non-fat yogurt
1 to 1-1/4 cups yellow squash (or zucchini), shredded
1-1/2 cups flour
1/2 tsp baking soda
1/4 tsp baking powder
1/4 tsp salt
1 tsp cinnamon
1 tsp vanilla extract
1/4 cup mini chocolate chips

1. Preheat oven to 325 degrees
2. Beat together eggs, sugar, applesauce and yogurt
3. Add squash and remaining ingredients (except chocolate chips), mix well.
4. Fold in chocolate chips
5. Spray muffin tin with cooking spray.
6. Pour batter into muffin tins. I got 12 muffins from the above amounts.
7. Bake for 20-25 minutes or until a toothpick comes out clean.

Nutritional Info (from SparkRecipes)
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 112.1
  • Total Fat: 1.9 g
  • Cholesterol: 15.5 mg
  • Sodium: 106.7 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 0.7 g
  • Protein: 2.8 g