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Posts Tagged ‘breakfast’

  1. Whole Wheat Blueberry Pancakes

    February 27, 2012 by erinRD

    I have been craving blueberries the past few weeks of my pregnancy.
    Blueberry smoothies.
    Blueberries and yogurt.
    And these blueberry pancakes were so delicious!!
    1 cup whole wheat flour
    1 teaspoon baking powder
    ½ teaspoon baking soda
    1 teaspoon cinnamon
    ½ teaspoon salt
    2 Tablespoons brown sugar
    2 Tablespoons butter, melted
    1 (7 ounce) container Greek yogurt
    ½ cup skim milk
    1 egg
    1/2 cup blueberries

    Directions:
    1. Whisk together the flour, baking powder, baking soda, cinnamon, ginger, salt, cloves, nutmeg and brown sugar.

    2. In another bowl, combine the egg, melted butter, yogurt and milk. Combine the wet ingredients and the dry ingredients and mix until just combined.
    3. Cook batter on a greased skillet. Add in blueberries to each pancake as you go and cook until golden on both sides.
    Serve with butter and maple syrup (and banana slices if you’d like!). Serves 2.
    Nutrition Notes: Let’s chat a little bit about blueberries because they are a powerhouse of health. They have the highest antioxidant content of any fruit. Antioxidants help build up your immune system and fight off free radicals that contribute to many diseases. Blueberries have also been shown to preserve vision, aid in digestion, promote brain health and protect against certain cancers such as colon and ovarian cancers.
    Taste Test: Delicious and super filling! I absolutely loved these pancakes!

    Category Uncategorized | Tags: ,,,,, | 6 Comments

  2. Plum Oatmeal Cake

    August 30, 2011 by erinRD

    Adapted from Cooking Light July 2011

    My Door to Door Organics delivery gave us a lot of plums this week, so I was on the search for a plum recipe!


    Ingredients

    1 cup all-purpose flour
    1/2 cup whole wheat pastry flour
    1/3 cup plus 2 Tablespoons cane sugar, divided
    2 Tablespoons brown sugar
    1 teaspoon baking powder
    3/8 teaspoon salt, divided
    1/8 teaspoon ground cinnamon
    1/8 teaspoon nutmeg
    7 Tablespoons butter, divided
    1/2 cup fat free milk
    1/2 teaspoon vanilla extract
    1 large egg
    Cooking spray
    1 1/2 pounds plums, quartered and pitted
    1/3 cup rolled oats
    1 teaspoon grated lemon rind
    1/4 teaspoon ground allspice

    Directions

    1. Preheat oven to 425°.
    2. Combine flours, 2 Tablespoons granulated sugar, brown sugar, baking powder, 1/4 teaspoon salt, nutmeg and cinnamon in a medium bowl, stirring well with a whisk. Cut in 4 tablespoons butter with a pastry cutter until mixture resembles coarse meal.
    3. Combine milk, vanilla, and egg in a bowl, stirring with a whisk. Add milk mixture to flour mixture, and stir until just combined.
    4. Spoon batter into a 9-inch round metal cake pan coated with cooking spray. Arrange plums in a circular pattern over batter.

    5. Combine remaining 1/3 cup granulated sugar, remaining 1/8 teaspoon salt, lemon rind, and allspice in a small bowl, stirring well. Place remaining 3 tablespoons butter in a microwave-safe bowl. Microwave at HIGH 30 seconds or until butter melts. Stir into sugar mixture. Sprinkle plums with rolled oat and then evenly with sugar mixture. Bake at 425° for 25-30 minutes or until browned and bubbling. Cool in pan 1 hour on a wire rack. Cut into wedges. Serves 8.

    Nutrition Notes

    Plums are relatives of the peach, nectarine and almond. They are a very good source of vitamin C, vitamin A, vitamin B2, potassium and fiber!

    Taste Test

    These plums were so delicious! Plums are in season May through October and at their peak in August! So get them now while they are plump, juicy and sweet!

    Did you know that there are over 2,000 varieties of plums and over 100 are available in the United States alone?

    Category Uncategorized | Tags: ,,,, | 1 Comment

  3. Summer Breakfast Hash

    August 25, 2011 by erinRD

    The only hash I’ve ever had is Corned Beef Hash. My mom used to make it when I was little and I hated it. Even if I am almost 100% Irish, I couldn’t stand the Corned Beef Hash smell or taste.

    But this hash looked delicious. So it was another brinner night and another easy dinner on the table in less than 30 minutes.

    Summer Breakfast Hash
    Adapted from How Sweet It Is

    4 slices of bacon, chopped
    1 medium yukon gold potatoes, chopped into cubes
    1/2 red onion, chopped
    1 medium zucchini squash, chopped
    2 garlic cloves, minced
    1 red or green pepper, chopped
    2-3 ears grilled corn on the cob, cut off the cob or 1 cup roasted corn
    2 green onions, chopped
    4 large eggs
    sea salt + pepper, to taste

    Directions:
    1. Heat a large skillet over medium heat. Once hot, add chopped bacon and cook until crispy and fat is rendered – about 4-5 minutes. Remove bacon with a slotted spoon and drain on a paper towel. Remove the bacon fat.
    2. Add potatoes with a sprinkle of salt and pepper to the same skillet and cook for 8-10 minutes, stirring and tossing every few minutes.
    3. While potatoes are cooking, heat another skillet on medium high and cook your eggs as desired, then set aside over low heat.
    4. Add peppers and onions (and another little sprinkle of salt and pepper) to potatoes and cook for another 5 minutes, stirring. Add in a little cooking spray if things look a little dry. After 5 minutes, add in the zucchini and garlic and cook for 5 minutes more, stirring.
    5. Turn off heat, then stir in grilled corn and bacon. Top with sliced green onions. Serve with an egg on top. Serves 4.

    Taste Test: This came together super fast and you can add any veggies that you have on hand! Optional Toppings – hot sauce, salsa, avocado, ketchup…

    Enjoy!

    Category Uncategorized | Tags: ,,,,,, | No Comments

  4. Blueberry Vanilla Bean Pancakes with Blueberry Glaze

    August 23, 2011 by erinRD

    I used to hate breakfast when I was little.

    Cereal? Eh, not a huge fan. (I know – what kid doesn’t like cereal??)

    Bread and jelly? No thanks.

    Pancakes and waffles? Just ok.

    Eggs? I’ll pass.

    But something has changed.

    I love breakfast now!

    Thank goodness – because I don’t think Wholesome Husband could’ve married me. He could eat breakfast for every meal of the day.

    Blueberry Vanilla Bean Pancakes with Blueberry Glaze
    Adapted from Oh She Glows

    1 1/4 cup whole wheat flour
    1/4 cup flax, ground
    1 teaspoon baking powder
    1/4 tsp baking soda
    1/4 teaspoon cinnamon
    Pinch or two kosher salt
    3/4 cup milk
    1 vanilla bean, scraped
    1 teaspoon pure vanilla extract
    1 cup blueberries + 3/4 cup more for glaze (below)

    Blueberry glaze:
    3/4 cup blueberries processed with 1 banana

    Directions:
    1. Whisk the dry ingredients (flour, baking soda, baking powder, cinnamon, and salt) in a medium sized bowl.
    2. In a small bowl, whisk together the wet ingredients (milk, vanilla extract, vanilla bean) and then add to the dry ingredients. Whisk well until no clumps remain. You can add more milk to thin it out as desired.
    3. Preheat the skillet over low-medium heat and add some non-stick spray on the pan. Pour 1/4 cup of batter, per pancake, onto the skillet and quickly smooth out a circle with the back of a spoon. Add in blueberries to each pancake when it’s on the skillet. Cook until small bubbles appear on the surface and the bottoms of pancakes are golden.
    4. Meanwhile, make your blueberry glaze by processing 1 banana with 3/4 cup blueberries in a food processor or blender.
    5. Scoop the blueberry glaze and blueberries on top. Makes 8 small pancakes. Serves 4.

    Nutrition Notes: These pancakes boast nearly 6 grams of fiber and 8 grams of protein for two pancakes!

    Vanilla beans are food flavoring derived from the tiny seeds contained in the pod of an orchid plant!

    According to Amadeus, vanilla beans should be stored in a closed, but not air-tight, container in a cool, dry, relatively dark place. Do not store vanilla beans in the refrigerator or freezer! (The cold will dry them out and may promote a particular type of vanilla mold.) The important thing is that the temperature be relatively constant and that air circulate a bit (unless they are vacuum packed, in which case you can keep them that way until use). If you do store them in an air tight, sealed container, we recommend opening it every couple of weeks or so to let the air circulate a bit.

    Taste Test: Absolutely delicious. I love the idea of layering bananas in between the pancakes - it gave it such a unique flavor and texture! I couldn’t taste the vanilla bean as much as I would’ve liked. I’m a huge vanilla bean lover but the flavors of everything else overpowered the vanilla bean. Maybe next time I would just use some vanilla extract. If I use a whole bean, I’d like to be able to taste it! You didn’t even need to add any syrup on top – it was perfect with the blueberry glaze!

     Did you know you can make your own vanilla extract using vanilla beans and vodka?

    Category Uncategorized | Tags: ,,,, | 4 Comments

  5. Vegan Blueberry Banana Breakfast Cake

    August 12, 2011 by erinRD

    Happy Friday!

    Vegan Blueberry Banana Breakfast Cake
    Adapted from PreventionRD as seen on Weekly Bite

    2 cups whole wheat pastry flour
    1 1/2 teaspoon baking soda
    1/2 teaspoon salt
    1/4 cup sugar
    1/4 cup brown sugar
    1 Tablespoon ground flax
    1/3 cup canola oil
    3/4 cup unsweetened applesauce
    1 Tablespoon pure vanilla extract
    1 teaspoon cinnamon
    4 over-ripe bananas
    1 cup fresh blueberries

    Directions:
    1. Preheat over to 325 degrees.
    2. Spray a 8-inch square baking dish with nonstick cooking spray and set aside.
    3. Combine all dry ingredients in a bowl. Whisk together to sift.
    4. In a separate bowl, whisk together all the wet ingredients except the bananas. Combine wet with dry ingredients. Mix with electric mixer.
    5. Slowly work in bananas. Blend just until combined. Fold in the blueberries.
    6. Bake for about 1 hour or until golden brown on the top. After an hour insert toothpick into middle of cake. If toothpick comes out wet, bake for additional 15 minutes until done. Let cool and slice into 8 square. Serves 8.


    Nutrition Notes: Flax, applesauce, whole wheat flour! It packs heart healthy fats and one of the healthiest foods you can eat – blueberries!

    Taste Test: This cake is amazing. Moist blueberry goodness. Wholesome Husband and I have been having a piece for breakfast this week! It’s prefect with your morning cup of coffee!

    Category Uncategorized | Tags: ,,,,,, | 6 Comments

  6. Blueberry Banana Buckwheat Bake

    August 3, 2011 by erinRD

    If you have the chance to go, an Alaskan cruise is a breathtaking adventure. We took 638 pictures and it’s difficult to narrow them down but I tried! I’ll let the pictures tell the story!

    Alaska Cruise Highlights!

    Seattle – Sailing off

    Day of Sailing

    The ship had a jogging track and I was able to complete 4 miles at stare at the view above the entire time!

    The view from our room!

    My Dad and I

    Ketchikan, Alaska

    We went snorkeling (in warm wetsuits) here too but I didn’t bring my camera. My brother brought his waterproof camera so when I get pics I’ll post them. What a cool experience!

    umm? haha

    Juneau, Alaska

    Salmon fishy!

    Mendenhall Glacier

    Tracy Arm and Sawyer Glacier

    A seal!

    Skagway, Alaska

    Last night sailing

    Tomorrow: Seattle and Pike’s Place Market!

    Blueberry Banana Buckwheat Bake
    Adapted from Edible Perspective

    1/4 cup raw buckwheat flour
    1 Tablespoon raw buckwheat groats
    3 Tablespoon skim milk
    1 1/2 Tablespoons ground flax meal
    1/4 teaspoon baking powder
    1 teaspoon vanilla extract
    1/2 teaspoon cinnamon
    2 Tablespoons blueberries
    1/2 banana
    1 Tablespoon chia seeds

    Directions:
    1. In a bowl, mash the banana. Add in milk and vanilla extract.
    2. Mix in flour, groats, flax, cinnamon, chia seeds and baking powder until just combined. Stir in blueberries.
    3. Grease a microwave safe bowl/mug and cook for about 1 1/2 – 2 minutes, until cooked through. Cook time varies, depending on the size of your dish.
    4. Topped with a little maple syrup + peanut butter (not included in nutritional info) Serves 1.

    Nutrition Notes: Holy protein and fiber! This kept me full for hours! Buckwheat is actually a fruit seed and it is related to rhubarb. It’s also gluten free so perfectly fine for those with gluten sensitivities!

    Buckwheat is a very good source of manganese and a good source of magnesium and fiber. Buckwheat contains two flavonoids with significant health-promoting actions and the protein in buckwheat is a high quality protein, containing all eight essential amino acids!

    Tip: Dip your spoonful into a bowl of measured maple syrup instead of pouring the maple syrup on your pancakes (or whatever it is your eating). Maple syrup is delicious but loaded with calories so this ensures the pancakes won’t absorb all the syrup and if this happens, it appears dry so you tend to add more syrup and more syrup!

    Taste Test: Doughy and yummy! The blueberries were so good and the groats gave a delicious crunch to the buckwheat bake!

    Category Uncategorized | Tags: ,,,,,,,, | 3 Comments

  7. Pear Granola Breakfast Crisp

    May 13, 2011 by erinRD

    TGIF – Thank the lord!

    Here are some of my favorite pics from my trip to Mexico!

    Are you still with me or dreaming about paradise?

    It was so difficult to choose which ones to post, but these are some of my favorites! :) It was so much fun and a trip I will definitely remember with my best friend!

    Pear Granola Breakfast Crisp
    Adapted from Annie’s Eats

    For the granola:
    2 cups old-fashioned oats
    ½ cup pecans, roughly chopped
    ½ cup ground flax seeds
    2 Tablespoon unsalted butter
    3 Tablespoon honey
    2 Tablespoon brown sugar
    1 teaspoon vanilla extract
    ½ teaspoon kosher salt

    For the pears:
    1 Tablespoon unsalted butter
    4 medium pears, peeled, cored and sliced
    2 Tablespoon honey
    ½ teaspoon vanilla extract
    ¼ teaspoon ground cinnamon
    ½ teaspoon nutmeg
    Pinch of coarse salt

    Directions:
    1. To make the granola, preheat the oven to 300˚ F. Line a baking sheet with a silicone baking mat or parchment paper.
    2. Combine the oats, pecans and ground flax seeds in a medium bowl; set aside.


    3. In a saucepan, combine the butter, honey, and brown sugar. Heat until the butter is melted and the sugar has dissolved. Stir in the vanilla and salt.
    4. Pour the honey mixture over the oat mixture and stir well to coat.
    5. Spread the oat mixture in an even layer on the prepared baking sheet. Bake for 15 minutes.


    6. Stir well and return to the oven for 15-30 more minutes, until golden and crisp.
    7. Allow to cool completely on the baking sheet. (The granola will continue to crisp as it cools.)


    8. To make the pears, melt the butter in a large skillet over medium-high heat. Add the sliced pears to the pan and cook, stirring occasionally, until some of the juices have been released from the pears and the edges appear slightly transparent.


    9. Stir in the honey, vanilla, cinnamon, nutmeg and salt and toss gently until well combined.
    10. To serve, add a layer of granola to serving dishes. Top with warmed pears and sprinkle additional granola over the top. Serves 8. Serving size = 1/2 pear and 1/2 cup granola.

    Nutrition Notes: This recipe uses honey as a natural sweetener.

    Taste Test: I love pears and granola so I knew that I would love this!

    Have a great weekend!!

    Category Uncategorized | Tags: ,,,,,, | No Comments

  8. Buckwheat Banana Pancakes

    May 3, 2011 by erinRD

    Bright and early tomorrow morning, Patti is picking me up and we are headed to the airport – destination Riviera Maya! I have been daydreaming all day today, looking at pictures of the amazing 5 star resort we are staying in. I’m sure this will be the most luxurious resort either of us have been to and at $800+ a night – we are lucky that her company is footing the bill!

    I have some posts scheduled for you guys with some great recipes! Also, Patti is bringing her ipad so I might be able to post some pictures of the resort and the ocean!

    Buckwheat Banana Pancakes
    Adapted from Prevention RD originally from Get Healthy with Heather

    1 ripe banana
    2 egg whites
    4 Tablespoon skim milk
    1 teaspoon vanilla extract
    1/2 cup whole grain buckwheat flour
    1 teaspoon cinnamon
    1/2 teaspoon baking powder

    Directions:
    1. Pre-heat your griddle or skillet over medium-high heat.
    2. Mash your banana in a bowl and mix in with a fork the egg white and vanilla. You’ll want to get this mixture nice and fluffy — mix for about 60 seconds.
    3. Add in the remaining ingredients and stir until combined.


    4. Spray griddle/skillet with non-stick spray. Pour 1 pancake onto the griddle (about 12 inch). Cook for 2-3 minutes until slightly browned and flip. Cook another 2 minutes to finish cooking.

    Serve with maple syrup.

    Serves 2. 1 pancake per serving.

    Nutrition Notes: Buckwheat flour is a powerhouse of fiber and protein. Just 1/4 cup has 4 grams of fiber and 4 grams of protein. It’s also gluten free. One pancake really fills you up – even Wholesome Husband was full on one pancake and that is an accomplishment!

    Taste Test: Wholesome husband thought these were delicious and so did I. With a little maple syrup to top they were the prefect yummy healthy and filling breakfast – and quick to make too!

    Category Uncategorized | Tags: ,,, | No Comments

  9. Blueberry Banana Oatmeal Breakfast Cookie

    February 3, 2011 by erinRD

    What’s better than a healthy hot breakfast ready in 5 minutes? No excuses to skip breakfast anymore! …I’m watching you ;)

    Blueberry Banana Oatmeal Breakfast Cookie
    Adapted from Edible Perspective

    1 medium banana
    1 egg white
    1 teaspoon vanilla extract
    1 Tablespoon milk
    1/3 cup rolled oats
    2 teaspoons brown sugar
    1/2 teaspoon cinnamon
    1/2 teaspoon nutmeg
    1/4 teaspoon baking powder
    1 teaspoon Chia Seeds
    1/2 cup blueberries
    1 Tablespoon maple syrup

    Directions:
    1. Mash banana in a small bowl with a fork. Whisk in egg white.
    2. Add vanilla extract and milk and stir to combine.
    3. Add dry ingredients: oats, sugar, spices, baking powder and chia seeds.
    4. Microwave for about 2 minutes.
    5. Top with blueberries and maple syrup.

    Nutrition Notes: Let’s chat a little bit about blueberries because they are a powerhouse of health. They have the highest antioxidant content of any fruit. Antioxidants help build up your immune system and fight off free radicals that contribute to many diseases. Blueberries have also been shown to preserve vision, aid in digestion, promote brain health and protect against certain cancers such as colon and ovarian cancers.

    Taste Test: This was amazing! The addition of cinnamon and nutmeg were great. It took about 5 minutes to put everything together and it only used up one bowl. Love it. The variations are endless with this dish. Add any fruit to the top, use nut butters, top with almonds or walnuts…get creative and listen to your mother (and me) and eat your breakfast! :)

    Category Uncategorized | Tags: ,,,, | 4 Comments