Category Archives: healthy breakfast

Marvelous Morning Muffins

I am very hungry in the morning but have the hardest time trying to figure out something to eat. I always crave sweet when I wake up, but anything too sugary leaves me feeling just as hungry and tired an hour later.  Mornings are also unpredictable, I love grab and go breakfasts because I never know what the day will bring.  
Muffins were the perfect solution to all of my problems, but they needed to be healthy and keep me full and feeling good…at least until lunch (that’s another problem I have yet to fix completely).
Morning Fruit and Chia Muffins fix all of those morning breakfast issues! Loaded with protein, good carbs and good fats, this hits my sweet tooth craving in the morning and leaves me feeling great! 
*I store these in the freezer and pull one or two out to eat in the morning with my morning coffee.  Microwave for about 30 seconds to defrost.

 

Morning Fruit and Chia Muffins
Makes 12 Muffins
 

2 cups spelt flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup milk
1/2 cup oil (any type)
1/2 cup light brown sugar, packed
1 egg
3 tablespoons chia seeds
1/2 cup peaches, chopped
1/2 cup raspberries
slivered almonds (garnish)

Preheat oven to 375 degrees.  Line a muffin pan with baking cups and spray with no stick cooking spray.
In a large mixing bowl, combine the flour, baking powder, baking soda, salt and cinnamon.  Once combined, stir in the milk, oil, brown sugar, egg and chia seeds.  Mix under completely incorporated.  Fold in the peaches and raspberries.
Fill the muffin cups 3/4 of the way up with batter.  Sprinkle 1 teaspoon of slivered almonds on top of the muffins.  Bake for 30 minutes or until golden brown.  Let cool for 10 minutes before eating.
 

Apple Pie for Breakfast…Oh Yes!

Apple pie is one of my favorite desserts during this time of season.   The calories that come with apple pie though, not so great.  I thought about many ways I could make a healthier version of apple pie, and that’s how apple pie pancakes were born!  Try topping these pancakes with the apple-pecan compote or a la mode.    

Apple Pie Pancakes
Makes 4 pancakes
2/3 C.Flour, any kind (I used Buckwheat Flour) – If you feel like it’s too liquidy add 2 Tbsp more flour.
2 Tbsp. Rolled Oats
1/2 C. Apple, finely chopped
1 tsp. Cinnamon
2/3 tsp. Baking Powder
1/8 tsp. Salt
1 tsp. Vanilla Extract
1 Tbsp.  Maple Syrup
1/3 C. Milk or Almond Milk
1 Tbsp. Oil
Combine dry ingredients in a bowl, then add wet. Mix, but don’t over mix. Cook on an oiled (or sprayed) pan, on low-medium, flipping each pancake once. Top with apple compote and/or ice cream.
Apple Compote
1/2 Apple, Diced
1/2 Apple, thin slices
1 Tbsp. Honey
1 Tbsp. Maple Syrup
½  tsp. Cinnamon
1 tsp. Vanilla Extract
¼ C. Orange Juice
¼ C. Pecans, roughly chopped

Heat a small pan on medium heat and add apples (no oil).  Stir the apples for about a minute, until they start to heat up.  Add all the ingredients and cook on medium heat for a few minutes until the orange juice and apple mixture turns to a syrup consistency.  Serve immediately.  

Hurricane Happiness

What would you do if you were stuck inside your home for 2 days?
Personally, I discovered that I get major cabin fever and extremely antsy.  I think that’s a normal reaction.  For the first few hours I was fine and then I started to get a little stir crazy.  With the torrential downpour and heavy winds, I was not going outside.  I tried making the most of the situation and opened a new cookbook I had been meaning to try.

I flipped through the pages of Super Natural Everyday by Heidi Swanson.  The cookbook is a James Beard Foundation book award winner so in my mind the recipes in there had to be good!

I discovered so many dishes I wanted to make.  But today was a day of comfort food and I was craving something homey and warm.  I had all the ingredients in my house and for the baked oatmeal.  The recipe looked and sounded fantastic!  After whipping this up in literally 10 minutes, i realized that this would be a great go-to breakfast in the morning!  I could make this on Sunday and warm up  individual pieces for breakfast in the morning before I rush to work!

Not only is this recipe super scrumptious, but it is so healthy for you!  I added some chia seeds and flax seeds to the mixture and took this healthy breakfast to a super healthy breakfast!

Baked Oatmeal
Serves 6 Generously
2 C. Rolled Oats
1/2 C. Walnut, in pieces
3 TBS. Butter, melted
1 tsp. Baking Powder
1 1/2 tsp. Cinnamon
Scant 1/2 tsp. Salt
2 TBS. Flax Seeds
1 TBS. Chia Seeds
2 C. Almond Milk
1/3 C. Maple Syrup
1 Egg
2 tsp. Vanilla
2 Ripe Bananas, cut into 1/2 inch pieces
1/2 C. Raisins
1/2 C. Prunes
Preheat oven to 375.  Pour and coat the melted butter over an 8 inch baking dish.  
In a bowl, mix together the oats, half of the walnuts, baking powder, cinnamon, salt, flax seeds and chia seeds.  In another bowl, mix together the maple syrup, almond milk, egg and vanilla.  
Arrange the sliced bananas on the bottom of the baking dish.  Sprinkle half of the raisins and prunes over the bananas.  Cover with the oat mixture.  Drizzle the milk mixture over the oats.  Give the baking dish a little shake so the liquid distributes evenly.  Sprinkle the remaining fruit and nuts over the top.  Bake for 35-45 minutes, until the top is nicely golden and the oat mixture has set.  Cool for a few minutes and drizzle maple syrup over the top if you want it to be a bit sweeter.