Repost: Breakfast Cookies

Reposting one of my favorites today, enjoy!

(continuous Joy Photography is me too... oops wrong copyright!)

These are a staple around here.  And who doesn't like cookies for breakfast??  This is a cookie you can feel good about eating.  :-)  It's also gluten free and egg free if anyone cares.  If you leave the chocolate chips out, its dairy free too!  But that might not be as much fun, unless you're allergic to dairy.

Another reason I love this recipe is because it's so adaptable.  Don't have 3 bananas?  Use 2, don't have coconut oil?  Use Olive Oil.   I've had to make adjustments sometimes, and they always turn out.

These are definitely one of my favorites.

This is adapted from "Bread & Wine" by Shauna Niequist

3 ripe bananas, mashed (about 1 1/2 cups)

1/4 cup coconut oil (you want it liquid, so warm it if you need to)

1 tsp vanilla

2 cups rolled oats

2/3 cup almond meal**

1 tsp cinnamon

1/2 tsp salt

1 tsp baking powder

2/3 cup shredded coconut

1/2 cup chopped walnuts

1/4 cup chocolate chips

In a large bowl, mash the bananas, then add coconut oil and vanilla and stir.

Add the remaining ingredients and stir to combine.  

Form the dough into  12 balls on a parchment lined baking sheet and flatten them a little bit.  Bake at 350 for 14-16 minutes.  

A note about almond meal.  I don't ever buy Almond Meal.  I use raw almonds and put them in the blender or food processor.  For this recipe, it doesn't have to be as fine as what you would buy, and it is expensive to buy it.  I get it as fine as possible, but if there are a few crumb like chunks, it's okay.

What about you?  Do you like cookies for breakfast?  What's your favorite "healthy-treat-like breakfast"?  

Breakfast Cookies

 

(continuous Joy Photography is me too... oops wrong copyright!)

These are a staple around here.  And who doesn't like cookies for breakfast??  This is a cookie you can feel good about eating.  :-)  It's also gluten free and egg free if anyone cares.  If you leave the chocolate chips out, its dairy free too!  But that might not be as much fun, unless you're allergic to dairy.  

Another reason I love this recipe is because it's so adaptable.  Don't have 3 bananas?  Use 2, don't have coconut oil?  Use Olive Oil.   I've had to make adjustments sometimes, and they always turn out.

These are definitely one of my favorites.

This is adapted from "Bread & Wine" by Shauna Niequist

3 ripe bananas, mashed (about 1 1/2 cups)

1/4 cup coconut oil (you want it liquid, so warm it if you need to)

1 tsp vanilla

2 cups rolled oats

2/3 cup almond meal**

1 tsp cinnamon

1/2 tsp salt

1 tsp baking powder

2/3 cup shredded coconut

1/2 cup chopped walnuts

1/4 cup chocolate chips

In a large bowl, mash the bananas, then add coconut oil and vanilla and stir.

Add the remaining ingredients and stir to combine.  

Form the dough into  12 balls on a parchment lined baking sheet and flatten them a little bit.  Bake at 350 for 14-16 minutes.  

A note about almond meal.  I don't ever buy Almond Meal.  I use raw almonds and put them in the blender or food processor.  For this recipe, it doesn't have to be as fine as what you would buy, and it is expensive to buy it.  I get it as fine as possible, but if there are a few crumb like chunks, it's okay.

What about you?  Do you like cookies for breakfast?  What's your favorite "healthy-treat-like breakfast"?  

Pineapple Coconut Refrigerator Oatmeal

Well Hello world!
Yes, I'm still alive.  Not much time for blogging lately.  As much as I would love it to be a priority, There are just other more urgent things right now.  Mainly my four little ones are keeping me from the computer, and that is not all bad, but oh how I miss this outlet. I know lots of amazing bloggers who stay up in the wee hours of the night, writing and posting... I admire you.  This mama just can't do that right now.   Also, I'm in the middle of a kitchen remodel, so, not much cooking going on here.  Pretty much camping in my house.  But, can I just say, I am SO STINKIN' EXCITED, to be doing the remodel!!  You can be sure I will post pictures.

So last night I made this oatmeal for breakfast and mentioned it on facebook.  Some were asking for the recipe.  Well, that was just the inspiration, or push rather I needed.  So here it is:   I adapted this from The Yummy Life.  I want to try all her flavors.

1/4 cup rolled oats
1/3 cup coconut milk***
1/4 cup vanilla greek yogurt (or not greek)
1 1/2 tsp chia seeds
1/4 cup chopped pineapple (fresh, canned or frozen)

Put it all in a jar, or container with a tight fitting lid, and shake it up.  If you're using a smaller jar, you may want to shake it before you add your fruit, then stir the fruit in.  I've done it both ways.  Put it in the fridge, and it's ready to go in the morning.  Top it off with a little more fruit just before serving.

*** I made home made coconut milk by putting 1 cup of shredded coconut and 2 cups of water in my Vita Mix.  Oh my, so tasty!!!

Thanks for reading, I'll try not to stay away so long.  :-)

SRC: Nutty Granola

This month's Secret Recipe Club  reveal is from Eliot's Eats.  Debra's blog is filled with wholesome goodness!  I loved looking through her recipe's, as well as just browsing the other parts of her blog.  I also loved that she has a heart for real food and eating local.

If you're new around here, The Secret Recipe Club is a once a month event where I'm assigned another members blog to cook from and blog about.  Likewise, someone has my blog too.  It's a secret until the big reveal day.  Plus, for a foodie like me, I've been introduced to so many amazing food blogs through this experience.  Please go check out The Secret Recipe Club for tons of awesome blogs, recipe's and bloggers.  These people are a fantastic community.

One of the favorite foods in my household is granola, so I was thrilled to find Eliot's Eats Nutty Granola recipe.  It is quite different from my 'usual', so I was excited to try it.  Not that I don't love the other one, I just think a little variety is good.  I did make a couple changes due to not having some ingredients on hand, and they are noted in the ingredient list.


Nutty Granola

2 T. canola oil
1/4 c. local honey
1/4 c. light molasses (not blackstrap)
1/2 c. brown sugar (light or dark—your choice)
1/2 t. Kosher salt
1 t. ground cinnamon
4 c. old-fashioned oats
1 c. pecan halves (I used walnuts)
1/4 c. raw pepitas
1/2 c. raw pistachios (I used cashews--although I would have loved the pistachios)
1/4 c. flax seeds (I omitted because I only had flaxseed meal)
1/4 c. chia seeds

I also roughly chopped my nuts, which Debra's recipe does not suggest.  I just have little ones eating it.

Preheat oven to 325 degrees . 

 Place canola oil, honey and molasses in a sauce pan.  I loved Debra's tip to measure the canola oil into a 1/4 c. measuring cup. Swirl it around to coat the measuring cup and then pour it in a small sauce pan. This will help the honey and molasses flow from the cup.  Add the brown sugar, salt and cinnamon.

Heat over low heat and stir with a whisk until sugar is dissolved. Let cool slightly while the other ingredients are mixed.

In a large mixing bowl, stir together oats, walnuts, pepitas, cashews, and chia seeds. Pour honey mixture over oat mixture and stir well so all ingredients are coated.


Divide mixture and spread evenly on the two baking sheets. Place in oven and and set timer for 10 minutes. After timer goes off, rotate baking sheets and stir. Add timer for another 10 minutes. Repeat. Total cooking time is 35-40 minutes.

This does tend to burn easily so watch carefully.

Some of our favorite ways to eat granola:  As a cereal,

Topping off Yogurt,

Or spreading some Almond butter on apple slices and sprinkling the granola over it.

This granola just might be a new favorite!  Thanks Eliot's Eats!

Pumpkin Oatmeal Cups

I love Fall, I love fall cooking, I love pumpkin!  So, here's a fun and easy recipe I first saw on Pinterest.
They come from Green Lite Bites.  I did add Pepita's (the little green pumpkin seeds) to it.  This is a great breakfast, or snack.  YUM!

1 15oz can of pumpkin (420g)
1/2 cup vanilla Almond milk (I used unsweetened)
2 eggs
1 tbsp Baking powder
3 cups (240g) Old Fashion or Rolled Oats
1 tbsp pumpin pie spice
1/3 cup of brown sugar or sugar in the raw
1/2 cup of pepitas.

Preheat oven to 375 degrees

Mix all ingredients together, and let sit while you prepare the muffin pans.

Spray a muffin pan and/or liners with with non-stick spray.

Divide batter into 15 muffin cups. They should be just about filled.

Bake 20-30 minutes, you’ll see the edges just starting to brown and they will be firm to the touch.

Refrigerator Oatmeal

This is has been one of our favorite summer breakfasts!  It's so easy.  You prepare it the night before so it's a great grab and go breakfast, or just nice to have something ready when you get up.  You don't even have to cook it!  I hope you enjoy them as much as we do, let me know which flavors you try and how you like them.


I found these at The Yummy Life.  

The base of the mixture is always the same:

Rolled oats

Yogurt

Milk

Chia seeds*

Then you add your flavorings and fruit.  So easy!

*Chia seeds have tons of benefits, Monica from Yummy Life has a great list on her blog here.

If you're a little leery of eating seeds that come from a chia pet, have no fear (I just can't help but think of that commercial)! There's really no taste to them and again, check out the benefits!

Click here for Blueberry Maple Refrigerator Oatmeal

Click here for Raspberry Vanilla Refrigerator Oatmeal

Click here for Chunky Monkey Refrigerator Oatmeal

Chunky Monkey Refrigerator Oatmeal

Adapted from The Yummy Life.

1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt
1-1/2 teaspoons dried chia seeds

1 tbs natural peanut butter
1 tbs cocoa powder
1 tsp honey, optional (or substitute any preferred sweetener)
1/4 cup diced ripe banana, or enough to fill jar

Directions
In a half pint (1 cup) jar or other container, add oats, milk, yogurt, chia seeds, cocoa powder, peanut butter and honey. 

Put lid on jar and shake until well combined. 

Remove lid, add bananas and stir until mixed throughout. 

Return lid to jar and refrigerate overnight or up to 2 days. Eat chilled.

Raspberry Vanilla Refrigerator Oatmeal

From The Yummy Life

1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt
1-1/2 tsp dried chia seeds
1/4 tsp vanilla extract
1 tbs raspberry jam, preserves, or spread
1/4 to 1/3 cup raspberries or enough to fill jar

Directions
In a half pint (1 cup) jar or other container, add oats, milk, yogurt, chia seeds, and raspberry jam.

Put lid on jar and shake until well combined. 

Remove lid, add raspberries and stir until mixed throughout. 

Return lid to jar and refrigerate overnight or as long as 2-3 days. Eat chilled.

Blueberry Maple Refrigerator Oatmeal

From The Yummy Life.

1/4 cup uncooked old fashioned rolled oats
1/3 cup skim milk
1/4 cup low-fat Greek yogurt
1-1/2 tsp dried chia seeds
2 tsp maple syrup (more or less to taste)
1/4 cup blueberries (or enough to fill jar)

Directions
In a half pint (1 cup) jar or other container, add oats, milk, yogurt, chia seeds, and maple syrup.

Put lid on jar and shake until well combined. 

Remove lid, add blueberries and stir until mixed throughout. 

Return lid to jar and refrigerate overnight or up to 2 days.  Eat chilled.

SRC: Cheese Souffles

It's that time again... The Secret Recipe Club reveal!  I just love the secret recipe club.  I'm always inspired by the amazing community that they are.  I've found some fabulous blogs that I probably wouldn't have found otherwise.  Be sure to visit the secret recipe club for lots of fantastic recipe's.  In case you're new here and don't know how it works, I'm assigned a different blog each month to cook/bake and blog about.  Someone else is assigned to my blog, and then all on the same day is the big reveal.

This month I got Cairns Manor.  Jo is the writer of this blog and she is just a joy to read about.  What I see through her blog is a natural gift of nurturing in many ways.  So, it makes perfect sense that she is a nurse.  :-)  I enjoyed looking through her recipes.  The one I chose is a fabulous cheese souffle'.  It reminded me of the souffle's you get at Panera.  I love those so I was thrilled to learn how to make them!

Here's what you need:

2 tsp unsalted butter, softened
8 tsp finely grated Parmigiano-Reggiano cheese
2 1/2 Tbs all-purpose flour
1/8 tsp ground chipotle pepper (I used smoked paprika instead for the chipotle flavor, but no heat)
1/8 tsp freshly grated nutmeg (I used ground)
1/8 tsp freshly ground black pepper
1/2 cup plus 2 tablespoons milk
2 Tbs dry white wine
1/4 teaspoon salt
2 ounces Gruyère cheese, shredded, about 1/2 cup (I used goat cheese)
2 large egg yolks, beaten
4 large egg whites

Preheat oven to 400°.

To prepare soufflés, coat each of 4 (1-cup) soufflé dishes evenly with 1/2 teaspoon butter. Sprinkle each soufflé dish with 2 teaspoons Parmigiano-Reggiano cheese, tilting to coat sides and bottom.

Combine flour, chipotle, nutmeg and black pepper in a saucepan. On the stove top over medium heat, gradually add milk and white wine to the flour mixture, stirring with a whisk until smooth. Cook for 4 minutes or until mixture is thick and bubbly, stirring constantly. 

Remove from heat and add in the salt and Gruyère cheese; stiring until cheese melts. Let stand for 5 minutes then stir in the egg yolks.

Place egg whites in a large bowl; beat with a mixer at high speed until medium peaks form being careful not to overbeat them. Gently stir one quarter of egg whites into yolk mixture then fold in the remaining egg whites. Gently spoon mixture into your prepared dishes. Place dishes on a baking sheet, and place in 400° oven. Immediately reduce oven temperature to 375°. Bake soufflés at 375° for 17 minutes or until puffy and golden. Serve immediately.

Everyone LOVED these!  My ramekins were a bit smaller than 1 cup, so I was able to make 5.  I will definitely be making these again!  I'm looking forward to experimenting with some things to add, like spinach, or sun dried tomatoes, the possibilities are endless!

Thank you Jo for sharing your awesome recipes!  Your blog is great!

Remember to check out Jo's blog:  Cairns Manor

Pumpkin Oatmeal

Oatmeal is a staple in our house. We like it all different ways, it usually consists of either fresh fruit or dried fruit along with some nuts and/or seeds, topped with vanilla yogurt. The yogurt makes it creamy as well as sweetens it up a bit. I used to only like oatmeal that had brown sugar and maple syrup on it, but as you can see I've branched out alot...thanks to my husband. :-) I find that using the dried fruit along with vanilla yogurt sweetens it up plenty.

Today we went for another fall flavor...pumkin! We really enjoyed it, I hope you will too.

1 1/2 cups Old Fashioned Oats (not quick cooking)
3 cups of water
1/4 cup pumpkin puree'
1/2 tsp pumpkin pie spice
1/2 tsp cinnamon and sugar
1-2 tbs brown sugar (depending how sweet you like it)
Vanilla yogurt
pepitas (pumpkin seeds)

Combine all ingredients except the yogurt and pepitas in a medium pan. Bring to a boil, then lower the heat and let it simmer until thickened, about 5 minutes. Top with a dollop of vanilla yogurt and some pepitas.

Granola

My husband and I went to "A Culinary Escape" at the Grand Traverse Resort in Traverse City one year. It was a weekend with instruction, recipes, and best of all, samples! One of the things they made was Granola. I've altered the recipe some to fit our tastes a little more. This is a hit in my family. We love it on top of yogurt, with milk as cereal, even on top of pancakes or waffles. It also makes a great gift! How do you eat granola?

5 1/2 cups of Rolled Oats (not instant)
1/2 cup Sunflower seeds
1/2 cup Pepitos (pumpkin seeds--I have to find these green ones at the health food store)
1 cup Walnuts, chopped
2 tbs Cinnamon
1/2 tsp Ground clove
1 1/2 tsp Salt
1 tsp Nutmeg
1 tbs Vanilla Extract
1 cup Honey
3-5 cups Dried fruit

Preheat the oven to 250. Combine all ingredients EXCEPT the dried fruit into a large bowl.




Use your hands to turn the mixture over until it is thoroughly combined. Place on a large baking sheet. I find I need to use 2. Toast in the oven for 1 hour, stirring every 15 minutes and turning them over to be sure nothing burns. (your house is going to smell amazing!) If you use 2 baking pans, and one is above the other, rotate them each time you stir. Remove the pans from the oven and let stand for about 1 hour until it has cooled completely. Then mix in your fruit. You can use any type of dried fruits you want. Right now I have a pre-mixed medley that includes apples, peaches, apricots, raisins and dates, and I add cranberries. I really like the "anti-oxident" mix that I have found at the grocery store. You can go pre-mixed or individual, it just depends on your taste. You'll notice I put 3-5 cups of fruit, it just depends on how much fruit you want in the mixture.

Enjoy!

ham and egg cups

6 pieces of deli ham, I like the thicker sliced (you can use turkey too)
6 eggs
cheese (optional)
fresh parsley
salt and pepper to taste


Preheat oven to 350
1.  Place each slice of ham in a lightly greased muffin cup of a muffin tin.
2.  carefully crack an egg in each one

Bake in the oven for 15-18 minutes depending on the done-ness you prefer.  Sprinkle with cheese if you're using it for just the last minute of cooking time.  Remove from oven and garnish with fresh chopped parsley.


The kids loved these.  Someone is taking after his mom...

Valentine Pancakes

Instead of decorating valentine cookies this year (as you can see from the blog, we had lots of treats), we decorated our pancakes.


Basic pancake batter
red food coloring
heart shaped cookie cutters
strawberry, raspberry, or cherry yogurt (something pink)
sprinkles


First we take a basic pancake batter, if you don't have a recipe, let me know and I will post it, I'm just guessing most people have one.  Add about 4 drops of red food coloring and now you have pink pancakes.  I will warn you though, once you cook them and they brown up, it's hard to see the pinkness.

After making your pancakes, cut out hear shapes.  Then you can add your toppings (yogurt and sprinkles), or you could use actual frosting, we just happen to be big yogurt fans.  For some it might seem odd to put yogurt on your pancakes, but you should try it, it's really good!

Healthy Eggs Benedict

2 slices of whole grain English Muffins
2 slices of lean ham
2 eggs
1 tomato chopped
fresh parsley chopped


First, poach your eggs.  Gently boil some water in a pan.  Just before cracking your eggs, give the water a little stir to form a whirlpool effect.  Then crack your eggs and cook them for about 5 minutes.  Honestly I don't always time it, I just go by the looks.  Meanwhile toast your English Muffins, and warm your ham in a small fry pan.
When the toast is done, put a little butter on it if you like, and put a slice of ham on each muffin.


Remove the eggs with a slotted spoon and place on top of your toast.  Top with some tomatoes and parsley.


Enjoy!

French twist

Here's a twist on french toast and stuffed french toast.  That may not make sense, but here's the recipe.  I just felt inspired one morning.  It's really quite simple, but it was just different enough.  Not too sweet either

Vegetable Oil
4 slices whole wheat or whole grain bread
3 eggs
2 tbs milk
dash of cinnamon
sliced strawberries
cream cheese

Preheat large skillet to med-high with a good amounts of vegetable oil.  It should more than just coat the pan, I don't usually measure, but I'd guess with about 1/4 cup.  Hey, I didn't say this was a non fat recipe... but did you notice the whole grain bread?  Whisk together the eggs, milk and cinnamon.  Once the skillet is ready, dip your bread in the egg mixture, coat it well and place in the skillet.  It should sizzle!  This makes a nice golden crunchy outside.  As far as I'm concerned, this is the secret to great french toast!  Once it is browned, flip it and brown the other side.  Then keep it in a warm oven until toast is done.  Spread cream cheese on and top with strawberries.  My daughter wanted a sandwhich, so she had a strawberry sandwhich and thougth that was pretty groovy.

Simply Delicious Smoothie

I love Smoothies!  Especially in the summer when all the fruit is so in season!  This is my simple smoothie, easy to make and super good!  This one happens to be Strawberry banana, but you can use any combination of fruit.  Sometimes I use a triple berry with frozen fruit, it just depends on my mood, or really, what I have in the house!

The ingredients:  vanilla yogurt, milk, fruit, and peanut butter. 

Now if you're not a peanut butter fan, just leave it out.

Start with some yogurt. 

Sorry, I don't measure, but you'll figure it out. 

the yogurt makes it creamy.

Add some milk. 

Strawberries,

Bananas,

and a dollop of peanut butter for protein.

(I love p.butter, so if you don't, just leave it out)

blend it up.

Fantastic!!

Smoothies are great because they are so versatile!  As I mentioned, use any fruit you like, you can add a bit of fruit juice too.  You can add ice cubes, or frozen fruit, protein powder, and the list goes on. 

What's your favorite combo?  I'd love to hear from you!

Cheers!