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

spoil yourself with these easy breakfast recipes

Saturday, May 4, 2013

Photo: 101Cookbooks
They're all quick and easy enough to squeeze into any morning routine.

Taste of Home's Cherry-Brandy Baked Brie makes a truly mouth-watering spread for your morning croissant or baguette. You simply mix together 1/2-cup each of dried cherries and dried walnuts with 1/4-cup each of brown sugar and brandy, then spoon this mixture over a round of Brie cheese in a pie dish. Bake it at 350°F for 15-20 minutes until the cheese is softened.

101Cookbooks' Warm and Nutty Cinnamon Quinoa recipe is so healthy, and so delicious! Here are the necessary ingredients:

1 cup organic 1% low fat milk
1 cup water
1 cup organic quinoa, (hs note: rinse quinoa)
2 cups fresh blackberries, organic preferred
1/2 teaspoon ground cinnamon
1/3 cup chopped pecans, toasted*
4 teaspoons organic agave nectar, such as Madhava brand

Combine milk, water and quinoa in a medium saucepan. Bring to a boil over high heat. Reduce heat to medium-low; cover and simmer 15 minutes or until most of the liquid is absorbed. Turn off heat; let stand covered 5 minutes. While the quinoa cooks, roast the pecans in a 350F degree toaster oven for 5 to 6 minutes or in a dry skillet over medium heat for about 3 minutes. Stir in blackberries and cinnamon; transfer to four bowls and top with pecans. Drizzle 1 teaspoon agave nectar over each serving.

The next three recipes are courtesy of Women's Health Magazine. They're incredibly easy and incredibly delicious! For a Banana-Nut Waffle Sundae, first slice half a banana. Toast 2 whole-grain frozen waffles. Top with 1/4 cup of nonfat Greek yogurt, banana slices, and 2 tablespoons of toasted walnuts.

To make an Egg In a Nest, in a pan over medium-low heat, warm 1 tablespoon of oil. Place a slice of bread with a circle cut from the center in the pan. Crack 1 egg into the hole and cook for 3 to 4 minutes, until the egg is firm; add the cut-out bread circle to toast for the last 1 to 2 minutes (it'll be yummy when you remove it and eat it). Transfer everything to a plate and serve with avocado and tomato slices.

For Sweet and Spicy Quinoa Hash, in a skillet over medium heat, warm 1 teaspoon of coconut oil. Add a pinch of red pepper flakes and 1/2 cup cubed sweet potato, then saute for about 5 minutes. Stir in 1/3 cup of chopped kale, 1 clove of minced garlic, and a pinch of salt. Saute until kale has wilted, about 3 minutes. Add 1/2 cup cooked quinoa (you'll have to do this beforehand or separately) and heat through.

momma's homemade fig, coconut, and honey granola recipe

Wednesday, January 2, 2013

This year, my mother made this simple and delicious granola recipe as a gift for family and friends for Christmas. It can be eaten plain by the handful as a snack, with milk for cereal, or on top of yogurt or ice cream! The honey and coconut gives it perfectly balanced sweetness, but it is nicely crunchy and very nutritious. The recipe my mom uses calls for figs, cherries, apricots, and cranberries, but you can use whatever dried fruit (or nuts!) you prefer.

Ingredients:

4 cups old-fashioned rolled oats (you can substitute gluten-free oats as well for gluten-free granola)
2 cups sweetened (or unsweetened, if you prefer) shredded coconut
3 cups slivered almonds
1/2 cup coconut oil
1/4 cup vegetable oil (you can use 3/4 cup vegetable oil total instead of 1/2 cup coconut oil and 1/4 cup vegetable oil if you prefer, or don't have coconut oil available)
1/2 cup honey
1.5 cups small diced dried figs
1 cup diced dried cherries
1 cup small diced dried apricots
1 cup dried cranberries

Method:

Preheat oven to 425. Toss the oats, shredded coconut, and almonds together in a large bowl. Whisk together the vegetable and coconut oil and honey in a small bowl, and pour over the oat/coconut/almond mixture. Stir until all the oats, coconut, and almonds are coated, then pour onto a 1-inch sheet pan (regular old cookie tray will do). Bake for about 45 minutes, stirring or flipping the granola occasionally. It should be a nice golden brown. Remove from oven and allow to cool, then add figs, apricots, cherries, and cranberries. The granola doesn't need to be refrigerated but should be stored in an airtight container. Enjoy!

Note: my mother's recipe is a variation on the homemade granola from Sarah Chase's Open House Cookbook, the link to which can be found here.

crêpes, mais oui!

Saturday, November 17, 2012

I've always been a fan of breakfast for dinner, and last night we made a massive stack of crêpes for two, using the following recipe:

Flour: 1 cup

Eggs: 2

Skim milk: 1/2 cup

Water: 1/2 cup

Sugar: 1/4 cup

Whisk everything together, prepare a skillet with some cooking spray, and scoop up a 1/4-cup of batter to pour into the pan for each crepe.

The trick of the trade for making these delectable thin French pancakes is to pick up and angle the pan in a circular motion, allowing the batter to spread around and coat the bottom of the pan. Keep making it move around until it's all stuck in place and no longer spreads.

From this point onward they cook pretty quickly, so have a spatula ready to slip under them and give 'em a flip. Stack the finished ones, and once all the batter is gone... feast!!

We made ourselves a topping station - an assortment of jellies and jams, blueberries (both fresh and frozen), raspberries, and some chocolate hazelnut spread. YUM! The best part of making crêpes is personalizing them: adding the filling, rolling them or folding them, decorating them, choosing a side (fruit? ice cream?)...

We made a HUGE stack of these, and were expecting to save some. HA! They were all gone within the first half hour of Love Actually.
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