Breakfast in our household is always a bit of a hairy time. The little boy is always hungry and ready to eat right about the same time I am twirling around the house trying to get lunches made and the big boys up and dressed. I know, I know...make the lunches ahead right....well in a perfect world I would, but save the lecture for another day. I am a glutton for chaos. So, I decided in backwards world to make breakfast ahead of time instead. Makes sense right!!!
Make Ahead Oatmeal
(I made a huge batch equaling 6 generous servings...since I share with my little guy)
2c steel cut oats
6c water
a few pinches of salt
Combine in a pot and bring to a roiling boil. Reduce heat and simmer 3-4 minutes. Then, turn heat off and remain covered for 5 minutes or so while you mix the flavors.
The flavor possibilities are endless, here is what I came up with:
Apple Cinnamon: add 1 container organic applesauce and cinnamon
Almond Mango Surprise: Slide up 1 mango (for 2 servings), crush some almonds and add ginger
Nutty Maple Blueberry: 1/4c blueberry, 1T maple syrup, add nutmeg
Date-A-Mon: 1 date chopped, 1t vanilla, 1T coconut flakes, 1-2T crushed walnuts
Nutter-nana: 1T peanut butter or sunflower butter, 1/2 chopped or mashed banana,
The possibilities are endless...so go WILD!
Once you have decided on a few flavors, let's get packing. I pulled out 2 Tupperware containers. While the oats were "steaming" with the cover on, I filled each container with the fixens. Then, spoon equal servings of oats into each container. Cover and refrigerate for the week. (For us each serving is enough to feed the baby and myself.) When ready to use, just nook for a minute or so with a little extra liquid if needed (I use almond or coconut milk, but water or regular milk works equally as well) Voila...oatmeal for the week is done with a different flavor everyday so no one gets bored. Now...if only lunches were that easy!
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Sunday, May 6, 2012
Saturday, August 27, 2011
A Healthy Cookie...Is It Possible?
I struggle with giving my sons sweets. I want to be able to give them sweet treats, but that usually means feeding them sugar laden junk sure to stick them to the ceiling. I am not sure about you, but I get tired of peeling my kid off the ceiling or dealing with the sugar breakdown after! So, I knew I had to come up with some other alternative my picky, sweet loving kid would indulge in. Enter the Chair-We Banana Coo-coo as my son calls it. You can call it a breakfast cookie, scone, healthy bar...I just call it good!
Cherry Banana Cookies
1 c Flour- wheat if you have it
1/2 c Ground Oat- I food processed quick oats
(you can use 1 1/2c four)
1/2 t salt
1 t baking powder
2T sugar (totally optional)
1/4 t cinnamon and nutmeg
1/2 c cherries (I used fresh, you can use dried)
1 egg
1T Olive oil
1t vanilla (optional)
3 bananas mashed
1. Preheat oven to 400 degrees. Combine all the wet ingredients in one bowl and all the wet ingredients in another bowl. Add the wet to the dry. Scoop out golf ball sized scoops onto a parchment lined cookie sheet. (I used an ice cream scoop) Bake 15-20 minutes.
***Need a bit more umf, or have a craving for a bit of chocolate. Add 1/4 c white chocolate chips and 1/4 c chopped macadamia nuts!
Cherry Banana Cookies
1 c Flour- wheat if you have it
1/2 c Ground Oat- I food processed quick oats
(you can use 1 1/2c four)
1/2 t salt
1 t baking powder
2T sugar (totally optional)
1/4 t cinnamon and nutmeg
1/2 c cherries (I used fresh, you can use dried)
1 egg
1T Olive oil
1t vanilla (optional)
3 bananas mashed
1. Preheat oven to 400 degrees. Combine all the wet ingredients in one bowl and all the wet ingredients in another bowl. Add the wet to the dry. Scoop out golf ball sized scoops onto a parchment lined cookie sheet. (I used an ice cream scoop) Bake 15-20 minutes.
***Need a bit more umf, or have a craving for a bit of chocolate. Add 1/4 c white chocolate chips and 1/4 c chopped macadamia nuts!
Saturday, April 2, 2011
Cinnamon pancakes
Why waste your money on those tasteless frozen pancakes. They are SO simple to make and can have so many different flavors. Today's flavor...cinnamon. A perfect pairing with my left over homemade applesauce.
Cinnamon Pancakes
Sift: 3 cups flour, 4-5t baking powder, 5T sugar, 4t cinnamon, 1t nutmeg
Combine: 2 1/2c milk, 3 eggs, 3T melted butter
Mix half the dry ingredients into the wet. Once combined mix in the remaingin dry mix. Allow to sit 15-20 mintes. Then, heat up the griddle and get to work!!!
This recipe made 25 large sand dollar pancakes. I place on cookie sheets or plastic cutting boards to freeze. The key is to make sure they do not overlap. Once frozen, remove from freezer and transfer to ziplock!
Cinnamon Pancakes
Sift: 3 cups flour, 4-5t baking powder, 5T sugar, 4t cinnamon, 1t nutmeg
Combine: 2 1/2c milk, 3 eggs, 3T melted butter
Mix half the dry ingredients into the wet. Once combined mix in the remaingin dry mix. Allow to sit 15-20 mintes. Then, heat up the griddle and get to work!!!
This recipe made 25 large sand dollar pancakes. I place on cookie sheets or plastic cutting boards to freeze. The key is to make sure they do not overlap. Once frozen, remove from freezer and transfer to ziplock!
Saturday, August 21, 2010
Boo Hoo Breakfast Brunch
I decided to have a few friends over for a Boo Hoo Breakfast. Many will be sending their little ones off to preschool for the first time. So, I though it would be filling to wallow together instead of alone...AND...what better way to do it than with some good ol' homecookin'!
Orange Stuffed French Toast
1 loaf day-old french bread
Orange Marmalade
Spreadable butter
2.5 cups milk (I will use low-fat milk for my diet conscious pals)
1/3 cup sugar
1 tsp vanilla
1/4 tsp ground nutmeg
6 large eggs (I will use egg beaters instead)
1. Cut loaves in half, then slice the bread 3/4 of the way through. Each slice should be about 1" wide. Spread one side of the bread with a thin layer of butter and on the other spread a nice thick layer of orange marmalade.
2. Mix remaining ingredients. Place in a ziplock bag prepared french bread loaves. Refridgerate overnight to allow all that eggy goodness to soak in.
3. Carefully remove from bag, Bake in a 350 degree oven for 45 minutes. Serve warm.
Serve with:
Marmalade Syrup: warm up 1/2 c of marmalade and 1/2 c water.
I will also make a Yogurt Parfait: 1 layer of plain yogurt, 1 layer of sliced strawberries, another layer of plain yogurt and top with low fat granola. Mmmmm!!!
Orange Stuffed French Toast
1 loaf day-old french bread
Orange Marmalade
Spreadable butter
2.5 cups milk (I will use low-fat milk for my diet conscious pals)
1/3 cup sugar
1 tsp vanilla
1/4 tsp ground nutmeg
6 large eggs (I will use egg beaters instead)
1. Cut loaves in half, then slice the bread 3/4 of the way through. Each slice should be about 1" wide. Spread one side of the bread with a thin layer of butter and on the other spread a nice thick layer of orange marmalade.
2. Mix remaining ingredients. Place in a ziplock bag prepared french bread loaves. Refridgerate overnight to allow all that eggy goodness to soak in.
3. Carefully remove from bag, Bake in a 350 degree oven for 45 minutes. Serve warm.
Serve with:
Marmalade Syrup: warm up 1/2 c of marmalade and 1/2 c water.
I will also make a Yogurt Parfait: 1 layer of plain yogurt, 1 layer of sliced strawberries, another layer of plain yogurt and top with low fat granola. Mmmmm!!!
Tuesday, July 6, 2010
Breakfast: Oatmeal Medley
I personally LOVE fruit with my oatmeal. My favorite is peaches and cream, but instant oatmeal is expensive and full of sugars. So, instead of the instead sludge, I decided to throw a Baked Oatmeal Medley together this morning for breakfast. It is wet, and dreary outside, so what is better to start off the morning.
Oatmeal Medley
2 cups oatmeal ( I used steel cut oats)
2/3 c brown sugar ( I actually used a bit less)
1/2 t apple pie spice (or plain cinnamon is fine)
5T butter
2 eggs
1 1/3 c coconut milk (or plain milk is fine)
1 1/2 t baking powder
1/2t salt
Fruit of your choice: Apples, Peaches, Mangoes, Apricots, cranberries, raisins, walnuts
(This is a great way to use up very ripe fruit. I made mine this time with peaches, apples, cranberries and walnuts)
Preheat oven to 375 degrees. Then, combine all ingredients into a bowl and mix. Pour into a greased baking dish (13x9 or 9x9 will work). Bake for 20-25 minutes. Serve warm alone or liven it up with a hint of milk (or cream if you dare!)
***This recipe was adapted from the Baked Oatmeal recipe at Pennies on a Platter.
Oatmeal Medley
2 cups oatmeal ( I used steel cut oats)
2/3 c brown sugar ( I actually used a bit less)
1/2 t apple pie spice (or plain cinnamon is fine)
5T butter
2 eggs
1 1/3 c coconut milk (or plain milk is fine)
1 1/2 t baking powder
1/2t salt
Fruit of your choice: Apples, Peaches, Mangoes, Apricots, cranberries, raisins, walnuts
(This is a great way to use up very ripe fruit. I made mine this time with peaches, apples, cranberries and walnuts)
Preheat oven to 375 degrees. Then, combine all ingredients into a bowl and mix. Pour into a greased baking dish (13x9 or 9x9 will work). Bake for 20-25 minutes. Serve warm alone or liven it up with a hint of milk (or cream if you dare!)
***This recipe was adapted from the Baked Oatmeal recipe at Pennies on a Platter.
Thursday, February 18, 2010
The Newest Addition to Our Appliance Family
TaDa! I am so excited! This is my Nana's waffle maker which she received as a Christmas present in 1972! 1972! It is an oldie but goodie! Since AJ is such a huge waffle fan I was super excited when I came across this! It was in perfect condition and even still had the instruction manual. Can you believe that! The only thing I found was it needed to be re-greased to seal the non-stick surface, but since that tiny fix it is working perfectly.Even with that being said, it doesn't mean there isn't a learning curve associated with waffle maker.
Lesson #1: No matter how excited you are to use your new waffle makers, hold back from rushing it! When you know it is not hot enough, don't do what I did and add the waffle batter anyway...the results will not be what you desire!
AJ sampled it! Not perfect, but tastes great!
Lesson #2: No matter how hungry you are...resist the urge to peek! You will just pull your waffle apart right down the center...and although said it doesn't affect the taste wait for the perfect waffle.
Lesson #3: Once you have a clear understanding of the heat settings and cook time, waffle to your hearts content! Just make sure you have room in the freezer! Or, just scarf them down the moment they come off, like we did! Who cares...no one is watching!
My attempt at heart shaped waffles for V-day fun!
Wednesday, December 30, 2009
Pancakes, Pancakes Everywhere!
My absolute favorite breakfast are pancakes. They are the breakfast of champions! I love piling up each steaming, luscious pancake between layers of melted butter. Then, lovingly dripping fresh maple syrup all over the lovies. Are you hungry yet? What could be better?
My favorite pancakes are Whole Wheat Buttermilk pancakes. Ante, on the other hand, adores Nutter Butters (sometimes with a few mini chocolate chips...if he was a really good boy!)
I usually make a double batch of whatever perfect pancakes fits my fancy and freeze the leftovers for future breakfasts. Ante loves pancakes and it is currently a breakfast staple. So, here are a few different pancakes currently in our freezer:
A few random caviots...You can use any type of flour you would like...don't have whole wheat flour, you can use its bleached or unbleached flour counterpart. Whatever fits your fancy! Also, when making the batter mix just until all the ingredients are combined. If you continue to mix you will activate the wheat glutten making your pancakes chewy. No one wants a chewy pancake!
Whole Wheat Buttermilk Pancakes
1 1/3 cups whole wheat flour
1 egg
1 1/2 tsp baking powder
1 1/3 cups buttermilk
1/4 tsp salt
1 tbsp brown sugar
1/4 tsp baking soda
1 tbsp oil
Combine everything and cook on the griddle!
Nutter Butter Pancakes
1 1/2 cups all-purpose flour (I use half white and half wheat flour)
6 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 1/4 cups fat-free milk (or 1 can evaporated milk)
1/2 cup creamy or chunky peanut butter
1 tbsp Olive oil (or any type you prefer)
1/2 tsp vanilla extract
2 large eggs, lightly beaten
Combine all dry ingredients in one bowl and all the wet in a seperate bowl. Combine the wet into the dry and cook!
***For Peanut Butter Chocolate Chips pancakes...put the pancakes on the griddle and then add a few to the pancakes as the cook. For Peanut butter Banana Pancakes, You can also add a few thin slices of bannana to the pancake one on the griddle, or mash it up and serve on top. Another alternative is to serve the pancakes with a bit of jam (PB&J pancakes)
Eggnog pancakes
***This is a great way to use up that left over eggnog
2 cups flour
1 tbsp baking powder
½ tsp salt
¼ tsp ground nutmeg
2 large eggs, lightly beaten
2 cups eggnog
¼ cup canola oil
Combine all dry ingredients in one bowl and all the wet in a seperate bowl. Combine the wet into the dry and cook!
Lemon Ricotta Pancakes
***This is a great way to use up the left over ricotta in your fridge. I use fresh lemons from my trees, but you can use the juice in the plastic lemons in you like.
4 eggs, separate yolks and whites
1/3 cups ricotta
2 tbsp sugar
1 1/2 tbsp freshly grated lemon zest
1/2 cup flour
**Optional: 1tsp poppyseeds
Combine egg yolks, ricotta, sugar, zest and flour (also poppy seed if using). Beat the egg whites until peaks form (this works best when the egg whites are at room temp.) Fold egg whites in. Then cook. If the center still looks a bit soft, turn the heat to low and cook a touch longer.
***You do not have to seperate the whites and the yolks if you do not have the time. Beating the egg whites will make the pancakes really light and fluffy.
Orange Sour Cream Pancakes
***This is a great way to use up that left over sour cream (or Ricotta). I use oranges fresh from our tree, but if you only have OJ from the carton that is fine too. Just skip the zest and use 1/4-1/3 cup OJ.
2 eggs
1/4 cup butter, melted
1 cup milk
Juice and zest from one orange
1/4 cup sugar
1/4 cup brown sugar
1 1/4 cup flour
1 tsp baking powder
Optional: 1 tsp cardamon
Combine eggs, butter, milk, ricotta, orange (zest and juice) and sugar. In a spereate bowl combine flour and baking powder (and cardamon is using). Mix wet ingredients with dry. Batter does not have to be perfectly smooth, just no large lumps. Cook!
Apple Cinnamon Pancakes
***These are a great way to use up those yummy apples and no, I do not have an apple tree! :)
2 eggs, beaten
1 1/2 cups greek yogurt (or regular yogurt, plain or vanilla)
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup sugar or honey
3 apples, peeled and shredded
1 1/2 tsp cinnamon (I prefer extract)
Combine all wet ingredients in one bowl and all dry in another. Then, fold the wet into the dry; cook!
My favorite pancakes are Whole Wheat Buttermilk pancakes. Ante, on the other hand, adores Nutter Butters (sometimes with a few mini chocolate chips...if he was a really good boy!)
I usually make a double batch of whatever perfect pancakes fits my fancy and freeze the leftovers for future breakfasts. Ante loves pancakes and it is currently a breakfast staple. So, here are a few different pancakes currently in our freezer:
A few random caviots...You can use any type of flour you would like...don't have whole wheat flour, you can use its bleached or unbleached flour counterpart. Whatever fits your fancy! Also, when making the batter mix just until all the ingredients are combined. If you continue to mix you will activate the wheat glutten making your pancakes chewy. No one wants a chewy pancake!
Whole Wheat Buttermilk Pancakes
1 1/3 cups whole wheat flour
1 egg
1 1/2 tsp baking powder
1 1/3 cups buttermilk
1/4 tsp salt
1 tbsp brown sugar
1/4 tsp baking soda
1 tbsp oil
Combine everything and cook on the griddle!
Nutter Butter Pancakes
1 1/2 cups all-purpose flour (I use half white and half wheat flour)
6 tbsp sugar
2 tsp baking powder
1/4 tsp salt
1 1/4 cups fat-free milk (or 1 can evaporated milk)
1/2 cup creamy or chunky peanut butter
1 tbsp Olive oil (or any type you prefer)
1/2 tsp vanilla extract
2 large eggs, lightly beaten
Combine all dry ingredients in one bowl and all the wet in a seperate bowl. Combine the wet into the dry and cook!
***For Peanut Butter Chocolate Chips pancakes...put the pancakes on the griddle and then add a few to the pancakes as the cook. For Peanut butter Banana Pancakes, You can also add a few thin slices of bannana to the pancake one on the griddle, or mash it up and serve on top. Another alternative is to serve the pancakes with a bit of jam (PB&J pancakes)
Eggnog pancakes
***This is a great way to use up that left over eggnog
2 cups flour
1 tbsp baking powder
½ tsp salt
¼ tsp ground nutmeg
2 large eggs, lightly beaten
2 cups eggnog
¼ cup canola oil
Combine all dry ingredients in one bowl and all the wet in a seperate bowl. Combine the wet into the dry and cook!
Lemon Ricotta Pancakes
***This is a great way to use up the left over ricotta in your fridge. I use fresh lemons from my trees, but you can use the juice in the plastic lemons in you like.
4 eggs, separate yolks and whites
1/3 cups ricotta
2 tbsp sugar
1 1/2 tbsp freshly grated lemon zest
1/2 cup flour
**Optional: 1tsp poppyseeds
Combine egg yolks, ricotta, sugar, zest and flour (also poppy seed if using). Beat the egg whites until peaks form (this works best when the egg whites are at room temp.) Fold egg whites in. Then cook. If the center still looks a bit soft, turn the heat to low and cook a touch longer.
***You do not have to seperate the whites and the yolks if you do not have the time. Beating the egg whites will make the pancakes really light and fluffy.
Orange Sour Cream Pancakes
***This is a great way to use up that left over sour cream (or Ricotta). I use oranges fresh from our tree, but if you only have OJ from the carton that is fine too. Just skip the zest and use 1/4-1/3 cup OJ.
2 eggs
1/4 cup butter, melted
1 cup milk
Juice and zest from one orange
1/4 cup sugar
1/4 cup brown sugar
1 1/4 cup flour
1 tsp baking powder
Optional: 1 tsp cardamon
Combine eggs, butter, milk, ricotta, orange (zest and juice) and sugar. In a spereate bowl combine flour and baking powder (and cardamon is using). Mix wet ingredients with dry. Batter does not have to be perfectly smooth, just no large lumps. Cook!
Apple Cinnamon Pancakes
***These are a great way to use up those yummy apples and no, I do not have an apple tree! :)
2 eggs, beaten
1 1/2 cups greek yogurt (or regular yogurt, plain or vanilla)
1 1/2 tsp baking powder
1/2 tsp salt
1/4 cup sugar or honey
3 apples, peeled and shredded
1 1/2 tsp cinnamon (I prefer extract)
Combine all wet ingredients in one bowl and all dry in another. Then, fold the wet into the dry; cook!
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