When we left from my in-laws after Thanksgiving, my sister-in-law gave us some farm fresh eggs. Since we’ve had some company this week, I’ve been up making delicious egg-filled breakfasts every day. The first morning was omelets filled with veggies and ham, and next up was a delicious frittata. I love quiche, but there are three things that always get to me – the pie crust, the baking time and the high fat. I’m not terribly good at making gluten free pie crusts, and pie crusts are so high in fat that I really don’t like to use them. Not to mention that it takes forever to bake the quiche! The last one I made took more than an hour. The answer is the frittata. It’s just baked scrambled eggs filled with any vegetables and meat you’d like to add. It’s quick to cook and even quicker to put together. You don’t have to put together a pie crust, so it’s much lower in fat and carbohydrates as well as being a great source of breakfast protein! I used the ground turkey sausage I had on hand and threw in the vegetables I had available, but you can use anything you’d like. You can use ham or bacon, or go without the meat and use any vegetables you like. It’s a delicious breakfast that is ready in no time while still being elegant and tasting amazing! [Read more…]
Since you’re probably turkey-ed out by now, let’s go for some pumpkin this weekend. It’s fall, so there’s plenty of pumpkins available, and this pumpkin French toast is delicious. Make it with French bread or sour dough bread and let the bread sit for a minute or so in the egg mixture. That way it soaks up more of the pumpkin flavor. I like to serve my French toast with yogurt on top, since it’s a better alternative than sugary syrup. This French toast is one that you could easily do as a baked French toast. Just chop the pieces of bread into cubes and put them into a baking dish. Then pour the egg and pumpkin mixture over the top and bake it for about 45 minutes. Whether you fry it on a griddle or bake it in the oven, this fall inspired French toast is perfect for a wintery morning with a cup of coffee.
One of my favorite breakfasts is whole grain granola with yogurt and fruit. It’s something that I never get tired of, and granola is easy to take with me. It’s a great snack and perfect for a healthy breakfast when I’m traveling if I’m not sure whether or not the breakfast is something I can eat – you can almost always get yogurt. I like to add fresh fruit to it, strawberries, raspberries, blueberries, bananas, peaches – whatever I happen to have on hand. In less than 5 minutes I’ve got a delicious breakfast that’s full of protein fiber and healthy fats. One of my favorite granolas is a gluten free one from Van’s foods. I love it because it’s soft and chewy, but it’s also expensive. This granola recipe is just as good, cheaper to make and something I can whip up in no time! I keep a very close eye on mine so that I don’t overcook it. It’s fine when it’s crunchy, but my preference is the soft and chewy granola, so I don’t cook mine for very long. If you prefer a little crunchier granola, just cook it a little longer. This is perfect for breakfast or a snack, it’s filled with essential fats and has 3 grams of fiber per serving!
Wendy’s on a one dish kick right now (who can blame her, nobody likes dishes, and these are fabulous recipes), and I’m back to finding new recipes to use ripe bananas for. Since bananas are only eaten fresh in our house if they’re still green, sometimes we have an overabundance of bananas to use. These muffins hit the spot. It’s a very simple recipe, all you need is a blender or food processor to mix it in, and you’re ready to go. It doesn’t even require flour since it uses oats that are ground up while you’re mixing up the batter. The yogurt gives it protein and a delicious richness. These muffins are seriously fabulous. I’m going to have a hard time eating just one, I think my husband might have to hide the rest!
What’s better on a lazy weekend that brunch with some pancakes? These blueberry pancakes hit the spot. They’re simple and delicious with whole wheat flour and blueberries. You can use fresh or frozen blueberries in these pancakes – whichever you have on hand. I used frozen blueberries, so I poured each pancake onto the griddle and then dropped the blueberries into the batter. Making these pancakes with whole grain flour adds nutrients, including fiber to these pancakes. If you’re not so sure about using whole wheat flour, the trick is to make sure it’s finely ground. If the flour is finely ground, it won’t be grainy. Some whole wheat flours are also lighter than others, so if you have a picky eater, use a lighter whole wheat flour – they’ll never know! Give these delicious pancakes a try, they’ll be a family favorite after the first breakfast. They’re perfect with a little butter, syrup or just some plain yogurt on top.
I love to have fruit in my oatmeal. It’s a much better way to sweeten oatmeal without actually adding sugar. I ran across this overnight oatmeal recipe recently and just had to try it. You don’t even have to cook it, there’s no crockpot involved or anything. Just mix it up and stick it in the fridge. I doubled the recipe, but if you make just one portion, all you have to do is just stick the ingredients into the pint jar and shake it up. The next morning, add the fruit and eat! You can add the raspberries (or any type of fruit you’d like) the night before, or the morning you eat it. Since I added bananas, I added all my fruit right before I ate it so the bananas wouldn’t be gross. I’m in love with this recipe, it’s so easy and delicious! It’s one that’s perfect for busy nights and days, and everyone (even the kids) will love it.
Crepes are wonderful. You can fill them with just about anything and they’re really delicious. Quite often we fill our crepes with yogurt and fresh fruit or a fruit sauce. We’ve also made Eggs Benedict in crepes. Really, the filling options are endless. These savory crepes are simple and delicious as well as being vegetarian. The spinach and mushroom filling sautéed in butter with onions adds wonderful flavor. They are savory and rich without being overwhelming. Crepes can be a little difficult to get the hang of at first, but don’t worry. This recipe makes about 15 crepes, but you’ll only need 12 of them for the filling. That gives you a couple of extra crepes to get the heat right, as well as figuring out how to swirl the batter in the pan. The batter will be very thin, so it’ll spread out on the bottom of the pan well. However, your first crepes might still be a little strange. I always know that no matter how many times I’ve made crepes the first one or two will be terrible, then I’ll get the heat just right and they’ll go really well. Crepes hold over well, so you don’t need to fill them if you aren’t going to eat them, just keep the filling and crepes separate. Fill the crepes and heat as needed for a snack, lunch or breakfast the next day.
Garden zucchini are finally starting to wind down, so there won’t be too many more zucchini recipes until next summer. This zucchini quiche is wonderful and elegant. It’s a great recipe to make in little tart pans or individual servings as an appetizer, or as a quick and easy breakfast. If you’re going to make this quiche mini though, don’t forget to quarter the zucchini before slicing them, or they’ll overpower the size of the portion. One of the wonderful things about quiches is that they are so simple to make, but they are delicious every time. You can just mix all the ingredients together and it’s ready to go. Quiches also freeze well, so it’s a wonderful meal to make in smaller portions (or just freeze individual slices) for easy weekday breakfasts. Typically in recipes like this, I use the traditional green zucchini, but you can also use yellow summer squash and it’ll be just as wonderful. Yellow summer squash has a lighter flavor and much more tender skin, which makes it ideal for stir fries and sauted vegetables. Yellow summer squash also tend to be a little smaller, as opposed to the club sized zucchini that you sometimes end up with. But whether you use yellow summer squash or zucchini, this recipe is a winner.
I’m someone who loves to cook, but during the week, the last thing I want to do is actually cook breakfast. While that means that sometimes I’ll just grab yogurt and granola, it also means that sometimes, I just skip it and snack all morning. So, meals like these ham and broccoli breakfast muffins are perfect for me. I can make up a batch while making dinner one night and pop them in the freezer when they’re cooled. Then I can just take out one, heat and eat. It’s perfect for me. There’s no thought about what I’m going to eat, there’s no (silent) whining about fixing it, it’s already ready to go. It takes the excuse out of my mornings and also helps me to get a better start to the day. Paired with a smoothie or couple pieces of fruit, it’s a simple and easy breakfast. This recipe is originally for a wheat biscuit mix, but I frequently use a gluten free biscuit mix and it works just fine.
Breakfasts are wonderful at our house. Although, to be perfectly honest, during the week we just find our own simple breakfasts, but on Saturday, all bets are off. We’ll have pancakes, waffles, scrambled eggs, sausage or omelets. Omelets make a wonderful meal – breakfast or dinner. Add any ingredients you have on hand for omelet fillings – onions, peppers, zucchini, tomatoes, basil, cheese, ham and bacon are all wonderful fillings. Enjoy this delightful ham and veggie omelet for a filling and delicious breakfast.
I love gardens. It’s so wonderful to be able to grow and garden and go out to get fresh produce when you want to make something. Rhubarb is growing really well this time of year, and what goes together better than strawberries and rhubarb? Thankfully, fresh strawberries are also ripe this time of year, so it’s perfect. I made my rhubarb sauce fresh, but I make a huge batch and then can it, so I can have it all year on pancakes, ice cream and steel cut oats. However, it’s wonderful fresh and stores well in the fridge.