Breakfast Monday May 7, 2018

Blueberry Oatmeal Crumble Bars

This week we start off with some more blueberry’s in this oatmeal crumble recipe.

 

INGREDIENTS:

Crust and Crumble Topping
1/2 cup (1 stick) unsalted butter, melted
1 cup all-purpose flour
3/4 cup old-fashioned whole-rolled oats (don’t use quick cook or instant, they’re finer and behave like flour and will make mixture too dry)
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
pinch salt, optional and to taste

Blueberry Layer
12 ounces (2 cups) blueberries (fresh or frozen; I used frozen and didn’t thaw)
1/3 cup granulated sugar
2 tablespoons lemon juice
2 teaspoons cornstarch

DIRECTIONS:

1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside. Lining the pan helps with cleanup and is recommended.
2. Crust and Crumble Topping – In a large, microwave-safe bowl melt the butter, about 1 minute on high power.
3. Add the flour, oats, sugars, optional salt, and stir to combine. Mixture will be dry and sandy with some larger, well-formed crumble pieces.
4. Set 1 heaping cup mixture aside to be sprinkled on later as crumble topping.
5. Transfer remaining mixture to prepared pan, and using a spatula or your fingers, hard-pack the mixture to create an even, smooth, flat crust; set aside.
6. Blueberry Layer – In a large mixing bowl (same one used for crust and crumble is okay), add all ingredients and toss to combine. If sugar hasn’t dissolved fully that’s okay because it liquifies while baking.
7. Evenly distribute blueberry mixture over the crust.
8. Evenly sprinkle with the reserved heaping 1 cup crumble topping mixture. Before sprinkling, I squeeze the mixture in my palm to encourage bigger crumble pieces to form.
9. Bake for about 55 minutes, or until edges are set and center has just set. Crumble topping should appear set and very pale golden. I used frozen berries without thawing and the pan was very cold going into the oven. If using fresh berries, baking time will be reduced, but I’m not sure by how much, I’d guess at least 10-15 minutes, possibly less. Bars may take longer than 55 minutes if blueberries are very juicy. Watch your bars, not the clock, when evaluating doneness. Place pan on a wire rack and allow bars to cool for at least 30 minutes before slicing and serving. If you try to slice bars before they’ve cooled completely, they’ll be extremely messy and could fall apart. Bars will keep airtight at room temperature for up to 1 week, in the fridge for up to 10 days, or in the freezer for up to 6 months.

 

Recipe thanks to: https://www.averiecooks.com/blueberry-oatmeal-crumble-bars/#

Breakfast Monday April 30, 2018

Healthy Breakfast Egg Muffins

We start off the week with some nice egg muffins!

 

INGREDIENTS

• 12 large eggs
• 1/4 cup nonfat milk
• 1 cup chopped fresh spinach
• 3/4 cup quartered cherry tomatoes
• 1/2 cup diced onions
• Sliced avocado, for serving
• Salsa, for serving
• Crumbled cotija or feta cheese, for serving

INSTRUCTIONS

Preheat the oven to 350°F. Grease a muffin pan with cooking spray.

In a large bowl, whisk together the eggs, nonfat milk and 1/2 teaspoon pepper. Stir in the spinach, tomatoes and onions.

Divide the mixture evenly between the 12 muffin pan cups and bake the muffins for 20 to 25 minutes, or until the egg is fully cooked. Remove the muffins from the oven and let them cool for 5 minutes in the pan then use a knife to loosen the muffins from the cups.

Top each muffin with sliced avocado, a dollop of salsa and a sprinkling of cheese then serve.

 

Recipe from: https://www.justataste.com/healthy-breakfast-egg-muffins-recipe/

Breakfast Monday 23, 2018

BREAKFAST ROLLS

This week we have some rolls to start of your day.

 

Ingredients

• 1 cup warm water
• 1 TBSP yeast
• 1 TBSP sugar
• 1 TBSP oil
• 1 tsp salt
• 2 1/2- 3 cups flour
• 2 TBSP melted butter
• 2 cups shredded Cheddar Jack cheese
• 12-15 cooked sliced of thin bacon chopped
• 6 cooked breakfast sausages chopped
• 4 large eggs scrambled

Instructions

1. Combine warm water, yeast and sugar in a mixing bowl and let sit for about 3-4 minutes, until yeast is bubbling up. Add in oil, salt and flour. Start with 2 1/2 cups of flour, then add more until the dough cleans the sides of the mixing bowl. (I use a mixer for this part as it makes it just so much easier!) Continue mixing for an additional 3-4 minutes, then cover with plastic wrap and let sit in a warm place for 15 minutes. In cold weather, I like to turn my oven on for about 3 or 4 minutes, then turn it off and let my dough rest in the oven.
2. Preheat oven to 400 degrees F.
3. Spray counter top with non-stick cooking spray and roll dough out into a large rectangle about 1/4? thick. Brush dough with melted butter, then spread with scrambled eggs. Sprinkle the shredded cheese on top (reserving about 1/2 cup for later), then spread bacon and sausage.
4. Starting with one of the long sides of the rectangle, roll dough up tightly, working from one end to the other end horizontally, then back again. Pinch the seams closed at the end. Use a sharp, thin knife to cut 1 1/2? sections of dough from the large roll. This will result in about 15 rolls.
5. Set rolls on a large greased baking sheet. Bake for 12-14 minutes. Remove from oven and top rolls with remaining 1/2 cup cheese. Return to oven for an additional 1-2 minutes, until cheese is melted and rolls are just beginning to turn golden brown.
6. Brush with melted butter again, if desired. Serve warm. Store leftovers in the fridge in an airtight container.

 

Recipe from: https://butterwithasideofbread.com/breakfast-rolls/

Breakfast Monday April 16, 2018

Breakfast in a Blanket

Today we ave some nice filling breakfast blankets to start your day off.

 

Ingredients

Yields: 8

8 large eggs

kosher salt

Freshly ground black pepper

1 tbsp. chopped fresh chives

1 tube crescent rolls

4 slices cooked bacon, halved

2 c. shredded Cheddar

Directions

Cook Time: 0:15

Total Time: 0:20

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1.  Preheat oven to 375º. In a medium bowl, whisk eggs and season with salt and pepper. In a large skillet over medium heat, melt butter. Add eggs and chives and scramble as desired.

1. On a lightly floured work surface, roll out Crescent Rolls. Top with cooked bacon, scrambled eggs, and cheese.
2. Roll up and transfer to a parchment-lined baking sheet.
3. Bake until deeply golden, 12 to 14 minutes.
4. Serve immediately.

Recipe from: https://www.delish.com/cooking/recipe-ideas/recipes/a50205/breakfast-in-a-blanket-recipe/

Breakfast Monday April 9, 2018

Raspberry Peach Smoothie

This week we start off with a nice fruit smoothie.

 

Ingredients:

• 1 cup frozen raspberries
• ¾ cup chopped fresh peaches
• ¼ cup vanilla Greek yogurt
• ⅓ cup vanilla almond milk

Directions:

• STEP 1: Place all ingredients into blender (liquid ingredients first).
• STEP 2: Blend on high for 2 minutes or until smooth. Scrap down sides and blend for another 30 seconds.
• STEP 3: Serve and enjoy!

 

Recipe from: https://deliciouslysprinkled.com/raspberry-peach-smoothie/

Breakfast Monday April 2, 2018

BLUEBERRY CROISSANT PUFF

We are starting off this week with some blueberries for breakfast.

Ingredients

• 3 large croissants , cut up (about 5 to 5 1/2 cups)
• 1 cup fresh or frozen blueberries
• 1 package (8 oz. cream cheese, softened)
• 2/3 cup sugar
• 2 eggs
• 1 teaspoon vanilla
• 1 cup milk

Instructions

1. Preheat oven to 350 degrees.
2. Place croissant pieces in a 9 inch square pan. Sprinkle with blueberries.
3. Beat cream cheese, sugar, eggs and vanilla in medium bowl with electric mixer until well blended. Gradually add milk, beating well after each addition. Pour evenly over croissant pieces. Let stand 20 minutes or soak overnight.
4. Bake at 350°F for 35 to 40 minutes or until set in center and golden brown. You may want to cover it with foil for the last 10 minutes if the tops are getting too browned.
5. Serve warm sprinkled with powdered sugar.
6. Variation: Instead of baking in a square pan bake individually. Place croissant pieces evenly in 10 (1/2-cup) ramekins; sprinkle with blueberries and pour cream cheese mixture evenly over croissant pieces. Let stand 20 minutes. Bake at 350°F for 20 to 25 minutes or until set in center and golden brown.

 

Read more at: https://www.the-girl-who-ate-everything.com/blueberry-croissant-puff/#FQygdYIKDPpFuxY4.99

Breakfast Monday March 26, 2018

SWEET POTATO BREAKFAST BOWL

Here we have a filling breakfast made with a sweet potato.

Ingredients

For two servings:

• 1 very large sweet potato, 16+ ounces (or 2 small sweet potatoes 8-10 ounces each)
• Honey to taste, OR half of a slightly ripe mashed banana for sweetness
• Cinnamon, to taste
• 2 tablespoons raisins
• 2 tablespoons chopped nuts
• 2 tablespoons almond butter (I recommend raw almond butter and love Trader Joe’s raw almond butter!)

Instructions

1. Preheat oven to 375 degrees. Wash and lightly dry sweet potato(es). Poke with a fork several times and wrap in aluminum foil. Bake large sweet potato for around 80 minutes, or smaller sweet potatoes for around 65 minutes, until a fork can easily pierce through the entire sweet potato. Let cool for at least five minutes before peeling.

2. Peel cooled sweet potato and lightly mash with cinnamon and honey (or half of a mashed banana).
3. Top with raisins and chopped nuts and other toppings if desired. If enjoying right away, drizzle with almond butter. If enjoying later, top with almond butter just before serving and reheating.

Recipe from: https://www.healthy-liv.com/sweet-potato-breakfast-bowl/

Breakfast Monday March 19, 2018

BUTTERMILK-BLUEBERRY BREAKFAST CAKE

Today is a blue berry cake to start off your day.

Ingredients

• ½ cup (8 tablespoons | 4 oz | 113 g ) unsalted butter, room temperature
• zest from 1 large lemon
• 1 cup (214 g)  sugar (set aside 1 tablespoon for sprinkling)
• 1 egg, room temperature
• 1 tsp. vanilla
• 2 cups (256 g) all-purpose flour (set aside 1/4 cup of this to toss with the blueberries)
• 2 tsp. baking powder
• 1 tsp. kosher salt (I like 1.25 tsp)
• 2 cups fresh blueberries, picked over
• ½ cup buttermilk, see FAQs below

Instructions

1. Preheat the oven to 350ºF. Using a stand mixer or hand-held mixer, cream the butter with the lemon zest and the 1 cup minus 1 tablespoon of sugar until light and fluffy.
2. Add the egg and vanilla and beat until combined. Meanwhile, toss the blueberries with ¼ cup of flour, then whisk together the remaining flour, baking powder and salt.
3. Add half of the flour mixture to the batter, and stir with spatula to incorporate. Add all of the buttermilk. Stir. Add remaining flour, and stir until flour is absorbed. Fold in the blueberries. (Leave excess flour from the blueberry bowl behind.)
4. Grease an 8- or 9-inch square baking pan (or something similar—I prefer an 8-inch pan because I like the thicker pieces) with butter or coat with non-stick spray. If you have parchment paper on hand, line the pan with parchment on top of the butter. Spread the batter into the pan. Sprinkle the batter with the remaining tablespoon of sugar. Bake for 35 to 45 minutes — a 9-inch pan will be done in closer to 35 minutes; an 8-inch pan usually needs 40 to 45 minutes. Check with a toothpick for doneness. If necessary, return pan to oven for a couple of more minutes. (Note: Baking for as long as 10 minutes more might be necessary, especially if you’re using a smaller pan such as an 8×8-inch.) Let cool at least 15 minutes before serving.

Recipe from: https://alexandracooks.com/2011/06/29/buttermilk-blueberry-breakfast-cake/

Breakfast Monday March 12, 2018

Breakfast Oatmeal Cupcakes To Go

This week we have some oatmeal cupcakes. It can be made fresh, or ahead of time to give you a fast and easy breakfast.

Ingredients

• 5 cups rolled oats
• 2 1/2 cups over-ripe mashed banana (For all substitutions, see nutrition link below)
• 1 tsp salt
• 5 tbsp pure maple syrup, agave, or honey OR stevia equivalent amount
• 2/3 cup mini chocolate chips, optional
• 2 1/3 cups water – Increase to 2 2/3 cups if using stevia
• 1/4 cup + 1 tbsp coconut or veg oil (45g) (Fat-free option listed in the nutrition link below)
• 2 1/2 tsp pure vanilla extract
• optional add-ins: cinnamon, shredded coconut, chopped walnuts, ground flax or wheat germ, raisins or other dried fruit, etc.

Instructions

Preheat oven to 380 F, and line 24-25 cupcake tins. In a large mixing bowl, combine all dry ingredients and stir very well. In a separate bowl, combine and stir all wet ingredients (including banana). Mix wet into dry, then pour into the cupcake liners and bake 21 minutes. I also like to then broil for 1-2 minutes, but it’s optional. (If you let them cool overnight, they’ll no longer stick to the liners.) These oatmeal cakes can be eaten right away, or they can be frozen and reheated for an instant breakfast on a busy day.

Read more at: https://chocolatecoveredkatie.com/2013/01/08/breakfast-oatmeal-cupcakes-to-go/#eAsoW6DO8e8sqRB5.99

Breakfast Monday March 5, 2018

Cheesy Mushroom Spinach Omelet

 

Today we have a nice healthy omelet too start your day off right.

Ingredients

• 1 1/2 tsp extra virgin olive oil
• 1/2 cup thinly sliced cremini mushrooms
• 1/2 cup diced yellow onion
• 1/2 cup fresh baby spinach
• 1/2 tsp kosher salt, divided
• 1/2 tsp black pepper, divided
• 2 large eggs
• 1/2 cup shredded low-fat Swiss cheese
• minced fresh parsley, for garnish
• nonstick cooking spray

Instructions

1. Heat 1 1/2 tsp olive oil in large skillet over MED-HIGH heat. Add mushrooms and onion, cooking about 5 minutes, until golden and soft. Season with 1/4 tsp salt and pepper, then stir in baby spinach until wilted.

2. Transfer mushroom mixture to plate and wipe out skillet. Crack eggs into small mixing bowl with 1/2 Tbsp water and remaining salt and pepper, and beat with small whisk or fork until blended and a little frothy.

3. Spray skillet lightly with nonstick cooking spray and heat over MED to MED-LOW. Add beaten egg mixture and stir them around the pan with a rubber spatula, pulling the sides in towards the middle, swirling the pan slightly so the runny egg mixture on top hits the pan and cooks. Cook about 2 minutes, until eggs are just slightly shiny on top.

4. Add mushroom mixture to one side of the omelet, then sprinkle with cheese. Carefully lift up the edge of the omelet and check to see if the eggs are lightly golden on the bottom. Once they are, gently fold it over the filling.

5. Slide omelet out of skillet and onto plate to serve.  Serve garnished with minced parsley and extra black pepper if desired.

    

This recipe is from: https://www.smartskinnyrecipes.com/cheesy-mushroom-spinach-omelet/