Applesauce Oat muffins

I tried this recipe from Mel's Kitchen Cafe and I am definitely going to make it more often.

I did make a few edits though to veganize it:
Ground flax seed instead of egg
Coconut oil instead of butter

I had also used homemade applesauce I made last fall from freshly picked apples and canned for days like this!

A tasty healthy breakfast treat.

Chocolate breakfast smoothie

I've been into making smoothies for breakfast lately, finding some good recipes online. But I decided to try one for myself. It's almost like dessert for breakfast!

Serves 2:
1 banana
~15 sliced strawberries
3 tbsp unsweetened cocoa powder
3 scoops vanilla protein powder
1 cup vanilla almond milk
8-10 ice cubes

Throw all in the blender and combine.

Pancake puffs

Is it breakfast or dessert? Who can tell? But it doesn't matter - they're super tasty!
Pancake puffs from Vegan Fling.

I made several different ones - blueberry, strawberry, banana, and chocolate chip. It's very easy to make each puff differently since you don't add the variations to the batter, but to the muffin tin itself. It'll be fun to experiment with different ingredients!

Huevos rancheros

Just realized, my last few posts have all been breakfasts! Guess that's been on my mind recently.

I never realized huevos rancheros were so easy to make. I foresee this meal a lot more in my future.

I followed the recipe from SmittenKitchen.com but with a few changes:
1. I sprinkled cheese on the tortilla itself, but then on the finished cooked product. We love us some cheese.
2. I used my favorite fresh pre-made salsa rather than making my own. Saved a lot of time.

Vegan banana nut muffin

Who doesn't love Pinterest? There, I found this super easy muffin recipe from MinimalistBaker.com.

Not only does it use simple ingredients, it only serves two! Perfect for when you don't want to make a big batch meant to last the week, but you'll just scarf down in one or two sittings anyways! (Or is that just me?)

Vanilla French Toast

A tasty twist on standard french toast. Sweet enough that you don't need syrup!

Ingredients
3 slices of bread
2 eggs
1/4 cup almond milk
1 tbsp vanilla
1 tbsp cinnamon
1 tbsp nutmeg
2 tbsp butter
Powdered sugar for sprinkling

1. Crack eggs into a bowl and mix with milk. Add vanilla, cinnamon, and nutmeg.

2. Heat butter in a pan to melt.

3. Dip slices of bread one by one into the egg mix completely. (I cut in half so they would fit in my bowl.)

4. Place bread in pan and heat 5-6 minutes each side until slightly browned.

5. Set on serving plate. Sprinkle with sugar.

I then cooked the leftover egg mixture for a tasty side of scrambled vanilla eggs!

Breakfast Enchiladas

I made these so our scrambled eggs would be a bit more interesting. I used marinara sauce instead of enchilada sauce to reduce spiciness.

Ingredients:

• 6 eggs
• 1 avocado 
• salt & pepper to taste
• 1 tsp all purpose seasoning
• 1 tbsp basil
• 1/4 cup shredded cheese
• 1 jar marinara sauce
• 2 slices Swiss cheese 
• 8 corn tortillas

Heat the oven to 400 degrees.
Mash the avocado and whisk it in with the eggs, seasonings, and shredded cheese.
Scramble the eggs in a skillet. Set aside.
In a clean skillet, heat a thin layer of marinara sauce. Heat each tortilla in the sauce until ready to roll.
Place in a baking dish and fill with eggs. Roll the tortillas up.
When all tortillas are ready, place the Swiss cheese across the top and pour remaining marinara sauce across it.
Bake in the oven for 20 minutes.
Enjoy!

"F it" Brunch (brunch foods that start with "F") Part 2

A great dish to make when you're having people over, because it doesn't create a lot of dishes. You can serve it right in the pan you cooked it in! I was inspired by a recipe from Martha Stewart, but altered it, because I wanted to use spinach instead of zucchini.

Ingredients

• 1 tablespoon olive oil
• 2/3 small onion, finely diced
• 1/3 cup frozen chopped spinach, defrosted
• 1/2 teaspoon dried thyme
• Coarse salt and freshly ground pepper
• 6 large eggs
• 2 tablespoons cup milk
• 1/4 cup shredded shredded white cheddar
• 2 medium vine ripe tomatoes, cored and thinly sliced crosswise

Directions

1. Preheat oven to 425 degrees. In a 10-inch skillet over medium heat, warm oil. Add onion,  and thyme; cook, covered, stirring often, until tender but not browned, 8 to 10 minutes. Uncover, add spinach and cook until all the liquid in the pan evaporates. Season with salt and pepper; remove skillet from heat.
2. In a medium bowl, whisk eggs, milk, and cheese, salt, and pepper. 
3. At this point, since I don't have a non-stick skillet, I removed the onion mixture from the pan, and oiled it well. If your pan is non-stick, you could get away with skipping this step.
4. Pour egg mixture into pan, then add back onion mixture (or, if using non-stick, gently lift the mixture to allow eggs to coat bottom of pan). Arrange tomatoes in an overlapping pattern on top.
5. Return skillet to medium-low heat, and cook until sides are set yet still slightly runny on top, 15 to 20 minutes. Place in oven, and cook until the center is cooked through when tested with a wooden skewer, and the tomatoes are browned, 10 to 15 minutes. Remove from oven; gently slide a heatproof spatula around the edges and underneath to loosen from skillet. Serve immediately.

"F it" Brunch (brunch foods that start with "F") Part 1

We were having friends over for brunch this past weekend and I wanted to impress without having to, you know, slave in the kitchen all morning or especially while they were here. So I knew a French Toast casserole was in the cards - something I could prepare ahead of time and pop in the oven.

Baked Apple Cinnamon French Toast (I halved the recipe from the website, because there were only 4.5 of us. This version is my adaptation)

1/2 loaf of challah bread (I used homemade, because I made a rocking, but giant one for Yom Kippur)

3/4 cups non-dairy milk (soy, almond, rice, hemp, etc.)
1 1/2 tbs. cornstarch
2 tbs. white whole wheat flour
1/4 tsp. vanilla
1/4 tsp. cinnamon
1/4 tsp. allspice or nutmeg
Topping:
1 1/2 tbs. vegan margarine (I like Earth Balance)
1/4 cup light brown sugar
1 1/2 tbs. brown rice syrup
1/4 tsp. cinnamon
1/4 tsp. allspice or nutmeg
3 apples, peeled, cored and sliced (use a firm variety)

Preheat your oven to 350 degrees.
Slice bread into 2" pieces. Place into a 9"x9" glass baking pan. In a large bowl whisk together milk, cornstarch, flour, vanilla, cinnamon and allspice. Pour mixture over the bread in the baking pan and turn the bread over a few times to make sure the mixture is equally absorbed.
Melt the margarine in a large skillet over medium heat and stir in the brown sugar, brown rice syrup, cinnamon and allspice. Add in your apple slices and toss until they are coated in the brown sugar sauce. Pour the apple topping over the bread in the baking pan and evenly distribute. Cover with aluminum foil and bake for 30 minutes.
Remove pan from oven and allow to cool for 5 minutes

Serve with maple syrup.

My new favorite pancakes

Puffy Pillow Pancakes. The name truly says it all. My old favorite pancakes were puffy, but I always had a hard time getting them cooked through without overcooking them on the outside. I figured the same problem would crop up here, but oh boy was I wrong. I adjusted the recipe ever-so-slightly (whole wheat flour instead of white, and I added blueberries, because I love them).

Note: If you want leftovers and/or feed more than 3 people at breakfast, do yourself a favor and double the recipe.

Ingredients:

1 1/2 cups whole wheat flour
3 1/2 teaspoons baking powder
2 tablespoons sugar
1 teaspoon salt

1 cup almond milk (or soy milk)
2 teaspoons apple cider vinegar
1 tablespoon ground flax seeds
1/2 cup water
3 tablespoons canola oil
1/2 teaspoon pure vanilla extract

1-2 cups of fruit, cut into small pieces, if necessary (optional)

Directions:

In a large mixing bowl, sift together flour, baking powder, salt and sugar. Make a well in the center.

Measure the milk into a measuring cup. Add vinegar and ground flax seeds, and use a fork to vigorously mix the ingredients until foamy. This will take a minute or so.

Pour the milk mixture into the center of the dry ingredients. Add the water, canola oil, vanilla and fruit (if using) and use a fork to mix until a thick, lumpy batter forms. That should take about a minute. It doesn’t need to be smooth, just make sure you get all the ingredients incorporated.

Preheat the pan over medium-low heat and let the batter rest for 10 minutes.

Lightly coat the pan in oil (I used a non-stick skillet, which doesn't need oil). Add 1/3 cup of batter for each pancake, and cook for about 4 minutes, until puffy. Flip the pancakes, adding a new coat of oil to the pan, and cook for another 3 minutes or so. Pancake should be about an inch thick, and golden brown.

Rest pancakes on a cooling rack covered with tin foil until ready to serve. To reheat, place pancakes in on a baking sheet covered with tin foil in a  300 F degree oven for 5 minutes or so.

Mother's Day Brunch

Mother's Day has come and gone, but this recipe will suit you anytime a delicious, easy breakfast is in order. Make it for your mom next time you see her!


Adapted from this recipe from Whole Foods.


They say this recipe serves 6, but I beg to differ. Two hungry adults and one toddler took this to town.

Ingredients

1/2 - 3/4 loaf of stale challah bread, sliced thick
blueberries and sliced strawberries (as many as your heart desires)
4 eggs 
1 cup milk (I used soy, but any milk would work)
1 Tbsp maple syrup 
1/4 tsp grated nutmeg 

Method

Preheat oven to 350°F. Line an 8-inch baking pan with bread, overlapping slices; scatter berries over top. Whisk together eggs, milk, syrup and nutmeg and pour over bread. Bake until golden brown and set, 45 to 50 minutes.

Zucchini Muffins

A friend found this recipe, altered it and passed it along to me. I altered it further and pass it along to you. I'm not kidding when I say it's out of this world. I made them yesterday and want to make more right now. Because she halved the recipe, it calls for 1 1/2 eggs, which is awkward. I used 1 egg, plus some Ener-G egg replacer. You could also probably do without it, since the applesauce will do some of the binding for you. Or double the recipe, which I think is the best suggestion.


Ingredients
1 cup whole wheat flour
1/2 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1-1/2 teaspoons ground cinnamon
1-1/2 eggs (or sub: 1 egg, 3/4 teaspoon egg replacer, and 1 tablespoon water)
1/2 cup vegetable oil
1/2 cup white sugar
1/2 cup applesauce
1-1/2 teaspoons vanilla extract
1 cup grated zucchini (or a mix of zucchini and carrot - I used one of each and it was exactly one cup)
1/2 cup chopped walnuts (optional)

Directions
1. Grease muffin tins (I used mini muffins). Preheat oven to 325 degrees F (165 degrees C).
2. Beat eggs, oil, vanilla, and sugar together in a large bowl. 
3. Sift in flour, salt, baking powder, soda, and cinnamon, beat well.
4. Stir in zucchini, carrots and nuts until well combined. Pour batter into prepared pans.
5. Bake for 12-15 minutes (for mini muffins) or 20-25 minutes (for regular muffins), or until tester inserted in the center comes out clean.
6. Cool in pan on rack for 5 minutes. Remove from pan, and completely cool. 

Blueberry Raspberry Flax Maple Steel Cut Oats

The name literally says it all. This recipe makes enough for 4 servings, so you can have extra in the fridge for later in the week. I like to make it ahead of time, since it takes 30+ minutes. If you do, 2 minutes in the microwave is all it takes to have a hot breakfast. You can use any kind of milk you'd like, or only water

Ingredients:
1 cup steel cut oats
2 cups almond milk
2 cups water
1 cup blueberries
1 cup raspberries
3 Tablespoons maple syrup
2 Tablespoons ground flax seeds

Put everything in a large saucepan and bring to a boil. Then simmer for 25-30 minutes. If your flax seeds are raw, you can add them after the oats are cooked to get all of the flaxy goodness out of them. If they're toasted, add them whenever.

Quinoa and Pomegranate breakfast

My neighbor, who's been on and off Weight Watchers more times than I can count, bought a book featuring quick easy meals for whatever the point limit is. (These are just random numbers to me - no idea how that works.) She shared the book with me and I found a few recipes I needed to try. Including this breakfast of champions!




The recipe calls for couscous, but I used red quinoa instead:
Red quinoa
Pomegranate seeds
1/2 cup Almond milk
Sliced almonds

Super fast to make, and healthy for you too!

Open-Face Bagel Sandwich with Egg, Chevre and Avocado

This is absolutely delicious! Spread chevre on a toasted bagel, then top each side with a fried egg, avocado slices and balsamic glaze.

Apple Pie Oatmeal

I've been hearing for years how steel cut oats are supposed to be so much better for you than quick cook oats. But who has time in the morning for something that takes 25 minutes? Enter the brilliant idea to cook a big batch in advance and I'm in business! This recipe makes enough for 4 mornings (feel free to double it to share with your significant other) and reheats deliciously.

Apple Pie Oatmeal
1 cup steel cut oats
4 cups water
2 apples, cored and cut into bite-sized pieces (I use golden delicious, but use whatever you'd like. Granny smith would probably be great!)
2 Tbsp maple syrup (or brown sugar)
1 Tbsp cinnamon
1 tsp nutmeg

Put all of the ingredients in a big pot, bring to a boil, then simmer covered for 25 minutes. Cool and store in an air-tight container in the fridge for the next few days.

When it's time to eat, microwave 1/4 of the oatmeal for 1 1/2 to 2 minutes.

Breakfast for Dinner

Who doesn't love breakfast for dinner? And to make it more dinner-ish, I threw together a breakfast and tossed it all into a sandwich!



Scrambled eggs (egg whites for me), chopped bell peppers, cheddar cheese, bacon, on asiago bread.

If I had potatoes, those probably would've gone in there too. No limits!

Pumpkin Apple Muffins

My first attempt with these muffins was less-than-perfect. I'd mixed the batter together when I realized I forgot the salt. So tossed that in and mixed it again. Then I realized I'd only put in 1/2 tsp of pumpkin pie spices, so I added more and mixed again. Over-mixed batter = tough, chewy muffins. But the flavor is great and I really think the second attempt will be perfect.

Weelicious Pumpkin Apple Muffins

1 1/3 Cups All Purpose Flour
2/3 Cup Whole Wheat Flour
2 tsp Baking Powder
1/2 tsp Baking Soda
1/2 tsp Salt
1 tsp Cinnamon
1 tsp Pumpkin Spice
3 Tbsp Vegetable or Canola Oil
1/2 Cup Agave OR Honey
1 Egg
1/2 Cup Milk [I used almond milk]
1/2 Cup Pumpkin Puree
1 Medium Apple, peeled and grated (Gala, Pink Lady, Fuji or Golden Delicious are good choices)

1. Preheat oven to 350 degrees.
2. Combine the first 7 ingredients in a bowl and mix.
3. In a separate bowl, whisk the remaining ingredients together.
4. Slowly add the flour mixture into the wet ingredients and stir until just combined.
5. Grease muffin tins or line them with muffin cups and fill each cup 3/4 full with the batter.
6. Bake for 20 minutes or until a toothpick comes out clean. [Cooking time for mini muffins will be slightly less]
7. Serve.

Bobbing for Apples - Flax and bran muffins

Happy October! To celebrate my favorite autumn month, I'm going to devote my posts to the hearty fall fruit - Apples!

This week, a great breakfast addition (or for breakfast on the go).


A very simple recipe to follow, shared from SparkPeople.com. (But of course I veganized it with more flaxseed instead of eggs.)

Apple fritters

Back in the day, my family would often go to Eat-N-Park for Sunday brunch after church. For the most part, I filled my plate with their apple fritters. I realized it's been quite awhile since I've had something similar, so I did a little research and made my own:



Ingredients
1 cup whole wheat flour
1/4 cup sugar
1 tsp salt
1 1/2 tsp baking powder
1/3 cup milk (I used almond)
1 egg (I used flax seed)
1 cup apple, finely chopped
1/2 cup powdered sugar
~1/2 cup vegetable oil (3-4" deep in a pan)

1. Combine the flour, sugar, salt, and baking powder in a large bowl thoroughly. Add milk and egg (or equivalent). Mix until smooth.
2. Add in the apple and mix.
3. Drop the batter by the tablespoon into hot oil. Fry until browned on each side, ~4 minutes.
4. Remove fritters and place on paper towels, to soak up excess oil. Then roll in powdered sugar, or sprinkle on top.