Coconut Maple Granola

coconut maple granola

 

This is the best granola I have ever tasted.

I thought long and hard about things before I wrote that sentence. I have had a lot of granola. I love granola. But this is the best granola I’ve ever gotten my hands on. Since I discovered the recipe I have made it at least once a week and I’m not even close to sick of it yet. Thank goodness for Costco-sized packs of Quaker Oats!

All the credit for bringing this granola into my life goes to my friend Christina. She came down from Portland to stay with me over the holidays and brought a little pouch of this granola with her. I devoured it in about 5 seconds. After she left I couldn’t stop thinking about it, so I asked her for the recipe. On one hand, I’m glad I did because, as I have stated, it is amazing. On the other hand, I think I am getting dangerously close to needing to check myself into granola rehab.

coconut maple granola

I guess this granola could have been called “Trader Joe’s” granola, huh? :)

I had never heard of coconut chips before this recipe, in fact, I was looking for something in a bag like chocolate chips! Haha, silly me. These coconut chips are little flecks of coconut that have been dried and roasted and they are delicious!

coconut maple granola

The combination of the flavor of the coconut oil and coconut chips with the maple syrup and brown sugar makes this granola irresistible! I’ll admit, this is overall sweeter than most granola I usually make, but if you pair it with some unsweetened greek yogurt it’s divine. If you prefer your granola a little less sweet, you can cut back on the sugar a bit, just be sure to add a little extra coconut oil to assure the granola gets crispy all over.

coconut maple granola

 

The original recipe called for pecans and pepitas only, but Christina had found some local Oregon hazelnuts and decided to throw them in and I can’t imagine this stuff without them! Hazelnuts are one of my favorite nuts anyway, but with the amazing sugar/syrup coating they are even better! I like to leave them whole, but you can always give them a rough chop if you’d like.

coconut maple granola

 

This recipe makes a pretty giant batch, but it keeps well in an airtight container for at least a week, if it lasts you that long! Or fill a couple mason jars and give them to your neighbor, your boss, your kid’s teacher, or anyone you’d like to love you forever and ever.

Enjoy! And thanks Christina!

Recipe: Coconut Maple Granola

Ingredients

  • 3 cups old fashioned oats
  • 1/2 cup chopped pecans
  • 1/2 cup pepitas
  • 1 cup hazelnuts
  • 1/4 cup brown sugar
  • 1/2 cup coconut oil
  • 1/2 cup maple syrup
  • 1 teaspoon salt
  • 1 cup coconut chips

Instructions

  1. Preheat oven to 350
  2. In a small saucepan, melt the coconut oil, brown sugar, and maple syrup together over medium heat.
  3. In a large bowl, combine oats, nuts, salt, and coconut chips. Pour sugar mixture over oat mixture and stir well to coat.
  4. Turn onto a baking sheet lined with parchment paper and bake for 20-25 minutes, stirring once to cook evenly.

 

 

Blueberry Oat Muffins

Hey!

So, things have been a liiitle crazy around here lately, so some quick and easy meals have been a must. These muffins have been my grab and go-to for breakfast pretty much every morning last week, not to mention a few quick lunches and snacks mixed in as well!

Luckily, I don’t feel too badly about making two of these and a handful of cherries my impromptu lunch because of all the good stuff that fills them up!

The recipe I derived these muffins from calls for you to process the oats in a food processor to make oat flour, but I prefer the texture difference of using the whole oats instead. Plus, I almost doubled the amount of blueberries used in the batter because…why not?! Who doesn’t est a blueberry muffin wishing there were just a few more blueberries scattered in there?

Make sure to give the frozen blueberries a toss in flour before mixing them into the batter, that way they won’t all sink to the bottom. You could use fresh blueberries if you have them, but for some reason I can never keep fresh blueberries in the house long enough to do anything other than eat them by the handful!

Go ahead a fill the muffin cups almost o the top, that way you’ll get big, puffy muffins. I also think next time I make these I’ll sprinkle some dry oats on the top for even more texture.

These will keep for about a week, but they are also great to freeze. I think they will be one of my “make before baby comes projects.” I wouldn’t mind having a dozen or so of these in the freezer for late night feeding snacks!

 

Recipe: Blueberry Oat Muffins

Ingredients

  • 1 2/3 cups oats
  • 2/3 cup all-purpose flour
  • 1/2 whole-wheat flour
  • 3/4 cup packed light brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cups low-fat buttermilk
  • 1/4 cup canola oil
  • 2 large eggs
  • 2 1/2 cups frozen blueberries
  • 2 tablespoons all-purpose flour
  • Cooking spray
  • 2 tablespoons granulated sugar

Instructions

  1. Preheat oven to 400°.
  2. Mix flours and next 5 ingredients (through salt) to oats; stir well. Make a well in center of mixture.
  3. Combine buttermilk and next 3 ingredients (through eggs). Add to flour mixture; stir just until moist.
  4. Toss berries with 2 tablespoons flour, and gently fold into batter. Spoon batter into 16 muffin cups coated with cooking spray; sprinkle 2 tablespoons granulated sugar evenly over batter.
  5. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately; place on a wire rack.

Adapted from Cooking Light

Baked Eggs with Kale and Sausage

Happy Monday everyone!

 If you’ve read this blog before, you probably know that I have an extreme fondness for my local Farmer’s Market. It’s my Sunday ritual. I just love walking though and looking at the fresh, local produce, not to mention seeing things I can’t find at my local grocery store or (even more exciting) I’ve never even heard of! Shopping the farmer’s market also helps me branch out in the kitchen. I usually go with a list of things I know I need, but always come back with those items plus whatever looks so good I just can’t resist it. Case in point, last week these giant batches of kale looked so good I couldn’t stop myself from buying two. We used one to make the world’s largest batch of kale chips, and the second one sat in the fridge for a few days while I marinated on what to do with it.
Just so happened, I had a dozen extra large eggs in the fridge (from the farmer’s market too). So the wheels started turning. I do love breakfast for dinner, and sure an omelet would be easy, but too expected. Then I remembered a dish I had several years ago where the eggs were baked in a rich tomato sauce – I figured, why can’t I do the same thing with these eggs, only…very different. Time for some experimentation!
First, I fried up some sausage until it was crispy. You could use turkey sausage here, but the fat content in pork sausage goes a long way to help the flavor of the kale, so that’s what I’d suggest. After the sausage is cooked, drain it on a paper towel while you sauté your kale.
Kale is perfect for this dish because even when cooked, it still has some body. It doesn’t wilt down too much the way spinach might. When the kale is cooked down, pour it into a greased 9×9 baking dish and then sprinkle in the sausage. Use a spoon to mix things up so the sausage is incorporated in the kale instead of layered on top.
Next, all you need to do is crack your eggs on top season with S&P and bake! This was delicious for dinner, but would work great for brunch too! You could even make it in individual ramekins if you wanted to have an impressive and delicious addition to your brunch table.
Enjoy!

Recipe: Baked Eggs with Kale and Sausage

Ingredients

  • 6 eggs
  • 1 bunch kale
  • 8 oz pork sausage (I used Jimmy Dean)
  • 2 teaspoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • cooking spray

Instructions

  1. Preheat oven to 350 degrees.
  2. Heat a large skillet over med-hi heat, Cook sausage until brown and slightly crispy, about 8-10 minutes. Drain sausage onto a plate lined with paper towel. Set aside.
  3. Add oil to the skillet and reduce heat to medium. Add kale and sauté for about 5 minutes. Until Kale starts to wilt and darken, but still retains some shape.
  4. Grease a 9×9 baking dish. Add kale. Add sausage and stir together. Crack eggs on top of kale/sausage mixture. Season with salt and pepper.
  5. Bake 15-18 minutes, until whites are set but yolks are runny. (If you want your yolks set, increase baking time).

Homemade Turkey Breakfast Sausage

Good Morning!

I’ve been trying to eat more protein for breakfast recently, which isn’t always so easy for an oatmeal/cereal/toast loving gal. And I love my green smoothies with protein powder, but everyone needs a little variety now and then. The problem is, I’m usually running out the door at the very last minute before I know I’ll be late for work so it’s not always so easy to fry up some bacon or make that chicken omelet I’ve been craving.

Luckily, these homemade turkey sausage patties can be made ahead, so whip up a batch on Sunday night and you’ll have a healthy protein boost ready to help you kick start your morning!

Packed inside these terrific turkey treats are all the flavors you’re looking for in sausage: garlic, smoked paprika, and fennel seed. And because you’re using turkey you get all that sausage flavor with way fewer calories and fat grams then if you ordered up a side at your local breakfast joint.

Mixing these patties up is a cinch, but you can’t be afraid to get your hands dirty! Really get in there and mix the herbs and spices in so that each bite tastes as good as the next. Then, simply pan fry the sausages, about 5 minutes per side. You need about 2 teaspoons of oil in the pan before you get cooking; the ground turkey breast doesn’t have the fat content of pork or beef, so it needs a little help!

These sausage patties taste great drizzled with maple syrup or dunked in a farm fresh egg yolk. You could also whip yourself up a homemade Sausage McMuffin. I bet they’d also be great sliced up and wrapped around a pancake. Man, is anyone else getting hungry???

Enjoy!

Recipe: Homemade Turkey Sausage

Ingredients

  • 1 pound ground turkey breast
  • 2 teaspoons fennel seed
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried thyme
  • 1 teaspoon salt
  • 1 teaspoon pepper

Instructions

  1. In a large bowl, combine all ingredients and mix very well with your hands, being sure to incorporate fully.
  2. Form into 8 patties.
  3. Heat 2 teaspoons olive oil in a large skillet over medium high heat. Cook sausage about 5-7 minutes per side, until brown on both sides and cooked though.

 

Superfood Granola

Hey!

As spring approaches, I’m finding myself in the mood for some lighter foods all throughout the day. Especially after indulging a little too much over the holiday weekend! But, being as I’m just about 6 months pregnant, I’m also finding myself needing a bit more food to fill us  both up! So, I want to make sure the extra food I’m eating isn’t just satisfying my hunger, it’s also giving me the nutrients I need to pass along to my little man.

This superfood granola is so packed with good-for-you-stuff it’s a light, yet filling meal you can feel great about eating. Oh, and it tastes so good you’ll feel like you’re indulging too!

This granola is a little bit different than my normal granola recipes, mainly because it’s not baked! Which coincidentally makes it a cinch to throw together on a weeknight or any old time. The almond butter and honey you add bind the granola without needing to bake it – so it’s perfect for all you raw food lovers out there! The honey does make it a little sweeter than my usual granola recipes but I counterbalanced the extra sweetness well by using unsweetened fruit. But if you like your granola sweet, feel free to use sweetened fruit!

This recipe really packs in the vitamins, minerals, and anti-oxidants. All things we could use more of on a daily basis! If you press this granola into a pan and chill it, you’ll end up with granola bars. Perfect for those of us that are constantly on the go (who isn’t!?!). Or you can do what I did and break them up before they are completely set to make a chunky no-bake loose granola. Either way it tastes delicious. The unbaked oats have a different taste and texture than baked oats, but not baking them allows them to soak up the almond buttery/honey goodness. And because this granola is a bit sweeter you can toss it into some plain greek yogurt for a quick, easy, and extremely healthy breakfast – no extra sweeteners needed!

This granola will definitely help you get your day started off on the right foot. Give it a try!

Enjoy!

*Important recipe note! This granola will come out just as good with some small substitutions. No chia seeds? No problem? Like rasins instead of blueberries? Go for it! you get the idea.. :)

Recipe: Superfood Granola

Ingredients

  • 1 1/2 cups old-fashioned rolled oats
  • 1/2 cup walnuts, coarsely chopped
  • 1/4 cup slivered almonds
  • 2 tablespoons flaxseeds
  • 1/2 tablespoon chia seeds
  • 1/4 cup unsweetened dried cherries
  • 1/4 cup unsweetened dried blueberries
  • 1/4 cup creamy almond butter
  • 1/4 cup raw/turbinado sugar
  • 1/4 cup honey
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt

Instructions

  1. Lightly grease an 8×8 pan with cooking spray.
  2. Combine oats, walnuts, flaxseeds, wheat germ, and dried fruit in a large bowl.
  3. Combine almond butter, sugar, honey, vanilla, and salt in a small saucepan. Heat over medium-low, stirring frequently until lightly bubbling; 2-5 minutes.
  4. Immediately pour almond butter mixture over oat mixture and carefully mix with a rubber spatula or spoon.
  5. Gently press mixture into prepared pan, smoothing the top evenly.
  6. For granola bars: Refrigerate until firm, about 30 minutes.
  7. For loose granola: Refrigerate until cool enough to handle, about 15 minutes. Break granola up into chunks and continue to let cool at room temperature until completely cooled.
  8. Store bars or granola in the refrigerator for up to 2 weeks.

Greek Yogurt Banana Bread

Hey there!

 Did you ever have one of those days? I had planned to post this banana bread recipe yesterday but I ran out of the house without my work bag, in which was my computer, a bunch of stuff I needed for work, and my lunch. Major bummer, mostly because it meant an extra day keeping this amazing recipe from you! On another note, do you have any idea how hard it is to get through a work day without a computer?! There is almost nothing you can do to kill time ;)
Before we left for vacation, I had a few bananas that we hadn’t eaten. I knew they’d go bad over the time we were gone, so I threw them in the fridge. Did you know you can freeze bananas, peel and all? They will turn a very beautiful shade of dark brown, but they freeze really well. Then you have them on hand when you need to make this bread!
I love banana bread but hate the guilt I feel eating most of the butter, oil, and calorie ridden loaves out there. I have a recipe that calls for 1/2 pound of butter for ONE loaf! Don’t get me wrong, it’s delicious, and perfect if you’re baking it to bring to a breakfast gathering where you will only have one luscious slice, but if you want something you can have all week and legitimately call it “breakfast” without the least bit of guilt – this is the bread for you! The secret is in my favorite ingredient: Greek yogurt! The addition of Greek yogurt gives you moist, tasty bread with wayyyy fewer calories and all the flavor.
Another secret to this bread is using really ripe bananas. Have you ever heard of using bananas as a substitute for butter? Well, you can do it (although I suggest only subbing it for half the recommended amount of butter) and it turns out great. I do it in chocolate chip cookies sometimes and in lots of my muffin recipes. Anyway, using lots of really ripe bananas allows you to get away with only a third of a cup of oil in this whole loaf. And trust me, if you didn’t know, you’d never know!
This batter mixes up really, really thick. But don’t worry, that’s just how it’s supposed to be! You’ll have to get your arm muscles going to stir in the walnuts! I love walnuts, so there’s lots of them in this recipe. If you aren’t so keen on them, feel free to use less or leave them out.
Don’t mind the mess!
You might think you are over stuffing the loaf pan with all this batter, but you’re just a little over an hour from a puffy, delicious, healthy loaf of banana bread. I mean, how many times can you actually say you are getting your protein eating a slice of banana bread???!? Greek yogurt, I thank you!
Enjoy!
*Note: I’ve heard a couple of people made a smaller loaf and put some batter into muffin tins. Great idea!!! Also, be sure to tent the bread with aluminum foil after about 20 minutes to avoid it getting too brown. 

Recipe: Greek Yogurt Banana Bread

Ingredients

  • 2 eggs
  • 1 cup sugar
  • 1/3 cup canola oil
  • 4 extra ripe bananas
  • 2 T vanilla extract
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1 2/3 cup flour
  • 1 cup whole wheat flour
  • 1 cup greek yogurt
  • 1 1/2 cups chopped walnuts

Instructions

  1. Preheat the oven to 350 degrees.
  2. In a medium bowl, combine both flours, soda, salt, baking powder, cinnamon, and nutmeg. In another bowl whisk eggs, oil, and sugar. Mash in bananas and stir in Greek yogurt.
  3. Slowly stir in the dry ingredients into the wet ingredients (batter will be thick!). Stir in walnuts.
  4. Spray a loaf pan generously with cooking spray and spoon in batter.
  5. Bake for 40 minutes. Check to see if the top is getting too brown and tent with foil if necessary. Bake for an additional 30-40 minutes, until a knife comes out clean from the center of the bread.

Strawberry Cantaloupe Smoothie

Hi!

Happy two days before Valentine’s Day! When I was a kid, my mom was really good at holidays. We’d always have a special breakfast, and if the holiday fell on a school day, a special lunch…think all green lunch for St. Patrick’s Day, pink and red lunch for Valentine’s etc. We’d also have a full on holiday themed breakfast. Food dye colored pancakes formed into heart shapes with a variety of red fruits on top…the whole shebang.

Well, I don’t have that much time in the morning! So it will have to be a smoothie!

But it’s a delicious and healthy smoothie!!! And..it’s pink! Perfect for your rush out the door Valentines’ breakfast with your sweetie. Don’t worry…there will be time for a nice romantic dinner later! :)

Enjoy!!

Recipe: Strawberry Cantaloupe Smoothie

Ingredients

  • 1 cup cantaloupe
  • 1 cup frozen strawberries
  • 1/2 cup greek yogurt
  • 1/2 cup vanilla almond milk
  • 2 tablespoons raw sugar or honey
  • 1 scoop vanilla protein powder *optional

Instructions

  1. Combine all ingredients in a blender and blend until smooth. Serve with a straw and a strawberry!

Whole Wheat Blueberry Pancakes

Happy Friday!

This weekend something amazing is happening. We don’t have any plans! It has been quite a while since we had a weekend free without commitments and I am looking forward to it! Weekends just go by too fast when you are going-going-going. I’m planning on relaxing and taking the time to do things I don’t always get to do, like make a big Saturday morning breakfast of eggs, bacon, and some whole wheat blueberry pancakes!

Next to strawberry waffles, blueberry pancakes are my next favorite breakfast food. Sensing a pattern? Combine carbs and fruit and I’ve got a winning combination! Which kind of presents a problem when you are married to a savory breakfast lover. Michael would always rather have eggs and meat. Owlets, breakfast burritos, over easy eggs and bacon, etc. for breakfast. So to make sure everyone is happy, we just have both! Makes for a great start to the day, and lots of leftovers!!
Because I like my carb-y breakfasts, I try to put as much nutrition in them as I can. These pancakes are made with whole wheat flour and I added flax seed, wheat germ, and ground oatmeal. If you don’t have that all on hand, you can substitute with extra whole wheat flour, but it adds lots of texture, flavor, and a big nutritional punch to these flapjacks.

This recipe calls for buttermilk and I didn’t have any on hand. But do you know how easy it is to make buttermilk? Just squeeze the juice of one lemon into 2 cups of milk (I used non-fat) and let it sit for about 5 minutes. Voila! Instant buttermilk!

I like my blueberry pancakes loaded with blueberries. Grab ‘em by the handful! I also like to use frozen blueberries because they warm through while the pancakes cook, but don’t get so hot that they burst like fresh blueberries tend to do.

 Serve these up with some fresh squeezed OJ, some crispy bacon, and lots of maple syrup…and if you’re my hubby, a big ol’ fried egg on top! Have a great weekend!
Enjoy!
Recipe adapted via Bon Appetit
Recipe: Whole Wheat Blueberry Pancakes
  • Ingredients

    • 1 cup whole wheat flour
    • 1/4 cup ground flaxseed
    • 1/4 cup oat bran
    • 1/2 cup oat flour (to make oat flour pulse oatmeal in a food processor until finely ground)
    • 2 tablespoons raw sugar
    • 1 tablespoon baking powder
    • 1/4 teaspoon kosher salt
    • 2 cups buttermilk
    • 3 large eggs, beaten to blend
    • 1/4 cup (1/2 stick) unsalted butter, melted, cooled
    • about 2 cups frozen blueberries (or more!)
    • Nonstick vegetable oil spray
    • Maple Syrup

    Instructions

    1. Whisk first 7 ingredients in a large bowl. Whisk buttermilk, eggs, and butter in a medium bowl; add buttermilk mixture to dry ingredients and whisk just to combine (do not overmix; small clumps are okay).
    2. Heat a medium nonstick skillet over medium heat. Lightly coat bottom of skillet with nonstick spray. Using a 2 cup measuring cup (Pyrex works well) pour about 1/4 cup batter onto the skillet. Top with a handful of blueberries. Cook until pancake bottoms are golden brown and bubbles begin to form and pop on top, about 3 minutes. Flip pancakes and cook until golden brown and just cooked through, 1–2 minutes longer. Divide among serving plates and serve with maple syrup.

Raisin Bran Muffins

Hey there!

 Are you over your Super Bowl party weekend high?  What a game, huh?? I really thought the 49ers were going to pull it out in the end there, but despite all my cheering, no such luck. It was a major bummer to see the hometown boys loose, but it was such an entertaining game…not to mention that halftime show! Man, say what you want about her lip synching, girl can DANCE. I was jammin’ to all the old school hits with all the girls in the room…but I’m pretty sure the gentlemen were focused on something else… ;)
Did you like the commercials? I was pretty underwhelmed with most of them but there were a few pretty funny ones. I also cried during the Budweiser commercial when the horse came back to his owner. Come on, you know you got a little teary too!
This morning, instead of leftover buffalo wings and taquitos, I decided to go for a little more balanced breakfast. These Raisin Bran muffins did just the trick! I’m a big fan of the quick and easy breakfast. I need breakfast every day and with my hectic morning schedule which usually includes the gym, trying on seventeen different outfits, grabbing some leftovers for lunch, or checking work emails way to early, so I don’t always have time to make the balanced breakfast I want. Lucky for me, these muffins allow me to have a delicious, nutritious, grab-and-go breakfast every day! Well… for a week at least…until I make another batch!
These muffins are based off a recipe in the King Arthur Flour book. Do you guys have this? You have to get it! I got it for Christmas and I have been baking my way though it ever since. I love baked goods for breakfast, but I also try to be conscious of getting a healthy start to the day. With whole wheat flour, wheat bran, and flax seed, as well as some added chia seeds, these muffins are the best of both worlds: tasty and a healthy way to start your day!
If you’re not a fan of raisins, you could substitute with crasins, dried blueberries, dried cherries, or just leave out the fruit. You could also do a combo! Oooo I’m planning my next batch already!
Just pop leftovers in an airtight container and they’ll keep for a week in the fridge. I’d suggest a 20 seconds nuke before eating, but they are pretty good straight out of the fridge or eaten in your car, too :)
Enjoy!

Recipe: Raisin Bran Muffins

Ingredients

  • 1 cup plus 2 tablespoons non-fat milk
  • 1/4 cup vegetable oil
  • 2 large eggs
  • 1/2 cup brown sugar
  • 1/3 cup wheat bran
  • 1/2 cup old fashioned oats
  • 1 1/2 teaspoons cinnamon
  • 1/4 teaspoon salt
  • 1 1/4 cups whole wheat flour
  • 1 tablespoon baking powder
  • 1/2 cup raisins

Instructions

  1. Combine milk, oil, eggs, and sugar in a medium bowl. Whisk to blend.
  2. In a large bowl stir together next 6 ingredients.Add milk mixture and stir to blend.
  3. Fold in raisins.
  4. Scoop into prepared muffin tins, filling nearly to the top.
  5. Bake at 425 degrees for 15 minutes, until a toothpick comes out clean.

Whole Wheat Flax Waffles

Hi!

Do you have a long weekend this weekend? I do and I am SO looking forward to it! I think my favorite thing about long weekends is the morning. When you wake up in the morning and don’t have anywhere to rush off too. You can stay in your PJ’s as long as you want. And you can make something delicious for breakfast. Something…like these whole wheat flax waffles.

Waffles are my very favorite breakfast. Hands down. No contest. When I was a kid (and still whenever I happen to be home on my birthday!) my mom makes us whatever breakfast we want. As far back as I can remember, I’ve never chosen anything except waffles with strawberries and whipped cream. Why would I? It’s perfect!

I won’t lie, these waffles aren’t as good as my mom’s…but they are pretty darn good AND healthful enough to eat for breakfast any old day of the week…no need to save them for your birthday!

To get your day started off on the right foot, these waffles are filled with whole grains, fiber, vitamins, and even omega-3s! So don’t worry about drizzling on a little extra syrup ;)

What’s my secret to perfect waffles? Be patient!! Nowadays, pretty much every waffle maker has a light that tells you when the waffles are done. I can’t think of many things more tempting than to just lift the lid up a teeny tiny bit to see how the waffles are doing. In fact pretty much every time I make waffles my impatience and curiosity get the best of me, and I peek. And every time I regret it. For some reason, as soon as you peek, even when you almost immediately clamp the lid back down, that batch doesn’t turn out as crispy as it should.

So do whatever you need to do – get outta the kitchen! do some laundry! unload the dishwasher! Whatever you do, just don’t peek! Because then what you’ll end up with are crispy on the outside, tender on the inside, absolutely delicious (and healthy!) waffles.

If you’re feeling frisky…load up your waffles with strawberries…then powdered sugar…maple syrup works great too…oh and don’t forget the whipped cream! :)

Enjoy!!

Recipe: Whole Wheat Flax Waffles

Ingredients

  • 1 cup + 2 tablespoons whole wheat flour
  • 1/2 cup all purpose flour
  • 1/4 cup ground flaxseeds
  • 1 heaping tablespoon baking powder
  • 1/2 teaspoon coarse kosher salt
  • 2 cups low-fat milk
  • 1/3 cup melted butter
  • 2 large eggs
  • Nonstick vegetable oil spray

Instructions

  1. Whisk first 5 ingredients in large bowl to blend. Whisk milk, 1/3 cup melted butter, and eggs in medium bowl to blend. Gradually whisk milk mixture into dry ingredients. Allow batter to rest at least 30 minutes and up to 2 hours.
  2. Spray waffle iron with nonstick spray and preheat. Pour in batter to your waffle iron’s specifications. Cook waffles until crisp. Repeat with remaining batter.
  3. Waffles can be kept warm in a 325 degree oven.

Recipe adapted from Bon Appetit.

 

Blueberry Oat Scones

Hey there!

I’m finally back in business! After a couple weeks of fantastic family, food, and fun filled vacation, it’s time to re-enter the real world. Bummer, right? :) Getting “back into the swing of things” is always so tough for me after some extended time off. I would not be exaggerating if I told you that the only thing that got me out of bed this morning was the fact I’d promised myself one of these scones for breakfast. Whatever it takes, right? :)
I know what you’re thinking…”scones?!” Doesn’t she know my New Year’s resolution was to lose 5 pounds/work out more/generally be healthier? And she’s giving me scones. On January 7th?!?! But don’t worry friends! These blueberry scones are not only mouth watering enough to motivate you to get your butt outta bed, they also won’t hurt your New Year’s diet one bit.
By swapping half the butter for applesauce, I slashed the calorie count and loading up on both whole grains and blueberries gives you a great kick start to your morning. I know some of you resolution-ers out there might be tempted to go full steam ahead and replace all the butter with applesauce, but wait! I’m telling you, it just won’t work. I’ve tried and tried, but the fact is that scones just need butter…a little butter.
You can use fresh or frozen blueberries for this recipe. If you’re using frozen, just don’t defrost them before tossing them in the batter. I actually used a combo of fresh and frozen. I like the mix because they cook at different rates – the fresh ones usually get baked to the point of bursting, leaving you with ooey gooey delicious blueberry explosions, while the frozen ones hold their shape a little better…that way you get maximum blueberry-ness in each bite. Exactly what I’m looking for in my breakfast :)
A sprinkling of oats on top adds some texture and further lets you know that there is all kinds of whole grain goodness in what you are about to sink your teeth into. If you want, you could sprinkle some raw sugar on top as well. I’m not a fan of super sweet scones, so I left the sugar off, but if you want to satisfy your morning sweet tooth, go right ahead!
After baking and cooling, store in an airtight container and these will keep for breakfasts (and snacks!) all week. I suggest popping them in the microwave for about 20 seconds before digging in, but they also taste pretty good straight outta the fridge ;)
Enjoy!

Recipe: Blueberry Oat Scones

Ingredients

  • 1 1/2 cups all purpose flour
  • 1 1/2 cups whole wheat flour
  • 1/3 cup (packed) golden brown sugar
  • 1 tablespoon plus 1 teaspoon baking powder
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon coarse kosher salt
  • 6 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
  • 1/2 cup unsweetened applesauce
  • 1 cup old-fashioned oats (plus 3 tablespoons for sprinkling)
  • 2 cups fresh or frozen blueberries
  • 1 3/4 cups chilled low-fat milk
  • 2 teaspoons vanilla extract

Instructions

  1. Preheat oven to 350°F. Line 2 rimmed baking sheets with parchment paper.
  2. Combine flours, brown sugar, baking powder, baking soda, and coarse salt in a bowl. Add butter and mix with a pastry blender or fork until butter is worked into the mixture. Add oats and blueberries; stir to blend evenly.
  3. Stir milk, applesauce, and vanilla in small bowl. Gradually add to flour mixture, tossing until dough just comes together (dough will be very moist).
  4. Drop dough in mounds onto prepared baking sheets, spacing 3 inches apart. Sprinkle tops with remaining 3 tablespoons oats.
  5. Bake 15-17 minutes, until golden and cooked through. Transfer scones to rack and cool slightly. Serve warm or at room temperature. Scones will keep in an airtight container for a week.

Recipe adapted from Bon Appetite

Pumpkin Spice Granola

Ladies and gentlemen, it’s pumpkin time!

From October through mid November I have pumpkin on the brain, and not much else. So, to kick off unofficial “pumpkin month” here at SSB, have I got some crunchy pumpkin filled goodness for ya.
Granola is awesome. Pumpkin flavored granola is out of this world! I could (and sometimes do!) eat greek yogurt with granola every day of the week for breakfast. It’s also one of my favorite mid day snacks. Protein in greek yogurt and whole grains in granola – sounds like a pretty balanced snack to me! This pumpkin spice granola is perfect for a greek yogurt parfait. Add a little honey or agave syrup and you’ve got a full flavored fall flavored treat you’ll flip for!
I’ve talked quite a bit about my love for homemade granola. I just don’t see why you would get your granola at the grocery store when it is so easy to make at home. Plus, with my super secret (well, not anymore!) trick, you’ll have granola that is packed with all the good stuff and none of the bad stuff!
Making granola on Sunday nights is somewhat of a ritual for me. After a long day of football watching, I love to get in the kitchen and bake up a batch that I’ll use all week. I love trying out new flavors and seasonings then playing “guess-that-granola-flavor” with my husband. Sometimes he even guesses right! It’s such a comforting way to end a weekend – smelling freshly baked granola all throughout the house. Somehow, it usually works out that I am in need of a snack right when the granola is finished baking…funny how that happens.
I usually double (or triple! don’t judge!) the recipe because homemade granola keeps well in the fridge for quite a while. Not that mine ever lasts longer than a week…if it makes it that far!
You can find pumpkin butter at most supermarkets. I get mine at Trader Joe’s and love it. This is one of my favorite uses for it, but I also spread it on toast for a taste-of-fall-treat. In fact, I’m thinking that one of my pumpkin flavored projects this month might be attempting to make pumpkin butter of my own!
This granola has all the wonderful flavors of pumpkin pie and comes out super crunchy, slightly sweet and spicy. Not spicy like burn your tongue spicy. Spicy like warm and cozy spicy. Very important difference!! Welcome back fall with a big bowl of granola goodness!
Enjoy!

Recipe: Pumpkin Spice Granola

Ingredients

  • 2 cups old fashioned oats
  • 2 egg whites, beaten
  • 3 tablespoons pumpkin butter
  • 2 tablespoons honey
  • 1 tablespoon pumpkin spice seasoning
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 350 degrees
  2. Combine all ingredients in a bowl and mix until well combined
  3. Spread on a large rimmed baking sheet lined with parchment
  4. Bake for 40 minutes, stirring a few times during baking
  5. Remove from oven a let cool
  6. Store in an air tight container in the fridge for about a month (it won’t last that long though!)

Preparation time: 5 minute(s)

Cooking time: 40 minute(s)

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