Breakfast
Lower-Carb Breakfast Mugcakes
Your kids will not only love these individual "cupcakes" for a protein-packed, nutritious breakfast...they'll be able to whip one up in minutes themselves. Make a week's worth of mixes in advance to make weekday mornings stress-free. Try all these varieties, or make up some of your own! For bonus Mom points, serve with a small amount of whipped cream!
Your kids will not only love these individual "cupcakes" for a protein-packed, nutritious breakfast...they'll be able to whip one up in minutes themselves. Make a week's worth of mixes in advance to make weekday mornings stress-free. Try all these varieties, or make up some of your own! For bonus Mom points, serve with a small amount of whipped cream!
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Peanut Butter-Chocolate Chip
For the mix: 2 T. finely ground almond flour 1 T. granulated stevia 1/2 t. baking powder To finish: 1 T. butter 1 T. peanut butter 1 t. - 1 T. chocolate chips* 1 egg couple drops vanilla extract (optional) Instructions: Combine mix ingredients and set aside. Melt butter, peanut butter and chocolate chips in a large mug in the microwave for 30 seconds; stir well to combine. Add 1 mix, 1 egg, and vanilla (if desired), stirring well after each addition. Microwave on high for 90 seconds. |
Chocolate Butterscotch Chip
For the mix: 2 T. finely ground almond flour 1 T. granulated stevia 1/2 t. baking powder 2 t. coconut flour 1 T. powdered cocoa (unsweetened) To finish: 1 T. butter 1 t. - 1 T. butterscotch chips (can substitute any other flavor chip if desired)* 1 egg Instructions: Combine mix ingredients and set aside. Melt butter and chips in a large mug in the microwave for 30 seconds; stir well to combine. Add 1 mix and 1 egg, stirring well after each addition. Microwave on high for 90 seconds. |
Snickerdoodle
For the mix: 2 T. finely ground almond flour 1 T. granulated stevia 1/2 t. baking powder 1/4 t. cinnamon To finish: 1 T. butter 1 egg couple drops vanilla extract (optional) Instructions: Combine mix ingredients and set aside. Melt butter in a large mug in the microwave for 30 seconds; stir well to combine. Add 1 mix, 1 egg, and vanilla (if desired), stirring well after each addition. Microwave on high for 90 seconds. |
* Using 1 T. chips will result in a sweeter and more decadent mug cake, while using a smaller amount will significantly reduce the total sugar/carb intake.
Make-Ahead Crustless Mini Quiches
These mouth-watering gems are a great way to sneak some veggies into your morning!
You'll need:
2 tablespoons butter
1/2 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1/2 bag fresh spinach, chopped
salt and pepper to taste
4 eggs
1 15 oz. container part-skim ricotta
1/2 cup shredded cheddar cheese
4 oz. crumbled feta cheese
Preheat oven to 400. Melt butter in large skillet over medium heat. Saute onion, garlic, bell pepper and spinach in butter until softened and spinach completely wilted; season with salt and pepper and set aside to cool slightly
In a large mixing bowl, whisk eggs; add remaining ingredients and mix well until fully incorporated. Stir in vegetable mixture until evenly mixed.
Spray 12-cup muffin tin with cooking spray and spoon egg and veggie mixture into each cavity. If desired, sprinkle additional shredded cheese on top each.
Bake at 400 for approximately 20 minutes or until firmly set. Allow to cool slightly before serving.
Make-ahead tip: Allow quiches to cool completely before transferring to an airtight container. Use coffee filters on bottom, top, and between layers to absorb any excess moisture. Heat in microwave on high for 2 to 2.5 minutes. Will keep in refrigerator for up to 5 days.
Makes 12 mini quiches
These mouth-watering gems are a great way to sneak some veggies into your morning!
You'll need:
2 tablespoons butter
1/2 onion, chopped
2 cloves garlic, minced
1 red bell pepper, chopped
1/2 bag fresh spinach, chopped
salt and pepper to taste
4 eggs
1 15 oz. container part-skim ricotta
1/2 cup shredded cheddar cheese
4 oz. crumbled feta cheese
Preheat oven to 400. Melt butter in large skillet over medium heat. Saute onion, garlic, bell pepper and spinach in butter until softened and spinach completely wilted; season with salt and pepper and set aside to cool slightly
In a large mixing bowl, whisk eggs; add remaining ingredients and mix well until fully incorporated. Stir in vegetable mixture until evenly mixed.
Spray 12-cup muffin tin with cooking spray and spoon egg and veggie mixture into each cavity. If desired, sprinkle additional shredded cheese on top each.
Bake at 400 for approximately 20 minutes or until firmly set. Allow to cool slightly before serving.
Make-ahead tip: Allow quiches to cool completely before transferring to an airtight container. Use coffee filters on bottom, top, and between layers to absorb any excess moisture. Heat in microwave on high for 2 to 2.5 minutes. Will keep in refrigerator for up to 5 days.
Makes 12 mini quiches
Quick & Healthy Breakfast Smoothies
Don't skip the most important meal of the day just because you're short on time. This refreshing, healthy morning pick-me-up is ready in no time and perfect to take on the go.
You'll need:
1 cup frozen unsweetened mixed berries
1 generous handful fresh baby spinach leaves
1/3-1/2 banana, peeled and sliced
1 cup vanilla almond milk
5oz. container of greek yogurt, any flavor
Combine all ingredients in blender and process until smooth.
For best results and to save time in the morning, bag the first four ingredients together in a small zip-loc bag and freeze. Create enough bags for the entire week (or longer)! When you're ready to make one, just dump the contents into the blender, add the yogurt and milk and blend.
Serves: 1
Don't skip the most important meal of the day just because you're short on time. This refreshing, healthy morning pick-me-up is ready in no time and perfect to take on the go.
You'll need:
1 cup frozen unsweetened mixed berries
1 generous handful fresh baby spinach leaves
1/3-1/2 banana, peeled and sliced
1 cup vanilla almond milk
5oz. container of greek yogurt, any flavor
Combine all ingredients in blender and process until smooth.
For best results and to save time in the morning, bag the first four ingredients together in a small zip-loc bag and freeze. Create enough bags for the entire week (or longer)! When you're ready to make one, just dump the contents into the blender, add the yogurt and milk and blend.
Serves: 1
Warm Maple-Walnut Oatmeal
Maple-Walnut Slow Cooker Oatmeal
Start your day off right, with this yummy breakfast ready and waiting to warm you up from the inside out! This recipe was inspired by one I found on Pinterest from frugalupstate.com. Leftovers reheat well in the microwave (do not add more milk or the maple syrup until ready to eat).
You'll need:
1 cup steel cut oats (not regular!)
3 cups water
1 cup milk
1/4 cup brown sugar
1/4-1/2 cup chopped walnuts
1 tablespoon butter
1/2 teaspoon vanilla
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
maple syrup and additional milk, to taste
slow cooker
Combine first nine ingredients in a slow cooker and stir. Cook on low for 8 hours. After serving, add more milk to reach desired consistency and drizzle with maple syrup.
Makes 4 servings
Start your day off right, with this yummy breakfast ready and waiting to warm you up from the inside out! This recipe was inspired by one I found on Pinterest from frugalupstate.com. Leftovers reheat well in the microwave (do not add more milk or the maple syrup until ready to eat).
You'll need:
1 cup steel cut oats (not regular!)
3 cups water
1 cup milk
1/4 cup brown sugar
1/4-1/2 cup chopped walnuts
1 tablespoon butter
1/2 teaspoon vanilla
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg
maple syrup and additional milk, to taste
slow cooker
Combine first nine ingredients in a slow cooker and stir. Cook on low for 8 hours. After serving, add more milk to reach desired consistency and drizzle with maple syrup.
Makes 4 servings
Piping hot apple oatmeal muffins
Easy No-Peel Apple Oatmeal Muffins
Oh yes, you can have piping hot, homemade, from-scratch apple muffins the kids will love on the table within 20 minutes! The best news is that there is no peeling, coring, or chopping required. These freeze really well and can be re-heated for those busy weekday mornings, too. Individually wrap each cooled muffin in plastic wrap and then store in a freezer bag or container. Simply re-heat in the oven (I put mine directly on the oven rack) for about 5 minutes at 375.
You'll need:
One batch homemade EasyPeasy Oatmeal Muffin Mix
3/4 cup milk
1 egg, slightly beaten
1/4 cup Apple Butter (I used McCutcheon's)
3 Tablesppons canola oil
Simply follow the muffin mix instructions, reducing the amount of oil to 3 Tablespoons and adding apple butter to the milk/egg/oil mixture before combining with the dry ingredients. Bake as instructed
Oh yes, you can have piping hot, homemade, from-scratch apple muffins the kids will love on the table within 20 minutes! The best news is that there is no peeling, coring, or chopping required. These freeze really well and can be re-heated for those busy weekday mornings, too. Individually wrap each cooled muffin in plastic wrap and then store in a freezer bag or container. Simply re-heat in the oven (I put mine directly on the oven rack) for about 5 minutes at 375.
You'll need:
One batch homemade EasyPeasy Oatmeal Muffin Mix
3/4 cup milk
1 egg, slightly beaten
1/4 cup Apple Butter (I used McCutcheon's)
3 Tablesppons canola oil
Simply follow the muffin mix instructions, reducing the amount of oil to 3 Tablespoons and adding apple butter to the milk/egg/oil mixture before combining with the dry ingredients. Bake as instructed
Gluten-Free Banana Oatmeal Cookies
Not only are these cookies healthy (being low in fat and sugar, high in fiber and gluten-free), they are delicious! The aroma was calling me to the kitchen well before they were finished baking, and I consumed three of them just in the time it took me to transfer them from the baking sheet to the cooling rack. This recipe was adapted from one I found on bionicbites.com. I accidentally added too much sugar to the original recipe, so I went ahead and doubled it. I prefer a nutmeg/cardamom pairing with bananas over cinnamon, so I swapped that out. I also love dates, so I substituted them for the raisins and added some coconut for interest and texture. I also reduced the baking time slightly because I like my cookies a little soft/chewy and I wasn't patient enough to wait any longer. They turned out perfect! These are best eaten warm and make a healthy and delicious breakfast you can eat on the go.
You'll need:
4 ripe bananas, mashed
2 cups oats
2 tablespoons brown sugar
2 tablespoons butter, softened
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 teaspoon salt
1/2 cup chopped dates (or you can use any dried fruit)
1/2 cup chopped walnuts
1/3 cup shredded coconut
Preheat oven to 350. Combine first seven ingredients in a medium mixing bowl. Stir in the dates, walnuts and coconut. Drop spoonfuls of mixture onto a greased cookie sheet and flatten. Bake for 30 minutes, then flip over and bake another 10. OMG!
Not only are these cookies healthy (being low in fat and sugar, high in fiber and gluten-free), they are delicious! The aroma was calling me to the kitchen well before they were finished baking, and I consumed three of them just in the time it took me to transfer them from the baking sheet to the cooling rack. This recipe was adapted from one I found on bionicbites.com. I accidentally added too much sugar to the original recipe, so I went ahead and doubled it. I prefer a nutmeg/cardamom pairing with bananas over cinnamon, so I swapped that out. I also love dates, so I substituted them for the raisins and added some coconut for interest and texture. I also reduced the baking time slightly because I like my cookies a little soft/chewy and I wasn't patient enough to wait any longer. They turned out perfect! These are best eaten warm and make a healthy and delicious breakfast you can eat on the go.
You'll need:
4 ripe bananas, mashed
2 cups oats
2 tablespoons brown sugar
2 tablespoons butter, softened
1/2 teaspoon nutmeg
1/4 teaspoon cardamom
1/4 teaspoon salt
1/2 cup chopped dates (or you can use any dried fruit)
1/2 cup chopped walnuts
1/3 cup shredded coconut
Preheat oven to 350. Combine first seven ingredients in a medium mixing bowl. Stir in the dates, walnuts and coconut. Drop spoonfuls of mixture onto a greased cookie sheet and flatten. Bake for 30 minutes, then flip over and bake another 10. OMG!
Sweet, crunchy, homemade granola
Homemade Granola
A healthy breakfast or snack is just minutes away using ingredients you probably already have on hand. Experiment with your favorite add-ins...we used coconut, and it was yummy!
You'll need:
1/3 cup honey
1/4 cup coconut oil
3 cups rolled oats
1 cup nuts (we used sliced almonds)
pumpkin pie spice
1 cup dried fruit, coconut, seeds, or chocolate chips (optional)
Melt honey and coconut oil together in a medium saucepan. Add oats and nuts and stir until well coated. Spread in a thin layer on a backing sheet and sprinkle liberally with pumpkin pie spice. Bake at 300 for 10-15 minutes or until golden, stirring once halfway through. Allow to cool completely. Stir in add-in ingredients, if desired, and toss until well combined. Make sure mixture is completely cooled before storing in an airtight container.
A healthy breakfast or snack is just minutes away using ingredients you probably already have on hand. Experiment with your favorite add-ins...we used coconut, and it was yummy!
You'll need:
1/3 cup honey
1/4 cup coconut oil
3 cups rolled oats
1 cup nuts (we used sliced almonds)
pumpkin pie spice
1 cup dried fruit, coconut, seeds, or chocolate chips (optional)
Melt honey and coconut oil together in a medium saucepan. Add oats and nuts and stir until well coated. Spread in a thin layer on a backing sheet and sprinkle liberally with pumpkin pie spice. Bake at 300 for 10-15 minutes or until golden, stirring once halfway through. Allow to cool completely. Stir in add-in ingredients, if desired, and toss until well combined. Make sure mixture is completely cooled before storing in an airtight container.