This blog is a testament that I went through an uber-healthy phase. The dates of the last few entries are a testament that I've been going through a 'quick and easy by necessity' phase. Now is time to combine the two! I discovered a new fav breakfast the other day: Uncooked oatmeal. I don't love the sugar content of instant oatmeal packets, and because I avoid my microwave if I can, cooking oatmeal, though not terribly time consuming, doesn't always fit into our busy school morning. So when I read an article about oatmeal the other day, my first thought was, "How did I go all this time not knowing I didn't have to cook it??" Second thought: I wonder if it's any good? Answer, yes. (It was pretty easy to figure out.)
I've tried it a few ways and I love them all.
Recipe 1:
1 cup uncooked (non instant) oats
about 1/2 cup- 3/4 cup plain yogurt
about 2 tbsp honey
about 1/2 tsp cinnamon
Mix em together and let sit for about a minute. It's that simple!
Recipe 2:
1 cup uncooked (non instant) oats
about 1/2 cup- 3/4 cup unsweetened almond milk
about 2 tbsp honey
about 1/2 tsp cinnamon
Same instructions.
You get the idea- fix it how you like. I've tried rice milk, real maple syrup, chopped up fresh fruit- apples, berries, mango...
It's awesome! Try it!!
Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Tuesday, March 1, 2011
Wednesday, December 30, 2009
Blender Whole Wheat Pancakes
This is an adaptation from the pancake/waffle recipe my mama has used every Saturday morning since I can remember. I tried it in my new vita-mix and it was so fast and easy!
*Blending times and speeds will vary depending on your blender.
Blender Whole Wheat Pancakes
Preheat griddle sprayed with cooking spray or well greased.
Place in blender:
1 C Whole Wheat Kernels
1 C Rice Milk
Blend on high for 1-2 minutes until smooth
Add another 1/2 C rice milk and blend until well mixed- about a minute in Vitamix (2-3 minutes otherwise)
Add in:
2 eggs
1/4 c. coconut oil
1 Tbsp honey
1/2 tsp sea salt
Blend well then add 1 Tbsp baking powder
Blend until just mixed in. Bake on hot griddle until bubbles near center pop and holes remain. Flip and cook until browned.
*This can also be used in a waffle maker.
Serve with real maple syrup, fresh fruit jam, yogurt, honey, agave, or your favorite toppings!
Enjoy!
*Blending times and speeds will vary depending on your blender.
Blender Whole Wheat Pancakes
Preheat griddle sprayed with cooking spray or well greased.
Place in blender:
1 C Whole Wheat Kernels
1 C Rice Milk
Blend on high for 1-2 minutes until smooth
Add another 1/2 C rice milk and blend until well mixed- about a minute in Vitamix (2-3 minutes otherwise)
Add in:
2 eggs
1/4 c. coconut oil
1 Tbsp honey
1/2 tsp sea salt
Blend well then add 1 Tbsp baking powder
Blend until just mixed in. Bake on hot griddle until bubbles near center pop and holes remain. Flip and cook until browned.
*This can also be used in a waffle maker.
Serve with real maple syrup, fresh fruit jam, yogurt, honey, agave, or your favorite toppings!
Enjoy!
Wednesday, December 24, 2008
Vegan French Toast
I went looking for some healthy breakfast ideas for a Christmas morning treat and here is one of the favorites I found. I think I'll be substituting coconut oil for the margarine.
These are very banana-y depending on how ripe your bananas are. I loved them! We had them Christmas morning with homemade hash browns, orange juice, and a little splurge of turkey bacon.
Vegan French Toast
This comes from Jolinda Hackett on about.com
*Extras can be frozen and cooked up in the toaster or flashed in the oven.
These are very banana-y depending on how ripe your bananas are. I loved them! We had them Christmas morning with homemade hash browns, orange juice, and a little splurge of turkey bacon.
Vegan French Toast
- 2-3 ripe bananas
- 3/4 cup soy milk
- 1 1/2 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice (optional)
- 1 teaspoon vanilla
- bread, any kind is fine
- vegan margarine
This comes from Jolinda Hackett on about.com
*Extras can be frozen and cooked up in the toaster or flashed in the oven.
Monday, December 22, 2008
Breakfast Cookies
Per the holiday season, I've been getting requests lately for healthy dessert recipes. Our family doesn't have desserts that often so I knew this would take some experimenting, but my first experiment turned from intended decadent dessert, to cookies so healthy my kids have been eating them for breakfast! When sleepy mommy is trying to feed the baby, sending the kids off to grab a cookie or 3 for breakfast is awesome! I'll be making another batch for my husband to eat during the drive to work on cold mornings (When smoothies are just too cold!).
Breakfast Cookies
1 apple (of the sweet variety- jonagold, gala, fuji), peeled and finely diced
1/2 cup water
3-4 tbsp coconut oil
2 tbsp cinnamon
1-2 tsp nutmeg
1/2-1 tsp ground clove
1 banana, mashed
approx 6 dates, pitted and diced
1-2 tbsp agave nectar
3-4 tbsp ground flax seed
2 cups rolled oats
1 tsp baking soda
1 1/2 cups whole wheat flour
1/2 tsp sea salt
approx 3/4 cup raisins
approx 3/4 cup chopped almonds (optional)
Place water, coconut oil, diced apple, cinnamon, nutmeg and clove in a small pot on stove top and bring to a simmer over medium heat for about 3 minutes. Add mashed banana and dates and let simmer over medium-low heat, stirring occasionally for another 3-5 minutes. Remove from heat and add agave.
Preheat oven to 350 degrees F.
In mixing bowl, combine flax seed, oats, baking soda, flour and sea salt. Mix together. Add fruit mixture to dry ingredients in bowl, along with raisins and almonds. Mix well, adding more water if needed.
Roll golf ball sized scoops and place on greased cookie sheet. Press down into cookie shape. Bake at 350 F for 15 minutes.
Breakfast Cookies
1 apple (of the sweet variety- jonagold, gala, fuji), peeled and finely diced
1/2 cup water
3-4 tbsp coconut oil
2 tbsp cinnamon
1-2 tsp nutmeg
1/2-1 tsp ground clove
1 banana, mashed
approx 6 dates, pitted and diced
1-2 tbsp agave nectar
3-4 tbsp ground flax seed
2 cups rolled oats
1 tsp baking soda
1 1/2 cups whole wheat flour
1/2 tsp sea salt
approx 3/4 cup raisins
approx 3/4 cup chopped almonds (optional)
Place water, coconut oil, diced apple, cinnamon, nutmeg and clove in a small pot on stove top and bring to a simmer over medium heat for about 3 minutes. Add mashed banana and dates and let simmer over medium-low heat, stirring occasionally for another 3-5 minutes. Remove from heat and add agave.
Preheat oven to 350 degrees F.
In mixing bowl, combine flax seed, oats, baking soda, flour and sea salt. Mix together. Add fruit mixture to dry ingredients in bowl, along with raisins and almonds. Mix well, adding more water if needed.
Roll golf ball sized scoops and place on greased cookie sheet. Press down into cookie shape. Bake at 350 F for 15 minutes.
Monday, November 3, 2008
What about breakfast?
I post a lot of dinner ideas, and they almost always make enough for leftover lunches the next day, but what about breakfast? The goal is nutrition. I pack as much in as possible so that when nutrient needs are met first thing in the morning, we end up snacking less on junk throughout the day and I send my family off knowing that they have what they need so that I don't have to worry about what they consume when they are away. Here are some of our easy favorites.
Ultimate Nutrition Smoothies
Sometimes these are more nutrient packed than others. It depends on how badly I need to go shopping! Fruit is a seasonal thing as well, so we have to take that into account. Sometimes I send half the apple or pear in my son's lunch and only put half in the shake, it just depends.
Here are some ideas.
1/2 c water (mostly to help the blender work better!)
1 cup 100% grape juice
1/4 cup ground flax seed
1/4 cup ground pumpkin seeds
2-3 tbsp ground sunflower seed kernels
1 banana
1 apple
1 mango
1 pear
2 cups fresh spinach (makes the color interesting, but doesn't change the flavor much)
1 cup baby carrots
1 cup frozen or fresh blueberries
1 peach (or enough frozen slices to equal 1/2-1 peach) white and yellow peaches have different flavor so sometimes I add both
1/2 cup fresh or frozen pineapple
1/4 cantaloupe
1/2- 1 cup frozen honeydew melon
1-2 cups frozen or fresh strawberries
You get the point- throw in whatever you can and believe it or not, it tastes fruity and delicious. You have to blend it really well and it helps (at least with anything but a vitamix which could very possibly puree a baseball) to add things a few at a time and blend well.
My kids love this, but sometimes will only drink it with a straw. They have it almost every morning with a whole wheat toast with agave and cinnamon.
Since I am not keen on the idea of getting up at 6 am before my husband leaves for work and turning on the blender, I make a big blender full the night before and store it in the fridge in airtight water/blender bottles (a thermos would work well too) and Aaron drinks it on his way to work. It doesn't separate and stores really well. We try to have these 5 mornings a week.
But for cold mornings when we are low on the fresh stuff:
Sweet Whole Grains
(From my sweet friend Nae)
You can mix this up however you care to. I cook up a big batch in my rice cooker and keep it in a tupperware in the fridge, then warm up however much we need in the morning.
2.5 cups of whole grain
(Spelt, brown rice, pearl barley, wheat... or a combination of any or all)
7.5 cups water
Cook until water is absorbed.
It the morning:
warm 1-2 cups of cooked grains. Add 1-2 tbsp coconut oil and 1-2 tbsp agave nectar per cup of grains. Mix it up and enjoy!
We like to have at least one fruit with our breakfast, which you can eat separately or chopped up and mixed in.
Ultimate Nutrition Smoothies
Sometimes these are more nutrient packed than others. It depends on how badly I need to go shopping! Fruit is a seasonal thing as well, so we have to take that into account. Sometimes I send half the apple or pear in my son's lunch and only put half in the shake, it just depends.
Here are some ideas.
1/2 c water (mostly to help the blender work better!)
1 cup 100% grape juice
1/4 cup ground flax seed
1/4 cup ground pumpkin seeds
2-3 tbsp ground sunflower seed kernels
1 banana
1 apple
1 mango
1 pear
2 cups fresh spinach (makes the color interesting, but doesn't change the flavor much)
1 cup baby carrots
1 cup frozen or fresh blueberries
1 peach (or enough frozen slices to equal 1/2-1 peach) white and yellow peaches have different flavor so sometimes I add both
1/2 cup fresh or frozen pineapple
1/4 cantaloupe
1/2- 1 cup frozen honeydew melon
1-2 cups frozen or fresh strawberries
You get the point- throw in whatever you can and believe it or not, it tastes fruity and delicious. You have to blend it really well and it helps (at least with anything but a vitamix which could very possibly puree a baseball) to add things a few at a time and blend well.
My kids love this, but sometimes will only drink it with a straw. They have it almost every morning with a whole wheat toast with agave and cinnamon.
Since I am not keen on the idea of getting up at 6 am before my husband leaves for work and turning on the blender, I make a big blender full the night before and store it in the fridge in airtight water/blender bottles (a thermos would work well too) and Aaron drinks it on his way to work. It doesn't separate and stores really well. We try to have these 5 mornings a week.
But for cold mornings when we are low on the fresh stuff:
Sweet Whole Grains
(From my sweet friend Nae)
You can mix this up however you care to. I cook up a big batch in my rice cooker and keep it in a tupperware in the fridge, then warm up however much we need in the morning.
2.5 cups of whole grain
(Spelt, brown rice, pearl barley, wheat... or a combination of any or all)
7.5 cups water
Cook until water is absorbed.
It the morning:
warm 1-2 cups of cooked grains. Add 1-2 tbsp coconut oil and 1-2 tbsp agave nectar per cup of grains. Mix it up and enjoy!
We like to have at least one fruit with our breakfast, which you can eat separately or chopped up and mixed in.
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