Breakfast

Baked Peach Oatmeal

Posted on Jul 2, 2013 in Breakfast, Cooking, Featured

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After a recent trip to Costco I had a large box of white peaches sitting on my counter.  I am definitely a big fruit eater, but even I couldn’t make it through the box before they started getting soft and mushy.  I knew I needed to bake something with them but couldn’t decide what.  Then yesterday I was trying decide what kind of baked oatmeal to make and it dawned on me, peach!!  I’m so glad I tried this recipe.  It has tons of flavor from the spices, it is loaded with peaches, and it helps keep you full for hours.  I love it when yummy things are also healthy for you!  GEDSC DIGITAL CAMERA

 

Baked Peach Oatmeal

(9-12 servings)

2 1/2 cups of old fashioned oats

1/4 cup of flax seed meal (can omit if you don’t have any)

1/4 cup of brown sugar

1 1/2 tablespoons of cinnamon

1/2 teaspoon of nutmeg

1/2 teaspoon of allspice

1-2 dashes of ginger

1/2 teaspoon of salt

1 teaspoon of baking powder

2 cups of milk (or almond milk)

2 eggs

2 tablespoons of coconut oil, melted

2 tablespoons of honey

1 teaspoon of vanilla

2 cups of peaches, chopped (about 2 large peaches.  Any kind will work)

1/2 cup of walnuts, pecans or other nuts (optional)

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Preheat oven to 375 degrees and spray an 8X8 baking dish with non-stick cooking spray.

In a large bowl combine all ingredients and stir well.  Pour oatmeal into prepared baking dish and bake for 35 minutes, or until the edges are pulling away from the dish and the top is lightly browned.  Let sit 5 minutes then serve.  Great reheated the next day with milk and a handful of blueberries!

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Source:  Slightly adapted fromhttp://youngaustinian.com/2013/01/28/mr-darcys-baked-peach-oatmeal/

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Healthy Pancakes (single serving)

Posted on Apr 29, 2013 in Breads, Breakfast, Cooking, Featured

 

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There are a lot of “healthy” pancakes floating around the web these days, however, a closer look reveals that they are still loaded with flour and butter and topped with sugar filled syrup!  These pancakes are truly worthy of the name healthy, and they’re pretty tasty too!  I have included two flavor options below; apple cinnamon and banana.  You can also use whole oats or put them in the food processor to form an oat flour.  I liked them the best when I used the oat flour because they had more of a pancake texture.  Top with peanut or almond butter, a small drizzle of honey, and some fresh fruit!  These truly are a great way to start your day!

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In the pictures above you can see the difference between using whole oats vs the oat flour.  The top picture with the apples was made with oat flour and looks (and tasted) more like a traditional pancake.  The picture with the bananas was made with whole oats and had a different texture.

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Healthy Apple Cinnamon Pancakes

(makes 2 pancakes)

1/2 cups of oats, place in a food processor until you form a flour or use whole

few dashes each of  salt, cinnamon, nutmeg

2 tablespoons flax seed meal (optional)

2 egg whites (or 1/3 cup of liquid egg whites)

1/3 cup of unsweetened applesauce

Toppings: these are great with a tablespoon of peanut butter and light drizzle of honey.  I also microwaved 1/4 of an apple, sliced, for 1 minute and put that on top.  So yummy!

Combine all ingredients in a small bowl.  Spray a small skillet with non stick cooking spray and heat over medium/low heat.  Scoop half of the batter in and cook like you would regular pancakes.  Serve immediately.

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Healthy Banana Pancakes

(makes 2 pancakes)

1/2 cup of oats, again you can use whole oats or put them in the food processor to make an oat flour

few dashes each of salt and cinnamon

2 egg whites (or 1/3 cup of liquid egg whites)

1/2 banana, mashed

Combine all ingredients in a bowl.  Spray a small skillet with non stick cooking spray and heat over medium/low heat.  Scoop half of the batter in and cook like you would regular pancakes.  Serve immediately.

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Kale Bacon Cheddar and Tomato Quiche

Posted on Apr 18, 2013 in Breakfast, Cooking, Dinner, Featured, Veggies

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If you’re looking for a fresh and hearty meal, this is it!  Rich and filling and full of fresh veggies this quiche makes a perfect breakfast or dinner.  I used fresh yellow and red grape tomatoes which went perfectly with the cheddar cheese and kale.  I posted the recipe I used for the crust below, but if you’re short on time don’t feel guilty using a frozen pie crust or even making it a crust-less quiche.  I hope you try it soon!

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Perfect Pie Crust

(makes 2 9″ pie crusts–I cut this recipe in half)

2 1/2 cups of flour

1/2 teaspoon of salt

1/2 cup of cold butter, cut into 1/2″ pieces

1/2 cup of shortening, cut into 1/2″ pieces

2+ teaspoons of cold water

In the bowl of mixer combine flour, salt, butter, and shortening.  Turn the mixer on low and let it mix until the pieces are pea size or smaller.  Add ice cold water 1-2 teaspoons at a time until a soft dough forms.  You don’t want it to be soggy so add the water slowly a little at a time.  Roll into a ball and wrap tightly in plastic wrap.  Place in the refrigerator for 20 minutes or so until it firms up.  Roll on a floured surface, or between two pieces of wax paper until you reach the desired thickness.  Place in pie pan and crimp edges.

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Kale Bacon Cheddar and Tomato Quiche

(makes 8 servings, or 1 9″ quiche)

1-2 tablespoons of canola or olive oil

2 cups of fresh kale, chopped

1 cup of sliced tomatoes (I used grape & cherry tomatoes)

1 cup of shredded cheddar cheese, plus additional for sprinkling on the top

1 cup of bacon, cooked until crisp

6 eggs

1/2 cup of heavy cream

1/2 cup of milk

1-2 dashes of nutmeg

salt and pepper

prepared pie crust in a 9″ pie pan

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Preheat oven to 350 degrees.  In a large skillet heat 1 tablespoon of canola or olive oil.  Add kale and tomatoes and cook 3-5 minutes.  (if it appears dry add a bit more oil)  The kale should appear dark green.  Remove kale and tomatoes to a separate bowl.  In a large bowl whisk eggs, cream, milk, salt and pepper, and nutmeg until smooth and combined.  Set aside.  Sprinkle cooked bacon, kale, tomatoes, and 1 cup of cheddar cheese in the middle of the uncooked pie crust.  Pour egg mixture over the top.  If desired sprinkle additional cheese and/or bacon on top.  Bake for 50 minutes, or until set.  Let sit for 5-10 minutes before serving.

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Source: Pie crust recipe slightly adapted fromhttp://www.yourhomebasedmom.com/perfect-pie-crust-tutorial/

 

 

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Lighter Zucchini Bread

Posted on Apr 17, 2013 in Breads, Breakfast, Cooking, Featured

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This recipe is a great example of how you can switch out a few ingredients in a recipe and greatly alter the nutritional info without sacrificing taste.  I was able to cut out 100 calories per serving and cut it down to half of the fat and sugar compared to the original recipe.  It is still full of flavor and would be great as a snack or even dessert.  While the original recipe is more sweet and cake like, this recipe is more comparable to banana bread, and I thought it had the perfect touch of sweetness.  I hope you like it!

Nutritional Info per serving:  155 calories, 7 grams of fat, 21 carbs, 7 grams of sugar, 3 grams of protein, .8 grams of fiber

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Lighter Zucchini Bread

(makes 12 servings)

1/3 cup of coconut oil

1/2 cup of brown sugar (could substitute honey)

1/2 cup of unsweetened applesauce

2 eggs

1 teaspoon of vanilla

1 3/4 cups of flour

1/2 teaspoon of salt

1/2 teaspoon of baking soda

1 teaspoon of cinnamon

1 teaspoon of nutmeg

1 1/2 cups of shredded zucchini (unpeeled)

1/2 cup of coconut (optional)

zest from 1 lemon or 1 small orange (optional, but highly recommended!)

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Preheat oven to 350 degrees and spray a loaf pan with nonstick cooking spray.  In a small bowl combine flour, salt, baking soda, cinnamon, and nutmeg.  In a large bowl beat coconut oil and brown sugar.  Add unsweetened applesauce, eggs, and vanilla.  Add flour mixture and beat just until combined.  Stir in zucchini, coconut, and zest.  Pour batter into prepared loaf pan and top with additional nutmeg and cinnamon if desired.  Bake for 55-60 minutes, or until a toothpick inserted in the middle comes out clean.

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Grandma’s Zucchini Bread

Posted on Apr 17, 2013 in Breads, Breakfast, Cooking, Featured, Veggies

These days you can find just about any recipe easily and quickly on the internet.  It is great having such easy access to recipes,  but my favorite way to get recipes is when they are passed down from family members, specifically from older generations.  This is my grandma’s recipe which was passed down to my mom, and now to me!  I have never lived near my grandma so being able to bake something that she used to make is so fun for me, and somehow makes me feel more connected to her.  Hopefully this is a recipe I’ll be passing on to my kids one day!  I hope you enjoy it!

(You can also check out my modified lighter version of this recipe!)GEDSC DIGITAL CAMERA

 

Grandma’s Zucchini Bread

(makes 12 servings)

1 stick of butter, softened

1 cup of sugar

2 eggs

1 teaspoon of vanilla

1 3/4 cups of flour

1/2 teaspoon of salt

1/2 teaspoon of baking soda

1/2 teaspoon of nutmeg

1/2 teaspoon of cinnamon

1 cup of shredded zucchini (unpeeled)

1 cup of nuts (optional)

Preheat oven to 350 degrees and spray a loaf pan with non stick cooking spray.  In a medium bowl combine flour, salt, baking soda, nutmeg, and cinnamon.  Stir to combine.  In a large bowl beat butter and sugar until smooth.  Add eggs and vanilla and beat to combine.  Continue beating and flour mixture until just combined.  Stir in zucchini and nuts if desired.  Pour batter into prepared baking dish and bake for 50-60 minutes or until a toothpick inserted in the middle comes out clean.

 

 

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Banana Coconut Oatmeal Quinoa Bites

Posted on Apr 8, 2013 in Breakfast, Cooking, Featured, For kids

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Yum, these are a new favorite of mine!  Great for a quick breakfast, pre/post workout snack, or afternoon snack.  Sweetened only with banana and honey and made with no flour, they’re pretty healthy too!

Nutritional Info for one bite: 90 calories, 3.3 grams of fat, 12.9 carbs, 2.1 grams of fiber, 3.6 grams of sugar, 2.7 grams of protein.

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Banana Coconut Oatmeal Quinoa Bites

(makes about 30 bites)

1 1/2 cups of quinoa, cooked

1 1/2 cups of quick cooking oats

1 cup of coconut (toasted if you’d like)

1/4 cup of flax seed meal

1 tablespoon of cinnamin

dash of nutmeg

1/2 teaspoon of salt

1/4 cup of honey

2-3 bananas, mashed (about 1 cup)

1/2 cup of vanilla coconut milk

2 eggs

2 teaspoons of vanilla

1/4 cup of coconut for the topping (optional)

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Preheat oven to 350 degrees and spray a mini muffin tin with non stick cooking spray.

In a large bowl stir together cooked quinoa, oats, flax seed meal, coconut, cinnamon, nutmeg, and salt.  Set aside.

In a medium bowl whisk together honey, mashed bananas, coconut milk, eggs, and vanilla.  Once combined, stir into the quinoa-oat mixture.  Mix well.

Use a tablespoon sized scoop to place heaping scoops into the prepared muffin tin.  Top each one with a pinch of additional coconut.  Bake for 12-15 minutes, or until edges are lightly browned and the bites are set.  Let sit for about 5 minutes, then use a large spoon to remove each bite from the muffin tin. Let cool the rest of the way on a cooling rack.  Store in the fridge.

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