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Archive for the ‘Breakfast’ Category

Apricot Pistachio Granola Bars

Posted in Bars, Breakfast, tagged , , , , , , , , on August 1, 2011 | 11 Comments »

The last few weeks breakfast has been whatever I can grab while running out the door.  At this point, I’m already about 10 min late, sometimes my outfit goes together (most of the time not, then realize what I actually look like the first time I walk into the bathroom and see myself in a full length mirror – YIKES), and everyday I walk out the door, pause, turn around, back inside, up the stairs and have to double-check the iron and flatiron to make sure I turned them off.  I think I need to start doing some word puzzles, Sudoku, or mind exercises before too long.  The post-it note thing just isn’t working anymore.

In an attempt to make sure I had something somewhat healthy leaving the house I made these granola bars.  Brent has been making some killer fruit bowls in the morning, which is perfect because I really think these bars would be best as a mid afternoon snack.  They have a nice combination of sweet and salty to curb those 4pm cravings.  Although you don’t NEED the chocolate drizzle, it sure is tasty with it.


(Printable Recipe)

Apricot Pistachio Granola Bars

Adapted from allrecipes.com

Ingredients

  • 2 cups old-fashion oats
  • 1/2 cup packed brown sugar
  • 1/2 cup wheat germ
  • 3/4 tsp cinnamon
  • 1 cup all-purpose flour
  • 1 cup dried apricots, roughly chopped
  • 1/2 cup pistachios, roughly chopped
  • 1/4 cup sunflower seeds
  • 3/4 tsp salt
  • 1/2 cup agave
  • 1 egg, beaten
  • 1/2 cup canola oil
  • 2 tsp vanilla extract

1.  Preheat oven to 350 degrees.  Line an 8/10 inch baking pan with parchment paper.

2.  In a large bowl, mix together oats, brown sugar, wheat germ, cinnamon, flour, apricots, and salt.  Make a well in the center, add agave, egg, oil and vanilla.  Stir together until fully combined.  Add in pistachios and sunflower seeds.  Pour mixture into pan and spread evenly.

3.  Bake for 20-25 minutes until the bars are golden brown on the edges.  Middle will look slightly undone, that is ok.  Cool in pan for 5-8 minutes.  Using parchment paper, remove from pan and cut into bars while still warm.  Bars become crumbly when cut after completely cooled.

4.  Drizzle dark chocolate over top of bars if desired. (optional)

Notes:

  • Store in an airtight container for up to 3 days.  

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Cinnamon Carrot Muffins

Posted in Breakfast, Muffins, tagged , , , on March 28, 2011 | 1 Comment »

Let me preface this by saying, I am not a morning person.  I”m not the type to spring out of bed on the first alarm and be ready for the day.  And because I am not getting up early (usually up around 8 or 9 on the weekends, I can’t do the 11 wake up anymore I’m too old for that….my back starts hurting if I lay there too long.  No joke) , in return I am going to bed too late to get those said 8 hours to get up early the next morning.  It’s a viscous cycle.  But on the rare occasion that I do get that rest and it’s an early rise, why not fill the kitchen with a delicious smell of muffins baking in the oven.

These cinnamon carrot muffins were quite tasty.  I love that you can see the carrot shreds throughout the muffin.  Although they are still good reheated, I really think these are best straight out of the oven.  Jazz these up with some cream cheese drizzle if you want to sweeten them up a bit.

(Printable Recipe)

Cinnamon Carrot Muffins

Recipe from Whole Living

Ingredients

  • 3/4 cup all-purpose flour
  • 1/2 cup whole-wheat flour
  • 2 tbsp wheat germ
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp kosher salt
  • 1/3 cup vegetable oil
  • 1/2 cup buttermilk
  • 2 large eggs, room temperature
  • 3/4 cup light brown sugar
  • 2 cups finely grated carrots (4-5 carrots)

1.  Preheat oven to 350 degrees.  Line a standard muffin tin with paper cups.  Set aside.

2.  Whisk flours, wheat germ, cinnamon, baking powder, baking soda, and salt in a a medium bowl.  Set side.

3.  In a large bowl, combine vegetable oil, buttermilk, eggs, brown sugar, and carrots.  Fold dry ingredients into wet and mix until combined.

4.  Spoon batter into cups.  Bake until a toothpick comes out clean, about 19-22 minutes.  Cool in pan for 15 minutes, then transfer to a wire rack to cool slightly before serving.

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Banana Blackberry Lemon Muffins

Posted in Breakfast, Muffins, tagged , , , , on February 1, 2011 | 13 Comments »

Another success from my baking bonanza of a weekend were these muffins!  I don’t make muffins very often but when I come across one that makes me go back for another….you better believe it gets stashed away in the “MUST BAKE THIS AGAIN” section.  This little breakfast delight was full of flavor.  Each component played so nice together which is why they turned out so good.

 

Don’t be fooled by the ‘Lemon’ in the name.  The recipe only calls for a bit of zest and juice but only to bring out the flavors of the others.

Although not in season, the blackberries were surprisingly very good!

Hope you enjoy these as much as I did!!  Thanks for stopping by!

 

(Printable Recipe)

Banana Blackberry Lemon Muffins

Ingredients

  • 2 1/4 cup flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cinnamon
  • 2 large ripe bananas, mashed
  • 2 eggs
  • 2/3 cup brown sugar, firmly packed
  • 1/2 cup butter, melted
  • 1 tablespoon vanilla
  • 1 tablespoon lemon juice
  • 1 cup blackberries
  • 2 tablespoons grated lemon rind
  • 3 tablespoons sugar

1. Preheat oven to 375 F. Lightly grease muffin tin.

2. Combine flour, baking powder, salt, cinnamon and 1 tablespoon of the lemon rind.

3. Beat together bananas, eggs, brown sugar, butter, lemon juice and vanilla until blended.

4. Stir in dry ingredients until blended. Stir in blackberries just until combined. Spoon into prepared muffin cups, dividing batter equally.

5. For the topping, combine sugar and remaining lemon rind in small dish.  Rub together sugar and lemon zest with finger tips to slightly infuse the sugar.  Sprinkle evenly over muffins.

6. Bake for 25-30 minutes or until golden.

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Baked Apple ‘Cupcakes’

Posted in Breakfast, Cupcakes, tagged , , , , , , , , on January 12, 2011 | 18 Comments »


I’m still trying to get my sugar levels back in check after coming off a 2 month binge of sweets and savory meals – which is totally worth every single bite, don’t get me wrong!!  It’s going to be especially hard today/tonight/this weekend because it’s my (cough cough….30th) birthday!!  I figured I would start off the day on the right foot, knowing very well that it will quickly lead me to something sinfully wonderful temptation later on.

One of my favorite fruits in oatmeal are apples.  Usually I just chop up an apple, nuke it in the microwave and then add it to my oatmeal.  But this morning called for something a little extra special and fun –  a cupcake!  Aren’t these the best guilt-free cupcakes ever!  Just love them!!

(Printable Recipe)

Baked Apple ‘Cupcakes’

Ingredients

  • 1 apple, cored
  • 1/4 cup oats
  • 1/2 cup water
  • dash of cinnamon
  • toppings: granola, peanut butter, maple syrup, blueberries, banana (options are endless)

1.  Preheat oven to 375.  Core apple about half way down.  Place apple in an 8×8 glass baking dish and cover with foil.  Bake for 30-40 minutes, or until apple is starting to get soft but not mushy.

2.  Once apple is done baking, combine oats and water.  Place in microwave for 1 min 30 seconds.  Once cooked, add in cinnamon to taste.

3.  Cut apple in half horizontally and core the bottom portion until core is completely removed.  Place half of the oatmeal on top of half of the apple.  Repeat with other half of each.

4.  Add any toppings you desire and enjoy!

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Berry Orange Smoothie

Posted in Breakfast, tagged , , , on January 4, 2011 | 3 Comments »

Happy New Year!!


Sorry I am a little late in getting back to posting.  As much as I love the holidays, there is something to be said about going back to a “normal hectic” lifestyle.  Now if I could only reset my sleep schedule everything would be good.

After being gone for almost 2 weeks, I came home to a college style fridge filled with lots of pickles, olives, condiments and some expired containers we will leave unmentioned.  I still have yet to go to the grocery store so breakfast forced me to rediscover the treasures in my freezer.  I knew I wanted something light and refreshing after the heavy weekends.

While on the plane coming home, I was reading a magazine that featured some different smoothie recipes and have been craving one since.  Luckily, I had a few clementines that made a perfect liquid replacement and found some frozen berries that were stashed way in the back (behind all the important stuff: chocolate chips, toffee bits, dark chocolate).  This smoothie was satisfying without all the calories – exactly what I was hoping for.

(Printable Recipe)

Berry Orange Smoothie

Ingredients

  • 3 clementines, peeled and divided
  • 1/2 cup frozen blueberries
  • 1/2 cup frozen raspberries
  • or 1 cup frozen mixed berries

1.  Combine all ingredients in blender and puree until smooth.

Notes:

  • Depending on how much juice your clementines create, you may need to add a little water.  I had to add about 1/4 cup to mine.

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