Tag Archives: breakfast

Two Smoothies: Green & Chocolate Banana

12 Jul

Green Kale Smoothie:

The trick to green smoothies is having the right proportion of greens to fruits so that it doesn’t taste like liquid grass.  I went through a lot of bad trials and errors before finding a good recipe, but this one is super yummy.

1 frozen banana (I usually unpeel it, slice it and freeze the slides on a cutting board with parchment paper)
5-6 frozen grapes (I used green)
1/2 a kiwi
LARGE handful of chopped, washed kale
a little water
chia seeds 

Add all to a blender and mix really well.

Makes one large serving.

Chocolate Banana Smoothie:

 1 large banana, frozen
1 Tbsp cocoa powder
1 cup almond milk, original
1 Tbsp each of chia seeds & flax seeds
1/4 tsp vanilla extract

Mix in a blender, makes 1 large serving.


Honey Roasted Granola

23 May

I never thought making granola would be so easy!

quick cooking oats
canola, coconut or olive oil
ground cinnamon 

Preheat the oven to 300 degrees.

Put the oats in a bowl.

Drizzle with a little of the oil and mix to coat.

Add as much honey to coat the oats.  Taste it to see if the oats are sweet enough, if not you can add a little sugar.

Spread the mixture on a baking sheet lined with parchment paper.

Cook for about 15 minutes, then mix and cook another 15 minutes (or until slightly browned).

**When you take it out of the oven the oats will still feel soft and sticky, but when they cool it will harden to a granola texture.

While still soft, sprinkle with the cinnamon.

Let cool.  Then add in your mix-ins (like chopped almonds, dried fruits, seeds, flaxseed, chia seeds, etc…).

Store in an air-tight jar.

Oatmeal with Bananas and Chocolate

19 May

1/2 cup quick-cooking oats
1 cup milk (almond milk)
1 banana, mashed
cocoa powder
sugar (optional)
chia seeds (optional)

Makes about 2 servings

In a pot, add the mashed banana, the milk, the cocoa, chia seeds,  and the oats.

Cook according to the package directions on the oats, stirring to incorporate the ingredients.  Add sugar to taste (but the banana adds most of the sweetness).

Healthy Breakfast Cookies

26 Apr

These are so yummy and filling too!  The recipe makes about 15 small cookies.

3/4 cup whole wheat flour
1 1/2 cups quick cooking oats 
1/4 cup brown sugar
8 packets of Truvia (or you can just use 1/2 cup brown sugar and leave out the stevia)
1 egg or 1 Tbsp flax meal + 2 Tbsp water 
1/4 cup melted coconut oil
1 tsp vanilla
1/2 tsp baking soda
dash of cinnamon
1/2 cup dried cranberries or other fruit, or chocolate chips 😉

Preheat the oven to 350 degrees.

Mix all the dry ingredients together in a large bowl.

Mix all the wet ingredients together separately.

Add the wet to the dry and mix to incorporate.

Scoop small spoonfuls onto a baking sheet with parchment paper.  Press flat with your fingers.

Bake for about 10-15 minutes or until done.

These are freezable or can be stored in an airtight container to last through the week.

Almond Biscotti

31 Mar

adapted from Joy of Baking

1 cup of almonds, chopped
2 cups all purpose flour
3/4 cup sugar (next time I would reduce to 2/3 cup)
3 eggs
1 Tbsp vanilla extract
1 tsp baking powder
1/8 tsp salt
dash of cinnamon (optional)

Preheat the oven to 350 degrees.

In a bowl whisk together the eggs and vanilla.

In the bowl of a mixer, add the flour, sugar, baking powder and salt.  Mix.

While mixing, add in the egg/vanilla mixture.

While mixing, add in the almonds.  Mix until a cohesive dough forms.

Roll the dough out onto a baking sheet lined with parchment paper.  Form the dough into a log.

Bake for 30-40 minutes.

Remove from the oven, let cool slightly, then slice at a diagonal into thin slices.  These will be the shape of your biscotti.

Line up on the baking sheet so that they are standing from their base.  Leave space in between the slices – you want them to “dry out”.

Put back in the oven and bake for another 15-30 minutes until they reach the desired consistency (become super crumbly).

Store in an airtight container (I wonder if these would freeze well?) or serve with tea!

**Next time I’d like to try these with 50% whole wheat, reduce sugar to 2/3 cup and maybe with some orange zest**

Healthy Banana Chocolate Muffins

15 Jan

I love these because they are just the right size, do not contain any oil or butter, and taste like dessert for breakfast! : )

Adapted from Handle the Heat

3 very ripe bananas
SCANT 3/4 cup sugar
1 egg
1/3 cup unsweetened applesauce
1/2 cup whole wheat flour
1/2 cup regular flour
1/2 cup cocoa powder
1/2 tsp salt
1 tsp baking powder
1 tsp baking soda
1 tsp ground cinnamon (optional)
2 tsp vanilla extract (optional)
1/2 cup mini chocolate chips 

Preheat the oven to 375 degrees.

Mash the bananas in a large bowl.

Mix in the sugar, egg, applesauce, vanilla and cinnamon.

Sift into the bowl both of the flours, the cocoa powder, salt, baking soda and baking powder.  Mix lightly to moisten.

Gently fold in the chocolate chips.

Bake in cupcake cups for about 20 minutes.

*These would be good with added flax meal in place of some of the flour. Also, if only feeding one or two people I would recommend halving this recipe as it makes about 14 muffins, which might be too many.

Apple Cinnamon Oatmeal

24 Sep

Apple Cinnamon Oatmeal

 Fall is finally here!  Even though it is still blazing hot in Florida, I couldn’t wait for my favorite Fall food… apples and cinnamon oatmeal!

There is no set recipe for this, because it’s all about personal preference!

All you need to do is….

Cook oatmeal in a 1:1 ratio of applesauce to water (Using homemade applesauce is best 😉 )

Add a bit of cinnamon and some sugar to sweeten it

Stir in chopped fresh apple

Season with a sprinkle of cinnamon and some almond milk

Happy Fall : )