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Healthy Raspberry Chocolate Chip Muffins

29 Mar

Some recipes sounds way too easy and healthy to be tasty, but this one is an exception. The origin of this easy recipe was featured on Facebook, so I had to play around with it. I added my own twist to it to satisfy chocolate lovers in my family. These muffins taste like Southern fruit cobbler. You could use raspberries, blackberries or diced peaches.

  • 2 ripe bananas smashed
  • 4 eggs
  • rasberries
  • dark chocolate chips

Blend the smashed bananas and eggs together. Place raspberries in the bottom of  greased muffin tins. Pour banana egg mixture on top of the berries. Top each muffing tin with 5 chocolate chips. Bake in 375 F degree oven for 15 minutes or until firm. Enjoy as dessert or breakfast.






Breakfast Oatmeal Cookies

24 Nov


Some mornings breakfast has to be very fast in our house. These cookies are very easy and quick to make. I usually make these night before for my husband’s breakfast.

  •  2 medium ripe Bananas, mashed
  • 1 cup uncooked gluten free oat meal
  • 1/4 cup gluten free chocolate chip cookies (or cranberries)

Mix all of the ingredients together and place table spoonfuls on a parchment paper lined baking sheet. Bake 10-15 minutes in 350 degree oven.   Cool and store for morning.





Peanut Butter Zucchini Bread

27 Mar

Here is a nice way to start your day with little bit of veggies. Zucchini and carrot breads are great way to hide vegetables for breakfast. I used to make zucchini muffins often when my children were small. This recipe is created with my peanut butter loving “big kid” in mind.

  • 1/3 cup egg whites
  • 2 containers of plain fat-free greek yogurt
  • 3/4 cup sugar
  • 1/2 cup peanut butter
  • 2 cups zucchini, grated
  • 3 tsp. vanilla
  • 2 cups whole wheat flour
  • 1 tsp. salt
  • 1 tsp.  baking soda
  • 1 tsp. baking powder

Mix  the first 6 ingredients in a large bowl. Sift together dry ingredients, combine with zucchini mixture. Coat a large loaf pan with oil. Pour the batter into the pan. Bake at 350 degrees for  45-50 min. Cool before slicing.


Banana -Chocolate Chip Muffins

18 Mar

Waste not, want not. I hate to waste food, especially fruit. I had four over ripe bananas and decided to make muffins. These muffins were really quick to make, and got two thumbs up from my husband. I shared some with neighbors, who were happy to get the unexpected treat. If I were to make these regularly for breakfast, I would use either cranberries or blueberries instead of the chocolate chips.

Mix together:

  • 4 over ripe bananas mashed (1 1/2 cups)
  • 5.3 oz container of fat-free plain creek yogurt
  • 1/3 cup egg whites

Add to the mix:

  • 1/4 cup sugar
  • 1/4 cup brown sugar

Mix together:

  • 1 1/2 cups whole wheat flour
  • 1/4 cup ground flaxseed
  • 3/4 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 tsp salt

Blend the flour mixture to the wet ingredients.

  • 2/3 cup dark chocolate chips or berries

Fold the chips into batter. Pour batter into oiled muffins tin. Bake 15-20 minutes in 375 degree oven.


Pumpkin Blueberry Muffins

7 Feb

I have not had a chance to go to grocery store all week long. I keep few ingredients in hand, but typically I prefer to buy as needed.  My husband wanted to have something for breakfast that he could take a long. We do not even have  peanut butter or bread around. I searched my sparse pantry and fridge and found enough ingredients to make muffins. Sometimes desperation brings good ideas. I had left over can of pumpkin from Thanksgiving in the pantry and blueberries in the fridge, therefore the perfect take along breakfast was created and extra for few more days.

  • 1 2/3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 nutmeg
  • 1 cup 100% pure pumpkin
  • 1/4 cup fat free milk or dairy free milk
  • 1/4 cup egg substitute
  • container of fat free plain creek  yogurt
  • 3/4 cup packed light brown sugar
  • 1 1/2 fresh blueberries

Mix all of the wet ingredients together in a large bowl. Mix the wet ingredients together. Pour the wet mixture into the large bowl and stir to blend. Carefully fold the blueberries into the mix. Spray the muffin tin with cooking spray or line with muffin paper. Fill each cup just about to the top. Bake in 350 -370 degree oven 10 min.




Healthy Peanut Butter Oat Granola Bars

31 Jan

The food we eat  should be as unprocessed as possible — this means no artificial ingredients, flavoring or processed sugar. I am starting to look more and more for ingredients that I know and recognize, like nuts, oats, fruit and whole-wheat flour. Sometimes I have no clue what an ingredient is (sodium caseinate or hydrogenated oil — huh?) I don’t want to eat it or feed it to my husband.                                                                                                  These thoughts left me on search for healthier granola bars. I want the bars to  have enough fiber and protein, so you’ll be able to make it through the morning without getting hungry. Nuts and seeds are natural sources of protein. You can keep these healthier and gluten and dairy free by not adding the dark chocolate chips. Also, the first time I made these I used honey, but it really does not need the extra sugar.

  • 2 and 1/2 cups regular oats
  • 1 cup raw pumpkin seeds
  • 1/2 cup dried  low sugar cranberries
  • 2/3 to 3/4 cup peanut butter or almond butter
  • 1 tsp. ground cinnamon
  • 1/2 cup dark chocolate chips (optional)

Mix oats, pumpkin seeds, dried cranberries and chocolate chips in a large bowl. Whisk together the nut butter, honey, and cinnamon in a separate bowl. Mix well, until the oat mixture is well-coated and everything is combined. If it feels dry add little more peanut butter. I used my hands to mix it instead of spoon. Press mixture into a 13 x 9 pan; that is lined with saran wrap. I used muffin tin. Press the mixture firmly into the pan, and cover with more saran wrap or foil. Refrigerate for at least 3 or 4 hours. Cut into bars. Bars can be stored in the fridge for up to two weeks. Store them in an airtight container in the fridge for up to 2 weeks.



Blueberry Bran Pancakes

4 Jun

My husband loves pancakes. I used to make pancakes often when our children were small. Now that he has to be careful with his diet, we avoid dishes made with simple carbohydrates. These pancakes have heart healthy ingredients and the best of all, they taste great.

  • 1/2 cup oat bran
  • 1/2 cup whole wheat flour
  • 2 tbs sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/8 teaspoon salt
  • 1 cup fat free milk
  • 1/4 cup egg substitute
  • 1/2 cup fresh blueberries

Mix the dry ingredients together. Whisk the milk and eggs together. Pour into to flour mix and mix until smooth. If it seems loose let it stand on counter for few minutes. Add the blueberries to the mix. Allow your griddle to get hot before pouring the batter onto it. Cook pancakes until puffed, browned and slightly dry around the edges. Flip over and cook other side until golden brown.

I pureed blueberries mixed with 2 tbs of maple syrup for the topping. I will have to treat my husband for these pancakes an other Sunday morning. He loved them.


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