Granola and Berries (Gluten Free option)

I think Breakfast is one of my favorite meals. I love when I add berries to what I am eating. It brings me so much joy to see all the beautiful colors plus I love berries and the added nutrition they add to the meal. Yum! Enjoy a great way to start your day.  It also makes a wonderful snack. 


It is wonderful to be enjoying Summer and all the fun that goes along with it. We had a wonderful family reunion with 90 of us. We love our family. It is so nice to have so many people that love you and are their to support you. I also can't get enough of this sunshine and blue sky. I love the warm nights with the slight breeze. I think that is what it will be like in heaven. 



Ingredients

Granola

2/3 cup honey
1/2 cup coconut oil

3 cup  old fashioned oatmeal (gluten free)
1 cup almonds chopped up coarse
1/4 cup sesame seeds
1 cup sunflower seeds
1 cup unsweetened coconut
1 teaspoon cinnamon
1/2 tespoon fresh ground nutmeg

* dried fruit optional raisins, dates, craisins etc..

Directions: Heat oven to 250
1. Melt the honey and oil together in a small bowl. On the stove or in the microwave. Set it aside.

2. Put all the dry ingredients in a bowl together. Pour in the honey mixture. Stir till all combined. 

3. Put a parchment paper on 1 cookie sheet.  Pour the granola on to cookie sheet. It will be thick. 

4. Place in the oven. Bake 30 min. Stir a couple times during cooking time.  

5. Let cool on the counter and store in an airtight container. 

6, Pour granola into a bowl add fresh berries (blueberries, raspberries, strawberries) and then pour on  almond milk or cashew milk poured on top.  Enjoy!

Whole Grain Pancakes (My new favorite)

These are my new favorite whole grain pancakes. They have a secret ingredient (ricotta) that made them light. They were gobbled up by my family. I was looking for left overs for lunch and they were all gone. You can put on your favorite topping. My favorite topping is homemade berry jam.

Ingredients

1 1/2 C whole grain flour (I used spelt)
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 T coconut oil
2 eggs beaten
1 1/4 C cashew milk or milk of your choice
1/2 C ricotta
2 T honey
1/4 tsp vanilla
cooking spray
topping of your choice

Directions  Serves 4-6

1. In a pour in flour, baking powder, baking soda, salt and blend with wire whisk. Blend in coconut oil with the whisk until it is all incorporated.
2. In a small bowl beat together eggs, milk ricotta, honey and vanilla. Fold into flour mixture. Blend until all combined.
3. Heat skillet spray with cooking spray. When hot pour on pancakes batter. Cook on both sides.
4. Serve hot with your favorite topping. Enjoy

Nutty Granola (Low sugar)

Oatmeal is one of my favorite grains. I love eating it in all sorts of ways. Granola is one of my favorite ways to eat. This is a nice low sugar recipe and it is easy to make. It is a wonderful snack or breakfast. Yum!

Ingredients

2 T honey or vegan sweetener 

1 T coconut oil

1/4 tsp salt

1 tsp pumpkin spice 

3 C old fashioned oatmeal

1 C unsweetened coconut flakes* optional

1/4 C chia* optional

1/2 C chopped unsalted cashews

1/2 C chopped unsalted almonds

1/2 C chopped walnuts or pecans

Directions

1. Heat oven 300. Line cookie sheet with parchment paper or grease. 

2. In a small sauce pan pour in honey and coconut oil and stir until come to a boil. 

3. Take off the heat and stir in salt and pumpkin spice. Set the pan aside.

4. Pour oatmeal, chia, coconut and nuts in medium size bowl and stir together.

5. Pour honey mixture over oatmeal mixture. Stir together until all combined.

6. Spread granola on to cookie sheet evenly.  Place in oven. 

7. Stir in the middle of the cooking to let it cook evenly. Bake about 20 min or until lightly brown. 

8. Let cool and store in air tight container. Serve with yogurt, fruit, hot cereal, or eat alone. 

Bob's Red Mill Oat Bran Hot Cereal

It is always fun for me to discover a new hot cereal. Hot cereal is one of my favorite ways to start the morning. I found Bob's Red Mill High Fiber Oat Bran Hot Cereal. It is loaded with fiber 7 grams of per serving. It also has 7 grams of protein. I made it this morning for breakfast and it was delicious. It has a slight nutty and wonderful texture to it. It left me with a very satisfied feeling. It is a great way to start your day. Yum! This is also a great cereal to sprinkle on top of foods to add fiber it would be a great addition to greek yogurt. I also made bran muffins out of it.

Ingredients

2 Cups  water

pinch of salt

2/3 Cups Bob's Red Mill Oat Bran hot cereal

2 tsp coconut oil

2 tsp honey or other sweetener 

1/4 tsp nutmeg*

1/2 tsp cinnamon*

1 handful of raisins 

cashew or other milk to drizzle on top

sprinkle additional spices on top if desired

*other optional toppings dried fruit, dates, nuts etc..

Directions     serves 2

1. Put saucepan on medium high heat add water and salt. Bring to boil. Stir in cereal slowly.

2. Turn down to medium low heat. Stir in oil, honey, spices, and raisins. Let it continue to cook for 3 minutes. Stirring often. 

3. Take off the heat and pour into bowls. Drizzle milk and some spices on top and devour. 

*I love to use fresh cinnamon and nutmeg and grate it with my zester. 

Yummy Vegee Scramble

I find that between lunch and dinner is the time of day that I get the hungriest. So the key is to eat something healthy that can carry you to dinner. I made this today and it was just what I needed. Love that it has protein as well as lots of vegetables. It was delish.

It would also make a wonderful breakfast, lunch or dinner too.

Ingredients

I egg
1 T chia
1 1/2 T olive oil
2-3 mini peppers chopped
1 T onion chopped
5 chopped mini tomatoes
salt and pepper to taste
salsa for garnish  (homemade is the best)

Directions    Serves 1

1.  In a small bowl beat together egg and chia. Set bowl aside.
2. Heat a small frying pan with olive oil on medium heat. Add peppers, onion, tomatoes and let cook while stirring 3-5 min. until soft.
3. Stir in the egg mixture with the vegetables. Cook until the eggs are all cooked.
4. Take off the heat. Scoop onto to dish salt and pepper and top with your favorite salsa. Enjoy!

Pomegranate Granola Breakfast Bowl (no added sugar)

This was a wonderful breakfast this morning. The pomegranates add nutrition, color and a natural sweetness. This is loaded with nutrition and will get you powered up for your day. You can also eat as a snack and have an extra power boost.

Ingredients

1 C plain yogurt or Greek yogurt

3-4 T pomegranate seeds

1 T chia

1/4 C granola

2 T dark chocolate chips  chopped *optional

garnish with

pomegranate seeds

grated chocolate chips

chia

granola

Directions   serves 1

1. Put yogurt in a bowl and then stir in pomegranates, chia, granola, and *chips. Stir until all combined. 

2. Garnish with desired toppings. 

Fresh Fruit Fool (Dairy Free)

We have been busy around here. Britney as I mentioned had a beautiful little boy named Henry. To join her 3 other boys. He is a sweet cuddly baby. She is a busy mama. he reminds me of how my newborns looked. It it truly a miracle each time a new little one joins our family. I had fun taking care of her 3 other boys while she was in the hospital. I appreciated the help from other family members. I love being a Grandma. This picture reminds me of Britney when she was a baby. I love him already. Britney and her husband Blake are great parents to their boys. 

I recently learned about this English dessert called "Fruit fool" It usually has custard or whipping cream folded into the fruit. I decided to make it healthier with whipped coconut cream. I also added chia for added nutrition. I added no sugar. I just enjoyed the natural sweetness of the fruit. It was delicious. I love finding ways to eat more fruits and vegetables. Here is a great way to eat fruit. The lime juice was a nice addition. This could make a great breakfast too. 

Welcome Henry!

Ingredients

1 kiwi Peeled and chopped up small pieces

1 banana cut up

2 T lime juice

1 tsp lime zest

1 C mangoes cut up (I used frozen)

2 T chia * Optional

1/4 C whipped coconut cream*

1 tsp vanilla

cut up kiwi and mangoes for on top

Directions  serves 2

1. Place kiwi, banana, lime juice, lime zest, and mangoes in a bowl together. Stir them up so the juice covers all the fruit. (You could also puree the mangoes if desired. Fruit fool often has fruit puree. ) Stir in the chia and set the bowl aside. 

2. * Making the coconut cream. Chill a can of coconut milk at least 5 hours in your fridge. (I have found in the winter storing my coconut milk in my cold storage my milk hardens without having to put it in the fridge. :) After it has chilled scoop out the thickened milk off the top (do not use the liquid on the bottom.) Whip up the cream with mixer or blender. Add the vanilla. Then fold into the fruit. 

3. Scoop into dishes. Garnish with additional fruit if desired.  Enjoy a wonderful treat!

Cranberry Orange English Muffins

It is always fun to eat a muffin whether it is for breakfast, lunch, brunch or even a snack. These are a wonderful whole grain muffins that have a fun addition of fruit. These would be easy to freeze in airtight container to have for later. 

Ingredients

3 3/4 C whole grain flour (I used spelt)
1 T +1 tsp baking powder
1/2 tsp salt
1/4 C sugar or sweetener of your choice
5 oz of dried cranberries
2 medium bananas smashed
2 T fresh orange juice
3 tsp orange zest
2 1/2 C almond milk
2 eggs beaten
6 T coconut oil melted
dried oatmeal to sprinkle on top

Directions  makes 2 dozen

1. Heat oven to 400. Mix all the dry ingredients into a mixing bowl. Flour, baking powder, salt and sugar. Stir until all combined with whisk or fork.
2. Stir in the cranberries.
3. Make a well in the mixture and pour in bananas, orange juice, zest, milk, eggs and oil. Stir until just combined. Don't over stir.
4. Grease muffin tins or use paper cups.
5. Scoop batter into cups. Sprinkle a little dried oatmeal on to each muffin before cooking.
6. Cook for 25 to 30 min. Take out of oven and cool on cooling rack.
7. Serve with warm with butter, honey, or jam.

Scrambled Eggs with Vegetables

It is my sweet husbands birthday today. We met 37 years on his birthday. When we were in high school. I am so glad I found him and feel like he is half of me. I can guess what he is going to say before he even says it. He is a great father and sweet grandpa. I am so glad I found him. I decided it would be fun to make him breakfast. He loved it.

 I was reading a great suggestion of adding vegetables to your diet first thing in the morning to get more vegetables into your daily diet. So that is what I did today. I added to eggs. It was wonderful. I have found that if you prepare vegetables the right way they are very enjoyable to eat. The average American falls short of the amount of vegetables they are suppose to eat in a day. We should be eating 5-10 servings a day. This recipe could make a great dinner as well.

Ingredients

3 T olive oil
1/4 thinly sliced onion
1/4 chopped red pepper (You could use other colors too)
1 clove minced garlic
handful of spinach
4 eggs beaten
salt and pepper to taste
1/4 tsp crushed red pepper *optional
grated cheese *optional

Directions

1. Spray pan with non stick cooking spraying. Then pour in oil and heat pan to medium heat.
2. Put in to frying pan onions, peppers, and garlic and cook until softened.
3. Stir in the spinach and cook a couple minutes.
4. Stir in the eggs, salt, pepper and crushed red pepper. Cook until the eggs are all cooked.
5. Put on grated cheese if desired. Serve warm.

Orange Bran Muffins

Love to have some yummy muffins to much on. These were fun to eat with my grandsons today. It was fun to add some orange to the the typical bran muffins. It was a fun addition. It is a good day here having fun with a couple grandsons for  a couple days while their parents are out of town. I love being able to see things through their eyes. They are sweet little boys. 

Ingredients

1/3 C Bob's Red Mill Oat Bran cereal

1 C almond milk

juice from 2 oranges

1/3 C chia seeds *optional

2 T orange zest

2 eggs

2 T coconut oil

1/3 C honey

2 C whole grain flour 

2 tsp baking powder

1/2 tsp salt

1 C unsweetened coconut shredded

other fun optional add in:

1/2 mini chocolate chips

1/2 C cut up apples

1/2 C dried fruit

Directions    Heat oven to 350 makes 1 dozen.

1. Pour cereal into a mixing bowl. Then pour in milk, juice, and chia seeds. Stir until all moistened. Set aside to let the cereal soften about 5 min.

2. Stir in zest, eggs, oil and honey. Stir until all combined. 

3. Then stir in flour, baking powder, salt. Stir in coconut. 

4. Scoop muffins mixture into greased muffin pans. 

5. Place in heated oven bake about 10-12 min. 

6. Take out of oven take out of oven and take out of pan. Place on cooling rack. 

7. I like eating them nice and hot out of the oven. 

Vanilla Chia Pudding with Raspberries (clean eating)

I am a big fan of tapioca pudding and rice pudding. It really reminded me of a combination of these puddings. This is a clean eating version of it without all the sugar and extra ingredients. It is fast and easy to make. It would be a great breakfast, snack, or dessert. It was a delicious mid morning snack for me today. I loved every bite of it. You can make it soft serve in an hour or you can leave for 4 hours or overnight for a thicker pudding. So healthy and good!

Ingredients

1/2 C canned coconut milk full fat

1 C almond milk unsweetened vanilla

2 T maple syrup

1/4 C chia seeds

1 C raspberries fresh or frozen and thawed

Directions    serves 2

1. In a mason jar pour in coconut milk, almond milk, maple syrup, and chia. Put on the lid. Shake the jar several times to get the seeds evenly distributed.   

2. Place jar in fridge covered.

3. Take out of fridge and shake or stir if necessary to get any seeds that are sitting on the bottom of the jar. Place back in the fridge covered.

4. It will be ready to eat soft serve in another 30 minutes. If you want it thicker wait at least 4 hours or overnight.

5. Top with berries and devour it. Yum!

Baked Apples with Cinnamon and Pecans

This recipe is a wonderful way to turn your house into a Fall wonderland. It makes it smell so good. They also taste great too. They are so easy to make. They could be served for breakfast, a snack or a yummy dessert. You can choose when you want to have them. It is a fun way to enjoy the Fall. It has the flavors and smells of apple crisp without all of the work,


Ingredients

4 baking apples cored and sliced in half
4 T chopped pecans or other nut
1 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp cardamom *optional
4 tsp honey (add 1/2 tsp per apple if you want it sweeter)
water to cover the bottom of the pan
serve with almond milk if desired

Directions  heat oven to 350

1. Place apples in an 8 x 8 square pan. If you want to you can slice a thin piece off the bottom for them to sit flat on the pan.
2. In a small bowl combine nut, cinnamon, cardamom and nutmeg. Stir together until they are all combined.
3. Spoon nut mixture on each apple until the mixture is all gone.
4. Drizzle a tsp of honey on each apple. Trying to keep it on top of the apple.
5. Pour a small amount of water on the bottom of the pan. About 1/4" of the bottom of the pan. If the water evaporates while cooking add more water.
6. Place pan in oven and cook about 40-50 min. or until the apples are soft.
7. Serve warm with milk drizzled over the top if desired. you can also drizzle the juices from the bottom of the pan on to the apples.

Creamy Pumpkin Pie Hot Chocolate (Dairy Free)

This is a delicious way to enjoy to enjoy an Autumn Day. Loved the creamy pumpkin flavor. Great way to warm up anytime of the day. Love Love this. 

 Ingredients

1 1/4 C almond milk
2/3 canned coconut milk
1 1/2 T cocoa unsweetened
1/4 C canned pumpkin
5-6 T honey or maple syrup
1 tsp pumpkin pie spice
1 tsp vanilla
*extra coconut milk or almond milk for on top

Directions    serves 2-3 

1. In a saucepan on medium low heat pour in everything except vanilla. Watch so it doesn't boil over. Beat together with a wire whisk, and heat for about 5 min.
2. Take off the heat and stir in vanilla. Top with milk and swirl around if desired. Enjoy a yummy treat. :)

*You could dollop whipped coconut cream on top too.

Pumpkin Pie French Toast

This is a wonderful Fall breakfast . I love the added flavor of pumpkin with the french toast. You can make the syrup or caramel to go with the french toast or you can eat them plain or with jam. I thought they tasted really good just plain. 

Pumpkin Pie French toast

2 eggs
1/2 C milk of your choice
1/2 C Pumpkin Pie filling *

Buttermilk syrup

3 T butter
1/2 C honey
1/2 C buttermilk *(1/2 C milk 2 tsp vinegar)
1/2 tsp baking soda
1/2 t vanilla
2 tsp almond extract * optional (but so good!)

In a saucepan, on med. low heat pour in butter, buttermilk, and honey. Let the mixture come to a boil for 2 min. Take off the heat stir in baking soda, vanilla, and almond extract. Serve over warm  french toast.

Caramel Topping

1 C canned coconut milk (full fat)
5 T honey
2 T coconut oil
1 tsp vanilla
10 slices of whole grain bread

Directions

1. In a small sauce pan on medium heat. Pour in milk, honey, and oil.
2. I turned up my setting on my stove up to 6. I stayed stirring it the whole time. Not wanting it to burn. Keep stirring. It took mine about 15 min to thicken.
3. Take off the heat and stir in the vanilla. It will thicken as it cools. Enjoy a wonderful treat!
4. Store leftovers in the fridge in air tight container. When ready to eat warm up on stove or in microwave. It will harden in the fridge.

Directions  makes about 10 french toast

1. Beat eggs, and then add milk, together beat together. 
2. Then beat in the pumpkin. Dip bread into the mixture. 
3. Heat up griddle. Spray with non stick oil or coconut oil. When hot put on french toast. You can sprinkle on cinnamon while cooking if desired. 

* You can freeze leftover pumpkin pie filling in airtight container.

Blueberry Cream Dream (No added sugar)

Blueberries are wonderful because they have a natural sweetness. When you add them to recipes they add a natural sweetness so you usually don't need much sweetener at all. I love to be able to enjoy the natural sweet flavor of the foods when possible. I achieved it with this recipe. This is a refreshing drink and a great way to start your day.

Ingredients

1 C almond milk (vanilla unsweetened)
1 frozen banana chopped up
1C frozen blueberries
1 T chia

Directions  serves 1

1. Pour all the ingredients into the blender and blend until smooth.
2. Enjoy!

Pumpkin Spice Muffins

Pumpkin muffins are one of my favorite kind of muffins. These are no exception. They were moist and delicious. The flavor was fantastic. I loved adding the chia for extra protein. They were wonderful while I ate this Coconut Curried Butternut Soup. 

Ingredients

1C buttermilk or milk + 1T vinegar (let sit for 20 min)
1/2 C honey
2 T coconut oil
2 eggs
1/3 C chia
1 tsp vanilla
1 1/4 C canned pumpkin puree
3/4 tsp pumpkin pie spice
1/2 tsp salt
1 T baking powder
2 C spelt flour or whole grain flour

Directions   heat oven 375  makes 30 mini muffins

1. Beat in blender together milk, honey, oil and eggs. Then pulse in vanilla. Then pulse in pumpkin puree. Set aside.
2. In small bowl pour in pumpkin spice, salt, baking powder and flour. Stir together with wire whisk.
3. Fold dry ingredients into wet ingredients. Stir until all combined.
4. Grease muffin pans and scoop muffin mix into pans and place into heated oven.
5. Bake 10-12 min.
6. Take out of the oven and take out of the pan and cool on a cooling rack.

Pumpkin Chia Oatmeal

So this is a yummy Fall breakfast. Love the added taste of pumpkin into the oatmeal. A great way to start your day. The chia is added nutritional bonus. This would also make a great snack or even a great lunch.

Ingredients

1 C almond milk
1/3 C old fashioned oatmeal
3 T chia
2 tsp honey or sweetener of your choice (more if you want it sweeter)
2 T canned pumpkin
1/4 tsp cinnamon
dash of nutmeg (fresh if you have it)
2 T crushed dark chocolate chips
almond to drizzle on top

Directions      serves 2

1. Pour all the ingredients except the chocolate chips, into a container and place in the fridge for at least 2 hours to let the mixture thicken. You could make the night before and have it ready to go the next morning.
2. Take out of the fridge sprinkle with chips and drizzle milk on top if desired. Enjoy!

Caramelized Peaches with Toasted Quinoa

 So it is a great time to enjoy fresh peaches. I buy frozen peaches all year long, but nothing captures the flavor of a fresh peach if it is ripe. This is a fun way to incorporate peaches into your breakfast.

Toasted Quinoa

Ingredients

1 C washed quinoa Bob Red Mill
2 T coconut oil
1 C almond milk
1 C water
2 T honey
1/2 tsp cinnamon
caramelized peaches
almond milk


Directions  Serves 4

1. Pour washed quinoa and oil into a sauce pan. Turn on to medium heat and stir and toast the quinoa until a light golden. 

2. Pour in the milk, water and honey and cinnamon. Stir until all combined. Bring mixture to a low boil. Turn down the heat and cook on low about 20-30 min. The mixture will be thick and the quinoa will be cooked. 

3. Take off the heat and serve. Top with some additional almond milk and caramelized peaches.

Caramelized Peaches

Ingredients

4 peaches sliced thin

3 T honey

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp cardamon *optional

2 tsp fresh lemon juice

Directions

1. Heat a small skillet on medium heat.  Put all the ingredients into the skillet and heat until it thickens to your desired thickness. It will take a couple minutes. Pour on top of the cereal. 

They would also taste great eaten with just almond milk too. 

 

Baked Peach Cobbler Wedges

 So I did a spin off of this yummy recipe. Since peach season is upon us this is a great time to make this recipe.  Great after school snack. They tasted so good with some Greek coconut yogurt. They would also be yummy alone or with cream. They would make a great breakfast, snack, or dessert. Yum!

1 large egg beaten 

 1 T. almond milk

3 T coconut sugar or brown sugar

1/2 C. Old fashioned rolled oats

1/4 C quinoa washed and dried (not cooked)

1/2 t. cinnamon

1/4 t. ground ginger

Pinch of nutmeg

Pinch of cloves

1/4 C. cashew pieces

2-3 ripe peaches but firm

Directions  Heat oven to 350 degrees.

1. Beat eggs and milk together in a small bowl. Set aside.

Put all the dry ingredients in blender or food processor and blend until there are just small crumbs. Put in small bowl. 

2. Peel the peaches and cut them into large wedges so they are about 1 inch thick. Dip them into the egg mixture and then roll them in the crumb mixture. Place them on a pan.

3. Bake about 30-35 minutes or until fork tender, not mushy.

4. Serve with Greek yogurt, with cream, or alone. 

Try these yummy apple wedges too. 

Cherry Oatmeal

By posting this recipe I am entering a recipe contest sponsored by National Dairy Council and the Quaker Oats Center of Excellence and am eligible to win prizes associated with the contest. I was not compensated for my time.

One more post today for the National Dairy Council and the Quaker Oats Center for Excellence. We love oats. They are sometimes easy to overlook when you are trying to eat whole grains. They are so familiar that we sometimes forget they are a legitimate, amazing whole grain.

Oats contain more soluble fiber than any other grain, which makes you feel full longer. They also contain beta-glucans, which have been proven to help lower LDL (bad) cholesterol, and therefore lower heart disease. Oats are okay for people who are looking to avoid gluten as long as they are certified gluten free.

I am loving the cherries this year. My mom had a large amount on her trees. They were heavenly. I have found having them in hot cereal is an amazing treat. I had never put them in my cereal until this year. It is a new favorite of mine. So very good. Love the color the flavor. Yum!

Ingredients

1/4 C water
3/4 C skim milk or 1% milk
1/3 C old-fashioned oatmeal
2 tsp honey
1/4 C of cherries
top with fresh cherries
sprinkle nutmeg
pour on additional milk if desired

Directions serves 1

1. Pour water and milk into the saucepan on medium heat. Then stir in oatmeal and honey.
2. Let oatmeal come to a low boil. Turn heat to low. Cook until to desired thickness.
3. Take off the heat. Add 1/4 C of cherries to oatmeal, and stir in.
4. Pour into bowl. Top with cherries. Sprinkle on some nutmeg. Pour on a little milk if desired.  Enjoy!

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