Browsing Tag:

breakfast

Brunch/ Healthy Eating/ RECIPES

Hashbrowns, Spinach & Tomato Pie

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Call this Hashbrowns, Spinach & Tomato a pie, a quiche, or omelette–whatever you call it, call it good!

I love taking traditional meals like this one and figuring out how to make them smarter, with the right ingredients at the right price!

DO IT SMARTER

There are several things I do that makes shopping, menu planning and dinner -making smarter.

First, I look for recipes that I can revamp with ingredients that are better for my family.  I use organic whenever possible, especially when it comes to dairy, and look for ways to swap ingredients for smarter ingredients.

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For example, in this Hashbrowns, Spinach & Tomato Pie recipe, I use shredded potatoes instead of pie crust, vegetables instead of bacon or ham, and olive oil instead of vegetable oil.

Another thing I like to do is use ingredients that I know will last throughout the week.  Organic eggs are a great thing to buy and use all throughout the week.  I buy 2 cartons and hard boil one whole carton for snacks and to top salads.

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I also buy a large bag of Hashbrown potatoes most weeks, as they are great in breakfast recipes and also as a quick side dish to many other non-breakfast recipes.  I make sure the brand I buy is just plain old shredded potatoes, with no additives or extra oils or salt added.

A bag of shredded cheese is another ingredient I buy at the beginning of the week and make sure it stretches all week.  If we have tacos, we do not load on the cheese like we used to…just a sprinkling will do.  If I make a casserole, most call for 2-3 cups of cheese which is usually not necessary.  I use half that amount and it rarely makes a difference except for fewer calories & more my pocket-book!  I will say, it the cheese is organic like the Horizon Organic Shredded Mozzarella cheese that I used in this recipe, I am more likely to pile it on!

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The last thing I do that is pretty smart is make one day a week a ‘breakfast for dinner” day.   Breakfast food is so easy to make, and recipes like this one that has eggs and organic dairy & veggies can be a healthy & hearty meal.

HASHBROWN, SPINACH & TOMATO PIE RECIPE

Let’s talk about this recipe.  It was a snap to throw together and was super flavorful.  The colors in it are so pretty & the browning of the hash brown crust just adds to the beauty of the dish. Organic Horizon Whole Milk adds extra creaminess to the egg filling. It is really a great dish with lots of texture.

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We had this for dinner last night and I really enjoyed it.  It will be a recipe I make often, in fact, I am making a version of it as I type for my girls for breakfast, with no garlic or veggies.  They just wanted plain for breakfast, just plain hash browns, cheese and eggs.  It smells great as it is baking right now and is making me hungry!

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Feel free to use whatever veggies you want.  I think sliced zucchini squash or roasted asparagus would be great!

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Hashbrowns, Spinach & Tomato Pie

2 cups shredded hash brown potatoes (I used frozen, straight from the bag)

1 cup Horizon Organic Shredded Mozzarella Cheese, divided

3 tablespoons olive oil, divided

2 cups packed fresh spinach

1 garlic clove

1 cup grape tomatoes

4 eggs

1/4 cup Horizon Organic Whole Milk

pinch of nutmeg

Salt & freshly ground pepper, to taste

 

  1. Preheat oven to 375 degrees
  2. Spray or grease a 9 inch pie plate; put the shredded hash brown potatoes into the pie plate. Drizzle with 1 Tablespoon olive oil. Toss to coat. Press down into pie plate and push them up the sides of the plate a bit.
  3. Bake for 8 minutes; remove from oven & top with 1/2 cup Horizon Organic Mozzarella Cheese & set aside.
  4. Heat olive oil in a skillet
  5. Add spinach and tomatoes; cook for 3 minute sort until spinach is wilted, stirring frequently.
  6. Add garlic & continue to cook for 1 minute.
  7. Remove from heat and spread over potatoes.
  8. In a mixing bowl, whisk together eggs, Horizon Organic Whole Milk, nutmeg, salt and pepper until thoroughly combined.
  9. Pour over spinach & tomatoes.
  10. Sprinkle the remaining shredded cheese over the pie
  11. Bake for 30-35 minutes, or until top is golden brown.
  12. Let cool for 10 minutes before cutting.
  13. Cut & Serve.

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This conversation is sponsored by Horizon. The opinions and text are all mine.

Brunch/ RECIPES/ Sweets

Gramma’s Crumb Cake

GRAMMAS-CRUMB-CAKE

I wanted to rename this recipe Renee’s Awesome Coffee Cake, because the recipe is from my sweet friend Renee.  She served it to me one day with a cup of coffee, and I was in coffee cake heaven.  I decided to keep the original name, despite what the cake means to me, which is memories of sitting with my dear friend in her dining room and getting loved on several times now with this same cake recipe. Renee was sweet enough to share her recipe with me, so of course I had to share it with all of you.

This cake is so very good.  It is dense but moist at the same time.  The crumbly top is a sweet cinnamon-sugar streusel type topping.  My favorite thing about this cake is that it uses ingredients already on hand and can be thrown together in a super fast and easy way.  It is a great recipe to bring out when you have unexpected guests and just need to whip something up that will make the whole house feel warm and inviting because it smells amazing! I love to make it on a Saturday morning, as it is a great way to get the family to roll out of bed and sit around the table eating slow, for some quality morning time together.

 

Gramma’s Crumb Cake

2 cups flour

1 cup sugar

1/2 teaspoon salt

1 teaspoon cinnamon

2 teaspoons baking powder

4 Tablespoons coconut oil (original recipe calls for shortening, could also use butter)

1 egg, lightly beaten

milk

1 teaspoon vanilla

butter

cinnamon

sugar

 

Combine flour, sugar, salt, cinnamon, and baking powder.  Cut in coconut oil (or shortening or butter).  Reserve 1/2 cup of dry, crumbly mixture and set aside.  Place beaten egg in a measuring cup and add enough milk to equal one cup. Add vanilla & combine with flour mixture, mixing well.  Pour into a greased 8×8 pan and sprinkle with reserved dry mixture.  Dot with butter, sprinkle with cinnamon & sugar (use your judgement, I used about 4-5 tablespoons of butter) Bake for 25 minutes at 375 degrees.  Serves 8.

 

Brunch/ GF, Vegan & Raw/ RECIPES

Warming Flax Porridge

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{by Teniel Moore – Raw Foods Contributing Author}

I know it’s getting colder in your parts. Spare a thought for me melting over here in Australia as we gear up for another hot summer.

 I’m always thinking of you and the food you would most enjoy during your seasons.

No point me posting my latest popsicle recipe for you now! That can wait till summer.

So here is another fuss free super fast recipe for you all to try this winter season.

I love it because it’s totally gluten-free, so that’s a bonus for those of you that can’t eat oats for brekky.

 It’s full of healthy fats to sustain you and basically all raw apart from some hot water.

So let me give you the recipe so you can whip it up in a about a minute.

Warming Flax Porridge

  • 1/2 cup freshly ground golden flax
  • 1 tsp coconut oil
  • Sweetener of your choice (I use stevia–you could use raw honey or coconut nectar)
  • Generous dash of cinnamon
  • Boiling water (enough to make a porridge consistency–start off 1/4 cup then keep stirring and adding more as needed)
  • Pinch of good quality salt

Grind your golden flax seeds in either a coffee grinder or your blender. I use my vitamix for this part. Then boil your jug.

Pour your ground golden flax into a small breakfast bowl then pour over some boiled water quickly stirring so the mix does not clump together.

Add in your coconut oil, cinnamon and sweetener and continue to stir.

Top with your favourite berries and I sometimes like to add a dollop of coconut yogurt.

 

Tips: Don’t buy pre ground flax seeds (called flax meal) It’s really just a waste of money. Ground flax seeds go rancid very quick so it’s always best to grind flax just before you need to use it.

Store flax and other nuts and seeds in the fridge or freezer to help them stay fresh longer

Flax seeds are like chia seeds when it comes to absorbing lots of liquid. So be sure to add enough hot water to make the mix a nice smooth porridge like consistency.

 

There you have it. This little flax porridge will sure make your rushed breakfast time a whole lot easier. Now you have no excuses to not eat a healthy and sustaining breakfast this winter.

 

Brunch/ Healthy Eating/ HOME/ RECIPES

Baked Banana Chocolate Oatmeal with Triple Berry Puree


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Oh how I love my oats.  I never tire of them, especially when they have chocolate in them and are drizzled with a triple berry puree!

This felt very decadent, like eating dessert for breakfast.  It reminded me of eating chocolate chip oatmeal cookie dough, but doing it in a way that is grown up and sophisticated. The berry puree is the perfect accompaniment, and I just might have guzzled the left-overs!

Using berry puree as a topping in place of syrup, is a great way to get those antioxidants in to my kids, and saves money as they are less expensive than 100% maple syrup.  Making berry puree have saved me many times when making pancakes, waffles and oats that I would usually top with syrup.  Perfect for when you have run out of syrup and have a freezer full of berries.

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Baked Banana Chocolate Oatmeal

(inspired by this recipe at The Oatmeal Artist)

  • 2 bananas
  • 3/4 cup of milk of choice
  • 1/2 cup water, or more milk
  • 1 tsp vanilla extract
  • 2 cups rolled oats
  • 1 tsp baking powder
  • 1/8 tsp salt
  • 1 cup chocolate chips
  • Berry Puree
  1. Preheat the oven to 350 degrees and grease 8×8 pan or line with parchment paper.
  2. In a large bowl, mash bananas, and then mix in milk, water, and vanilla extract.  Add oats, baking powder, and salt.  Stir.
  3. Add chocolate chips.
  4. Pour into prepared pan and bake for 25-30 minutes.
  5. Top with Berry Puree (recipe below)

TRIPLE-BERRY-PUREE

Triple Berry Puree

  • 1 12 oz bag frozen mixed berries (I used Trader Joes Frozen Mixed Berry Blend of Strawberries, Blackberries, Raspberries, & Blueberries), thawed
  • 2 medjool dates (or more depending on sweetness desired), pitted
  1. Pour thawed berried into blender.
  2. Add pitted dates.
  3. Puree until smooth.

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A Little Bit About Blenders

My Very Favorite by far–Professional Grade High Speed Blender

Some of the best money I have ever spent!
Vitamix Professional Blender and accessories
This is the model I have.  I drooled over it for a couple of years!
It was a splurge, but worth EVERY penny.  I use it 2-3 times a day.
It makes crushed ice in seconds.  It takes almonds to almond butter in seconds.  It makes the best raspberry fruit puree for pancakes and ice cream–obliterates all those little seeds into smooth puree heaven! We are eating 3 times the amount of fruits and veggies since purchasing this amazing blender, which I know is keeping us out of the doctors’ office and away from those expensive co-pays, so in my mind it has paid itself off.
Ninja Mega Kitchen Blender and accessories.

Runner Up

I’ve never used one, but have heard good things about them.  They are not professional grade like the Vitamix, but the price is much easier to swallow and they are powerful.
Oster and New Vitamix blenders in kitchen.
{my old Oster on the left, my New Vitamix on the right}

Economy

I had one of these for years and it does the job.  You can’t beat the price, and for smoothies, it works, although you have to blend much longer. You will still have chia and raspberry seeds in your smoothies, but if you don’t mind the extra texture, this one will do.  If you have had a high-speed blender, you will not be happy with this one.  If you are looking for something to get by until you can get a high-speed blender, and to just get those smoothies in you, this will do just fine.
What about you?  Do you have a high-speed blender?  Do you desire to have one?
Brunch/ RECIPES

Easy Blueberry Pancake Squares

These blueberry pancake squares are so very easy.  You just use your favorite pancake mix, throw in some blueberries, and pour the batter into a greased pan.  They keep well and taste great reheated the next day.

These squares are a way to save time in the kitchen.  I love flipping pancakes on a lazy Saturday morning, but there are many mornings where I want a warm, good-smellin’ breakfast but don’t have time to be in the kitchen.  That is where these pancake squares come in.  No need to stand and flip pancakes.  Just pour the batter, stick it in the oven, and about 30 minutes later you have delicious pancake squares!

Easy blueberry Pancake Squares
{a no recipe, recipe}

~Your favorite pancake mix {I use this one from Trader Joes, Bob Mills is another fav of mine.}
~1 cup blueberries (I used frozen)
~Organic, real maple syrup
~Butter or butter substitute

Make pancake mix according to directions.  Add blueberries and toss gently.  Pour into a greased pan, can be 8×8 or 9×13, depending on how much batter your recipe makes, and how thick you want your squares.  Bake at 350 degrees, anywhere between 25-45 minutes, depending on size of the pan.  They will spring back from touch when done, and a knife will come out clean. Top with a pat of butter & maple syrup.

*note –this is not a coffee cake.  They are not sweet.  They are just like pancakes and will need syrup for a bit of sweetness.

Enjoy!
Drinks/ RECIPES

The Velvet Elvis Smoothie

This post is part of a social shopper marketing insight campaign with Pollinate Media Group™ and Post Pebbles, but all my opinions are my own. #pmedia #PostWalgreens http://my-disclosur.es/OBsstV.”

One of my favorite smoothies comes from a local place called NuVibe Juice and Java.  They have an awesome smoothie called The Velvet Elvis smoothie.  It is unique, filling, creamy & tastes like a decadent peanut butter banana smoothie treat.  Nu Vibe uses milk, oats, Grape Nuts, peanut butter, banana, yogurt, whey protein powder and ice.

Since I don’t do dairy, I have them leave out the yogurt and use almond milk.  They also use whey protein powder, which I have them leave out, too.  I prefer a plant protein powder, if I use any. They end up adding more milk to make up for the creamy yogurt and also add more ice to mine.  I can’t tell anything is left out.  It is SUPER yummy, and so delicious that I had to recreate it at home.  I’ve done just that, and love how it tastes and how healthy it is!

Did you know February it is American Heart Month?  I am passionate about finding heart healthy foods.  Heart disease is the #1 cause of death in women, and breast cancer is the second.  Both concern me.  I had chemotherapy that is quite toxic to the heart when I was diagnosed with breast cancer in 2010, and also had radiation on the left side of my chest, which includes the heart area.  Keeping my heart healthy is key for my long term health and survival.

This smoothie is a great example of something that is super heart healthy.  

~The peanut butter has great protein & heart healthy fats.  Peanuts are rich in monounsaturated fats, the type of fat that is emphasized in the heart-healthy Mediterranean diet.

~The banana has potassium which is amazing for the heart. It is “an essential mineral for maintaining normal blood pressure and heart function.”

~Oats are known to keep cholesterol low which is good for the heart.

~Post Grape Nuts is key to make this smoothie a filling meal replacer. Did you know Grape Nuts are now free of GMO’s? A 1/2 cup serving has 7g of fiber, 8g of protein, & 90% of your daily iron needs.  It also has a high percentage of magnesium, which is the calming mineral.  This is a big deal as we all know what stress can do to our heart health!

This is not a low calorie smoothie, but it is very nutrient dense.  It really is breakfast in a cup, and will keep you full for hours.

Make this recipe. You will love it!  When you do, make sure to shop for your Post Grape Nuts Cereal at Walgreens.  They have an exclusive, in-store discount of Post cereals.

 

The Velvet Elvis Smoothie

1/4 cup peanut butter
1 banana
1/2 cup Post Grape Nuts Cereal
1 cup oats
1 1/2 cups almond milk (or milk of your choice)
2 Tbsp honey
1 cup ice

Add all ingredients to the blender.  Use a high speed blender for best results.  If you don’t have a high speed blender, let the oats and Grape Nuts Cereal sit in the milk for a few minutes to soften.  Blend until smooth.  Add more milk if needed.  Consistency is right when a vortex forms in the blender and contents move freely.

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Some nutritional information:
This recipe makes 30oz of smoothie, which can replace a meal and snack or share it with someone to cut calories in half.

1,210 calories (605 for 1/2 recipe)
20 g fiber
21 g protein
50% daily calcium
50% daily vitamin e
100% daily iron
50% folic acid

And lots more!  High in potassium, niacin, and magnesium.
Enjoy the taste of this great smoothie and the amazing energy it brings.

(to cut calories even further, use 1/2 the amount of peanut butter, which would save you 190 calories, taking the 1/2 recipe down to 515 calories.)

 

{my niece shopping with me at Walgreens.  Isn’t her sparkly hat so cute?}
Drinks/ HEALTH/ RECIPES

The Beet Rejuvenator

Now that we are past the holidays, I have been trying to get back on track with eating a healthful diet.  I am a sucker for sugar, and find myself craving it after eating so many holiday treats!  I have been trying to detox off of sugar and caffeine, replacing sweets, treats & coffee with green smoothies & juicing.

One of my favorite juices for detoxing is Beet Rejuvenator.  I really used to dislike beets, but the more I eat them, the more my palate adjusts.  They are one of the most powerful, cleansing vegetables you could eat.

This juice is super cleansing and packs a punch of goodness! I’m surprised that it is one of my favorites despite the ‘my-not-so-favorite’ beets in it!  The carrots help sweeten, and ginger + lemon always add a great flavor to any juice, and cucumber mellows everything out.

The Beet Rejuvenator
 
3-4 Carrots
1 Cucumber
1/2 Lemon
1 Ginger Root (1 inch piece)
1/2 Beet Root (including stem and 1-2 leaves)
Juice.
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Need a juicer?
Breville compact is what I use and I love it!
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