Browsing Tag:

breakfast

Brunch/ RECIPES

Banana Pumpkin Muffins

Like I mentioned in this post, we are having an ‘eat from the pantry’ week to save some $.  I like the challenge of only buying the basics-bread, milk, peanut butter–and using as much as possible from what we already have in our cupboards, pantry and freezer.

I think muffins are great to have sitting around.  They make a great after school snack, or are a nice addition to a green smoothie for breakfast.  They keep my girls from saying the most dreaded “Mom, I can’t find anything to eat.”

I made Brownie Bites which uses pumpkin as a secret ingredient that helps keep the muffins moist.  The problem was it only used 1/2 a can of pumpkin, and since I am in a ‘use-what-we-have’ mindset this week, I went on a search for another muffin that uses pumpkin.

I didn’t have to search very long.  One of my favorite sites, Happy Herbivore, had an awesome looking recipe for Banana-Pumpkin Muffins.  I knew I had a freezer full of frozen bananas, a jar of unsweetened applesauce in the pantry, and of course, my 1/2 can of pumpkin.  I was set!

I was surprised my girls preferred these Banana-Pumpkin Muffins over the Chocolate Bites.  Well, surprised until I tasted one.  They are YUMMY!  They are moist, have just the right amount of cinnamon spice, and the chocolate chips I added made me very happy.  I did have one daughter ask if I could leave the chocolate chips out next time.  I had to agree with her, they would be just as good without them!

I made these the same time I whipped up Brownie Bites.  Brownie Bites cook at 330 degrees, and when I put both types of muffins in the pan, I was a little nervous that they would not get done at the same time, but they did just fine.

I don’t have a finished muffin photo for you, but take my word for it, they are pretty and super yummy!

Banana-Pumpkin Muffins
11/2 cups whole wheat pastry flour (I just used plain whole wheat flour)
2 tsp baking powder
1 tsp baking soda
1/4 tsp salt
2 tsp pumpkin pie spice
2 whole bananas
1 cup pumpkin ( I was not exact, I used whatever was left in the can after making Brownie Bites)
3/4 cup brown sugar (I used 1/2 cup pure cane sugar, it was all I had on hand)
1/4 cup unsweetened applesauce
1/4 cup non-dairy milk (or dairy, whatever you prefer)

Preheat oven to 350 degrees.  Grease muffin tins to prevent sticking.  In a large bowl, whisk flour, baking powder, baking soda, salt and pumpkin pie spice together.  Then whisk in sugar and set aside.

In a bowl, mash bananas, ripe ones are best.  Add applesauce and pumpkin & milk. Stir.

Add wet ingredients to dry ingredients.  Stir just until combined.  If you want to add chocolate chips or nuts (1/2 cup) add after a few strokes.

Spoon into muffin tins, 3/4 full and bake until a toothpick comes out clean.  I used mini muffin pans, so mine took about 8-10 minutes.  Regular size muffins will take about 18-25 minutes.

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Brunch/ RECIPES

Breakfast Burritos For The Freezer

I’ve made these twice in the past 2 weeks.  My family LOVES them, and I love that there is always something in my freezer when I hear “MOM, there is nothing to eat!”

I started out with 12 eggs.  I prefer feeding my family organic eggs from a local farm.  Fresh is best!

 

I cracked them all in a cup and used my handy dandy most favorite thing ever–my Cuisinart SmartStick Immersion Hand Blender.  If you have ever thought of buying one, DO IT, and use the above link if you so please?  If you do, I will get a lil’ something to help with buying those darn expensive organic eggs!

 

I bought a bag of shredded potatoes from Trader Joes.  I saw on Pinterest that you could cook them on your waffle maker.  I think I needed to use more oil.  I didn’t want to, so mine are not at pretty as the ones on Pinterest, but it worked!  Plus, I would be dividing them up over my burritos so pretty was not important.

 

My not so pretty potatoes.

 

I laid out 12 burritos.  Ugh.  I keep misspelling that word.  Burritoes instead of burritos.  Remember, there are no toes in burritos.

 

I scrambled my eggs.  I don’t add any milk or water when I scramble eggs.  I’m not sure why.  I guess I like to keep it simple.  I added seasoning salt and pepper.

I then sprinkled them with cheese.  I went very light on the cheese.  My kids complained about wanting more cheese next time, but they still devoured them!

I then added the potatoes as the finished cooking.  I made 3 batches with the waffle iron.  My kids took the left over shredded potatoes and have been making their own potato snacks in the waffle iron.  I love that they make their own, but I MUST teach them how to clean that thing.  Cleaning waffle irons take patience, all those little squares!

I wrapped in parchment paper, and put in a ziplock.

 

When my kids wanted one, they would unwrap and put in microwave until hot.  We did have some issues with the insides being still frozen while the outside was too hot, I need to fiddle with our microwave settings.  We found if we cut them in half while still frozen, that helped.  My solution was to keep these in the refrigerator.  When I saw that the girls were eating them for afternoon snack and breakfast, there was no need to freeze.  With 3 girls and a husband, 12 burritos can easily be eaten in less than a week.

If you want to add meat to these, sausage or bacon, click here to see where I got the inspiration.  She makes a meat version.

Breakfast Burritos For The Freezer


12 eggs
12 tortillas
1 cup cheese
3 cups frozen shredded hash browns
s & p

Blend & scramble the eggs. Season to taste.  Put about a cup of hash browns on your waffle maker, close and cook until lightly brown.  Repeat 2 more times (or brown up in a pan on the stove, according to package directions.)  Divide eggs among 12 tortilla shells. Divide cooked hash browns among the 12 tortillas.  Sprinkle each with cheese.  Roll up, wrap with parchment paper, put into a ziplock and freeze or refrigerate.  Will keep in freezer up to 4 months, in refrigerator 5 days.

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Brunch/ RECIPES

Chocolate Chip Granola Breakfast Triangles

Chocolate for breakfast?  Oh yes.  These little treats are hearty enough and healthy enough to be considered breakfast in my opinion.  I love how great they go with a good cup of coffee.  They are also a  nice little afternoon snack.

This recipe is inspired by one I found in
Everyday Happy Herbivore: Over 175 Quick-and-Easy Fat-Free and Low-Fat Vegan RecipesShe calls them Granola Bars, but when I think of a granola bar, I want oowy, goo-ey and chewy!  These are not.  These are more like a hearty breakfast cookie.  They are not to sweet, which one of my girls complained about.  The other two loved them and so did I.  It was just a nice change to have a treat that is not overly sweet.

These triangles contain ingredients I always have on hand, so I will be making them often.  They are super easy, just throw all the ingredients into a bowl and stir!

Chocolate Chip Granola Breakfast Triangles
2 c of oats (her recipe called for instant, I used whole.  I’m not sure it matters..)
1 tsp vanilla extract
6 tbsp unsweetened applesauce (or sweetened, whatever you have)
6 tbsp honey (original recipe called for agave nectar, again whatever you have)
4 tbsp chocolate chips (vegan or regular)
2-4 tbsp sugar (optional) (taste the dough. Not sweet enough for you?  Add a bit of sugar)

Stir all ingredients together in a mixing bowl.  They will appear too dry at first, but they’re not–keep mixing!

Once combined, let the batter rest while the oven preheats to 325 degrees.

Grease a bread pan and pack the mixture down firmly and tightly.

Bake for 15-20 minutes, or until golden, firm and light brown around the edges.

Let cool in the pan for 10 minutes before cutting.  Cut into triangles.

Variation
Peanut Butter Chocolate Chip Granola Breakfast Triangles
Substitute 1 tbsp of peanut butter for 1 tbsp of applesauce.  Combine peanut butter with applesauce and heat in the microwave for 10 seconds so peanut butter softens.  Whisk together and use as directed.

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Brunch/ RECIPES

5 Ingredient Soft Granola Banana Bites

My friend, Carma, Mission B Fit, posted this recipe a few months ago and it is something we make on a regular basis here at our house.

 Why?

~I always have the ingredients on hand
~They are easy!
~They are healthy—bananas and oats!!
~They have no added sugar
~They are not overly sweet
~They fill little tummies
~The are great for snacks, breakfast and packed in lunches
~They make our home smell like I’ve been baking banana bread all day
~My kids beg me for them

5 Ingredient Soft Granola Banana Bites
(inspired by Banana Cookies @ MissionBFit)

3 ripe bananas
2 cups rolled oats 
1/3 cup oil  (I use 1/4 c. coconut oil plus water to make 1/3 c.)
1 cup dried cranberries (or dates or raisins)
1 tsp vanilla
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Optional ingredients:
1/2 teaspoon cinnamon
1/2 cup chocolate chips or nuts in place of 1/2 cup of the cranberries

The Directions:
Mash bananas
Stir in oil & vanilla
Add oats, cranberries and optional ingredients.Let the mixture sit for 10 minutes, this softens the oats.
Drop by teaspoon on to ungreased cookie sheet.  
Bake at 350 degrees for 10-15 minutes.  

*The cookies will get slightly brown on top and will harden up like chewy soft granola bars when they cool.  Don’t over bake!

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Brunch/ Healthy Eating/ RECIPES

My Favorite Go To Breakfast

I’m a BIG breakfast eater.  I’m not one that can skip breakfast, especially eating a plant-based diet.  As you know, I love my oats.  Lately, I have been LOVING the ease of Frozen Breakfast Oatmeal Pucks.  I am out right now, and definitely notice it!  It is so easy to just throw a puck in the microwave, heat, then add a bit of frozen berries on top, stir and EAT!  I sometimes add a splash of almond milk, but most of the time it is not needed.  Whole grain toast with Earth Balance spread, a banana and locally roasted, organic coffee makes this breakfast perfection in my mind.  
Another fav of mine is Coconut Milk Vanilla Creamer.  Oh. My. YUM!  It turns my coffee into vanilla creaminess without the yucky additives of most creamers.
If I am in a huge hurry, I will just grab a mason jar, add raw oats and frozen berries, add almond milk and stir.  Put on lid.  Grab banana.  By the time I am ready to eat (usually in the car!:)) the berries have thawed just enough and the oats are softened just enough. It really is GOOD!  I will add some raw, organic agave or pure maple syrup for sweetness if needed.  This method leaves no excuses for skipped breakfast!
What is your favorite go-to breakfast?
Do you love oats as much as I do??

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Brunch/ RECIPES

Cinnamon Apple Cranberry Oatmeal

If you have read many posts here at New Nostalgia, you will know that I have a thing for oatmeal.  I have oats almost every morning.  I love how filling and nutritious they are.  I like ’em cold in the summer (overnight chia oatmeal pudding) and hot in the winter, just like my coffee!

{I miss them already}
My sister, Laurie from Beauty Divine, and her boy came to visit last week and I made them Cinnamon Apple Cranberry Oatmeal.  My sister loved it and called me for the recipe the minute she got home.  I told her I would post it, so here it is!

Cinnamon Apple Cranberry Oatmeal
Serves 2.

1 cup water
1 cup milk or milk substitute (I used almond)
1/2 tsp cinnamon
1/8 tsp salt
pinch nutmeg
1/3 cup dried cranberries
1 cup oats
1 apple, sliced thinly, then chopped

Sweetener of choice-I drizzle with real maple syrup
Pat of butter or butter substitute (I use Earth Balance) (optional)
__________________

Bring water, milk, cinnamon, salt, nutmeg & cranberries to a boil.  Add oats.  Stir and reduce heat.  Simmer for 5 minutes.  Remove from heat and add thinly sliced apples. I use a mandolin, then do a rough chop.  This makes them small enough for the hot oats to soften them just enough.  Drizzle with maple syrup or sprinkle with brown sugar.

What’s your favorite way to eat oats?
Have you checked out my awesome giveaway from KraftyKash??
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Brunch/ RECIPES

Cinnamon Maple Pumpkin Oatmeal

We have had some of the most beautiful fall mornings lately, here in Nebraska.  It has put me in the mood for all things fall!  I’ve sprinkled some fake leaves here and there throughout the house, got my fall colored couch pillows out, and set some candles, pumpkins and gourds all throughout the house.   I love fall!
I have also been craving fall foods.  I picked up a box of Cranberry Bread Mix from Trader Joes {yum} and I have had squash almost every day this week.  My skin is starting to have a nice orange glow:)
Mornings have been a little chilly, so my Overnight Cold Chia Oats just were not cutting it for me.  I wanted something warm, comforting and full of fall flavors. I had a few cans of pumpkin and went searching for a Pumpkin Oatmeal recipe.  This is the second recipe I have made, and in my opinion it is perfect!  Creamy, with a touch of cinnamon, salty and maple sweet– but not too sweet.  A healthy comfort food.
Cinnamon Maple Pumpkin Oatmeal {serves 1}
{adapted from All Recipes}
1/2 cup old fashioned oats
1 cup milk (I used almond)
1/4 cup pumpkin puree
3 dashes cinnamon
1 dash ginger
1 dash nutmeg
2 pinches salt
___________________
2 tsp maple syrup
1 pat of butter {I used Earth Balance spread}
chopped walnuts {optional}
Add all but maple syrup and butter to a saucepan.  Bring to boil.  Reduce heat and simmer for about 5 minutes or until thickened.  Place in a bowl.  Add the pat of butter and a swirl of maple syrup.

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