breakfast Archives • Page 5 of 6 • New Nostalgia

Rip’s Big Bowl For Breakfast

We have a new favorite breakfast here in the Bowman household, and it is called “Rip’s Big Bowl!” Around here, we just call it “breakfast bowl” but whatever you choose to call it, I think you are gonna like it!

I have been on a quest for an easy and healthful breakfast that all 3 of my girls would enjoy eating. I made these breakfast bowls and THEY ALL 3 LOVED THEM! I couldn’t believe it!

I was on Rip’s Esselstyn’s website browsing through the recipes and found this one. Rip is author of the Engine 2 Diet, a book that tells of how Rip, a Texas firefighter, helped save the life of his fellow firefighters by introducing them to a vegan diet which in turn “lowered their cholesterol and burned away the pounds!” Yep, strong, healthy vegan firefighters! It’s a good book. 🙂

Rip Esselstyn-Firefighter, Professional Tri-athlete

Rips famous father is Dr. Caldwell B. Esselstyn. Jr., who has had dramatic results on reversing and curing heart disease through diet and nutrition.

The Engine 2 Diet: The Texas Firefighter’s 28-Day Save-Your-Life Plan that Lowers Cholesterol and Burns Away the Pounds

My recipe below is a bit different from Rip’s original recipe. I eliminated the raisins, walnuts, & grapefruit. I added chia seeds. You can buy chia seeds in the link below, or look for them in the organic section of your local grocery store, or most health food stores have them.

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A little bit about:

Chia Seeds

Chia seeds and I are becoming fast friends. Why?

~the are jammed packed with protein and minerals and healthy fats and fiber

~they provide more plant based Omega 3’s than any other food, even FLAX

~they have 5 GRAMS of fiber PER TABLESPOON!

~they are flavorless and dissolve in juice, soups, stews, shakes etc..

~they are FILLING!

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Back to the recipe, what caught my attention was the comment in his book above the recipe.
It said:

“This has been my mainstay breakfast for more than twenty years. I never get sick of it and no two bowls are ever quite the same, depending on which fruits are in season and the milk substitute I have on hand. This was also a favorite recipe for most of the E2 Pilot Study participants. As a seven-year-old daughter of one of the participants said, “I look forward to waking up in the morning just so I can have my Rip’s Bowl.” –Rip

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Rip’s Big Bowl (my version)
1/4 cup old-fashioned oats
1/4 cup Grape-nuts or Ezekiel brand equivalent
1/4 cup bite-size shredded wheat
1/4 cup Uncle Sam Cereal
1 Tablespoon chia
1/2 banana, sliced
1/2 kiwi, sliced
3/4 cup almond milk (or milk, or soy milk)

Toss all dry ingredients into the bowl. Top with fruit. Add milk.

Variation:
*Add any fresh or frozen fruit, such as peaches, cherries, mangoes, raspberries, blueberries or red grapes.

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I have to admit, when I saw the list of ingredients, I wondered if it was worth buying multiple cereals for one bowl of cereal, but it sure beat having a cupboard full of healthy cereals that the kids would not eat. It is also MUCH better than having a cupboard full of multiple sugar cereals!

I really love how forgiving this recipe is. I make sure I have a base of the 3 cereals, oats and chia seeds, and then I am pretty flexible with the fruit. We have found that our favorite combination of fruit is banana and kiwi. The kiwi gives it such a great, fruity sweetness.

The first time I made this I bought mini frosted shredded wheat. The extra sugar made me cringe, but I so wanted this to be something that the kids loved, so I gave in and I know in the future I can buy the regular kind now that my girls are sold on breakfast bowls.

When I made these bowls in the morning, I just get all the ingredients out and use my hand as a measuring cup. It does not have to be exact and you really can just dump the ingredients in and add your choice of milk. It takes just minutes.

My girls have commented on how long their breakfast bowls keep them full. I am not surprised as they are full of fiber and protein and all kinds of nutrients from the chia and fruit. Give them a try and let me know what you think if you do!!

Brunch/ RECIPES

No Cook Overnight Oatmeal Chia Breakfast Pudding

I have had a version of this recipe every day for breakfast the last 2 weeks, and I am a little obsessed.

I got the recipe from Oh She Glows, and she, too, is obsessed and warned that it could happen to me. It did, so don’t say I didn’t warn YOU!

These are originally named Vegan Overnight Oats, but the ingredients are flexible, so they do not have to be vegan. I renamed them because to me, it is a bit like eating a textured pudding since you eat them cold.

Just throw the ingredients together the night before, add a spoon of peanut butter or almond butter and some maple syrup (or agave) in the morning, and you have an instant, HEALTHY, and FILLING breakfast.

I was skeptical at first, but I am so glad I tried them! They have been perfect to throw into a small mason jar with a lid and take as a “to go” breakfast or healthy snack.

They are incredibly filling, and there are all kinds of versions one could make. I have added ground flax seeds to make them even more healthy, and I have also added my protein shake powder in place of the banana a couple times.

}

Easy Overnight Oatmeal Chia Breakfast Pudding

PM Ingredients

1 banana, mashed

1/3 cup regular oats

2/3 cup almond milk (or regular, soy or coconut milk)

2 Tbls Chia seeds

1/4 tsp pure vanilla extract

Mix all together in a bowl. Cover and refrigerate overnight.

AM Ingredients

peanut butter or almond butter

maple syrup, honey or agave nectar

Add to taste and serve cold. Enjoy!

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This nutritional information below includes:

1/3 cup oats, 3/4 cup unsweetened almond milk, 2 tablespoons chia seeds, and 1 small banana.

If you add 1 Tablespoon of ground flax, it brings the total to

13 grams of fiber and 11 grams of protein!!

The peanut butter is even MORE protein.

Not a bad way to start the day!! No wonder this keeps me full clear up to lunch time!

How about a chocolate version? Chocolate Chia Oats are so good with any type of nut butter.

{my girls use the Chocolate Peanut Butter version as a super healthy apple dip!}

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A little bit about:

Chia Seeds

Chia seeds and I are becoming fast friends. Why?

~the are jammed packed with protein and minerals and healthy fats and fiber

~they provide more

plant based

Omega 3’s than any other food, even FLAX

~they have 5 GRAMS of fiber PER TABLESPOON!

~they are flavorless and dissolve in juice, soups, stews, shakes etc..

~they are FILLING!

What about you? Have you ever had chia oats?

Can you imagine eating your oats cold? I was skeptical, but then tried it and LOVE it.

Brunch/ RECIPES

“Toad In A Hole” Breakfast

I had never made these before, but when I had my mastectomy, my friend, Sharon, came from Chicago to stay with me for a week. She was a nurse to me, and loved all over my girls. While she was here she made this “Toad In A Hole” breakfast a few times. It has become a favorite of ours. It is so fast and easy, and quite filling for each person, if I add fruit to the plate. It makes me miss my friend every time I make it. Everyone should have a friend like her– I love you, Sharon!!

It is my middle child’s birthday weekend. I did not have the energy to throw a party, so we took the money we usually would spend for a party and had a “double-date dinner, manicures, and spending- spree- at- the- mall” birthday night out. We were with my daughter’s friend and her mom, Carma, who is a great friend of mine. It was a super fun night out, ending with Caramelicious Frappucinos (decaf of course)– my girl thought she was old enough to drink coffee–she isn’t! Hers sat untouched, despite the fact that she tasted mine and was convinced she liked it and was old enough to have one of her own!

We had my daughter’s friend spend the night. We have a breakfast tradition of pancakes and eggs anytime we have a sleepover. Again, my energy was not great, so instead of pancakes I decided to make “Toads In A Hole” The kids loved them, and it only took minutes!

Toad In A Hole

6 slices bread

6 eggs

butter

salt

pepper

~Cut out a circle in each piece of bread.

~Melt some butter, and brown the round cut-outs on both sides until toasty brown.

~Melt more butter. Add slices of bread with holes cut out.

~Crack an egg into each bread.

~Flip when set.

~Season with salt & pepper

Brunch/ RECIPES

Oatmeal Fully Loaded

**Guest Post by Julie from Color Chic

Growing up I remember my Grandma cooking the best oatmeal, creamy delicious with lots of brown sugar & butter and always served with buttered toast! Not sure if the health benefits of the oatmeal balanced eating all that butter, but it sure was good! This morning I decided to make a healthier version of Grandma’s Oatmeal– Oatmeal Fully Loaded! Of course you start with Quaker Oats:

Put in a pan and cover with cold water, cook until soft (sorry but I don’t measure, just add water about 1/2″ above oats). If it doesn’t look like you have enough water you can always add more:

Once cooked add apples, currents, pecans, coconut, and brown sugar, Stir it in and cover for a few minutes:

The heat from the cooked oatmeal will soften the fruit just enough to make it perfect!

Top the cooked oatmeal with nonfat plain yogurt and sprinkle with cinnamon, top with just amount of warm milk that suits your taste!

Of course serve it with buttered toast, sparkling water with a splash of OJ and French Press!:

All that color and texture makes for a perfect breakfast!

Julie is an interior designer with a passion for all things colorful!

Visit her at Color Chic.

**Thank you, Julie, for this awesome post. I love oatmeal and man would I love to be sitting there at the above picture and chatting with you over its yumminess!

Brunch/ RECIPES

Homemade Cinnamon Rolls As A Christmas Gift?!?

Yes, Homemade Cinnamon Rolls are exactly what our neighbors and my husband’s co-workers got for Christmas! I made a quadruple batch, which made 12 pans of 6 rolls. With rising time it took most of the day, but I was able to get a lot done around the house in between batches. I only had one mis-hap, but despite that, I had a blast! I cranked the Christmas music and kept thinking about how great it was to have energy and feel good!!

I got the idea when I was at our local Dollar Tree and I spotted foil pans with lids. They came in packs of 3 for $1.00! I knew they would look pretty tied with ribbon or even with a sticky bow slapped on the top. They carry 2 sizes, the smaller size is 4 for $1.00. They would be a great size for fudge or small cookies.

I found the Cinnamon Roll recipe at AllRecipes.com. They are called “Clone Of A Cinnabon” and were rated 5 stars and had 3, 943 reviews! They were the highest rated cinnamon roll on the site, and they were full of sugar and butter, so I knew they would be good! They also use a bread maker, which I liked, but in the reviews, there are alternative directions if you do not have a bread maker.

Speaking of a bread maker, this is where my mishap came in. Cinnamon roll dough is a bit thick, which made my bread machine complain a little bit. It rattled and shook itself right off my counter, and took my eggs with it! I love how the dough stayed in the machine, safe and sound. This is one tough machine, I’ve had it for 12 years and it survived the fall.

Finished pan. Ugh, lighting. I hate taking pictures at night in artificial light! Not my cup of tea..

Tied with wire ribbon, also from the dollar store. The star tags are from Micheals.

I was really pleased with how the rolls tasted. This recipe is for sure a keeper for when I want a sugar splurge!

“Clone Of A Cinnabon”

Ingredients

1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup butter, melted
4 1/2 cups flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners’ sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Directions

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.
Roll dough into a 16×21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).
Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners’ sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

Brunch/ RECIPES

Hearty Whole Grain French Toast

I am eating this right now as I type–mmm-mm–good!
It is easy, it is filling, and it is a favorite here in our home.
The recipe is easily adjusted according to your needs. I use one egg per piece of bread. I like knowing if my girls eat 2 pieces, they have had 2 eggs and 2 pieces of whole grain bread. I’ll throw some sliced fruit on a plate, and it ends up being a well-rounded, very filling breakfast.

Hearty Whole Grain French Toast
12 Slices Whole Grain Bread (I used Sara Lee Hearty and Delicious 100% Multi-Grain Bread)
12 Eggs
1/4 C. Milk
1/2 tsp. Vanilla
1/2 tsp Cinnamon
Butter
100% Real Maple Syrup

Beat eggs, milk, vanilla & cinnamon. Heat griddle, add a pat of butter. Quickly dip both sides of bread into egg mixture and put onto heated griddle. Cook until golden on both sides. Serve with butter and syrup. Freeze any leftovers, reheat in toaster.
This post is linked to:
Tempt My Tummy Tuesday @ Blessed With Grace

Brunch/ RECIPES

Homemade Granola Bars

I have wanted to make homemade granola bars for quite awhile now. I just can’t stand how expensive they are at the stores, and so full of hydrogenated oils and high fructose corn syrup or sugar! I’ve seen several recipes for granola bars, but I am not sure I will need to try any others out after tasting these! They were very easy to make, made a big batch, and tasted super yummy. They are great for the lunch box or an after school snack!

I found the recipe at Kitchen Stewardship. I will need to continue to look around and find more recipes on her blog, she earned my trust with this one recipe!

Homemade Granola Bars
41/2 cups rolled oats
1 cup whole wheat flour
1 tsp baking soda
1 tsp vanilla
1/2 cup butter, softened* (I did 1/4 c butter and 1/4 c peanut butter. YUM! I’d like to try coconut oil instead of butter in my next batch)
1 cup honey (I used 3/4 cup, +1/4 cup water, then added 1/2 cup dried cranberries and 1/2 cup chocolate chips for more sweetness)

Add-ins: 1 cup semi-sweet chocolate chips, 1 cup chopped walnuts, dried fruit, sunflower seeds, coconut etc)

Lightly butter a 9×13 inch pan.
In a large mixing bowl, beat butter and honey together first, then add all ingredients except add-ins. Beat hard until combined. Stir in add-ins. Press mixture into the pan, really press so the bars don’t fall apart. (I used my hands).
Bake 325 degrees for 25 minutes until golden brown. Let it cool at least 10 minutes before cutting into bars. Let it cool completely in the pan before removing and serving.
This recipe makes at least 20 good-sized bars, which as Kitchen Stewardship said, “might be equivalent of 3 boxes of Quaker chewy bars. Even though butter and honey are on the pricey side, it still works out to be nicely frugal”

More thoughts from Kitchen Stewardship below:

Transformations:

Add 1/4 cup cocoa powder and skip the chocolate chips
Use 1/2 cup natural peanut butter in place of 1/2 cup of butter (tried this today – it is divine!)
The honey flavor is very distinct in this recipe, but when using peanut butter, it almost disappears. I’m wondering if PB is sweet enough that I can cut out some honey and just use water instead. ??
Crumbs in the bottom of the storage bag? So yummy over homemade yogurt with fresh fruit.

this post is linked to:
Tasty Tuesday Parade Of Foods @ Balancing Beauty and Bedlam
Show and Tell Wednesdays @ Blue Cricket Designs
Real Food Wednesdays @ Cheeseslave

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