Tag Archives: breakfast

13Sep/17

Breakfast or Snack, Yes Please…

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Ok. First off, I apologize, because it has been way too long since I have posted on here. Life and season have made things a little more hectic for me. I have definitely still been cooking, but just have not had time to share those delicious foods and meals with all of you. However, here are two goodies that will hopefully make up for it, and you will absolutely want to try these on your own. These are so quick and easy to whip up, and make for a great breakfast or snack.

Blueberry_toast Blueberry Toast:
This is Gluten Free toast, topped with Almond Butter, Fresh Blueberries, GF Granola, Coconut Flakes.
Peach_toast Peach Toast:
This is Gluten Free Toast, topped with Almond Butter, Fresh Peaches sauteed in coconut oil and cinnamon, GF Granola, Coconut Flakes and Bee Pollen.

Go ahead, try them for yourself and let me know what you think!! Don’t be afraid to get creative and come up with your own flavors as well. That is the fun in these. You can come up with all different creative tastes and flavors based on your likes. Just remember, keep it simple and clean. As always, eat well and be merry:)

12Jan/17

Overnight Oats – Individual Size Servings…

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I know I’ve posted this one before, but this is a little bit of a different take on it. How many of you do not eat breakfast because you don’t think you have time in the morning? Well, that can all change with this wonderfully easy breakfast option.  There are so many endless possibilities of flavorful ingredients and different creative combinations that you will never get tired of this.  And on top of that, you can prepare it all the night before in under five minutes.  Top it all off with a little fresh fruit of choice and you will be happy for the rest of the morning.  There are two options to prepare: 1) mix everything you want in a bowl, and then fill each jar or 2) just add each ingredient to all of the jars you are going to use and build it as you go. The great thing about preparing it in these little jars, is that it is the perfect serving size, and can easily be taken and eaten on the go or at work. Go ahead and be creative with what you put in here, but if you need some ideas to get going, check out this previous post.  As always, eat well and be merry.

09Nov/16

Gluten Free Pumpkin Bread…

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As I mentioned in a previous post, I absolutely love the flavor of pumpkin.  I also love trying to take normal recipes laden with a lot of sugar, and figuring out a way to make them without all of that added sugar, while still maintaining the delicious flavor.  I think this one was a success, as I have made this for many gluten lovers, and they always come back asking for more.

Gluten Free Pumpkin Bread:
Dry Ingredients:
1  cup white rice flour
1.5 cups brown rice flour
1/2 cup cornstarch
2 tsps. baking soda
5-6 tsps pumpkin pie spice
pinch salt
1 tsp. xanthan gum

Mix-ins:  raisins, dried cranberries, chocolate chips, nuts
Toppings: oatmeal, cinnamon

Wet Ingredients:
< 1/4 cup coconut sugar
1 banana, mashed
1 cup olive oil
4 eggs
1/2 cup orange juice
1 15-oz can pure pumpkin

Preheat oven to 350 degrees,  Spray two loaf pans with nonstick cooking spray.
In a large bowl, mix together: flour, cornstarch, pumpkin pie spice, baking soda, salt, and xanthan gum.
In a separate bowl, mix together: eggs, oil, orange juice, banana, sugar and pumpkin.
Add the wet ingredients to the dry ingredients and mix until thoroughly combined and have a smooth batter.
Divide the batter evenly between the two prepared pans.  If adding any mix-ins, can stir them in before dividing (or divide and make two different kinds – I typically do one raisin, for me,  and one chocolate chip, to give away).  I typically sprinkle with a generous amount of cinnamon and sometimes a little bit of oats, before baking.
Bake for about 65 minutes or until a toothpick inserted comes out clean.
Allow to cool slightly in pans before trying to remove and slice.

28Oct/16

Pumpkin Granola…

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Who doesn’t love pumpkin?  I am all about this wonderful flavor, and will eat it any time of the year.  However, many people tend to only think of pumpkin during this Fall season, when we celebrate Halloween and Thanksgiving.  Maybe it’s the lure of pumpkin carving, Jack-o-lanterns, and pumpkin pie?  Did you know that pumpkin is a very nutrient-dense food?  It is full of many vitamins and minerals, all while being low in calories.  So, why not think about it all year?  I think you may reconsider the use of this delicious, plump, orange plant when you see this yummy pumpkin granola recipe.  I use this to top off all kinds of delicious foods, like crepes, waffles, fruit and yogurt bowls, and more.
This is just one of many ways to use pumpkin in your cooking.  There are so many other creative ways pumpkin can be incorporated into any meal, including desserts, soups, salads and preserves.  Did you know that it can even be used as a substitute for butter? Try out this recipe, or feel free to share some of your own favorite pumpkin meals, recipes and foods.  Don’t forget to check out one of my favorite pumpkin recipes, Pumpkin Waffles, from my earlier blog.

A friendly reminder…be careful when buying pumpkin.  Look for the 100% pumpkin, as pumpkin pie filling is often loaded with added sugars.

Read this article from Medical News Today to learn more about this great food.
As always, eat well and be merry!!

Pumpkin Granola Recipe:
3 cups oats
3/4 cup pumpkin puree
1 individual size cup of apple sauce (no added sugar)
3 Tbsp. molasses
1 Tbsp. maple syrup
3-5 tsps. pumpkin pie spice (based on individual preference)
Add in options: dried cranberries, raisins, cashews, chia seeds, sunflower seeds, almonds, vanilla, pecans, walnuts

Mix everything together really well.  Bake at 300 degrees for about 70-80 minutes. Keep a careful eye on the granola, and stir a few times.  It will harden a bit as it cools. You will most likely also have to break it up once it cools down.  It may look burnt when done, but that is just from the pumpkin, molasses and spices.

 

17Oct/16

Sweet Potato ‘Toast’…

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First off, it’s been way too long!  Sadly, I have been super busy, traveling and on the road a lot lately for coaching, and have not been able to spend much time cooking and preparing meals on my own. Being on the road means a lot of meals in the hotel and out at restaurants, neither of which I am a big fan.  As I’ve mentioned before, I like to know exactly what I am eating and putting in my body, I prefer foods to be minimally processed, and on top of that, I eat gluten-free which makes it challenging at times and often leads to a lot of salads (I’ve learned to be very creative with these).
Needless to say, I was very excited to finally return to KC and be able to start cooking my own food again.  My love for food and trying to encourage others to really think about what they are eating often leads to really great conversations where I share some easy tips and recipes.  This time, however, I was fortunate to have a fellow coach share something new with me, and I wanted to share this with you, as it is super easy and delicious.
To make sweet potato toast:  slice a sweet potato in about 1/4″ pieces, toast on high in toaster until ‘cooked’ to desired doneness (it took me about 3 toasts), top with favorite ingredients. You can leave the skin on and should be certain that the slices are a uniform thickness for even toasting.  You will know it is ‘toasted’ when the outside starts to lightly brown and the center is soft when pierced with a fork.   I like mine to have a slight crunch to them, so I do not toast mine quite that long.  This time, I topped mine with an egg, some fresh spinach and a small sprinkle of cheese.  I had meant to add avocado, but never did, which I think would make it even more yummy.  Some other ideas would be to top with butter, a little butter and cinnamon, cream cheese, peanut butter, peanut butter and jelly, butter and jam or anything else you would put on regular toast.
You might be asking yourself, why would I want to eat this when I can just have a piece of bread?  Well, unlike most bread, sweet potatoes are gluten-free, high in fiber, and are packed with many healthy micronutrients. Want to know more about the possible health benefits and nutritional value of a sweet potato? Click here to read a great article on Medical News Today.
Go ahead, give it a try and let me know what you think.  Please share some of your favorite creations you make using sweet potato toast.  Until next time…eat well and be merry!!

 

 

Sweet Potato 'Toast'

Sweet Potato ‘Toast’

27Jul/16

Gluten Free Pumpkin Waffles…

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Mmmmm.  I love anything pumpkin, and if you are the same, this is a recipe that will not disappoint.  I have made this for gluten lovers, and they enjoy it just as much, if not more than their normal waffles.  I have even made them before by adding some leftover mashed sweet potatoes, and they are equally as yummy.   When I make them, I typically add a generous amount of pumpkin pie spice and also put less maple syrup in the batter, but for you sweet tooths, you will probably enjoy the recipe as is.  Top it off with your favorite ingredients, but I love fresh fruit and a little drizzle of maple syrup. Check out the recipe below or where I found on Fit Foodie Finds and let me know if you too agree that they are the ‘Best Ever Gluten-Free Pumpkin Waffles.’

Ingredients
Wet:
3/4 cup pumpkin puree
2 eggs
1 Tbsp coconut oil, room temperature
2 Tbsp maple syrup
splash of vanilla
1 cup unsweetened almond milk

Dry:
1.5 cups gluten free all-purpose flour
2 tsp pumpkin pie spice
2 tsp baking powder
1/2 tsp baking soda

Instructions:
1.  Preheat waffle iron to medium
2.  In a large bowl mix together the wet ingredients (I do this in the tall NutriBullet cup).
3.  Then add in the dry ingredients and stir until combined (I also add this to the NutriBullet cup).
4.  Pour the desired amount of batter into non-stick waffle maker and cook until done (Makes about 4 large waffles).