Toasty Whole Grain Orange Muffins

These were also kid approved for breakfast.

1 c regular rolled oats
1 c cooked quinoa, cooled
1/3 c chopped nuts (walnuts are good)
1 T olive oil (coconut oil would also be an excellent choice)
1 1/4 c freshly milled hard wheat flour
1/4 c honey
1 1/2 t aluminum free baking powder
1/2 t baking soda
1 orange
1/2 c buttermilk
1/2 c sour cream
2 eggs
3 T melted butter

Preheat oven to 400 degrees.

Place oats, cooled cooked quinoa, and walnuts in a greased 15x10x1 banking pan. Add oil. Toss together.

Spread in an even layer. Bake 10-12 minutes or until toasted, stirring once. Remove. Cool in pan or on wire rack.

Grease 12-2.5 in muffin cups; set aside.

In a large bowl, stir together all but 1/4 c quinoa mixture, flour, baking powder, baking soda, and 1/2 t salt.

Make a well in the center of the flour mixture; set aside.

Finely shred 2 t peel from the orange. Juice orange (about 3 T).

In a  2-cup measure, whisk together buttermilk, sour cream, eggs, butter, orange juice, honey, and orange peel.

Add to flour. Stir until just moistened.

Spoon batter into prepared cups. Fill 3/4 full. Sprinkle with remaining quinoa mixture.

Bake 15 minutes or until golden brown.

Cool 5 minutes.

Dark Cocoa Banana Muffins

I realize it's been a while since I've been able to blog. Between a baby and grad school, my time is pretty much taken. However, I did discover a delicious breakfast muffin recipe. It is kid tested with my healthy modifications.

1 1/2 c freshly milled hard white flour
1/3 c honey
1/4 c unsweetened cocoa powder
1 1/2 t baking powder
1 t instant coffee powder
1/2 t baking soda
2/3 c buttermilk
1/2 c sour cream
2 eggs
3 T melted butter
2 peeled bananas

Preheat oven to 400 degrees.
Grease 12-2 1/2 in muffin cups.
In a large bowl, stir together flour, cocoa powder, baking powder, coffee powder, baking soda, and 1/2 t salt.

Make a well in the center of the flour mixture; set aside

In a 2 cup measure, whisk, together buttermilk, sour cream, eggs, and butter; add to flour mixture. Add honey.

Stir until just moistened (batter should be lumpy).

Spoon batter into prepared muffin cups, filling each 3/4 full

Trim ends from bananas.

Cut each into 6 pieces.

Press a banana piece into each muffin tin. Drizzle banana pieces with honey.
Bake 15 minutes or until tops are firm. Cool for 5 minutes before transferring to wire racks.

Crispy Rice Flour Waffles (Gluten Free)

For those who have to follow a gluten free diet, here is a tasty recipe. I know from experience that it can be difficult to find tasty gluten free dishes.

1 3/4 c rice flour ( I use brown rice.)
2 T brown sugar (I use sucanat.)
1 T baking powder (aluminum free is best)
3/4 t sea salt
3 eggs, separated
1 3/4 c milk (I used almond milk.)
1/4 c oil (butter or non-hydrogenated shortening will work)

Combine and mix first 4 ingredients; reserve.
Best egg yolks until thick and lemon colored; stir in milk and oil.
Add to flour; beat until blended.
Beat egg whites until stiff. Carefully fold into batter.

Cook on waffle iron.

Split Pea Soup

This is a most nutritious dish. My kids loved it, especially my son who loves peas.  I would make a few modifications and will include those.

2 T olive oil
1 onion, finely chopped
2 carrots, finely chopped
2 large stalks celery, finely chopped
(1 clove, minced garlic) ** not included in recipe, but I think would add some more flavor
1 lb dried green peas, rinsed and picked over
8 cups broth (any kind will work)
1/2 t. thyme ( I used Penzey's Tuscan Sunset b/c I do not care for thyme.)
1 bay leaf
salt and pepper (I used 1 t. all purpose seasoning, recipe found earlier in blog)

**You can also add some lentils for added protein. I used about 1/2 peas and 1/2 lentils b/c I didn't have enough peas. Oops.  However, it was just as delicious.

Warm olive oil in a large, heavy pot over medium heat. Do not heat any higher than medium. Add onion, carrot, celery, and garlic. Cook covered for 10 min. Stir occasionally.

Stir in remaining ingredients and bring to a boil. Reduce heat to medium-low. Simmer uncovered, stirring occasionally until peas are soft. About 40-50 minutes.

Puree soup in blender in small batches. Serve hot.

Breakfast Berry Risotto

5 c. water
1 c. arborio rice
1 c. milk (I used unsweetened vanilla almond milk.)
1/4-1/2 t cinnamon (I used 1/2 t.)
1/4 c vanilla sugar (I used honey granules since I used vanilla almond milk. Honey would also be ok.)
2 t. vanilla
1/2 c. fresh raspberries
1/2 c. fresh sliced strawberries
1/2 c. fresh blueberries
(frozen fruit works just as well)

Heat water to a simmer.
Combine rice, milk, cinnamon, sugar, and vanilla in a large frying pan. Heat 1 min.
Add water 1 c at a time until absorbed.
Fold in berries.

Ezekiel Stew

This is also a very versatile recipe. Experiment with it to find what you like. Super nutritious!

2 1/2 qts broth
1-2 potatoes diced
1 large onion
1/2 T salt (I use the all purpose seasoning found earlier in the blog.)
1-2 cloves of minced garlic
1-2 T cumin
1 1/4 c hard red wheat
3/4 c spelt
1/4 c barley
1/8 cup millet
1/8 cup lentils
1 T kidney beans
1 T pinto beans
1 T great northern or navy beans

(You can use whatever combination of beans you want. I used black eyed peas as well. You can also use a varied combination of grains. I was out of spelt, but use aramanth. It worked just fine. ) This is just the base. You can also add chili powder, basil, orgegano, carrots, tomatoes, or whatever vegetables you like. I just cleaned out the veggie drawer in my fridge.

Soak beans over night. In the morning, drain. Boil beans until soft. Add all ingredients to crock pot. Cook 8 hours on low.

Granola

I have played around with this recipe a little. It is very versatile. You can add whatever you want. So make and enjoy.

1 stick butter
1/2 c honey
4 cup rolled oats

Nuts, raisins, and coconut as desired.

This is just the base.  I also added:

2 t cinnamon
1/2 t nutmeg
2 T millet
1 t vanilla
1/4 c pumpkin seeds

Feel free to experiment with ingredients to your taste.

Melt butter and honey together. Pour over oats and ingredients of your choice. Stir well. Bake 400 degrees for 10 minutes. Stir and bake 5 minutes longer.

Cheesy Baked Egg

Combine 1 t whole milk, 1/4 t butter, and 1 t grated Parmesan cheese in a small ramekin. Broil on high until bubbly 1-2 minutes. Crack 1 egg into ramekin and top with 1 T finely chopped tomato. Broil until white is set 7-10 minutes (closer to 7 if you want soft yolk). Let rest 12 minutes; sprinkle with 1 t chopped chives and a little more cheese. Serve with 1 toasted whole wheat English muffin.

Veggie Patties

Grate 1/4 c sweet potato, red potato, and zucchini. Mix. Pat with paper towel to absorb moisture.

Add 1 egg white (or one egg) and 1 T flour; season to taste with salt, cayenne, and nutmeg.

Form into patty and cook with 1 t. coconut oil or butter. Heat until browned on both sides.

**This particular recipe does not make very much, so increase amounts as needed. 

Warm Honey Oats

Bring 1/2 -3/4 c water to a boil.

Add 1/4 c oats and 1/2 c chopped pear.

Reduce heat and cook oats according to package directions.

Top with 2 T found flaxseed, a dash of ground ginger, and 2 t of honey.

Sweet Potato Pancakes

I have no idea where this recipe came from, but they were delicious!

2 c flour
2 T brown sugar (I use sucanat.)
1 T baking powder
1/2 t sea salt
1/4 t allspice
1/4 t cinnamon
1 egg
1/4 t nutmeg
1 3/4 c milk (I used buttermilk.)
1/2 c mashed sweet potatoes (I used more like 3/4 c.)
2 T melted butter

Mix together. Cook like regular pancakes.  Yum!!!

Wilted Spinach Salad

In a saucepan, cook 1 slice bacon, reserve fat.

Crumble bacon and set aside.

To the reserved fat, add 2 T olive oil, 2 T chopped onion, 1 minced garlic clove, 1 t mustard, 1 T cider vinegar, 1/4 c balsamic vinegar. Whisk over low heat until combined. Keep warm.

Toss 2 c baby spinach with 2 quartered hard boiled eggs, 1/4 c diced tomato (I used red bell pepper since I didn't have any tomato.), 2 T chopped mushrooms, 2 T shredded carrot.

Top with bacon crumbles and drizzle with 2 T dressing.

Breakfast Casserole

Grease 8x8 dish.

Place 4 pieces of whole grain toast in dish.
Beat 8 eggs with 1 c milk and pour over toast.

Saute 2 c sliced mushrooms, 1/3 c chopped red bell pepper, 1/4 c minced onion for 5 minutes. Add 4 c baby spinach and saute 1 more minute.

Top egg mixture with veggies.

Top with 2 T Parmesan cheese; season with salt and pepper.

Bake 450 for 15 minutes, although I found it took about 30 to get the egg done.

Can refrigerate overnight before baking, but wait to top with cheese until ready to cook.

A New Twist to Blueberry Muffins

These were delicious even though I accidentally omitted two ingredients.

Blueberry Cornmeal Muffins

3/4 c flour
3/4 c cornmeal
3 T sugar (I used honey.)
1/2 t sea salt
1 1/2 t baking soda

Mix the above ingredients in a bowl.

In another bowl mix:
3/4 c buttermilk
1/4 c oil
1/4 c maple syrup
2 t vanilla
1 T lemon juice

Combine wet and dry ingredients.

Fold in 1/2 c pecans and 1/2 c blueberries.

Pour into greased muffins tins or ones lined with paper liners.

Bake 350 18-20 minutes.

A New Twist on Sweet Potatoes

When I first saw this recipe, I was a little leery. I love sweet potatoes, but the combination of vinegar and sweet potatoes was just odd to me. Anyway, I tried it, and it was delicious!

Preheat oven to 450 degrees.

Slice sweet potato in half lengthwise and put cut side down on baking sheet lined with parchment paper.

Roast 20 minutes or until easily pierced with fork. If it is a big potato, you might need about 30 minutes.

Remove from oven, let cook 5 minutes, then peel.

Place potatoes in bowl, add 2 teaspoons balsamic vinegar (per potato) and mash with fork.

Season to taste with salt. I used sea salt.

The vinegar seems to draw out the sweetness of the potato. Be adventurous. Give it a try!

Another Delicious Breakfast Idea

Quinoa Oatmeal

Heat up 1/2 c milk just until milk starts to steam. Remove from heat.
Stir in about 1 c cooked quinoa to warm through.
Add 2 T raisins or cranberries, 1 chopped apple. Stir.
Top with a dollop of Greek yogurt, a drizzle of maple syrup or honey, and a sprinkle of cinnamon.

Chickpea Salad

This is delicious--and healthy!

Mix together 1/2 c each cucumber, chopped tomato, red and green peppers.

Add 1/2 c chickpeas, rinsed and drained, 5 Kalamata olives pitted, and sliced, 1/4 (or less) red onion, thinly sliced.

Toss with 2 T red wine vinegar and 1/2 T olive oil. Sprinkle with 2 T crumbled Feta cheese.

Grocery Shopping Hint

As you know, stores have advertised sales and unadvertised sales. Their marketing strategy is amazing. You see something on sale and need to get it because you have a coupon and it won't be on sale next week. Look at the little tag on the shelf very closely. Often it will tell you the end date for that sale. You may have 1 or 2 more weeks to get that item.  You usually won't see that in the flyer, so shop carefully.

Breakfast

For me, it seems that healthy, creative breakfast ideas are the hardest to find.  I want some variety rather than just eggs, toast, pancakes, etc. So, if you are like me (which I figure a lot of you are), I decided that when I find something, I would share it.

Broccoli Parmesan Egg Scramble

Whisk together 2 eggs; set aside.
   * When making scrambled eggs, I always like to add a little milk before whisking. It keeps them moist   
       and fluffy.
Add a dab of butter to coat pan. Saute 3/4 c. broccoli florets 2 minutes.
Add eggs and scramble.
Once eggs are cooked, sprinkle 1 1/2 T. grated Paremsan.
Serve with one slice whole wheat toast.

Granola Bars

I made these on Monday. I don't remember where I got the recipe, but I modified it a bit to our tastes.

2 c. oats
3/4 c. wheat germ (or puffed brown rice or puffed millet)
3/4 c. sunflower seeds
1 c. chopped nuts (various nuts or chocolate chips, coconut)
2/3 c. sucanat
1/2 c. honey
4 T. butter
2 t. vanilla
1/2 t. sea salt
8 oz dried fruit (same or mixed)

Toast oats, wheat germ, sunflower seeds, and nuts in the oven.

Put brown sugar, honey, vanilla, butter, and salt in a saucepan. Cook gently until butter and sucanat are dissolved.

Combine all ingredients (including cinnamon) and toss together in a large bowl to coat evenly. Press firmly into a parchment lined baking dish (9x13). Turn out onto a cutting board and cut when mostly cool. Wrap each bar in plastic wrap or waxed paper and store in an airtight container for up to two weeks.