Recently I posted on instagram a frittata that I had made and LOVED and which my two little girls really enjoyed as well. I wanted to go ahead and share that recipe. The original calls for heavy cream. I used 2% milk instead and it turned out just fine.
This is so light and creamy. It is delicious! Bonus: 1/4 of a zucchini in each serving! I hope you and yours enjoy it as much as I did!
Yum! Cheesy, Eggy Goodness!
Thanks for the recipe and the picture, Diary of a Fit Mommy!
I love pancakes! And as I have mentioned before, my family has pancakes for breakfast every Saturday morning. It is a well loved tradition! Most of the time I use a gluten free mix that we all like and add some vanilla, cinnamon and either grated carrots or zucchini. A couple of weeks ago I tried this recipe that I ran across on facebook instead and we all loved it! I like that it is made of whole ingredients and nothing is processed. We top ours with a smear of peanut butter and some real maple syrup. Yum!
Yes, I hopped on the overnight oats bandwagon! They are so easy and make getting breakfast ready in the mornings so quick! If you haven't tried them, you should. Do you need to have a jar? No. I mix mine up in a tupperware container. It's not as picture-worthy, but it works just fine. I have to admit upfront that I have someone in my house that won't eat them...my husband. Apparently he thinks that oatmeal should be cooked and always eaten hot. The rest of us love this recipe. I have tried other recipes that haven't gone over so well. So my advice is to find a few recipes, try them out and keep the ones you like. The ease of these recipes make them worth experimenting with. Don't forget to click on the title of the post to get the recipe!
I made this wonderful breakfast a couple of weeks ago. I loved it! My husband liked it. My girls wouldn't touch it.
I'm sharing it anyway, because I thought it was that good! I was seriously shocked that my littles didn't care for it. I will definitely attempt to feed it to them again soon. Remember, their tastebuds change and develop quickly at a young age, so never give up on a food after just one or two tries.
I did turn this into three servings (and then split one into two for the girls) as the calorie and sugar count per serving as written is a little high for our needs.
Here is another make ahead breakfast idea. Make those school day mornings run smoothly by having a heat-and-go breakfast that everyone will love. Give this baked oatmeal a try...and don't skip the cardamom, you will not regret it!
Ingredients:
2 cups old fashioned oats
2 grannysmith apples, grated
2 teaspoons vanilla
2 cups milk of choice (I use almond)
1 teaspoon cinnamon
1/2 teaspoon cardamom
Additions: craisins, dried apricots (diced), coconut flakes, chia seeds, flax seeds, sliced almonds, cocoa powder, instant coffee powder
Directions:
I orginally found this recipe on coconutsandcardamom.com, but that website no longer exists.
I love grab-n-go breakfast foods. However, I despise sweets disguised as quick and easy on-the-go breakfasts that are highly marketed and highly coveted by our young children (and many adults). So, I am going to give you a few healthy, make-ahead, grab-n-go breakfast ideas over the next few weeks. I hope that they help you stay healthy and sane in the back to school madness that is sure to ensue! Today's recipe is so simple! I made these just last night with a few pieces of bacon that I had left over, some green bell pepper and onion. Both of my girls ate them right up this morning. It always puts a smile on my face when I can start their day with some veggies in their breakfast! I use silicone bakeware, so I don't even need to use oil to coat my pans. The only thing that I don't like about the recipe in this linked post is that she uses something that says "egg product". I used whole eggs. One large egg per muffin to be exact. If you want to go with eggs in a carton, that's fine, but be sure to get the kind labeled 100% eggs or 100% egg whites.
I have started my figure contest preparation diet and wanted to share one of my go-to breakfast recipes. It's a clean, protein packed pancake recipe. It's not one that I found online, but rather in the book Eating for Life by Bill Phillips. I am going to give you the recipe as written, however, I omit the sugar substitute and syrup (I don't use any type of artificial sweetener, ever, but more on that later) and, of course, I don't use fat-free cottage cheese. I use reduced-fat cottage cheese instead. I usually just spread them with a thin layer of peanut butter and top with sliced strawberries. Yum!
Ingredients: 1 cup uncooked whole-grain oats (non-instant) 6 egg whites 1 cup fat-free cottage cheese 1/4 tsp vanilla extract 1/4 tsp ground cinnamon 2 packets sugar substitute 1/2 cup sugar-free maple syrup 1/4 cup mixed berries
Directions: Lightly coat a nonstick skillet or griddle with cooking spray; place over medium heat.
In a blender, combine oats, egg whites, cottage cheese, vanilla, cinnamon, and sugar substitute. Blend on medium speed until smooth, about 1 minute.
Pour batter, about 1/4 cup at a time, onto hot skillet. Cook pancake until bubbly on top and dry around edges, about 3 minutes. Turn and cook other side until golden brown, about 2 more minutes.
While pancakes are cooking, microwave maple syrup until warm, about 20 seconds.
Place a portion of pancakes on 2 separate plates. Top with warm maple syrup and mixed berries. Serve and enjoy!
I came across this recipe when searching for something to make on a Sunday and then eat for breakfasts the following week. I wanted something with protein, complex carbs and vegetables. This fit the bill and it is delicious! I have made it several times with varying ingredients and found that my favorite is with ground turkey sausage and sweet potatoes. Preparing it with ground beef and white potatoes tasted ok, but wasn't nearly as flavorful. My husband and one year old love this recipe as well. The three year old is a little more picky, but she will learn to like it eventually!
