background preloader

Breakfast

Facebook Twitter

Blueberry Egg White French Toast - The Best Recipes from Our Favorite Healthy Food Blogs - Shape Magazine - Page 11. Ever order dinner at a restaurant and wish you could make it at home? This blogger tried the delicious lettuce wraps at chain restaurant P.F. Chang’s, but she recreated a healthier version that cut down on the original’s salt and oil content. Ingredients:1 lb. ground chicken breast1/2 medium onion, mincedSalt & pepper2 large cloves garlic, minced1 inch knob fresh ginger, peeled and minced1 tbsp. sesame oil2 1/2 tbsp. soy sauce1/2 tbsp. water1 tbsp. natural peanut butter1/2 tbsp. honey1 tbsp. & 1 tsp. rice vinegar2 tsp. chili garlic sauce3 green onions, chopped1/2 8 oz. can sliced water chestnuts, drained and chopped1/4 c. peanuts, chopped10-12 large outer lettuce leaves, rinsed and patted dry Directions:Heat a large, non-stick skillet on high. Add chicken, onion, salt and pepper, and cook until chicken is nearly done, stirring often to break up the meat.

Add in minced garlic and ginger, and continue cooking until chicken is no longer pink. Comforting Pumpkin Pie Oatmeal - The Best Recipes from Our Favorite Healthy Food Blogs - Shape Magazine - Page 4. Pumpkin Pie Pancakes. Fall and pumpkins are synonymous, aren’t they? If you add football and colored leaves to the mix, I’d say you have my perfect fall day. This time of year, we see pumpkins everywhere – pumpkin muffins, pumpkin ice cream, pumpkin cookies. Yesterday morning, Joe ordered pumpkin pancakes topped with whipped cream are our favorite breakfast spot. At the time, I thought, “I should figure out how to make those at home” because they were considerably more expensive than regular pancakes. The same day, in the afternoon, my dear friend Allie, said on Twitter that she was making pumpkin pie pancakes for her son and husband for dinner. I added pecans and chocolate chips to Allie’s recipe because I can’t leave a recipe alone.

In the last couple of weeks, we’ve gotten two pumpkins from our CSA. Stay tuned later in the week for a tutorial on how to process and use a fresh pumpkin. Pumpkin Pie Pancakes Ingredients Instructions Combine flour, baking powder, salt, and sugar. Photo by bradley_j on Flickr. Pumpkin Pancakes. Pumpkin Pancakes. As promised… Also I’m planning on making these Pumpkin Soft Pretzels soon! Ingredients Option #1 2 cups favorite pancake mix (plus water, or eggs/milk, as indicated on box) 1/2 cup canned or fresh pumpkin 1/4 cup water 1 tsp cinnamon 1/2 tsp allspice 1/2 tsp ginger Substitution Options: Substitute 2 tsp pumpkin pie spice for the cinnamon, allspice and ginger Option #2 - From scratch 1 cup wheat flour 1 cup white flour 3 Tbsp brown sugar 2 tsp baking powder 1 tsp baking soda 1/2 tsp allspice 1/2 tsp ginger 1 tsp cinnamon 1/2 tsp salt 1 3/4 cup milk (I use rice milk!)

Directions 1. 1b. 2. 3. 4. **Note: The pumpkin does make these pancakes a little more “dense” that non-pumpkin pancakes. Vegan (or not) Applesauce Pancakes - The Thrifty Abode. I finished one drapery panel last night, but I'm afraid I won't get around to the next one until later this week. Here's a yummy recipe in the meantime. These pancakes are perfect on a Saturday morning. They're perfect for any morning. I like to make a batch and put them in the fridge or freezer for my little guy to eat throughout the week. Hence, the baby-sized pancakes. Here's the recipe: 1 1/2 cup All Purpose Flour 2 Tsp Baking Powder 1 Tsp Baking Soda 1 Tsp Cinnamon 1/2 Tsp Salt 1 1/4 Cups Almond Milk (or any other kind of milk) 1 Tbsp Maple Syrup 1 Tbsp Vegetable Oil 1/2 Cup Apple Sauce Mix the dry ingredients together.

These always come out so moist and fluffy, and they are perfect with just a little bit of maple syrup! Breakfast for a Week in 10 Minutes or Less. No doubt you’ve heard breakfast is the most important meal of the day. It’s also one of the hardest ones to fit in for some people. You don’t get a “breakfast break” at work and if you want to make something and sit down and eat it in the morning, you have to get up earlier. In the battle of sleep vs. breakfast, sleep almost always wins. 10 Minutes = Breakfast for a Week But it doesn’t have to be that way. Sure, you can grab something portable on the way out the door, but you can also have a hot meal without using up those precious extra morning minutes. It just takes a little planning ahead 1 day of the week. Take your basic overnight crockpot oatmeal recipe- it takes a few minutes in the evening when you’re cleaning up the kitchen, and when you wake up, you have breakfast ready to go.

A batch made with a cup of dry steel cut oats will feed me three or four times, depending on what else I eat with it. How to Keep the Same Breakfast from Getting Boring Top it Off Healthy Fast Food. Steel Cut Oats. My oats may look the same this morning, but they’ve got a little something different going on this time… Inspired by an old oats article in Cooking Light and my recently stocked supply of new grains, I made steel cut oats. Now I’ve had steel cut oats before and know I really like them- they’re chewier & denser than normal rolled oats- but they take quite a bit of time to prepare.

Then I saw a new technique in Cooking Light, which sort of channels the whole overnight oats concept. Last night, I covered some steel cut oats (and some bulgar!) In almost 4 times as much water, covered it, and put it in the fridge. This is what it looked like this morning. Into the microwave for what seemed like forever- probably 6 or 8 minutes. And magic happened. I stirred in cinnamon & nutmug, and topped it with chopped almonds and some granola. And peanut butter of course. Quoat of the Day. Fried Oatmeal Recipe. It’s kind of a joke around here about what to eat for breakfast in the morning. Husband: “What are you making me for breakfast?” Me: “Umm, nothing?

It’s not the 1940s.” Husband: “Well what are you making for yourself” Both: “Duh, oatmeal.” {Unless of course I got bored the night before and spontaneously whipped up a batch of vegan sticky buns. Or cinnamon rolls. I know. But I promise you want to hear about this one. Last month I had meeting at restaurant that only serves brunch on the weekends. So I did. See, the ‘fried’ cancels out the ‘oatmeal’, so it didn’t count as healthy…or boring. Now, a month later, I woke up craving fried oatmeal. Don’t let the word fried scare you. This works best with leftover steel cut oats, but if you have time, feel free to whip up a batch and toss them in the fridge to chill.

To prepare steel cut oats: Add vanilla & cinnamon. For fried oatmeal: Spread leftover steel cut oatmeal in a 1 to 1 1/2 inch layer in a pan or baking dish. Place oatmeal wedges in hot pan. Polenta "French Toast" Fried wedges of polenta get their nuanced sweetness and spice from orange zest, cinnamon, raisins, and pure maple syrup. Corn and products derived from corn, such as popcorn, corn flour, and cornstarch, are gluten-free by nature. Martha Stewart Living, April 2009 Yield Serves 12 Add to Shopping List Ingredients FOR THE "FRENCH TOAST" Vegetable oil, cooking spray 1/4 cup corn flour (see the Guide) 1/2 cup pure maple syrup 1/2 cup raspberries FOR THE POLENTA 6 1/2 cups water 1/2 teaspoon coarse salt 2 cups cornmeal (not quick-cooking) 1/2 cup pure maple syrup 1 cup raisins 2 teaspoons ground cinnamon Finely grated zest of 1 orange 1/8 teaspoon freshly grated nutmeg 1 cup low-fat (2 percent) milk Directions Make the polenta: Bring water and salt to a boil in a 2-quart pot.

Cook's Note This sweetened polenta can also be served soft, like oatmeal. Fudgy Chocolate Chip Pancakes - 9 New Pancake Recipes. Your passion for healthy living brought you here - let's keep talking! Breakfast Bests 9 New Pancake Recipes These fudge-topped flapjacks have the rich taste of chocolate cake, but are only 200 calories each. If you're a fan of breakfast pastries, you'll love this sweet alternative that provides 5 grams of protein and nearly 3 grams of fiber. Ingredients: All-purpose flour, cocoa, sugar, baking powder, baking soda, low-fat buttermilk, salt, vegetable oil, an egg, semisweet chocolate chips, fat-free hot fudge, frozen fat-free whipped toppings, fresh raspberries Calories: 202 Try this recipe: Fudgy Chocolate Chip Pancakes » View All Get the latest health, fitness, anti-aging, and nutrition news, plus special offers, insights and updates from Health.com!

Lemon-Ricotta Pancakes Recipe. Applesauce Pancakes. Peanut Butter Pancakes Recipe. Carrot Cake Pancakes Recipe.