Bread, Milk and Eggs!

This is one of those things that my mom made us for breakfast, lunch or dinner when we were kids. And I do the same. My kids are still on holiday vacation and I am literally cooking from morning to night.  I’m getting tired of it, and I can’t keep my fridge and pantry stocked enough!  But I always have bread, milk and eggs!

I keep sliced bread from Publix in the freezer all the time. I use the Italian sliced bread for my kids. But you can substitute a healthier bread or even something like Challah bread! That’s really good  And this takes 10 minutes.

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French Toast

Ingredients

  • sliced bread(3 slices)
  • eggs(2 eggs)
  • half and half, milk, or almond milk

Directions

  1. Put a little butter in a pan and heat on low to medium heat.
  2. Crack two eggs in a bowl.
  3. Add a drop of half and half(or milk or almond milk) and whiskThat is all I add.  Some people might prefer to add in a little sugar or vanilla at this point, but we like it simple just like this.
  4. Place bread in egg mixture and coat both sides. You don’t want to drench it, just coat it and let the extra egg drip off.
  5. Put it in the pan and brown both sides. It should be brown and a little crisp on the outside.  You don’t want soggy french toast.

I usually top it with powdered sugar and a little syrup. And I serve it with a side of fruit.

A few years back I changed the syrup I was using due to the caramel color. I will never go back to the other kind. This syrup (Log Cabin all natural table syrup) is tasty and way healthier. My kids love it and we don’t even like the taste of the other kind with all the added crap.

 

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Pumpkin Muffins

I regularly make Whole Wheat Banana Muffins. They are healthy and delicious. We eat them for breakfast and can easily pack them in the lunchbox for school. But when the season of fall arrives I like to switch them up a bit and make Whole Wheat Pumpkin Muffins. We all love them just as much as the banana muffins and it gives us all the feelings of fall.

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Whole Wheat Pumpkin Muffins

Ingredients

  • 1/3 cup of coconut oil
  • 1/2 cup of honey
  • 2 eggs
  • 2 cups of pumpkin
  • 1/4 cup of almond milk(I use almond coconut milk)
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1/2 tsp. of salt
  • 1/2 teaspoon of cinnamon(You can definitely use pumpkin pie spice mix instead if you prefer.)
  • 1 tsp. of sugar
  • 1 3/4 cups of white whole wheat flour
  • 1/3 cup of quick oats plus a little more for sprinkling on top.
  • 1 tsp. of cinnamon sugar to sprinkle on top.

Directions

  1. Preheat the oven to 325 degrees. Grease all 12 cups of your muffin tin or use paper liners.
  2. In a large bowl, beat the coconut oil and honey together with a whisk. Add the eggs and beat well. Mix in the pumpkin and almond milk, followed by the baking soda, vanilla extract, salt, cinnamon and sugar.
  3. Add the flour and oats to the bowl and mix.
  4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats. Then sprinkle with cinnamon sugar. Bake muffins for 22 to 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.

If you love these, you’ll also love…

Smoothies

Acai Bowl

Make Ahead

Zucchini Pie

This is more than a zucchini pie to me. It brings back memories of my Grandma when we were little. Every week she drove from Brooklyn to Long Island to spend the day with my mom, my sisters and I. She either brought a car full of paper towels and tissues, a weeks worth of fresh Boars Head cold cuts with fresh made mozzarella that was still warm, zucchini pies or all of the above. I can go on and on about what a special lady she was, but I will stop there.

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My mom, me, and my grandma (before the selfie even existed)

I actually have the recipe card she wrote this recipe on.

This isn’t her typical cooking.  I feel like she must have gotten this recipe from a neighbor or the newspaper. But anyways, its delicious. It’s definitely a woman’s meal. Great for brunch or to bring to a friend’s house. I’ve eaten it for breakfast, lunch and dinner…

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Zucchini Pie

Ingredients

  • 3 cups of zucchini chopped(you can spiralize also)
  • 1/2 cup chopped onion
  • 6 eggs(beaten)
  • 1 cup of bisquick
  • 1 tsp. of salt
  • pepper to taste
  • a bunch of chopped parsley
  • 1 clove of garlic minced
  • 1/2 cup of EVOO
  • 1/4 cup of grated cheese

Directions

  • Preheat oven to 350 degrees.
  • Grease the bottom of a pan
  • In a large bowl mix all the ingredients except the zucchini.
  • Then add the zucchini and stir to mix.
  • Bake for 25-30 minutes or until brown.

Enjoy!

 

 

 

Smoothie Bowl

So, I love my smoothies and I love my acai bowls and I really love make ahead meals that are healthy! This is basically a smoothie made into individual servings and frozen till you are ready to eat, just like the acai.

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Smoothies

Ingredients

  • 1 cup of spinach or kale or both(I use spinach)
  • 1 tablespoon of Chia seeds(Or Flax seeds or both)
  • 2 Bananas(I keep plenty in the freezer cut in half so when I need them I have them. Make sure you peel them first.)
  • 2 cups of mixed berries(I get the big bag of triple berry blend at BJ’s. You can use whatever variety you like. There’s tropical blend or just strawberries. Sometimes I put the fruit that is gonna go bad in a day or two in the freezer and use that.)
  • 1 cup – 2 cups of almond milk(I can’t live without the Califia Toasted Coconut. It’s really good!)

Directions

  1. Place all the ingredients in your blender and blend with as much almond milk as needed to get it to the consistency you like.
  2. This should make enough to prepare 4 plastic containers (2-cup containers filled halfway).
  3. Cover and store in the freezer so they will be ready to go. We grab these for breakfast, lunch, snacks and dessert!

Top with peanut butter, granola and your favorite fruit.

Enjoy!

I know I’ve mentioned it before but the Ninja Blender is the perfect kitchen tool when you need to make a smoothie.  It can blend even the most frozen fruit without falling apart!

If you are ready to prep ahead these 2 cup containers are perfect. If you prefer paper these would work great… https://amzn.to/2LKwUER

Here are some other smoothie recipes that will keep you feeling healthy all year long…

Smoothies

Tropical Delight

Acai Bowl

Make Ahead

I have two boys that are growing fast and are always hungry.  I’m constantly looking for healthy snacks and meals to fill their bellies up so they stop eating!  I found a healthy recipe for whole wheat banana muffins about a year ago (can’t find the original recipe online, but it was great) and we got hooked.  I made some changes and they are perfect!  If you buy muffins in the store, the ingredients are actually scary…  These ingredients are simple and clean!  I usually freeze them for the week and pull out a few each day.  I  have one for breakfast with my smoothie or throw one in the kids lunch boxes.  My son Matthew will pick one of these muffins for dessert over ice cream, believe it or not.  I am not a baker and these come out perfect every time!

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Whole Wheat Banana Muffins

Ingredients

  • 1/3 cup of coconut oil
  • 1/2 cup of honey
  • 2 eggs
  • 3 mashed ripe bananas
  • 1/4 cup of almond milk(I use almond coconut milk)
  • 1 tsp. baking soda
  • 1 tsp. vanilla extract
  • 1/2 tsp. of salt
  • 1/2 teaspoon of cinnamon
  • 1 tsp. of sugar
  • 1 3/4 cups of white whole wheat flour
  • 1/3 cup of quick oats plus a little more for sprinkling on top.
  • A handful of chopped walnuts
  • A handful of semi-sweet chocolate chips
  • 1 tsp. of cinnamon sugar to sprinkle on top.

Directions

  1. Preheat the oven to 325 degrees.  Grease all 12 cups of your muffin tin or use paper liners.
  2. In a large bowl, beat the coconut oil and honey together with a whisk. Add the eggs and beat well. Mix in the mashed bananas and almond milk, followed by the baking soda, vanilla extract, salt, cinnamon and sugar.
  3. Add the flour and oats to the bowl and mix.  Throw in the walnuts and/or chocolate chips(tastes great with both).  Mix them in.
  4. Divide the batter evenly between the muffin cups, filling each cup about two-thirds full. Sprinkle the tops of the muffins with a small amount of oats.  Then sprinkle with cinnamon sugar.  Bake muffins for 22 to 25 minutes, or until a toothpick inserted into a muffin comes out clean.

Other healthy breakfast options…

Pumpkin Muffins

My Go To Smoothie

Tropical Delight

Acai Bowl

In the summer I always crave something cold and healthy in the morning to start my day. Most of the time I make my smoothie, but recently I’ve been on an Acai bowl kick instead. It is so refreshing and healthy!

I tried it at a new Acai Bar that opened up near my house and copied what they did. The only difference is their acai is more frozen like ice cream. If you like your acai frozen you can put the acai, frozen banana, chia seeds and almond milk in your blender and freeze until ready to eat. Otherwise follow the recipe below to enjoy right away.

***My posts contains affiliate links and I will be compensated if you make a purchase after clicking on my links.***

Click here to shop your favorite Pampered Chef Products.

Acai Bowl

Ingredients

  • about 2 tablespoons of peanut butter(you can use almond butter, soy butter or whatever you prefer)
  • 1/4 of a cup of your favorite granola(I try and buy one that is lower in sugar and on the healthier side. Some can be loaded with junk)
  • 1 packet of frozen unsweetened acai(found in the freezer section at any grocery store)
  • 1/2 of a frozen banana(I keep bananas that are a little too ripe in the freezer in a storage bag peeled and cut in half for smoothies)
  • 1 teaspoon of Chia Seeds
  • 1/4 cup of almond milk or any milk you prefer(I use Califia Farms coconut almond milk.  There is no sugar and it is healthy and delicious)
  • 1/2 of a banana, sliced
  • Fresh berries for the top of your bowl

Directions

  1. Spread a layer of the peanut butter at the bottom of your bowl.
  2. Sprinkle granola on top of peanut butter(The best part is the peanut butter and granola at the bottom!)
  3. Put the acai, frozen banana, chia seeds and almond milk in your blender.
  4. Blend until combined.
  5. Pour over the granola in your bowl.
  6. Top with sliced banana and fresh berries of your choice.

Enjoy!

Other healthy breakfast options…

My Go To Smoothie

Make Ahead Muffins

Tropical Delight Smoothie

 

 

 

 

Homemade Bagels

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Bagels

Being from long Island, I am very picky about my bagels. It’s very hard to find a good bagel in Florida. When we visit New York we always make an effort to get bagels. And as good as it might be, it’s not really giving me any nutrition.

My mother in law was visiting and said she tried to make these healthier bagels and that they were really good. I didn’t think they were going to be good. So, we got the ingredients and made them. The link to the recipe is below:

https://www.skinnytaste.com/easy-bagel-recipe/

We used half white flour and half whole wheat flour and topped them with everything bagel seasoning.

They were super easy to make! And delicious! We really enjoyed them. Maybe next time we’ll throw an egg and cheese in the middle for the real Long Island deli breakfast I miss so much!

These were good warm out of the oven. They were also delicious the next day toasted with butter. This is a great, easy, healthy recipe.

Enjoy!