Lemon Blueberry Oat Pancakes

I know it is burger week but..... My friend Lee-Ann always has creative, healthy dishes that she puts on Facebook. She calls these little gems protein pancakes! I have been making them for a bit, but she recently posted the addition of oranges and blueberries. YUM! I didn't have and oranges but who doesn't love the combination of lemons and blueberries. These pancakes are super dense and very filling as well. You could substitute any thing for the lemons and blueberries....chocolate chips, bananas, strawberries. Just know you are replacing the refined sugar and flour of a classic breakfast dish with nutritious oats and protein packed eggs! It's a win-win and a great way to start your day!

Lemon Blueberry Oat Pancakes

1 cup quick cooking oats

1/4 cup vanilla soy milk

1/4 cup egg whites (approx. 2 egg whites)

1 egg

2 tablespoons lemon juice

1 tablespoon lemon zest

1/2 teaspoon salt

1 teaspoon agave nectar

1 cup blueberries, halved

The stars of the show!

Put all ingredients, except blueberries,  in a food processor and blend until smooth. You may need to play with the ratios until you get a batter that is to liking. Pour into a bowl and fold in blueberries. 

Heat a pan over medium heat and add coconut oil, butter, or vegetable oil. Whichever you can afford :) I know coconut oil is super expensive, but so good for you! Pour about 1/2 cup into pan and cook for 2-3 minutes per side. These take a little longer than traditional pancakes to cook because of the oats. 

Serve with extra blueberries and your favorite syrup. 

Cinnamon-Chai Banana Muffins

So recently I gave my blog a little make-over and update, only to discover that I have really been slacking on the baked goods. This obviously translates to ---> I never eat baked goods. Wrong. I am just getting lazy and buying them at the store. So I decided to try and use up some stuff in my fridge and put a twist on an old favorite. Also we were out of milk....so once again, a recipe create from lack of groceries.

This chai tea concentrate is really awesome stuff. All you do is mix it with some milk or water and you have a super taste latte or cup of tea. Since I like it so much in a drink, I figured it wouldntt be too bad in muffins either. It is not  a very strong taste, but gives a great little hint of chai. 

Cinnamon-Chai Banana Muffins

2 cups all-purpose flour

1 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon cinnamon

1/4 nutmeg

1/4 teaspoon salt

1/2 cup sugar

2 eggs

1 teaspoon vanilla

1/4 cup soy milk

1/4 cup chai tea concentrate

3/4 cup mashed extra ripe bananas

1/3 cup butter or shortening

Topping

1/4 cup sugar

1 teaspoon cinnamon

Preheat oven to 400 degrees. 

In a large bowl combine flour, baking powder, baking soda, cinnamon, nutmeg, and salt. Whisk and set aside. 

In another bowl combine sugar and butter. Beat until fluffy. Add eggs, vanilla, soy milk, chai tea concentrate, and bananas. Stir to combine. Slowly add dry ingredients. Beat until just incorporated. 

Line muffin tinn with wrappers or spray with non-sick spray. Add about 1/3 of a cup or until 3/4 full. In a small bowl combine sugar and cinnamon. To each muffin add a small spoonful of cinnamon-sugar. Using a toothpick, swirl around into a pretty design :)

Bake in the oven for about 20 minutes, or until golden brown and cooked through. 

Pumpkin, Apple, & Carrot Muffins

This recipes pretty much fell into my lap. I had just received a huge bag of fall produce from my friend Jaylene, which included a ton of huge carrots. Then my sister Ali, text me to tell me I should make a pumpkin-apple loaf for my blog. Put it all together and what do you get? A great fall bread, filled with fresh fruits and veggies, that is virtually fat free but super moist.

It is also a good way to use all of that pumpkin I am sure you have laying around. I used canned pumpkin because I already had it open, but all you would have to do is roast and puree your pumpkin and it would be equally, if not more, delicious. I made my own apple sauce for this, which is super easy as well. Just throw some cut up apples in a small pot with a little water and simmer until soft. Then pop them in a blender or food processor and you have your very own applesauce! However you choose to make these, you will be pleasantly surprised at how delicious they are, with so little steps!

Pumpkin Carrot Apple Muffins

1 cup all purpose flour

1/2 cup whole wheat flour flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ginger

1/8 teaspoon ground cloves

2 eggs

3/4 cup sugar

1/2 cup canned or fresh pumpkin

1/4 cup applesauce

1/2 teaspoon salt

1 cup shredded carrots

Preheat oven to 350 degrees. 

In a large bowl combine flour, baking powder and soda, and spices. 

In a separate bowl add eggs, pumpkin, sugar, applesauce, and salt. Mix well.

Homemade Applesauce looks gross.....but is so delicious!

Add wet ingredients to dry ingredients and mix until just combines. Fold in carrots.

Pour into greased muffin tins and cook for 20-25 minutes, or until an inserted toothpick comes out clean.

My leftover batter went into a mini loaf pan so I could give Jaylene some of her carrots back, in a more tasty form :)

Eggs in a Basket with Havarti & Cherry Tomatoes

I don't know if I have ever had eggs in a basket. I have definitely seen them before. Super cute. But while white bread with a fried egg in the middle may cut it for a kid, not going to cut it for me. Or you. Unless you are really advanced 5 year old who is super awesome and reads my blog.

I decided to try and make an eggs in the basket adult version. By adult I don't mean not suitable for children under 18, in the back of the store, late-night adult eggs in the basket. Too much? LOL anyways, I mean a delicious breakfast dish that will leave you full and ready to start your day! Fresh herbs, tasty vegetables, and not-so-cheddar cheese make this dish suitable for any breakfast lover, who has had one too many bowls of cereal.

Eggs in a Basket with Havarti & Cherry Tomatoes

1 loaf of fresh artisan bread

4 eggs

2 tablespoons fresh parsley

1 cup cherry tomatoes

4 slices of Havarti cheese

Sea Salt

Pepper

Butter or Oil to grease the pan

Slice bread into thick 1 inch slices, then using a sharp knife cut a 2 inch hole in the middle of the bread. In a large pan heat butter or oil over medium heat. 

Place bread in the pan, and crack egg into the hole. Cook for 2-3 minutes, then place under broiler for 4-5 minutes.  Remove from oven and lay sliced Havarti (I used tomato basil Havarti) over top. Place under broiler for 1-2 minutes, or until egg is cooked and cheese is melted and bubbly.

While egg is under the broiler, cut cherry tomatoes into quarters. Place in a small bowl. Roughly chop parsley and add to tomatoes, along with salt and pepper to taste. Stir to combine and set aside.

Remove egg and bread from oven and transfer to a large plate. Top with heaping spoonful of tomatoes and then feel really grown-up eating your breakfast.

Coconut Banana Bread with Toasted Macadamia Nuts and Pineapple Glaze

 

Want to win a free trip to Hawaii? Ya me too. But since that isn't happening any time soon, we will all have to settle for this delicious taste of the islands I created. Ever since my parents moved there, all I want to do is visit. Although, I wanted to do that before they moved there too. Hawaiian inspired dishes are always on my radar, hoping that when I finally do visit I can make them with fresh ingredients!  This is way more exciting than regular banana bread, and a double dose of coconut! So just bake this, close your eyes, and pretend the leaves outside aren't ALREADY turning yellow. 

Coconut Banana Bread with Toasted Macadamia Nuts and Pineapple Glaze

1 cup mashed, very ripe banana

1 cup coconut flakes

1/ 4 cup coconut milk

1/4 melted cup butter

2 eggs

1 1/2 cups flour

1/4 cup sugar

1/2 cup agave nectar or honey

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2/3 cup macadamia nuts, chopped

Glaze

1/2 cup crushed pineapple

3/4 cup powdered sugar

1/4 cup butter

Preheat oven to 350 degrees. 

In a medium bowl combine flour, baking soda, baking powder, salt, half of the macadamia nuts and coconut flakes. Set aside.

In a large bowl cream together butter, agave nectar and sugar. Beat until fluffy. 

Add eggs, coconut milk, a banana and mix until uniform. 

Slowly add dry mixture, folding in until just combined. 

Pour batter into greased bread loaf pan. Add the remaining macadamia nuts and press into batter slightly. 

Bake in oven for about 1 hour, or until inserted toothpick comes out clean. 

To make glaze combine pineapple, powdered sugar and butter in a food processor. Pulse until smooth. Pour over loaf while still warm. 

Berry Crepes with Blackberry Whipped Cream

Is it an omelette? Is it a pancake? A crepe can be filled with whatever you choose, and it always taste good. Savory is my favorite kind of crepe - goat cheese, asparagus, roasted red pepper.....but most people are used to sweet crepes, so sweet crepes are what I will make! And you can never go wrong with fresh berries and whipped cream.  I used a standard crepe recipe from "the Joy of Cooking" cookbook, and then went from there! So this morning I made a few crepes, and was even able to same some for my husband....

Berry Crepes with Blackberry Whipped Cream

1 cup flour

1/2 cup milk

1/2 cup warm water

 4 eggs

1/4 cup melted butter

1 tablespoon sugar

1/8 teaspoon salt

1 cup strawberries

1 cup blueberries

1 cup blackberries

1 cup whipping cream

3 tablespoons sugar

In a small bowl add 1/2 cup blackberries and 3 tablespoons sugar. Using the back of a fork, mash berries  until almost smooth. Set aside. 

Add 1 cup of whipping cream to a large bowl, and mashed blackberries. Using a whisk, mix until stiff peaks form. A Kitchen-Aid works amazing here :)

To make crepes, mix milk, flour, eggs, butter, sugar, salt, and water together in a bowl. Refrigerate for 30 minutes.  

While refrigerating, slice strawberries and add to bowl with remaining blackberries and blueberries. 

Stir to combine. 

Heat a large pan over medium heat. Grease pan with butter or olive oil. Pour 1/2 - 3/4 cup of mixture into hot pan and slowly swirl until evenly distributed. Cook for 1-2 minutes and then flip, cooking for 1 more minute

Place one crepe on a large plate. Now you can serve like a taco, fold into fourths, eat like a pancake, any way you want! I like to eat it like a taco, where you fill with berries, then fold thirds over. How ever you chose, just combine your crepe and your berries,  and top with a heaping spoonful of blackberry whipped cream.

Vegetarian Eggs Benedict

I know this is a bit of a contradiction. Some vegetarians don't eat eggs, because I guess technically they are unborn baby chickens. But not really. They are delicious and a great source of protein :) I eat eggs a lot and eggs benedict is probably the least healthy way to have them. But this hollandaise sauce was just too easy to make for me to not enjoy the egg-y butter-y goodness. It is a great way to get vegetables into your breakfast though. Switching out ham for asparagus is pretty easy too, for all of the meat lovers our there!

Vegetarian Eggs Benedict

2 english muffins, split

8 stalks asparagus

4 eggs

1 tablespoon vinegar

3 egg yolks

1/4 teaspoon Dijon mustard

1 tablespoon lemon juice

splash of hot sauce

1/2 cup butter

Start by cutting your asparagus in half, and then slicing the bottom half length-wise. This will ensure even cooking, and is a little easier to cut in the final product. Fill a medium pot with water and bring to a boil. Add asparagus for 3-4 minutes, just until tender. Remove and run under cool water to stop the cooking process. Set aside. 

 Split your english muffins and place face side up on a baking sheet.  Place under the broiler for abour 2-3 minutes until nice and toasted. You can turn off the broiler and leave in the oven to stay warm. 

Next is the hollandaise sauce. I found a great recipe for hollandaise sauce that is made in a blender, and basically fool proof. First separate your egg yolks. I kept the whites in the fridge until the next day for egg white omeletts :)

1.) Add your egg yolks, lemon juice, hot sauce, and dijon mustard to a blender. Blend for a minute to scramble up the eggs and combine everything else. 

2.) Melt the butter in a microwave safe dish, that is easy to pour out of. With the blender on high, slowly pour the hot butter into the eggs. It will immediately thicken and *voila* perfect hollandaise! 

I will never try and make it the old fashioned way again.... this was just too easy. You can place the blender in a pot with hot water to keep it warm and liquid. 

Next you need to poach your eggs. Which I still have yet to master. You basically bring a pot of water to a simmer, add the tablespoon of vinegar then slowly crack an egg into it. They take about 3 minutes to cook. Mine were not pretty, round perfect poached eggs. There has to be a better way! Right?

To assemble remove a hot english muffin from the oven and top with a few asparagus spears. Add your poached egg, and then spoon a generous helping of hollandaise sauce on top. You can sprinkle with cut chives or paprika to brighten it up. 

Whole Wheat Pancakes with Red Berry Compote

I could eat breakfast for every meal of the day. I love eggs, crepes, waffles, hash browns....the list goes on. I especially love pancakes, because they can be topped with anything! Chocolate, fruit, maple syrup, whip cream....What is not to love? These pancakes don't need any side dishes, they are perfect to sit down to all by themselves. And making your own fruit topping is a lot easier and healthier than you thought. I did use store bought whole wheat pancake mix, but if you are adventurous enough, try to make them from scratch! I will get around to it one day.

This is the batter I used!

 Adding lemon zest to the batter, and lemon juice to the compote really brighten this dish up. The best thing about this recipe is that if you have berries that are on the verge of trash time, they work perfectly for the compote. I used strawberries, raspberries, and frozen cherries. You could also use blueberries and blackberries, but then it isn't red berry is it? 

Red Berry Compote

2 cups of fresh or frozen berries

1/2 cup fruit juice (I used orange)

2 tablespoon sugar (optional)

Squeeze of fresh lemon

In a small pot add fruit juice, berries, sugar, and stir to combine. Bring to a boil and boil for about 5 minutes until berries have softened. Reduce to a simmer, give the berries a mash with a fork, and simmer until liquid begins to thicken slightly, about 5 minutes. Remove from heat and pour into a food processor or blender. Blend until smooth, and return to pot. Squeeze in fresh lemon and let rest until ready to serve. 

Prepare pancake mix as instructed and add zest of 1 lemon. Stir to combine. Heat large pan or griddle on medium high heat and add 1 tablespoon of olive oil and 1 tablespoon butter. Melt butter and swirl pan to combine. Add 2/3 cups of batter and cook until lightly brown on both sides. Top with red berry compote and sprinkle with fresh berries. 

Blueberry Banana Crumb Muffins

Yesterday I was sharing a handful of blueberries with Oscar in the kitchen and I noticed there were some old bananas in our fruit bowl. Then lightning struck and I though of this recipe. Okay, that's not exactly how it happened, but it doesn't make this recipe any less tasty. I have a recipe for banana bread written in a notebook, and I have no idea where it came from, which is too bad because I absolutely love it!  I started with that as the base, and just kept adding....

Because my muffin pan was only half full towards the last batch, I filled the empty tins with water and discovered that it kept the crumb topping moist and sooooo good. I love a good crispy crumb topping, but sometimes when you bite into a muffin and crumb topping goes everywhere, you long for something more. This is your "more". Delicious crumb topping that stays in place through every bite!

Blueberry Banana Crumb Muffins

2 cups whole wheat flour

3/4 cups + 2 Tbsp white sugar

3/4 tsp baking powder

1 tsp baking soda

10 tbsp salted butter

1 cup very ripe mashed bananas

1/2 cup sour cream

2 eggs

1 1/2 tsp vanilla

1 cup blueberries, halved

Preheat oven to 350 degrees. Mix all wet ingredients together with room temperature butter. In a separate bowl mix together remaining dry ingredients. Slowly add dry mixture until combined.

Cutting blueberries in half is a pain, but I hate bursting berries in your mouth!

 Fold in halved blueberries until just mixed through. Grease muffin tin. Fill each tin 3/4 full with muffin batter, leaving two tins empty. Top muffins with 1 tbsp of crumb mixture.  Fill the two empty tins 1/2 way with water. Bake for 25-27 minutes, or until inserted knife come out clean. 

Crumb Topping

8 tablespoons salted butter , chilled and cut into cubes

1 cup whole wheat flour

1/2 cup white sugar

1/4 cup brown sugar

1/2 teaspoon cinnamon

Put all ingredients into a food processor and pulse until mixture resembles wet sand.