Breakfast

Coconut Cashew Bites

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If you are a fan of the Larabar you’re going to love these.  After years of buying them I decided to try to make them myself.  The ingredient list on the bars is so minimal I knew it had to be a simple task;  I just couldn’t fathom spending the money on those things.  A couple years ago I began trying different quantities and I think Ive got the perfect combination down. I prefer to roll them into balls because its so much more simple than cutting them into solid bars without crumbling. You’ll almost always find these in our fridge as they are such an easy, quick bite to grab on your way out the door.  And they suffice wonderfully for a sweet fix, too. Continue reading →

Baked Coconut Brown Rice

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This rice could basically serve as breakfast, dessert or dinner.  It’s rich and sweet with a hint of savory…I can’t tell you how well I devour this stuff.  Serve it for breakfast instead of oatmeal.  Or throw a little ground cinnamon and a tad maple syrup right on top for a healthy, hearty dessert.  But for dinner?  Aye yaye yaye.  It’s the perfect compliment to any meat or veggies from the grill.  Mix the smoky grilled taste with this sweet, creamy side and its a match made in heaven. Continue reading →

Favorite Blueberry Muffins

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Guys.  I am not one to push advice on others.  Your toes I will never try to step on.  But do me a favor this weekend.  Sleep until your kids or your dog wake you up.  Stay in your jammies until you absolutely need to get ready for the day.  Watch cartoons or your favorite mindless BRAVO show.  Chill out and try your best to relax (and please include cuddles).  And most definitely….absolutely…positively make these muffins (they pair very well with all of the coziness listed above). Continue reading →

Pumpkin Mookies

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I did it all for the mookie, cmon, the mookie, cmon, so you can take that cookie…and stick it up your….  Annnnnnd I will be blaming that one on sleep deprivation and a teething child. I apologize in advance for that song sticking in your head for the next 24-48 hours.  Georgia has even been singing it…all day.  Proper, I know.  But listen.  You come up with a better name for a muffin/cookie hybrid and I will change the name of this sweet treat in a heartbeat. Continue reading →

Apple Oat Muffins

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Well, another year of apple picking is is the books and it was everything we knew it would be.  Weather was fantastic.  Hot, even.  Apples….so so good.  And the company was pretty much top notch.  Heres a handful of the reasons it was worth every second… Continue reading →

Sausage and Sun Dried Tomato Egg Bake

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If you are looking for the perfect dish to serve for Easter brunch, here you go.  We love to have this on our “breakfast-for-dinner” nights paired with a green salad and it’s also a great one to make on Sundays and reheat for quick breakfasts throughout the week.  This is my go-to when we have overnight guests in town or when I am hosting a brunch…the meat mixture can be cooked, assembled and chilled the day before so all you need to do is whisk the eggs/cheese/milk and pour it on top right before baking.  This savory, gooey goodie is always a hit around here.

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Sausage and Sun Dried Tomato Egg Bake

adapted from this recipe

Note:  If you are making the meat mixture a day ahead of time just store it in the fridge in the buttered dish…that way all you have to do is pour the egg mixture over it before baking.  This may require a few additional minutes of baking as the meat has been chilled.

Ingredients

1 Pound Ground Breakfast Sausage

1/3 Cup Chopped Onion

1/3 Cup Chopped Oil Packed Sun Dried Tomatoes

2 Tablespoons Fresh Chopped Parsley

1 Cup Chopped Fresh Spinach, optional

6 Large Eggs

3 Large Egg Yolks

1 Cup Half and Half

1 Cup Heavy Whipping Cream

1 Cup Shredded Mozzarella

1 Cup Shredded Parmesan

1/2 Teaspoon Salt

Directions

Preheat oven to 375 and butter a 9×13 baking dish.  In a large skillet cook the sausage over medium high heat until beginning to brown, breaking up with the back of the spoon, about 8 minutes.  Add the onion and cook until beginning to soften, about 4 additional minutes. Add the sun dried tomatoes and cook for one minute, stirring often.  Stir in the parsley and spinach, if using, and remove from heat.  Pour in the bottom of the buttered dish.

In a medium bowl whisk together the eggs, yolks, half and half, cream, cheeses and salt.  Pour over the meat mixture and give it a stir. Cook in the preheated oven for 30 minutes or until the top is beginning to brown.  Let stand 5 minutes before cutting.  Serves 6-8

 

The Nourished Smoothie

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My darling friend and neighbor, Heather, stopped to say hi as I was out shoveling the other day.  She is about as supportive with this blog as they come…always sending me cute messages about how she made and loved a recipe and giving me pats on the back that are priceless, in my opinion.  As she pulled away I mentioned to her that I am always open to suggestions and ideas for things she would like to see more of on the blog (that goes for all of you as well…I LOVE direction-even if my husband may disagree). Oddly enough she sent me a message later suggesting the idea of a smoothie recipe.  This is so incredibly coincidental because Georgia and I have been playing with smoothie recipes for the last week…trying to mix up something we both really love.  Great minds think alike, Heather 😉

Let me start off by telling you I have been boycotting smoothies for years.  I had straight up no time for them.  I mean, come on…I’d so much rather eat my food than drink it.  And then my second child came along. And my 2 year old became a 2 year old. And I’ve become desperate.  Desperate for quick, simple, easy, on the go options for breakfast.  My poor daughter is on the verge of turning in to a hard boiled egg, I swear.  You see, often times we are rushing out the door about 5 minutes late before we’ve even left the house.  I’m nursing one kid in an attempt to fill him up before we leave (because as you can see from my previous post he’s extremely malnourished) and the other is taking her socks and boots off before we can get out the door.  So I finish feeding Jude, put him in his carseat, go put Georgias socks and boots back on along with her coat and hat, get my own winter gear on, get Jude out of his carseat and changed because of course he pooped the minute I got him in, put him back in his carseat, put Georgias hat and boots back on again (this time I can usually catch her before she gets everything off), get the car started, get back inside to find that Georgia has taken her boots off again, put her boots back on, get the car packed up, put the kids in the car and this is when I realize I need to get Georgia something to eat.  She’s not a big breakfast eater but we try to have at least a little protein to get our day started.  I’d like to let you know on a side note that the other day as we pulled out of the driveway I felt I had an eyelash in my eye so I pulled the mirror down to find Georgias “princess crown” on top of my head.  In addition to the above process, I also now attempt to check myself in the mirror before getting in the car myself. If you could see me today you’d find that I rarely stick to that.

So, after telling you about our total debacle of an attempt to get out the door I need to tell you that these smoothies have saved me.  I typically make them up either the night before or in the morning before the kids get up, store them in the fridge and they are all ready to go as we rush out the door.  They are so incredibly simple and yummy…they’ve converted me to a smoothie lover.  Through our week of testing out recipes I learned that I absolutely positively can not stand seeds in my smoothies so most berries were out.  This recipe was the winner for both of us.  The peaches and banana are an awesomely sweet combination, the spinach simply adds color and nutrients without effecting the taste and the coconut milk and yogurt provide healthy fats, protein and give it an amazingly smooth taste and texture.

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On another side note…here is the view from our living room window today.  We are supposed to get 10 more inches.  Im considering putting tequila in my smoothie tomorrow.

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The Nourished Smoothie

Ingredients

1 Cup Frozen Peaches

1 Cup Spinach Leaves

1 Banana

3/4 Cup Greek Yogurt

1 Cup Unsweetened Coconut Milk

1 Tablespoon Honey, optional

Directions

Combine all ingredients in a blender; blend until smooth.  Serves 2

Cinnamon Spice Oatmeal

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My daughter goes absolutely nutso for this stuff.  It is so incredibly delicious, quick and simple to make and is a million times more inexpensive and healthful than those preservative-filled, sugar-loaded flavored packs available at the grocery store.  A perfect cozy breakfast for this getting-too-cool-for-my-liking time of year.

Cinnamon Spice Oatmeal

*notes: be sure to use gluten free oats if you would like to make this dish truly gluten free.  also, as you can see below, the recipe calls for 1.5-2 tablespoons of honey-this is depending on how sweet you prefer your oatmeal.  1.5 is sweet enough for us.  and one last thing; if you are sold on those “instant packets” of oatmeal at the store because of ease it is simple to do with this recipe:  just place all of the dry ingredients in a sealed plastic bag or air tight container and store it in your pantry for up to 6 months.  you can easily portion a lot of these out ahead of time so all you have to do is add water and milk 🙂

Ingredients

1 Cup Old Fashioned Oats

1 Cup Milk

1 Cup Water

1.5-2 Tablespoons Honey

1 Teaspoon Cinnamon

1/2 Teaspoon Ground Allspice

Pinch of Salt

Directions

Place all ingredients in a small saucepan and bring to a boil over medium high heat.  Once boiling, stir well and turn the heat down to a simmer.  Cook, stirring often, for five minutes or until liquid is absorbed and oats are soft.  Serves 2.

Protein-Packed Oat Pancakes

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First, I apologize if you think it looks sloppy but the above photo is an action shot, you see.  The butter was not strategically placed where you see it.  That, my friends, is a shot of the butter melting down the warm, fluffy pancake and I couldn’t resist sharing it.

Let me preface this post by saying I have never been a huge pancake fan.  Actually I have always straight up disliked them and believe me I have tried and tried.  My husband, on the other hand?  Quite the pancake connoisseur.  He’s got pre-recs people.  They need to be soft and fluffy on the inside with that ring of slight crunch around the edges with just a hint of sweetness.  I try to come up with a different pancake recipe each time I make them; mostly because I just have not come up with one that knocks my husbands socks off..or I can even take more than one bite of, for that matter.  Until these.  They have converted me, people, an achievement that I’m not sure the worlds greatest pancake fairy could accomplish.

These are the real deal.  I knew I’d never be trying to concoct another pancake recipe again when my husband exclaimed “these are it, perfection”.  If you cook them just long enough you’ll get that perfect ring of golden crunch around the outside with that fluffy, smooth, better-than-any-pancake-I’ve-ever-had texture on the inside.  And the flavor is what was so pleasing to me.  I think what I dislike most about typical pancakes is that cakey, white flour, bland taste that comes with them.  These, on the other hand, have a tiny bit of nuttiness from the oat flour and that hint of cinnamon is the perfect compliment.  The very best part?  They are packed with protein and nourishment…and there’s no refined sugar or flour so you can feel extremely good about starting your day with these.  They are great for freezing, too.  I just make an entire batch and freeze each leftover cake on a cookie sheet in a single layer.  Once they are frozen I transfer them to a plastic freezer bag to store.  I pull them out in the mornings and zap them in the microwave for about 2 minutes and they taste as good as new…perfect quick breakfast that my toddler adores.

Protein-Packed Oat Pancakes

Notes:  This recipe can easily be halved.  Be sure to use gluten free oats if you would like to make this recipe gluten free.  Also, if you do not have oat flour its very simple to create a flour from old fashioned oats.  Simply place 2 3/4 cups of oats in the food processor and process until they become a flour-like texture.  You can also do this in large quantities and store in an airtight container until next time you need it.

Ingredients

4 Eggs

2 Cups Greek Yogurt

1 Cup Milk (preferably whole or 2%)

1 Tablespoon Honey or Pure Agave Nectar

2 3/4 Cups Oat Flour

1 Teaspoon Baking Soda

1/4 Teaspoon Salt

1/8 Teaspoon Cinnamon

Butter or Coconut Oil

Directions

In a large bowl whisk together eggs, yogurt, milk and honey until combined.  Stir in oat flour, baking soda, salt and cinnamon.

Heat a dab of butter or oil in a large skillet or griddle.  Add pancake batter, 1/4 cup at a time, and cook until tiny bubbles form on the top of the cake.  Flip and cook for an additional minute.  Makes 15 pancakes.