Breakfast /// Acai Bowls

 

 

For our family reunion this summer we had acai bowls with Nova Granola twice. Each time was a hit. They are fast, easy, and simple to make and everybody is happy. No real recipe to follow, but play around with measurements till you get the consistency you want. To make it "acai" you should get the frozen packets from Whole Foods.

In blender:
greek yogurt
acai frozen packet (whole foods has them in the freezer section)
pineapple and orange juice (i noticed that Banzai Bowls in Laguna Beach asks for soy milk or apple juice, so you could really pick any liquid you like here)
frozen banana
frozen mixed berries

Top with:
Nova granola
coconut
chocolate chips
sliced banana
sliced strawberry
drizzle of honey

Try // Fat Almond Pancake

I must be on summer break because all I care about is breakfast, running, and going to the pool.
One morning I made a giant pan of this and I was the only one around. This girl (me) needs mouths to feed. Any takers?

I used Green Kitchen Stories recipe for Fat Almond Pancakes. Think German Pancake or Dutch Baby. I promise, this healthified version is just as good. (my brother-in-law is going to roll his eyes at me for saying that)

The recipe calls for buckwheat flour but I subbed fresh ground wheat flour and it tasted just great.

I topped mine with powdered sugar and strawberries and I didn't need any syrup at all. Probably because there was some syrup in the batter and it was perfectly sweet.

In other news. I got an ipad and it makes cooking and baking THAT much better. Spotify and podcasts and pinterest right at hand.

 

Breakfast // Pancakes with no syrup

 

We made pancakes one morning while I was visiting my twin sister in California and she didn't have any syrup. No problem, I warmed up some frozen berries, gave them a mashing, and drizzled some honey to sweeten it up.

Healthy Wholewheat Pancakes
adapted from Favorites cookbook
1 cup wholewheat flour (I used freshly ground)
2 teaspoons baking powder
1 tablespoon sucanat
1/2 teaspoon real salt
1 cup almond milk
1 egg
2 tablespoons unsweetened applesauce

Combine all ingredients and mix. Bake on hot griddle.

Eat // waffles

I can't quit the overnight waffle recipe! I've been a huge fan of it lately because it makes a soft, filling waffle and has no flour, no oil, and no butter. It's got great flavor and a little bit of succanat sugar which means I didn't need any syrup. I like to top these with applesauce or mixed berries. You must try.

Sourdough Pancakes

 

I'm a big fan of Cookus Interruptus and Cynthia Lair. I have her 2 cookbooks and love reading the articles posted on the blog. She's passionate about feeding families well and she's pretty quirky which is great too. Did I mention she's a Seattleite? Bonus.

Cookus Interruptus has a great article about the benefits of sourdough. I found it interesting that a lot of people who have a gluten intolerance can eat sourdough and the article explains why.

Read 10 Reasons to Eat Sourdough HERE

In the jars are the sourdough starters. Can you believe that sourdough is started with unwashed grapes, some flour, and water?!

To get their recipe, you'll have to make a donation. Pictured above are the Sourdough Yogurt Pancakes and they were delicious. It was just a hint of sourdough flavor and they made perfect pancakes.

Recipe // Date Oat Chocolate Chip Muffins

 

I changed quite a bit from the original recipe and I was very happy with the result.

Date Oat Chocolate Chip Muffins
adapted from Eating Well
makes 14

1 cup plus 2 tablespoons rolled oats
1/3 cup chopped walnuts
1 cup whole wheat flour
1/3 cup flaxseeds, ground
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs
1/3 cup packed light brown sugar
3/4 cup buttermilk (or almond milk plus 1/4 of a lemon, squeezed)
1/2 cup applesauce
1 teaspoon vanilla
3/4 cup chopped, pitted dates
1/3 cup chocolate chips or more

Preheat oven to 400.
In a small toaster oven, I toasted the cup of rolled oats and walnuts for 6 minutes or so. Let cool.

Whisk whole wheat flour, ground flaxseeds, baking powder, baking soda, and salt in a medium bowl.

Whisk eggs and brown sugar in a small bowl till smooth. Whisk in buttermilk (or substitute), applesauce, and vanilla. Add to the dry ingredients until incorporated. Fold in dates, oats, walnuts, and chocolate chips.

Once in muffins tins, sprinkle with the 2 tablespoons oats. Bake for 15-20 minutes or golden brown.

Recipe // Overnight Oat Waffles

On Sunday morning we had a sister breakfast at my place cause Kristine was in town. I made these waffles and they were so good I had to share. I love that they are flour less, I love the soaking aspect, and I loved having a leftover waffle for breakfast the next morning. I bet they would freeze great.

For toppings we had apples/bananas/strawberries/maple syrup and then a side of perfectly scrambled eggs (nice job Egan).

Overnight Oat Waffles
from Feeding the Young Athlete
yields 4 (double if you are serving more than 2 people)


2 cups rolled oats
1/2 cup plain whole milk yogurt
3/4 cup water
1 egg
1/4 teaspoon salt
2 tablespoons sucanat
1 teaspoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon

Combine oats, yogurt, and water in blender. Cover and soak overnight in refrigerator.

In the morning, preheat waffle iron.

Blend oats mixture with remaining ingredients in blender until smooth

Valentine Pancakes 3 ways // way 3

 

Try this way: frozen raspberries thawed for about 20 minutes circling a stack of pancakes and a drizzle of pure maple syrup

 

Pancakes
adapted from Blonde Design
yields 6 (I highly suggested that you double this recipe)

1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted and cooled
1 large egg

In a medium bowl whisk together milk, butter, and egg.
Add dry ingredients and mix just barely.

Cook on a large skillet or griddle over medium heat.

Valentine Pancakes 3 ways // way 2

 

 

Try this way: a small dollop of whipped cream topped with quartered strawberries and with a carrot peeler take a chocolate bar over the pancakes for a nice sweet sprinkling

Pancakes
adapted from Blonde Design
yields 6 (I highly suggested that you double this recipe)

1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted and cooled
1 large egg

In a medium bowl whisk together milk, butter, and egg.
Add dry ingredients and mix just barely.

Cook on a large skillet or griddle over medium heat.

Valentine Pancakes 3 ways // way 1

 

 

Try this way: a dollop of strawberry greek yogurt with diced strawberries.

Pancakes
adapted from Blonde Design
yields 6 (I highly suggested that you double this recipe)

1 cup whole wheat flour
2 tablespoons sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
2 tablespoons unsalted butter, melted and cooled
1 large egg

In a medium bowl whisk together milk, butter, and egg.
Add dry ingredients and mix just barely.

Cook on a large skillet or griddle over medium heat.

Recipe // Oatmeal Pancakes

 

 

 

 

My oldest sister and I had a pancake party the other day. And by party, I mean just us two. This pancake recipe is probably the most commonly made and loved breakfast recipe we have in our family. Great texture taste. We put blueberries in these, but of course you can do without or add what you like. Topped with pure maple syrup, of course.

Oatmeal Pancakes
yields about 12

2 cups quick oats
1/2 cup whole wheat flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon real salt
2 1/2 cups buttermilk
2 large eggs slightly beaten
1/4 cup butter melted and cooled
1 teaspoon vanilla

Combine dry ingredients.  Add wet ingredients and let sit for 20 to 30 minutes, covered*.
Cook slowly on a griddle at 325 degrees.

*The key here is letting the oats soak up all the wet ingredients. You pancakes will turn out loose and hard to flip if this step is missed.

Recipe // Molasses + Bran Muffins

 

Molasses + Bran Muffins
adapted from Pacific Northwest Magazine

makes 12

1 cup raisins
1 cup water
1/2 cup canola oil
1/2 sugar
1/2 cup molasses
1 egg
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
2 cups wheat bran (use Bob's Red Mill)

1. Put paper muffin liners in the muffin tin. Lightly spray the papers with nonstick cooking spray. Preheat oven to 400 degrees.

2. Combine raisins with boiling water and the the raisins simmer until they are plumped and soft, about 5 minutes. Transfer the raisins and their cooking liquid to the food processor and process until the mixture becomes a rough puree. With the motor running, add the oil, sugar, molasses, and egg.

3. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt, then stir in the wheat bran. Add the raisin mixture and stir just until the dry ingredients are moistened. Do not over mix.

4. Distribute batter evenly in the muffin cups. Bake until the muffins are browned on top and springy to the touch, about 20 minutes.

*froze some of these for later

 

Recipe // Apple Berry Smoothie + Oatmeal Raspberry Muffins

 

Apple Berry Smoothie
granny smith whole
frozen banana
tangerine
1/4 cup frozen blueberries
1/2 cup frozen raspberries
1-2 kale leaves (chopped and frozen in ice cube trays)
1 container Chobani strawberry greek yogurt
cold water as needed

Oatmeal Raspberry Muffins
makes 12

3/4 cup white flour
3/4 cup whole wheat flour
1/2 cup rolled oats
1/2 cup packed brown sugar
2 tsp. baking powder
1 tsp baking soda
1 cup raspberries (frozen works fine)
2 eggs
1/2 cup buttermilk (or 1/2 cup milk with a little lemon juice or vinegar)
1/4 cup melted butter
1/4 cup applesauce

In a large bowl mix flours, oats, sugar, baking powder and soda. Add fruit; stir to coat. In a small bowl beat eggs with a fork; beat in buttermilk and butter. Add to flour mixture; stir just until blendd. Bake in preheated 400 degree oven for 15-25 minutes.

*great for freezing too! just heat up and eat for on-the-go mornings!

Recipe // whole wheat waffles

 

 

 

 

 

And by "whole wheat" I really mean entirely whole wheat. These waffles are delicious and cooked so well. They held a fruit topping really well too.

Recipe // Whole Wheat Waffles
adapted from Keeping Up Cookbook
serves 4

1 cup whole wheat kernels (wheatberries)
1 1/2 cups buttermilk

Place whole wheat and buttermilk in a blender and blend on high for 2 to 3 minutes.

Add:
2 eggs
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 tablespoons sugar or honey
1/3 cup oil

Blend for 20 seconds, then allow batter to sit for 10 minutes. Cook on a hot, greased waffle iron.

topping:
Slice 4 granny smith apples and squeeze 1/2 a lemon over them and sprinkle some sugar. Microwave with a paper towel for a few minutes. Stir in 1 cup frozen blueberries and sprinkle with cinnamon and sugar.

Recipe // Seattle Dutch Baby

 

 

 

Seattle Dutch Baby
variation from Seattle Times recipe

serves 4

1/3 cup plus 2 tablespoons butter
4 eggs
1 cup milk
1 cup flour
3 cups frozen berries
1/4 cup jam
3 tablespoons powdered sugar

Place 1/3 cup butter in an 11 to 12 inch ovenproof skillet or shallow baking dish*. Place skillet in a preheated 425 degree oven for 20 minutes or until puffy and golden.

While butter melts, quickly mix batter. Using a food processor or blender mix eggs until light and lemon-colored. With motor running gradually pour in milk then slowly add flour. Continue mixing 30 seconds.

When butter is sizzling in pan, pour batter in and bake 22 minutes or until puffy and golden in the center, browned around the edges.

While pancake is baking gently thaw mixed frozen berries, heat jam (jelly or syrup work too), sift powdered sugar in separate bowls. 

Just before pancake is done baking, stir the warm jelly into the thawed berries. Remove pancake from oven--caution it will be HOT. Pour the berry mixture onto pancake while hot and sprinkle with powdered sugar. Cut into wedges and serve immediately.


*works great with a cast iron and be careful to use glass because it they can crack in the heat

my kind of morning

 

Kristine was still in town for another week after Christmas, so we woke up one snowy morning and took a 10 minute or so walk to Whole Foods for the oatmeal bar and a muffin split down the middle. 

We were still so frozen that we finished our breakfast off with hot chocolate and tea.

 It was New Years Eve so we talked about our 2012 highlights. I think Kristine's year beat mine.

Carrot Apple Muffins // Recipe

 

Years ago my sister Egan introduced the family to these healthy muffins. They've always been a great way to use any extra carrots or maybe apples that aren't crisp enough to eat.
I adapted this recipe a little and they still turned out great.

Carrot Apple Muffins
1 1/2 cups oatmeal
1 cup whole wheat flour
3/4 cup organic sucanat
3 tsp. baking powder
3/4 tsp. cinnamon
3/8 tsp. baking soda
3/8 tsp. salt
1 cup applesauce
1/4 cup coconut oil
1 shredded carrot
1 shredded apple
1 cup unsweetened coconut
1 1/2 tsp vanilla
1 egg
1 egg white

Stir dry ingredients together. In food processor shred apple and carrot. Add most ingredients to dry ingredients. Spoon into prepared muffin tins. Bake in a preheated 400 degree oven and bake for 20 minutes.

whole wheat pancakes with pompegranate

 

I was skimming my pancakes tab in google reader and saw this recipe that interested me. I subbed almond flour in for the walnut flour. I also didn't have a full cup of almond flour, so I added the oats. I didn't have any applesauce, so I put in some plain yogurt. The story is, it turned out great. Delicious pancakes without having to go to the grocery store!
recipe adapted from Good Things Grow
1 1/4 cup whole wheat flour
1/2 cup almond flour
1/2 cup oats
2 teaspoons baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 eggs
1 cup almond milk
2 tablespoons plain yogurt
1 tablespoon maple syrup

Mix the dry ingredients together in a big bowl. If you do not have almond flour you can take almonds and put them in your food processor until a flour like texture.
In a small bowl mix the eggs, milk, yogurt, and maple syrup. Add to the dry ingredients and mix until combined. Don't over mix!

A drizzle of maple syrup and sprinkle of pomegranate arils is all you need! I got my pomegranate arils from Costco.

family crossfit and crepes

 

Two things you'll get at my parent's house: an early morning gym time and crepes. 

On Saturday morning we got both. 

Egan's workout went like this:

50 pushups

50 lunges

50 squats

50 push presses

50 kettle bell swings
50 second plank
50 mountain climbers

50 abs