Hi friends! Can you believe how quickly this year has been flying by? I don’t know about the rest of you, but lately it feels like my days are growing shorter and there isn’t enough time to get everything done. … Continue reading
Why hello! It’s nice to be back after taking a 2-week hiatus from blogging. I wish I could say we are completely settled in the new apartment, but it’s taken a bit more time than we expected. I’m excited to finally have some time to share a new post with you, though!
My mom’s side of the family came over this morning for breakfast. Naturally, my mom kindly volunteered me to help cook. I decided to try a recipe for mini omelette muffins that I had seen on Pinterest. They were quite the hit! I made two batches – one with cheddar cheese, broccoli, mushrooms and red pepper, and another with feta cheese, tomatoes, swiss chard and red onion. Both were delicious :)
The best part is there were some leftover. They’ll be perfect for breakfast this week when we need to grab something quickly on-the-go!
Makes 12 muffins
3 tbsp low fat milk
1.5 – 2 cups mixed veggies, finely chopped
1/2 cup cheese
Garlic powder, to taste
Pepper, to taste
1. Preheat the oven to 350 degrees. Line a muffin tin with some paper liner cups. Lightly grease the liners with a bit of cooking spray.
2. In a large bowl, beat the eggs. Add the milk, veggies, garlic powder and pepper. Pour the egg mixture into the paper muffin liners, until they are about 2/3 full. Sprinkle some cheese on top of each muffin.
3. Bake for about 20-25 minutes, until set. We topped these little muffins with a bit of salsa. Yum!!!
I’ve got another tasty Sunday morning recipe for you all! Vegan pancakes. Super easy to make and incredibly delicious. For an extra special Sunday breakfast treat, you can try adding some chocolate chips to the batter as well. Of course, if you use milk chocolate chips then the recipe will no longer be vegan-friendly. My suggestion would be to look for some vegan dark chocolate. Yum!
Also, don’t forget about the SlimKicker giveaway contest that’s happening right now! Just to remind you all, SlimKicker is looking for new suggestions for healthy challenges to add to their app. Simply comment on last week’s post with your suggestion. SlimKicker will select their favourite and the winner will receive a free digital kitchen scale! You’d better hurry with your submissions, because the contest ends this Wednesday!
Vegan Banana-Orange Pancakes
Yields about 6-8 pancakes (I made 4 medium-sized pancakes and 4 smaller pancakes with chocolate chips)
1 cup flour
2 tsp baking powder
1 banana, mashed
1 1/4 cups vanilla soy milk
1 tbsp sweetener (I used maple syrup. You could also use honey, stevia, sugar, etc.)
1-2 tsp orange zest
1. Sift the flour and baking powder together in a large bowl.
2. In a small bowl, mash the banana with a fork and add 1/4 cup of the soy milk, mixing together until there are no lumps. Add the banana mixture, maple syrup, and remaining soy milk to the dry mix and stir together until just mixed.
3. Portion out about 3/4 to 1 cup of batter onto a hot non-stick pan. The pan will be hot enough when you flick a bit of water onto it and it sizzles. When the centre of the batter starts of bubble, flip the pancake over and cook the other side until golden brown. Repeat until the batter is gone! I ate my pancakes with some orange slices and a slight drizzling of maple syrup. Enjoy :)
I looooove muffins. However, I pretty much stopped eating them after I learned how bad they are for you. Did you know that the whole grain muffins from Tim Hortons contain more than 400 calories and up to 9 grams of fat? Yikes.
I was rather excited after I came across this recipe on 366 Days of Pinterest for Strawberry Shortcake Muffins. It was like a healthy version of the whole grain muffins I’ve been forcing myself to avoid eating. After a few modifications of my own, I created a delicious high-fibre treat for Sunday breakfast :)
I will definitely be making these again!
Oatmeal Raspberry Breakfast Muffins
2 1/2 cups old fashioned oats
1 cup low fat vanilla yogurt
1/2 cup sugar (Next time I’m going to try getting away with only 1/3 of a cup, or experiment with other sweeteners such as honey or maple syrup.)
1 1/2 tsp baking powder
1/2 tsp baking soda
2 tbsp flax seeds
1 1/2 cup raspberries (Frozen works best. Mixing fresh raspberries into the batter runs the risk of producing pink muffins!)
1. Preheat the oven to 400 degrees. Line 12 muffin tins with silicone or foil liners (apparently paper liners don’t work as well). I didn’t have any silicone or foil liners, so I just used a bit of cooking spray to grease the muffin tins and used a small spatula to pop the muffins right out.
2. Place all of the ingredients in a food processor (except the raspberries). Blend until the oats are smooth. Pour the mixture into a medium-sized bowl and gently stir in the raspberries.
3. Divide the batter among the cupcake liners and bake for 20-25 minutes, or until a toothpick comes out clean. Other fruits such as strawberries, blackberries, blueberries or bananas would probably also work well. Pecans, walnuts or almonds would also make some tasty additions!
Be Well xo
I know, I know.. I should be studying. But I made an extra delicious power breakfast this morning that I felt needed to be shared! Expect a lot of recipes over the next little while. This particular dish was inspired by 101 Cookbooks’ recipe for Warm and Nutty Cinnamon Quinoa. I had “pinned” a photo of it on Pinterest and thought it resembled an alternative to oatmeal. So, after a few modifications of my own, I made this into tasty breakfast!
Cinnamon Quinoa “Oatmeal”
1/2 cup organic quinoa (Costco sells it in bulk!)
1/2 cup water
1/2 cup low fat milk (soy milk works too)
1 cup organic berries (I had a frozen bag of organic mixed fruit – cherries, blackberries, and blueberries – so I just used that! Really you could use whatever fruit you want. Mango would be delicious!)
1/2 tsp cinnamon
1 small handful flax seeds (ground flax seeds would be better as it is more easily digested and the nutrients are better absorbed, but this is what I happened to have)
A splash of vanilla extract
Pecans, for garnishing
1. Combine the quinoa, water, and milk in a saucepan and bring to a boil. Reduce heat and let simmer for about 15 minutes. Remove from heat and let stand for 5 minutes. If you’re using frozen berries, allow them to thaw while the quinoa cooks. ***NOTE: Keep a watchful eye while the quinoa is boiling, I found the milk made it boil over the sides of the pot really easily.
2. In a medium-sized bowl, combine the cooked quinoa, cinnamon, flax seeds, vanilla, and berries. Because I used frozen berries, their juices turned the quinoa a pink-ish colour. Woops! Still delicious, though. Sprinkle some pecans (or walnuts, almonds, etc.) on top. There you have it – a healthy protein/fibre-packed breakfast! I enjoyed my “oatmeal” with a sliced orange, hard boiled egg, glass of organic soy milk, and a fresh cup of coffee. Mmmm… Now, time to get to work!!!!
– Be Well xo