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Category Archives: Breakfast

Grainless Granola

February 24, 2019

If you are gluten free or just want to cut back on grains, etc, this is a delicious granola to have on hand all the time. I was buying a really delicious one from Whole Foods but it was expensive and so I thought why not make it at home!! I am not gluten free but I like to cut back on grains, etc where ever I can… so my usual lunch of yogurt and fruit is delicious with a handful of crunchy, yummy granola!

  • 1 cup raw sliced almonds
  • 2 cups raw walnuts, chopped
  • 1 cup raw pistachios, chopped
  • ½ cup shredded unsweetened coconut
  • 2 tablespoons coconut sugar

Mix all the ingredients in a large bowl and keep aside. Preheat oven to 325 degrees F.

  • ¼ cup maple syrup
  • 2 teaspoons ground cinnamon
  • 3 tablespoons coconut oil
  • 1 teaspoon salt
  • 1 teaspoon vanilla extract

Add all the ingredients to a glass measuring cup and microwave for a minute. Mix well and add to the nuts. Transfer the ingredients to a large lined cookie sheet. Spread and bake for 20 minutes.

½ cup raw pumpkin seeds

Take the granola out and add the pumpkin seeds, mix well and return to the oven and bake for another 5 to 6 minutes. Take out of the oven and let cool. Store in an airtight container and enjoy!

Healthy Irish Oatmeal

February 12, 2019

Irish Oatmeal2

  • 4 cups water
  • 1 cup Irish Oats
  • 1 teaspoon cinnamon powder
  • ½ teaspoon salt
  • ½ cup agave
  • 2 teaspoons vanilla extract

Add 4 cups water into a medium saucepan. Add the cinnamon and salt. Bring to a boil. Add the oats and simmer on medium low heat for about 30 minutes or till the oats are soft but still have a bit of chew to them. Turn the heat off and add the agave and vanilla extract.
Top with flaxseed, walnuts and banana.

Banana Pumpkin Chocolate Muffins

February 3, 2019

I make these for my daughter for breakfast. The recipe makes a big batch, I freeze half and keep the other half in the fridge- great, healthy breakfast.

3 small or 2 large bananas, mashed

2 eggs

1 stick unsalted butter, melted

1 cup canned pumpkin puree

1 teaspoon vanilla extract

½ cup honey

½ cup turbinado sugar

2 ½ cups white whole-wheat flour

1 teaspoon baking powder

1 teaspoon baking soda

½ teaspoon salt

2 teaspoon pumpkin pie spice

1 teaspoon ground cinnamon

½ cup dark chocolate, chopped

 

Preheat oven to 350 degrees F. Line 2 standard size muffin tins.

 

In an electric mixer, add the butter, honey and sugar. Beat for 2 to 3 minutes and add the eggs one at a time, beating in between. Add the mashed bananas, pumpkin puree and vanilla extract. Beat for a minute. On the side, add the flour, baking powder, baking soda, salt, pumpkin spice and cinnamon to a medium bowl. Whisk well and gradually add to the egg mixture while beating slowly. Beat for a minute or two. Add the dark chocolate and mix with a spatula and transfer to the muffin tins using a ¼ cup scoop. Bake for 20 to 25 minutes or till a toothpick comes out clean when inserted in the middle. Let cool and serve.

Honey Orange Walnut Cake- Great for Rosh Hashanah

September 9, 2018

This cake is delicious- everyone loved it. It was light yet very moist due to the honey orange syrup.

Try it for the upcoming holiday.

  • 1 ¼ cup white whole-wheat flour
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • 1 tablespoon orange zest

Mix the flour, baking powder, cinnamon, nutmeg, cloves, salt and orange zest in a medium bowl. Whisk to aerate. Keep aside.

  • ¾ cup raw sugar
  • 1/3 cup extra light olive oil
  • 1 egg
  • ¾ cup 1% milk
  • 1 teaspoon vanilla extract
  • 1 cup toasted chopped walnuts

Heat oven to 350 degrees F. Grease and lightly flour a 9 inch round cake pan.

Beat the sugar and olive oil in an electric mixture for 2 to 3 minutes. Add the egg and vanilla extract and beat for another 2 minutes. Add the milk and mix for 30 seconds and add the walnuts. Add the dry mixture to the wet and mix well and pour into the round cake pan. Bake for about 30 minutes or until the done. Let cool and take out of pan onto a flat platter.

Honey Orange Syrup

  • 1 cup honey
  • ¼ cup water
  • ¼ cup fresh orange juice

In a small saucepan, combine the honey, water and orange juice. Bring to a boil and cook on simmer for 4 to 5 minutes. Turn heat off and slowly drizzle the honey syrup on to the hot cake. Repeat till all of the syrup is absorbed.

Let the cake cool before serving.

Healthy Pumpkin Oatmeal Muffins

June 14, 2016

I know it is not pumpkin season but these healthy muffins are still really, really good- I make them for my daughter for breakfast. They are great to have in the fridge or freezer all the time. I just take them out, cut them in half, and toast them with butter- really delicious and really good for you! A glass of milk and some berries on the side- it is a perfect breakfast!

  • 2 cups whole wheat flour
  • 1 cup old fashioned oats
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup full fat yogurt
  • ½ cup full fat milk
  • ¾ cup pumpkin puree
  • 1 cup brown sugar
  • 1/3 cup coconut oil
  • 1 egg
  • 2 teaspoons vanilla extract
  • ½ cup walnuts, chopped
  • ½ cup dark chocolate, chopped

Heat oven to 400 degrees F. Line 15 to 16 standard size muffin cups with paper liners.

In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and sugar. In a glass bowl, melt the coconut oil and add the yogurt, milk, pumpkin puree, egg and vanilla extract. Whisk well and add to the dry ingredients. Add the walnuts and chocolate. Mix well and divide batter between the muffin cups. Bake for 15 to 18 minutes or till the toothpick comes out clean.

Four-Cheese Frittata with Arugula Salad

February 28, 2016

Four-Cheese Frittata1

  • 6 eggs
  • 2 teaspoons salt
  • Pepper
  • ¼ cup half and half
  • 1 cup shredded four-cheese mix (asiago, provolone, parmesan, mozzarella) divided

Add the eggs, salt, pepper, half and half and half cup cheese. Beat well and keep aside.

  • 5 to 6 red skinned potatoes, peeled and sliced thin
  • 1 medium yellow onion, sliced
  • 3 garlic cloves, minced
  • 2 tablespoons fresh thyme
  • 1 teaspoon salt
  • Pepper
  • 2 tablespoons extra virgin olive oil

Heat a non-stick large pan with the olive oil. Add the onions and sauté on medium high heat for a minute. Add garlic and the potatoes. Add the thyme, salt and pepper. Saute on medium heat for about 10 minutes. Add the eggs and cook on a medium low heat for another 10 minutes. Top the frittata with the remaining half-cup cheese and place under a broiler on low heat. Cook till the top is golden brown- about 5 minutes (depends on the broiler heat, so keep a close eye). Take out and let sit for a few minutes. Slide out on a large platter.

  • 2 cups wild arugula
  • Juice of half a lemon
  • 2 teaspoons extra virgin olive oil
  • Salt
  • Pepper

Mix the arugula, olive oil, lemon juice, salt and pepper in a small bowl. Top the frittata with the salad and serve.

Four-Cheese Frittata

Healthy Pumpkin Oatmeal Muffins

November 8, 2015

My daughter has been eating oatmeal for breakfast for many many years and then all of a sudden she announced, she was done with oatmeal and does not want to eat it again! So, I had to think about breakfast as I feel it is very important to give her a healthy start to the day. She loves anything with pumpkin flavor, especially this time of year- so I looked at a few recipes and came up with the following. These delicious muffins have whole wheat flour, oats, coconut oil, walnuts and dark chocolate. I make a batch that results in approximately 14 muffins and I am set for a while. A muffin, some fruit and a glass of milk and she is all set for the morning!!

  • 2 cups whole wheat flour
  • 1 cup old fashioned oats
  • 2 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup full fat yogurt
  • ½ cup full fat milk
  • ¾ cup pumpkin puree
  • 1 cup brown sugar
  • 1/3 cup coconut oil
  • 1 egg
  • 2 teaspoons vanilla extract
  • ½ cup walnuts, chopped
  • ½ cup dark chocolate, chopped

Heat oven to 400 degrees F. Line 15 to 16 standard size muffin cups with paper liners.

In a large bowl, mix together the flour, oats, baking powder, baking soda, salt, cinnamon, ginger, cloves, nutmeg and sugar. In a glass bowl, melt the coconut oil and add the yogurt, milk, pumpkin puree, egg and vanilla extract. Whisk well and add to the dry ingredients. Add the walnuts and chocolate. Mix well and divide batter between the muffin cups. Bake for 15 to 18 minutes or till the toothpick comes out clean.