Your Cooking Coach
Show MenuHide Menu

Category Archives: Breakfast

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.

Pumpkin Apple Bread with Streusel Topping

December 17, 2014

All I can say is, yum, yum!

  • 1½ cups white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon powder
  • 1 cup raw sugar
  • 1 stick unsalted butter, softened
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • ¼ cup apple cider
  • 1 large Pink Lady apple, chopped

Streusel

  • 1 tablespoon all purpose flour
  • 2 tablespoons turbinado sugar
  • ½ teaspoon ground cinnamon
  • 1 tablespoon butter, softened

Mix the flour, sugar, cinnamon and butter with a fork in a small bowl. Keep aside.

Preheat oven to 350 degrees F.

Butter and flour a 9X5 pan.

Mix the flour, baking soda, salt and cinnamon powder in a medium bowl. Whisk well and keep aside. In the meantime in a mixer, add the sugar and butter. Beat till the mixture is creamy. Add the eggs, vanilla extract and apple cider. Beat well and slowly add the flour mixture. Mix well and fold the diced apple. Transfer the batter to the pan and top with the streusel mixture. Bake for 50 to 60 minutes till the cake is done.

Spiced Pumpkin Chocolate Bread

October 28, 2014

Pumpkin Bread I love this weather- it’s perfect for such treats. My daughter loves pumpkin muffins and bread and has been asking me to make something with pumpkin for a while.

Now that I can see pumpkins everywhere- it was just a matter of time- well I had to make the time and bake something for my darling. It’s funny how they can make you feel guilty even without trying.

So, I made the time and came up with this concoction. I didn’t want to make the regular pumpkin bread you get outside- I needed it to be a little different. I of course made it healthy by using the white whole wheat flour, turbinado sugar and extra light olive oil. I also added dark chocolate in there- it is good for you- in small quantities that is.. I also used walnuts instead of any other nuts since they are the most healthy to eat. There is healthy cinnamon in there too.

All of that said, it is a very delicious bread- really it is. The pumpkin flavor goes very well with the dark chocolate and of course all the spices in there a match made in heaven.

Definitely try this one- yet another treat to pack for your kids…
read more …

Pumpkin Bread with Cranberries

October 26, 2014

This is a different version of my delicious chocolate pumpkin bread. I decided to add orange zest and dried cranberries instead of chocolate to get a completely different flavor. It was a very successful try! Great for the fall and cold season.

  • 1¼ cup white whole wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon fine salt
  • ½ teaspoon powdered cinnamon
  • ½ teaspoon ground nutmeg
  • 1 tablespoon orange zest
  • 1/3 cup chopped dried cranberries
  • 1 cup turbinado sugar
  • 2 large eggs
  • ½ extra light olive oil
  • 1 cup canned pumpkin puree

Sift the flour, baking soda, cinnamon, nutmeg and salt into a medium bowl, set aside. Lightly brush a 9X5X3 inches loaf pan with butter. Preheat the oven to 350 degrees F.
In a standing mixer fitted with a paddle attachment, cream the oil and sugar until light and fluffy. Gradually add one egg at a time mixing in between. Add 1 cup pumpkin puree and orange zest and mix for about 5 minutes. Remove the bowl from the mixer.
With a rubber spatula, mix in the flour mixture until just incorporated. Fold in the cranberries and transfer the batter to the prepared pan. Bake for 55 minutes or until a toothpick inserted into the center of the bread comes out clean. Cool the bread in the pan for 5 minutes before taking it out. Cool completely before serving.

Strawberry Bread

August 13, 2014

Number 4!

I love, love this tea bread. We were invited to a friends house for a barbecue and I offered to bring dessert. I wanted to make a summer cake using a quintessential summer fruit and of course strawberries came to mind.

I did a bit of research and came up with this fabulous recipe.

I got all the ingredients together- which, by the way are all that you normally have on hand.

It didn’t take me very long to put together and baking in the oven. Once it came out, my daughter was hovering around it like a dog on a bone. I cut a slice for her and she immediately complained about taking this cake to someone’s house and not having any for us. I promised her I would make another one for her soon- and honestly I haven’t yet. As I write this, I have already decided to bake one this evening. She will be thrilled.

So, if you want to be equally thrilled, make this delicious strawberry bread this summer…

  • 2 cups sliced fresh strawberries (pureed in a blender)
  • 2 large eggs
  • 1 cup evaporated cane juice
  • ½ cup extra light olive oil
  • 1½ cups white whole-wheat flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon freshly grated nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons confectioners’ sugar

Preheat oven to 350 degrees F. Grease a loaf pan and keep aside.
Beat the sugar and olive oil for 2-3 minutes on high. Add the eggs one at a time, beating in between. Add the pureed strawberries and keep aside.
In the meantime, sift the flour, baking soda, baking powder, cinnamon, nutmeg and salt into a medium bowl. Add the dry ingredients into the wet mixture. Mix well and pour into the loaf pan. Bake for 55 minutes or till the bread is done. Invert onto a platter and top with confectioners sugar.

Cherry Almond Duffins

August 12, 2014

Dessert number 3! Use fresh or frozen cherries for this one… yummy!

  • ¾ cup raw sugar
  • 1 large egg
  • 1½ cups white whole-wheat flour
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • ¼ cup extra light olive oil
  • 1 cup 1% milk
  • 2 teaspoons almond extract
  • 1 cup pitted fresh or frozen cherries, chopped

Topping

  • 1 tablespoon butter, melted
  • ½ cup fine raw sugar

Preheat oven to 350 degree F. Lightly grease a 12 muffin tin with a bit of oil in each cup.

In a large bowl, beat together sugar and egg till light and fluffy. Pour in vegetable oil, milk, vanilla and almond extracts. Mix to combine.

In a small bowl, sift the flour, baking powder and salt. Pour into the egg mixture and stir well. Fold the cherries into the batter and mix to incorporate.

Divide batter evenly into the muffin cups, filling about ½ full.

Bake for 15 minutes, until a tester inserted into the center comes out clean.

While duffins are baking, melt butter in a small bowl. Pour ½ cup sugar into a medium bowl.

Once the duffins are done, lightly brush the top with melted butter, remove from the pan and roll in the sugar, coating all parts of the duffin.

 

 

 

Potato and Pepper Home Fries

June 12, 2013

I wanted to post this recipe for the longest time. I don’t end up making these home fries very often but they are so delicious… they deserve to be on this blog! Try this next time you are in the mood for eggs…

  • 2 tablespoons extra light olive oil
  • 6 to 7 green onions, whites and greens chopped and separated
  • 3 garlic cloves, chopped
  • 3 to 4 medium yellow potatoes, chopped into ½ inch cubes
  • 1 yellow or any color pepper, chopped
  • Salt

Add the chopped potatoes to a medium saucepan. Top with water and bring to a boil. Drain and let dry.

Heat a cast iron pan with the olive oil. Add the potatoes and sauté on medium heat for 5 minutes. Add the whites of the green onions, garlic and yellow pepper and sauté for another 5 to 10 minutes. Add salt and the greens of the green onion. Check for seasonings and serve with brunch or breakfast.