Breakfast | My Foodie Call

Category: Breakfast
- Whole Wheat Flax ‘N Apple Muffins
  
  Posted at 8:00 pm by myfoodiecall
  
  Oct 23rd
  Whole wheat flour, seasonal apples and heart-healthy walnuts? What’s not to like.
  
  Although it’s October, apple season is thriving and there are still many amazing recipes to be made. As I write this I can smell the delicious apple turnovers I have baking up in the oven. I love to have something hot out of the oven and aromatic for my kids get home.
  I’m not sure about your kids, but mine come home from school spent and so grumpy. I presume its the long days mixed with just being flat out starving.
  
  “Yes, learning about the rivers in the South can be daunting, my dear 3rd grader….”
  
  That said often times I’ll look in my children’s lunch boxes to see foods barely touched. Their excuse is usually “I didn’t have time…” which is kind of mind boggling to me because I always make time to eat. Who doesn’t have time to eat?
  
  However, whether that’s the case (or not) or maybe they are just avoiding the specific foods that I pack, I can never be sure. What I am certain of is that to come home to a the scent of apple and cinnamon is a recipe for success.
  
  Here is a recent concoction that I made to diffuse the afternoon fuss.
  
  Here’s what you’ll need to gather.
  
  Mix up your dry. See the flaxseed meal? Not flaxseeds.
  
  Next my egg mixture.
  
  Mixing my wet into dry…
  
  Folded in apples and walnuts. Its thick, don’t worry…
  
  pile it in…
  
  healthy.
  
  Whole Wheat Flax ‘N Apple Muffins
  
  Ingredients
  - 1/4 cup flaxseed meal (not flaxseeds. You want the powder stuff. If you only have flaxseeds, pop them in your coffee grinder and pulse it a few times until it’s a powder)
  - 1 1/2 cups white whole wheat flour
  - 1/2 cup sugar
  - 2 tsp baking powder
  - 1/2 tsp baking soda
  - 1/2 tsp salt
  - 1 egg, beaten
  - 1 1/2 cups finely chopped ORGANIC Apples. Here’s a reminder why.
  - 3 Tbs grapeseed oil
  - 1/2 almond milk (or other non-dairy milk)
  - 1/2 cup chopped walnuts (you could omit these, but walnuts pack a big dose of plant-based omega 3’s, I say load up!)
  Directions
  1. Preheat oven to 400 degrees. Pre-treat muffin tins.
  2. Blend dry ingredients together in a bowl.
  3. In a seprate bowl combine egg, grape seed oil and milk.
  4. Add dry ingredients to egg mixture and stir until just blended.
  5. Fold in chopped apples and nuts. (Don’t worry the batter will be thick!)
  6. Fill muffin cups 2/3 full.
  7. Bake for 18-20 minutes or until toothpick inserted comes back clean.
  Posted in Breakfast, Snacks | Tagged flax, walnuts, whole wheat
- 3 C’s Smoothie- (chocolate, chia, and coffee)
  
  Posted at 9:12 pm by myfoodiecall
  
  Feb 5th
  
  My go-to midmorning pick me up has been none other than this 3 C’s smoothie.
  
  The three C’s being: Chocolate, Chia, and Coffee. In smoothie form. Go me.
  
  For breakfast? For snack?? your call. This is my midmorning, post oatmeal, snack.
  
  Back to my drink. In typical My Foodie Call fashion, I had to amp up the health a tad by adding banana, and of course chia seeds. Seeds of energy. One of my top ten staples. This recipe also has this fantastic cold brew concentrate from Trader Joes that I discovered last summer. So, so good I was afraid that it was strictly a summer thing and would have to stockpile dozens of bottles in my garage but after speaking with management, it was confirmed it was here to stay. No hoarding necessary.
  
  For sure one of my favorite Trader Joes products. When using it for ice coffee, you mix it 2 parts water to 1 part coffee concentrate.
  
  And yes I realize that it is in fact, still winter and most people are craving warm, comforting drinks like chai’s and lattes. Not this cat. I have been craving cold and sweet lately. And although this drink is more of a “summer-y” one, it totally works for me midmorning. Maybe it’s the lack of sunshine that leaves me wanting to hibernate with sugar. Regardless, this is less evil than a pint of ice cream at 9:00 AM. Especially when I need a boost and my 6:00 AM coffee has worn off.
  
  The ingredients
  
  3 C’s Smoothie
  
  8 oz Trader Joe’s chocolate soy milk
  1-2 oz Trader Joe’s cold-brew coffee concentrate
  1 Tbsp unsweetened cocoa powder
  1-2 Tbsp honey
  1 ripe banana (Usually I use a banana a lot more ripe than the one in the picture, but this was all I had on hand)
  1-2 tsps chia seeds
  large handful of ice
  
  Blend it all up and you’re in business.
  
  Can’t wait for 9:00 AM tomorrow.
  
  Posted in Breakfast, Snacks | Tagged banana
- Whole Wheat Zucchini Muffins (vegan)
  
  Posted at 8:00 pm by myfoodiecall
  
  Apr 29th
  Guess what? Zucchini season is upon us. You know what this means? I will use and make zucchini dishes for the next few months and drive my family crazy. As a matter of fact, I think I may have to revisit zucchini cheese casserole recipe. But for today’s post I am sharing a recipe that I made last week that is completely vegan and is very low-fat.
  
  Vegan Zucchini Muffins
  
  Vegan Zucchini Muffins
  - 2 cups whole wheat pastry flour
  - 1/2 cup flaxseed meal
  - 2 teaspoons baking powder
  - 2 teaspoons baking soda
  - 1 teaspoon salt
  - 2 teaspoons cinnamon
  - 1/2 tsp ground ginger
  - 1/4 cup grape seed oil (or canola)
  - 1/4 cup unsweetened applesauce
  - 3/4 cup agave nectar
  - 3/4 cup almond milk (or soy milk, or any other non-dairy milk)
  - 1 tablespoon pure vanilla extract
  - 2 cups shredded zucchini
  1. Preheat the oven t0 325 degrees.
  2. Line a 12-cup muffin tin with paper liners.
  3. In a medium bowl, whisk together the flour, flaxseed meal, baking powder, baking soda, salt, cinnamon, and ginger.
  4. In a smaller bowl, combine the oil, applesauce, agave nectar, almond milk, and vanilla.
  5. Slowly add wet ingredients to the dry ingredients and stir until the batter is combined, being careful to not over mix.
  6. Add the zucchini and gently fold into the mixture.
  7. Distribute batter into muffin tins.
  8. Bake the muffins on the center rack for 20-24 minutes, pretty much until the top is lightly browned.
  Not bad for an eggless, healthy muffin.
  Posted in Breakfast, Snacks | Tagged vegan, whole wheat, zucchini
- Strawberry Cream Cheese Pita Pizzas
  
  Posted at 8:00 pm by myfoodiecall
  
  Apr 9th
  Gotta pita?
  
  Strawberry season is here in the south. A reason to celebrate! Although blueberries are my favorite of the berry family, strawberries are right up there in rank. Check out this strawberry pita treat…complete with a chia infused cream cheese.
  
  Chia seeds. You should be eating this daily. Sick of chia lectures, yet?
  
  The base flavor for the recipe. Strawberry Chia Cream Cheese.
  
  How to make the Strawberry Pita Pizzas
  
  Buy some whole wheat pitas. These come in various sizes. You could even get the cute little ones like in this post.
  
  Dairy-free cream cheese. You could use regular…whatever you are feelin’.
  
  Again, your chia.
  
  Pile it in a bowl with some strawberries and a tad bit of sweetener.
  
  Whip it up.
  
  Assemble and…
  
  cut.
  
  Strawberry Cream Cheese Pita Pizzas
  
  Ingredients:
  - 1 tub Tofutti cream cheese
  - 1 tablespoon chia seeds
  - 2 Tbls sugar (or stevia)
  - 1 package strawberries
  - 1 package whole wheat pita bread
  Directions:
  
  1) Combine cream cheese, chia seeds, sugar and 3 hulled and fine-chopped strawberries to a bowl.
  
  2) With a hand mixer, blend for 1 minute on high. Stop, scrape down bowl. Blend for one more minute.
  
  3) The rest is pretty self-explanatory. Spread cream cheese on pitas, thin slice some strawberries, arrange them on your pita and that’s it!
  
  Slice and serve.
  Posted in Breakfast, Desserts, Snacks | Tagged chia, strawberry
- Huevos Rancheros Enchiladas for 8th Grade Spanish
  
  Posted at 8:00 pm by myfoodiecall
  
  Mar 8th
  So my 13-year-old daughter is taking 8th grade Spanish. At the end of each chapter her teacher holds a fiesta and parents are asked to contribute a food item native to the country or chapter they have just completed. Worth noting, these celebrations are for REAL Spanish foods.
  
  Do you know of any authentic Spanish foods? Apparently I do not either. I am learning though.
  
  For the first two fiestas, my Spanish concoctions were duds, I am ashamed to say. The first recipe was a Spanish Tortilla, which is like a big potato omelette thing. Turned out horribly wrong and pretty much ruined my cast iron pan. :(. I havent touched that pan since the tortilla fiasco because it took me ~~hours~~ days of scrubbing. While I was not at the actual fiesta to see if kids actually tried it, the My Foodie Call daughter told me that kids had no idea what it was and pretty much steered clear. Fail.
  
  The second fiesta I made a drink…this egg nog-like thing called a Coquito. I whipped a huge batch of this up in the blender and actually attended the fiesta this time, drink in tow. This drink was loaded with sugar. A winner right?
  
  Wrong.
  
  The kids went right past the Coquito and dove into the soda. hmmm.
  
  According to dear daughter, “Everyone thought it was gross”.
  
  What?????? Seriously?? I am convinced that no one even really tried it. 13-year-old closed minds. I might as well have just poured a 5 lb bag of sugar into the blender.
  
  Fast forward to fiesta #3. The Texas Fiesta.
  
  Finally! Tex-Mex. That, I can do. Found this recipe, have made it twice, and I will be making it again.
  
  Don’t be fooled. These are not tortillas. These are egg crepes wrapped around a brown rice/bean concoction.
  
  Recipe from: http://www.vegetariantimes.com/recipe/huevos-rancheros-enchiladas/
  Huevos Rancheros Enchiladas
  
  Serves 6
  10 medium eggs
  
  ½ cup chopped onion
  
  1 tsp. ground cumin
  
  1 ½ cups cooked pinto beans
  
  1 tsp. minced garlic
  
  1 cup water or vegetable broth
  
  1 cup cooked brown rice
  
  1 ½ cups prepared salsa
  
  ½ cup reduced-fat Monterey jack cheese
  1. Whisk eggs with 6 Tbs. water in bowl. Season with salt and pepper, if desired. Heat 8-inch nonstick skillet coated with cooking spray over medium heat. Pour 1/4 cup egg mixture into skillet, and swirl to coat bottom completely (like a crêpe). Cook 2 to 3 minutes, or until egg is firm in center. Slide onto paper-towel-lined plate. Top with paper towel. Repeat with remaining eggs to make 12 thin egg crêpes, then cool.
  
  2. Wipe out skillet, coat with cooking spray, and heat over medium heat. Add onion and cumin to skillet, cover, and cook 3 minutes, or until onion is soft. Add pinto beans, garlic, and water or vegetable broth. Cover, and simmer 5 minutes. Mash some of the beans to thicken sauce, add cooked brown rice and 1/2 cup prepared salsa. Cook 5 minutes more, or until only a little liquid remains.
  
  3. Roll 1/4 cup filling in each egg crêpe, and place in large baking dish coated with cooking spray. Pour 1 cup prepared salsa down center of enchiladas, and sprinkle with Monterey Jack cheese. Bake 15 minutes at 350°F, or until enchiladas are heated through and cheese has melted.
  
  Wish the picture was a tad fancier, but this was taken seconds before heading to 8th grade!
  Posted in Breakfast, Meatless mealtime, Random stuff | Tagged beans, brown rice, egg
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