My Foodie Call

Category: Breakfast

• 

  Vegan “Egg” Nog French Toast

  Posted at 8:00 pm by myfoodiecall

  Dec 8th

  I had a holiday brunch that I went to this past week and I had to bring a plant-based dish to share. This put me on  the hunt for a good brunch recipe. I needed to find something that I could make ahead, but would still keep for the short drive to Daniel Island… and something that was a little more adventurous than fruit salad.

  French toast, maybe??

  

  Vegan “Egg” Nog French Toast.

  Remember this post about using Vegan Egg Nog in my pumpkin pie recipe?

  Well, I am still on my egg nog kick. After all, ’tis the egg nog season.

  However, I can’t take credit for this recipe idea. This I got straight from the back of the So Delicious Nog carton.

  

  So Delicious Nog. Although I think they are all pretty great.

  I followed the recipe exactly except I used a long whole wheat french baguette (slightly different from their recommendation).

  

  …And I still needed to figure out how to transport the french toast to the brunch so that it would stay warm (a slow cooker maybe?), but also making sure that the french toast didn’t stick together…(assembled upright??)

  

  Upright it is. Perfect.

  Question is: Will they stay warm and keep while being transported??

  Yes.

  Vegan Nog French Toast

  Ingredients:

  • 2 ripe bananas
  • 2 cups Vegan Dairy-Free “Egg” Nog
  • 1/2 tsp cinnamon
  • 1 tsp vanilla
  • 1 wheat french bread loaf (left on the counter, unwrapped, for a day or so…use vegan bread if you want to keep the recipe vegan)
  • coconut oil

  Directions:

  1. Blend bananas, “egg” nog, cinnamon, and vanilla in a blender and pour into a shallow pan or wide bowl.
  2. Heat a griddle coated with a thin layer of coconut oil.
  3. Gently dip the bread slices, one at a time into the pan or bowl, letting slices soak up mixture for a few seconds, then carefully turn to coat the other side.
  4. Transfer bread slices to griddle heating slowly until bottom is golden brown.
  5. Turn and brown the other side.
  6. Serve with maple syrup, fresh berries, or both.
  7. Eat immeditately.

  OR…….

  If you need a make-ahead/eat-later method read below:

  If you are attending a brunch or need to bring a breakfast for a holiday event, try using this method. I was able to transport this dish to my brunch right in the slow-cooker and it worked great!

  A closer look at how easy this dish is.

  

  Slice your bread.

  

  Blend your banana/nog concoction.

  

  My little assembly line.

  

  Slow cook on one side.

  

  House starts to smell awesome right about here….

  

  Flip once golden brown.

  

  Important step. Let cool for a few minutes on a cooling rack.

  

  Place upright in a pre-sprayed slow cooker.

  

  Keep on warm setting until ready to transport.

  I highly recommend this recipe if you are a big french toast and egg nog fan. I will make this again for sure.
  Posted in Breakfast | Tagged french toast, nog, vegan
• 

  Almond Butter Breakfast Cookies

  Posted at 8:00 pm by myfoodiecall

  Nov 23rd
  

  Breakfast cookies…

  I wanted to bake something portable for breakfast.

  My initial thought was to do a banana bread, but my kids are hot and cold with banana bread these days. Gotta mix things up.

  I decided to make these cookies instead. I am calling them breakfast cookies because they have whole grains, banana, and Multi-grain Cheerios. Breakfast things, right? Our “healthy” breakfast cookies ingredients also include flaxseed meal and my personal fave, almond butter. Alternately, you could substitute the almond butter for peanut butter. Your taste, your call.

  

  These cookies are not overly sweet, but just sweet enough that you will feel like you are having a treat for breakfast.

  Almond Butter Breakfast Cookies

  Ingredients

  • 4 tablespoons coconut oil, softened if it is cold and hardened (just pop it in the microwave for a few seconds)
  • 1 cup packed brown sugar
  • 1 medium ripe banana, mashed
  • 1/2 cup unsweetened applesauce
  • 2 eggs
  • 1 teaspoon vanilla
  • 2/3 cup almond butter
  • 1 1/2 cups white whole wheat flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cups rolled oats
  • 2 cups Multi-Grain Cheerios
  • 1 tablespoon flaxseed meal

  Directions

  1. Preheat oven to 350 F.
  2. Blend coconut oil, brown sugar, banana and applesauce together with an electric mixer until combined. (1 1/2- 2 minutes.
  3. Add eggs and mix until combined.
  4. Add vanilla and almond butter. Mix well.
  5. In a separate bowl, whisk together flour, baking soda, salt and cinnamon.
  6. Add flour mixture to coconut oil mixture and mix just until combined.
  7. Stir in rolled oats, Multi-grain Cheerios and flaxseed meal.
  8. Scoop out batter in cookie-sized tablespoons onto prepared cookie sheet.
  9. Bake for 17-20 minutes, or until edges are lightly browned.
  10. Remove and cool on a wire rack.

  

  Almond Butter Breakfast Cookies
  Posted in Breakfast, Desserts, Snacks | Tagged almond butter, cookies, oats, white whole wheat flour
• 

  Baked Omelette Squares for the family breakfast

  Posted at 8:00 pm by myfoodiecall

  Nov 16th
  

  No time for individual omelettes?

  There are these broccoli egg muffins from a while back. Or you could try these babies. They’re awful fast too…

  

  First chop some veggies. Your choice.

  

  Blend your egg, almond milk, and flour concoction…

  

  Pour into your prepared pan.

  

  Bake it up!

  

  Add cheese. Bake for a few more minutes….

  

  Behold…Omelette Breakfast Squares: For the person that actually wants to relax on Sunday morning.

  P.S. You can actually make this the night before and just re-heat in the oven in the A.M.

  Baked Omelette Squares

  Ingredients:

  • 6 eggs
  • 1 cup almond milk
  • 1/2 cup whole wheat flour
  • 1 cup chopped vegetables of choice (I used red pepper and asparagus tips)
  • 1 tablespoon nutritional yeast (optional)
  • 1/2 cup  shredded cheese of choice

  Directions:

  1. Blend all ingredients in a blender until smooth.
  2. Pour in a 13X9 well-greased or sprayed pan.
  3. Add vegetables.
  4. Bake at 450 for 15 minutes.
  5.  Take pan out and top with cheese.
  6. Bake for 3-4 more minutes.
  7. Let cool.
  8. Slice into squares and serve.

  

  Posted in Breakfast | Tagged asparagus, egg, nutritional yeast
• 

  Slow Cooker Flaxseed Pumpkin Butter

  Posted at 8:00 pm by myfoodiecall

  Nov 12th
  

  Pumpkin butter. Yum.

  I wanted to come up with some sort of healthy spread for my kids to put on their toast, mini bagels, waffles, or any other carb-y thing.

  Had to be sweet enough for them to want to eat it. Had to be healthy enough for me to want to serve it .

  Flaxseed Pumpkin Butter was born. This recipe is not so bad on sugar, has a healthy serving of flax for Omega 3’s, and is a slow cooker recipe to boot.

  Slow Cooker Flaxseed Pumpkin Butter

  Ingredients:

  • 1- 6.75 oz  apple juice box
  • 15 oz can pumpkin puree
  • 1/4 cup packed brown sugar
  • 1 tablespoon flaxseed meal (Not flaxseeds. Buy a box of “milled flaxseed” or if you have some time, grind your own seeds and make your own flax meal.)
  • 1 teaspoon vanilla extract
  • 3/4 teaspoon pumpkin pie spice
  • 3/4 teaspoon cinnamon

  Directions:

  1. Spray slow cooker bowl with non-stick spray to ensure an easy, post pumpkin butter clean up.
  2. Stir and combine all ingredients in your slow cooker.
  3. Cover and cook ok on high for 1 hour. Turn heat to low and cook for 4-5 hours, stirring every hour or so. It should thicken up nicely!

  

  I put my pumpkin butter in a mason jar and it’s ready to pop in the fridge when I’m not “buttering something up”.

  

  My mini bagel plan in action.
  Posted in Breakfast, Snacks | Tagged pumpkin
• 

  Whole Grain Blueberry Muffins with Chia

  Posted at 8:00 pm by myfoodiecall

  Nov 10th

  Do you need something to do with those blueberries you picked over the summer? Need to create space in your freezer?

  Here is a good one to try.

  I made these blueberry muffins for a recent breakfast when my 10-year-old had a friend spend the night.

  Pressure was on.

  Let’s just say 10-year-olds can be….

  Picky.

  Honest. My son included 🙂

  

  These muffins were guest approved. The “guest” had three of them, although who’s counting????

  Whole Grain Vegan Blueberry Muffins.

  So vegan means, no animals were involved.

  No oil involved either. Bonus.

  Chia seeds WERE involved.

  And they actually taste good.

  How this happens. 

  

  Start by making your dairy-free buttermilk. Not hard. It’s just almond milk and lemon juice.

  

  Then your super food. Super food= Super ingredient right here.

  

  And your unsweetened applesauce.

  

  Now your dry ingredients.

  

  Add your wet.

  

  Slowly fold in your blueberries.

  

  Batter up!

  

  Prepared for baking…

  

  After 13 minutes add your optional cinnamon/sugar topping.

  

  But why wouldn’t you???

  Finish baking until inserted toothpick comes out clean…

  

  Finished.

  Whole Grain Blueberry Muffins with Chia

  • 2 1/4 cups white whole wheat flour
  • 1 cup brown sugar
  • 3/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 1 cup frozen blueberries, frozen
  • 1 teaspoon pure vanilla extract
  • 1/4 cup chia gel (***see below for how to make chia gel***)
  • 1/4 cup unsweetened applesauce
  • 1 1/2 cups almond milk mixed with the juice of one small lemon (or 1/2 large lemon)
  • cinnamon-sugar grinder for topping, optional

  1) Preheat the oven to 400°F. Prepare muffin tin with liners or lightly grease with coconut oil (I did the coconut oil).

  2) Whisk together all of the dry ingredients.

  3) In a separate bowl, whisk together the vanilla, chia gel, and vegan “buttermilk”.

  4) Pour the liquid ingredients into the dry ingredients, stir a little bit.

  5) Add your frozen blueberries and stir again, just until combined. (As with all muffins, do not over-stir. If you do it will cause overly dense muffins)

  6) Spoon the batter into prepared muffin tin.

  7) Bake the muffins for 13 minutes.

  8) Take muffins out and top the muffins with cinnamon/sugar. (optional)

  9) Bake for another 5-6 minutes or until a toothpick inserted into the middle of one of the center muffins comes out clean.

  ***CHIA GEL****

  Mix 2 Tbls chia seeds with one cup of water. Whisk well. The seeds will float around a bit and not do much. Relax. Wait 2 or 3 minutes, whisk again. Put in the fridge for 10-15 minutes, whisking in between to help it set further set. It will be gel-like and goopy, but this is want you want. It is your perfect healthy binder in place of your egg and oil.

  

  

  Posted in Breakfast | Tagged blueberry, chia, muffins, vegan

• You missed a call?

  • Make friends with…Bean Pasta.
  • Whole Wheat Flax ‘N Apple Muffins
  • Small changes…Eat what’s in season.
  • Whole Wheat Broccoli Mac N Cheese
  • What I pack my kid.

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