Breakfast | My Foodie Call | Page 6

Category: Breakfast
- Zucchini Cheese Casserole
  
  Posted at 9:00 pm by myfoodiecall
  
  Sep 3rd
  
  Zucchini has taken over my house.
  
  My kids will divorce me for sure if I serve them one more zucchini dish. Add my veggie obsession to mealtime, and I guess I am asking for the heavy sighs. I still occasionally get the rolled eyes, but funny how there were no zucchini shreds left behind.
  
  Here is one of the things I have been serving up at Zucchini Central. This was breakfast, 2 Sundays ago.
  
  Zucchini Cheese Casserole
  2 cups shredded zucchini (make friends with your food processor everyone!)
  1/4 cup finely chopped onion
  1 cup shredded light cheddar cheese mix (or non-dairy Daiya cheese)
  1 tsp dried basil
  1 tsp sea salt
  1 cup whole grain pancake mix (I used Buckwheat pancake mix, but any other would work)
  3 egg whites
  4 whole eggs
  2 tablespoons olive oil
  
  Preheat oven 350F.
  Use cooking spray to coat a medium size round dish.
  In a small bowl combine the eggs, egg whites, olive oil, salt and basil.
  In a larger bowl combine the zucchini, onion, cheese and pancake mix.
  Mix the egg mixture into the zucchini mixture. Mix well and transfer to pre-oiled dish.
  
  Bake for 45-48 minutes or until cooked through and golden.
  
  Crunchy outer coating. Warm and chewy on the inside.
  
  Posted in Breakfast, Meatless mealtime | Tagged zucchini
- Broccoli and egg “muffins”
  
  Posted at 12:56 pm by myfoodiecall
  
  Aug 23rd
  A little spin on breakfast.
  
  Feeling less than inspired by your over-easy egg and ho-hum wheat toast? Making an omelette before work seem like a chore that rivals washing your kitchen floor?
  
  While I like a good omelette here and there, this recipe I find to be a super time saver. Especially on those rushed mornings. And easy.
  
  Broccoli and egg “muffins”
  
  First, make your concoction.
  
  Basically an omelette in a bowl, am I right??
  
  Next, add it to your muffin tin.
  
  Can you see how cute these will be? And no omelette flipping required. So annoying when your omelette breaks apart.
  
  Wait patiently for 20 (ish) minutes…
  
  Easy peasy
  
  Broccoli and egg “muffins”
  
  Spray muffin tins
  
  preheat oven to 350 degrees
  
  Ingredients:
  - 1/4 cup vegetable broth
  - 1 teaspoon coconut oil
  - 1 clove minced garlic
  - 1/4 cup chopped onions
  - 1 cup chopped broccoli
  - 1/2 cup shredded cheese
  - 1/4 cup almond milk
  - 4 eggs (go organic if possible)
  - 1 Tablespoon Nutritional Yeast (optional)
  - salt and pepper to taste
  1) Heat your pan and add your vegetable broth, coconut oil, and garlic. Pile in your onions and broccoli and saute until slightly cooked.
  
  2) Transfer mixture to a large bowl
  
  3) Add 1/2 cup cheese of your choice (dairy cheese or non-dairy Daiya. Something that melts gooood)
  
  4) Add nutritional yeast if you are using (But seriously, why would you not?? It just adds to the cheesy flavor and gives you an awesome boost of nutrition)
  
  5) Whisk in 1/4 cup milk of choice (almond, soy…they all work)
  
  6) Whisk in your 4 eggs
  
  7) Add salt and pepper to taste
  
  8) Pour and distribute evenly into your 6 sprayed muffin rounds
  
  9) Bake 20-24 minutes
  
  This recipe yields 6 broccoli egg muffins but could easily be doubled.
  
  Paired with chilled sliced peaches. Peaches just happen to be in season right now. Perfect balance.
  
  These babies will also store well in the refrigerator if you would like to make a dozen in advance. Pop them in the microwave for a bit and bam! out the door. No excuses.
  Posted in Breakfast | Tagged breakfast, broccoli, egg, muffins, omelette
- Blueberry Crumble Breakfast Bread
  
  Posted at 5:00 pm by myfoodiecall
  
  Aug 16th
  When I get tapped out of breakfast ideas for the kids, I get the creative juices flowing and take a peek in the cupboard. I had some almond meal from Trader Joes that I was almost gone so I figured I would make some sort of baked good with that. Found some frozen blueberries….and a little white whole wheat flour…. Ok, blueberry muffins. Done.
  
  Except when I look a bit further for my cupcake liners I have two left. I can almost hear the wah wah wah in the background.
  
  Shift breakfast idea….Bread. Done. Not banana bread. Kids will kill me. Hence the birth of the:
  
  Blueberry Crumble Breakfast Bread
  
  So not your grandma’s banana bread.
  
  This actually turned out better than I thought they would.
  
  Here is how things went:
  
  First my liquids…fyi, If your coconut oil is solid, you will need to melt it down a bit in the microwave before combining with the rest of your ingredients.
  
  Whisk in your almond flour. Bonus shot of protein. Score.
  
  You have heard of white whole wheat flour, right? Still has the nutrients, but can fool the naysayers.
  
  Keep stirring. It will get thick and dough-like.
  
  Spread into your loaf pan.
  
  Here is where the magic happens.
  
  About 35 minutes give or take. Depends on your oven.
  
  Blueberry Crumble Breakfast Bread
  
  Ingredients:
  
  2 eggs
  1/3 cup honey
  3 tablespoons melted coconut oil
  1 teaspoon vanilla
  1 teaspoon baking soda
  1/2 teaspoon sea salt
  1/2 cups almond flour (ground up almonds or Trader Joe’s has a fantastic inexpensive almond meal)
  2 cups white whole wheat flour
  2/3 cup frozen blueberries
  
  Procedure:
  1. Preheat oven to 350°F. Spray a standard loaf pan.
  2. In a medium mixing bowl use either a whisk combine the eggs, honey, butter, vanilla, baking soda, and sea salt.
  3. With a spatula fold in the almond flour and 1/3 cup blueberries.
  4. Batter will be very thick like cookie dough. Stir baby! Spread into loaf pan.
  5. Top with remaining 1/3 cup blueberries.
  6. Bake for 34-38 minutes. Toothpick should come out clean. Let it cool a bit before slicing.
  Breakfast of champs.
  
  Healthy alternative when you are so over banana bread.
  Posted in Breakfast | Tagged almond flour, blueberry, coconut oil, white whole wheat flour
- Mexican Potato Hash from Cooking With Trader Joe’s Cookbook
  
  Posted at 2:28 pm by myfoodiecall
  
  May 30th
  
  I love Trader Joe’s. If you are lucky enough to have one near you, I am certain you know why. Where else can you buy organic for the price of supermarket conventional produce? It is an all around win at TJ’s although with that being said, you do need to be careful of the frozen, packaged meals. Monstrous sodium. But all in all, the sprouted bread, quinoa, organic peppers. Score. Oh and they give out shot glass-sized coffee samples. :).
  
  This recipe was slightly modified from Cooking With Trader Joe’s, Skinny Dish!
  
  Mexican Potato Hash
  
  3-4 tsp coconut oil
  
  4 medium red potatoes, cut into small chunks (leave the peel: fiber, baby!)
  
  2 medium sweet potatoes, again, cut into small chunks
  
  3 long carrots, put through the shredding blade of your food processor
  
  3/4 cup veggie broth
  
  1 (12 oz) package veggie sausages, diced (any other meatless chorizo, something spiced!)
  
  1) Heat oil in a large skillet. Add potatoes and carrots, and cook, covered, until the potatoes start to brown. About 5 minutes.
  
  2) Add Veggie broth and diced veggie sausages.
  
  3) Continue to cook, stirring occasionally, until potatoes are soft.
  
  4) Serve hot by itself, or with salsa, Sriracha, Vegan sour cream! Sky is the limit!
  
  Posted in Breakfast, Meatless mealtime | Tagged Meatless sausage, sweet potatoes, Trader Joe's
- Whole Wheat Blueberry Corn Meal Pancakes
  
  Posted at 8:03 pm by myfoodiecall
  
  Apr 18th
  
  Warm blueberry pancakes with chilled cantaloupe on the side? Yes, please.
  
  So this family is never on the same page for breakfast choice. EVER. I really try to vary our breakfasts the best that I can. Some days I’ll whip up some oatmeal, other mornings I’ll bust out the egg/toast combo. Super crazed mornings will be cereal (although when are they all not crazed??) But no, never do I get all three kids to ALL like the same meal and on the same day. Sigh.
  
  With that being said, I have never been the “short order cook” type mom. My philosophy in the morning: “if you do not like it, you know where the fruit bowl is…”.
  
  For this morning, I did pancakes. I usually do not have time for pancakes during the week, but fortunately it is school vacation week and I actually have a little bit more time. Only a little. But this is great because this means: less hurrying, less yelling, and less force feeding because we have 2 minutes to be out the door.
  
  This recipe calls for two whole grains. Fiber, baby!
  
  Whole Wheat Blueberry Corn Meal Pancakes
  
  1 cup milk of choice (I used almond milk)
  
  1/2 cup water
  
  1 cup whole wheat flour
  
  1/2 cup stone ground cornmeal
  
  1 teaspoon baking powder
  
  1/2 teaspoon baking soda
  
  1/4 teaspoon fine sea salt
  
  1 teaspoon cinnamon
  
  1-2 tablespoons honey
  
  1 cup frozen blueberries
  
  Directions:
  
  Pour milk and water into a bowl and mix. Whisk in flour, cornmeal, baking powder, baking soda, salt, cinnamon, and honey. Whisk thoroughly but be careful to not over mix. Fold in the blueberries.Let batter sit for 5 min to thicken. Pour pancakes onto preheated non stick pan or griddle. Make sure pancakes are cooked evenly before flipping. Serve immediately with pure maple syrup.
  
  Enough for 3 hungry kids.
  
  Important note on breakfast struggles: On the days when I want super rock star status, I will throw in the towel, announce defeat and make super easy and fab Trader Joe’s cinnamon rolls. The kids love me a ~~little~~ lot more, and I love the halo effect it casts over my head.
  
  Posted in Pancake Day | Tagged breakfast, corn meal, pancakes, whole wheat
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