Breakfast | My Foodie Call | Page 7

Category: Breakfast
- Healthy chocolate banana bread
  
  Posted at 6:28 am by myfoodiecall
  
  Mar 30th
  Chocolate banana bread. Breakfast? Snack? You decide.
  
  The My Foodie Call house buys bananas 4 bunches at a time. With all of the blending, baking, and banana-soft-serving that goes on in this household, we go through them. Most of the time. On occasion, we have a few bananas that are ready to meet their maker. Here is an option for what you could try with those bananas that have sat a little too long.
  
  Chocolate Avocado Banana Bread
  
  Ingredients:
  - 3 super ripe bananas (medium-sized)
  - 1 ripe avocado (medium-sized)
  - 1/2 cup brown sugar
  - 1 tsp baking soda
  - 1 tsp baking powder
  - 3 TBS canola oil (or coconut oil for a healthier option)
  - 1 TBS applesauce
  - 1 tsp lemon juice
  - 1 tsp salt
  - 1 egg
  - 2 cups whole wheat pastry flour
  - 1/4 cup cocoa powder
  - 1/4 cup dark chocolate chips (I use Ghirardelli)
  Directions:
  
  Preheat oven to 350 degrees and spray a loaf pan. Blend (or smash) together bananas and avocado until smooth. I use a food processor for this step, but you could use a hand-held masher if you are feeling ambitious. Add in brown sugar, baking soda, baking powder, oil, applesauce, lemon juice, salt and egg. Process in food processor or mix REALLY well (until your hand hurts).
  
  In separate bowl, mix together pastry flour, cocoa powder, and chocolate chips. Gradually add in banana mixture and mix well. The batter will be thick and sticky. If it is too dry, you can add a tad more applesauce.
  
  Spread into prepared loaf pan and bake in preheated oven for about 40 minutes. A knife inserted in the middle will come out clean when its done.
  
  Or top with applesauce….
  
  Unsweetened applesauce, of course.
  
  Avocado+Chocolate+Banana= Winner
  Posted in Breakfast, Desserts | Tagged avocado, banana, breakfast, chocolate
- Healthy, Breakfast Apple Crisp
  
  Posted at 6:50 pm by myfoodiecall
  
  Mar 14th
  Apple crisp. I love dessert for breakfast.
  
  Another family favorite.
  
  This has been known to make an appearance for dinner. (insert gasp) Ok, I’ll skip the drama, but seriously, it is that good. And super easy.
  
  The only problem is, I never seem to make enough. I end up picking at lonely cinnamon crumbles off the pan. (insert sigh)
  
  A few things about the ingredients:
  - The apples– If possible, try to buy organic. These are the highest sprayed fruit of all the bunch.
  - Truvia– I gave the option of swapping out the sugar for Truvia. Do you know about Truvia? A natural, SAFE sugar alternative. Sold everywhere.
  Looks like this.
  
  On to the recipe….
  
  Healthy Breakfast Apple Crisp
  
  Ingredients:
  
  8-10 small apples, sliced (I do not peel. Fiber baby! I used a 2 lb bag of organic gala apples)
  
  1 cup rolled oats
  
  4 tablespoons sugar (health boost? substitute 3 packets Truvia)
  
  4 teaspoons canola oil (or coconut oil)
  
  8 teaspoons whole wheat flour
  
  2 heaping tsp. cinnamon
  
  Directions:
  
  1. Preheat oven to 375 degrees F. Spray 9×13 in baking dish with cooking spray. Place apples in baking dish.
  
  2. Mix together the oats, sugar (or Truvia), oil, flour, and cinnamon until it forms a nice crumble. Sprinkle the crumble mixture on top of the apples.
  
  3. Bake until they are cooked (40-45 minutes depending on your preference)
  
  Bonus feature: Your house will smell amazing.
  
  Serves: 3-4. Depends on who is eating it!
  
  Add topping of your choice, and you are good to go.
  Posted in Breakfast, Desserts | Tagged apple, breakfast
- A little color: Pink Pancakes
  
  Posted at 8:22 pm by myfoodiecall
  
  Feb 26th
  Another pancake day favorite.
  
  Pink Pancakes.
  
  This is one that I originally found in the Jessica Seinfeld cookbook, Deceptively Delicious. I made some changes of course, I can never just leave a recipe alone. I am posting my version of the Pink Pancake. This recipe is a favorite of my 11-year-old.
  
  Here is my version of the Pink Pancake:
  - 1 1/2 cup water
  - 1 cup vanilla greek yogurt
  - 1/2 cup beet puree (I just buy a couple of cans of beets, puree in the food processor, and freeze pre-portioned bags so that they are ready to go when the “pink pancake” request is made)
  - 2 teaspoons vanilla extract
  - 1 teaspoon cinnamon
  - 2 cups pancake mix (I use a boxed, whole wheat mix from the grocery store)
  - 1/2 cup applesauce
  - non-stick cooking spray
  - 2 tablespoons canola oil (or coconut oil if you are ready to step up your “health game”)
  - powdered sugar (optional)
  1. In a blender or food processor, combine water, yogurt, beet puree, vanilla, and cinnamon.
  2. Pour blended mixture into a medium size bowl. Add pancake mix and applesauce. Stir to combine, but do not over mix. It will be a bit lumpy.
  3. Spray your pan, set temp between medium low-medium. Use your oil to coat your pan. Pour out your batter and cook until a few bubbles form. Flip.
  4. Dusting with powdered sugar always scores bonus brownie points with the family.
  The end result is fantastic. Enjoy.
  Posted in Pancake Day | Tagged pancakes
- Fluffy Whole Wheat Pumpkin Pancakes
  
  Posted at 8:58 pm by myfoodiecall
  
  Feb 22nd
  Who doesn’t love a good pancake? It’s kind of like pizza. You’d be hard pressed to find someone who does not like pizza. Then you ask, “For real? You don’t like pizza??”
  
  Pizza, pancakes, it’s all good. Both are staple foods that just kind of bring people together. Although with that being said, healthy pancakes need to be handled with care. Not all are created equal. This one is a winner. Promise. I have been serving this one up for years now.
  
  Pumpkin Pancakes
  
  These are healthy….swear.
  
  Why this recipe rocks:
  - This recipes calls for: whole wheat pastry flour which has an amazing way of “fluffing up” your baked goods or anything that needs, well, fluffing. Find this in your baked goods aisle or at any health food store.
  What you are looking for….
  
  image from Hodgson Mill
  
  or this…
  
  image from Bob’s Red Mill
  - This recipe calls for: milled flaxseed. Flax is an excellent source of fiber and Omega 3’s (tired of hearing about Omega 3’s yet?? well they are essential for your health. eat up.)
  After opening, store the rest in a sealed container in the fridge. In the front. So that you do not forget it. Use in your oatmeal, on yogurt, in baked goods. Super versatile.
  
  image from Hodgson Mill
  - This recipe calls for: pumpkin. Pumpkin is low-cal and has an insane amount of Vitamin A and fiber. Sold. These pancakes are made with a whole cup of pumpkin. Others are only a 1/4-1/2 cup. Weak. Just be sure you buy straight up pumpkin (not the filling)
  Alright, the recipe:
  
  Whole Wheat Pumpkin Pancakes
  
  2 ½ c whole wheat pastry flour
  
  1T flaxseed meal
  
  2T baking powder
  
  1t salt
  
  2t cinnamon
  
  ½ t ginger
  
  2 eggs
  
  2 cups milk of choice (I used almond milk)
  
  ¼ c canola oil if you are just starting your “health journey”. If you want to “up” your health game, use coconut oil
  
  1 c pumpkin puree
  
  3T agave nectar (or 4T honey)
  
  In a large bowl combine flour, flaxseed meal, baking powder, salt, cinnamon and ginger. In a medium size bowl combine eggs, milk, canola oil, pumpkin puree, and agave. Mix well. Add wet ingredients to dry ingredients and fold in to combine.
  
  Cook pancakes on a hot griddle.
  
  The pastry flour makes these puff out nicely and form a spongy cake-like texture
  
  Warm pumpkin pancakes on a cold weekend morning.
  
  Kind of excited to ~~make~~ eat these again.
  Posted in Pancake Day | Tagged pancakes, pumpkin
- My go-to breakfast and why.
  
  Posted at 7:50 pm by myfoodiecall
  
  Feb 17th
  
  You eat breakfast, right? I still get amazed when people do not eat breakfast. If not, start. Here is how I start most of my days.
  
  Oats, berries, nut butter, chia. Chia and oats? Don’t hate. It’ll make sense in a minute.
  
  Start with your oats.
  
  Rolled Oats. Not instant. Not Cinnamon Roll Oats. Rolled Oats. Ingredient list should say “rolled oats”. Get it? Rolled Oats.
  
  Why oats?
  
  They have a low GI (glycemic index). Translation. It releases sugar slowly into the bloodstream. Translation, you will stay fuller longer. Much longer than that bagel you just ordered from Dunkin Donuts.
  
  Next chia.
  
  These chia seeds are the new (but seriously, not new) big thing in health. Superhero powers packed in a tiny seed. Grab your cape.
  
  Why chia seeds?
  
  Yes, chia. I have a jar in my cupboard at all times, ready for scooping. These bad boys have fiber, protein, calcium, Omega 3’s. The list goes on and on. Unlike flax seeds, chia can be eaten in its whole form and still reap some serious health benefits. Flax needs to be ground or it passes through the intestines, pretty much undigested.
  
  Buy chia at http://www.Amazon.com
  
  Next almond butter.
  
  Always add a protein to breakfast. Helps with the fullness factor.
  
  Why almond butter?
  
  It is a great source of protein, vitamin E, and monounsaturated fats. You really could use any nut butter though. Nut butter really adds to the creaminess of this oatmeal.
  
  Next your mixed berries.
  
  I have bags of frozen mixed berries in my freezer at all times. Check your ingredients. Sugar or syrup are evil. Make sure that there are only BERRIES in your bag.
  
  Why mixed berries?
  
  Well any berry will do. I do not discriminate. Blueberries, strawberries, I have been known to mix. Berries have vitamin C, fiber, and cancer fighting anti-oxidants. Worth making it a permanent fixture in your freezer. Serious, make it a staple purchase.
  
  My morning bowl
  
  1/2 cup rolled oats
  
  1 cup of water (more or less depending on how you like your oatmeal)
  
  1 tablespoon chia seeds
  
  2 tablespoons almond butter (peanut butter, cashew butter, etc. all yummo in my book)
  
  1 cup frozen mixed berries
  
  Get started:
  
  1) You will need 2 bowls.
  
  2) Place oats, water, chia, and almond butter in one bowl.
  
  3) Microwave for 1 minute. Stir. Microwave for another minute.
  
  4) Place berries in the second bowl. Microwave until heated through. (I play around with this a bit. Usually a couple of minutes. I like my berries very warm, but not cooked and drippy. I often will stop and stir to check the temp of the berries).
  
  5) Mix berries into oat mixture.
  
  6) Get your coffee. Eat. Savor.
  
  Love the warmth of my oatmeal on a cold morning. Pretty cool that I can make this in under 5 minutes.
  
  What is your go-to breakfast??
  
  Posted in Breakfast
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