Tag: breakfast

Coconut Banana Oat Muffins

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I was looking to make a healthy snack for my kids and had some bananas to use up, so was inspired by one of my favorite recipes from @daniellasilvercooks first cookbook, the Silver Platter. They are based on the Banana Chocolate Chip Cake (an absolutely delicious cake) from that book.


Ingredients:
2 eggs
1 cup coconut sugar
1/2 cup grapeseed oil
1 tsp vanilla
2 ripe bananas, mashed
4 tbsp nut butter
1 cup whole wheat flour
1 cup oats
1 tsp cinnamon
1 tsp baking powder
1 tsp baking soda
Pinch of salt
3/4 cup soy milk
Juice of 1/2 lemon
1 tbsp unsweetened shredded coconut
1 cup chocolate chips or blueberries


Directions:
Preheat oven to 350°F.
In a large mixing bowl, mix together eggs and sugar, beat well.
Add oil and vanilla, mix until well incorporated. Then add bananas and nut butter and mix.
Add the dry ingredients to the bowl and mix them until just incorporated.
Slowly mix in the soy milk and lemon juice.
Finally fold in coconut and blueberries or chocolate chips.
Pour into muffin cups (I do so using 1/4 cup measuring spoon). Bake for 20-22 minutes, until toothpick comes out clean
Yield – 18 muffins .

Banana Almond Butter Pancakes

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It’s the last day before school starts so I made a special breakfast for my kids. You can always make these in advance and freeze (just freeze on a flat surface and once frozen, put into a freezer container. .
2 overripe bananas
1 cup @kodiakcakes pancake mix (you can probably use other mixes but I haven’t tried)
1 cup milk
1 egg
2 tbsp almond butter
1 tsp cinnamon
1 tsp vanilla
Optional add ins: blueberries, chocolate chips, coconut, chopped nuts .
Mix together all ingredients in a blender except the add-ins.
Heat some butter in a pan and pour batter into pan to form small pancakes. Top with whatever add ins you’d like. When the bubbles start popping, flip the pancake.

Super Healthy Muffins

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Disclaimer – there are not the most delicious muffins you will ever eat. However they are super healthy and my family eats them for breakfast or snacks. .
1 can chickpeas, drained 
3 bananas
1 cup fresh spinach, packed 
2 apples, peeled and grated 
2 eggs 
1/4 cup silan (date syrup)
1 tsp vanilla 
3 cups rolled oats 
1 tsp baking powder
1 tsp baking soda 
2 tsp cinnamon
1 cup blueberries .
Preheat oven to 350°F. 
In a good processor, mix chickpeas, bananas and spinach. 
Transfer to a mixing bowl and mix in apples, eggs, silan and vanilla. 
Mix in dry ingredients. 
Finally mix in blueberries. 
Spoon 1/4 cup of mixture into each parchment lined or silicone muffin pan cups. 
Bake for about 20 minutes.
Yields about 24 muffins 

Spinach Lentil Shakshuka

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I didn’t measure perfectly for this recipe but here’s approximately what I did. Thankfully it’s pretty forgiving 🙂 .
2 tbsp olive oil
1 clove garlic, minced
1 can crushed tomatoes ~60 grams frozen spinach (the one I buy comes in little “nuggets”, I used 2 of them)
1 squirt sriracha hot sauce 
1 tbsp chopped sundried tomatoes 
1 can lentils, drained
Salt and freshly ground pepper
1 tbsp olive tapenade (optional)
2 tbsp capers 
10 green manzanilla olives, sliced
5-6 eggs 
Handful fresh basil, chopped 
Zaatar 
Tahini to drizzle .
Sauté garlic in oil over medium heat in a pan with a tightly fitting lid. Pour in can of tomatoes and frozen spinach and let cook until spinach has thawed, mixing around to ensure that bottom of the pan doesn’t burn. Next add sundried tomatoes, lentils, sriracha, salt, pepper and some of the fresh basil. Gently mix. 
Make little wells in the tomato mixture and add an egg to each one. Top with olives and capers. Cover and allow eggs to cook (I waited until the white was white). Uncover and top with remained basil, Zaatar, olive tapenade (if desired) and a drizzle of tahini 

Pumpkin Zucchini Muffins

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My grandmother used to make zucchini muffins for me. I think they are from one of @norene_gilletz cookbooks. I’ve adapted the recipe and use @kodiakcakes pancake mix for an extra boost of protein. These are great for breakfast, lunch or a light dinner and super kid friendly. To top it off, they freeze well!

Ingredients:
1 large zucchini, grated and liquid squeezed out
3 eggs 
1 cup pumpkin purée 
1/2 cup ricotta cheese
1 tsp baking powder 
1/2 cup grated cheese
1 cup pancake mix (I use Kodiak Cakes, you can use passover pancake mix)
1/4 cup oil (I use avocado oil)
Salt and pepper 

Directions:
Mix all ingredients together. Bake at 350° for about 30 minutes. 

Protein Packed Banana Bread Bars

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Ingredients:
1 cup canned chickpeas, drained
3 bananas 🍌(the riper the better)
1 egg 🥚 
2 tbsp almond butter 
2 cups rolled oats (can use GF)
2 tbsp chia seeds 
1 tsp vanilla 
1 tsp cinnamon 
2 cups rice crispies  (can use GF)
1/2 cup chocolate chips 

Directions:
Preheat oven to 350°
In a good processor, mix all ingredients except rice crispies and chocolate chips, until well blended. 
Mix in rice crispies and chocolate chips by hand. 
Spread in 9” square baking pan, lined with parchment.
Bake 20 minutes and cut into squares. 
Enjoy! 
Edit – just made these again and used 4 tbsp peanut butter instead of almond butter, added 1-2 tbsp maple syrup, some coconut and candied peanuts – yummm

Sweet Potato Toasts – 2 ways

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Cut 1 sweet potato into 1/4 inch slices. Bake at 350 on greased baking sheet for 20 minutes. Flip and bake for another 5-10 minutes, until soft and can easily be pierced with a fork.
Option 1 – pesto goat cheese sweet potato toast:
Spread goat cheese onto sweet potato toast. Then top with sliced tomatoes and sun dried tomatoes. Drizzle on basil pesto (homemade or store bought) and some balsamic vinegar. Garnish with pine nuts.
Option 2 – taco sweet potato toast:
Spread with mashed avocado. Sprinkle on grated cheese. Bake/toast until cheese is melted. Top with salsa and Greek yogurt tzaziki/sour cream and some @traderjoes chili lime seasoning.

Banana Berry Protein Muffins

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Ingredients:
1 banana 🍌 , mashed
3 Tbsp maple syrup
1 egg
1 tsp vanilla
1 cup plain Greek yogurt (I used 0%)
1/4 cup applesauce or baby food pouch
2 cups @kodiakcakes mix
1/2 tsp baking powder
1 cup mixed berries (I used frozen)
I tsp cinnamon
Topping: 2 tbsp maple flakes mixed with 1 tsp cinnamon

Directions:
Whisk together wet ingredients then mix in dry and finally mix in berries. Spoon about 1/4 cup of mixture into each hole of muffin tin. Top each muffin with cinnamon maple mixture.
Bake at 350° for 20-25 minutes.