Since I’ve gone gluten free, I am trying to find new ways to enjoy some of my favorite foods. Continue reading Blender Muffins (Gluten Free)
In January, I made a resolution to eat breakfast on a daily basis. I’ve been faithful towards that resolution except for one time. That one time was killer on my body. My blood sugar was not stable so that made the likelihood of me making bad food choices increase.
As the school year starts, I decided to compile a list of good breakfast foods that are easy especially with a little prep.
1. Yogurt Parfaits
This is my favorite breakfast. In fact, when we were at the beach, I ate this for breakfast several times.
In a bowl, I place Greek yogurt, granola, and fresh fruit. (My favorite Greek yogurt is Greek Gods Nonfat Plain.) You can dress it up anyway you want – nuts, Chia Seeds, coconut, different types of Granola, and different fruits.
Here are some granola recipes:
All it takes is some quick oats and milk/almond milk/water. Place in a bowl and microwave for 2 minutes. You can add a nut butter, chia seeds, flax seeds, chopped up nuts, coconut, and/or fruit. Place the fruit on the oatmeal before microwaving for a whole different flavor experience.
Here is an oatmeal recipe:
3. Breakfast Sandwich
This can be done in a million different ways. Okay, maybe not that many different ways but you can change it up depending on your mood.
Here is the basic formula:
- eggs or egg whites
- some sort of protein (turkey bacon, bacon, sausage, Canadian bacon) cooked
- cheese or no cheese (Switch the kinds of cheese – Colby, Cheddar, Swiss, Feta, etc . . .)
- veggies – spinach, onions, etc. . .
- bread product – whole wheat bread toasted, English muffin, tortilla, Bagel thin
Here’s an easy way to cook the eggs or egg whites: Spray a round glass bowl (1 cup size) or a coffee mug with cooking spray. Place the egg scrambled or whole. Place in microwave for about a 1 min and a half to 2 mins. If it’s not cooked to your liking, continue cooking it at 30 second intervals. (If you want to, you can cook the veggies in with the eggs.)
After you cook the eggs, assemble your sandwich and then enjoy!
Depending on what flour and the ingredients in your muffins, they can be a semi-healthy choice for breakfast. Whole wheat flour is the best flour to use when making muffins. Lots of fats (oil) and sugar will make your muffin become unhealthy. Replace your oil in your recipe with unsweetened applesauce (1 to 1 ratio) to make it healthier.
You can make the muffins ahead of time and then freeze them. Pull a muffin out of the freezer and warm it in the microwave.
I usually pair them with a cheese stick and fruit for a more balanced meal.
Here are some muffin recipes:
French Toast Mini Muffins (My sons’ favorite muffins)
Double Chocolate Chip Muffins– Has avocado in it
This is another favorite of mine.
Easy peasy is the name of the game when it comes to smoothies. Throw in some fruit, greens, veggies, Chia seeds, flax seeds, ice, liquid (water, milk, juice, or almond milk), yogurt, and/or nut butter in a blender jar. Blend it together, place in a cup, and enjoy! (Don’t worry I don’t put all of those ingredients in at the same time. Those are just some ingredients you can use in your smoothie.)
I pair this up with either a cheese stick or a hard boiled egg.
Here are some smoothie recipes:
Fruit Smoothie (the Imaginative One’s favorite smoothie)
6. Pancakes/ Waffles
This one can be easy if you make the pancakes or waffles during the weekend and then freeze them. Pop them in the microwave or toaster for a quick breakfast. You can use the pancakes and waffles for your breakfast sandwich. You can also top the pancakes or waffles with a nut butter. Pair it with some fruit for a balanced breakfast.
Here are some pancake/waffle recipes:
What is your favorite easy breakfast?
Okay, peanut butter blossoms will never be totally healthy. First of all they are a cookie and second of all, you put a piece of delicious chocolate on top. However, I made a little bit healthier version of them.
The Imaginative One has a list of his favorite cookies. The top three are Snickerdoodles, Chocolate Chip, and Peanut Butter Blossoms. Today I asked the boys if they wanted me to make cookies and if so which kind. They decided I needed to make Peanut Butter Blossoms. Okay, I had Hershey Kisses but they weren’t chocolate. They were pumkin spice flavored. So the Imaginative One and I made a trip over to the local Walgreens to pick up a bag of Hershey Kisses.
We went to look for shortening while there and couldn’t find any. When I got home I went looking for substitutions for shortening – butter, cooking spray, lard, and cooking oil are some substitutions you can use. Butter could have worked. Cooking spray and oil were out of the question. I don’t even have any or have ever had lard in my kitchen so that wouldn’t have worked at all. The last choice was applesauce. I’ve used it before so I went with applesauce.
instead of using all purpose flour, I used white whole wheat flour.
Stars of the recipe:
- Hershey Kisses unwrapped
- 1/4 cup unsweetened applesauce
- 3/4 cup Creamy Peanut Butter
- 1/3 cup granulated sugar
- 1/3 cup packed light brown sugar
- 1 egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour or white whole wheat
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Granulated sugar
- Heat oven to 375°F. Remove wrappers from chocolates.
- Beat applesauce and peanut butter in large bowl until well blended.
- Add 1/3 cup granulated sugar and brown sugar; beat until fluffy.
- Add egg, milk and vanilla; beat well.
- Stir together flour, baking soda and salt; gradually beat into peanut butter mixture.
- Shape dough into 1-inch balls. Roll in granulated sugar; place on ungreased cookie sheet.
- Bake 8 to 10 minutes or until lightly browned.
- Immediately press a chocolate into center of each cookie; cookie will crack around edges.
- Remove from cookie sheet to wire rack.
- Cool completely.
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