Today I’m back with my Top Ten List. I know it’s been about a year since I posted one.
Today I’m going to share my Top Ten Breakfast Foods
Hopefully this list will help you when you are trying to decide what to eat for breakfast.
1. Yogurt Parfait – Greek Yogurt, sometimes honey, granola, fruit
Yogurt Parfait ready to be eaten
2. Juice (oj), spinach, and frozen fruit – That is all that is needed to make a green smoothie. Green Smoothie –
4. Chocolate Croissant – Especially when I’m at Disney. For some reason, I love them there.
5. Eggs – Scrambled or Fried – If I have fried eggs, I like to eat butter toast with it.
6. Cottage Cheese with canned peaches – Yum!
7. Granola bar with string cheese and fruit – Usually a quick breakfast on the go! Kashi bars or some of the granola bars from Aldi are usually my go to for the granola bars.
8. Lara bar with string cheese and fruit – A variation of #7.
9. Hard boiled eggs with string cheese and fruit – I like Trader Joe’s Everything But the Bagel seasoning on my hard-boiled eggs.
10. Waffles especially at hotels – Yum!
Some other contenders for the top 10 list are:
What are your top breakfast foods?
Have a magical day!
This could also be called “Clean Out My Fridge Frittata.” We had a potluck breakfast at church on Easter morning. I woke up that morning trying to decide what I wanted to bring to church. Nothing like waiting until the last moment.
I thought about how I had spinach in the fridge. It was at that moment I decided to make a frittata. The rest of the ingredients were in my fridge or pantry so it was easy to put together.
You ca certainly add more ingredients to the fritatta instead of just spinach, mushroom, and onion. It would be delicious with cubed zucchini (add with the rest of the veggies), cubed bell peppers (add with the rest of the veggies), and olives (add with the Feta cheese).
Italian Veggie Frittata
1 Tbsp. Extra virgin olive oil
1/4 to 1/2 c. cubed mushrooms
1/2 large onion or 1 small onion, cubed
2 c. spinach
8 large eggs
1/4 c. milk (dairy or nondairy)
1 Tbsp. Italian seasoning
1/4 c. Feta cheese
1/4 c. Parmesan cheese
fresh parsley, to top
Preheat oven to 350 degrees Fahrenheit.
Heat oil in a skillet on medium heat.
Add the veggies. Cook for 5 minutes or until the veggies are softened and the spinach is cooked down.
While the veggies are cooking, combine the eggs, Italian seasoning, and milk in a medium bowl.
Pour the milk mixture over the cooked veggies. Sprinkle with Feta cheese.
Allow to cook for 5 minutes or until the edges are cooked. Sprinkle with Parmesan cheese and parsley.
Place in preheated oven. Cook for 10 minutes or until the center is cooked.
Allow to cool.
My Easter potluck breakfast plate
Last week was crazy. I only worked twice during the week. We had below freezing temps. Extremely below freezing temps. The wind chill on a couple of the days registered -20 or so below.
Continue reading “Mom, What’s For Dinner? – January 8, 2018 & Pressure Cooker Steel Oats”
I love the flavors of fall – cinnamon, nutmeg, cloves. All of those flavors make my taste buds sing.
Hubby laughs at me buying all of the pumpkin flavored goodies.
When I got up on Saturday, I was craving pumpkin muffins. Since I’m eating gluten free, I can’t just go to Panera and get myself a muffin.
So it’s up to me to bake my own muffins.
I googled gluten free pumpkin muffins and found this recipe.
I adapted the recipe by using regular milk with apple cider vinegar to get the lift she discussed in the recipe. She also suggested adding chocolate chips which I did. Yum!
Since I added the chocolate chips, I was able to get 10 muffins out of the batter instead of the 9.
I enjoyed my muffin with butter and a mug of pumpkin spice coffee. Delicious!
Gluten Free Chocolate Chip Pumpkin Muffins
– 1 & ¼ c. all purpose gluten free flour
– ¾ c. brown sugar
– 2 tsp. Baking powder, double acting
– 1 & ½ tsp. Pumpkin pie spice
– ½ tsp. Cinnamon
– ¼ c. nutmeg
– ¼ tsp. Salt
-1 c. pumpkin puree
– 2 eggs
– ¼ c. softened butter (½ a stick)
– ¼ c. milk
– 2 tsp. Apple cider vinegar
– ¼ to ½ c. chocolate chips
Preheat oven to 400 degrees. Line a muffin tin with wrappers or grease the muffin tins.
Combine flour, baking powder, and spices in a large mixing bowl. Set aside.
In a small mixing bowl, beat eggs. Add to dry ingredients.
Add the butter, pumpkin puree, milk, and apple cider vinegar to a bowl. Mix. Pour into the dry ingredients.
Using an electric mixer, blend until combined.
Fold in the chocolate chips.
Fill the muffin cavities ⅔ rds full.
Bake for 20 to 25 minutes, or until the tops are browned.
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)”
I’ve got this recipe in an email a few years ago. I made them that Christmas. We loved them then so I decided to make them again this year.
Continue reading “Shortcut Cinnamon Buns”