breakfast

My Top Ten Breakfast Foods

Posted on by traci

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

Yogurt Parfait ready to be eaten

2. Green Smoothie – Juice (oj), spinach, and frozen fruit – That is all that is needed to make a green smoothie.

Power Up Green Smoothie

3. Granola

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:

Overnight Oatmeal

Pancakes

Oatmeal
What are your top breakfast foods?

Have a magical day!
Traci

Italian Veggie Frittata (GF, V)

Posted on by traci

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 3

Italian Veggie Frittata

  • Servings: 8
  • Difficulty: easy
  • Print

Ingredients

  • 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

Directions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Heat oil in a skillet on medium heat.
  3. Add the veggies.  Cook for 5 minutes or until the veggies are softened and the spinach is cooked down.
  4. While the veggies are cooking, combine the eggs, Italian seasoning, and milk in a medium bowl.
  5. Pour the milk mixture over the cooked veggies.  Sprinkle with Feta cheese.
  6. Allow to cook for 5 minutes or until the edges are cooked.  Sprinkle with Parmesan cheese and parsley.
  7. Place in preheated oven.  Cook for 10 minutes or until the center is cooked.
  8. Allow to cool.

Happy eating,
Traci

Italian Veggie Frittata 2

My Easter potluck breakfast plate

 

Gluten Free Chocolate Chip Pumpkin Muffins – Blog Post #10

Posted on by traci

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

Gluten Free Chocolate Chip Pumpkin Muffins

  • Difficulty: medium
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Ingredients

– 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

 

Directions

  1. Preheat oven to 400 degrees.  Line a muffin tin with wrappers or grease the muffin tins.
  2. Combine flour, baking powder, and spices in a large mixing bowl.  Set aside.
  3. In a small mixing bowl, beat eggs.  Add to dry ingredients.
  4. Add the butter, pumpkin puree, milk, and apple cider vinegar to a bowl.  Mix.  Pour into the dry ingredients.
  5. Using an electric mixer, blend until combined.
  6. Fold in the chocolate chips.
  7. Fill the muffin cavities ⅔ rds full.
  8. Bake for 20 to 25 minutes, or until the tops are browned.
  9. Enjoy!

 

Source:  Dishing Delish

Happy eating,
Traci

 

2 Yummy Do It Yourself Cream Cheese Flavors – Cinnamon Brown Sugar and Strawberry

Posted on by traci

Cinnamon Brown Sugar Cream Cheese

  • Difficulty: easy
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Ingredients

-1 tub of WHIPPED cream cheese, room temperature

-1/4 c. brown sugar

-1 Tbsp. cinnamon

Directions

  1. Place the cream cheese in a mixing bowl.
  2. Add the brown sugar and cinnamon.
  3. Mix with electric mixer until blended.
  4. Enjoy with bagels.

 

Strawberry Cream Cheese

  • Difficulty: easy
  • Print

Ingredients

-1 tub of WHIPPED cream cheese, room temperature

-1/2 c. diced strawberries (cut into tiny pieces)

-1 Tbsp. sugar

Directions

  1. Cut the strawberries.  Place in a bowl.  Sprinkle with sugar.  Allow to sit for 15 minutes.
  2. Place the cream cheese in a mixing bowl.
  3. Add the strawberries.
  4. Mix with electric mixer until blended.
  5. Enjoy with bagels.

Dear Tanya (10/3/16) – Menu Plan Monday – Slow Cooker Granola – Day 3

Posted on by traci

Page 1 is the latest Dear Tanya letter.

Page 2 is our menu for this week.

Page 3 is the recipe for Slow Cooker Granola.

On the days I have a recipe that I’ve tried previously, I’m going to share a story or another letter to my sister.

Dearest Tanya,

I don’t know if you know how much I do miss you.  There is one song that I listen to that has lyrics that reminds me of you.  I listen to the song and then just cry.

The lyrics that remind me of you are:

“I need a family to drive me crazy.”

“We’ll have tiny boxes for memories.
Open them up and we’ll set them free.”

“But I’ll keep your secrets, if you keep mine.”

“You are the memory that won’t ever lapse
When twenty five years have suddenly passed.”

“Take my picture and the you laugh
Cause I hate the way I look in photographs.”

“Keep the memories, but don’t live in the past.”

“You are the sun in the desolate sky.”

I just discovered the song right before you died and it speaks so much to me and how I feel about you.  I know how much you hated me taking photographs of you.  Those photos are now precious in my eyes.  I see laughter and joy in your face in many of them  I wish you knew how blessed of a life you had Tanya.

Right before you died, we got a Quaker Parrot.  His name is Password.  Todd named him so that is why he has that name.  Anyway, he was hatched on Will’s birthday.  This week he decided to start talking.  Instead of screeching, he’ll start to say beak bump.  So funny!

Give everyone a hug for me.

I love you!

Love your annoying sister,
Traci