Posted in Almond milk, Apples, breakfast, Drinks, Ingredients, Recipes, Smoothie, Snacks, Spinach

Apple Jack Smoothie (GF, DF, Paleo)

Original date: 5/4/13
Edited: 12/22/22

Quick
Gluten-Free
Meal Planning

Smoothies are quick and delicious. They can be healthy depending on the ingredients in the smoothie.

This smoothie reminds you of Apple Jack cereal without all the sugar.

Apple Jack Smoothie

Happy Herbivore

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Stars of the recipe:

  • 1 c. Unsweetened almond milk
  • 1 c. Banana, frozen
  • 1 c. Fresh spinach
  • 1/2 Apple, diced
  • 1/2 tsp. cinnamon
  • 1 date (for sweetness – I left it out of mine, and it was okay.)

Steps:

  1. Place in blender.
  2. Blend it until smooth.
  3. Drink and enjoy!

Printable Recipe

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Posted in breakfast, DIY, Eat at home ingredient spotlight, Recipes, Snacks

Apple Crisp Granola

Original post: 10/3/12
Edited: 12/21/2022

Vegetarian
Gluten-free (if using gluten-free oatmeal)
Quick

I pretend to be a cereal eater. I buy cereals, most of which go to waste before they are eaten. Since the milk texture in my cereal really bothers me, I eat dry cereal. That can get really boring quick. My husband and sons love cereal with milk. So I’m the odd man out in my family.

However, I enjoy eating granola in Greek yogurt. The pieces of granola don’t get soggy like they do in milk. So making homemade granola can be cost-efficient. Homemade granola can also be adapted to my taste and preference. I also know what exactly is in it, so there are no mystery ingredients. Plus, it’s delicious!

So when this recipe crossed my inbox, my curiosity peaked. So I got the few ingredients I needed to make the granola. I made it on a Sunday morning before church. I took some with me to eat during refreshment, so I wouldn’t eat any of the not-so-good goodies. When I shared some of it with my fellow churchgoers, they were impressed with the taste. As was I.

The granola combines the flavors of fall. Cinnamon and nutmeg tickle your taste buds. Apples scream fall! There are also a few surprises hidden in the granola.

Apple Crisp Granola

Adapted from Rachel Cooks

Stars of the Recipe:

  • 3 c. oats (old-fashioned or quick cooking)
  • 1 c. chopped raw walnuts
  • 1/2 c. shredded unsweetened coconut
  • 1/4 tsp. salt
  • 1 Tbsp. ground cinnamon
  • 1 tsp. freshly grated nutmeg
  • 4 Tbsp. packed brown sugar
  • 4 Tbsp. canola oil
  • 4 Tbsp. honey
  • 1 tsp. pure vanilla extract
  • 2 c. chopped dried apples

Steps:

  1. Preheat oven to 300 degrees Fahrenheit.
  2. Spray a large baking sheet with nonstick cooking spray or line it with parchment.
  3. In a large bowl, stir the oats, walnuts, coconut, salt, brown sugar, cinnamon, and nutmeg.
  4. In a separate microwavable bowl, stir together the canola oil, vanilla, and honey. Heat in microwave for 45 seconds on 50% power.
  5. Pour wet ingredients over dry ingredients. Stir until everything is well coated.
  6. Spread granola in an even layer over the baking sheet.
  7. Bake for 15 minutes, stir, and then bake for 15 to 20 more minutes, until golden brown.
  8. Let cool completely. Stir in dried apples once the granola has cooled.
  9. Store in an airtight container.
  10. Enjoy!!!!
This post has been linked to Eat at home – Ingredient Spotlight.
Posted in Apples, breakfast, Ingredients, Oatmeal, Recipes, Snacks

Apple Cinnamon Instant Oatmeal or Overnight Oatmeal

Original post: 1/22/2014
Edited: 12/20/2022

Vegetarian
Gluten-free (if using gluten-free oatmeal)
Quick
Meal Planning

In August of 2010, I posted an entry for Instant Oatmeal Mix. As we are experiencing another cold snap, oatmeal is a good way to warm up on a bitterly cold morning.

I was pursuing Yummy Life’s instant oatmeal packets’ blog entry and found some good ideas for different types of instant oatmeal. Instant oatmeal mixes are better than the Quaker or off-brand instant oatmeal packets. You control the ingredients. Plus, it doesn’t have preservatives.

Using some of the ideas from Yummy Life and what I had around the house, I came up with divine apple cinnamon instant oatmeal.

Apple Cinnamon Instant Oatmeal

Stars of the recipe:
  • 2-1/4 c. Instant or Quick Oatmeal
  • 1/3 c. powdered milk
  • 1/2 c. packed brown sugar
  • 2 to 3 tsp. cinnamon
  • 1/3 c. dried apples
  • 1/3 c. chopped nuts (I used cashews.)
  • 2 -3 Tbsp Chia seeds
  • 2 tsp. salt
  • 2 Tbsp. Vanilla powder (optional)
Steps:
  1. Mix all of the ingredients in a bowl.
  2. Store in an airtight container.
  3. When ready to make oatmeal, mix 1/2 c. of the oatmeal with 3/4 c. water. (Make sure the bowl is big enough because the oatmeal expands in the microwave.)
  4. Heat in the microwave for 90 seconds.

Or:

  1. Mix all of the ingredients in a bowl.
  2. Store in an airtight container.
  3. Mix 1/3 c. oatmeal, 1/2 c. water, and 1/4 c. Greek yogurt in a Mason jar or similar jar.
  4. Make sure the lid is on tight, and shake up the mixture.
  5. Place in the fridge for at least 4 hours or overnight.
  6. Enjoy straight out of the fridge, or allow it to warm up to room temperature before eating!

Printable Recipe

Posted in breakfast, Chocolate, Coconut, Ingredients, Oatmeal, Recipes, Snacks

Almond Joy Granola

Originally published: 12/17/2013
Updated: 12/19/2022

Gluten-free (if using gluten-free certified oats)
Meal planning
Quick

One of my favorite candy bars is Almond Joy.  This is a good thing on Halloween because the boys won’t touch them with a 10-foot pole or if the Imaginative One is being his snarky self, a 9 and 3/4-inch pole.  I get their Almond Joy candy bars on Halloween.  The combination of chocolate and coconut is pure heaven!!  😃

My other favorite treat is granola, either plain or with plain Greek yogurt.  So the combination of the taste of Almond Joy candy bars with yogurt is the best flavor, at least it is to me.

Almond Joy Granola

Kiss My Broccoli
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Stars of the recipe:
  • 2 c. quick oats
  • 3 Tbsp. unsweetened cocoa powder
  • pinch of salt
  • 2 Tbsp. coconut oil (I heated mine up in the microwave for a minute.  Then it smelled like paradise.)
  • 1/3 c. honey (Spray down your measuring cup with cooking spray first.)
  • 1 tsp. sugar
  • 1/2 tsp. almond extract
  • 1/3 c. shredded coconut (I used sweetened.)
  • 1/2 c. almonds – 1/2 whole, 1/2 slivers
Steps:
  1. Preheat oven to 300 degrees.
  2. Combine oats, cocoa powder, and salt in a large mixing bowl.
  3. In a smaller mixing bowl, combine the coconut oil after it’s heated up, honey, sugar, and almond extract.
  4. Pour the wet ingredients over the dry ingredients.  Mix until combined.
  5. Spread in a thin layer on a cookie sheet.
  6. Bake for 8 minutes, stir and then bake for another 8 minutes.
  7. Take out of the oven and let cool for 10 minutes.  Then add almonds and coconut.
  8. Store in an air-tight container for 2 weeks.
  9. Enjoy by itself or over yogurt!

Printable Recipe

Posted in Bread, Bread and muffins, breakfast, Recipes, secret recipe club

12-Minute Cranberry Cinnamon Scones – Secret Recipe Club

Original post: May 9, 2016
Updated: December 17, 2022

Vegetarian, Quick, Kid Friendly, Freezer friendly

This is my second time participating in the Secret Recipe Club.  I got moved to Group B when Group D was disbanded.  This month I was assigned to Why I Am Not Skinny.   Maxine is originally from South Africa but is currently living in Brussels.

I looked in her recipe index and found several recipes I wanted to try.  I finally decided on the 12-minute scones.  I waited until yesterday to make the recipe.  Life is currently crazy around here.  Actually, work is a crazy part of my life.  I administered tests during most of April, which sometimes left me exhausted.  Then last week, I attended a field trip all five days to a place called Starbase.  That experience left me absolutely exhausted at the end of the day.  I had decided on two recipes but needed the energy to make one.  Ask Hubby – I have not wanted to cook dinner when I get home at night, which is unusual for me.

Here are the other recipes I was interested in:

  1. Hummus – I almost made this recipe.
  2. Corn Fritters – We have a local sweet corn festival at the beginning of the school year.  One of the vendors sells chicken dinners with corn fritters.  Hubby loves corn fritters.
  3. Easy Fried Rice – This is another recipe Hubby would have enjoyed.  The Wee One might have enjoyed it also since he is like his dad because he loves rice.
  4. Chicken Pot Pie – YUM!
  5. Sweet and Sour Chicken – I know I have a sweet and sour chicken recipe on I’m Hungry.  This recipe is different than my recipe.  Again Hubby would have enjoyed this recipe.

As I said, I settled on the 12-minute scones.  I have several favorite coffee shops.  One of them sells chocolate chunk scones that are a harder consistency.  I love them.  For a while, I’ve wanted to make my own scones but haven’t made them.  The 12-minute scones were a lot softer than the ones I get at Boston Stoker, the coffee shop.  I loved the texture.

Maxine’s recipe did not have any add-ins.  I adapted the recipe to include Craisins and some cinnamon.  Hubby decided to buy a huge bag of Craisins at Sam’s, so I’ve been using them whenever possible.

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Cranberry 12-Minute Scones

adapted from Why I’m Not Skinny

Stars of the Recipe:

  • 2 c. all purpose flour
  • 3 tsp. baking powder
  • pinch of salt
  • 1 Tbsp. sugar
  • 1 Tbsp. ground cinnamon
  • 1/4 c. oil
  • 1 egg
  • Milk (depends on the egg size – I used about 1/2 c.)
  • 1/4 c. dried cranberries

Steps:

  1. Preheat oven to 400 degrees Fahrenheit.
  2. Add the egg to the 1/4 c. of oil and top with milk until all the liquids equal 1 c.
  3. Beat together.
  4. In a separate bowl, add the flour, baking powder, salt, sugar, and cinnamon.  Stir.
  5. Pour the liquid ingredients on top of the dry ingredients.  Add the dry cranberries.  Stir until just combined.
  6. Drop by spoonfuls into a greased muffin tin.  (You will make 6 scones.)
  7. Bake for 12 to 15 minutes.  Carefully remove from the oven.
  8. Enjoy!

For more Secret Recipe Club blog posts, press this button.

Happy Eating,
Traci

Posted in breakfast, My Top 10

My Top Ten Breakfast Foods

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

Posted in breakfast, Gluten Free, Recipes, Vegetarian

Italian Veggie Frittata (GF, V)

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

 

Posted in breakfast, Electric Pressure Cooker, menu plan monday, Menu planning, Oatmeal, Recipes

Mom, What’s For Dinner? – January 8, 2018 & Pressure Cooker Steel Oats

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”

Posted in Bread and muffins, breakfast, Pumpkin, Recipes, write 31 2017

Gluten Free Chocolate Chip Pumpkin Muffins – Blog Post #10

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
  • Print

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

 

Posted in breakfast, easy, Recipes

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

Cinnamon Brown Sugar Cream Cheese

  • Difficulty: easy
  • Print

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.