breakfast

Jun

11

Key Lime Pie Yogurt

Blog Posts / Personal / she cooks she bakes / 1 comments

I am super excited to share this recipe! It’s perfect for summertime, refreshing and light. I only eat plain yogurt, because I don’t like it as sweet as the vanilla/flavored that you can buy in the store. Like I’ve said before, my go-to favorite is Meijer’s Full-Fat Plain Yogurt. I’ll usually enjoy it with honey or fruit (or with salsa and crunchy romaine!) but wanted to try making a flavor: Key Lime Pie. The first time I made this I didn’t have avocado, but my mom suggested adding it for color+creaminess and it’s perfect.

 

Key Lime Pie Yogurt

Makes 2 servings

1 c. Plain Yogurt
1/4 tsp Stevia
Zest and Juice from 1/2 small Key Lime (start with just a little juice and add more if needed)
1/4 of an Avocado, chopped

Blend with until smooth with blender or immersion blender. Topping ideas: freshly cut mango, chia seeds, gram crackers, kiwi… :)

Apr

30

Overcast Spring {Cherry Almond Breakfast Bake}

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It’s a definiate gloomy day. The sun hasn’t peeped out even once, and I have been inside studying, writing, and being generally productive getting ready for my finals. I needed a break from algebraic equations and memorizing phylums, so I whisked up a cherry almond breakfast cake and curled up on the sofa with the book “Radical” by David Platt while it baked. It’s a thought-provoking book written to challenge the American Dream and materialistic attitude that is present in today’s church that we are reading for my Tuesday night Bible Study. It’s been good so far, but a little on the “hopeless” side, if I could say that? I’ll see how it wraps up. Regardless, it’s been a good reminder of where my heart+finances should be.

  {little sprouts for the garden}

I made a delicious almond breakfast bake the other day, sans recipe, to use up some egg whites (leftover from birthday hollandaise) and almond pulp from the almond milk I made. It was so-so the first day, so I didn’t write the recipe down. That was 2 days ago. I had a slice for breakfast this morning after my workout and man-o-man it was tasty. Now I want the recipe. I didn’t have any almond pulp to use up this time, so I threw this together with some almond flour (which I had actually made from almond pulp a while back…) The classic cherry+almond combo sounded really good. I can’t wait to try it tomorrow morning.

Cherry Almond Breakfast Bake

1/2c Almond Flour
1 tsp Baking Powder
1 T Ground Flaxseed
1/4 tsp Salt
1/4 Almond Milk
2 Eggs
1 Egg White
4 tsp Melted Extra Virgin Coconut Oil
~2 T Raw Honey
1/2 tsp Almond Extract
1 tsp Vanilla Extract

1c Sour Cherries (fresh/thawed+drained) sweetened with 1/2 tsp Stevia
1/4c Toasted Chopped Almonds

Mix dry. Whisk in wet. Pour into a greased+floured 9″ round pan. Top with cherries and chopped almonds. Bake at 375 for ~20 minutes or until set.

 

 

Mar

23

Poached Egg on Toast with Avocado and Sprouts

Blog Posts / Personal / she cooks she bakes / 2 comments

After reading about my Egg Poaching with Julia you probably weren’t wondering what I did with the poached egg. (Well eggs. Because the one I made before looking back at the directions was a disgraceful flop. It was hidden in my brother’s scrambled eggs and consumed unknowingly.) But if you were wondering, here’s what. Pay attention. You will want to replicate this ASAP because it is amazing.

The not-recipe:

I had this for breakfast, but it would make a great lunch or dinner as well.

Take a slice of hearty, whole wheat bread that yo’ mamma made, toast it, and butter it liberally.

Slice a significant amount of avocado thinly, arrange it on your toast, and sprinkle with coarse ground salt.

Add some sliced tomato, and salt it as well. I eat a lot of salt.

Top it off with some crunchy sprouts. Mine were alfalfa, broccoli annnnd…. I draw a blank. (Mom? What were they?) My mom reads my blog. I’m still surprised to see that anyone besides her and my gramma Jane (Hi gramma! I miss you!) read this.

Then, nestle a warm, poached egg in the sprouts. Sprinkle with bacon bits, and grind a little more salt and then some pepper on top.

See how long you can last taking pictures before your senses kick in and your belly starts to growl.

Mar

19

Carrot Cake Pancakes

Blog Posts / Personal / she cooks she bakes / 3 comments
I woke up before my alarm today, excited to start cooking. Oh my. Did I really admit that? Well, it’s true. I didn’t actually get up, but enjoyed laying in bed until at 7:30 my iPod started singing at me. I decided last night to make Carrot Cake Pancakes, and even prepped by grating carrots, and making Cinnamon Honey Butter to go with them. So before the sun came out I tumbled down the stairs, laptop in one hand, camera over the shoulder, and some miscellaneous photography equipment under my arm.
I like the way these turned out. I made sure to grate the carrot extra fine because I didn’t want them chunky with strings of undercooked carrot. They would have been ever better with some cream cheese “frosting”, but we didn’t have any.
Obviously I’m not eating low carb anymore. I’m back to regular eating…. Maybe snacked a little too much on frozen bananas today, but I missed fruit SO MUCH. With eating more comes exercising more. Low carb eating does sap your energy, but now I have no excuses! I ran a good 1.5 miles today around the block, and killed my butt with some inclined lunges. Still feelin’ it!
I have lots of recipes to share with y’all… I whipped up lots of goodies today (Keep an eye out for homemade Laräbars!) and am excited to share some new recipes.

Carrot Cake Pancakes
Whisk together:
  • 1 1/4c. Whole Wheat Flour
  • 2 tsp baking powder
  • 1 1/2 tsp ground cinnamon
  • 1/4 tsp salt
  • 1/8 tsp freshly ground nutmeg
  • pinch of ground ginger
And in another bowl mix:
  • 1/4c. Evaporated Cane Juice
  • 3/4c. Keifer/Buttermilk
  • 1/2c.-3/4c. Milk, to thin batter if needed
  • 1 TB Expeller Pressed Canola Oil
  • 1 1/2 tsp Vanilla
  • 2 Eggs
Gently combine your wet and dry from above until well incorporated, then fold in:
  • 2c. Finley Grated Carrot
  • 1 TB Orange Zest (about 1 orange)
  • 1/2c. Toasted, Chopped Walnuts
  • 1/4c. Raisins, soaked in hot water

Cook on an electric griddle or fry pan greased with extra virgin coconut oil, or your oil of choice. These are tastily paired with Cinnamon Honey Butter and real maple syrup!

Combine dry ingredients.

Whisk together.

Combine wet ingredients+sugar.

Soak raisins in hot water to plump them up.

Toasted walnuts=much better than raw in this recipe.

A tablespoon of orange zest gives the pancakes a distinct orange flavor. You could cut it back to a half tablespoon easily.

The batter was a little thick, so I thinned it with about ~3/4c. 2% Milk

***

Special thanks to la madre for cooking the pancakes for the guys while I photographed, and for pouring maple syrup while I got shutterhappy.

Mar

07

Cottage Cheese Pancakes {Low Carb}

Blog Posts / Personal / she cooks she bakes / 3 comments

Eating low carb can be a challenge. I’m not a big meat-eater, especially in the mornings, so getting my belly full with enough protein (without eating copious amounts of cheese… haha.) takes some thought. I’d seen some recipes for low carb pancakes made with cream cheese or ricotta, and thought I’d give it a try with cottage cheese- less fat and more protein! They are about the consistency of crepes… I didn’t sweeten mine (I’m out of stevia!) but would next time.

Low Carb Pancakes

  • 1.5 TB Cottage Cheese
  • 1 Medium Egg
  • Pinch Cream of Tartar
  • Pinch Salt
  • Extra Virgin Coconut Oil/ Oil of your choice for frying

Blend all ingredients with an immersion (hand) blender or a regular blender until the cottage cheese is pureed and you have a smooth liquid. (There will be little tiny pieces of the cottage cheese, don’t worry about those.) Heat a medium fry pan with about a 1/2 tsp of oil and when it’s nice and hot pour batter in by the tablespoon. They are a little tricky to cook because they are pretty delicate (like a crepe) but if you keep them tablespoon-sized they are easier to manage. Make sure you have enough oil in the pan, or spritz with non-stick spray in between pancakes. I cooked mine one at a time. Enjoy!

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