Tag: breakfast

Blueberry Cheese Muffins

Blueberry Cheese Muffins
 
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Nutrition Information
  • Serves: 12
  • Serving size: 117g
  • Calories: 280
  • Fat: 9g
  • Saturated fat: 5g
  • Trans fat: 0
  • Carbohydrates: 42g
  • Sugar: 16g
  • Sodium: 175mg
  • Fiber: 1.5g
  • Protein: 8g
  • Cholesterol: 63mg
Recipe type: Breakfast
Prep time: 
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Ingredients
Dry:
  • 1-1/2 cups whole wheat flour
  • 1-1/2 cups unbleached white flour
  • 1 TBL baking powder
  • ¼ tsp salt
Wet:
  • ¾ cup sugar
  • 3 eggs
  • 1 cup milk (or buttermilk)
  • 1 tsp vanilla extract
  • ¾ stick butter at room temperature (if it's cold, microwave 5 seconds on each side to soften)
Other:
  • 2 cups frozen blueberries
  • 1 cup grated mozzarella, Vermont ceddar, or other cheese
Instructions
  1. Preheat oven to 400 degrees.
  2. Beat butter until creamy. Beat in sugar until light and fluffy. Add eggs, one at a time. Stir in baking powder and salt.
  3. Mash half of the blueberries and stir them in, along with the grated cheese. Stir in the whole wheat flour. Stir in ½ the milk. Stir in the white flour. Stir in the rest of the milk. Stir in the remaining blueberries.
  4. The batter will be very moist, like a pancake batter (wonder what kind of pancakes this would make?). Pour it into the muffin tins and bake for 30-40 minutes.

Julie’s Granola

Julie's Granola
 
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Nutrition Information
  • Serves: 30
  • Serving size: 4 oz
Cuisine: breakfast, snack
Prep time: 
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This kept Julie going while she hiked the AT. Makes over 3 pounds.
Ingredients
Dry:
  • 5 cups gluten free organic oats
  • ¼ cup flax seed
  • 1-1/2 cups shredded coconut
  • ½ cup sesame seeds
  • ½ cup sunflower seeds
  • ¾ cup slivered almonds
  • ¾ cup other nuts (pecans or cashews or hazelnuts, whatever you have)
  • ½ cup pumpkin seeds (optional)
Wet:
  • ½ cup honey (raw Vermont honey is best of course)
  • ⅓ cup oil
  • ¼ cup maple syrup (VT grade B)
  • ¼ tsp salt
  • 1 tsp cinnamon
  • 2 tsp vanilla
Fruit:
  • 1 cups dried fruit (raisins, dried cranberries, dates, or even candied ginger)
Instructions
  1. Preheat oven to 350°
  2. Combine all dry ingredients in a large bowl
  3. Heat wet ingredients in a sauce pan until mixed, but do not boil
  4. Add wet ingredients to dry, stir until well mixed
  5. Spread in a thin layer on five 13x9 jelly roll pans
  6. Bake 45 minutes, stirring occasionally
  7. Cool then add dry fruit
Notes
Lately I've been mixing the granola without nuts, then dividing it into 2 or 3 bowls and adding different nuts to each smaller batch. Later I can also add different fruits to different batches also. Some possibilities: cashew-raisin, hazelnut-cranberry, cashew-ginger.

Slow Cooked Black Beans

black-beans
Slow Cooked Black Beans
Cuisine: Mexican
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I love these delicious, savory, slow cooked beans. The slow cooker lets you skip that whole "soak overnight" step, and ensures that the aromatic onions and garlic flavors are absorbed by the beans.
Ingredients
  • 1 lb dry black beans
  • 6 cups water
  • 2 onions, diced
  • 3 whole cloves garlic
  • 2 bay leaves
  • 1 Tbl cumin
  • 1 Tbl chile powder
  • 1 Tbl salt
Instructions
  1. sort through the dry beans, removing any broken beans and stones
  2. add beans, water, onion, cloves, and bay leaves to dry cooker
  3. cook on low for 6 hours
  4. about ½ hour before they're done, add the salt and spices
  5. remove the garlic cloves and bay leaves before serving
  6. serve with grated cheese and cilantro
Notes
These will keep a week or more in the fridge. And stored in ziplock bags and flattened out they also freeze well.

Apple-Coconut-Almond-Flax Muffins

muffins
The Ultimate Apple-Coconut-Almond-Flax Muffins
 
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Recipe type: Breakfast
Prep time: 
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Simply amazing muffins
Ingredients
Dry ingredients
  • 2 cups almond flour/meal
  • ⅓ cup coconut flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt (3/4 tsp if almond butter is salted)
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • ½ cup dried coconut
  • ½ cup flax seed
Wet ingredients
  • 1 cup unsweetened applesauce
  • 1 tablespoon vanilla
  • 3 eggs (warmed to room temp)
  • ⅓ cup agave syrup
  • 3 tablespoons oil (olive, canola, coconut butter, hazelnut is best)
  • 2 tablespoons almond butter ((adjust salt above if salted))
Instructions
  1. Preheat oven to 350 degrees. Spray muffin tins with oil.
  2. In a medium mixing bowl combine applesauce, agave syrup, and almond butter and mix well. Scramble eggs and add along with oil and vanilla; mix to incorporate.
  3. In a separate bowl, add almond flour, coconut flour, cinnamon, nutmeg, salt and baking soda. Mix to incorporate.
  4. Add wet ingredients to the dry and scrape the bowl. Mix well and add the dried coconut and flax seed. Stop mixing when just incorporated evenly.
  5. Dollop into muffin cups and bake for about 20 minutes if making HUGE muffins or between 10-15 minutes if smaller. Check for golden brown color and set tops.
  6. Store in an airtight container in the fridge once cooled. They won’t last long due to extreme deliciousness, not spoilage! 🙂

Huevos Rancheros

huevos
Huevos Rancheros
 
by: 
Recipe type: Breakfast
Cuisine: Mexican
Prep time: 
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Ingredients
Guacamole
  • 2 Haas avocados
  • ½ clove garlic
  • 1 squirt fresh lime juice
  • 1 dash salt
Black Beans
  • 1 can black beans
  • 2 tablespoons chopped onion
  • 1 dash salt
  • 1 teaspoon cumin
  • 2 tablespoons chopped fresh cilantro
Huevos
  • 4 corn tortillas
  • 8 eggs
  • 1 cup guacamole (see below)
  • 2 cups black beans, seasoned
  • ½ cup grated cheese (cheddar, jack, etc)
Instructions
Guacamole
  1. Cut avocado in half, remove and set aside pit. With a sharp knife, score the flesh of each half vertically and horizontally, then scoop out with spoon. Mash with a fork until creamy. Add chopped garlic, salt and lime juice, stir until well blended. Add pit to mixture to preserve fresh green color.
Black Beans
  1. Empty can into small saucepan, add chopped onions, salt and cumin. Add water as needed until mixture can be stirred easily. Heat on medium until boiling, then simmer for 10 minutes or until eggs are ready.
Huevos
  1. Warm the tortillas in microwave, preheat skillet. Cook 2 eggs over easy on skillet. Plate eggs on top of a warm tortilla, sprinkle with grated cheese. Add a dollop of guacamole and a spoonful of black beans on the side. Optionally serve with sausage, bacon or other breakfast meat.