Category: Breakfasts

Pumpkin Spice Muffins

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1 cup all-purpose flour
3/4 cup whole wheat flour
2 tsp ground allspice
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger

1 cup canned pumpkin puree (not pie filling)
3/4 cup packed brown sugar
1/2 cup vegetable oil
2 eggs, lightly beaten
1 tsp vanilla
1/3 cup water (approx.), divided
1/2 cup chopped pecans or walnuts

1. In a small bowl, combine all-purpose flour, whole wheat flour, allspice, baking powder, baking soda, salt, cinnamon, nutmeg and ginger.

2. In a large bowl, whisk together pumpkin, brown sugar oil. Whisk in eggs, vanilla and half of the water. Fold in flour mixture (do not overmix). If batter is too thick, stir in the remaining water, a little at a time. Fold in pecans.

3. Spoon batter into a lined muffin tin.

4. Bake at 350 for 25 minutes or until top is firm to the touch and a tester comes out clean. Makes 12 muffins.

Egg McMuffins

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12 English muffins
12 eggs
12 slices bacon (or bacon rounds), cooked
12 slices cheese (I prefer regular cheese, but you can use processed, or just leave the cheese off)

1. Grease a muffin tin with butter or bacon fat. Crack

one egg into each muffin cup. Break the yoke with a fork. Bake eggs at 350 for 20-25 minutes, until set.

2. While the eggs bake, slice the English muffins in half.

3. Toast the muffins under broil for 2-4 minutes. (This step is optional.)

4. Lay out all the muffins on the counter. On each one, add a slice of bacon, an egg, and the cheese. Put the top on the muffin. Wrap in tin foil or saran wrap.

5. These can be stored in the fridge if you’re eating them within a couple days. Otherwise, freeze them.

6. To reheat (thawed) muffins, remove wrapping, wrap in a paper towel, and microwave on 50% heat for one minute.

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Chocolate Chia Pudding

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Update: I now prefer this recipe, adapted from the Meals Made Simple cookbook because it’s easier and healthier. I’ve left the original recipe below. Feel free to tell me in the comments which you prefer. The new recipe leaves the chia seeds whole, the old one blends them.

6 medjool dates, pitted
1/2 cup hot water
1 (400g) can coconut milk
1/2 cup cocoa powder
1 Tbsp melted coconut oil
2 tsp vanilla
1/4 tsp sea salt
1 Tbsp maple syrup (optional)
1/4 cup chia seeds

  1. Soak the dates in the water while you gather the other ingredients.
  2. Add all ingredients but maple syrup and chia seeds to the blender and blend until smooth.
  3. Taste for sweetness and add maple syrup if you prefer it sweeter.
  4. Pour into serving dishes. Divide chia seeds between dishes and stir in. Chill.

OLD RECIPE:

1 ½ cups almond milk (you can also substitute regular milk or coconut milk)
5 medjool dates, pitted (these are softer and sweeter than other varieties and puree nicely)
4 (1 oz) squares semi sweet chocolate (I use 10 squares of the PC dark chocolate bar)
1/3 cup chia seeds
¼ tsp salt
½ tsp cinnamon (optional)
½ tsp vanilla (optional)

1. Blend the dates and milk together in a blender until the dates are completely pureed into the milk.

2. Melt the chocolate and blend in.

3. Add the chia seeds, salt, cinnamon and vanilla. Blend well, scraping the sides if necessary.

4. Pour into small serving dishes and chill. This can be served with whipped cream and chocolate shavings if you want it to look prettier.

Breakfast Cookies

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This is a recipe I’m in the process of perfecting so, for now, the recipe isn’t as detailed as it could be. Please feel free to help me out by trying the recipe and offering your suggestions in the comments below. Since these cookies are intended as a breakfast food, I want them to be fairly healthy, high-protein and low-sugar. But of course I still want them to be delicious. P1110457

1/2 cup butter
1 cup peanut butter
1/2 cup honey
1 cup dried fruit (dates, apricots, cranberries), chopped very small
4 eggs
1 tsp vanilla

1 1/2 cups cooked quinoa (1/2 cup before it’s cooked)
2 cups oats
1 cup flour
1 tsp baking soda
1 tsp cinnamon
2 cups assorted chopped nuts and other protein of your choice: pecans, cashews, sesame seeds, sunflower seeds, pumpkin seeds, hemp hearts, chia seeds (I also added a bit of coconut).
1 cup chocolate chips, or chopped baking chocolate

  1. Mix together the first four ingredients. Stir in the eggs and vanilla.
  2. Stir in the quinoa and oats.
  3. Mix together the baking soda, cinnamon and flour. Stir into the batter. Add nuts and chocolate chips and mix.
  4. Drop by spoonful onto a cookie sheet. Bake at 350 for 11 minutes.

(Makes four dozen.)

Waffles

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Waffles


1 cup flour
1 tsp baking powder
¼ tsp salt (optional)
1 egg
1 cup milk (or sour milk or buttermilk)

  1. Combine the dry ingredients in a bowl.
  2. Beat together the eggs and milk. Add to the dry ingredients. Mix until almost smooth, leaving a few small lumps.
  3. Pre-heat the waffle iron. Spray with cooking spray.
  4. Pour enough batter to barely fill the waffle maker. (You need to allow room for the batter to rise, or it will overflow.) Close it and allow the waffles to cook.
  5. When the waffle is golden brown on both sides, remove from the waffle maker.
  6. Serve hot, with butter and maple syrup.

High Protein Tip: Add an extra egg, and stir in a handful of cheese and bacon bits. Delicious with maple syrup!

Food Prep Tip: Quadruple this recipe (makes 18 waffles) and then freeze the leftovers. To use frozen waffles, just toast them.

Pumpkin Spice Waffles: 
Add the following spices during step 1.
2 tsp allspice
1 tsp cinnamon
1/2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
1/2 tsp cardamom (optional; expensive)

Add the following during step 2
1 Tbsp molasses (optional)
1/2 cup of pureed pumpkin

Bran Muffins

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1 ½ cups bran
1 cup buttermilk

2/3 cup brown sugar
1/3 cup oil
1 egg
½ tsp vanilla

1 cup flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt

½ cup blueberries (optional)

  1. Mix bran and buttermilk together in a large bowl. Let stand for 10 minutes.
  2. Meanwhile, beat brown sugar, oil, egg and vanilla together in a separate bowl. Stir into buttermilk mixture.
  3. Sift flour, baking soda, baking powder and salt together. Stir into buttermilk mixture until just blended.
  4. Stir in blueberries (if using).
  5. Pour into a lined muffin tin (12 muffins) and bake at 375 degrees for 20 minutes.

For a healthier option, add a couple Tbsp ground flax seed or hemp seeds. You can also add a mashed banana.

Banana Bread or Muffins

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1 cup very ripe mashed bananas
1/3 cup butter, melted
1/2  cup sugar* (originally recipe called for 3/4 cup sugar)
1 egg
1 3/4 cup flour
1 tsp baking soda
1 tsp baking powder
½ tsp salt
1 cup chopped pecans or chocolate chips (optional)

  1. Beat bananas until creamy.
  2. Cream the butter and sugar together in a bowl. Add the bananas.
  3. Beat in the egg, beating until smooth.
  4. Mix flour, baking soda, baking powder and salt together in another bowl.
  5. Add dry ingredients to banana mixture, stirring only to moisten.
  6. Stir in pecans, or chocolate chips.
  7. For bread: Bake in a greased loaf pan at 350 degrees for about one hour, until a fork or toothpick comes out clean.
    For muffins: Pour into a lined muffin tin and bake at 350 degrees for about 25 minutes. Makes 12 muffins.

Suggestion:
* For a sugar-free option, you can replace the sugar with 1/2 cup of honey, or 1 cups of pureed dates.