Breakfast

Artichoke Frittata with Parmesan

I always knew when my mom cleaned out the fridge because we had a frittata for dinner.  It’s the best way to empty your veggie and deli drawers while making a fabulous meal.  A frittata is the Italian version of an omelet, but it’s heartier and easier to make.  The egg mixture (spruced up with ingredients that vary from vegetables to meats to cheeses) is cooked in a heavy skillet until almost firm (not runny like an omelet, and not folded either) and then finished under the broiler (to cook the top).  Since you’re working with eggs, your recipe options are wildly versatile.  My frittata is loaded with artichokes and parmesan cheese (like the classic dip, only baked with eggs).  It’s lighter than normal because I replaced 1 egg with 2 egg whites and used nonfat milk instead of heavy cream or half & half.  I also skipped the step of sautéing onions in oil before adding the egg mixture in order to cut fat and simplify the recipe.  This dish is a boiler plate recipe for all your future frittata creations.  To change up the veggies, instead of artichokes, substitute 1 cup of sautéed or steamed vegetables, like zucchini, asparagus, broccoli or spinach. 

Artichoke Frittata with Parmesan

Cooking spray

4 large eggs

2 large egg whites

1/4 cup nonfat milk

4 tablespoons grated parmesan cheese, divided

2 (14-ounce cans) artichoke hearts in water (any size), drained and chopped into 1-inch pieces

1/2 cup chopped scallions

2 tablespoons chopped fresh parsley

1 teaspoon dried oregano

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preheat the broiler.

Spray a large, oven-proof skillet with cooking spray and place over medium heat to preheat.  Whisk together eggs, egg whites, milk and 3 tablespoons of the parmesan cheese.  Fold in artichoke hearts, scallions, parsley, oregano, salt and pepper.  Add mixture to pan and cook until the bottom is set, about 3 minutes (the top will not be cooked through).  Top frittata with remaining tablespoon of parmesan cheese.  Place pan under broiler.  Broil 30-60 seconds until top is cooked through.  Slice into wedges and serve warm or room temperature.

Serves 4

Breakfast Dash

 

Last week I blogged about quick weeknight meals for busy fall schedules.  How about breakfast? Aren’t we just as busy (if not more) in the morning?  I know we are in my house.  Check out my favorite morning-rush staples.  I feed my kids something hearty and hot most mornings, so their brains and muscles get ramped up for the day ahead.  The first is a breakfast wrap, a simple egg cooked flat with a sprinkling of cheese nestled in a multigrain tortilla.  I love it because you get the health benefits of eggs, plus fiber and B vitamins from the multigrain tortilla and calcium from the cheese.  A combo that keeps them chuggin’ for hours.  You get similar nutrients from the mini bagel sandwich – a hand-held treat you can tackle in the car.  For a fruit and protein version, check out the banana “soft taco”, banana and peanut butter in a nutritious wrap.  It’s a breakfast that can hit the road and keep adults and kids satisfied until lunch.  My kids love food on a stick so I make fruit kebabs a LOT.  Fun to eat and super nutritious (I also bring them to school in the afternoon – they make the perfect snack before soccer, gymnastics, homework, etc.).  The “Cup o’ Cereal” seems obvious, but how many of you actually do that?  I fill a travel-friendly cup with low-sugar, whole grain cereal (I use the plastic beer mugs we got at the Windrift Restaurant in New Jersey on Wing Night).  A little embarrassing giving beer mugs to my kids but it’s just a cereal vessel! 

Egg and Cheese Wrap: Spray a small non-stick skillet with cooking spray.  Whisk 1 large egg and add to hot pan.  Cook until egg is almost cooked through.  Flip and top with about 1 tablespoon shredded cheddar, mozzarella or parmesan cheese.  Cook until egg is completely cooked and cheese starts to melt (just a few seconds).  Slide egg onto a small multigrain tortilla and roll up.

Mini Bagel Egg and Cheese: Toast a mini bagel with one half covered with cheese (we like American and cheddar).  Meanwhile, spray a small non-stick skillet with cooking spray.  Whisk 1 large egg and add to hot pan.  Cook until egg is almost cooked through.  Flip and cook until egg is completely cooked (just a few seconds).  Fold in half and then in half again and place inside bagel.  Serve with a fruit kebab.

Banana Soft Taco:  Spread peanut butter on a small multigrain tortilla (fajita size).  Place a banana on top and roll up.  If desired, add all-fruit preserves.

Cup o’ Cereal:  Fill a plastic cup with whole grain cereal and then top with fresh berries and/or sliced banana.  My kids eat the cereal dry, but you can add low-fat milk right before you head out the door.

Smoked Ham and Gruyere Quiche with Broccoli

 

I don’t know why I don’t make quiches more often.  Every time I make them, my family goes wild and I think, I should make a different one every week!  Quiches are ideal for a fall and winter breakfast, brunch, lunch or light dinner.  They’re also perfect for Sunday football parties (especially for folks in time zones where games start at 9:00 AM)!  And for you planners out there, they can be made ahead and refrigerated up to 2 days before baking.  Check out my two quiche recipes, tweaked a few ways:

I used refrigerated pie crust to speed up prep work.

I added a little half-and-half – just enough to make a rich filling, but not enough to rocket calories and fat. 

I added broccoli to a semi-traditional ham and cheese quiche (I also added parsley and Dijon).

I kept the recipes similar so you can use either one as a guide to create new versions with ingredients you have handy.

Smoked Ham and Gruyere Quiche with Broccoli

You can substitute Swiss cheese for the Gruyere if desired.

Serves 4-6

9-inch refrigerated pie crust

2 cups broccoli florets (about 1 crown)

1 cup shredded Gruyere or Swiss cheese

1/2 cup diced smoked ham

1 cup low-fat milk (1%)

1/4 cup half and half

3 large eggs

2 tablespoons chopped fresh parsley

1 teaspoon Dijon mustard

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preheat oven to 375 degrees. 

Press pie crust into the bottom and up the sides of a 9-inch pie plate.  Set aside.

Blanch broccoli in a small pot of boiling water for 30 seconds.  Drain and arrange broccoli in the bottom of pie crust.  Top with cheese and ham. 

Whisk together milk, half and half, eggs, parsley, mustard, salt and pepper.  Pour mixture over broccoli, cheese and ham.

Bake 30-40 minutes, until crust is golden brown and filling is set.  Let stand 10 minutes before slicing into wedges.

Sundried Tomato and Herbed Cheese Quiche

9-inch refrigerated pie crust

2/3 cup thinly sliced oil-packed sundried tomatoes (drained of excess oil)

1/2 cup chopped scallions

4 ounces crumbled herbed feta cheese (such as garlic and herb)

1 cup low-fat milk (1%)

1/4 cup half and half

3 large eggs

1/4 teaspoon salt

1/4 teaspoon freshly ground black pepper

Preheat oven to 375 degrees. 

Press pie crust into the bottom and up the sides of a 9-inch pie plate.  Arrange sundried tomatoes and scallions in bottom of pie crust.  Sprinkle feta cheese over top.  Set aside. 

Whisk together milk, half and half, eggs, salt and pepper.  Pour mixture over sundried tomatoes, scallions and feta.

Bake 30-40 minutes, until crust is golden brown and filling is set.  Let stand 10 minutes before slicing into wedges.

Serves 8

No Bake Chocolate Almond Bars

Although these sinfully delicious, fudgy bars taste like brownies (and a little like Tootsie Rolls), they're vegan, gluten-free and have no added sugar.  That means, you can enjoy them all day long - from breakfast to midday snacking to dessert. Not only will they satisfy intense sweet cravings, they boast loads of nutrients from the almonds, oats and dates.

Want a peanut butter version? No problem! Replace the almonds with peanuts and the almond butter with peanut butter and proceed as directed! In fact, you can create these bars with any nut you like - walnuts and cashews also make great choices.

No Bake Chocolate Almond Bars

3/4 cup blanched or raw almonds
2 cups (12 ounces) pitted dates, if the dates seem dry, soak them in water for 10 minutes and drain before using
1/2 cup unsweetened cocoa
1/4 cup almond butter
1/4 cup pure maple syrup
1 cup oats, regular or quick-cooking

Line an 8-inch square baking pan with two overlapping pieces of parchment paper, covering the bottom and all four sides, with paper hanging over the edges (this makes getting the bars out of the pan a breeze).
Place the almonds in a food processor and process until finely ground. Add the dates and process until finely ground. Add the cocoa and process until blended. Add the almond butter and maple syrup and process until blended. Add the oats and process until blended.
Press the mixture into the prepared pan - if you want a smooth surface, press the overhanging parchment paper onto the top of the bars and smooth out the top.
Refrigerate until firm and set, about 1 hour.
Cut into 16 bars.

Makes 16 bars

Healthy Chocolate Peanut Butter Cereal Bars (no bake!)

These super healthy bars can be made a variety of different ways. Once you get the base blended together (coconut oil, cocoa, honey, and peanut butter, or any nut or soy butter), you can fold in any cereal you want. I added Cocoa Puffs because it's a whole grain cereal that offers fun and crunch  It's was the crunch I was going for. You can also use puffed rice cereal, another whole grain cereal and granola too. I also added oats for their wholesomeness. Bars make an excellent breakfast-on-the-go, so make a batch in advance and you're set for the week!

Want a vegan version? Use pure maple syrup instead of honey and fold in any vegan cereal you want. 

Chocolatey fingers: Since the chocolate mixture is made with coconut oil, the bars will start to melt in your hand if you wait too long to enjoy them. Don't wait! 

Healthy Chocolate Peanut Butter Cereal Bars (no bake!)

1/2 cup coconut oil
1/2 cup honey or pure maple syrup

1/2 cup unsweetened cocoa

1/2 teaspoon vanilla extract

1/4 cup natural peanut butter

2 1/2 cups cereal (I used Cocoa Puffs, but any cereal works!)

1 cup oats, regular or quick-cooking 

Line an 8-inch square baking pan with 2 pieces of parchment paper (overlap the paper in opposite directions to cover the bottom and sides, with extra paper hanging over the sides - you'll use the extra paper to lift the bars out with ease). 

Combine the coconut oil and honey in a small saucepan and set the pan over medium-low heat. Heat until the coconut oil melts, whisking constantly. Remove from heat and whisk in the cocoa. Whisk until the mixture is blended, smooth and glossy. Whisk in the peanut butter and vanilla. 

Transfer the mixture to a large bowl and fold in the cereal and oats. Press the mixture into the prepared pan and refrigerate until firm, about 30 to 40 minutes. 

Cut into bars and serve. Refrigerate leftovers until ready to serve. 

Makes 16 bars 

Breakfast Soft Tacos with Dorito Crumbles

This was actually made to fulfill a late night craving, but how awesome would these be for breakfast and brunch? The filling is a quick blend of eggs, taco seasoning and a Mexican cheese blend. The topping is crushed Doritos and more cheese. The soft flour tortillas hold everything together. Any time of day, these work (oh, and, you can double and triple the recipe if you want).

Breakfast Soft Tacos with Dorito Crumbles

2 teaspoons olive oil
4 large eggs
1 teaspoon taco seasoning
1/2 cup shredded Mexican cheese blend, divided
2 soft flour tortillas (I used fajita size)
2 wooden picks
1 cup Doritos (I used nacho, but pick your favorite flavor)
Hot sauce and salsa for serving if desired

Heat the oil in large skillet over medium heat. Whisk together the eggs and taco seasoning and add to the hot pan. Cook until the eggs are almost set, stirring frequently. Stir in 1/4 cup of the cheese. Remove the pan from the heat.
Arrange the tortillas on a flat surface. Spoon the egg mixture into the tortillas and fold over the sides to cover the filling. Secure with wooden picks and arrange the soft tacos in a shallow baking dish.
Place the Doritos in a freezer bag and mash with a meat mallet or rolling pin until you have fine crumbles. Sprinkle the crumbs over the tortillas. Top with the remaining cheese.
Preheat the broiler.
Place the baking dish under the broiler and broil for 1 to 2 minutes, until the cheese melts. Serve with hot sauce and salsa if desired.

Serves 1-2

Sweet Cherry Almond Quick Bread

I couldn't have described this bread any better. It's sweet. It's quick. And it boasts the heavenly essence of almond - the perfect partner for sweet cherries.

Need breakfast on the go? This amazing loaf is ideal for busy mornings - simply bake it the day before and grab a slice on your way out the door. In fact, bake it on the weekend because, when you wrap the cooled bread in plastic wrap, it will last up to 5 days at room temperature! Now you have a week's worth of breakfasts!

Oh, and you might want to consider it for dessert, with a scoop of ice cream or frozen yogurt.

Sweet Cherry Almond Quick Bread

Cooking spray
2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
3/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 cup milk
1 cup dark sweet cherries, fresh or frozen and thawed, quartered

Preheat the oven to 350 degrees. Coat an 8-inch loaf pan with cooking spray.
In a small bowl, combine the flour, baking powder, and salt. Mix well and set aside.
In a mixing bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time. Beat in the vanilla and almond extracts.
Beat in half of the flour mixture. Beat in all of the milk. Beat in the remaining flour mixture and mix until blended and smooth, scraping down the sides of the bowl as necessary.
Fold in the cherries.
Pour the batter into the prepared pan and smooth the surface.
Bake for 50 to 55 minutes, until a wooden pick comes out clean or with little bits of quick bread clinging to it.
Cool a rack before slicing.

Makes 1 loaf

Sweet Blueberry Muffins

You may wonder why these are called "sweet" blueberry muffins. It's simple: they're sweet and awesome! And perhaps the best blueberry muffins you've ever had.

Here's why: I incorporated applesauce; and I did so for two reasons. First, adding applesauce allowed me to slash the fat/butter in half! Secondly, applesauce adds sweetness without adding sugar (I cut out 1/4 cup of sugar). And there's an added benefit: Applesauce adds moisture, so these muffins appear rich and decadent, when they're actually light and healthy.

Enjoy these winning muffins anytime - they make a great breakfast, midday snack and healthy dessert with a scoop of frozen yogurt!

Sweet Blueberry Muffins

2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1/3 cup applesauce (one snack-size portion if you have those handy)
1 teaspoon vanilla extract
2/3 cup milk (I used 2%)
1 1/4 cups fresh or frozen blueberries, keep frozen until ready to use

Preheat the oven to 375 degrees. Line a 12-cup muffin pan with paper liners.
In a small bowl, combine the flour, baking powder and salt. Mix well and set aside.
In a mixing bowl, combine the butter and sugar and mix on medium speed until blended. Beat in the eggs, one at a time. Beat in the applesauce and vanilla.
Beat in the flour mixture and milk, alternating each, and beginning and ending with the flour mixture. Fold in the blueberries.
Spoon the mixture into the prepared pan, filling each cup with a heaping 1/4 cup of the batter (cups with be about 2/3 full).
Bake for 15 to 20 minutes, until a wooden pick comes out clean.
Cool in the pan for 5 minutes before serving.

Makes 12 muffins

Apple-Cinnamon Breakfast Balls

If you follow my blog and App, you know I have a "ball" in my kitchen. Ha ha! Truth is, my boys are always on the go, from the minute they rise in the morning until they rest their weary heads at night (which is sometimes morning again). Sometimes it's hard to get them to sit down for a meal, especially for breakfast and snacks.

That's why I'm always "on a roll". Rolling balls that is. It all started with my Cranberry, Chocolate and Peanut Butter Protein Balls and escalated from there. Let's face it, handheld breakfasts and snacks are the perfect solution for making sure kids (and adults!) get healthy fuel while on the move.

This version is a wholesome blend of oats, applesauce, cinnamon, peanut butter, honey, and vanilla. And even though I used peanut butter,  any nut butter works.

A few more reasons to love this recipe:

• The ingredient list is short. 
• A food processor is all you need to blend the ingredients.
• Rolling the balls is fun.
• You'll have a week's worth of breakfasts ready to serve.
• You can feel good about serving these healthy treats to everyone you love.

Now let's get rolling...

Apple-Cinnamon Breakfast Balls

2 1/4 cups oats, regular or quick-cooking
1/3 cup applesauce
1/3 cup peanut butter, preferably natural, or any nut butter
2 tablespoons honey
1 teaspoon cinnamon
1/2 teaspoon vanilla

Combine all the ingredients in a food processor and process until the mixture is well blended and comes together. Shape the mixture into 18 to 20 balls and place the balls on a parchment-lined baking sheet.
Refrigerate for 1 hour.
Store leftover balls in an airtight container in the refrigerator.

Makes 18-20 balls

Oatmeal-Chocolate Chip "Cookie" Scones

These moist and tender scones taste like oatmeal-chocolate chip cookies! And, they're incredibly quick and easy. We love warm scones for breakfast, but they also make an excellent after school snack, dessert and sweet treat anytime. My version - with chocolate chips - is sweet, but you can make it sweeter by adding a little raspberry jam (raspberry + chocolate, right?!).

A few tips for perfect scones:

• Use COLD butter, it makes the scones flakier. 
• Why freeze the dough before baking? Because 30 minutes in the freezer relaxes the gluten in the flour and helps the scones rise higher and become more tender. Use that time to clean up!
• Why buttermilk? It adds a richness that, in my opinion, regular milk simply can't add. 
• Scones are best served warm. To reheat leftovers, place them in a 300 degree oven for about 10 minutes; tent a piece of foil over the scones to prevent them from drying out. 

Oatmeal-Chocolate Chip "Cookie" Scones

1 1/2 cups all-purpose flour
1 cup oats, regular or quick-cooking
1/3 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut up into small pieces
2/3 cup buttermilk
1 large egg
2 teaspoons vanilla extract
1/2 cup mini semi-sweet chocolate chips
2 tablespoons semi sweet chocolate chips, for drizzling over top

In a food processor or large bowl, combine the flour, oats, sugar, baking powder, and salt. Mix or pulse on and off to combine. Add the butter and pulse on and off until mixture resembles coarse meal (or use your fingers to work the butter into smaller pieces).
Add the buttermilk, egg, and vanilla and pulse on and off or mix until blended. Add the 1/2 cup of chocolate chips and pulse or mix until JUST blended, without overmixing.
Form the dough into a ball (it will be sticky, that's OK) and transfer it to a parchment lined baking sheet (if you don't have parchment paper, put the dough on an ungreased baking sheet).
Press the ball into a 6-inch circle. Using a sharp knife, make 8 slices about 1/4-inch deep into the circle (don't cut all the way through, just a little into the surface).
Freeze for 30 minutes.
Preheat the oven to 425 degrees.
Bake for 20 to 25 minutes, until golden brown on top and a wooden pick comes out clean.
Cool 5 to 10 minutes.
For the chocolate drizzle, melt the 2 tablespoons chocolate in the microwave, checking and stirring every 30 seconds. Using a fork or spoon, drizzle the chocolate over the scones.
Finish slicing through to make 8 wedges and serve warm or room temperature.

Makes 8 scones

Huevos Rancheros Breakfast Wraps

Jump start your day with this powerful eye-opener. Turning the classic eggs-cooked-over-zesty tomato sauce into a hand-held feast just made mornings a whole lot brighter. Plus, the dish is a healthy and hearty combination of eggs, cheese, tomatoes, bell pepper, black beans, and tortillas. You’ll never hit snooze again.

Huevos Rancheros Breakfast Wraps

Cooking spray

15-ounce can petite diced tomatoes (no salt added)

1 teaspoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/8 teaspoon ground black pepper

6 large eggs

1/4 cup lowfat milk

2 teaspoons olive oil

1 green bell pepper, seeded and diced

15-ounce can black beans, rinsed and drained

4 whole grain flour tortillas

1/2 cup shredded sharp cheddar cheese

2 tablespoons chopped fresh cilantro

Preheat oven 350 degrees. Coat a shallow baking dish with cooking spray.

In a small saucepan, combine the tomatoes, chili powder, cumin, garlic powder, onion powder, and black pepper. Set the pan over low heat and bring to a simmer.

In a medium bowl, beat together the eggs and milk.

Heat the oil in a large skillet over medium heat. Add the egg mixture, bell pepper and black beans and cook for 2 to 3 minutes, until eggs are cooked and still moist. Remove from heat.

Arrange tortillas on a flat surface. Spoon 2 tablespoons of tomatoes onto each tortilla. Spoon the egg mixture over top and top with half of the cheese (4 tablespoons – 1 tablespoon per tortilla). Roll up tortillas and place in prepared baking dish (use wooden picks if necessary to hold wraps together. Spoon remaining tomatoes over top and then top with the remaining cheese.

Cover and bake for 10 minutes. Uncover and bake for 5 more minutes, until cheese melts.

Top with cilantro just before serving.

Serves 4

Chocolate Chip Snack Cake

I like to make desserts that are seemingly decadent, but are actually healthy enough to double as snacks, and even breakfast. Behold the perfect example! This cake is light and sweet, but it's got a rich enough taste and texture that you'll swear you're eating a slice of high-fat bakery cake. 

So how is this cake healthier? Many cake recipes call for 1/2-1 cup of butter or oil. I used just 1/4 cup - which is enough to contribute creaminess, not tons of fat and calories. And that 1/4 cup is divided into 12 to 16 servings. Most from-scratch cake recipes also call for milk - and let's face it, full-fat milk delivers the best texture. I was able to cut the butter in half and eliminate ALL of the milk by substituting nonfat Greek yogurt. Although the yogurt is nonfat, it adds an undeniable richness. I also used mini semisweet chocolate chips. If you follow my recipes, you know I do this a lot - that way you can use fewer chips while ensuring there's chocolate in every bite. 

Want to use whole wheat flour? Or make the cake gluten-free? By all means - go ahead! To add whole wheat flour, substitute 1 1/2 cups whole wheat flour for 1 1/2 cups of the all-purpose flour (keep 1/2 cup of the all-purpose flour to keep the cake light). For a gluten-free cake, substitute gluten-free baking mix for the flour and reduce the baking powder to 1/2 teaspoon. 

Same recipe, endless cake possibilities: If you want to create a different cake every time, instead of chocolate chips, try using blueberries or mixed berries (fresh or frozen - just keep frozen fruit frozen until ready to use). For a peanut butter cake, swap peanut butter chips for chocolate chips. 

Leftover cake? Although this is highly unlikely, wrap leftover cake tightly in plastic and store at room temperature for up to 5 days. You can also store the cake in an airtight container. Wrapped in plastic wrap and nestled into a freezer bag, leftover cake will last 3 months.

Chocolate Chip Snack Cake

Cooking spray
2 cups all-purpose flour
2 teaspoons baking powder
1/4 teaspoon salt
1/4 cup unsalted butter, softened
1 cup granulated sugar or coconut sugar
2 large eggs
1 cup nonfat Greek yogurt
1/3 cup mini semisweet chocolate chips, plus a few more for sprinkling over top if desired 

Preheat the oven to 350 degrees. Spray a 9x13-inch baking pan with cooking spray. 
In a small bowl, combine the flour, baking powder and salt. Mix well and set aside.
In a mixing bowl, combine the butter and sugar and mix on medium speed until blended. Beat in the eggs, one at a time. Beat in the vanilla.
Beat in half of the flour mixture. Beat in all of the yogurt and then remaining flour mixture, scraping down the sides of the bowl as necessary. Fold in the chocolate chips. Pour the batter into the prepared pan and smooth the surface. Sprinkle a few extra chips on top if desired. 

Bake for 20 to 25 minutes, until a wooden pick comes out clean or with little moist bits clinging to it.
Cool the cake, in the pan, on a wire rack. 

Cut into 12 to 16 pieces and serve warm or room temperature. 


Serves 12-16

Oatmeal Raisin Cookie Bites (with chocolate chips!)

Yes, these taste like oatmeal raisin cookies (spiked with chocolate  chips), but they make the perfect, healthy, breakfast-on-the-go! They also come together in ONE bowl, making life that much sweeter. 

Here's how I "healthified" the recipe: I slashed the amount of fat I used and substituted coconut oil for butter. I reduced the amount of sugar in the batter and added pure maple syrup (for both sweetness and flavor). Lastly, I used mini chocolate chips so I could use a smaller amount - there are plenty of chips in every bite!

Will school season upon us, recipes like this are a MUST!

Oatmeal Raisin Cookie Bites (with chocolate chips!)

3/4 cup all-purpose flour

1/2 cup sugar

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup coconut oil, melted if solid

1/4 cup pure maple syrup

1 large egg

1 teaspoon vanilla extract

2 cups oats, regular or quick-cooking (not instant)

1/2 cup raisins

1/4 cup mini semisweet chocolate chips

Preheat the oven to 350 degrees. Spray 2 mini muffin pans with cooking spray (generously coat the pans or the batter may stick).

In a large bowl, whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Make a well in the center and add the coconut oil, maple syrup, egg, and vanilla. Whisk until blended. Stir in the oats. Fold in the raisins and chocolate chips and stir until evenly distributed.

Spoon the batter into the prepared pans, about 1 tablespoon per muffin cup. Gently press the batter into the pan with water-moistened fingers.

Bake for 15 to 18 minutes, until the edges just start to turn golden brown.

Cool completely in the pans, on a wire rack.

Makes 24 bites

Chocolate Chip Banana Bread

Grab those overripe bananas and whip up this amazing bread in a snap! I like to use my food processor - the batter comes together in less than 10 minutes. The oven does the rest and the result is a warm, chocolatey, moist bread that's perfect for breakfast, brunch, dessert, and midday snacking.

Chocolate Chip Banana Bread

Cooking spray
2 cups all-purpose flour
3/4 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
4 medium ripe bananas (as overripe as you can get!)
1/4 cup milk
1/4 cup unsalted butter, melted
1 large egg
2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips, plus a few for sprinkling over top

Preheat the oven to 350 degrees. Coat an 8-inch loaf pan with cooking spray.
In a medium bowl, combine the flour, sugar, baking powder, baking soda, and salt. Mix well with a fork and set aside.
In a large mixing bowl or food processor, mix the bananas on medium speed until mushy. Beat in the milk, butter, egg, and vanilla. Beat in the flour mixture until just blended (don't over-mix). Add the chocolate chips and mix until just incorporated.
Spoon the batter into the prepared pan and smooth the surface. Sprinkle extra chips over top.
Bake for 50-60 minutes, until a wooden pick comes out clean, or with little bits of moist bread clinging to it.
Cool on wire rack for a few minutes before slicing.

Makes 1 loaf

Cranberry Almond Scones

Enjoy the pop of tart cranberries and the crunch of toasted almonds in every sweet bite. 

Scones make an ideal addition to your breakfast and brunch table because they're easy to make and they feed a crowd. This version is sweet, tart and nutty - all at once. I even added oats for texture, flavor and more wholesomeness. And, when you use your food processor, they come together in about 5 minutes! (Oh, and I used frozen cranberries, so there's no need for fresh produce). 

Freezer Friendly: These scones freeze beautifully, so you can make them in advance and freeze for a future treat. To prep for freezing, wrap the cooled scones (unsliced would be ideal) tightly in plastic wrap and then foil. Freeze for up to 3 months. 

Cranberry Almond Scones

1 1/2 cups all-purpose flour
1 cup oats, regular or quick-cooking
1/2 cup granulated sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, chilled and cut up 
2/3 cup evaporated milk or regular milk
1 large egg
2 teaspoons vanilla extract
1 teaspoon almond extract
1 1/2 cups frozen cranberries, keep frozen until ready to use
1 tablespoon sliced or slivered almonds

Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. 

In a food processor or large bowl, combine the flour, oats, sugar, baking powder, and salt. Mix or pulse on and off to combine. Add the butter and pulse on and off until the mixture resembles coarse meal (or use your fingers to work the butter into smaller pieces).
Add the milk, egg, vanilla extract, and almond extract and pulse on and off or mix until blended. Add the cranberries and pulse or mix until JUST blended, without chopping up the cranberries too much.
Transfer the dough to the parchment-lined baking sheet and shape into a 9-inch circle (the mixture will be sticky, that's OK). Sprinkle the almonds over top. 
Bake for 20 to 25 minutes, until golden brown and a wooden pick comes out clean.
Cool on a rack for 5 to 10 minutes.
Slice the scone into 12 wedges and serve warm or room temperature.

Makes 12 scones

Breakfast Burritos

You won't believe how easy these are... The filling is a simple blend of scrambled eggs, taco seasoning and cheese. I took that filling, rolled it in flour tortillas and then topped the burritos with salsa and more cheese. Once baked, you have a hearty, handheld breakfast that will satisfy the biggest of morning appetites!

Want additions to the filling? Feel free to fold in diced ham, crumbled bacon, green chilies, jalapenos, bell peppers, sauteed onions, and roasted potatoes (a great use for leftover potatoes).

Want to make it lighter? You can easily make this dish with 100% egg whites instead of whole eggs. And, consider cottage cheese instead of cheddar cheese in the filling.

Want to prep ahead? The burritos can be assembled and refrigerated up to 24 hours before baking. Cover the baking pan with plastic wrap and refrigerate until ready to bake. If you're starting with cold burritos, add 5 to 7 minutes to the baking time.

Breakfast Burritos

Cooking spray
1 tablespoon butter
8 large eggs, lightly beaten
1 teaspoon taco seasoning
1 cup shredded cheddar cheese, divided
Salt and ground black pepper
4 burrito-size flour tortillas
1 cup salsa or picante sauce

Preheat the oven to 350 degrees. Coat a shallow baking pan with cooking spray.
Melt the butter in a large skillet over medium heat. Whisk the taco seasoning into the eggs and add the mixture to the hot pan. Cook and stir until the eggs are cooked, but not dry. Fold in 1/2 cup of the cheese. Stir until the cheese melts.
Arrange the tortillas on a flat surface. Spoon an equal amount of the egg mixture onto the center of each tortilla. Fold over one end to cover the filling. Fold in the sides and then continue rolling up.
Arrange the burritos in the prepared pan and top with the salsa and remaining cheese.
Bake for 10 minutes, until the cheese melts.
Serve hot.

Serves 4