Archive for the ‘Breakfast’ Category

DIY Breakfast Caddy

Monday, June 19th, 2017

DIY Breakfast Caddy for Car from MomAdvice.com

This blog was sponsored by Florida Department of Citrus. Thank you for supporting the companies that support our site!

Well, hello there! I hope your summer is off to a lovely start! We are trying to soak in as many carefree and unscheduled days as we can, but it is funny how life gets in the way of this. This week we tackled doctor’s appointments, the dentist, running a kid back and forth to a sleepover, and we are signing up for a couple of fun summer programs and camps that are happening around town.

All of that leads to busy mornings so today I am partnering with  Florida Department of Citrus to show you how to enjoy your breakfast on-the-go, complete with a glass of Florida Orange Juice! We are sharing a breakfast caddy idea that you can assemble on the weekends to get your kids off to a great start, no matter what is on the to-do list!

I will admit, I got the inspiration for this from Pinterest where there were numerous pins of fast food meals in totes to make it easier for kids to eat their meals. I wanted to translate that idea into a healthy one that is perfect for busy mornings.

Supplies Needed

Lightweight Plastic Shower Caddy (exact, similar, similar)

Small Plastic Containers or Jars for Food Assembly

Drink Holder

Water Bottle

Food Supplies (as listed below)

DIY Breakfast Caddy for Car from MomAdvice.com

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Directions for a DIY Breakfast Caddy

The beauty in this project is that you can fill your tote with whatever you think will help fuel your kids that day.  I can’t stress enough how much I LOVE these make-ahead burritos because they save me on many busy mornings in our house. Once heated, they can be wrapped in tin foil to keep them warm. Of course, if burritos aren’t your thing, a breakfast sandwich made on an English Muffin,  peanut butter on rice cakes (a favorite in our gluten-free home), or even a slice of frittata (try this one, or this one) can be other great options for the main course.

For fruit, I follow the rule that it must be in season and on sale that week to make it in our produce drawer. Today’s fruit selection are blueberries and strawberries in mason jars, but grapes, bananas, cantaloupe, or watermelon also make great options. You could also do a package of easy-to-eat veggies like baby carrots, celery sticks, or red & green peppers if you struggle to get your kiddos to eat fruit.

DIY Breakfast Caddy for the Car from MomAdvice.com

Of course, a surefire way to get your kiddo’s to consume fruit is a little juice, isn’t it? Did you know that an 8 oz. glass of 100% orange juice counts as one of your daily recommended servings of fruit? Pretty cool! Not only that, Florida Orange Juice provides 5 amazing nutrients in every glass: Taste, Vitamin C, Folate, Potassium and No Added Sugar.

Since mornings can be long in the car, I added toasted edamame in a small container for munching before or after our morning activities. You could also do nuts like almonds or cashews to add a healthy crunch to round out the meal or as a great in-between snack once hunger strikes again. You just know it will!

Oh, and don’t forget the water! It has been a scorcher out there so we are trying our best to stay hydrated. It’s also so nice to have a water bottle in case we forget it for the next thing on the agenda.

DIY Breakfast Caddy for the Car from MomAdvice.com

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Wouldn’t this be so great for your next family trip too? I have a feeling that our mornings would start out a lot better on trip days if I had a few of these items prepped and ready to go in my fridge for our next adventure.

Well, we are all packed up and off to our next thing probably. I just want time to s-l-o-w down, but I blink and another summer is over. Do you feel that way too?

I hope this idea can be one you can use to fuel the family and maybe squeeze in a good chat with your kids while they are enjoying their breakfast on-the-go. I have, honestly, had some of my best talks with them in the rearview mirror. It is one of those ways that I have found it helps to keep an open dialogue between us as we navigate these new waters of being teens and tweens.

Thank you so much to Florida Department of Citrus for letting us share our fun little diy breakfast caddy with you. We hope you find this idea inspiring.

Cheers, mama, to surviving another summer!

PS- I hope that you made some room for some FLOJ in that mimosa over there!!

Love this idea? Be sure to visit these fun posts too!

Funny Faces Printables

Gluten-Free Orange Creamsicle Pancakes

Make-Ahead Sleepover Breakfast Buffet

DIY Breakfast Caddy for Car from MomAdvice.com

This blog was sponsored by Florida Department of Citrus. Thank you for supporting the companies that support our site!

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Gluten-Free Orange Creamsicle Pancakes (Plus FUN Contest!!)

Thursday, May 4th, 2017

gluten-free-orange-creamsicle-pancakes

I am so excited to be partnering this year with the Florida Department of Citrus to celebrate National OJ Day today. You may recall that we celebrated last year with these super cute cup printables! Today I am sharing a delicious gluten-free Orange Creamsicle Pancake recipe for a fun breakfast treat and sharing about a fun contest you can enter in TODAY ONLY to celebrate National OJ Day.

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First up, let’s just talk about these pancakes for a minute!

We are big fans of pancakes around here and gluten-free pancakes are surprisingly easy to create when you start with a good premade pancake mix. What makes these special is that we are replacing the milk in these with Florida Orange Juice. I love how small switches like these can yield a completely different pancake flavor, don’t you?

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We can’t stop there though! Layered between the pancakes, I have a delicious whipped cream made with heavy cream and vanilla pudding. If you have never mixed a vanilla pudding mix into your whipped cream, you are in for such a delicious treat. The pudding mix elevates these pancake layers and creates that creamy flavoring that we are after.  If you end up having extra cream filling left, it is so good to layer between layers of your favorite fruits for a dessert on another day.

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Serve these pancakes sandwich-style for all that Orange Creamsicle flavor. Aren’t these gorgeous? These pancakes only require a little syrup since they are such a sweet treat!

How to Freeze Your Orange Creamsicle Pancakes

If you have extra pancakes, you can freeze the leftovers for your week. If you have the time, you can place your extra pancakes on a cookie sheet (make sure they aren’t touching!) and place them in your freezer for 30 minutes. Once they are frozen, you can place them in a freezer bag for easy grabbing.

Don’t have space in your freezer for a whole cookie sheet? No worries! You can just stack them with wax paper or parchment paper in between them instead and then place them into a freezer bag.

I love to have things like this in my freezer for those chaotic school mornings. I just grab a couple for each kid with a couple of breakfast sausages and zap them in the microwave for 1 minute.

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These can be served with a glass of Florida Orange juice to round it all out. The recommended daily intake of Florida OJ is eight ounces for adults and four to six ounces for kids!

Did you know that one glass of Florida Orange Juice provides a total of 5 amazing nutrients in every glass? In just one glass you have Taste, Vitamin C, Folate, Potassium and No Added Sugar! Pretty darn cool!

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Enter the National OJ Day Contest TODAY!

I don’t want to just talk about National OJ Day though- how about a fun contest you could enter instead?

To celebrate National OJ Day, you can enter a sweepstakes to win 1 of 5 six-month meal delivery subscriptions! What mom couldn’t use that? To enter, share a picture of your family enjoying Florida Orange Juice on Facebook and Instagram TODAY between 8AM (EST) and 5PM (EST) and be sure to hashtag your picture with #HOWDOYOUFLOJ. If you enter via Instagram, be sure to also use the hashtag #sweepstakes. Just by submitting a picture, you are entered to win one of these six-month delivery subscriptions! For the official contest rules, you can read more here!

Gluten-Free Orange Creamsicle Pancakes (Plus FUN Contest!!)
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
These gluten-free pancakes taste just like an orange creamsicle! Be sure to read the post for freezing instructions so you can enjoy these all week long!
Ingredients
  • 1 cup Florida Orange Juice
  • 2 eggs
  • 2 tablespoons melted butter
  • 1 ½ cups gluten-free pancake mix (I’m using Bob’s Red Mill mix, other mixes may not require the same liquid ratio so follow the instructions on the back of your mix)
  • 1 pint heavy whipping cream
  • 1 (3 ounce) package instant vanilla pudding
  • 2 tablespoons milk
Instructions
  1. Make your cream filling by beating your heavy cream with your mixer until stiff peaks form. Fold in the vanilla pudding mix and milk. Set aside.
  2. Preheat skillet to medium-high heat.
  3. In a bowl, whisk together Florida Orange Juice, eggs, and melted butter. Add pancake mix and whisk until smooth.
  4. For each pancake, pour ¼ cup batter onto a hot skillet. Cook until the top is bubbly (approximately three minutes). Flip and cook two more minutes.
  5. Place one pancake on each plate, add a dollop of your cream filling and then finish with another pancake on top. Serve with warmed syrup.

gluten-free-orange-dreamsicle-pancakes-4 This blog was sponsored by Florida Department of Citrus. Thank you for supporting the companies that support our site!

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Chicken Pesto Frittata

Tuesday, February 28th, 2017

Chicken Pesto Frittata from MomAdvice.com

One of my favorite panini flavor combinations happened to be a roasted chicken pesto sandwich that I used to snag at my local supermarket for a special treat. Filled with pesto and rotisserie chicken with a little spinach and tomato, it was one of my favorite supermarket splurges after a day of errand running. I wanted to capture those chicken pesto flavors in a frittata recipe and dreamed up this gluten-free version of my favorite panini that I can enjoy for breakfast or as a filling lunch.

Chicken Pesto Frittata from MomAdvice.com

If you have never made a frittata before, welcome to the world’s easiest breakfast that can serve a crowd.  All you need is an oiled cast iron skillet for this easy one-pot dish. Years ago I got this one for less than $15 and it has served a million frittatas over the years. If you take great care of it, this small investment can last you a lifetime and be handed down to your kiddos. I have so many fond memories of the good things that we ate out of these skillets when I went to my grandma’s house.

To make a frittata in this, you just heat up the toppings and then pour the beaten eggs on top. Using a wooden spoon, I just shift the fillings around until they are covering the entire pan, heat for a few minutes on medium heat to develop the crust on the bottom, and then transfer it into the oven to finish. Within minutes, you have a frittata that can be divvied up into portions for a busy week or an impressive dish to serve a crowd.

How to Roast Chicken in Bulk

Chicken Pesto Frittata from MomAdvice.com

I rely up on my favorite big batch roasted chicken recipe, that I make for our wraps for the week, to add even more protein to this dish. This seasoning mix never fails me for rotisserie flavor on a small budget. Bursts of flavor from sun dried tomatoes really brighten the flavoring in this base. Of course, you can’t add those without a healthy amount of spinach and pesto, in my humble opinion!

Chicken Pesto Frittata from MomAdvice.com Chicken Pesto Frittata from MomAdvice.com

I hope you love this yummy frittata as much as I do! I had a couple of gatherings that I took this to and it was a huge hit with everyone, even the egg haters. The pesto mellows the strong egg flavor in this so it’s a great one to give a spin if people in your family don’t always embrace eggs.

Enjoy!

Chicken Pesto Frittata
Author: 
Recipe type: Brunch
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
A chicken pesto frittata that is bursting with flavors from sun dried tomatoes, spinach, pesto, and deliciously seasoned chicken. It's a great dish to share with friends or to package up for a busy week ahead! Did I mention gluten-free? Yay!
Ingredients
  • 2 tablespoons olive oil
  • 1- 8 ounce bag spinach
  • 1½ cups roasted chicken, diced or shredded (see above for my recipe)
  • ½ cup prepared pesto
  • 3-ounce bag julienne-cut sun dried tomatoes
  • 10 eggs, beaten and seasoned
  • ¼ cup milk
Instructions
  1. Preheat oven to 375 F. In a large mixing bowl, whisk eggs, milk and sea salt until fully incorporated.
  2. Heat a large cast-iron to medium-high heat. Add olive oil and spinach and then lower to medium heat and allow spinach to wilt.
  3. When spinach has wilted, add pesto, sun dried tomatoes, and roasted chicken. Stir to incorporate. Add egg mixture and use your spoon to spread the fillings out evenly in the skillet. Heat for a few minutes to create the crust on the bottom of the eggs.
  4. Place skillet in the oven, uncovered, and bake for 25-28 minutes or until the top is set and the edges are golden brown. Remove and allow to cool 10 minutes before slicing and serving. Finish with a sprinkle of flat-leaf Italian parsley.

 Looking for more fun frittata flavors? Try this easy Dairy-Free Sausage & Vegetable Frittata for another fun spin!

This post contains affiliate links that help our site! Thank you for supporting me! xoxo 

 

 

Spinach and Turkey Bacon Skillet Dish

Monday, November 21st, 2016

Spinach and Turkey Bacon Skillet Dish from MomAdvice.com This post is sponsored by Honeysuckle White. All thoughts and opinions are my own! 

“I could eat breakfast for every meal,” is a common phrase spoken in our house. For us, breakfast is a feast that should be enjoyed anytime of the day and a sweet luxury when indulged in at our favorite restaurants. Simple ingredients like eggs, potatoes, and bacon all feel elevated though when combined into an elegant skillet dish and these are dishes I choose most often when we go out for a family brunch.

Why do I feel I have to go out to eat to enjoy a skillet dish?

Well, I don’t feel that way anymore!

There is no need to spend a fortune dining out when you can enjoy this breakfast treat at home! Today’s recipe is created in partnership with with Honeysuckle White as we put their delicious Smoked Turkey Bacon to work in this beautiful Spinach & Turkey Bacon Skillet Dish. Thanks to their commitment to keep their products affordable for their consumers, all while retaining the highest quality meats, this entire skillet dish will cost you less than one meal out.

Spinach and Turkey Bacon Skillet Dish from MomAdvice.com

One of the reasons I really love these skillet dishes is that this can be a great way to put leftover ingredients to work in your kitchen. Thanksgiving season, as we have discovered, is when our fridge is loaded with odds and ends that need to be used. Last night’s roasted potatoes, for example, can be used as the base in your skillet. Odds and ends from your produce drawer, like mushrooms or spinach, can be woven into your potato base. Goat, parmesan, cheddar, or blue cheese can also be added for a creamy element.

One thing that I bet you not to sacrifice  though is the salty addition of the bacon for a perfect finishing touch on your dish.

Turkey bacon is a great way to get that salty addition, but with 50% less fat in your dish, giving you all the flavor without all the guilt.

If you are gluten-free, you’ll be happy to know that this bacon is a gluten-free product. It also contains no added hormones or steroids and no growth-promoting hormones. They even let you virtually meet the farmers on their products so you can get to know exactly where your meat is coming from.

Spinach and Turkey Bacon Skillet Dish from MomAdvice.com

One of my favorite food combos is spinach and sun-dried tomatoes and I thought the addition of these would compliment this dish perfectly. To save time, look for bags of already julienned sun-dried tomatoes to save you some chopping time in the kitchen.

To save even more time on this dish, I’ve discovered that my Instant Pot is an incredible gift for making quick work of cooking potatoes for the week. Simply add a cup of water to the bottom of the pot, pierce your potatoes (I put in as many as I can fit!), lock the lid, and cook on manual pressure for 10 minutes. I then quick release the pressure and dice up the potatoes for our dishes or  make delicious baked potatoes out of them by finishing them in the oven for 15-20 minutes at 450 degrees, slathered in olive oil and rolled in kosher salt!

If you don’t have a pressure cooker, you can still make quicker work by starting those potatoes in the microwave, a technique that we have used often in our house. Once again, just prick the potatoes and then microwave on high for five minutes. Give them a few minutes to cool, and then you can start chopping them into cubes for your skillet.

I hope this dish inspires you to create your own skillet dish in the kitchen and, perhaps, put a few of those delicious Thanksgiving leftovers to work in a skillet of your own.

For more great turkey inspiration, be sure to check out my Slow Cooker Thanksgiving Turkey that I also created this month!

 

Spinach and Turkey Bacon Skillet Dish from MomAdvice.com

Spinach and Turkey Bacon Skillet Dish
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
 
Serve this healthy skillet dish packed with veggies and protein for your next brunch with any combination of odds and ends in your refrigerator. This recipe is a gluten-free crowd pleaser!
Ingredients
  • 2 russet potatoes, scrubbed (skin left on)
  • 3 slices Honeysuckle White Smoked Turkey Bacon
  • 1 tablespoon extra-virgin olive oil
  • 3 cups baby spinach
  • ½ cup sun-dried tomatoes, julienned
  • ⅛ teaspoon salt
  • 4 large eggs
  • Freshly ground pepper
Instructions
  1. Prick potato in several spots in a fork; microwave on High for 4 minutes. Let cool for 5 minutes, then chop into ½-inch cubes.
  2. Meanwhile, cook bacon over medium-high heat in a skillet until crisp (following directions on packaging for timing). Remove the bacon from the skillet, but leave the bacon drippings in the pan. Add oil, diced potatoes, and sun-dried tomatoes and cook, stirring frequently, until the potatoes are browned, about 5 minutes. Add spinach; stir to combine and just wilt, about 1 minute. Season with salt.
  3. Make 4 wells in the center of the hash and crack one egg into each well. Reduce the heat to medium and cook until the eggs are partially set, 2 to 3 minutes. Cover with a lid and cook until the eggs whites are completely set, 1 to 2 minutes. Chop the bacon and sprinkle on top. Garnish with a generous grinding of pepper.

This post is sponsored by Honeysuckle White. All thoughts and opinions are my own!

 

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How To Make Smoothie Bowls (GIVEAWAY with Mamma Chia!!)

Monday, September 19th, 2016

How to Make Smoothie Bowls Tutorial This post is sponsored by Mamma Chia.  Thank you for supporting the companies that make this site possible! 

I am always on the hunt for great post-workout snacks that can keep me fueled throughout the day.  Today I wanted to share with you how to make two delicious smoothie bowls and I am pairing them with a fun new drink from Mamma Chia, called Chia Energy Beverages,  that you can now find on Walmart shelves.  Doesn’t that sound like a delicious pairing?

Mamma Chia at Walmart

I always struggle with finding new things at the store so, in case you are on the hunt, I wanted to show you where you can find them at Walmart. These drinks can be found in the produce section at the front of the store.  Our drinks were on full display on the top shelves and come in 4 flavors: Grape Power, Cherry Charge, Blackberry Blast, & Raspberry Razz. These drinks are the first beverage that combine chia with the energy of guayusa.

For those of us with a coffee addiction (ahem!), these are a great way to get energy for the day without that caffeine crash.

Caffeine crashes are THE WORST.

Chocolate Cherry Smoothie Bowl from MomAdvice.com As you know, I have been struggling with my health and I am really committed to eating better so that I can improve how I feel. The founder of Mamma Chia, Janie Hoffman, was also struggling with many debilitating autoimmune disorders and found a great deal of relief from adding chia into her diet. Her mission was to share that gift with others so that they can experience the health benefits too. I also love that the company donates a portion of their proceeds to support farmers, community groups, & organizations that build healthy, local food systems. 

It makes you feel doubly good about your purchase!

Today I thought I would incorporate the power of chia, not only in our drink, but as a topping in a healthy smoothie bowl. Chia is actually considered a superfood because chia seeds are rich in omega-3’s, fiber, protein, and essential vitamins and minerals. They also help you to sustain energy levels naturally while helping you stay fuller longer.

Today we are topping our smoothie bowls with chia. If you haven’t had a smoothie bowl before, you are in for a treat.  I understand that many fancy-schmancy breakfast joints serve these now.

How lucky are you that you can save some money and make these at home for a fraction of the cost?

Let me share two recipes for smoothie bowsl with you and don’t forget to stick around to the bottom of this post for our giveaway with Mamma Chia- yay! 

Chocolate Cherry Smoothie Bowl from MomAdvice.com Chocolate Cherry Smoothie Bowl from MomAdvice.com

The idea is to make the smoothie thicker (make sure you have a powerful blender for this one) by using less liquid to create a thicker consistency. The fun part is the layering of delicious additions on top.

On this Chocolate Cherry Bowl, I have topped it with fresh raspberries, toasted coconut, & more chia. Try any combination of flavors you like though!

Chocolate Cherry Smoothie Bowl from MomAdvice.com

Chocolate Cherry Smoothie Bowl
Author: 
Prep time: 
Total time: 
Serves: 1-2 bowls
 
Smoothie bowls make the perfect snack or breakfast. Top with your favorite oatmeal toppings or try our suggestions for a healthy start to your day.
Ingredients
  • ½ cup frozen banana
  • 1 cup frozen cherries
  • ½ cup almond milk
  • ¼ cup avocado
  • ¼ plain greek yogurt
  • 1 tbsp unsweetened cocoa powder
  • Toppings: toasted coconut, berries, chia
Instructions
  1. Combine all smoothie bowl ingredients in your blender and blend until smooth.
  2. Pour into a bowl and top with your favorite toppings

Raspberry Smoothie Bowl from MomAdvice.com Raspberry Smoothie Bowl from MomAdvice.com Raspberry Smoothie Bowl from MomAdvice.com

I love berry anything and I loved pairing a Raspberry Smoothie Bowl with the delicious flavor of the Chia Energy Blackberry Blast drink. I still wanted some of the chocolate flavor in this one so I topped it with a chocolate granola, and chia.  The vibrant hue from the raspberries in this one make such a pretty bowl, don’t they?

This is certainly a powerful motivator to get my workout done so I can enjoy this snack when I get home.

Raspberry Smoothie Bowl from MomAdvice.com

Raspberry Smoothie Bowl
Author: 
Prep time: 
Total time: 
Serves: 1-2 bowls
 
Give me all the berries! This Raspberry Smoothie Bowl is packed with berries and can be topped with crunchy granola, chia, and more berries for a fun post-workout treat.
Ingredients
  • ½ cup frozen raspberries
  • 1 frozen banana
  • ¼ of an avocado
  • ½ tsp vanilla
  • ½ cup almond milk
  • Toppings: granola, raspberries, blueberries, and chia
Instructions
  1. Place all smoothie ingredients in a blender and blend until smooth.
  2. Pour into a bowl and top with your favorite toppings.

Mamma Chia Energy Beverages

Today I’m giving away to one lucky winner a $50 prize pack from Mamma Chia that will include one each of the Mamma Chia’s new organic Chia Energy Beverages and some of their other delicious products. Please enter the giveaway in the widget below and I hope this post inspires you to give these new drinks a try!

a Rafflecopter giveaway

Raspberry Smoothie Bowl from MomAdvice.com This post was sponsored by Mamma Chia.  Thank you for supporting the companies that make this site possible! 

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Slow Cooker Creamy Coconut Oatmeal (& Tips for Perfect Slow-Cooked Oats)

Thursday, August 25th, 2016

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It’s become an embarrassing pattern of mine to make a resolution every year to be better about eating breakfast. Each time, I start on the path towards healthy eating. However, as life becomes fuller and mornings more hectic, I find that eating a good breakfast often gets pushed to the side.

This year, I discovered how invaluable my slow cooker was in creating a beautiful, hot breakfast for my entire family that I could serve in the morning and enjoy for mornings to come. I could also serve it as a midday pick-me-up or as a healthy late- night snack. The discovery might seem a bit old-fashioned, but a batch of oatmeal is a great way to start the day. This isn’t just any old oatmeal though—this oatmeal is made from delicious steel cut oats.

What’s the difference between rolled oats and steel cut oats? Well, a part of it is their structure and the other part is the way that our body digests them. While both contain whole grain oats, they are processed differently. Rolled oats are steamed, rolled, steamed again and toasted, ending up as thin flakes. Steel cut oats are made from oat kernels that have been chopped into thick pieces.

The reason steel cut oats are so awesome is because they digest more slowly than rolled ones, leaving you fuller longer. Like all other grains in whole or cracked form, steel cut oats rank lower on the glycemic index than rolled oats. This just means that it takes longer for digestive enzymes to reach the starch inside the thicker pieces, slowing down its conversion to sugar. For me, those highs and lows are some rough stuff, and I’ve found that a bowl of steel cut oats keeps my blood sugar much steadier.

I make a variety of different oatmeal recipes in my slow cooker and have found one thing to be consistent no matter what kind I make. Can I let you in on my little secret? I absolutely hate cleaning the slow cooker after making oatmeal. I also hate that the oats can get crusty pretty quickly on the edges, yielding a less than creamy bowl even when I have the perfect liquid ratios.

How to make slow cooker oatmeal

Let me share my secret that yields the most perfect and creamy bowl you can imagine and it is probably something you already have in your kitchen:

1. Find an oven-safe dish that fits inside of your slow cooker and fill that dish with all of your ingredients for your oatmeal.

2. Fill a measuring cup with water and pour the water around your dish, just to about the halfway point. This creates a warm water bath (a lot like those candles we made this summer) and helps your oatmeal to cook more evenly yet remain delightfully creamy.

3. Put a lid on the slow cooker (no need to double lid) and set it to cook for eight hours. It’s okay if your slow cooker switches to “warm” in the night. Thanks to your water bath, your oats will not get overcooked, but stay hot until you wake up!

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Once you have that perfect bowl of oatmeal, you can add your favorite toppings to it or create a quick toppings bar of ingredients for the week. For this Creamy Coconut Oatmeal recipe, I found the taste of rich blackberries and toasty almonds to be a delightful way to top it!

Slow Cooker Creamy Coconut Oatmeal (& Tips for Perfect Slow-Cooked Oats)
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
 
Ingredients
  • 2 cups steel cut oatmeal (no substitutions)
  • 1 can full fat coconut milk
  • 8 cups water
  • 1 tablespoon vanilla extract
  • 2 tablespoons organic cane sugar (can omit if topping with brown sugar)
  • 1 pinch of salt
Instructions
  1. Place all ingredients in your Kenmore slow cooker as I have shown you above.
  2. Cook on low for eight hours.
  3. Serve with your favorite oatmeal toppings like berries, dried fruits, nuts, granola, nut butters, coconut, brown sugar, cinnamon, or additional milk for topping.

 I can’t wait to hear what you think about this technique for perfectly cooked oatmeal and hope you can get the year started out right with this easy breakfast option!

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Make-Ahead Sleepover Breakfast Buffet

Monday, June 20th, 2016

Make-Ahead Sleepover Breakfast Buffet from MomAdvice.com

When I was a little girl, one of my favorite sleepovers ever included a beautiful breakfast buffet for us in the morning. The parents got up early to make stacks of waffles and laid out a variety of toppings to make our own waffle creation. It was the stuff that little girl’s dreams are made of,  piled high with whipped cream, strawberries, and unlimited syrup.

I want to be that mom who rises early and makes these sleepover dreams come true, but often I am the mom dragging her tail out of bed after telling the kids to PLEASE, FOR THE LOVE, GO TO SLEEP IT IS THREE IN THE MORNING mom.

Are you her too?

That’s why I wanted to create a REALISTIC buffet that can be made in advance so you can just stumble into kitchen, put everything on the table, and curl up with a cup of coffee in bed with a little sweet silence.

Make-Ahead Sleepover Breakfast Buffet from MomAdvice.com

Today I am partnering with  Florida Department of Citrus to show you how to make this fun make-ahead sleepover breakfast buffet table complete with glasses of  FLOJ for everyone at the party.  Although waffle parties are fun, I wanted to create a healthy breakfast complete with a glass of Florida Orange Juice that provides 5 amazing nutrients in every glass for our guests. Not only are we loading our table with fresh fruit, but we are also getting, in just one single 8-ounce glass of 100% orange juice,  our daily recommended serving of fruit! Winning!

Make-Ahead Sleepover Breakfast Buffet from MomAdvice.com

Make-Ahead Sleepover Breakfast Buffet from MomAdvice.com

Instead of spending your morning flipping pancakes, take a peek at my make-ahead recipe for breakfast burritos. This recipe yields eighteen delicious burritos and you can even make them gluten-free with the use of a gluten-free wrap. They are filled with eggs, turkey sausage, spiced potatoes, and cheese- yum!

Make these ahead and tuck them in your fridge or use these instructions for popping them in the freezer until the morning. The beauty in this one is that no matter what time they rise, each person can have a hot breakfast!

Make-Ahead Sleepover Breakfast Buffet from MomAdvice.com

I made a simple breakfast bar with burrito toppings like olives, sour cream tomatoes, avocado, salsa, and sriracha. You can just chop and set this in the fridge on a cookie sheet for the big morning.  

Make-Ahead Sleepover Breakfast Buffet from MomAdvice.com

Make-Ahead Sleepover Breakfast Buffet from MomAdvice.com

Make-Ahead Sleepover Breakfast Buffet from MomAdvice.com

 

After warming their burritos, they can fill it with all of their favorites or simply put the toppings on top and dig in with a knife and fork.

Putting this spread together took me under an hour, even with all the chopping, and the best part is that I got to enjoy a hot cup of coffee even with a house full of kids. WINNING!

Thank you so much to Florida Department of Citrus for letting us share a make-ahead buffet with you. Be sure to kick back a glass of FLOJ for us and may your bedhead game be as strong as your coffee.


This blog was sponsored by Florida Department of Citrus. Thank you for supporting the companies that support our site!

Make-Ahead Smoothie Packets For Your Freezer

Tuesday, March 15th, 2016

Make-Ahead Smoothie Packets For Your Freezer from MomAdvice.com.

There are a few great gifts I give myself in the morning. The first, is to rise an hour earlier than necessary to get in an uninterrupted hour of reading (BLISS!). The second is to always program my coffeemaker the night before so I wake up to a fresh brew (HEAVEN!). The third? Packing my freezer with smoothie packets that make creating a morning smoothie filled with greens and fruits incredibly easy and practically effortless (WINNING AT LIFE).

I posted about my make-ahead smoothie packets on Instagram and got a lot of questions about it. Something I have come to think of as a weekly routine really sparked a lot of questions about my recipe, what the smoothie looked like, and what to do for fruit substitutions.  I thought it deserved its own little post because it has become a very vital part of my morning routines and sets a good foundation for healthy eating the rest of the day.

Not only does this strategy save you time in the morning, but it also puts ripe fruit to work and is a great way to utilize spinach before it goes bad making the most of every grocery dollar. I never waste a banana in our house or any greens anymore because they always have a home. If I have run out of frozen berries, I just add the rest of these ingredients into a packet and get them ready for my next grocery day when I can get the frozen fruit to add to it. As someone trying to reduce their food waste, this has been an awesome use for those often tossed items.

Also, if you buy smoothies regularly, you know they are not cheap. A typical smoothie around these parts (said in my best Midwest accent) is around $4-6. Even if bought weekly, that can add up fast!

Here were a few of your questions for me! 

Make-Ahead Smoothie Packets For Your Freezer from MomAdvice.com.

Do you store these packets in the freezer and for how long?

Yup, I recommend freezing in quart-sized freezer storage bags and making sure to push out any air in the bags to keep these ingredients as fresh as possible. I would recommend using these in one month for optimum flavor.

How many smoothies do these packets make?

I drink an enormous smoothie in the morning (24 ounces)  and my daughter has the size I am showing you in the cup below and this packet with my recipe I have listed makes enough for that. For “normal” people, maybe it might make three, but this is my breakfast, people, and I’m a big eater.  I got one of these for me to help make toting these in the car a little easier since I drink these on the way to the gym in the morning. I also have this giant water bottle from the same company and it has improved how much water I intake as well as my healthy smoothie habit for breakfast. I have been happy how they have held up (over a year now!) compared to some other insulated cups I have tried.

Do you blend these with milk or use a milk substitution?

My stomach can’t process a lot of dairy so I use unsweetened almond milk in mine. I do use Greek yogurt though (either vanilla or unsweetened) and that doesn’t seem to bother me. You can definitely use milk, soy milk, or coconut milk if you would prefer. I’m a big fan of the flavor of the almond milk!

Make-Ahead Smoothie Packets For Your Freezer from MomAdvice.com.

Can I make these without spinach? I don’t think my kids will drink these if they are green!

I just want to show you how very slightly these are tinged with green when you only add a cup or so of spinach to them. Additionally, if I am really concerned an extra handful of frozen blueberries cancels out all other colors so sometimes if I am really generous with the blueberries, these look more blue.

Make-Ahead Smoothie Packets For Your Freezer from MomAdvice.com.

Are you using frozen spinach? Frozen berries? What does the spinach look like when it is frozen?

Here is a packet that has been frozen for three weeks and this is what it looks like. The spinach is fresh spinach (I don’t want to hassle with the frozen stuff- personal preference), the berries are frozen, and the bananas are fresh. I like to cut the bananas in half to help them break down a little easier in the blender. As you can see, the spinach looks almost the same as it did when I threw it in there.

The bananas may brown over time, but they will still taste the same. As rapidly as we go through these though, I have rarely even seen that happen.

By freezing these fruits and veggies, you eliminate the need for ice in your smoothie which creates a much creamier consistency and a smoothie that holds together longer. Sometimes I will make these in the morning and pop one in the fridge for my daughter for her afternoon snack. It always looks just like I had just made it. When I add water or ice, it tends to separate and grosses her out.

Should I flash freeze any of the ingredients?

If you aren’t familiar with flash freezing, I do this a lot with foods for our freezer. Typically, I fan whatever I am freezing out on an open parchment paper lined cookie sheet, freeze just until frozen, and then toss in a bag.

I experimented with this and here is what I will say about that. You can cut the bananas in half and flash freeze and they will stay separated, making it easier to pour into your blender and it is really great. It’s an extra step though. My lazy freezer routine is to cut them in half right in the bag, freeze (where they tend to fuse back together) and then smack the bag as hard as I can on the counter until they loosen from each other while I listen to the political crap insight on NPR. It’s kind of like a therapy session. You can do it whichever way fits your lifestyle best.

What kind of protein powder do you use? What can I use if I am vegan or dairy-free?

When I was dairy-free, I experimented with a lot of terrible protein powders so I can honestly tell you this is the only brand that I really liked that was plant-based. Now that I’m not dairy-free, I just purchase the store brand protein powder at our local grocery store in a vanilla flavor. Like I said, we had to try a few before we found the ones we liked best and I always try to keep my eyes peeled for a sale to maximize the savings. The goal is to keep this as a frugal routine for us.

What kind of blender do you have?

I have had the same blender for probably eight years or so and, unfortunately, they don’t make mine anymore. When mine bites the bullet, I will probably invest in this one because I have heard they last forever. In order to blend up these fruits, you really need to have a high powered blender though. If you have a $20 blender, it will burn out your motor. I say this because I did it. Twice. Invest in a good blender and it will more than pay for itself, I promise you!

I can’t eat bananas. Do you have any recommendations for substitutions for my smoothie?

I really liked this advice!

Make-Ahead Smoothie Packets For Your Freezer from MomAdvice.com.

Do your kids really like these? My kids are really picky!

They really do and so do I.  My daughter was a terrible breakfast eater, like her mother, and I worried a lot that she wasn’t eating enough to be fueled for her day at school. This is what she “eats” and she stays full until lunchtime. If she is running late, it is something that can be finished while she waits for her bus. Fun straws are always a great addition to this morning treat especially when first pitching this idea to your kids. She says it tastes like a milkshake.

For me, it’s been an incredible way to get fueled before I workout. Working out on an empty stomach isn’t a good idea for someone with low blood sugar. Eating something too heavy made me feel like I was going to be sick. These smoothies are a great option to be fueled without a lot of heaviness in my stomach. Sometimes I drink half and pop it in the fridge until I get done exercising and finish the other half when I’m done.

I hope these tips are helpful and I hope you love these as much as our family does!

Make-Ahead Smoothie Packets For Your Freezer from MomAdvice.com.

Make-Ahead Smoothie Packets For Your Freezer
Prep time: 
Total time: 
Serves: 2 large servings
 
Freeze a packet of fruit and veggies to save time in the mornings making your smoothies. Feel free to experiment with your own flavor combinations with fruits (especially anything that might be ripe!)
Ingredients
  • 1 banana (cut in half- see freezing tips above)
  • 5 frozen strawberries
  • 1 handful of frozen blueberries
  • 1 cup fresh spinach
  • ½ cup vanilla or plain Greek yogurt
  • 1½ cup unsweetened almond milk (or your favorite milk)
  • 1 scoop vanilla protein powder (see recommendation above)
Instructions
  1. In a quart-sized bag prepare 1 banana, strawberries, blueberries, and spinach in a freezer bag. Repeat this process for a week's worth of smoothies. Freeze for up to 30 days.
  2. When making your morning smoothie, remove packet from the freezer and place in blender. Add almond milk, yogurt, and protein powder.
  3. Blend well. Serve.

 Do you have a favorite smoothie routine or recipe? Feel free to leave it in our comments below!

This post contains affiliate links. I only recommend what I love though- pinky promise!

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Mango Coconut Green Smoothie

Thursday, February 18th, 2016

I’m so honored to have my friend, Liz of The Lemon Bowl, sharing this amazing smoothie recipe with us today!

Make your breakfast healthy with this Mango Coconut Green Smoothie recipe!

Hi friends! I’m Liz from The Lemon Bowl and I am honored to be guest posting today for the beautiful and crazy talented Amy. As a healthy recipe blogger and busy mom of two young boys, I love creating easy recipes made from simple ingredients.

I don’t know about you but we love smoothies in our house. Not only are they a great way to use up fruits and veggies that are a little past their prime but they are literally a meal in a glass.

Coconut Mango Green Smoothie - perfect for a snack or breakfast.

Just in time for St. Patrick’s Day, this protein-packed Mango Coconut Green Smoothie is naturally sweetened and has no artificial coloring. Made with creamy coconut milk, juicy mango and sweet bananas, your entire family will love this healthy and delicious smoothie.

Whether you make it for breakfast, an after-school snack or dessert, just promise me you’ll make it.

Your straw is waiting.

Healthy, delicious & easy - Mango Coconut Green Smoothie recipe for snack time or breakfast.

Mango Coconut Green Smoothie
Author: 
Prep time: 
Total time: 
Serves: 1 serving
 
Juicy mango and creamy coconut milk add delicious flavor to this healthy and delicious smoothie packed with vitamins and nutrients.
Ingredients
Instructions
  1. Place all ingredients in a high speed blender and puree until smooth.
  2. To prepare glass, pour ¼ cup or so of chia seeds on a plate. Run the rim of a glass under running water then carefully dip the top of the glass onto the plate until the rim is covered in chia seeds.
  3. Pour the smoothie into the glass and serve.
Notes
If you are working with frozen fruit you may need to add a bit of liquid to get the smoothie blending - I like to add water or a bit more coconut milk to reach the desired consistency.

Nutrition Information
Serving size: 1 glass Calories: 391 Fat: 14.9 g Saturated fat: 7.2 g Unsaturated fat: 7.7 g Trans fat: 0 Carbohydrates: 58.2 g Sugar: 33.1 g Sodium: 145 mg Fiber: 16.5 g Protein: 17.1 g Cholesterol: 0 mg

 

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Pumpkin Nut Quinoa Breakfast

Wednesday, September 30th, 2015

Perfect for the fall and for our M Challenge Focus on Better Mornings, I’m republishing this easy breakfast of pumpkin flavored quinoa with yummy sugared pecans because it will definitely help get your day off to a great start!

Pumpkin Nut Quinoa BreakfastI can’t think of two ingredients I am loving more than pumpkin and quinoa right now. This recipe is a deliciously satisfying pairing of pumpkin and quinoa together in this Pumpkin Nut Quinoa Breakfast. The best part is the fun topping addition of sugared pecans that make this dish such a standout!

Pumpkin Nut Quinoa Breakfast

Over this past year I have showcased lots of fun recipes to try with quinoa from basic preparation to summer salads to breakfast bowls to stuffed peppers. What you might not know though is that there is another variety of quinoa that you can purchase for your baking and breakfast needs. Quinoa flakes remind me of Cream of Wheat in their texture, but they are packed with loads of protein. They can be found at natural food stores and are often available in both a boxed variety or can be purchased in the bulk section of the store.

Last winter I became addicted to these quinoa flakes for a hot breakfast bowl. I dressed mine up simply with a little stevia, maple syrup, and almond milk, but I wanted to try another spin with this ingredient for the Fall.

Pumpkin Nut Quinoa BreakfastThis recipe for Pumpkin Quinoa can be modified to your own dietary needs. I prepared mine with almond milk, but you can use regular milk too. The nuts are tossed in cinnamon, cloves, and nutmeg and a little egg white. They remind me a lot of these Sugar & Spice Nuts that I love to share around the holidays.

If you are vegan, try substituting the egg white with 2-3 tablespoons of water and 1 tablespoon of flax, mixed well, to coat the nuts. For those living gluten-free, no modifications need to be made! It is one of those recipes that is easy to modify for your family!

I hope you enjoy this recipe as much as I did. I reheat my leftovers in the microwave and add a little milk to thin them out again. This is a great one to tuck in your fridge for a hot breakfast all week long!

Pumpkin Nut Quinoa Breakfast

Pumpkin Nut Quinoa Breakfast
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A deliciously gluten-free dish that can be enjoyed on Fall mornings. This pumpkin quinoa is packed with protein and has added flavor & texture from the amazing sugared pecans that adorn it.
Ingredients
  • ¼ cup granulated sugar
  • ½ teaspoon ground cinnamon
  • 1 teaspoon cornstarch
  • Pinch of Salt
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • 1 egg white (see above for vegan substitution)
  • ¼ teaspoon vanilla extract
  • 1 cup pecan halves
  • 1¾ cup water
  • 1¾ cup milk (or milk substitute)
  • 1⅓ cups quinoa flakes
  • 1 cup canned pumpkin
  • ¼ cup half-and-half (or additional milk substitute)
  • ¼ cup light brown sugar
Instructions
  1. Preheat the oven to 300 degrees. Line a rimmed baking sheet with parchment paper.
  2. Place the sugar, cinnamon, cornstarch, salt, ground cloves, and ground nutmeg in a plastic bag, seal the bag, and shake to mix.
  3. Pu tthe egg white and vanilla in a bowl, and beat until slightly foamy. Add the pecans and stir to coat them well. Using a slotted spoon, lift the pecans out the bowl and transfer them to the bag of sugar and spices. Shake, making sure the pecans are well coated with the seasoning. Spread the pecans out on the prepared baking sheet, and bake for 30 minutes. Remove from the oven and let them cool on the baking sheet.
  4. Meanwhile, place the water and milk in a large saucepan and bring to a boil. Add the quinoa flakes and reduce the heat to medium. Cook for 5-10 minutes, until the liquid has decreased by half and the mixture is thick.
  5. Combine the pumpkin and the half-and-half (or milk substitute) in a small bowl and whisk until smooth. Swirl the pumpkin into the quinoa and sprinkle with the brown sugar. Divide among four bowls, sprinkle with nuts, and serve immediately.

Source: Deliciously G-Free (affliliate)

Looking for more things to do with the rest of the can of pumpkin? Be sure to check out these 11 pumpkin recipe ideas for your Fall cooking!

 

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