Archive for the ‘Breakfast’ Category

Slow Cooked Honey Crisp Apple Oatmeal

Tuesday, September 22nd, 2015

Have you tried making oatmeal in your slow cooker overnight? We have made it many times since discovering this foolproof technique, and adding apples is such a good addition! I thought this would be a perfect recipe to publish again (originally from October 2013) for you to go along with our M Challenge Focus on Better Mornings – what could be better than waking up to breakfast all ready to go?

Slow Cooked Honey Crisp Apple Oatmeal from MomAdvice.com.

Apple season is one of my favorite produce seasons and one of my favorite snacks. Today I am sharing a recipe for slow cooked honeycrisp apple oatmeal that you are going to love for a warm and satisfying breakfast on chilly fall mornings.  The best part about all of this though, is my incredible tip for getting creamy oats that won’t burn or stick to your slow cooker.

Slow Cooked Honey Crisp Apple Oatmeal from MomAdvice.com.

While shopping for apples at Walmart, I noticed these tags on each bin of apples that share exactly what each variety of apple is perfect for- whether it be salads, baking, or just eaten fresh. I found it really helpful when choosing which apples to use in my recipes and it can be a great way to experiment with a new variety of apple you haven’t tried before.

Slow Cooked Honey Crisp Apple Oatmeal from MomAdvice.com.

Often when it comes to baking, I reach for a Granny Smith apple. When researching different varieties of apples that are best to bake with, I discovered that the Honeycrisp Apple and the McIntosh apple were both great varieties to choose when baking. I decided to put the Honeycrisp Apple to work in an overnight oatmeal recipe.

Slow Cooked Honey Crisp Apple Oatmeal from MomAdvice.com.I admit that I have never had good success with overnight oats. The oats were usually burnt or overcooked and I always had a hard time getting my slow cooker clean after a batch.

That is why I am so excited to share with you this easy technique to create a double boiler right in your slow cooker:

  • Find a oven-proof dish that you can place inside of your slow cooker and spray it well with a little cooking spray.
  • Place your oatmeal ingredients right inside of the the dish and then, using a liquid measuring cup, pour water around the dish to create a water bath. It doesn’t need to be really full, just an inch or so.
  • Set your slow cooker to LOW and you will have perfectly creamy oatmeal with no burnt spots every single time.

I can’t wait for you to try this recipe in your kitchen!

Slow Cooked Honey Crisp Apple Oatmeal from MomAdvice.com.

Slow Cooked Honey Crisp Apple Oatmeal
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
This recipe can be personalized according to your family's dietary needs or what variety of apple is on sale at the grocery store. I loved preparing this one with almond milk! Try my technique for creating your own double-boiler to get a creamier oatmeal!
Ingredients
  • 1 cup steel cut oats (NO substitutions)
  • 3½ cups milk (or milk substitute)
  • 1 Honeycrisp apple, diced
  • 2 tablespoons butter
  • 1 tablespoon ground cinnamon
  • 2 tablespoons brown sugar
  • 2 teaspoons vanilla extract
Instructions
  1. Spray your slow cooker with cooking spray. Place the steel cut oats, milk, honeycrisp apple, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker, and stir to combine and dissolve the sugar.
  2. Cover the cooker, set to Low, and allow to cook 6 to 7 hours (for firm oats) or 8 hours (for softer texture).

Looking for more apple recipes? Try my Baked Apple Pie Doughnuts, my oh-so-famous Cheddar Apple Pie Dip,  add some googly eyes to them for a fun Halloween treat, or try these Simply Delicious Apple Pork Chops for an easy weeknight meal!

walmart_mom_disclaimer

Make-Ahead Tutorial: Bake Hard Boiled Eggs

Monday, September 21st, 2015

Make-Ahead Tutorial: Bake Hard Boiled Eggs from MomAdvice.com

Have you ever prepared hard boiled eggs in the oven? I had seen the tutorials floating around Pinterest, but we never really ate hard boiled eggs in our house.  Recently though, my daughter and I have both discovered how much we love these  for an afternoon snack or for a quick lunch with chopped veggies so I thought I would prepare these for our week.

It seems kind of crazy to bake your eggs, but this is a great way to make a lot of eggs for your week. This week I made two dozen since we went through a single dozen so quickly in our house. Although egg prices are high right now, this is still a really affordable snack and a great source of protein.

Here is the thing, results seem to vary on success with baking your hard boiled eggs in the oven and it’s a good idea to give these a test run in your oven with just a couple of eggs rather than wasting an entire dozen. 

What Can Improve My Experience Baking Hard Boiled Eggs?

Get an Oven Thermometer- I am telling you that one of the best gadgets you can buy if you are not getting consistently good results with baking in your oven is an inexpensive oven thermometer. I have had ovens in homes that were fifty degrees off or more and I could have saved myself a lot of tears and burnt dishes if I would have known that this cheap little gadget could improve the results in my cooking in a dramatic way.

Try Different Temperatures- Once you know that your oven temperature is correct (or how to gauge it if isn’t) try baking the eggs at 325 degrees first. If your eggs are not to your liking, increase the temperature to 350 degrees.

Stop the Brown Spots- Brown spots can develop on your egg from resting in the muffin tins, particularly with a dark muffin tin like the one I am showing in this picture. Although the spots don’t really bug me, you can prevent them by using a silicone muffin pan, baking in a mini muffin tin, or lining your muffin tin with liners, tin foil, or I have even heard that cotton pads/balls can offer a buffer between your egg and the bottom of the pan. Alton Brown actually recommends placing the eggs directly on your oven racks and skipping the muffin tin altogether. I’d love to hear your thoughts on that one!

Make Peeling Easier- Fresh eggs can actually be more difficult to peel, as we have discovered,  so it’s best to use older eggs for an easier peeling process (one week or more old).

Make-Ahead Tutorial: Bake Hard Boiled Eggs from MomAdvice.com

How Should I Store My Eggs?

Once you have your week’s worth of eggs, how the heck do you store them? I read a lot of advice on this one when we prepared our eggs! Ideally, you want to keep these in their shell since it acts a barrier to bacteria and it helps them last longer too. Within the shell, you can eat these safely for up to seven days (although they never last that long in our house!!).  Peeled hard-boiled eggs can be stored in the refrigerator in a bowl of cold water to cover for about five days (change the water daily)  or in a sealed container without water (cover the eggs with damp paper towels) for the same length of time.

We store ours in their shell since I am worried about the bacteria factor!

Make-Ahead Tutorial: Bake Hard Boiled Eggs from MomAdvice.com

Bake Hard Boiled Eggs in the Oven
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12 servings
 
A quick method for big-batch make-ahead preparation of hard boiled eggs. Be sure to read the post for additional tips for success.
Ingredients
  • 1 dozen eggs (or more!)
Instructions
  1. Preheat oven to 325 degrees
  2. Put 1 egg in each of 12 muffin cups.
  3. Bake in preheated oven for 25-30 minutes.
  4. Plunge baked eggs in a large bowl filled with ice water until cooled completely, about 10 minutes.

 

 *This post contains affiliate links! I only recommend what I love! xo

Have you tried this method before? Any tips or tricks that have worked for you

Pin It

Make-Ahead Breakfast Burritos

Friday, September 11th, 2015

In honor of our Focus on Better Mornings M Challenge, I’m republishing one of our favorite breakfasts that helps our mornings run smoother – easy burritos that can be pulled from the freezer whenever you need them. It doesn’t hurt that they’re delicious and customizable, too!

Make-Ahead Breakfast Burritos

Back-to-School requires a lot of planning and getting back on track with a healthy breakfast is one thing I want to work on this year. Today I wanted to show you a recipe for Make-Ahead Breakfast Burritos that can be made ahead and also created for your gluten-free or dairy-free family members.  One batch of these freezer breakfast burritos can yield 15-18 burritos, depending on how you stuff  ‘em, and they are filled with everything your kids need to start their day on the right foot. I am partnering with Walmart on this back-to-school idea today so you can snag all the supplies you need right at their store.

Make-Ahead Breakfast Burritos

What I love about these burritos is that they are not only filled with fresh whole foods, but also that they are inexpensive to create. With kitchen staples like eggs, cheese, potatoes, and tortillas, it is likely you already have a few things on hand for this back-to-school breakfast. Create an assembly line of ingredients in the kitchen and have your kids jump in on the fun.

The potatoes are tossed in paprika and garlic powder for a tasty topping to the eggs. I love a little Italian turkey sausage, red peppers, and cheddar or colby cheese for these burritos. You can create your own flavor combinations or consider clearing out items from the fridge and making a unique combination all your own.

Make-Ahead Breakfast Burritos

Be careful to not overstuff the burritos so they can be wrapped easily and place them on a parchment-lined cookie sheet to place in the freezer until frozen. Once these are frozen you can tuck them in a freezer bag and just grab them when you need them. Do you know how to wrap a burrito?  If not, I love this tutorial for perfectly wrapped breakfast burritos!

Make-Ahead Breakfast Burritos

With one kid in middle school (GASP!) and a daughter who prefers not to eat in the morning, I am hoping that these burritos will be the perfect way to get them motivated to eat a healthy breakfast. Just grab one from the freezer and wrap it in a dampened paper towel  for the microwave for three minutes (flip it halfway through). Wrap in foil and let them eat them on the way to the bus or in route to school.  These also make a great after school snack,  after sports activities, or an impromptu dinner with their pals while doing homework.

To make them dairy-free substitute the cream with almond milk (which is what we did) and add a vegan cheese to them or leave them cheeseless. For a gluten-free burritos, Walmart offers this option in their stores.

We hope you love this delicious breakfast as much as we did. We have already started raiding our make-ahead breakfast burritos for quick lunches this week. I am shocked how beautifully these reheat and taste. There are no excuses why you can’t tackle a healthy breakfast. Be sure to check out my recipe for Slow Cooked Honey Crisp Apple Oatmeal for another fun breakfast treat!

Make-Ahead Breakfast Burritos

Make-Ahead Breakfast Burritos
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 18
 
A make-ahead breakfast burrito that you can tuck in your freezer for a healthy breakfast, snack or meal.
Ingredients
  • 2 tablespoons olive oil
  • coarse salt and freshly ground pepper
  • 3 large russet potatoes, peeled and diced
  • 1 teaspoon garlic powder
  • ½ teaspoon paprika
  • salt & pepper
  • 1 lb Italian Turkey Sausage
  • 1 dozen eggs
  • 2 tablespoons cream (or milk substitute)
  • 1 red bell pepper, cored and diced
  • ½ pound cheese of your choice (or vegan cheese)
  • 18 tortillas, soft-taco size (8-inch), whole-wheat, flour, or gluten-free tortillas
Instructions
  1. To roast potatoes, preheat your oven to 475 degrees. Line a cookie sheet with parchment paper. Drizzle diced potatoes with oil and season with salt, pepper, paprika, and garlic powder. Toss the potatoes together to evenly coat in oil and seasonings, and spread out into a single layer on the parchment. Roast until browned on the bottom and tender, about 20-25 minutes.
  2. Brown your sausage. Once it is cooked through, set aside in a large bowl, leaving about a 2 tablespoons of drippings in the pan for the eggs.
  3. In a medium bowl, whisk the eggs with the cream (or milk substitute) and pour into the sausage skillet. Cook over medium heat until just set, stirring as needed. season with salt and pepper and stir to combine, and transfer to the bowl with sausage.
  4. In the same skillet, cook your red peppers over medium heat until fragrant and softened, about 10 minutes.
  5. Make an assembly line- tortilla, cheese, followed by a small handful of potatoes and a scoop of the egg/sausage mixture. Roll the tortilla up.
  6. For freezing, place burritos on a wax- or parchment-lined baking sheet and place in the freezer until firm, at least an hour. Transfer to large freezer bags and keep frozen for up to one month.
  7. For reheating, place a frozen burrito in a dampened paper towel and microwave for three minutes, turning halfway through.

Recipe Adapted From: Dinners For Winners

walmart_mom_disclaimer

Pin It

21 Easy Slow Cooker Meals

Thursday, August 13th, 2015

Slow cooker meals are always a cornerstone of our family’s meal plans since it’s so convenient to have dinner cooking while you’re away (or breakfast cooking while you sleep!). Which makes it perfect to republish this article full of slow cooker meal ideas for our Focus on Meal Planning M Challenge. I hope you enjoy seeing these recipes again!

21 Easy Slow Cooker Meals from MomAdvice.com

I have a confession to make. I am addicted to my slow cooker! And so I’m sharing 21 of our favorite slow-cooker meal recipes that you can create and enjoy all month long. These recipes are a few of our tried and trues over the years on MomAdvice and will make your week go oh-so-much smoother!

I believe that the slow cooker can be every mother’s (or father’s!) best friend. What could be easier than throwing in a few ingredients, plugging it in, and then going about your day, without the worries of needing to figure out what everyone is going to eat for dinner?

Ninja Cooker

Truth be told, I have moved up in the slow cooking world and am now madly in love with my Ninja Cooker. I use it almost daily and love that I don’t have to dirty my stove or skillets to brown my meat anymore. I would definitely add that one to your next holiday wish list! You can read more of my thoughts on that over here.

In honor of this kitchen gadget, I have put together a month’s worth of meals using your slow cooker. Each of these meals will have a recipe and tips for making your dinner hour go more smoothly. Keep in mind that many of the recipes accommodate six to eight people so you may be able to cover (at least) a month’s worth of meals.

Slow Cooker Honey Bourbon Chicken Wings

Slow Cooker Honey Bourbon Wings

 

Side Ideas- Fresh veggies & blue cheese dressing for dipping, steamed broccoli, and fresh fruit.

Slow Cooker Stuffed Green Pepper Soup

Stuffed Green Pepper Soup

Side Ideas- Pumpkin Cornbread Muffins & Salad

 Sticky Chicken Recipe

1 tbsp salt

2 tsp paprika

2 tsp dried oregano leaves

2 tsp dried thyme leaves

1 tsp pepper

1 tsp garlic salt

3 lb roasting chicken

1 cup chopped onion

In a small bowl, combine all ingredients except chicken and onion. Rub herb mixture inside and outside of chicken. Place in food storage bag; seal bag. Refrigerate overnight. Remove chicken from bag; stuff with onion. Place in crockpot on low 6-8 hours; high 2-4 hours. Chicken juices should run clear and chicken reaches 180*. Let stand 15 minutes before carving.

Side Ideas- Mashed Potatoes & Corn

Pot Roast Italiano

Pot Roast Italiano

 

Side Ideas- Roasted Green Beans & Orzo Pasta
Tortellini & Turkey Divine

 Tortellini & Turkey Divine

1 1/2 pounds Italian sausage turkey

2 clove garlic– minced

2 small onions– chopped

2 cans whole peeled tomatoes- 16 ounce cans

1 1/4 cups dry red wine

5 cups beef broth

1/2 teaspoon dried basil

1/2 teaspoon dried oregano

2 zucchini- sliced

1 green bell pepper- chopped

3 tablespoons chopped fresh parsley

1 package cheese-filled tortellini

 

In a large pot, cook sausage over medium heat until brown. Remove with a slotted spoon, and drain on paper towels. Drain fat from pan, reserving 3 tablespoons. Cook garlic and onion in reserved fat for 2 to 3 minutes. Stir in tomatoes, wine, broth, basil, and oregano. Transfer to a slow cooker, and stir in sausage, zucchini, bell pepper, and parsley. Cover, and cook on Low for 4 to 6 hours. Bring a pot of lightly salted water to a boil. Cook pasta in boiling water until al dente, about 7 minutes. Drain water, and add pasta to the slow cooker. Simmer for a few minutes, and season with salt and pepper before serving.

Side Ideas- Salad & Fresh Fruit

Slow Cooked Italian Beef

Italian Beef Sandwiches

Side Ideas- Oven Fries & Apple Slices

Sloppy Joes

 Side Ideas- Tortilla Chips & Carrot Sticks

Pumpkin Chili

Pumpkin Chili

Side Ideas- Pumpkin Cornbread Muffins & Fresh Fruit

Slow Cooker Beef Stew

Slow Cooker Beef Stew

2 pounds beef stew meat – cubed

2.5 cups carrots

2.5 cups potatoes

1 cup celery

1 can diced tomatoes – with the juice poured in

1 can beef broth

1 cup water

1 tsp ground mustard

3 sprigs rosemary

Put beef in a zipper bag with a 1/4 cup of flour and toss to coat. Brown the meat in a skillet and place on the bottom of the crock pot. Coarsely chop vegetables and place on top of the meat. Pour in the can of diced tomatoes with juice, can of beef broth, water, and ground mustard. Place sprigs of rosemary on top and cook on high for four hours or on low for six to eight hours.

Side Ideas-  Make your own salad bar!

Slow Cooked Apple Oatmeal

Slow Cooked Honeycrisp Apple Oatmeal

 

Side Ideas-  Create your own oatmeal toppings bar and serve with green smoothies.

3-Ingredient Chicken Tacos

3-Ingredient Slow Cooked Chicken Tacos

1 package taco seasoning mix

1 cup chicken broth

1 pound chicken breasts – boneless & skinless frozen chicken breasts

Dissolve taco seasoning into chicken broth. Place chicken breasts in slow cooker and pour broth over them. Cook on LOW for 5 hours. With two forks, shred the chicken meat into bite-size pieces. Serve with your favorite taco toppings.

Side Ideas- Roasted Corn Salsa With Tortilla Chips

Slow Cooker Spaghetti Sauce

Slow Cooker Spaghetti Sauce

1 package Italian Turkey Sausage – mild

2 cans crushed tomatoes

1 can petite diced tomatoes

1 can tomato paste

½ cup beef broth

Brown the turkey sausage in a large skillet. Place cooked sausage in the bottom of the slow cooker. Pour over the sausage all of the other ingredients, including any of your own Italian seasonings. Cook sauce on low for six hours or on high for three to four hours. Serve over your favorite pasta.

Pulled Pork Stuffed Sweet Potatoes

Pulled Pork Stuffed Sweet Potatoes

 

Side Ideas- Lemony Spinach & Tomato Quinoa Salad & Carrot Sticks

Mongolian Beef

 Mongolian Beef 

 

Note- to make this in your slow cooker, brown the beef and then heat all the ingredients together on LOW for four hours.

Side Ideas- Brown Rice & Steamed Broccoli

Slow Cooker Chicken BBQ Sandwiches

 

Side Ideas- Shoestring Oven Fries & Carrot Sticks

Taco Soup

1 pound ground turkey

1 can chili beans with liquid

1 can kidney beans with liquid

1 can whole kernel corn with liquid

2 cans diced tomatoes

1 can tomato sauce

2 cups water

1 package taco seasoning mix

In a medium skillet, cook the ground beef until browned over medium heat. Drain & set aside. Place the ground beef, chili beans, kidney beans, corn, tomato sauce, water, diced tomatoes, & taco seasoning mix in a slow cooker. Mix to blend and cook on Low setting for eight hours.

Side Ideas-  Roasted Corn Salsa With Tortilla Chips

Chicken Italiano

Chicken Italiano

 

Side Ideas- Spaghetti & a DIY Salad Bar

 Breakfast Casserole

Note- I recommend doing this one using this technique to prevent burning and even cooking.

1 pound turkey sausage – sweet or spicy

1 teaspoon mustard powder

1/2 teaspoon salt

4 eggs, beaten

2 cups milk

6 slices white bread – toasted and cut into cubes

8 ounces shredded Cheddar cheese

Crumble sausage and cook thoroughly. Drain meat. In a large bowl, mix all ingredients together evenly. Place the casserole in the fridge overnight. In the morning put in the slow cooker for four hours on high or six hours on low.

Side Ideas- Fresh Fruit & Grapefruit Halves

Gluten-Free Orange Chicken

Orange Chicken

 

Note to make this in your slow cooker, brown the chicken and then heat all the ingredients together on LOW for two-four hours.

Side Ideas- Brown Rice & Steamed Broccoli

Chicken Lasagna Florentine

2 cans cream of chicken soup – (10-3/4-oz) reduced-fat, reduced-sodium, undiluted

1 package frozen chopped spinach, thawed, and squeezed dry (10 ounces)

9 oz chicken – diced cooked chicken (two small or one large boneless skinless chicken breast)

8 oz sour cream – low-fat

1 cup milk

2 oz grated parmesan – (1/2 cup)

1/3 cup onion – chopped

1/2 tsp salt

1/4 tsp black pepper

1/8 tsp ground nutmeg

9 uncooked lasagna noodles

1 cup mozzarella cheese – (4 oz) shredded part-skim

Combine first 10 ingredients in large bowl.

Spread about 1/4 cup sauce in bottom of a 5-quart slow cooker coated with cooking spray. Add 3 uncooked lasagna noodles, breaking noodles in half as necessary to fit slow cooker. Spread one-third of chicken mixture over noodles, sprinkle with 1/3 cup mozzarella. Layer 3 more noodles, half of remaining chicken mixture, and 1/3 cup mozzarella. Top with remaining noodles and chicken mixture; sprinkle with remaining 1/3 cup mozzarella cheese.

Cover with lid; cook on high-heat setting 1 hour. Reduce to low-heat setting; cook 5 hours or until pasta is done.

Side Ideas- Roasted Green Beans & Grapes

 

Slow Cooker Lemon Chicken

3 pound chicken – whole or pieces

1 tsp dried oregano

½ teaspoon dried rosemary

garlic cloves – minced

2 tablespoons butter

¼ cup sherry wine or chicken broth

¼ cup lemon juice

Wash chicken; pat dry; season chicken generously with salt and pepper; sprinkle half of oregano, rosemary and garlic inside cavity of chicken; melt butter in frying pan and brown chicken; transfer to slow cooker or crockpot; sprinkle with remaining oregano, rosemary and garlic; add sherry to frying pan and stir to loosen brown bits; pour into slow cooker. Cover, cook on low for 7 hours; add lemon juice and cook 1 more hour (total of 8); transfer chicken to cutting board; skim fat from juices and serve over chicken.

Side Ideas- Have two slow cookers? Try our easy Slow Cooker Mashed Potatoes!

Feel free to share your favorite slow cooker recipes below! I’d love to add them to our list!

This post contains affiliate links.

DIY Iced Coffee Recipes

Wednesday, May 20th, 2015

how-to-make-the-perfect-iced-coffee-1

My favorite drink in the summertime is iced coffee, but I don’t love the price tag that comes with the iced coffees from our coffee shops. Thankfully, I discovered how to cold brew my coffee and make the perfect iced coffee at home. This month on my site I am showing you how I cold brewed my coffee  and today we tackle how to make the perfect iced coffee just for you by adding your own favorite flavor combinations.

In honor of the iced coffee season, I am over at the Wild Oats blog sharing how to make your very own DIY Iced Coffees with just a few inexpensive ingredients for making your own unique flavor combinations! Head on over to the Wild Oats blog to get the scoop!

Pin It

Healthy Fridge Makeover {& No-Bake Energy Bites}

Thursday, January 22nd, 2015

Healthy Fridge Makeover_1

As I shared with you, when I attended college I lived on junk & convenience food and I had the inevitable “Freshman 15,” to prove it from my bad eating habits throughout the year. I only wish I knew how great I would have felt and how much better I would have performed if I had stocked my fridge with healthy options.

Now I know that there are healthy ideas for stocking your refrigerator – whether it’s a dorm sized mini-fridge, your first apartment fridge, or the huge family-sized fridge many of us graduate to – and I’m making sure that my kids do know that the foods that are good for your body are easy to keep on hand, too. In this healthy fridge makeover, I’m sharing easy ways to keep good-for-you foods within reach along with a recipe for a quick to make no-bake energy bite that you can mix up in a bowl for easy snacks on-the-go that both kids and adults love.

Healthy Fridge Makeover_2 Eggs- Eggs are the perfect food for starting your day out right or for a healthy late night snack. Did you know that you can prepare an egg easily in the microwave with no special equipment at all? Simply spray or grease a bowl to prepare it and crack two eggs in it with a tablespoon of milk and whisk well with a fork. Place your bowl of eggs in the microwave and cook for one minute. Give it another little scramble with your fork and then cook for thirty second intervals, until your eggs reach the desired consistency. That’s it! Don’t forget that you can add your own fun add-ins to this versatile food like chopped up veggies, cheeses, or meats.

Berries- Berries are a great item to keep on hand to eat as a side, to grab by the handful for a quick snack, mixed in with a cup of Greek yogurt, or as a topper to a bowl of instant oatmeal in the morning. Cut berries can also be added to a water bottle and then allowed to steep overnight to create a healthy & inexpensive infused water.

Veggies- Cut veggies are the perfect item to have on hand for a quick and healthy snack. Some of my favorites for snacking are peppers (in every color), carrot sticks, celery sticks, & cauliflower. Pair these veggies with your favorite dips like a nut butter with celery or dip them in hummus for an easy snack.

Nut Butters & Nuts- Nothing is quicker or easier than keeping a package of nuts on hand for snacking. Did you know that you can even freeze nuts? Grab an extra package and store it in your freezer, up to six months, to make sure they don’t go rancid. Try a new variety like almonds, pistachios, walnuts, hazelnuts, peanuts, or cashews for a little variety. These can also be added to bowls of instant oatmeal in the morning or mixed into a salad for a crunch topping.

Nut butters are great for an accompaniment to celery or cut apples. My own favorite nighttime snack is peanut butter on a slice of whole grain toast with a glass of almond milk before I go to bed. It’s a satisfying and inexpensive snack!

Hummus- There are many different flavors and varities now of hummus and it is the perfect snack or spread to add to pitas or even smeared as a topping for your favorite sandwich. My favorite variety is the Red Pepper Hummus with sliced cucumbers or pita for an effortless snack.

String Cheese- String cheese is one of those grab-and-go snacks that I love to keep on hand in our fridge. Chop these up to add to your eggs to add a little cheesiness to your egg dishes without investing in bags of shredded cheese or wrap cheese with whole grain bread and a little deli meat into a “sushi” roll for a quick sandwich that can make lunches special.

No_Bake_Energy_Bites Energy Bites- No-bake energy bites are a fun snack to have on hand when you are craving a treat with a little sweetness. We all adore these at my house! The best part is that they don’t require an oven or mixer, making these an easy treat to make…and to eat! Did I mention it tastes an awful like cookie dough too? Yum!

No_Bake_Energy_Bites_3

No-Bake Energy Bites
Author: 
Recipe type: Snack
Prep time: 
Total time: 
Serves: 12-16 bites
 
Ingredients
  • 1 cup oatmeal
  • ½ cup peanut butter (or other nut butter)
  • ⅓ cup honey
  • 1 cup wheat germ
  • ½ cup ground flaxseed
  • ½ cup mini chocolate chips
  • 1 teaspoon vanilla
  • Pinch of salt
Instructions
  1. Mix everything above in a medium bowl until thoroughly incorporated.
  2. Let chill in the refrigerator for half an hour.
  3. Once chilled, simply roll into balls.
  4. Store these in an airtight container and keep refrigerated for up to one week.

No_Bake_Energy_Bites_2

Pin It

Quinoa-Berry Breakfast Bowls

Thursday, January 15th, 2015

This was originally published in March of 2013 and goes so well with our focus on health that I thought you’d enjoy it again – it’s one of my favorite ways to start the day!

I’m always looking for filling & satisfying breakfast recipes and these quinoa-berry breakfast bowls fit the bill perfectly. A mixture of quinoa and steel cut oats offer a hearty combination for a breakfast that will fill you up and give you the energy you need to tackle your day.

If you are not familiar with quinoa, you are missing out on a filling and satisfying protein-packed food. Quinoa, pronounced (KEEN-wah) is a very nutritious gluten-free seed that originates from the Andean region of South America. Quinoa is a fantastic source of protein, contains all eight amino acids, is a good source of dietary fiber, contains B Vitamins, and iron. Though it is smaller than rice, barley, farro and bulgur, quinoa looks like a grain, thanks to its neutral coloring and hard exterior. In reality, it is actually a seed that originates from the cousin of the spinach plant. When cooked, these seeds expand rapidly and significantly, become tender but chewy and expel spirals that boast the slightest crunch. My favorite preparation of this delicious food can be found in my tutorial on how to cook quionoa in your rice cooker.

Steel-cut oats are essential grains which are full of nutritional value, rich in B-vitamins, calcium, protein and fiber while low in sodium and unsaturated fat. In fact, just one cup of steel-cut oats contains 8g of fiber. Steel-cut oats are whole grain groats, the inner portion of the oat kernel, which have been cut into two or three pieces rather than flattened.

With quinoa and steel cut oats in one bowl, you have a winning combination for a great way to start your morning.

Top your quinoa-oat bowls with any of your favorite oatmeal toppings. I love the combination of berries and toasted slivered almonds, but if the pantry is lean that day, I rely on walnuts and dried berries.

I prepared my oats with almond milk, giving it a great calcium boost and it adds even more protein to my breakfast bowl. You can prepare this with whatever your favorite milk is or whatever your family typically drinks.

This makes enough for two large bowls or four smaller bowls. Store leftovers shortly after preparing. The leftovers can be reheated in your microwave and thinned with a little milk.

If you make a double batch, you will have enough for all week long. I prepare these on Saturday mornings when I have a little more time and reap the rewards of my labor throughout the week.

You know the phrase, “a watched pot never boils.” Really, not the case with these. Keep an eye on these all the time and make sure you have a generous pot to prepare them in because these bubble up and boil over pretty easily.

5.0 from 1 reviews
Quinoa-Berry Breakfast Bowls
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
A protein packed breakfast bowl made from quinoa and steel cut oats and topped with fresh berries and nuts.
Ingredients
  • ¾ cup steel cut oats
  • pinch of salt
  • ¼ cup quinoa
  • 3 cups water
  • ¾ cup milk of your choice
  • ½ teaspoon vanilla extract
  • 2 tbsp maple syrup
  • Toppings (whatever you favorite topping combination is)
Instructions
  1. In a large saucepan, combine steel-cut oats, salt and water. Bring to a boil, then reduce heat and simmer, partially covered, for 15 minutes without stirring.
  2. Rinse quinoa well in a fine-mesh sieve.
  3. Drain and add quinoa to the oats, give it a quick stir, then partially cover and simmer for 10 more minutes.
  4. Add ½ cup milk and add vanilla to your saucepan. Stir gently to combine and cook for an additional 10 minutes.
  5. Spoon into a serving bowl and top with remaining milk, maple syrup and toppings.
Recipe Adapted From Camille Styles.

Looking for other great ways to start your day? Be sure to check out my recipe for, “Save Your Green, Green Smoothie.”

Pin It

How to Make a Breakfast Bar

Thursday, January 1st, 2015

How to Make a Breakfast Bar from MomAdvice.com

We have come to the age of slumber parties and epic sleepovers in our home. If you were anything like me when I was a child, you just couldn’t wait to wake up and find out what would be for breakfast.  Making a breakfast bar can be a fun way to serve a large group whether it is your child’s birthday or simply an easy way to entertain guests for the morning. I am partnering with Walmart today to show off a cute display for creating a breakfast bar in your home.

My favorite sleepover when I was a kid involved a huge display of toppings for our waffles and pancakes. I remember as a child delighting in all of the options and I still have that delight even as an adult.  Now as mom, I love creating a self-service bar of choices for our meals where everyone can customize their own meals to their own tastes.

Breakfast, in particular, as a buffet is a great idea so that guests can sleep in and then come and create their breakfast whenever they are ready, eliminating the need for you to all be around the table at the same exact time.

Even on busy school mornings, I find that this option would work beautifully since we all arrive at the table at different times. By prepping the toppings ahead, you can save time in the morning and really enjoy that cup of coffee.

Here are some of my suggestions for creating a beautiful and easy breakfast bar spread!

How to Make a Breakfast Bar from MomAdvice.com

Make Serving Easy With Scoops & Trifle Bowls

Ditch the cereal boxes for an elegant display utilizing clear glass trifle bowls and an inexpensive all-purpose scoop. Give your guests choices by providing more than one selection of cereal.

 

How to Make a Breakfast Bar from MomAdvice.com

Create a Simple Toppings Bar

I love to provide a variety of toppings so everyone can make their bowl their own. Fresh strawberries, blackberries, or blueberries can be a wonderful fresh topper. Dried fruits, slivered almonds, or crunchy walnuts can also add variety to your toppings bar. Make an easy batch of granola (I love this vanilla-scented granola or this easy honey nut granola) and add this to the mix for another crunchy layer. Remember to take advantage of what fruits are in-season to make sure you get the most bang for your buck.

How to Make a Breakfast Bar from MomAdvice.com

Add a Gluten-Free Option

As someone who is gluten-free, I love when there are options for me. Yogurt can be a delicious option and give your guests a chance to also create their own bowl utilizing the delicious toppings you have provided for your breakfast buffet. I like to keep small bowls handy to pour the yogurt out into and giving me room to really layer on the fruit, nut, and granola toppings, just as I would do with cereal. Make sure that you are using gluten-free oats if making your own granola or purchase gluten-free prepared granola if purchasing them.

How to Make a Breakfast Bar from MomAdvice.com

Make a Pretty Display

If there is one investment that I am glad I have made over the years, it has been in classic white dishes. Display your toppings in pretty bowls and add an inexpensive bouquet of flowers to the center of your breakfast bar. Even if the ingredients are not all homemade, you can still make things feel pretty and upscale with a few inexpensive additions and beautiful plating.

How to Make a Breakfast Bar from MomAdvice.com

I hope these ideas inspired you for your breakfast. Whether it is a weekday rush or a leisurely morning with out-of-town guests, the breakfast bar can be an easy way to serve a meal!

walmart_mom_disclaimer

Pin It

Gluten-Free Cranberry Orange Morning Buns

Friday, December 12th, 2014

From our food contributor, Shaina Olmanson.

Gluten-Free Cranberry Orange Rolls Recipe A recipe for gluten-free breakfast rolls with cranberries and an orange-infused sugar swirl and icing that drips between the cracks and glazes deep into the seams.

Last winter my mother-in-law was diagnosed with celiac disease. As she faced uncertainty in feeding herself after a lifetime of from-scratch baking with wheat flour, I wanted to show her how this wheat-free life could taste delicious, too. My very first step was to hand off a bucket and dough whisk and a collection of gluten-free recipes. I talked to my friend, Zoe, who was up to her eyeballs in recipe testing for her new gluten-free cookbook, and I tried as much as I could to encourage my mother-in-law, Kathleen, to get back into the habit of baking with new flours and textures.

When visiting for the holidays, Kathleen always had breakfast breads waiting for us as we tumbled out of bed to the table. These rolls, filled with a citrus-filled sugar and a bit of spice, are for her this holiday season. A gluten-free breakfast bread that will warm the house and make your tongue sing.

Gluten-Free Cranberry Orange Rolls Recipe

The recipe uses the brioche dough from the recently released Gluten-Free Artisan Bread in Five Minutes a Day, the book Zoe was working on so many months ago. I purchased a copy for my mother-in-law and went about sampling everything I could before gifting it to her. Our family is especially fond of the brioche doughnuts. You can check out an apple cider version of the recipe on their website. The book makes a wonderful gift this season for any gluten-free family member or friend looking to reclaim a comforting breakfast bread or just to have a baguette to dip into their soup.

Gluten-Free Cranberry Orange Morning Buns
Author: 
Recipe type: Breakfast
Serves: 6
 
Ingredients
  • For the dough:
  • 2 cups Gluten-Free All-purpose Flour Mix (*below)
  • 4½ cups cornstarch
  • 2 teaspoons xantham gum or psyllium husk
  • 1 tablespoon granulated yeast
  • 1 tablespoon kosher salt
  • 2¼ cups warm milk (100ºF)
  • 4 large eggs
  • 1 cup honey
  • 1½ cups unsalted butter, melted
  • 1 tablespoon vanilla extract
  • For the sugar swirl and glaze (triple to use all the dough at once):
  • ½ cup granulated sugar
  • 1 orange, juiced and zested
  • ½ teaspoon cardamom
  • ⅓ cup dried cranberries
  • ⅓ cup confectioners' sugar
Instructions
  1. In a stand mixer, whisk together the flour, cornstach, xantham gum, yeast, and salt. Add in the milk, eggs, honey, melted butter, and the vanilla with the paddle attachment. Allow the dough to rise, lightly covered, for two hours.
  2. Place the risen dough in the refrigerator to chill for at least two hours and up to five days.
  3. When ready to make the rolls, remove the dough from the refrigerator and dust with rice flour. Split into thirds. Take one-third of the dough to make rolls. The remaining dough can be held in the refrigerator or frozen for up to 3 weeks until ready to use (or you could make it all into rolls for a party).
  4. Lightly flour your work surface with rice flour. Press the dough into a ¼" thick rectangle. Mix together the ½ cup granulated sugar, orange zest, and the cardamom. Sprinkle evenly over the dough, sprinkle the cranberries on top of the sugar. Roll the dough into a log, pinching the seam closed.
  5. Cut the log into 2" pieces and arrange in a greased baking dish. (I used a 4-quart baking dish.) Loosely cover with plastic wrap and allow to rest for 1 hour.
  6. Preheat oven to 350ºF. Bake for 30-35 minutes, until rolls are golden brown.
  7. To glaze, mix together the confectioners' sugar and 1-2 tablespoons of orange juice until a smooth consistency is reached. Drizzle over the warm buns.
Notes
Brioche dough and flour from Gluten-Free Artisan Bread in 5 Minutes a Day by Jeff Hertzberg, M.D., and Zoe Francois.

 *GF All-Purpose Flour Mix:

Gluten-Free All-Purpose Flour Mix
Author: 
Recipe type: bread
 
Ingredients
  • 6 cups white rice flour
  • 3¼ cups sorghum flour
  • 1¾ cups tapioca flour or starch
  • 1¼ cups potato starch
  • ¼ cup xantham gum or psyllium husk powder
Instructions
  1. Whisk together all the ingredients until. thoroughly combined.

 

Pin It

Honey Sweetened, Applesauce Cinnamon Breakfast Muffins

Monday, September 22nd, 2014

From our food contributor, Diana Bauman.

Honey Sweetened, Applesauce Cinnamon Breakfast Muffins #recipe via momadvice.com

Now that school is in full gear, I like to make sure to feed my children nourishing breakfasts to keep them alert and energized throughout the day. Although I educate my children at home, there are still quite a few days during our school week that we need to head out early. Wether it’s for our co-op days, horse riding lessons, exploration days, or other field trips, a quick, on the go healthy breakfast is a must.

For days like these I enjoy baking breakfast muffins that are a cinch to make and travel beautifully.

Honey Sweetened, Applesauce Cinnamon Breakfast Muffins #recipe via momadvice.com

What I love about breakfast muffins is that you can be pretty flexible with them by adding a variety of nutrient dense ingredients of your liking, making them a great healthy food to serve to your family in the morning. I usually like to add oats, nuts, seeds, and a variety of wet and dried fruits or vegetables to up their nutrient content. In my home, I don’t use very much white sugar; instead, I opt for natural sweeteners like honey, pure maple syrup, coconut palm sugar, and fruit to gently sweeten my breakfast muffins. This, too, adds additional vitamins and minerals.

As I shared with you earlier this year, I’ve grown to really enjoy using einkorn flour in my home. Einkorn flour is more nutritious than modern varieties of wheat. It’s high in thiamin, fiber, and a number of b vitamins. It also contains a significant amount of the the powerful antioxidant, lutein. As compared to modern varieties of wheat, it’s higher in protein and has a lower percentage of nutrient loss during processing. As you can tell, these breakfast muffins are not just tasty but healthy too!

Honey Sweetened, Applesauce Cinnamon Breakfast Muffins #recipe via momadvice.com

Now that apples are in high season, I decided to make a batch of honey sweetened, applesauce cinnamon muffins. Really, these are so easy to make and they turn out delightfully moist so that they will keep well for a few days on the counter or can be frozen to be eaten throughout the week. In addition to the applesauce I also added pecans and cranberries for good nutritional measure. I think once you bake these, you’ll find that they are perfectly sweet, moist, and just the right size to grab on the go!

Honey Sweetened, Applesauce Cinnamon Breakfast Muffins #recipe via momadvice.com

Also, these muffins are great to add to your children’s lunches or served as an after school snack!

Honey Sweetened, Applesauce Cinnamon Breakfast Muffins
Author: 
Recipe type: Breakfast
Serves: Makes 12 muffins
 
Honey Sweetened, Applesauce Cinnamon Muffins. Perfectly sweet, moist, and just the right size to grab on the go!
Ingredients
  • 1½ cups einkorn flour
  • ½ tsp baking soda
  • 1 tsp ground cinnamon
  • ½ tsp ground ginger
  • ½ tsp salt
  • ½ cup (1 stick) butter, just barely softened
  • ½ cup honey
  • 1 cup applesauce
  • 1 egg
  • 1 tsp pure vanilla extract
  • ½ cup chopped pecans
  • ¼ cup dried cranberries
Instructions
  1. Preheat your oven to 350F. Line a muffin pan with 12 paper liners and set aside.
  2. In a small bowl, whisk together the flour, baking soda, cinnamon, ginger, and salt.
  3. In the bowl of a stand mixer, fitted with the paddle attachment, mix the butter, honey, applesauce, egg, and vanilla extract on medium-high speed for 3 minutes.
  4. After 3 minutes, lower the speed to low, and ⅓ cup at a time, add the flour until just mixed. Do not overmix.
  5. Gently, fold in the pecans and cranberries.
  6. Divide the batter evenly among the 12 muffin cups. Bake at 350F for 20-22 minutes or until a toothpick inserted into the middle of a muffin comes out clean.

Do you enjoy baking breakfast muffins? Tell me, have you ever had an applesauce cinnamon muffin? Please share with us in the comments below your favorite muffin to make for your family.

 

Pin It