Tag Archives: breakfast

Pumpkin Pie Breakfast Bake

17 Oct

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Who doesn’t want pie for breakfast?!?!? I have been making this recipe and eating it for breakfast for the past two weeks so I thought I’d share. But I kind of lied. It’s not really pumpkin, it’s butternut squash. To me, the two are one in the same as far as flavor and consistency. And honestly I prefer butternut squash to pumpkin, but I doubt that many people on the internet will be searching “Butternut Squash Pie”. Moving on…..

Quick story about the glass pumpkin in the picture. Saturday some co-workers and I went to a glass blowing studio and made our own glass pumpkins. It was a fun, different weekend activity!

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I received my pumpkin on Tuesday (they had to sit overnight) and Austin made fun of it because it was small. It’s harder than it looks!!

This recipe for pumpkin (butternut squash) pie has no added sweetener and can be eaten on the 21DSD as long as you use a green tipped banana! However if you’re not used to naturally sweetened desserts I recommend you adding honey or any other sweetener. I didn’t want something too sweet to start my day since I’m eating it for breakfast!

Pumpkin Pie Breakfast Bake

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Serves: 4 Prep Time: 10 minutes Bake Time: 45 minutes

Medium butternut squash

4 eggs

1 banana

2 tbsp coconut flour (can be omitted, makes it a have a thicker texture)

1 tbsp cinnamon

dash of nutmeg

dash of allspice

1. Start by chopping up your butternut squash. What I do is chop it right where it starts to become fat, then I peel the two sections.

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After they are peeled I cut them both in half so I’m left with four pieces. Then I scoop out the seeds and then dice it up into 1” chunks!

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2. Put your diced squash in a saucepan and cover with water. Bring to a boil and cook until tender, approx 10 minutes.

3. After your squash has cooled a bit, set oven to 375. Puree the squash in a food processor with your eggs.

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4. After mixture is incorporated, add banana, coconut flour (if using) and spices.

5. Pour the mixture into a (greased/sprayed) pie pan or deep baking dish.

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6. Bake for around 45 minutes or until toothpick comes out clean.

I ate this cold and/or reheated with coconut butter for breakfast!! It’s not super sweet and keeps me full. I definitely am going to do a sweeter variation for pumpkin pie on Thanksgiving I think!!

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Have you ever blown your own glass?

What’s your favorite kind of pie??

Giant Baked Paleo Pancake

9 Oct

I seriously sat down to type this blog post almost an hour ago…it’s so easy to get sucked into the interwebs! My cat has fleas. This weekend we finally moved into our new house and it looks like the old owner’s cat must have left some behind. Ugh. He didn’t leave us anything useful. Just fleas, old army memorabilia and the 100 billion stickers his son put on the wall in his bedroom. Great.

But other than that I am THRILLED to finally be in our new house. I will do another house specific blog post but here are a few pictures from moving this weekend.

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Celebratory drink…been waiting for this one!!

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Last week I talked about blogger recipe development and it got me to thinking that normally when I bake things, I have to follow a specific recipe. But recently I have been experimenting with “winging it” when baking and have finally come up with one I could share!

I often throw together some sort of bread/muffins/quiche to eat for breakfast that I can quickly warm up. I was about to make zucchini pancakes to warm up one night last week but decided I didn’t want to bother with the griddle so I just poured the entire batter into a loaf pan and came up with this recipe: the Giant Baked Paleo Pancake. This would be approved on the 21 day sugar detox if you used a green tipped banana. The 21 Day Sugar Detox book comes out soon…so does Well Fed 2! AND I just saw today that Juli at PaleOMG and George at Civilized Caveman are joining forces to write a book. So many Paleo books..what do I do?!?!? Hello Christmas list!!!!

Giant Baked Paleo Pancake

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Makes 2 servings, Prep Time: 5 minutes, Bake Time: 25 min

3 eggs

1 cup of shredded zucchini (take the measurement AFTER you squeeze the water out)

1 banana

1 tbsp cinnamon

1 tsp baking powder

2 tablespoons of coconut flour

dash of salt

handful of Enjoy life Chocolate chips

**** You COULD add 1 tablespoon of honey and I highly suggest you add sweetener if you aren’t used to naturally sweetened baked goods. I thought of this more as a savory dish than sweet so I didn’t need it.

1. Pre-heat oven to 375. Shred the zucchini in a food processor and squeeze all the water out (I used a paper towel).

2. In a mixing bowl, add eggs and bananas and mix well. Then add zucchini.

3. Add the cinnamon, coconut flour, and baking powder and salt. Then add chocolate chips. Mix until incorporated.

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Bake in the oven for 20-25 minutes. Make sure to check on it because my oven is really weak.

I ate mine topped with sunbutter- duh. I was talking to a friend about substitutes for ketchup and salad dressing…..and I came to the realization that I don’t really use these two things anymore. And I got to thinking what I could tell her to use instead and what I used. Then I realized I literally put nut butter on everything….including carrot and sweet potato fries….eggs….and THEN I realized why I PROBABLY have gained a bunch of weight since my wedding. Woops. Oh well. At least it’s not a mystery….

Do you ever experience with baking?

What challenges did you face moving into a new house?

Paleo Cereal!

12 Sep

I don’t even know how I’m having time to write this blog post right now….I am actually waiting for my water to boil so I can start dinner. The first week of school has been stressful. I don’t wanna talk about it.

I accidently got sidetracked Pinterest-ing pumpkin recipes and forgot to start dinner until my husband started complaining he was hungry. Woops.

I am so ready for this pumpkin onslaught. I was going to wait until October but I just couldn’t resist. I have a couple of recipes planned for this weekend. This is what I look forward to. Last night I made pancakes for breakfast (for today and tomorrow) and they were glorious.

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Practical Paleo is the best book ever. I tried to add it to this box that I was packing for when we move, and I have already packed it and unpacked it about 3 times. I use it way too often.

How does everyone feel about football? It’s on ALL THE TIME. Annoying.

Anyways, cereal. It’s really good. I could easily eat a whole box. Cheerios, Kashi, Corn Pops, Frosted Flakes, Raisin Brain. I mean it’s so good. Buuuuuut it’s nutritionally crap. It’s sugar in a bowl. And expensive. So I’ve cut it out of my life. I still miss it! I’ve been dancing around the idea of making a Paleo cereal for awhile. I finally did. So good. I was worried about not feeling full from it for long, but that wasn’t an issue. It filled me up all the way until lunch. And it was easy and fast. Here’s my version:

Paleo Almond Cereal

2 tablespoons almonds

2 tablespoons roasted pumpkin seeds (pepitas)

              (I roasted mine a day earlier in the oven with honey and cinnamon.)

1 tablespoon chia seeds

1/3 cup coconut milk

1/3 cup water

1/2 banana**

handful of blueberries**

**You could add whatever fruit you wanted, this is what I had on hand.

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Put the coconut milk in a bowl and add your chia seeds. Let it sit for 3-5 minutes and thicken (I was curling my hair while this was happening).

Take 1 tablespoon of the pumpkin seeds and your almonds and pulse in the food processor a few times. Decide how “chunky” you want it. I didn’t grind mine to a pulp but it resembled granola.

Place the mixture and the rest of the seeds into the bowl with the chia seeds and milk once it’s thickened and add your fruit on top. Add water to your desired consistency. You could also add a sprinkle or cinnamon or honey to the top for sweetness.

Yum!

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What cereal do you miss the most? Or do you eat it still?

Are you excited or already sick of pumpkin??

WIAW: Low motivation

28 Aug

Due to the fact I actually took pictures of some of my eats yesterday, I decided to continue the trend with What I ate Wednesday. This isn’t everything I ate….didn’t take pics of lunch or dinner but…..

Peas and Crayons

 

I am obsessed with most of Juli at PaleOMG’s recipes. I think I’ve woken up and made her carrot breakfast cake/muffins at least five times this summer. And that’s saying a lot since usually when I wake up I need to shove my face with food and coffee immediately. They take about 30 minutes to bake. So if I’m willing to wait you know they’re good!! Her blog is probably my absolute favorite blog to get recipes from and I have been known to repeat many of her recipes and use them several times a week. They really are amazing. Love it!

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I added blueberries instead of raisins. And there’s some frozen strawberries from my berry picking adventure last week.

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Yesterday I FINALLY found the new Quest bar flavor White Chocolate Raspberry. I have been looking for it forever and shamelessly begging them to send me a sample.

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Verdict……meh. I think it might have been a fluke though because the texture was just dry and crumbly. It might have been an issue of the GNC storing them wrong or getting damaged during shipping because the flavor was really good but it seemed dry for some reason. I have experienced inconsistencies from bar to bar though with Quest Bars so I will not give up on this flavor!

In other news: Here are some pictures of things you probably shouldn’t have in the house when you want your pants to fit.

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Ohhhhh myyy goddddddd….. This is really a mistake on my part for buying this at Wal-Mart and now getting addicted to it. If you feel as if you can support a 3-5 dollar a pint addiction, go pick up a pint. So creamy and full of flavor. This company also uses all natural, non-GMO ingredients and doesn’t have any nasty additives (this is what justified me buying it). I literally CANNOT put it down once I start eating it. I am in an internal battle regarding the question to buy this again or not. I want to try the coconut kind really bad!!!! But I also like fitting in my pants!!!

Also, a stroll through the kitchen for any reason is finding me grabbing a handful of these babies….

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Seriously…why do I buy these things?!?!?

But in all honesty, I am definitely off track as far as my eating habits go since returning from the honeymoon. I don’t know if it’s just being idle and not working and having a routine….or what. I am constantly hungry (hence all day snacking on chocolate chips) and when I do eat meals it doesn’t even satisfy me. I have no motivation for ANYTHING including workouts. Ugh. I know it’s from all the crap I put in my body the last month and am hoping I fall into a better routine and start feeling better once school starts. I joke about it but I know I just need to stop buying things like the stuff in the previous pictures because if it’s not in the house I won’t eat it. But.it’s.so.good…..It’s an ugly cycle because I feel like crap, which makes me want to eat more crap, which makes me feel like crap! I need to get my motivation back!!

What do you do to motivate yourself when you’re in a slump?

Are there any snacks you absolutely CANNOT put down therefore do not buy?

Strawberry Rhubarb Compote

9 Jul

I’m not sure what to call this recipe…I used it as a syrup but I guess the technical term would be compote. I also wanted to mention that this recipe has NO SUGAR ADDED! I am baffled that most jelly, jam, spread, syrup, whatever has sugar added. You would think the fruit (mostly sugar itself) would make it sweet enough. That’s how I felt about this recipe. If I added sweetener…I feel like the sweetness factor would have been off the charts. Since cleaning up my diet, I find artificially and overly sweetened things nearly unpalatable. I prefer to enjoy the natural sweetness of fruit without dumping a bunch of sugar on it. Okay I’ll stop talking. This recipe is super easy and sweet!

Strawberry Rhubarb Compote

Serves 1-2, 10 mins prep & cook time

1 cup chopped rhubarb

1 heaping cup fresh or frozen strawberries

1 tbsp black cherry balsamic vinegar (regular or other fruit-flavored will work just fine!)

1 tsp chia seeds

1/2 cup water (or more, depending on thickness)

First, place your rhubarb and strawberries in a medium saucepan. Add water so it almost covers fruit (1/2-3/4 cup)

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My strawberries were frozen but you can use fresh. I stock up when they are on sale and freeze!

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Let the mixture come to a boil and let boil for 2-3 minutes. Then, add your balsamic and chia seeds. The chia seeds will expand and make it thicker.

olive oil

These flavored olive oils are bomb!! I get them from a friend who works at Olive a Sudden in Palm Desert, CA. Frank snuck in that picture!!!

Reduce the stove to simmer and let the mixture simmer for 10-15 minutes until thickened.

I served this over yummy Paleo Pancakes. The sweetness was off the charts!! No sweetener or maple syrup needed on these babies!

Paleo Pancakes

Paleo pancakes: 2 eggs, 1 banana, 1 tablespoon of coconut flour, dash of cinnamon

Paleo Pancakes with syrup

Yum!!

strawberry rhubarb compote with paleo pancakes

Do you find yourself needing extra sweetener?

What is your sweetener of choice?

Peanut Butter and Jelly Protein Oats

7 Apr

We’ve finally been experiencing weather here in NY that doesn’t warrant having oats for breakfast, but since I came back from my spring break and had NOTHING in the house, this was what I’ve had for two mornings in a row. I felt the need to share because of my love for all peanut butter and jelly flavored items.

Just wanted to give a quick shout out to Syracuse basketball. Heartbreaking loss last night. I don’t usually get upset about sports, usually I could care less and I make fun of Austin for getting emotionally involved in sports. But this one stung this morning. We had a good run though!

Back to the food. I haven’t had oats for breakfast in awhile as a result of cutting a lot of grains out of my diet. But like I said, this was all we had so I went with it.

Peanut Butter and Jelly Protein Oats

PB J Oats

1/2 cup quick cooking oats

1/2 scoop of vanilla protein powder (I use designer whey)

2 tbsp PB 2 (or peanut butter) + 1 tbsp water to make creamy

1 tbsp your choice flavored jam

1 cup of water

peanuts for topping

**Add 1-2 packets of stevia or sweetener of choice if needed

1. Microwave the water and oats for 90 seconds.

2. Stir in protein powder and microwave for another minute. *Stir in sweetener here if adding.

3. Stir everything up and add your PB2, jelly, and peanuts.

4. Yum!!!

 

Peanut Butter and Jelly Protein Oats

Nice little Sunday morning. You’d think it was still winter. Oh wait….I wouldn’t hold my breath that we won’t see snow again.

How’s the weather where you are? Still winter or spring?

Coconut Rutabaga Pancakes

2 Mar

Today I discovered my next veggie obsession: rutabagas. I picked one up yesterday while killing time in the best grocery store ever- Wegmans- it’s like our Trader Joes. Since I made another trip to Buffalo the over day I just had to stop there….and mill around for as long as possible. They are a great potato substitute so anything where you would normally eat white potatoes you bring this little guy in.

My objective was to make this recipe from Paleomg (one of my favorite) for rutabaga egg nests. It was a success, and it was delicious, but I discovered something amazing while doing it. I shredded my rutabaga in the food processor then used coconut oil for frying the nests.When taste testing the rutabagas, I discovered that shredded rutabaga fried in coconut oil tasted like….shredded coconut! Boom.

Shredded rutabaga

Shredded Rutabaga

I started thinking about how I could take advantage of this. But I foresee lots of experiments with the rutabagas in the future.

My first experiment- obviously pancakes. They were more savory than sweet but after the fact I am envisioning all sorts of alternative toppings.

 

Paleo Coconut Rutabaga PancakesCoconut Rutabaga Pancakes

Serves 1

1 cup shredded rutabaga (I peeled mine and ran it through the shredder attachment on my food processor)

2 eggs

1 scant tablespoon coconut flour

1 tablespoon coconut milk

1/2 teaspoon cinnamon

dash of nutmeg

salt/pepper

2 tablespoons coconut oil or butter (Must be coconut flavored. If not, add coconut extract)

**You might want to consider adding sweetener (some stevia or honey). I didn’t because I’m currently not eating sugar or sugar substitutes.

– Put your eggs in a medium bowl and beat until mixed. eggs

Wegman’s eggs are far superior

– Add scant tablespoon of coconut flour and coconut milk and mix.

-Add the cinnamon, nutmeg,  S&P, and sweetener if using.

-Fold in your rutabaga until well mixed.

-Place some coconut butter on your griddle (heated to 350) and let it melt.

-Spoon about 1/4 of the mixture on top of the butter and press down with a spatula. Repeat with the remaining mix, making sure to put more oil down before each one (I made four pancakes).

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– Let cook for 4-5 minutes on each side.

-I topped mine with sunbutter.

Can’t wait to make them again tomorrow. They were great, but they probably could have used that added sweetener. I could even top them with a natural made syrup to get some sweetness in. Next time!

Kale

Ate them with a side of kale

What’s the best thing you’ve made so far this weekend??

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