I love steel cut oats. I love their chewy texture and creamy consistency. They’re the perfect comfort food on a cold morning, and ever since I figured out the lazy overnight way to make them, I eat them at least 2 times a week, if not more. Goodbye instant oats, say hello to rich and chewy steel cut oats! My favorite go-to toppings are peanut butter and fresh fruit! YUM!
My little friend Tatum helped me come up with this smoothie concoction! We were making up smoothies one day and I asked her what type of smoothie sounded good to her, and she said, “strawberries, yogurt, banana and a bit of honey.” Bingo! Well done Tatum! I love the simplicity of her recipe, as it only requires 3 simple ingredients, a ripe banana, fresh or frozen strawberries and some vanilla Greek yogurt! Easy peasy and super tasty! This is the perfect spring-time smoothie, as strawberries are starting to come in season, at least in Northern California.
I know it’s a bit bold to say that these are the best corn muffins, but in my humble opinion they are. I’ve sampled many corn muffins over the years, and these bad boys are basically what a corn muffin should taste like. They’re moist, a bit sweet and savory and have a nice texture and crunch from the cornmeal.
These are pancakes that you don’t have to feel guilty about eating because they’re made with almond flour, use raw honey for the sweetener, almond milk for the dairy, and coconut oil as a substitute for butter or vegetable oil, which will not only speed up your metabolism, but fuel your brain.
Easter is just around the corner and this ham and gruyere stuffed french toast is the perfect entrée for Easter brunch or dinner. Actually in my opinion, this stuffed toast is good anytime of year and anytime of day. I baked this up the other night for dinner and it was amazing, and needless to say it got the double thumbs up from both of the kids.
This pineapple, mint and banana smoothie is my family’s new favorite breakfast and afternoon smoothie. It’s tangy and minty and honestly tastes like a creamsicle. I bet even your pickiest kids will love this smoothie. I made this smoothie up for Zoe the week she attended her intense dance camp. She’s not a huge fan of bananas, but I wanted her to get some potassium in her diet, so I knew the smoothie route was the way to go. I also read that pineapple contains a substance called bromelain, which is a group of digestive enzymes that can be instrumental in reducing inflammation and healing wounds. This smoothie sounded like the perfect breakfast smoothie for a girl that was going to be on her feet dancing for 6 hours a day.
So most of you know that I was a cereal addict since the age of 17. I literally ate a bowl of cereal everyday, usually grape-nuts topped with some other kind of fiberish cereal and granola. I’m one of those people that wakes up hungry and can’t sit around and wait a 1/2 hour for breakfast to cook, so cereal was the breakfast of choice, or should I say breakfast of convenience. Steel cut oats were reserved for those fancy hotel vacations or breakfast out with the family, as I was under the assumption that steel cut oats were a labor intensive and timely breakfast to whip up. I changed that way of thinking though when I cooked up my hot quinoa and oat cereal for the first time. I learned the trick to a quick breakfast of steel cut oats, and that was to bring them to a quick boil and then let them sit out overnight. I still eat cold cereal on occasion, but lately I have been devouring these steel cut oats, my 5 minute quinoa cereal and my quinoa and oat cereal. I would have to say that my breakfast routine has changed for the better!
Want a hot and healthy breakfast in 5-minutes? Well, here you go, this quinoa cereal takes 5 minutes from start to finish and will leave you feeling healthy and satisfied! I love my other quinoa and steel-cut oat cereal, but I have to plan ahead the night before in order to make it, and sometimes I just want to wake up and have some hot cereal, like NOW! I’m not the type of person who likes to fuss a lot when it comes to breakfast. I like to have my coffee and cereal ready within 10 minutes of waking. That’s just how I roll.
This is one of my go-to overnight breakfasts and I make this at least 2 times a month. It only takes 5 minutes to prep the night before and 6-8 minutes to heat up in the morning. I love that this breakfast is gluten-free and dairy-free, and I can add in healthy fats and pair it with season fruits and chia seed to give me energy to do all that I have to do in a given day! It’s the perfect breakfast to serve up on a fall and winter morning.
The muffins are unbelievably moist and when you cover them all over with the sugar and cinnamon mixture, you have yourself a killer snack. They’re crunchy on the outside and moist on the inside.
