breakfast Archives | Page 2 of 4

Chocolate Fig Breakfast Shake

September 6, 2016

I rarely make smoothies. I’ve just never been that into them. I’m confident this has to do with the fact that I simply don’t like the name smoothie. We’ve talked about this before, right? It’s kind of how some people dislike the word foodie (which I’m okay with, by the way).

So if I do make something that resembles a smoothie, it’s called a breakfast shake. On occasion, a breakfast shake is just the thing I want first thing in the morning. This is especially true when I have some killer ingredients to use in them.

Peanut Butter Oatmeal with Dates and Banana

July 21, 2016

This creamy, homemade peanut butter oatmeal is naturally sweetened with banana and dates and topped with crunchy chopped peanuts.

I have a problem with oatmeal. It’s not oatmeal’s fault at all. No, this is an — it’s not you, it’s me situation.

Oatmeal is part of my normal breakfast cycle. Meaning, we have an on-again, off-again type of relationship. I crave it and eat it almost everyday for weeks. Then I get tired of it and need a break.

Well, we are on-again. So that problem I have has reared its ugly head.

Roasted Strawberry and Oat Breakfast Bowl

April 26, 2016

You have no idea how much restraint I’ve been exercising lately. I have held off for as long as I possibly can. I can no longer avoid posting about strawberries!

You see, the season began here about 3 weeks ago. Out of respect for those of you with a lingering winter, I avoided posting about them for as long as I could. I mean, I hate to brag and wave around posts about freshly picked, juicy, sweet strawberries. And about the fact that we have a strawberry patch with a farm stand on just about every corner in town. The kind that allows me to swing in at any point during the week to get baskets of berries like these that were picked that very morning.

Pomegranate Lemon Cake

December 23, 2015

I have really been missing the big lemon tree that was in the backyard of our rental house in the Bay Area. I took for granted how easy it was to walk out and grab a few almost any time of year.

Our potted Meyer lemon tree made the move and it’s still hanging on, but it didn’t produce any lemons this year.

I was running the other day and I noticed that towards the end of the public running path, a large lemon tree hangs over a backyard fence. I’d been eyeing it for weeks and a few days ago I finally got the courage to grab a few.

Pear and Peanut Butter Yogurt Parfait

November 5, 2015

Half the time I’m very much – YAY breakfast! The other half of the time I’m – bleh, breakfast.

I know. Shame on me. When I was working as a health educator, there is no telling how many times a version of the words, “eat breakfast,” came out of my mouth. But truth be told, some days I wake up excited for it, and other days I’ll pass and go straight to lunch.

I think it has to do with being inspired. Or uninspired, as the case may be.

30 Minute Potato Breakfast Bowls

April 16, 2015

These Potato Breakfast Bowls are loaded with hearty red potatoes, scrambled eggs and sausage. The best part is that you can have them on the table in 30 minutes. This is my entry for the Potato Lovers Club Speedy Spud Challenge blogger recipe contest. This post was sponsored by the U.S. Potato Board.

I’m not what you would call a quick cook. I’m the first to admit that I lack swiftness in the kitchen.

It’s not that I have loads of time to kill or that I dislike quick recipes, I just have a very short attention span. When I’m cooking for myself, I only get about 5 minutes in before I catch something out of the corner of my eye and my head jerks quickly to the right.

Squirrel!

It often goes something like this. I’m chopping the onion. Oh, is that an episode of Gilmore Girls on T.V.? I need to turn the volume up. Then I open the sliding glass door to let out a whining pug so she can go fake potty and come back in to beg for her free treat.

Then I get back to the onion. I open the fridge for something. Oh, I really need to throw that out. Oh man, I forgot to empty the dishwasher.

You get the idea. A recipe might say it takes 20 minutes to make, but it’s not going to take me 20 minutes.

Roasted Pepper and Arugula Scrambled Eggs

October 31, 2014

This single serving breakfast recipe combines roasted peppers and arugula for scrambled eggs that are simple, but special.

I often get asked – how do you find ideas for recipes?

Like most people, I find inspiration just about everywhere. Sometimes I get an idea, make a list and ponder it for a while. Other times, I stand in front of the fridge, trying to figure out what to have for breakfast. I grab a few ingredients, mix them together and it tastes so good that I think maybe someone else who is trying to eat protein-rich breakfasts might enjoy it.

This is one of those recipes.

Salmon and Spinach Cakes with Fried Eggs Recipe

August 12, 2014

Protein for breakfast.

Of all the improvements we’ve made to our eating habits over the past year or so, this has been the best one by far.

I wasn’t a complete stranger to a high protein morning meal. I’d have eggs on occasion, or a shake with nut meal, but it wasn’t until we started focusing on eating a lot of protein first thing that I realized how much I relied on carbohydrates for breakfast.

Now, this isn’t necessarily a bad thing. I still work in yogurt with fruit and oatmeal, especially when we are training for a race, but these carb focused breakfasts seemed to be making me crave something sweet every morning.

Once we made the switch, things changed pretty drastically.

Breakfast Farro with Kabocha and Coconut Milk Recipe

October 29, 2013

When it comes to grains at breakfast, I love taking things beyond oats. A little sweetness and a few spices, and almost any whole grain makes a delicious morning meal. It can really break you out of an oatmeal rut.

I’ve made Gingered Pear Quinoa with Walnuts for breakfast, but this time around I had a new grain to work with – farro. I’m familiar with farro (a version of whole wheat), but this was my first time cooking it. It’s quickly becoming a new favorite.

I also had a kabocha squash that has been staring at me from the counter for a while, so I roasted it up to use throughout the week. The puree added the perfect touch to a sweet farro dish. Despite all the winter squashes I have tried, this was my very first kabocha. The texture and sweetness can’t be beat. I can definitely see what all the hype is about.

So there were a lot of firsts in this dish, but this won’t be the last time I make it. This was exactly the type of fall-inspired breakfast I’ve been craving.

Breakfast Farro with Kabocha and Coconut Milk

Makes: 4 servings

Ingredients

½ cup kabocha puree, warmed
2 tablespoon pure maple syrup
½ teaspoon cinnamon or pumpkin pie spice
Pinch of salt
2 cups cooked farro, warmed
1/2 cup coconut milk, warmed
2 tablespoons chopped walnuts for garnish

Prep

In a small bowl, stir together the kabocha, maple syrup, cinnamon and salt.

In each of 4 serving glasses, add about 1 tablespoon of the kabocha. Top with 1/2 cup farro and 2 tablespoons of coconut milk. Finish with 1/4 of the remaining kabocha and sprinkle with a 1/2 tablespoon of walnuts.

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Black Sesame Granola Recipe

September 12, 2012

The first signs of autumn are in the air and that means oatmeal has returned to the breakfast scene around here. I eat it almost every day, but as much as I love a warm bowl on a cool morning, everyone needs a little variety. That’s where granola comes in.

I’ve made Coconut Lime Granola and Cranberry Pumpkin Granola, but this batch had a purpose – to use up some specific ingredients in the pantry.

First up are black sesame seeds, followed by tahini. I love them both, but when most recipes call for only 1 to 2 tablespoons, it takes a while to use them up.

Both ingredients give this granola a nutty, salty flavor. If you like yours a bit sweeter you can add more honey or some extra dried fruit. I used dried cranberries and unsalted peanuts in this version, but any fruit and nut combo would work well.

Black Sesame Granola Recipe

Ingredients
1/4 cup virgin coconut oil, melted
1/3 cup raw honey
2 tablespoon tahini
4 cups old-fashioned rolled oats
1/4 cup unsalted sunflower seeds
1/4 cup black sesame seeds
1/4 cup dried fruit (I used cranberries)
1/4 cup nuts (I used unsalted peanuts)
1/8 teaspoon fine sea salt

Preparation
Preheat the oven to 375 degrees F.

Whisk together the oil, honey, and tahini in a large bowl. Stir in the oats.

Add the remaining ingredients and stir to coat well. Pour out onto a baking sheet sprayed with coconut oil and spread evenly.

Bake for 30 to 40 minutes, stirring every 10 minutes. Makes about 5 cups.

Black Sesame Granola Recipe | FakeFoodFree.com #granolarecipes #healthyrecipes #healthyeating #breakfast

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