Tag archives for breakfast

5 Egg-celent Omelette Recipes!

Cooking Instructions:
In a small bowl, whisk eggs. Heat up a nonstick pan over medium-low heat and add butter. Once butter is melted, pour in eggs and stir constantly with a rubber spatula. Once eggs begin to solidify, swirl the pan to fill in any gaps. Run the spatula along the edge of the pan to make sure i doesn’t stick. When eggs have set in an even layer, add toppings of choice. Carefully, by tipping the pan slightly, fold the omelette over on itself.
Enjoy!

Spring Herb & Parmesan Omelette

2 eggs
1 tsp chives, chopped
1 tsp parsley, chopped
1 tsp basil, chopped
2-3 tbsp parmesan cheese, freshly grated
Salt and pepper to taste
Butter

Asparagus & Roasted Red Pepper Omelette

2 eggs
3 asparagus spears, steamed
3 tbsp roasted red pepper, chopped
1 tbsp feta, crumbled
Salt and pepper to taste
Butter

Broccolini Cheddar Omelette

2 eggs
2 broccolini spears, blanched
3 tbsp cheddar cheese
Salt and pepper to taste
Butter

Mushroom & Goat Cheese Omelette

2 eggs
5 mushrooms, sautéed
2 tbsp goat cheese, crumbled
Salt and pepper to taste
Butter

Spinach, Sundried Tomato and Feta Omelette

2 eggs
¼ cup spinach, chopped
2 sundried tomato halves, thinly sliced
2 tbsp feta, crumbled
Butter

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Healthy Breakfast Cookies | Gluten-Free, Dairy-Free, Vegan & CHOCOLATE!

 

Healthy Breakfast Cookies
Servings: 4
Calories: 564/serving

2 ripe bananas
1 cup almond or peanut butter
¼ cup chia seeds, soaked in ¼ cup water
¼ cup cocoa powder
¼ cup coconut sugar
1 tsp vanilla extract
1 tsp baking powder

Preheat oven to 350°F.  In a large bowl mash bananas until they are smooth.  Add the remaining ingredients and mix until they are well combined.  Spoon mixture onto a parchment-lined baking sheet.  Bake for between 8 and 10 minutes.  Allow cookies to cool for 5 minutes before devouring.

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3 Healthy Breakfast Parfaits

Chocolate Peanut Butter Parfaits
Servings: 1
Calories: 457

1/2 cup vanilla greek yogurt
1-2 tbsp peanut butter
1 tsp cocoa powder
1 tsp maple syrup (optional)
1 banana
1/8 cup salted peanuts, chopped
1/8 cup granola

In a medium sized bowl, whisk together yogurt, peanut butter and cocoa powder. Add maple syrup if you want it sweeter.
In another small bowl, mix together granola and salted peanuts.
Assemble parfaits as desired.
Enjoy!

Very Berry Cheesecake Parfait
Servings: 1
Calories: 311

1/2 cup vanilla greek yogurt
1-2 tbsp cream cheese, softened
1 tsp maple syrup (optional)
1/8 cup crushed graham crackers
¼ cup granola
¼ cup raspberries
¼ cup blueberries

In a medium sized bowl, whisk together yogurt and cream cheese. Add maple syrup if you want it sweeter.
Assemble parfaits as desired.
Enjoy!

Apple Pie Breakfast Parfait
Servings: 1
Calories: 300

1 apple, peeled and diced
1 tbsp lemon juice
1/2 tsp ground cinnamon
1/4 cup granola
1/2 cup vanilla greek yogurt

In a small saucepan, add apples, lemon juice and cinnamon. Add a splash of water if necessary. Cook on medium heat until apples begin to soften. Once cooked to your desired consistency, set aside and allow to cool.
Assemble parfaits as desired.

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5 Make-Ahead Breakfast Recipes | Back-To-School 2016

5 Fave Make-Ahead Breakfast Ideas

Protein Popsicles
1 cup strawberries
1 banana
1 scoop vanilla protein powder
1 cup almond milk

Breakfast Parfaits
½ cup vanilla Greek yogurt
¼ cup pineapple, finely diced
¼ cup mango, finely diced
¼ cup granola
2 tbsp coconut chips

Muffin Tin Stratas
1 French loaf, cut into ½ inch cubes
3-4 strips bacon, cooked and chopped
½ cup cheddar cheese, shredded
2 green onions, finely sliced
6 eggs
½ milk or cream

Berry Almond Quinoa
3 cups quinoa, cooked
1 cup strawberries, quartered
½ cup blueberries
½ cup black berries
½ cup almonds, chopped
2 tbsp maple syrup

Waffle Breakfast Sandwiches
2 maple-flavored waffles, toasted
1 fried egg
1 sausage round, cooked
1 slice cheddar cheese

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Mango Lassi

Mango Lassi

Prep Time: 5 minutes

Total Time: 5 minutes

Mango Lassi

This refreshing Indian-inspired smoothie is a great way to start your morning!

Ingredients

  • ¼ cup milk
  • ½ cup yogurt
  • 1 mango, peeled and diced
  • 1 tbsp sugar OR honey
  • ¼ tsp ground cardamom

Instructions

  1. Combine all ingredients in a blender.
  2. Blend until smooth.
  3. Enjoy!
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A smoothie for every day of the week!

5 Delicious Summer Smoothies

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 2 servings

Calories per serving: Delicious!

5 Delicious Summer Smoothies

These fruity summer smoothie recipes are nutritious and delicious! Enjoy a new flavour every day of the week!

Ingredients

    Yellow Smoothie
  • ½ cup pineapple juice
  • ½ cup Greek yogurt
  • ½ cup frozen pineapple, diced
  • ½ cup frozen mango
  • 1 banana, chopped
  • 1 tsp grated ginger
  • Orange Smoothie
  • ¼ cup orange juice
  • ½ cup vanilla Greek yogurt
  • 1 small orange, peeled and frozen
  • ½ peach, peeled and diced
  • 1 carrot, grated
  • Pink Smoothie
  • ¼ cup almond milk
  • ½ cup Greek yogurt
  • ½ cup frozen raspberries
  • ½ cup frozen strawberries
  • ½ cup frozen watermelon
  • Purple Smoothie
  • ½ cup pomegranate juice
  • ½ vanilla Greek yogurt
  • ½ cup frozen blackberries
  • ½ cup frozen blueberries
  • ¼ cup cherries, pitted
  • Green Smoothie
  • ½ cup almond milk
  • ½ vanilla Greek yogurt
  • ½ avocado, peeled
  • 2 kiwis, peeled
  • 1 handful of baby spinach

Instructions

  1. Add liquid to the blender first.
  2. Add remaining ingredients.
  3. Blend well.
  4. Store in the refrigerator for up to three days.
  5. Enjoy!
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Overnight Oatmeal – 5 Delicious Ways! VIDEO

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Overnight Oatmeal – 5 Delicious Ways!

Overnight Oatmeal – 5 Delicious Ways!

Prep Time: 5 minutes

Total Time: 5 minutes

Yield: 1 serving

Calories per serving: Delicious!

Overnight Oatmeal – 5 Delicious Ways!

This tasty oatmeal is so easy to make and so satisfying to eat! Mix all of the ingredients before bed and you'll have a delicious breakfast ready and waiting when you wake up. For step-by-step video instructions CLICK HERE

Ingredients

    OVERNIGHT OATMEAL
  • 1/3 cup rolled oats
  • 1 tbsp chia seeds
  • ¼ cup Greek yogurt
  • ¼ cup almond milk (soy, hemp, rice or dairy work too)
  • Chocolate Strawberry
  • 1 tbsp honey
  • 1 tsp cocoa powder
  • 1 tbsp chocolate, shavings
  • ¼ cup strawberries, hulled and sliced
  • Pina Colada
  • 1 tbsp honey
  • 1 tsp coconut, shredded
  • 1 tbsp almonds, slivered
  • ¼ cup pineapple, diced
  • Carrot Cake
  • ¼ cup shredded carrot
  • 1 tbsp maple syrup
  • 2 tbsp pecan, chopped (optional)
  • ¼ tsp cinnamon
  • Banana Nut
  • 1 tbsp honey
  • 1 tbsp natural nut butter
  • 2 tbsp walnuts, chopped (optional)
  • ½ banana, sliced
  • Blueberry Lemon
  • 1 tbsp blueberry jam
  • ½ tsp lemon rind
  • ¼ tsp vanilla extract
  • ¼ cup blueberry

Instructions

  1. Combine all of the ingredients in a mason jar.
  2. Shake well and refrigerate overnight.
  3. Enjoy it cold, straight from the fridge or heat it up for a healthy, hot breakfast!
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Apple Cranberry French Toast Bake

Apple Cranberry French Toast Bake

Prep Time: 15 minutes

Cook Time: 50 minutes

Total Time: 1 hour, 5 minutes

Yield: 6-8 servings

Calories per serving: Delicious!

Apple Cranberry French Toast Bake

This delicious Apple Cranberry French Toast Bake is the perfect dish for a special Mother's Day brunch! The combination of sweet fruit, spicy cinnamon and crunchy pecans will leave your taste buds begging for more.

Ingredients

    For the French Toast:
  • 1 loaf French bread, cubed
  • 6 eggs
  • 1½ cup milk
  • ½ cup cream
  • ¼ cup brown sugar
  • 1 tsp cinnamon
  • ¼ tsp ginger
  • ¼ tsp nutmeg
  • For the Apples:
  • 3 tbsp butter
  • 3 granny smith apples, peeled and diced
  • ¼ cup brown sugar
  • 2 tbsp maple syrup
  • 1 tsp cinnamon
  • For the Cranberry Pecan Crumble:
  • ½ cup flour
  • ½ cup brown sugar
  • 1 cup pecans, chopped
  • ¾ cup dried cranberries
  • 4 tbsp butter, melted

Instructions

  1. Grease a large baking dish liberally.
  2. Cut a French loaf into one-inch cubes.
  3. In a bowl, whisk eggs, milk, cream, brown sugar, cinnamon, ginger and nutmeg.
  4. Pour egg mixture over cubed bread and mix well until all the bread is coated.
  5. Pour bread mixture into baking dish and set aside.
  6. Peel and dice apples.
  7. In a medium bowl, mix apples, brown sugar, maple syrup and cinnamon.
  8. In a large frying pan, melt butter.
  9. Add apple mixture and cook, stirring often, until apples become soft.
  10. Pour apples evenly over bread mixture in the baking dish.
  11. In a medium bowl, combine flour, brown sugar, pecans, cranberries and melted butter.
  12. Crumble mixture over the top of the apples.
  13. Bake at 350˚ for approximately 50 minutes.
  14. Serve immediately with maple syrup or whipped cream.
  15. Enjoy!
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Eggs Benedict

Nothing says brunch quite like Eggs Benedict but it can be an intimidating dish for novice cooks.  Below is a foolproof recipe for making Hollandaise sauce and an awesome technique forgetting perfectly poached eggs every single time.  Enjoy!!

Eggs Benedict

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4

Serving Size: 1

Calories per serving: Delicious!

Eggs Benedict

Nothing says brunch quite like Eggs Benedict. And while the process of making it can be involved, the results are always impressive and above all, delicious! For step-by-step video instructions CLICK HERE

Ingredients

    Classic Eggs Benedict
  • 4 English muffin, toasted
  • 8 slices peameal bacon, cooked
  • 8 poached eggs
  • Hollandaise sauce (Recipe below)
  • Hollandaise Sauce
  • ½ cup unsalted butter
  • 3 egg yolks
  • 1 tbsp lemon juice
  • 1 tbsp warm water
  • salt and pepper to taste
  • cayenne pepper to taste

Instructions

    For the Hollandaise sauce:
  1. In a small sauce pan, melt your butter.
  2. Use a spoon to skim excess milk solids from the top of the butter.
  3. Set melted butter aside.
  4. In a small sauce pan, bring about one inch of water to a simmer on the stove. Reduce heat to low.
  5. Freshly squeeze half a lemon until you have 1 to 2 tbsp of juice.
  6. In a glass or stainless steel mixing bowl, add lemon juice and water to your egg yolks and whisk until the mixture turns a pale yellow colour, about 30 seconds.
  7. Place your bowl over the simmering water, ensuring that the water does not touch the bottom.
  8. Whisk the egg mixture constantly until it begins to thicken, about two minutes.
  9. Do NOT stop whisking the mixture once it's cover the heat as your egg yolks will scramble.
  10. Once the mixture has begun to thicken and is sticking to your whisk, add the melted butter.
  11. Continue to whisk constantly until your sauce has reached your desired thickness, usually about one minute.
  12. Carefully remove bowl from heat.
  13. Season with salt, pepper and a sprinkle of cayenne.
  14. Notes:
  15. If your sauce begins to thicken, whisk in a little warm water until it returns to the right consistency.
  16. Hollandaise sauce does not keep well so it should be served within an hour of making it. Discard any unused portions.
  17. To minimize the risk of food-borne illness, use pasteurized eggs.
  18. For the poached eggs:
  19. Fill a large, deep pot with about three inches of water.
  20. Bring the water to a simmer, with the bubbles just breaking the surface.
  21. Reduce the heat to low.
  22. Place a fine mesh sieve over a bowl.
  23. Crack an egg into the sieve and allow the 'loose white' to drain for approximately 30 seconds.
  24. Gently roll the egg of the sieve and into a small bowl or ramekin.
  25. Repeat with all of the eggs, placing each into its own individual bowl.
  26. Gently roll each egg into water, getting as close to the water's surface as possible.
  27. Cover with a tight-fitting lid and set a timer for five minutes. NO PEEKING!
  28. After five minutes, use a slotted spoon to remove eggs from pot onto a plate lined with paper towel.
  29. Serve immediately.
  30. To store the eggs for future use, place them directly into an ice bath for ten seconds before draining. Store them in an airtight container for up to three days. To reheat them, simply place them back into a pot of boiling water for approximately 30 seconds.
  31. For the Eggs Benedict
  32. Place your toasted English muffin cut side up on a plate.
  33. Place one piece of Canadian bacon on each half.
  34. Place one poached egg on each half.
  35. Top with Hollandaise sauce.
  36. Garnish with fresh herbs and serve immediately.
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