Peanut Butter Toast

 Healthy breakfast, protein, filling, easy, kids love it. I love it.

Peanut Butter Toast

Toast your bread, spread with peanut butter, add:

Fruit toppings

• banana
• apple or pears
• berries
• diced dried fruit (apricots, dates, etc)

More goodness

• slivered almonds
• shredded coconut
• chia seeds
• hemp seeds (hemp hearts)
• ground flaxseed
• honey
• maybe chopped dark chocolate (70-90% cocoa, cocoa 1st ingredient)

Savory (on top of almond butter, avocado spread, butter...)

• avocado
• cucumber ribbons (w/ sriracha?)
• pickle
• butter
• hard boiled egg
• salt & pepper

Easy healthy banana oat waffles

 So fast, healthy and delicious!

Easy healthy banana oat waffles Simply Delicious 

(Picture from their site)

Total Time 20 minutes, Servings 4

1 cup rolled oats

2 medium bananas chopped

2 eggs

1 teaspoon vanilla extract

1 teaspoon baking powder

pinch of salt optional

to serve:

Fresh fruit of your choice

honey/maple syrup

peanut/almond butter

yoghurt

Place all the batter ingredients in a blender and blend until smooth. Heat a waffle maker/iron and pour in a few tablespoons of batter. Cook until the waffles are golden brown and cooked through.

Healthy Gingerbread Pancakes

 We made these on a snowy late-start school morning! So delicious - tastes like Christmas.

Healthy Gingerbread Pancakes Amy

• 1 cup + 2 tbsp (135g) white whole wheat flour or gluten-free* flour (measured like this)
• 2 tsp ground ginger
• ¼ tsp ground cinnamon
• ¼ tsp ground allspice
• ⅛ tsp ground nutmeg
• ⅛ tsp ground cloves
• 1 tsp baking soda
• ½ tsp baking powder
• ¼ tsp salt
• 1 tsp unsalted butter or coconut oil, melted
• 1 large egg white, room temperature
• 1 ½ tsp vanilla extract
• ¼ cup (60g) plain nonfat Greek yogurt
• 1 ½ tbsp (22mL) molasses (not blackstrap!)
• 1 tbsp (15mL) plain white vinegar
• ¼ cup (60mL) nonfat milk
• 6 tbsp (90mL) water
• optional: almond drizzle, for serving (see Notes – highly recommended!)

• Whisk together the flour, ginger, cinnamon, allspice, nutmeg, cloves, baking soda, baking powder, and salt in a medium bowl. In a separate bowl, whisk together the butter, egg white, and vanilla. Stir in the Greek yogurt, stirring until no large lumps remain. Stir in the molasses and vinegar. Stir in the milk. Alternate between adding the flour mixture and the water, beginning and ending with the flour, stirring just until incorporated. (For best results, add the flour mixture in 3 equal parts.)
• Lightly coat a large nonstick pan or griddle with nonstick cooking spray, and briefly preheat over low heat.
• Using a scant 2 tablespoons of batter for each pancake, dollop the batter onto the hot pan, and spread into a circular shape using a spatula or back of a spoon (if desired). Let the pancakes cook for 2-3 minutes, or until a slight skin starts to form around the edges. Slide a spatula underneath, and flip. Continue to cook for another 1-2 minutes or until cooked through. Re-coat the pan with nonstick cooking spray, and repeat with the remaining batter.

NOTES

For the gluten-free flour, I recommend the following blend: ½ cup (60g) millet flour, ½ cup (60g) tapioca flour, 2 tbsp (15g) brown rice flour, and ½ teaspoon xanthan gum. Many store-bought gluten-free flour blends (like this one!) will work as well, if measured like this.

 

Whole wheat pastry flour, regular whole wheat flour, or all-purpose flour may be substituted in place of the white whole wheat flour.

 

Remember to measure the flour correctly, using this method or a kitchen scale. (← That’s the one I own and love!) Too much will dry out your pancake batter.

 

This is the molasses that I use. I do NOT recommend substituting for the molasses, if at all possible. It’s a big part of the iconic gingerbread flavor. (It’s also shelf-stable, keeps for ages, and you’ll use it in all of these recipes of mine too!) In a pinch, pure maple syrup, honey, or agave may be substituted, but your pancakes won’t have quite the same classic gingerbread flavor.

 

These pancakes aren’t overly sweet—and that’s intentional! Because my family usually covers their pancakes in lots of maple syrup, I found that adding more sweetener to the batter was completely unnecessary. (Especially if you make the optional but HIGHLY recommended drizzle below!)

 

However, if you prefer sweeter pancakes, replace 2-4 tablespoons of milk with an equal amount of pure maple syrup, honey, or agave. (For example, if adding 2 tablespoons of maple syrup, then reduce the milk by 2 tablespoons [which would now be 2 tablespoons of milk instead of ¼ cup].)

 

You cannot taste the vinegar in the fully cooked pancakes! It fully reacts with the baking soda, which helps your pancakes rise and turn puffy in the pan, and it also helps with their moist and fluffy texture.

 

Any milk may be substituted for the nonfat milk.

 

Remember… Thick batter = thick pancakes. Thin batter = thin pancakes. However, when you add thick batter to your pan, it doesn’t spread, so you’ll need to spread it a bit yourself using a spatula, the back of a spoon, or the bottom of a measuring cup to get that nice, circular pancake shape.

 

For thicker pancakes, decrease the water by 2 tablespoons.

 

For thinner pancake batter, add more water or milk until you achieve your desired pancake batter consistency.

 

This recipe is easily doubled or tripled to make more. If you have any leftovers, they freeze really well too!

 

VEGAN OPTION: Use coconut oil (or any other oil!). My favorite vegan alternative for the egg white is 1 ½ teaspoons of Ener-G + 2 tablespoons (30mL) of warm water.

 

OPTIONAL DRIZZLE: In a small bowl, stir together 6 tablespoons (90g) confectioners’ style erythritol, ½ teaspoon almond extract, and 6-7 teaspoons of milk (any kind!). Transfer to a zip-topped bag, cut off a tiny piece of one corner, and drizzle over the pancakes.

Easy Overnight Oats

 Easy Overnight Oats feelgoodfoodie.net

photo credit feel good foodie

Prep/Total time 5 min

Base

• ½ cup old fashioned rolled oats
• ½ cup milk of choice
• ¼ cup non-fat Greek yogurt
• 1 T chia seeds
• 1 T sweetener honey or maple syrup (opt)
• ¼ t vanilla extract

Different variations:

Peanut Butter & Jelly

• 1 tablespoon strawberry jam
• 1 tablespoon creamy peanut butter
• ¼ cup diced strawberries
• 2 tablespoons peanuts crushed

Apple Pie

• ¼ cup diced apples
• 1 tablespoon pecans chopped
• 2 teaspoons maple syrup
• ¼ teaspoon cinnamon

Banana Nutella

• ½ banana sliced
• 1 tablespoon Nutella
• 1 tablespoon hazelnuts crushed
• 1 tablespoon chocolate chips

Almond Joy

• ¼ cup shredded coconut
• 1 tablespoon almonds chopped
• 1 tablespoon chocolate chips
• 2 teaspoons maple syrup

• Place all ingredients into a large glass container and mix until combined.
• Cover the glass container with a lid or plastic wrap. Place in the refrigerator for at least 2 hours or overnight. Toppings can be added the night before or immediately before serving.
• Uncover and enjoy from the glass container the next day. Thin with a little more milk or water, if desired.

Notes

Storage: Overnight oats can be stored in the fridge for up to 5 days. This makes it an ideal breakfast meal prep to make on Sunday night for the week.

Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.

• Make it vegan: Use plant-based milk, plant-based yogurt, and maple syrup for sweetener
• Make it gluten-free: Use certified gluten-free oats
• Make it sugar-free: Omit the sweetener all together or used mashed or pureed fruit in the base recipe

Healthy Zucchini Bread

Glad to find a healthier alternative to my loaded with sugar and oil version :) And you can't even tell - this is amazing!

Healthy Zucchini Bread  Kristine

Prep Time 20 mins

Cook Time 1 hr

Total Time 1 hr 20 mins

Servings: 10 servings Calories: 253kcal

2 cups grated zucchini from 1 large zucchini

4 tablespoons unsalted butter or coconut oil

½ cup unsweetened applesauce or mashed ripe banana

½ cup honey or pure maple syrup

¼ cup milk whichever kind you prefer

1 teaspoon vanilla extract

2 eggs

1 ½ teaspoons ground cinnamon

½ teaspoon ground nutmeg

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

1 ¾ cups white whole wheat flour

¾ cup chopped walnuts or pecans optional

Preheat oven to 350 degrees F. Spray a 9x5-inch loaf pan well with cooking spray and lightly flour the pan. Wrap the shredded zucchini in a clean kitchen towel and squeeze out the excess moisture. Set aside.

Place the butter (or coconut oil) in a large bowl and melt in the microwave. Let cool slightly if very hot. Add the applesauce, honey or maple syrup, milk and vanilla. Whisk until well combined. Whisk in the eggs. Sprinkle on the cinnamon, nutmeg, baking powder, baking soda and salt. Whisk until well combined. Add the white whole wheat flour and mix with a rubber spatula until almost combined. Gently fold in the zucchini and nuts (if using), being careful to not over-mix.

Transfer the batter to the prepared pan. Bake for 55 minutes to 1 hour, until a tester inserted into the center of the bread comes out clean. Let cool in the pan for 20 minutes and then remove to a wire rack to cool completely.

To store zucchini bread, wrap airtight and store at room temperature for up to 3 days, in the refrigerator for up to 5 days or in the freezer for up to 3 months.

Notes

To make dairy-free zucchini bread, use coconut oil rather than butter and non-dairy milk.

You can substitute all purpose flour but will lose the healthy whole grains and some fiber. 

Healthy Zucchini Muffins

Excited for a healthier alternative! I'll feel better feeding these to kids at breakfast. ;)

Healthy Zucchini Muffins

• Author: Cookie and Kate
 
• Prep Time: 20 mins
 
• Cook Time: 16 mins
 
• Total Time: 36 minutes
 
• Yield: 12 muffins

=

• ¾ cup roughly chopped raw walnuts or pecans (optional)
• ⅓ cup melted coconut oil or extra-virgin olive oil (more of an herbal flavor)
• ½ cup honey or maple syrup
• 2 eggs
• 2/3 cup buttermilk (or 2/3 cup milk of choice mixed with 2 teaspoons vinegar, allow to rest for 5 minutes before using)
• 2 teaspoons vanilla extract
• 1 ¾ cups white whole wheat flour or regular whole wheat flour
• 1 teaspoon ground cinnamon
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• ½ teaspoon fine sea salt
• ¼ teaspoon ground nutmeg
• 1 ½ cups grated zucchini (you’ll need 1 small-to-medium zucchini, about 7 ounces—working in handfuls, gently squeeze out excess moisture from the grated zucchini over the sink)

1. Preheat oven to 400 degrees Fahrenheit. If necessary, grease all 12 cups on your muffin tin with butter or cooking spray (my pan is non-stick and doesn’t require any grease).
2. Toast the nuts (if using): Once the oven has finished preheating, pour the chopped nuts onto a small, rimmed baking sheet. Bake until the nuts are fragrant and toasted, about 4 to 5 minutes, stirring halfway.
3. In a medium mixing bowl, combine the coconut oil and honey. Beat them with a whisk until they are combined. Add the eggs and beat well. Add the buttermilk and vanilla. Whisk to combine, and set the bowl aside. (If your coconut oil solidifies on contact with cold ingredients, simply let the bowl rest in a warm place for a few minutes, like on top of your stove, or warm it for about 30 seconds in the microwave.)
4. In a large mixing bowl, combine the flour, cinnamon, baking powder, baking soda, salt and nutmeg. Using a big spoon, stir to combine.
5. Pour the liquid mixture into the dry and stir just until combined (a few lumps are ok!). Add the zucchini (be sure to squeeze excess moisture out of the zucchini first) and toasted nuts, if using. Gently fold the zucchini and nuts into the batter, being careful not to over-stir.
6. Divide the batter evenly between the 12 muffin cups. Bake muffins for 16 to 19 minutes, or until the muffins are golden on top and a toothpick inserted into a muffin comes out clean.
7. Place the muffin tin on a cooling rack to cool. If you have leftover muffins, store them, covered, at room temperature for two days, or in the refrigerator for up to 4 days. Freeze leftover muffins for up to 3 months.

Zucchini Muffins

These are delicious!

Zucchini Muffins  Two Peas and Their Pod

Total time: 30 min

Servings: 12

• 2 cups all-purpose flour or white whole wheat flour
• 3/4 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon kosher salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 cup unsalted butter, melted and slightly cooled
• 1/4 cup canola, vegetable, or grapeseed oil
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 2 large eggs, at room temperature
• 1 1/2 teaspoons pure vanilla extract
• 2 cups grated zucchini
• 2 tablespoons turbinado sugar, for sprinkling on muffins

1. Preheat the oven to 375 degrees F. Line a standard 12-cup muffin tin with paper liners or grease with nonstick cooking spray. Set aside.
2. In a medium bowl, whisk together the flour, baking soda, baking powder, cinnamon, salt, ginger, and nutmeg. Set aside.
3. In a large bowl, whisk together the melted butter, oil, sugars, eggs, and vanilla until smooth. Stir in the zucchini.
4. Add the dry ingredients to the wet ingredients and stir until just combined. Don't over mix.
5. Divide the batter equally in the muffin cups. Sprinkle each muffin with turbinado sugar. Bake for 18 to 23 minutes or until the muffins are golden brown and the tops of the muffins bounce back when you gently press on them. You can also insert a toothpick into the center of a muffin, if it comes out clean, they are done.
6. Let the muffins cool in the pan for 5 minutes. Remove muffins from the tin let cool another 15 minutes.

The Best Granola Ever

want to try this...

The Best Granola Ever  Mara

5 cups rolled gluten-free oats
2 cups unsweetened coconut shavings
2 cups raw almonds, coarsely chopped
1 cup pumpkin seed (green pepitas)
1/4 cup chia seeds
Optional: 3/4 cup dried cranberry, raisin, or other dried fruit

1/2 cup coconut oil
1/2 cup almond butter or natural peanut butter
2/3 cup maple syrup (or raw honey, though we prefer the maple)
2 tsp. cinnamon
1 tsp. pumpkin spice
1 tsp. celtic sea salt

Preheat oven to 350 degrees F. Mix the oats, coconut flakes, almonds, pumpkin seeds, chia seeds, and dried fruit together in a large bowl. In a small skillet over medium-low heat, warm the coconut oil, almond (or peanut) butter, and maple syrup. Add salt, cinnamon, and pumpkin spice to wet mixture and mix. Pour over the dry ingredients. Mix well.

Spread the mixture evenly onto one large or two small baking sheets, then pour the glaze over the mixture and stir with two spoons. Bake for 20-25 minutes or until toasted brown. Stir 1 or 2 times while cooking, to ensure even toasting. Be careful towards the end as it can burn quickly. Remove from the oven and let cool completely. To keep it crisp, store in a container that has an air-tight seal.

Roasted Tomato, Mozzarella, and Spinach Quiche

Yum!! Adding to my quiche recipes. More good ones at the website (like Asparagus, Mushroom and Cheddar).

Roasted Tomato, Spinach, and Mozzarella Quiche the kittchen

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Servings 8

1 9- inch Pie Crust

2 medium Tomatoes

1 tablespoon Olive Oil

1/4 teaspoon Basil

1 1/2 cups Baby Spinach

1 cup chopped Mozzarella

5 Large Eggs

1/2 cup Heavy Cream

1/2 cup Whole Milk

1/4 teaspoon Salt

a dash of Black Pepper

1. Heat the oven to 400 degrees. Slice the tomatoes into 1/4 inch round slices. Arrange the tomato slices on a baking sheet. Drizzle the olive oil over the tomatoes. Sprinkle the basil, and some salt and pepper over the tomatoes. Let the tomatoes roast for 10-15 minutes, until soft.
2. Drizzle just enough olive oil to barely cover a skillet, and heat over medium low. Add the spinach, and cook until just wilted, stirring frequently.
3. Lower the heat of the oven to 375 degrees. There is no need to precook the pie crust. If it is frozen let it thaw for 15 minutes first.
4. Layer the spinach, mozzarella, and roasted tomatoes in the pie crust.
5. Mix the eggs, cream, milk, salt, and pepper. Either beat them by hand for 2 minutes, or use a mixer for 1 minute. You want the eggs to be light and fluffy.
6. Pour the egg mixture over the vegetables and cheese and into the pie crust. Fill the crust as much as possible, without letting the egg spill out.
7. Bake for 35-45 minutes, until the center of the quiche has firmed up.

Healthy Pumpkin Spice Waffles

I make these ALL THE TIME cause they're so good and so I can freeze them for easy quick breakfasts for my one year old (I always double the recipe). I love them in the fall with maple syrup - the flavors are so perfect together.

Healthy Pumpkin Spice Waffles  Kate

 
• Prep Time: 15 mins
 
• Cook Time: 10 mins
 
• Total Time: 25 minutes
 
• Yield: 4 large waffles

• 2 1/4 cups (200 grams) oat flour*
• 1 tablespoon baking powder
• 3/4 teaspoon salt
• 1 teaspoon cinnamon
• 1/2 teaspoon ginger
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice or cloves
• 3 large eggs
• Scant 2/3 cup milk of choice (I used plain, unsweetened almond milk)
• Scant 1/2 cup melted coconut oil or 7 1/2 tablespoons unsalted butter, melted
• 1/2 cup (122 grams) packed pumpkin puree
• 3 tablespoons maple syrup
• 1 tablespoon vanilla extract
• Suggested toppings: more maple syrup, nut butter and/or toasted nuts, coconut whipped cream…

In a large mixing bowl, combine the oat flour, baking powder, salt, cinnamon, ginger, nutmeg and all spice or cloves. Whisk to combine. In a medium mixing bowl, whisk the eggs. Then add the milk, coconut oil or butter, pumpkin purée, maple syrup and vanilla extract. Whisk until the mixture is thoroughly blended. Pour the liquid mixture into the oat flour mixture. Stir with a big spoon until just combined (the batter will still be a little lumpy). Let the batter rest for 10 minutes so the oat flour has time to soak up some of the moisture. 

Plug in your waffle iron to preheat now. Once 10 minutes is up, give the batter one more, gentle swirl with your spoon. The batter will be pretty thick, but don’t worry! Your waffles will turn out great. Pour batter onto the heated waffle iron, enough to cover the center and most of the central surface area, and close the lid. Once the waffle is deeply golden and crisp, transfer it to a cooling rack or baking sheet. Don’t stack your waffles on top of each other or they’ll lose crispness. If desired, keep your waffles warm by placing them in a 200 degree oven until you’re ready to serve. Repeat with remaining batter and serve with desired toppings on the side.

NOTES

Recipe adapted from my gluten-free oat waffles recipe.
*Make your own oat flour: Simply blend old-fashioned or quick-cooking oats in a food processor or blender until they are ground into a fine flour. You’ll need to blend about 2 1/4 cups oats to make 2 1/4 cups flour.
*A note on gluten free oats: Be sure to buy certified gluten-free oats or certified gluten-free oat flour to ensure your waffles are gluten free.
Freeze it: These waffles freeze beautifully. Just store in freezer-safe plastic bags and pop individual waffles into the toaster until warmed through.
Recommended equipment: This fancy-pants non-stick waffle maker. I love that it has a large cooking surface, which means I can cook an entire batch of waffles with just two presses.
More pumpkin recipes: Check out my gluten-free pumpkin oat pancakes, vegan pumpkin pecan scones and maple-sweetened pumpkin muffins.

Source: Cookie and Kate