Breakfast

I haven’t always been a huge fan of Greek yogurt, mostly because of the texture I think.  However, it’s really starting to grow on me.  My friend Jade mentioned to me over the weekend that she loves the greek yogurt with honey.  I have always been completely skeptical of it because….well…it’s honey!  It just sounds kinda gross.  But I decided to give it a whirl.  I bought a tub of this lovely stuff.

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With Honey.

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And then I whipped up some oatmeal, and sliced a banana.

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Then I put it all together and BLAM-O!  A yummy breakfast.  I had never thought of putting yogurt on my oatmeal til Jade told me how good it was.  She was right!  You are now looking at the newest Honey-Greek Yogurt Fan.  It’s super delicious!  Hopefully this puts someone over the edge.  If you’ve been eyeing it, but too chicken to try, Do it!  The kids loved it too.

Broccoli Blitz Smoothie

Do you ever get in a green smoothie rut?  Smoothies are the main way I get my kiddos to eat green vegetables, especially leafy greens, but sometimes it gets a little monotonous to use the same ingredients every time. I looked up some recipes from Green Smoothie Girl and wanted to try one new smoothie a week.  The first one I tried is called Broccoli Blitz.  It’s from her book, “Green Smoothies Diet” book found here.  I was a little hesitant because you know broccoli’s reputation with the digestive system…haha.  BUT it actually turned out to be pretty tasty.  Tornado sees me drinking these and then begs for mine (mostly because I think he likes the cup I have with a straw and it’s fun to drink out of).  But he DRAINS it every time.  This time was no different.  It makes a huge batch, and I just kept the remainder in the fridge until the next day and we all divided it among ourselves.  Even cool Aunt Zoe got in on the action.  Everyone liked it – you can’t even really taste the broccoli.  Without further adieu  here is the recipe:

Broccoli Blitz Smoothie

  • 2 3/4 cup water
  • 1/2 cup raw agave
  • 2 cups broccoli
  • spinach
  • 2 oranges
  • 2 cups pineapple
  • 2 bananas
  • 2 cups berries

Combine water, agave and broccoli and blend until smooth.  I did not have agave, but you can use sugar, or a little bit of sugar.  Next add spinach until it reaches the 6 cup line (about 2 cups of spinach), and blend.  Then add oranges, pineapple, bananas, and berries.  Blend until smooth.  Enjoy!

What’s For Snacktime Wednesday: Whole Wheat Banana Bread – No Sugar!

Hello folks,

We are back from New York City!  It was a very long day of frantic cleaning/packing and then a long red-eye flight across the country, but the kids were champs and were so excited to see their toys that we had a big party at 2 am.  It’s been a whirlwind couple of days, and it’s about to get crazier!  We are heading to a wedding tomorrow, so more time on the road!  In the meantime, here’s a delicious snack I’ve been making with all my quickly ripening bananas.

Whole Wheat Banana Bread (Original Recipe from 100 days of Real Food)

  • 2 cups whole-wheat flour
  • ¾ teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 tsp nutmeg
  • 1/4 tsp cinnamon
  • 1/4 tsp ginger
  • 3 ripe bananas, mashed
  • ¼ cup plain yogurt or sour cream
  • ¼ cup honey
  • 2 eggs
  • 1/4 cup oil (or applesauce)
  • 1 teaspoon vanilla

DIRECTIONS

  1. Preheat oven to 350 degrees F and grease pan.
  2. Whisk together the flour, baking soda, salt, nutmeg, cinnamon, and ginger.
  3. In a separate bowl mix mashed bananas with yogurt, honey, eggs, oil, and vanilla.
  4. Fold the banana mixture into the flour mixture until blended. Do not overmix.
  5. Pour batter into prepared pan.
  6. Bake large loaf for 40 – 50 minutes or until it comes clean with a toothpick.

Happy Snacking!  Back from sunny San Diego next week!

New Segment: What We Ate

I’ve had several people ask me what I eat in a normal day, especially if I try not to use processed foods very much.  It’s been a very long transition, so most of this stuff seems pretty easy to me now.  When I think back to when I first started I was a completely lost, so I hope this helps give some ideas to someone out there…I think I’ll make this a new segment, and I’ll try to take pics of everything in the future.

This is not a perfect day, but pretty good.

Breakfast:  Bagels and cream cheese (we don’t normally have bagels but they were leftover from company in town), fruit salad made up of fresh pineapple, oranges, and apples

Snack: Raisins

Lunch: Ham Sandwiches (leftover from a honey baked ham we had recently), sweet potatoes sprinkled with brown sugar and butter, cottage cheese

Snack:  Dried Fruit Mix (the kind with no added sugar or preservatives…just fruit)

Dinner:  Sweet and Sour Chicken over Rice (Original Recipe from my MIL)

 

Ingredients:

  • 2 Meaty Thighs
  • 3/4 Cup Water
  • 1 Cup Ketchup
  • 1 Large Onion, chopped
  • 1 Can Chunk Pineapple
  • 1/2 Cup Vinegar
  • 3/4 Cup Sugar ( I use less of this and pour in pineapple juice to sweeten it up)
  • 1 tsp. Salt
  • 2 Tbs Corn Starch (sometimes does not need)
  • 1/4 Cup Water
  • 1 Green Pepper, chopped

Directions:

Boil and debone the chicken.  Fry meat with the onion and green pepper in small amount of oil until vegetable is tender.  Add 3/4 cup water, ketchup, sugar, salt, pineapple juice (drained from the can of chunk pineapple).  Simmer.  Thicken sauce with the cornstarch, diluted in 1/4 cup water.  Stir until thickened.  Serve over warm, cooked rice.

My hubby took one bite of this and said, “mmmmm…tastes just like Sybil’s.”  His mom is an amazing cook.  The boys liked it too and it’s a pretty easy yummy dinner.  We also ate a salad and some sort of side vegetable…probably peas.

There you have it – a typical day in our house.  We normally eat meat about once a week, so I guess this was the day!

Apple Cinnamon Pancakes

I’ll admit it – I am not a huge apple fan, but I had to switch up breakfast the other day, plus we had 1,000 apples to hurry and eat.  This recipe was actually super delicious.  It was sweet enough to eat without syrup even.  I love to spread peanut butter on my pancakes and it gets nice and melted and delicious.  These were a huge hit.  Give ’em a try for a weekend breakfast.

Apple Cinnamon Pancakes (originally from What’s Megan Making)

  • 1 1/4 cup all purpose flour ( I used whole wheat and they came out great)
  • 2 Tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup milk
  • 1/2 cup applesauce
  • 1 apple, peeled and chopped
  • 1 egg
  • 2 Tablespoons vegetable oil or melted butter

Mix ingredients and drop by 1/3 a cup onto a hot griddle.  They melt in your mouth.  mmmmm.

Oh! And I’ve been in the Valley of the Sun (Phoenix) all week for my little sis’ WEDDING!  So excited.  I’ll post pics when we get back.  Have a great weekend.

Breakfast: Blueberry Scones

My friend was just telling me about a tea party she went to and she mentioned scones.  After that I couldn’t get it out of my head.  I had to make them!  Luckily I found this recipe to quiet my craving and feed the hungry animals (kids).  The family will be so happy for something new since we’ve kind of been in a breakfast rut.  Super easy and delicious.

Blueberry Oat Scones (Originally adapted from Weelicious).

  • 2 Cups All Purpose Flour (I used white wheat)
  • 1 Cup Old Fashioned Oats (also know as 5 minute oats)
  • 3 Tbsp Sugar
  • 2 tsp Baking Powder
  • 1/2 tsp Salt
  • 1/2 Cup Butter (1 stick), chilled & cubed
  • 3/4 Cup Buttermilk
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1 Cup Blueberries (if using frozen blueberries, add to the batter while frozen)

1. Preheat the oven to 375 degrees.
2. In a bowl, whisk together the first 5 ingredients until combined.
3. Using a pastry cutter or your fingers, rub the butter into the flour/oat mixture until is resembles coarse meal.
4. Whisk the buttermilk, egg and vanilla in a separate bowl.
5. Pour the buttermilk mixture over the flour/oat mixture and using a fork, stir until combined.
6. Stir in the blueberries until just combined.
7. Scoop out about 2 tbsp of the batter per scone onto a Silpat or parchment lined baking sheet (I like using an ice cream scooper for this.)
8. Bake for 20 minutes.
9. Serve.

I actually have a scone pan, so it made about 10 regular sized scones.  Give it a try for a yummy breakfast or snack.

What’s for breakfast? Steel Cut Oats – Crock Pot Edition

I know I’ve posted a lot of breakfast recipes lately, but what can I say?  It’s my favorite meal.  I saw this video on weelicious a long time ago, but just barely tried it.  It was awesome!

Crock Pot Oatmeal

  • 1 cup steel cut oats
  • 2 cups water
  • 2 1/2 cups milk
  • 1 1/2 tsp cinnamon

Pour it all in the crockpot and cook on low for 8 hours.

Consensus:

Me and The Mr.:  Love

The Wild One:  Actually ate a few spoonfuls, which is difficult to get him to do with oatmeal.

Tornado:  Ate it by the fist full.

It’s been cold and dreary here so this really hit the spot, and it smells wonderful to wake up to!