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Breakfast

Blog Breakfast Desserts Recipes

Peanut Butter Rice Krispy Bars

July 10, 2014

These Rice krispy Bars were just amazing. Very simple and easy to make. I used the Arrowhead Mills Puffed Rice Cereal. I see it at every grocery store so it shouldn’t be too hard to find. We don’t make that many treats at our house. My kids like the plain sponge cakes, muffins and banana bread. Well of course they also love cookies.

You can store these in an air tight container in the fridge for a few days. I haven’t tried freezing them. They only make about 6 medium bars. It is ideal to use all natural peanut butter or you can make your own peanut butter by blending salted or unsalted peanuts using a high speed food processor.

I have made this with Honey, Cane sugar syrup and Brown rice syrup and they have all came out great but slightly different flavor. Hope you enjoy it if you do try it.

 

[amd-zlrecipe-recipe:21]

 

Nutrition Facts (Per Serving)
Makes 6 Serving (6 squares)

Calories 220
Total Fat 9.8g
Saturated Fat 2.8g
Total Carbohydrates 29.8g
Dietary Fiber 0.9g
Sugars 21.3g
Protein 4.2g

‘Nutrition Facts are calculate and may Vary

Blog Breakfast Desserts Recipes

Chocolate Chip Muffins

June 27, 2014

These Chocolate chip muffins are very delicious and filling. My twins always help me bake. Actually its more like they force themselves in my kitchen to bake with me. Typically if something takes 10 minutes to make it will end up taking me 20 with much more mess to clean up in the end. There is no way around it. My one boy, Sam is definitely going to be an engineer or chef. Or possibly both? He wants nothing to do with learning. At 4 his twin is reading already but Sam has no clue yet. All he cares about are things that make noise like vacuums or cooking. He almost knows the ingredients for the muffins by heart. He will run and grab the coconut oil, an egg, the sugar, baking powder and goes right to peeling the bananas and start mashing them…. hahahha  I shouldn’t complain right? It just gets worse though because then they get to the “no its my turn now, no I want to mix, hey let me lick spoon first, hey mommy I didn’t get a turn Sam got 2 turns”….Ya exactly! By the time the muffins are done I have the worst anxiety ever..

So these muffins are very similar to my Banana Bread recipe. I just add a few new ingredients and boom we end up with a whole new creation. Now Please note that these muffins are huge. I used the Large Muffin pan that makes 6. I intended on making smaller sizes but I couldn’t find the pan. I think a smaller muffin would be an ideal portion because I tried eating one large muffin and I have to admit I just couldn’t finish the last 3-4 bites I was so full. But I have the nutrition facts listed below for both sizes and you can decide. I also try not to use sugar substitutes when I bake for my kids. I mush prefer using honey or brown sugar. I have use sugar substitutes for baking before but I decided to stop. Feel free to use some in place of brown sugar. Hope you enjoy!

[amd-zlrecipe-recipe:9]

 

Nutrition facts (Per Muffin)

If Making 6 Large Muffins:
Calories 374
Total Fat 17.7g
Saturated Fat 14.1g
Total Carbohydrates 52.5g
Dietary Fiber 4.6g
Sugars 21.0g
Protein 6.3g

If Making 12 Small Muffins:
Calories 187
Total Fat 8.8g
Saturated Fat 7.0g
Total Carbohydrates 26.3g
Dietary Fiber 2.3g
Sugars 10.5g
Protein 3.1g

 

Blog Breakfast Desserts Recipes

Chocolate Chip Banana Bread

June 9, 2014
Banana Bread, Healthy Banana Bread, Healthy breakfast, clean dessert, clean eating, healthy eating

Serving size: 8

 

INGREDIENTS

3/4 Cup Oat Flour
3/4 Cup Whole Wheat Flour
3 Ripe Bananas (mashed about 1 Cup)
1 large Egg
1/4 Cup Coconut Oil (melt in microwave for 10-15 seconds if needed)
1 Tsp Vanilla
1/4  Cup Brown Sugar or Honey (can use sweetener of choice)
1 Tsp Baking Powder
1 Tsp Baking Soda
1 Tsp Cinnamon
1/4 Tsp Salt
1/4 Dark Chocolate Chips (optional)
Cooking spray
Topping: rolled oats and dark Chocolate Chips

DIRECTIONS

1) Preheat oven at 350 F.  Then place all dry ingredients in a large bowl. These are flour, baking soda, baking powder, salt and cinnamon. Leave the sugar or honey for wet ingredients.

2) In a separate bowl mix wet Ingredients. These are  sugar/honey, mashed bananas, egg, oil and vanilla.

3) Pour wet ingredients over dry ingredients and mix well.

4) Place batter in a greased pan and top with chocolate chip and rolled Oats if using. Bake for about 35-45 minutes or until a toothpick comes out dry.

Nutrition Facts (Per Serving)
Calories- 222
Fat- 9.2g
Carbohydrates- 32.5g
Protein- 3.8g

 

Blog Breakfast Desserts Recipes

Double Chocolate Chip Muffins

June 9, 2014
Healthy muffin, clean muffin, chocolate muffin, healthy recipes, healthy breakfast

Serving Size: 9

Recipe Provided by Feelgoodfoodie

INGREDIENTS

3/4 Cup whole wheat flour
3/4 Cup oat flour
2 Tbsp cocoa powder
1 Ttsp baking powder
1/2 Tsp baking soda
1/4 Tsp salt
1/2 Tsp cinnamon
1 Cup almond milk
1 Egg
1/2 Cup pumpkin puree
1/2 Cup maple syrup
2 Tbsp applesauce
1 Tsp vanilla extract
1/3 Cup chocolate chips

DIRECTIONS

1) Mix the wet ingredients separate from the dry

2) Blend everything together & then add chocolate chips

3) Spoon into lined muffin tin

4) Bake at 375 for about 25 minutes or  until tooth pick comes out clean.

Nutrition Facts (Per Serving)
Calories- 226
Fat- 9.5g
Carbohydrate- 32.7g
Protein- 4.2g

Please note that Nutrition facts are calculated and may vary.

Blog Breakfast Desserts Recipes

Strawberry Breakfast Yogurt

May 30, 2014
Strawberry Breakfast Yogurt

Serving Size: 4

INGREDIENTS

1 1/2 Cup Non-Fat Greek Yogurt
2 Tbs Honey
1 Cup Fresh Strawberries, chopped and Hulled
4 Slices Whole Grain Bread
Fresh Fruit of choice to garnish (Peaches and Strawberries)

DIRECTIONS

1. Clean, Hull, and chop the fresh strawberries and process for a few seconds

2. Add the blended strawberries to the Greek yogurt Along with the honey. Mix well using a spoon or fork. Place in a bowl.

3. Toast Whole Grain bread and cut into strips to garnish around the yogurt dip along side fresh fruits for dipping. Add a drizzle of honey over yogurt if desired.

4. Serve immediately and Enjoy!

NURTITION FACTS (Per Serving)

Calories- 120
Fat- 1.1g
Carbs- 24.6g
Dietary Fiber- 2.8g
Protein- 4.1g

Blog Breakfast Desserts Recipes

Cinnamon Spice Apple Oats

May 30, 2014
CINNAMON SPICE APPLE OATS

Serving Size: 8

INGREDIENTS

2 Large Eggs
2/3 cup Almond Milk
2 Tbs Coconut Oil
1/2 Cup Unsweetened Apple Sauce
1/2 tsp Salt
2 1/2 Cup Rolled Oats
1/4 Cup Organic Coconut Sugar
1 tsp Baking Powder
2/3 Cup Dried Fruits of choice (cranberries, cherries, raisins or a mixture of any you like best)
1 Tsp Ground Cinnamon
2 Red apples or apple of choice (chopped)
Cooking Spray

DIRECTIONS

1. Preheat Oven to 400 degrees.

2. In a large bowl beat eggs and milk. Then add apple sauce, coconut sugar, salt, baking powder and cinnamon. Mix thoroughly.

3. Add chopped apples and rolled oats into the mixture. Then add the dried fruits and mix well.

4. Spray an ovenproof dish with cooking spray and Pour mixture into dish and bake for about 25-30 minutes. Let cool and serve warm.

Enjoy!

NUTRITION FACTS (per serving)

Calories 332
Total Fat 11.1g
Saturated Fat 7.8g
Carbohydrate 55.4g
Protein 6.1g

Please note Nutrition Facts are calculated and may vary.

Blog Breakfast Recipes

Cinnamon Apple French Toast

May 13, 2014
Cinnamon Apple French Toast

Recipe provided by Feelgoodfoodie

Serving Size: 1

Apple Layers

– 1 large sliced apple

– 1/2 tsp cinnamon

– 1 tsp lemon juice

French Toast

– 2 cups almond milk

– 1/2 cup apple butter

– 1 tsp vanilla extract

– 1 tsp cinnamon

– Dash of salt

– 12 slices French bread (can use wholemeal or seeded bread instead)

DIRECTIONS

– Apples: Coat nonstick skillet with cooking spray, heat over medium-high heat & sauté apples with cinnamon & lemon juice until softened.

– French Toast: Blend all ingredients together except for bread. Coat nonstick skillet with cooking spray, heat over medium heat. Dip bread slices into batter, coating evenly. Cook 2 to 3 minutes on each side.

– Layer French toast with apples and drizzle with melted dark chocolate morsels.

Blog Breakfast Recipes

Banana Pancakes

May 13, 2014
Banana Pancakes

Recipe provided by HealthyFreshFood

Serving Size: 1

INGREDIENTS:

For the pancakes:

2 bananas

2 eggs

4 tbsp oat flour

For the topping:

1 tbsp plain greek yogurt

Cup fresh organic strawberries

Some Coconut flakes, mint and crushed pumpkin seeds for garnishing

DIRECTIONS: 

Mix all ingredients and fry them on medium to high heat in some coconut oil (optimal) for 3 min on each side.

Layer pancakes and banana slices. Top them with 1 tbsp plain greek yogurt, fresh strawberries, coconut flakes and crushed pumpkin seeds if you like. Enjoy!