what's for breakfast this morning {pear berry crisp}.

i love breakfast.  it's what gets me out of bed in the morning... and i especially love it on the weekends.  and snow days.

don't get me wrong; i love eggs and bacon.  but being on day 23 of the whole thirty i have been a little tired of eggs for breakfast every.single.day.

scrambled eggs.  fried eggs.  hard boiled eggs.  egg muffins.  eggs.  eggs.  eggggggssss.

i used to love making cinnamon rolls and muffins and yummy treats for breakfasts every once and a while and i'm not going to lie: i've missed all of those things.  so, when a snow day seemed to be in the forecast yesterday, i went to the store the night before and whipped up this delicious fruit crisp from the "against all grain" cookbook.

oh my deliciousness.

(if you don't have this cookbook and you eat paleo, gluten free or grain free, you need it.)

this fruit crisp is SO good and doesn't have any sugar other than the fruit and dates.  it tastes so much like a traditional fruit crisp it feels like you're cheating.  but you're not.  it would be good for dessert or breakfast... or a snack... or any time of the day.

pear berry crisp

* 3 lbs. red pears, peeled and sliced
* 2 c. blueberries
* 1 c. blackberries (the original recipe calls for 2 c. blackberries and 1 c. blueberries, but i liked this combo better for us)
* 1 T. lemon juice
* 2 t. coconut flour
* 1/4 t. sea salt
* 1/4 t. cinnamon
* 1/4 t. all spice

topping:

* 2 T. coconut oil in solid form
* 2/3 c. raw almonds
* 2/3 c. raw pecans
* 4 dates, pitted (I used the medjool kind)
* 2 T. shredded, unsweetened coconut
* 1 1/2 t. cinnamon
* 1/4 t. sea salt

- preheat oven to 375.
- place pears and berries in bowl and add the rest of the filling ingredients.  mix together and place in a 1 quart baking dish greased with coconut oil.
- put the topping ingredients in a food processor and pulse until nuts are chopped and it resembles a course oat mixture.  sprinkle topping evenly over fruit.
- bake for 35 minutes, or until juices are bubbling and crisp is golden brown.

YUM!  this has lasted us for a few days, too, so it's something great to have on hand for ready to go breakfasts (or as i said, snacks, dessert, etc).

these are the kinds of things that get me excited about eating healthy :)  enjoy!

what's for breakfast this morning {gluten free strawberry shortcake muffins}.

i love a good muffin.

over the last few months, we've been cutting back on gluten so i have really enjoyed finding some yummy gluten free recipes and being creative in the kitchen!  i stumbled across this one the other day when the girls were wanting breakfast and i hadn't made a trip to the grocery store in a while.  we planted a few strawberry plants in our garden this year, so i've had strawberries on the brain and i thought "i want to try making strawberry muffins!"  so after a google search, i realized that not only did these muffins sound delish and we happened to have all the ingredients in our pantry, but they were also gluten free.  

score.

these are really pretty tasty and there are lots of options to change it up in terms of fillings or toppings.  i normally can't think straight in the morning until at least nine o'clock so i forgot the little fact that my children are super weird about cooked fruit.  they go NUTS for blueberries, but won't eat blueberry muffins or blueberry pancakes.  i think they're a little bit crazy ;)  so instead, i scooped some strawberry-less batter for them and topped their muffins with a few chocolate chips.  they loved that idea.

here's the recipe:

gluten free strawberry shortcake muffins

* 2 1/2 c. old fashioned oats

* 1 c. lowfat greek yogurt

* 2 eggs

* 1/2 c. sweetener of your choice

* 1 1/2 t. baking powder

* 1/2 t. baking soda

* 1 1/2 c. strawberries, diced

- put all ingredients except strawberries in a blender or food processor and pulse til smooth.

- transfer to a mixing bowl and fold in strawberries.

- scoop into a muffin pan (if you use liners, make sure they're foil!  paper ones apparently stick) and bake at 400 degrees for 20-25 minutes.

these are perfect for on the go breakfasts too! unlike other gluten free baked goods i've tried, they keep pretty well for a few days.  i've been enjoying them on my work days which can usually pose a challenge in finding quick and healthy breakfast options!  so glad i found this recipe.  

happy baking!

what's for breakfast this morning {christmas morning bread pudding}.

i am huge on traditions.  as i've said before, it pretty much runs in my blood.  growing up, my family had the same exact meal on just about every holiday.  it was a little ridiculous, however, i am a firm believer in traditions being a really wonderful thing for families.  and for children.  they help foster stability and security, a sense of belonging and promote family togetherness.  i totally believe that.  

right down to christmas breakfast.

i'm the mom that wants to find one recipe to make christmas morning, and that recipe is forever dubbed christmas breakfast for the next twenty years.  and alas, my friends... i found it.  i mean, i found it.  

(thank you, pinterest.  you delivered in a big way to me this christmas and i will be forever indebted to you)

our family loves nutella.  it goes way back to my college days when i used to sit out in the hall at two am with all of my besties stuffing our faces with pretzels and animal crackers and pretty much anything else that we could find to dip in some nutella.  ahhh, those were the days.  i was hoping to find some sort of nutella breakfast recipe to try christmas morning, and found this one as i browsed through pinterest one evening.

you guys.

nutella croissant bread pudding.  i mean, what in the world.  it was amazing.  with a little bacon and scrambled eggs on the side, this was the *perfect* christmas breakfast.

and when i say perfect, i mean it's officially-our-christmas-morning-breakfast-for-the-next-twenty-years perfect.

here's the recipe.  you are welcome.

christmas morning bread pudding

* 5 croissants (preferably 1-2 days old)

* 3/4 c. nutella

* 2 eggs

* 1 c. heavy cream

* 1/2 c. carnation evaporated milk

* 2 t. vanilla extract

* 2 t. almond extract

* 1 T. maple syrup

* 1/4 t. salt

* 1/3 c. sugar

- preheat oven to 350.

- slice croissants in half lengthwise.  slather one side with nutella and top with the other half to form a sandwich.  repeat with remaining croissants.

- slice sandwiched croissants into 2 inch pieces and place in a greased baking dish (i used a 9x13).

- for the custard: combine eggs, cream, carnation milk, vanilla and almond extracts, maple syrup, salt and sugar in a medium mixing bowl and whisk together.

- pour custard over the croissant pieces.  press down gently to help bread absorb the liquid (i even flipped some pieces to make sure they were coated).

- cover with tinfoil and bake for thirty minutes.  then, uncover and bake for another ten, or until the bread pudding is puffed and golden brown and the liquid has set.

- cool and sprinkle with powdered sugar

let me know if you make this dish; it is truly a treat that would make any day feel like christmas :)

enjoy!

what's for breakfast this morning {healthy freezer breakfast burritos}.

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you.guys.  i have a new obsession: freezer breakfast burritos.

mornings in our house can be a bit challenging on the days that i work.  i have to be out super early, so i'm usually in a rush when it comes to breakfast.  last week i found myself in line at the tim ho's drive thru window twice because i was in such a rush and we didn't have anything in the house that i could make fast... i don't like that.  money out of my pocket, and also not the best choices for healthy eating.

when bella was a newborn, i made these homemade freezer breakfast hot pockets; they were sooo yummy and i'd just pop them in our toaster oven and feast on them while caring for her.  so easy.  i loved that recipe, but i wanted something even healthier, so i came up with this one for burritos instead.  i loaded up the girls and headed to sam's the other night to get my supplies.  this is a bulk recipe; i made about 25 burritos, so you will need a large amount of ingredients!  i recommend sam's or costco or a place you can buy in bulk.

the beauty of this recipe is you can add, subtract, change it up however you'd like!  this is what i did:

healthy freezer breakfast burritos

* 2 onions, chopped
* 1 red bell pepper, chopped
* 4 cans of black beans, rinsed and drained (i used seasoned black beans for lots of flavor)
* 18 whole eggs, 18 egg whites (yes, i know... it's a lotta eggs!)
* 1 c. sharp cheese, grated
* 1 jar of salsa
* 3-4 (8 count) packages of burrito size tortillas
* paper towels
* 3-4 gallon freezer bags

- coat a large skillet with cooking spray and add your onion and red pepper.  sautee until tender.  add black beans and heat through.  transfer to a bowl, set aside and wipe skillet clean.
- whisk all of your eggs in a large mixing bowl.  as you beat your eggs, add a bit of water; this will help produce light, fluffy eggs.  after eggs are well combined, season with salt and pepper and scramble in your large skillet.
- now set up your "assembly line".  in each tortilla, place a scoop of beans/veggies, some egg, a light sprinkle of cheese and a few spoonfuls of salsa.  roll tightly into a burrito and wrap each individual burrito in paper towel.
- fill your freezer bags with the paper-towel wrapped burritos and stock your freezer up!

these burritos are flavorful, delicious and the tortillas stay soft and tender when you reheat in the microwave!  the paper towel freezes, and as you defrost your burrito, it gives the tortilla moisture as it cooks to keep it from drying out.  perfect.  you'll have to play around with cooking time depending on your microwave, but defrost for a couple of minutes, and then cook for an additional 1-2 minutes until warmed through.

this is seriously the perfect breakfast!  i'm always starving by about 9:30, but thanks to the hearty protein and fiber in these burritos, i'm satisfied all morning.  i hope to make these once a month.

give it a try!  it is time consuming, but after the girls were in bed, i put on my favorite playlist and went to town in my kitchen.  and seeing your freezer stocked with a few weeks of fast, healthy breakfasts is totally worth the work and time.  especially if you're rushed in the morning (like me!)... this would also be a great recipe for expectant mamas; having food at your fingertips is such a lifesaver!

enjoy!

what's for breakfast this morning {overnight crockpot apple butter}.

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i love it when pinterest works for me.

it's like, i pin a million things and sometimes--just sometimes--i think "hey; i should actually do that!"  and then if it's a success?  well, that's just a double bonus.

last sunday night i was bored with the sunday night football game and decided to get on pinterest to check out fall recipes.  we had just been apple picking and i wanted to try something new besides the pie, crisp and muffins i already knew i wanted to make.  when i saw this recipe for making apple butter in the crockpot--while you are sleeping--i not only pinned it, but i actually got out my apple peeler and went to work.  yep, ladies and gents... i actually made it that instant.  very rare for me and pinterest.

i had everything on hand for this recipe and i was pretty excited about it.  the smell of the apple butter cooking throughout the night made for an extra good night's sleep, and super scrumptious toast the next morning.  it was a total success, and so, sooo easy.

here's the recipe, adapted a bit from cooking light.
(yes, it's even light).  told you; all around total success.

overnight crockpot apple butter

* 10 medium apples (approx. 2 1/2 lbs), peeled, cored and cut into large chunks
* 1 c. brown sugar
* 1/4 c. honey
* 1/4 c. apple cider
* 1 T. cinnamon
* 1/4 t. pumpkin pie spice

- combine all ingredients in your crockpot.  cover and cook overnight, or on low for about ten hours, or until apples are very tender.
- place small batches of your apple mixture into a fine mesh sieve and over a bowl, press mixture through using the back of a wooden spoon.  discard pulp.
- when this process has completed with all of your apple mixture, put it back into your crockpot and cook, uncovered, on high for an hour to an hour and a half until thickened.  stir occasionally.
- place apple butter into a bowl, cover, and chill for up to a week.

when i first made this, i was a bit disheartened by how small the batch was.  however, a little apple butter goes a long way so we still haven't made it through all of our first batch!  next time i think i will freeze some, or try canning a couple of jars so that it will last longer.

this is super delicious on toast, english muffins, and i also made a really yummy panini with it that i'll share the recipe for soon!

enjoy!

what's for breakfast this morning {homemade granola}.

i'm on a martha stewart kick.

usually, i pass her recipes off as time consuming and full of weird ingredients.  but, that is not always the case, i've recently discovered.

last fall i experimented with a few clean eating granola recipes.  they were good and certainly healthy, but not especially scrumptious.  i wanted to find something that was still healthy but also super delicious.  i'm at the point in my journey where i've decided life is too short to not eat delicious food.  right?  right.

one of my favorite little trips my girlfriends and  i make a couple times a year is to gloucester, massachusetts on the north shore of boston.  kellie, one of my best friends from high school lives there and we gather in her large, quaint home on these visits and talk, laugh and EAT!  and every morning there is the most amazing coffee brewing (her husband is from the west coast.  enough said) and almost always, this homemade granola.

this recipe is pretty healthy (with the exception of some brown sugar... which is also what makes it so delish) but it's also just reallllllly tasty.  the toasty crunchiness of the nuts and the sweetness of the maple syrup and brown sugar is accented by the addition of sea salt which gives it an extra little bonus, if you will...

so, so good.  and loads of protein and fiber, which is just what i need in the mornings to have what it takes to keep up with my crazy ladies.  i tweaked the original recipe a bit, but here she is.

homemade granola

* 3/4 c. pure maple syrup
* 1/2 c. light brown sugar
* 1/2 c. olive oil
* 1 1/4 t. sea salt
* 1 t. cinnamon
* 3 1/2 c. old fashioned oats
* 1/2 c. raw pecans, chopped
* 1/2 c. raw walnuts, chopped
* 1/2 c. raw almonds, chopped
* 1/3 c. (or more) of raisins (optional)

- combine oats, nuts and raisins in a large mixing bowl.
- whisk together syrup, brown sugar, olive oil, salt and cinnamon and pour into bowl with the oat mixture.  toss evenly to coat.
- spread mixture onto a large cookie sheet lined with parchment paper.  bake at 300 degrees for 50 to 55 minutes, stirring every 20 minutes.
- allow to fully cool, then break up granola and store in an airtight container.

and try...just try not to eat it every morning for breakfast...there's no way you won't want to!  delicious.  thanks, kel!

what's for dinner tonight {corn & onion chilaquiles}.

for the record, i have no idea how to pronounce the name of this dish.  after living in texas for seven years and seeing it on many a breakfast menu, i still have no clue.  nevertheless, it's delicious.

we eat breakfast for dinner at least once a week.  it's quick, it's easy and it's inexpensive.  what's not to like, really?  my mom gave me several martha stewart mags the other day, and while i was browsing through them (courtesy of naptime), i came across this recipe.  our cupboards were pretty much bare since we had just returned from vacation, but we happened to have everything on hand to make this unpronounceable dish.

thanks, martha.

i had never made chilaquiles before but it was a big hit in our house.  so much so that i think it's on the menu for tonight, too.  hey, i have a 32 ounce bag of trader joes tortilla chips that need to be eaten.  i tweaked it a bit, and you could add or subtract anything you'd like.  that's what's great about egg dishes like this one.  so many options!  get creative with your chilaquiles.  and if you figure out how to say it, please help a girl out.

corn & onion chilaquiles

* 1 T. butter
* 1/4 onion, chopped finely
* 2 1/2 c. corn (i used trader joe's corn and chile salsa...yum)
* 1 t. salt
* 12 eggs
*  2 1/2 c. tortilla chips, broken
*  1/2 c. shredded cheddar cheese
*  avocado, sour cream and tomatoes for garnish

- preheat broiler with rack in the top third of the oven.
- melt butter in skillet over medium high heat.  add onions and cook until translucent.
- add corn and salt.  stir and cook for one minute.
- in a large bowl, whisk eggs and gently fold in broken tortilla chips.  add to skillet with onion and corn, stirring, until bottom starts to set but mixture is still wet.
- transfer to a greased oven-safe casserole dish (i used an 8x8) and broil until set, or approximately two minutes.  sprinkle with cheese and allow to stand for ten minutes before serving.  garnish with sour cream, avocado and tomatoes.

enjoy!

what's for breakfast this morning {homemade pop tarts}.

i'm not gonna lie.  i love pop tarts.  i pretty much never eat them; like, i've probably had two in my life since high school... but still.

last fall, my family got together one saturday morning and did a baking project together: homemade pop tarts.  my aunt was in visiting from north carolina; she always has a million tricks up her sleeve and when i was little i always remember her trying different recipes and baking things with us.  that weekend, i was transported back to my childhood as we baked and laughed together with our fun aunt jayne!

how delicious those homemade pop tarts were!  i hadn't made them since, until i found this recipe on my fav go-to website, 100 days of real food.  i used homemade strawberry jam as the filling (recipe here) and they were just delectable.  even with all whole wheat flour!

homemade pop tarts

* 2 1/4 c. whole wheat flour (i used a combo of whole wheat white flour + whole wheat pastry flour)
* 1/2 t. salt
* 2 sticks of cold butter, diced
* 7-8 T. ice water
* jam
* egg white, beaten with a splash of water

- preheat oven to 375.
- for crust, measure flour into a large mixing bowl.  mix in salt.  cut in diced butter until mixture resembles course sand.  add a few tablespoons of ice water at a time, until ingredients come together as a dough.  roll out into a large rectangle, no more than a quarter inch in thickness.
- using a knife or pizza cutter, cut 14 to 16 even rectangles.  lay half of the rectangles on a greased baking sheet and place a spoonful of jam in the center.
- top each rectangle with another, and use a fork to seal all sides.  also poke a few holes in the top of each pastry to release steam as they bake.
- brush each with egg wash and bake for 18-25 minutes or until golden brown.

{note}: store in fridge for 3 days or in the freezer for several months.  can be eaten cold, or reheated in a toaster oven (my fav).  but these are *best* fresh outta the oven!

enjoy!  both of my munchkins loved these... and their mama and daddy did too ;)

what's for breakfast this morning {homemade strawberry jam}.

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i know, i know... i realize march is a strange time to be posting a strawberry jam recipe.  but my mom had a bag of strawberries, frozen from last summer that she graciously gave to me.  bella is a huge jelly-jam fan and loves her pb&j's at lunchtime.  i hadn't bought any strawberry jam in a while because i just didn't like the options i found in the store.

and, it makes me excited for summer, as i'm watching snow fall down outside our window.

sooo... when mom gave me her frozen berries, i found this barefoot contessa recipe.  gotta love good ole ina.  really, she is my fav.  i love her, love her recipes.  everything i make of hers is super delish.  this strawberry jam is no exception.

i made a couple of adjustments in this recipe; halved the amount of sugar and added juice from an orange instead of the orange liquer.  i loved that the recipe incorporated other fruit (apples, blueberries and oranges) plus it didn't call for any gelatin or pectin.  instead, the grated apple acts as a binder, thus keeping this strawberry jam more natural and ever-so-delish.  it is a bit runnier than normal jam, and chunkier (which bella didn't like), but i think next time i'll just blend it a bit after it's cooked to smooth it out a bit.

homemade strawberry jam

* 3 pints fresh strawberries (i used frozen and they worked just fine)
* 1 1/2 c. sugar
* 2 T. juice squeezed from an orange
* 1/2 apple, grated
* 1/2 c. fresh blueberries

- rinse, drain and hull strawberries (if using fresh).  cut larger berries in halves or quarters.  place strawberries into a large pot, mix with sugar and orange juice.
- bring berry mixture to a boil over medium heat, stirring often.  add apple and blueberries, keep at a rolling boil until jam reaches 220 on a candy thermometer which should take anywhere from 25-35 minutes.
- skim off any foam that rises to the top.  allow mixture to cool until room temperature (it will firm up as it cools).  store in an airtight container for up to 2 weeks, or you may pack and seal in canning jars according to their directions.

this jam is really delicious and has a great depth of flavor.  perfect for your kiddos pb&j's, as topping for biscuits or toast, and it works perfectly as filling for homemade pop tarts... i will share that recipe soon :)

enjoy!

what's for breakfast this morning {clean eating homemade bread}.

i love homemade bread.  i love the way it tastes.  i love working with dough with my hands.  and i especially love the way it makes my house smell while it's baking.

i started making my own bread last year.  one of my parents best friends makes the worlds most delicious bread.  so so so good.  i'm not a skilled bread maker, by any stretch of the imagination, and i just couldn't get my bread to live up to hers.  aaaand i was doing it by hand, so i ended up stopping just before i had emmy because i couldn't keep up with it.

enter: my bread maker.

a friend of mine had mentioned on her blog that she used a bread machine to mix her dough.  i immediately began asking her questions, and got her bread recipe to try.  my brother-in-law found a used sunbeam bread machine this summer at a yard sale.  twenty big ones, people.  i was super excited.

i love this recipe because it's super clean and healthy.  and even better?  it's seriously delicious.  i make one loaf each week and it makes the perfect breakfast toast.  we also use it for sandwiches as well.  bella loves it.

my process is super easy.  i throw everything in my bread maker, turn it to the dough setting and that gives me about an hour and a half to forget about it.  then i can bake it off in my oven to get the shape i like, and to allow that heavenly smell to waft through my house.  perfect.

here's my recipe, taken from my friend, amy.

clean-eating homemade bread

* 3 1/2 c. flour (i use half whole wheat white and half whole spelt.  perfect combo)
* 2 c. old fashioned oats
* 1/3 c. ground flaxmeal
* 2 heaping T. vital wheat gluten
* 2 heaping T. yeast (i store my yeast in a mason jar in the freezer)
* 1 1/2 t. salt
* 1/3 c. olive oil
* 1/3 c. honey (i pour mine to overflowing)
* 1 2/3 c. warm water

- throw everything in your bread maker.  turn it to the dough setting.  it will mix and knead the dough and do the first rise for you right in your machine.
- on a floured surface, press dough out into a rectangle using your fingers.  fold dough like a letter; bring bottom up 1/3 of the way, then bring top portion over and all the way down, sealing edges with your fingers.  this makes a pretty loaf shape and i've found it helps prevent holes in the middle of my bread.
- cover with a towel and let rise in a warm place for about 20 minutes, or until desired height.
- bake at 350 for 30-40 minutes.  this is where it's taken some experimenting for me... i found that if i cooked my bread for a full 40 minutes (covering the top with a sheet of tinfoil about 15-20 minutes into the baking process to prevent it from getting too brown) the middle of my bread was less likely to fall and stands up better for slicing.

i store my bread in either tin foil or large ziploc bags in our "bread drawer".  you'll need to use it within a week because it will dry out.  you may find (like me) you'll need to cut it into thick slices so it doesn't crumble (one of the downfalls of an all-wheat bread).

i love making bread for my family.  it's such a simple task but it feels so meaningful and special.  and, let's be honest.  it's just freaking GOOD!  just ask my picky two year old who scarfs it down like it's going out of style.

enjoy!
now i'm looking forward to breakfast.

what's for breakfast this morning {whole spelt biscuits}.

i have a new best friend when it comes to baking.  i've blogged about it before, but i'll blog about it again:

i.love.spelt.

i first had spelt bread years ago and i never forgot it.  i just thought it was so delish.  and i knew it was healthy, which was, like, a double bonus.  now i make my own bread out of half spelt/half whole wheat flour.  i've also found this combination to make a winning pizza crust as well.  i'll post both of these recipes soon, i promise.

we've gotten pretty used to whole wheat flour on this clean eating endeavor, but sometimes it just doesn't cut it for my taste when it comes to baking.  too heavy and prominent tasting.  spelt is much lighter and the flavor doesn't stand out as much as the wheat. {side note:} i bought white flour for the first time in months for my holiday baking the other day since we were hosting our whole family.  i hadn't used it in so long the consistency in my fingers was such a complete shock to my skin.  it felt like silk.

i missed it.  for a second.

but i made these spelt biscuits this morning (adapted a bit from this recipe) with my little sous chef and we gobbled them up.  seriously; they were amazing.  i actually liked them better than my standard white-flour biscuits.  and i liked those a whole lot.

these are buttery, slightly nutty in flavor and still light and flaky.  holy cow.  they are just so delicious.

whole spelt biscuits

* 2 cups organic, whole spelt flour
* 1/2 t. salt
* 1 T. baking powder
* 6 T. butter, cold and diced
* 2/3 c. (maybe a bit more) milk

- preheat oven to 450 degrees.
- mix dry ingredients in a large mixing bowl.  cut in butter until mixture resembles coarse crumbs.
- add milk, combine until a dough forms.
- turn dough onto floured surface.  knead a few times, roll out to approximately an inch thick.
- cut biscuits with a round biscuit cutter and place in a greased 8x8 pan; bake for 10-15 minutes or until golden brown.

slather on some buttah, baby and enjoy!

seriously.  you won't miss the white flour ones a single bit.  my picky two year old was stealing them off the kitchen counter this morning.

and that says a lot.

what's for breakfast this morning {clean-eating pumpkin spice granola}.

i love eating healthy... but i especially love when eating healthy tastes good.  kinda important in my book.  i don't think you should have to sacrifice deliciousness just to take better care of your body.  i posted my homemade clean-eating granola recipe a while back, but here is a fall-inspired variation.

yep, that's right.  pumpkin spice granola, for all you pumpkin-lovers out there.  this recipe isn't super sweet like traditional granola, but that's partly what makes it healthy; it's not loaded with sugar.  i use some canned pumpkin, pumpkin spice for the fall-ish punch, and maple syrup for the sweetness.

it's really yummy, and it makes your house smell like pure awesomeness.

bonus.

clean-eating pumpkin spice granola

* 3 c. old fashioned oats
* 1/2 c. raw almonds, chopped
* 1/2 c. raw walnuts, chopped
* 1/4 c. pumpkin seeds
* 1/4 c. ground flaxseed
* 1/2 c. pumpkin puree
* 1/4 c. unsweetened applesauce
* 1/4 c. maple syrup
* 1 T. (less if you want) pumpkin pie spice
* 1 t. vanilla

- combine dry ingredients in a large bowl.  whisk together wet ingredients and combine.
- pour evenly onto a large cookie sheet lined with parchment paper and bake at 325 degrees for about 45 minutes, stirring every so often with a spatula so it won't burn.

voila.  it's like healthified pumpkin pie in a bowl.
you're welcome.

what's for breakfast {whole spelt pumpkin muffins}.

before i swapped out my pantry and started on this clean eating endeavor, i researched different recipes for hours.  i'll have to do a post soon on why i gave most processed foods the heave-ho (okay, we don't do as well as i'd like to on the weekends... but still...) and why i make everything from bread to granola to crackers from scratch.  for now, i'll stick to the post on these muffins.  so, i have a few staples in our house at all times, and one of them is organic whole spelt flour.

spelt is a much finer flour than whole wheat, so it's a great substitute for baking!  baked goods don't come out as dense and heavy.  when i saw this recipe on one of my new favorite websites, 100 days of real food, i knew i had to try it.  a good recipe for clean eating pumpkin muffins was one of my must-finds for the fall.

and these are goooooood.  

they have no sugar, which is amazing, and they bake up nice and fluffy.  they're a must try... clean eating or not!  

one day bella had three.  don't judge me.

whole spelt pumpkin muffins

* 1 1/2 c. whole spelt flour

* 1 T. pumpkin pie spice

* 1 t. baking soda

* 1/4 t. baking powder

* 1/2 t. salt

* 2 eggs

* 1/2 c. honey

* 1/3 c. butter, melted

* 1 c. pumpkin puree

- mix together dry ingredients.  make a well in the center of the mixture and add eggs, honey and butter.  combine.

- gently fold in pumpkin puree, being careful not to overmix.  pour batter into greased muffin pan and bake at 350 for 18-20 minutes.

i just made one batch this time, but soon i plan on doubling this recipe so i can freeze half of them for us to eat on busy mornings.  seriously, these are so good and good for you!  

light a fall-ish candle, pour yourself a hot cup of coffee and enjoy one warm from the oven (if you have kids, preferably while they're napping).  

happy baking!

what's for breakfast this morning {homemade clean-eating granola}.

eating healthy can be a lot of work.  but it's totally worth it!  i'm trying to establish a new cooking/baking routine.  every week my goal is to make 1-2 loaves of bread, two different snacks for our family and a batch of homemade granola.  with taking classes, working part time and taking care of my family it's going to be a bit busy... good thing being in the kitchen is a stress relief for me!  last sunday i was on a roll and this granola was one of my projects.

i searched the internet for different recipes for clean eating granola, and in the end i came up with my own.  it was superrr easy and really yummy.  here is my recipe:

homemade clean-eating granola

* 3 cups old fashioned oats

* 1/2 c. raw almonds, chopped

* 1/2 c. raw walnuts, chopped

* 1/4 c. pumpkin seeds

* 1/4 c. ground flaxseed

* 3/4 c. unsweetened applesauce

* 1/4 c. honey

* 1 t. vanilla

* 2 t. cinnamon

- combine everything in a large mixing bowl.

- pour evenly onto a large cookie sheet lined with parchment paper and bake at 325 degrees for about 45 minutes, stirring every so often with a spatula so it won't burn.

there you have it.  really, granola is pretty foolproof.  at first taste, i thought i would need to add some extra honey or maple syrup next time since it didn't taste sweet enough.  but for breakfast with a little milk and sliced banana, it was super delish and plenty sweet from the added fruit!  aaaaaand even just a little scoop filled me up because of all the protein from the nuts.  even in a week's time of using little sugar, my taste has adjusted and now i snack on my granola by itself and am completely satisfied.  

stay tuned: i'm going to experiment with making a pumpkin spice granola for the fall.  i'll be sure to post once i make it :)

enjoy!

what's for breakfast this morning {homemade pumpkin spice coffee creamer}.

it's a chilly(er) day here in maine.  it's september and there's football on our television.

hey, fall.  welcome back.

i'm a huge fan of all things pumpkin but one of my all time favs?  pumpkin spice coffee.  i've had two already and it's not even "officially" fall.

i should also mention that i have been motivated to get our family eating more cleanly.  no white flour, very little to no white sugar (sorry, this recipe has a couple tablespoons!) and lots of fruits, veggies, lean protein and good grains.  i've been researching different recipes for a couple weeks now and today a clean-baking extravaganza took place in my kitchen.  this pumpkin spice creamer made it smell like heaven... in the fall.

seriously... this will be what gets me out of bed in the morning.  here's the recipe:

homemade pumpkin spice coffee creamer

* 1 c. half&half (i used fat free, but you can use whatever you prefer)
* 1/2 c. pureed pumpkin
* 2 T. sugar
* 1 T. vanilla
* 1/2 t. pumpkin pie spice
* 1/2 t. cinnamon

- in a small saucepan, whisk half&half, pumpkin and sugar over low heat until warmed.
- remove from heat and add vanilla and spices.  cool, pour into a mason jar and store in the fridge.

how easy is that?  and once you have the ingredients on hand, you'll have enough to make this a few times.  i'm all for that.  next time, i'll be doubling the recipe.

so get in the fall spirit and whip up some of this yummy pumpkin goodness.  your coffee mug will thank you (and i'm pretty sure you'll thank yourself).

{original recipe source}

what's for breakfast this morning {homemade french vanilla coffee creamer}.

i *love* coffee creamer. and i'll be honest. i probably love it more than i love coffee. i get excited to try new flavors when they come out, and i always like my coffee better at home than in a restaurant because of my beloved creamer.

i know. i said i'd be honest.

when i saw this recipe on pinterest for homemade french vanilla coffee creamer, i knew i wanted to try it. nick&i like to eat healthy, and we're always up for eliminating chemicals and processed junk out of our diets. we are big fans of jamie oliver and i once heard him say that "if you don't recognize an ingredient, or your grandma wouldn't have cooked with it, then don't eat it."

this struck a chord with me because oftentimes i'm drawn into the "light" or "low fat" foods that are really just more unhealthy and processed in so many ways. we've made little changes... nothing too drastic... we use real maple syrup now instead of aunt jemima. i try to use real butter more often in recipes. and just this year i've started making all of our bread from scratch. i'm always up for being able to control the ingredients we put in our bellies, and love the challenge of making things on my own to guarantee they are healthier than usual.

(obviously with some exceptions if you've read any of my recent recipe posts... everything in moderation; although it will be back to healthier eating once emmy is here and i'm not craving baked mac&cheese or chocolate chip cookie bars).

anyway.

i checked out the label on the back of my latest bottle of white chocolate caramel latte creamer... i mean, what pregnant woman wouldn't enjoy that?! i was mortified to see what i've been consuming in my daily cups of morning coffee. i'm pretty sure the only ingredient i recognized on the list was water.

yikes.

this recipe is super easy, and you can adjust it according to your personal taste and preference. and a whole jar lasted us about a week, which isn't bad for how inexpensive it is.

and not to mention, chemical-free.

homemade french vanilla coffee creamer

* 14 oz can of sweetened condensed milk
* 14 oz of milk (i used half skim, and half 1/2&1/2 for some extra creaminess)
* 2 t. vanilla extract or coffee syrup for stronger flavor
* a mason jar (a quart sized one works well)

- combine all ingredients in your mason jar. screw lid on tightly and shake well. voila. you're done.

easy peasy, right? really delish and guess what? not one of the ingredients is water. i like it.

what's for breakfast this morning {cinnamon roll cake}.

oh.my.deliciousness.

i found this recipe on pinterest, and couldn't wait to try it. i've been trying to actually make some of the recipes i've pinned on there instead of just admiring them from afar. this was one of them.

i made this cake for my family new years morning. what a way to ring in the new year, let me tell you. i do have one critique; it calls for a whole lotta butter. i mean, a whole lot. so next time i would cut it down--maybe in half--and i think it would still be just as yummy. there's just something about knowing that i'm consuming a cake that calls for three sticks of butter that almost ruins it for me (sorry, paula deen). so i'll try cutting back the butter next time! but it is soooo yummy; warm, gooey and delicious. it's super rich, too. so pour yourself a tall glass of cold milk and enjoy this one, folks.

cinnamon roll cake

cake:
* 3 c. flour
* 1/4 t. salt
* 1 c. sugar
* 4 t. baking powder
* 1 1/2 c. milk
* 2 eggs
* 2 t. vanilla
* 1/2 c. butter, melted (i would try cutting this back to maybe 1/4 c.)

topping:
* 1 c. butter, softened (again... would try cutting this back to 1/2 c.)
* 1 c. brown sugar
* 2 T. flour
* 1 T. cinnamon

glaze:
* 2 c. powdered sugar
* 5 T. milk
* 1 t. vanilla

- for cake, mix everything together but the melted butter. slowly stir in melted butter and pour into a greased 9x13 pan.
- for topping, combine all ingredients. drop evenly over batter and swirl with a knife.
- bake at 350 for approximately 30 minutes. while warm, drizzle with glaze.

this is the type of cake that will get you out of bed in the morning! enjoy :)

what's for breakfast this morning {french breakfast muffins}.

i.love.these.muffins. when i was little, my mom made them all the time. i have memories of waking up on snowy winter mornings to find out we had no school, and the smell of these cinnamon-and-sugar muffins warming the house.

this morning has been lovely. it's been a busy and exhausting couple of weeks. my dad has been in the hospital in boston because his liver disease is advancing so aggressively, so we've spent alot of time in the city lately. which has also meant i've had to spend lots of time away from my bella :( i don't deal with that well!

i couldn't wait for today because we have NO plans. no plans except for staying in our pjs, making muffins, listening to christmas music and waiting for our new living room furniture to be delivered. lots of reading, snuggling and playing. perfect.

bella "helped" me make these muffins this morning but i forgot to put baking powder in. oooops. i was craving them so badly that i had to make a second batch! they are so delish.

french breakfast muffins

* 1 1/2 c. flour

* 1/2 c. sugar

* 1 1/2 t. baking powder

* 1/4 t. cinnamon

* 1/8 t. salt

* 1 egg

* 1/3 c. butter, melted

* 1/2 c. milk

topping:

* 1/4 c. sugar

* 1/2 t. cinnamon

* 1/3 c. butter, melted

- preheat oven to 350 degrees.

- combine dry ingredients in a large bowl. in a separate bowl, whisk together egg, butter and milk.

- make a well in the center of the flour mixture, and pour the egg mixture into the middle. stir just until moistened.

- scoop batter into muffin tins, bake 20-25 minutes until done.

- melt butter into a small bowl. in a separate small bowl, mix sugar and cinnamon. dip the tops of the muffins into the butter and then into the cinnamon&sugar to coat.

- *note: after i've dipped all the muffins, i combine any leftover butter and cinnamon&sugar and drizzle over the muffins.

i hope you enjoy these muffins as much as our family does :)

what's for breakfast this morning {apple pie muffins}.

yes, you read that right.

apple

pie

muffins.

i devised a baking plan this weekend in order to use up all of the apples that we picked last sunday. there's not many things i love more than fall baking. it just makes me feel warm and fuzzy inside. saturday morning i was craving an apple-y, struesel-y muffin and i stumbled upon this recipe on one of my favorite cooking websites, allrecipes.com.

oh-my-deliciousness.

my whole family (including myself) were big fans of these muffins. and they were relatively easy to make, which made me an even bigger fan.

apple pie muffins

* 2 1/4 c. all purpose flour

* 1 t. baking soda

* 1/2 t. salt

* 1 egg

* 1 c. buttermilk (a good buttermilk substitute i use: 1 c. regular milk and add a splash of vinegar)

* 1/2 c. butter, melted

* 1 t. vanilla

* 1 1/2 c. brown sugar

* 2 c. diced apples

topping:

* 1/2 c. brown sugar

* 1/3 c. flour

* 1 t. cinnamon

* 2 T. butter, melted

- preheat oven to 375 and prepare a 12 c. muffin tin.

- in a large bowl, mix together flour, baking soda and salt. in a smaller bowl, combine egg, buttermilk, butter, vanilla and brown sugar. add to flour mixture and stir in apples. blend just until everything is combined. fill muffin cups.

- in a small bowl, mix ingredients for topping. sprinkle over tops of muffins.

- bake for about 25 minutes. enjoy!

it's a rainy fall day here and i am curled up on my couch with a mug of coffee and a warmed apple pie muffin. these make for yummy afternoon snacks aaaand delicious breakfasts :)

are you making them yet??

this post was linked to these *lovely* blogs:
southern lovely

what's for lunch today {egg white sandwiches}.

this is a lunch or breakfast meal... but i love eating it for lunch. i'm obsessed. last week i had one of these lil guys every afternoon before heading off to work. so good and so good for you.

my friend, holly, posts yummy pictures all the time of the healthy, good food she eats and last week she posted a snapshot of an egg white sandwich she made for breakfast. that's all it took. i came up with my own creation and paired with a grapefruit, it's the *perfect* lil lunch (or breakfast) for me.

here. you. go.

egg white sandwich

* 1 egg

* 1/4 of an avocado, sliced thinly

* 1/4 of a tomato, sliced thinly

* 1 slice of sharp cheddar cheese

* 1 whole wheat bagel thin (these are my newest obsession. only 110 calories and 5 g. of fiber per bagel. you can find them in the bread aisle at the grocery with the other bagels)

- spray a small skillet with pam and over medium heat, cook egg white until done. pull off heat, top with cheese and set aside.

- toast bagel thin. cut avocado and tomato into thin slices. when bagel is toasted, top with egg white&cheese, avocado and tomato. season with salt&pepper. top with other bagel slice. serve with fruit or a side salad (my favorite side? a pink grapefruit, of course).

i made these for nick&i for breakfast the other day and added some turkey bacon. super yum. save the rest of the avocado and tomato for another sandwich the next day because i know you will want another one of these (or... if you have a baby who is eating solids, avocado is a great food to cut into chunks and let your munchkin learn to pick up. bella loves it, so we share our avocado... mine for a sandwich, hers for her high chair tray... and hair, and nose, and ears, and the floor...wherever it may end up these days! you can also save the yolk from your egg to scramble up for your baby. my favorite baby food site: www.wholesomebabyfood.com suggests this as a good form of protein before your baby is able to eat whole eggs)

enjoy :)