Archive of ‘Breakfast’ category

Whole Wheat Blueberry Muffins (oil/butter free)

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Each week Adam’s home is always a whirlwind. He works out of town two weeks and flies back for a week off at home. A routine we’re slowly getting into. This past week was awesome and busy – we went to a concert, booked a venue for our wedding (hooray!), saw a comedy show and went to the hockey game. The weather was amazing as well – almost 20 degrees in April?? I’ll take it. We were outside enjoying the sun walking around, lounging on patios and driving around with the top of our Jeep off. Definitely looking forward to summer. 

Since he’ll be home for a week each time and school’s out for summer so I won’t be working, we have lots planned – camping, road trips, going to Osoyoos, the island, down to the states and weddings. If there are any great ‘last minute’ deals for travelling we might look into going somewhere for a few days or a week too. Have you planned anything for Summer yet??

Although it’s not summer yet, it is almost Easter – it seems to have snuck up this year – and fast! The long weekend is almost here and I made some blueberry muffins you can take along to an Easter celebration, breakfast or brunch. They have no added oil or butter and use whole wheat flour along with pastry flour. 

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Our easter traditions used to include going to church, doing the big easter egg hunt after mass, and lamb dinner at my Nonna’s afterwards. When we were really young we would get huge easter eggs the size of us wrapped in colourful cellophane from the Italian bakeries. This year we’re doing a few lunches/dinners with our family on Friday and Sunday. What are your Easter traditions? 

Whole Wheat Blueberry Muffins
Yields 12
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Ingredients
  1. 1 cup pastry flour
  2. 1 cup whole wheat flour
  3. 2 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 cup sugar
  6. 2 eggs
  7. 3/4 cup almond milk
  8. 1/4 cup applesauce
  9. 1/4 cup honey or agave syrup
  10. 1 cup blueberries (fresh or frozen)
  11. rolled oats (optional)
  12. coconut sugar (for sprinkling)
Instructions
  1. Preheat oven to 350
  2. In large bowl whisk together the flour, baking powder, baking soda and sugar.
  3. In separate bowl beat the eggs and whisk in the milk, applesauce and agave/honey.
  4. Pour the wet ingredients over the dry and stir with spatula until flour completely incorporated - being careful not to over mix. Gently fold in the blueberries.
  5. Scoop batter into greased muffin tin, if you like top with rolled oats and a sprinkle of coconut sugar
  6. Bake for 20-25 minutes until golden brown. Check at 22 minutes with toothpick. Let muffins cool before removing from pan.
b a k e a h o l i c http://www.bakeaholic.ca/

Overnight Oats: Breakfast Ready in Less Than a Minute

Overnight Oats: Breakfast Ready in Less Than a Minute // bakeaholic.caAs it gets warmer I’m less inclined to want a bowl of warm oats for breakfast – except for those dreary rainy spring mornings which we seemed to have a lot of last week. 

During the week it’s hard to wake up early enough to make a healthy breakfast, or even to make a quick green smoothie before leaving for work (maybe I need to set the alarm a little earlier.. or stop hitting the ‘snooze’ button). 

Over spring break It was nice to be able to wake up every morning with enough time to make a healthy, hearty and filling breakfast like Wheat-Free Dairy-Free Sugar-Free Waffles, Spring Eggs and Hash , Wheat-Free Crepes, or Lemon Blueberry Scones. Breakfast and Dinner are the two main meals I usually make, whereas lunch is leftovers or a salad or even a smoothie if I can. Nothing special. 

What is your favourite meal of the day to make? Breakfast? Lunch? Dinner? Snacks?? (I like snacks)

I shared a recipe for Overnight Oats in a Jar on Vancity Buzz a little while ago and thought I’d make another. This time I used Almond milk, rolled oats and chia seeds topped with warmed raspberries and a spoonful of almond butter. It’s the perfect combination of warm/cold for those spring mornings. The chia seeds and rolled oats keep you full all morning long. Did you know that the Chia Seeds absorb the liquid from the almond milk, and even expand in your stomach to keep you full longer? Talk about a superfood. They’re packed with protein too. 

Overnight Oats: Breakfast Ready in Less Than a Minute // bakeaholic.ca

Ever since I found (and bought) Weck Jars from Crate&Barrel I had been wanting to make something in them – and they work perfectly for Overnight Oats. I love the size of the jars, and the lids are awesome. 

Here’s how to make Overnight Oats and have breakfast ready in Less than a Minute!! Talk about time saver – and it’s delicious and healthy

Overnight Oats
Make breakfast the night before for a healthy and quick breakfast in the morning with overnight oats with lots of different topping options.
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Ingredients
  1. 1/2 cup rolled oats (not quick, if you use quick I would reduce liquid amount)
  2. 1 Tbs. Chia Seeds
  3. Enough almond milk/milk alternative to cover the oats
  4. Berries or fruit of choice (banana, apple, pear, blackberries, blueberries, strawberry)
  5. Tablespoon Nut Butter (almond, peanut butter, sunbutter)
  6. Other options: Granola, Seeds, Dried Fruit
Instructions
  1. In a jar (best to use) or tupperware add the 1/2 cup of rolled oats and sprinkle with chia seeds. Pour enough Almond milk over top to cover the oats. Place in fridge overnight to set - the chia seeds will absorb the liquid and create a gel-like substance, almost like a yogurt.
  2. In the morning remove from fridge and top with berries (I microwaved frozen raspberries) and a spoonful of nut butter. Sprinkle with additional toppings if you desire. Enjoy!
b a k e a h o l i c http://www.bakeaholic.ca/
 

 

 

Spring Eggs and Hash

breakfastbrkgfThis week in keeping with Breakfasts I present to you the ‘healthy’ hash and egg combo. Like I said, I don’t get excited about lunches but breakfasts are a whole other story. I like making big breakfasts for family or friends and hosting brunches when I can. We had a big Mothers Day Brunch last year at our house. 

These eggs would be the perfect brunch item because they take no time to prep, and you can cook lots at once. Those who know me well know I don’t really know how to cook and prepare eggs. Besides the basic scrambled eggs or hard boiled I haven’t really mastered any other egg techniques like poached, fried, over easy, medium etc. Probably because I don’t eat them often. Whenever I try to make eggs they get really messy, or cook too fast/not enough. However, I tried the ‘egg in the basket’ routine with a slice of bell pepper (its been done, I know) and it really worked well. 

I also have an egg allergy to undercooked eggs – the type with the runny yolk centre. The more well-cooked it is the better on my stomach. I remember my dad making us huge omelettes for dinner and feeling nauseous afterward without knowing why – not to mention it was also laden with cheese (another allergy).

This makes for easy cooking and serving – they stay neat in their little pepper slice nest and cook over medium heat. The tops look ‘runny’ but when I cut into them the underneath was almost like a hard boiled egg – my favourite. 

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Besides the easy cooking method of these eggs, they make for a pretty presentation – they remind me of a flower. You can make several at once and serve them up for a large crowd. With Mother’s day and Easter coming up they would be easy and delicious. 

Spring Eggs & Hash
Easy to prepare eggs and a healthier hash for breakfast or brunch.
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Ingredients
  1. 1 or 2 eggs per person
  2. 1 thick slice of bell pepper (red, orange or green) per egg
  3. 1/2 red onion, diced
  4. 1 large zucchini, diced
  5. ground turkey (optional)
  6. mushrooms
  7. splash of coconut oil or olive oil
Instructions
  1. In small saucepan over medium-high heat cook the turkey until well done with pepper or salt to taste. Set aside
  2. In medium sized pan over medium heat add coconut oil/olive oil along with the diced onion, zucchini and mushrooms. Sauté until vegetables are soft about 6-10 minutes. If you desire, add in the cooked turkey and mix together. Continue cooking for another minute.
  3. While the vegetables cook heat a second pan over medium heat and add coconut/olive oil. Place the rings of bell pepper down on the pan and cook 4-5 minutes per side. Once both sides have cooked slightly, crack an egg in the middle of the ring and continue to cook another 5 minutes - depending on how well done you like your eggs.
  4. Serve egg and bell pepper over top of the vegetable hash.
b a k e a h o l i c http://www.bakeaholic.ca/
Check out my Wheat Free Waffles  and Lemon Lavender Blueberry Scones too

 

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