Acai Bowls

I love an Acai Bowl - I really do! I googled to find a recipe so that I could make them at home and have the kids take them to work.

Acai Bowls
1 cup frozen fruit, your choice
3/4 cup liquid (orange juice, almond milk, coconut water)
1/2 cup greek yogurt
200 grams (2 packets) frozen acai puree, broken into pieces*
1/2 Tbsp honey

Toppings: granola, coconut, nuts, seeds, fresh fruit, etc.

Add the liquid and yogurt to your blender first. Add the frozen fruit and broken up acai. Blend until incorporated. Add additional liquid if needed.

Use a one cup measuring cup to transfer Acai blend to your tupperware. Drizzle honey over the top and freeze.

The morning you want to have it for lunch, take it out of the freezer and pack toppings to go.

*I have used Trader Joe's Acai puree (there are 4 packets in one bag) and I have also used Sambazon brand - found at any grocery store.

Overnight Oats

My daughter found this recipe and was making it every evening for the next morning. My youngest daughter had one bite and was sold - you can make it so many ways too!! I'm not a fan of the texture - but if the girls will eat something healthy and satisfying - what else can I ask for?

Overnight Oats

Overnight Oats Base:
½ cup unsweetened almond milk, plain or vanilla (more if needed)
¼ cup plain or vanilla greek yogurt
½ cup old fashioned rolled oats
1 scoop vanilla protein powder
½ tablespoon chia seeds
½ teaspoon vanilla extract

Banana Bread:

½ spotty banana, mashed
1 teaspoon cinnamon
sliced banana for topping

Pumpkin Spice Latte:

¼ cup pumpkin puree , not pie filling
1 - 2 tablespoon maple syrup or honey
¾ teaspoon pumpkin pie spice

Apple Pie:

¼ - ⅓ cup apple, small cubes (+ more for topping)
1 - 2 tablespoon maple syrup or honey
1 teaspoon cinnamon
pecans for topping

Peanut Butter & Jelly

1 - 2 tablespoon peanut butter
¼ cup fresh strawberries, diced
¼ cup almond milk, additional

Peaches ‘n Cream:

¼ cup almond milk, additional
1 - 2 tablespoon maple syrup or honey
¼ of a peach, diced
1 teaspoon cinnamon

Coconut Bliss:

1 - 2 tablespoon shredded coconut
Sliced banana for topping

Instructions

In a sealable mason jar or small container, add the base ingredients. Stir well and make sure all oats are submerged in the almond milk. You may need to add an extra splash of milk.

Pick the flavor you are making and add the ingredients.

Place the lid on top of the jar or container to seal.
Set in the refrigerator to soak overnight or for at least 6 hours and up to 5 days.

When ready to serve, add additional almond milk if you'd like and any desired toppings.
Enjoy chilled!

Homemade Granola

Homemade Granola

8 cups old fashioned oats
1 1/2-2 cups coconut
3/4 cup sliced almonds

1 1/2 cups honey
2 tbsp coconut oil
2 tsp vanilla
1 tsp salt

In a large mixing bowl, mix together oats, coconut and almonds. Set aside.

In a small saucepan, melt coconut oil. Add honey, salt and vanilla, and bring to a simmer.

Pour over oats and toss to coat. Pour evenly onto a parchment lined baking sheet.

Heat oven to 350

Bake until golden brown, stirring every 15 minutes until done.

Makes about 10 cups

Protein Waffles

Protein Waffles or Pancakes

1 c oats
1 c egg Whites
1 c cottage cheese
1 scoop vanilla protein powder
scant drops vanilla extract

scant drops butter extract

Add all ingredients to a blender and mix until smooth.
Heat up waffle maker and pour in mix according to waffle maker instructions.

*To make Protein Pancakes, follow same instructions, but refrigerate overnight or at least an hour before cooking.

Double the batch and keep what you don't use in a mason jar to be used for the next day!

**This morning I realized we were out of cottage cheese - so I subbed in 1 cup of greek yogurt and that worked! YAY!!

Microwave Poached Eggs

I saw this on the Food Network and was AMAZED!! So easy!!

Microwave Poached Eggs

Crack the egg into a mug or glass measuring cup. Pour slightly chilled water into the mug until it covers the egg by about 1/2-inch (about 1/3 cup)

Place the mug in the microwave and cook on high for 60 seconds. Every microwave is different, so start checking at 45 seconds for doneness. Add more time as needed. You will know the egg is done when the yolk is no longer exposed but is still soft to the touch.

Remove the egg with a slotted spoon and allow some of the excess water to drip off onto a paper towel before placing them on your plate or your toast. Season with salt and pepper.

Voila! A freakin breakfast miracle!!

Cinnamon Roll Casserole

Got this from Maisie - I'll do anything to make my kids happy!!

Cinnamon Roll Casserole

Mix together 

1 c heavy cream

1/2 c maple syrup

4 eggs

1 tsp cinnamon.

Then cut three packages of refrigerated cinnamon roll dough into bite sized pieces.

Place the cinnamon rolls in a 9x13 baking dish. Pour the mixture on top and stir to make sure every bite is covered. Bake at 350 for 40-50 minutes. Top with icing and enjoy!!

Kids liked this! I did not. Admittedly, I'm not a huge fan of sweets - especially for breakfast. It was really fast and easy to make.

Breakfast Egg Bites

I've been making these for the kids the last couple of weeks and they love them!! They just grab one or two, wrap in a damp paper towel and microwave for about 1 minute.

Breakfast Egg Bites
14 eggs
Shredded cheese

Ham
Salsa
Salt and pepper

Preheat oven to 350 degrees.

Spray a 12-cup muffin pan with non-stick cooking spray (the heavier you spray, the less it will stick) or use thick muffin liners. I just ordered some silicone muffin cups to make my life easier!

In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.

Scoop 1/3 cup of mixture into each muffin liner.

Bake for 20-25 minutes or until the center of the muffin is completely cooked.

*You can use anything you want really. The first time I made them I made them with ham, spinach and cheese. The next time I used crumbled up bacon, cheese and salsa - YUM!!

I also tried to make these individually, in a small bowl I cracked one egg, beat it and added the other ingredients, then poured it into the tin. This way you can customize them as per their liking - but it is MUCH more labor intensive!

**UPDATE: It's easier to fill each muffin cup individually (I have silicone liners) with each ingredient. Whisk eggs, salt and pepper together then add the egg mixture into the cups. Streamlines the process!

Chocolate Chip Banana Muffins

I've been trying to make/make available healthy breakfast foods that are high in protein so we will ALL actually EAT BREAKFAST! We are almost always in a rush in the morning before work and school and around here - it's usually breakfast that gets sacrificed.

We've been eating a lot of Kodiak brand pancakes. I bought my youngest (11) a mini waffle iron for Valentine's Day and taught her how to make the batter - so she has been loving those. I also taught the girls how to make eggs they way they like them (over easy is preferred by most!) We've also been having Oikos greek yogurts with granola and in a real pinch - protein granola bars. I saw this recipe online and that it would be PERFECT to have on hand instead of the granola bars - that really should be eaten as a snack later in the day. We'll see!!

Chocolate Chip Banana Muffins

2 bananas
2 c Kodiak power cake powder
1 c almond milk
1/4 c maple syrup
1 egg
1 tsp vanilla extract

Chocolate chips to your liking

Preheat 350 degrees
Mix all ingredients. Put in greased or lined muffin tray and bake for 16 to 17 minutes.

2 muffins 230 cal 11 g protein

*This picture the muffins have white chocolate chips in them. I personally would've used mini chocolate chips, but my daughter, Biz made them and she prefers white chocolate chips.

Egg Breakfast Muffins

We go back to school tomorrow!!! How did that happen? In a rush today with last minute details - but I did manage to try out this idea and it was a BIG HIT!! Super easy and delicious.

Egg Breakfast Muffins

12 large eggs
Salt
1 c ham or sausage cooked and diced
1/2 - 1 c pico or your favorite salsa
1 c whatever shredded cheese you have

Preheat oven to 350 degrees.
Spray a 12-cup muffin pan with non-stick cooking spray
In a large mixing bowl, beat eggs. Add in remaining ingredients and mix together.
Scoop 1/3 cup of mixture into each muffin spot
Bake for 20-25 minutes or until the center of the muffin is completely cooked.

Buttermilk Blueberry Breakfast Cake

Buttermilk Blueberry Breakfast Cake

For the Blueberry Cake:

1 cup unsalted butter, softened
2 cups sugar
3 large eggs
1 tablespoon vanilla extract
2 3/4 cups all purpose Gold Medal flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/4 cups buttermilk
2 lemons, zested
1 pound fresh blueberries

For the Buttermilk Glaze:
3 tablespoons buttermilk
1 cup powdered sugar

For the Oat Crumble Topping:
2 tablespoons butter
2 tablespoons brown sugar
3 tablespoons flour
2 tablespoons oats
2 tablespoons sliced almonds

Instructions

For the blueberry cake: Preheat the oven to 325 degrees F. Spray a standard 12-cup bundt pan with non-stick cooking spray and sprinkle lightly with flour. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated. Finally, beat in the lemon zest before turning the mixer off. Use a spoon to stir in half the blueberries.
Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. Bake for 60-80 minutes, until a toothpick inserted into the center, comes out clean. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.
Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.
For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.

Notes
7-12-2014 NOTE: A couple of people have mentioned the top sticking in the bundt cake in this recipe. I have made this cake quite a few times and have never had this happen. The main thing to focus on, for a cake that flips out perfectly, is to spray (or grease) the bundt pan thoroughly (meaning every nook and cranny) then flour it well. After it comes out of the oven DO NOT flip the cake any earlier than 20 minutes after baking. If your cake still feels hot after 20 minutes, that means your bundt pan is very well insulated. In this case, I would wait 35-45 minutes before flipping to make sure the cake has cooled to close to room temperature. You could even place the cake in the fridge to speed up the cooling time. I have 3 fruity bundt cakes I make in the same fashion and they all flip out perfectly… with a little patience. Happy Baking and use good judgment!

Breakfast Burritos

It's BACK TO SCHOOL TIME around here!

I've been making these breakfast burritos forever - but my friends were recently asking me how I make them - I never thought to post this because it isn't really a recipe - but for those interested - here's what I did the night before the first day of school...

I really should post a better picture that makes your mouth water - but this is the finished product - I get about 30 burritos per batch - you can freeze them as well - but there are 6 of us in the house including 2 growing teenagers - so we go through 30 in about 5 days

Breakfast Burritos

30 Soft taco size tortillas

30 oz bag shredded hash browns 

2 lbs ground sausage

large onion diced 

12 eggs

bag shredded cheese 

I use the same pan for everything - for 2 reasons: easy clean up AND after I've cooked each thing - it has time to dry out a bit bc I place everything to drain on paper towels.

Start with the hashbrowns - they have the most water content so they need the most time to dry out. Cook them per directions on package only adding salt and pepper to taste. 

Then the sausage. I've used mild Italian sausage, Jimmy Dean sausage, this time it was JD maple. Cook until brown - allow to drain on paper towels.

Sautee the onion in a little butter. My favorite hack is to buy frozen diced onion - such a cinch. Set aside.

Lastly, 12 eggs, beaten - if I don't have 12 - I usually add a little milk to help the eggs stretch. Season with salt and pepper to taste (sometimes I even add a little powdered garlic).

Assemble: Soft taco, hashbrowns, sausage, onion, eggs, cheese. Roll up like a burrito and them wrap them in tin foil like a burrito. 

To eat!! Remove foil. (I reuse my foil for the following weeks batch) Wrap in a paper towel and microwave for 45 - 60 seconds. ENJOY!!

*If you are going to freeze these - I still recommend wrapping in foil - but add an additional layer of plastic wrap. You don't have to thaw them, just remove plastic and foil - wrap in a paper towel and microwave for 1 1/2 - 2 minutes.

Cinnamon French Toast Casserole

This was another dish I made for a brunch I hosted for 30 people. Everyone raved about it!!

I found a basic recipe and then completely changed it - it was better than I even imagined!



Cinnamon French Toast Casserole
Great Harvest Cinnamon Burst Loaf *if you don't have a GH near you - any cinnamon bread will work
3 large eggs
1 1/2 c whole milk
1 T vanilla
1/4 t nutmeg

Grease a 9 x 13 casserole pan. Cut the loaf into squares approx 1" x 1" and lay them on the bottom of the pan.

Whisk all other ingredients together and pour over the top of the bread.

Cover and refrigerate overnight.

Take out of the fridge about 30 minutes before you put it in the oven. Bake at 350 for 30-35 minutes.

Serve with maple syrup or powdered sugar - or both!!

Bayou Bend Brunch Casserole

My awesome foodie friend, Elizabeth, suggested this for a brunch I was hosting for about 30 people. It was a big hit!! I made a few changes to the original recipe - which was featured on Good Morning America. I will most definitely be making this many many more times!!

It's not the greatest picture - but…

Bayou Bend Brunch Casserole

3/4 large loaf day old french bread, torn into small pieces

6 tbs. butter, melted

1 lb. Monterey Jack cheese, shredded

1/2 lb. Genoa salami, julienned 

10 eggs

1 1/2 cups milk (whole)

3 large green onions, minced

2 tsp Dijon mustard

1/4 tsp. coarse ground black pepper 

1/4 tsp. red pepper flakes 

1 cup sour cream

1/2 cup Parmesan cheese, grated

In a well greased 9x13-inch casserole dish, spread bread pieces over bottom and drizzle with butter. Sprinkle with Montery jack cheese and salami pieces.

2. Beat together eggs,milk,wine,green onions,mustard and black and red pepper until mixture is frothy. Pour mixture over bread mixture. Cover casserole with foil and refrigerate overnight.

3. Remove from refrigerator 30 minutes before baking. Bake covered, at 325 degrees for 1 hour.

4. Uncover, spread with sour cream and sprinkle with parmesan cheese. Bake uncovered an additional 10 minutes, until lightly browned.

Green Chili Frittata

This could also be named "Kitchen Sink Frittata" because you can use any leftover ingredients you have in your kitchen. The main components in this dish are the eggs and the milk - add whatever else you have on hand and WAHOO!! No wasted food!

I made Green Chili Enchiladas the other day and had leftovers of what went inside the enchiladas - minus the chicken - basically a bunch of veg… so I turned it into this!

Green Chili Frittata
1 onion, diced
1 clove garlic, minced
6 eggs
1 c heavy cream or milk
1 c frozen corn
1 c diced tomatoes
1 c black beans (drained)
Roasted green chilis!!!!*
Cheese
Salt and pepper to taste

Add the eggs and the milk together and whisk until incorporated.

If you are starting from scratch - and not with leftovers: sautee onions until translucent. Add all other ingredients except cheese - bring to a simmer.

Add the chili mixture to the egg mixture, add shredded cheese - stir until incorporated.

Butter an oven safe skillet (I use a 10" cast iron skillet) - pour mixture in - add extra cheese on top if you are totally crazy for cheese like I am and bake it at 375 for 40-45 minutes. You want the edges to be nice and brown. Let it sit for 5 - 10 minutes before serving.

* HUGE TIP ALERT!! I lived in New Mexico for 7 years - yes - the home of the Hatch Green Chili. When I don't have freshly roasted Hatch Green Chili (or freshly roasted and flash frozen by yours truly) I either buy the Hatch brand OR a brand called "505 Southwestern" which is roasted green chili peppers with lime juice - oh. so. delicioso. We moved out of New Mexico state a few months ago and the ONE THING my husband insisted on was that I would buy a new (large bottle 2 pack) of 505 every time I went to Costco before we moved. We moved out of state 3 1/2 months ago and we are on our last of 10 bottles!!!! I actually did a post on our tradition of picking up a 25 lb box of chili's, having them roasted, peeling them and dividing them into serving sized baggies and also into homemade green chili sauce - but it was on my family blog that has been outdated forever.

Breakfast Bake

Boy howdy do I love a good breakfast. My husband it the breakfast KING - when he is home he spoils us with omelets, waffles, pancakes, fried eggs, scrambled eggs - THE WORKS!

BUT - when he's not home we usually settle for cereal and once in a while I'll bust something delicious out - like this little number… I didn't have a recipe just whipped it up and DANG!

Breakfast Bake
1/2 - 3/4 bag frozen hash browns (diced or shredded)
Deli ham diced in bite sized pieces
7 Eggs
1 c Milk
1/2 t mustard powder
Salt, pepper, garlic powder to taste
Cheese - I used shredded cheddar

Mix eggs, milk and seasonings together - set aside.

In a 9x13" casserole dish, spray with PAM and line with hash browns. Sprinkle with ham and cheese then pour egg mixture over the top.

Bake at 350 degrees for 45 minutes or until a knife comes out clean.

Back to School Breakfast Ideas

I took a loooooong break from blogging - I've been busy moving out of state - living with my in laws while waiting to find and close on a new house - and now that we are finally here and mostly unpacked - I'm BACK!

3 of my kids started school, dance, soccer, scouts, tennis, etc. a couple of weeks ago and we are BUSY!! I am going to do a few posts on "game nights" those nights that you are running all over the place and you don't have time to make a meal at dinner time - and everyone needs to eat - but not all at the same time - you know those nights? Stay tuned...

I have found a couple of solutions to having your kids eat a hearty breakfast THEMSELVES without making a mess!!

1. Einstein Bros. Bagels has a deal running right now where you can get a bakers dozen of bagels for $6 every Monday. Six dollars people!! I buy a big tub of plain cream cheese at Costco (which I also use in many dinners and appetizers) and make sure not to buy any "gourmet" bagels so I can stick to $6 flat.

2. Green Monster Smoothies!! These are super delicious - the kids AND the parents love them! I make a big batch and freeze them in single servings.

3. Make ahead Breakfast Burritos!!! These are sheer genius. I can get 10-12 per batch!

Breakfast Burritos

12 tortillas

10 eggs

1/2 - 3/4 bag frozen shredded hash browns

16 oz package Jimmy Dean sausage 

1 medium onion, diced

Shredded cheddar cheese

Salt, pepper & garlic powder to taste

Cook the sausage (with the onion) and the hash browns according to the package directions - don't forget to season the hash browns. So far, I have just used scrambled my eggs. I add a splash of milk, salt, pepper and a little garlic powder. 

I put the ingredients into an "assembly line" and have my kids make their own. I stand at the end of the assembly line listening to them ooh and aaah over just how delicious breakfast will be every morning and then I fold the burritos and wrap them in saran wrap. They mark the burritos with their initials and stick them in a designated section in the refrigerator.

In the morning, they remove the saran wrap and wrap it in a paper towel. Microwave for 60 seconds! They eat them with ketchup, salsa, sriracha or tabasco, my daughter even eats hers with sour cream.

You can also freeze these - but since these have run out before Friday every week - we're sticking with the fridge.

*Make these your own!! Ham, bacon, spicy sausage, chicken sausage, pepper jack cheese - tons of options! 

French Breakfast Casserole

I've been craving breakfast casserole for a few weeks. I've made several different versions, today I made this version with what I had on hand and I'll tell you what - IT WAS AMAZING. 

I decided to call this "French" Breakfast Casserole for my own purposes - to differentiate it in my mind from others I've made. "French" bc of the croissants...

French Breakfast Casserole
6 whole croissants

1/2 c Monterey Jack Cheese, grated
1 c Cheddar Cheese, grated
1 stick butter
10 whole eggs
2 cups milk
1 t chopped chives
½ t dry mustard
½ t salt
1/2 t cayenne pepper

PAM an 9×13 baking dish.
Tear croissants into chunks and place them in the bottom of the baking dish. Sprinkle with cheeses. Cut butter into pats and place over the top.
Whisk remaining ingredients and pour evenly over the top of the dish.
Bake at 350 for 40 minutes - until set and golden. Let stand for 10 minutes before serving - try not to drool while you wait…

*Although unmentioned in the recipe - I'm certain I used cream cheese & bacon - you can actually see it in the photo. I make so many versions of breakfast casserole I can't keep track… sorry!!

Utah Scones

Wanna remind your kids what an awesome Mom you are?? Make these babies for dinner. They couldn't be easier - just calls for a little planning.

Utah Scones
20 Rhodes bake n' serve White Dinner Rolls (found in the freezer section)
Canola or vegetable oil
Candy thermometer

Thaw the rolls in a 9x13 baking dish per directions on package.

Heat your oil to between 350 and 400 degrees using your candy thermometer. The minute you touch the dough, it will deflate. Don't panic - it's supposed to. Take a piece of dough and stretch it out a bit. Drop it in the oil and watch it closely. You'll know by the color when they are ready to flip - and when they are done. I do 3 scones at a time in my large ceramic stock pot. Drain on paper towels.

Top with these babies: Honey, butter, honey butter, jam, powdered sugar, cinnamon sugar...

See! I told you they were easy and man was I the hero in the house today:)

Blueberry Oatmeal Pancakes

My husband is the breakfast master. For Mothers Day, we had friends over for brunch and along with the Sleepin' In Omelette I made, my husband made these babies. Our kids LOVE pancakes!

Blueberry Oatmeal Pancakes

Krusteaz brand pancake mix

Quick Oats

Blueberries

Water

Prepare pancake mix as directed on the box. Add 1/4 c quick oats for every 1 c of pancake mix. Mix well to combine. You may need to add water to get the consistency you want.

Ladel the batter onto your griddle. THEN add the blueberries. You have to kind of huck them on the pancake - so they get down in the batter and don't burn on the griddle when you flip them. Wait for the batter to bubble - then flip - about 90 seconds per side.

They are really filling and so delicious!

Sleepin' In Omelette

We all love Pioneer Woman - I used to check her food blog a few times a week - but I haven't checked it in a while. Considering tomorrow is Mothers Day, I wanted to do something a little extra special for breakfast - but not have to do any of the work! I remembered that I read PW's "Sleepin' In Omelette" a few years ago - so I went on over to her blog, looked it up and just finished making it.

The picture is borrowed from good ol' Pdub - since mine is sitting in the fridge soaking up all that goodness and won't be cooked until tomorrow.

I made a few changes b/c I didn't want to run out to the store...

Sleepin' In Omelette - Ree Drummond, PW
6 whole Onion Rolls*
1 cup Grated Cheddar Cheese
8 ounces, weight Cream Cheese
1-½ stick Butter
10 whole Eggs
2 cups Milk
1 teaspoon Chopped Chives**
½ teaspoons Dry Mustard
½ teaspoons Salt
1 dash Cayenne Pepper
Preparation Instructions
Generously butter an 9×13 baking dish.
Tear onion rolls into chunks and place them in the bottom of the baking dish. Sprinkle with cheddar cheese, then tear cream cheese into small pieces and place over the top. Cut 1 ½ sticks butter into pats and place over the top.
Mix remaining ingredients and pour over the top of the dish. Cover and refrigerate overnight.
The next morning, bake at 325 degrees, covered, for 45 minutes. The remove foil and continue baking at 350 for 10-15 minutes.

*First substitution - I didn't have onion rolls - but I did have regular rolls. I tore the rolls up, then sprinkled them with a little garlic powder, dried minced onion and black pepper.

**Substitution 2 - I also didn't have fresh chives - so I just cut the green parts of some green onions into little pieces.