Overnight Waffles

These waffles have been the biggest hit in my Breakfast Initiative.  Every time that I make them, the girls both get so excited - and so does my husband!  The big advantage to this recipe is that instead of having to whip up some egg whites to fold into the batter (like just about every waffle recipe out there), it uses yeast.  The only disadvantage is that the batter has to be made at least 12 hours before cooking - I'm not used to planning out breakfast the evening before, so I have to make a conscious effort to remember to get these done when I'm making dinner.

Overnight Waffles

1 3/4 cups milk (any kind - I've used skim, 1%, and whole)

6 Tbsp unsalted butter

1 cup whole wheat flour (or white whole wheat flour)

1 cup all-purpose flour

1 Tbsp sugar

1 1/2 tsp instant yeast

1 tsp salt

2 eggs

1 tsp vanilla extract

Heat the milk and butter together in a small saucepan over medium heat until the butter is melted.  Let cool until just slightly warm.

Whisk together the flours, sugar, yeast, and salt in a large bowl.  Whisk in the warm milk until smooth.  Whisk in the eggs and vanilla until smooth.  Scrape down the sides of the bowl and cover with plastic wrap.  Refrigerate for at least 12 hours.

Heat the waffle iron.  Remove the batter from the fridge (it should have about doubled in size) and whisk to recombine and deflate.  Make waffles according to your waffle maker's instructions.  

 

If there are leftovers, they heat up excellently in the toaster the next day!

English Muffins

My goal for this school year has been to accustom Abby to eating a real breakfast.  If it were up to Abby, she would have a single slice of toast and a glass of water in the morning.  Over the summer, I let that go - after all, we were home, I could feed her as needed.  But now that she's one year away from kindergarten, and in preschool now, I want her to get used to anchoring her stomach and her brain with a real breakfast.  This has forced both of us to change our habits - her to try some new things, and me to actually make something besides toast or cold cereal!

I've been really happy with how the first few months of this school year have gone.  One easy change has been to introduce Abby to homemade English muffins.  They are a little heartier than toast, and they make an excellent base for breakfast sandwiches.

English Muffins

1 1/2 cups skim milk

2 Tbsp butter, melted

1 egg

1 1/2 cups whole wheat flour

3 cups all-purpose flour

2 tsp salt

2 3/4 tsp bread machine yeast (a.k.a., rapid rise yeast)

cornmeal (for dusting the work surface)

Pull out those bread machines!  Mine now sits out in my kitchen full-time.  I love that thing.

Place all ingredients (except for the cornmeal) in the bread pan and program for the dough cycle.

When the cycle is finished, turn the dough ball out onto a work surface dusted lightly with cornmeal.  Roll the dough out to about 1/2 inch thick.  Using a 3- or 4-inch biscuit cutter, cut out muffins.  Roll the trimmings and repeat.  (If you try to re-roll a second time, the muffins get pretty tough - but if you don't to waste any dough, go for it!).  

I use a lightly greased electric griddle heated to 350F to cook them.  If you don't have a griddle, use whatever you use when you make pancakes.  Place several muffins on the griddle and cook for about 8 minutes.  Turn them and cook about 8 minutes more - until they are quite brown on both sides.  They will swell and be very puffy while baking!  Let them cool on a rack.

To eat them, puncture the perimeter with the tines of a fork and pull them apart. 

Perfect Cinnamon-Raisin Swirl Bread

I have always adored Pepperidge Farms' Cinnamon-Raisin Bread, and I wanted to come up with a recipe to make it myself at home. I've been tinkering, and I have finally perfected it - my family is in love with this bread, and we're going through about half a loaf a day! It's delicious toasted and buttered, and it makes an awesome PB&J.

Perfect Cinnamon-Raisin Swirl Bread

Dough:

1 cup milk
2 eggs
1/4 cup butter, cut into pieces
1 tsp salt
1 cup whole wheat flour
3 cups bread flour
1/4 cup brown sugar
1 3/4 tsp rapid-rise yeast or bread machine yeast
1 cup raisins

Swirl:
6 Tbsp brown sugar
2 tsp cinnamon
4 tsp unsalted butter

Add all of the dough ingredients, except for the raisins, to your bread machine pan according to your bread machine's directions (mine calls for wet ingredients first, then salt, then dry layered on top, and yeast on top of it all). Set the machine for the dough cycle.

Add raisins during the knead, either when your machine calls for it (my machine beeps) or about 15 minutes into the knead.

When the dough cycle is complete, place dough on a lightly floured surface. Divide in half. Set one half aside; use the palms of your hands to pat the other half into a rectangle, roughly 9" x 13".

Prepare the swirl: in a small bowl, use a fork to mash together 3 Tbsp of the brown sugar, 1 tsp of the cinnamon, and 2 tsp of the unsalted butter.

Spread the swirl mixture all over the dough rectangle, but leave about 1 inch uncovered at the top of the rectangle, like so:

Tightly roll the dough - I find it helps to slightly stretch the dough with each roll to get a very tight spiral.

Set the rolled dough into a greased 9"x5" loaf pan.

Repeat the process (and make up a second bowl of the swirl topping) with the second half of the dough.

Set your loaves aside to rise, covered with a clean dish towel. They should look like this:

Let rise for about 30-45 minutes. Preheat the oven to 350F. Bake the loaves of bread for about 30 minutes, until they are browned on top and sound slightly hollow when tapped.

Raspberry Applesauce Muffins

As promised....

Raspberry Applesauce Muffins
(makes 1 dozen muffins)

Ingredients:
1c. whole wheat flour
1c. rolled oats
1 tsp. baking powder
1/2 tsp. baking soda
1 tsp. cinnamon
1/2 c. brown sugar
1c. buttermilk
1/2 c. raspberry applesauce
1 egg

Instructions:
1. Preheat oven to 375 degrees. Line a 12 muffin tin with papers or spray with non-stick cooking spray.
2. In a medium bowl, sift together the flour, baking powder, baking soda and cinnamon. Stir in the oats.
3. In a small bowl, combine the brown sugar, buttermilk, raspberry applesauce and egg.
4. Add the wet mixture to the dry mixture and stir until JUST combined. Do not over stir.
5. Divide batter amongst muffin cups.
6. Bake for 20 minutes or until a toothpick inserted in the middle of a muffin comes out clean. Serve!

Eggs Over Barley

In conjunction with Penny Pinching Parent, we're trying out a new series on Itty Bitty Bistro: Itty Bitty Budget! I'm working up some recipes that are kid-friendly and achieve maximum nutrition on minimum budget. Check out the post at Penny Pinching Parent to see the pricing breakdown!

Eggs are a great, cheap protein - and my favorite way to stretch any protein is by combining it with a whole grain. For kids who like rice, barley is a nice change of pace - and it provides a good source of fiber, B-vitamins, and minerals. The onion is too often overlooked as a veggie - it's full of antioxidants, fiber, folate, and even vitamin C!

Eggs Over Barley

(sigh... that really doesn't photograph well!)

1 cup pearled barley, rinsed
4 cups water
1 large Vidalia onion, chopped
2 tsp olive oil
salt and pepper
6 eggs

In a medium pot, bring 4 cups of water to a boil. Stir in the barley and bring back to a boil. Lower heat and simmer, covered, for about 45 minutes - until barley is tender. Drain excess water.

While the barley is cooking, heat the olive oil over medium heat. Add the chopped onion and season with salt and pepper. Lower the heat to low-medium and cook, stirring occasionally, for 15-20 minutes, until onions are soft and slightly caramelized. Whisk eggs in a small bowl; add to hot skillet. Cook, stirring to scramble, until eggs are cooked, about 5 minutes.

Serve barley topped with the eggs, accompanied by a crisp green salad.

If you like the combination of eggs and caramelized onion, try Cheese, Egg, and Caramelized Onion Quesadillas - they have become one of our go-to quick and easy dinners!

Maple Banana Oat Muffins

Life as MOM has launched a new blog: Good (& Cheap) Eats. When she posted these Maple Banana Oat Muffins the other day, I knew I had to try them. For one, I am a sucker for streusel topping. For another, I'm a sucker for muffins - they are my favorite snack to have on hand for the girls. They're portable, they hide fruit (or veggies) easily, and the girls never turn them down. I had one very ripe banana, so I only made a half batch - but these are delicious!

Maple Banana Oat Muffins

The maple flavoring combines with something, I'm not sure what, but they have this wonderful buttery flavor, and frankly taste like I'm eating a pancake loaded with butter and syrup. And that is a very good thing!

Baked Berry Pancake

My idea was to do a healthier, berry version of a Dutch Baby pancake... didn't quite work out. This is tasty and Abby and I liked it, but it doesn't have the puff and delicacy of a Dutch Baby - instead it has whole wheat flour and flax and juicy berries. A good enough trade for me for a weekday breakfast!

Baked Berry Pancake

1 lb strawberries, hulled and sliced (or 1 lb any berry!)
1/2 cup whole wheat flour
1/2 cup all-purpose flour
2 Tbsp ground flax meal
1 Tbsp sugar
1/2 tsp salt
2 eggs
2/3 cup milk (I used vanilla soy milk)
1 tsp vanilla extract

Preheat oven to 425F. In a large oven-proof skillet, toss strawberries until the begin to soften and let out their juice. Meanwhile, whisk together the flours, flax, sugar and salt in one large bowl. In a smaller bowl, whisk together the eggs, milk, and vanilla. Whisk the wet ingredients into the dry until no lumps remain.

When the oven is ready, pour the batter all around the berries. Bake in the oven for 18-20 minutes, until pancake is puffed and golden. Invert onto a serving plate and slice to serve (Abby thought this was a strawberry pancake, which made her even happier!).

Orange French Toast

Celeste and I are starting a new series: each week, we're going to focus on recipes that incorporate one in-season vegetable or fruit. This week, we're playing with Valencia oranges! Apparently, they are the only orange in season in the summer. In his book 101 Foods That Could Save Your Life, David Grotto tells us that oranges are a great source of potassium and vitamin C, and are also a good source of folate. Go oranges!

Orange French Toast

6 slices wheat bread
zest from 2 oranges, finely chopped
3 eggs
1 1/2 cups milk (I used vanilla soy milk for extra yum!)

Whisk together the zest, eggs, and milk. Soak each piece of bread in the egg mixture. Cook on a hot griddle for 2-3 minutes per side (or until cooked through).

Optional: Orange Topping

Chop up the two oranges which you used for zest. Combine them in a small saucepan with 2 Tbsp water, 1 tsp of honey, and a sprinkle of cinnamon and nutmeg. Bring to a boil; lower heat and simmer the mixture while you make the French toast, stirring occasionally to break up the orange segments.

Jen's Smoothie

Jen's Smoothie

(serves 2)

My good friend Jen has been making smoothies for her 2 kids for breakfast for a couple years now. Over the years she has been tweaking it and now she will brag (facebook status style) that she "makes a mean smoothie" and you know what? She really does. I had her send me the recipe last week and I've been making it for about 5 days now. I have done a little tweaking of my own just to suit our personal tastes but this smoothie is going to stick around this house for awhile. What I like about it:

-It is ridiculously chock full of vitamins, protein and healthy fats. What a great way to start a kids day!
-Its a way for me to get a full serving of leafy greens and 2-3 servings of fruits not only into Neko but also MYSELF!
-It really, truly, honestly tastes really delicious...promise.

Ingredients:
2/3 c. goat or cow kefir: plain or flavored
1/3 c. vanilla yogurt
1/2 c. orange juice (100% juice)
1c. frozen fruit: blueberry, raspberry, strawberry, mango, or peach are good ones to try (today I did a combo of frozen strawberries, mango and blueberries. Also this week I have used frozen Acai berry packets which are delicious and super duper good for you!)
1 Tbsp. healthy oil - I used a flax/sunflower blend but even olive oil would be good
1 heaping spoonful of almond butter
1-1/2 c. of some sort of leafy green--baby spinach, red or green kale, red or rainbow chard (I've been using red chard this week)
1/2 large banana

Add all ingredients to blender. Blend until smooth. Add some milk or more juice if smoothie is too thick. Blend again until desired consistancy. Serve!

Ingredients that Jen includes that I left out are:
-3/8 tsp. evening primrose oil (I omitted because I'm not sure what its for. Knowing Jen its for something good but I didn't take the time to find out what.)
-3 tsp. liquid minerals
-powdered kids multivitamin...either 2-3 rainbow light packets or 1-1.5 kids Emergen-C multi
I left out vitamins/minerals because Neko takes a multi, an omega-3, an immunity booster and calcium all in gummi vitamin form.
-electrolytes

I took a video of Neko enjoying her smoothie to prove its goodness! :o)

Lucky Irish Oatmeal

Lucky Baked Irish Oatmeal
(serves 4)

I'm calling this one Lucky Irish Oatmeal because I literally threw some stuff together and got lucky when it turned out delicious...like, very, very delicious!

Ingredients:
1/2 c. steel cut Irish oats
2c. milk
1/4 c. butter, melted
1/2 c. coconut
1/4 c. brown sugar
1 tsp. baking soda
1 egg, beaten
1 small orange
1/4 walnuts, chopped
1/2 tsp. nutmeg

1. In a medium bowl, soak the oats in the milk and melted butter for 30 minutes.
2. While the oats are soaking, toast the coconut. Put the coconut on a metal baking sheet and put in a 400 degree oven. Open frequently to stir the coconut. Bake until coconut is golden brown. In my case this took about 5 minutes. Set aside.
3. Stir coconut, egg, brown sugar, juice and grated rind from orange, walnuts and nutmeg into oatmeal mixture.
4. Spray a loaf pan with baking spray. Pour mixture into pan.
5. Bake in a 375 degree oven for an hour. Serve warm!

Happy St. Patrick's Day everyone!

Baby Food Pancakes

My younger daughter is 7 months old now, and she hates pureed food, and being fed by spoon, period. All she eats is Cheerios and Gerber puffs. Clearly, this needs to change! I've been pureeing vegetables, only to have them rejected, for months now and am finally throwing in the towel. She wants to self-feed? Then it's baby food pancake time!

Baby Food Pancakes

Prep time: 15 minutes
Makes about 8 3-inch pancakes

1/2 cup whole wheat flour
2 tsp baking powder
1 tsp canola oil
4 oz baby food puree (I used beets for this batch, hence their lovely color!)
1/4 cup water
tiniest pinch of salt, optional

Stir together the flour and the baking powder; add in oil, puree, and water (and salt, if using) and stir well. Heat a griddle or skillet over medium heat. Drop batter onto griddle to make small pancakes. Cook, flipping after about 2 minutes, until cooked through. Cool and serve (freeze leftovers!).

Pumpkin Pie Waffles

To kick off Thanksgiving week, Neko and I made these on Sunday morning. They were inspired by a recipe for pumpkin pie pancakes sent to my by my Auntie Daria. I changed the ingredients a bit because we are trying to cut down on refined sugars/flours around these parts. I am certain these would be better with sugar and white flour BUT they were also very, very delicious without them! I also added some buttermilk on a whim because I had it in the fridge from a previous recipe and, well, its hard to use up buttermilk.

Pumpkin Pie Waffles
(serves 4)

1 cup whole wheat flour (could use unbleached all-purpose)
3/4 c. pumpkin puree (not pumpkin pie filling)
3 Tbsp agave nectar (could also use 2 Tbsp sugar or 3 Tbsp maple syrup)
1/2 c. buttermilk
1/2 c. milk
2 eggs, separated
1 tsp. baking powder
1 tsp. baking soda
1/4 tsp. salt
1 tsp. pumpkin pie spice
2 Tbsp. canola oil

1. Mix dry ingredients in a bowl.
2. In a separate bowl, whisk together the pumpkin, agave nectar, buttermilk, milk, egg yolk and canola oil.
3. Combine wet ingredients with dry ingredients.
4. Beat egg whites until stiff peaks form. Fold gently into batter.
4. Pour 1/2 c. batter onto greased and preheated waffle iron. Cook until no longer steaming. Serve!

Auntie Dee put toasted pecans on hers (yum!!!). I topped ours with a little maple syrup, whipped cream and a sprinkle of the pumpkin pie spice. I made Neko's even more toddler appealing...

Election Day Muffins

It's time to vote, America! If, like me, you have to bring your kids along to your polling place, make up a batch of these red-white(ish)-and-blue muffins for kiddo to munch on while you choose the next President!

Election Day Muffins

Prep time: 10 minutes
Bake time: 20 minutes

1 cup all-purpose flour
3/4 cup whole wheat flour
2 tsp baking powder
1/4 tsp salt
1 egg
1/2 cup milk
2 Tbsp applesauce
2 Tbsp canola oil
2 Tbsp molasses
2 Tbsp maple syrup
1 cup blueberries (fresh or frozen)
1/2 cup cranberries

Preheat the oven to 400F. Line 10 muffin cups with liners. In a large bowl, combine the flours, baking powder, and salt. In a small bowl, whisk together the egg, milk, applesauce, canola oil, molasses, and maple syrup. Add the wet ingredients to the dry, stirring until just combined. Gently fold in the blueberries and cranberries.

Divide the mixture evenly between 10 muffin cups; bake for 20 minutes, until the edges are golden.

Green Eggs and Ham Dinner Date

My husband and I share an alma mater with Dr. Seuss, and we have kept Abby's library well-stocked with his works. Green Eggs and Ham is one of her current favorites, so what better theme for a dinner date?

Pesto-Crusted Pork Tenderloin with Spinach Scramble

Pesto-Crusted Pork Tenderloin
Prep Time: 15 minutes
Bake Time: 45 minutes

3 oz fresh basil, rinsed, stems removed
1/4 cup walnuts
3 Tbsp ground Parmesan
1-2 cloves garlic
pork tenderloin (1 to 1.5 lbs)
olive oil spray

Preheat the oven to 425F. In a food processor, grind together the basil, walnuts, Parmesan, and garlic until a smooth paste forms. Season with salt and pepper to taste.

Lightly spray the pork with olive oil and set it on a foil-lined rimmed baking sheet; season with salt and pepper. Using your hands, press the pesto mixture onto the top and sides of the pork, forming a crust. Spray the top of the pesto with a little more olive oil spray; roast the pork for about 45 minutes, until done.

Spinach Scramble
Prep time: 15 minutes

1/2 cup frozen chopped spinach, thawed
4 eggs
1/4 cup shredded cheddar cheese
salt & pepper

In a medium bowl, whisk together the spinach, eggs, and cheese. Season with salt and pepper to taste. Heat a medium skillet over medium heat; add egg mixture and cook, stirring to scramble.

Grasshopper Brownies

Prep time: 15 minutes
Bake time: 30-35 minutes

1/2 cup unsalted butter
4 oz white chocolate (or white chips)
3/4 cup all-purpose flour
1/2 tsp baking powder
1/4 tsp salt
1/2 cup sugar
2 eggs
1 Tbsp vanilla extract
3/4 tsp mint extract
green food coloring (optional)
1 cup extra white chocolate chips (optional)

Preheat the oven to 350F. Line an 8x8" pan with foil.

In a small bowl, combine the butter and white chocolate; microwave for about 1 minutes, until butter is melted. Whisk to melt the chocolate chips. Set aside to cool.

In a small bowl, whisk together the flour, baking powder, and salt.

In a large bowl, whisk together the eggs and sugar. Add the vanilla and mint extract. Whisk in the melted chocolate and butter. Add green food dye*. Stir in the flour mixture until just combined; gently fold in the extra chocolate chips, if desired. Pour into the prepared pan and bake for 30-35 minutes, until the edges are golden and the center is set.

* about the food dye - I used all-natural vegetable dyes, and though my mixture turned a vile dark green, when it came out of the oven - there was no green left! I don't know if this was because I was trying these all-natural dyes or if I really just didn't have enough. I'm going to make these again with artificial green dye because they were tasty, but I wanted them green, darnit!

* * * * *

The whole dinner went over really well with the girls! Neko had seconds, and Abby finished the leftover spinach scramble for breakfast this morning. My husband finished most of the pork for dinner last night - it was really yummy!

Pumpkin Pancakes with Pears and Bananas

Mmm... Fall is the perfect time for pumpkin, and I've been craving it in many forms. Our never-ending kitchen renovation is actually starting to come together, and today our new countertop was installed. I celebrated by making Abby these pumpkin pancakes!

Pumpkin Pancakes with Pears and Bananas

Prep time: 15 minutes

Pancakes:
1 cup whole wheat flour
1 cup all-purpose flour
1/2 tsp baking soda
2 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp allspice
1/4 tsp ground cloves
1 cup canned pumpkin
1 egg
1 tsp vanilla extract
1/2 cup maple syrup
1 1/4 cup milk

Topping:
1 very ripe pear
1 banana
1 tsp maple syrup
1 dash allspice

In a large bowl, whisk together the flours, baking soda, baking powder, salt, and spices. In another bowl, whisk together the pumpkin, egg, vanilla extract, maple syrup, and milk. Add the wet ingredients to the dry and stir until just combined. Drop by spoonfuls onto pan on stove or griddle and cook until browned on both sides.

While the pancakes are cooking, prepare the topping: dice the pear and banana together into a bowl. Drizzle on the syrup and a dash of allspice; toss well to combine.

Top your pancakes with a dollop of fruit and a bit of extra maple syrup - and serve to your delighted toddler!

Carrot Couscous Muffins

Another in my parade of muffin snacks for Abby! The whole wheat couscous adds fiber to these and keeps them nice and moist, and the carrot juice gives them a great carrot cake flavor!

Carrot Couscous Muffins

Prep time: 10 minutes
Bake time: 15-20 minutes

1 cup carrot juice
1 cup whole wheat couscous (dry)
1 cup whole wheat flour
1 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 egg
1/2 cup brown sugar
1/4 cup applesauce
2 Tbsp milk (or soy milk, rice milk, etc.)
1/2 cup raisins

Preheat oven to 350F. Line a 12-cup muffin tin with paper liners. In a microwavable bowl, combine carrot juice and couscous; microwave for 4-5 minutes, until juice is absorbed and couscous is tender. Fluff with a fork and set aside to cool.

In a medium bowl, combine flour, baking soda, baking powder, salt, cinnamon, and nutmeg. In a small bowl, whisk together the egg, brown sugar, applesauce, and milk. Add the wet ingredients to the dry and stir until combined. Stir in the cooled couscous. Stir in the raisins. Divide between 12 muffin cups and bake for 15-20 minutes, until the centers are set and the edges are golden.

Breakfast for Dinner - Dinner Date!

Thank goodness for Wednesdays! Both Neko and I are really getting used to and looking forward to our weekly dinner with Abby and Lizzy and their Mommy! Its so nice for the girls to have some one on one play time and even more nice for the Mommies to enjoy a nice glass of wine and some good conversation (even if it has to be shouted over toddlers banging on toy metal pots with rubber spatula handles).
Tonight's meal was such a winner. (Not to toot my own horn or anything.) I hope you will make it for your family soon. You won't be disappointed. Again, I would never make such a claim if it wasn't true. ;o)

Potato Skin Waffles
yup, you heard me right

(serves 4-6)

1c. whole wheat flour
3/4c. all purpose flour
1/2 tsp. salt
1 tsp. baking soda
1/4c. canola oil
2 eggs
2c. milk
4 strips thick cut bacon, fried to crispy and chopped
1 med. russet potato, washed, peeled and shredded
1/2c. shredded cheddar cheese
1/2c. sour cream
1/2 c. applesauce

1. Preheat waffle iron
2. Combine flours, salt and baking soda in a med. mixing bowl
3.. In a separate bowl combine oil and eggs
4. Stir oil and egg mixture into dry ingredients (batter will be lumpy)
5. Add milk to mixture and whisk until most of the lumps are gone
6. Stir in bacon, shredded potato and cheese
7. Spray waffle iron with cooking spray. (I used Pam Olive Oil.)
8. Spoon about 1/2c. of batter onto hot waffle iron. Waffle is done when waffle iron almost stops steaming.
9. Make sure to re-spray the waffle iron between waffles. Continue until you are out of batter. Serve with sour cream and applesauce on the side for dipping!

Oh heaven! These were so yummy...I mean...how could they not be?! You really can't go wrong putting bacon, potato and cheese in just about anything. There were leftover waffles and after wolfing down a chunk of the stack my husband asked me to throw them in the trash and "please, throw something gross on top of them so I'm not tempted to fish them out." Haha! I'll take that as "compliments to the chef!" The sour cream and applesauce on the side were perfect dipping sides but these would actually be really good with maple syrup as well. Think of it as a (sort of) healthier version of the McGriddle. Sort of.

Banana Smoothies
(serves 2-4)

1 banana
1/2c. pineapple tidbits, frozen
2/3c. pineapple juice
1/2 c. milk
1 single serve container vanilla yogurt
2 ice cubes

1. Put all ingredients in blender and blend until smooth. Serve!

This was such a yummy pairing with the waffles but would be a great breakfast or snack on its own. Creamy, sweet and delicious! Both girls were silent at the table until those smoothies were gone. Always a good sign!

Mini Blueberry Cream Cheese Danish
(serves 6)

1c. frozen blueberries
1 Tbsp. REAL maple syrup (I don't believe in anything else!)
4 sheets phyllo dough
6 tsp. cream cheese
Pam for baking
1/2c. powdered sugar
2 Tbsp. lemon juice

1. Combine blueberries and maple syrup in a microwave safe bowl. Cook for 1 minute on high.
2. Lay out a sheet of the phyllo and spray with Pam. Lay another sheet on top of the first. Spray. Repeat until all sheets are stacked.
4. Cut the phyllo stack into 6 equal sized squares.
5. Spoon about 2 Tbsp. of the blueberry mixture in the center of each square.
6. Spoon a tsp. of cream cheese in the center of each square.
7. Roll each square like a burrito (tucking in the sides).
8. Arrange on a baking sheet that has been sprayed with Pam. Spray the tops with a little more.
9. Bake in a 375 degree oven for 12-15 minutes or until light brown and crispy.
10. In a small bowl combine the sugar and lemon juice to make a thin glaze. Drizzle a little of the glaze over each "danish". Serve!

Yum. Yum. Yum and oh so easy!

Oatmeal #3

Oatmeal #3 - Pumpkin Spice

(serves 1)

1 packet of flax & oats instant oatmeal
2 Tbsp. canned pumpkin
2 Tbsp. applesauce
1/4 cup boiling hot water
1/4 tsp. pumpkin pie spice

Combine all ingredients in a bowl and stir. Serve!

This was pretty tasty I must say! I snuck a bite or two before serving it to Neko who polished off the rest. A nice fall twist on boring old oatmeal.

PB&J Oatmeal-to-Go

The ideal: have a family breakfast with your child every morning at the table. The reality: there are mornings when you just need to hurry and feed your child breakfast on the go! These bars are a bowl of oatmeal in bar form... and a lot easier to eat in the car! Warning: they are barely sweetened, so add more syrup if you want them to be more like a cookie.

PB&J Oatmeal-to-Go

Prep time: 10 minutes
Bake time: 25 minutes

1/2 cup milk or milk substitute (rice milk, soy, etc.)
2 egg whites
2 Tbsp unsweetened applesauce
2 Tbsp maple syrup
1 Tbsp peanut butter
1 Tbsp canola oil
1 tsp baking powder
1/2 tsp salt
1/8 tsp cinnamon
1 1/2 cups rolled oats
4-5 tsp jelly

Preheat oven to 350F. Lightly grease an 8x8" baking pan with non-stick spray. Whisk together the milk, egg whites, applesauce, maple syrup, peanut butter, canola oil, baking powder, salt and cinnamon until well combined. Stir in the oats until well mixed. Spread the batter evenly in the prepared pan. Dollop the jelly by half-teaspoonfuls into 9 mounds onto the batter. Bake for 25 minutes, until the bars are lightly golden and a toothpick inserted in the center comes out clean. Cut into 9 bars, so that one jelly dollop is in the center of each bar. Enjoy!

Abby loves these - and as a bonus for dieting mommies, as prepared each bar is about 100 calories! Woohoo!

Real Deal Banana Bread

Real Deal Banana Bread

(Makes 2 loaves)

1-1/2 c. sugar
3 eggs
3/4 c. oil
2 c. sifted flour
2 tsp. baking soda
1/2 tsp. salt
1 tsp. cinnamon
1 tsp. allspice
2 large bananas, mashed
1/2 c. chocolate chips

1. Preheat oven to 350 degrees
2. Mix sugar and eggs until creamy
3. Mix in oil
4. In a separate bowl combine flour, baking soda, salt, cinnamon and allspice
5. Stir dry mixture into creamed mixture until well combined but do not over stir.
6. Stir in bananas and chocolate chips.
7. Divide batter between 2 greased loaf pans.
8. Bake for an hour or until a toothpick inserted in the center comes out clean.

So the Moms at playgroup (including me) have gotten a little off track with our dieting. While contemplating what to bake for playgroup last week I got it in my head that I wanted REAL banana bread...the kind my Mom makes. I've been doing so much baking with whole wheat flour instead of white, applesauce instead of oil, etc. that its been a long time since I've had a slice of the banana bread I grew up on. This is the real deal and boy did it deliver. I plan to return to healthier baking immediately but this was a nice treat.