Tag Archives: breakfast

quick breakfast parfaits + life lately

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Life lately has been not so much the days of wine and roses…more like the-days-of-cobbling-together-quick-breakfasts.

(I sincerely hope none of you have thought that I’ve fallen off the face of the planet…although I sometimes feel like I may have…)

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(Food photography attempts at 4:30 in the morning lend themselves to atrocious lighting…my apologies…let’s just agree to squint and pretend it’s arty, okay? Okay. Sounds peachy-keen.) 

I’m sure I’ve mentioned it before, but I wake up ludicrously early on days that I have to go to work (and actually, some would think I wake up ludicrously early on my days off too — but whatever…) — but this fact, plus a 12-hour shift, requires either mediocre morning meals or otherwise something very quick…but hopefully, something equally nutritious and sustaining.

Enter the bright and cheerfully colorful Greek yogurt parfait…

I generally use 0% fat plain Greek yogurt and whatever fruit/granola/nuts & seeds combinations I have on-hand for add-ins.

I’m basically in love with this maple almond butter, so it’s become a common feature in my recent parfait combinations.  Try it, it’s fabulous — and maybe just a tad addictive…

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If you can manage to get this in the bowl and not eat it straight from the spoon then your will-power is supremely impressive.

Let’s get real though…I’m not going to tell you how to make a parfait (it’s all about layers, kids – no sweat, we can do this!), but I am going to share with you the one I made this morning, because I was so pleased with the combinations I chose and hey, sharing is caring, right?

Strawberry and Apple Greek Yogurt Parfait

  • 2 or 3 gigantic fresh strawberries, cut into pieces
  • Granny Smith apple slices, cubed (I used perhaps a third of an apple)
  • non-fat plain Greek yogurt (about a third of a cup, maybe more)
  • a (hefty?) sprinkling of your favorite granola (I used Hemp Plus granola from Nature’s Path…yum!)
  • a small pinch of flax seed meal
  • melted almond butter (or whatever nut butter you like) for drizzling on the top

In a bowl, put some of the cut fruit in the bottom.  Then add your yogurt, topping it with the rest of your cut up fruit, the granola, and the flax seed meal.  Drizzle with the nut butter of your choosing.  Grab a big spoon and an even bigger mug of coffee to start the day off right!

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Happy Wednesday, loves!

(By the way, this post isn’t sponsored or anything, I’m just a fan of almond butter, singing my praises.)

tuesday things

Good morning!

It’s my day off and I’m still drinking coffee, currently watching an older episode of Doctor Who (with Ten… because, well duh, he’s Ten *swoon*), and pondering what I need to do today…

I think I may peruse this lovely list from Oh My Veggies – 15 Basic Recipes Every Vegetarian Should Master - sounds useful, yes?

Useful for me anyway.

smoothie

Can I just say I’m rather obsessed with this supergreens smoothie?  I love the bite of ginger at the end of each sip – it’s so delicious.  (And nutritious!)

Though that smoothie is handily store-bought, it’s fresh and reminds me that I’d like to start making green smoothies in the morning again.  This recipe from Gourmande in the Kitchen looks like a keeper.

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Tea is inherently inspirational and uplifting, but I love it when the tags spell it out for you.  If you’re looking for a good tea brand and some tea-time Zen, then you should check out Yogi tea.  It’s basically fantastic.

I have breakfast on the brain.  Earlier in the week I saw this post by How Sweet It Is – toasted pistachio and pineapple muesli — um, sounds amazing and I kinda wish I had some right now.

Maybe that’s what I need to do today… make some snacking granola type deliciousness.

Mmmm!

Happy Tuesday, kids!

whole wheat blueberry banana bread

I have a great love of banana bread.

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I’ve probably mentioned it before – I’m sure I alluded to it in my previous banana bread post  - but my earliest and strongest memories of baking all seem to converge on making banana bread.

Sure, my mom and I made all sorts of tasty baked goods in the kitchen when I was growing up and even if I couldn’t help I wouldn’t be too far away (always looking to be a guinea pig for the final product and possibly hoping to lick the spatula if frosting was involved…of course).  Granted, she made a lot more than just banana bread — cookies, coffee cakes, muffins, pies and more (her Hummingbird cake and Apple cake stand out in my memory quite vividly) — but banana bread was somehow…special.

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The original recipe as I remember it, written in my mom’s mother’s handwriting on a splotched and stained recipe card, has been a favorite for a long time — a slice of which has always been happily received in a lunch box, as an after-school snack, and – in later years – with a cup of afternoon tea.

My ever-expanding and ever-enthusiastic interest in food (and in food-blogging) hasn’t driven me away from my youth and early cooking/baking experiences, but it has heightened my desire to try new things and to practice adapting recipes (even in baking, where measurements need to be fairly exact).  I enjoy attempting to alter recipes – sometimes to make them vegan, sometimes to make them more nutritious, and often just to play with different flavor combinations –  just to challenge myself and to have fun!

Because let’s get real – if you’re in the kitchen, it really should be fun.

When you share food you are sharing your work and your love.  Thus, I feel like time in the kitchen ought to be filled with joy.

Joy and memories – the reasons why banana bread is really my favorite thing to make and share.

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Whole Wheat Blueberry Banana Bread (vegan)

adapted from an old family favorite

  • 5 large ripe bananas, mashed
  • 1 ¼ cups granulated sugar
  • 2 Tbsp. ground flax seed + 6 Tbsp. water
  • ¼ cup melted vegan margarine or Crisco
  • ¼ cup unsweetened applesauce
  • 2 ½ cups whole wheat pastry flour
  • 2 level tsp. baking soda
  • 2 scant tsp. salt
  • 1 cup frozen blueberries

Preheat oven to 325 degrees F.  Prepare two regular loaf pans by spraying with non-stick spray.  In a small bowl, combine flax seed and water to make egg replacement.  Set aside for a few minutes.

In a large bowl, mash bananas well.  Add sugar, flax seed “eggs”, applesauce, and melted margarine to the mashed bananas and mix thoroughly to combine.

In another bowl whisk or sift together flour, baking soda, and salt.  Add dry ingredients to banana mixture gradually and stir until just combined.  Fold in blueberries. 

Separate batter into the two prepared pans and begin baking at 325 degrees F for 15 minutes.  Reduce temperature to 300 degrees F and finish baking for 35 – 45 minutes.  Allow to cool in pans on wire racks before removing from pans.  

Once cooled completely, slice yourself a piece and put on a pot of tea.

tuesday things

Why hello there, Internet people!

Today I’m crushing on a whole horde of incredible recipes & food photos – as well as some fantastic kitchen gadgets/gifts for loved ones who dig cooking & baking.  So many terrific bloggers are putting together holiday gift guides and sharing festive recipes I’m eager to pass whatever viewing traffic I can over there way – go spread the love!

Also, expect a few festive pictures from my recent visit to The Magic Kingdom – I gushed a little over the nostalgia and the decorations…

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Love the seasonal fruit garland… pears and apples and citrus!

Speaking of citrus, can we agree that these would be a phenomenal Christmas breakfast? Pistachio, orange, and dark chocolate cinnamon rolls from Joy the Baker.  Like…woah.

And maybe for dessert – chocolate hazelnut crepe cake with orange frangelico syrup from the Baker Chick.  Festive decadence at its chocolaty finest.

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One of my more recent food blog discoveries, Naturally Ella, never ceases to amaze me – this three grain maple granola looks absolutely fabulous!  My morning yogurt could use a makeover – might need to make this stuff soon.

Again with the breakfast-type foods – A Sweet Spoonful’s spiced steel cut oats porridge with cranberry-ginger sauce.  Yum!  This sort of meal would be fitting for a day like today – Florida finally hit the 40 degree mark! (*Cough* – About time!)

Cooler weather always makes me yearn for comfort food – like grilled cheese. How about this dijon brussels sprout grilled cheese from A Cozy Kitchen?  I’m game.

Unfortunately, I’m not certain this cooler weather will last…at the very least I can guarantee another over 75 degree day prior to the upcoming solstice (boo :P).  On the bright side I could possibly wet my whistle with a sip of this bonkers awesome black cherry & thyme lemonade from my fellow crazy-flavor lover, Allie, of The Apothecary Bee.  By the way, if you’re looking to get crafty this Christmas, you should definitely click around her site – I love the sparkly pine-cone garland, I think that’s my favorite one.  :)

I have to share how stoked I am about the upcoming Chronicles of Alexander Hawthorne – Episode 3: The Surface is in production y’all!  I can’t wait. Seriously.

Ignite your anticipation by watching this haunting teaser.

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This doodle comes a little early, but the mini-me and I wanted to get festive.  :)  Happy and Merry Tuesday!