I’ve been on a real pancake kick lately! It started with a steak and eggs and pancake dinner at our house last week, followed by several pancake breakfasts!
Pancakes are great because you can whip them together in one bowl- for quick and easy cleanup, and you can cook them in minutes- for all those growling bellies.
I really like this recipe because, like My Favorite Pancake Recipe, you still get the health benefits of oats and wheat flour in the pancake, and then an added surprise of little bursts of orange that are just enough to brighten up the flavor. Top with a little buttery maple syrup and you’ll enjoy very bite!
Granola is such a wonderfully versatile food. You can use it in so many ways- like on top of yogurt for a little crunch, as a cereal topped with fruit (which is my favorite!), or as a snack by the handful!
This particular recipe uses only whole ingredients, and no refined sugars. Though I do use sugar in many recipes, I like to reduce or eliminate it when possible. I knew that I did not want it added to my granola since I was really looking for a very healthy granola option. So honey is the only sweetener used. \
Here are a few reasons I like to make my own granola:
1. It is so easy to pack in a lot of nutrition in a very tasty way. Ingredients like, whole oats, pecans, flax, wheat bran are all used in this particular recipe- making each bite very heart healthy, high in monounsaturated fats (that’s the good kind!) and filled with fiber.
2. I know exactly what is in it! I have been less than impressed with the laundry list of ingredients found in most cereals and ready-made granola found in the stores. (that are “supposedly” healthy. The controversial BHT preservative is a common ingredient in these). Homemade Granola uses only a few whole ingredients.
3. It is easy and quick to make.
4. You can mix and match. Swap almonds for pecans. Use maple syrup instead of honey. Add cranberries or raisins. In other words- it’s so simple to make it how you like it!
5. As an added bonus- it makes my house smell divine!
Looking for something new to make for dinner? You must try these dressed-up scrambled eggs!
This was our dinner last Friday night along with yummy Blueberry Muffins. (I’ve mentioned before how much better I like breakfast for dinner rather than at breakfast!) These scrambled eggs were absolutely delicious…maybe my favorite way I’ve ever eaten scrambled eggs. Tim took a bite and said “Wow!”. I took a bite and said “Mmmm!” He took another bite and said “Wow!” again! Oh-Yes! That’s what I like to hear.
The ingredients are very basic- added to the eggs are sausage, cheddar cheese, and caramelized onion, green pepper, and garlic. But, all of these flavors compliment each other so well, they create an absolutely delicious meal. I think the sweetness from the onions, though, might be the key ingredient that just makes these eggs so good!
If you haven’t already noticed, I make muffins often for breakfast around here. Pumpkin, Bran, Oatmeal, Blueberry– there’s so many options! In fact, I’ve also already shared another banana muffin recipe with you- a plain and simple version that is my usual go-to banana muffin. However, this time when the bananas ripened quicker than we could eat them, I wanted to do something a little more healthy. Muffins are good for that. You can include healthier ingredients and make subtle changes that are hardly noticeable.
So, these banana muffins are made with oatmeal for fiber, all white wheat flour in place of white, half yogurt in place of all butter, and sweetened with honey instead of sugar. They were moist and sweet and tasted delicious. (Oh- and I did add chocolate chips- not a ton, but my children think the entire purpose of muffins is to be able to have chocolate at breakfast! So, I don’t mind adding just enough to satisfy so that they will also eat the other healthier parts of the muffin!)
I’m excited to share this recipe with you today because these Cinnamon Biscuits were SO good..and yes, melt-in-your mouth good!
I’ve made cinnamon biscuits many times before- but each time I’ve improved my outcome little by little. Last night I made these along with dinner and WOW! They turned out perfect, and I now have a new love. 🙂 So, ditch the canned biscuits. (move over, Grands!-You’ve been replaced!)
I like this recipe because:
- Moist and tender…not dry or crumbly.
- Filling is made with only honey and cinnamon- not extra sugar and butter
- Added nutritious ingredients- when I’m making something a little more on the indulgent side of things- like these- I like to see if I can bump up the nutrition a bit. So, in these, I used half wheat flour and added milled flax seed and some wheat germ. Even your picky eaters will never know there is anything remotely healthy about these.
- The glaze. Oh yes- this glaze completes the cinnamon biscuit. Pour it on when the biscuits are hot from the oven and it melts down all around them, and creates the perfect finish. It’s made with a little bit of cream cheese.
- Quick to make. Cinnamon “Rolls” are very yummy, too- but they use yeast, which will require time to let the dough rise. These biscuits are much faster!
- And lastly- they are finger-licking DELICIOUS!
I used to rarely make pancakes. I mean, I like breakfast to have some nutritional value- and, let’s face it- pancakes made with white flour and then coated with a sugary syrup doesn’t really bring much nutrition to the table- at all!
On the other side of the coin, I do not like to make something simply because it is healthy. It MUST still taste good. So many “wheat” pancakes are too dense or too dry, and less than satisfactory. Just forget it!
And then I found this Wheat and Oat Pancake Recipe from King Arthur Flour. These are SO much better! It is the only pancake recipe I make now- and all of us love them!
Here’s why I like them:
1. Healthy- almost all wheat flour and oats
2. Still light, still tender, still tasty- like a pancake is supposed to be!
3. So fast!- The initial time you make these, you prepare a very large amount of the dry ingredients, and then you freeze what you do not use. Then, whenever you want pancakes for breakfast- you just pull it out and add it to the wet ingredients. Couldn’t be easier!
4. My kids enjoy pancakes and I no longer have to feel guilty about giving them a worthless breakfast- and actually am giving them a nutritious breakfast!
Wondering what to do with all the strawberries you picked this spring? You’ve already made jam, pies, and strawberry shortcake!
Well, here is a special treat- perfect for using up fresh strawberries that might be getting a little too ripe!
This syrup/sauce is sweet and slightly tart, sweetened only with pure maple syrup. (Making it a much healthier option than store-bought syrups.)
Pour this over your pancakes or waffles for an outstanding breakfast! We loved the taste, and doesn’t it look beautiful, too? (Later this week I will post my very favorite (healthy) pancakes that we enjoyed with this syrup!)
I think this would also be a very yummy ice cream topping- similar to my Ruby Red Raspberry Sauce– though I have not tried it that way…yet 🙂
I so love Biscuits and Gravy. You know, any person who fancies themselves to be a southern cook, really should know how to make this dish- and hit the ball outta the park with it!
I do think this is the PERFECT Sausage gravy. Here’s why:
I adore the smell of apples baking!! Whether it’s apple pie, apple butter, applesauce, or these Baked Apples cooking away-It makes the house smell so cozy and inviting and just… “homey”.
This recipe is my favorite way to prepare Baked Apples. And there are sooo many ways you could enjoy this dish…I usually prepare them as a side dish to go along with dinner. It offers something sweet and tart, and pairs well with many meals- to name a few, pork roast or chops, baked chicken, cube steak, or if you are doing a breakfast, it is perfect along with eggs. But, this recipe would also taste delicious if it was served warm on top of vanilla ice cream, or enjoy on top of your morning oatmeal or serve with biscuits and sop up all the good sauce with the biscuit. Oh, yum!
Breakfast options at our house were a bit ‘blah’ this morning. Clearly, something was begging to be baked. But just “what” was the question.
Since I have been wanting to add a good oatmeal muffin recipe to my go-to list, I decided that was a good idea for this morning. However, the last recipe I tried for these, I only halfway liked. I also knew I wanted something with lots of good-for-you ingredients in it. So, I tweaked this, added that… and these little guys were created. And I think they will do!
So, not only do these muffins taste good, they are also a pretty healthy option for breakfast or to go along with dinner. Other than a sprinkling of cinnamon-sugar on top, the only sweetener used is molasses, giving you a subtle sweetness that is backed up with the deeper flavor of the molasses. (which is also full of vitamins!) Plain yogurt is used instead of oil, which kept them really moist, and white- wheat flour and oatmeal give you a good dose of whole grains. Raisins were the perfect compliment to the flavors, and I think the perfect finishing touch. Try ’em! (I think I might just go eat another..right now…even though I’ve already had two!)