Foodie Friday - Breakfast Favorites

Looking back I remember as a kid my Mom ALWAYS made us breakfast each morning and despite my friends telling me the only WISHED their Mom's would I really did not appreciate it like I should have. Well, now I know how she felt as I have been making homemade breakfast for my family for a couple years now and my kids have shared similar feeling with me as I had back then. "Why can't we just a have cereal?" - If they only knew how much easier it WOULD BE to let them "just have cereal!" BUT Mamma's knows best that "Nothing WORTH having comes EASY" including good health.

So I figure if this has been a struggle we are working to overcome it might possibly be in your home as well.  For this weeks Foodie Friday Post I'll share a few of our families favorites I have come across recently that have gotten the thumbs up from my kiddos AND hubby!

Fruit Crisp - Compliments of Amy Garland
(this is the one I shared earlier this week on my FB page and told everyone to check the blog Friday for the recipe)

Oatmeal Blueberry Muffins - Compliments of Amy Garland

2 cups raw old fashioned oats

1/4 honey

2 tablespoons almond butter

1 banana mashed

1 tablespoon flax seed OR 1 egg

1 cup almond milk

1 tablespoon vanilla

1/2 teaspoon salt

1 teaspoon baking powder

1 teaspoon apple cider vinegar

1 teaspoon cinnamon

1/2 cup blueberries

Toss all but the blueberries together and divide evenly in a well-greased 12 cup muffin pan. Then evenly distribute berries across the top. This allows them to bake properly. Mixing the berries in makes the muffins too moist and they don't bake properly. Bake at 350 for 15-18 minutes or until done. Serve warm or cooled. Store in an airtight container. (If you don't eat them all within the first day, freeze them to preserve freshness.)

Chocolate Chip Scones

(modified from Comfy Belly)

4 large eggs

1/4 cup melted butter or coconut oil

3/4 cup plain Greek yogurt

1/4 cup honey

1 teaspoon almond essence (optional)*

1/2 teaspoon salt

1/2 teaspoon baking powder

3/4 cup coconut flour

1/2 cup chocolate chips

1/4 cup slivered almonds (optional)*

*I do this when I want to make them extra special.

**I've also subbed out the essence for lemon zest and the chocolate chips for blueberries for a healthy lemon blueberry scone recipe. 

Combine all the wet ingredients. Add the dry and mix until well blended. Add the chocolate chips and almonds (if desired) and mix well. Allow to sit for about 5 minutes. Then mix again. The batter should not be runny, nor should it be dry. If it's runny add a tablespoon more of coconut flour at a time until it mushy, but easy to pick up with a spoon and drop onto a baking sheet. If it's too dry, add a tablespoon of water or coconut milk at a time to achieve desired consistency.

Spoon between 1-2 tablespoons of batter onto a greased baking sheet. Scones will have a drop biscuit look.

Bake at 375 for 15-20 minutes or until they're starting to brown on the bottom and the edges are still a bit tender to touch. 

Let sit for a few minutes before removing from pan. Best served slightly cooled along with a cup of coffee.

Lemon Blueberry Scones

(not healthy ;0) )

(Amy's modification of a Pampered Chef Recipe)

2 cups unbleached all-purpose flour

1 tablespoon baking powder

6-7 tablespoons sugar

zest of 1 lemon

1/2 teaspoon salt

5 tablespoons cold, unsalted butter

1 cup fresh blueberries

1 cup heavy cream

raw sugar

Preheat oven to 425F.

In a large mixing bowl, stir in, flour, baking powder, sugar, salt, and lemon zest.

With your fingertips, mix in 5 tablespoons cold unsalted butter, cut into 1/4 inch cubes. Mix together until consistency of coarse meal with a few slightly larger butter lumps.

Stir in fresh or frozen blueberries and heavy cream.

On a floured surface, form into ball and pat into an 8 inch circle, about 3/4 of an inch thick.

Sprinkle generously with raw sugar.

Cut into 8 triangles (like you would slice a pie.)

Spray baking sheet lightly with cooking spray, and wipe off excess with paper towel.

Bake on cookie sheet at 435F for 12-15 minutes until lightly golden.

Resist eating them immediately. Let them rest about 10 minutes to firm up. Enjoy.

Blender Oat Pancakes - I actually created this one which my family loves. Win. Win.
2C Oats(I use Old Fashion)
2 Lg Bananas
2 Lg Eggs
1C Plain Greek Yogurt(I used Vanilla Greek Yogurt and my hubby said I could, "make these again ANYTIME" ;0)
1/2C Almond milk(more if you like your pancakes thin)
2 to 3 Tbs Baking Powder
1 1/2 tsp baking soda
1/2 tsp pure vanilla extract
1/8 tsp salt(I use sea salt)
Up to 1/2C mix ins: dark chocolate chips, chopped nuts, dried cranberries or blueberries.
Mix all dry ingredients in a blender. Mix wet ingredients separately then combine the two.
***These can also be made as muffins by holding back the 1/2C of Almond Milk and dumping into a Muffin pan. 

• 
  

Debbie's Eggs - Compliments of my dear friend Debbie
Spray muffin pan with olive oil spray
Place a couple spinach leaves in each cup then crack an egg over. Pop in the oven at 350 for 10min - a little less if you like creamy and little more if you like fully cooked yolks.
They should slide right out of the pan with little effort. These can be frozen and with a quick pop in the microwave you've got a great simple, quick protein option.
**Of course you can always throw in add ins like tomatoes, ham cubes, sausage, cheese ect.

So there you have it friends! A few of our families favorites breakfast recipes. I hope and pray you find this useful for your daily life. Nothing worth having comes easy but its IS so totally worth it to know we are feeding our families well so we all can be better equipped to live life filled to spill out into helping others. Let us know if you try one of these recipes and what you think!

Happy Foodie Friday Friends!
Better Together!
<3Katie D