I’m not a big-time baker. But, if I’m baking, nine times out of ten, it’s going to involve blueberries (see here, here and here). And I have to be in a certain mood…usually a lazy, I-don’t-have-to-go-anywhere-today-and-I-will-wear-torn-and-stained-sweatpants-all-day kind of mood. And that mood struck last weekend, when we had two days in a row of heavy rain. Lounging on the couch, windows open, rain falling, Kicking Horse coffee in hand, chowing down on freshly baked muffins … heaven.
Almost once a week, we have breakfast for dinner. To be honest, it might be my favorite night of the week. Why? Because the kids will actually eat the dinner I make without a fuss and I get to make ONE meal instead of THREE. Plus, I love breakfast foods too.
Last week, I made homemade waffles for the kids and they totally gobbled them up. The two-year old out-ate us all! (Those of you who know him will not be surprised by this.) I was pretty low on groceries, but did have blueberries and lemons on hand (a favorite flavor combo here at B&B…see here and here), so ran with that.
Makes 4-6 waffles, depending on waffle iron size.
2 cups of flour
1 tbsp baking powder
1/2 tsp salt
1 1/2 tbsp sugar
1 3/4 cup of milk
2 tbsp melted butter (cooled)
1/2 cup roughly chopped blueberries
2 tsp lemon zest
Prepare your waffle iron. Heat to medium.
Sift dry ingredients together. In a separate bowl, mix milk, eggs, and melted butter. Mix dry ingredients and wet ingredients together. Gently fold in blueberries and lemon zest.
Pour batter into waffle maker. Cook until risen, and lightly browned. Repeat.
Top with blueberries, powdered sugar and a squeeze of lemon juice. Enjoy!
I know some people who eat the exact same thing for breakfast EVERY SINGLE DAY. Blows my mind. I just can’t do it. I’m pretty sure I’d just stop eating entirely if I only had one option for breakfast. After all, it’s my favorite meal of the day.
I try to eat pretty healthy breakfasts during the week. I usually have at least a few minutes to myself in the morning, before the day erupts into chaos, so I use that precious time to sit and enjoy a nutritious breakfast. Here’s a pretty typical week for me.
Monday – Green Smoothie
Tuesday – Oatmeal with Sahale Pecan Cashew Nut Crisp (with cherries and cinnamon apples)
Wednesday – Sweet Potato Hash
My Wednesday mornings are a little more leisurely, so I have time to actually cook myself a proper breakfast. It’s often some version of a sweet potato hash, depending on what I have on hand. I’ve posted the recipe on my favorite version, the Southwestern Sweet Potato Hash, here.
Thursday – Vermont Parfait
One of my favorite meals from our last trip to Vermont was actually the simplest. I envy those of you who live in Vermont and are able to frequent The Skinny Pancake as often as you like. Usually I skim right over the “Parfait” option when I come across it on a restaurant menu, but something about the description on The Skinny Pancake menu gave me pause. Maybe it was because pretty much every single ingredient in the parfait was made in Vermont – from the fruit, to the house-made granola, to the plain whole milk organic yogurt. Anyway, I had to try it. It’s hearty and comforting and that’s why my improvised version has become a regular in my breakfast rotation.
I use my granola recipe, which I’m continuously tweaking. Key, IMHO, is using plain full-fat greek yogurt and a drizzle of local honey (even if your local isn’t Vermont).
Friday – Almond Butter, Sliced Bananas & Hemp Hearts on a Whole Wheat English Muffin
When all else fails … a KIND bar.
Efforts are being made around our household to be just a little bit healthier. We generally don’t eat too badly, but since the summer we’ve gotten a bit off track. My weakness is – and will always be – bread and pasta. Oh and cocktails. While I’ll never give those things up entirely, step 1 of our diet reboot has me minimizing my consumption of bread and pasta.
What I love about this recipe for Southwester Sweet Potato Hash is that it works for any meal of the day. It’s full of healthy veggies and the egg delivers enough protein to get me to the next meal. Cilantro and avocado give it even more interest. While I don’t put cheese on mine, some queso fresco would be delicious on it as well.
Southwestern Sweet Potato Hash
Recipe is for 1 serving, multiply ingredients for the number of people you are serving
2 tsp olive oil (or coconut oil)
2 tbsp finely chopped onion
4 strips of red or orange pepper, chopped
1/2 cup of shredded sweet potato
1/4 avocado, sliced
1 tbsp chopped cilantro
Heat your olive oil in a small saute pan. Add onion and cook for a couple of minutes. Add pepper and shredded sweet potato and cook until just tender.
Make a well in the center of your veggies and crack your egg. Pour egg into center, using the hash to stop the egg from running all over the pan. Cook until desired done-ness (I can’t eat really runny eggs but I know some people love them). To speed up the process, you can put the lid on the pan to keep the heat in.
Steph and I have admittedly been a little remiss in pacing our 12 Weeks of Christmas series. We’ll be kicking it into high gear over the next couple of weeks to catch ourselves up.
For this installment, I bring you the most delicious Cranberry Orange Bread. Unlike the Doll Clothes Armoire, this is not something you’re going to want to wrap up for the kiddos BUT it does make a pretty great neighbor gift, especially when wrapped festively. (See above).
With a generous amount of orange zest, fresh cranberries and a little bit of sour cream (my secret ingredient for delicious cakes and breads … see here and here for additional examples), this cake tastes and smells like Christmas morning.
The recipe is for one loaf, so definitely do the math if you’re planning on gifting this to several neighbors.
Cranberry Orange Bread
2 cups of all purpose flour
1 1/2 tsp. baking powder
1/2 tsp. baking soda
pinch of salt
zest of one orange
1/4 cup of softened butter
1 cup of sugar
2 tbsp sour cream
1/2 cup of freshly squeezed orange juice (you should get enough from the orange you zest above)
1 cup of roughly chopped cranberries
Preheat oven to 350 degrees.
Sift together dry ingredients, add orange zest, and set aside.
Beat butter and sugar together. Beat in egg. Incorporate sour cream, and then the orange juice.
Mix cranberries into flour mixture. Add wet ingredients and mix until just incorporated.
Pour into greased loaf pan and cook for about 45 minutes, until inserted toothpick comes out clean.
Serve warm and drizzle honey on top for added sweetness.