Category Archives: Breakfast

The Classic Waffle

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The classic waffle
I have perfected the classic waffle recipe, so that means you don’t have to.

These are easy enough to whip up any time of the day. They have a crisp exterior and a fluffy interior. Everything you want a waffle to be.

It starts with the dry ingredients.  You probably have all these items on hand already.

I like to add protein powder for the vanilla flavor as well as the nutrients.

I think I’ve made these every day of this week so far.

They are great with plain maple syrup. They are excellent with strawberries and whipped cream.

I like to make sandwiches with them, spreading peanut butter and placing sliced bananas inside.

The Classic Waffle

Print Recipe for The Classic Waffle

  • 1 1/4 cup all purpose flour
  • 1 scoop vanilla whey protein powder
  • 1 tsp. baking powder
  • pinch of salt
  • 1 egg
  • 1 cup milk
  • 1 Tbs. heavy cream
  • 1 Tbs. canola oil or melted butter
  • 1 tsp. vanilla

Preheat your waffle iron. Whisk the dry ingredients in a large bowl.

dry ingredients

Mix in the wet ingredients until combined.

wet ingredients

Using 1/2 cup of waffle batter will give you 5 waffles. This all depends on your waffle iron, of course.

Each waffle contains approximately 163 calories, 10 grams of protein, 1 gram of saturated fat, 21 grams of carbohydrates and 1 gram of sugar.

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Pistachio Pancakes

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Pistachio Pancakes

I love pancakes. I’m addicted and I just can’t get enough. I’ve told you this, time and time again.

These pancakes have ground pistachios and protein powder to make them the real deal, a meal.

Start with pistachios.

shelled pistachios

It will take a while, but shell about a half cup.

Then grind them up. I don’t have a food processor, so I used our coffee grinder.  It worked quite well.

Ground pistachios

You could definately use any nut you like for this. Almonds, cashews, pecans, walnuts…They will get sort of powdery.

The ingredients.

This is what you’ll need:

Pistachio Pancakes

  • 1/2 cup ground pistachio nuts
  • 1 cup flour
  • 1 scoop protein powder (We use vanilla whey protein)
  • 1 tsp. baking powder
  • 1/4 tsp salt
  • 1 egg
  • 1 cup milk

Whisk the dry ingredients. Add egg and milk and whisk until combined. If the mix is not as thin as you might like, add a Tbs. more milk at a time.

This recipe will make approximately 7 pancakes, depending on the size. I use a half cup measure to pour into the skillet.

I added blueberries to these the other day. Wowza.

New Years Eve

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Every New Years Eve when I was young, I’d spend the night at my cousins’ house. My dad’s older sister, her husband and their two children were a close family. They lived a couple of towns away in a weathered shingle sided cape. A lovable yellow dog would greet me when my mom would pull into their driveway. I wish I remembered her name now.

We would spend hours setting up lego towns and building houses complete with those red shuttered windows and flower boxes.

Thinking back, I never seemed to pack a toothbrush in that overnight bag of mine. Not to worry though because my aunt would let me pick my very own brand new one from their bathroom bureau. I picked either Big Bird or my favorite Sesame Street character of all time, Cookie Monster.

New Years Eve was about family fun.

These years it’s much the same. We’re building lego worlds, eating homemade meatball sandwiches while reminiscing about all the great experiences we enjoyed this past year.

Earlier, while perusing one of the cookbooks that I received for Christmas this year, I immediately made these delicious cinnamon rolls. They are without yeast, which means they are quick and easy. But that doesn’t mean they skimp on flavor.

Yeastless Cinnamon Rolls

  • 1 1/2 cups flour
  • 1 1/4 tsp. baking powder
  • 1/2 cup sugar (divided)
  • 1 egg
  • 1/4 cup milk
  • 1/4 cup butter, melted + 1 Tbs. butter, softened
  • 2 tsp. cinnamon

Whisk flour, baking powder and 1/4 cup sugar. In another bowl, mix egg with milk and butter.  Add the egg mixture to the flour mixture and knead into a ball. Roll out on a floured surface to about 1/4″ thickness. In a small bowl, combine the rest of the sugar and the cinnamon.  Spread the Tbs of butter onto the dough and sprinkle with sugar and cinnamon mixture.

Roll up jelly-roll style and cut into even slices, about 12.

Bake at 350F for 15 minutes. Serve warm with vanilla icing.

Vanilla Icing

  • 3/4 cup powdered sugar
  • 1 1/2 tsp milk
  • 1/4 tsp vanilla extract

Cinnamon Rolls

Now be careful. It is very easy to eat a half dozen of these in one sitting.

Breakfast Cookies

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Whoever thought up this concept is a genius. No spoon or bowl required.

The dry ingredients

  • 1 cup flour
  • 1/2 tsp baking soda
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/4 tsp salt

The creaming ingredients

  • 1/4 cup canola oil
  • 1/4 cup brown sugar
  • 3 Tbs granulated sugar

Then add:

  • 1 egg
  • 1/4 cup pumpkin puree
  • 1 tsp vanilla

All the rest

  • 1/2 cup oats
  • 1/2 cup your choice of cereal (I used Honey Bunches of Oats)
  • 1/3 cup raisins (I used chopped prunes)
  • 1/3 cup chopped walnuts
  • 1 Tbs. ground flax seed

Preheat oven to 350F.

Combine the dry ingredients in one bowl. Cream the oil and sugars in another bowl with an electric mixer, then add the egg, pumpkin and vanilla. After combined, mix in the dry ingredients, then add all the rest :)

Drop and flatten cookies on a cookie sheet. Bake for 12 minutes. Makes a dozen regular sized cookies that will go swell with coffee or milk.

Cashew French Toast

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I’ve done it. I’ve inspired someone to make something homemade and wholesome.

Today, I came home from getting groceries and walked into the best smell there is.  Cinnamon.

Thomas informs me that I am one lucky lady (of which, I already know)…lucky to have walked into the house now and not 10 or even 5 minutes later because he has conconcted…wait for it… CASHEW ENCRUSTED FRENCH TOAST.

Is this not a totally genius idea?! I had never thought of it. Who wouldn’t want a super delicious way to get more protein and nutrients?

So, here’s what he did:

Grind a half cup of cashews in a food processor or a coffee grinder. Mix that with 1 tsp. sugar, 1 tsp. cinnamon and 1 tsp. vanilla protein powder.

Whisk up a couple of eggs…

Dip a slice whole wheat bread into the egg and then coat with the cashew mixture. Saute in a frying pan, low to medium heat.

I was lucky because I got to taste the best french toast, sprinked with powdered sugar and slathered with maple syrup, but also because I got to witness my husband feeling great about the fact that he could just whip something up from scratch and make it nutritious and oh. so. delicious.

We are totally going to be playing around with this idea…maybe use a thick Texas toast or maybe instead of cashews we could use almonds…the options are endless.

Photo credit goes to Mr. Thomas Rhodes :0)

Asparagus Frittata

Asparagus Frittata

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Please take my word for it, eggs and asparagus go together, like peanut butter and chocolate, like peas and carrots, like me and Thomas :)

I’ve been making this frittata for years…for breakfast, lunch and dinner. I’m not biased. I like a nice pancake dinner once a week in a while.

Start with the asparagus…When you’re buying asparagus, it should be straight and plump looking with compact tops.

Wash and bend the asparagus to where it naturally snaps. Cut into 1 inch sized pieces. You’ll need about ten stalks for this recipe.

Bring asparagus to a boil and leave for a minute or two. Drain and run under cold water.

While the asparagus is coming to a boil, chop a quarter of an onion and saute in olive oil until transparent.

Grease a 9 inch pan. Place the blanched asparagus, sauteed onion, 2 Tbs of grated parmesan cheese and some salt and pepper into the pan.

Scramble six eggs and stir into the asparagus mixture.

Bake until set in a 350 degree oven for 15-20 minutes.

Cut into wedges and enjoy :)

We had frittata, homefries and sweet potato waffles for dinner last night with absolutely no leftovers!

Chocolate Chip Pumpkin Pancakes

Chocolate Chip Pumpkin Pancakes

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I’m sorry, I know we are only half way through August but I have to admit it, I am looking forward to Autumn. It’s my favorite time of the year, my favorite season. I look forward to the apple picking, the caw of the crows, the warm cinnamon spice smell of food warming up the kitchen. I love the crispness of the air and the colorful leaves that blanket the ground.

Baking those pumpkin and sweet potato doughnuts got me thinking about it. What else can I make with pumpkin? I have a few ideas up my sleeve, like pumpkin bread and pumpkin whoopie pies…can’t wait for those…and as I’m thinking, Ethan says for the 900th time today, “I’m hungry”. I’m not exaggerating (well maybe). He really is like a bottomless pit some days.

Then I remembered a recipe from Deceptively Delicious for pancakes with sweet potato puree. I tweaked it a bit and came up with these amazing chocolate chip pumpkin pancakes. I used 1/3 cup of pumpkin, which only adds about 8 calories, but adds plenty of vitamins and minerals.  Pumpkin is a rich source of potassium and beta carotene.

  • 1 cup milk
  • 1/3 cup pumpkin
  • 1/2 tsp cinnamon

Mix these together in a large bowl.

  • 1 cup flour
  • 1/4 tsp salt
  • 1 1/2 tsp baking powder

Mix these in another bowl. Then add to the pumpkin mixture.

You may need to add more milk if mixture is too thick.

Makes about 7 pancakes using a 1/2 cup to pour the batter into the pan.

Drop a few chocolate chips on top if desired.

They are very good. Ethan ate four of them in one sitting!

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I’m not obsessed with pancakes…really I’m not.

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A few blogs ago, I stated that your search for the perfect from scratch pancake had come to an end. I was (cough, cough) wrong.  In that same Cuisinart instruction booklet that I found the secondhand waffles in, I found the inspiration to try a half wheat, half all purpose flour pancake. I used the blender and it really comes together nicely. Knowing that the delicious pancakes you are ingesting are actually good for you does something to your psyche…it makes you eat more! Ok, so that’s not so good but just try them and you’ll see for yourself what I am rambling on about…

Half and Half Pancakes 

3/4 cups milk

1 large egg

1/3 cup whole wheat flour

1/3 cup all purpose flour

1 Tbs or half a scoop of vanilla whey protein powder (love this stuff!)

2 tsp sugar

1 1/2 tsp baking powder

pinch of salt

Place the ingredients into the blender in order. Place cover on and puree for 10 seconds. Scrape down sides and puree for another 10-15 seconds.

You can add whatever you want to the batter…chocolate chips or shredded apple and cinnamon.

There is another pancake that I have made recently. It’s not your everyday pancake. It is pretty darn good though. It’s a cornmeal pancake. It has a flavor that reminds me of a McDonald’s hotcake. I don’t know if it’s the corn or what, but give it a try and tell me what you think.

Cornmeal Pancakes

The original recipe can be found here.

3/4 heaping cup cornmeal

1 Tbs brown sugar

1 tsp salt

1 cup boiling water

3/4 scant cup flour

2 tsp baking powder

1/2 cup milk

1 egg

Combine the cornmeal, sugar and salt. Add boiling water and stir. Let cool slightly, then add flour, baking powder, milk and egg.

Fry in a small amount of butter or oil, top with maple syrup and enjoy!

What’s your favorite pancake recipe?

Granola with fresh blueberries

Homemade Granola (hold the agave nectar)

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I have made the switch to granola with blueberries and skim milk for breakfast. I love the combination with the blueberries. I could probably eat it for breakfast, lunch and dinner; that’s how much I love it. This is a basic granola recipe. You can, of course, customize it. Add raisins after the granola has cooled or use a different combination of nuts. Anything goes, really.

  • 2 cups old fashioned oats
  • 1/2 cup almonds, chopped
  • 1/2 cup walnuts, chopped
  • 1 tsp cinnamon
  • 1/4 cup brown sugar
  • 1/4 cup honey or maple syrup
  • 1/2 tsp vanilla
  • 1/4 cup canola oil

Mix all ingredients well and spread on a cookie sheet (jelly roll pan) and place in a preheated 350F oven for 20-30 minutes.

Make sure to stir the mixture often so that the edges don’t brown too quickly.

I had been previously contemplating trying this with agave nectar instead of honey. I have seen a lot of “healthy” websites using it, especially in vegan dishes. I did a little research and came to the conclusion that honey and maple syrup are natural sweeteners where agave nectar is not. Click here for more on that.

Granola is good on anything from ice cream to yogart to cereal or as just a quick snack to get you through to your next meal. You could use this as a base for granola bars as well.

What do you think of agave nectar? Do you use it in place of honey?

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Secondhand Waffles

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I have come into the habit of collecting. Now, this is very strange because I am one of those people that deletes all read emails immediately and throws out anything that doesn’t serve a purpose. I faithfully go through my closets every year to donate clothes and shoes that we no longer wear. I dislike clutter and probably organize closets and drawers a little bit too often. I’m not saying that my house is an organized gem but I like the idea of having less….stuff.

So, what is it that you have started collecting, you ask? Well, cookbooks of course. They serve a purpose and they are books, so I just simply cannot have enough of them. I came across a recipe book at Goodwill a while back. Inside of it were old recipe cards, name-brand recipe pamphlets and a Cuisinart blender instruction manual from the 1990′s. I went through it and chucked the recipes that sounded sickening, like the cabbage soup with V-8 juice (no offense to those three people out there who actually eat that stuff) and I put aside the recipes that I wanted to experiment with. One of said recipes was Honey Wheat Waffles.

I’ve been realizing more and more that my sweet tooth needs to be tamed. The more sugar one has, the more sugar one wants. I need would like to cut back.
The idea of replacing some of the all-purpose flour with whole wheat flour seems like a good place for me to start. Using natural sweeteners, like honey and maple syrup is the way to go.

I cut the recipe in half and made these for my son while my husband was at his jujitsu class, not knowing if they would make the cut.  I have a “tried and true” recipe book that I keep for all the recipes that have become staples in our home. My little man is the official taste tester and damn proud of it. He gave these waffles a zillion thumbs up. I think he ended up eating 8 in all!

Honey Wheat Waffles

Adapted from:  Cuisinart SPB-7 Series Instruction Booklet

Makes about 1 1/2 cups batter

3/4 cup milk

1 large egg

1/3 cup all-purpose flour

1/4 cup whole wheat flour

2 Tbs. butter, melted

1 Tbs. honey

1/2 tsp. baking powder

1/2 tsp. vanilla extract

1/4 tsp. salt

Preheat waffle iron. Place ingredients in blender jar in order listed. Place cover on top and puree for 10 seconds. Turn off and scrape sides with a rubber spatula. Puree for another 10-15 seconds until batter is smooth.