Tag Archives: breakfast

Mama’s Famous Chocolate Chip Banana Bread

Chocolate Chip Banana Bread2 So my mom’s famous chocolate chip banana bread is actually from a recipe! She does make a few tweaks to the recipe (like the addition of chocolate chips!!!) and she uses honey instead of brown sugar for a moist bread. I gotta give the woman some credit. She also has a secret trick–after she butters the loaf pan, she dusts a little sugar on pan so when baked, the outside of the bread has a sugary crunch. So good.

Chocolate Chip Banana Bread This bread takes me back. Way back. I’ve been eating this bread since I was a wee thing. Home to me smells like freshly baked banana bread. Unfortunately, I don’t eat it now because of the wheat, but I love giving it as a gift. A small loaf of bread is such a good gift, don’t you agree? This is also a great recipe to use up those too brown bananas. It’s super versatile, ya’ll.

This recipe makes two small loafs or one large loaf.

Banana bread recipe Notes: Try honey instead of brown sugar, add 1/2 cup of semi-sweet chocolate chips instead of nuts and make sure to dust that pan with sugar! We don’t want to be too healthy 🙂

Do you have recipes that remind you of home? I’d love to hear about them in the comments!

love,
melanie

 

 

Protein-Packed Pancakes

protein packed pancakes I’ve yet to find a protein powder that doesn’t taste like chalky chemicals or dirt. I’ve tried the organic, pea proteins, the body builder proteins, I’ve tried the ones that taste like “cake” (aka toilet bowl water) and the ones that taste like “cappuccino” (aka toilet bowl cleaner). I’ve yet to try a protein powder that I can drink just mixed with water. But not wanting to be wasteful and knowing I couldn’t gag down another smoothie (there’s only so much berries will cover up), I started making protein pancakes. God knows what Pinterest/blog/Internet hole I fell down to find my original recipe. But here’s the one I usually use. It’s not quite your usual fluffy pancake, but it gives you almost 30 grams of protein and doesn’t taste like dirt, so that’s an improvement!

protein packed pancakes with peaches! Ingredients
1.5 scoops of vanilla protein powder
1 tbsp of vanilla extract
1 tsp of cinnamon
2 tbsp of all-purpose gluten-free flour
2 eggs
A splash of milk

2 tbsp butter
Cinnamon and honey or maple syrup for topping

Melt 1 heaping tbsp of the butter in a pan over the stove top on low. Mix the 1st 6 ingredients together in a bowl. Put about 1/3 of the batter in the hot pan. When batter begins to bubble, flip over the pancake. Repeat until batter is gone. To finish, top with butter, cinnamon and honey or maple syrup.

Easy right?

Is there a protein powder that you love? Let me know about it in the comments!

love,
melanie

No Flour, Gluten-Free, Low Carb, Paleo Bread

wheat free, gluten free, dairy free, paleo bread I have so much to share with you all. So many road trip pictures and so many good times. As much as I want to share the pictures, I have a million and one things to do before I get back to work tomorrow and editing those pictures isn’t one of them. But this bread recipe is! You lucky ducks.

One of my favorite things on the road is a good old fashioned peanut butter and jelly sandwich. But since gluten and I are not friends, before the trip I was looking for easy gluten-free bread recipes. Gluten-free bread is expensive ya’ll and most gluten-free bread recipes call for about 10 ingredients, none of which I keep on hand. So when I came across this recipe on Pinterest, (adapted from this recipe) I knew I had to give it a go.

Ingredients

  • 3 eggs, separated
  • 3 tablespoons sour cream
  • 1/2 teaspoon brown sugar
  • 1/8 teaspoon cream of tartar
  • Pinch of salt

Paleo bread Preheat oven to 300 degrees.  Grease bread pan with butter or coconut butter.

Whip the egg whites  and cream of tartar in a large bowl with the cream of tartar until stiff peaks form. Set aside.

In a second bowl,  mix the the sour cream, egg yolks, sugar, and salt until fully incorporated.

Gently fold one-third of the egg whites into the yolk mixture. Fold in the remaining whites. Be careful at this stage so you don’t deflate the whites.

Pour into loaf pan and bake for 30 minutes. Insert a tooth pick to ensure bread is cooked through. Cut and eat immediately. It’s best while still warm!

Easy gluten-free bread This bread baked up really pretty. But I must say, it’s no substitute for real bread. I think this would make a lovely breakfast smeared with a little jelly, but I won’t be taking it on the road. It’s delicious, but it isn’t the fluffy, slice-able, sandwich bread I was looking for. I’ll definitely be making this again, but I think I’ll be skipped the PB & J sandwiches for this road trip.

What are your favorite road trip snacks? Let me know in the comments!

love,
melanie

 

Chewy Breakfast Cookies

gluten free oatmeal breakfast cookies One day I’ll have time for long, luxurious breakfasts where I can lounge in my matching PJs on my wrap-around porch and actually eat breakfast with a fork. But today is not that day. And tomorrow doesn’t look good either. That’s why I’ve been trying my hand at more portable breakfasts. As much as I love my crustless quiche, sometimes I barely have time to make coffee in the morning. And let’s be real, coffee takes precedence above pretty much everything. But the lure of cookies and coffee?! That’ll get me out of bed.

breakfast cookies These are admittedly healthier than your everyday cookies. You gotta start your day right. These cookies are sweet, but not overly so and packed with plenty of natural energy to power through even the Monday-iest of Mondays.

Ingredients
1/4 cup of salted butter
1/2 cup of brown sugar
1/4 cup of honey
2 eggs
1 tsp vanilla
1 cup of sunbutter (peanut or almond butter would work too)
3 cups of rolled oats
1/2 cup of chopped walnuts
1/2 cup of chopped cashews
1/2 cup of semi-sweet chocolate chips
Sea salt for sprinkling

easy gluten free breakfast bars Preheat oven to 350 degrees. Combine sugar, butter and honey in a bowl and beat until creamy. Add eggs and vanilla, beat again. Add sunbutter and mix. Finally, stir in the oats, walnuts and cashews. To keep these cookies solid, I baked them in muffin tins. I greased the tin, then filled the tins half full and lightly pressed down the dough. These cookies can also be made into bars! To make into bars, press into a greased cake pan. Cookies bake for approximately 18-20 minutes. Bars bake for approximately 25 minutes. Oats will brown when cookies and bars are finished.  Let muffins cool on a rack, let the bars cool in the cake pan. Melt chocolate chips and drizzle (or spread!) over cookies (or bars!). Sprinkle with sea salt.

Let’s tackle tough mornings together!

love,
melanie

Gluten-Free Sweet Potato Bread

Sweet potato bread, gluten free This isn’t your fluffy, white, B- student bread. Oh no. This is his cousin… twice removed. If this bread had a name, his name would be Barry and he would give you a beat down on the playground– behind the slide where no one can rescue you. Barry is dense. He’s a little chewy. Some may call him hefty. He’s got meat on his ribs, but underneath his tough exterior, he’s more akin to a fruitcake, not the rack of ribs he pretends to be.

gluten-free sweet potato bread If you’re looking for a prissy, pretty bread, this isn’t your jam. But if you need a little more heft to your breakfast bread (or lunch, or dinner, I don’t judge), Barry, I mean this sweet potato bread is it.

Ingredients

  • 1 large sweet potato
  • 3/4 cup milk
  • 1 stick of unsalted butter
  • ½ cup brown sugar
  • 2 eggs
  • 2 cups gluten-free all-purpose flour
  • 1 tsp of baking powder
  • ÂĽ tsp salt
  • 1 tsp cinnamon
  • ½ cup chopped pecans
  • 1/2 cup semi-sweet chocolate chips
  1. Preheat oven to 400 degrees. Bake sweet potato until tender. Keep oven on!
  2. Remove the skin and puree in a blender or food processor with 1/4 cup of the milk.
  3.  Cream butter and sugar together. Add eggs and beat again.
  4. Mix together dry ingredients (minus the pecans and chocolate chips) in a separate bowl.
  5. Slowly add the dry ingredients to the wet about 1/4 of a cup at a time. After each scoop of dry, add a bit of the remaining 1/2 cup of milk.
  6. Fold in the pecans and the chocolate chips.
  7. Line a baking pan with parchment paper. And add dough.
  8. Bake at 400 degrees for approximately 25 minutes.
  9. Check to see if dough is cooked by pricking with a toothpick or a fork. The toothpick or fork should come out clean. Make sure press the toothpick all the way to the bottom. This bread can look done on top and be completely raw on the bottom.

Make friends with Barry. He’s dense, but filling.

love,
melanie

 

 

Cranberry Sauce French Toast

french toast with cranberry sauce My dad said he was sick of turkey the day after Thanksgiving. That man does not like leftovers. But me, I’m down with the cold turkey. I could happily eat a turkey sandwich every day. Plus, leftovers are like finding pre-made meals in your own fridge!

And although I like leftovers, I also like to mix things up a bit. This morning I plopped a little bit of warm cranberry sauce on my french toast. It was delightful.

Can we talk about how easy it is to make cranberry sauce? I’ve never understood why people buy the canned stuff. It takes two seconds to make and it doesn’t have that creepy can shape.

cranberry french toast Here’s my ultra-easy, tangy cranberry sauce recipe:
Ingredients:

  • 1 cup of cranberries
  • 1/4 heaping cup of brown sugar
  • 1/4 cup of water
  • Zest from 1/2 a small lemon
  • Juice from a small lemon

Directions
Put all the ingredients in a sauce pan and heat until boiling. Then, turn down the heat to low and simmer until sauce reaches a more gelatinous consistency (usually about 10 minutes).

Serve warm over french toast (gluten-free, for me) and a drizzle of maple syrup! Ya’ll don’t need directions for french toast, do you? I love the tang of cranberry sauce and the sweetness of the toast.

How are you using your holiday leftovers? Let me know in the comments!

love,
melanie

Love Weekends: Campfire Breakfasts

Whipping up some magicIt’s kind of sad that I know fall is here from the barrage of pumpkin spice lattes on my Instagram feed. But ya know what, I don’t care because I FREAKING LOVE FALL and I FREAKING LOVE PUMPKIN EVERYTHING. The holidays are not the most wonderful time of the year, fall is. So take that holiday season! I could wax poetic all day about how awesome/beautiful/amazing fall is, but instead I’m going to show you how we rang in the new season…

MMMMM SausageA campfire breakfast!

sausage and eggs!Seriously folks, campfire cooking is surprisingly easy and you can even do it in your backyard. Bonus, you don’t have to sleep outside! George got the fire going in our homemade fire pit, I threw some locally sourced sausage and eggs into a cast iron skillet and bam! We had a glorious outdoorsy breakfast in the newly-arrived fall weather. You can’t pay for these experiences, folks.

What have you done to ring in the new season? Let me know in the comments!

love,
melanie