Tag Archives: breakfast

Blueberry Oatmeal Muffins


Ok, honestly..how many people actually have time to sit down and have a nice breakfast during the week?! I remember the days when I would wake up at my leisure, have a nice pancake breakfast, and take my time getting ready for a class starting at noon. Those days are long gone, out the door, can’t even really remember if they were a reality or not!

Now my schedule goes like this…alarm goes off at 5:40 am…hit the snooze…alarm goes off at 5:47 am…can’t hit the snooze again…better get up or I’ll fall back asleep and never make it to work…shower…go to the kitchen….put my lunch together…inhale a bowl of cereal or some pb toast…back upstairs to finish getting ready…out the door at 6:45 am!

Now, I really refuse to wake up earlier than 5:40 am, and I hate having less than 5 minutes to eat my breakfast so more often than not, I take something to work to eat at my desk. Breakfast is such an important meal that it really can’t be skipped, and it’s important to get something nutritious in to start off your day! When I saw these muffins, I knew they would be a perfect bring to work breakfast. They combine hearty oats, fresh blueberries, and super powered walnuts which are full of omega-3s! One of these little babies along with a banana or yogourt is a perfect breakfast, and something that’s easy to grab on the go when mornings are crazy. These will also freeze well so you could just take them out as you need them.

**The original recipe had 2 tbsp of honey as well, but I just completely forgot to add it in! The muffins are still delicious as they are, so it’s up to you if you want to add it in or not. If you do, add it when you’re combining the brown sugar, applesauce etc.

Blueberry Oatmeal Muffins

Slightly Adapted from Skinny TasteIMG_0268.JPG (2)

  • 1 1/2 cups rolled oats
  • 1 cup milk
  • 1/2 cup brown sugar, packed
  • 1/2 cup unsweetened applesauce
  • 2 egg whites
  • 1 tbsp oil
  • 1 tsp vanilla extract
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 cup fresh blueberries
  • 1/2 cup walnuts (optional)

Preheat oven to 400 degrees. Line a muffin tin with paper liners.

Combine oats and milk in a small bowl and soak for 30 minutes.

In a large bowl, combine brown sugar, applesauce, egg whites, oil and vanilla, and mix to combine.

In a separate bowl, whisk together flour, baking powder, baking soda and salt.

Add oat mixture to wet ingredients and stir to combine.

Gradually add flour mixture to wet ingredients, and stir until just combined.

Fold in blueberries and nuts.

Spoon batter into prepared muffin tin, and bake for 20-22 minutes until a toothpick comes out clean.

Makes 12 muffins.


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Filed under Breakfast, Healthy Treats, Muffins

Basic Quiche


I don’t know about you, but I love eating breakfast for dinner. I will gladly accept things like pancakes, waffles, eggs and bacon, or omelettes for dinner. I pretty much love eating breakfast foods ANY time of the day. Now you can understand my excitement when I was flipping through the latest issue of Food Network Magazine and saw the ‘formula’ for the perfect quiche. It gave the proportions of vegetables, meats, cheese, and eggs (1/2 to 1 cup total veggies, up to 1/2 cup meat, 3/4-1 cup cheese) and also provided a few suggestions on which paired well together.

The beauty of the quiche is that you can literally put whatever you want inside! I have made quiches before, but  I think this is a great base recipe, which I will be able to customize it in many different ways in the future. I chose to do a combination of green pepper, red onion, bacon and cheddar cheese for this quiche. I may have a hard time venturing out to try different ingredients next time because it was utterly DELICIOUS. We packed up the leftovers to take to work the next day and it was gone in less than 24 hours.

It does take a bit of prep time, but if you plan it well, you will be enjoying your piping hot meal in no time. I used a homemade pie dough that had been hanging out in my freezer for a few months. You can use your favourite pie crust recipe, or a store bought crust. You can even fly with a crustless quiche if that’s your thing. I will say that if you do use a crust, pre-baking it is an essential step as nobody wants to eat raw dough.

As I said, this can be customized to your liking, just keep the proportions of veggies-meat-cheese the same (or you can substitute the meat for more veggies and vice versa if you are a veggie or meat-atarian. Although I don’t recommend you being a meat-atarian…green is good!)

This would be the perfect addition to your Mother’s Day brunch, or even to your next dinner. I don’t even care if you eat if for dessert, just make this quiche a part of your life! You won’t regret it!

Basic Quiche

Recipe from Food Network Magazine, May 2012

  • 1/2 cup red onion, finely diced
  • 1/2 cup green pepper, finely dicedIMG_1586
  • 1/2 cup bacon, cooked and crumbled
  • 1 cup cheddar cheese, shredded
  • 3 eggs
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 1/4 cups milk (if you’re feeling especially indulgent, use cream)
  • 1/2 tsp paprika (add more or less, and use whatever spices or herbs you like!)

Preheat the oven to 375 degrees. Line a 9inch pie plate with pie dough (store bought or homemade). Line with foil and fill with pie weights or dried beans (this is just to prevent the crust from puffing up when you prebake it!). Bake until crust is set, about 20 mins. Remove foil and weights and bake for an additional 5-10 mins until crust is golden brown. Let cool.

Combine chopped vegetables, meats, and cheese in a bowl and set aside.

Whisk eggs, salt, pepper, and milk in a large bowl. Stir in any spices or herbs. Spread the vegetables, meat and cheese in the crust. Pour the egg mixture over top.

Reduce oven temperature to 350 degrees. Bake quiche until filling is set, 40-50 mins. Let cool for 15-20 mins before serving.

**I probably baked mine for 50-55 mins until it looked set. We did not wait the 15-20 mins before serving and it was a bit runny. As we were eating it definitely firmed up, so I will advise that the waiting time is a good idea! The quiche will fully set and firm up in that time to make for a more pleasant texture.

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Filed under Main Dishes

Baked Oatmeal


There’s something so comforting about waking up on the weekend, and being able to relax, enjoy a cup of coffee, and actually take a little time to prepare a delicious breakfast. During the week, breakfast is always an afterthought through the hustle and bustle of getting ready and getting out the door on time for work. I never skip breakfast, but it usually consists of something quick and cold like a bowl of cereal. Don’t get me wrong, I looooove my cereal, but a warm breakfast is always welcome every now and then. Usually on the weekends I will make some oatmeal, or pancakes, but I have been meaning to try baked oatmeal for a while now as I have seen it popping up all over the blogosphere lately.

Baked oatmeal is somewhere between regular oatmeal and a muffin. It’s denser than a muffin, but it does have that ‘cakey’ texture to it. Basically, it is AMAZING! I was able to throw this together pretty quickly and we enjoyed ourIMG_1546 coffee while it was baking away in the oven. I improvised a little to use what I had on hand, and I can see so many ways to customize and change this base recipe in the future by adding different fruits or nuts.

If you’re looking for something warm, comforting and FILLING for a lazy weekend morning, give this a try. It’s healthy too so you can feel good about starting your day right, and it will keep you full for hours on end!

There is no sugar added, so if you favour a sweeter oatmeal, you can add a little brown sugar or honey, but we found it delicious as is. The banana and apple add a natural sweetness, and you can  serve it with fresh fruit or a drizzle of maple syrup as well. 

This makes enough to serve 6, but you can always keep leftovers in the fridge to reheat during the week!

Baked Oatmeal

Slightly Adapted from Peanut Butter Fingers

  • 2 1/2 cups rolled oatsIMG_1538
  • 1/2 cup steel cut oats
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 tsp cinnamon
  • 2 cups  milk
  • 1 egg
  • 1/2 cup applesauce*
  • 1/3 cup yogourt
  • 2 ripe bananas, mashed
  • 1/2 cup sliced almonds
  • 1/2 cup coconut, shredded

Preheat oven to 400 degrees.

In a large bowl, combine rolled oats, steel cut oats, baking powder, salt and cinnamon. Stir to combine and set aside.

In a separate bowl combine milk,egg, applesauce and yogourt and mix to fully combine.

Add milk mixture to oat mixture and stir to combine. Stir in bananas, almonds and coconut.

Pour into a 2 quart casserole dish (mine was a square dish, but as long as it holds 8 cups of liquid, it should be big enough no matter what shape it is)

Sprinkle cinnamon on top and bake for 20 minutes. Remove from oven, stir and bake for an additional 20-25 minutes until top is golden brown.

Serve with fresh fruit, milk, yogourt, maple syrup or to your liking!

*I didn’t have any applesauce but I did have a lonely granny smith apple hanging out in the fridge. I peeled and chopped it into small pieces, and microwaved, covered, with a bit of water for 2 minutes. Mash it up and you have makeshift applesauce!



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Filed under Breakfast, Healthy Treats

Pumpkin Pancakes


If you have not jumped on the pumpkin loving bandwagon yet, get on it! Even though you can buy canned pumpkin all year round, I only feel appropriate eating it in the fall! This is really crazy, but I also feel this way about mini eggs. Even though you can buy them all year round now, they are only meant to be consumed at Easter! Anyways, Pumpkin Spice Lattes are back, the air is crisp, and it’s time to start incorporating pumpkin into my diet.

IMG_0731I made these pancakes when we had breakfast for dinner one night last week. They are really good, and definitely had that pumpkin-y taste that you get from pumpkin pie, or pumpkin muffins. If you don’t like pumpkin pie, it doesn’t mean you don’t like pumpkin! Give these a try, and I promise you will be happy 🙂

I followed the recipe exactly, other than substituting nutmeg for the allspice. I also used half whole wheat, half all purpose flour, but you could use all of one or the other.  I might add some chocolate chips next time, and will probably cut the recipe in half because this made about 8 big  pancakes.


Pumpkin Pancakes

Adapted from All Recipes

  • 1 1/2 cups milk
  • 1 cup pumpkin puree IMG_0747
  • 1 egg
  • 2 tablespoons canola oil
  • 2 tablespoons vinegar
  • 1 cup whole wheat flour
  • 1 cup all purpose flour
  • 3 tablespoons brown sugar
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon ground nutmeg
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/2 teaspoon salt

Combine milk, pumpkin puree, egg, canola oil, and vinegar in a medium sized bowl. In a separate bowl, combine flour, sugar, baking powder, baking soda, nutmeg, cinnamon, ginger and salt.

Add dry mixture to pumpkin mixture and mix to combine. Let mixture rest for about 5 minutes while preparing pan or griddle. Heat a lightly oiled frying pan or griddle over medium to high heat.

Pour batter onto the heated surface, using approximately 1/4 cup for each pancake. Flip when uncooked side starts to show bubbles, and cook through on opposite side.


Filed under Breakfast