Showing posts with label breakfast. Show all posts
Showing posts with label breakfast. Show all posts
Healthy Banana Bran Muffins with Blueberries

Healthy Banana Bran Muffins with Blueberries


Back to school is in full swing! Charlotte isn't in school yet, but a lot of her friends are, so I've been observing and trying to learn all of the tips and tricks because I know we will be there before I know it! I've partnered with some of my favorite bloggers for more back-to-school recipes - scroll to the bottom to check them out too!

As I child, I remember really looking forward to after school snacks! It was always soooo exciting when we came through the door, and smelled a freshly baked treat waiting for us. These healthy banana bran muffins are the perfect after-school snack. Easy for busy schedules, delicious for the kiddos, and healthy for all of us! I made these this past weekend for a quick and easy breakfast, and they were gone in a flash!



Ingredients: 

1/3 cup buttermilk
3/4 cup bran cereal
2 bananas, mashed
5 tablespoons butter, melted
1/3 cup granulated sugar
1 teaspoon vanilla
2 eggs
1 1/2 cups all-purpose flour
2 1/2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 cup blueberries

Directions: 

Preheat the oven to 375 degrees F, and line a muffin tin with liners. 

Combine the buttermilk, bran cereal and bananas in a large mixing bowl. Stir together, and allow to sit for 5 minutes. Add the butter, sugar, vanilla and eggs to the banana mixture and whisk until combined. Add the flour, baking powder, salt and cinnamon and stir until just combined. Gently stir in the blueberries.

Distribute the batter between the muffin tins, filling each to almost totally full. Bake 20-25 minutes or until a toothpick comes out with moist crumbs. Allow to cool completely before removing from the liners. Enjoy!









More Back To School Ideas: 



Read more »
Kirsten Bell
0 Comments
5 Ingredient Mini Crustless Quiche

5 Ingredient Mini Crustless Quiche


Mornings in our house are always crazy! Everyone is going different directions, and breakfast becomes crazy too! That's why I love easy, make-ahead breakfasts that are healthy and full of protein to keep us going. These 5-ingredient mini quiches are perfect for mornings on-the-go, easy lunches and healthy dinners!

We love cooking with Organic Valley products, especially when we're trying to fit as many nutrients as possible into our meals! I've linked all the individual products below, and you can also look here to see where you can find Organic Valley products in your area!
 

What I possibly love the most about these mini quiches is that they're so flexible. You can use whatever meat and vegetables you have on hand, and since they're individual servings it can be a fun family activity for everyone to make their own set of quiches with their favorite ingredients!


Ingredients: 

5 Organic Valley Eggs
1/2 cup Organic Valley Heavy Cream
1/2 cup Organic Valley Swiss Cheese, shredded
1/2 cup diced ham
1 cup chopped broccoli
1/2 teaspoon sea salt
1/4 teaspoon ground pepper

Directions: 

Preheat the oven to 375 degrees F, and grease a muffin tin well with butter or nonstick spray.

In a medium mixing bowl, whisk the eggs, salt and pepper. Distribute the ham, broccoli and cheese between each of the muffin tins, and cover with the egg mixture.

Bake for about 18-20 minutes, or until the eggs are cooked. Serve warm or cold!






Looking For More Breakfast/Brunch Recipes? 



Read more »
Kirsten Bell
0 Comments
Strawberry Lemon Coffee Cake

Strawberry Lemon Coffee Cake


You guys, I was going to wait until we were a little further into the warm weather season to share this recipe, but I'm planning to make this for Mother's Day, and kept thinking that maybe you would like to as well! So here it is: Strawberry Lemon Coffee Cake! This is quite possibly my favorite recipe on the blog so far, and you know I don't say that lightly! It is such a light and fluffy coffee cake recipe, with fresh fruit, bright lemon, and topped with brown sugar streusel. And then the lemon drizzle. I mean, seriously.



Want To Save This Recipe For Later? Click Below! 


https://www.pinterest.com/pin/797840890217964180/




You know I'm also all about easy recipes, and this fits the criteria! Super quick, super easy coffee cake recipe and a perfect brunch recipe for this weekend! This is going to be baked on repeat this summer in our house, and if you try it once, I guarantee you will be hooked.



Cake Ingredients: 

2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon salt
5 tablespoons butter, softened
3/4 cups sugar
1 egg
1 teaspoon vanilla
1/2 cup buttermilk
1/2 cup sour cream
1 lemon, zested
1 1/2 cups strawberries, diced into 1/2 inch pieces

Topping Ingredients: 

1/4 cup all-purpose flour
1/4 cup brown sugar
1/4 cup chopped pecans
1/2 teaspoon cinnamon
1/4 teaspoon salt
4 tablespoons cold butter, cut into pieces

Drizzle Ingredients: 

3/4 cups powdered sugar
1 tablespoon freshly squeezed lemon juice
1 lemon, zested 

Directions: 

Preheat the oven to 350 F. Grease an 8" round cake pan or 8x8 baking dish with butter, and set aside. 

Prepare the topping. Combine the flour, brown sugar, pecans, cinnamon and salt in a small mixing bowl. Add the butter, and gently mash the ingredients together with a fork. Finish quickly with your fingers until the mixture resembles course crumbs. You can also do this by pulsing together ingredients in your food processor.

In a medium mixing bowl, whisk together dry ingredients - flour through salt. In your stand mixer fitted with the paddle attachment, beat together the butter and sugar until light and fluffy. Add the vanilla, buttermilk, sour cream, and egg, mixing until all combined. Scrape down the sides of the bowl as needed. 

Add the dry ingredients in two batches, mixing until just combined. Batter will be thick. Gently stir in the strawberries until equally distributed in the batter. Pour into prepared cake pan. Sprinkle prepared topping over the batter.

Bake for 20 minutes uncovered, then cover the pan lightly with foil and bake for an additional 25 minutes or until a toothpick comes out with moist crumbs.

For the drizzle: Combine the powdered sugar, lemon juice and lemon zest in a small bowl and whisk with a fork until powdered sugar is fully dissolved. If it's too runny, add additional powdered sugar. If too thick, add additional lemon juice. Drizzle over the cake when the cake is cooled to room temperature.









Read more »
Kirsten Bell
1 Comments
Asparagus, Ham & Gruyere Crustless Quiche

Asparagus, Ham & Gruyere Crustless Quiche


I love a good and easy weeknight dinner idea, don't you? We always seem to be scrambling, and between meetings, activities and early kid bedtimes, we just need a quick dinner recipe that everyone will love. This crustless quiche is also a healthy low-carb meal idea, and tastes just as indulgent as a traditional quiche recipe! Win, win, win!

I also love this quiche for brunch. It's easy to make the day ahead (even a few days ahead!), so I can bake a fun dessert or focus on mixing cocktails. Scroll to the bottom - I've listed some of my favorite brunch recipes at the bottom of the post to help round out your meal!


Want To Save This Recipe For Later? Click Below!


https://www.pinterest.com/pin/797840890218170396


You can really use whatever meat and veggies you like - quiche is so versatile! I'll often just throw leftover veggies in, because why not! When I set out to make this crustless quiche recipe I knew that I wanted to use asparagus. We're just heading into asparagus season, and I looooove asparagus, and am always looking up easy asparagus recipes so I can take full advantage!

You'll notice below that for the first time, I've included "step by step" photos for this recipe! I realized as I was writing it out that it was hard to describe in just words what the process looks like, so I snapped a few pictures along the way! Hopefully that's a helpful reference as you make this at home!


Ingredients: 

1 lb asparagus, washed, ends snapped off and cut into bite-sized pieces
2 cloves garlic, minced
1 tablespoon butter
6 eggs
1 cup half-and-half
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1 1/2 cups gruyere
5 oz ham steak, diced
3 scallions, white and green sections

Directions: 

In a medium pan, cook the asparagus and garlic in the butter over medium heat until the asparagus is fork-tender. Season with a little extra salt and pepper. Once asparagus is done cooking, set aside, and start preheating the oven to 350 F.

In a small bowl, whisk together the eggs, half-and-half, nutmeg, salt and pepper. Set aside.

Transfer the asparagus as well as the ham into a greased 9" tart dish, pie dish, or an 8x8 casserole. By doing this first, we can be sure that all of the meat and veggies are evenly distributed. Top with the shredded gruyere, and then with the chopped scallions.


When I was growing up and helping my mom in the kitchen, she would always ask me "If you got that piece, would you be happy?" as a way to help make sure I evenly distributed ingredients throughout a casserole, cobbler, whatever it was! It's funny, but I think of that literally every time I make a recipe that requires even distribution of ingredients haha! Would I be happy with that piece? No, it needs more asparagus!


Pour the egg mixture evenly over the layered ham, asparagus, cheese and scallions. Bake for 35-45 minutes, or until the very middle of the quiche is just a little wobbly in the middle if you gently shake it. It should not be wet, but just have a little movement and the top will be golden brown. Allow to cool before serving - I actually prefer my quiche cold, which means I can make this the day before! 





Finish Your Brunch With These Recipes: 
Brunch Inspiration For Your Table:

http://www.thiscelebratedlife.com/search/label/recipes
Read more »
Kirsten Bell
0 Comments