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breakfast

Sun
17 ^th

Fruity Pebbles Pancakes

Posted by Pinparent — 14 Comments

Most mornings I have a hard time leaving the house to go to work. I love the mornings in our home, our daughter will wake up & I will hear her sweet little voice calling out to us. “Mama, Dada, I awake.” I will go into her room and see that sweet smiling face & my heart will just turn to putty. She will jump up & wrap her arms around my neck & if I have time we will spend a few minutes together before I have to run off to work. On the weekends, I am excited that I do not have to leave this lovely scene, I get to stay home & enjoy my time with my family. Today was a little different. I was hoping that it was still Friday & that it was time to go to work. No such luck. It was indeed Saturday & my daughter really was having an epic meltdown. We are not going to get into details that is for another day, but it was brutal. Things just did not seem to be going our little girl’s way & she did not quite know how to handle it. It took a bit to calm her down, but she finally started to slowly snap out of it. A meltdown like that required a little extra cheering up, so mommy made a special treat for Mai for breakfast in hopes that we would get to see our smiley girl again.

Fruity Pebbles Pancakes

Ingredients:

1 cup of all purpose flour

1 cup of crushed Fruity Pebbles

1 tbsp of brown sugar

2 tsp of baking powder

1/4 tsp salt

1 large egg

1 cup of milk

2 tbsp vegetable oil

Directions: Pour the Fruity Pebbles on a plate or a bowl & smash with a potato masher or spoon to make crumbs. Put aside. In a large mixing bowl add the flour, sugar, baking powder, salt, milk & vegetable oil and stir well. In a mixing bowl, beat the egg & add to the rest of the batter. Stir in your Fruity Pebbles crumbs until evenly distributed. In a frying pan or griddle set to medium heat, (Test with water, water drops should dance across the surface when added. Lower or higher temp if needed) pour about 1/8 of cup for small pancakes or 1/4 cup for regular sized. When pancakes bubble, flip and cook the other side until golden brown.

It got Mai’s and Daddy’s stamp of approval & even put a smile back on my sad girl’s face. Two thumbs up, mama!

Sun
03 ^rd

Crescent Roll Breakfast Muffins

Posted by Pinparent — 8 Comments

The battle at mealtime continues… Here are few funny things about my daughter and food. She will not eat a plate of macaroni because she says it is disgusting but she will dip Frosted Flakes in ranch dressing and tell me “Mmmm Mmmmm, it is so delicious.” She boycotts certain foods because she says they are “Too cheesy, but will ask for a slice of cheese each and every time we go the deli department at the grocery store.” and then a food that was her favorite last week, she will push a way from her this week with the claim “I do not like this.” Siiiiiiigh!

Mealtimes are tough. Our daughter rather be doing anything else in the world than eating. We entertain her during meals with books and talking about our day, but most of the time she just wants to jump down and play. I also have noticed the larger variety of foods given to her on one plate the more she scoffs at it. We try to keep it simple. Bite sized foods work best & of course whenever I can throw something into a muffin tin or roll it into a ball, I do it.

When Mai first started her path into pickiness, there was one thing that usually never failed, wrapping her food in a crescent. I made crescent stuffed everything for a little one. I had almost forgotten about this. We had a can of crescent rolls in our fridge & I thought we could re-visit our old trick & see if it could still work it’s magic.

Ingredients:

On can of crescent rolls or crescent dough

4 eggs

1/2 cup of ham finely diced

1/2 cup of finely chopped broccoli

1 tbsp of parmesan

1 tsp of water

Pepper to taste

Cheddar cheese optional

Directions:

Preheat oven to 375. In a medium mixing bowl beat the eggs & water. Add the parmesan, ham, broccoli & pepper. Stir well. Roll out the crescent dough (If using crescent rolls, pinch the seams together & join into one sheet. Slice into 24 squares about 1 1/2 on each side. Push each square into a mini muffin tin opening working it around to form a cup. Pour the egg mixture into each cup filling almost to the top. Sprinkle with cheddar cheese if you desire. Bake for about 10-15. Cooking times will vary.

Mai made mommy very happy by gobbling up my muffins & daddy liked them so much he started a list of different varieties we could use to make for football parties.

Thank you as always for stopping by. Please follow us on Facebook as well.

Mon
19 ^th

Maple Nut Granola Bars

Posted by Pinparent — 10 Comments

I am going through a huge granola kick right now. I can not stop making it & eating it. I started making it as a healthy snack alternative & also for some added energy while I train for my 5K & now I am hooked. I just finished off my last batch & wanted to try something different. Tonight with the help of my trusty helper, we made a batch of Maple Nut Granola Bars.

Ingredients:

2 cups of quick oats

1/2 cup of Rice Krispies

1/4 cup of chopped pistachios

1/4 cup of chopped peanuts

1/3 cup of chopped almonds

1/3 cup of real maple syrup

1/4 cup honey

1 tsp of vanilla

1/2 tsp of sea salt

Directions: Preheat oven to 350 degrees. In a large bowl combine oats, nuts, Krispies & salt. Mix in vanilla & honey. Stir until evenly coated. Add maple syrup and mix well. Scoop the mixture little by little into a 8X6 or 8X8 baking pan, packing it well with each spoonful added. Once all of the mixture is added, pack firmly one last time. Bake for 30 minutes. Let cool before cutting into bars or squares.

Related Topics:

http://farmtotableclass.org/2014/05/17/smoked-salmon-pasta-lemon-butter-asparagus-and-ninas-gluten-free-granola/

http://hannahsglutenfreeadventure.wordpress.com/2014/05/17/small-batch-pumpkin-spice-granola/

http://crumbsandnibbles.com/2014/05/17/granola-bars/

Thu
20 ^th

Mac & Cheese Omelette

Posted by Pinparent — 4 Comments

Let the comfort food continue…When you have a little one at home, it is not always easy to prepare meals. My daughter is pretty good at playing independently, but for some reason as soon as I try to cook or do a household chore, she wants mommy. My time is as precious as my little girl.

I am a garbage cook. I love throwing together random leftovers to make a meal. It is quick & easy and it gets rid of leftovers. The other night I made Velveeta shells & cheese for Mai for supper. She refused to eat it. She claimed that it was too spicy. ??? Crazy kiddo. Sufficed to say, I had a lot of mac & cheese left. This morning, hubby was home & we were all able to have family breakfast together. SInce my husband is a big fan of mac & cheese, I thought it might be fun to throw it in an omelette for him & see what he thought.

How did my left over mac & cheese omelette rate? Let’s find out?

This recipe is for a family sized omelette.

Ingredients:

4 large eggs

1 tbsp of water

About 1 cup of mac & cheese (heated)

1/2 cup of shredded cheddar

Garlic salt & pepper to taste

Directions:

In a mixing bowl beat eggs, water, garlic salt & pepper. Spray a frying pan with spray. Add the egg to the pan & cook on medium low heat. When egg is cooked through add the mac & cheese and top with cheddar. Fold your omelette over & sprinkle with additional cheese if desired. Keep on the heat until the cheese melts.

My leftover mac & cheese omelette was a huge hit, My husband absolutely loved this. I might have to make some macaroni & cheese again just to recreate this delicious breakfast.

Here is one more of my favorite junk omelettes. This is a 4 egg omelette with left over meat loaf, a 1 1/2 tbsp of barbecue sauce & swiss cheese.

Related Topics:

http://holisticwellnessforlife.com/2014/03/15/the-omelette-a-meal-you-can-always-count-on/

http://alotonyourplate.wordpress.com/2014/03/10/bacon-potato-and-cheese-omelette-cups-9/

Thu
06 ^th

Oatmeal Chocolate Chip Pancakes

Posted by Pinparent — 12 Comments

My experimentations with wheat flour continue. Trying to cut refined flours out of my diet has sometimes been a challenge. It has been 7 months since my attack of Pancreatitis & with switching to whole grains, eliminating red meats & fried foods, I have lost 25 pounds. I do still get a craving for my sweets sometimes, so if I can drop in a little chocolate from time to time, it keeps me happy.

Ingredients:
3/4 cup wheat baking flour
3/4 cup oats
1 tbsp brown sugar
1 1/2 tsp baking powder
1/2 tsp salt
2 egg whites
2 tbsp canola or vegetable oil
2 tbsp melted butter
1 cup skim milk
1/2 cup dark chocolate chips

Directions:
Beat egg and add oil, milk and butter. Add dry ingredients and mix well. Add chocolate chips. Turn griddle to medium heat and spray with cooking spray. Mixture is thinner than usual batter. Scoop about 1/4 cup of batter and pour into hot griddle. Cook until tops are bubbling and firm enough to flip. Cook other side and continue with batter until you have used it all.

Related Topics:

Blini (Russian Buckwheat Pancakes)

Greek yogurt protein pancakes

http://lisaskitchentable.wordpress.com/2014/02/06/vegan-pancakes/

Thu
23 ^rd

Healthy Peanut Butter & Jelly Wheat Muffins

Posted by Pinparent — 23 Comments

Conversation with my recently turned 2 year old daughter during breakfast this morning…

Mai: Mama, jelly.
Me: You want jelly on your cinnamon bun?
Mai: Yes!
I spread a little jelly on her bun
Mai: Mama, more jelly…biiiigg jelly
Me: There is no more jelly baby
Mai: Jelly at the store
I break down in laughter & against my better judgment take out the jelly to give her just a little bit more. I’m such a sucker sometimes.
Mai: Mama, find it! (Claps her hands)

It seems as if overnight my little girl has grown up. She is talking up a storm, forming full sentences & developing a mind of her own.

She recently discovered that she loves jelly. She wants to spread it on toast, pancakes & now apparently cinnamon buns.

Let’s see if she likes it in a muffin too.

Peanut butter & jelly muffins

I try to bake with whole wheat flour whenever I can. If you chose to make these using enriched flour, you will have to adjust your measurements. For every cup of enriched flour used in a recipe, it only takes 3/4 cup of wheat flour. You will need to adjust your liquid measurements as well.

Ingredients:

1 1/2 cups whole wheat baking flour

1/4 cup brown sugar

1/4 granulated sugar

2 tsp baking powder

1 tsp salt

3/4 cup all natural organic peanut butter

1/3 cup of apple sauce

2 egg whites

1 cup of skim milk

Directions:

Preheat oven to 350 degrees. Combine flour, both sugars, salt & baking powder in a bowl. Add the peanut butter & mix until all the oils are absorbed & mixture gets clumpy. Knead between fingers until well mixed & forming crumbles. Add apple sauce, egg whites & milk & stir just until wet ingredients are absorbed. Add a spoonful of mixture to a greased muffin tin. Add a spoonful of jelly to the center of the mixture & then top with the remainder of the muffin mix. Bake for about 20 minutes. (Cook times may vary) Let cool & serve to your favorite jelly lover.

The verdict: My little girl gobbled them up and so did mommy & daddy.

Related Topics:

http://nourishedbycorynn.com/2014/01/23/snow-days-and-banana-cocao-muffins/

http://thelivefitgirl.wordpress.com/2014/01/22/banana-nut-muffins/

Avocado Chocolate Orange Muffins

Apple Cinnamon Muffins (Vegan & Gluten-Free)

Mon
23 ^rd

French Toast Balls

Posted by Pinparent — 40 Comments

*Featured image has been updated*

Happy Christmas Eve Eve. We are only two days away & it has been a busy & exciting holiday so far. I am thrilled that we have the next few days off together as a family because it is so rare. Yesterday, there was a party for the kids at a Polish club from my husband’s home town. Mai saw Santa for the third time this season. She was still not impressed.

With all of the excitement from yesterday, Mai hardly ate a thing. As you all already know if you tune in with me often, she is not the best eater. This morning I wanted to ensure that she had a good breakfast before we headed out for some last minute Christmas shopping. There is one thing that I know about my toddler, she loves to eat anything bite sized. She is a snacker. It is not the same if I cut in to small pieces. It has to be a bite sized morsel on it’s own. She knows the difference.

One of my favorite breakfast foods is French toast. My daughter likes it too…sometimes. It depends on her mood. This morning we had an idea to form our French toast into little balls. Our hopes were that it would make her breakfast more appetizing. Will it work?

French Toast Balls

4 slices of wheat bread

1/2 tsp Cinnamon

1/4 cup Powdered sugar

2 tbsp Brown Sugar

1 tbsp apple juice

One egg

1/2 tsp vanilla

Preheat oven to 350.

Beat egg slightly. Mix in the vanilla & juice.

Cut bread into quarters. You may remove crusts for better shape or choose to keep them on.

Roll into a bite sized ball with your fingers.

Place balls into beaten egg. Let sit for a couple of minutes to absorb the egg. Scoop the balls out.

Dip into the mixture of cinnamon, brown sugar & powdered sugar.

Place on a greased cooking tray & bake until golden brown & slightly crispy on the outside. This usually only takes a few minutes & cook time varies, so watch them carefully.

Watch your munchkin enjoy.

She loved helping mommy make them & she loved eating them too. I even got a “Mmmmmmm” out of her this morning. Try our quick and easy trick for your finicky toddler.

Try it with cinnamon raisin bread too.

Thank you as always for stopping by. Please follow us on Facebook as well.

http://beingmrspierce.wordpress.com/2013/12/23/pumpkin-streusel-coffee-cake-new-recipe-103/

http://zosedesigns.wordpress.com/2013/12/23/christmas-pancakes/

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