Toast with Chocolate Yogurt Spread

For some reason, I can go a whole month eating the same breakfast every day, only to be suddenly sick of it. This has been true for cereal, oatmeal, bars, you name it.

So, in an effort to avoid breakfast burn out, I’ve been trying to change it up on a more regular basis. I’ve been experimenting – with one catch – it has to be quick and easy.

This morning, rushing to make breakfast before getting out the door, I decided to try making a spread out of Greek yogurt. If you read this blog regularly, you know I LOVE chocolate. So this breakfast was right up my alley.

Bonus – because I used Greek yogurt, it’s full of protein, meaning (hopefully) I’ll be filled till lunch.

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Toast with Chocolate Yogurt Spread

Ingredients:

1 serving plain or vanilla Greek yogurt

1 tbsp cocoa powder (I like dark chocolate)

2 pieces toast of choice

sweetner if desired

Directions:

Mix yogurt, cocoa powder, and sweetener. Toast your bread and spread with yogurt mixture. Easy, healthy, and delicious!

 

Chocolate Banana Spread

It’s so easy to get in a breakfast rut. Grabbing a bar on your way out the door or pouring a bowl of cereal is super easy. But when I don’t nourish myself with a healthy and hearty breakfast I find my stomach grumbling and attention waning far before it’s time for lunch. So I try to always make something filling and healthy to start my day out on a good note. I’m usually an oatmeal person, but yesterday the thought of eating another bowl of oats just did not seem appealing.

I love Ezekiel Bread, and always keep the cinnamon raisin variety in my freezer.  I decided to make this delicious spread to put on two pieces of toast and enjoy with my morning coffee. This spread would also be delicious on oatmeal or mixed in with yogurt. Get creative but enjoy!

You may be thinking, chocolate for breakfast?! I admit that I’m a chocolate addict but I love chocolate at any time of day. However, the added sugar in most chocolate things is hard early in the day (hello 10am crash). I keep unsweetened cocoa powder in my pantry because it’s an easy way to add chocolate to recipes without extra sugar. The mashed banana in this recipe is so sweet it doesn’t need any extra sugar! Decadent but healthy breakfast 🙂

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Chocolate Banana Spread

serves one

Ingredients:

1 very ripe banana

1 1/2 tbsp unsweetened cocoa powder

1/4 cup almond milk

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Directions:

Mash your banana in a bowl. Add in cocoa powder, and add milk a little at a time until you achieve desired consistency. Spread on your toast and enjoy!

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Carrot(cake) Oatmeal

Mmmmm carrots with breakfast. Wait…what? You heard me right. If you like carrot cake, you’re gonna like this bowl of oatmeal. It has all the flavors of cake (think cinnamon and ginger) but you can eat it for breakfast and not be starving by lunch (which, if you’re like me, is what happens when you eat leftover cake for breakfast…). Bonus? I microwaved my oatmeal, so it took almost no time to prepare (think less than ten minutes – plus I made my coffee while it was in the microwave so it was extra quick). Healthy, filling, but most importantly… so good.

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Carrot(cake) Oatmeal

Ingredients: 

1/2 cup rolled oats

1 large carrot, shredded

1 tsp vanilla

2 tsp ground cinnamon

1 tsp ground nutmeg

1 tsp ground ginger

pinch of salt

1 cup water or milk

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Directions:

Place your oats in a microwave safe bowl and add carrot (I used a vegetable peeler to shred my carrot. About 1/4 cup shredded carrots would also work). Measure spices (as well as salt) and add to the bowl. Stir to mix, add 1 cup water or milk and the vanilla, and mix again. Microwave on high for two minutes. Remove and stir. Place make in the microwave for two more minutes (check on it frequently, as the oatmeal sometimes boils over). When your oatmeal is done, remove it from the microwave and enjoy! I’m all about toppings, so I added some cereal on mine. But if your a true carrot cake fan, try raisins! Yum!

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Oatmeal Banana Pancakes with Pumpkin Peanut Butter Swirls

Happy Sunday! Try these pancakes to make your morning a little brighter (which, let’s be real, is necessary every day of this long winter). The banana flavor in the pancakes is excellent, especially combined with the swirls of pumpkin peanut butter. If you feel like it, add some chocolate chips to the batter (I always feel like chocolate 😉 ) Healthy, easy, and SO yummy. Dig in.

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Oatmeal Banana Pancakes with Pumpkin Peanut Butter

Ingredients:

for the pancakes:

1/2 cup oatmeal

1 tsp cinnamon

1/4 tsp baking soda

3 tbsp egg whites (or 1 egg or 1 chia egg)

2/3 banana

1/4 cup almond milk

2 tsp vanilla

optional: chocolate chips

for the filling:

2 tbsp pumpkin

3 tbsp pb2

baking truvia or agave to taste

1 tsp cinnamon

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Directions:

Slice banana lengthwise and microwave for 1 minutes. Put 1/4 cup of the oatmeal in a food processor and blend into flour. Combine oatmeal flour, oatmeal, cinnamon, and baking soda in a bowl. Add egg (or chia egg), milk, microwaved banana, cinnamon, and vanilla to form batter.

To make the filling, combine all ingredients, adding agave or truvia to desired sweetness.

Heat a non stick skillet on medium heat. Add batter to pan and flatten. Add some chocolate chips on top of desired!

At this point, you can decide whether to swirl the pancakes with the filling or just top them. If you want pumpkin-peanut butter swirls, top your pancakes with a spoonful of filling and swirl with a fork. Cook pancakes about 2 minutes on each side (depending on your stove).

Top with remaining filling and toppings! We added Puffed Kamut cereal from Arrowhead Mills (http://www.arrowheadmills.com/product/puffed-kamut%C2%AE-cereal). Try your favorite cereal or granola or slice bananas!

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adapted from: http://immaeatthat.com/2011/10/20/oatmeal-banana-pancakes-stuffed-with-pumpkin-peanut-butter-filling/

 

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Kimchi Scrambled Eggs

As I’ve mentioned before, I love Korean food. I use Gochujiang sauce on nearly everything I eat, could eat bibimbop every day, and always have kimchi around. When I was deciding what to make for lunch the other day I decided I wanted to try and make something that incorporated the Kimchi I always use as a side but have never cooked with.

These eggs are definitely unique but quite good and easy to make. It’s a nice variation on an easy and healthy meal that  can be eaten for breakfast, lunch, or dinner. I imagine this would also be amazing wrapped up in a tortilla and eaten as a breakfast burrito (too bad I didn’t think of that when I was making it).

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Kimchi Scrambled Eggs

Serves ones

Ingredients:

2 or 3 eggs (I used egg whites because they are what I had on hand)

1/4 cup kimchi

salt and pepper to taste

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Directions:

Chop kimchi into small pieces. Put a little olive oil in a pan on medium heat or coat with cooking spray and add kimchi. Cook for about two minutes and add eggs. Scramble until cooked. Add desired amounts of salt and pepper and serve. I put some kimchi on the side as well! As always, healthy, easy, and delicious!

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Dark Chocolate Chai Oatmeal

Today is 30° and sunny and sort of feels like the summer after the weather we’ve been having. Okay – that might be an exaggeration. But it was lovely to wake up and go for a run outside – I’ve been missing that sun and vitamin D! After my morning run I decided to make some oatmeal (shocking…) and love this combination. It’s like a cross between my Fudgy Chocolate Banana Oatmeal and my Chai Tea Latte Oatmeal. It’s super delicious and easy and as always is a great way to start your day and keep you energized. I added some peanut butter, cinnamon, and my favorite cereal. Yum.
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Dark Chocolate Chai Oatmeal
serves one
Ingredients:
1/2 cup rolled oats
2/3 cup water
1/3 cup chai tea (I used Oregon Chai Tea mix, but brewing a cup of tea would work just as well)
a pinch of salt
1 tsp cinnamon
2 tsp vanilla
1 tbsp cocoa powder (I use Hershey’s Special Dark)
1/4 cup almond milk (or any type of milk)
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Directions:
Mix oats, water, chai tea, cinnamon, salt, and vanilla in a microwave safe bowl. Microwave for two minutes. Remove, stir, and add in cocoa powder and milk. Microwave for one more minute. Stir again and add toppings if desired!
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adapted from: http://chocolatecoveredkatie.com/2014/01/08/chocolate-chai-tea-oatmeal/

Pumpkin Protein Pancakes

I know some people are pumpkin-ed out after a long Holiday season, but I can never get enough. This pancakes taste like you’re eating pumpkin pie for breakfast – and only take a few minutes to prepare. Try them topped with maple syrup, or if you liked my Pumpkin Peanut Butter, try some peanut butter on top!

Although I usually prefer getting protein from other sources, protein powder can be a great way to add protein to foods you already eat. These pancakes would have been delicious on their own, but adding extra protein helps you stay full longer and gives you energy at the start of your day. I ate them on a chilly fall morning before a long day of watching football and have been thinking about them ever since (clearly I should just make them again…)

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Pumpkin Protein Pancakes

serves two

Ingredients:

1/2 cup pumpkin puree

1 scoop protein powder of choice

2 tsp cinnamon

1/2 tsp baking powder

2 egg whites

1/2 cup rolled oats

1/2 cup + 2 tbsp water

sweetener of choice (I used about 1 tsp brown sugar)

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Directions:

Combine all ingredients in a bowl and mix well. If you want a smoother textured pancake, combine in a food processor to break up the oats. Cook on a non stick pan and cook about 2 minutes each side. Easy, delicious, and full of protein!

Adapted from: http://dashingdish.com/recipe/pumpkin-spice-protein-pancakes/

Healthy Oatmeal Pancakes

Happy New Year! 2014 promises to be a great big year and I’m excited. What better way to start your year (or any day of the week 🙂 ) than with an old favorite made healthier. There is nothing like a stack of pancakes to warm you up – these ones do the trick and taste delicious, but won’t weigh you down for the rest of the day. They are also quick and easy! We ate them topped with maple syrup, but I’m already planning on making them again and putting bananas and peanut butter on top. Yum!

Cheers to a happy year!

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Healthy Oatmeal Pancakes

Serves one (a large helping) or two

Ingredients:

1/3 cup whole wheat flour

1/3 cup rolled oats

1 tbsp vanilla extract

2 tsp brown sugar

1/8 tsp salt

1 tsp baking powder

1/2 cup almond milk

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Directions:

Mix all dry ingredients together. Add in wet and mix until combined. Spoon onto a heated non stick pan (I found it makes about 4 small pancakes). Quick, easy, and healthy!

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adapted from: http://chocolatecoveredkatie.com/2011/05/05/chocolate-chip-cookie-dough-pancakes/

Pumpkin-Gingerbread

Have one too many Christmas cookies yesterday (I don’t think that’s possible….) or just feel like you need a healthy breakfast to wake you up this morning? I love seasonal foods but the thought of one more sugar induced tummy ache sounds rough to say the least. That’s why I made this pumpkin gingerbread. It’s packed with nutrients but it still tastes like Christmas – the perfect companion to my morning of catching up after a few days off.

I made this Christmas morning and we ate it with scrambled tofu and eggs, but I think it might have gotten even better today. I ate a big slice toasted with peanut butter. Yum.

Healthy and delicious? Always my favorite combination.

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Pumpkin Gingerbread

Ingredients:

1 3/4 cup whole wheat flour

1 cup oat flour (or just put oats through a food processor)

1/2 cup sugar

1/4 cup ground flaxseed

1 tbsp baking powder

1/2 tsp baking soda

1 tbsp pumpkin pie spices

1 tbsp cinnamon

1 tbsp ginger

1/2 tsp salt

1/2 cup chopped walnuts

1 tbsp vanilla

1 can pumpkin puree

2 flax eggs (regular eggs will work as well)

1/4 cup molasses

1 cup applesauce

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Directions:

Preheat oven to 350°F. Prepare a loaf pan by greasing with olive oil, butter, earth balance, or whatever method you prefer.

In a large bowl, combine all dry ingredients and set aside. In a medium sized bowl, combine wet ingredients (pumpkin puree, eggs, molasses, applesauce). Fold wet ingredients into dry, and mix until combined. Pour into loaf pan and bake 45 to 55 minutes (or until a fork comes out clean inserted into the middle).

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adapted from: http://immaeatthat.com/2013/10/25/gingerbread-pumpkin-bread/

Gingerbread Oatmeal

Merry Christmas Eve! I hope everyone is enjoying family, relaxation, and good food! If you need an idea for a Christmas breakfast or brunch, look no further. This oatmeal is seasonal, delicious, healthy, and best of all – easy! More time for opening presents and sitting by the fire! Best served with a hot drink and a side of cookies 😉

Also, if you are as lucky as me (haha…) and are currently in Minnesota where it is zero degrees, you’ll want this in your belly before you try and head outside…

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Gingerbread Oatmeal

Ingredients:

1/2 cup rolled oats

1 cup almond milk (or any other type)

1 tsp molasses

1/2 tbsp cinnamon

1/2 tbsp crystallized ginger (this adds a nice texture to the oatmeal, but substituting ground ginger is fine)

1 tsp vanilla

1 tsp brown sugar

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Directions:

Mix all ingredients in a microwave safe bowl. Cook according to directions on oats, pausing halfway to stir. Top with cereal, fruit, peanut butter, or whatever you desire (it’s Christmas so maybe a gingerbread man? 🙂

Merry Christmas!

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