Archive | BREAKFAST CLUB

LUNCHBOX BITES: CHOCOLATE CHIP PUMPKIN PANCAKES FOR 2ND BREAKFAST

“Don’t forget your lunch!” season is in full swing around here. On top of that it seems the further we get into the school year the more rushed our mornings are. To make things easier I’ve been trying to whip up simple lunches that the kids are too excited about to not grab on their way out the door.

Leftovers are the first thing to pop in my head when I think about easy lunches, but they’re often not my kids’ favorite. However, last week I layered our pumpkin chocolate chip pancakes from breakfast (recipe below if you missed it on Instagram stories!) with cream cheese to make little sandwiches and they loved it… 2nd breakfast for lunch? Yes please!

Peep the pumpkin pancake recipe below and another little morning tip for you at the bottom of this post!

CHOCOLATE CHIP PUMPKIN PANCAKES

You’ll Need:

  • 1 cup flour
  • 1/4 cup brown sugar
  • 2 tsp baking powder
  • 1 cup whole or other milk
  • 1 egg
  • 1 cup pure pumpkin
  • cinnamon, all spice and/or pumpkin pie spice (whatever you have on hand!), to taste!
  • chocolate chips as desired
  • whip cream, syrup, or cream cheese to top!

Here’s How:

  1. In a large mixing bowl, combine and mix all ingredients. (Side note: sometimes I’ll save the chocolate chips on the side  and sprinkle over the top of each pancake as I pour the batter)
  2. Spray or grease griddle and heat to med-low. Using a 1/4 measuring cup, pour batter and cook until sides of pancakes start to look cooked (the middle will still look gooey) and then flip. Cook other side until browned and middle is cooked through. If pancakes start to burn but the middle is still gooey, lower the heat on your griddle.
  3. Serve warm. Save leftovers for lunch or snack!

(bento lunch container, lunch bag, bento eye picks and alphabet picks)

Yesterday morning as we waited in the drop-off line at school I asked the kids, “What’s one or more things we were awesome at this morning and whats one thing we can be better about tomorrow?”

Their responses were so great and instead of feeling like, ugh, moms not happy with us this morning as they hopped out of the car they were laughing and happy and I think we were all excited to be able to try again the next morning. We’ll see if any of it sticks but I’m hopeful!

Do you guys have any tips for slowing down in the morning?

I’ll be sharing a couple more lunch ideas, that my kids love, that use leftovers over the next few weeks so stay tuned!

xo, Rae

TILLY | lunchbox by state, backpack from Rockets of Awesome, jacket from Peek Kids, tee is old from Peek Kids, leather (ochre color) hair clip from Ryan and Wren, converse from Nordstrom

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LITTLE BITES: OUR 5 FAVORITE SMOOTHIE RECIPES

Smoothies might just be the best culinary creation ever to happen to motherhood. (Either that or baby food pouches, amiright?) The refreshing, slushy, delicious and lightly sweetened concoction is the best way I know to stuff my kids (even the pickiest one!) full of whole foods, healthy fats, protein, vitamins, and fiber. They also take away the mom-guilt that comes from letting them consume one too many donuts, cake pops, or french fries.

If only they had the same effect for me, LOL!

Even though smoothie season is a year round thing, our blender game is stronger in the spring and summer months. Lately we’ve been trying new combinations so I thought I would share some of our favorites along with a few pics from snack time last night at Ozzie’s baseball game!

When it comes to mixing up smoothies I do a lot of eyeing and tossing ingredients into the blender, but tried to break things down into measurements. You may need to adjust the amount of ice, liquids, and sweeteners (yogurt, honey, + banana) to desired taste and thickness.

Makes approx. 32 oz. which Serve 2-4 people

POPPY’S PINK BERRY SMOOTHIE – 1 cup Orange Juice, 1/2 cup frozen raspberries, 1/2 cup frozen strawberries (or sub for mixed berries), 1 or 1/2 of a banana, 1/4 cup of vanilla greek yogurt, 8 ice cubes

ESPEN + GRIFFIN’S PEANUT BUTTER + COCOA LOCO PROTEIN SHAKE – 2 cups almond (or other) milk, 2 scoops favorite chocolate protein powder (or vanilla protein powder and add tablespoon of cocoa powder), 2 tablespoons peanut butter, 1 teaspoon ground cinnamon (optional), 8 ice cubes

JOHAN’S GREEN GOD(ESS) SMOOTHIE – 1 cup coconut or almond milk, 1 cup kale or spinach, 1 cup frozen pineapple, 1 cup frozen mango, 1 tablespoon lemon juice, drizzle of honey to taste (optional), 1 tablespoon chia seeds (optional)

RAE’S COCO-NUT – 2 cups almond milk, 1 to 2 tablespoons almond butter, 2 tablespoons unsweetened shredded coconut, 2 scoops favorite vanilla protein powder, 2 tablespoons flaxseeds (optional), 1 tablespoon chia seeds (optional), 8 ice cubes

OZZIE + TILLY’S MANGO TANGO SMOOTHIE – 1 cup coconut (or other) milk, 1 cup frozen mango, 1 cup frozen pineapple, 1/2 banana, 1/2 cup vanilla greek yogurt, drizzle of honey to taste (optional)

*Often times we’ll make the fruitier drinks ‘dirty’ (especially in the morning) by throwing in a handful of spinach, rolled oats, and a couple tablespoons of flax or chia seeds… but the kids prefer them ‘clean’. :) 

(top-knot envy!)

    

If you watched any of my Instagram stories since last night, you may have caught Tilly’s (strong) reaction to my coconut shake… She’s not a fan and the video is pretty entertaining if you want to go check it out. Also, I promise the recipe tastes nothing like “rotten eggs”. Ha!

A few items we keep stocked to make smoothie mixing easy: lots of frozen fruit, almond and/or coconut milk, greek yogurt, bananas, orange juice, flax seed, chia seeds, Baobab superfruit powder (from costco), and these plastic cups with lids for when we are on the go!

What are your favorite smoothie combos and ingredients?!!!

xo, Rae

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THE BEST BAKED FRENCH TOAST

Short of the occasional donut run, super sweet breakfast dishes are not the norm around here. All holiday seasons and celebrations being the exception. Thank goodness there’s always a reason to celebrate when we need a little indulging ;). The kids first full day of Christmas break this past Saturday seemed like the perfect excuse to surprise them with their favorite sugary breakkie dish, Baked French Toast. It also happens to be our go-to for Christmas morning and Easter too since it’s best to throw together the night before and bake when you wake up!

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BAKED FRENCH TOAST, serves 12

NOTE: Takes about 7+ hours start to finish. 20 minutes hands-on. Let set overnight (6+ hours). 45 minutes to bake.

FOR FRENCH TOAST YOU’LL NEED:

  • 1 loaf crusty sourdough, challah or french bread
  • 8 whole eggs
  • 2-1/4 cups half-and-half
  • 1/2 cup brown sugar
  • 1/2 cup granulated sugar

FOR TOPPING YOU’LL NEED:

  • 1/2 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 2 teaspoons ground cinnamon
  • 1 teaspoon all spice
  • 1 stick butter, cold and diced — plus more to grease pan
  • maple syrup to serve
  • whip cream to serve
  • fresh fruit to serve (pomegranate seeds pictured)

HERE’S HOW:

  1. Grease 9×13 inch baking dish with butter. Tear bread into chunks and lay evenly in the pan. Set aside.
  2. In a large mixing bowl, whisk together eggs, half-and-half, sugar and brown sugar. Pour mixture evenly over the bread. For most delish version, cover and store in the fridge over night…. or until you are ready to add topping and bake.
  3. Preheat oven to 350 degrees.
  4. In a small mixing bowl combine flour, brown sugar, cinnamon and all spice. Sprinkle evenly over top of bread. Dice butter and layer evenly over the top of bread too. Bake (uncovered) for 45 minutes. Dish, top as desired and serve…

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So simple and never disappoints! Plus I appreciate anything that can be thrown into the oven long enough to shower, clean or play with the kids. Especially on a holiday morning.

What are you whipping up in the kitchen over Christmas break!?

XO, Rae

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