Tag Archives | brekkie

BREAKFAST CLUB: SMOOTHIE BOWLS (+ A MEAL PLAN)

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I love a good “build your own” type meal. I also enjoy a good bandwagon. So, since smoothie bowls are super easy to personalize and trending at the moment, I figured it was time we gave them a whirl. Now I’m wondering what took us so long!?

If you and your kids like smoothies you will LOVE these. They are basically extra thick smoothies topped like a parfait. Toppings make everything better, yes? Yes! Here’s how we made ours…

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BERRY BERRY SMOOTHIE BOWL (makes 2 big bowls or 4 small ones)

You’ll Need:

  • 1-1/2 cup frozen berries
  • 1/2 frozen banana
  • 1 cup almond milk (or other preferred milk)
  • 1 cup spinach or favorite green
  • 2 tablespoons chia/hemp/flax/etc. seed
  • honey or agave to taste
  • ice to taste
  • favorite protein powder (optional)
  • toppings – chia seeds, shaved almonds, berries + other fruit, shredded coconut, granola, etc.

Here’s How:

  1. Toss all ingredients (except toppings) in a blender and blend until well combined and mixture is too thick to suck through a straw.
  2. Pour into bowls and prinkle with toppings of choice!

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Give me ALL the toppings please! I think they are the best part of any dish but especially these smoothie bowls. Aside from the delicious taste the colors and textures are so pretty and pretty food is fun to eat.

Now we just need to try acai bowls… Which I think are like smoothie bowls with an added ingredient? Have you guys tried them?

(CLICK HERE TO CHECKOUT OUR MEAL PLAN FOR THE WEEK)

Happy Monday!

XO, Rae

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BREAKFAST CLUB: BTS TAQUITO TUESDAY (FREEZABLE)

bts-113One thing I will for sure miss when the kids head back to school is the leisurely, no hurry to get dressed or eat breakfast kind of mornings. We tend to eat healthier when we’re not in a hurry to get anywhere. Plus I think dirty hand-dishes before 9am should be illegal and while I take one for the team sometimes and am spoiled by a husband that doesn’t mind helping in the kitchen, what I really love are make ahead brekkies like these cookies, energy bites and today’s recipe — freezable breakfast taquitos (or burritos).  It’s a win-win because the kids get a quick, warm breakfast full of healthy proteins, fats and carbs and I only have a wrapper to throw away.

Of course, it takes some prep work and cute labels :) both of which are below!

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You’ll Need:

  • Eggs, scrambled
  • Favorite ground breakfast sausage, cooked
  • Favorite tortillas, warmed up so they are easy to work with (we use fresh uncooked tortillas because they only have a few ingredients and no preservatives — found in the cooler section by the salsa)
  • Cheese, crumbled or grated (Cojita (pictured) is a fun one to try!)
  • Favorite salsa (or several to choose from!)
  • Avocado, diced (they have a different texture after being in the freezer and then thawed but so far no one has noticed)
  • Butcher paper for freezing
  • These editable sticker labels for freezing, or use tape and write on the paper… they would also be cute on sack lunches.

Here’s How:

Set out all your yummy ingredients. Take orders or let each person assemble their own burrito/taquito. Wrap in butcher paper and seal with labels or tape. If desired, for younger eaters, cut burritos in half before wrapping. Place in freezer for up to 3 months.

When you are ready to eat, unwrap and warm up in the oven, microwave or frying pan. Add a little coconut oil to the fry pan to make taquitos!

bts-115We made a batch to freeze last week but they have since been devoured so next time (maybe over the weekend?) I’ll double up on everything.

Do you have a favorite make ahead or freezable brekkie recipes? I would love and appreciate any suggestions so please share in the comments!

XO, Rae

(images by Stacy Jacobsen)

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BREAKFAST CLUB: Greek Yogurt Baked Donuts (or holes) Recipe

It won’t be long before summertime heat makes turning on the oven a big fat no-no. Before that happens making these greek yogurt donuts is a must. Sorry (not sorry) to be bossy but they really are that good and even though they aren’t 100% healthy, they are homemade, not-fried and delicious.

No donut pan? No problem! A mini muffin tin works just as well and they end up looking like cute little donut holes. (Recipe below.)

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Add chocolate chips, sprinkles or both (like we did this morning) into the batter for a little Oh.Em.Gee goodness and it would be easy to top with frosting, glaze or a drizzle of caramel or chocolate for something a bit sweeter or for a special occasion.

I was thinking this would be a great option for Poppy’s first Birthday (just a couple months away!) “cake” with a greek yogurt frosting on top. Let the test-tasting begin!

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Baked Greek Yogurt Donuts – makes 18, prep 15, bake 10 minutes per batch

Ingredients You’ll Need:

  • 1/2 cup milk (cow, almond, coconut, etc. works)
  • 1/2 cup Greek yogurt (I’ve been using plain but I’m sure any would be good)
  • 2 eggs
  • 4 tablespoons butter, melted
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon cinnamon (optional)
  • 1/2 cup granulated sugar
  • chocolate chips or funfetti (optional)

Here’s How:

  1. Preheat oven to 350 degrees and lightly grease pan.
  2. In a small mixing bowl, combine wet ingredients (first 5). In a medium mixing bowl combine all dry ingredients except the chocolate chips &/or funfetti.
  3. Pour wet mixture into dry mixture. Stir until combined. Add chocolate &/or funfetti and fold in.
  4. Spoon mixture into a gallon ziplock bag and cut a bottom corner. Squeeze into donut cups until 2/3 filled.
  5. Bake for 10 minutes. Remove donuts from pan (I just turn it upside down) and let cool a little before eating. If frosting, let cool all the way.

What’s been on your breakfast rotation lately? Have any recipes hanging out on a  pinterest board you’ve been wanting to try? Spill the beans in the comments…

XO . Rae

(Image by Stacy Jacobsen)

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