Archive | BREAKFAST CLUB

BREAKKIE CLUB: OVERNIGHT FUNFETTI OATS

Ready for a fun (and easy) breakfast recipe to try!? It only takes 5 minutes (5!!!) and a few measuring cups to throw together. But what I love most about this yummy dish (other than the sprinkles) is that it keeps oatmeal in the breakfast rotation all summer since it can be served cold.

Just a quick disclaimer before we jump ahead to the recipe. Only my kids that already eat oatmeal, enjoyed this yummy dish. Secretly I was hoping it would convert my non-oatmeal eating kids… I mean, not even sprinkles and yogurt did the trick. Of course it doesn’t mean it’ll be the same for your kids but just thought I’d share that little tidbit.


(not sure how these pics turned out so orangey-pink but we’re rolling with it, ha!?)

OVERNIGHT FUNFETTI OATS RECIPE

You’ll Need:

  • 1 cup old fashioned oats (like quaker)
  • 1/4 cup vanilla protein powder
  • 1/2 to 1-1/2 tablespoons of stevia or 2 to 6 single serve packets (depending on how sweet your protein powder is — we used 1-tablespoon/4-packets)
  • 1/8 teaspoon salt
  • 1/2 teaspoon almond or vanilla extract
  • 1/4 tsp butter extract (or sub with vanilla extract)
  • 3/4 cup unsweetened almond milk (or other favorite milk)
  • 1/2 cup plain yogurt, any kind (or mashed banana)
  • sprinkles for topping (optional)

Here’s How:

1a. In a small bowl, mix all of the ingredients together. Cover and refrigerate overnight or atleast 2 hours so oats soften.

1b. OR divide mixture into smaller bowls or mason jars, cover and refrigerate.

2. Top with sprinkles, serve and enjoy. Warm in microwave if preferred :)

See what I mean about the 5 minutes part!? Literally just throwing it together.

Pretty sure I’ll always want to remember the way he slicked his hair with his special combover style, along with those chicken legs and the tongue action that happens when he’s in full concentration mode.

Thankful for my kids who are (almost) always up for taste testing and quick pics!

Have you guys tried overnight oats before? I’m a huge fan and once you find the right liquid to dry ingredient ratio, the combinations are endless… my favorite recipes involve chocolate of course :)

xo, Rae

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MINI BITES: GLUTEN FREE EGG + CHEESE BREAD

One of the perks of allllll the Spring rain this month has been all the time we’ve had to whip things up in the kitchen, including these Brazilian egg + cheese mini breads. They’re delicious, gluten free, full of healthy fats and protein, slightly crunchy on the outside and fluffy on the inside and perfect for anytime of day. Pair with sausage, salami, or sandwich meat and fruit during the morning or afternoon as a meal or snack, and with soup or chili in the evening for dinner.

Scroll down for the recipe… it won’t disappoint! And just as a heads up, these take about an hour and a half to mix up and bake.

BRAZILIAN EGG + CHEESE BREADmakes about 60

You’ll Need:

  • 1 cup whole milk (or sub for other milk)
  • 1 cup water
  • 1/2 cup olive oil
  • 4 cup tapioca flour
  • 2 teaspoons salt
  • 6 eggs, beaten
  • 1 cup white cheddar cheese (or similar), grated
  • 1/2 cup parmesan (or other hard cheese), grated

Here’s How:

  1. Preheat oven to 350 degrees and prepare baking sheet with parchment paper.
  2. In a medium sauce pan combine milk, water and oil and bring to a boil. Stir occasionally. Meanwhile, in a stand mixer, whisk flour and salt (or do by hand).
  3. Add liquid mixture to flour mixture and stir with a paddle attachment or spoon until well combined. Set aside to cool 5-10 minutes.
  4. Using the whisk attachment, add egg mixture in two separate batches and whisk for 5 minutes. You can also knead egg mixture into dough by hand for 5-10 minutes.
  5. Using a standard size cookie scoop or by hand (spray or coat lightly with oil), make dough balls (about 1-1/2 inch in size) and add to prepared baking sheet. Bake for 30-35 minutes (32 minutes worked perfect for us!). Balls should double in size and be golden on the outside. Let sit before eating so dough cooks a little more in the middle.
  6. Serve with a side of sausage or lunch meat or sliced avocado and fruit. Would taste so good dipped in marinara sauce too!

After the first batch was done baking, Poppy quickly went to work decorating them with our lunch picks which was all her idea and I think ended up looking so cute and festive! Might need to start paying her to be my assistant, lol. (lunch picks here, here + here… a good addition to Easter baskets!)

Same, Poppy, same…. snack time forever.

I’m usually a little intimidated by making bread but these are really so simple and worth the time spent scooping and baking. All of the kids (and Johan!) will eat them too which is always a bonus… no easy feat finding a snack that everyone agrees on!

xo, Rae

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BREAKFAST CLUB: STEEL CUT OATS + ICE CREAM

If you’ve followed along with us over on Instagram for any amount of time, you’ve probably noticed that we’re big ice cream junkies. So leave it to us to find away to eat it for breakfast! Scooped over a warm bowl of steel cut oats, is a favorite around here.  The ice cream melts perfectly (like it does over a warm brownie) so you get a little bit with each bite.

The kids love that their bowl of oatmeal looks more like an ice cream sundae and I love that it’s easy to make yet feels kinda fancy and is perfect for a special school day or weekend morning.

The meal hardly requires a recipe, but I find that some sort of list and instructions are helpful anytime I try something new.  So, I wrote out more details for you below… keep scrollin’!

Her face says it all… Ice cream for breakkie? YAAAS PUH-LEEZE!

STEEL CUT OATS + ICE CREAM

You’ll Need:

  • favorite oatmeal
  • favorite ice cream (halo top is a good option for breakkie!)
  • favorite toppings (ideas: shaved almonds, berries, bananas, coconut flakes, sprinkles, etc.)

Here’s How:

Prepare oatmeal like you normally would or according to package directions. Steel cut is our go-to but old fashioned oats work too. When the oatmeal is almost done, set out any toppings you have on hand and your ice cream choices. Halo Top (not an ad, just a fan) is a good option because it’s lower in sugar, higher in protein and so delicious. When the oats are done, scoop into bowls. For the kids or if you don’t want your ice cream melting too fast, let sit for a minute. Add a small scoop of ice cream and toppings to each and then eat up!

It’s a really fun way to start the day and a good way to get a picky eater to try oatmeal. Plus, your basically swapping out the traditional brown sugar and milk for a scoop of ice cream, and I could be totally wrong, but it feels like an even trade! Especially with a healthier ice cream choice. But I guess it all comes down to the scoop size, LOL :)

(our waffle cone bowls are no longer available, but I thought THIS SET OF 4 or THIS neutral one was super cute!)

Things get a bit messy when the boys start to dish :) And I guess, when your limited to a certain amount of ice cream you load up on sprinkles (below)!

The only downside to ice cream for breakfast is that the kids might start requesting it for all meals, ha! Last night at dinner Poppy said, “My tummy says I’m only hungry for ice cream. So I’m not hungry for chicken.” She kills me.

Let me know if you end up trying it, or if this is something you already serve for breakkie! Also let me know if you have any fun breakfast recipes we should try this weekend. Bonus points if they’re quick to make.

Happy Friday friends!

xo, Rae

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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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