whole grain waffles

 I've made this recipe a few times from Whole Living magazine and everyone loves them. Super quick, easy and nutritious

• 1 1/2 cups whole-wheat flour
• 2 tablespoons toasted wheat germ (I did it in the microwave)
• 2 tablespoons cane sugar
• 1 1/2 teaspoon baking powder
• 1/2 teaspoon coarse salt
• 1 1/2 cups skim milk
• 1/4 cup canola oil
• 1 large egg
• 1 teaspoon pure vanilla extract
• Vegetable cooking spray
• 1 pint strawberries, hulled and sliced
• 1 cup low-fat plain Greek yogurt
• Maple syrup, for drizzling

Directions

1. Preheat waffle iron. In a large bowl, whisk together flour, wheat germ, sugar, baking powder, and salt. In another bowl, whisk together milk, oil, egg, and vanilla.
2. Stir egg mixture into flour mixture and mix until just combined.
3. Coat waffle iron with cooking spray.
4. Serve with strawberries, a dollop of yogurt, and a drizzle of syrup.

yummy oatmeal jars

This recipe is quick, easy,yummy, nutritious and everyone seems to like them! You get to assemble them in jelly jars which also ups the cuteness quotient.
1/4 cup dry oatmeal
1/3 cup skim milk
1/4 cup plain Greek yogurt
2 tsp chia seeds
1 tsp maple syrup

Put lid on jar and shake well. Then you can place a 1/4 cup fruit ie berries, peaches, applesauce, banana or nuts and place in the fridge overnight. In the morning you have the perfect grab and go breakfast for under 300 calories!

berry cream cheese coffe cake

1 cup fresh or frozen blueberries, raspberries or blackberries
1/4 cup apple juice
1 tsp cornstarch
2 cups all purpose flour
1 cup sugar
1/2 cup cold butter, cut into chunks
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp grated lemon peel
3/4 cup plain yogurt
1 tsp vanilla
2 eggs
8 oz cream cheese, at room temp
1 tsp lemon juice
1/2 cup sliced almonds

Preheat oven to 350 degrees, in a sauce pan bring berries and juice to a boil, lower heat and simmer, stirring occasionally about 3 minutes. In a small bowl combine cornstarch and 2 tsp water. Add to berry mixture and stir until thickened about 1 minute. Let cool to room temp
In a bowl or food processor, mix or whirl flour and 3/4 cup sugar. Add butter to flour mixture. Pulse until resembles coarse crumbs. Reserve 1/2 cup flour mixture, pour remaining into large bowl and stir in baking powder, baking soda, salt and lemon peel.
In a bowl mix yogurt, vanilla, and 1 egg until blended, stir into flour mixture until incorporated. Spread batter in a 9 inch buttered spring form pan.

In a bowl or food processor mix on high speed to whirl cream cheese, remaining 1/4 cup sugar, remaining egg and lemon juice until smooth. Spread over batter in pan, leaving 1/2 inch border bare. Gently spread berry mixture over cream cheese mixture, stir almonds with reserved flour mixture and sprinkle over cake.
Bake until center of cake barely jiggles and top of cake golden approx 30-40 minutes. Let cool on rack for 15 minutes and remove ring of pan.

pumpkin spice granola

I wanted to use up the pumpkin puree from the waffles last night and combined a few online recipes to make this. I doubled the recipe to fill a large glass jar because part of the fun of making homemade granola is looking at it on the counter!

Pumpkin Spice Granola
Ingredients:
6 cups rolled oats

1 cups Grape Nuts cereal

2 tsp. pumpkin pie spice

¾ tsp. salt

¾ cup brown sugar

½ cup pumpkin puree

¼ cup applesauce

¼ cup maple syrup

1 tsp. vanilla extract

up to 1 ½ cups chopped nuts

up to 1 cup dried fruit



Directions:
Preheat the oven to 325°. Line a large baking sheet with parchment paper.



In a large bowl, combine oats and Grape Nuts cereal. In a medium bowl, whisk together the pumpkin pie spice, salt, sugar, pumpkin puree, applesauce, maple syrup and vanilla extract. Whisk until very smooth. Pour wet ingredients into dry ingredients and stir until the oat mixture is evenly coated. Spread on the prepared baking sheet in an even layer.



Bake for 30 minutes. Then turn over the granola using a large, wide spatula. Sprinkle the nuts onto the granola and bake for an additional 15 minutes, until crisp and golden. Depending on the size of your baking sheet, the center may not be fully dried if your granola layer is thick, so if necessary remove the edges of the cooked granola and let the rest cook until done, 10-15 more minutes. Cool on pan or on a fine wire rack.



Break up granola as desired and toss with dried fruit. Store in an airtight container.

lemon blueberry zucchini muffins(or 'cupcakes for breakfast' is what Amelia calls them)

I found this recipe on the maya made blog and it is delicious! I may have just scarfed down 4 mini muffins after a run this morning. No wonder I never see any results:)

1 1/2 cups grated zucchini(I used yellow zuchinni)
1/2 cup oil
1/2 cup maple syrup(I used pancake syrup)
2 eggs, beaten
1 teaspoon vanilla
1 1/2 cups whole wheat pastry flour(I used whole wheat flour)
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
zest of one lemon
1 1/2 cups fresh berries

Preheat oven to 375 degrees. Mix wet and dry ingredients separately and then combine. Add berries last and gently stir until incorporated evenly into the batter. Fill greased muffin tins 3/4 of the way to the top. Bake until golden and a toothpick slides out clean...25 minutes.

gingerbread waffles

Yummy lil taste of fall!

1 1/2 cups white flour
1 1/2 cups whole wheat flour
2 tsp cinnamon
2 tsp ginger
1/2 tsp nutmeg
1/2 tsp salt
4 eggs
2/3 cup brown sugar
1 cup canned pumpkin
1 cup milk
1/2 cup molasses
1/2 cup butter

Mix dry ingredients except brown sugar. Combine eggs and brown sugar in separate bowl. Add pumpkin, milk, molasses and melted butter to egg and sugar mixture. Beat well. Add to dry ingredients and mix until moistened. Pour onto waffle iron.

french toast raphael

a brunch favorite around here!
6 cups white bread, crusts removed cut into 1 inch cubes
6 oz cream cheese, cut into small cubes
6 eggs, well beaten
1 cup milk
1/2 tsp cinnamon
1/2 cup syrup

place half the bread in a greased 8 inch square pan. Dot cheese on top. Cover with remaining bread. Combine remaining ingredients and pour over all. Cover with plastic wrap and refrigerate overnight. In the morning, remove plastic and bake in preheated 375 degree oven for 45 minutes. It will be fluffy and golden. Serve immediately with extra syrup. Serves 6
* I usually double the recipe for company and cook in a 9 x 13 inch pan.

cinnamon buns

these are super easy and really yummy. You just have to assemble the night before!
20 frozen dough rolls
1 cup brown sugar
1/4 cup vanilla instant pudding powder
2 tbsp cinnamon
3/4 cup rains or nuts (optional)
1/2 cup melted butter
Grease a 10 inch bundt pan and add frozen rolls. Sprinkle with brown sugar, pudding powder, cinnamon and raisins or nuts if using. Pour melted butter over all. Cover with a clean damp cloth (leave at room temperature)
In the morning, preheat oven to 350 degrees and bake for 25 minutes. Let sit for 5 minutes and then turn on a serving plate!