Browsing Category: Breakfast/brunch

Raw Kiwi Banana Tarts

For the past several weeks I’ve been on a very low sugar diet.  Why?  Well it’s just not good for you in so many ways! It’s been difficult for me however I’ve noticed some positive side effects already.  For one, my skin is clear. Yup, no breakouts.  Even though I’m in my early 30′s it’s unusual that I don’t have at least a pimple or two on my face.  And the second most noticeable benefit is my energy level.  I don’t seem to be crashing in the afternoon as I did when I was on my typical daily sugar consumption.  So although I’m watching it, it still doesn’t mean I don’t crave something sweet.  Which is what brings me to this post.  A dessert like this Raw Kiwi Banana Tart is perfect.  No added refined sugar, which is perfect!

For full recipe & instructions please visit The Kitchen Paper

Ingredients:

  • Dates
  • Raw nuts (such as walnuts, pecans or almonds)
  • Cinnamon
  • Salt Bananas
  • Coconut Milk (unsweetened)
  • Kiwis

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Blackberry Mint Salad with Honey Lime Dressing

Now if this salad doesn’t say summer, I’m not sure what does!  I love finding new ways to enjoy healthy greens as I often get stuck in a rut of creating the same ol’ salad. I love that this one incorporates berries, they’re such nutrition powerhouses! I imagine you could substitute blackberries for whatever berry suites you. Oh, and if making your own salad dressing seems difficult, this recipe will prove just how simple it really is!

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What you’ll need (please visit The Doctor’s Daughter for full recipe & instructions)

Salad:

  • Arugula (or whatever greens you’d like)
  • Mint
  • Blackberries (or whatever berry you’d like)

Dressing:

  • Olive oil
  • Fresh Squeezed Lime Juice
  • Honey
  • Salt & Pepper

 

 

Pancake Pops

My youngest son has a birthday coming up, and he wants to make pancakes for his birthday breakfast.  That is one of the special things we do together, so I was very happy he asked for that.  I wanted to make these birthday pancakes extra fun for him, and I think these pancake pops will certainly do the trick!  I usually cut his pancakes into strips so he can dip them in syrup, but this will be so much more fun!  This recipe comes from number-2-pencil and it is really easy to accomplish.  The pancakes need to be hardy enough to stay on the stick, so I would advise following the recipe below.  But, don’t worry, it is an amazingly delicious recipe!

Pancake Pops
by Melissa at No. 2 Pencil
Makes about 20 bite size pancakes
1/2 cup all-purpose flour
1 tablespoon of sugar
1 teaspoon of baking powder
1/4 teaspoon of baking soda
1/4 teaspoon of kosher salt
1/2 cup of fat-free plain Greek yogurt
1-2 tablespoons of milk, depending on the thickness of the yogurt you use
2 tablespoons of melted and cooled butter
1 egg, lightly beaten
Combine flour, sugar, baking powder, baking soda, and salt in a large bowl and whisk to combine. Add Greek yogurt, butter, and lightly beaten egg to the same bowl. Add enough milk to make batter stir-able, 1-2 tablespoons depending on the thickness of the yogurt.

Making the “pops”

  1. Scoop out a heaping teaspoon of pancake batter.
  2. Drop the pancake batter onto the hot griddle. Give the pancake about a minute to set up on the griddle side so the lollipop stick won’t go all the way through, then place the lollipop stick in the batter just shy of the top of the pancake. Press stick down and use your spoon to smooth out the valley in the batter, that way you will have pancakes that look perfect on both sides!
  3. Space the rest of the pancake pops out, so you have room to add the sticks.
  4. They cook really quickly since they are so small. About 4-5 minutes on the first side, and around 3 minutes on the second side. Once the edges start to dry out, they are ready to turn.
  5. To flip the pancake pops use a small spatula to lift them up a bit, then you can use the lollipop stick to give them a quick turn. The lollipop stick was warm, but it wasn’t too hot to handle. Just be careful not to touch the griddle!
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Strawberry Mascarpone Appetizers

May and June are the prime months for strawberries.  I absolutely love these berries and buy them up while they’re on sale and freeze the extras to use in smoothies throughout the year.  I love this recipe as it’s a relatively healthy way to enjoy strawberries and would make a great snack or dessert!  As you probably know by know I don’t do much dairy so instead of mascarpone I’ll be substituting it with cashew cream (recipe here) which is a great options for those of you with dairy allergies or who are vegan.

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What you’ll need:

  • 4 whole graham crackers
  • 2 tablespoons mascarpone cheese (or cashew cream as mentioned above)
  • 4 medium sized fresh strawberries, sliced
  • 2 teaspoons honey
  • 1 teaspoon fresh thyme

Instructions

  1. Break graham crackers in half, creating 8 squares.
  2. Spread each with mascarpone.
  3. Layer 4 strawberry slices over each square.
  4. Drizzle with honey and sprinkle with fresh thyme.
  5. Serve immediately.

Fruit Tacos with Chocolate Tortillas

Let me start by saying that I looooove fruit salad, and I don’t think anything needs to be done to it to make it more exciting.  However, from an entertaining standpoint this homemade chocolate tortilla really takes the fruit salad up to a whole other level.  This is a healthy delicious summertime dessert that kids and adults will love.  I think there are probably a lot of other fun dessert dishes to be made with these chocolate tortillas as well!  Please share your ideas in the comments section!  So, this recipe was found on SheKnows.com who suggests this as a breakfast dish!  I love that idea too.  Here is the recipe from SheKnows.

ngredients:

  • 1 cup whole wheat flour
  • 3 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/3 cup cocoa powder
  • 1/3 cup coconut oil
  • 4 tablespoons agave nectar
  • 1-1/2 cups warm water
  • 1 small papaya
  • 1 mango
  • 1/2 cup blueberries
  • 1 cup strawberries
  • 2 kiwis
  • Juice from one lime

Directions:

Step one

In a large bowl combine the all-purpose flour, whole wheat flour, baking powder, salt and cocoa powder. Whisk all the ingredients to combine.

Step two

Add coconut oil, agave nectar and warm water to the bowl of dry ingredients.

Step three

Mix the ingredients together with a wooden spoon until a large ball of dough forms.

Step four

Transfer the ball of dough to a floured work surface and knead the dough for five minutes, adding additional flour if the dough becomes too sticky to handle.

Step five

Cut the ball of dough in half and roll both pieces back into a ball. Continue to cut the balls of dough in half until you have 16 even pieces. Let the dough rest for 10 minutes.

Step six

Transfer one ball of dough to a floured work surface and roll the dough into a circle that is one- quarter inch thick and about five inches in diameter.

Step seven

Heat a cast-iron skillet over medium heat. Do not add oil to the pan because the tortillas need to be cooked on a dry surface. Once the skillet is hot, add the rolled out dough and cook for 30 seconds.

Step eight

Flip the tortilla and cook for an additional 30 seconds. Repeat until all of the dough has been used and you have 16 cooked tortillas. Transfer the tortillas to a plate lined with a damp paper towel.

Step nine

Wash all the fruit for the fruit salad. Measure blueberries, chop strawberries, peel and dice kiwis, dice mango, remove the seeds from papaya and peel the skin. Dice the papaya into bite-sized pieces and place all of the fruit in a dish. Drizzle the fruit with the juice of the lime.

Step ten

To serve, place one chocolate tortilla on a serving plate.

Step eleven

Add a handful of blueberries, several pieces of diced kiwi, a few pieces of chopped mango, several pieces of diced papaya and a handful of strawberries to the center of one chocolate tortilla.

Step twelve

Top the fruit with additional toppings of your choice. Chocolate sauce, shredded coconut, fresh mint and honey all work wonderfully.

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No Bake Chocolate Chip Chunks

I’m always in the market for a tasty, healthy, homemade snack.  When 3 pm hits I often find myself wanting to reach for the unhealthy sweets which is why I try to keep better options around.  This recipe sounds like it fits the bill.  I’ve made a few notes below regarding some revisions I’m likely to make.
Full Recipe & Instructions found on Including Cake.
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Chocolate Chip Chunks

 

 

What You’ll Need:

 

 

50g cashews or almond

 

100g dates (I also thought figs might be nice in place of dates…depending on your preference)

 

20g cacoa nibs (or good quality dark chocolate chips/chunks)

 

Up to 10g ground oatmeal (only if mixture is too sticky)

 

1/2 tsp vanilla extract or 1/4 tsp vanilla bean powder (or almond extract)

 

Pinch sea salt

 

1 tbs maca powder (this is optional….I think I might add a tbs of chia seeds instead)

 

 

Method:

 

Chop the nuts up coarsely and set aside for later use.

 

In a food processor, blend the dates until they form a paste. Add all the remaining ingredients and pulse to fully combine however maintaining coarse chunks. You should have a sticky mixture at this point.  From here you can form bars by pressing the mixture into the bottom of a baking dish or mini loaf pan.  Allow this to chill and firm up before slicing.

 

 

Moroccan Orange & Radish Salad

I’m always looking for new fresh ways to enjoy produce.  This salad sounded amazing to me!  In our local market both radishes and oranges have been looking great and fairly inexpensive.  Per my usual, my one tweak would be to omit the sugar and instead maybe just drizzle a bit of honey.

Ingredients – for full instructions & original recipe please visit Kitchen Riffs

  • 1 or 2 bunches of radishes
  • 1 tablespoon of honey (although the real recipe calls for 1-2 tbsp of sugar)
  • juice of one lemon
  • ~1 tablespoon orange blossom water (optional, but read Headnote on Kitchen Riffs for why you should use it)
  • salt to taste
  • ¼ teaspoon cayenne pepper (optional; not traditional in this recipe, but nice; see Notes on Kitchen Riffs)
  • 3 navel oranges
  • 1 or 2 tablespoons chopped mint leaves or a dusting of cinnamon to garnish

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Frozen Yogurt Dots

When I first saw this idea I thought, wow my kids will love that.  Then I started thinking, how delicious would those be as a late night snack, or a little after dinner sweet treat?  They are so easy to make, and probably can be ready pretty quickly.  I would love to make these with Greek yogurt, so they can be fat free.  I’m thinking mixing the Greek yogurt with honey as the first one I’d like to try.  You could even make flavor combinations, or you could put a dot of this on top of a slice of banana before you freeze.  That would be delicious!  I found this on OneFrugalChick.com, and it looks like all you have to do is put the yogurt into a plastic bag, snip off a corner with a scissor, and squeeze out little puddles of yogurt onto a baking sheet and freeze!

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Mango Cream – A Healthy Vegan Dessert

Two of my favorite foods combined to make this delicious dessert!  Yup, that’s right mango and coconut milk are the main stars in this velvety pudding like sweet.  This is a great way for me to satisfy my sweet tooth without compromising a healthy diet.

Ingredients – for full recipe please visit Veg Recipes of India

  • mangos
  • coconut milk
  • cinnamon
  • coconut sugar (if desired)

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Homemade Vanilla Cinnamon Almond Butter

Almond butter is a filling and healthy way to add some protein and nutrients to your diet.  I typically buy almond butter but have always thought making my own would be a fun and delicious process.  I like this recipe found on Cookie Monster Cooking.  The only thing I would omit is the sugar.  In my opinion almonds are naturally sweet enough!

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Vanilla Cinnamon Almond Butter

Yield: about 1 cup

Ingredients

  • 2 cups raw whole almonds
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1 vanilla bean, split lengthwise and seeds scraped
  • ½ teaspoon cinnamon
  • 1 teaspoon packed light brown sugar or could also use agave or honey (optional)

Instructions

  1. Preheat the oven to 350 degrees. Spread the almonds in an even layer on a baking sheet. Bake for about 10 to 12 minutes, stirring halfway through, until fragrant. Remove from the oven and let cool for 10 minutes.
  2. Add the roasted almonds to the bowl of a food processor. Process until the almonds break down into a smooth creamy butter at your desired consistency, about 6 to 8 minutes. The nuts will go through several stages during this process. During the first few minutes, you’ll need to stop and scrape down the sides of the bowl fairly frequently. The almonds will break down into a fine almond meal, then will start to clump together, next will start to form a ball and then will break down into a smooth butter.
  3. Add the salt, vanilla extract, vanilla bean seeds, cinnamon and brown sugar to the bowl and process for a few seconds until incorporated.