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Breakfast

Breakfast Food

COCONUT CARROT WAFFLES

June 8, 2019

It’s the one breakfast food that tells you it’s the weekend, THE WAFFLE. Around our house the waffle has become a Sunday morning regular along with the French press coffee. I love a good waffle but I am particular. It has to be Belgium style; thick & crispy on the outside but soft & fluffy on the inside. To do just that we have the All-Clad 4 square waffle maker. It makes the BEST waffles. We got this as a wedding gift back in the day and it is one of our most used small kitchen appliances and this thing is built to last, still going strong 10 years later.

What I love about this Coconut Carrot waffle recipe is the carrot addition. I am always excited when I can sneak veggies in at a meal time especially one that normally is sans-veggies. Besides omelettes most people do not consider eating a vegetable for breakfast. So I welcome this waffle recipe with open arms!! The carrots are hardly noticeable in the waffle. Some might think it’s odd but trust me it adds just a little surprise, in a good way!

This is not an overly sweet waffle. Just a touch of honey and 1 banana sweetens this batter but with extra fruit, drizzle of peanut butter and maple syrup on top you really don’t need anything more.

I used coconut milk (Califia Farms coconut-almond milk blend) because that is what I prefer but feel free to use regular milk if that’s what you have on hand.

Along with the all-purpose flour, I’ve added in some buckwheat four or spelt flour, both turn out perfectly soft waffles. The addition of either of the flours adds a little more fiber and nutrition to the recipe.

For a boost of omega-3 and fiber you could also add walnuts or pecans to the batter which would add a nice crunch to the waffle.

Once your batter is all mixed up, its ready to go! Heat up your waffle iron (my setting was 3) and prep the iron with cooking spray. Pour about 1/3 cup batter into each square.

YUM YUM YUM! Nice golden color, crunchy exterior but super soft inside!

Now, just add that melted butter, fruit, maple syrup, peanut butter or whatever your topping of choice is and dig in!

Don’t forget to tag #platefulnutrition so I can see your waffle making skills!

Breakfast

HERBED B A K E D EGGS

May 15, 2019

I am obsessed with these eggs. Perfectly soft cooked eggs topped with crunchy topping bursting with flavor from the Parmesan cheese, garlic and herbs like parsley, rosemary and thyme.

This recipe is super easy to throw together for weekend breakfast or fancy enough to impress guests. A must, serve with thick slice of bread to spread those soft cooked eggs all over.

I tweaked the recipe a little but I can’t take all the credit for this recipe. One of my all time favorite chefs Ina Garten gets all the credit here. I love her french style cooking that she simplifies and makes realistic for the home cook. So it’s no wonder this recipe is absolutely amazing.

HERBED BAKED EGGS:

Turn oven to broil, set your oven racks about 6 inches below the heat

Prepare the topping in a small bowl. Combine garlic, thyme, rosemary, parsley and Parmesan cheese, and set side.

In oven proof ramekins, melt butter and half and half in oven. Meanwhile, crack 2 eggs in a small bowl – this ensures you don’t break the yolk and the eggs are ready to go into the hot ramekins.

Once bubbly remove ramekins from oven and carefully add 2 eggs in each ramekin. Sprinkle Parmesan-herb topping evenly over eggs. Place eggs back in oven under broiler for about 6 minutes or until eggs cooked to your liking. Remove eggs from oven, the eggs will continue to cook and set some as you let it cool for about 60 seconds. Serve with toasted bread.

Breakfast

Omelette Waffle

May 15, 2019

Omelette waffle might be the next best thing to happen to your morning breakfast! What doesn’t sound good about shredded potato, melty cheese and eggs pressed into a soft but crispy & savory waffle…exactly it sounds amazing!

I rarely make omelettes because I just don’t have the patients in the morning. I need quick & easy because I am usually pretty hungry, sometimes borderline hangry when I wake up. I know I am not the only one, right?!

So when I learned of this “omelette waffle” idea (actually from one of my clients I counsel and she called it “egg-waffle”) I knew I needed to come up with my own version because nothing makes me happier than a new recipe!

So what is this omelette waffle? It’s exactly as it sounds: egg batter poured into waffle maker. So what you get is this waffle shaped omelette that is crispy, fluffy and savory.

Why is omelette waffle the next best thing? It’s easier then making a regular omelette. There are some techniques when it comes to a good omelette but not when it’s an omelette waffle; Pour, press, done! It’s fun to eat because it looks like a waffle. I think kids would really enjoy this! Plus the variations are endless!

BONUS: leftovers are totally great the next day! Reheated in the microwave for a minute or two and you have an easy, healthy, protein and veggie packed breakfast. I’m thinking this would even be tasty crumbled on top of a salad for lunch. Make extras of this one because its going to be gobbled up fast!

How To Make Omelette Waffle

First, you need only a few ingredients and you can add anything you want into it! How fun would this be as an “omelette waffle bar” for a brunch party. Line up all the mix-ins and toppings and everyone can make their own super easy savory waffle! If you do this, please invite me! YUM!

I kept the recipe pretty basic. Sautéed some red pepper and red onion. Shredded up cheese, I used provolone because that’s what I had on hand. But I am imagining so many possibilities, like goat cheese or cheddar and using other veggies like broccoli, spinach, or asparagus.

I bought Alexia organic frozen pre-seasoned hash browns for convenience, but you could grate your own – if you do this, just be sure to strain the excess water out using a cheesecloth or kitchen towel.

Then some chopped chives, S&P, a little ½ and ½ whisked into a few eggs. So only about 5-6 ingredients, I like the sound of that!

I decided to thaw my hash browns in the microwave so the pieces didn’t stick but if your hash browns aren’t too clumpy you can totally skip this part and just mix them in frozen into the egg mixture. They will likely cook up fine in the hot waffle maker.

When heating up your waffle maker, make sure it’s set to LOW. High heat will cook too fast and possibly burn your eggs. My waffle make was set to 2. Prep your waffle maker with oil/butter. I used Trader Joes coconut oil cooking spray.

I have the All-Clad Belgium Waffle Maker, so it is a pretty deep waffle and I used about a 1/3 cup in each square. Smaller waffle makers may only need 1/3 cup at time.

The eggs expand some when cooking, so make sure to lock your waffle maker to keep the seal as tight as possible!

I cooked the waffle for about 3-4 minutes (longer if you want it crispier). Don’t wait on the waffle maker’s beep for this one, I timed it as I did not want to overcook the eggs.

Omelette waffles were cooked perfectly through and not dried out. Fluffy inside with a little crisp to the outer edges from the hash browns. So flavorful, the sour cream and avocado elevated all the flavors!

If you make it, I want to see it! Use #PlatefulNutrition on Instagram so I can see your creations!

Breakfast Featured

M A T C H A Energy Bites

May 15, 2019

Energy bites with matcha? Yes! This happened and they are sooo good! You might think this is taking matcha too far but wait until you try these yummy little balls of peanut butter, chocolate, and matcha all rolled up into an easy nutritious bite!

These are the perfect little bite of energy and great for a healthy on-the-go snack providing a punch of healthy good-for-you ingredients. The matcha flavor is so subtle that besides the energy balls being slightly greenish, you may not even realize you’re eating matcha but you’ll reap all the health benefits! Plus, all the other ingredients are wholesome and good for you like whole grains from oats and omega-3’s from chia seeds. These bites are tad sweet from the honey and dark chocolate pieces and deliciously flavored by the peanut butter! Did I mention this recipe is gluten-free and vegan!

What are the health benefits of matcha? Read my previous post: Top Benefits of Matcha.

These little bites are incredibly addicting and two-bite size makes it perfect for popping into your mouth for a quick boost of energy. Best of all these are super simple to make and no-bake. I repeat: NO-BAKE! Plus a one-bowl clean up, double win! All the ingredients go in the food processor and rolled into bite-size balls and boom you’ve got yourself a tasty treat!

HOW TO MAKE THE SIMPLEST MATCHA ENERGY BITES:

Pulse your oats and coconut flakes.

Add in peanut butter, chocolate, honey, chia seeds, and matcha powder. But feel free to change it up how you like; almond butter, maple syrup, white chocolate or flaxseeds.

Pulse everything up, until it resembles a course crumble. Now your ready for rolling your bites.

Once all your dough is rolled into little balls, pop into the freezer to harden up. I store mine in a zip lock baggie in the fridge but you could leave them in the freezer too. The dough makes about 25 little balls.

That’s it! How simple was that!? Now you have a nutritious and wholesome energy snack that is much better for you then a highly processed protein bar or energy drink. I hope you make these and if you do be sure to tag @platefulnutrition!

Want more matcha? Check out this creamy warm Matcha Latte recipe!

Not sure what matcha is? Well, I did an entire blog post on this green “super” powder, click here to read it!


Breakfast Featured

POTATO EGG NEST

May 15, 2019

What is better than eggs & hash browns? The fancy adult version called potato egg nest!

These Egg Nests are the perfect creation for those who love eggs and hash browns but even if you don’t who can resist these adorable egg cups. Each bite has a perfect egg-to-hash ratio. Crispy potato shreds surrounding a perfectly soft cooked egg giving you serious yolk goals, see photo below.

This is one of those recipes you want to have in your back pocket when you have guest for breakfast or need to feed a crowd. This recipe is fairly easy to whip up yet looks sophisticated enough to impress your guest. Plus these fancy eggs are the best because they have easy make-a-head potential. Wouldn’t these little “egg basket” be so darn cute for Easter brunch, Mother’s Day or just about any special occasion!

You may be thinking this dish looks difficult or even time consuming but trust me it’s neither of those. You can use frozen hash browns saving you loads of time from peeling and shredding fresh potatoes.

Make-a-head bonus: By par-baking the hash browns in the muffin tin the day before, come sunrise you can plop the eggs into the egg nests and bake making it a breeze come morning but even if you don’t do that this all comes together pretty quick.

How To Make Eggs Nests

Basics: you’ll need an oiled muffin tin, eggs, frozen/fresh hash browns*, parm cheese, butter, S&P, and fresh herbs; chives, parsley, etc.

*If you are doing fresh hash browns, after grating your potatoes make sure to squeeze out any extra liquid using a cheesecloth or dish towel.

Combine shredded potatoes, parm, butter, and S&P. Put about 1-2 tbsp in each muffin tin and using your fingers press potato mixture in and up the sides of the muffin cup. Complete all 12 muffin tins. Cook in oven until slightly golden on the edges**.

**Now if you are making these ahead you can stop here. Once potato nest cooked and cooled, remove from muffin tin and store in airtight container in refrigerator. When you are ready to complete the remaining steps, put potato nest back into greased muffin tin and carry on.

Carefully drop an egg into each potato nest. Sprinkle with cheese and cook for another 15 minutes or until done to your likeness.

Once cooked, remove from oven and sprinkle with chives or parsley and top with avocado, sour cream, salsa, or sriracha

Breakfast Featured

Cinnamon Crunch Granola

May 15, 2019

THE SECRETS OUT! My family favorite granola recipe is posted. You guys, this is a THE granola recipe you’ve got to try. I mean, only if you like cinnamon crunchy oat clusters. This is one of those recipes you will continue to make over and over again because no other store bought granola will do anymore.

I have made this granola for years so have managed to tweak this recipe to perfection. Lucky for you I am sharing this tried and true granola recipe. What I love most about this recipe is that its so versatile. You can swap in any nut butter, dried fruit, or nut/seed and the recipe always come out with clusters and a good crunch!

I keep this granola in a large jar on the counter, always filled up for easy snacking. This recipe is so simple that you can whip it up in under 30 minutes. With something this easy you can share it with everyone, like that friend of yours that just had a baby or that housewarming party this weekend (pour this granola into a cute mason jar as a housewarming gift – genius!).

Besides eating this granola by the fist-fulls I also love it over yogurt & fruit, on top of a smoothie or I pack a little baggie to take with me as a quick snack anytime.


Buckwheat Groats: highest amount of protein per gram then any other grain; corn, wheat, millet. Not as high as quinoa or beans but significantly the highest for any whole grain.

One of the secret ingredients that gives this granola its crunch is the buckwheat groats. You might be more familiar with buckwheat flour, which is just buckwheat groats ground. This nutrient-dense grain is gluten-free and considered a SUPERFOOD due to all the antioxidants. This little grain also provides an abundance of complete plant-based protein (all 12 amino acids =complete protein source), vitamins and minerals making it extra suitable for vegans or vegetarians.

Studies have even examined this mighty grain and due to its fiber and phytonutrients (antioxidants) it has cholesterol and blood pressure lowering effects helping to prevent cardiovascular disease. A recent 2018 study in the Journal of Nutrition found that those who had the buckwheat intervention versus the control had significantly lower blood pressure, blood sugar, total cholesterol and triglycerides. Furthermore, all those phytonutrients in buckwheat not only support cardiovascular health but can benefit digestion, liver and brain function and help fight cancer! Go Buckwheat Go!

Not only is this granola super yummy its a nutrient-powerhouse! Zero guilt about grabbing this granola by the fist-fulls – just trying to get in more antioxidants!

Mostly what I love are the crunchy clusters; perfectly toasted and slightly sweet. No refined sugar, the sweetness comes from maple syrup and dates. I also use a good amount of cinnamon because I like the flavor it gives and after all this is called “Cinnamon Crunch Granola.”

I’m am pretty sure after making this you will:

  1. Have no self control not to eat it all in a day
  2. Never look at store bought granola the same because homemade fresh granola is superior to anything store bought
  3. The fragrance of oaty-cinnamon while the granola bakes alone will make you want to continue making this on the regular, the smell is truly pure bliss!

How To Make Cinnamon Crunch Granola

To make this granola, toss oats, coconut, buckwheat groats, cinnamon, nutmeg, cranberries, walnuts and pumpkin seeds into a large bowl. You can get creative here and swap in different nuts or dried fruit.

The peanut butter, maple syrup, vanilla, oil, water and dates all go in the blender. Once blended the dates might remain a little chunky and that’s okay. Pour this over the oat mixture. Mix well.

On a cookie sheet pour mixture and spread out evenly. Try not to spread out too thin, you want some thickness to the granola. Bake until slightly golden on the edges.

That’s it! You’ve got yourself about 4 cups of fresh homemade granola!

PRO TIP: Once you cook the granola you need to let the granola cool completely before breaking it apart. Cooled granola holds together and gives you those big clustery bites, yum!

So now that you’re on board for using the buckwheat groats and I’ve sold you on the fact that store bought granola is just mediocre.  Let’s make this super addicting and healthy granola!

Remember to tag #platefulnutrition on IG if you make the recipe!