Never Miss Another Breakfast with These On the Go Recipes!

Breakfast is one of the most skipped meals of the day. Sometimes you’re running late, or you have nothing to make, or any numbers of excuses. Luckily, there are tons of amazing on the go recipes you can prep over the weekend and have ready to go for your hectic mornings! A little bit of prep will make all the difference through the week. Start your day with something yummy and avoid that mid-morning hanger. Here are some of our favorites:

Image Source: The Wholesome Dish

Image Source: The Wholesome Dish

Baked Oatmeal

Via The Wholesome Dish

For this recipe you’ll need:

  • ¼ cups of canola oil
  • ½ teaspoon of salt
  • ½ cup of applesauce
  • 1 tablespoon of ground cinnamon
  • 1 cup of packed brown sugar
  • 1 ½ cups of your choice of milk
  • 2 teaspoons of baking powder
  • 2 large eggs
  • 3 cups of old fashioned rolled oats
  • Optional: toppings of nuts, chocolate chips, fruit, etc.

Start by preheating your oven to 350° and line a muffin tin with muffin liners. In a large bowl whisk the eggs, brown sugar, and oil together until the sugar dissolves. Then add the milk, cinnamon,  vanilla, applesauce, and salt and whisk until everything is combined. Stir in the oats and baking powder. Fill each muffin cup in the muffin tin with ¼ cup of the oat mixture. If you want to add toppings, place them on top and push them into the oat mixture with a spoon. Bake for 30 minutes, let them cool for around 5 minutes and then enjoy!

Image Source: Show Me the Yummy

Image Source: Show Me the Yummy

Grab-N-Go Omelettes

Via Show Me the Yummy

For this recipe you’ll need:

  • 1 tablespoon olive oil
  • 1 cup red pepper measured after chopping
  • 1 cup green pepper measured after chopping
  • 1 cup yellow onion measured after chopping
  • 2 cups baby spinach - roughly chopped measured/packed before chopping
  • 1 cup mushrooms measured before chopping
  • 2 cloves garlic minced
  •  salt to taste
  • 4 whole eggs
  • 4 egg whites

Preheat oven to 350 degrees F. Grease a standard non stick 12-slot muffin pan with cooking spray and set aside. Heat a large non stick skillet over medium heat. Once hot, add in oil, red pepper, green pepper, and onion. Saute 5-7 minutes, or until peppers are tender. Add in spinach and mushrooms and cook for an additional 2 minutes. In the last 30 seconds, add in minced garlic. Season with salt and remove from heat. Crack eggs/egg whites into a large 4 cup measuring cup and whisk together. Stir in cooked veggies. Pour the egg/veggie mixture evenly into the prepared muffin pan. Bake for 15-20 minutes, or until the tops are firm to the touch and eggs are cooked. Cool slightly and serve immediately!

Leftovers can be stored in an airtight container in the fridge for about 4 days. These may also be frozen. To reheat, pop them in the microwave until warm.

Coconut Biscotti Is The Yummy Treat You Need With Your Morning Coffee

IMAGE SOURCE: KING ARTHUR FLOUR

IMAGE SOURCE: KING ARTHUR FLOUR

Almost everyone has one or two cups of coffee in the morning. Sometimes we pair it with a croissant or scone, other times a classic donut. But, what about biscotti?! Biscotti is a delicious sweet cookie that is breakfast approved, and tastes even better dipped in your morning caffeine boost. We want to share with you an amazing coconut biscotti recipe that is sure to replace any other breakfast desserts you treat yourself to. 


Recipe Courtesy of King Arthur Flour. Recipe yields 30-40 biscotti.

DIRECTIONS

  1. Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.
  2. Combine the 1/2 cup sifted coconut flour and 1 1/2 cups AP flour, and 1/2 cup toasted shredded or flaked coconut (optional), stirring until well blended. Set aside.
  3. In a medium-sized bowl, beat together 6 tbsp. butter, 2/3 cup sugar, 1/2 salt, 2 tsp. vanilla, 1/4 tsp. coconut extract or flavor (optional), and 1 1/2 tsp. baking powder until the mixture is smooth and creamy.
  4. Beat in 3 large eggs until well incorporated. The batter will slightly curdled, but it will smooth out when you add the flours.
  5. With your mixer running at low speed, add the flours and coconut, stirring until blended and the dough is sticky.
  6. Plop the dough onto the prepared baking sheet. Divide it in half, and shape it into two 9 1/2" x 2" logs, about 3/4" tall. Straighten the logs, and smooth their tops and sides; a wet spatula or wet bowl scraper works well here. Sprinkle with coarse white sparkling sugar, if desired, pressing it in gently.
  7. Bake the dough for 25 minutes, then remove it from the oven.
  8. Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the logs, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier. Reduce the oven temperature to 325°F.
  9. Wait 5 minutes, then use a sharp chef's knife or serrated knife to cut the log crosswise into 1/2" to 3/4" slices. Or cut the biscotti on the diagonal, for fewer, longer biscotti. As you're slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they'll topple over during their second bake.
  10. Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 25 to 30 minutes, until they feel very dry and are beginning to turn golden. They'll still feel a tiny bit moist in the very center, if you break off a piece; but they'll continue to dry out as they cool.
  11. Remove the biscotti from the oven, and transfer them to a rack to cool. Store airtight at room temperature; they'll stay good for weeks.

Spoil Your Mom with This Delish Mother's Day Brunch Line Up

It’s hard to believe that Mother’s Day is right around the corner! While everyone celebrates in different ways, we love to host a good brunch. After all, who doesn’t love brunch?! This year, we’re serving up a nice variety of sweet and savory, with Lemonade and Blood Orange Mimosas, a Parfait Bar, a Frittata Bar, and some sweet Blueberry Cake to finish things off.

Blood Orange Mimosas

Image & Recipe Source: Sugar and Charm

Image & Recipe Source: Sugar and Charm

What You’ll Need:

  • 1 1/4 cup fresh-squeezed lemon juice

  • 3/4 to 1 cup sugar or a sugar substitute (You can add more or less depending on how you like it!)

  • 6 cups water

  • 1 1/2 cups fresh blood orange juice

How to Make it:

Pour equal parts blood orange lemonade and Champagne into each glass. Garnish with a blood orange slice.


Your Parfait Bar

Image Source: Mols Designs

Image Source: Mols Designs

What You’ll Need:

  • Various fruits, our picks are:
    • Strawberries
    • Blueberries
    • Raspberries
    • Blackberries
    • Bananas
    • Cherries
  • Granola
  • Yogurt (flavor and kind of your choosing)

How to Make it:

Provide bowls and spoons for everyone and let them go to town layering their yogurt and fruit for a light and healthy option.


Your Frittata Bar

Image & Recipe Source: Family Fresh Meals

Image & Recipe Source: Family Fresh Meals

What You’ll Need:

  • 10 eggs (or for a lighter version – 6 eggs and 4 egg whites)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper (optional)
  • A variety of add-ins such as:
    • Diced Bacon
    • Sausage
    • Broccoli
    • Peppers
    • Spinach
    • Cheese
    • Tomatoes
    • Onions
  • Non-stick Spray

How to Make Them:

  1. Preheat oven to 350°F. Prep any add-ins you are going to use. Make sure all meat is already cooked. It’s also best to cut things into small pieces so you don’t have huge chunks sitting in your frittata.
  2. Whisk together eggs, salt and pepper to taste.
  3. Spray muffin tin with non-stick spray. Fill each muffin tin 2/3 the way full with beaten eggs. Add in a couple teaspoons of your favorite add-ins.
  4. Bake at 350°F for 20 - 22 minutes (check them at 20 and then keep an eye on them) The frittatas should look puffed up, but set in the middle. Once you remove them from the oven to cool, they will flatten out.
  5. Note: These can be stored in the fridge for 3 days to be reheated for breakfast later in the week!

Your Blueberry Cake

What You’ll Need:

Image & Recipe Source: A Spicy Perspective

Image & Recipe Source: A Spicy Perspective

For the Blueberry Cake:

  • 1 cup unsalted butter, softened
  • 2 cups sugar
  • 3 large eggs
  • 1 tablespoon vanilla extract
  • 2 3/4 cups all purpose Gold Medal Flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/4 cup buttermilk
  • Zest of 2 lemons
  • 1 pound fresh blueberries

For the Buttermilk Glaze:

  • 3 tablespoons buttermilk
  • 1 cup powdered sugar

For the Oat Crumble Topping:

  • 2 tablespoons butter
  • 2 tablespoons brown sugar
  • 3 tablespoons flour
  • 2 tablespoons oats
  • 2 tablespoons sliced almonds
Image & Recipe Source: A Spicy Perspective

Image & Recipe Source: A Spicy Perspective

How to Make it:

  1. Preheat the oven to 325 degrees F. Spray a standard 12-cup bundt pan with non-stick cooking spray and sprinkle lightly with flour.

  2. In the bowl of an electric mixer, cream the butter and sugar together until light and fluffy. Then beat in the eggs and vanilla.

  3. Mix the flour, baking powder, baking soda, and salt in a separate bowl. Turn the mixer on low and slowly add the flour and buttermilk, alternating each, until all incorporated.

  4. Finally beat in the lemon zest before turning the mixer off. Use a spoon the stir in half the blueberries.

  5. Pour the batter into the prepared bundt pan and sprinkle the remaining blueberries over the top. Bake for 60-80 minutes, until a toothpick inserted into the center comes out clean.

  6. Remove the cake from the oven and allow it to cool for at least 20 minutes before flipping out onto a cooling rack. DO NOT try flipping the cake any earlier than 20 minutes, or the cake will stick. Promise! Waiting 30+ minutes is safer.

  7. Once the cake is cooling on the rack, mix the oat crumble. Add all the ingredients to a small bowl and pinch with your fingers to blend the ingredients and break into small pieces.

  8. Sprinkle the mixture over a baking sheet and bake in the heated oven for 5-10 minutes. Cool on the baking sheet before proceeding.

  9. For the glaze, whisk the buttermilk and powdered sugar in a small bowl. Drizzle the glaze over the cake and immediately sprinkle the oat crumble over the top of the cake before the glaze dries.