Tag Archives: breakfast

breakfast

Peppermint Mocha Chia Seed Pudding

I love having a quick, easy, healthy breakfast that is ready when I wake up and takes care of my sweet tooth. Chia seeds are versatile as well as a good source of omega 3s and fiber. Typically I use chia as a thickener for smoothies, egg replacer in baking, and PUDDING!

What do I need?:

  • 1 1/4 cup of non dairy milk
  • 1/4 cup of chia seeds
  • 2 TBSP cocoa powder
  • 1 TBSP mape syrup (the real kind)
  • 1/4 tsp peppermint extract or crushed candy cane

How do I make it?:

  • In a mixing bowl combine all ingredients and mix them to death.
  • Put in container or bowl and refrigerate overnight or for at least an hour to thicken to pudding firmness.
  • Eat

I like to separate my pudding into mason jars. Different sizes and number of jars depending on who I am making them for (children like the smaller jars). You can top the pudding with non dairy whipped cream or some crushed oreos if you want it to be more of a pie flavor/texture.

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan.

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breakfast

Cereal Bars

I always have a ridiculous amount of cereal in my house. I’m not sure what I’m actually stocking up for, but I do have plenty. I can never figure out what to do with it all, and yes, not buy it would be the obvious thing, but my children go through spurts of wanting it and not wanting it. Therein lies the problem. I decided a little while back to transform it into something that they will eat and still keep it a breakfast food. So far it has been a hit.

What do I need?

  • 3 cups of cereal (whatever you have on hand, preferably healthy)
  • 3 cups of rolled oats
  • 1/2 cup ground flax seed
  • 1/2 cup of chia seeds
  • 2 cups of natural peanut butter (creamy)
  • 1 cup of agave or any liquid sweetener
  • 2 tsp vanilla extract
  • sea salt to sprinkle on top

How do I make it?

  • Stir together your cereal, oats, chia seeds, and ground flax and set aside.
  • In a small pot, heat up your agave and peanut butter over medium heat until melted and softened. Turn off heat and add in vanilla extract.
  • Mix your dry ingredients and peanut butter and agave “sauce” together until incorporated.
  • Line a 10X15 baking pan with parchment paper and press mixture into it evenly.
  • Sprinkle with sea salt or pink salt.
  • Once you let the cereal bars cool, cut them into squares or rectangles and enjoy.

The cereal bars last up to a week outside of the refrigerator or a few weeks refrigerated.

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan.

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Cakes & Muffins

Blueberry Coconut Muffins

Ah yes, yet another muffin recipe! I am still doing the $20 per week challenge. You only get $20 per week for fresh stuff (non food items such as toilet paper and toothpaste do not count, only food items) and the rest MUST be from your pantry, fridge, or freezer (and garden if you are lucky enough to have one). This week we ended up getting some apples, pears, kale, zucchini, blueberries, cucumbers, and carrots, and 1 or 2 peppers. I have plenty of flour and sugar on hand so I can make muffins to my hearts content.

This time instead of making just plain blueberry muffins, I added a little bit of a coconut twist to it. Patrick wandered down the hallway this morning, eyes still closed, and walked right to the muffin container to start stuffing his face. He must have felt so deprived since I haven’t made muffins in about 7 days! They must have gone over well since I already had six muffin cups in my sink by the time I got home from work today.

I’ll count these as a win!

What do I need?

  • 1.5 cups of all purpose flour
  • 2 tsp baking powder
  • 3/4 cups of sugar
  • 1/2 tsp salt
  • 1/4 cup applesauce
  • 1.5-2 tsp vanilla extract
  • 1/3 cup vegetable oil (or coconut oil for extra coconut taste)
  • 1/2 cup non dairy milk
  • 1/4 cup shredded coconut (sweetened or unsweetened, your choice)
  • 6-8 oz of fresh blueberries (I’ve never tried it with frozen)

How do I make this?

  • Pre heat your oven for 350
  • Spray your silicone muffin cups while in the muffin pan and pre heat with your oven.
  • Mix all dry ingredients together either by hand or stand mixer
  • Mix in the wet ingredients
  • When the wet and dry ingredients are incorporated, fold in the blueberries. Pro tip: If you do not want your muffins to sink to the bottom of the muffin cups, toss them in some AP flour. I have never had that problem, but some people do and that is one way to avoid it.
  • Pour your muffin mix into the 12 muffin cups divided evenly. (I like to sprinkle some of the clear finishing sugar on the top so they come out with a slightly shiny top to them).
  • Bake in the oven for 25-30 minutes. Test with a toothpick at 25 minutes. If it comes out clean, your muffins are done.

I love the way these muffins smelled while they were baking. In the oven, they smelled mostly of coconut, but once I got them out of the oven… mhmmm!

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!

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breakfast

Fluffy Oven Pancakes

Every Sunday is pancake day. It’s one of the few meals that we all sit at the table together. My husband and I with our coffee and the children with their pancakes. The smell is amazing! Nothing like starting my week with a table full of smiles and laughter. I love the fact that, when it comes to breakfast food, anything goes for time of day. Breakfast, lunch, and dinner are all good times to have breakfast.

The best part about making pancakes this way is being able to make so many different kinds at the same time. No, wait! I take that back, that is the second best thing about these, the first is that you throw them in the oven and you don’t have to stand over them, pour, flip, pour, flip, repeat. Nope, just throw them in the oven and forget about them for 18-20 minutes. One batch makes 12 pancakes.

Muffin pans are one of my favorite kitchen tools to use. There are so many things that you can do with them and they are extremely versatile.

What do I need?

How do I make this?

  • Pre heat your oven to 350°. I like to pre heat my pan while the oven is heating up.
  • Mix all of your ingredients together. I like to use a larger measuring cup so that I can pour easier.
  • Spray your muffin pan with cooking spray.
  • Fill the cups evenly.
  • If you want to add things into your batter, now is the time.
  • Bake for 18-20 minutes.
  • Pop out of muffin pans and eat!

Add ins:

  • berries
  • chocolate chips
  • tempeh bacon crumbles (trust me, it works really well with syrup)
  • vegan marshmallows

Add ons!

  • jams or jellies
  • confectioners sugar
  • chocolate syrup
  • maple syrup
  • warmed peanut butter (it gets all drippy and yummy)

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!

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breakfast

Homemade Pancake Mix

Sunday mornings are pancake mornings so I always have some homemade pancake mix on hand. It is super easy to make and 1 batch makes about 48 pancakes (each recipe makes 12).

What you will need:

I always like to put the recipe on the bottom of the container since it’s the only thing the container is used for and it is quicker to make more on the fly.

I also put the recipe on the back of the container to make a quick batch of pancakes as well. Top recipe is vegan, bottom recipe is for when my husband makes his.

How do I make this?

It’s EZPZ! Put all of the ingredients into an air tight container, close it up, and shake it like you mean it! THAT’S IT!

Send me some ideas for next time. Just remember, anything you can make, I can probably make vegan!

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Cakes & Muffins

Oatmeal Apple Pie Muffins

My 3 year old son is obsessed with muffins. I make fresh muffins 2-3 times a week. So far I haven’t found one that he doesn’t like. I usually look around in my cabinets, on my food shelf, my fruit bowl, and my veggie box to figure out what kind I am making that day.

It warms my hear when I feel him tugging on my apron yelling muffin!!! I barely got them out of the oven and he’s already waiting for the first one. Everyone else in the house knows better than to try and take that first one.

What you will need

  • 1 apple peeled, cored, and cut into small cubes
  • 1.25 cups of flour
  • 1/2 cups of rolled oats
  • 1/3 cup of brown sugar
  • 1/2 teaspoon of pink Himalayan salt
  • 2 teaspoons of baking powder
  • 1/2 teaspoon of baking soda
  • 1/4 cup of vegetable oil or coconut oil
  • 1/2 cup of applesauce (usually unsweetened but I use whatever I have made at the time)
  • 1/3 cup of non dairy milk
  • 1.5-2 tablespoons of my apple pie spice (click here for my personal recipe: https://misscherise.home.blog/2019/06/23/apple-pie-spice/ )

How do you make it?

  • Preheat oven to 375 degrees.
  • grease up some baking cups. I finally found my love of silicone cups!
  • In a stand mixer or a bowl, mix together your flour, oats, brown sugar, and the apple pie spice.
  • Add in the applesauce, vegetable oil, and non dairy milk.
  • Stir until moistened
  • Fold in chopped apple pieces.
  • Fill muffin cups 3/4 of the way full (or whatever, lol. So what if they go a little over the top when they bake)
  • Sprinkle the top of your muffin with a little bit of sugar and pop those bad boys into the oven for 20 minutes.
  • Check with toothpick, it should come out clean.

Storage tip:

When storing your brown sugar, you should invest in a clay disc. They are probably one of the most useful but random things that you could probably have in your kitchen. All you do is soak it for 30 minutes in a bowl or cup of water, pat dry, and put it in your air tight container of brown sugar. The moisture in the clay will keep your brown sugar from getting all hard and crunchy.

Until next time, leave me some ideas and always remember that anything you can make, I can probably make vegan!

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