Tag: breakfast

Cherry Chocolate Breakfast Cookies

 

These chewy and fiber-rich cherry chocolate breakfast cookies are the perfect start to your day! Each cookie is full of protein, antioxidants and old-fashioned oats for a satisfying grab-and-go breakfast. 

Breakfast is one of my favorite meals although I typically start my day with a strong cup of coffee. Whether it’s a skillet full of eggs and homestyle potatoes or a stack of pancakes, breakfast food just covers all of the bases to feed any craving. To earn the title  of “Breakfast Cookie”, this recipe adds only a little bit of pure maple syrup to sweeten, relying on the natural sweetness of ripe banana, dark chocolate chips and dried cherries. Feel free to omit the maple syrup though if you want a less sweet cookie. You’ll notice even with the maple syrup, these are not an overly sweet cookie. These cookies aren’t just great for breakfast; keep them handy for a quick afternoon snack or post workout fuel.

The ripe banana also takes the place of added fat, making for a super moist and chewy cookie. I have nothing against fat and I’m a big proponent of healthy fats, from grass-fed ghee and avocado oil. But sometimes it’s fun to play around with using bananas, applesauce, zucchini and even avocado in place of fats in recipes.

One of the best parts about this recipe is there’s no need to use a hand-mixer or standing mixer. Just one medium mixing bowl. Once all of the ingredients are mixed thoroughly, the dough is refrigerated. This allows the oats to absorb the moisture and create a sticky texture that will help the cookies hold together. Next, 1/4 cup scoops of the oat dough are scooped onto a baking sheet and formed into round cookies. This eliminates the worry of the cookies spreading. Enjoy cookies with a big glass of your favorite milk or coffee for dunking!

Tip: I used slightly damp fingertips to form the cookies to help prevent the oats from sticking to my hands and shape easier. 

Cherry Chocolate Breakfast Cookies

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Cherry Chocolate Breakfast Cookies

Cherry Chocolate Breakfast Cookies

Ingredients

  • 2 cups + 1/2 cup old fashioned oats, divided
  • 2 large eggs
  • 1 large ripe banana, mashed
  • 2 tbsp pure maple syrup
  • 1 tsp vanilla bean paste
  • 1/4 tsp cinnamon
  • 1/4 cup dried cherries
  • 1/4 cup dark chocolate chips
  • 1/8 tsp sea salt
  • 1 tsp baking powder

Instructions

  1. Preheat oven to 350ºF and line a large baking sheet with parchment paper. Add 1/2 cup of old fashioned oats to a food processor and pulse until ground like flour. Set aside.
  2. In a medium mixing bowl, whisk together egg, mashed banana, maple syrup and vanilla bean paste. Stir oat flour, 2 cups of oats, cinnamon, sea salt and baking powder into mixture until moist. Stir in chocolate chips and dried cherries. Chill in refrigerator for 15 minutes.
  3. Scoop out 1/4 cup mounds of dough onto prepared baking sheet. Use fingertips to shape into cookies. Bake for 13-15 minutes. Cool on baking sheet for 15 minutes. Store in a airtight container for up to 1 week.
http://freshandfit.org/cherry-chocolate-breakfast-cookies/

Honey Pistachio Overnight Oats and Granola

Chewy oats and crunchy granola combine in this chilled breakfast fit for a summer morning. I usually tend to skip breakfast in the morning in favor of a big mug of coffee. However, breakfast dishes are among some of my very favorite things to eat. Living alone, I will happily enjoy an oven-baked frittata for dinner or a big bowl of oats with berries as an evening snack, while watching guilty pleasures like the bachelorette or the real housewives of anywhere.

My favorite thing about oats is that you can bring them to life by adding unique toppings, from sweet with dried fruit to savory with a runny egg and bacon on top. In this honey pistachio overnight oats and granola you’ll find plenty of toppings to feed your sweet tooth. You can use any preferred toppings you may have on hand. Pecans, walnuts or almonds can be subbed for pistachios. Sliced bananas, strawberries and  blackberries can be used. Pure maple syrup or coconut sugar make delicious alternatives to honey.  Overnight oats make great meal prep recipes for busy mornings. Simply add the dry oats along with your favorite dairy or dairy-free milk and allow the oats to soak overnight. This recipe serves two, but feel free to keep it all to yourself!

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Honey Pistachio Overnight Oats and Granola

10 minutes

10 minutes

Yield: 2 servings

Honey Pistachio Overnight Oats and Granola

Ingredients

  • 1 cup quick oats
  • 1 1/2 cups unsweetened almond milk
  • 1/2 cup granola
  • 1/2 cup blueberries
  • 1/4 cup chopped pistachios
  • 2 tbsp unsweetened coconut flakes
  • 2 tbsp dried cranberries
  • 2 black mission figs, halved
  • 2 tbsp pure honey or maple syrup

Instructions

  1. Soak oats and almond milk in a small jar or bowl for 6-8 hours.
  2. Pour soaked oats into serving bowl and stir. Top with granola and suggested toppings. Drizzle honey on top. Serve with additional milk, if desired.
http://freshandfit.org/honey-pistachio-overnight-oats-granola/

Maple Pecan Banana Bread (Paleo • Gluten-Free)

Banana nut bread is one of my favorite indulgences. The flavor and aroma of sweet baked banana in every bite is irresistible. I knew I had to turn this classic into a healthy, guilt-free version. The traditional quick bread gets a makeover using gluten-free and grain-free blanched almond flour. This is a great bread option for anyone who suffers from gluten allergies or if you happen to be following a Paleo diet lifestyle.

To curb the amount of fat and oil used, mashed ripe bananas step in without sacrificing any moisture. Because the bananas are naturally very sweet, there’s no need to add heaps of sugar. I opted to use pure maple syrup for its deep signature flavor that pairs oh-so-perfectly with bananas. You can also use high-quality honey if you prefer. The result is a chewy dessert or breakfast bread that can stand on its own or be topped with a scoop of vanilla ice cream or a smear of grass-fed butter. Save this recipe, because it will be one you use again and again–I know I will!

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Maple Pecan Banana Bread (Paleo • Gluten-Free)

15 minutes

65 minutes

1 hour, 20 minutes

Yield: 10-12 slices

Maple Pecan Banana Bread (Paleo • Gluten-Free)

Ingredients

  • 2 1/2 cups blanched almond flour
  • 2 large eggs
  • 2 medium very ripe bananas, mashed (plus 1 extra banana sliced lengthwise for decorating)
  • 2 tbsp butter or ghee, melted
  • 1/2 cup chopped pecans or walnuts
  • 1/3 cup pure maple syrup
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 1 tsp baking powder
  • 1/4 tsp sea salt

Instructions

  1. Preheat oven to 350ºF and line a loaf pan with parchment paper overlapping sides. In a medium mixing bowl whisk together eggs, mashed banana, melted ghee, maple syrup and vanilla extract. In a separate bowl, whisk together almond flour, cinnamon, baking powder, sea salt and pecans.
  2. Gradually stir wet ingredients into dry. Pour into pan. Decorate the top with additional sliced bananas if desired. Bake for 60-65 minutes or until knife inserted in center comes out mostly clean. Allow bread to cook in pan 10 minutes. Lift parchment paper and place bread on a cooling rack. Cool 20 minutes longer before slicing.
http://freshandfit.org/maple-pecan-banana-bread-paleo-%e2%80%a2-gluten-free/

Heirloom Tomato Tartlets with Whipped Herb Ricotta

Spring is officially underway, and I can’t think of a better way to kick this beautiful season off than with these equally beautiful (and delicious) heirloom tomato tartlets. The recipe may look complex, but it is very simple and sure to wow whomever you decide to share them with. The crust is made using a gluten and grain-free almond flour. Almond flour is light and gives the crust a delicate buttery flavor that melds perfectly with the filling–more about that to come. The dough is pressed into 4-inch tartlet pans and chilled while the filling is made.

To create the super creamy filling, egg is whipped along with ricotta cheese and plenty of herbs like thyme, garlic and basil. No need for a mixer to whip the filling, just vigorously mix with a fork or spoon until fluffy. Pour the filling into crusts and top with mini heirloom tomatoes that are tossed in olive oil and balsamic to lightly flavor and help caramelize the tomatoes as they bake. Be sure to shake off any excess balsamic vinegar and olive oil before placing tomato halves on top. Bake tartlets for 25-30 minutes and allow them to set at room temperature for ten minutes before lifting from pans.

Serve these tarts alongside a big salad for a meatless Monday dinner with farm to table vibes. The tarts are also delicious for breakfast. If you are feeding a larger crowd, simply double the recipe. A big glass of chardonnay or sauvignon blanc pairs beautifully with the creaminess of the ricotta cheese.

Happy Spring and more delicious seasonal recipes to come!

 

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Heirloom Tomato Tartlets with Whipped Herbed Ricotta

15 minutes

30 minutes

45 minutes

Yield: 2 tartlets

Heirloom Tomato Tartlets with Whipped Herbed Ricotta

Ingredients

  • 2/3 cup almond flour
  • 4 tbsp grass-fed butter, softened
  • 1/8 tsp sea salt
  • 1 cup heirloom cherry tomatoes, halved
  • 1/2 tsp olive oil
  • 1/2 tsp balsamic vinegar
  • For Filling
  • 1/2 cup Ricotta cheese
  • 1 egg
  • 1 tsp dried basil
  • 1/2 tsp dried thyme
  • 1/2 tsp minced garlic
  • 1/8 tsp black pepper
  • 1/8 tsp sea salt
  • Fresh chopped basil for serving

Instructions

  1. Preheat oven to 350 and grease two 4 inch tartlet pans with olive oil. In a mixing bowl, combine butter and gradually stir in almond flour and sea salt. Divide dough into two balls. Press dough into prepared tartlet pans. Refrigerate.
  2. In a separate mixing bowl, combine Ricotta cheese, egg, dried basil, thyme, garlic, black pepper and sea salt. Use a spoon to whip and combine ingredients until fluffy. In a small bowl toss tomatoes in olive oil and balsamic vinegar.
  3. Divide filling between tartlet pans and spread evenly. Arrange tomatoes in top gently pressing into filling. Place tartlets onto a cookie sheet and bake 25-30 minutes or until crust edges are golden brown. Let tartlets stand at room temperature 10 minutes before slicing.
http://freshandfit.org/heirloom-tomato-tartlets-with-whipped-herb-ricotta/