Peaches & Berries Oatmeal

Hello Breakfast. I am in love.

I eat oatmeal, not because I love it, but because it's simple and because I tend to overdose on eggs. But, I should re-phrase that to "I ate"- because that is a thing of the past. NOW I eat oatmeal, because I think it's simply divine when it's topped with fresh, ripe, juicy, sweet peaches and blueberries with a hint of cinnamon! It's like having fresh, warm cobbler for breakfast... what could be better??

Directions:

Make your oatmeal per directions on the box, but add cinnamon while it cooks, give a generous sprinkle and stir. When done, dump on 1 cup fresh, seasonal ripe fruit and enjoy! No maple syrup or brown sugar is needed- the fruit adds all the sweetness! SOOOOOOO good! I can't wait 'til morning!

"Peachy Keen" Smoothie

There are 2 kinds of smoothie makers out there. Ones that follow a recipe, and ones that dump anything in and end up with a different smoothie each time. I am the later. But, I wanted to post some recipes (or ideas if you are a "dumper" too) to help you change up your flavors and make you feel a little more like "Jamba" in your kitchen!

This DELICIOUS smoothie will leave you feeling "Peachy Keen", it is so sweet, creamy and flavorful you will gobble it up in minutes.... as will your kids! There are only a few ingredients, and as always, it tastes the best when the fruit is fresh and ripe.... which is even more reason to be making them---- STONE FRUIT SEASON IS FINALLY HERE!!! YAHOO!

Ingredients:

2 ripe peaches or 3 ripe nectarines

1/2 cup fresh mango, peeled

1 cup ice

1/4 cup coconut milk

1/4 cup coconut water (add another 1/4 cup if you like it runnier)

2 large handfuls of spinach

2 TBSP flax seed

** If you don't have coconut water you can substitute if for regular water and/or a splash of orange juice!

From "Peachy Keen"

to "Peachy Green!"

Directions:

Dump in your Vitamix or blender and blend until smooth!

NOTE: This is not only a good way to get your kiddos "greens" but you can also add supplements to them without them even noticing! I add Osteo-Sun to them which is a calcium and Vitamin D supplement- I highly recommend it for you and them!

P.S. I know my picture is of a kids up, but trust me, this was one of MY favorite smoothies of all times.... it's not just for KIDS!

Simple Smoothies...

I would like to dedicate this smoothie to my little friend Charlotte, who can detect kale in a smoothie from a mile away :) Ain't she precious??? This one's for you Charlotte... free of any kale (but loaded with spinach! :)

This is a really "kid friendly" smoothie, with just 3 fruits- and of course some greens snuck in there.... but you don't need to mention that to the recipient! Recently I did a post on Calcium and Vitamin D and the importance of getting essential vitamins and minerals into OUR diets and those of out kids.... so if you have a picky kid who doesn't like veggies.... try this out, and let us know the results! The recipe below will make enough for 1 sippy cup and 1 large glass for an adult or 2 sippy cups and 1 medium glass for an adult.

Ingredients:

1 banana

2 small oranges or 1 large

1 cup fresh strawberries

2 large handfuls of spinach

3 TBSP flaxseed
1 TBSP chai seed

6 cubes of ice

1/3 cup of coconut water (or juice if you need more disguising!)

Directions:

Dump all the ingredients into your Vitamix or blender and blend!

TIPS FOR KIDS: If your kid turns up their nose at a green drink- try adding 1/2 cup frozen blueberries, it will help change the color from green to purple!!! Also... try putting it in a cup that's not see-thru.

Also See Kale Smoothie Recipe: http://healthyeasyrecipes.blogspot.com/2009/02/kale-smoothie-calcium.html

Apple Spice Muffins

Ummm, do I have a new favorite muffin?? Maybe. I ate 3 the night I made them. They lasted a total of 24 hours in my house. They were a hit with everyone who tasted them. They remind me of what would happen if a spiced cupcake met apple pie.... yummmmmmmm........ that good :)

Ingredients:

2 cups flour (I used 1 cup all purpose, 1 cup whole wheat)

1 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 tsp cinnamon

1/2 tsp nutmeg

1/2 cup coconut crystals or brown sugar

1/2 cup maple syrup

1/2 cup apple sauce

1/2 cup butter, melted

1.5 tsp vanilla

2 eggs, beaten

1 cup chopped apple

1/2 cup shredded apple

*** I used Granny Smith apples***

Topping:

1/4 tsp cinnamon

1 TBSP flour

1/4 cup brown sugar or raw coconut crytals

1 TBSP butter

Directions:

Preheat your oven to 375. In a large mixing bowl, combine all dry ingredients and sift. Then add your eggs, maple syrup, melted butter, apple sauce, and vanilla and mix well until all ingredients are blended. Lastly, add your apple, stirring well. Use lined cupcake tins and pop them in the oven. After 5 minutes in the oven, open the oven door and scoop the crumb some crumb topping on each muffin, close and let it cook for the remaining time. The WHOLE cooking time is 18- 20 minutes- they are done when you can insert a toothpick and it comes out clean.

Spanish Potato Omelet EXTREME!

(Notice the pesky little fingers trying to sneak a bite!)

So, I did it, I ventured to change an old and passed down family recipe of my Grandma's. She used to make it with her mom in Spain, then when she started her own family here, she made them a staple in her house, making them multiple times a week. She would always bring them to family gatherings and we would sneak piece after piece until it was gone. I have found this to be such a great dish now that I have my own family. My little one loves them- as does my husband, it's great for breakfast lunch or dinner, it's hardy and easy to serve, and easy to make. Need I say more??

The original recipe is simple, and I like it that way. It has Canadian bacon/ham, green onions, parsley, eggs, and potatoes. This time, I thought I would throw some more ingredients in to see how it fared- it was still tasty and delicious! I don't think you can go wrong adding whatever ingredients you are in the mood for!

Ingredients

4 potatoes, peeled and sliced

12 eggs, beaten together

2 TBSP expeller pressed coconut oil

1 TBSP butter

1/2 tsp salt

1/4 tsp pepper

1/ onion, diced

1 red bell pepper, diced

4 pieces turkey bacon, diced

4 mushrooms, diced

2 green onions, diced

Directions:

Preheat your oven to 425. Wash and peel your potatoes. Slice them thinly and set aside. Dice your onion, bell pepper, turkey and green onion. Add a drizzle of oil and your butter in your largest skillet, saute your diced vegetables, then add your potatoes and let them brown for about 3- 5 minutes. Next, beat your eggs with your s & P, and pour over the top of your sauteing vegetables. Let it cook for about 3-4 minutes, pulling the sides away from the pan with a spatula so that the egg continues to run down the edges of the pan and continues cooking. Then put it in the oven to bake for 20-25 minutes until it's golden brown on top. Remove with a pot holder and LEAVE THE POT HOLDER ON YOUR HANDLE OF YOUR SKILLET SO THAT YOU DON'T BURN YOUR HAND!!! Let it cool, then run a spatula around the outside and slide it out onto a dish. Serve warm or cold, slice like a pizza (if you serve it as a meal) or cut it into cubes if you serve it as an appetizer or finger food.

Spinach, Mushroom, and Turkey Bacon Scramblers

I know I have posted before about Saturday Morning Scramblers that we enjoy on the weekend- but I thought I would also post this second recipe, because it has been very popular in our house (for breakfast OR lunch!) lately, and is a great change up to regular (and sometimes boring!) scrambled eggs and get some powerful greens at the start of the day.

Ingredients:

4-6 eggs, scrambled

2-3 mushrooms, chopped

2 slices turkey bacon, chopped

1 chive, chopped

1 large handful of spinach, chopped

jack or cheddar cheese, shredded

Directions:

I like to saute my green onion, mushrooms, turkey, and spinach for a few minutes with a sliver of butter, then I set it aside on a plate. I add my scrambled eggs to the pan with a spot of Coconut Oil, then when they are almost finished, I quickly add everything else back, finish cooking them and to them off with a little shredded cheese. I like this dish because it's high in protein (with eggs, cheese, and turkey bacon) and it adds some great greens right off the bat in the beginning of the day. I love that it all melts together and my toddler eats it by the "shovel full" without picking anything out! Great way to start the day or a great "last minute" lunch when there isn't anything else in the fridge! Enjoy!

Valentine's French Toast

For the Little ones you love...

and the big ones too!

So, here's just something fun you might want to surprise your Valentines with this year... a little love-shaped breakfast! So simple and fast, and something different than all the other days of the week!

Ingredients:

3 eggs

1/4 cup milk

1/2 tsp cinnamon

1/4 tsp vanilla

4 slices of dense bread

butter

Toppings:

Fresh berries

Real Maple Syrup

Directions:

In a large flat dish (I use my Pyrex dish) whisk together your eggs, milk, cinnamon, and vanilla. Then soak your dense bread (or day old french bread) in your mixture until it softens- not until the point that it's soggy, but until it softens. Then heat a sliver of butter in your pan on medium heat until it melts, spread it around, and lay your toast in your pan, allowing it to brown on one side before you flip it to the other. Once it's done, lay it on a plate and use a cookie cutter to get your heart shape. Serve both pieces of the toast, sprinkled with fresh berries and real maple syrup! YUM! Happy Valentines Day to your taste buds!

Note: I use Ezekiel bread for this and it works great because it is such a thick bread... but day old french bread works wonderfully too! This recipe will make approximately 4 slices.

Sister's Homemade Pancakes...

So if you read my blog a lot, you know that a lot of my yummy recipes get handed to me by my family. Fortunately for me, my Mom (we call her Debs) is an AWESOME cook and aways has been. She, instilled an interested in my older sister (Danika) and I. We happened to have a younger brother, who married a sweet young chickie (Lisa) that likes to cook as well, and I married into a family with an adveturous sister-in-law (Gelayol) who's always trying new recipes and sharing them. So from time to time, when you read my blog you will hear me say that I got my recipes from one of them... including this one! So here's a shout out to them... and a BIG thanks to their love for cooking and sharing!

Here's my sister's Homemade Pancake recipe... once you try it you won't ever want to use one of those boxes of pre-made stuff that you just add water to- these are just too good... and much better for you! Plus, chances are you will already have all the ingredients to make them right there in your pantry. AND if you have an allergy, you can try switching the flour to the one that you use! See???? I told you they were GREAT!

Ingredients:

1& 1/2 cups all purpose flour

3 & 1/2 tsp baking powder

1 tsp salt

1 TBSP sugar

1& 1/4 cup milk

1 egg

3 TBSP butter, melted

*** chocolate chips- optional

Directions:

In a large mixing bowl, sift your flour, baking powder, salt and sugar together. Make a well in the center and add your milk, egg, and melted butter and mix until smooth. Heat a griddle on med. high heat, grease with butter or spray and pour batter onto griddle. If you want to sweeten them up with chocolate chips, simply sprinkle a few on before flipping the pancake to the second side. Serve with syrup, peanut butter, powdered sugar, fruit spread, or any of your other favorite toppings and enjoy!

NOTE: Flour amounts might differ if you change the flour to another type (i.e. a gluten free flour). I haven't experimented with different flours yet, so if you do, let us know!

Banana (or Blueberry) Crumb Muffins....

So if you haven't noticed yet from my previous posts, I LOVE to bake! Maybe because it seems more fun to share baked goods, everyone enjoys a little plate of homemade, warm baked goodies and I love to deliver them :) Here's one that never left my house, but instead was eaten and enjoyed by many who have passed through in the past 2 days... they are DE-LICIOUS and I would recommend them for any occasion or ordinary day! You can make them with bananas or blueberries...

My little chef in training... mashing bananas all by herself!

Ingredients

1.5 cup flour ( experiment with different flour types and measurements)

1.5 tsp baking powder

1 tsp baking soda

1/2 tsp salt

3/4 cup sugar or raw coconut crystals

3 ripe bananas, mashed

1 egg, lightly beaten

1/3 cup coconut oil

Crumb Topping

Crumb Topping

2 TBSP whole wheat flour

1 TBSP butter, soften or melted

1/4 cup sugar or raw coconut crystals

1/4 tsp cinnamon

Directions

Preheat your oven to 375. Mix your dry ingredients in a large bowl and sift well. Add to it your beaten egg, mashed bananas, a coconut oil (in liquid form), mix thoroughly and scoop into lined cupcake tins. Mix all your ingredients in a small bowl until it becomes crumbly in texture. You have two options for the topping,#1: spoon it on before they go in the oven and it will melt into the muffin OR #2 you can bake them for 10 minutes, pull them out and spoon it on top, immediately placing them back in the oven for another 10 minutes- this option will leave it more crumbly and loose like the ones in the pictures. You choose! ** Baking time is 18-20 minutes.**

Blueberry Variation:

Instead of using bananas, substitute the 3 mashed bananas for 1 cup fresh or frozen blueberries and 3/4 cup unsweetened apple sauce. They are equally delicious!** Just a note, when I made the blueberry ones, I put the crumbs on BEFORE they went in the oven, you can see the difference in the two pictures of how the toppings turn out.***

Fruit Kabobs

This is another one of those things that I have enjoyed for so long and have simply forgot to add to my blog, so without further a-do... the ever cute Fruit Kabobs.

This is great year round, using whatever fruit is in season at the time. My good buddy Sarah Jane makes them every year for the 4th of July, and I use them a lot with big groups, showers and parties. They are easy to put together and easy for people to to enjoy without having fruit roll all over their plate!

Simply buy wooden skewers at the grocery store and pick up any fruit that is seasonally ripe. For summertime, any of the melons, pineapple, strawberries, and even blueberries work well. In the colder months, think about oranges, apples, grapes and bananas. Softer fruits like peaches and raspberries have a tendency to fall off the skewers. Also, keep your chunks bigger-the thinner you slice them, the more likely they are to fall off the skewer. And if you are preparing these for a large group, it's easy to cut up all the fruit the night before and store it in separate Ziplock bags until an hour or so before when you can assemble them on the skewers.

Fun Dip Ideas to serve with your Fruit:

Lemon Yogurt Drizzle:

1 lemon, zested & juiced

8 oz vanilla yogurt

2 TBSP lemon curd

Mix the lemon curd with the yogurt, zest the lemon (about 2 tsp) and add it some lemon juice for extra flavoring, to your tasting. Stir well and refrigerate until using. This is a runnier dip for drizzling over the top of your fruit.

* This is great to use if you are serving this for a breakfast or brunch, it's refreshing and tangy, and more of a drizzle than a dip!

Strawberry Cool Whip Dip:

1 carton or cool whip, defrosted

1 container of strawberry yogurt, pre-stirred

* Mix the two together and chill before serving. This is more of a sweet treat and looks really cute!

Homemade Waffles

OK folks, sorry about the serious delay in posting recipes.... I realize I have been M.I.A. for the last few months- but I have good reason. I have been eating things lately that most normal people wouldn't touch with a ten foot pole... things like lemon yogurt, pickles, bean burritos, apples, and eggs, tons of eggs... because this is how I eat when I am pregnant. I have the worst morning/all day sickness again with this baby (#2)--- I don't even want to cook, I don't want to eat, I don't even want to think about food--- which doesn't go well with trying to keep up with a blog centered all around food! But I am entering into week 15 and hoping the sickness is coming to an end (with my daughter is tapered off around week 16.... maybe one more week to go!!!!) So here are a few little things I have managed to make in the past 3 months.... just little recipes & ideas until I get my cooking apron back out during the week :)

Homemade Waffles

Ingredients:

2 eggs

2 cups flour

1 3/4 cup milk

1/4 cup oil or butter

1 TBSP sugar

4 tsp baking powder

1/2 tsp. vanilla

1/4 tsp. salt

* I use 2/3 cup brown rice flour and 1/3 cup coconut flour and Kerrygold butter to be more specific! You can also double the batch and freeze the other half for a quick breakfast later on in the week.

Directions: Super simple, pour everything into a bowl, whisk until all the clumps are gone, and pour into a HOT (and oiled/sprayed) waffle iron. Serve with a side of fresh fruit, real  Grade B maple syrup, or caramelized apples (recipe coming soon!) ** Made about 10 waffles in my grill (which you can freeze or refrigerate and toast for later!)

Fruit, Granola, and Yogurt Parfait

Here's what my Valentine concocted for me this year, it was quite tasty and pretty cute, way to go Honey! Thanks for sharing YOUR recipe with ME!!!! (he found it himself, I was quite impressed!)

Granola:

1 cup old fashion oats

1/2 cup shredded coconut

1/2 cup sliced or slivered almonds

3 TBSP oil or butter (if butter, melt it first)

2 TBSP honey

Fruit:

8-10 strawberries, diced

1/2 cup blueberries

1/2 cup pineapple, diced

or substitute any of the above with raspberries, blackberries, bananas, or more!!!

2 cups plain yogurt

Directions:

Preheat your oven to 350, mix all your granola ingredients together and spread them out on a cookie sheet baking for 18- 20 minutes until golden brown. Remove immediately from the cookie sheet (so it doesn't keep cooking) and put it in a bowl. Mix your fruit up and scoop it into the bottom of a glass parfait dish or tall glass, then continue to layer it with yogurt and the granola as much as you would like. This recipe will make approximately 4 servings.

And if you need some cheering up in the kitchen or a little giggle.... this story should do the trick!

My sweet husband wanted to surprise me and make me this for breakfast, but ran into a little snag if you will, when he realized he shouldn't have pre-cooked the oatmeal for the granola!!! In his defense he did show me the recipe which DID say "1 cup oatmeal" instead of a more accurately "1 cup oats"... so he had to dump the first batch and start over for round #2... what a trooper! (And yes, he gave me permission to share the story and the picture!! )

Check out batch #1:

Quick Frittata....

I modified this weeks recipe from Abundant Harvest Organics Newsletter, and used this frittata as a dinner option this week- with leftovers for lunch or breakfast. It was really simple, fresh, and easy to prepare- and a great way to pack a lot of veggies into one meal!

Ingredients:

1/2 onion, diced

1 clove garlic, minced

1 red bell pepper, diced

1 crown broccoli, chopped

6-8 mushrooms, diced

2 huge handfuls fresh spinach, chopped

10 eggs, beaten

1/4 tsp sea salt

1/8 tsp pepper

1/2 cup cheese, parmesan or cheddar

**The original recipe called for sausage (cooked & diced) and for cheddar cheese as well, I opted for no sausage and to use parmesan, but you could really use a lot of different variations with this recipe.

Directions:

Preheat your oven to a low broil. In a large oven proof skillet, heat 1 TBSP grape seed oil and saute your garlic and onion for 2 minutes. Add all your veggies and let them cook for about 3-4 minutes. In a separate bowl, beat your eggs and add your s & p and your cheese. Mix well and pour into skillet, stirring everything around to get it all mixed up. Then let is sit until the bottom begins to cook (you will see the egg starting to solidify around the edges of the pan) lift up the sides and let the uncooked egg drain to the bottom of the pan like you would an omelette. Then, put the whole skillet into the oven (on LOW broil) and let it cook for 5-7 minutes making sure it doesn't burn on top, it will get a toasty brown. Remove, let it rest for a few minutes, cut and serve in wedges for any meal of the day!

Spanish Potato Omelet

So here's my grandma's recipe for her Spanish Potato Omelet (it's also posted on my sister's blog). I love this recipe, it brings back so many fond memories and it fills the belly as a meal or tantalizes your taste buds as an appetizer. I made it tonight with the Simple Spinach Salad for dinner and it was DE-LICIOUS!

First, you will scrub, peel, cut in half, then slice your potatoes in 1/4 inch pieces (pretty thin). By the way, can you see my little scrubber brush in this picture?? I love that thing! I scrub my potatoes, sweet potatoes, carrots, and more with that thing! It's great!!!!

After you cut your potatoes, you will chop your onion, green onion, and ham and add it to an OVEN SAFE frying pan that has 2 TBSP butter and 1 TBSP oil in it. Once they saute for 10 minutes and start to brown, you are going to beat 12 eggs, yes I said 12!!!!

Then add 1/4 tsp pepper and 1/2 tsp salt to your eggs, as well as 1 TBSP chopped parsley, and pour it over your potato mixture, making sure it's evenly covered.
Next, put it in your oven that has been preheated to 400 degrees for 20 -25 minutes until it is golden brown around the edges and on top. Pull it out with a pot holder (and I recommend leaving the potholder on the handle, even if you have to attach it with a rubber band because I have burned my hand many a'times forgetting that it's hot once it's out of the oven and sitting on the stove).
To get it out of the pan, simply slide a spatula around the edge and slide it (or flip it upside down) onto a plate. Then, you can either slice it in squares for an appetizer or pizza wedges for a meal. You could technically make this for dinner or breakfast, or heck, eat it for lunch for all I care!
Ingredients:

4 medium potatoes, peeled

12 eggs

1 small onion, chopped

4 green onions, chopped

1 TBSP fresh parsley, chopped

12 pieces canadian bacon or ham, diced

1/4 tsp pepper

2 TBSP butter

1 TBSP oil

1/2 tsp salt

Bake for 20-25 minutes at 400 degrees.

Zucchini Bread...

grating the zucchini

mixing all the ingredients together

splitting it in two loaf pans

the finished product... with chocolate chips of course!!!

Well, fall is right around the corner, so I thought a new recipe for some yummy warm autumn bread was in order. I had my last huge zucchini left over from my garden, so away we went! I have only tried this recipe once, and it turned out delicious, but I will be trying it again with the hopes of tweaking it a little to lessen the brown sugar and white flour- but for the first spin, I followed the directions as they were (well, almost!).

Ingredients:

1 cup applesauce

3 eggs

2 cups grated zucchini

2 tsp vanilla

1 1/2 cup brown sugar

1 cup flour

1 cup whole wheat flour

1/4 tsp baking powder

2 tsp baking soda

1 tsp salt

3 tsp cinnamon

1 cup raisins

1 cup chopped walnuts

1/4 cup wheat germ

1/4 cup flax seed

Directions:

Really simple. Preheat oven to 350. Mix your applesauce, eggs, sugar, vanilla, and grated zucchini. (You can use your hand cheese grater or your food processor to grate your zucchini.) Then add your flours, baking soda & powder, salt, cinnamon, wheat germ, and flax seeds. Mix that really well. Then, lastly add your raisins and chopped walnuts. Spray or grease 2 bread pans and pour your mixture evenly into both and cook for 30- 37 minutes on the same rack in the oven. Test your bread with a toothpick, if it comes out dry, it's all done! If it's gooey, leave it in for a little while longer.

** So a few modifications that I made, I didn't have walnuts, so I used pecans and they were just fine. And also, you know me, I think everything is better with a handful of chocolate chips :) So one pan had just raisins & walnuts and the other had raisins, walnuts, and chocolate chips! Yum, Yum, Yum!

Almond-Coconut Granola

Here's a quick and easy recipe for granola, you will love it!

Ingredients:

3 cups old-fashion rolled oats

2/3 cups sliced almonds

1/2 cup unsweetened desiccated coconut

1/3 cup sunflower seeds or pumpkin seeds

1/2 tsp salt

1/4 cup unsalted butter

6 TBSP honey or agave

1 cup mixed dried raisins, cherries, cran-raisins, or apricots

Directions:

Preheat oven to 325. In a large bowl stir together oats, almonds, coconut, pumpkin or sunflower seeds, and salt. In a small saucepan melt butter with honey over low heat, stirring. Pour butter mixture over oat mixture and stir until combined well.

In a large jelly roll pan (or cookie sheet with a lip on it) spread your granola evenly and bake in the middle of the oven, stirring it halfway through baking. Bake it until it's golden brown for about 15 minutes. Cool your granola in its pan on a rack and stir in dried fruits. You can keep your granola in an airtight container at room temperature for about 2 weeks and enjoy it all the time!

Oatmeal Part 2

So, here's another oatmeal that we enjoy over here (Emery more than the rest of us!) this is the creamy kind, not clumpy like the Steel Cut Oats, this is called McCann's Quick Cooking Irish Oatmeal, and the best part about it... it is ready in 3 minutes on the stove top! What you say??? Yes my friends, it is true, it rivals toast in terms of a fast breakfast and it is very good for you- soluble fiber, low cholestrol, low fat, and no preservatives like other oatmeal packets... what more could you want?? Throw in some dried raisins or cranberries or sprinkle some fresh fruit or agave on top and you have yourself a hearty and healthy start to your day!

Saturday Morning Scramblers

We don't eat these very often, not because they aren't good, but because I don't usually make a big breakfast in the morning. But this is a fun "treat" breakfast in our house- good to wake up to on a birthday morning or for a fun surprise for the family. And I only make it on the rare occasion that all these ingredients are already in my fridge! (usually the weekend following the week when I have made a Steak Cob Salad for dinner one night).

Ingredients:

eggs

green onion

bell pepper

shredded cheddar cheese

3 pieces of bacon 

mushrooms

pepper

* Mix and match the ingredients, the more the merrier! If you have to omit some or don't like others, that's a-okay too!

Directions:

Add a little coconut oil to a hot frying pan, beat your eggs in a bowl with a little pepper, and pour into the frying pan. With a spatula, move the egg batter to the center of the pan, in a motion all the way around the pan. When the eggs are half way cooked, add your green onions, mushrooms, and bell peppers and those continue to cook with the eggs. Then add your already cooked chopped bacon and your shredded cheese until the cheese melts. Constantly turn the eggs so that they don't burn or stick. Serve with some fresh fruit and enjoy!

French Toast Sticks....

Here's a quick post I have been meaning to put up for awhile for a great kids breakfast! It's super easy and quick, and those little fingers will love having their own finger-licking stick for breakfast! 

Ingredients: (ingredients are for one serving, increase for more servings)

1 slice of Bread ( I use Whole Grain Bread from Trader Joe's)

1 egg

1/4 tsp cinnamon

Directions:

In a mixing bowl, crack your egg, and pour in your cinnamon, use a whisk to blend the 2 ingredients together. Next, slice your bread (cut the crust off if needed for your munchkin). Then I slice it into 4 pieces, and then let them soak in the egg mix for a few seconds, turning them over. They don't need to soak very long because they are so small. Heat your frying pan medium to high heat, add  some kind of non-stick to it (coconut oil or olive oil or spray) and place your sticks on it. Let them cook on one side until it's browned (use a flipper to peek underneath) then flip it and brown the second side! Wha-la! That's it! Serve plain or with "dipping sauce" like agave, maple syrup, or fruit sauce.

Variations: When I have over rip bananas I add 1/2 of a banana smooshed up into the egg mixture and make it with banana chunks. Emery loves this kind! Give it a whirl- you may have to scoop the banana onto the slices once it's in the pan, but it's a fun variation (the pictures above have banana in it). Another variation, add 1/4 tsp of vanilla extract for a change.