Eating Ideas Series: Breakfast

Since it is March 1st, it is time for the inaugural post in the monthly Eating Ideas series. A blog post in this series will be posted the first of every month. Some coming topics will be lunches, eating with busy schedules and odd work schedules, smoothies, and salads, just to name a few. For the first post in the series, I thought it was only fitting to start with breakfast. Some people are adamant that this meal is the most important meal of the day; others could take it or leave it. I am one of those who thinks a healthy breakfast is a good way to start the day. In fact, I love breakfast! But as much as I love it, it isn't always easy to think of something to eat, especially on school mornings when I'm already busy trying to make lunches and keep the kids on task with getting ready. Luckily I have assembled a few standbys and favorites that help to make mornings easier for us. I am going to share them with you today. These are breakfast options that work well for my family. They are healthy, nutritious and delicious meals to start the day off right.

Breakfast Ideas

  1. Oatmeal
  • sweeten with brown sugar and cinnamon with fruit on the side
  • stir in raisins, chopped walnuts, coconut, cinnamon and a little honey
  • top with fresh blueberries, slivered blanched almonds and a sprinkle of granulated sugar
  • add fresh blueberries, chopped peaches and walnuts
  • top with a fried egg and season with a little salt and pepper
  • make a batch of granola over the weekend to eat during the week
  • granola with sliced banana stirred in
  • plain Greek yogurt with a little honey stirred in and topped with granola and fresh berries

2.    Flaxseed waffles

  • bake a double batch of waffles over the weekend and store in the refrigerator or freezer then reheat in the toaster for quick and easy weekday morning breakfasts
  • top with pure maple syrup and serve with a fruit smoothie
  • spread with natural peanut butter and jam

3.    Smoothies

  • start with a base of a banana, protein powder (we like to use hemp), and unsweetened almond milk, then mix it up by using a varying combination of fruits, like berries, peaches, and cherries, peanut butter and chocolate almond milk
  • have a large smoothie as a standalone breakfast or have a smaller cup and pair it with cereal or scrambled eggs

4.   Other less frequent options

  • egg sandwich 
  • egg burrito with sautéed onions and peppers, topped with salsa and cheese
  • blueberry pancakes leftover from a double batch made over the weekend
  • pancakes with chocolate chips smiles for special days or when someone needs an extra morale boost

 

What about you? How do you feel about breakfast? Do you have a wide variety of breakfasts or do you stick to a bowl of cereal?

 

Next month: Lunches (coming April 1, 2015)

Fluffy Gluten Free and Dairy Free Pancakes

20131026-092644.jpgAwhile back I posted a review for King Arthur's Flour Gluten Free Pancake mix and I said how much my family and I loved the mix. And that is still true; it is a delicious pancake mix! But I wanted to be able to make my own "from scratch" pancakes, like I used to make before having to go gluten-free. So after much experimenting and after more than a few duds, which my supportive husband and kids ate (at least most of them, there were a few that even the dog didn't want to eat). :D Finally, I came up with this version of the recipe and it has been a hit ever since. Whew! And do you know what is the best thing about this recipe? It doesn't take any longer to make these than it does to make pancakes from a mix.

At last, quick and tasty from scratch pancakes again! I hope your family enjoys these gluten-free, dairy free pancakes as much as mine does.

 

Fluffy Gluten Free and Dairy Free Pancakes

2 c. Bob's Red Mill brown rice flour20131026-092604.jpg

3 tbsp. granulated sugar

2 tbsp. corn starch

1 tsp. xanthan gum

2 tsp. baking powder

1 tsp. baking soda

1/2 tsp. salt

1/4 tsp. nutmeg (Yes, nutmeg. Trust me!)

1/4 tsp. cinnamon

2 eggs

2 1/2 c. unsweetened almond milk

3 tbsp. olive oil

1 tsp. vanilla

 

Combine all the dry ingredients in a large bowl; whisk to mix. Add the wet ingredients and whisk just until combined. There will be a few lumps still. That's okay; you don't want to overmix your pancake batter or else you will end up with tough pancakes. That is true for any kind of pancakes. Let the batter rest for about 5 minutes while you heat your griddle to 350 degree F.

Once the griddle is hot, lightly spray it with cooking spray and pour on the batter. Use 1/4 cup measuring cup to scoop out the batter. This will give you uniform, medium-sized pancakes. Cook the pancakes until the tops are slightly set with a few bubbles rising to the top and the edges are cooked; then flip to second side. This takes about 4 minutes. Cook on second side until the edges are completely set and the bottom is golden brown. This takes about 3 minutes. The top will spring back when lightly pressed with your finger when the pancakes are done. Try to flip your pancakes only once. Overhandling pancakes will make them tough also.

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Top with warm maple syrup and enjoy!

 

Variations:

We love to make these into blueberry or chocolate chip pancakes too. To make these variation, make the pancake batter according to the recipe. Then after you pour the batter onto the griddle, sprinkle blueberries or chocolate chips on pancakes. Then continue to cook the pancakes according to the recipe. The chocolate chip pancakes will take the same amount to time to cook, but the blueberry pancakes will take a little longer, especially if you are using cold or frozen blueberries. You are still looking for the same signs of doneness; however, it will take a bit longer. But it is SO worth it!! Blueberry pancakes are my personal favorite!

King Arthur Flour Gluten-free Pancake Mix

20121227-202557.jpg This was the 2nd gluten-free mix that I tried for pancakes and I doubt I will try anymore because this mix is a big hit with the whole family. King Arthur Flour has good quality products that I used to use before going gluten-free, so when I saw this mix in the store I was hopefully that it would be good. And I was not disappointed. The pancakes cook up light and fluffy with no funny texture or taste. They actually have a yummy vanilla-like smell when they are cooking. These pancakes taste best when they are hot. They are still pretty good when they are warm, but they are amazing when they are piping hot. The leftovers also reheat well the next day. How amazing to still be able to eat pancakes and be gluten-free! Let me know what you think about these.

Rating: ♥♥♥♥♥ (out of 5 hearts)

 

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