Last night, it was actually cool enough to bake.  We have super high ceilings and even with the air on, our house gets like 80 degrees with the oven on.  So frustrating in the warmer months! Something about a rainy day makes me want to cook and bake...I always make soup and bread.

Mmmm Monday: Strawberry Coconut Protein Pancakes #StonyfieldBlogger

I am a #StonyfieldBlogger and received product coupons.  All recipes and opinions are my own. 

Have you noticed the new Stonyfield Organic Protein OP  drinks in the dairy section?  Three flavors are available: chocolate, strawberry and vanilla.  Strawberry is hands down my favorite! Each drink has 15 grams of protein and NO GMOs, artificial sweeteners or hormones. The drinks alone are super tasty, especially after a workout, but they're great to cook with too!

Birthday Brunch: Apple Cinnamon Monkey Bread! #WarmUpYourDay

This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #WarmUpYourDay #CollectiveBias

In our household, we hop right from holiday season to crazy birthday season. In the span of less than 3 weeks, we have FOUR birthdays!  Gabby is a lucky gal because she is all alone in nice, warm June.  We all have our own birthday breakfast requests:  Ricky loves French toast, the twins like chocolate chip pancakes and I love monkey bread.  Birthdays aside, this is a perfect addition to any brunch menu.  I love to serve with a fruit salad drizzled with honey, scrambled eggs, Greek yogurt and a Mimosa.  Why not, right?  

Fun tip: for kiddos, make a faux-Mimosa with flavored bubbly water.  The girls had strawberry water in theirs and thought it was SO cool.   We also like to sprinkle the tops of our drinks with powdered sugar--it's something my dad always did growing up. SO tasty if you rim the glasses with it and add a strawberry. 

On January 16th, I turned the big 3-1.  Since I wasn't working all weekend, I wanted to be a lazy bones.  It's very rare when we are all home together on a weekend and I wanted to take advantage of it! Friday night was Japanese Steak House night.  Not quite sure what we were thinking taking three little ones to a hibachi grill, but it was SO MUCH FUN! It wasn't budget friendly, but it was a memorable experience.  The girls LOVED seeing the crazy tricks and they gobbled up their food. Score! 

Saturday we headed to the store to pick up goodies for my Sunday birthday brunch. Since my breakfast request was monkey bread, I wanted to go above and beyond: apple cinnamon! The theme of the weekend was simplicity, so I took a little help from the store by using Pepperidge Farm Apple Cinnamon sweet rolls at Walmart.  The girls piled in the cart and started arguing 2 minutes into the store. That's when I decided to add "mimosa" to my breakfast brunch list: Cook's Spumante is a MUST.  It's a bubbly wine that is sweet, not too dry and perfect for mimosas and Bellinis (also super budget friendly!). Another must: 100% Florida Orange Juice.  We are a Tropicana family, but whatever floats your boat!

That evening, we had a movie night and I made Ricky watch Gone Girl.  When I read the book last year, I always ended up doing it late a night.  Ricky would get super annoyed because I would wake him up from deep sleep to freak out about what was going on.  I saw the movie when it came out for a girls' night, Ricky still had no desire to see it or read the book.  Now guess who is talking about the movie non-stop? Mr. Skeptical.  Go rent it, if you haven't yet!! Gillian Flynn's books are all amazing. 

Sunday morning, while Ricky was making the eggs and the girls were making a fruit salad, I tackled the monkey bread.  It was so simple, I had it in the oven and was enjoying my coffee while they were still cooking!

Apple Cinnamon Monkey Bread

Here's what you need:

• 3 containers of Pepperidge Farm Apple sweet rolls
• 1/2 cup brown sugar
• 1 teaspoon cinnamon

1.  Preheat the oven to 375.  Open up the sweet roll containers and set aside frosting and apple mixture.
• Side note: anyone else terrified of pop-open containers? My heart races. 
2. Cut each individual roll in fourths. Place in a large bowl.  Toss with brown sugar and cinnamon. 
3. Add TWO packages of apple mixture (set aside the other one for later).  Mix together again.  
4. Spray a large casserole dish with non-stick spray.  A bundt pan works too! Scatter the sweet roll pieces around the pan.  It's okay if they stick together a bit!
5. Bake 20-25 minutes, until almost cooked.
6. While monkey bread is in the oven, mix together the remaining apple mixture and the frosting packets.  (note: we just used 2 frosting packets...it was more than enough).  
7. Remove monkey bread from oven and spread with frosting mixture.
8. Return to oven for 10-12 more minutes, until golden brown.
9. Enjoy!  

Our brunch was a success and I truly enjoyed my relaxing birthday weekend.  With the girls being in school until almost 4:00 during the week, I feel like I don't have as much time with them! I love seeing how much they are growing and maturing since they've started school--they crack me up all day long!  This weekend we have the twins' birthday and so far they are actually requesting this monkey bread instead of pancakes! I'm okay with that!

What are your birthday breakfast traditions? 

Healthy Breakfast: Slow Cooker Steel Cut Oats!

Have you jumped on the steel cut oats bandwagon yet?  They are a bit heartier than regular oatmeal and super filling!  Another perk is they have protein, fiber and less calories than regular rolled oats. For a while, they were hard to find at a decent price, but now even Aldi sells them! If you're gluten free, Bob's Red Mill has a version for you.  I have found that they pair well with warm spices like nutmeg, cinnamon and ginger...even that leftover pumpkin pie spice you have on hand!

The tricky thing about steel cut oats is making them.  A little more time is required to cook than regular oatmeal which is not good for rushed weekday mornings. I will admit, you also have to get used to the chewier texture.  One problem with putting the steel cut oats in the slow cooker is they turn into a gummy, chewy mess.  The key to this recipe is only cooking for 1.5 hours on high and then leaving them alone in the cooker overnight.  They turn out perfectly! 

Lately, on Sunday nights I have been making a slow cooker batch of steel cut oats for my breakfasts during the week.  I tend to always add apple and cinnamon...the cranberry was something new a few weeks ago.  All you need to do is break up the oats into little 0.5 cup portions in containers and microwave them in the morning for a quick 90 seconds!  I like to add extra almond milk, bananas and a drizzle of honey.  Goes perfectly with coffee before the chaos of getting the girls ready for school! 

Slow Cooker Steel Cut Oats- Apple Cranberry

Note: If you don't like cranberry, just add more apple!  

Recipe altered from Mother Thyme 

Ingredients:

• 1 cup steel cut oats
• 2 cups unsweetened vanilla almond milk (or skim)
• 1 cup cored, chopped apple
• 1 cup fresh cranberries
• 1 cup water
• 1 cup apple cider (or an additional cup of water)
• 2 teaspoons vanilla
• 1 tablespoon agave nectar or honey
• 1.5 teaspoons cinnamon
• 1 teaspoons of chia seeds
• 1/4 teaspoon ground ginger

Put all ingredients in the slow cooker and cook on high for 1.5 hours ONLY.  Stir and turn off. After sitting overnight in the slow cooker, they will be the perfect consistency!

To serve, reheat with a splash of milk.

Do you eat a hearty breakfast?

Healthy Breakfast: PB & Banana Oatmeal Muffins!

 

I envisioned our mornings before kindergarten to be hectic, but they have been going so smoothly!  Well, we have a few breakdowns about clothes, but otherwise we have PLENTY of time to get ready.  We like to experiment with different breakfast foods and these muffins are always requested!

These breakfast muffins are filling and super healthy.  With oatmeal, Greek yogurt, bananas, peanut butter and a few chocolate chips, you'll send your kiddos off to school full AND happy.

I love to make 2-3 batches of these on a rainy day to fill up the freezer.  Simply bake them, freeze them on a cookie sheet and then put in baggies once frozen!  Or freeze the batter to bake later. I do grocery store demos on the weekends and I learned a cool new trick from the bakery: freeze the batter (with the cupcake liners) in the muffin tins.  Once frozen, pop out and keep them in a freezer bag.  When you are craving fresh muffins, pop the frozen muffins in the oven and bake for 10 or so minutes longer than normal.  Saves the time of making the batter! 

Here's what you need:

• 2 mashed bananas (look for those markdown ones!)
• 2 tablespoons canned pumpkin (not pumpkin pie filling!)
• 2 tablespoons coconut oil 
• NOTE: You can sub 4 tablespoons butter for pumpkin & coconut oil
• 1/4 cup 0% Greek yogurt
• 1/2 peanut butter or sunflower butter
• 1 egg
• 1 teaspoon vanilla extract
• 2 tablespoons brown sugar
• 1 teaspoon cinnamon
• 1/2 teaspoon baking powder and baking soda
• 1/4 cup flax seed (optional)
• 3/4 cup flour
• 3/4 cup oatmeal
• 1/4 cup mini chocolate chips to sprinkle on top

I like to make little "kits" of the dry ingredients in mason jars to grab when I'm craving muffins. Total time saver.  ALSO a great gift!

Let's Bake! Yields about 12 muffins

1. Preheat oven to 350.
2. Mix all dry ingredients together, except chocolate chips, and set aside.
3. In a mixer bowl, add banana, pumpkin and coconut oil. Mix on low until blended.  Add yogurt, peanut butter, vanilla and egg. 
4. Slowly pour in dry ingredients. 
5. Add batter to lined muffin pan and sprinkle with chocolate chips.
6. Bake for 16-18 minutes. Don't overcook! 
• They will look a bit dry, but let them cool. Pinky swear they are ah-mazing!

What's your favorite healthy breakfast?

Banana + Nutella Pancakes with Stonyfield Yogurt!

Raise your hand if you're over this LONG winter! I am SO ready for sunshine and flip flops.

One thing that I associate with summer is Jack Johnson music.  Banana Pancakes is up there as one of my favorite songs.  His music is perfect for sitting on a patio, sipping a frosty drink.

Since we are still frozen here in Michigan, I'll make some banana pancakes and enjoy my day with the family.  I'm still sittin, waitin, wishin for summer though! (Like my Jack Johnson reference?!)

If you've never used quinoa before, it's a versatile grain alternative--gluten free for those of you who are intolerant!  You can substitute it for rice, bake with it or put it in your salads.  The possibilities are endless!  Another great thing about quinoa are the nutrients: high protein, as much calcium as milk, as well as high in fiber and iron . I love that it cooks in less than 15 minutes.  You can buy it anywhere these days, even Aldi!  At Costco they have a huge bag of it for under $10 that lasts for months.

The point is you should check out quinoa!  This pancake recipe is a perfect introduction for you!  Also in this recipe is Stonyfield yogurt.  A great way to start out your day...or end it if you want breakfast for dinner!

Here's what you'll need: 

• 1.5 cups flour (whole wheat, regular, 50/50...whatever floats your boat!)
• 2.5 teaspoons baking powder
• 1/4 teaspoon baking soda
• 3/4 teaspoon salt
• 1 tablespoon brown sugar
• 1 teaspoon cinnamon, 1/2 teaspoon nutmeg
• 1 tablespoon flax seed
• 1.5 cups cooked quinoa, chilled
• 1.5 cups Stonyfield yogurt- 3/4 cup Banilla + 3/4 cup Vanilla Greek
• 1/2 cup almond milk
• 3/4 cup Egg Beaters (or 3 eggs)
• 1 tablespoon vanilla 
• 1/4 cup coconut oil
• 1 banana--brown are best!
• 2 tablespoons Nutella + 1 teaspoon coconut oil for swirl

1. Combine dry ingredients in a small bowl.  Set aside. 
2. In a large mixing bowl, beat eggs, yogurt and almond milk.  Add vanilla and coconut oil.  Finally, add quinoa.
3. Slowly add dry ingredients.  Slice banana on top and fold in.
4. In a microwavable bowl, heat Nutella and coconut oil for 30 seconds...or until runny.
5. Heat a griddle or pan to medium heat.  Place 1/3 cup of pancake mix and drizzle the Nutella mixture on top.  Flip after 2-3 minutes.

Enjoy!

This makes a batch of 12 large pancakes.  I suggest making the whole recipe and freezing for later!

Even if you have a family of picky eaters, I think that you will like this healthified pancake recipe.  It's very versatile!  Instead of Nutella, you can use mini chocolate chips.  Take out the bananas and add blueberries!  The combinations are endless!

Stay warm if you're freezing here in the Midwest with us!  If you live in a warmer climate, crank some Jack Johnson in the sun for me!

Disclaimer: I am a Stonyfield YoGetter and I have was provided yogurt to make this recipe.  All recipes, opinions and Jack Johnson obsessions are my own. 

New post on Recipe4Living: Apple Pumpkin Bread!

Slow cooker "Caramel" (really it's dulce de leche)

Have you seen than Pin going around Pinterest with the slow cooker "caramel"? It's legit.  I made some apple cider caramel to drizzle on this bread recipe and it is drool worthy!  Good thing this bread is healthified! Best part: the caramel lasts for a while in the fridge, so once you make it, you'll have it for the whole season!  I would put it on apple pie, ice cream...a spoon.

Head on over to Recipe4Living to see my new recipe.  This is one you won't want to miss!  The bread flavors are inspired by doughnuts that I used to get growing up at a local cider mill here in Michigan: The Country Mill. 

Apple Pumpkin Bread: after baking, you roll it in a pumpkin spice/sugar mixure.

I hope you enjoy your weekend!  We're headed to Chicago for the night!

Back-to-School Breakfast in a snap with Hamilton Beach! {Giveaway!}

 It's a pretty well known fact that I'm somewhat of a kitchen hoarder collector.  If I see something on clearance for the kitchen, I usually buy it.  Of course, we have little appliances coming out of our ears in our cabinets and in our pantry.  I just can't say no (much to Ricky's chagrin).

When I was at BlogHer Food, I saw this handy little Hamilton Beach sandwich maker at a booth and I was excited.  Do I really need another appliance? Of course not!  But this is so fun!  You can be creative with recipes and anything you make at home is 100x healthier than on of those "Mc" breakfast options.

The last day, I found out I won one and I was excited!  Being on Weight Watchers, I am always looking for more exciting ways to make food.  This can also be used for lunch sandwiches or Brinner [breakfast + dinner]. 

I like to use egg whites with spinach and salsa, or Canadian bacon with cheese and eggs.  The possibilities are endless!  You can use sandwich thins, bagels, English muffins, even waffles.  Any meat used needs to be cooked before putting it in the maker.  I have been cooking up a pan of bacon on Monday mornings to last us a few days.  I don't like to heat up the kitchen more than I have to!

I'm not the only one loving this!  The girls can pick out their own toppings for their sandwich.  (NOTE: I wouldn't let the little ones actually use the appliance because it gets VERY hot!).  This will be great for hearty preschool breakfasts!  Start to finish, these sandwiches can be ready in under 5 minutes!

Want to try it out?

I have TWO to give away to my readers!  Enter in the rafflecopter below!

a Rafflecopter giveaway

Fill 'em up Banana Bread

This summer I have been experimenting with a bit of freezer cooking.  One thing we always like to have on hand for a quick snack is bread.  I saw this recipe for a banana bread on my fellow blogger friend's site (Mrs. Weber's Neighborhood).  I have been searching for a great recipe that isn't too mushy or dry and this one is perfect!  It freezes so well, we usually make 3 loaves at a time.

I have made it a few times and this time I changed it up.  I know, I know...why mess with something good?  Here's why:  I have little toddlers that can throw down some food.  Not quite where it all goes, but their appetite is the main reason it is absolutely necessary for us to shop at Costco.  I am lucky they like to eat healthy foods, at least!  My new trick is I have been adding flax and other forms of fiber to anything I can: smoothies, pancakes, etc.  It fills up their bellies!  Just be careful at first...haha.

So here it is, my crazy fill 'em up banana bread.  It has extra protein (Greek yogurt) and fiber from the flax and oatmeal, yet you can't tell at all!  This is a perfect way to use up markdown bananas in your freezer.

Thank you, Lauren, for the inspiration!

Ingredients

• 1/2 cup butter, melted
• 1 cup sugar
• 1/2 cup of Egg beaters (or 2 eggs)
• 1 teaspoon of vanilla
• 1.5 cups flour 
• 1/2 cup plain oatmeal
• 1/4 cup ground flax 
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 cup plain 0% Greek yogurt
•  2-3 bananas

Mix it up!

1. Preheat oven to 350
2. With a mixer (or by hand in a bowl), combine the butter and sugar.
3. Add egg beaters and vanilla.  Mix until combined completely.
4. In a small bowl add flour, salt, soda, oatmeal and flax.  Mix it up with a spoon ans slowly add to big bowl.  Mix for a minute or so to combine.
5.  Add yogurt and bananas.  
6. Pour into a bread pan (or cupcake tin!) and bake for 50-60 minutes.  I always cook it a bit longer than expected to get the center cooked.  It won't burn, it adds a great crust to the bread.

Enjoy! 
 

Mmmm Mondays! Go-to granola

We love oatmeal in this family.  Nothing better is a warm bowl of maple brown sugar oatmeal for breakfast...in the winter.  During the summer it's too hot for it!  This summer we have been hooked on granola.  We make parfaits, put it on our frozen yogurt or just add it to our fruit salads. 

Only bad thing?  We were buying it.  I don't know why I didn't think to make it before now, but I just assumed buying it would be cheaper. 

I saw this great recipe and I knew I could add our favorite ingredients to make it just like the stuff we buy.  Plus this is a great kid-friendly cooking recipe.  Olivia is my kitchen helper and she loved to measure out everything for me.

Here's what you need for our Nutty Coconut Cranberry granola:

• 4.5 cups of old-fashioned oats, uncooked
• 1/3 cup sliced almonds
• 1/3 cup chopped pecans
• 1/3 cup shredded coconut
• 2 teaspoons cinnamon
• 1/2 teaspoon salt
• 1/4 cup maple syrup
• 1/4 cup apple juice
• 1 tablespoon canola (or vegetable) oil
• 1/2 cup craisins

Once you have all of these ingredients on hand, it will be easy to whip up a batch.  Also, you can add and subtract whatever you like!  I love the versatility of granola.

1. Preheat the oven to 350.  Line a cookie sheet with parchment paper.
2. Combine oats, nuts, coconut, cinnamon and salt in a big bowl.
3. In a smaller bowl, whisk: syrup, juice and canola.  Add to big bowl and mix well.
4. Pour onto cookie sheet and spread evenly.
5. Cook for 20-25 minutes until toasted.  Add craisins and store in an air-tight container.

Enjoy!

Breakfast fun for the kids!

Tonight was one of those nights where I had no ideas for dinner.  When that happens, it's brinner time!  AKA: breakfast for dinner, if you didn't watch Scrubs.  Shame on you, by the way!  It was an amazing show!

I realized that we were out of pancake mix, so I came up with a new idea for the ladies.  When I was in college, my roommate Kim made these eggs she called "bird's nests" and they were so amazing.  You get toast and eggs in one pop! 

This is a great meal to have your kids help with! 

Here's what you need (pretty self explanatory...):

• Bread
• Eggs
• Butter
• Cookie cutter
• Keep the shape simple.  We tried a hand and it was a mess.

 Simple steps

1. Butter the toast on both sides
2. Cut a shape out of the middle with a cookie cutter.  
3. Add both to a pan over medium-high heat.  Make sure to spray it!
4. Crack an egg in the middle of the toast.  Season with S + P.
5. Flip after 2-3 minutes

Voila!  We use the shape to dip.  The girls love some dippy eggs right now!

What's your favorite brinner meal?

Recipe: Super green smoothie!

New camera, still horrible foodie pics.  Obviously it's the operator!

I must admit, I am addicted to Pinterest.   Who isn't these days?  My favorite find by far is this green super smoothie.  There are a few different variations and I have made a super recipe of the best of each recipe.

I am a huge fan of coffee, but I also hate to eat breakfast.  Actually, I love breakfast, but by the time I get the girls' food ready and they are eating, Gabby needs something and yada yada, its 11:00 and I'm still hungry.  If I drink coffee, then I feel nauseous.   It's a bad cycle!  Once I started making this smoothie, it not only wakes me up like coffee, it makes me feel great until I have a chance to eat.  No joke, that is usually 2:00 during naptime. 

Don't be intimidated by the amount of spinach or the Greek yogurt.  It truly tastes like a shake. 

Ingredients

• 3 cups (handfuls) of spinach.
• Quick tip: I buy the huge boxes of organic spinach and freeze it in bags.  Much easier and it freezes great!
• 2 bananas (frozen is best)
• 1 tablespoon of peanut butter
• 1/2 cup fat free Greek yogurt
• 1 cup Almond Milk (vanilla flavor is best)
• I love Silk.  Go to their Facebook page for a $1 off coupon!
• 1 teaspoon of agave nectar (or any sugar you like...Splenda works too)

Blend it up! If it ends up really thick, add some water or more Almond milk.  For me, it took making it 2-3 times to find what I like.  Take this as a base and make it into what you like.  It's definitely a meal in itself and great for on the go!

Two biggest fans of this smoothie?  The ladies.  We even have a smoothie song. 

Don't you love the bed head?

Mmm Mmm, try it and I promise you will become a believer.  It's a great way to start your day in a nutritious way!