Don’t you just love the aroma of fall? You can get that scent any time with this pumpkin pie spiced breakfast. You don’t have pumpkin pie spice? No problem, it’s easy to make: 1 ½ tsp ground cinnamon + ½ tsp ground nutmeg + ¼ tsp ground cloves + ½ tsp ground ginger.
We’ve been testing breakfast recipes for the holidays that can be made in advance and reheated (at 300 degrees for 30 minutes uncovered). If you don’t like goat cheese, then low fat feta is a good substitute. (modified from original recipe…
This pancake batter comes together so quickly with the help of a blender. Who knew that pancakes could be this easy? There is no need to wait for the weekend to make these.
If you are like us, you thought that quinoa was just for savory dishes. Well, here is a delicious sweet quinoa alternative to old fashioned oatmeal (which we eat often). It’s nice for a tropical tasting change of pace.
Sometimes you just want (or need) a quick on-the-go breakfast. Make a dozen of these vegetable packed egg muffins and you are ready for the week. They can be refrigerated for 3-4 days or freeze and reheat them in the microwave for a ready-made breakfast. We’ve found that they are also awesome made in advance for visiting house guests where we often will add crumbled bacon or turkey sausage in the mix. If you want to cut back on the fat and calories while increasing protein, substitute 2 egg whites for 1 of the eggs in each serving*.
Blueberries are in season here and the “u-pick” farms are overflowing with berries. This recipe adds a little Hawaiian twist to the old stand-by muffin recipe with the addition of coconut and macadamia nuts.
