Breakfast Cranberry Carrot Muffins

Who knew muffins could include such random but delicious ingredients?  Why not put something better in there besides some super solid mystery fat and other big words we probably can’t pronounce?  Bananas, cranberries, oatmeal, and carrots make a surprisingly fantastic muffin.  So I cheated and bought the bag of shredded carrots and this suited my needs just fine.  If you are looking for more of a carrot cake consistency (hidden carrots) then you’ll need to shred them with the box grater yourself.  These taste just delightful toasted and with a little butter or jam on it. Perfect for breakfast or snack! NOM.

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Breakfast Cranberry Carrot Muffins

Makes: 12 Muffins

Ingredients

  • 1 1/2 cups all purpose flour
  • 3 tablespoons sugar
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon coarse salt
  • 1/2 teaspoon ground nutmeg
  • 1/2 teaspoon ground cinnamon
  • 1 cup rolled oats
  • 1/2 cup dried cranberries
  • 3 tablespoons olive oil
  • 1 large egg
  • 1/3 cup 1% milk (or milk of choice)
  • 2 cups shredded carrots (chop a little extra with a knife if using bagged carrots)
  • 2 medium ripe bananas, mashed

Directions

  1. Preheat the oven to 400 and spray or line a 12 tin muffin pan.
  2. n a large bowl combine the flour, sugar, baking soda, baking powder, salt, nutmeg, and cinnamon. Sift well or mix with a fork until combined.
  3. Next add the oats, cranberries, olive oil, egg, milk, carrots, and mashed banana.  Stir well until all ingredients are blended.
  4. Divide the batter evenly in the muffin tin and bake for 15-18 minutes until cooked through.
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My Workday Breakfast: Gluten Free Cinnamon Apple Quinoa with Nuts

Until recently, I would not have considered myself a “breakfast person.” In fact, I didn’t even like eggs until I met Meaghan in 2011 …. and I was 22. Back in our MUSC days, I used to eat a 1/2 cup of dry breakfast cereal every morning. There is even a picture of our pantry with all of our 12 cereals lined up in our Mt. Pleasant apartment. I would eat my dry cereal in the car, while driving to work (you can imagine what my car looked like).

MUSC cereal

Then I got a job, moved to Greenville, and started trying to eat a big girl breakfast: oatmeal. I tried the instant oatmeal, then the organic instant oatmeal, and even tried making baked oatmeal. I never quite felt right after eating oatmeal, and was absolutely ravenous after 30 minutes.

In April we completed about 6 weeks with whole foods only: no processed out of the box type stuff, we made everything. During this time, I got hooked on this simple, yet healthy and very satisfying breakfast. Every Sunday night I make a big batch of quinoa with cinnamon apples and walnuts or pecans, and eat off of it throughout the week. This provides everything you need in a healthy breakfast: carbs from the apples and quinoa, protein from the quinoa and nuts and healthy fat from the nuts. This recipe has 5.2g of protein – almost as much as an egg!

Cinnamon Apple Quinoa from The Healthy Bachelorette

Cinnamon Apple Quinoa with Nuts

Servings: 6 (3/4 cup each)

Ingredients

  • 3/4 cup uncooked quinoa
  • 3/4 cup water
  • 3/4 cup skim milk
  • 2 small apples, chopped (I use organic pink lady)
  • 1/2 cup chopped nuts of your choice(I typically use pecans or walnuts)
  • 2 tablespoons butter
  • Cinnamon to taste

Directions

  1. Place the quinoa, water and milk in a small sauce pan. Bring to a boil, and reduce to simmer, stirring frequently to ensure the quinoa and milk do not brown to the bottom ~ 15 minutes.
  2. While the quinoa is cooking, melt the butter in a medium sized frying pan over medium-low heat. Add the chopped apples and season with cinnamon to taste. Stir frequently and cook for ~5 minutes.
  3. In a large serving dish with a lid, combine the quinoa, cinnamon apples and nuts and place in the refrigerator. (It will last up to 7 days.)
  4. Reheat 3/4 cup of the quinoa breakfast mix in the morning by placing in the microwave for 30 seconds – and you’re good to go!

Nutrition facts: 214 calories, 11.9g total fat, 3.2g saturated fat, 23g total carbs, 5.2g protein, 45mg sodium

What’s your go-to work day breakfast?

Mug: Fiestaware Poppy Jumbo Cup

No-Bake Peanut Butter Banana Coconut Breakfast Bars

Sometimes, mornings are hard.  I recently had an unfortunate morning that involved my phone alarm not going off, spilling a bag of coffee grounds all over the kitchen floor, and worst of all – forgetting my well packed bag of food for the day!!  I’m sure you’ve been there and its not fun!! These types of days usually result in a medley of unorganized eating patterns because a rough morning really screws with my whole day.  These 5 Ingredient no-bake bars are a great staple to keep in your freezer to grab when you’re simply on the go, in need of a snack, or having a disastrous morning!  Not too mention, the Trader Joe’s Coco Chips I used as a topping are AHHmazing.

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Peanut Butter Banana Coconut Breakfast Bars

Makes 4 Bars!

Ingredients

  • 1 1/2 cups Whole Rolled Oats
  • 1/4 cup natural peanut butter of your choice
  • 1 medium mashed banana
  • 1/4 tsp cinnamon
  • 1 tbsp honey
  • Handful of Trader Joe’s Coco Chips on top (Can also use 2 tbsp regular shredded coconut)
  • Optional extras: cranberries, chocolate chips, slivered or whole almonds/pecans, chia seeds, flaxseeds

Direction

1. In a large bowl, mix together the oats, peanut butter, mashed banana, and cinnamon.  It works well to microwave the peanut butter for 15 seconds to soften it slightly, prior to mixing.  Mix well until thick mixture is well combined.

2. Place a large piece of plastic wrap in a loaf pan, this will allow you to easily remove the bars when finished. Press the, oatmeal mixture into the bottom and evenly flatten.  Top the mixture with the honey and coco chips.  Wrap up with the extra plastic wrap and place in the refrigerator for 1 hour.  Slice and serve, keep in the fridge for 5 days or freeze individually wrapped!

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Individually wrapped and ready to go!

Individually wrapped and ready to go!

Maple Pumpkin & Cranberry Granola

8 ingredient granola, people! It doesn’t get much better than this! Deliciously festive and healthy making both the perfect breakfast and/or holiday gift. I’ve added dried cranberries and walnuts however, feel free to substitute with something of similar of your choice!  Get your pumpkin on and enjoy!

The Healthy Bachelorette

8 Ingredient Granola!

Maple Pumpkin & Cranberry Granola

Makes 6 Servings

Ingredients:

  • 2 cups rolled oats
  • 1/3 cup chopped walnuts
  • 1/2 cup dried cranberries
  • 1 tsp pumpkin pie spice
  • 1/4 tsp cinnamon
  • 1/4 tsp salt
  • 1/2 cup pumpkin puree
  • 1/2 cup pure maple syrup

Directions:

1.Heat the oven to 325 degrees and line a sheet pan with wax paper.

2. Combine the oats, walnuts, cranberries, pumpkin pie spice, cinnamon, and salt in a medium sized bowl.

3. Heat the pumpkin puree and maple syrup in a small saucepan, whisk until combined and heated through lightly, 1-2 minutes.

4. Pour wet ingredients over dry and mix with a wooden spoon. Spread evenly over wax paper lined sheet pan.

5. Bake in the oven for 15 minutes, remove pan and stir mixture with wooden spoon. Put back in the oven for another 10 minutes, mix again and let cool completely. Store in an air tight container for up to 1 week!

Dry Ingredients!

Dry Ingredients!

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Combined wet and dry ingredients.

Combined wet and dry ingredients.

25 minutes later!

25 minutes later!

Yum!

Yum!

Whole Wheat Pumpkin Spice Bread with Cinnamon Streusel Topping

Tis’ the season for pumpkin spice everything people!!  I am truly ecstatic about it being socially acceptable to post pumpkin spice recipes on the regular… although I have been known to indulge mid July on occasion.  Besides all that, this bread is made with half whole wheat flour and half all purpose flour to add a little fiber and protein into your fabulous diet!   The simplest small adjustments can really do wonders for a baked bread. This one is chock full of healthy ingredients making it a very acceptable addition to your breakfast or mid afternoon snack perhaps! Enjoy!

The Healthy Bachelorette: Pumpkin Bread with Strussel Topping

Whole Wheat Pumpkin Spice Bread with Cinnamon Streusel Topping

  • 1 15oz can unsweetened whole pumpkin
  • 3/4 cup low-fat plain yogurt
  • 1 tablespoon honey
  • 1/4 cup sugar
  • 1 teaspoon vanilla
  • 1 egg
  • 2 teaspoons pumpkin pie spice
  • 1/4 teaspoon cinnamon
  • 1 cup all purpose flour
  • 1 cup whole wheat flour
  • 1/2 teaspoon baking soda
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt

Streusel Topping

  • 1/2 cup rolled oats
  • 1/2 teaspoon cinnamon
  • 1/4 cup sugar
  • 2 teaspoons cold butter, cut into small pieces

1. Preheat the oven to 350 degrees.

2. In a medium size bowl, combine the pumpkin, yogurt, honey, sugar, vanilla, egg, pumpkin spice, and cinnamon. Mix thoroughly by hand with a wooden spoon. Set bowl to the side.

3. In another medium bowl, combine the all purpose flour, whole wheat flour, baking soda, baking powder, and salt.  Fold slowly into bowl with the wet ingredients, combine thoroughly but do not over mix.  Pour into a greased bread loaf pan.

4. To prepare the streusel, mix all ingredients together in a small bowl and sprinkle evenly over dough. Bake in the oven for 1 hour until a fork comes out clean from the center.

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Peachy Yogurt Muffins with Cinnamon Streusel Topping

Muffins really are a glorious form of food. They can be savory or sweet, crunchy or soft, and the can be filled or topped with just about anything. Even better is that you can make them with some healthier ingredients to be sure they don’t contribute to any other muffin tops… YIKES!  Take note you can use just about any other form of fruit you would like in place of peaches. In addition, you can substitute 1 cup of white flour for 3/4 whole wheat flour below. Adding in some whole wheat flour will add some fiber and protein to the muffins however they will also make the muffin slightlys more dense. Using yogurt in this recipe makes it a lower fat version without compromising the light and fluffy texture! This is a simple recipe that just involves a whisk, 2 bowls, a muffin tin, and my most favorite thing ever – streusel topping! Enjoy!

The Healthy Bachelorette

Peachy Yogurt Muffins with Cinnamon Streusel Topping

Makes 12 muffins

For the Muffins

  • 2 cups flour
  • 1/2 cup sugar
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon cinnamon
  • 2 eggs
  • 1 cup fat free plain yogurt
  • 1/4 cup skim milk
  • 1 tablespoon melted butter
  • 1 1/2 cups diced peaches
  • When making the whole wheat version: use 3/4 cup whole wheat flour + 1 cup white flour, and add 1/4 extra cup of yogurt to your recipe!

For the Topping

  • 1/2 cup oats
  • 1 tablespoon flour
  • 1 tablespoon brown sugar
  • 1/2 teaspoon cinnamon
  • 2 teaspoons butter melted

Directions

1. Preheat your oven to 350 degrees.

2. Gather your dry ingredients and a mixing bowl. Combine flour, sugar, baking powder, baking soda, salt, and cinnamon.

3. Gather your wet ingredients and a small mixing bowl. Combine your eggs, yogurt, milk, melted butter, and peaches.

4. Add your wet ingredients to the dry. Lightly mixing until just combined, do not over mix. Scoop batter into your muffin pans.

5. For the topping: combine all ingredients and evenly spread on top of the muffins.

6. Bake for 25 minutes or until a tooth pick comes out clean.

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IMG_2739Muffins!!