Tag Archives: Food

Snacker Day Saturday: 6/23

Standard

These skewers are super capr-easy. And, they’ll use up produce from gardens I know that some of you are growing. Ripe cherry tomatoes literally burst with flavor while roasting in the oven, tofu sizzles, and fresh basil, well…freshens up the whole flavor. All of this gets dunked into a nice cool bath of seasoned balsamic vinegar.

I love any take on the traditional caprese salad. One of my favorite versions that I’ve had is at a little place called the Saxapahaw General Store in Saxapahaw, North Carolina. My parents came to visit me so I took them to the locally-supplied restaurant which is located in a converted gas station. Cool, right? My mom and I decided to do a sandwich swap and ordered a roasted vegetable sandwich and a Mozzarella Caprese sandwich. Although it’s been over a year, I can’t get the taste of the Mozzarella Caprese out of my mind. A freshly baked baguette, meaty slices of ripe tomatoes, delicate fresh leaves of basil, and thick chunks of mozzarella, all coated with a home-made balsamic vinaigrette. Yum.

The other day I was hunkered down in my basement fort, armed with my Hemingway text in one hand and a pen in the other. And I was trying to concentrate. I really was. But all that caught my attention was a view of this out the window:
Once I saw the clouds, I started worrying that the downpour that would surely ensue would blow all of my little cherry tomatoes away. I’ve been working hard on taking care of those little guys – I mean, I get a gym membership’s worth of strength training lugging two watering cans out to the plants each day. I set down Hemingway and ran upstairs to go collect all of my little tomatoes and I saved them all before the sky opened up.

Fast forward a few hours through a soldier falling in love with a nurse, me writing a blog post for the Chamber of Commerce, and working on applications for grad school. Lunch rolled around and my collection of tomatoes sat waiting for me in a little bowl on the counter. And then, inspiration hit: a summery lunch that would use all of my precious tomatoes and some of the basil leaves that have been winding wildly towards the screen window they sit by.

To make my cap-reasy salad skewers, all you need are some tiny cherry tomatoes (aren’t they the cutest?), a few cubes of tofu, some fresh basil, and some good balsamic vinegar for dipping. Pop ’em in the oven, pop ’em in your mouth. Bada-bing, bada-boom. These mini-skewers are as cute as the ingredients that top them. They’d be perfect as hors d’ oeuvres at a party, a fresh summer lunch, or as an appetizer at a barbeque. Or as a refreshing snack in the midst of a Snacker Day Saturday!

Moral of the story: I’m really, really glad I rescued my cherry tomatoes from the storm! Other moral of the story: waiting is challenging. I used all my cherry tomatoes on this lunch so I’m now going to sit outside by my tomato plants and beg and plead them to ripen faster so I can make more of these delicious skewers. Okay, don’t worry, I won’t really go talk to my plants, but I sure am excited for the next batch of them to ripen up!

Capr-easy Salad Skewers
Ingredients
*Note: I’m not including amounts in this recipe. I’ll let you know how to make the skewers, but feel free to make as many or as little as your heart desires (or however many your garden dictates)
Cherry tomatoes
Firm tofu
Garlic powder
Fresh basil leaves
Balsamic vinegar
Italian seasoning blend
How To
1. Preheat oven to 400 degrees.
2. Spray a cookie sheet lightly with cooking spray. Place washed cherry tomatoes onto the sheet.
3. Cut tofu into small blocks and dry them by pressing on them with a paper towel to extract excess moisture. Next, toss them in a little bit of garlic powder.

4. Put the seasoned tofu blocks onto the cookie sheet alongside the cherry tomatoes. Put the sheet in the oven. Bake for 10-20 minutes, or until the tomatoes have burst and the tofu is slightly firm on the outside.
5. Grab some toothpicks. Slide a tomato, a piece of tofu, and a fresh basil leaf onto each.
6. In a small bowl, mix balsamic vinegar with Italian seasoning. Add a drizzle of olive oil if you’d like.
7. Serve up a savory summertime snack that everyone will feel good about eating!

Now, for the reading portion of today’s snacker day: I suggest you read a book called Animal, Vegetable, Miracle: A Year of Food Life  by Barbara Kingsolver. No, it’s not a ‘snack-sized’ read like most of the literature I try recommending on Saturdays, but this one is a great book to sit down and enjoy during summer. Barbara Kingsolver and her family grow their own food for a year and chronicle their experiences. If you’ve got a garden of your own, are looking to start one, or are simply interested in eating local, natural, real food, this is a book you’ll probably love. I really enjoyed it when I read it a couple years ago! It came to mind today while I was picking my food for lunch – it felt good that most of my meal came from the vine and landed on my plate mere minutes later. Hope you have a great Snacker Day Saturday!

Advertisements

Healthy Whole-Wheat Nectarine Bread

Standard

Quick! Run to the grocery store and buy a nectarine!  You’ll need it to make this.I’d love to share a slice of this with you from the loaf I just made but I’m afraid that’s not possible. Why? Because this bread is going, going…Gone.

I hope you’ve stopped reading this post for a second to run to the store to buy a nectarine. Or a whole bushel so you can make a loaf of this stuff every day. Trust me, you’ll want to. And you won’t feel a single morsel of guilt eating the whole loaf while you’re home alone for the day a few slices because this bread is super healthy. Whole-wheat  flour and sweet morsels of nectarine are united in this bread to create a bread that packs the heartiness of honest-to-goodness whole-wheat, and the delicate notes of fresh fruit. It’s the best of both worlds; filling yet delicate in the same bite.

I usually wouldn’t urge anyone to make a bread recipe. I mean seriously, bread?? I’m usually not the biggest fan of bread (unless it’s my grandma’s loaded, homemade, fresh-from-the-garden zucchini bread, or my other grandma’s decadent walnut-date bread – either of those I could easily eat in one sitting). But this bread that I made today is really, really good. I dunked a few slices into some vanilla yogurt and slathered some peanut butter on top of another chunk. This bread would be perfect as a wholesome breakfast when paired with some yogurt, a post-workout snack when matched with some protein-packed peanut butter and maybe a drizzle of honey, by itself as a snack, or warmed up for dessert and served with a giant scoop of vanilla ice cream. I guess you guys all know what my diet’s going to look like the next few days: this bread for breakfast, lunch, dinner, and snacks. But before I proceed to eat this for the rest of the week, I’ll have to make another loaf. Here’s the recipe so you can make one too!

Healthy Whole-Wheat Nectarine Bread
Ingredients
1 cup whole-wheat flour (I used Hodgson Mill’s Whole-Wheat Flour because they grind their wheat in a way that preserves all the good stuff)
1 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon brown sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/4 cup sugar
1/2 cup unsweetened apple sauce
2 tablespoons milk (I used unsweetened vanilla almond milk)
1 teaspoon vanilla extract
1 nectarine, chopped into small chunks
How To
1. Preheat oven to 350 degrees.
2. In a large bowl, combine all of the dry ingredients (from flour to sugar). Stir the ingredients so that they are mixed well.
3. Add the ‘wet ingredients’ (from apple sauce to vanilla extract). Mix batter well.
4. Last, add the chopped up nectarine and gently fold the pieces in.
5. Spray a bread pan with cooking spray and then pour the batter into the pan. Bake the bread in the 350 degree oven for 20-25 minutes. Stick a thin knife or a toothpick into the center of the bread to check if it is done. Then, gather your friends and family around and serve up a slice of goodness.
If you’re not too busy whippin’ this bread up yet, I’d just like to say that I apologize for the lack of book-related material on here lately. I haven’t been in the mood to write about books on here for the past couple weeks because I’m in the middle of research for school. Research=writing tons and TONS about books. I’m currently reading A Farewell To Arms by Ernest Hemingway which is plenty of book-action for me write now. I hope you caught that last pun. While I am sorry for not providing any book-insight lately, I’m glad to present you with recipes like this one. Hope you love it!

Snacker Day Saturday: 6/02

Standard

There’s nuttin’ butter than a cold treat on a hot day. In these summer months, everything starts tasting better frozen. Frozen grapes, frozen spiced orange slices, frozen popsicles. You name it, it’s almost always got a shot at tasting better frozen when the temperatures hit over 100. Well, we’re not quite to that temperature here yet, but I’m getting prepared. This means that my freezer right now is loaded with ice cream (typical), and some new little frozen friends that have joined the half-gallon staple of cookies and cream ice cream that resides there.

Did any of you watch the spelling bee the other night? If you did, maybe you caught my spelling mistake in the first paragraph (“nuttin’ butter” should be “nothing better”). Don’t worry, it was intentional but after watching the spelling bee the other night I feel like I am a crummy speller now. When I was in first grade I was entered into my school spelling bee and I got eliminated by spelling the word ‘salami’ wrong so maybe that’s one indication as to why I didn’t ever get entered into the national version of the contest. I couldn’t believe how talented the kids were who were competing!! I’m an English major in college and I can’t hold a flame to their spelling smarts! But nevertheless, my point in telling you this (longwinded, as always) is that I have a treat that is full of Nutter Butters. And cheesecake. And it’s bite sized. And frozen. Whew, it just gets better and better!

On this snacker day Saturday, I bring to you a decadent bite of happiness that is guilt-free, bikini friendly, refreshing, and delicious. And, if you saw the pictures I posted yesterday, I have a use for the leftover cheesecake pudding that you might have on hand. This is one of the least homemade desserts I’ve ever made but that’s alright by me.  It’s simple, versatile, and could be used as a cute party dessert when company is over or just to have on hand in the freezer in case a bad day strikes and you just really need a piece of cheesecake to put a smile back on. There’s really nuttin’ butter than that!

Nuttin’ Butter than Cheesecake Bites
Ingredients
1 snack-package of mini Nutter Butters
1 package fat-free, sugar-free cheesecake pudding mix
1 1/2 cups skim milk
How To
1. Without cracking open the Nutter Butters, use your hands to smash up the cookies while they’re still in the bag. Crush them up as fine as you can.
2. Set out a mini muffin tin and put a liner in each. Then, dump the cookies so they are equally dispersed.
3. Make the pudding by combining the pudding powder with the milk. Whisk for about 2 minutes. It should be extra thick.
4. Scoop pudding into mini-muffin tins and smooth the pudding down. Put the muffin tin in the freezer and wait for the pudding to harden. Then, take out a mini-treat as often as your heart desires and bite into a rich, flavorful snack!

Problem: you have extra cheesecake pudding and not enough muffin tins to hold it all.
Solution: grab a few mini Chips Ahoy cookies and gently smash the pudding between two cookies. Bam. Instant itsy bitsy whoopie pies!

Variations: you could pretty much use any flavor of pudding and any “crust” to make these desserts. Use what you have on hand (or have a hankering for) and get creative! Oreo crust with vanilla pudding? Graham cracker crust with butterscotch pudding? Vanilla wafers with banana pudding? I could go on and on and on. What are some of your great ideas for these little treats? Another suggestion: make a bunch of different kinds and then serve them to guests as a sort of tasting party for dessert! I think I might have to try that sometime soon!

Hope you enjoy these little cheesecake bites. I certainly am. A perfect pairing with a snack as luxurious as this one? How about reading this blog. I came across it yesterday and think it’s one of the coolest blogs I’ve seen out there. Two friends contribute their greatest talents (creativity in photography and writing) to produce a blog about making delicious food, photographing it, and telling a story about it or related to it. It’s a fresh take on food, writing, and the two elements combined. Plus, the photography and writing are both gorgeous so I urge you to take a little time while you’re snacking to check the blog out!

Have a great snacker day Saturday! See you soon with a recipe for creamy pie that’ll make you swoon.

Snacker Day Saturday: 5/26

Standard

Alright, alright. You caught me.

I can’t get enough peanut-butter and chocolate in my life.

Every week I try to think of some new flavor combination for a snack that will really surprise your taste buds. But if we take a look back real quick, here are all of the snacks I’ve come up with: Peanut Butter Chocolate Banana Pretzel Bites (the title’s a mouthful, but the snack is easy to pop in your mouth), Frozen Orange Slices, Chocolate Peanut-Butter Bars, Oven-baked Squash Chips, Peanut Butter Bars, Sinless Cinnabon Rolls, and  Healthy Chocolate Cake . That’s 4/7 snacks that involve peanut butter and chocolate. And, I’ve done it again today.

There’s something irresistible about the semi-salty taste of creamy peanut butter mixed with the rich tones of chocolate. I know that eating Reese’s 24/7 isn’t exactly the healthiest though, so I usually try to get my fix of this addictive combination in more nutritionally sound ways (note, I said try). Today’s snack mixes fiber-filled, naturally sweet fruit with protein-packed Greek Yogurt (I know, surprise, surprise). I packed the Greek Yogurt with peanut butter, a smattering of good-for-you nuts, and a drizzle of chocolate that’ll make any of you pb&choco lovers out there swoon.

I’d recommend making this snack in large batches. Actually, make it in quadruple-billion extra-large batches. So what if ‘quadruple billion’ isn’t a feasible number…it’s how much you’ll want to eat of this stuff. And really, it takes 2 hours to make, so I highly recommend making a bunch while you’ve got the oven on for that long. This snack is just one more excuse to hang out with your family on a sunny afternoon or invite a bunch of friends over for a barbeque. Oh wait- you’re probably already doing that this memorial day weekend! So go right ahead and use this recipe as a fun snack or healthy dessert. Everyone will thank you for it with huge chocolate-covered smiles on their faces. The recipe below serves one – mayyyybeeeeee two people (if you’re not a hungry snacker like I am) so keep that in mind when you’re making portions.

Apple Chips
Ingredients
1 apple
How To
1. Preheat oven to 250 degrees. Slice the apple as thin as you can, getting rid of seeds and stem as you cut.
2. Spray a cookie sheet with cooking spray and lay the apple slices out on it. Cook apple slices for 2-2.5 hours, flipping them about halfway through. Before eating, let the slices cool for like three minutes so they get crunchy.
Loaded Peanut Butter-Chocolate Dip
Ingredients
1 5oz. container plain greek yogurt
1 tablespoon peanut butter
4 or 5 nuts (I used a mix of almonds, macadamia, and cashews)
Chocolate sauce (such as Hershey’s syrup)
How To
1. In yogurt container, mix peanut butter in until the two substances are combined.
2. If plating the dip, go ahead and pour the yogurt into a small dipping cup or onto a plate at this point.
3. Crush up the nuts (or cut them up with a knife) and sprinkle all over the top of the dip. Then, swirl chocolate sauce on top.
4. Grab an apple chip (or a handful), and dunk them into pure bliss. Trust me, your taste buds will love you for it.

Need a little reading snack to keep you from shoveling these chips ‘n dip faster than chocolate melts on a hot summer day? Thought so. Today, I suggest reading “The Life You Save May Be Your Own” by Flannery O’Connor. I love reading O’Connor because her writing is unexpected and eerily beautiful. It resonates within every reader even though the subject matter sometimes seems too strange to be related to life as we know it. In this story set on a farm, a strange man comes to town and well, things happen. I highly suggest reading it, not only because you’ll be dumbfounded by the end, but because O’Connor writes about nature in a way that is almost unparalleled by anyone else. I love the way she uses nature in figurative imagery to project what she is trying to say.

With that said, enjoy your snacks of literature and food and have a wonderful weekend with family and friends! Try not to eat too much of this dip over the long weekend.

Oh, who am I kidding? Go ahead – stuff your face with this snack! It’s healthy!

Snacker Day Saturday: 4/28

Standard

This week we’ve had a mix of spring showers and sunny days, meaning that I’ve been alternating between craving warm comfort food and light, delicious treats to keep me cool. The only problem? I always crave ice cream when I come back from a long walk in the sun. Don’t get me wrong – craving ice cream is no problem, but if I were to give in and eat a pint each time that I wanted some, I’d probably start to resemble a nice, round scoop of the delicious stuff.

This week I came up with a snack that looks as beautiful as a freshly decorated cupcake, but is simple and cool. So get outside and enjoy the sunshine, because when you come back from your walk, from mowing the lawn, or from lounging poolside you can whip this up and enjoy a nutritious snack!

Frosted Grapefruit Coolers
Ingredients
1 grapefruit
1/2 cup Greek yogurt
1 teaspoon cinnamon
Optional: 1 teaspoon brown sugar, lemon and lime zest
How To
1. Cut the grapefruit in half. With a knife, cut around the edges of the fruit. Then, cut the fruit into segments, but leave all of the fruit inside of the peel.
2. In a small bowl, mix yogurt with cinnamon.
3. Top the grapefruit with the yogurt mixture. If you want it to look prettier, Put the yogurt in a sandwich bag and then pipe it onto the grapefruit. Next, sprinkle with optional toppings if you’d like.

Hope you enjoy the snack! And to keep this post citrus-y and sweet, here’s your little snippet of literature for the day. It’s a poem that’s a lot heavier than the snack I just suggested, but it’s an interesting one to think about. It’s called “Sunday Morning” and it’s by Wallace Stevens. Hope you enjoy!!

Roasted Zuchinni Mock-sagna

Standard

There are some days I just crave lasagna. Ever have one of those days? It usually happens to me when the day is long and cold – like today! Despite the fact that it’s April, a day filled with chill-to-the-bone weather, grey skies, and a drizzle of rain popped up. I spent the day shuffling to class, rushing into the warm gym to work out, and then hustling home to get snuggled into sweat pants. All I wanted for dinner was a heaping slice of lasagna, piled high with veggies and filled with warm Italian flavors. Then I wanted to eat. And repeat.

However, I had no lasagna noodles on hand and not nearly enough ingredients to fill an entire casserole pan with veggies, so I resorted to my next best option: creating my own “mock-sagna” with an array of vegetables, spices, and tofu from my supply in an individual casserole dish. I’ve raved about this utensil before, this useful, one-dish-wonder individual casserole pan that creates perfectly portioned dinners. I’ve made a creamy pasta casserole and a coffee infused sweet potato casserole in it before and I love the way that it bakes the meal evenly throughout and doubles as a great bowl to eat out of.

Today was the perfect day to break out the casserole dish again, and I combined numerous roasted veggies to create a mock-sagna that satisfied my craving for a hearty lasagna while only using ingredients that I had on hand. I paired the vegetables with a “cheesy” roasted tofu that takes on the texture of ricotta and adds a saltiness to the dish. Best of all, this meal was quick to make and perfect for an oddball chilly day in the middle of spring. Hope you enjoy this as much as I did!

Roasted zucchini Mock-sagna
Ingredients
1 zucchini
1 tomato
1/2 package frozen spinach
1/5 block of firm tofu
1 tablespoon nutritional yeast
Garlic powder
Salt
Pepper
Italian seasoning

How To
1.Preheat oven to 400 degrees.
2. Slice zucchini longways, into very thin noodle-like pieces. Be careful doing this and try to make each piece even.
3. Slice tomato into thin slices.
4. Spray a cookie sheet with cooking oil and place the zucchini onto it. Sprinkle zucchini with garlic powder, Italian seasoning, salt, and pepper. Pop them in the oven until they brown slightly around the edges.
5. At this point, add the tomatoes to the pan and sprinkle with same spice blend as zucchini. Cook for 5-10 more minutes. When finished, place to the side to cool.
6. Remove spinach from the freezer and microwave as per package directions. Take half of the spinach and drain it. Put it into a skillet and mix in mashed tofu. Heat in skillet with nutritional yeast until tofu is slightly browned/firm.
7. Grab your casserole dish. Preheat oven to 350 degrees. Spray casserole dish with cooking spray. Line the bottom of the dish with zucchini slices. Next, layer half of the spinach and tofu mixture. Cover with all of the tomato slices.
8. Layer another layer of zucchini and then top the dish with the remaining tofu and spinach mixture. Sprinkle extra nutritional yeast on top, if desired.
9. Bake the mock-sagna until the top is slightly crisp and the dish is clearly heated. Then, sit down and enjoy your own personal piece of comfort!

Breakfast = Brain Power

Standard

I hope that’s true because I’m counting on a good breakfast to get me through the GRE this morning. If you aren’t familiar what this is, it’s like the SAT or ACT on steroids. It’s a long, standardized test that you have to take if you want to get into grad school.

Breakfast is an important part of every day. I know you’ve heard that from commercials for Cheerios or Wheaties, but for me, breakfast is really a time to get geared up for the day and prepare my mind and body for what I’m planning on doing. When I used to run competitively, I’d have my race-day oatmeal breakfast down to a science; there was something about that brown sugar oatmeal with a huge glass of water on the side that would lead me to believe I was going to be successful.

My breakfast routine has changed a little bit over the years; I went through a phase of sampling a new brand of cereal every time that I went to the store, a passion for all things oatmeal, and a routine of making homemade shakes for myself each morning. No matter what my routine may be during the time, I always try to aim for a healthy, well-rounded breakfast full of protein, fiber, and nutrients to get me through my day.

I figured since I am putting so much emphasis on getting a great breakfast in me before my test this morning, I’d share a few of my breakfast ideas with you!

Greek Yogurt Parfait: Love dessert? How about a breakfast that looks (and tastes) like one? Here’s how to do it: grab some plain Greek Yogurt (or vanilla if you can’t take the plain flavor in the morning) and a bowl, jar, or glass. I like to make it in a clear serving dish so I can see the parfait layers. Scoop a layer of yogurt into the bowl, then a layer of a fruit of your choice (strawberries, blueberries, and bananas work well), then a layer of yogurt, and then sprinkle cereal or granola on top. Some topping/layer suggestions: cheerios, a drizzle of honey, nuts of some kind, granola, fresh fruit, a dollop of jam or jelly, a tablespoon of nut butter (heated slightly or mixed with almond milk to make it a little runny), or anything else! It’s fun to come up with new combinations!

Banana Cake: This might not look or taste like breakfast, but it’s a filling, healthy option! Basically all you’ll need is a banana, some baking powder, a little water, and either chocolate or cinnamon and vanilla. Here’s the recipe!

Overnight Oats: If you’re a lover of all-things-blogging you’re probably already well-accustomed to overnight oats. I LOVE overnight oats, especially in situations when I want to wake up and immediately be greeted by a prepared, wholesome meal. Here’s how to do it: the night before, pour 1/4 cup to 1/2 cup oats into a small bowl/tupperware/jar or other vessel. Add as much of any milk of your choice as you added oats (ex. add 1/2 cup of milk for 1/2 cup oats etc.). Again, this is just your base, so go wild with toppings or add-ins! Some add-in suggestions: nut butter, a little brown sugar, cinnamon, honey, agave, a tiny bit of cocoa powder, fresh fruit, any type of nuts, or a crushed up lara bar or granola bar.

Donuts: Looking for a healthy alternative to packaged or store-bought donuts? I’m here to help you out! I’ve come up with a few donut recipes that are easy, delicious, and are easy to grab on your way out the door if you make them the night before. Here are some flavors I’ve come up with and the links to the recipes: pumpkin donuts, apple pie donuts, and king cake donuts. All recipes are vegan!

Chia Seed Pudding: I recently read an article in Reader’s Digest that stated that chia seeds contain Omega 3’s, fiber, and protein, all making them part of a rounded breakfast or snack! If you’ve never used chia seeds before, you’re in for a treat: these small, black seeds suck up the moisture around them and become the texture of pudding after sitting in the fridge for a few hours. I recommend making chia seed pudding the night before you eat it so that the chia seeds can reach their full potential. When I make the pudding I love to add 1 teaspoon of cinnamon and 1 teaspoon of sugar. I also use vanilla almond milk so the pudding obtains a really classic, great flavor.

Banana Pancakes: I used chia seed pudding as layers between the banana pancakes I made. These aren’t just any banana pancakes; rather than being chock-full of flour, the bananas are the star players in this breakfast. I’ve made two flavors: chocolate banana, and vanilla-cinnamon pancakes. Check out this post for the recipe!

Toast: I know you might be saying toast? Really? But I really do love toast for breakfast. Just think of the toasted bread as a vessel; you can really shake up your taste buds by adding an incredible array of toppings to make toast into more than just a dried out piece of bread. Here are some ways to add spunk to a healthy, whole-grain piece of toast: Savory: fry up two egg whites on a skillet and split them between two pieces of toast (add cheese or salsa if desired), or scramble up some tofu with an array of great spices to amp up the protein and keep to a veg-diet. Sweet: spread any nut butter onto a piece of toast then sprinkle with cinnamon and a drizzle of honey or agave, spread a thick layer of Greek Yogurt onto toast and then top with a little bit of fruit preserves (or fresh fruit to make it even healthier), pull an Elvis in the morning and top a piece of toast with bananas, honey, and peanut butter, spread a thin layer of butter on toast and then sprinkle with cinnamon and sugar, or spread a thin layer of cream cheese on toast and then add a layer of jam if that strikes your fancy. The possibilities are endless!

Carrot Cake Muffins: Problem: you really, really want to eat that slice of cake that’s eyeing you from the top shelf in the fridge, but you’re worried about your waistline or the sugar-crash that will come as a result. Solution: my recipe for carrot cake muffins. Decadently topped with a Greek Yogurt “frosting”, it’s the perfect way to treat yourself to breakfast. Protein filled, full of fiber, and packed with fruits and veggies, these muffins will get you off to a great start.

Shake Things Up!: Now that summer is approaching, you might be looking for an alternative from your boring ole oatmeal routine. Here’s a simple recipe for a nutritious shake that will start your day off right! I drank these all summer when I got back from runs and they were awesome for recovery, cooling down, and providing my body with nutrients to get through the day. How to make one: combine 1 banana, 1 cup almond milk, 2 tablespoons nut butter, and 2 teaspoons honey or agave in a blender. Blend until smooth. Drink up the refreshment!

I hope these breakfast ideas get your day off to a great start! Here are some additional recipes from my blog that would be perfect for a healthy breakfast: Frocomochana shakes, Sinless Cinnabons, Pumpkin Cereal Bars, Peanut Butter Pumpkin Parfait, or Cornmeal Porridge. Dig into something new today for breakfast!!

AND, breakfast wouldn’t be complete without a little something to read…check back tomorrow for a list of my favorite blogs that accompany my morning routine!