Breakfasts

Blueberry “On the Go” Breakfast Muffins

It finally happened, I caught the plague. The frustrating part about being sick is that you think you’re getting better one day, and the next it comes back in full force with the worst nasal drip, cough, and congestion. Thankfully, I am on the mend and had enough energy to retest a recipe I’ve been dying to perfect: blueberry muffins.

I’m always trying to make recipes easier and easier, and not over complicate with a bunch of different ingredients, and the beauty of these muffins is that while there are at least 8 different ingredients that go into it, the amount of blueberries is not compromised, leaving the end result as perfectly moist with a texture similar to a store-bought muffin, except they’re relatively bite size, hence “on the go.” I’ll be making these in a rotation for sure now that I figured out the ratio of baking soda to baking powder.

Here’s what you’ll need for this recipe:

  • 2 eggs
  • 1/2 cup milk
    • My dairy products are always Organic Valley products, and to learn a bit more about Organic Valley, head here.
  • 1/4 cup granulated sugar
  • 1/4 cup coconut sugar
  • 1 tbsp vanilla extract
  • 1/3 cup avocado oil
  • 1 1/2 cup gluten free flour – I swear by Bob’s Red Mill 1:1 Baking Flour, which can be found on the amazing Thrive Market
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • Salt
  • 1 cup blueberries

In a large bowl add in all of the wet ingredients and whisk/mix with a hand mixer until just combined. Add the dry ingredients into the wet and mix until just combined again. Fold in the blueberries and let the batter sit for a good 20-25 minutes. This will allow the baking soda and powder to marry and build a solid base for the muffin (this will also help the muffins rise instead of fall when they come out of the oven).

Preheat the oven to 375*. Spray your muffin tin or liners with non-stick spray. Use a cookie scoop or a large spoon to ladle the batter into the muffin tin and bake for 20-23 minutes. Cut one open, spread some almond butter or grass fed butter on them and you’ve got an amazingly delicious, gluten free and low sugar breakfast treat for the week! Plus, they freeze nicely too! NOMaste.

Cinnamon Apple French Toast Bake

Ever have one of those moments where something comes to you in the middle of the night and you’re almost certain it’s going to work? That’s exactly how I felt when I thought of this French toast casserole, or bake. I have always loved french toast, but had a vision for making this into a bake and caramelize some of my favorite apples to go along with it.

I have fallen in love with apples all over again after I found these SweetTango apples from Whole Foods. They are super juicy, slightly tart, and the perfect amount of sweet. They resemble Gala apples pretty closely, but are not as sweet. As I caramelized them, they held up to the butter and brown sugar, and were very tender when they baked. I was quite pleased. What I also love about this particular French toast bake is that the ingredients are super simple. Here’s what you’ll need:

  • 3 large eggs
    • I use Organic Valley for all my dairy products, and you can find out why by visiting their website here. They are one of the only farms I know that really lives up to their pasture-raised and organic mission and donate regularly to charities and causes.
  • 1 1/2 cup whole milk
  • 1 tsp vanilla extract
  • Ground nutmeg
  • Ground cloves
  • 1 brioche loaf
  • 1/2 cup brown sugar
  • 6 tbsp butter
  • 2 apples, diced into smaller chunks
  • Ground cinnamon

Preheat the oven to 375* degrees. Begin with chopping and dicing the apples into smaller chunks. Take three tbsp of butter and melt into a large pan. Add the apples and toss/coat until all of the apples are coated with butter. Let sit and begin to soften on a medium heat. Add in ground cinnamon and toss. Take 1/4 cup brown sugar and add to the apples, this will help the apples brown and soften more. Lower the heat to simmer and set aside after 5 minutes. Be sure to check that the apples are not burning.

In the meantime, whisk the eggs and milk together, adding in the spices and vanilla. You can let this sit as you cut the brioche into smaller chunks. Using a baking pan or dish, assemble the diced brioche and pour the egg mixture into the brioche, letting it soak up the egg and milk; make sure you coat all of the bread! Once the apples are done, layer the apples onto the bread and fill all open spaces with apples.

Take the remaining butter and brown sugar and whisk together (or by hand) to form a crumble. Sprinkle on top of the casserole as evenly as you can. Place the casserole in the oven and bake for 40 minutes or until there is no bubbling and all the egg has cooked and set. Serve with a dollop of creme fraiche or whipped cream and you’ve got a delicious brunch treat! NOMaste 🙂

Cinnamon Apple French Toast bake

A fun and simple twist to a classic savory breakfast

Course Breakfast
Cuisine American
Keyword apples, baked, casserole, cinnamon, easy, fall recipes, french toast, savory, simple recipe, sweet breakfast
Prep Time 20 minutes
Cook Time 40 minutes
Author nomastehungry

Ingredients

  • 1 loaf Brioche bread could also use a day or two stale sourdough or brioche.
  • 3 large Eggs
  • 1.5 cup Whole milk
  • 1 tsp Vanilla extract
  • 6 tbsp Unsalted butter
  • 2 Apples diced
  • 1/2 cup Brown sugar
  • 1 tbsp Ground nutmeg
  • 1 tbsp Ground cloves

Instructions

  1. Preheat your oven to 375*

  2. Begin with chopping and dicing the apples into smaller chunks. Take three tbsp of butter and melt into a large pan.

  3. Add the apples and toss/coat until all of the apples are coated with butter. Let sit and begin to soften on a medium heat. Add in ground cinnamon and toss. Take 1/4 cup brown sugar and add to the apples, this will help the apples brown and soften more. Lower the heat to simmer and set aside after 5 minutes.

  4. Whisk eggs and milk together, adding in the spices and vanilla. Slice the brioche and pour the egg mixture into the brioche, letting it soak up the egg and milk; make sure you coat all of the bread.

  5. Once the apples are done, layer the apples onto the bread and fill all open spaces with apples.

  6. Take the remaining butter and brown sugar and whisk together (or by hand) to form a crumble. Sprinkle on top of the casserole as evenly as you can. Place the casserole in the oven and bake for 40 minutes or until there is no bubbling and all the egg has cooked and set.

Recipe Notes

This recipe will make a softer french toast bake, whereas if you were to use a staler bread it would be a bit firmer.

You may also opt to pour the egg mixture over the bread overnight to let the egg fully soak.

Power Banana Walnut Muffins

*UPDATE: I tried them again and added in 1/4 cup avocado oil, 1 tbsp maple syrup, and swapped cane sugar for coconut sugar and they came out insanely moist and delicious!!

*Am I the only one who has one option when it comes to using old, over ripe bananas? I always think about making banana bread, but for some reason it never comes out right (I have said I am not the best baker…). I decided to bake, with no recipe, and bake from the heart. Let me say, I saw the broadway show, Waitress, and was inspired by the songs to bake today, as well as I had time to kill and figured why not? If they’re awful, I can always try again! Thankfully, these not only came out good, but were VERY tasty and so easy! My husband even loved them! *WIN*

I know the basics of a baking recipe include sugar, flour, and depends on the fat added, if any. I decided to skip the butter or oil and go with sugar, flour, eggs, ripe banana, walnuts, baking soda (which helps the muffins rise), vanilla extract, collagen power, and a pinch of kosher salt. The reason I am calling these POWER muffins is because they’re made with healthy alternatives such as organic cane sugar (Not very alternative but I wanted to get rid of the sugar I had, don’t judge me) and cassava flour. I also included a scoop of collagen power. The benefits of collagen is profound: helps with joints and muscles, hair growth, skin, and nails. It also helps with aging. YUP.

I started by adding sugar, 2 cracked eggs, and vanilla extract to a medium sized bowl and whisked. Then, I peeled and diced the bananas and whisked them into the wet mixture. In a separate bowl, I added the dry ingredients: flour, collagen powder, salt, and baking soda. The trick to getting these muffins very airy but moist is to whisk the egg/banana mixture until the batter becomes foamy/bubbly. The bubbles will help expand the muffins and hold moisture, causing the natural layers of the muffin and “bounce” to them. Add the wet into the dry mixture and whisk to blend. Throw in a handful of chopped walnuts and scoop into a pre-greased muffin tin.

Bake at 425 degrees for 11 minutes. I was aiming for 12 minutes, but at around 11 minutes I started to smell them and saw they were golden brown. I cannot wait to hear how you liked these ones, they’re definitely going to be made (and tweaked with) again! NOMaste 🙂

Power Banana Walnut Muffins

Course Breakfast, Snack
Cuisine American, Healthy, muffins
Keyword banana, collagen, healthy, muffins, paleo, walnut
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 12 muffins
Author nomastehungry

Ingredients

  • 3 Bananas very ripe
  • 2 large Eggs
  • 1/2 cup Cane sugar organic
  • 1 tbsp Vanilla extract
  • 3/4 cup Cassava flour
  • 1 scoop Collagen powder
  • 1 tsp Baking soda
  • 1/2 cup chopped walnuts

Instructions

  1. Preheat oven to 425 degrees.  Pre-grease a standard muffin tin. Set aside

  2. In a medium bowl, crack two eggs and add the 1/2 cup sugar.  Mix together with a hand mixer or a whisk.  Add in the ripe bananas and vanilla extract.  Whisk until mixture forms small air bubbles and looks a little “foamy.”
  3. In a large bowl, add the flour, baking soda, collagen powder, and salt.  Mix together.

  4. Pour the wet ingredients to the dry and whisk to combine all ingredients.  Add in chopped walnuts and whisk again.

  5. With a tablespoon, scoop and pour batter into each muffin cup, fill with batter halfway to allow room to rise.  Bake for 10 minutes or until you can smell the muffins.  Let cool for two minutes.

Sourdough French Toast with Caramelized Apples

I have a serious question: if you were to choose a sweet breakfast item, what would it be?  Pancakes? Waffles? French toast? All of the above? (haha, I kid… maybe not).  I 9 times out of 10 would choose french toast, even though I prefer a savory breakfast like sausage and biscuits or a good ol’ scrambled egg.  Nevertheless, a sweet breakfast like french toast is perfect on a gloomy Sunday morning and is incredibly easy to make.IMG_0307

My favorite bread to use for this is sourdough.  What I love about sourdough is that it is a fermented bread so it actually does more good than harm to your digestive system, and your waistline.  Sourdough is made with wild yeast and lactic acid bacteria which helps to bake or leaven the bread in a natural way.  It also helps to make other nutrients available to you such as zinc, magnesium, and other important minerals our bodies need regularly.  (note: if you have never done a Spectracell blood panel to see your mineral levels, I highly suggest you do… 80% of humans are deficient in magnesium which is a MAJOR aid in providing us with deep sleep and adrenal support.. I’m no doctor, but I’m a nerd with this stuff and fully believe in naturopathic medicine..)  As all french toast recipes go, you make the egg dredge with three large eggs, cream/milk, and cinnamon.  I’m starting to cut back from a lot of dairy so I use coconut creamer from TJ’s (Trader Joe’s).  I blended this together and set aside.  I grabbed two medium sized gala apples (Gala work beautifully as they’re sweet but also tart and tend to break down quickly) and dice them into bite size.  I melt 2 tablespoons of butter and throw the apples in and let them do their thing.  After a few minutes and tossing the apples around in the butter, I add a very small dosage of brown sugar (you could use coconut sugar too) and a dash of cinnamon.  When the apples get soft and almost glossy, turn the burner off and set aside.

Heat 1-2 tbsp of butter in a separate pan and make your french toast as you would: dip the bread in the dredge, then into the pan, brown for 2 minutes on each side, etc.  Ladle the apples on top of the bread and drizzle with your favorite condiments, I used a small amount syrup and was a happy camper.  I can imagine whipped cream and some walnuts would be yummy too!  Nomaste 🙂

Sourdough French Toast with Caramelized Apples

Course Breakfast
Cuisine American
Keyword apples, breakfast, brunch, caramelized, foodie, french toast, savory breakfast, sourdough
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 1 person
Author nomastehungry

Ingredients

  • 3 slices Sourdough bread medium sized, brand of your preference!
  • 3 medium eggs
  • 1/2 cup cream or milk I used coconut creamer (found on my fav products page!)
  • 3 tbsp butter
  • 2 tbsp cinnamon powder
  • 2 medium Gala apples
  • pinch brown sugar

Instructions

For the apples

  1. Clean, cut, and dice up the apples into bite size chunks.  Heat a pan on medium heat, add 1 tbsp butter and let melt.

  2. Add apples in and toss to coat apples evenly.  Let sit and bubble for five minutes.

  3. Add 1/2 tbsp more of butter and stir.  Layer in the brown sugar and cinnamon powder (a pinch of brown sugar is enough) and mix together.  Continue to mix occasionally until apples are glossy and tender.  Set aside.

For the french toast

  1. Crack three medium eggs into a bowl and whisk. Add in cream or milk preference and cinnamon.  Whisk together.

  2. Heat 1 tbsp butter in a large pan and melt. Dip a slice of sourdough bread into the egg dredge then into the melted buttered pan.  Cook for two minutes on each side. Repeat for remaining bread slices.

  3. Ladle apples over the bread and serve with your favorite condiments (syrup, powdered sugar, whipped cream, walnuts). Enjoy!

Primal Cassava Flour Pancakes (updated 2/2/2020)

Happy Sunday loves! Sitting with a hot cup of coffee, windows cracked to welcome the cool breeze, pumpkin everything, and fall-scented candles burning… it is truly my favorite season.  Sundays are always days of rest in my home and today is no exception.  My tastebuds were craving something hearty, but also on the healthier side.. alas, the pancakes.  I love when pancakes are in the in-between of super fluffy and thin, and this recipe churns these flapjacks out in just the perfect consistency.  Okay, a secret?  I’m not a huge fan of syrup.  I won’t say no to it but I also don’t go overboard, and I prefer raw maple syrup which tends to be pricey anyway, so I just devour these like caveman (kind of fitting for this recipe anyway..) and eat them plain most of the time.  Either way, they’re amazing.

Let’s address the elephant in the room.. what the heck is primal?  Primal is a branch of Paleo-style eating, while Paleo doesn’t encourage dairy, Primal allows it!  I find a happy medium between the two and incorporate pasteurized, organic, and grass-fed dairy into my diet when I can as there are benefits to it.   These pancakes are primal solely because this involves heavy cream.  I prefer to use cassava flour instead of almond or regular flour as this is one of the only flours that the taste doesn’t make me cringe (I’ve tried almond and it doesn’t give me the same texture that I look for in baked goods).   This recipe is definitely a crowd pleaser and easy to whip in on the weekends.

Here’s what you’ll need for these deliciously fluffy and gluten-free pancakes:

  • 2 large pasture raised eggs ( I love my Organic Valley eggs with Omega-3)
  • 1/2 cup whole milk or heavy cream
  • 1/4 cup avocado oil
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 1 cup cassava flour
  • Pinch of salt

Start by cracking the eggs into a large mixing bowl, then pour in the oil, milk and whisk together.  Add in the flour, salt, and leavening agents (soda/powder) and whisk until combined.  The batter will be smooth and on the thicker side.  Let it side for 5-7 minutes to encourage a little air into the batter, this will fluff the batter more adding air and texture to the pancakes.  Heat a skillet on medium and melt butter/or use cooking spray.  Ladle in the batter into the skillet, I did one to two pancakes per round.  Let sit on each side for 2-3 minutes, you will see the sides of the pancake rise up and brown, that’s when it’s ready to flip.  Serve immediately with butter, syrup, or just fold them in half and have it in one bite 🙂 NOMaste!