If my kids eat a healthy breakfast I feel better and not as concerned with what they eat the rest of the day.
Below are the ones I make way too much and everyone still gets excited about. All but one is from the amazing Pamela Salzman
. She always creates the easiest, healthiest, and most delcious things.
- 2 large or 3 medium apples, cored and sliced crosswise into ¼-inch slices (we like it with granny smiths)
- 1 2/3 cups whole spelt flour (or 1 ¾ cups whole wheat pastry flour)*
- 1 teaspoon aluminum-free baking powder
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- ½ teaspoon ground cinnamon
- pinch of ground nutmeg
- 2 cups buttermilk or plain, unsweetened kefir**
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 1 Tablespoon 100% pure maple syrup
- 4 Tablespoons unsalted butter, melted
- Melted, unrefined coconut oil for brushing the griddle
- Preheat a griddle to 400 degrees or medium heat.
- Combine the flour, baking powder, baking soda, salt and cinnamon in a large mixing bowl.
- In a medium bowl or 4-6 cup measuring cup, whisk together the buttermilk, eggs, vanilla, maple syrup and melted butter until well blended. (A blender can do this easily, too.)
- Pour the wet mixture into the dry ingredients and stir until just combined.
- Grease the griddle with a little coconut oil.
- Dip the apple slices one at a time in the batter and turn to coat. I like to use a toothpick or a wooden skewer to do this.
- Cook dipped apple slices like you would regular pancakes, flipping once the bottoms are golden and the edges are dry.
- Cook until the second side is golden brown and the pancake is cooked through.
*Gluten-free: substitute half buckwheat flour and half brown rice flour for the spelt flour. Or you can use GF oat flour, too, such as part oat flour, part buckwheat flour and part brown rice flour.
**No buttermilk? Sub half unsweetened yogurt and half whole milk. Or use milk or an alternative milk and add 2 Tablespoons apple cider vinegar or white vinegar.
Many mornings I've just used pancake mix from whole foods. They are still amazing that way!
Individual Baked Oatmeal Cups
- 1 teaspoon aluminum-free baking powder
- ½ teaspoon fine grain sea salt
- 2 cups old-fashioned rolled oats (look for labeled gluten-free oats to make this a gluten-free recipe)
- ¼ cup walnuts, almonds or pecans, chopped + extra for topping (optional)
- 1/3 cup 100% pure maple syrup (I like ¼ cup is just fine, but my family preferred 1/3 cup)
- 1 ½ cups milk of choice (cow, almond, hemp, etc.)
- 1 large egg or ½ cup mashed banana or ½ cup unsweetened applesauce
- 1 ½ Tablespoons melted unsalted butter or unrefined coconut oil
- 2 teaspoons pure vanilla extract
- toppings: fresh blueberries, sliced fresh strawberries, chopped nuts, mini-chocolate chips
- Preheat the oven to 375 degrees.
- Line a standard muffin pan with 9 unbleached parchment liners.
- Combine baking powder, salt, oats and nuts in a large bowl.
- In a separate medium bowl whisk together maple syrup, milk, egg, melted butter and vanilla (or combine them in a blender.)
- Pour the wet mixture into the dry mixture and stir to combine. You can certainly add chocolate chips or fruit to this mixture if you want all the cups to be the same.
- Ladle the oat mixture into the prepared muffin tin, filling each cup about ¾ full.
- Sprinkle any additional nuts, berries or chocolate chips over the tops of each.
- Bake for 20-25 minutes or until set and wet ingredients are fully absorbed. Eat warm or at room temperature. Leftovers can be stored in the refrigerator and eaten straight away or warmed in a toaster oven at 350 until heated through.
Kale, Mushroom, and Brown Rice Bake
serves 4-6 or makes 12 individual “muffins”
- 2 Tablespoons unrefined extra-virgin olive oil or ghee
- 4 ounces mushrooms (such as shiitake*), chopped
- 1 onion, finely chopped
- 3 large kale leaves, stemmed and chopped (or more if you like)
- Sea salt
- 1 garlic clove, minced
- 2 cups cooked brown rice (or barley, farro or spelt)
- 5 Tablespoons sliced almonds, divided
- ½ cup grated Parmesan or Pecorino cheese, divided
- 4 large eggs
- ¼ teaspoon pepper
- ¼ cup whole milk or unsweetened hemp milk
- Preheat oven to 375 degrees and grease an 8”x8” or 9-inch round baking dish. You can also use a 12-cup muffin tin, greased or lined with silicone liners.
- In a large skillet heat the oil/ghee over medium heat. Sauté the mushrooms, onions, kale and a pinch of salt for about 3-5 minutes or until just beginning to soften.
- Add in the garlic. Continue cooking until everything is softened and the mushrooms are golden, about another 3 minutes.
- Place the rice in a large bowl.
- Stir in the mushroom mixture, ¼ cup almonds, and half the Parmesan cheese.
- In a medium bowl, whisk the eggs, milk, ½ teaspoon salt and pepper.
- Fold the eggs into the rice mixture, then pour into your prepared baking dish.
- Sprinkle with the reserved half of cheese and 1 Tablespoon of sliced almonds.
- Bake for about 30 minutes or until set.
*To clean mushrooms, wipe with a damp paper towel. For shiitakes, slice off stems and discard.
Healthy Breakfast Cookies
This is actually my own recipe I came up with one day wanting something healthy for my kids to start the day. They are great for breakfast and/or a snack.
- 2.5 cups organic quick oats
- 1 cup natural unsweetened peanut butter
- 1 Tbsp cinnamon
- 1 tsp vanilla
- 2 tbsp flax seed oil
- 3 extremely ripe large blackened bananas
- 1 1.5 box organic raisins, dried cranberries, chocolate chips, anything, or nothing.
- Preheat oven to 350 degrees
- Throw everything into a Kitchen Aid mixer or bowl and mix until smooth.
- Scoop onto a cookie sheet and cook for 12-14 mins.
- You can also put them into an 8 x 8 pan and cut them into bars.
*They stay fresher when kept in the refrigearator after the first day.