Peanut Butter Granola

May 15, 2013 by

Peanut Butter Granola

When I was younger my absolute favorite cereal was Reese’s Puffs. Seriously so good. And I couldn’t even tell you the last time I had them, it’s been like 15 years, at least. I just cannot buy them. First, they are loaded with sugar, but second and more importantly, I will eat the whole box in like 1 day. I’m not even kidding.

Peanut Butter Granola

If there is anyway to incorporate peanut butter into my breakfast, I am all about it! This peanut butter granola is perfect over some vanilla yogurt or with some milk. And of course you have throw in some mini chocolate chips because peanut butter and chocolate is the best thing ever.

Oh, and as you can see from my photos, I like the big chunks of granola. You know the biggest chunks are the best ones. Don’t even try to tell me they’re not!

Peanut Butter Granola

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Peanut Butter Granola

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Yield: About 8-10 servings

Serving Size: roughly 1/4 cup

Ingredients

  • 2 cups oats
  • 1/2 cup peanut butter
  • 1/4 cup honey
    • optional:
  • sliced almonds
  • raisins
  • dried fruit

Instructions

  1. Preheat oven to 300 degrees. Prepare a baking sheet with parchment paper or a silicone mat.
  2. In a microwave-safe bowl, stir in the peanut butter and the honey and heat tor about 30 seconds until the peanut butter and the honey are melted. Remove from the microwave and stir together. Mix in the oats until they are all well-coated with the peanut butter and honey mixture.
  3. Spread evenly onto the baking sheet and bake for about 5 minutes. If your oven tends to cook things more quickly, I recommend stirring the granola about halfway through. Remove from the oven and let the granola cool completely. Once cooled, break the larger chunks into smaller bite-sized pieces. Store in an air-tight container.
http://eat-drink-love.com/2013/05/peanut-butter-granola/

Peanut Butter Granola

Filed Under: Breakfast, Kid-Friendly, Snacks · Tagged With: , , , , , , 16 Comments

Banana Chocolate Chip Muffins

May 10, 2013 by

Banana Chocolate Chip Muffins

It is a very important day this weekend…Mother’s Day! I’m bummed that I can’t be with my mom this year since I have moved so far away. I have always loved to get up early and make my mom breakfast. It’s usually a spread of pancakes and fruit, but why not some muffins this time?

These banana chocolate chip muffins are perfect to make for your mom or family this weekend. They are made with whole wheat flour and are lightly sweetened with light brown sugar. Oh, and have we talked about the crumb topping yet?! We haven’t?!

Banana Chocolate Chip Muffins

I think I want to put this crumb topping on everything! It is just magical on these muffins and it makes them a little more fancy than a regular muffin. Your mom deserves a fancy muffin.

Banana Chocolate Chip Muffins

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Banana Chocolate Chip Muffins

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: 10 muffins

Ingredients

  • 6 tbs. unsalted butter, softened
  • 2 ripe bananas, mashed
  • 1/2 cup light brown sugar
  • 1 tsp. vanilla
  • 1 large egg
  • 2 cups whole wheat flour
  • 1 1/2 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 cup milk (I used skim)
  • 3/4 cup semi-sweet chocolate chips
    • For the crumb topping:
  • 4 tbs. unsalted butter, melted
  • 2 tbs. light brown sugar
  • 1 tbs. granulated sugar
  • 1/2 tsp. ground cinnamon
  • 1/2 cup plus 2 tbs. all-purpose flour

Instructions

  1. Preheat oven to 375 degrees. Spray a muffin pan with non-stick spray.
  2. In a large bowl, beat together the butter and the brown sugar. Mix in the mashed banana, vanilla, and the egg.
  3. In a smaller bowl, stir together the flour, baking powder, and the salt. Adding a little bit at a time, pour the flour mixture in with the wet ingredients. Pour in the milk and the chocolate chips. Mix the batter together until everything is just combined.
  4. For the crumb topping, stir together the melted butter and the sugars and the cinnamon. Mix in the flour until well-combined. Set aside.
  5. Fill each cavity of the muffin pan with the batter about 3/4 of the way full. Using your hands, break up the crumb topping mixture and spread evenly over the tops of each muffin. Bake the muffins for about 18-20 minutes or until a toothpick inserted comes out clean.
http://eat-drink-love.com/2013/05/banana-chocolate-chip-muffins/

Banana Chocolate Chip Muffins

Filed Under: Breads, Breakfast, Kid-Friendly · Tagged With: , , , , 19 Comments

No-Bake Energy Bites

April 12, 2013 by

No-Bake Energy Bites

So it turns out that when you try to take pictures of brown balls, they either look like a). meatballs or b). poo. Yes, I just said poo in a food blog. Forgive me.

No-Bake Energy Bites

But really, these are neither of those things. They are tasty little no-bake energy bites that I can’t stop eating. And the great thing about them is that they are healthy! These little bites are packed with fiber, antioxidants, and omega-3 fatty acids. These bites will fill you up and satisfy any sugar cravings (without there actually being a ton of sugar in them). And at only 90 calories per bite, you don’t have to feel guilty about eating them! They would also be perfect for an after-school snack for your kiddos.

No-Bake Energy Bites

Since these bites are no-bake, feel free to play around with the ingredients! I just added some mini chocolate chips to mine, but you could also add raisins, dried fruits, coconut, or nuts. Oh, and did I mention that they are also gluten-free and vegan?! You can’t go wrong with these little bites, so go make a batch right now!

No-Bake Energy Bites

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No-Bake Energy Bites

Total Time: 40 minutes

Yield: About 20 bites

Serving Size: 1 bite

Calories per serving: 90

Fat per serving: 5.3 g

Ingredients

  • 1 cup quick oats (use gluten-free oats if you want to for these to be gluten-free)
  • 1/2 cup natural peanut butter (or any nut butter of your choice)
  • 1/4 cup agave nectar (you can also use honey or maple syrup)
  • 1 tbs. melted coconut oil
  • 1 tbs. chia seeds
  • 2 tbs. flax seed meal
  • 3 tbs. mini chocolate chips
  • pinch of salt
  • 1/4 tsp. ground cinnamon
    • Other add ins:
  • raisins
  • nuts
  • dried fruits
  • shredded coconut

Instructions

  1. In a large bowl, mix together all of the ingredients until well-combined. Cover and refrigerate the mixture for about 30 minutes.
  2. Using your hands, roll the mixture into balls. Mine were about 1-1 1/2-inch in diameter.
  3. Place the bites into an airtight container and store in the refrigerator for about 1 week.
http://eat-drink-love.com/2013/04/no-bake-energy-bites/

No-Bake Energy Bites

Filed Under: Breakfast, diabetic-friendly, Kid-Friendly, Low-Carb, Low-Fat, Low-Sugar/Sugar-Free, Snacks, Vegetarian/Vegan · Tagged With: , , , , , , , , , 22 Comments

Greek Omelet

April 3, 2013 by

Greek Omelet

My friends over at OXO recently sent me a package of some of their new tools to try out! And all of the tools they sent me are all about eggs!. They sent me the 3-in-1 Egg Separator, the Egg Beater, and their new Flip and Fold Omelet Turner!

Greek Omelet

I couldn’t want to put these tools to use. I think the one I was most excited about though was the omelet turner. I have a history of having issues with flipping omelets. They often fall apart or the filling falls out. But let me tell you, this little spatula is awesome! It’s comfortable to hold, it’s the perfect shape to flip omelets! I was easily able to turn my omelet without any tearing.

Omelets are perfect for a quick and easy breakfast. Heck, I even make them for dinner sometimes. You can stuff pretty much anything you want inside of them. I love Greek flavors and I am kind of obsessed with putting feta cheese in my omelets. Thus, you have the Greek omelet. I love feta because it has a nice and strong flavor and so you don’t need to use too much of it. I filled this omelet with fresh spinach, garlic, onions, and tomatoes. You could also even add some kalamata olives if you wanted!

Greek Omelet

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Greek Omelet

Prep Time: 10 minutes

Cook Time: 5 minutes

Total Time: 15 minutes

Yield: 1 omelet

Calories per serving: 290

Ingredients

  • 2 tsp. olive oil
  • 1 garlic clove, minced
  • 1 tbs. onion, finely chopped
  • 1/4 cup cherry tomatoes, sliced
  • 1 cup fresh spinach
  • cooking spray
  • 2 large eggs, beat together
  • splash of water
  • 1/8 cup crumbed feta cheese (I used reduced fat)
  • salt and pepper to taste

Instructions

  1. In a fry pan, heat the olive oil over medium high heat. Add in the onion and cook for about 1 minute or until translucent. Add in the garlic, spinach, and tomatoes and saute for about 2-3 minutes until the spinach is wilted. Season with a little salt and pepper. Remove the mixture from the pan.
  2. Spray the pan with cooking spray. Stir in a splash of water in the eggs. Pour the eggs into the pan. Turn the pan to spread the eggs evenly on the bottom of the pan. Let the eggs cook for about 2 minutes until the eggs are no longer "wet". Spread the spinach mixture on one half of the omelet. Sprinkle the feta cheese on top. Using a spatula, flip the other half over the top of the spinach and cheese. Season with more salt and pepper to taste. Remove the pan from the heat and gently slide the omelet off the pan and onto a plate and serve.

Notes

I used 2 whole eggs for my omelet. You can certainly use egg beaters or just egg whites if you want to cut down more on the fat.

http://eat-drink-love.com/2013/04/greek-omelet/

Greek Omelet

Filed Under: Breakfast, Low-Carb · Tagged With: , , , , , , 13 Comments

Easter Recipe Roundup

March 27, 2013 by

Yes, I am still alive over here!

Sorry for being a bad blogger. My mom and little brother came to visit us and we kept very busy. Although my husband and I have been here since October, we haven’t really gotten a chance to explore too much of Phoenix. If you follow me on Instragram, you probably saw a lot of touristy pictures this weekend. We certainly felt like tourists. We made it to an Indian’s spring training game, a cheesy ghost town, the Phoenix Zoo, and did some shopping. I’m kind of feeling like I now need a vacation from our little vacation. I decided not to open my computer while they were visiting. Sometimes it is nice to just step away from technology for a few days.

But now some of you might be thinking, “what the heck, Stephanie?” Where is our new recipes? Well, sorry, I am a slacker this week, what can I say? I’ll have something new for you guys later this week, but for now, let’s talk about Easter. I’ve collected some of my favorite recipes from my blog that you can make for your Easter brunch and for dessert! It’s kind of funny because we don’t do Easter brunch in my family. We are usually rushing out the door in the morning to get to church. We make homemade pasta and have linner instead. I love brunch though and I know many of you do as well so I hope that this gives you some good ideas for your Easter menu!

Easter Brunch Collage 1

1. Pomegranate-Pear Champagne Punch – Swap out the traditional mimosa for this pretty little drink!

2. Challah Bread French Toast with Lemon Mascarpone – This french toast is easy to make for a crowd and the lemon mascarpone topping might be one of my favorite things that has ever happened.

3. Greek Yogurt with Warm Berry Sauce – Here’s another simple recipe for you. Just scoop some Greek yogurt into a serving bowl and top with this tasty berry sauce.

4. Peach Grapefruit Sangria – Sangria is not something you see too often on a brunch menu, but why the heck not?!

5. Low-Fat Spinach Cheddar Quiche with Oat Crust – I love this quiche so much. It tastes rich but without all the calories and how cute is it to serve in individual serving dishes? Your guests will love you for it.

6. Strawberry Banana Muffins – What would brunch be without a good muffin?! These muffins are dairy-free and vegan!

7. Ham and Gruyère Crêpes – Crepes are another great option for brunch because you can stuff them with pretty much anything! These have ham and gruyere cheese, but you can change this up and even do some sweet crepes with strawberries, bananas, Nutella, and whipped cream! You can also make the crepes the night before to help you save time in the morning.

Easter Desserts Collage

1. Lemon Yogurt Cookies with Blueberry Frosting – These little cookies are fruity and are only 150 calories per cookie!

2. Vanilla Cupcakes with Strawberry Buttercream Frosting – Oh this frosting. I could sleep in this fluffy pink frosting!

3. Mikey’s Key Lime Pie – My brother made this for Easter last year and it’s so good! Certainly the best key lime pie I have had. This pie is perfect for spring!

4. Biscotti – Being Italian, biscotti is a family tradition for every holiday. I love biscotti because it’s not overly sweet which makes it great for dessert, but also perfect for dipping in your morning coffee with breakfast!

5. Italian Biscuit Cookies – These cookies are the epitome of Easter for me. These are another family tradition and my mom and I have been making them together for years. We always do pretty pastel frostings for Easter.

6. Grapefruit Brûlée – If you’re wanting something a little lighter to serve after a big meal, then look no further!

7. Strawberries and Cream Pie – This pretty little pie graced our Easter table last year as well and it pretty much has everything I love in a pie! Stuffed with strawberries and a creamy filling and then topped with streusel topping!
Filed Under: Breakfast, Desserts, Holidays · Tagged With: , , , 12 Comments

Ham and Gruyère Crêpes

March 13, 2013 by

Ham and Gruyère Crêpes

Have I ever told you guys how much I love breakfast? Well, if not, I love breakfast. It’s definitely the most important meal of the day and I don’t care what you say, I’m speaking the truth here! If I don’t have breakfast, I get super cranky.

Most mornings I am satisfied with a big ol’ bowl of cereal, but me and Hubs like to get a little fancy sometimes. Breakfast for dinner usually occurs about once a week in this house. We always do the typical pancakes, waffles, eggs, or french toast. It was time to get crazy. Crêpes to the rescue!

Ham and Gruyère Crêpes

This is actually the first time I have made crêpes, but after doing some research, my family’s recipe for homemade manicotti shells is basically the exact same so I just used that for these crêpes. The hardest part of this is making sure to swirl the batter around in the pan so that it forms a nice circle and then flipping it can sometimes be tricky. Practice makes perfect though! Years of manicotti shell making has prepared me well for making breakfast crêpes. I love crêpes because your options for fillings are endless! I went for savory with ham and Gruyère crêpes.

These would be perfect to make for your Easter brunch for your family. You can prepare the crêpes the night before and just store them in an airtight container in the fridge. If you do this, make sure you let them come to room temperature before trying to roll them, otherwise they may tear.

Ham and Gruyère Crêpes

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Ham and Gruyère Crêpes

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: 6 crêpes

Ingredients

  • 3/4 cup milk
  • 1 egg
  • 1/2 cup all-purpose flour
  • butter (for pan)
  • 8-10 slices of thinly sliced ham (about 8oz.)
  • About 6 oz. of Gruyère cheese, sliced thin
  • fresh chopped chives for garnish (optional)

Instructions

  1. In a mixing bowl, whisk together the milk, egg, and flour.
  2. Heat a saute pan (or a crepe pan if you have one) over medium heat. Melt a pat of butter. You can use a pastry brush to make sure that the butter coats the pan. Scoop about 2 tbs. of the batter onto the pan and immediately swirl the pan around until the batter forms a circle of about 6-7 inches in diameter. You can add a little more of the batter if needed. Cook for about 2 minutes or until lightly browned. Using a fork or a small spatula, gently flip the crepe over and cook on the other side for another 2 minutes or so until both sides are cooked. Remove from the pan.
  3. Repeat this process with the remaining batter. If the pan gets too hot, remove from the heat and wipe down with a damp cloth. You can also adjust the heat if it gets too hot.
  4. Once the crepes are all cooked, layer 2 slices of ham and some of the cheese onto the center of one of the crepes. Fold in one end and then fold over the sides (see photos).
  5. Add a little more butter to the pan (still on medium heat). Place the folded crepes into the pan, a few at a time. Flip after about 1 minute and cook until the cheese is melted. Remove from the heat. Garnish with fresh chives or other desired toppings and serve.
http://eat-drink-love.com/2013/03/ham-and-gruyere-crepes/

Ham and Gruyère Crêpes

Looking fore more brunch ideas? Try this! Low-Fat Cheddar and Spinach Quiche with Oat Crust!

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Filed Under: Breakfast · Tagged With: , , , 17 Comments

Strawberry Banana Muffins (Dairy-Free)

February 5, 2013 by

Strawberry Banana Muffins

It’s Tuesday and I made you some strawberry banana muffins. And guess what? They are dairy-free and vegan!

Today you can find me over on my friend, Joleen’s blog, Love, Joleen. Joleen and I use to go to high school together when I lived in California so we go way back! Joleen is not a food blogger, but she is an amazing photographer and crafter. I’m super jealous of her artistic abilities! Joleen is a new mommy and is moving across the country this week so she asked me to post for her while she is in transit.

Strawberry Banana Muffins

Joleen had one request for me: Whatever I made had to be dairy-free. I don’t usually bake without dairy, but I was up for the challenge! I was very pleased with how these muffins turned out. I was worried they would be dry, but they were very moist from the coconut oil. Coconut is seriously amazing (in case you didn’t already know that!). I didn’t use very much sugar in these muffins so they are great for breakfast or a snack and are also great for kids!

So, please hop on over to Joleen’s blog for the recipe!

Strawberry Banana Muffins

Strawberry Banana Muffins

Filed Under: Breakfast, Kid-Friendly, Low-Fat, Low-Sugar/Sugar-Free, Vegetarian/Vegan · Tagged With: , , , , , , , , 27 Comments

Red Velvet Pancakes

February 1, 2013 by

Red Velvet Pancakes

Red velvet pancakes. Red velvet anything is pretty much one of my most favorite things in this world. And although it is totally cliche, red velvet screams Valentine’s Day. And what perfect way to start the day of love than with these pancakes?

Red Velvet Pancakes

When I first made these, I actually thought they could use more of a chocolatey taste. I think next time, I might add a handful of chocolate chips to the batter. Because, you know, these aren’t already over-the-top as is. The cream cheese glaze is so perfect on these and I found that a little goes a long way! If these weren’t so right, it kind of seems wrong to eat something so decadent and wonderful for breakfast!

Ladies, these are totally breakfast-in-bed material. To get your significant other to make them for you, just leave this page open on your computer for a while so they see it. You know, like the same thing we can do when we want expensive jewelry…

Red Velvet Pancakes

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Red Velvet Pancakes

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: 4 servings

Serving Size: 2 pancakes

Ingredients

    For the pancakes:
  • 1 1/2 cups all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1 1/2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 2 eggs, beaten
  • 1 cup buttermilk
  • 1 tsp. vanilla extract
  • 3 tbs. red food coloring*
  • semi-sweet chocolate chips (optional)
    • For the cream cheese icing:
  • 4 ounces cream cheese, softened
  • 1 cup powdered sugar, sifted
  • milk

Instructions

  1. In a large bowl, mix together the flour, salt, baking powder, baking soda, and cocoa powder.
  2. In a separate bowl, mix together the eggs, buttermilk, vanilla, and the food coloring.
  3. Make a well in the center of the dry ingredients, pour in the wet ingredients and fold together until well-combined, but try not to overmix. Stir in the chocolate chips (if using).
  4. Heat a fry pan on medium heat (or use a griddle). Spray the pan with non-stick spray, or add a pat of butter. Pour about 1/4 cup of the pancake batter into the pan. Cook on one side for about 2 minutes, then flip and cook for another 2 or until the pancake is fully cooked. Continue this process with the remaining batter.
  5. To make the icing, beat together the cream cheese, sifted powdered sugar. Add in milk, one tablespoon at a time, and mix until the icing reaches your desired thickness (I did about 2-3 tbs.).
  6. Drizzle some of the icing over the pancakes and serve. Garnish with fruit, nuts, butter, or a sprig of mint.

Notes

In regards to the food coloring, you can also use gel food coloring, in which case would require less than regular liquid color.

http://eat-drink-love.com/2013/02/red-velvet-pancakes/

Red Velvet Pancakes

Filed Under: Breakfast, Holidays · Tagged With: , , , , 28 Comments

Purple Monster Smoothie

January 22, 2013 by

Purple Monster Smoothie

There is something about winter time that just winter that makes us eat less fruits and veggies. Most fruits are consumed in the form of pie and cookies. Not totally a bad thing, but you know, not so great either.

I have been trying to eat more fruits and veggies since the holidays, but I know it’s still not enough so I have been trying to get more in though smoothies.

Purple Monster Smoothie

The first time I made a green smoothie years ago, I kind of wanted to barf. To mask out the taste of spinach, I used only an apple and maybe some pear and it just didn’t do it for me. After lots of tweaking, I came to realize that I was just not a green smoothie kind of gal.

Purple Monster Smoothie

So, what kind of gal am I? A purple monster smoothie gal (or a purplish brownish one, whatevs). I like berries in my smoothies. I’m okay with that.

Purple Monster Smoothie

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Purple Monster Smoothie

Prep Time: 10 minutes

Yield: 1 smoothie

Ingredients

  • 1 small banana, sliced
  • 2 cups fresh baby spinach
  • 1/2 cup plain non-fat yogurt (regular or Greek)
  • 1 cup frozen berries (I used mixed berries)
  • 1 tbs. chia seeds (optional)
  • orange juice or water to thin the smoothie out, if needed

Instructions

  1. Combine all ingredients in a blender and blend until smooth.

Notes

Feel free to experiment with this smoothie. You can also use pineapple and/or apple if you don't want to use the banana.

http://eat-drink-love.com/2013/01/purple-monster-smoothie/

Purple Monster Smoothie

Filed Under: Breakfast, Drinks, Kid-Friendly, Low-Fat, Snacks · Tagged With: , , , , , , , , 16 Comments

Cranberry Orange Scones

November 26, 2012 by

Raise your hand if you wish every week was only 3 days. If you are not raising your hand, then you must be on something.

Now that Thanksgiving is over, it’s time to shop for gifts. Raise your hand if you want to do my Christmas shopping for me. I will love you forever.

Raise your hand if stuffed yourself silly last week. It’s time to lighten up a little bit. You know, for at least a few days before all that holiday baking and parties start.

Cranberry and orange are one of my favorite flavor combos, especially this time of year. I usually just make a whole lot of cranberry orange bread, but I went for a scone this time. Greek yogurt helps to cut the fat and adds a nice tang to these scrumptious scones.

Print
Cranberry Orange Scones

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: 8 scones

Serving Size: 1 scone

Calories per serving: 195

Fat per serving: 5.3 g

Ingredients

  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • 1 tsp. baking soda
  • 1/4 cup sugar
  • zest of one orange
  • 3 tbs. butter, diced into small cubes
  • 3/4 cup low fat, plain Greek yogurt
  • 1/2 cup orange juice
  • 2/3 cup fresh cranberries
  • raw sugar (for sprinkling on top)

Instructions

  1. Preheat oven to 350 degrees.
  2. In a large bowl, mix together the flours, baking powder, baking soda, sugar, and orange zest.
  3. Add in the diced butter and using two knives or a pastry blender, work the butter into the flour mixture.
  4. Make a well in the center.
  5. Add in the yogurt and orange juice. Stir until just combined.
  6. Stir in the cranberries, do not overmix.
  7. Place the dough on a lightly floured work surface. Knead together the dough and pat into an 8-inch circle. Cut the dough into 8 slices. Place the slices on a baking sheet lined with parchment paper or a baking mat. Sprinkle some raw sugar on top of each scone.
  8. Bake for 10-15 minutes or until golden.
http://eat-drink-love.com/2012/11/cranberry-orange-scones/
Filed Under: Breakfast, Low-Fat, Snacks · Tagged With: , , , , , 24 Comments
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