Posts tagged ‘Breakfast’

May 30, 2011

More Power Walnut, Carob and Banana Bread

I love banana bread! Not only does it taste amazingly good, but it’s also a very efficient way to use up those super ripe bananas that you inevitably end up with week after week. Well, if you’re like me, that is, and buy bananas every week but only eat them when they are a beautiful bright yellow and then completely lose interest in them as soon as they start to develop the tiniest of brown spots… although I have gotten much better and now eat my bananas a lot riper than I used to, because I know they are in fact better for me when they are good and ripe. But still, I must end up throwing at least one, if not two per week in the freezer to use in smoothies or banana bread, mini loaves or muffins.

Up until now, I’ve always used the same recipe, but this week, I decided to play with the Pumpkin, Rasberry and Buckwheat Loaves recipe and to turn it into a More Power Walnut, Carob and Banana Bread.

Basically all I did is replace the pumpkin puree with banana puree. It took 3 bananas to make the required cup and a half.

Of course, I left the cinnamon, ginger and all spice out of the equation. Oh, and I added 100g of carob chips, which ended up being an enormous waste of time, since they all sunk right to the bottom, and I think they also decided to gang up and have a little party right in the middle of the loaf!

I mean, look how sad! All you can see in the picture is a mere dark spot, a lonely chip that got lost or something… I guess when I get more towards the other end of the bread, I will get a mega dose of crazy happy carob chips all bunched up together!

They’re probably having a good laugh right now at this great prank that they pulled on me.

Maybe next time I will use a little bit less milk to make the batter a tad on the firmer side, that way, the carob chips won’t get to sink that much. Still, the loaf has a very good texture as it is, so you can feel free to go ahead and use that exact recipe.

If you are the kind of person who loves their toasts in the morning, this makes for an absolutely gorgeous breakfast. Just cut a couple of slices and pop them in the toaster, then spread some good all natural peanut or almond butter on them.

Of course, this would also make an excellent afternoon snack!

INGREDIENTS
(for one large banana bread)

WET

  • ¾ cup buttermilk
  • ¾ cup soy milk
  • 3 eggs
  • ½ cup egg whites
  • 1½ cup banana puree
  • 1 tbsp pure vanilla extract

DRY

  • 120g vanilla flavored whey protein powder
  • 1½ cup buckwheat flour
  • 1/3 cup black chia seeds
  • 2 tsp baking powder

ADD-INS

  • 100g carob chips (entirely NOT necessary!)
  • 75g walnuts, chopped

INSTRUCTIONS

  1. Preheat oven to 425F and line loaf pan with parchment paper
  2. In a large mixing bowl, mix wet ingredients together and whisk until well combined.
  3. In a separate bowl, mix dry ingredients and whisk until well combined. Add wet ingredients and stir until well incorporated. Fold in carob chips and nuts. Mix to combine, no more.
  4. Pour batter into loaf pan. Put them in the oven and immediately turn the heat down to 375.
  5. Cook for 40-45min until a toothpick inserted comes out clean.
  6. Allow to cool for 5 minutes before removing from the pan then cool completely on a cooling rack.
  7. Store in the refrigerator in an air tight container for up to a week

May 27, 2011

Raspberry Oatmeal Protein Pancakes

IT’S THE WEEKEND!!! 😀

Could you think of anything better than pancakes to eat on a lazy weekend morning?

Pancakes, to me, are like the ultimate decadent breakfast food. They are a treat that I used to indulge in only on very rare occasions, because, well, let’s face it, pancakes, as we know them, have absolutely nothing healthy about them. They are, for the most part, made of white flour and most people tend to eat them literally drenched in syrup.

I recently discovered this recipe for pancakes that aren’t just “less bad” or “better for you” than the standard version. Those pancakes are actually SUPER HEALTHY! For real! You could have them every single day of the week if you wanted to!

They are made with, believe it or not, nothing but rolled oats, egg whites and low fat cottage cheese! And the best part is, YES, they are incredibly good! Flavorwise as well as texturewise.

But you don’t have to take my word for it, you can try them for yourself. You’ll see, they are absolutely super easy and quick to prepare!

I’m pretty sure this one will become a favorite of yours, as it has for me!

I used raspberry here, but really, you could use whatever fruit you want… blueberries, strawberries, mango, pineapple, kiwi? why not! Let your imagination run wild, go nuts!

Oh, and ps… if you have some of that raspberry sauce leftover, it goes superbly well with the Pumpkin Raspberry Buckwheat Loaves

Ingredients
(serves 1)

Pancakes

  • ½ cup Rolled Oats
  • ½ cup 1% Cottage Cheese
  • ½ cup Egg Whites
  • ¼ tsp Baking Powder
  • ¼ tsp Cinnamon
  • ¼ cup frozen (or fresh) raspberries

Raspberry Sauce

  • ¾ cup frozen (or fresh) raspberries
  • 1 tbsp agave nectar
  • 1 tbsp chia seeds
  • ¼ cup water
  • 1 tsp lemon juice

Instructions

For the raspberry sauce: In a small saucepan, cook raspberries, water, lemon juice, chia seeds and agave nectar over low heat, stirring occasionally, until raspberries “melt” and sauce thickens, about 5 minutes. When sauce is ready, set aside to cool for about 5 minutes and puree in a food processor*.

For the pancakes:  Simply mix all the ingredients, except raspberries, in a food processor* and blend until nice and smooth. Remove the blades and delicately fold in the raspberries.

Coat a non-stick pan with cooking spray and heat it over medium heat. When the pan is hot enought, cook your pancakes one at a time until set and golden, about 1-2 minutes per side. I like to divide my batter into 3 small pancakes, but you may choose to make one large, 2 medium or 3 small pancakes, whatever works for you.

Transfer pancakes to serving plate and garnish with a dollop of plain yogurt and fresh raspberries if desired.

Serve with raspberry sauce.

* A Magic Bullet works wonders for this recipe

May 24, 2011

Pumpkin Raspberry Buckwheat Loaves

This continues my series of posts on healthy breakfasts over at In The Know Mom

I don’t know about you but I am an incorrigible muffin junkie. I LOOOOOVE muffins. Absolutely A-D-O-R-E them. I have no self-control whatsoever when in the presence of warm, fresh out of the oven muffins.

Now I’m not talking about wanna be muffins that are nothing more than cupcakes in disguise… You know which ones I am talking about: those light, airy, delicate cupcakey “muffins” with flavours such as butterscotch pecan, strawberry cheesecake, white chocolate cranberry, double dark chocolate chips, blueberry streusel, or raspberry crunch… nah… those aren’t muffins.

I am talking real muffins, made with oats or bran, the ones that are real dense and heavy and satisfying. The ones that want to lure you into believing that they are actually good for you but are in fact way too high in fat and sugar to be called healthy.

Well, if you’re like me, then you will be thankful for this next recipe! I had been looking for something like this for a long time, so when I saw Leanne’s post for a Raspberry Pumpkin Buckwheat Bake, I knew I had to try it!

I adapted the recipe somewhat and made them into mini loaves instead of cakes. All I can say is WOW! These mini loaves really deliver! Not only do they taste super good, they are in fact extremely healthy. They contain a good amount of protein, thanks to the addition of whey protein powder, and are relatively low in fat and sugar.

They are the perfect on the go breakfast and would also make an excellent afternoon snack. I know I will be playing with this one A LOT and create all sorts of different flavours.

I am officially in love!

INGREDIENTS
(for 6 mini-breads)

WET

  • ¾ cup buttermilk
  • ¾ cup soy milk
  • 3 eggs
  • ½ cup egg whites
  • 1½ cup pumpkin puree
  • 1 tbsp pure vanilla extract

DRY

  • 120g vanilla flavored whey protein powder
  • 1½ cup buckwheat flour
  • 1/3 cup black chia seeds
  • 2 tsp baking powder
  • 3 tbsp cinnamon
  • 25g candied ginger (or 1½ tsp dried ginger)
  • ¾ tsp allspice

ADD-INS

  • 1½ cup frozen raspberries
  • 75g walnuts, chopped

INSTRUCTIONS

  1. Preheat oven to 425F and line mini loaf pans with parchment paper (or coat with cooking spray)
  2. In a large mixing bowl, mix wet ingredients together and whisk until well combined.
  3. In a separate bowl, mix dry ingredients and whisk until well combined. Add wet ingredients and stir until well incorporated. Fold in raspberries and nuts. Mix to combine, no more.
  4. Pour batter into loaf pans. Put them in the oven and immediately turn the heat down to 375.
  5. Cook for 35min-40min until a toothpick inserted comes out clean.
  6. Allow to cool for 5 minutes before removing from the pans then cool completely on a cooling rack.
  7. Store in the refrigerator in an air tight container for up to a week