Archive for the ‘Breakfast’ Category

I have the same thing for breakfast five days out of the week. The. Same. Thing.

I’m not complaining, it’s my own choice. It’s just a fact.

Non-fat vanilla greek yogurt, chia seeds, and Honey Nut Cheerios or other cereals on top. It’s fast, healthy and is a great start to the day.

Greek yogurt is loaded with protein and has much less sugar than traditional yogurt. We are talking around 14 grams of protein! Chobani makes my favorite greek yogurt, and they just came out with some exciting new flavors.

So, since my breakfasts tend to be repetitive, I’ve decided to have breakfast for dinner regularly.

Since I’m omelette-challenged, I make scrambled eggs with loads of veggies. One egg and two egg whites, red peppers, spinach, tomato and broccoli.

Topped with cheese and salsa.

Delicious and so easy.


What’s your favorite “breakfast for dinner” food?


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Thanksgiving is one week away! We are celebrating Thanksgiving twice this year, once in Chicago and once in Omaha with John’s family. My family is coming to Chicago this weekend, so John and I will be hosting our first holiday!

This will be our gang!

I’ve been looking at recipes for days now and have a traditional and simple menu in place. I’m crossing my fingers it all turns out well! I’ll have a huge blog post on everything from our Thanksgiving sometime in the next couple of weeks.

Switching topics…I think my New Year’s Resolution should be to not waste food. I’m not a huge food waster, but if fruit and vegetables go bad, I usually don’t hesitate putting them in the trash. And that’s bad- a waste of food and money.

One thing that I know what to do with when it’s living out its final days in our fruit basket: bananas. I have found the best banana bread recipe from Cooking Light. I’ve made it a handful of times now, and the results are perfect every time.

Especially when you add chocolate chips on top.

I baked this for my family’s visit this weekend! That way if my Thanksgiving meal doesn’t turn out, at least there will be some delicious banana bread as a back up 🙂

Just combine dry ingredients.

Mix butter and sugar (my favorite combination).

Make batter.

Pour into pan and add chocolate chips.

Eat chocolate chips and lick bowl. Wait patiently for banana bread to bake.

Let cool.

Take photos without eating any samples. (Ha! Yeah right.)

And there you have it! Delicious and healthier than most banana breads. Also, this freezes very well, so if you won’t eat the whole thing at once, put half in the freezer for another time!

Recipe, slightly adapted from Cooking Light


1 cup all purpose flour

1 cup whole wheat flour

3/4 tsp baking soda

1/2 tsp salt

1 cup sugar

1/4 cup butter, softened

2 large eggs

1 1/2 cups mashed ripe banana (about 3 bananas)

1/3 cup plain or vanilla low-fat yogurt

1 tsp vanilla

Cooking spray


Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine the flour, baking soda, and salt, stirring with a whisk.

Place sugar and butter in a large bowl, and beat with a mixer at medium speed until well blended (about 1 minute). Add the eggs, 1 at a time, beating well after each addition. Add banana, yogurt, and vanilla; beat until blended. Add flour mixture; beat at low speed just until moist. Spoon batter into an 8 1/2 x 4 1/2-inch loaf pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on wire rack.


What do you make when food is about to go bad?

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Fall is just such a busy season. It seems like we rarely have a weekend at home to just hang out without a schedule, visitors or travel. Last weekend was the first of three “away” weekends in a row. We went to Notre Dame to cheer on the Irish to victory  watch the Irish beat themselves again. At least it was a beautiful day, and many of our friends were in town for the game, making it a fun, but exhausting weekend.

And now I’m back with the second pumpkin recipe I’ve tried out this season. Pumpkin oatmeal muffins.

First off, I wish everything I cooked and baked came out perfectly. But, sometimes they don’t. I’m still up in the air about these pumpkin oatmeal muffins, mainly because I’m unfamiliar with how pumpkin actually cooks and bakes. Are they supposed to be extremely moist and less “bread-y” than regular muffins? They tasted great, but I’m just not sure if they came out properly due to the texture. Maybe this is just how pumpkin “works.”

I tried Tina’s Pumpkin Oatmeal Muffins. While they were good plain, they were definitely better with some butter spread on them. But then again, what isn’t better with a big smear of butter? At least I’m using Earth Balance and not the real stuff 🙂

This recipe is healthy and is packed with nutrients. Having healthy muffins on hand is a great way to add variety to my breakfast and snack choices. And, they are easy to make. Just mix everything together and put into a muffin tin. Done.


Makes 12 muffins


  • 1 cup all-purpose flour
  • 1 cup oats
  • 1/2 cup packed brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 1/4 cup canned pumpkin pie mix
  • 1 egg
  • 1 tbsp canola oil
  • 1/2 tsp cinnamon

The original recipe also calls for raisins and walnuts. I didn’t add them, but next time I would add the raisins. I think they would add a nice, sweet flavor to the muffins.


  • Preheat oven to 375 degrees.
  • Coat muffin tin with non-stick cooking spray or line muffin cups. *Next time I would not use muffin cups. They were hard to peel off, so I would go with non-stick spray.
  • Combine all ingredients in a mixing bowl; blend well.
  • Pour batter evenly into muffin tins.
  • Bake for 18-20 minutes. (I cooked mine for 25. They were definitely not done after 20 minutes. Maybe it’s our oven?)
  • Allow to cool and enjoy!
Have you baked with pumpkin? What do you think of its texture?

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