Category Archives: Breakfast

Recipe: Pineapple French Toast

My boys love French Toast so I have tried it many different ways. I love this recipe because it gets some healthy stuff in them and tastes delicious. You just can’t beat that!

Pineapple French Toast

12 slices of bread (stale bread works great!)
1/4 cup milk
8 eggs
1/2 tsp cinnamon
1/2 tsp nutmeg
1/4 cup pureed pineapple
2 tbs milled flaxseed

 Puree pineapple by processing until smooth.

Whisk together all ingredients.
Dip bread slices into mixture.  Cook on hot griddle until crispy and browned on both sides.
(I swear I took pictures of the rest of these steps, but they have disappeared!  Just use your imagination, ok?)

Of course I always make a big batch so I can freeze the leftovers for breakfast on another day!

Homemade Waffles

Waffles:  Another great way to start the day!  Be sure to double the recipe so you have extras to freeze!

Homemade Waffles

2 Cups Homemade Biscuit Mix
1 1/3 cups milk (or more if needed)
1 tbs Milled Flaxseed
2 tbs water
1 egg
1/2 tsp cinnamon
splash of vanilla extract (optional)

This will make about 4-5 waffles, depending on the size of your waffle iron and how thick you make your waffles.  I doubled it and got 9 good sized waffles out of it.

Stir ingredients together until well blended.  Pour onto waffle iron.  (I have this one and it works great.)

Be careful not to pour too much batter or you will have this result:

Cook on waffle iron until done (about 4 minutes).  Some waffle irons have indicator lights for when they are done, mine is not fancy like that, but I can tell when it’s done because it will steam and when you open it, nothing sticks and it looks nice and brown, like this:

Love these kid’s dishes? 
I reviewed them here at Bellaziza’s Favorite Things a super long time ago, but check them out of you like them!

To freeze your extras: Place on a cookie sheet or baking rack and freeze.  Once frozen, store in airtight, freezer safe container.  Stick in the toaster or microwave to warm up just like you would the boxed kind!

Applesauce Muffins

The original recipe for these muffins are from Deceptively Delicious, but I don’t do very well with following recipes exactly, so here is my twist on it!

Applesauce Muffins

1 1/2 cups flour
1 cup oats
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp cinnamon
1 cup unsweetened applesauce
1/2 cup milk
1/2 cup carrot puree
1/4 cup Agave Nectar
2 tbs milled flax seed
1/4 cup water
1 egg

Mix dry ingredients together.

Mix wet ingredients together in a separate bowl.

Mix all ingredients together.

(I know, this is hard, please try to follow along!)

Pour into muffin tins, it makes 12.  I usually use a heaping 1/4 cup measuring cup and it fills the muffin tins perfectly!

Crumbly Topping: (you know, the best part!)
2/3 cup oats
2 tbs brown sugar
1 tsp cinnamon
1 tsp flax seed
2 tbs butter, melted

Mi topping ingredients together and sprinkle evenly over muffin dough.

Bake at 400 degrees for about 18-20 minutes.

Enjoy, knowing this muffin is actually good for you!!!

Homemade Biscuits With A Bonus Recipe!


Homemade Biscuits:
2 1/4 cups Homemade Biscuit Mix
2/3 cup milk

Mix well (If the batter is not doughy enough, add a bit more milk until it reaches the right consistency) and drop by spoonfuls onto a cookie sheet.

Bake at 325 degrees for 8-10 minutes or until golden brown.

If you want to freeze them:
Place on cookie sheet and freeze.  Once frozen store in airtight, freezer safe container. Thaw and enjoy!

You could also freeze them uncooked (place on wax paper on a cookie sheet until hard, then transfer to container) and then pop in the oven the morning you need them!

NOW for the Bonus Recipe!

Homemade Biscuits and Gravy

Once in awhile it’s nice to enjoy some comfort food and this is one of our favorites!  It’s a bit of a southern style recipe and it is oh so good!

Gravy Recipe:
1 pound breakfast sausage
1/4 cup flour
2-3 cups milk
2-4 tbs butter
1/2 tsp salt
1/4 tsp pepper
1/8 tsp garlic powder

Cook sausage until brown.  The grease can make your gravy very flavorful but it is not healthy at all. So it’s up to you if you want to include it.  If you drain off the grease, save at least a few of the little cooked up bits at the bottom of the pan.  Remove sausage from the pan.  Melt butter (the amount of butter you use depends on how much grease you left in the pan).  Mix in the flour and whisk together until brown and smooth.  Add more butter as needed to get a smooth consistency.

Whisk in milk a cup at a time.  Mix until smooth and thick and it begins to bubble.  Add more milk as needed to maintain a thick and smooth consistency.  Return sausage to pan.  Season with salt, pepper and garlic powder.  Simmer for about 10 minutes.

Serve over the biscuits above and enjoy!

OK, this just looks like a big blob of brownish stuff but I promise, it’s good!

Quick and Healthy Pancakes

I am not a fan of prepared foods. I try very, very hard not to buy prepackaged foods. I mean, have you read what the ingredients are in a box of frozen waffles?  I try to follow my golden rule of food as often as possible.

So in an effort to provide healthy choices to the boys for breakfast without spending an hour making them something from scratch while scrambling to get everyone on the bus on time, I make up plenty of breakfast items ahead of time and freeze them.  Just as easy as the boxed frozen foods, but way better for us!

These items include homemade, from scratch: Pancakes,Waffles, Bagels and Biscuits. So on a busy morning, it’s very easy to warm up one of these items, pair them up with some eggs or fresh fruit, and you have a healthy and quick breakfast. 

Here is my pancake recipe, I’ll be posting the waffles, bagels and biscuits soon as well!  I usually double the recipes on a weekend morning and then freeze whatever is left for the week.

2 cups Homemade Biscuit Mix
1 1/2 cups milk
2 tbs Milled Flaxseed
1/2 cup Water
1 egg
1 tsp cinnamon
1 tsp vanilla
(I do not sweeten my pancakes, but if you prefer to, I suggest using a bit of agave nectar in place of white sugar)

Mix ingredients together until well blended. There are a couple of secrets to perfect pancakes and this is one of them: Mixture should not be too thick…if it is lumpy and comes off your spoon in clumps, add more milk or water until just a tad runny, but not so runny that it will puddle all over the place.  Am I making sense? How about a picture: Make sure it looks like this:

Got it? Ok, cook on a hot griddle.  I keep mine at about medium heat.

*Pancake Perfection Hint #2: Cook on the first side until bubbly.  Your pancake won’t be overcooked this way!

Then flip, cook the other side until it steams, then they are perfect!

Enjoy with some warm maple syrup!

Or just eat it like a big cookie.  You choose.

Make sure you make enough for left overs.  Then place on a cookie sheet or baking rack and freeze.

Once frozen, store in airtight, freezer safe container.

Stick in the toaster or microwave to warm up just like you would the boxed kind!

These pancakes are super good for you, easy and way cheaper than anything packaged!

Check out some more recipes by fellow Mom bloggers at Beauty and Bedlam’s Tasty Tuesday post!