Greek Yogurt + Fixings For An Easy Breakfast

I know the importance of a good breakfast but don’t have an appetite in the mornings due to busyness. 

With coffee I’ll just eat 2 Digestive Biscuits before getting my elderly mom up, freshened up, dressed, then microwaving her morning meal, either an omelette with cheese or ham and whole grain bread; or (2) a bowl of oatmeal with milk, peanut butter, a handful of chopped walnuts, fruit and a sprinkle of brown sugar on top. She has a good breakfast, but mine lacks the protein I need to start the day.

Many of us get extra busy in December so here’s a better breakfast that’s easy to eat and easy to cleanup with no pots or pans needed to make it:

Greek Yogurt Bowl

1 cup of Greek yogurt

1 tablespoon of peanut butter
fruit -- various to select throughout the week such as a handful of blueberries or strawberries. Half of banana. Chopped peaches, pears, or apples. (like the fruit I add to my mother’s oatmeal.)

3 walnuts

3 almonds - whole or chopped
1 teaspoon of one minute oatmeal

1 teaspoon of ground flaxseeds

a sprinkle of dark brown sugar or honey when I feel like it.

BTW, protein drinks are a decent fast breakfast, but are no substitutes for real food which is always the better choice. Protein shakes can be too heavy in minerals if consumed daily.

Greek yogurt with the addition of nuts (walnuts, almonds, pecans), seeds (flaxseeds, sunflower, chia, pumpkin) and whole grains (oatmeal, millet, quinoa) is a healthy no fuss breakfast with enough protein and fiber.

When we know better, we really should do better. I will! With only one bowl to wash this breakfast gets the job done. 

On Friday, I’ll post a recipe for the perfect energy-hydration drink that’s been around since the time of our Founding Fathers! Do you have any guesses?

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Saturday's Breakfast Courtesy of Simple Food

My senior Mom and I ate this dessert from Simple Food for breakfast. As I anticipated, it was too chewy to satisfy a cake or brownie craving. I'll post Simple Food's video below so you can see how easy it is to make and why I was so tempted to try it. 

Note: I don't let FB track my or your activities. Click here to watch if you don't wish to give FB such permission. 

Ingredients:

For the Cake --

1 1/2 cups rolled oats

1 cup warm milk

2 eggs

a pinch of salt

2 smashed bananas

4 tablespoons of cocoa

1 teaspoon baking powder

I added 1 scoop of Premier protein chocolate powder to the recipe.

For the Topping --

Dark Chocolate and walnuts 

We're not in my kitchen today so we didn't have a loaf pan. I used an 9" x 9" square baking pan and surprisingly got  more pastry than expected. I used butter flavored cooking spray, and it lifted out cleanly.

After baking, I let dark chocolate chips melt on top of the pastry while we waited for it to cool enough to eat.

Here's my review: If you crave a piece of cake or a brownie, skip this recipe. If you're trying to eat a bowl of oatmeal and want to dress it up, then wait about 40 minutes for it to bake, go for it!

Although we had no problem eating it (we were hungry waiting!), and it was nutrious, I doubt I'll make it again. Either I'll eat a bowl of oatmeal or have a piece of cake. Sometimes you can't have it both ways.

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Applesauce Breakfast Cake

Photo: iStock

As a child, I loved a great aunt's applesauce cake. It was so moist and sweet! I want to eat applesauce cake for breakfast so I tried my hand at making a healthier recipe. You can easily turn the cake batter into cupcakes to eat breakfast on the go if you wish.

Applesauce Breakfast Cake

Ingredients:

1 cup of applesauce

1/4 cup mashed ripe banana (= 4 tablespoons)

2 teaspoons vanilla extract

2 teaspoons cider vinegar (I think organic tastes best.)

1 tablespoon vegetable oil

1 1/2 cups of oatmeal turned into flour in a food processer

(You can substitute unbleached all-purpose or whole wheat flour. I use oatmeal for a breakfast cake, and flour for a dessert.)

1/3 cup dark brown sugar (White sugar works too.)

1 teaspoon baking powder

1/2 teaspoon baking soda (The cider vinegar activates it)

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/2 teaspoon salt

1/2 cup of chopped walnuts

1/2 cup of raisins (Omit if you wish. Raisins will keep your cake moist for extra days.)

Optional substitution: A pumpkin spice mix powder has cinnamon and nutmeg in it so if you have it, feel free to use it.

Directions:

1) Get out 2 mixing bowls. Mix all your wet ingredients in one bowl and all your dry ingredients in the other bowl.

2) Add the dry ingredients to the wet ingredients and incorporate with a mixer or whisk.

3) Pour the batter into a greased square 8-inch by 8-inch baking pan. Sometimes I use a loaf pan, which you can also cut into squares) If you decide to make cupcakes instead, pour the batter into each cupcake holder 2/3 full.

4) Bake the cake or cupcakes in a 350 F degree preheated oven for about 22 minutes. Check the cupcakes at about 16 minutes as they may bake faster.

5) After the center is done, remove from the over. Remove from the pan, not when hot, but while still warm.

Light Cream Cheese Frosting

Ingredients 

8 oz Neufchatel (light) cream cheese

Drops of milk

As much powdered sugar as you need

1 teaspoon of vanilla extra

Directions:

Whisk all ingredients until creamy. I start with a cup of powdered sugar and add a little more at a time.

Alternatively, you can sprinkle your applesauce cake with powdered sugar instead of frosting. It will have even less calories.

Ahhh, the perfect autumn breakfast with coffee, tea, or milk. Enjoy a light treat that also has a few nutrients in it!🍎🍏

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Sausage Gravy For Biscuits

Photo by Marg - Caymandesigns

On weekends after sleeping in, my family ate a breakfast (before the word "brunch" existed) of eggs, bacon, juice, coffee, and (I won't lie) canned biscuits. During the week we'd fend for ourselves. Monday - Friday I drank an Instant Breakfast (a protein and vitamin powder) stirred into a tall glass of milk. When I was in grade school my mom or dad had it ready for me by the time I came to the table. Unlike the weekends when we ate breakfast together, nobody was going to get up earlier than necessary to cook or eat a meal. To this day, we aren't morning people. Sleep rules!

As an adult, I learned to make homemade biscuits from scratch and never again bought a can of biscuits. On vacations, I ordered sausage gravy, which my mother never made. Delish! Here's how to make that as an occasional treat for a weekend breakfast.

Sausage Gravy

1 pound of sausage (Pork, beef or turkey)

1/2 teaspoon of fennel

1/2 teaspoon of sage

1/4 cup of unbleached all-purpose flour

1 teaspoon black pepper (24 turns of the peppermill)

1/4 teaspoon of red pepper flakes

1/2 teaspoon salt

3 cups milk (whole or whatever you buy. All work, but the more fat, the creamier)

1 tablespoon Worcestershire sauce

Directions:

1) In a skillet, break up the sausage into crumbs. Flavor with the fennel and sage. Brown the sausage until done. No need to drain unless there's an excess of grease. 

2) Toss in the flour, black pepper, and red pepper flakes. Mix well. Cook for 1 - 2 minutes.

3) Slowly add the milk and Worcestershire sauce while whisking on medium heat. Bring to a boil and simmer while gradually adding all the milk and continuing to whisk. 

4) After the gravy thickens taste and if needed add more salt or pepper. I like the taste of black pepper and a hint of heat in this gravy.

Round out your breakfast with eggs, juice, or fruit, and coffee. Check to see if your biscuits are ready to pull out hot from the oven. Bon Appetite, country style! 

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Chef Frankie Celenza's Cinnamon Roll Casserole

All photos: Struggle Meals

I have a delicious recipe for Cinnamon rolls, but sometimes I don't think to start it the night before in order to eat them for breakfast. That's where this recipe from Chef Frankie Celenza of Struggle Meals comes in as a delicious alternative! His recipe takes less time to render a delicious hot gooey cinnamon pastry with cream cheese frosting. Instead of making homemade dough that rises overnight, then again in the morning, day old bread is cubed and baked crispy, then you cook a simple vanilla custard to pour on top and bake it in a cast iron skillet until bubbly and brown in the oven. Following is Frankie's recipe with my tweaks in blue lightening it up a tad. (I never have cream or cooking spray, so I make the substitutions typed in blue):

Ingredients:

12 ounces leftover bread (about 8 cups), cut into 1-inch cubes 3 cups whole milk - I substitute skim milk. 2 cups heavy cream - I substitute condensed milk. 1 cup light brown sugar - I use 1/2 cup brown sugar since you drizzle frosting on top at the end, it is sweet enough. 3 butter packets I omit the butter. Instead I butter the cast iron skillet for the butter taste. 1 tablespoon ground cinnamon 1 tablespoon pure vanilla extract

5 large eggs

1/2 tsp salt 1 cup powdered sugar

4 ounces cream cheese, softened

2 butter packets - I omit the butter, don't miss it in frosting drizzle. 2 teaspoons vanilla extract 3 tablespoons whole milk - I use skim milk.

Directions: 1. Preheat the oven to 300 degrees F. Spray a 12 inch cast iron skillet with non stick spray. I substitute butter to grease the pan. 2. Add bread cubes to the sheet pan and toast in the oven for 15-20 minutes. Remove and set aside. Turn the oven up to 350 degrees F.

3. Heat milk, cream, brown sugar, butter, cinnamon, salt and vanilla in a large saucepan on low, stirring until butter is melted and sugar is dissolved. Remove from heat and cool slightly.

4. Transfer bread cubes to the prepared cast iron skillet. Whisk the eggs in a large bowl. Slowly drizzle the milk and cream mixture into the eggs, continuously whisking to temper the eggs so they don't coagulate. Pour the mixture over the bread. Press down on the bread to make sure it’s fully soaking in the liquid. Soak for 20 minutes.

5. Bake until the top is golden and pudding is set, 1 hour and 25-30 minutes. Serve warm or at room temperature.

6. Combine the powdered sugar and cream cheese to a large bowl and stir well with a rubber spatula. Add the butter, vanilla, and whole milk and stir until smooth.

There are 8 servings, and the recipe can easily be halved for smaller gatherings.

 

As I confessed previously, sometimes I'll share a recipe on THE SAVVY SHOPPER so I, too, can return here to make it again. Simpler than my bread pudding. Thank you, Chef Frankie Celenza, for this keeper! Readers, I linked Struggle Meals on this blog's sidebar for other tasty Chef Frankie dishes.

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Breakfast Quinoa Cereal Bowl

Photo: FreshOfftheGrid

Frankly, breakfast isn't my favorite meal. As long as I consume some sort of protein, I don't care what sits before me alongside my big cup of coffee with milk. I could just drink several cups of coffee with milk and be satisfied. But in the interest of balanced nutrition, I often add a protein cookie or bar. (Oddly enough I favor a savory breakfast of eggs, sausage (or bacon) and biscuits over sweet options despite not being the healthiest breakfast.)

When I was a young child, I wouldn't eat breakfast, so my worried parents made me drink a tall glass of hot chocolate milk (using Hersey's cocoa) and told me I had to drink it before taking me to school. Later they replaced the cocoa with Carnation Instant Breakfast, a product they found at the supermarket. I drunk breakfast in a glass from grade school until I graduated from college and into my 30s if I'm being honest.😁

And yet as an adult, I'm committed to eating healthy food over junk and not skipping breakfast. So, I try to work whole grains, as well as, rotate healthy foods into my diet throughout the week.

So here's a tasty breakfast cereal that takes no time to cook. You can also vary the ingredients, so it's not the exact same breakfast every time you eat it:

My Breakfast Quinoa Cereal Bowl - one serving (and easy to double, or triple, etc.)

Ingredients:

1/4 cup Quinoa

A handful of mixed nuts, chopped - walnuts, almonds, pistachio, pecans, etc. 

A splash of milk

1 teaspoon of chia seeds

1 tablespoon of any other multi-grains you have in your pantry, such as Buckwheat or bulgur, etc.

Sweetener of your choice - maple syrup; brown sugar syrup; Golden Syrup; a spoon of brown sugar; honey

Dash of cinnamon

Optional: Fruit of your choice - blueberries, apple, peaches, strawberries

Directions:

1) Toss the quinoa into a saucepan with water. Bring to a simmer. 

2) If you do add another whole grain requiring cooking time, toss it in with the quinoa. 

3) Top with a lip and simmer on medium/low heat for about 13 minutes until the grains are tender. Sprinkle in some cinnamon.

2) You can toast your nuts -- they taste better if you do, yet I often don't. Chop the nuts coarsely on a cutting board and set aside.

Photo: SMEstreet

3) After the quinoa is tender, turn off the heat and toss in the rest of the ingredients: the nuts, chia seeds, milk (as much or as little as you like), or yogurt, sweetener and optional fruit.

4) Stir and pour into a cereal bowl.

A protein boost in a bowl with different textures without much fess. As a bonus only one pot and a bowl to clean up! Unless you simply wait for your pot to cool, that is.🙂

On weekends try this non-alcoholic tisane punch too:

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Extra Sharp Cheddar Cheese Scones

Photos of scones: Delish

Many people like sweet scones (or snacks). I have a savory palate and love spicy, salt and cheese. The following cheesy scones, tweaked from King Arthur Flour, make a delicious breakfast or evening snack. 

Homemade is usually better, but who has time or the desire to spend hours in the kitchen? So like all the recipes on THE SAVVY SHOPPER, these scones are easy-peasey to make and bake:

Ingredients:

2 cups all-purpose flour (or 1 cup whole wheat and 1 cup all-purpose)

1/2 teaspoon salt
1 tablespoon baking powder

Photo: WiseGeek

5 tablespoons ice cold butter, diced
2 large eggs

1/3 cup buttermilk

1 cup chopped, extra 
sharp cheddar cheese (Extra sharp is the only way to go!:)
1 small (about 1/4 cup) onion (or scallion) chopped
1 tablespoon Dijon mustard
1 teaspoon hot sauce

Directions:

1) In a large mixing bowl, whisk the dry ingredients together: flour, salt and baking powder.

2) With your hands, quickly work in the ice cold, diced butter until you get a crumbly consistency. Try not to touch it too much. You want the butter to stay cold and in pieces (that's what's makes great scones, as well as, southern biscuits).

3) Mix in the eggs, buttermilk, Dijon mustard and hot sauce. I like spicy, but you may leave out the mustard or hot sauce if you wish.

4) Toss in the extra sharp cheddar and diced onion.

5) Sprinkle plenty of flour on a flat surface. Dump the dough onto a flat surface. Flatten and form a rectangle. Toss extra flour on the dough and your hands as needed.

Oh look, somebody ate half the batch.

6) Cut the flat rectangle into 5 squares, then cut those on half to form 10 triangles.

7) Transfer the triangle unbaked scones onto a buttered and floured prepared baking sheet. Optional: You can brush the tops with a little melted butter and/or sprinkle on more cheese, if you wish. Oh, ye'ah!

8) Bake for 20 - 25 minutes at 350 degrees F in a preheated oven until they begin to brown and the the scones are done. Remove from the oven and eat warm. 

9) Throw any leftovers into the freezer to reheat on another day. Later remove one or two and microwave for a minute to eat. Place a wet paper towel in the microwave to maintain moisture.

Cheddar cheese scones are perfect for a weekend brunch, no? Crusty on the outside, soft on the inside and melted cheese with every bite! Serve with Virgin or Bloody Marys, and your guests may never leave!


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Happy New Year ... Western Skillet Eggs For Breakfast

Photo: Vanity Fair

A Very Happy New Year! 

Let's start the first day right with a nutritious breakfast. But after a night of celebration, one without too much fuss. One pan dishes keep the preparation and clean up easy-breezy. 

Here's a recipe I got from the Food Network. Feel free to make it your own, as I did, with ingredients you usually stock in your kitchen:

Western Skillet Eggs Baked In An Oven

Ingredients:

1/2 cup skim milk

Photo: Food Network Magazine

1/2 teaspoon cayenne pepper
sea salt, to taste
punch of dried garlic
turns of the black pepper mill, to taste
2 tablespoons extra-virgin olive oil
1 small onion, diced
1 large green pepper, sliced into sticks
1 large red pepper, sliced into sticks
punch of nutmeg
punch of fresh celery leaves
1 1/2 cups tomatoes, diced
4 ounces ham, diced
2 cups of whole grain bread, cut into bite sized pieces
2 teaspoons dried parsley, plus more for topping
8 large eggs

Directions:

1. Pre-heat your oven to 350 degrees F.
2. Combine the milk, garlic, nutmeg, 1/2 teaspoon salt and black pepper to taste in a bowl and set aside.
3. Heat the olive oil in a large oven-proof skillet. Add the onion, bell peppers and celery leaves and saute 5 - 7 minutes until soften.
4. Next throw in the tomatoes, ham, bread, parsley and 1/4 cup of water and cook until most of the liquid is absorbed. It only takes a few minutes. Season to taste.
5. Then turn off the heat and make 8 indentions in the bread mixture with a spoon or measuring cup. Crack your eggs into each indention.
6. Pour the set-aside, seasoned milk over the eggs.
7. Pop the omelet into the oven and bake for about 15 minutes until the eggs are set.
8. Top with parsley to make it pretty.

Serve with coffee and juice. Bon Appetit!

Photo: CNN

Wishing you a happy and healthy year ahead. As we begin another year in our ole imperfect world remember that a little kindness and generosity of spirit go a long way.

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