Baked egg in an avocado.

 

I’ve been making eggs in avocados for about two years.  Lately, I’ve been seeing a plethora of food bloggers sharing their recipes lately along with their leaky exploits of egg whites in the process.  My way, I believe, is the easiest way to execute a perfectly baked egg in an avocado that has easy clean-up making this a perfect weekday breakfast idea for your repertoire.

Recipe is simple.  Preheat the oven to 375 degrees.  Halve each avocado giving each person one or two halves.  Remove the pit.  Scoop out a bit of the avocado from the inside, to make room for all of the egg, and reserve it.  Take some tinfoil and make a bowl for the avocado.  See picture below.  Crack the egg into each carved out space in the avocado.  Top with some cayenne pepper (if you like it), salt and pepper.  Place the avocado on a cookie sheet and bake in a preheated oven for 15-20 minutes.  You can determine how cooked or undercooked you like your yolks.

While the eggs are baking, I place the extra removed avocado in a bowl with one small tomato, 1/2 of a jalapeño chopped and some cilantro.  I cut that up using two sharp knives.  I make some whole grain toast and use it to top my bread and egg/avocado mixture.  Super protein-packed breakfast.  Wonderful post run recovery  :)

— Knead to Cook

Quinoa Banana Pancakes.

 

 

I love being on the pursuit of healthy pancakes for my family.  So post-run this morning, I was cleaning out my fridge and found a cup of leftover quinoa that I used for dinner this past week.  I thought I would try a combination… pancakes/quinoa and see what my kids thought.  The result… they loved them!  Didn’t even realize that I put quinoa in them.  Healthy.  Delicious.  A great way to start the day!

Quinoa Pancakes

Ingredients:

1 cup of cooked quinoa
1 1/2 cup of all-purpose flour
4 teaspoons of baking powder
2 tablespoons of flax seed meal
2 teaspoons of ground cinnamon
1/2 cup of milk (almond or regular)
2 tablespoons of melted butter + additional for cooking
1/4 cup of unsweetened applesauce
3 ripe bananas
4 tablespoons of honey

Directions:

In a mixing bowl blend the first five ingredients.  Set aside.  In a large measuring cup or separate bowl blend the milk, butter, applesauce, bananas and honey.  Add the dry ingredients to the wet and whisk.

Over a medium flame, place a pat of butter in your sauté pan.  When melted, add a ladle (1/3 cup) of batter into your pan.  When it starts bubbling (about 2 minutes) flip.  Cook on both sides until golden.  Serve with your favorite topping.  Optional:  You can add chocolate chips, nuts etc. to add to batter.

— Knead to Cook

Chobani Blueberry Muffins.

I cannot enough of all this season’s blueberries.  Pancakes, muffins, smoothies or just straight up!  I wanted to create a fun new recipe today for muffins, of course using my favorite Chobani yogurt, and these are perfect!  You gotta try these!

Ingredients:

3/4 cup of sugar
3/4 cups + 2 tablespoons of all-purpose flour
3/4 teaspoon baking powder
3/4 teaspoon baking soda
1/2 teaspoon salt
1 egg
1/2 cup of vanilla or plain non fat Chobani yogurt
1/4 cup of vegetable or canola oil
2 teaspoons of vanilla extract
2 cups of fresh blueberries, washed and tossed with a tablespoon of all purpose flour

Directions:

Preheat your oven to 350 degrees.  Line your muffin pan with paper cups or spray with non stick floured spray and set aside.

In your stand mixer, paddle attached, blend sugar, flour, baking powder, soda and salt.  Then add the egg.  Blend well.  Add the Chobani, oil and vanilla.  Blend just to combine.  By hand stir in the blueberries (that have been freshly washed & tossed with some flour to help prevent them sinking in the batter) gently.  Scoop out the batter into each muffin tin.  Fill 3/4 fill.  Bake for 15-18 minute or until golden brown and a toothpick inserted comes out clean.  Let cool and enjoy!

— Knead to Cook

Cherry & Peach Baked Oatmeal.

 

 

 

Yesterday I purchased the most beautiful peaches and cherries.  I knew these would be perfect in a batch of my healthy baked oatmeal.  It was the perfect breakfast to have post run today.  It will also be a fantastic way to send my girls off to a hard swim practice this morning.  Fiber-packed and so incredibly tasty.  This will surely get everyone out of bed and running for breakfast in the morning.

Ingredients:

2 1/2 cups of rolled oats
1/4 cup of oat bran
1/4 wheat bran
1 tablespoon flax seed meal
2 teaspoons of baking powder
1 teaspoon ground cinnamon
2 cups of milk (almond or regular)
1 egg, beaten
1/3 cup of unsweetened applesauce
1/4 cup of oil
1/4 cup of brown sugar
1 1/2 cup of pitted cherries
1 1/2 cup of peaches, pitted and chopped
Lemon juice
Honey and nuts for topping.

Directions:

Preheat your oven to 400 degrees.  Spray a 2 quart casserole dish with non stick flour spray and set aside.

Sprinkle some lemon juice on the chopped peaches to keep them from turning.

In a large mixing bowl add the oats, brans, flax seed meal, powder and cinnamon.  In your stand mixer with the paddle attachment, blend milk, egg, applesauce, oil and sugar.  Blend well.  Add the dry ingredients to the stand mixer and blend well.  Blend the fruit by hand and then pour into your casserole dish.  Bake for 40-45 minutes or until set up and golden brown on the top.

Serve hot and top with milk, honey, nuts etc.  Enjoy!

— Knead to Cook

Hershey Chocolate Peanut Butter Smoothie.

 

 

Okay even a chocolate peanut butter smoothie can be healthy, well relatively healthy.  I thought I would surprise my hard working swimmers with a sweet treat this morning for breakfast.  This will give them all the protein & energy they need to get through a rigorous swim practice this morning all while tasting like a wonderful sweet treat.

Ingredients:

3 cups of chocolate almond milk (very cold)
1/4 cup of a nut butter (whatever you have on hand)
1/2 Hershey bar frozen (c’mon I couldn’t resist)
1 scoop chocolate protein powder
1 tsp of cocoa powder
1/3 cup of Chobani vanilla yogurt
1 ripe banana
1/2 cup of frozen low fat vanilla yogurt
2 tablespoons of flaxseed meal (ground)
1 teaspoon of chia seeds

Directions:

Add everything to your blender and let it run on high or the smoothie setting.  If it’s too thick, add additional milk.  Too thin?  Add another banana or some extra frozen yogurt.

Serve and enjoy!

— Knead to Cook

Healthy Zucchini Bread.

 

 

Fresh zucchini from the farmer’s market this morning.  My family loves zucchini bread and I made this a bit healthier using applesauce, flaxseed and wheat bran to the batter.  It’s a hit… and hubby will be happy because there’s no chocolate in this recipe.

Ingredients:

3 cups of shredded zucchini
1 cup of unsweetened applesauce
1/2 cup of canola oil
3 eggs
3 teaspoons of vanilla extract
1 cup of sugar
1.5 cups of whole wheat flour
1.5 cups of all-purpose flour
1 tablespoon of flaxseed meal
1 tablespoon of wheat germ
3 teaspoons of ground cinnamon
1/2 teaspoon nutmeg
1 teaspoon baking soda
1/4 teaspoon baking powder
1 ripe banana
1 teaspoon salt
3/4 cup of chopped walnuts

Directions:

Preheat the oven to 350 degrees.

Spray your loaf pans or muffins pans with non stick baking spray.  Set aside.

In your stand mixer with the paddle attached, blend zucchini, applesauce, oil, eggs, vanilla and sugar.  Then blend the remaining ingredients adding the nuts last and stirring those by hand.  Spoon the batter into your prepared pans and bake.  Loaf – bake for 50-55 minutes or until a toothpick inserted comes out clean.  Muffins bake for approximately 20-24 minutes.

— Knead to Cook

Challah French Toast.

Ingredients:

1/2 cup of milk
1/2 cup of heavy cream
3 large eggs
2 tablespoons of honey
1 teaspoon of vanilla extract
Pinch of salt

Directions:

Whisk all of the ingredients together in a bowl and set aside.  Slice the Challah (either homemade or purchased) into 1.5 inch slices.  Dredge each slice, on both sides, into the egg mixture.  Let it soak in for about 20 seconds on each side.   In the meantime, get a large sauté pan warmed up with a pat of butter.  Once melted, add the slices of Challah.  Cook on each side until golden brown.  Serve & enjoy!!

— Knead to Cook

Red, white & blue whole wheat pancakes.

My daughter asked me to make 4th of July pancakes.  This is my healthy version.  I used the fresh raspberries and blueberries from the farm yesterday.  With the addition of whole wheat flour and flax seed, these babies didn’t blow my very hot, steamy run this morning.

Ingredients:

3/4 cup + 1 tablespoon of whole wheat flour
3/4 cup of all purpose flour
3 tablespoons of sugar
1 tablespoon of baking powder
1 tablespoon flax seed meal
1/2 teaspoon salt
1 1/4 cup of almond milk
1/2 stick of butter, melted
2 eggs
1 tsp of vanilla extract
1 cup of berries (mixed blue/raspberries or whatever you have on hand)

Directions:

In your stand mixer, paddle attached, blend the flours, sugar, powder, flax seed and salt.  In a separate bowl, whisk milk, butter, eggs and vanilla.  Then gradually add the wet mixture to the dry and blend.  By hand, gently blend in the berries.

In your skillet over medium flame, add a pat of butter, let melt and then ladle some batter in to the hot pan.  Flip when golden brown on one side (around 2 minutes).

— Knead to Cook

Whole Wheat Banana Blueberry Chobani Bread.

We love banana and blueberry bread… so I whipped up this blend and it turned out great- in fact less than 24 hours later only one slice remains!

Adding Chobani for protein and added moisture along with the addition of whole wheat flour, this nuttier, heavier version is perfect for breakfast or a snack.

Ingredients:

3/4 cup of sugar
1/2 cup of butter
2 eggs
1 cup of whole wheat flour
1 cup of all-purpose flour
1/2 tsp of salt
1 teaspoon baking soda
3 over-ripe bananas
1 teaspoon of vanilla extract
1/2 cup of Chobani vanilla or plain yogurt
1 cup of blueberries (washed and dusted with 1 teaspoon of flour)

Directions:

Preheat the oven to 350 degrees.  Spray your loaf pan with baking spray with flour and set aside.

Cream together the sugar and butter in your stand mixer, paddle attached.  Beat in the eggs, one at a time, beating well after each addition.  In a separate bowl, whisk flour, salt and baking soda.  Then add the dry mixture to the wet.  Blend without over-mixing.  Then by hand, mix in the blueberries.  Gently fold in, avoid breaking up the blueberries.

Gently scoop the batter into the loaf pan.  Bake for 40-45 minutes or until a toothpick inserted into the center of the loaf comes out clean.

— Knead to Cook

Mango Banana Chobani Flaxseed Smoothie.

This is one of those fabulously flexible recipes that you get to use what you have on hand.  Into my blender, this morning post-workout, went…

2 over-ripe bananas
12 ounces of Chobani yogurt (either 2 small individual containers or 12 ounces of vanilla Chobani)
1/2 cup of almond milk
2 tablespoons of flaxseed meal
3 cups of mango (frozen or fresh)

Blend until creamy smooth.  Pour into glasses and enjoy!

— Knead to Cook