Fresh strawberry, banana, Chobani Mango smoothie.

by Filed Under: Beverages, Breakfast, Brunch, Evolution Power Yoga 40 Days, No bake/cooking required!, Smoothies, Vegetarian 2 Comments

We picked 12 lbs of fresh strawberries yesterday.  This morning’s smoothie idea was given!  So easy and such a flexible recipe.  My daughter said this was the best smoothie ever!  Love that!

Ingredients:

2 cups of fresh strawberries, washed with tops removed
2 ripe bananas
1 -6 ounce container of Chobani mango yogurt
1 cup of vanilla almond milk
1 scoop of protein powder (vanilla Whey protein powder)
6 ice cubes

Directions:

Blend everything (except for the ice cubes) on high or a smoothie setting on your blender.   Add the ice cubes for the last 30-45 seconds of blending.  Pour and enjoy!

— Knead to Cook

Buttermilk chocolate chip pancakes.

by Filed Under: Breakfast, Valentine's Day Leave a Comment

This is our sleepover favorite breakfast.  My daughters love these and so do their friends.  Light, fluffy & packed with dark chocolate chips ~ how couldn’t you love these :)

Ingredients:

1 1/2 cups of all-purpose flour
3 tablespoons of sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/3 cups of low fat buttermilk
1/2 stick of melted butter or butter substitute
2 eggs
1 teaspoon vanilla extract
1 cup of dark chocolate chips

Directions:

Whisk the flour, sugar, baking powder, soda and salt together in your stand mixer.  Then in a separate bowl (I use my large measuring cup) whisk buttermilk, butter, eggs and vanilla.  Add to the flour mixture and blend.  Add the chocolate chips and mix by hand.  Ladle into a hot skillet (sprayed with nonstick spray) and cook until lightly browned on each side.

Enjoy!

— Knead to Cook

Orange cinnamon buns.

by Filed Under: Breakfast, Valentine's Day, Vegetarian 6 Comments

 

I prepared these last night for my daughter’s birthday breakfast this morning.  They were very well received!  Ooey gooey yumminess is the way to kick off your birthday, or any special day, in my opinion.

Dough recipe:

1 1/3 c + 1 tablespoon warm water
2 teaspoons of yeast
2 tablespoons of white sugar
4 cups of bread flour (I used King Arthur’s)
Zest from one large orange
3/4 teaspoon of kosher salt
4 tablespoons of butter or butter substitute (I can’t believe it’s not butter etc.)

Directions for the dough:

In a small bowl combine the warm (not hot) water with the yeast and sugar and let stand for 6 minutes.  The mixture should foam up, if it doesn’t your yeast has gone bad or the water was too hot and killed it.  Repeat if necessary.

In a separate bowl (in your stand mixer), combine the flour, orange zest and salt.  Add the butter to the mixture.  When the yeast is ready, pour that into the flour mixture.  With the dough hook combine the ingredients (slowly to start or flour will fly everywhere).  Once incorporated, knead the dough with the dough hook for 10 minutes.  If the dough is super dry, add a teaspoon or less of water to it.  If it’s too wet, add a teaspoon of bread flour.  Place the dough in an oiled bowl and cover to rise for one hour.  Keep it in a warm location (I place mine in my microwave just be sure not to turn it on).  The dough should rise to double its size and spring back when you poke your finger into it.

Filling ingredients:

1/2 cup of white sugar
1 tablespoon of cinnamon
1/4 tsp of nutmeg
Zest of one orange
5 tablespoons of butter or butter substitute

Directions for filling:

Combine all of the ingredients (minus the butter) in a bowl.  Set aside until the dough is ready to roll out.

Preheat your oven to 350 degrees. Spray your glass 13×9 pan with nonstick baking spray and set aside.

When the dough has risen to twice it’s size – flour your surface that you will roll your dough out on.  Roll out the dough to about a 10×14 size.  I then take the butter (softened) in my hand and rub it all over the dough, to the edges.  Then sprinkle the filling over the top of the butter, again, going right to the edges.  You will then start to roll one end tightly until the entire piece is rolled up into one large log.  Take a sharp knife and cut 1 1/4 inch pieces.  Lay into your prepared 13×9 pan.  Butt the spiral dough right up against one another.  If you have additional pieces, I just lay them on top of the first layer in a random fashion.

Set the rolls aside to rise one final time for about 20-25 minutes.  Then bake for 22-24 minutes.

Glaze ingredients:

1 cup of powdered sugar
1 teaspoon of vanilla extract
3 tablespoons of orange juice

Directions:

Whisk together and set aside.  Pour over warm rolls when removed from the oven.

Enjoy!

— Knead to Cook

Pumpkin almond baked oatmeal.

by Filed Under: Breakfast, Vegetarian 4 Comments

I love baked oatmeal and with our chilly morning today – it was perfect!  Super easy to make and you can top it with honey, agave, maple syrup or almond milk.  Customize it and make it your very own :)

Ingredients:

14 oz of canned pumpkin
2 c of water
2 c of almond milk (vanilla flavored but regular low fat milk will work)
1 tsp of vanilla extract
2 tsp of ground cinnamon
1.5 tsp baking powder
2 tbl of brown sugar (you can add an additional 1 tbl if you like it sweeter)
1/4 tsp of salt
1 tsp of pumpkin pie spice
1/4 c of slivered toasted almonds (you can substitute for your favorite nuts)
4 c of old fashioned oats

Optional:  add cut up apples, dried fruit, grated ginger.  Whatever your family enjoys.

Directions:

Preheat your oven to 350 degrees.  Spray non stick spray in a 13×9 glass pan or 8×8 glass pan (this will yield a thicker piece of baked oatmeal, which is what I did).  Blend the pumpkin, water, milk and vanilla together then add the remaining ingredients. Whisk until completely blended.  It should have a thicker oatmeal texture.  Pour into the pan and bake for 45 minutes or until it feels spongy when you press your finger on the top.

Serve piping hot and top with fruit, maple syrup, agave, honey, my daughter threw some mini chocolate chips on her’s this morning.  Skies the limit!

 

 

— Knead to Cook

Berry Avocado Chobani Smoothie.

by Filed Under: Breakfast, No bake/cooking required!, Smoothies, Vegetarian Leave a Comment

Breakfast is served!  This power packed breakfast will be well-received by both adults and children.  So easy to make, so utterly delicious.  You can’t go wrong!

Ingredients:

1/2 of an avocado, pitted, flesh removed
1/2 c of almond milk, or orange juice
1/3 c of vanilla Chobani
1 c of frozen berries
1 tsp of chia seeds
1 tbl of honey

Directions:

Blend on the smoothie or highest setting on your blender.  If too thick, add additional milk or juice to loosen it up.  Enjoy!

— Knead to Cook

Pumpkin Chocolate Chip Chobani Muffins.

by Filed Under: Breakfast, Muffins, Vegetarian 4 Comments

Hands down… our favorite muffins ever!  Pumpkin, is so tasty and so good for you!  These moist, thanks to the vanilla Chobani, are decadent, filling and oh so good!  A must try recipe.

Ingredients:

1/2 c of I Can’t Believe It’s Not Butter
3/4 c of sugar
2 eggs, room temperature
1 tsp of vanilla
1.5 c of unbleached all purpose flour
1 tsp baking soda
1/2 tsp of salt
1 heaping cup of pumpkin puree
1/2 c of vanilla non fat Chobani
2 tsp of ground cinnamon
1/2 tsp of ground nutmeg
1/4-1/2 c of dark chocolate chips

Directions:

Preheat your oven to 350 degrees.  Spray your muffin or loaf pans with baking non stick spray.

In your stand mixer, with the paddle attachment, cream sugar and butter.  Then add the eggs and vanilla.  Then add to that same mixing bowl, flour, baking soda and salt.  Blend until combined.  Stop and scrape down the bowl and mix again.  Add the pumpkin, Chobani, cinnamon and nutmeg.  Mix well but avoid over-mixing.  By hand, add the chocolate chips.  Mix well.

Spoon into prepared pans.  I made this batch for regular sized muffins.  Baked for 18-20 minutes or until a toothpick inserted came out clean.

— Knead to Cook

Peanut butter baked oatmeal.

by Filed Under: Breakfast, Vegetarian Leave a Comment

Baked oatmeal is like one warm, giant granola bar!  It is one of those quintessential recipes that you can make on a whim, mix it up with the ingredients you have on hand and it is a hands down winner!

Ingredients:

2 eggs
1/4 c of oil
1 c of almond milk, low fat or non fat milk
3 c of rolled oats
1 c of peanut or almond butter
1/4 c of brown sugar
1/2 c of applesauce (no sugar)
1.5 tsp of cinnamon
1 tsp of baking powder
1 tsp of vanilla extract
1 ripe banana
1/4 c of toasted, slivered almond (optional)
1 tbl of flaxseed meal (optional)

Directions:

Preheat your oven to 350.  Spray your casserole dish (9×9 or so) with non stick spray and set aside.

In your stand mixer with the paddle attachment, mix eggs, milk and oil.  Then add the remaining ingredients and mix until blended.  Pour into your prepared pan and bake for 30-35 minutes or until firm.

Serve warm and top with milk, sliced fruit, chia etc.

— Knead to Cook

Vegetable & turkey sausage frittata.

by Filed Under: Breakfast, Egg dishes, Turkey, Vegetarian Leave a Comment

We love frittatas in my house.  Plus leftovers can be re-purposed into a great breakfast the following morning.  Another great thing about this type of dish is that you can use what veggies and meat you have on hand.  Easily adapted to a vegetarian dish by omitting the meat.  So many options!

Ingredients:

8 eggs, room temperature
1 lb of lean turkey sausage (I used hot) with the casing removed – cooked and crumbled into smaller pieces
1/4 c of grated parmesan cheese (not packed down in the measuring cup)
Fresh basil
Salt and pepper
2 small zucchinis sliced thin
1/4 of an onion, diced
1 large yellow pepper, chopped
Olive oil

Preheat oven to 350 degrees and spray your pie pan with a non stick spray. Set aside.

In a mixing bowl, whisk together the eggs, parm and seasonings.  Set aside.

In a skillet over medium heat, heat olive oil.  Add the peppers, onions and zucchini slices.  Cook until fork tender.  Remove and add to the egg mixture. Then add the cooked sausage crumbles.  Pour into your prepared pan.  Bake for 20-30 minutes or until the egg mixture is set and firm.  Slice into pieces and serve.

— Knead to Cook

Cranberry Orange Chobani Pound Cake.

by Filed Under: Breads, Breakfast, Desserts, Vegetarian Leave a Comment

My lovely friend Mia just reminded me that today is National Pound Cake day and YES I have a lovely recipe I wanted to share with you all.  This is a delectable & super moist (thanks to the Chobani) cake that is perfect for breakfast or with your afternoon cup of tea.  Enjoy!

Ingredients:

2 c all purpose, unbleached flour
1 c sugar
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 egg
1/2 c freshly squeezed orange juice
Zest from one orange
1 tsp orange extract
2 tbl melted butter
2 tbl hot water
3/4 c of non fat or 2% Chobani
1 cup fresh cranberries
1/2 c chopped walnuts

Directions:
In a large mixing bowl combine all of your dry ingredients. In your mixer bowl beat the egg, orange juice, zest, orange extract, butter and hot water together. Add the flour mixture to the wet batter and beat only until incorporated. Add the Chobani yogurt. Mix until blended. Add by hand the cranberries and walnuts. Spoon mixture into mini loaf pans or muffin tins that have been sprayed and floured. Bake at 325 for 50 minutes or until a toothpick comes out clean. I also dusted a few loaves with turbinado sugar from a crunchy top. Cool in the loaf pan for about 10 minutes then remove. Cool the remaining time on a wire rack. Dust with powdered sugar.

— Knead to Cook

Nutella stuffed Challah French toast.

by Filed Under: Breakfast, Holiday, Valentine's Day, Vegetarian Leave a Comment

Today is our first Saturday without a swim meet in quite some time so I thought I would make it a special breakfast for my girls.  My husband and dad are off for the morning looking at properties and to a gun auction so it looks like a girly type morning.  I took my second loaf of Challah that I froze last week out and decided to create something yummy for them!  Nutella + Challah… yep!  Can’t go wrong there.

Ingredients:

Challah Bread loaf (or whatever thick bread you have i.e. Italian)
Nutella
4 eggs
1 tbl of water or milk
1 tsp of cinnamon
Butter for the pan or nonstick spray
Optional – toasted slivered almond for topping
Powdered sugar for dusting the final product

Directions:
Cut the Challah into 1/2 inch slices and set aside.

Crack your eggs into a bowl and add the water or milk and whisk.  Then add the cinnamon.  Pour that into a baking dish that is flat so that you can easily dip the bread into it to coat.  Set aside.

Then you’re basically going to make sandwiches.  Spread the Nutella on one side of the bread and top it with another piece of Challah.  Then repeat.  Take that sandwich and dip it into your egg mixture to coat both side.  I do let it sit in the mixture for about 30 seconds on each side.

Get your skillet ready over a low-medium flame with a pat of butter or spray warming up.  Once hot and the butter is melted, add your French toast sandwich.  I normally top one side with slivered almonds but this is optional.  Cook until golden brown on both sides and dust with powdered sugar.  Serve and enjoy!

 

— Knead to Cook