Posting due to popular demand. 🙂
- 2 cups quick oats
- 1 cup rice Krispies cereal
- 1 cup creamy peanut butter
- 1 cup ground flax seed (I usually do 3/4 C flax seed and 1/4 C chia seeds)
- 1 cup mini chocolate chips (you can use regular sized; mini just fits better)
- 2/3 cup honey or agave nectar
- 2 teaspoons pure vanilla extract
- 2 Tablespoons coconut oil (I usually just use vegetable oil and add shredded coconut for flavor)
- Combine all the ingredients together in a large bowl, mixing gently so the rice cereal doesn’t get crushed. Mix until well-combined.
- Roll into small balls and place in Tupperware on wax paper.
- And enjoy!
Yields: 30 bites
This was so much easier than I thought it would be, and delicious!
- 4-5 Eggs
- 1 1/2 Cup Whole Milk
- 1/2 Teaspoon Salt
- 1/4 Teaspoon Pepper
- 3/4 Bag Bacon Bits (or you can used real bacon or ham)
- 2 Cups Spinach, chopped
- 1 1/2 Cups Cheese (We used Swiss)
- 1 Deep Dish Frozen Pie Crust
First, cook the pie crust as instructed on the packaging. While the pie crust is cooking mix the milk, eggs, and seasonings in a bowl. Chop the spinach and bacon or ham if need be. Place meat on the bottom of the pan, then spinach, followed by cheese, and then the egg mixture. Feel free to top it off from with more spinach and cheese. Bake at 375 for 35-40 minutes. Let us set for 10 minutes and then serve! You can eat it hot or cold.
What do you do with Empire apples picked in a beautiful Autumn, Spokane orchard? You make Apple French Toast Bake. Yum!
This recipe was taken and minimized (for smaller portions) by the MinimalistBaker.com (which is exactly how I like to bake). Thanks!
Prep Time: 20 mins, Cook Time: 45 mins
- 4 cups day old whole grain bead, cubed (note that I bought my bread the night before and it was fine)
- 4 large eggs
- 1 cup vanilla almond milk
- 3/4 tsp cinnamon, divided
- 4 apples, cored, peeled, and sliced into wedges
- 2 Tbsp butter
- 1/2 cup brown sugar, divided
- Preheat oven to 375 degrees and grease a 9×13 (or smaller) pan.
- Add bread cubes to the baking pan – enough to generously cover the bottom of the pan. You don’t want to see any bare spots of the pan but you also don’t want the pan overflowing.
- In a mixing bowl whisk the eggs, milk, and 1/2 tsp cinnamon. Pour this mixture over the bread. Feel free to use your hands or a fork afterwards to push down the bread to soak up the liquid. If you have too much liquid, add more bread. If you have too little liquid, remove some bread.
- Add the apple and the 2 Tbsp butter to a large skillet on medium over the stove. Sprinkle with 1/4 tsp cinnamon, stir, and cover to steam for a bit. When the apples start to get tender (about 4-5 mins) remove the cover and sprinkle with 2-3 Tbsp brown sugar. Continue cooking with the lid off until tender. Don’t let the apples get mushy though!
- Check the bread to make sure all the bread is soaking in the egg mixture. Feel free to flip over bread pieces to get full soaking effect. Then sprinkle the top of the bread with the remaining 1/4 cup brown sugar.
- Next spoon 3/4 of the apples over the bread mixture and push the apples into the cracks of the bread. If there are slice of apples on top that is fine.
- Bake for 45 mins (if it needs longer you can bake up to an hour). You will know the bake is complete when the bread and apples are golden brown and smelling good. And also when you put a fork in the center and it come out pretty clean.
- Remove the bake from the oven and serve immediately! Top each slice with the remaining sauteed apples and some sort of delicious syrup. The minimalistbaker.com recommends maple. I had raspberry. And I’m sure pomegranate would be delicious as well!
You might have started to notice a theme in the recipes I post – SIMPLE! I like to keep things fast and easy. This may be because I am usually cooking for one, but either way I think it is great. Here is a picture of a simple and delicious one-person meal I ate today.
1 toasted and buttered wheat english muffin
1 egg – fried
grilled tomato slices
grilled avocado slices
olive oil for the pan to cook the egg*
You should probably be able to figure out the meal from that, but if not, feel free to ask and/or experiment. You cannot really mess this up.
What’s better than going to Kneaders on a Saturday morning and getting french toast? Nothing. Unfortunately we don’t live near a Kneaders anymore, so we decided to try a copycat recipe to satisfy our cravings and celebrate General Conference today. I know it doesn’t look as pretty as Kneaders does, but man does it taste just as good. I about died. Sugary, cinnamony goodness. I will definitely be making this again, but only on special occasions because that’s when the calories don’t count, right? RIGHT?
Copycat Kneaders French Toast
- 1 loaf Kneaders Chunky Cinnamon Bread cut in 8 slices (Since I don’t live near a Kneaders I splurged and got Cinnabon cinnamon swirl bread. It wasn’t as thick as Kneaders cinnamon bread, but still turned out great. Just make sure there are no raisins in the bread of your choice – unless you like that sort of thing).
- 4 eggs
- 1-1/2 cups milk
- 1/2 Tbs. brown sugar
- 3/8 tsp. salt
- 1/2 Tbs. vanilla
- 2 Tbs. butter
Generously butter a 9 x 13 glass baking dish. Mix all ingredients, reserving the bread and butter. Thoroughly dip each piece of bread in the egg mixture and lay flat in the buttered baking dish. Pour the egg mixture on top. Cut butter into pieces and dot over the top. Refrigerate over night or at least one hour – overnight really is best. Since I don’t like baking in the morning it was refrigerated overnight. Although I would think that how long you are going to keep it in the fridge will determine how much of the egg mixture you are going to pour over top. Bake 40-45 minutes at 350 degrees. Serve warm with syrup, whipped cream, and strawberries.
We had ours with the best caramel syrup recipe I’ve ever had. This syrup definitely pushed this recipe on the scale of deliciousness from good to amazing. We also made homemade cinnamon whipped cream and cut up some fresh strawberries to go with it. Here is the syrup recipe:
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1/2 Tbsp. flour
- 1/2 stick butter
- 1/8 tsp. salt
- 1/2 cup whipping cream
- 1/2 Tbs vanilla
Combine all ingredients, except vanilla, in a saucepan. Bring to boil and maintain for 1 minute stirring constantly. Remove from heat and add vanilla. Enjoy!
A big thanks to Iowa Girl Eats for this recipe and my new breakfast of champions. I’ve even convinced Joe, who wouldn’t come anywhere near spinach with a ten foot pole a few months ago, to drink it for breakfast and he agrees – it just tastes like peanut butter and bananas! Plus, spinach is a superfood! Studies even show that increased consumption of dark leafy greens, such as spinach, helps ward off age related mental decline and memory loss by up to 40%! Eat your greens!
Peanut Butter Banana Spinach Smoothie
- 1 frozen banana, sliced before frozen
- 1 Tbs. peanut butter
- 1/2 c. low-fat vanilla greek yogurt
- 1 c. milk
- 3-5 c. baby spinach, really it’s just however much you can put in there. 🙂
Directions: Blend all ingredients until smooth. Makes 1-2 servings.
In honor of our blog being called “Flip My Pancakes” I’ve been on a mission to find the best pancakes. I tried pumpkin, strawberry chocolate chip and then finally I tried apple cinnamon pancakes. The apples are key to this recipe – tart apples being the best. I used Granny Smith apples and they turned out fantastic.
Apple Cinnamon Pancakes
1 1/4 cup all purpose flour
2 Tablespoons brown sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 cup milk
1/2 cup applesauce
1 apple, peeled and chopped (I used Granny Smith)
2 Tablespoons vegetable oil or melted butter
Whisk together flour, salt, cinnamon, sugar and baking powder in a medium sized bowl. In a separate bowl, whisk together milk, egg, applesauce and vegetable oil or melted butter. Pour the wet ingredients into the dry ingredients and whisk until just combined. Stir in the chopped apples. Don’t worry if it’s still a little lumpy.
Let the batter sit for 10 minutes while you heat the skillet. Over low-medium heat melt a tablespoon of butter. Once the skillet is hot, add about 1/3 cup scoop of batter to the pan. Let cook until bubbles begin to form on the top surface and bottom is lightly browned. Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more.