Coconut Macadamia Muffins with Lime Glaze

Coconut Macadami Muffins with Lime Glaze 5I really struggle with getting Noah to eat breakfast but one thing I can always get him to inhale without complaint is muffins. The healthiest choice? No, but the majority of the time I will make a whole wheat version with very little sugar. But this muffin is so not that. It has chia seeds and wheat germ though so that makes them healthy right? Still no?

We really like tropical, citrusy treats around here so when I came upon this recipe I knew it would be a hit. I decided to add macadamia nuts for some texture and crunch as well as the chia seeds and wheat germ to feel a little better about eating them. I also made them into muffins, rather than a loaf because the portable factor makes life easier for me. Coconut Macadami Muffins with Lime Glaze 2
The zesty lime glaze puts these muffins over the top. It lends such a citrus punch and makes you think for a second you are on the beach. But then you remember you’re in Nebraska and summer is almost over. Womp womp. I definitely plan on lots of muffins during the school year since they can be made the night before and my kids are guaranteed to eat them. If you’re in the same boat as me, check out my recipe index for a huge selection of muffin recipes. Can you tell we’re big fans?
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I also plan on making some big batches of whole wheat waffles to freeze for more easy breakfast options. Any other great, easy breakfast ideas for me?

Coconut Macadamia Muffins with Lime Glaze
recipe adapted from Wonky Wonderful

1½ cups all purpose flour
1/2 teaspoon salt
1 teaspoon baking powder
3/4 cup sugar
1/4 cup butter, room temperature
2 eggs 3/4 cup coconut milk
1/2 teaspoon vanilla extract
1/2 cup sweetened flaked coconut
1 Tbsp. chia seed
2 Tbsp. wheat germ
1/2 cup macadamia nuts

for the glaze:
1 cup powdered sugar
Zest of 1 lime
1 1/2 Tbsp. fresh lime juice
1/3 cup sweetened flaked coconut

1. Preheat oven to 350°. Sift together flour, salt and baking powder. Set aside.

2. Mix butter and sugar. Add eggs, coconut milk and vanilla while mixing. Gradually mix in dry ingredients.

3. Gently fold in flaked coconut, chia seeds, wheat germ and macadamia nuts.

4. Line a 12-cup muffin tin with muffin papers or spray with non-stick spray.

5. Bake 16-20 minutes or until toothpick can be inserted and removed clean. Allow muffins to cool on rack.

6. Meanwhile, prepare the glaze. Mix powdered sugar and lime juice together until smooth. Poke holes in the muffins and spread half the glaze onto the muffins.

7. Stir coconut and lime zest into the remaining glaze and spread onto muffins. It will be thick. Coconut Macadami Muffins with Lime Glaze 1

Meat Lovers Skillet

If there is a major carnivore in your life, stop everything you are doing and make this. They will pretty much love you forever and request it on any occasion celebrating them. Trust me, I know from experience.
Meat Lovers Skillet 6This skillet is inspired by a diner that we used to frequent often when we lived in Fargo. It was a total hole-in-the-wall joint but don’t those always end up being the best? The “Lotsa Meat Skillet” was the first and only item Joel ever ordered there and he misses it dearly. So this year for Father’s Day, I attempted a copycat version with much success. Meat Lovers Skillet 5
As any good skillet should, it starts with a base of potatoes, shredded hashbrowns in this case. Then you top it with three different varieties of pig. See.
Meat Lovers Skillet 1This isn’t for the faint of heart…or those with high cholesterol. Meat Lovers Skillet 2
It’s then sprinkle with cheese and put under the broiler until it reaches melty perfection. Top it with a few over easy eggs and hollandaise sauce to complete the meat masterpiece. It’s seriously intense and only for special occasions but oh so delicious.
Meat Lovers Skillet 4

Meat Lovers Skillet

15 oz. frozen shredded hashbrowns
2 Tbsp. olive oil 1
Tbsp. butter
4 slices bacon, cooked and crumbled
6 breakfast sausage links, cut into bite size chunks
5 slices Canadian bacon, cut into bite size pieces
1/2 cup sharp cheddar cheese
4 eggs

for the hollandaise sauce:
recipe from Tyler Florence
4 egg yolks
1/2 tablespoon freshly squeezed lemon juice
1/2 cup unsalted butter, melted (1 stick)
Pinch salt

1. Preheat broiler. Heat large skillet (preferably cast iron) over medium high heat. Add olive oil and butter. Pour hashbrowns into pan and press down. Cook for 5-6 minutes, until golden and crispy. Carefully flip and cook until other side is golden.

2. Meanwhile, prepare the hollandaise sauce. Vigorously whisk the egg yolks and lemon juice together in a stainless steel bowl until the mixture is thickened and doubled in volume. Place the bowl over a saucepan containing barely simmering water (make sure the water does not touch the bottom of the bowl). Continue to whisk rapidly. Be careful not to let the eggs get too hot or they will scramble. Slowly drizzle in the melted butter and continue to whisk until the sauce is thickened and doubled in volume. Remove from heat and whisk in the salt. Cover and place in a warm spot until ready to use. If the sauce gets too thick, whisk in a few drops of warm water before serving.

3. Layer the hashbrowns with bacon, sausage and Canadian bacon. Sprinkle with cheese. Place under broiler until cheese has melted. Meanwhile, cook 4 eggs over easy (or to your preference). Top skillet with eggs and drizzle with desired amount of hollandaise sauce. Cut into wedges and serve. Meat Lovers Skillet 3

Coconut Granola

Coconut Granola 2
I hope you all had a wonderful 4th of July! We spent the weekend at my parents house visiting with them and my grandma and aunt who were visiting from Florida. We went to a family friends house the night of the 4th to light fireworks together and Hannah proved herself to be a little pyromaniac like the rest of us. Every time a firework was done she would sign “more.” Oh, and she laughed maniacally while they were exploding. That’s my girl.
Coconut Granola 4
After all the food I ate this weekend, I’m thinking we need to lighten things up this week. To me, nothing is better than an easy, healthy breakfast that doesn’t require any brain power in the morning. I don’t do mornings all that well. That’s where the granola comes in. Make this up the night before and all you have to do when you wake up is pour some milk over it or layer it with some yogurt and fruit. I don’t love the texture of yogurt so I always have a good dose of granola on top to make it bearable.
Coconut Granola 6
I adapted this recipe to make it clean and it’s just as good as a granola sweetened with sugar. I even sprinkled this over some strawberries (with a small amount of whipped cream) when I was craving something sweet after dinner but didn’t want to blow my day.
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It’s packed with walnuts and almonds to make it hearty and keep you full all morning. It’s great to have on hand for healthy snacking too.
Coconut Granola 1

Coconut Granola
recipe adapted from Table for Two

2 cups old-fashioned oats
3/4 cup walnuts, coarsely chopped
3/4 cup almonds, coarsely chopped
3/4 cup unsweetened coconut
1 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. kosher salt
4 Tbsp. coconut oil, melted
1/2 cup pure maple syrup
1 1/2 tsp. vanilla extract

1. Preheat oven to 325 degrees F. Line a rimmed baking sheet with parchment paper.

2. Combine oats, walnuts, almonds, coconut, cinnamon, nutmeg and salt in a large bowl. In a small bowl, whisk together the coconut oil, maple syrup and vanilla. Pour into oat mixture and stir until fully combined.

3. Pour oats onto the prepared baking sheet and bake for 30-45 minutes, stirring every 10 minutes. Let cool on baking sheet then break up and store in an airtight container.
Coconut Granola

Maple and Brown Sugar Bacon and Egg Biscuits

Maple and Brown Sugar Bacon and Egg Biscuits 5
It seems like people either love or hate breakfast. I, unfortunately, fall in the second category. I just don’t feel like eating right when I wake up and if I don’t, the kids wake up, chaos ensues and there is no longer time because they like to eat the second their eyes open. Plus, I don’t love most breakfast foods, especially sweets. I mean, I wouldn’t ever turn down a doughnut, we’re not talking crazy here, but I don’t love sugary sweet in the morning.
Maple and Brown Sugar Bacon and Egg Biscuits 2
So when I do eat breakfast, if I’m not sucking down a smoothie, I usually reach for something more on the savory side. Like this biscuit of deliciousness. I would eat it everyday if I could but a) I want to see my kids get married someday and b) ain’t nobody got time for that.
Maple and Brown Sugar Bacon and Egg Biscuits 1
They aren’t too complicated, especially if you use frozen biscuits like I did, but the bacon takes a bit of time (that I just don’t have most mornings with my children). If you have the bacon made up already then they are pretty quick and simple.
Maple and Brown Sugar Bacon and Egg Biscuits 4
I know I’m gushing about this bacon, but it just brings this biscuit sandwich to a new level. Plus, the runny yolk. It all combines to elevate the ordinary bacon and egg biscuit to something a little bit fancy.
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And just FYI, this bacon isn’t just for breakfast. It converts from breakfast sandwich delight to dinner star on a burger, just saying.

Maple Brown Sugar Bacon and Egg Biscuits
serves 4

4 biscuits (I used these, but if you want homemade try these)
4 eggs
4-8 slices Maple Brown Sugar Bacon*

1. Prepare biscuits. While they are baking, heat a skillet to medium heat. Lightly butter the pan and cook the eggs to your preference. We like ours over easy (and the runny yolks keeps them from getting too dry).

2. Slice the biscuits in half and place an egg and slice of bacon on the bottom half. Top with the other biscuit half and enjoy.

*I only used 1 slice of bacon on mine but if you want them extra meaty, use two.

Buckwheat Pancakes {Clean Eating and Gluten Free}

Buckwheat Pancakes 2
I’m bringing you a healthy recipe today in honor of the weekend I just had because there was not a single thing healthy about it. Every year, Joel’s company has a work retreat in Vegas and the spouses come along for a fun filled weekend. While the guys work for a couple days, the girls brunch, walk the strip and lay by the pool. Then the company throws a big party Friday night and we do whatever we want during the weekend.

I had every intention of laying by the pool and writing posts to share with you all last week but the hotel wifi was terrible so it just didn’t happen. So instead of writing about food, I consumed lots of it.
Buckwheat Pancakes 3
My main goal on our Vegas trips is to eat all the food. We have a list of favorite restaurants that we always try to hit and usually add a new one each year. Next year will be our fourth year so it’s going to be tricky fitting in all our necessary eats. I ate fries, burgers, tacos, pizza, brunch and so much more that I just don’t even want to think about because I’m scared just dreaming of them will add more calories. At least we walked a ton, right?

And now I have a growing list of things I want to recreate from our trip…did somebody say carne asada fries? This guy.
Buckwheat Pancakes 4
Photo Friday this week will be dedicated to our Saturday adventure in Vegas. Since it was our third visit, we decided to get out of the city and do something different.

So, onto the pancakes. These bad boys are clean, gluten-free and dairy-free. Plus, you mix up the batter the night before so all you have to do in the morning is heat up the griddle and cook them up.
Buckwheat Pancakes 1
I had never had buckwheat pancakes until I whipped these up when the in-laws were visiting. I love the nutty, hearty flavor it brings. I promise you I wouldn’t have guessed they were healthy or sugar free if I hadn’t made them. These are the perfect way to start a lazy, yet healthy Saturday brunch. Much better than mine last weekend…..

Buckwheat Pancakes
recipe slightly adapted from The Leftover Queen

2 1/4 tsp. (1 packet) instant dry yeast
2 cups warm water (about 100°F)
1 teaspoon kosher salt
2 cups buckwheat flour
2 tablespoons blackstrap molasses
1/4 teaspoon baking soda
1 tablespoon coconut oil, melted
1 tsp. cinnamon
Maple syrup, for serving

1. In a large bowl, combine yeast, water, salt and buckwheat flour. Cover with a kitchen towel and leave on counter overnight.

2. In the morning, preheat griddle or skillet to medium heat. Meanwhile, Stir in molasses, baking soda, coconut oil and cinnamon. Using a 1/4 cup measuring cup, portion pancakes onto the griddle. Cook until edges set and bubbles start to form on the surface. Flip and cook until no longer doughy, about 30 seconds. Repeat until batter is gone. Serve with maple syrup.

Corny Banana Blueberry Pancakes

Corny Banana Blueberry Pancakes 4
I have another recipe from The Skinnytaste Cookbook to share today. When I get a new cookbook, I flag the must try recipes with little sticky notes and this was one that jumped out at me. So we tried it right away naturally.
Corny Banana Blueberry Pancakes 5
We really enjoy pancakes on a lazy Saturday morning but I’ve found that it’s really hard to make a yummy tasting pancake that’s healthy too. We’ve had some serious fails but I don’t have to look any further now.
Corny Banana Blueberry Pancakes 3
I just love the flavor and texture that the cornmeal lends to the pancakes. The ingredients are approachable and you most likely have them all in your house already yet they combine to create a such a fancy and unique pancake. My whole philosophy behind this blog is just what these pancakes prove. You can take normal, affordable ingredients and turn them into something special. Love it!
Corny Banana Blueberry Pancakes 2
And just think about the other mix ins that would be tasty in these. Swap out the blueberries for chocolate chips and a sprinkle of cinnamon or diced strawberries. These pancakes are definitely a new breakfast favorite. So much so that I’m doubling the recipe next time and freezing half for easy, healthy breakfasts on school days. Can’t beat that.
Corny Banana Blueberry Pancakes 6
Corny Banana Blueberry Pancakes
recipe from The Skinnytaste Cookbook

3/4 cup white whole wheat flour
1/2 cup fine ground cornmeal
2 tsp. baking powder
1/4 tsp. kosher salt
1 large ripe banana, mashed
1 cup plus 2 Tbsp. low-fat buttermilk
3 large egg whites
2 tsp. canola oil
1 tsp. vanilla extract
1 cup blueberries
Cooking spray
Maple syrup, for serving

1. In a large bowl, whisk together the flour, cornmeal, baking powder and salt.

2. In another bowl, mix the banana, buttermilk, egg whites, oil and vanilla.

3. Add the dry mixture to the banana mixture and stir until just moist. Be sure not to overmix as to keep them light and fluffy. Gently fold in the blueberries.

4. Heat a large griddle over medium-low heat. When hot, lightly spray with oil.

5. Scoop out 1/3 cup of batter for each pancake and cook until it starts to set and is golden on the bottom, about 3 minutes. Flip the pancake and cook again until golden brown, another 2 minutes. Repeat with remaining batter. Serve with maple syrup.

Chicken Sausage, Broccoli and Potato Frittata

Chicken Sausage, Broccoli and Potato Frittata 3
I always have an ongoing list of cookbooks I want to add to my “collection.” I haven’t counted but I’m sure I already have close to 30 and have officially run out of space to store them in my kitchen. So rather than get rid of some, or stop buying more, I add this Ikea cart to my dining room for storage #cookbookproblems. It’s research and inspiration I tell you…or at least that’s what I tell Joel. I’m not sure he’s falling for it though.
Chicken Sausage, Broccoli and Potato Frittata 1
This year, my cookbook wish list consisted of all food blogger cookbooks recently released and I got them all, yay! I’m very excited to cook out of all them but I was especially motivated by The Skinnytaste Cookbook with the new year and eating healthy and all that. Don’t worry Seriously Delish by Jessica Merchant (have you seen her baby, so stinkin’ cute), Homemade Decadence by Joy the Baker and The Girl Who Ate Everything by Christy Denney will get plenty of use too!
Chicken Sausage, Broccoli and Potato Frittata 2
Do you sit and read cookbooks or is it just me? I spent hours perusing through them, flagging recipes and making a grocery list so that all the deliciousness could come to my kitchen. We love brinner around here (breakfast for dinner) so I decided to try this Chicken Sausage Frittata first. The original recipe calls for kale but the kale didn’t look so great at the store so I decided to add in some broccoli instead. Spinach would be a great alternative but I knew broccoli would go over better in my house.
Chicken Sausage, Broccoli and Potato Frittata 4
This frittata is lightened up with egg whites, chicken sausage and a healthy dose of veggies. It would be a great way to start off your day or a filling way to end it.

Chicken Sausage, Broccoli and Potato Frittata
recipe adapted from The Skinnytaste Cookbook

5 large eggs
3 large egg whites
2 Tbsp. grated Romano cheese
Kosher salt
Freshly ground black pepper
6 oz. fully cooked Italian chicken sausage, cut into half moons
1 cup broccoli florets, finely chopped
10 oz. Yukon gold potatoes, diced into 1/2-inch pieces
1/8 tsp. garlic powder
1/8 tsp. paprika
Grape seed oil spray*

1. Preheat oven to 400 degrees F. Whisk eggs, egg whites, Romano cheese and a pinch of salt and pepper together in a bowl. Set aside.

2. Heat a 10-inch skillet over medium heat (ensure that it is oven safe). Add a spritz of grape seed oil then add the sausage and broccoli. Cook for a few minutes, or until browned. Transfer to a plate.

3. Add another spritz of grape seed oil then place potatoes in pan in a single layer. Cook for 5 minutes with the lid on then carefully flip, cover and cook another 5 minutes or until brown and crispy. Add the sausage and broccoli and stir to combine everything. Pour the egg mixture into the pan, reduce heat to low and cook for about 6 minutes, or until edges are set.

4. Transfer pan to oven and bake until the frittata is set, 8 to 10 minutes. Remove from the oven and carefully slide the frittata onto a plate. Cut into 6 wedges and serve.

*Located with the nonstick cooking sprays. If you can’t find it, you can use 2 tsp. olive or grape seed oil instead.