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.

Sweet Potato Breakfast Casserole {Clean Eating}

Sweet Potato Breakfast Casserole 3
I’ve had a hard time finding big fancy breakfasts worthy of a lazy Saturday morning that are still clean and healthy. These waffles are pretty darn tasty but most of the time I am more of a savory breakfast kind of person. Not only is this recipe clean but it’s also gluten and lactose free along with paleo friendly. Boom, I’m pretty sure that covers it all.
Sweet Potato Breakfast Casserole 1
Plus, this can be whipped up the night before then refrigerated and baked the next morning. Joel’s family makes a yummy egg and sausage casserole but it involves bread so this is a nice alternative to keep it clean and avoid carbs.

The original recipe called for more onion but the first time I made it the onion was a bit overpowering so I reduced the amount. I added cheese to half the casserole to reduce the chance of whining from that husband of mine. He’s not a fan of sweet potatoes and healthy versions of things. He’s getting over it slowly but surely. Or at least learning not to complain so much.
Sweet Potato Breakfast Casserole 2
Sweet Potato Breakfast Casserole
recipe slightly adapted from Plaid and Paleo

1 1/2 lbs. breakfast sausage
1/2 Tbsp. coconut oil
12 eggs 
2 sweet potatoes, peeled and shredded
1/4 large sweet onion, shredded
1 tsp garlic powder
1/4 tsp nutmeg
1 tsp. sea salt
1 tsp. pepper
1/4 cup almond milk (or any other milk)
1/2 cup shredded cheddar cheese, optional
1. Melt the coconut oil in a skillet over medium heat and cook sausage until no longer pink.
2. Meanwhile, whisk together eggs, sweet potatoes, onion, garlic powder, nutmeg, salt, pepper and almond milk. Stir in sausage. Sprinkle with cheese if using.
3.  Pour egg/sausage mixture into a 13×9 pan greased with additional coconut oil. At this point you can bake the casserole at 375 degrees for 45 minutes then cover with foil and bake another 10 minutes. Or you can do what I did and cover and refrigerate overnight. Add an additional 5-10 minutes to baking time if you have made it the night before.

Whole Wheat Chocolate Banana Waffles {Clean Recipe}

Whole Wheat Chocolate Banana Waffles 4
We are leaving for the Dominican Republic tomorrow at the crack of dawn. Literally. Our plan starts boarding at 5:05 which means we have to leave the house by 3:45, with a toddler and a baby. Not sure we were thinking clearly when we booked the flight. I’m pretty sure we are going to get the stink eye from our fellow passengers. Especially since said baby is wild, crazy and her screeching may be mistaken for a pterodactyl on board (totally didn’t know pterodactyl started with a p). Ooooh well. We’re going to a tropical paradise and nothing is going to bring me down!

So I was a totally unprepared and unfit blogger and didn’t prepare posts ahead of time so I’m going to be MIA for the next week or so. I promise I planned on it but with Noah’s party last week it totally slipped my mind and just didn’t happen.  And I don’t even feel bad about it because when Noah woke up on the day of his party he told us “this is going to be the best day of my life” and he confirmed it by the end of the night. I’ll have more ice cream recipes to share from his party as well as some pictures of the fun cupcakes I made.
Whole Wheat Chocolate Banana Waffles 3
Anyway, onto the waffles. And just FYI before you start, if you decide to double this recipe like I did the first time you should definitely double all the ingredients…like the cocoa powder. Kind of important. Sometimes I worry about myself.

These whole wheat waffles are rich and chocolate-y (as long as you put in enough that is) and just slightly sweet. Using whole wheat pastry flour ensures that they aren’t dense and dry. And with just a few slight changes to the original recipe they are easily converted to a delicious clean breakfast. They are really yummy smothered in fresh strawberries and drizzled with pure maple syrup. Yum!
Whole Wheat Chocolate Banana Waffles 2
Whole Wheat Chocolate Banana Waffles
recipe adapted from Alida’s Kitchen

1 3/4 cups whole wheat pastry flour
1/4 cup unsweetened cocoa powder
2 tsp. baking powder
1/4 tsp. baking soda
1/4 tsp. salt
1 Tbsp. honey
3/4 cup low-fat buttermilk
2 overripe bananas, mashed (about 3/4 cup)
2 Tbsp. grapeseed oil
2 eggs
1 teaspoon vanilla extract
Pure maple syrup for serving

1. In a small bowl, combine all the dry ingredients. In a large bowl, whisk together the honey, buttermilk, bananas, grapessed oil, eggs and vanilla.

2. Incorporate the dry ingredients into the wet ingredients being sure not to overmix (which will lead to tough, dense waffles). Let batter sit for 10 minutes.

3. Meanwhile, preheat waffle iron. Cook waffles according to your waffle makers directions.

 

 

It’s National Doughnut Day!

So let’s celebrate. I have to admit that I haven’t made a whole lot of doughnuts in my time but I sure have eaten my fair share. I have to say my favorites are the classic blueberry cake and lemon filled covered in powdered sugar. Today I’m going to share some delicious looking doughnuts from around the web. I want to make every single one and shove them in my face.

Homemade Crullers from Lauren’s Latest look so so delicious.

Crullers 12

Orange Sugar Fried Donut Holes are how we are celebrating Doughnut Day today! Forget the popcorn for movie night…doughnuts for life. Well, let’s be serious we’ll have popcorn too seeing that Noah and I are addicts. But we air pop our own so it’s all good.

I fell in love with beignets when we were in NOLA so these New Orleans Beignets from Seeded at the Table are at the top of the list.

My little chocaholic would love these Glazed Chocolate Donuts from Buns in my Oven.

Glazed Chocolate Cake Donuts - my favorite recipe!

Old Fashioned Sour Cream Doughnuts sound ah-mazing!

Sour Cream Old-Fashioned Doughnuts - TheMessyBaker.com

Annie Eats Strawberry Vanilla Doughnuts are drool-worthy.

These Snickerdoodle Doughnuts would be at the top of Joel’s list for sure. I mean, a streusel crumble and glaze. I die.

Snickerdoodle Crumble Donuts | www.somethingswanky.com

And of course the classic Glazed Doughnut (Krispy Kreme inspired).

And there you have it. Like I said, drool.

Double Orange Muffins

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I’m sure it’s no surprise to you all by now that we enjoy our fair share of muffins around here. I mean, just look at all the muffin recipes I have shared with you over the years….14! And now 15 with these double orange muffins.
Double Orange Muffins 3
I love how easy muffins are to mix up and have on hand for easy breakfasts and snacks. Noah loves helping me cook so they are simple enough that he can help through the whole process (with the exception of the oven).
Double Orange Muffins 4
These muffins are definitely more dense in texture than the typical muffin but the sour cream lends so much moistness that it’s not a heavy, dry dense. They are bursting with bright orange flavor from all the fresh juice and zest, making them feel a bit lighter and very summery.

Luckily, I gave most of these away otherwise I probably would have hid them from the husband and son I love so much so that I could eat all of them myself. Ok, maybe I would have saved one for them….maybe.

Double Orange Muffins
recipe from Damn Delicious

1 3/4 cups all-purpose flour
2/3 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1/2 cup (1 stick) unsalted butter, melted and cooled
1 cup sour cream
1 large egg
1/4 cup freshly squeezed orange juice
Zest of 1 orange

For the glaze:
1 1/2 cups powdered
1/4 cup freshly squeezed orange juice (I didn’t quite use it all)
2 tsp. fresh orange zest

1. Preheat oven to 400 degrees F. Line a 12 cup muffin tin with paper liners or grease generously with non-stick spray.

2. In a large bowl, mix flour, sugar, baking powder and salt. In a small bowl, whisk together melted butter, sour cream, egg, orange juice and zest. Pour wet ingredients into dry ingredients and mix until just combined (stirring too much will result in tough muffins).

3. Scoop into prepared muffin tin (I use an ice cream scoop to ensure all muffins are of equal size and bake evenly). Bake for 16-18 minutes or until a toothpick inserted into the center comes out clean. Let cool.

4. Meanwhile, stir together the powdered sugar and orange zest. Slowly drizzle in orange juice, whisking, until desired consistency has been reached.

5. Dip cooled muffins in prepared glaze and place on a cooling rack with parchment underneath (to catch drips). Allow glaze to set and store in an airtight container.

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Whole Wheat Banana Pancakes


I have to start out by telling you I was very leery of the whole wheat pancake. But when a pancake craving strikes and you have vowed to eat clean making these fluffy wonders out of the question, you curse yourself a little and give the darn wheat ones with no sugar a chance. Then you find a banana version and sing Jack Johnson’s “Banana Pancakes” the whole time you make them which totally turns your mood around.

You know what’s even better, you sit down to eat them and they taste like banana bread. Yep, totally my new second favorite pancake. Sorry folks but there’s just no way any pancake will beat the glorious buttermilk. These are light and fluffy and have a nice sweetness from the ripe bananas. I decided to add cinnamon, nutmeg, a hint of cloves and nuts in the hopes that they would resemble banana bread and as I mentioned above, my plan worked.

I served these with the leftover breakfast sausage patties that I had frozen (while still raw). Just grab them out of the freezer and cook in a skillet preheated over medium heat while you cook the pancakes on a griddle.

Whole Wheat Banana Pancakes
recipe slightly adapted from 100 Days of Real Food
yield 12 pancakes (using 1/3 cup scoop)

2 cups whole-wheat flour (preferably whole wheat pastry flour)
2 tsp. baking powder
1 1/2 tsp. baking soda
1/2 teaspoon salt
1/2 tsp. cinnamon
1/8 tsp. nutmeg
Pinch of ground cloves
1 Tbsp. honey
2 large eggs, lightly beaten
1 ¾ cups milk
2 Tbsp. unsalted butter, melted and cooled + butter for frying
2 ripe bananas, mashed
3/4 cup finely chopped walnuts or pecans, optional
100% pure maple syrup for serving

1. Preheat a griddle over medium heat. Heat oven to lowest temperature (mine is 170 degrees F). In a large bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg and cloves.

2. In another bowl, whisk together the honey, eggs, milk, 2 tablespoons butter, bananas and nuts, if using. Create a well in the dry ingredients and pour the liquid mixture into it. Carefully fold ingredients together until they are just combined. Be careful not to overmix which will create a tough, flat pancake.

3. Brush griddle with melted butter and ladle on batter with 1/3 cup measuring cup. Cook for 2-3 minutes, or until bubbles form on the surface. Flip and cook another 2-3 minutes or until golden and cooked through. Remove pancakes and keep warm in the oven. Repeat with remaining batter. Serve warm with pure maple syrup.