In honor of fall being just around the corner, I present to you, a cinnamon apple breakfast quinoa recipe that is sure to delight your tastebuds and keep you feeling full all morning long! This recipe makes enough for two, so if you’re cooking for more, just go ahead and double or triple the recipe.
1/2 cup of quinoa
1 1/2 cups of water
2 large apples, peeled, cored, and diced
2 teaspoons of cinnamon
A dash of honey to taste
How To Prepare:
Put quinoa, water, and apples in a saucepan and bring to a boil.
Reduce heat and simmer 20-25 minutes.
Remove from heat, stir in cinnamon, and serve with a dash of honey!
That’s it, it’s super easy! For drool-worthy pics and to check out the original recipe, go here. Enjoy!
I made these this morning, and they were delicious! Let me tell you, this is going to be one of my new favorite recipes. I never have mastered pancakes on the stove, one always winds up burnt or mushy, but these tasted delicious, and were so simple to make! Recipe here https://butterwithasideofbread.com/berry-protein-pancake-bites/ and below!
Prep 10 min Total Time 24 min Servings 18-24 pancake bites
1 cup Krusteaz Buttermilk Protein Pancake Mix
2/3 cup milk
1 cup fresh berries, rinsed and diced
powdered sugar, jam and/ or syrup, for topping/dipping
Heat oven to 350°F. Lightly grease mini muffin pan.
In a medium bowl, whisk together pancake mix, milk, and egg. Batter will be slightly lumpy. Spoon 1 heaping tablespoon into each well in mini muffin pan.
Top pancake batter with 3-4 berries, adding a variety to each.
Cook pancake bites for 12-14 minutes, until lightly browned. Cool in pan for 5 minutes. Remove and sprinkle with powdered sugar. Dip bites in warm jam or syrup.
Morning everyone! I just made this super simple strawberry muffins recipe this morning for breakfast, and it is delicious. The only tweak I made was using Almond Milk instead of regular milk, but otherwise it’s the same, and it is a delicious treat for a morning snack.
These light and airy strawberry muffins are very simple to make. We love adding a light spice to the batter with cinnamon and finely ground black pepper. The black pepper is a little unusual, but by adding just a small amount it lifts all the flavors in the muffins. Feel free to leave it out, but we highly recommend it.
Makes 12 muffins
YOU WILL NEED
MUFFINS1 1/2 cups (195 grams) all-purpose flour, we use Gold Medal
3/4 cup (150 grams) granulated sugar
2 teaspoons baking powder
1/2 teaspoon kosher salt
1/2 teaspoon ground cinnamon
1/4 teaspoon finely ground black pepper
1/3 cup (80 ml) vegetable oil
1 large egg
1/3 to 1/2 cup (80 ml – 120 ml) milk, reduced fat or whole milk are best
1 1/2 teaspoons vanilla extract
6 ounces strawberries, hulled and diced (about 1 cup diced)
TOPPING1 tablespoon granulated sugar
1/4 teaspoon vanilla extract
Heat the oven to 400 degrees F. Line 12 standard-size muffin cups with paper liners.
Whisk flour, sugar, baking powder, salt, cinnamon, and the black pepper in a large bowl until well mixed.
Using a measuring jug that holds at least 1 cup, measure out the vegetable oil. Add the egg then fill the jug to the 1-cup line with milk (this should be 1/3 to a 1/2 cup of milk). Add 1 1/2 teaspoons of vanilla extract and whisk until blended. Pour into the bowl with flour and stir with a fork until just combined. Do not over mix. (The muffin batter will be quite thick — see note below for more details). Stir in the strawberries.
In a small bowl, stir 1 tablespoon of sugar with a 1/4 teaspoon of vanilla then set aside.
Divide batter between the 12 muffin cups. (The batter will come close to the tops of the paper liners). Lightly sprinkle vanilla sugar topping over muffins.
Bake muffins until tops are golden brown, no longer wet and a toothpick inserted into the middle comes out with crumbs, not wet batter; 15 to 20 minutes. Transfer to a wire rack and cool completely.
So the other day, my friend and I were talking on the phone, catching up on each other’s lives, and she asked me if I had any suggestions for healthy eggless breakfasts. While I gave her a few on the phone, it gave me an idea to put together some suggestions for my readers as well. We’re all fresh in the New Year, and may be looking for some healthy ways to switch up your breakfast routine. Enjoy!
Cream of Wheat- Put some fruit and cinnamon on top, and you have a healthy breakfast with protein, iron, and other good nutrients.
Protein Smoothie- my favorite is with Tone It Up vanilla protein, frozen fruits, spinach, and almond milk.
Yogurt parfaits- if you are lactose intolerant or vegan, there are plenty of alternative yogurt options out there that are delicious, and surprisingly full of protein. Add some granola and fruit, and enjoy.
Avocado toast- that’s right, a Millennial favorite had to make the list.
Breakfast toast- toast, cream cheese, a slice of meat (ham, salmon or turkey would be tasty), and cucumber slices. A bagel would work too.
Quinoa bowl with veggies. Add some yummy spices, plus some tomatoes, spinach, and cucumbers for a healthy, delicious meal.
Protein muffins- again, super easy to make, and you can use your favorite ingredients, there are so many recipes out there.
Breakfast bowl- hashbrowns, veggies, and some cheese (there are great dairy-free options, again if you need that), and this will taste delicious and fill you up. I like hashbrowns, tomatoes, zucchini, and spinach in mine.
It may seem like there aren’t a lot of breakfast options that don’t contain eggs, but there are plenty to choose from if you know where to look. Enjoy! 🙂