I’m never hungry first thing in the morning so I usually take something to eat at work. In the past it was something like a bagel and cream cheese or pop-tarts (I convinced myself they were ok because I ate Nature’s Path Organic “Toaster Pastries”).
I decided to find a better breakfast that I could quickly make in the morning.
In my quest I discovered the homemade egg sandwich (seen below).
Especially good after a morning run!
An Awesome Breakfast in 5 min. or Less
- 1 egg
- Cheese of choice (I used slices of sharp cheddar)
- Broccoli/Spinach/Veggie of choice (optional)
- 2 slices of bread (or bagel, pita wrap, English muffin)
- Crack the egg into a ceramic bowl, stab the yolk, and cover with a plate. Cook it on 50% power for approx. 2 minutes. (If you can’t figure out how to adjust your microwaves power you might explode your first egg, like me).
- While the egg is microwaving toast the bread.
- When the egg is done use the same bowl to steam the broccoli. Place the broccoli in the bowl and cover with a little water. Cook in the microwave for aprox. 2 minutes.
- Layer everything to make a great, quick out-the-door sandwich!
It goes really well with chocolate milk.
Today I had a craving for peanut butter raisin cookie balls.
They’re peanut butter, raisins, and some cocoa powder all blended together to make chewy, chocolaty deliciousness.
The recipe calls for nuts but I didn’t have any so this batch is without them.
PB Raisin Cookie Balls
(Adapted from Chocolate Covered Katie’s Fudge Baby recipe)
- 1/4 + some Raisins
- 1/4 Natural Peanut Butter
- Almonds (or your nut of choice)
- 1-2 teaspoons of Cocoa (sometimes I prefer a scoop of chocolate protein powder)
- Some Vanilla Extract
- Chocolate Chips
Blend everything together until smooth. Add in chocolate chips and roll into balls. Enjoy!
This makes about 9 balls, depending on how large you roll them.
If you happen to have any left keep them in the fridge.
I love oatmeal. I like mixing it with egg whites, putting it in smoothies, or making it with sliced apple and cinnamon.
That’s my I became so excited when I came across Smitten Kitchen’s oatmeal pancake recipe.
I didn’t have any molasses or honey so I didn’t use them but it tasted just fine.
Instead of mapel syrup on top I dolloped some of my mom’s homemade strawberry rhubarb jam. Delicious!
From Smitten Kitchen
Adapted and just tweaked a little from Good to the Grain
Makes about 18 pancakes
3/4 cup oat flour (you can make this by pulsing rolled oats into a food processor or spice grinder until finely ground; 1 cup of oats yielded 3/4 cup oat flour for me)
1 cup all-purpose flour
2 tablespoons sugar
2 teaspoon baking powder
3/4 teaspoon Kosher or coarse salt
3 tablespoons unsalted butter, melted and cooled slightly (plus extra for the pan)
1 1/4 cups whole milk
1 cup cooked oatmeal*
1 tablespoon unsulphured (not blackstrap) molasses or 1 tablespoon honey
2 large eggs
Whisk the dry ingredients together then add the wet ones.
Cook on a hot skillet until it looks like a pancake.
My boyfriend loves cashews, chocolate, and chocolate chip cookies. I thought, why not try and make a cookie with cashews? I figured that white chocolate would go better with them. Low and behold cashew white chocolate chip cookies are a thing!
I was able to make some sweet cookies from elsbro.com’s blog for Cocoa Cashew White Chocolate Chip Cookies.
I would show you some pictures of what they looked like out of the oven but I forgot to take some before we ate them all.
The recipe calls for salted cashews but I used unsalted. Instead of almond butter I used coconut (that’s what we had).
Cocoa Cashew White Chocolate Chip Cookies
(Click here to view the original recipe)
- 2 cups + 2 Tbsp whole-wheat flour
- 3 tablespoons cocoa powder
- 1/2 tsp salt
- 2 tsp baking soda
- 1/2 cup almond milk
- 1 cup sugar
- 1/3 cup grapeseed oil (veg oil)
- 1/2 cup applesauce
- 3 Tbsp creamy almond butter (soften in microwave if needed to stir into dough)
- 1 tsp apple cider vinegar
- 1/2 cup salted/roasted cashew nuts
- 3/4 cup white chocolate chips (vegan)
Bake for 11min at 350 degrees.
This past weekend I made mmmisformommy.com‘s Legendary Black Bean Brownie recipe. Now, I love brownies and trying weird ways to make food so I was excited to give this a go.
My first task was to acquire black beans. I already had some dry ones but the recipe called for 19oz canned. The largest can I could find was 16oz so I figured I could use ½ cup dried beans to make up the 19oz.
I cooked the dried beans, rinsed them and added them to the blender. Next I opened the canned beans and dropped them in the blender but something wasn’t right. It smelled like dog food, was already mushed together, and was brown. I had bought refried black beans instead of regular canned black beans! It was too late. Once in the mood for brownies one has to move forward. I added the rest of the ingredients (minus the chocolate chips), blended it together and poured it in the pan.
I then mixed in the chocolate chips. Although, I realized later that the recipe says to “sprinkle with chocolate chips”. To add my own flair (and to erase some of the dog food smell) I squirted Hershey’s chocolate syrup onto the top in a zig zaggy design. I find where the syrup sit the brownie is more moist and chocolaty.
After 30 minutes I took the brownies out. They smelled like chocolate and faintly of refried beans. They tasted alright but for me not enough like chocolate. It probably would have if I had used normal beans.
My Accidental Refried Black Bean Brownie Creation!
I decided to take them into work and let my co-workers eat them. It would be a blind study; no one knows I used beans.
Turns out, they loved it!
My Legendary Black Bean Brownies (aka Stop or My Mom Will Toot!)
Adapted from Allrecipes
1 19oz (540ml) can black beans, well rinsed and drained
3 large eggs
3 tbsp vegetable or canola oil
1/4 cup cocoa powder
2/3 cup white sugar
1 tsp baking powder
1/4 tsp salt
1 tsp pure vanilla extract
1 tsp instant espresso
1/4 cup bittersweet chocolate chips
**Some Hershey’s Syrup on top