Entries Tagged as 'Breakfast and Brunch'
November 26th, 2013 · 2 Comments
When it comes to Thanksgiving recipes, I’ve already covered the basics: stuffing, sweet potatoes, green beans, apple pie, and more. But let’s face it: unless you’re hosting for the first time, you probably have a recipe or two of your own.
But what about the morning before Thanksgiving? See, I bet you didn’t put much thought into that, did you? Usually over the holidays you can count on a house full of visiting family, and they need breakfast! And you need to get started on the turkey, so you know what’s a great idea? A simple, easy, totally delicious recipe that they can enjoy — perfect for getting everyone into the holiday spirit a little early!
For this recipe, I tried to focus on an ingredient that was great for your skin and perfectly for the holidays — and I settled on pumpkin! Pumpkin has tons of Vitamin A, which jump-starts the skin cell renewal process and helps give you youthful, radiant skin. It’s also a great source of Vitamin E, an antioxidant that protects and repairs your skin (Vitamin E is also found in Simple Skincare Protecting Light Moisturizer, one of my favorites)! So you’re doing good for your skin as well as your body — think about that when you go for seconds!
And for more awesome skin-loving recipes, check out Simple Skincare’s Skin-Loving Food and Nutrition Pinterest board!
1 1/2 cups sugar
1/2 cup canola oil
1/3 cup water
1/2 of a 15-ounce can of pumpkin puree
1 tsp ground ginger
1 tsp pumpkin pie spice
1 tsp cinnamon
1 3/4 cups all-purpose flour
1 tsp baking soda
3/4 tsp salt
1/4 tsp baking powder
1 cup powdered sugar
1-2 tbsp milk
1 tsp vanilla
Preheat oven to 350 degrees F. Lightly grease a 9″ by 5″ loaf pan.
Mix together sugar, oil and eggs and beat until smooth. Add water, pumpkin, ginger, pumpkin pie spice and cinnamon and beat together until well blended.
Add the flour, baking soda, salt, and baking powder to the mixture and blend until evenly distributed. Pour into the loaf pan and bake until a knife inserted into the center of the loaf comes out clean, about 1 hour.
For the icing, mix together powdered sugar, vanilla and milk. Start with one tablespoon of milk and increase in small increments until the icing is pourable. Pour onto the gingerbread, cut and serve.
Tags: breads · Breakfast and Brunch · food · This post was created in connection with my appointment as an Ambassador in the Simple® Skincare Program. · Visit www.facebook.com/SimpleSkincare to share your story on sensitive skin. For more tips and deals from Simple, join the Simple VIP community at https://www.simpleskincare.com/simplevip/
I made this granola a week or two ago, and I couldn’t wait to share it with you guys! If you haven’t had homemade granola, you’re completely missing out — the store-bought kind tastes so processed and not nearly as yummy in comparison! Truth be told, I’d usually pick cereal over granola in the supermarket, but homemade? It beats anything, hands down.
And the best part about granola is that you probably have all the ingredients on hand! We have so many bags of dried fruit, nuts, oatmeal and sweet syrups in our house, it’s a wonder I don’t make this every week. Maybe I’ll start!
One trick that made this recipe so much better than my earlier attempts: not adding the dried fruit until after the granola had cooked! I hated having extra-dry, overcooked raisins in prior tries, and this made so much of a difference. Everything just tasted fresher and better!
3 1/2 cups old-fashioned oats
1/2 cup raisins
1/4 cup dried cranberries
1/2 cup coarsely chopped raw almonds
1/2 cup coardsely chopped raw walnuts
1/3 cup brown sugar
3 tablespoons olive oil
1/4 cup honey
2 tbsp flaxseed
1 teaspoon pure vanilla extract
Water, if necessary
Preheat the oven to 325 degrees F. Mix together the oats, almonds, walnuts, sugar, olive oil, honey, flaxseed, and vanilla in a large bowl. Stir well so that everything is mixed through thoroughlt (if you don’t have enough liquid to cover everything, you can add a tablespoon or two of water to the mixture).
Spread the mixture in an even layer on a baking sheet lined with Silipat or parchment paper. Bake until golden, about 30 minutes, stirring the granola every 5-10 minutes with a spatula so it will cook evenly. Remove from the oven and stir in the raisins and cranberries. Serve warm or at room temperature, with milk or yogurt.
Tags: Breakfast and Brunch · food
Chad and I have been traveling a lot lately — some of it together, some of it on our own, and it’s been really rare that we have a break for a Whole. Entire. Weekend. Which is essentially what happened on Saturday and Sunday. We woke up in our house, looked around, and realized we could just… chill out.
Which, obviously, for me, meant the opposite of chilling: it meant cooking! Breakfast, lunch and dinner, and a few snacks in between. You guys may have seen some of these photos already on Instagram, but I wanted to give you the whole recipes!
So start with these yummy baked eggs, that just take a few minutes and a couple of fresh ingredients. Healthy, easy, and absolutely delicious!
Perfect Baked Spinach and Eggs
10 oz baby spinach leaves
1 tsp garlic powder
1/4 cup olive oil
Fresh ground pepper
2 large eggs
4 tbsp spreadable cheese (I like Boursin)
2 large slices multigrain bread
Preheat oven to 375 degrees. Lightly grease a baking dish and place two slices of bread inside. Slather the bread with the spreadable cheese, and set aside.
Meanwhile, in a small saute pot, mix the spinach, garlic powder, olive oil, sea salt and fresh ground pepper together. Cook until the spinach wilts, about 5 minutes.
Spread the spinach over the slices of bread evenly. Create a small indentation for each egg in the center of the bread. Gently crack an egg into that indentation for each slice.
Bake for 15 minutes, or until the eggs are set. Serve warm and enjoy!
Tags: breads · Breakfast and Brunch · food