This weekend it was 80 degrees and the sun was INTENSE! (Which I loved). 🙂 Although I started everything pumpkin spice and everything nice really early this year, ushering into fall only officially starts this week. Between our hometown fair and picking up pumpkins this weekend, I’m definitely in favor of fall fun and food. Even though the struggle is real with still letting go of summer.
The flavors, scents, and decor are probably the best way to win my heart though if I’m going to accept the change. That being said, I told Eric we needed to make some Pumpkin Pancakes to welcome the season with open hearts and minds. 😉 They have just a hint of pumpkin and spice that gets me in the mood for this time of year and are super easy to make! Win-win!
1 cup organic oats
3/4 cups plain greek yogurt
1/4 cup organic pumpkin puree
2 tsp pumpkin pie spice
What to do:
Combine yogurt, pumpkin puree, eggs, oats, and pumpkin pie spice into a blender. Blend (favorite, favorite, favorite blender here!) until smooth. In a greased pan (I used butter), pour batter to desired pancake size (you can find the rings we use here!) at medium heat. Flip the pancake when the edges start to bubble (about one and a half minutes). Cook for about another minute. Top with maple syrup and enjoy! 🙂
I have been on a serious smoothie bowl kick lately. My body has been craving clean foods but I also don’t want to walk away from the table feeling hungry. You know I’m a big fan of smoothies but I wanted a little extra somethin’ somethin’ to help energize me for the day. A smoothie bowl is the faultless balance between light and filling. Here’s a little tip: Don’t skimp on the Homemade Granola! In all honesty, it completes the smoothie bowl, providing a crunchy topping and makes it all it’s cracked up to be!
With snow flurries constantly on the horizon, comfort food is constantly on my mind. Am I the only one? The frigid temperatures make me crave all things warm and filling. However, trying to find the balance between hearty and lean isn’t always the easiest. Therefore, this twist on pancakes is the perfect solution! They are filling but healthy and sweet with a side of savory. With the blustery chill outside, these will be sure to warm up your home in no time and may just become a staple for breakfast. 😉
1 cup Stonyfield Organic Greek Vanilla Bean Yogurt
1 cup oats
2 pieces of bacon (or more if desired)
1/3 cup chocolate chips (or more if desired)
Maple syrup (for topping)
What to do:
In a pan, cook the bacon. When it is finished, cut into bite-sized pieces. Combine yogurt, eggs, and oats into a blender. Blend until smooth. In a greased (I used butter) pan, pour batter to desired pancake size at medium heat. Immediately crumble bacon and chocolate chips onto each pancake. Flip the pancake when the edges start to bubble (about one and a half minutes). Cook for about another minute. Top with maple syrup and enjoy! 🙂
Brunch on Christmas morning was our thing with Eric’s side of the family, but this year we brunched with my side. Either way, it’s a win-win. Brunch, family, and Christmastime!
The best part about this recipe is the simplicity of it all. While packing for three Christmas’ after our churches Christmas Eve service, and wanting to snuggle on the couch, the last thing I wanted to do was spend the entire night in the kitchen. I wanted to savor the moments and enjoy them while they lasted. I laid out the crescent roll, browned the sausage, covered them, and placed it in the refrigerator. The next morning other, than squealing about all things Christmas, I whisked the eggs mixture and placed it in the oven. Creating the memories surrounding Christmas was exactly what I was able to, thanks to this yummy and simple creation. 🙂
One can Crescent rolls
One pound of ground sausage
1/2 cup milk
salt and pepper to taste
1.5 cups of shredded cheddar cheese
What to do:
Preheat oven to 350 degrees F. Grease a 9×13 pan with butter. Line the pan with the crescent rolls. (If you unravel them the way they come out of the can, you are set!) In a large pan, brown the sausage. Drain the grease and layer on top of the crescent rolls. In a medium-sized bowl, whisk the eggs, milk, salt, and pepper. Pour overtop the sausage. Sprinkle with cheese. Bake in the oven for 30 minutes.
I love slow mornings just as much as productive ones. I love being spontaneous as much and I love routine. I love new creations as much I love go-to’s. The other morning I tried my hand at mixing some flavors together and embracing the unknown of how it would turn out. This is 100% Eric’s forte more than mine. That being said, after the first bite I think I gave him a run for his money. 😉
In a small pan, melt the butter on medium heat. Add three fourths of the green onions. Stir until they are slightly browned. Add the egg over the green onions in the pan. Toast the Ezekiel bread. Once it is toasted, spread the Vegenaise onto the toast, followed by the avocado. Use a fork to slightly press the avocado into the toast. Place the cooked egg and green onions on top of the toast. Place one tablespoon of ketchup onto the egg and sprinkle the remaining uncooked green onions on top. I use a forked to eat it and savor every bite!