Flashback Friday - Scrumptious Ways to begin your day with Chocolate!!!

WELCOME TO FLASHBACK FRIDAY!! 

Hope you'll try some of these tasty dishes to add to your menu rotation!

Can't go wrong adding some chocolate to your diet!  *-* 

Delicious to the very last bite! Such a flavorful way to dress up zucchini bread!

German Chocolate Zucchini Bread

An easy start to your day, full of protein to keep you full til lunch...

Chocolate Peanut Butter Banana Protein Smoothie

Almost like having dessert for breakfast!! MMM!

Southern Style Chocolate Gravy

This delicious and good-for-you oatmeal dish is a real winner with all ages! 

Brownie Baked Oatmeal

The Bryan Times - Quick Breakfasts - March 4, 2019

Hello Readers! I was blessed to write food columns for nearly 10 years for the Leader Enterprise, and am now so honored to be joining the Bryan Times team. I like recipes that are simple, have few ingredients and sometimes on the healthy side. Am looking forward to sharing with you here and hope you'll find dishes to add to your favorites.  

Flax seed adds extra protein and fiber to fill you up with little change in taste.  This is a wonderful way to start your day, and it's so quick. I try to keep frozen banana slices on hand for recipes like this one. 
                                
                                 

              Blueberry Banana Flax Seed Smoothie
                                

BLUEBERRY BANANA FLAX SEED SMOOTHIE

2 TB. whole flax seed

1 ripe banana, sliced and frozen

1 c. blueberries

1/2 c. Greek Yogurt

3/4 - 1 c. almond or coconut milk

1 TB. honey

1/4 tsp. almond extract

6 ice cubes

Place the flax seed in a blender and blend until it is ground fine.  Add the remaining ingredients and blend until smooth.  Garnish with blueberries. Yield: 2 servings

These little muffins really do taste like pancakes and are super to make ahead. To reheat, just microwave or place in a toaster oven to warm. 

                      Easy Mini Pancake Muffins

EASY MINI PANCAKE MUFFINS (Make Ahead)

2 c. Bisquick or Jiffy mix

1 c. buttermilk (for best results use the real thing) 

2 eggs

1/2 c. (real) maple syrup  

1/2 tsp. vanilla, optional

add-ins like blueberries, raspberries, mashed bananas, bacon, chocolate chips, etc.  

Be creative! 

(But be sure you know when you add anything else to the batter, this recipe will make more than 24 mini muffins, so just bake a couple regular sized ones). 

Preheat oven to 350*. Lightly spray 24 mini muffin cups with nonstick cooking spray. In a large bowl, combine biscuit mix, buttermilk, eggs and maple syrup. Stir until blended..but don't overbeat. Gently stir in any add ins. Pour batter evenly into prepared pans, filling almost to the top. 

Bake 10 - 12 minutes or until golden brown and tops spring back lightly when touched. Cool in pan for a few minutes, then remove and cool pancake bites on a cooling rack.

Serve with little cups of maple syrup (for dipping). 

(TIP:  To freeze, place muffins on wax paper lined cookie sheet, not touching.

Freeze for a couple of hours. After they are frozen, place in ziploc bag. (This process keeps them from sticking together and you can remove as many you'd like).  Label, then toss in the freezer.  

CHOCOLATE PEANUT BUTTER BANANA PROTEIN SMOOTHIE

• 2 lg. overripe bananas, sliced and frozen
• 1 c. almond (or coconut) milk (or more if desired for consistency)
• 1/4 (heaping) c. creamy peanut butter
• 2 Tb. unsweetened protein powder
• (or baking cocoa)
• 1/2 tsp. vanilla extract
• 4 - 5 ice cubes
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Add all ingredients to a blender and process until well pureed.  Serve immediately. Yield: 2 servings

With no white flour or refined sugar in these cookies, you can feel great about giving these to your kids for breakfast or as an after school snack.  Dip them in Greek yogurt for a special treat. 

HEALTHY OATMEAL RAISIN BREAKFAST COOKIES 

3/4 c. rolled oats 

3/4 c. oat flour

2 tsp. baking powder

3/4 - 1 tsp. cinnamon

1/2 tsp. nutmeg

1 tsp. vanilla extract

1 egg

3 Tb. honey (or agave nectar)

1/4 c. plain Greek yogurt

1/4 c. chopped nuts

1/4 c. raisins or dried cranberries 

Preheat oven to 375. Line cookie sheet with parchment paper or non-stick foil. In medium bowl, combine dry ingredients - oats, oat flour (Place a scant (just less than) cup of oats in the blender and blended until powdery - measure to be sure you have 3/4 cup), baking powder, cinnamon and nutmeg. Then add vanilla, egg, honey and yogurt. Stir until well blended.  Add in nuts and raisins. Spread cookie dough into 4 or 5 large cookies onto prepared pan. Shape with spoon and pat down a bit.  Bake 6 - 10 minutes or until done. Yield: 4 or 5 very large cookies 

Dave Willis has said "Show respect even to people who don't deserve it; not as a reflection of their character, as a reflection of yours". 

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Flashback Friday - Healthy & Delicious Recipes using Oatmeal

This baked dish has so many options....and it's healthy too.  Don't miss this one!

Simple Baked Oatmeal (Healthy)

Such a tasty way to begin your busy day.  Mix it up the night before...whir
in the morning...Ready, set, go!

Banana Cream Pie Overnight Oatmeal Smoothie


You're sure to love all the options for this cold (or hot) way to start the day. 
Personalize each one for your family's tastes....YUM! 

Overnight No Cook Oatmeal Yogurt Cups


You'll be amazed over these awesome cookies...with
NO REFINED SUGAR OR WHITE FLOUR! YUMMM!!

Healthy Oatmeal Raisin Breakfast Cookies

Leader Enterprise - Nov 9, 2016 - Healthy Substitutes for Baking

Butterscotch Apple Cake

It’s easy to prepare calorie-laden, fat-filled dishes using traditional recipes, but I wanted to share some ideas for doing more nutritional baking.

Applesauce can often replace the butter or oil used in many recipes. Little to no fat, low sugar options are available. I usually use 1/2 the amount of oil called for and replace the other half with applesauce. Coconut oil is a nutritionally rich fat which can also be used for part or all of the butter or shortening in a recipe. Flaxseed meal offers fiber and vitamins and minerals. Adding ground flaxseed - 1 Tbsp in the place of 1 Tbsp of flour can lend a nuttier flavor to your product. My favorite way to use Flaxseed meal though, is to REPLACE the eggs called for in a recipe! For each egg, use 1 Tbsp. Flaxseed meal +3 Tbsp. water. (May replace up to half the eggs in a baked recipe). By doing this, cholesterol and fat are reduced and the final product is more moist and nutritional.

This is a great time of the year to make soup. It’s easy and nutritious too. Use some of those vegetables that you’ve stored up over the summertime or just clean out the fridge. Using whole grain pastas and fiber rich beans offer lower fat and healthier options. 

Here's a simple soup recipe. Soup is real comfort food. Consider sharing a food dish with someone in need. The blessing of giving will certainly be returned to you. 

Cheesey Hamburger Soup

CHEESEY HAMBURGER SOUP 

1 lb. lean ground beef

1 small onion, chopped

2 Tb. minced garlic

1 (10.75 ozs) can tomato soup

1 (soup) can water

2 (14 ozs) cans beef broth

(about 2-1/2 cups)

1 sm. can corn, undrained

(or just add a cup of frozen)

1 c. uncooked pasta twists

4 - 6 ozs. Velveeta cheese, chunked

In a large skillet, brown ground beef with the onion and garlic. Season with salt and pepper. Drain grease. 

In large cooking pan, combine tomato soup, water, broth and corn (and/or beans). Add ground beef mixture and stir to combine. Heat just until it begins to boil, then add pasta. Cover pot and cook until pasta is just done (or el dente). Add Velveeta and heat on low until melted. Serve with a sandwich or muffins. 

This is an easy and delicious muffin made with two box mixes. Great alongside soup - or any bean dish.

SWEET CORNBREAD MUFFINS 

1 (9 ozs) box yellow cake mix (Jiffy brand)

1 (8.5 ozs) box corn bread mix (Jiffy brand)

2 eggs

1/2 c. water

1/3 c. 2% milk

2 Tb. vegetable or canola oil 

Preheat oven to 350. In a large bowl, combine both mixes. Grease AND FLOUR (don't skip this part...the spray that includes the flour is best) 14 muffin cups. In a small bowl, combine remaining ingredients; stir into the dry ingredients just until everything is moistened. Fill cups just over 1/2 full. (I like to sprinkle my cornbread with cinnamon/sugar mixture before baking). Bake 18-22 minutes,or until tops spring back when touched lightly or a toothpick inserted in the middle comes out clean. Cool 5 minutes in pan; remove to cooling rack. 

It's also the time of year for harvesting apples. I just don't have time to make all the apple recipes I'd love to try. My favorite apple is a gala. It's heart-shaped with a distinctive yellow-orange skin with red striping. They're just the right size for snacking and are great in salads; good for baking and very good for applesauce.

I have probably shared this tasty dessert recipe before, but it's worth sharing again (and again). The recipe can easily be doubled to be baked in a 9" x 13" pan for more servings. I have used fuji, gala and jonagold apples and they are all wonderful. Any baking apple will work well.

APPLE BUTTERSCOTCH CAKE

1-1/4 c. all purpose flour
1 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon
1 c. sugar
1/2 c. vegetable oil

(or use half oil, half applesauce)
2 eggs, beaten
2 c. chopped, peeled (tart) apples
1/2 c. chopped pecans
1/2 c. butterscotch chips, divided

Preheat oven to 350. Grease 8" square baking dish. In a large bowl combine the flour, baking powder, baking soda, salt and cinnamon. Combine the sugar, oil and eggs; stir into dry ingredients just until combined. Stir in the apples, pecans and 1/4 cup butterscotch chips. Pour into prepared pan. Sprinkle with the remaining butterscotch chips. Bake 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Yield: 4-6 large servings.

“Kindness is a language which the deaf can hear and the blind can see.” ~ Mark Twain

Healthy Chocolate Oatmeal Breakfast Cups (Freezer Friendly)

WELCOME NOVEMBER!  

We need some recipes to warm us up on the inside cause winter is on the way!!!
(But we are just giddy to have had sunshine and temps in the 60's the last few days here in NW Ohio!)

These breakfast cups can be eaten ON-THE-GO!

I'm wild about oatmeal...I love recipes that you don't need a mixer, you can stir by hand, and one that has healthy ingredients...AND CHOCOLATE!

Make these gluten free by using Gluten-Free Oats!

Add any mix-ins you desire....chia seeds, nuts, dried fruit, etc...it's a very versatile recipe.

As all of them are at the healthy blog Chocolate Covered Katie. Check out her recipe for this awesome start to your day, or anytime snack.  I think the difference in how her cups look compared to mine  is that she used rolled oats...I used old-fashioned!

I added a tad more sweetener (I used real maple syrup) to suit our tastes, and LOVED the addition of the crunchy nuts on top.

Make these ahead - freeze them - pop one (or 3) in the oven or microwave for a no-fuss breakfast.  You can feel proud giving these to your kids as you send them out the door to school.

Be aware: Katie bakes things at unusual temps and times.  You'll do best to follow those instructions.  *-*

HEALTHY CHOCOLATE OATMEAL BREAKFAST CUPS

2-1/2 c. rolled oats (I suggest not using quick...you need something with texture)

2 medium over-ripe bananas

1/4 c. pure maple syrup or honey (or agave)

(I added a little more)

2/3 c. water

3 Tb. oil, nut butter (I used peanut butter) or

more banana

2 tsp. pure vanilla extract

1/2 tsp. salt

1/4 c. baking cocoa

chocolate chips, nuts, chia seeds, coconut, raisins, etc. for add-ins

Preheat oven to 380. Line 12 cupcake tins. In large bowl, combine all wet ingredients (bananas through vanilla). Stir in oats, salt and baking cocoa. Pour evenly into liners. (I sprinkled choc chips and nuts over the top, optional).

Bake 21 minutes; turn oven off and let set in closed oven for another 10 minutes. Remove from oven; cool.

Enjoy warm or refrigerate for a day. The cupcake papers will peel off easier. Store in the fridge for up to a week, or freeze in airtight container for up to 2 months. 

Remove a frozen oatmeal cup, wrap in a paper towel, and microwave on high for 50 seconds to 1 minute. Enjoy a quick breakfast.

You might also like...

Brownie Baked Oatmeal (Healthy)

Peanut Butter Cookie Dough Baked Oatmeal

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Mango Cream Smoothie

I have many smoothie recipes at my blog, but I think this may be one of my favorites!!

So thick & creamy and full of flavor. I LOVE the flavor of mango!!

When we spent the winter in Florida, we ate a lot of mangoes....mostly from Walmart or the stand up the road.  *-* 

Thanks to Courtney's Cookbook for sharing this terrific recipe with us at our Weekend Potluck linky party recently. 

I am very fond of the creaminess that adding yogurt or cottage cheese brings to a healthy smoothie. 

I forgot to add the protein powder, which would only make it richer and thicker, and adds lots of protein, but I did add some oatmeal to bulk it up. 
You'll never know it's in there because it will dissolve in the blending process.  I also added a few slices of frozen banana. 

One thing I love and appreciate about smoothies is that you can always add more fruit, or more milk, to get the texture you want. 

MANGO CREAM SMOOTHIE 

                                       3/4 c. almond milk
                                (I used almond/coconut blend)
                                       3/4 c. frozen mango

a few slices of frozen banana, optional 

                              1/3 c.  Greek yogurt or cottage cheese
                                   1/3 c. quick cooking oatmeal
                              1 scoop vanilla protein powder, optional
                                       1/2 tsp. vanilla extract
                                    1 - 2 pkts. Truvia or Stevia 
                                whipped cream for topping, optional

Add everything, but the whipped cream, to the blender and whir until smooth, about 45 seconds or so. Top with whipped cream and enjoy!!

Yield: 1 tasty serving

Linked to Full Plate Thursday
           Weekend Potluck
           Meal Plan Monday

You may also like...

Cranberry Banana Cheesecake Smoothie

Pina Colada Oatmeal Smoothie

Peach Cobbler Smoothie

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Chocolate Banana Baked Oatmeal (with secret veggie)

Once again, I'm sharing another healthy and delicious recipe from Thriving Home. 

The authors are two friends who have much in common...they even look a lot alike.

If you're looking for a healthy meal, freezer dishes, Coconutty Granola with Dried Fruit recipe, Breakfast Casserole Muffins, parenting tips or DIY ideas, these gals are a fountain of knowledge and experience. 

With the sweetness of the banana and the chocolate-y goodness, the kids are sure to love this!!

I just HAD to try this chocolate oatmeal.  It's very tasty, and would you believe it has a hidden veggie (spinach!) in it, but trust me, no one will ever know.  You place all the liquid ingredients for the recipe in the blender and whir until it's smooth....and the green disappears! 

(hover over photo to pin)

I knew this recipe would be tasty...I've made is this wonderful 

Double Chocolate Zucchini Bread (with secret ingredient)  and

already knew how delicious something can be with such an unusual

ingredient in it. 

This is a simple recipe and I hope your family will enjoy it often.

*Besides using an almond/coconut milk blend, I also added 1 Tb. of chia seeds. They are very low in cholesterol and sodium. Also a good source of calcium, phosphorus, fiber and manganese.

I love adding chia seeds to my smoothies because they expand and
help keep you feeling full! 

This dish can be frozen before being baked for a quick breakfast another time. 

I love the texture of the oats, the sweetness of the bananas, and the secret of the veggie...no one will ever taste that, yet they will get all that 'extra' nutrition...fiber, minerals and vitamins! 

We enjoyed reheating a piece for breakfast for several days in a row. 

The added banana slices on top are great too. 

I even enjoy eating it cold. 

CHOCOLATE BANANA BAKED OATMEAL 

(with secret veggie) 

3 c. rolled oats

1/4 c. (dark) cocoa powder or regular baking cocoa
1 Tb. chia seeds, optional
(see * above for nutritional values)

2 tsp. baking soda

1/2 tsp. salt

1 c. milk, room temperature

(I used an almond/coconut blend)

2 Tb. melted coconut oil (butter works too)

2 lg. eggs

1/2 c. honey or agave nectar

2 tsp. vanilla extract

1 lg. or 2 small bananas, chunked

1 - 2 c. fresh spinach, loosely packed - OPTIONAL

Preheat oven to 350. Grease a 9" X 9" baking pan with non stick spray; set aside.

In large mixing bowl, combine dry ingredients (oats through salt).

In blender, add the wet ingredients in order (milk to spinach). Blend until very smooth. (I warmed the milk in the microwave just a little bit so the coconut oil wouldn't harden...probably not a necessary step). 

Pour wet ingredients over dry ingredients; stir until combined.  Pour batter into prepared baking dish. Bake for 20 minutes or until set in the middle. 

Serve warm with milk and banana slices - 

top with some peanut butter or whipped cream if you really want to dress it up. 

If you're interested in freezing it before baking, click on the link to

Thriving Home at the top of this page for instructions. 


You might also enjoy...

Brownie Baked Oatmeal

Healthy Oatmeal Raisin Breakfast Cookies

Apple Oatmeal Cookies

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