Lemon Poppy Seed Toast

Have you ever had a hobby that you’re not very good at but just really love doing?

Yeah? Me too. Mine is baking, which is weird because obviously I write a recipe blog. But if you check out the recipe index, you’ll notice that there aren’t actually many recipes for baked goods. The ones that I do have are delicious, but it usually takes a while to perfect them.

So if I’m having a strong craving for particular treat, I’ll probably go out and buy it.

 

And I think that’s totally ok. Even when I make mistakes, I keep baking because it’s so much fun, but I also know that I can’t expect to get every recipe right on the first try. Everything takes practice. And that’s hard for me to accept, because I really like being good at stuff.

In the meantime, when a lemon poppy seed muffin craving hits (which trust me, it often does), I’ll:

  • a) go out and buy one
  • b) make lemon poppy seed toast (for the days when I don’t feel like interrupting my Netflix marathon)

The fresh, cool flavors of this lemon poppy seed toast make it the perfect summer snack. And because it’s so simple- only 5 ingredients and you don’t even need the oven- you can pull it together in less than 5 minutes.

Since it’s so simple, this recipe is also easily adaptable. Just use dairy-free yogurt to make it vegan, and gluten free bread to keep things gf. My current favorite gluten free bread is Bread SRSLY, and I was even able to talk to the founder on my podcast recently!

lemon poppy seed toast

If you make this recipe, be sure to take a picture and tag me on Instagram (do it! it’s so pretty!) and/or leave a comment to let me know what you think.

Lemon Poppyseed Toast
Author: 
Prep time: 
Total time: 
Serves: 1
 
Ingredients
  • 1 slice bread
  • 2 tbsp yogurt
  • 1 tsp lemon juice
  • ½ tsp poppy seeds
  • Optional: honey/agave
Instructions
  1. Toast bread
  2. Mix yogurt with lemon juice in a small bowl
  3. Spread yogurt mixture on toast
  4. Sprinkle with poppy seeds
  5. Drizzle with honey/agave if desired
Notes
To make vegan: use dairy free yogurt. To make gluten free: use gluten free bread

 

 

Banana Baked Donuts

Sunday breakfast is one of my favorite parts of the week. Sitting around the table chatting with my family, catching up on my favorite blogs, enjoying a big cup of coffee, and of course, the food. Pancakes, muffins, and fancy oatmeal bowls (such as these and these) are some of my favorites, but this weekend I really stepped it up with these Banana Baked Donuts.

Banana Baked Donuts

For the past week, the bananas in the fruit bowl had been getting browner and browner as I tried to decide what to do with them. Banana bread? Delicious, but I was out of chocolate chips. And banana bread NEEDS chocolate. Banana muffins? Not glamorous enough. Banana scones? Intriguing, but I doubt my family would be into that.

Finally, after spending way too much time on Pinterest, I settled on banana donuts. They checked all the boxes- original, family-friendly, and, most importantly, absolutely delicious. So I got to work adapting my recipe for Apple Baked Donuts, and Banana Baked Donuts were born! They are light and tender, with satisfyingly crackly tops. The banana flavor comes through without being overpowering, and the subtle sweetness from the maple syrup makes them perfectly suitable for breakfast.

Though the Apple Baked Donuts I adapted this recipe from are vegan, the basic recipe here is not. I felt like making an extra trip to the store kinda defeats the purpose of a relaxing Sunday morning breakfast, ya know? So I just used ingredients I had on hand. However, this recipe can easily be made vegan with a few simple substitutions, which I’ve included in the recipe notes.

What are your Sunday mornings like? Do you have special weekend breakfast recipes? And if you make these Banana Baked donuts, let me know in the comments or share with me on Instagram!

5.0 from 1 reviews
Baked Banana Donuts
Serves: 6 donuts
 
Ingredients
  • 1 c. milk
  • ½ tsp instant yeast
  • ¼ tsp sugar
  • 1¼ c. all purpose flour
  • ¼ tsp baking powder
  • ¼ tsp. salt
  • ½ cup mashed banana (roughly 1 medium banana)
  • ¼ cup maple syrup
  • 1 egg
  • 1 tbsp melted butter
Instructions
  1. Heat milk in saucepan until it is barely simmering.
  2. Remove from heat, add sugar and yeast. After 5 minutes, check for bubbles on the surface of the yeast. If there are bubbles, the yeast has been activated.
  3. Whisk together flour, baking powder, and salt in a medium mixing bowl.
  4. Combine banana, maple syrup, egg, and butter in large mixing bowl.
  5. Stir milk mixture into wet ingredients.
  6. Slowly incorporate dry ingredients into wet ingredients, stirring gently and often.
  7. Place dough in lightly oiled bowl, cover with a clean cloth, and set in a warm place to rise for an hour.
  8. Preheat oven to 350ºF. Grease donut pan and fill with dough. If dough is too sticky, add additional flour 1 tbsp at a time.
  9. Bake for 40 minutes. When they are done, donuts will be pale but puffy and firm to the touch.
Notes
To make vegan: substitute egg with flax egg (2 tsp flaxseed meal, 1 tbsp water), milk with non-dairy milk, and butter with coconut oil.
I didn't measure the glaze, but I just mixed some powdered sugar with a drizzle of water and a squeeze of lemon

 

Undetectable Spinach Oatmeal

A few months ago, I posted my recipe for Undetectable Spinach Oatmeal on Instagram, and people went crazy for it. That’s what I love most about the food blogger/instagrammer community. I can share something delicious that most people in my life would consider weird and receive nothing but positivity.

undetectable spinach oatmeal

Of course, I love being able to share about feelings and struggles and real life on Instagram, but it’s also great to have people that get excited about cinnamon and peanut butter and (undetectable) spinach in oatmeal.

This stuff is so good, I absolutely HAD to rave about it. And now, nearly four months later, I have to rave about it again. These oats are sweet and creamy from the cinnamon and the peanut butter. Though I love the flavor of spinach, I’m happy to report that it is entirely absent from this dish. Plus, the texture of the spinach blends in perfectly with the oats. Hence the name: Undetectable Spinach Oatmeal. Classic cozy oats AND some extra veggies.

Originally, I’d thought this recipe was too simple to post on the blog, but recently I’ve realized that simple recipes are all really I want. Obviously, I can’t be sure that everyone else is in the same boat, but I think it’s safe to say that lots of other people want easy, delicious, nourishing food. And this oatmeal delivers just that.

Undetectable Spinach Oatmeal
Author: 
Recipe type: Breakfast
Cook time: 
Total time: 
Serves: Serves 1
 
Ingredients
  • ½ cup water
  • ¼ cup almond milk
  • ⅓ cup frozen spinach
  • ½ cup rolled oats
  • ½ tbsp peanut butter
  • ¼ tsp cinnamon
Instructions
  1. Combine almond milk and water in a small saucepan and bring to a boil.
  2. Add frozen spinach and lower heat to medium-low.
  3. Simmer until spinach is thawed.
  4. Add rolled oats to saucepan and cook over medium-low until oats absorb the liquid. (for me this takes about 5 minutes)
  5. Serve topped with peanut butter and cinnamon.

Recipes like Undetectable Spinach Oatmeal:

Tea-Infused Banana Bread Oatmeal

Latte-Style Oatmeal

Pecan Pie Oatmeal

Blackberry Tahini Bread

As I write this, I am flying above the snowy mountaintops of California en route to Red Rock Canyon, Nevada. Leaving for the airport at 7:30 am is never ideal, but I came prepared with podcasts (currently loving Let it Out with Katie Dalebout), coffee, and best of all, Blackberry Tahini bread!! Aka the most scrumptious breakfast morsel ever to grace my Tupperware.

Blackberry tahini bread

Though I was hesitant about going on vacation to Red Rock Canyon- which is right outside of Vegas- I don’t think any trip that starts out with a breakfast this good could possibly be anything but awesome.

Even though I’m not so crazy about the Vegas thing- personally I don’t love big crowds, loud noise, and partying- I’ve heard that Red Rock is really beautiful. So hopefully I’m looking forwards to a few days of hiking, doing yoga, relaxing in the sun, and eating delicious food. I hope you follow along with my travels on Instagram!

Blackberry Tahini Bread is an amazing breakfast or snack- hearty and filling, but at the same time light and full of delicate flavor. I hope you love this recipe as much as I do!

Blackberry Tahini Bread
Author: 
Prep time: 
Cook time: 
Total time: 
Serves: 10-12 slices
 
Ingredients
  • Wet Ingredients:
  • 1 egg
  • 2 tbsp yogurt
  • 2 tbsp tahini
  • ¼ c. maple syrup
  • ¼ c. milk
  • Dry Ingredients:
  • 1 c. all purpose flour
  • 1 tsp baking powder
  • ¼ tsp salt
  • Add ins:
  • ½ c. blackberries
Instructions
  1. Preheat oven to 350º and grease a loaf pan.
  2. Whisk together wet ingredients in a large mixing bowl.
  3. Stir dry ingredients together in a small bowl.
  4. Add ⅔ of dry mixture to wet ingredients and mix thoroughly.
  5. Rinse blackberries, then pat dry.
  6. Chop blackberries roughly and coat with remaining flour mixture.
  7. Add flour and blackberries to batter and stir gently to combine.
  8. Bake for 40-45 minutes.

 

Irish Breakfast Banana Bread Oatmeal

First day of spring break!! I got back from Seattle last night and it feels so good to be home. I had a great time on the trip, but there’s really nothing better than sleeping in my own bed. And enjoying Irish Breakfast Banana Bread Oatmeal for breakfast.

Irish Breakfast Banana Bread Oatmeal

This oatmeal was inspired by my spring break last year, when I traveled to New York with my dad for a couple days. He was there on business, and one of my best friends happened to be in NYC at the same time so she and I explored the city together.

We visited the theater where Hamilton was playing (right by my hotel!), walked through Central Park, and stopped for a snack at Bibble and Sip cafe.

The cafe was adorable and the menu was SO creative. I ordered the lavender latte and the Earl Grey banana bread. Both were delicious, and I wish I could go back this year.

But since I can’t get to New York, I’m bringing Bibble and Sip to me (and you) with this Irish Breakfast Banana Bread Oatmeal. I’m sure it would be delicious with Earl Grey too, but I just happened to have Irish Breakfast on hand.

This oatmeal is the perfect way to add tons of flavor and fun to your morning routine in under five minutes and using only four ingredients.

So what are you waiting for? Get to the kitchen! And if you make this oatmeal, be sure to comment and/or share with me on Instagram.

Irish Breakfast Banana Bread Oatmeal
Author: 
Recipe type: Breakfast
Cook time: 
Total time: 
Serves: Serves 1
 
Ingredients
  • 1 cup water
  • 1 bag Irish Breakfast tea
  • ½ cup rolled oats
  • ½ banana
Instructions
  1. Bring water to a boil in a small pot
  2. Remove from heat and add teabag
  3. Allow to steep for 5 minutes
  4. Bring water back to boil, add oats, and lower heat to medium.
  5. Mash banana and stir into oatmeal.
  6. Once oatmeal reaches desired consistency, remove from heat and serve.

 

Egg Muffins

I’ve always liked the idea of egg muffins, because they’re a perfect easy, protein packed breakfast option. However, in my opinion, the fatal flaw is the lack of carbs. So when I have egg muffins, there needs to be some sort of toast or fruit on the side, but that sort of defeats the make-ahead, grab and go nature of egg muffins.

Therefore, I set out to create a “muffin” that rolled all essential components of a meal- protein, veggies, and carbs- into one adorable package. These muffins accomplish that mission perfectly, and they are absolutely delicious.

They crunchy, crisp tortilla provides the ideal contrast to the soft, savory filling. The veggies also provide some fresh, bright notes to balance out the custardy egg. Essentially, these muffins are the perfect balanced meal, both in nutrients and flavor.

If you make these muffins, be sure to comment and/or share with me on Instagram!

Egg Muffins
Author: 
Recipe type: Breakfast, Lunch
Prep time: 
Cook time: 
Total time: 
Serves: Serves 2
 
Ingredients
  • ½ cup chopped kale
  • ¼ cup chopped white onion
  • Drizzle of olive oil
  • 2 small tortillas
  • 2 eggs
Instructions
  1. Sauté kale and onion with a drizzle of olive oil.
  2. Mold tortillas into ramekins or muffin tins.
  3. Fill each tortilla cup with half of the veggie mixture.
  4. Crack an egg gently into each muffin cup.
  5. Bake for 15 minutes

 

Personally, I can never have enough lunch inspiration, so if you are looking for more easy lunch recipes, be sure to subscribe to the blog to receive a free PDF download of my Week of Lunches guide.

Bye Bye Boring Breakfast

Breakfast brings so much joy to my life. That may sound silly, but it’s true. All my life my family has taken time to eat together before school/work during the week, and on the weekends we enjoy relaxing breakfasts where we take time to talk, read, and eat delicious food.

So many of my best food memories involve breakfast foods, like the time my little sister and I made ourselves pancakes for dinner and threw in every random ingredient that sounded good, or when my siblings and I would try to make special anniversary breakfasts for my parents.

But recently I’ve been eating the same 3 breakfasts (yogurt + granola, eggs + toast, oatmeal + banana) over and over and over. And those are good breakfasts, but a girl’s gotta mix it up sometimes. Plus, my Instagram is starting to get a little repetitive.

So in an effort to have some fun with breakfast, I’m creating the Bye Bye Boring Breakfast challenge. All of these recipes can be prepared in 15 minutes or less and are sure to bring some variety to your routine.

This week, I’ll be making these recipes and sharing them on Instagram each day. I hope you’ll join me in trying some (or all!) of the recipes and banishing your breakfast blues. If you make any of these recipes, be sure to tag me on Insta or let me know in the comments!

Sunday:

Poached Eggs and Avocado Toast by Pinch of Yum

 

Monday:

Pecan Pie Oatmeal

 

Tuesday (Valentine’s Day):

Chunky Monkey Mug Cake

OR

Chocolate Cinnamon Rolls (these take longer than 15 minutes, but if you have time they’re really fun)

 

Wednesday:

Breakfast Tacos by Nutrition Stripped

 

Thursday:

Banana Chia Pudding  by Baked Greens

 

Friday:

Matcha Green Smoothie (personally I’ll probably have this with some peanut butter toast)

 

Saturday:

2 Ingredient Pancakes by Gimme Delicious

 

 

 

 

 

Chocolate Cinnamon Rolls

How do you celebrate Valentine’s Day? Personally, I take it as an opportunity to show love to my family, friends, and myself. This usually involves taking time to enjoy some of my own favorite things (such as a face mask, a good book, Grey’s Anatomy, and chocolate), making breakfast for my family, and giving cards and little gifts to my friends. I love giving presents, but to be honest, I’m so indecisive that I’m not an amazing gift giver. And that’s where these Chocolate Cinnamon Rolls come in.

They are pillowy, melt-in-your-mouth tender, and, most important, chocolatey. Because nothing shows love better than chocolate. Especially Eating Evolved Chocolate, which allows you to show love to your body, the environment, and your tastebuds, all at the same time.

These rolls would make the perfect Valentine’s Day breakfast or gift, either to friends/family or to yourself. But if you don’t have time for baking this year, you could also order Eating Evolved products to be delivered right to your door, so you won’t even have to leave the house to give the best Valentines day present out there.

Check out Eating Evolved products here (by ordering through my blog you’ll receive a free jar of mint chocolate spread!) and if you make these rolls be sure to share with me on Instagram.

Happy early Valentine’s Day!

Chocolate Cinnamon Rolls
Serves: About 10 rolls
 
Ingredients
  • 1 cup oat flour
  • ½ cup all purpose flour/gluten free flour
  • ¾ cup warm water
  • ¼ tsp sugar
  • ½ tsp instant yeast
  • 2 tbsp coconut oil
  • 1 tbsp Eating Evolved hot chocolate mix
  • 1 tsp cinnamon
Instructions
  1. Pour warm water into a large bowl, add yeast, and sprinkle sugar on top of yeast.
  2. If yeast is activated, you will see small bubbles form in the center of the bowl. If yeast doesn't activate (as often happens to me), just try again!
  3. Melt coconut oil, then stir into water.
  4. Add flours and combine thoroughly .
  5. Allow to rise for ½ hour (at least), then roll into a 3 inch wide, ¼ inch sheet on a floured cutting board.
  6. Preheat oven to 350º F
  7. Sprinkle hot chocolate mix and cinnamon in the middle of the sheet of dough and roll the dough into a long cylinder.
  8. Cut into 1 inch pieces and place in a small nonstick skillet.
  9. Bake for 25-30 minutes.

 

Masa Harina Blueberry Muffins

 

Do you  have any foods you just can’t eat because you had an awful experience with them when you were younger?

Unfortunately, for me that food is cheesecake. One of my earliest memories is going out for dinner with my dad at this diner we loved, having a good meal, then ordering cheesecake for dessert. And while I wish I remembered that night as a nice dinner with my dad, what I actually remember is how disgusting the cheesecake was and how sick it made me feel.

The other day I went out for coffee with friends, and someone ordered a mini matcha cheesecake. It looked gorgeous (we took lots of pictures) and as soon as my other friends tried it they raved about how delicious it was and immediately ordered their own. So I figured, if it’s that good, I have to try it. And sometimes tastebuds change, ya know? I was confident I had outgrown my cheesecake hatred.

Continue reading “Masa Harina Blueberry Muffins”

Paleo Sweet Potato Oatmeal

Phew. The post-Christmas blues are real. I absolutely adore everything about the holiday season, from peppermint mochas to playing Christmas carols on the piano (badly). And once Christmas is over, sometimes everything seems to fall a little flat.

This year, I’m starting new projects, reading new books, and taking the time to set goals for the new year. Finding more to look forwards to is a great way to move past that post-holiday slump, but I was still feeling a little blue today.

As I often do, I found solace in the kitchen. This cozy bowl of “oats” was born from:

1. my constant craving for oatmeal

2. the abundance of leftover sweet potatoes in my kitchen

3. my desire to create a paleo-friendly oatmeal recipe.

This meal is so perfectly cozy, comforting and vitamin-packed, I promise you will be left glowing and satisfied.

Paleo Sweet Potato Oatmeal
Author: 
Recipe type: Breakfast
Serves: Serves 2
 
Whether you're testing out the paleo diet or just looking for a way to change up your morning oats, this is the recipe for you!
Ingredients
  • 1 small sweet potato
  • ½ cup almond milk
  • ½ tsp cinnamon
  • ½ tsp ground ginger
  • ¼ cup almonds (toasted if you have time)
Instructions
  1. Grate sweet potato
  2. Bring water to a boil, add grated sweet potato, and simmer for 5 minutes.
  3. Drain water from sweet grated sweet potato.
  4. Mix together almond milk and spices, then microwave for 30 seconds
  5. Spoon grated sweet potato into bowl, add spiced milk, and top with slivered almonds.