Smoothies are my favorite breakfast during the summer. They are quick and easy to make, and portable for mornings on the go. I also love their versatility- I make a smoothie almost every morning for breakfast and never get bored.
My go-to has always been peanut butter and banana smoothie with a little chocolate (because everything is better with chocolate). Such a delicious combination, and the perfect fuel for a busy morning or post-workout snack. However, when I started paying more attention to what I was eating, I realized my favorite “healthy” smoothie wasn’t as nutritious as I had though. With a big dollop of peanut butter, sugary yogurt and the occasional chocolate chips, it was more like ice cream than a healthful smoothie.
November is here, which means Thanksgiving planning season has officially begun in my family. The emails start to pour in just as the last trick-or-treaters head home. October ends with Halloween and November begins every year with an enthusiastic email from my aunt titled “THANKSGIVING!!!!!” What are your plans for Thanksgiving? Where should we have for Thanksgiving dinner? Who is bringing the pie? Your cousin might be in town, can someone forward this email to him? What are your in-laws’ plans? Is this your first Thanksgiving as a married couple??? (Nope, it’s our third.) Does anyone even like sweet potatoes? YES WE LIKE THE SWEET POTATOES. And so on and so forth.
I’ve had Thanksgiving on my mind all week, and with all the talk of turkey and my cousin’s favorite sweet potatoes, I’ve been craving my favorite Thanksgiving treat- Pumpkin Pie. If you’ve been following the blog for a while, you know I have a pretty serious pumpkin addiction. I bake pumpkin spice bagels year round, and I started drinking iced pumpkin spice lattes in July with no shame. Flipping through my recipe book, I found my overnight cinnamon rolls recipe. Scrumptious, hearty whole wheat cinnamon rolls just waiting to be pumpkin-fied. And just like that, pumpkin pie rolls were born.
Eating a good breakfast is so important for fueling the rest of the day. When I was in college, I’d always get an omelette filled with fresh vegetables from the dining hall. An omelette would always keep me full through my classes and I wasn’t tempted to buy snacks from the vending machine. However, now that I’m in my own kitchen, I don’t have someone else to chop vegetables and do the dishes, and I simply don’t have time to make an omelette every morning.
If you are short on time in the morning, but still want a breakfast that will keep you full, egg cups are a perfect solution. Pop them in the microwave for one minute, and just like that, you have a hot and healthy breakfast to power your morning. I was skeptical at first about how these would taste reheated in the microwave, and they are great! The texture and taste are just like a freshly cooked egg, without the stack of dirty dishes in the sink. Speaking of dirty dishes, that’s my least favorite thing about making omelettes. I like to load my omelettes with lots of veggies like spinach, bell pepper and onion. It’s a lot of work to chop up vegetables for only a small serving. With these egg cups, I can make breakfast for a week and only clean up my mess once!
I’ve never understood how people can skip breakfast. I’ve always been a morning person, and I wake hungry and ready to start my day. One problem is cereal doesn’t keep me full. By the time 10:00 rolls around, I’m foraging through my desk for a granola bar.
One of my breakfast favorites is a smoothie, where I can pack in plenty of healthy foods to keep me going until lunch. This Apple Cinnamon Smoothie is one of my favorites. Not a huge fan of spinach? That’s the best part- you can’t even taste it.
After months of busy weekends, Luke and I finally got a quiet weekend to ourselves. Since he has been working almost every Saturday morning for the past six months, I wanted to make him something special for breakfast. He loves cinnamon rolls, but after reading the nutritional information on the sickly-sweet canned cinnamon rolls at the grocery store, I wasn’t about to purchase them.
Determined to make my own, I began searching for a recipe. Scanning the list of ingredients, my hopes fell. Half a cup of butter and several tablespoons of shortening in the dough alone? Plus more in the filling and icing? No thanks. I’d all but given up on cinnamon rolls when I found this lighter recipe. I’m not going to pretend that these cinnamon rolls are in any way healthy, but compared to most cinnamon roll recipes, and certainly the canned ones, these are very light. The texture is much more cake-like than traditional flaky cinnamon rolls, which I prefer. There’s much less butter and sugar without losing the cinnamon roll flavor you know and love. And cream cheese frosting- lots of cream cheese frosting.