- 1 cup all-purpose flour, spooned and leveled
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 cup milk
- 2 large eggs
- 4 tablespoons (1/2 stick) unsalted butter, melted
- Maple syrup and butter, as desired, for serving
Preheat waffle iron according to manufacturer’s instructions. In a large bowl, whisk flour, sugar, baking powder, and salt; set aside.
In a small bowl, whisk milk and eggs; pour over flour mixture, and whisk gently to combine (don’t overmix). Gently whisk in butter.
Following manufacturer’s instructions, cook waffles until deep brown and crisp. (For a standard waffle iron, pour a generous 1/2 cup of batter into center, spreading to within 1/2 inch of edges, and close; waffle will cook in 2 to 3 minutes.)
Serve warm, with maple syrup and butter, as desired.
This healthy yogurt parfait recipe combines fresh fruit, Greek yogurt and crunchy granola for an easy breakfast. Pack the parfait in a mason jar for a healthy breakfast on the go.
Makes: 1 serving
Serving Size: about 1 1/2 cups
Total Time: 10 minutes
- 1 cup sliced fresh strawberries
- 1 teaspoon sugar
- 1/2 cup nonfat plain Greek yogurt
- 1/4 cup granola
- Combine strawberries and sugar in a small bowl and let stand until the berries start to release juice, about 5 minutes.
- To assemble parfait, layer yogurt and the strawberries with their juice in a 2-cup container. Top with granola.
TIPS & NOTES
- Make Ahead Tip: Assemble the parfait up to 2 hours ahead.
Prep time: 15 mins
Cook time: 20 mins
Author: Cookie and Kate
Recipe type: Breakfast
Serves: 3 to 4 servings
- 4 small corn tortillas
- 1½ teaspoons olive oil
- 1 small red onion, chopped
- 1 red bell pepper, seeded and chopped
- 1 poblano pepper or 1 additional bell pepper, seeded and chopped
- 1 jalapeño pepper, seeded and chopped
- 4 garlic cloves, pressed or minced
- 2 teaspoons olive oil
- 1 teaspoon ground cumin
- 1 (15 ounce) can of black beans, drained
- 3 tablespoons water
- Squeeze of lime juice or splash of sherry vinegar
- 8 eggs
- 3 tablespoons cream or milk of choice
- ¼ teaspoon salt
- Freshly ground black pepper
- 2 teaspoons olive oil
- ½ to ¾ cup grated Monterey Jack cheese or cheddar cheese
- Chopped cilantro
- Salsa and/or hot sauce of choice
- More tortillas, warmed (optional)
- Diced avocado (optional)
- Preheat oven to 425 degrees Fahrenheit and line a baking sheet with parchment paper while you’re at it. Scramble 8 eggs with 3 tablespoons cream/milk, ¼ teaspoon salt and a few twists of freshly ground black pepper. Set the eggs aside for later.
- Slice 4 tortillas into short, thin strips (see photos). Transfer the strips to your prepared baking sheet, then toss with 1½ teaspoons olive oil until lightly and evenly coated. Arrange them in a single layer and sprinkle with salt. Bake until crispy, flipping halfway, about 8 to 10 minutes.
- Meanwhile, cook the pepper-and-onion mixture. In a medium saucepan over medium heat, warm 2 teaspoons olive oil. Add the chopped onion, bell pepper, jalapeño, garlic and a dash of salt. Cook, stirring often, until the onions are turning translucent and the peppers are tender, about 5 minutes. Transfer half of the mixture to a bowl for later and return the pot to heat.
- To the pot, add 1 teaspoon ground cumin and sauté until fragrant, stirring constantly, about 30 seconds. Add the drained black beans and 3 tablespoons water. Stir to combine. Reduce heat to low, cover and simmer until you’re ready to serve.
- Once you have your crispy tortilla strips and reserved pepper mixture ready, you can scramble the eggs. In a 10-inch non-stick or well-seasoned cast iron skillet, warm 2 teaspoons olive oil over medium heat. Swirl the pan so it’s evenly coated with oil. Add the peppers from your bowl to the skillet, then whisk your egg mixture one last time and pour it into the skillet.
- Scramble the eggs by pushing the mixture around and ’round and ’round until they’re about three-fourths set. Fold in the crispy tortilla strips and cheese and continue cooking until the eggs are scrambled to your liking. Remove from heat.
- Remove the beans from heat. Use a fork to mash up about half the beans, then stir in a squeeze of lime or splash of vinegar. Season to taste with salt and pepper.
- Divide migas and black beans into individual serving bowls/plates. Top with a sprinkle of chopped cilantro. Serve with salsa, warmed tortillas (optional) and diced avocado (optional) on the side.
Prep time:1 hour
Cook time:25 mins
Total time:1 hour 25 mins
- 3 cups all-purpose flour
- 1 tablespoon baking powder
- ½ pound unsalted butter (2 sticks), softened
- ¼ cup plus 2 tablespoons sugar
- 3 large eggs
- ⅓ cup low-fat plain yogurt (or sour cream)
- ¾ cup semi-sweet chocolate chips
- Whisk together flour and baking powder in a medium sized bowl.
- In the bowl of a stand mixer, beat the butter until creamy. Add sugar and beat 3 minutes on high until pale and fluffy.
- Add eggs one at a time, mixing well after each addition.
- Slowly add the flour and baking powder mixture into the egg mixture, blending well.
- Then add yogurt, again mixing until blended. Fold in chocolate chips until blended throughout the dough.
- Refrigerate for at least 45 minutes. (This recipe may be made in advance and refrigerated overnight.)
- When ready to bake, preheat oven to 350 degrees. Filling a ⅓ cup measuring cup, make scones and form into round balls. Place on ungreased cookie sheet.
- Bake at 350 degrees for 15 minutes. Then turn the oven down to 325 degrees and bake for 10-13 minutes more until lightly golden.
Crust (*also can be frozen/ready crust*)
250g wholemeal flour
pinch of salt
60ml vegetable oil
125ml cold water
oil, for frying
about 250g mixed mushrooms (button, oyster, shitake), sliced
2 zucchinis, sliced
150g baby spinach
dried oregano, to taste
tamari, to taste
1 tablespoon vegetable stock powder*
black pepper, to taste
1/2 punnet cherry tomatoes, halved
125g halloumi cheese, grated
200ml full cream milk
1. Preheat the oven to 350F.
2. Grease a pie dish (25cm) and set aside. Combine flour and salt in a bowl and make a well in the centre. Add oil and water and stir to combine. Knead to make a smooth dough, transfer the dough into the pie dish and spread evenly on the bottom and the sides of the dish. Prick with a fork and bake for about 10 minutes.
3. In the mean time, prepare the filling. Heat a tablespoon of oil in a large pan, add sliced mushrooms and zucchinis and cook for a couple of minutes. Season with oregano, tamari, vegetable stock powder and pepper. Add spinach and cook for a further few minutes until all the vegetables are tender.
4. Remove the crust from the oven, add the filling and scatter the tomatoes on top. Spread the cheese evenly on top of the filling. Break the eggs in a small bowl and whisk in milk. Pour the mixture evenly on top of the filling. Continue to bake for about 40 minutes or until the quiche seems set and the top has browned.
1 cup plus 2 Tbs. (about 165 g) strawberries and cream pancake and waffle mix
1/2 cup (125 ml) milk
4 Tbs. (1/2 stick) (2 oz./60 g) unsalted butter, melted and cooled slightly
1 cup (8 fl. oz./250 ml) cold heavy cream
2 Tbs. confectioners’ sugar
1/4 tsp. vanilla extract
2 cups (8 oz./250 g) strawberries, hulled and sliced
Preheat a waffle maker according to the manufacturer’s instructions. Preheat an oven to 200°F (95°C) and place a wire rack on a rimmed baking sheet.
In a large bowl, whisk together the pancake and waffle mix, egg, milk and butter until the batter is almost smooth; do not overbeat.
Pour about 1/2 cup (125 ml) of the batter onto the waffle maker and cook according to the manufacturer’s instructions. Transfer the waffle to the rack on the baking sheet and keep warm in the oven while you finish cooking the remaining batter.
While the waffles are cooking, in a large bowl, using a whisk or an electric mixer on medium speed, beat the cream until it thickens slightly. Add the confectioners’ sugar and vanilla and continue beating until soft peaks form. Set aside.
Divide the waffles among 2 to 4 plates. Top each waffle with an equal amount of the strawberries and then with the whipped cream. Serve immediately. Serves 2 to 4.
Your kid will feel like sipping this smoothie on a tropical island as it is made with the yummiest fruit – Mango.
- 1 cup fresh or frozen mango
- 1 cup of pineapple chunks
- ½ cup non-fat vanilla yogurt
- ¾ cup pineapple coconut juice
- Mix all the ingredients in blender and puree until smooth.
- Yummy mango smoothie is ready to serve your little one.
- 4 tablespoons vegetable oil
- 4 corn tortillas
- 2-3 cups of black beans, heated up
- 4 eggs
- salsa, cotija cheese and fresh cilantro for garnish.
- In a medium heavy skillet or nonstick pan, fry the tortillas until crispy over medium-high heat, about 2-3 minutes on each side. Set to drain on a paper towel.
- Add the eggs to the pan with the residual oil and cook to desired doneness.
- Meanwhile divide the tortillas onto 2 plates, (2 tortillas on each plate). Spoon the hot black beans over the tortillas and top them with salsa, cheese and fresh cilantro.
- Put the hot fried eggs on the very top of the dish and season them with salt and pepper. Serve immediately.
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 2