Category: Breakfasts

Snow Day Pumpkin Raisin Bread

Happy Snow Day, my friends! Did everyone have a nice Valentine’s Day?

Since our parking lot is a giant sheet of ice, and the clinic is closed today due to Snowmageddon 2015, I decided it was a great day to use up that leftover 1/2 can of pumpkin that’s been sitting in my fridge for about a month. Originally I used it for my “Everything But the Kitchen Sink” Weeknight Stew, but that was only half the can, and there are only so many bowls of oatmeal and yogurt that you can add a dollop.

I felt so cozy last year after making my Savory Snowmageddon Crepes, so naturally I had to bake something else to feel all warm and fuzzy inside (and to procrastinate from studying for the NCPTE). I hope that wherever you are on this chilly day, you can enjoy a thick slice of this pumpkin bread with a big mug of tea and a good book nestled in your lap!

Thankful for this day to relax and enjoy the snow from inside my warm house!

SNOW DAY PUMPKIN RAISIN BREAD
SNOW DAY PUMPKIN RAISIN BREAD
Snow Day Pumpkin Raisin Bread
Recipe Type: Bread, Pumpkin
Cuisine: Brunch, Breakfast
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
Warm up to a big mug of tea and a thick slice of this Pumpkin Raisin Bread on this snowy Tuesday! Adapted from popsugar.com and pauladeenmagazine.com.
Ingredients
  • 1/2 can pumpkin puree
  • 2 eggs
  • 1/3 cup vegetable oil
  • 1/2 cup unsweetened applesauce (or one small carton)
  • 1/4 cup water
  • 1/3 cup low-fat milk
  • 1 cup + 2 tbsp whole wheat flour
  • 1/2 cup oats, plus more for topping
  • 1/2 cup brown sugar
  • 1 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • handful of raisins and/or chocolate chips
Instructions
  1. Preheat oven to 350 deg.
  2. In a medium bowl, whisk together all the wet ingredients.
  3. In a smaller bowl, whisk the dry ingredients and spices.
  4. Add dry ingredients to the wet ingredients and stir with a spatula until combined.
  5. Stir in raisins and/or chocolate chips.
  6. Pour into a loaf pan sprayed with cooking spray. Even out with the spatula and sprinkle a few more oats on top.
  7. Bake at 350 deg for 45 minutes or until toothpick comes out cleanly.
  8. Allow to cool at least 10 minutes before slicing.

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Slice and Serve Brunch Subs

I was cooking for a church event this weekend, and I really didn’t feel like going “all out.” So here’s what I came up with: 2 loaves of French Bread (no, I’m not about to go all “5 loaves and 2 fish” on you), sliced in half and layered with either pimiento cheese or hummus (I found this really great hummus at Wal-Mart that has some sort of Indian spice in it- vair vair good!). Layer some ham or turkey on top, and don’t skimp. Then in a separate bowl, whisk together 7 or 8 eggs, add about a quarter cup of milk, a cup of cottage cheese, and some salt and pepper. Throw some veggies and sliced red onion into an oiled pan and top with the egg mixture, then shred some cheese on top before baking. When the egg “casserole” is done, let it cool and slice it up to place on the sandwiches! Finish it off with another slice of cheese.

For me, this was much easier than putting all of the individual ingredients on the bread separately. Plus, it made it feel a little fancier to have an egg filling inside the bread. These are ideal for making ahead of time, especially when you need to cook for a big group! Just slice up the long loaf after you let it cool a bit, and you’ve got cute little brunch subs to share!

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SLICE AND SERVE BRUNCH SUBS

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Slice and Serve Brunch Subs
Recipe Type: Brunch, Sandwich
Cuisine: American
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 16
An easy way to cook for a big group, with minimal ingredients and minimal time!
Ingredients
  • 2 loaves French bread, sliced lengthwise
  • 1/2 cup pimiento cheese
  • 1/2 cup hummus of your choice
  • 1 package turkey
  • 1 package ham
  • 8 eggs
  • 1/4 cup milk
  • 1 cup cottage cheese
  • salt and pepper
  • 1/4 cup red onion
  • handful of shredded spinach
  • broccoli and cauliflower florets
  • sliced tomatoes
  • 8 slices cheddar
  • 8 slices provolone
Instructions
  1. Preheat oven to 350 deg.
  2. Spread one loaf with an even layer of hummus, and the other loaf with an even layer of pimiento.
  3. Layer ham and turkey on top of each loaf.
  4. In a separate bowl, whisk together eggs, milk, cottage cheese, and S+P.
  5. In an oiled casserole dish, layer veggies and pour egg mixture on top. Layer cheddar slices on top. Bake at 350 deg for 30-40 minutes or until cheese is golden brown and eggs have browned around the sides. Allow to cool at least 15 minutes, then slice into long strips.
  6. Place each strip on top of bread, then top with a few more layers of provolone.
  7. Close with other half of the loaf and secure every few inches with a toothpick.
  8. Slice into even sandwich slices.

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Pancakes for Two

Happy Valentine’s Day, Everyone! This morning I woke up and just felt like doing something festive. My Valentine was still a sleeping giant upstairs, so I decided to make him something tasty to wake up to. Little did I know that he wouldn’t actually wake up until 1pm… but hey- pancakes work for lunch too, right?

Anyway, this recipe is great because it makes the perfect amount for two to share, or a big portion for one. I love how you can just mix up a few of the ingredients in a small bowl and then not have to figure out a way to use up all the extra batter. Pancake ice cubes? Face mask?

Of course you have to make them pink for the day. Just a few drops of red food coloring will do, or, if you’re really granola and can’t stand the thought of such artificial coloring in your cakes- gasp!- you could use pureed strawberries.

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I hope that today, whether you’re old or young, whether you’re single, dating, or married, whether you’ve had a terrible week or the best week of your life, that you surround yourself with all the people you love, and that you remember why we love in the first place.

“We love because He first loved us.” 1 John 4:19

Pancakes for Two
Recipe Type: Breakfast, Brunch
Cuisine: Breakfast
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 2
Happy Valentine’s Day! Here’s an easy recipe that you can use to make a small serving of pancakes for you and your honey. Don’t forget to add a few drops of food coloring for Valentine’s Day cheer, and top with powdered sugar and strawberries.
Ingredients
  • 1/3 cup flour
  • 2 tbsp oats
  • 3 tsp brown sugar
  • 1/4 tsp cinnamon
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • pinch of salt
  • 1 tbsp melted butter
  • 1/3 cup low-fat milk
  • dash of vanilla (about 1/2 tsp)
  • 2 drops red food coloring
  • extra butter or cooking spray for the pan
  • small handful chocolate chips
  • 1/2 banana, sliced
  • powdered sugar, for topping (optional)
Instructions
  1. Whisk all dry ingredients together in a small bowl.
  2. In another bowl, whisk butter, milk, and vanilla.
  3. Combine wet and dry ingredients and stir until just combined- don’t overmix! It will be a bit lumpy. Stir in food coloring.
  4. In a small skillet on medium heat, melt additional butter or spray with cooking spray.
  5. Pour one scoop of batter (depending on how big you want your pancakes) into skillet and top with a few slices of banana and chocolate chips. Cook 1-2 minutes, or until bubbles appear on the top.
  6. Flip carefully and cook 1 more minute.
  7. Repeat with remaining batter.
  8. Top with powdered sugar and serve with sliced strawberries on the side!

Recipe Adapted from Joy the Baker

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Peanut Butter Power Breakfast Cookies

I caved today. After years of turning my nose up at all the yoga-pants-wearing, kale-eating, “I only shop at Whole Foods” granola moms who insist on cooking with only organic ingredients, I finally caved. I became one of those Whole Foodies who spends three times as much than she needs to because the recipe calls for almond flour and ground flaxseed. But hey- before you poo-poo me with that look of disdain on your face, let me just say that I did NOT buy the natural peanut butter or pure maple syrup! Some things are just not worth it. But today, I wanted to do this recipe justice, and make it full of as many whole foods (see what I did there?) as possible, since I plan on having these bad boys for a post-workout, pre-breakfast fuel for the next few weeks as I start my new clinical rotation.

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Peanut Butter Power Breakfast Cookies

I prefer to work out in the morning, and my schedule for this upcoming rotation requires me to be at clinic by 7:30, which means that I need to be at the gym by 5:30am if I want to get my full workout in. I’ve been looking for a recipe for a good post-workout snack that I can take with me to clinic, something with a good balance of protein and carbs, that will help me refuel without giving me GI issues or taking the place of a real breakfast (if I eat too big of a snack after a workout, I tend to try to “push back” a real meal and end up not fueling enough!)

Adapted from one of my favorite blogs, fANNEtastic food, these peanut butter power bites are packed with wholesome ingredients including oats, flaxseed, and almond flour. Just under 100 cals a pop, they also have a great balance of carbs, protein, and fat to be enjoyed as a post-workout snack or breakfast on the go! They’re sweet enough to feel like a treat (especially for all of the other athletes out there who tend to crave sugar after your run!), but not so sweet that you feel like you’re eating dessert. You can also freeze these in ziplock snack bags and grab one or two in the morning before you head out the door- they’ll be nice and chewy by the time you’re ready to chow down!

Peanut Butter Power Breakfast Cookies
Recipe Type: Post-Workout, Breakfast, Snack
Cuisine: Healthy, Natural
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 24
Adapted from one of my favorite blogs, fANNEtastic food, these peanut butter power bites are packed with wholesome ingredients including oats, flaxseed, and almond flour. They also have a great balance of carbs, protein, and fat to be enjoyed as a post-workout snack or breakfast on the go! You can also freeze these in ziplock snack bags and grab one or two in the morning before you head out the door- they’ll be nice and chewy by the time you’re ready to chow down!
Ingredients
  • 1 1/2 cups old fashioned oats
  • 3/4 cup almond flour
  • 3/4 cup ground flaxseed meal
  • 1/2 tsp salt
  • 1 1/2 tsp baking powder
  • 1 heaping teaspoon cinnamon
  • 2 heaping tsps vanilla protein powder
  • 1/2 cup raisins
  • 1/2 cup peanut butter or other nut butter, melted
  • 1/2 cup unsweetened applesauce
  • 1 tbsp maple syrup (honey would also work!)
  • 2 tbsp unsweetened almond milk
  • 1 egg white
  • 1 tsp vanilla
Instructions
  1. Preheat oven to 350 deg.
  2. In a large bowl, combine all dry ingredients from oats to raisins and stir to blend .
  3. In another smaller bowl, melt peanut butter. Stir in applesauce, maple syrup or honey, almond milk, egg white, and vanilla until combined.
  4. Add wet ingredients to dry ingredients and stir to incorporate.
  5. Chill for at least 30 minutes to allow mixture to set.
  6. Line a large baking sheet with a Silpat or spray with cooking spray. When cooled, heap 1 tbsp mounds of mixture about 1″ apart on baking sheet. Bake for 12 minutes at 350 deg.
Serving size: 1 cookie Calories: 93

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Claire1 Comment

Apple Nutter Chia Breakfast Bars

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Apple Nutter Chia Breakfast Bars
Recipe Type: Breakfast, Snack
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
An easy breakfast that will fill you up without breaking the calorie bank! Top it with a sliced banana and some almond milk or yogurt for the perfect on-the-go breakfast or snack!
Ingredients
  • 1 cup old fashioned oats
  • 1 cup unsweetened vanilla almond milk
  • 1/2 cup all purpose flour
  • 1/2 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch of salt
  • 1 tsp cinnamon
  • pinch of nutmeg
  • 1/2 cup unsweetened applesauce or apple butter
  • 1 small apple, diced
  • handful of raisins and walnuts (or other dried fruit/nuts)
  • 2 tbsp chia seeds
  • 1/4 cup peanut butter
Instructions
  1. Preheat oven to 375.
  2. In a small bowl, mix oats and milk and set aside.
  3. In a medium bowl, combine all dry ingredients.
  4. In a large bowl, whisk together eggs and sugar. Add the applesauce/apple butter, oats/milk mixture, and vanilla. Carefully stir in the dry ingredients and mix until just combined.
  5. Fold in chopped apple, raisins, nuts, and chia seeds.
  6. In a shallow baking sheet sprayed with cooking spray, spread a thin, even layer of mixture. Melt the peanut butter in the microwave and drizzle over top of mixture (or stir it in if you’d like).
  7. Bake at 375 for 15 minutes or until golden brown and edges are crusty.
  8. Allow to cool, then cut into squares and wrap in parchment paper for a quick and easy breakfast on the go!

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Cheesy Greek Yogurt Deviled Eggs

Who says deviled eggs can’t be angelic? This Christmas, try my Greek yogurt deviled eggs- Greek yogurt is such an easy substitute for mayonnaise and a good way to get in some extra protein to fill you up at that next holiday party! Add a touch of cottage cheese and parmesan to give these just the right amount of creaminess to balance out the tang of the yogurt. Feel free to experiment with your own mix-ins! I happened to have chives on hand, so I figured they’d look pretty on top (besides, with the chives and paprika, these become Christmas-themed!).

Merry Christmas, everyone!

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Cheesy Greek Yogurt Deviled Eggs
Cheesy Greek Yogurt Deviled Eggs
Recipe Type: Appetizer, Side
Cuisine: American
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 8-12
Who says you can’t substitute Greek yogurt for ANYTHING? Seriously, ya’ll. It’s like the magic ingredient that I will never, ever, ever get tired of. Here I used Greek yogurt as a sub for the traditional mayonnaise used in deviled eggs. With a touch of cottage cheese and parm, these eggs are cheesy, tangy and a protein powerhouse!
Ingredients
  • 8-10 eggs, hard boiled
  • 1 tbsp spicy brown mustard
  • 1 tbsp whole grain dijon mustard (LOVE my TJ’s brand dijon!)
  • 1/4 cup plain Greek yogurt
  • 1/2 cup lowfat cottage cheese
  • 2 tbsp parmesan cheese
  • 1/2 tsp dried chives
  • salt and pepper, to taste
  • paprika, to taste
Instructions
  1. Place hard boiled eggs on a paper towel and gently tap against countertop to break shell, then press down as you roll it lightly back and forth on the counter. Carefully peel away the outer layer of egg. *Note: It helps to soak the eggs in ice cold water for about 20 min before shelling them- it helps get the shell off in one big piece!
  2. Using a sharp knife, slice each egg lengthwise and pop out the yolk into a medium mixing bowl. Place egg whites on a deviled egg platter or festive plate! (It might also help to put down a pretty paper towel for eggs to rest on to avoid them sliding around!)
  3. To yolks, add mustards, yogurt, cheeses, and chives. Mash with a potato masher until smooth.
  4. Add yolk mixture to a large plastic bag and squeeze down to the bottom. Make your own piping bag by cutting off just one tip!
  5. Carefully squeeze out filling into cavity of each egg, working in a large circle around outline of the cavity and working your way in to fill up the center.
  6. Garnish with extra chives and paprika.

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