Category: Breakfasts

Bagel & Lox Holiday Party Starter

I literally thought of this recipe on my way home from work. Sitting in traffic on I-440 from Raleigh to Durham at 6:00pm is miserable. Even with Christmas tunes blasting on the radio. I am always starving, have about two billion things running through my head of what I have to get done when I get home, and there is literally NOTHING I can do but wait! It’s probably good for me. But it’s still torture. Last night as I was fighting the traffic past the Glenwood Ave exit (mall shoppers apparently ALL choose the same way to get to Crabtree Valley Mall) I was brainstorming the quickest appetizer I could whip up for our Bible study Christmas potluck. I wanted it to be something easy but still somewhat “fancy,” and I knew we wouldn’t have a lot of meat in the spread, so I decided on these! All they are is mini whole wheat bagels, with some Greek yogurt cream cheese spread, topped with some dried dill, capers, a dollop of spicy brown mustard, and a few strips of smoked salmon! I don’t typically buy smoked salmon, but I think I’m going to more often now. What an easy and tasty way to add some protein to a salad or sandwich without having to actually cook anything! I love the smoky flavor and spices they add to the package as well. I’m told that it’s pricey… but honestly, last night I was in too much of a rush to even look!

Can’t wait to make these again for my next last-minute holiday appetizer frenzy. You could also enjoy them the next morning for a quick and healthy breakfast, or lunch!

BAGEL & LOX HOLIDAY STARTER
BAGEL & LOX HOLIDAY PARTY STARTER
Bagel & Lox Holiday Party Starter
Recipe Type: Appetizer
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
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Serves: 8
A quick and easy way to add a little fancy to your holiday party spread! Layer mini bagels with cream cheese spread, dill, salmon and capers and top with a bit of spicy mustard!
Ingredients
  • 8 mini whole wheat bagels, halved
  • 2 packages smoked salmon (about 8 oz. total)
  • 1/2 container Greek yogurt cream cheese spread (or regular cream cheese, softened)
  • 1-2 tsp dill
  • 1/4 cup capers
  • baby spinach, optional
  • spicy brown mustard, optional
Instructions
  1. Place bagel halves on a large cookie sheet.
  2. Spread each bagel half with about 1 tbsp cream cheese spread. Top with a few leaves of spinach, salmon, sprinkling of dill, mustard, and capers (you can personalize each to your liking!)
  3. Serve cold or bake at 375 deg for 5-7 min or until bagels are toasted.

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No-Bake Energy “Dump” Bites

Looking for a good way to use up the crumbs in the end of that cereal box? The one that you spent way too much money on because it was all “organic” and fiber-licious? Now you don’t have to let all that good flax go to waste! 😛 Here’s a quick and easy no-bake recipe that you can whip up in minutes! Just dump all these ingredients in a big bowl, stir, chill and form into balls for a perfect on-the-go breakfast, snack or dessert!

PEANUT BUTTER ENERGY DUMP BITES
PEANUT BUTTER ENERGY DUMP BITES
No-Bake Energy “Dump” Bites
Recipe Type: Dessert
Cuisine: Healthy, No-Bake
Author: Claire McCormick of “Claire Tastes”
Prep time:
Total time:
Serves: 16-24
Looking for a good way to use up the crumbs in the end of that cereal box? Here’s a quick and easy no-bake recipe that you can whip up in minutes! Just dump all these ingredients in a big bowl, stir, chill and form into balls for a perfect on-the-go breakfast, snack or dessert!
Ingredients
  • 3/4 cup creamy PB
  • 1/2 cup honey
  • 1 tsp vanilla
  • 1 cup oatmeal
  • 1 cup leftover hearty cereal (I used the leftover crumbs at the bottom of a box of Nature’s Path Flax Plus Pumpkin Raisin Crunch!)
  • 2 tbsp chia seeds
  • 1/2 tsp cinnamon
  • 1/2 cup chocolate chips
  • 1/2 cup raisins
Instructions
  1. In a medium bowl, microwave PB, honey, and vanilla for 30 sec and stir to combine. Add remaining ingredients and stir thoroughly. Feel free to add your own mix-ins like other types of dried fruit/nuts!
  2. Stick in the fridge for at least 30 minutes, then press tightly into balls about 1″ wide. There’s a lot of heft and not a ton of sticking power to this recipe, so make sure to really pack those things tight to avoid them falling apart!
  3. Store in the fridge or freezer and enjoy as an on-the-go breakfast, snack, or dessert!

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Spaghetti Squash and Kale Hash with Soft-Broiled Eggs

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No, I am not one of those crazy health nuts who will swear to you that spaghetti squash “actually tastes like spaghetti!” Those people are silly. Spaghetti squash will never be a perfect substitute for real pasta, and it will probably not fill you up to the same degree. It is not a carb, and therefore won’t absorb as much water in your stomach and give you that post-Thanksgiving dinner feeling. But really, who wants that feeling, anyway? (except on Turkey Day, of course!) Spaghetti squash is not only lower in carbohydrates and has a lower glycemic index (only 10 g/cup cooked squash vs. 43 g/cup of cooked pasta), but it is also more nutrient dense: loaded with vitamin C, B-6, and potassium (source: SFGate).

Now that the weather is getting cooler and autumn veggies are plentiful, I’ve been wanting to experiment with some spaghetti squash recipes. My sister created a really popular recipe a few years ago for Garlicky Broccoli and Spaghetti Squash, and it’s one of her most popular recipes! So easy, and so tasty! I decided to do something similar but with a few different veggies- onions, cauliflower, carrots, and kale. I also poached an egg in the center of the cooked veggie mixture for some added meatless protein! I’ve been on quite the egg kick lately. I could poach or fry an egg and put it on just about anything with a nice dollop of yogurt or sprinkling of cheese (sometimes both).

This recipe will not only warm you up, but it will make you feel good about your health. And you can still twirl the “spaghetti” around your fork without feeling like you’ve overindulged in a humongo bowl of pasta!

Spaghetti Squash and Kale Hash with Broiled Eggs
Recipe Type: Vegetarian
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 12
An easy, tasty way to fill up on vitamin-rich veggies without feeling like you have to unzip your trousers! You can thank me later.
Ingredients
  • 1 spaghetti squash
  • extra virgin olive oil (about 2 tbsp, divided- I also added a drizzle of truffle oil for extra deliciousness)
  • 1/2 tsp garlic powder
  • 1/4 tsp chili powder
  • 2 tbsp minced garlic
  • 1/2 tsp parsley
  • 1/2 tsp italian seasoning
  • 2 onions, sliced thinly
  • 3 carrots, chopped or grated
  • 1 apple, chopped
  • 4 cups broccoli and cauliflower mixture
  • 1/4 cup apple cider, for sweetness
  • 1/3 cup apple cider vingear
  • 2 cups chicken broth
  • 8 cups chopped kale (this sounds like a lot but it will wilt down!)
  • Eggs (1-2 per serving)
  • S&P
  • Parmesan cheese
  • Hot sauce (optional)
Instructions
  1. Preheat oven to 375.
  2. Slice spaghetti squash in half and scoop out the “guts” with a large spoon. Drizzle with about 1 tsp olive oil and place flesh-side up on a baking sheet with about 1 cup water in the bottom.
  3. Bake squash for 60 minutes or until fork-tender.
  4. Shred the “spaghetti” with a fork and set aside in a large bowl or casserole dish.
  5. Meanwhile, heat remaining olive oil and garlic in a large saute pan on medium high heat. Add onions and carrots and cook until tender, about 3 minutes. Stir in apples, followed by apple cider, vinegar, broccoli and cauliflower to pan and stir to combine.
  6. Pour in chicken broth and return to a boil, then reduce heat to low and simmer, covered, for 15 minutes.
  7. Add kale and stir until bright green and wilted, about 2 minutes. Add more broth if necessary.
  8. Add vegetable mixture to squash and stir to combine. You can add some parmesan cheese here or wait till the end!
  9. Ladle a generous scoop of the veggie mixture to a bowl. Using the back of the ladle, make a well in the center. Add egg to the well and sprinkle a few more pieces of kale on top.
  10. Broil on high for 2 minutes, then low for 3 minutes until egg is set. Watch it closely, as ovens/times vary.
  11. Remove from oven and sprinkle with cheese of your choice, and S&P. I also drizzled mine with a bit of hot sauce. Enjoy!
Calories: 206 cal Fat: 9 g Carbohydrates: 22 g Fiber: 5 g Protein: 12 g

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Spaghetti Squash and Kale Hash with Broiled Eggs

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Red Curry Quiche with Lentil-Quinoa Crust

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Red Curry Quiche with Lentil-Quinoa Crust
Recipe Type: Quiche, Casserole, Vegetarian
Cuisine: Thai
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
Take your ordinary quiche to a whole new level with this ethnic spin on the classic recipe. I added a bit of red curry paste and chili sauce to the egg mixture, then poured it over caramelized veggies. The best part of this quiche, though, is that instead of that store bought crust packed with preservatives and chemicals, I toasted quinoa and lentils and let them serve as the bottom layer! They soaked up the egg and created a perfect base for holding the rest of the pie together. I will never, ever buy that yucky store crust again!
Ingredients
  • 1/4 cup black lentils
  • 1/4 cup quinoa
  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1 bunch (about 2 tbsp) fresh thyme
  • 1 onion, sliced
  • 1/2 cup red and green bell peppers (I used a frozen mixture from TJ’s)
  • 3 large carrots, sliced thinly
  • 1/4 cup red cooking wine
  • 1 tbsp soy sauce
  • 1 can white beans, rinsed and drained
  • 1/2 cup baby spinach or kale
  • 1 tomato, sliced
  • 6 eggs
  • 3 tbsp water
  • 1/3 cup milk
  • 1 tbsp red curry paste
  • 1 tsp garlic chili sauce
  • 1/4 tsp cumin
  • Goat cheese, for topping
Instructions
  1. Preheat oven to 375. In a pie pan sprayed with cooking spray, spread the uncooked lentils and quinoa and toss the pan a bit to form an even layer. Blind bake in oven for 10-12 minutes, or until toasted.
  2. Heat oil in a large skillet on medium high heat. Add garlic, thyme, onion, red peppers, and carrots. Cook until soft and browned, about 4 minutes. Deglaze pan with red wine. Stir in soy sauce, beans and spinach.
  3. Layer veggies on top of quinoa-lentil mixture. and press down firmly.
  4. In a medium bowl, add eggs, water, milk, red curry paste, chili sauce, and cumin. Whisk until frothy, about 1 minute.
  5. Pour egg mixture on top of veggies.
  6. Top with tomato slices and goat cheese.
  7. Bake 30 minutes or until egg is set and lightly browned.
  8. Cool at least 5 minutes before slicing! Serve with side salad and a dollop of Greek yogurt.
Calories: 236cal Fat: 8g Carbohydrates: 28g Fiber: 6g Protein: 14g

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Harvest Apple Spice Cake

It’s that time of year where all I want to do is bake. It doesn’t help when we have about a gazillion (times three) apples in our fridge from our annual apple picking trip to Carter Mountain Orchard, just begging to be chopped up, sliced, diced, roasted, baked, pureed, and munched as-is!

This spice cake uses a combination of apples and pears, nestled into a doughy inside. I used plain yogurt and some spiced apple cider from Trader Joe’s to keep the batter moist, then stirred in some juicy raisins with the apples and pears. Topped with chopped nuts and sprinkled with a bit of brown sugar, and this cake becomes breakfast, afternoon snack, OR dessert! I’d also suggest it with a nice big scoop of my favorite vanilla fro-yo!

Note: I used some of these handy little Threshold Oven-safe Paper Loaf Pans that I got at Target. They are the BEST. Especially if you plan on doubling the batch to give a loaf or two away, these are perfect because you can just bake the cake in the pan, let it cool, wrap it up and send it on its way! I first saw these used to display different types of quickbread at a booth at the Durham Farmer’s Market, and the woman selling them told me where she’d gotten them. Best invention ever! They come in the full loaf size as well as a smaller size, and come in packs of 4 ($5.99 for the larger, and $2.99 for the smaller). I got a pack of each!

HARVEST APPLE SPICE CAKE
HARVEST APPLE SPICE CAKE
Harvest Apple Spice Cake
Recipe Type: Dessert, Breakfast
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 16
I used plain yogurt and spiced apple cider in the batter of this spice cake, then stirred in some juicy raisins and chopped apples and pears. Sprinkle a few walnuts and brown sugar over the top before baking for a sweet caramelized glaze!
Ingredients
  • 1/2 cup unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/4 cup light brown sugar, packed
  • 1 egg
  • 1 cup plain low-fat yogurt
  • 1/4 cup apple cider (I used TJ’s spiced cider!)
  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/3 cup raisins
  • 2 medium apples, chopped (I used one honeycrisp and one gala)
  • 1 medium pear, chopped
  • Extra brown sugar and chopped walnuts, for topping (optional)
Instructions
  1. Preheat oven to 375. Spray a cake pan with cooking spray or grease with shortening.
  2. In a large bowl, beat butter, sugar, and brown sugar until light and fluffy.
  3. Add egg and continue to mix. Stir in yogurt and apple cider.
  4. In a separate bowl, sift together flour, baking powder, salt, cinnamon, and nutmeg. Add to wet ingredients and stir until just combined.
  5. Stir in apples, pears, and raisins.
  6. Spread in an even layer in cake pan and top with walnuts and brown sugar. Bake 25-30 minutes, or until top is golden brown and a toothpick comes out clean.
  7. Allow to cool at least 5 minutes, then slice into squares and serve!
Calories: 187cal Fat: 7g Carbohydrates: 30g Fiber: 2g Protein: 3g

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Cream Cheese Banana Swirl Bread

I’ve been wanting to try out this recipe for a long while now, because seriously- who can resist a melt-in-your-mouth banana bread with a layer of cream cheese swirl “surprise” nestled right in the middle? Best. Idea. Ever. I wish I could say I came up with it on my own, but I based this recipe off of one from Averie Cooks with only a few minor tweaks (more yogurt, an additional banana, and a pinch of cinnamon). I also decided to “swirl” the cream cheese layer, as the remaining batter on top didn’t quite cover it all and cream cheese started to seep out the top corners. Anyway, it did not disappoint. You NEED to try this out for yourself. Honestly, I don’t think I’ll ever make it another way!

Happy Saturday!

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Cream Cheese Banana Swirl Bread
Recipe Type: Bread
Cuisine: Breakfast, Sides
Author: Claire McCormick of “Claire Tastes”
Prep time:
Cook time:
Total time:
Serves: 8
Enjoy this deliciously moist banana bread, swirled with a smooth cream cheese filling, on a rainy Saturday morning with a hot cup of coffee and a good book! Actually, this bread is good at ANY time of day!
Ingredients
  • 2 eggs
  • 1/2 cup brown sugar, packed
  • 1/4 cup vegetable oil
  • 1/2 cup plain greek yogurt
  • 2 tsp vanilla
  • 3 large ripe bananas, mashed
  • 1 cup flour + 3 tbsp, separated
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • pinch of salt, to taste
  • pinch of cinnamon, to taste
  • 4 oz soft Neufchatel or cream cheese
  • 1/4 cup granulated sugar
Instructions
  1. Preheat oven to 350 degrees. Spray a loaf pan with cooking spray.
  2. In a large bowl, whisk 1 egg, brown sugar, oil, yogurt, and vanilla until smooth.
  3. Stir in mashed banana.
  4. In a separate bowl, sift together 1 cup flour, baking powder, baking soda, salt, and cinnamon. Gently fold into the batter with a spatula until just combined.
  5. Pour about 2/3 of batter into bottom of loaf pan and even out the top.
  6. In a separate bowl, use an electric mixer to mix cream cheese, remaining egg, 3 tbsp flour, and granulated sugar. Beat until smooth.
  7. Spread cream cheese filling into the loaf pan.
  8. Top with remaining bread batter and gently smooth until even.
  9. Using a knife or skewer, “swirl” top of batter just about 1/2″ down into the cream cheese filling.
  10. Bake 50 minutes or until top of bread is golden and cream cheese filling appears to be set. Cool about 10 minutes before gently releasing the sides of the bread with a knife and inverting the loaf to remove from the pan.
  11. Slice and serve!

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