Breakfast & Brunch

December 23, 2016

Skinny Recipe: French Toast Strata

French Toast Casserole

For Christmas morning, I am always looking for something easy to make for breakfast but still special. This French Toast Strata recipe is perfect for breakfast after a morning under the tree. Easy to prepare the night before, all you have to do is bake it in the morning! This will sure to be a delight for kids young and old.

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June 10, 2016

Skinny Recipe: Strawberry Jam

Picking fresh berries is one of my favorite activities during the summer months. Blueberries, blackberries, raspberries… But strawberries are my favorite. I like to save a few pints out to make a batch or two of this delicious jam to enjoy for months to come. This recipe is definitely a time intensive, but the end result is absolutely worth it. It’s amazing the difference between homemade jams and those bought in the stores!

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September 18, 2015

Skinny Recipe: Cinnamon Rolls


Cinnamon Rolls
Photo courtesy of Flickr user Mattie Hagedorn

 

Quiet weekend mornings are not very common for me, but when they do occur Cinnamon Rolls are on the menu. I love to curl up on the coach with a fresh batch of from-scratch Cinnamon Rolls with my cup of tea and catch up on my DVR. This recipe makes the perfect treat because it is sugar-free! It does take a bit of time to make these yummy rolls, but I promise they are totally worth the wait.

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January 15, 2015

Skinny Recipe: Heart Healthy Eggs Benedict

I love breakfast and I generally prefer a savory one to one overloaded with sugar and syrups. Don’t get me wrong, pancakes are great once in a while, but I gravitate towards eggs, bacon, potatoes and maybe a biscuit (or two…). Which is why I’m always on the hunt for healthier versions of my favorite items.

This lightened up recipe for eggs bendict is now a regular item in my weekend breakfast options. Instead of the traditional fat-heavy Hollandaise sauce, buttermilk is thickened with cornstarch and a touch of butter with fresh lemon creates a pleasant, tangy sauce.

The sauce recipe will leave you with leftovers which can be kept in the fridge for up to two days. Drizzle over steamed veggies or, if you like breakfast as much as I do, make another round of eggs benedict for dinner the next day (try it with steamed spinach and a slice of tomato)!

Healthier Eggs Benedict
Photo courtesy of Flickr user jh_tan84

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May 8, 2014

Skinny Recipe: Sour Cream Vanilla Pancakes

These sour cream vanilla pancakes are the perfect choice for Mother’s Day breakfast in bed. You all know by now that breakfast is my favorite meal of the day and I can guarantee these are the lightest, fluffiest pancakes imaginable – like eating clouds!

Just a quick note: ideally, you want to separate the eggs ahead of time so that they can come to room temperature (takes about 30 minutes or so), but if you forget and want to make this spontaneously with cold, separated eggs, it will still work just fine.

Tell me in the comments: What’s your favorite healthy topping for pancakes?

SourCreamVanillaPancakes
Photo courtesy Flickr user Rebecca Siegel

Makes 4 servings

Ingredients

4 large eggs
1 cup all-purpose flour
2 packets SweetLeaf SteviaPlus
1 ½ teaspoons baking powder
½ teaspoon powdered vanilla
¼ teaspoon salt
2/3 cup sour cream
6 tablespoons milk
Nonstick spray or butter for the griddle
Toppings of your choice

Directions

Separate the eggs, placing the yolks in a small bowl and the white in a large one. Preheat griddle.

Combine the flour, SteviaPlus, baking powder, vanilla powder, and salt in a medium-large bowl. In a separate bowl, beat together the sour cream milk, and egg yolks until smooth. Add this mixture to the dry ingredients, and stir until thoroughly combined.

Beat the egg whites until they form soft peaks, then slide the beaten whites into the batter. Use a rubber spatula in a circular motion from the bottom of the bowl to fold everything together. The mixture should be fairly – but not perfectly uniform.

Spray the hot griddle with nonstick spray, and if desired, melt in a little butter. Scoop up large spoonfuls of the fluffy batter and place on the hot griddle. Fry the pancakes on each side for about 3 to 4 minutes, or until light golden brown. (Turn only once or they could become tough.)

Serve hot, with toppings(s) of your choice.

Nutrition Information

Calories 281
Total Fat 13.8g
Saturated Fat 6.9
Cholesterol 205mg
Sodium 251mg
Total Carbohydrates 27.9g
Sugars 1.6g
Protein 11.5g

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