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Chocolate Peanut Butter Oatmeal

March 31, 2012 ·
healthy chocolate peanut butter breakfast oatmeal

Today I am sharing with you my favorite breakfast that I make with peanut butter ~ Chocolate Peanut Butter Oatmeal!  It’s easy, inexpensive and so good for you.  And it can be made in less than 5 minutes!

Chocolate Peanut Butter Oatmeal is a simple balance of natural, wholesome foods.  The complex carbs from the oats, along with the good fats and protein from the peanut butter, are the perfect combination to power you through your day.  I also use a very ripe banana as a natural sweetener – no added sugar needed.

I normally make this by putting everything in one bowl, but it’s also fun to cook the chocolate and peanut butter portions separately and swirl them together in your serving bowl, as pictured.  It all works.   It’s chocolate; it’s peanut butter; it’s breakfast!


Chocolate Peanut Butter Oatmeal
 
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Yields: 1 serving
Ingredients
  • ½ cup quick oats
  • 1 tablespoon unsweetened cocoa powder
  • 1 tablespoon natural peanut butter (chunky or creamy)
  • 1 tablespoon flax seed meal (optional)
  • 1 cup water
  • 1 very ripe banana, mashed
  • chocolate chips and peanuts (for garnish, optional)
Instructions
Directions (one bowl)
  1. Put oats, cocoa, peanut butter, flax seed (if using) and water in microwavable bowl. Microwave on high for 1½ to 2 minutes, or until oats have absorbed the water to desired consistency. Stir in mashed banana and microwave on high for another 20 to 30 seconds. Garnish as desired, and serve.
Directions (for swirl)
  1. Put ¼ cup oats in 2 separate microwavable bowls.
  2. Add cocoa and flax seed (if using) to one bowl.
  3. Add peanut butter to the other bowl.
  4. Pour ½ cup water into each bowl.
  5. Microwave, both bowls, on high for 1 to 1½ minutes, or until water has absorbed to desired consistency.
  6. Stir mashed banana into peanut butter bowl until blended.
  7. Drop dollops of each oat mixture into serving bowl. Use a knife to stir/swirl mixture. Garnish desired and serve.
Notes
Microwave times may vary based on your appliance.

Filed Under: breakfast, gluten free, healthy, Recipes Tagged With: , , , , ,
Carrot Cake Pancakes | alidaskitchen.com

Carrot Cake Pancakes

March 27, 2012 ·
 
 Carrot Cake Pancakes taste like carrot cake or breakfast, only healthier and quick and easy to make!  
Carrot Cake Pancakes | alidaskitchen.com #recipes #pancakes #carrotcake #healthy #easter #breakfast
After the first time I made these, all my little Adam could talk about for days were Carrot Cake Pancakes.  He wanted them for breakfast, lunch, and dinner.  And I can’t blame him really.  These pancakes taste like having carrot cake for breakfast (or lunch or dinner),…just a whole lot healthier!

These Carrot Cake Pancakes are made using whole wheat flour, buttermilk, and 2 full cups of shredded carrots.  There is a touch of brown sugar to give a little sweetness.  While these pancakes are delicious plain (Adam’s preferred way to eat them), I decided to dress them up a little a cream cheese drizzle.  Either way is excellent.  Pineapple, or whatever your favorite topping, would also be tasty.  Enjoy this little taste of spring!

Carrot Cake Pancakes | alidaskitchen.com #recipes #healthy #carrotcake #pancakes #breakfast #Easterrecipes

Carrot Cake Pancakes
 
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Yields: 4 servings
Ingredients
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 3 tablespoons brown sugar, packed
  • 2 teaspoons cinnamon
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup low-fat buttermilk
  • 2 eggs, lightly beaten
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 cups carrots, finely shredded (about 3 to 4 carrots)
  • ¼ cup chopped walnuts or raisins (optional)
  • Cooking spray
  • 2 ounces neufachtel cream cheese, room temperature
  • ¼ cup powdered sugar
  • ½ teaspoon vanilla extract
  • 1 to 3 tablespoons skim milk (suggested amount; adjust to desired consistency)
Instructions
  1. In a medium bowl, whisk flour, sugar, cinnamon, baking powder, baking soda and salt.
  2. In a large bowl, whisk together buttermilk, eggs, oil, and vanilla until combined.
  3. Add dry ingredients to wet ingredients and gently stir until blended. Fold in carrots (and nuts/raisins, if using). Let batter sit for 10 minutes.
  4. Meanwhile, preheat large nonstick skillet or griddle to medium heat and spray with cooking spray.
  5. Pour batter onto griddle (2 tablespoons to ¼ cup, depending on desired size of pancakes). Flip pancakes when tops are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm with Cream Cheese Drizzle (optional).
  6. Cream Cheese Drizzle: beat cream cheese, powdered sugar, vanilla extract and milk until well-blended. Add milk by the tablespoonful, adjusting to desired consistency).

Carrot Cake Pancakes with Cream Cheese Drizzle | alidaskitchen.com #recipes #healthy #carrotcake #breakfast #Easter

This post was sponsored by Frigidaire. When you check out Suzanne Goin’s springtime recipes at www.maketimeforchange.com, Frigidaire will donate $1 to Save the Children’s U.S. programs. Plus, you’ll be entered for a chance to win the new Frigidaire Range with SymmetryTM Double Ovens – featuring two large ovens (thatcan each fit up to a 28 pound turkey!), providing the flexibility to cook multiple dishes at the same time at different temperatures, so you can get more on the table at the same time.

Filed Under: breakfast, Favorites, healthy, kid-friendly, Recipes Tagged With: , , , , , , , , ,

Peanut Butter Pumpkin Spice Granola Bars

March 23, 2012 ·

In the spirit of the Peanut Butter for Breakfast campaign, I thought it would be fun to share some breakfast recipes using peanut butter.  What better place to find inspiration than the National Peanut Board’s website.  I found so many delicious ideas, including these super healthy granola bars.  It is amazing how easy and inexpensive it is to make granola bars right at home.  And they’re good too!

These granola bars have a perfect balance of flavors and a nice texture that is not too chewy, not too crispy.  They are naturally sweetened with dried fruit and a touch of molasses.  The peanut butter is present, but subtle, and acts as a binder with the egg whites.  Add a little spice, some oats and seeds, and you have a healthy, high-protein, high-fiber granola bar that is perfect for an on-the-go breakfast, a mid-morning pick me up, or any time the mood strikes.

Peanut Butter Pumpkin Spice Granola Bars
 
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Yields: 8 bars
Ingredients
  • Cooking spray
  • 2 tablespoons natural peanut butter (chunky or creamy)
  • 3 egg whites
  • 1 tablespoon molasses
  • 1½ cup rolled oats
  • ¼ cup dried fruit, such as dates, raisins, prunes, chopped (I used dates)
  • 2 tablespoon flaxseed meal
  • 2 tablespoons pepitas (green pumpkin seeds) or sunflower seeds
  • 1 tablespoon sesame seeds
  • 1 teaspoon pumpkin pie spice
Instructions
  1. Preheat oven to 350 degrees. Line a 8-inch square baking pan with foil and spray foil with cooking spray.
  2. In a large bowl, whisk together the peanut butter, egg whites and molasses until combined.
  3. In a separate bowl, mix together the oats, dried fruit, flaxseed, pepitas, sesame seeds and pumpkin pie spice.
  4. Add the oat mixture to the peanut butter mixture, and stir until combined.
  5. Pour into prepared baking dish and use a silicone spatula (or the back of a spoon sprayed with cooking spray) to spread the mixture into the pan and bake for 40 to 45 minutes. Let cool completely in the pan. Remove from pan by lifting out the foil and then cut into 8 bars.

Adapted from the National Peanut Board

Filed Under: breakfast, gluten free, healthy, Recipes, vegan, vegetarian Tagged With: , , , , , , , ,
peanut butter buttermilk pancakes

Peanut Butter Pancakes

March 15, 2012 ·
peanut butter buttermilk pancakes

As a lover of all things peanut butter and a frequent pancake maker, making Peanut Butter Pancakes was inevitable.  I searched online for some inspiration, but did not quite find what I was looking for.  Most recipes I found did not use natural peanut butter (some even discouraged it).  Natural peanut butter is a must for me, so I decided just to wing it.  The rest of the recipe just fell into place, and the result was just what I had in mind.  These Peanut Butter Pancakes have the perfect amount of peanut butter flavor, with a little sweetness from brown sugar.  Buttermilk contributes to the fluffy texture, and the whole wheat flour adds more nutrition.  They are delicious plain, with a little syrup, or even jelly to make a PB&J pancake!

peanut butter buttermilk pancakes
Peanut Butter Pancakes
 
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Yields: 4-6 servings
Ingredients
  • 1½ cups whole wheat pastry flour (or all-purpose flour)
  • 2-3 tablespoons brown sugar, packed
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt (optional)
  • 1¼ cups low fat buttermilk
  • ½ cup chunky natural peanut butter (see note)
  • 1 tablespoon canola oil
  • 1 teaspoon vanilla extract
  • 2 large eggs, lightly beaten
  • maple or chocolate syrup (optional, for serving)
  • chopped peanuts (optional, for serving)
Instructions
  1. In a large bowl, combine the flour, sugar, baking powder, baking soda and salt (if using). Set aside.
  2. In a separate bowl, whisk the buttermilk, peanut butter, oil, vanilla and eggs, until well-blended.
  3. Add peanut butter mixture to flour mixture, stirring until just combined. Let sit for 10 minutes.
  4. Preheat large nonstick skillet (or griddle) to medium (about 325 degrees).
  5. Pour batter onto griddle (2 tablespoons to ¼ cup, depending on desired size of pancakes). Flip pancakes when top are covered with bubbles and edges look cooked (about 2-3 minutes). Cook the other side until set (about 2 minutes). Serve warm.
Notes
To soften natural peanut butter and make it easier to work with, just microwave it in the jar for about 30 seconds (adjust depending on how much is left in the jar).

 

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individual frittatas made in a ramekin

Individual Spinach Frittatas

March 6, 2012 ·
individual frittatas made in a ramekin

We often enjoy frittatas as a healthy, high-protein meal with lots of vegetables and cheese.  While I typically make them in a pie plate and serve in wedges, I thought these individual frittatas would be a cute way to mix things up.  Who knew when cooked in a small, preheated ramekin, the frittata would take on new heights – literally!  I looked through the oven window only to see my cute little frittatas puffing up like a souffle.  All without the beating of egg whites.  How about that!

individual frittatas made in a ramekin

The recipe below is written to serve one, but can very easily be multiplied to serve 2 or 4 or however many you desire.  Parmesan or Gruyere are both delicious in this, as is mixing up the herbs and seasonings.  The original recipe used 8-ounce ramekins but I used 7-ounce ramekins and they worked fine.

Individual Spinach Frittatas
 
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This frittata puffs up like a souffle, which makes for an impressive presentation. While this recipe is written 'for one' it can easily be multiplied to serve more.
Yields: 1 serving
Ingredients
  • 1 egg
  • 2 egg whites
  • 2 tablespoons grated aged cheese, such as Gruyere, divided
  • 1 tablespoon skim milk
  • 1 teaspoon olive oil
  • ½ shallot, minced
  • 1½ cups fresh baby spinach
  • ¼ teaspoon dried oregano (or your favorite herb mix)
  • pinch of crushed red pepper flakes, to taste
  • Salt and pepper to taste
  • Cooking spray
Instructions
  1. Place 7 (or 8)-ounce ramekin on rimmed baking sheet and place in oven. Preheat oven to 450 degrees.
  2. While oven is heating, in a large bowl, whisk egg, egg whites, 1 tablespoon cheese, milk, oregano, crushed red pepper, salt and pepper. Set aside.
  3. Spray a non-stick skillet with cooking spray and heat oil over medium heat. Add shallots and cook until softened (2 to 3 minutes). Add spinach and cook until wilted (about 3 minutes), stirring occasionally.
  4. Add spinach mixture to egg mixture.
  5. Remove baking sheet from oven and coat each dish with cooking spray. Immediately pour egg mixture into dish and top with remaining 1 tablespoon cheese. Bake until frittata is puffed up and golden brown, about 15 minutes. Serve immediately.

Adapted from Everyday Food Light

Filed Under: breakfast, gluten free, healthy, main dishes, Recipes, vegetarian Tagged With: , , , , ,

Lemon Poppy Seed Ricotta Pancakes with Blackberry Sauce

February 28, 2012 ·

Since blueberries are not quite in season, I decided to put a twist on my Blueberry-Lemon Ricotta Pancakes and make Lemon Poppy Seed Ricotta Pancakes.  I thought they deserved a suitable accompaniment.  As luck would have it, Trader Joe’s had in stock their mega containers of blackberries.  Score!

Since I was planning to top the pancakes with lightly-sweetened berries, I decided to reduce the sugar.   Otherwise I stayed pretty true to the recipe. The sauce is very simple and can be made ahead, which is very nice.

Lemon Poppy Seed Ricotta Pancakes are a nice burst of lemony goodness.  They are higher in protein, made with whole wheat flour, and delicious on their own.  When topped with a lightly-sweetened blackberry sauce, they are extraordinary.

Lemon Poppy Seed Ricotta Pancakes with Blackberry Sauce
 
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Yields: 4 servings
Ingredients
  • Sauce:
  • 16 ounces blackberries (fresh or frozen)
  • ¼ cup water
  • 2 tablespoons granulated sugar (adjust to taste)
  • 1 tablespoon lemon juice
  • Pancakes:
  • 15 ounces low fat ricotta cheese
  • 2 tablespoons granulated sugar
  • 2 large eggs
  • zest of 2 lemons
  • 1 tablespoon lemon juice
  • 1 teaspoon vanilla extract
  • ⅔ cup whole wheat pastry flour (or all-purpose flour)
  • 1 teaspoon poppy seeds
  • cooking spray
  • confectioners' sugar, for serving (optional)
Instructions
  1. Sauce: In a medium sauce pan, bring blackberries, water and sugar to a simmer, stirring occasionally. Simmer over low heat for 5 minutes.
  2. Pour into a strainer (or colander with smaller holes) to drain excess water. Put drained blackberry mixture into a bowl and stir in lemon juice. Cover and refrigerate until ready to use.
  3. Pancakes: In a medium bowl. whisk together ricotta cheese, sugar, eggs, lemon zest, juice and vanilla extract.
  4. Fold in flour until just combined; add poppy seeds, gently mixing until combined.
  5. Spray large non-stick skillet with cooking spray and heat to medium-low heat. Add batter, using a scant ¼ cup for each pancake. Cook until browned, 4 to 5 minutes per side. Transfer pancakes to a paper towel-lined plate.
  6. Serve hot, with confectioners' sugar or maple syrup, if desired.

Pancakes adapted from my Whole Wheat Blueberry Lemon Pancakes;
Sauce adapted from Eating Well

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Raisin Bran Muffins

February 21, 2012 ·

These Raisin Bran Muffins come from a cookbook called Kids Cooking: A Very Slightly Messy Manual, by Klutz Press.  I received this book as a gift when I was about 10 years old.  The book is obviously geared toward kids with recipes using basic ingredients ~ some with silly names or  interesting concepts (for example Tuna Cones, i.e. tuna in an ice cream cone.  Hmm…)

Anyway, these Raisin Bran Muffins were always a favorite and probably the most made recipe from that book.  They taste just like you would expect – raisin bran in muffin form.  I thought they would be a fun treat to make for Adam, only this time I decided to enhance the recipe with some vanilla, cinnamon and extra raisins.  I had no idea how much he would love them!  Adam is lukewarm about raisins alone, but the raisins in these muffins he loves.  Go figure.

Raisin Bran Muffins
Yields 12 muffins

2 cups raisin bran cereal
3/4 cup all-purpose flour
1/2 cup white whole wheat flour
1/3 cup brown sugar
1/4 cup raisins
1 1/4 teaspoons baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
1 egg, lightly beaten
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract

  1. Preheat oven to 375 degrees.  Line 12 muffin cups with paper liners.  Set aside.
  2. In a large bowl, stir raisin brain cereal, flours, sugar, raisins, baking soda, cinnamon, and salt.
  3. Mix egg, buttermilk, oil and vanilla until combined.  Add to the dry ingredients and fold gently until combined (do not over mix).
  4. Divide batter evenly among the muffin cups.  Bake for 18-23 minutes, or until a toothpick inserted in the center comes out clean.  Put muffins on a wire rack to cool completely.

Adapted from Kids Cooking: A Very Slightly Messy Manual by Klutz Press

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healthy whole wheat buttermilk chocolate pancakes

Whole Wheat Chocolate Pancakes

February 14, 2012 ·
healthy whole wheat chocolate pancakes | alidaskitchen.com

Happy Valentine’s Day!  I could not think of a better way to honor this day with you than dishing up a plate of these Whole Wheat Chocolate Pancakes.  Along with a cup of joe and a dish of fresh berries, these pancakes make a wonderful breakfast treat and are not as bad for you as you might think.  A healthy stack comes in around 200 calories, is low in fat, made with 100% whole wheat flour and high in fiber.  I’d say that’s not bad!

healthy whole wheat chocolate pancakes | alidaskitchen.com

These pancakes are nice and light, making them perfect for breakfast, though they can certainly be dressed up for dessert as well. They are not overly sweet, which I like because you can easily adjust the sweetness to your preference with your choice of toppings. We actually enjoyed them plain, but a sprinkle of powdered sugar and some fresh berries is also delicious. Chocolate sauce, whipped cream and chocolate chips would definitely takes these over the top (making them more dessert-like and less healthy, of course).  The options are endless, which is always part of the fun.  Enjoy!

Whole Wheat Chocolate Pancakes
 
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Yields: 4-6 servings
Ingredients
  • 1 cup whole wheat pastry flour
  • ¼ cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 2 tablespoons turbinado sugar
  • ½ teaspoon salt (omit if using salted butter)
  • 1 egg, lightly beaten
  • 1 cup plus 2 tablespoons low fat buttermilk
  • 2 tablespoons brewed coffee (I used some from my morning decaf)
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsalted butter, melted (I used light butter)
  • Cooking spray
  • Strawberries (optional, for topping)
  • Powdered sugar (optional, for topping)
Instructions
  1. In a large bowl, sift flour, cocoa powder, baking powder, baking soda, sugar and salt. Set aside.
  2. In a medium bowl, whisk together egg, buttermilk, coffee, vanilla and butter.
  3. Add buttermilk mixture to the flour mixture and fold until blended (there may be some lumps). Let sit for 5-10 minutes.
  4. Preheat non-stick skillet over medium and then spray with cooking spray. Pour batter in skillet by the ¼ cupful and cook until bubbles appear (about 3 minutes). Flip and cook on the other side until done (about 2-3 minutes). Repeat with remaining batter. Serve with fresh berries and powdered sugar, as desired.

Adapted from Kiwi, Jan/Feb 2011

Filed Under: breakfast, dessert, healthy, kid-friendly, Recipes, vegetarian Tagged With: , , , , , ,

Double Chocolate Chip Muffins

February 6, 2012 ·

In anticipation of Valentine’s Day, I will be featuring a few chocolate recipes this week.   Of course a little breakfast chocolate is the perfect way to start off any week.  These muffins are more than just a little breakfast chocolate though.  They are chocolate on chocolate.  A chocolate muffin studded with chocolate chips topped with chocolate chips.  What could be better?  Well, they come in under 200 calories and are low fat – a true breakfast treat! 

The original recipe uses red wine vinegar and water, which I thought was intriguing.  Red wine vinegar in baked goods?  I had to try it!  I did, and it was good.  BUT…I have since revised the recipe to replace the vinegar/water with buttermilk.  Nothing compares to the flavor and texture that buttermilk gives to baked goods, and in these muffins that is no exception.  I also replaced some of the all-purpose flour with whole wheat in order to bump up the nutrition level a bit.

For a little variety, it is fun to change up the chips with different flavors (peanut butter chips anyone?) but I always find myself coming back to the mini chocolate chips.  Mini chips give the illusion of more chocolate per bite since there are more bits throughout.  A little more for less kind of thing. 

Chocolate-Chocolate Chip Muffins
Yields 12 muffins

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat pastry flour
1/2 cup brown sugar, packed
1/4 cup cocoa powder
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
1 cup buttermilk
1/4 cup canola oil
1 teaspoon vanilla extract
1 egg, lightly beaten
1/2 cup semi-sweet mini chocolate chips, divided

Directions

  1. Preheat oven to 400 degrees.  Line 12 muffin cups with paper liners (or spray muffin tin with cooking spray).
  2. In a large bowl, mix flours, sugar, cocoa, baking powder, baking soda, and salt. 
  3. In a medium bowl, whisk together the buttermilk, oil, vanilla and egg.  Stir in 1/4 cup chocolate chips.
  4. Add buttermilk mixture to flour mixture, gently folding until just combined.
  5. Divide batter evenly among 12 muffin cups.  Sprinkle tops with remaning 1/4 cup mini chocolate chips.  Bake for 15 minutes, or until a toothpick inserted in the center comes out clean.  Let cool in pan for 5 minutes and then move to a wire rack to cool completely.

Adapted from Cooking Light

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Lemon Ricotta Muffins

January 10, 2012 ·
Bring on citrus season!  When life gives me a bowl of lemons, you better believe I’m going to make some muffins!  And perhaps some lemonade to wash them down, but that’s another post all together.  For now it’s all about muffins, as these Lemon Ricotta Muffins definitely deserve the spotlight.  They are bright, perfectly sweet and bonus – they’re low in fat, though you would never know it.  The ricotta cheese gives the muffins a moist, soft texture, and the flavor goes perfectly with the lemon.  The taste is reminiscent of delicious lemon ricotta pancakes, only a bit more portable.

With the wonderful citrus bounty upon us, over the next few weeks I will be sharing several recipes using citrus fruits.  In the meantime, grab those lemons and give these muffins a try!

Lemon Ricotta Muffins
 
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Yields: 12 muffins
Ingredients
  • 1 cup all-purpose flour
  • ¾ cup whole wheat pastry flour
  • ¾ cup granulated sugar
  • 2½ teaspoons baking powder
  • ¼ teaspoons salt (optional)
  • ¾ cup low fat ricotta cheese
  • ½ cup water
  • ¼ cup canola oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon fresh lemon zest
  • 1 egg, lightly beaten
  • 1 teaspoon vanilla extract
  • 2 tablespoons turbinado sugar
Instructions
  1. Preheat oven to 375 degrees. Prepare 12 muffin cups with paper liners or cooking spray. Set aside.
  2. In a large bowl, mix the flour, sugar, baking powder and salt. Make a well in the center.
  3. In a medium bowl, whisk the ricotta, water, oil, lemon juice, lemon zest, egg, and vanilla until blended.
  4. Fold the ricotta mixture into the flour mixture until just blended.
  5. Divide batter evenly among muffin cups. Sprinkle turbinado sugar over the tops of the muffins.
  6. Bake for 16 minutes, or until a toothpick inserted in the center comes out clean. Let muffins sit in pan for 5 minutes and then remove to wire rack to cool completely.

Adapted from Cooking Light

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