freezer friendly Archives - Alida's Kitchen

Blueberry Buttermilk Waffles | alidaskitchen.com

Blueberry Buttermilk Waffles #SundaySupper

June 26, 2016 ·

An easy recipe for Blueberry Buttermilk Waffles made with whole wheat flour, buttermilk, brown sugar and bursting with fresh blueberries throughout.

With blueberry season upon us, everything is coming up blueberries! From these Blueberry Crumb Bars to this Blueberry Balsamic Salad, nothing beats the delicious taste of our favorite blueberry recipes made with fresh, juicy, perfectly in-season blueberries. With this Blueberry Buttermilk Waffles recipe, we have a new blueberry recipe to add to our list of favorites!…

Filed Under: breakfast, Favorites, healthy, kid-friendly, main dishes, Recipes, vegetarian Tagged With: blueberries, blueberry, brown sugar, brunch, buttermilk, easy, freezer friendly, light, make ahead, quick, sundaysupper, waffles, whole wheat

Black Bean Spinach Quinoa Burritos | alidaskitchen.com #recipes #meatless #SundaySupper

Black Bean Spinach Quinoa Burritos #SundaySupper

March 9, 2014 ·

Black Bean Spinach Quinoa Burritos are protein-packed with black beans and quinoa, and healthy vegetables. Easy to whip together and then baked to perfection! {great for the freezer}

We eat meatless several times a week, and one of our favorite meatless staples is black beans. Whether they are in tacos, burgers, chili, enchiladas, even brownies, we can’t get enough! While we have several recipes the we love, it is fun to try something new – especially when that something new involves two other favorites – spinach and quinoa. While they may not be your typical addition to a burrito, spinach and quinoa…well, it just works! Combined with black beans, cheese, onion, chili powder, and more, wrapped in a tortilla, Black Bean Spinach Quinoa Burritos are not only delicious, but they are super easy to make too!…

Filed Under: healthy, kid-friendly, main dishes, Recipes, vegetarian Tagged With: black beans, burritos, easy, freezer friendly, quick, quinoa, spinach, sundaysupper

sunflower seed butter buttermilk waffles

Sunbutter Waffles

June 27, 2013 ·

Sunbutter Waffles are whole wheat, buttermilk waffles made with sunflower seed butter instead of peanut butter (or other nut butter), making them a nut-free alternative. While perfect just as-is, we also enjoy them topped with additional sunbutter, berries or maple syrup.

We have had a waffles iron for years, but for whatever reason it hasn’t been used much…well, until recently. If you’re a regular reader, you know how much my Adam loves pancakes. At least once per week, I make his favorite kind(s) of pancakes to load up the freezer and/or just to have on hand. Sometimes I would end up making a double (or triple!) batch. On my small little griddle, this exercise could take hours. A labor of love I guess. These days, with a newborn in the house, it’s a bit tricky to devote that much time to cooking or baking anything. On a whim, I decided to try my hand at waffles. Due to Adam’s peanut allergy, I opted to transform my beloved peanut butter waffles into sunbutter waffles. I was pleased to discover cooking waffles is much quicker than flipping pancakes. And Adam had 5 waffles for breakfast that day. Operation waffle was a success!

For another recipe using sunbutter, try these Cocoa Crispy Sunbutter Bars. They make a great snack!

Sunbutter Waffles

Yields: 6 servings

Ingredients

1¾ cups whole wheat pastry flour (or all-purpose flour)
2 tablespoons packed brown sugar
2 teaspoons baking powder
1 teaspoon baking soda
pinch salt
¼ cup canola oil
6 tablespoons sunflower seed butter
2 cups buttermilk
2 eggs
1 teaspoon vanilla extract

Instructions

In a large bowl, whisk flour, sugar, baking powder, baking soda and salt.
In a medium bowl, with a hand mixer, beat oil and sunflower seed butter until smooth. Add buttermilk, eggs and vanilla and stir until incorporated.
Add buttermilk mixture to the flour mixture, stirring until combined. Let mixture sit for 10 minutes.
Meanwhile, preheat waffle iron. Cook waffles according to the manufacturer directions for your waffle iron.

Notes

Note: Store leftovers in the refrigerator and toast to reheat. These also freeze well.

Adapted from Everyday Food

Filed Under: breakfast, healthy, kid-friendly, main dishes, Recipes, vegetarian Tagged With: baby/toddler, brunch, buttermilk, easy, freezer friendly, quick, sunflower butter, waffles

healthy oatmeal raisin buttermilk pancakes

Oatmeal Raisin Cookie Pancakes

January 17, 2013 ·

Oatmeal Raisin Cookie Pancakes are an easy, healthy, delicious breakfast treat that taste like oatmeal raisin cookies. Yum! They are made with the hearty goodness of oatmeal and whole wheat flour, sweetness from brown sugar and raisins and buttermilk, which of course makes everything good.

The first morning after I made these, Adam polished off six pancakes. In fact, he ate that first batch so quickly, I wasn’t able to get any pictures. Because he loved them so, I made another batch a couple days later. Fortunately, one afternoon I found myself with three pancakes and a good napper, so I was able to quickly snap some pics to share this wonderful recipe with you!

Oatmeal Raisin Cookie Pancakes

Yields: 4 to 6 servings

Ingredients

2 cups quick oats
2 cups buttermilk
½ cup whole wheat pastry flour
2 tablespoons brown sugar
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
2 eggs, lightly beaten
2 tablespoons canola oil
1 teaspoon vanilla
½ cup raisins

Instructions

In a medium bowl, combine oats and buttermilk and let sit for 5 minutes.
Meanwhile, in a large bowl, whisk together the flour, brown sugar, baking powder, baking soda, and cinnamon.
After 5 minutes, add eggs, oil and vanilla to buttermilk mixture, whisking until combined.
Add buttermilk mixture to flour mixture, stirring until just moistened (Note: batter may be lumpy). Add raisins, folding until combined. Let sit for 10 minutes.
Preheat nonstick skillet to medium heat and spray with cooking spray.
Spoon batter onto skillet by the ¼ cupful (adjust to desired size) (Note: If batter is a little thick, use the back of your spoon to spread/shape the pancakes). Cook for 3 to 4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for another 2 to 3 minutes, or until golden.

Slightly adapted from Taste of Home

Filed Under: breakfast, healthy, kid-friendly, Recipes Tagged With: baby/toddler, brunch, freezer friendly, make ahead, oatmeal, pancakes, raisin

Banana Bread Pancakes

July 24, 2012 ·

I love having extra bananas around the house because inevitable it means they will be made into something yummy. In this instance, I turned them into Banana Bread Pancakes. I have been looking for a good banana pancake recipe for years and, as usual, have never found what I was hoping for. I decided to modify my go-to pancake base recipe, mix a few things up, go heavy on the bananas and see what happens. The result are a healthy banana pancake that tastes just like banana bread. They are delicious plain (that’s how Adam likes them) but for myself, I whipped up a little cream cheese drizzle from my Carrot Cake Pancakes. No matter how you top them, these Banana Bread Pancakes are simply delicious. Adam also gives his official toddler seal of approval, which is always a win in my book!

Banana Bread Pancakes

Yields: 4 servings

Ingredients

1½ cups whole wheat pastry flour (or all-purpose flour)
2 tablespoons brown sugar
1½ teaspoons baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
¼ teaspoon salt
1 cup low fat buttermilk
2 eggs, lightly beaten
1 tablespoon vanilla extract
1 tablespoon oil
3 to 4 overripe bananas, mashed (approx 1½ cups)
Cooking spray

Instructions

In a large bowl, whisk flour, sugar, baking powder, baking soda, cinnamon and salt.
In a separate bowl, whisk the buttermilk, eggs, vanilla, oil and mashed bananas until well-blended.
Add flour mixture to banana mixture, stirring gently until just moistened (batter may be lumpy). Let batter sit for about 10 minutes.
Preheat nonstick skillet to medium heat and spray with cooking spray.
Spoon batter onto skillet by the 2 tablespoonfuls to ¼ cupful, depending on desired size (Note: If batter is a little thick, use the back of your spoon to spread/shape the pancakes). Cook for 3 to 4 minutes, or until bubbles form and the edges look set. Flip pancakes and cook for another 2 to 3 minutes, or until golden.