Posts Tagged ‘Breakfast’

I have been on a bit of a smoothie kick in the last few weeks and I came up with this recipe myself.  I like to eat bananas when they are still a little green so when the black spots start to appear, they lose their appeal to me.  No pun intended!  Now when that happens, I just slice them and freeze the slices for later use in smoothies or ice cream.  No more wasted bananas!  I also bought two or three pineapples when they were on sale, chopped them, and froze the chopped pieces with the bananas.  Now when I want to make this smoothie, I don’t have to use ice and the fruit is ready to go.  Hope you enjoy!


1 cup plain unsweetened almond milk

1/8 cup plain low fat Greek yogurt

1 1/2 cups frozen pineapple chunks

1/4 cup frozen banana slices

1 tbsp. honey


Place all of the ingredients in a blender and process until smooth.  This makes a delicious and filling breakfast drink.



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Smoothies make a great breakfast during the heat of summer and this was is especially tasty if you are a peanut butter lover like me.  I found the original recipe on the Whole Living website and then tweaked it to suit my taste and lactose intolerance.


1 cup unsweetened plain almond milk

1 cup frozen banana slices

1 tsp. creamy peanut butter


Put all of the ingredients in a blender and process until smooth. Easy peasy!


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This is the next recipe in my Southern Plate/Picture Perfect Cooking project and it is another good ‘un!  I made these for my co-workers and myself one night for breakfast the next day and these little gems were still so moist and delicious after setting all night. In fact, they were still moist and delicious the day after that as well!

I would highly recommend making these to take on a trip if you wanted a quick and easy breakfast or snack on the go.  The only mistake I made was not chopping my apples small enough.  They were still good but there were bigger chunks of apple than I really wanted.  Other than that, I loved them and will definitely make them again!

1 1/4 cups self rising flour

3/4 cup granulated sugar

1/2 cup chopped nuts (I used pecans.)

1/4 cup quick cooking oats

3/4 tsp ground cinnamon

1/2 tsp ground nutmeg

2 eggs

2 cups peeled, cored and chopped (finely) apples

3/4 cup vegetable oil

1 1/2 tbsp water

Note: I have Penzey’s apple pie spice so I used that in place of the cinnamon & nutmeg.


Preheat oven to 400 degrees and place cupcake liners in a muffin pan (or spray with nonstick spray).  In a large bowl, combine the flour, sugar, nuts, oats, & spices.


In a separate bowl, beat the eggs and add the apples, oil and water.  Pour the egg mixture into the flour mixture; stir just until the flour is moistened.



Spoon the batter into the muffin cups and bake for 20 minutes or until lightly browned.  Enjoy!!





I am linking this recipe to Designs by Gollum’s Foodie Friday!

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