Banana Pancakes

These toddler (and mom) approved “pancakes” are a nice and delicious change to the carb laden not so healthy actual pancakes.  I first tried these with our toddlers when they were around 10mo.  Although they didn’t exactly scarf them down they did enjoy a few bites.  I found them rather tasty and satisfying myself.  There are two simple ingredients and a dash of cinnamon to make these tasty banana-cakes.

INGREDIENTS:

  • 1 whole egg
  • 1-2 banana(s), ripe
  • Cinnamon

DIRECTIONS:

Add egg to a blender and banana, pulse for a minute or two.

banana pancakes  banana pancakes2

Add a sprinkle of cinnamon.  In a skillet over medium heat, add a little butter and pour a small amount of your banana batter, about silver dollar size.  Flip when golden brown.

banana pancakes23

Serve these with a drizzle of syrup or topped with delicious fruits.

banana pancakes4

Bueno Provecho!

Breakfast Tacos

The options for breakfast tacos are truly endless.  The meat options alone are immense.  This particular morning I wanted quick and simple and that’s what I made.  I’ll leave measurements out given that they’ll vary based on how many people you’re cooking for, as a starter I would suggest 2 tacos per person and this will also vary based on the size of tortilla you buy and of course, how hungry your guests are!

Breakfast taco2

INGREDIENTS:

  • Flour tortillas, 6-8″
  • Eggs, scrambled
  • Cheese, shredded
  • Bacon (1-2 slices per taco)
  • Salsa
  • Sour cream, optional
  • Hot sauce, optional

DIRECTIONS:

Cook your bacon to desired crispiness, once done place on paper towel and drain.  Cook your eggs also to desired doneness.  Preheat your comal (if using one) to warm up your tortillas.  If you do not have a comal feel free to heat your tortillas in a regular pan.  Once everything is cooked place eggs on half of the tortilla, top with cheese and bacon.  Drizzle your salsa and top with the sour cream, jalapeños, hot sauce and whatever else you may be adding.

Sit back and enjoy this hearty and quick breakfast with a wonderful cup of coffee!  Buen Provecho!

Tasty Additions: As I mentioned above the meat options are endless, you can use sausage, chorizo, turkey sausage, steak, brisket, etc…add potatoes, sauteed veggies, refried beans, you can certainly have a vegetarian option.  Go ahead and explore you never know what tasty concoction you’ll end up with!

Breakfast Parfait

Spring has arrived and summer is around the corner!  Vacation is over (insert sad face) which means it’s time to focus on eating healthy and clean.  Here is a simple yet filling breakfast (or snack) which literally takes 5 minutes to prep.

 INGREDIENTS:

  • 2/3 – 1 Cup Greek Yogurt (I used vanilla flavored)
  • 3 Organic Strawberries sliced (use more depending on size)
  • Honey
  • ¼ Cup Granola (I used “Kind” brand)

 DIRECTIONS:

Choose a container of choice and add the yogurt; I used 2/3 of a cup but feel free to prep the entire cup. Add the sliced strawberries and top with the granola.  Insert a fork into the honey, and drizzle over the granola. 

Granola

I prepped mine the night before, because I tend to like when the granola has softened (strange, I know).  Due to the simplicity and quickness, you can make this in the morning.

Use any granola of choice, I used Kind brand because that’s what I had but I’ve also used the vanilla flavored from Henry’s aka Sprouts.  As for the fruit, add blueberries, raspberries, kiwi, peaches, any fruit you deem yummy!  They all add tons of flavor and vitamins!

Granola2

Smoothie

Want a quick way to blend up a smoothie?  Pre-pack all of your fruits for the week in separate zip lock bags and label them. When you’re ready to enjoy a healthy drink grab a baggie toss the fruits in a blender with your choice of milk, yogurt or juice and blend away!

Heathy Additions: If you’re looking for a healthier alternative try adding, protein powder, bee pollen, chia seeds, flax seeds, etc…give your smoothie & workout a kick!

 

Smoothie Packets (3)

Smoothie Packets (1)

Breakfast Bagel Sandwich

My husband is a fan of my breakfast bagels. They’re huge and hearty. You can be as creative as you’d like with these sandwiches. For starters the meat options are endless, pastrami, ham, turkey, cheese, pancetta or bacon I could go on and on. Same goes for the cheese; mix and match whatever you’re craving that day.

INGREDIENTS:

  • 2 Bagels (I normally use onion bagel)
  • 2 Eggs
  • 2 Slices cheese (or chop enough to cover bottom of bagel)
  • 4 Slices bacon
  • Butter

DIRECTIONS:

Place a grill pan (or regular pan) over medium heat and add the bacon right away, cook the bacon until desired level of crispiness.   If you used a grill pan, transfer over any remaining fat drippings into a regular pan to cook the eggs, this adds good flavor!  If you didn’t use a grill pan then in that same pan crack one egg and cook sunny side up then do the same for the other egg.  Sprinkle with salt and pepper once cooked.

Put bagels in a toaster and once done spread both sides with butter.  If your cheese is sliced add a slice to the bottom half. If the cheese is not sliced, cut up enough pieces to cover the bottom half of the bagel.  Place two strips of bacon on top of the cheese and then top each bottom half with an egg.  Plate and serve.

Breakfast Bagel (2)  Breakfast Bagel (4)

Normally my hubby will eat two of these sandwiches, however if you’re cutting down on carbs eat half of a bagel or skip the bread altogether. You can also use a slice of whole wheat toast to make it healthier.

Chorizo and Potato Omelet

I am a HUGE breakfast person and anyone who knows me realizes breakfast is my favorite meal of the day! This morning I was in the mood for something delicious, filling…yet healthy. This morning in particular I was cooking for one, so adjust recipe as needed.

I remembered I had purchased “soy” chorizo (it was recommended by a friend). I probably would have never given or thought to give soy chorizo a try. The friend who recommended the chorizo is from Mexico (born and raised) and cooks pretty traditional (as far as I know) Mexican dishes. I figured if she’s recommending this type of chorizo it must be good or comparable to regular chorizo. I must say I’m not a huge fan of regular chorizo because I do find it to be too fatty. When I do cook with chorizo I use turkey chorizo. Enough rambling…onto breakfast!

INGREDIENTS:

DIRECTIONS:

Heat about 1 tbsp grapeseed oil in a pan on medium heat. Add the potatoes and a dash of salt & pepper. Let the potatoes cook on one side till crispy, then add the chorizo. Break up the chorizo into the potatoes (you can add chopped onions and garlic). Once the mixture is cooked (about 7 minutes) take out of the pan and place to the side.

Soy Chorizo and Potato Omelet (3)

In a separate bowl, beat 1 whole egg (I use organic eggs) and 1 egg white and add the tbsp. of milk. Do not add salt because the chorizo has enough salt and you already salted the potatoes. In the same pan you cooked the chorizo and potatoes pour the egg mixture. By cooking the eggs in the same pan they’ll pick up the flavor and the little bit of oil left behind.

Soy Chorizo and Potato Omelet (5)

Once cooked, flip the eggs over and on one half of the egg, add the chorizo, potato mixture and the cheese. Fold the other half over to cover the potato, chorizo & cheese. You should have a half circle. Once cooked plate and top with jalapeños, salsa, sour cream, etc…

Soy Chorizo and Potato Omelet (6)   Soy Chorizo and Potato Omelet (7)

Be sure to add a bit of fruit to your plate for a healthier start to your day! Enjoy your delicious breakfast with a yummy cup of coffe, my choice…Cafe Duran!  Buen Provecho!