Today’s Breakfast Forecast

Sunday Morning Banana Waffles

Ingredients:

1 cup of Unbleached White Flour (can be substituted for Whole Wheat)

½ cup of Rolled Oats

2 teaspoons of Baking Powder

½ teaspoon of Cinnamon

¾ cup of Milk

2 eggs

¼ of Greek Vanilla Yogurt

1 teaspoon of Vanilla

1 large banana

2 Tablespoons of Avocado Oil (can be substituted for any oil)

Add-Ins

Walnuts or Mini-Chocolate Chips

In a blender add rolled oats, milk, eggs, yogurt, vanilla, banana, oil and cinnamon, blend well.  Add in baking powder for a quick spin.  Pour batter into a bowl and finally stir in the flour without over mixing.   If you would like the add-ins, when the batter hits the hot waffle iron I sprinkle them in as requested by my very distinguished kid’s tastes.

Serving ideas

Additional sliced bananas on top with warm honey or maple syrup, whip cream with additional chocolate chips on top or simply eat them with your favorite syrup.  Powdered sugar.

Today my choice is Huckleberry Syrup from Montana.

Happy Sunday Morning!

Happy Sunday!  Today, I decided to make donuts for the kids.  Super easy and a fun recipe that takes only minutes to make.  If you do “nut” have a donut pan you can use a mini muffin pan too!

IMG_2305Donut Recipe

2 tablespoons of canola oil

1 large egg

1/2 cup of milk

1/2 teaspoon of pure vanilla extract

1/3 cup of unbleached granulated sugar

1/2 cup of whole wheat flour

1/2 cup of unbleached white flour

1 teaspoon of baking powder

1/2 teaspoon of salt

Topping

1/4 cup of unbleached granulated sugar

1 teaspoon of cinnamon

 

Preheat oven to 350 F.  Grease your pan with non-stick cooking spray of your choice.

In a large bowl whisk together oil and egg until combined.  Add the milk and vanilla until they have all come together.

Stir in the dry ingredients, until combined, do “nut” over mix.  Fill your pans 3/4 full and bake about 8 minutes or until the donuts spring back.

While they donuts are baking, mix the cinnamon sugar topping in a plate.

Let the donuts cool about 5 minutes in the pan and roll or dip them in the cinnamon sugar.

Simple, fresh Sunday morning donuts!  Enjoy… and please share this recipe and all of Creative Caribe’s creations with your friends and family!!!

Zucchini!!!

Zucchini!!! YES…or NO, maybe way too much.  It is great when it is in season and so fresh whether it is from a generous neighbor’s garden (thankful), your own garden, a local farmer’s market or grocery store near you please don’t forget to appreciate it, the season is short.

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Zucchini Bread Loaf

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Moist and Delicate

It seems like there is an overabundance for some people who have gardens, but in actually it is a very versatile and easy to utilize vegetable that can be incorporated  into savory or sweet recipes with a mild flavor in my opinion.

So on this overcast Sunday morning, here is the recipe that I bring from my kitchen to yours:

Easy and Moist Zucchini Bread by Creative Caribe

1 1/2 cups unbleached all-purpose white flour

1/2 teaspoon of salt

1/2 teaspoon baking soda

1 1/2 teaspoons cinnamon

1 packet of Dr. Oetker Vanilla Sugar

1/8 teaspoon of baking powder

2 eggs

3/4 cup of unbleached granulated sugar

1 1/2 teaspoons of vanilla extract

1/2 cup of Canola Oil

1 1/2 cups finely grated zucchini

Preheat oven to 350 degrees F (175 C).  Non-greased glass loaf pan.  Baking time is about 1 hour.

Sift together flour, salt, baking soda, cinnamon and flour.

Beat eggs, adding both granulated and vanilla sugar, vanilla and oil.  Add the shredded zucchini.  Finally, take the liquid and add it to the dry ingredients do not over mix.  For me, I mix the entire recipe by hand so as to not over mix the batter which takes about 10 minutes total.

Please share the love (and zucchini if you have an overabundance) with your friends and neighbors by reposting this recipe!

Thank YOU! 

 

Play With Your FOOD!

With the change of seasons still upon us in different parts of the world, let’s remember to change it up and have some fun!

We sometimes get stagnate in the kitchen or at the table especially with the kids by constantly reminding of table manners and good eating habits.  What if we said instead, let’s add some color to our worlds and play with our food?

This could go very bad or very good.  Here is how we made it go very good at breakfast time recently.  Make your favorite waffle or pancake recipe in whatever shape, perhaps offer a topping or several, many options of colorful fruits and berries.  This is what we came up with…

Design and images produced by our two lovely little chefs!  Any meal of the day is great because it engages your kids with what goes in their body and that should be a positive not a negative.  It allows them to have some creative freedom and helps them learn that colorful foods are exciting and can taste great too.  Whatever you do, have fun and enjoy the ride!

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Strawberry Snowflake Waffles

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Strawberry Waffles topped with blue glaze and berries

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Chocolate Snowflake Waffles

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Chocolate Mickey Mouse Waffles topped with Strawberries and blue glaze

Good Morning Good Week!

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Hope your 2019 is off to a great start!

This is one of my favorite breakfast bread recipes.  I paired it with some sliced oranges and brought it to my kid’s school on a Monday for a teacher treat!

Although quite simple, they seemed to enjoy it.  What a great way to kick off someone’s week!

Cranberry Orange Bread
Makes one 9×5-inch loaf

Ingredients:

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons oil or shortening
1 egg, well beaten
2 cups fresh or frozen cranberries, coarsely chopped
1/2 cup chopped nuts (optional, I skipped)

Directions:

Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts (if using). Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight.

Note:  I add a teaspoon of cinnamon to give it a surprising spin!

 

Sending Halloween Greetings….Sharing the Love through Great Recipes!

Have a Happy and Healthy Halloween with these Healthy Halloween Recipes. Find recipes like; Ghost Meringue Cookies,Pumpkin Mashed Potatoes, and Candy Corn Granola Bars. Fid these frightfully delicious recipes and more all at the EatingWell website. The EatingWell site is stocked with delicious and healthy recipes for all occasions or everyday meals. Check it out […]

via Healthy Halloween Recipes — My Meals are on Wheels

9 tips for storing fruits & veggies (so they actually last all week) — Dietitian Andrea

 

After a long unexpected hiatus…I hope everyone reading this had a wonderful healthy summer, creating memories, having fun and sharing love where ever your travels led you.

With the beginning of the academic year for most, life becomes busier and more chaotic for some. As we look ahead to our busy weeks, I thought the following article is a great reminder to many of us.

Enjoy!

Do you start the week with the best of intentions to head to the farmer’s market or grocery store and buy, chop and prep all the produce? To get allll the nutrients from your fruits and veggies and radiate a healthy glow as you conquer the week?

via 9 tips for storing fruits & veggies (so they actually last all week) — Dietitian Andrea

Mango Lassi with Cardamom and Pistachio — MyYellowApron

You can sip on this Mango Lassi with Cardamom and Pistachio as a breakfast or Brunch or Lunch or Dinner. No Kidding. This can serve as either a protein packed delicious breakfast in the morning or a delicious dessert in a glass in the evenings. This world-famous drink is filled with probiotic from the Greek […]

via Mango Lassi with Cardamom and Pistachio — MyYellowApron

Sharing is Caring….

When we went plastic-free, we cut store-bought snacks. Those processed foods come packaged in plastic in one way or another—either in plastic bags, or in plastic bags tucked inside cardboard boxes or individually wrapped in plastic and then stuffed into yet more plastic bags. So we started making more snacks from scratch—stovetop popcorn, crackers, dips […]

via Roasted Chickpeas — The Zero-Waste Chef