Tag: breakfast

Banana Bread French Toast

Brunch and Mother’s Day seems to go hand-in-hand, so what better way to celebrate mom than with a delicious, homemade breakfast?

We have teamed up with our local Whole Foods again this month to not only bring you this amazing recipe, but to launch a Mother’s Day Instagram giveaway for a $250 Whole Foods gift card AND a re-useable tote filled with all of the ingredients to make this recipe. So visit the @twofitmoms Instagram page for more details!

Since Mother’s Day is generally a day for pampering and splurging our goal was to create a decadent brunch dish. As you know, the vast majority of our recipes are healthy, so while healthy and decadent don’t always go together, we managed to merge the two to bring you Banana Bread French Toast! How amazing does that sound??!!

We took our traditional Banana Bread recipe (which happens to be gluten free!), sliced it, soaked it in an egg batter and pan fried it to create a delectable dish that any mom would love. The beauty of this recipe is that you can make the banana bread a day or two in advance and leave the frying for Mother’s Day morning.

You can serve it as is, with a dusting of powdered sugar (as shown) or topped with a bit of maple syrup (you don’t need much at all)!.

Banana Bread French Toast
Yields 12 slices (feeds approximately, 4-5 people)

1 loaf of banana bread, sliced into 12, 1/2 inch slices (find recipe here)
3 eggs, beaten
1/2 cup of milk (your choice)
1 teaspoon vanilla extract
2-3 tablespoons of butter
powdered sugar for dusting
maple syrup (optional)

Directions: Set a griddle or a large frying pan, over medium heat, melt 1 tablespoon of butter. While the butter is melting, beat eggs, milk and vanilla in a shallow bowl. Dip both sides of banana bread into egg mixture and place on hot griddle/pan (We were able to fit 2-3 pieces of banana bread in our pan). Let the banana bread cook about one to one and a half minutes on each side — until nice and golden brown. Turn the banana bread onto a baking sheet and keep warm in a 300 degree oven while making the rest of the bread. You will use the rest of the butter once you work through the remaining slices of bread.

Serve warm, top with powdered sugar or maple syrup – fresh fruit, whatever you desire.

The Instagram giveaway is sponsored by Whole Foods.

Whole Foods Market®
“Mother’s Day Giveaway”

Official Rules

No payment or purchase is necessary to enter.

Dates: This promotion begins at 12:00 p.m. Eastern Time (ET) on 05/06/17, and ends at 12:00 p.m. ET on 05/13/17 (the “Promotion Period”).

Eligibility: Entrants must be a legal US resident, and at least 18 years of age or older, to participate. Officers and employees of Whole Foods Market (the “Sponsor”), and its respective subsidiaries, affiliates, advertising and promotion agencies, their vendors and agents, and the immediate family members of the foregoing, are not eligible to win.

To Enter – Instagram: To participate using Instagram, participants must have a valid, public Instagram Account and be a follower of both @wholefoodsbergennj and @twofitmoms Instagram accounts. Participants are asked to comment on the Post telling us their favorite Mother’s Day tradition, share by tagging @wholefoodsbergennj and @twofitmoms, and include the hashtag #SweepstakesEntry for an entry. By using the hashtag, participant indicates his/her agreement to these Official Rules. Entrant’s Instagram settings must be public. Entries uploaded from “private” Instagram accounts will not be eligible. Entrants must follow and continue to follow @wholefoodsbergennj and @twofitmoms through at least 05/13/17 in order to be notified in the event he/she is a potential winner. By submitting an Instagram Entry, Entrants agree to Instagram’s Terms of Use. This Sweepstakes is in no way sponsored, endorsed or administered by, or associated with, Instagram LLC. IMPORTANT: MESSAGE AND DATA RATES MAY APPLY TO USE OF MOBILE PHONE/DEVICE TO PARTICIPATE IN SWEEPSTAKES. INSTAGRAM IS FREE TO DOWNLOAD AND AVAILABLE FOR iPHONE FROM THE APPLE APPLICATION STORE AND FOR ANDROID FROM THE GOOGLE PLAY STORE.

Limit: One (1) Entry per person per day.

Drawing/Prize: At approximately 1:00 p.m. ET on 05/13/17 one (1) winner will be selected in a random drawing, under the supervision of the Sponsor, from among all eligible entries received. Winner will receive a $250 WFM Gift Card and a re-useable tote filled with all the ingredients (and the recipe) to make decadent Banana Bread French Toast. Approximate retail value of prize is $350. Odds of winning will depend on the total number of eligible entries received.

General Terms & Conditions: Potential Winner will be notified by a tag/direct message to the Potential Winner’s Instagram Account, and will have 3 days within which to claim their prize, or an alternate winner may be selected, at the sole discretion of the Sponsor. No substitution or exchange of prize will be allowed, except at the sole discretion of the Sponsor. Entry also constitutes permission, where allowable, for Sponsor to use the name, photograph and likeness of the winner for promotional purposes, without further compensation. Sponsor reserves the right in their sole discretion to disqualify any Entry at any time in the event it is determined that the Entry is offensive, inappropriate, not in keeping with Sponsors’ images or if it is determined that the entrant has not otherwise complied with these Official Rules. Entrants agree to be bound by these Official Rules and the decisions of the Sponsor, which shall be final and binding in all respects. All taxes on prizes, if applicable, are the sole responsibility of the winner. All federal, state and local rules and regulations apply. Entrants/winner agree to “hold harmless” the Sponsor, Instagram, and agents affiliated with this promotion for any and all damages that may result from acceptance of the prize offered, and/or participation in the promotion. Void where prohibited or restricted by law.

iPhone is a registered trademark of Apple, Inc. This promotion is in no way sponsored, endorsed or administered by Apple, Inc.

Instagram is a registered trademark of Instagram, Inc. This promotion is in no way sponsored, endorsed or administered by Instagram, Inc.

May 5, 2017
Cinnamon Walnut Zucchini Bread

I always find myself googling zucchini recipes this time of year when I have lots of it growing in my garden, but I always come back to the same-old, tried and true recipes, which include Zucchini Bread. I like Zucchini Bread because it’s a good way to get my kids to ingest zucchini which they would otherwise turn their noses up at (unless it was in quiche or frittata form! — but that’s another article . . . . ). I also like it because I love cake, and in my book, this sweetened bread falls into the cake category – similar to my Banana Bread.

And, in my forever quest to lighten up my traditional recipes, I decided to make some healthy substitutions including replacing white sugar with maple syrup, cutting the oil (which is generally 1 cup!) and substituting whole wheat flour. I also added mashed bananas for additional sweetness and included applesauce to not only moisten the cake, but to compensate for the reduced amount of oil.

I had my reservations, however. My main concern was that the batter would be way too dense. I feared the two loaves this recipe yields would be massive dry bricks, but to my surprise they ended up moist and delicious. Hooray!

Given my success, I can share my recipe with you, and you can share the recipe with your friends and delight in knowing that it’s a healthy bread. Not only does it contain zucchini, but it cuts out a lot of unnecessary processed ingredients. It also happens to be sweet enough to eat for breakfast or dessert — but not so sweet that you couldn’t serve it alongside lunch or dinner — so it’s versatile.

I hope you enjoy it!

Cinnamon Walnut Zucchini Bread

Yield: Two loaves

2 cups zucchini (shredded and drained)
3 eggs
3/4 cup maple syrup
1/2 cup applesauce
1/2 cup oil (I used grapeseed, but you can use safflower or any other light oil)
2 over-ripe bananas, mashed (approximately 1 cup)
2 teaspoons vanilla extract
2 1/2 cups whole wheat flour
1/2 cup almond meal
1 teaspoon baking powder
1 teaspoon baking soda
2 teaspoons cinnamon
1/2 teaspoon salt
1 cup walnuts, chopped (optional)

Directions:

Preheat the oven to 350 degrees.

Grease two loaf pans and set aside.

Grate zucchini and drain the excess water out of it with a paper towel or a clean dish towel. Set the zucchini aside.

In a large bowl, combine the wet ingredients (eggs, maple syrup, applesauce, oil, bananas and vanilla extract). Mix to combine. Add the dry ingredients (whole wheat flour, almond meal, baking powder, baking soda, cinnamon and salt) and, once incorporated, add the zucchini and walnuts (which are optional). Stir until all of the ingredients come together nicely. Remember, the batter is quite thick, so don’t panic.

Divide the batter evenly amongst the two loaf pans. Bake, on the middle rack for 40-50 minutes, until a toothpick inserted into the center of the cake, comes out clean (no residual batter). Let cool and serve.

Helpful Hint: If you don’t like walnuts, add another nut of choice, or skip the nuts altogether and add semi-sweet chocolate chips!

August 25, 2016
Back-to-School Blueberry Corn Muffins (gluten-free!)

Struggling to get the kids up, dressed, fed and out the door? You are not alone! Breakfast is always the one part of my family’s routine that suffers. If your house is like mine, you are probably searching for quick and easy ways to get your kids to eat a healthy breakfast. I know it’s a challenge, especially if your kids are picky eaters. So, I thought a healthy breakfast muffin would be the best and most welcomed fuel for their busy school day! Muffins are also transportable, so if you and your family have no time to sit down and eat, you can take them on the road.

In addition to making a healthy muffin, I thought a gluten-free one would be an added bonus. I happen to love corn muffins, and corn meal is gluten free, so it works perfectly. In order to boost the health factor (and to ensure it is gluten-free), I replaced white flour with oatmeal. Oatmeal has lots of health benefits. In addition to being high in fiber, oatmeal helps lower cholesterol. However, not everyone loves the texture that rolled oats bring to baked goods. So, I threw my oats into the food processor and turned them into a flour. You will never know there’s oatmeal in these muffins, but you will reap the incredible health benefits! My muffins are also studded with blueberries which happen to be high in fiber, potassium, vitamin C — and also help lower cholesterol. I think they are the perfect addition. However, if you are not high on blueberries, try adding peaches or another berry of your choice!

If I were you, I would make a batch of muffins on Sunday, and save them for the week. They will last a few days if stored in an air-tight container. But, you might want to make two batches, these muffins are yummy!

Back-to-School Blueberry Corn Muffins
Yields 12 muffins

1 cup of rolled oats (broken down into a flour in the food processor)
1 cup of corn meal
1/4 cup of grade B maple syrup
1/4 cup of milk
1/4 cup of safflower oil
1 egg
1 banana (mashed)
2 teaspoons baking powder
1/2 teaspoon salt
1 cup of fresh blueberries

Pre-heat your oven to 400 degrees.

Line a muffin tin with paper liners. You will only need a 12-cup tin for this recipe.

Put your oats in a food processor and pulse until it forms a flour-like consistency.

In a large bowl, add the wet ingredients (maple syrup, milk, oil, egg) and mix. Add the mashed banana and the oatmeal, flour, baking powder and salt. Stir until combined. Add the blueberries last, and mix gently so they don’t break up.

Spoon the mixture evenly amongst the 12 muffin cups. Bake for 15-20 minutes. Enjoy!

September 9, 2015
Understanding Your Eating Style

Most mornings, I wake up and make a smoothie for my kids. It sounds like a simple and quick breakfast, but in my house, nothing is that simple. My kids don’t consider a smoothie to be a meal. Once I hand them their smoothies, they ask me what else I’m making.

The smoothie, in their minds, is just a drink—an accompaniment to their meal, and not a meal on its own. So, each morning, I make smoothies along with scrambled eggs or pancakes or something else that they consider to be a real meal.

BUT, if I placed all of the smoothie ingredients onto the table and announced that breakfast was served, I bet that my kids would laugh in disbelief at the quantity of food before them. Look at the ingredients in this morning’s smoothie: nut milk, blueberries, a whole banana, a whole peach, and a quarter cup of strawberry yogurt. They would say that they couldn’t eat all of that food in one sitting. It doesn’t cross their minds that they DO eat all of that food in one sitting (in addition to the “real” meal that I’ve prepared).

This got me thinking…

How many adults go through the motions of either buying a smoothie or blending one at home each day without any appreciation for the significant quantity of food that they are consuming? Perhaps some adults realize it. My husband happens to be one of those people, which is why you’ll never see him eating plates of fruit and yogurt and milk. He’s not a big breakfast eater, and the thought of eating plates of food first thing in the morning is just too much for him. A smoothie, which hides all of the bulky volume of fruit, is a perfect solution for someone like him, who would otherwise not eat breakfast at all. He knows he’s getting all of the benefits of fruits, vegetables, nut butters, etc., without actually having to sit down and eat all of that food with utensils.

I happen to be on the other end of the spectrum. If I choose to drink a smoothie for breakfast, I am looking for snacks within an hour, even if I’m not actually hungry. I am like my children, and my brain interprets the smoothie as a drink, not a meal. I would much rather see an abundant breakfast in front of me—a breakfast that I can chew and savor, rather than gulp down. I don’t care about the convenience of having a smoothie in a cup that can travel from the home to the car. I’d much rather sit down with multiple plates and bowls of food to taste. Eating the individual ingredients of the smoothie would be a much more satisfying experience than drinking the blended version of those same ingredients.

If you are working towards healthier eating habits, it’s SO important to understand your thought processes surrounding food so that you can tailor your meals and snacks to complement your tendencies.

Eating mindfully is key.

If you are wondering whether smoothies are a good breakfast option, ask yourself these questions:

-Am I a volume eater? Do I like having lots of food in front of me?

-Do I need various textures of food to feel satisfied?

-Can I be satisfied with a liquid meal?

-Am I better off eating the unblended ingredients of a smoothie in whole form? Do I prefer liquid meals? If so, why? Does convenience and portability have anything to do with my preference for smoothies?

If you answer each of these questions and really consider how and why you think the way you do, you can begin to understand why you eat the way you do. Once you get a handle on why you eat the way you do, you will become more mindful of your food choices and begin to develop healthier eating habits.

In the past, I’ve touched upon the subject of different eating habits. Not everyone has the same approach to eating, and that’s okay. Just becoming more mindful of your own approach and your own inclinations can help you figure out how to create healthy habits that will work for you.

July 12, 2015
Make Ahead Mother’s Day Brunch

Mother’s Day and brunch seem to go hand-in-hand.

So, if you are entertaining your mom this weekend, consider our Make Ahead Mother’s Day Brunch menu. It’s simple, healthy and delicious — and most of the heavy lifting can happen a day in advance.

We have put together some of our favorite breakfast recipes, including our Easy Baked Frittata, Banana-Oat Muffins, Strawberry-Rhubarb Compote and our Oatmeal Cake.

All or a few of these recipes would make a lovely brunch. Remember, it’s the thought that counts, and we guarantee any special mom in your life would be delighted with a brunch in her honor!

See below for pictures and access to the recipes.

Happy Mother’s Day!

Easy Baked Frittata

Banana-Oat Muffins

Strawberry-Rhubarb Compote

Oatmeal Cake

May 8, 2015
Recipe on the Go: Overnight Chia-Oat Pudding

Are you ready for another recipe from our “Recipe on the Go” series? The idea behind this collection of recipes is to provide you with quick meal ideas when you have no time to spare. We know what it’s like to always be on the go, and we want to help you with tips and suggestions for maintaining proper nutrition even when life gets unusually hectic. A quick recipe at home is still better than most options you will find at chain restaurants and local delis.

This time, we are bringing you a make-ahead breakfast (or snack!)— a delicious overnight chia-oat pudding that sits in the refrigerator all night and is ready to eat in the morning.

If you like to eat breakfast at the office, mix all of the ingredients into a mason jar or some other type of portable container so you can grab and go without any hassle.

I love this overnight pudding because it’s satisfying without being sweet. You’ll notice that I include an optional ingredient (maple syrup) to sweeten the mixture, but I actually do not use the sweetener at all. Perhaps you will not need the sweetener either — it all depends upon your palate. Feel free to top your pudding with some fresh or frozen berries to add texture and additional flavor and nutrients.

Ingredients
(One Serving)

½ cup rolled oats
2 tablespoons chia seeds
1 tablespoon almond butter
¼ teaspoon ground cinnamon
¾ cup milk (I use cashew milk)
1 teaspoon maple syrup (or more, to taste)

Mix all ingredients in a jar, portable container or drinking glass. Place in the refrigerator overnight. Serve as is or with berries/fruit.

Helpful hint: If you prefer a sweeter pudding, consider using a sweetened almond or coconut milk — or drizzle honey on top. For added texture consider adding nuts. The possibilities are endless!

April 20, 2015
Banana Bread – An Updated Classic

The icy weather outside kept me indoors today, so I had some extra time on my hands to experiment in the kitchen.

I had two nearly black bananas staring at me — begging me to do something with them. So, I decided I’d try to make a gluten free banana bread — with no white sugar. I’ve never made such a thing before. When it comes to dessert, I generally go all in — white flour, white sugar, butter, oil. I don’t like to skimp on dessert since I hardly make them given my hectic schedule. However, today I thought I would try to alter a traditional banana bread recipe – a classic, if you will.

I knew there were certain items that I wanted to use — brown rice flour, almond meal and maple syrup, specifically — oh, and those two over-ripe bananas. So, I pulled together other traditional cake ingredients — eggs, a little vanilla extract, salt, cinnamon, and yogurt . . . . . and, voila, I had banana bread deliciousness baking in my oven!

I could hardly wait the 60 minutes it took for the bread to bake. To be honest, I wasn’t sure how the brown rice flour would work in this recipe so I was anxiously waiting for the timer on my oven to sound.

I’m happy to say, I was soooo pleased with the results! In fact, I was overjoyed. I can’t explain the excitement I feel when I make a healthy version of a generally not-too-healthy recipe — especially DESSERT! However, this recipes proves that you can lighten up your desserts and still retain the delicious flavor and texture you are used to – you just need to use some creativity.

Also, just a side note, banana bread is a completely acceptable breakfast — at least in my house!

So, here’s my Banana Bread recipe. I hope you try it — modify it — make it your own. Don’t be afraid to experiment in the kitchen — I’m so happy I wasn’t!

Banana Bread–An Updated Classic
Yields 1 loaf

1 ½ cups of brown rice flour
½ cup almond meal
½ teaspoon salt
1 teaspoon baking soda
½ teaspoon cinnamon
2 eggs
½ cup of maple syrup
⅓ cup of coconut oil
⅓ cup of plain yogurt or sour cream
2 over-ripe bananas, mashed (about 1 cup)
1 teaspoon vanilla extract

optional — add ½ cup of chopped nuts or chocolate chips or shredded coconut — or whatever addition suits your fancy.

Preheat the oven to 350 degrees. Grease a loaf pan with an oil of your choice.

In a bowl, add your dry ingredients — brown rice flour, almond meal, baking soda, salt and cinnamon.

In a larger bowl add your wet ingredients — eggs, maple syrup, coconut oil (heat to liquid form), yogurt/sour cream, bananas, and vanilla extract. With a hand mixer, beat all wet ingredients until combined. Add the dry ingredients to the wet mixture and beat until incorporated.

Pour mixture into the prepared loaf pan and bake in the oven for approximately 1 hour, or until a cake tester comes out clean.

Let it cool. Slice and serve.

January 26, 2015
Best Recipes of 2014

Over the past year, we shared many of our “go-to” recipes with you — simple-to-prepare, seasonal recipes that we regularly make for our own families.

We also created new dishes by experimenting with old family recipes that tasted great but were in need of a healthy makeover. We replaced white sugar with maple syrup. We swapped white flour for brown rice flour. We relied on cooking methods that yield the most taste — for example, roasting our veggies for optimal flavor.

We tried to present traditional recipes in a new way. We made pesto out of broccoli rabe (vs. basil). We offered a baked oatmeal for a spin on your go-to bowl of oats. We created a delectable dairy and gluten-free banana walnut frozen dessert. We even brought you a light and healthy take on a classic French dessert with our Apple Raisin Clafoutis.

As we say goodbye to 2014, we want to take a moment to recognize those dishes that really stood out, for us, and, we think for you too. We hope all of our recipes make it into your kitchen in 2015, but if you only choose a few, here are the ones that we consider our “best in class.”

Best Drink:

Best Breakfast:

Best Appetizer:

Best Salad:

Best Soup:

Best Side Dish:

Best Main Course:

Best Dessert:

December 31, 2014
Make Ahead Breakfast: Pumpkin Spice Oatmeal Cake

Who doesn’t love a hot bowl of oatmeal in the morning — especially as the weather starts to get a bit chilly? But, who has the time to prepare oats in the morning — aside from the instant ones that tend to be full of sugar? If you want to get your oatmeal fix, but have little time to prepare them in the morning, consider making an oatmeal cake. You can make it in advance and enjoy it throughout the week. All you need to do is pop it in the microwave to heat it, and voila, a healthy breakfast is served!

I got this idea from Cooking Light that offers a baked oatmeal recipe. However, the Cooking Light recipe includes butter and brown sugar. I wanted to lighten up the recipe, so I swapped out the butter and the brown sugar, replacing them with safflower oil and maple syrup.

By now, you probably know that I use maple syrup a lot as a processed sugar replacement. Maple syrup is a natural sugar, and I find that I can easily replace an equal amount of white sugar (or brown sugar) with maple syrup. It works really nicely in this oatmeal cake recipe.

You can flavor the oatmeal cake any way you’d like. I decided to make a pumpkin oatmeal cake, because it’s fall, and I love pumpkin! You can also use mashed banana or applesauce in place of the pumpkin puree. If you don’t consume dairy products, try making the cake with almond or soy milk. I added raisins to the Pumpkin Spice Oatmeal Cake, but you can throw in cranberries or currants or chocolate chips! You can also top it with a little extra maple syrup for some additional sweetness. It’s really a very versatile recipe. It’s also a great recipe for the non-oatmeal lover in your life.

If you happen to follow a gluten-free diet or have a gluten allergy, make sure to use oats that are labeled as gluten-free. While oats are naturally gluten-free, they are often cross contaminated with grains containing gluten during the growing process.

Pumpkin Spice Oatmeal Cake
Yields nine servings

2 cups of oats (not quick cooking)
1/3 cup of raisins
1/4 cup of chopped walnuts
1 teaspoon of baking powder
1 1/2 cups of milk
1/4 cup of maple syrup (grade B)
1/2 cup of pumpkin puree
2 tablespoons of safflower oil
1 large egg, beaten
1 teaspoon vanilla extract
1/4 teaspoon ground cinnamon

Preheat your oven to 375 degrees. Grease an 8 by 8 inch square pan. Combine the first four ingredients in a bowl. In a separate bowl, add the milk, maple syrup, pumpkin, oil and beaten egg. Mix to incorporate and then add the wet mixture to the dry mixture. Stir well. Pour the oat mixture into the greased pan. Bake for 25-30 minutes, until firm. Serve warm or refrigerate it and enjoy throughout the week!

Helpful hint: You can make the oat mixture the night before, store it in the refrigerator and bake it in the morning! I found the cooking time remained the same, but all ovens will vary.

September 25, 2014
Make Ahead Breakfast: Easy Baked Frittata

I’m not a morning person. It’s hard enough for me to get up and ready and out the door, but squeezing in a healthy and nutritious breakfast is nearly impossible. However, you know what they say — breakfast is the most important meal of the day! So, over the next few weeks we are going to offer you some suggestions on healthy breakfasts that you can make ahead of time and, in some cases, ones that will stretch throughout the week.

We are starting with our Easy Baked Frittata. I make mine in a pie dish so it’s easier to divide and portion. Baking the frittata is so much easier than cooking it on the stovetop. You just pour the ingredients into a greased pie plate and pop it into the oven for approximately 20 minutes. I suggest making it on Sunday and slicing it throughout the week. Or, plan to make one when you know you will have leftovers to incorporate into the dish.

Our frittata has a few basic ingredients — eggs, milk, veggie/meat, cheese, salt and pepper. The picture you see to the right is made with leftover roasted vegetables and goat cheese. One of my favorite versions incorporates leftover roasted potatoes and onions and parmigiano-reggiano cheese. You can nix the cheese altogether and throw in more veggies. You can also add meat to the frittata. At the end of the day, you can really modify the frittata to your liking but the point is that you are making it in advance — and hopefully getting rid of leftovers in the process!

Additionally, a frittata is not only something you can enjoy for breakfast. It can be eaten for lunch or dinner alongside soup, such as our Roasted Potato Leek Soup, or alongside salad, such as our Shaved Fennel Salad.

Easy Baked Frittata
Yields 8 slices

8 large eggs
1/4 cup of milk
1/3 cup of cheese
1 cup of veggies (or meat)
1/2 teaspoon of salt
pepper to taste

Preheat the oven to 400 degrees.

In the meantime, grease a 9 inch pie plate. Beat eggs and milk until thoroughly combined. Add cheese, veggies and/or meat, salt and pepper. Mix until incorporated and pour into the prepared pie plate. Bake in the oven 15-20 minutes. Serve warm or at room temperature.

Helpful hint: We used a ceramic pie plate. Cooking times may vary depending on what your pie plate is made out of — metal or glass may take more or less time.

September 12, 2014