Challah French Toast

June 10th, 2019 | Posted by Milana in Breakfast/Brunch | Recipes - (1 Comments)

Makes about 12 slices (6 servings)

INGREDIENTS:

1 large 6-braid loaf of challah (I like to use Trader Joe’s)

4 large eggs

3/4 milk (I use unsweetened Ripple milk)

2 Tbsp 100% pure Maple Syrup

1/2 tsp sea salt

3/4 tsp vanilla extract

2 Tbsp Avocado oil or Ghee

DIRECTIONS:

If using store bought challah, leave the challah out of the package for 24 hours. Otherwise, use stale challah. Slice about 1/2-3/4″ thick. In a large bowl, whisk eggs, syrup, milk, salt and vanilla very well until fully incorporated.

Heat your oil or ghee in a 12″ skillet. Dip the challah in the custard, flip and dip again. Fry 2-3 min on each side. Enjoy with some berries and some powdered sugar or maple syrup.

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Rating: 5.0/5 (2 votes cast)

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Skinny Whole Wheat Bagels

March 25th, 2018 | Posted by Milana in Breads | Breakfast/Brunch | Recipes - (0 Comments)

For all you bagel lovers out there who also struggle living a healthy lifestyle, here is the solution! The Skinny Whole Wheat Bagel consisting of only 138 Calories!!! That’s less than half the calories than a regular bagel from your local bagel shop which is usually around 500-600 calories depending on size. Now you can continue living a healthy life without feeling guilty every time you succumb to the craving of a bagel! How amazing is that!? For me, it gave a whole new meaning to living a healthy life because now it includes Bagels! That’s winning in my book! Anyways, I hope you guys give this recipe a go and tell me all about your thoughts after you have tasted this. Looking forward to your pins and posts! Happy Baking!

*Tips: Make sure to spill out any residual water that usually sits on top of the yogurt when opening the cap or foil lid. Any residual moisture will make for a gummy dough and not result in a bagel but more of a focaccia-like texture.

Make sure your baking powder is not expired otherwise your Bagels will not rise properly.

These Bagels may be stored individually wrapped in plastic on the countertop for 3 days max without molding or in the refrigerator for up to a week. Just reheat before eating.

Prep Time: 10 min

Baking Time: 25 min

Yields: 4 Bagels (recipe can be doubled or tripled)

INGREDIENTS:

1 cup white Whole Wheat flour (I use Trader Joe’s)

1 cup Nonfat Greek Yogurt (make sure your yogurt doesn’t have any water at the top when you open the container. If it does, spill it out.)

2 tsp baking powder

1/4 tsp salt (I used sea salt)

1 egg beaten for egg wash

DIRECTIONS:

Heat oven to 375F. Line a baking sheet with parchment paper and grease it with cooking spray (I used coconut oil cooking spray).

In a stand mixer, add flour, yogurt, baking powder and salt. Using a hook attachment mix the dough until sticky. If dough sticks to your hand then add some more flour (about a Tbsp at a time). Knead the dough a little more about 10-15 folds. It should be tacky but not leave dough on your hands. Shape into a huge ball and divide into 4. Shape into ropes and form into Bagels. Glaze with egg wash and sprinkle with favorite toppings. I used sesame and poppy seeds. Trader Joe’s sells an everything bagel topping if you’re interested.

Bake Bagels for 25 min. Let them stand for at least 15 min before cutting into them or eating. Enjoy!!!!

Nutrition Analysis:

Serving size: 1 Bagel

WW freestyle points: 3

*recipe adapted from Skinny Taste.

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Rating: 5.0/5 (4 votes cast)

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Fluffy Ricotta Pancakes

March 5th, 2018 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

These are by far one of the fluffiest, most delicious pancakes I have made so far in my culinary experience. I highly recommend you give it a try. You won’t be disappointed!

INGREDIENTS:

1-1/2 Cups White Whole Wheat Flour

1 tsp baking soda

1/4 tsp salt

1 cup low fat buttermilk

2 Large egg yolks and whites

2 Tbsp Evaporated Cane Sugar (or any sugar you have on hand)

2 Tbsp Lemon Zest

1/2 of a lemon, squeezed

1/2 cup Ricotta Cheese

DIRECTIONS:

In a small bowl, whisk together the flour, baking soda and salt.

In a separate large mixing bowl, combine the ricotta, buttermilk, zest, sugar, and yolks by hand.

In a stand mixer, whisk egg whites until soft peaks form.

Add dry ingredients to the buttermilk mixture just until combined; gently fold in egg whites until just incorporated.

Coat a large nonstick pan with cooking spray over medium low heat. Using 1/2 cup measuring cup or scoop, spread out pancake batter and cook about 2-3 min or until lightly browned, flip and cook additional 1-2 min. Keep pancakes warm wrapped with foil in a 200F oven until ready to serve.

Serving Size: 2 Pancakes

WW Points: 6

**original recipe adapted from Kitch Me.

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Rating: 5.0/5 (2 votes cast)

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Banana Chocolate Chip Muffins

December 27th, 2017 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

Yields: 12 muffins

Serving size: 1 muffin

INGREDIENTS:

4 over-ripe bananas

1/3 cup melted coconut oil or unsalted butter

1/2 cup sugar

1 egg

1 tsp vanilla extract

1 tsp baking soda

Pinch of salt

1 cup white whole wheat flour

1/2 cup Unbleached all purpose flour

1/2 cup semi sweet chocolate chips (plus more for the top)

1/2 cup dark chocolate chunks

DIRECTIONS:

Preheat oven to 350F.

Grease your muffin liners with a quick spray of cooking oil. (Tip: I’ve used liners without this technique before but because the muffins are so moist half of the muffin tends to just stick to the liner and make a mess).

Peel your bananas and throw them in a big bowl with the melted oil and smash it all together with a fork or use a food processor. Keep blending until there’s no big chunks of banana left and the mixture is creamy and smooth.

Add the sugar, egg and vanilla and mix just until combined. Add salt and baking soda and stir. Pour in flour and mix. The mix doesn’t have to be perfectly blended,  just try and get rid of all the flecks of flour. Dump in chocolate chips mix them around a bit so every bite has some chocolatey goodness.

Divide into muffin tins using a quarter cup ice cream scoop. Bake until cake tester or toothpick comes out clean. Usually 18-20 min.

** original recipe has been adapted from How to be lovely.
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Rating: 5.0/5 (3 votes cast)

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Spinach Mint Smoothie

September 15th, 2017 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

INGREDIENTS:

  • 8oz. coconut water
  • 7 mint leaves
  • 1 frozen banana
  • handful of frozen organic pineapple chunks & mango
  • 2 handfuls fresh organic baby spinach
  • half a lemon or lime squeezed

Blend all ingredients in a blender and enjoy!

**DELICIOUS, HYDRATING & REFRESHING …not to mention NUTRITIOUS!

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Rating: 5.0/5 (2 votes cast)

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Healthy Zucchini Oatmeal Chocolate Chip Breakfast Cookies

September 15th, 2017 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

Good Morning Everyone! TGIF! For those of you who have chaotic mornings and don’t seem to have a chance at a normal breakfast, this recipe may be for you. It’s loaded with good nutrition and is absolutely delicious! These are also ideal for after school snack and in general a healthy pick-me-up for anytime of the day. They are also ideal for breastfeeding moms as they have all the ingredients to increase milk supply. Packed with soluble and insoluble fiber, protein, omega 3’s, vitamin C, Iron and potassium. Everything needed for energy, satiation, blood pressure management and anti-inflammatory properties. This recipe does not have oil or butter or milk. They are very chewy and moist. They bake up really well and store in a tight container in the fridge up to 5 days. These can be frozen after baking and defrosted on the counter for 30 min for those nights a decadent guilt free dessert is necessary. Try this recipe today and feel free to leave some reviews down below. Thanx for stopping by. Happy baking!

INGREDIENTS:

1-1/2 cups rolled oats, divided (I used gluten free but any kind can be used)

1 Cup white whole wheat flour

2 Tbsp ground flax meal (optional)

2 Tbsp Brewer’s Yeast (optional)

1/2 tsp baking powder

1/4 tsp baking soda

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

1/4 tsp sea salt

1 heaping cup of finely grated zucchini (about 2 medium)

1/3 cup unsweetened applesauce

1/4 cup brown sugar

1 egg

1 tsp vanilla

3/4 cup semi sweet and dark chocolate chips

DIRECTIONS:

Heat oven to 350F. Line a large cookie sheet with parchment paper.

Using one cup of oats, process them to a fine crumb in a food processor to create a flour like texture. This method is optional but I prefer it this way because it creates a very nice texture in the cookie. In a separate bowl, add the oat flour and the rest of the dry ingredients except for the chocolate chips and stir to combine. In a another bowl, whisk the egg, sugar, applesauce, vanilla and zucchini until combined and add it to the dry ingredients. Stir with a rubber spatula or wooden spoon until everything comes together. Fold in your chips. Using a cookie or ice cream scoop of 1-1/2 Tbsp-1/4 cup, scoop them onto the cookie sheet and bake for 13 min for small scoop and 20 min for large scoop. They will be chewy and moist in the center.

Nutrition Analysis Calculated with all ingredients mentioned above. Makes 18 cookies.

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Rating: 5.0/5 (2 votes cast)

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Blueberry Lemon Yogurt Muffins

August 15th, 2017 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)


INGREDIENTS:
2 Cups White Whole Wheat Flour + 1 Tbsp for coating blueberries
Zest of 1 lemon
3 tsp baking powder
1/2 tsp salt
2 large eggs
1/2 cup unsweetened applesauce
1 tsp Vanilla extract
1 cup yogurt (any fat% will do except fat free) or sour cream
2-1/4 cups fresh blueberries

CRUMB TOPPING (optional):
1 cup white whole wheat flour
2/3 cup evaporated cane sugar
1/4 cup coconut oil melted
1 tsp cinnamon

DIRECTIONS:

1. Heat oven to 400F.
2 To make the crumb topping, in a small bowl mix melted butter, flour, granulated sugar and cinnamon with a fork and set aside.
3 For the muffins, in a large bowl whisk together 2 cups flour, baking powder, salt and set aside.
4 In another bowl whisk together eggs and sugar until combined. Add in applesauce,yogurt or sour cream and vanilla and mix until combined. Then add wet ingredients to the dry and mix just until combined. Do not over mix or Muffins will come out tough.
5 In a small bowl add 1½ cup blueberries and toss with 1 tablespoons flour and gently fold into the batter. Fill each muffin tin about ⅔ full. Scatter the remaining blueberries on the top of the muffins, then top with generous portions of the crumb topping.
6 Bake 18-20 minutes until muffins are lightly browned and a toothpick comes out clean.

Makes about 16 muffins

With crumb topping:


Without crumb topping:

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Rating: 5.0/5 (2 votes cast)

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Shakshukah (Mediterranean Spiced Tomatoes with Eggs)

May 7th, 2017 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)


Shakshuka is very popular in The Middle East. It comes from Libyan, Egyptian, Tunisian, Algerian and Moroccan Origin. Can be enjoyed for breakfast, lunch or dinner. Everyone has their own favorite way of making it. However, the real traditional way is eggs poached in a sauce of tomatoes, chili peppers, onions and often spiced with cumin.  

I personally like it with sweet onions, baby Bella mushrooms, small compari tomatoes, fresh basil, garlic, Spinach, cumin, and Mediterranean spice zahtar. Comes out heavenly.  What I love about this dish is its versatility. You can add your favorite vegetables to the tomato base or leave it as is. Here is the recipe to my favorite version. 

INGREDIENTS:

1-1/2 Tbsp Olive Oil (not extra virgin)

1 small sweet onion finely chopped or 2 small shallots 

2 cloves garlic, minced

1 10. Oz container baby Bella mushrooms, sliced

1/2 tsp zahtar spice, can be found in any Mediterranean supermarket

1/4-1/2 tsp sea salt, divided

1/4 tsp ground black pepper 

8 Compari Tomatoes, quartered (you may use 3 chopped stem tomatoes instead)

8 leaves of fresh basil, chopped ( or 1 tsp Dried)
1/4-1/2 tsp ground cumin

4-6 eggs

DIRECTIONS:

Heat a large skillet over high heat. Add oil, onions and half of the salt. Lower heat to medium and sauté until transluscent (about 3-5 min). Add garlic, sauté an additional min. Increase heat back to high and add mushrooms and half of the zahtar spice. Stir and Sauté for 4 min. Add tomatoes, cumin, pepper, and the rest of the salt. Stir and sauté for another 4 min. Add Basil and stir.  Make room with wooden spatula to crack 4 eggs and sprinkle with the rest of the zahtar on top of the eggs. Close lid and simmer on medium low heat until the egg whites set. About 5 min. Enjoy with some crusty bread to soak up the yolk along with the yummy tomato veggie sauce. 






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Rating: 5.0/5 (2 votes cast)

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Classic Fluffy Buttermilk Pancakes

October 27th, 2016 | Posted by Milana in Breakfast/Brunch | Recipes - (0 Comments)

Prep time: 5 mins 

Cook time: 3 mins 

Total time: 8 mins

Serves: About 12 pancakes depending size of scoop. 

Serving Size: 2 Pancakes

 INGREDIENTS:

1/2 tsp salt (I used sea salt)

2 tsp baking powder

1 tsp baking soda

2 cups Unbleached Flour, sifted 

2 Tbsp sugar (I use organic evaporated cane), coconut sugar or maple syrup

2 eggs, slightly whisked

2 cups 1.5% Milkfat buttermilk

1 tsp vanilla extract or paste

2 Tbsp butter, unsalted and melted

DIRECTIONS: 

In a medium bowl, whisk together the salt, baking powder, baking soda, flour and sugar. In a separate bowl, whisk together the eggs, buttermilk and vanilla. Drizzle in the butter as you continue to whisk.

Switch to a wooden spoon and make a well in the middle of the dry ingredients. Pour in the wet ingredients and stir until almost completely combined. Please remember, the more you stir pancakes the more flat and tough they will be so please mix until a few streaks of flour are remaining.

Heat a flat griddle pan to medium heat. Scoop ⅓ cup of batter and cook until bubbles begin to form, flip and cook until golden. Serve immediately with your favorite Grade A 100% Maple Syrup! 

**You may also add organic blueberries to the dry mixture before adding the wet ingredients.

Original Recipe adapted from Oh Sweet Basil. 

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Rating: 5.0/5 (3 votes cast)

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Mini Yogurt Banana Muffins

May 10th, 2016 | Posted by Milana in Breakfast/Brunch | Dessert - (0 Comments)

INGREDIENTS:

1 cup Organic Low Fat Plain Yogurt

½ cup Organic 1% Milk

½ cup Organic Old Fashioned Rolled Oats

½ tsp vanilla extract

1 large Organic egg, beaten

1 large Organic banana, mashed

1- ¼ cups White Whole Wheat flour

¼ cup unpacked brown sugar

2 tsp  baking powder

½ tsp baking soda

1/4 tsp table salt

½ cup dark mini chocolate chips, divided

DIRECTIONS:

Preheat oven to 375ºF and coat 36 mini muffin pan with cooking spray (use three 12 mini muffin pans).

In a large mixing bowl, combine yogurt, milk, oats, vanilla extract and egg. Set aside 5 minutes for oats to soften and then stir in banana.
In a separate bowl, stir together flour, brown sugar, baking powder, baking soda and salt. Stir flour mixture into yogurt mixture to moisten ingredients (do not beat – the dough will be very thick). Save 1 tablespoon of chocolate chips for muffin tops, and stir in the rest.
Spoon batter by heaping tablespoons or use a small cookie scoop (1 oz)  into prepared muffin pans; sprinkle each with a few reserved chocolate chips. Bake until golden brown and a tester inserted in center of a muffin comes out clean (about 15 minutes).

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Rating: 5.0/5 (2 votes cast)

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