Tag Archives: breakfast

The Ultimate Breakfast Pizza

Recently I decided that it was time I try making a breakfast pizza and let me tell you — it did not disappoint! Not only did it fill the kitchen with the pleasant aroma of all my breakfast favourites, but it tasted absolutely delicious. Combining breakfast classics onto thin, airy pizza crust… How could you go wrong? Well, you can’t! Unless you burn it of course…

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Prep Time: 10 minutes
Cook Time: 10 minutes
Serves: 3

Ingredients:

No-Knead Pizza Dough:
250g all-purpose flour
1 tsp salt
? tsp active dry yeast
180ml water

Pizza Toppings:
Tomato sauce
Cheddar cheese (grated)
Cooked bacon
Ham
Green onion
Russet potato (very thinly sliced)
Egg

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Directions:
1. In a bowl, combine dry ingredients, slowly mix in water while stirring with a wooden spoon.
2. Once dough begins to form, work it into a roughly shaped ball with your hands, leaving it in the bowl, and covering with plastic wrap.
3. Allow dough to rise at room temperature for around 18 hours or until doubled inside.
4. After 18 hours, remove dough from bowl and place on a floured work surface,
5. Cut the dough into three even pieces for personal sized pizzas.
6. Knead each piece of dough into a ball and allow to rise for another hour covered with a damp towel, or wrapped in plastic wrap.
7. If you won’t be using all the dough right away, refrigerate it, and remove it from the fridge 1-2 hours before cooking allowing it to warm to room temperature.
8. While dough is resting, if using a pizza stone, place it in the cold oven and turn the heat to 500°F (or as close to that heat as possible), allowing the oven to heat for about an hour.
9. If you don’t have a pizza stone, arrange the pizza dough on a baking sheet, and just preheat the oven to 500-550°F.
10 Once the dough has finished resting, on a floured surface, stretch it thinly to your preference (without breaking the dough).
11. Spread tomato sauce, topped with grated cheddar cheese, potato, bacon, ham & green onion. Once all your ingredients are placed, crack an egg on top of the pizza.
12. If using a baking sheet, bake at 500-550°F, if using a pizza stone, turn your oven to broil and cook the pizza for 5-10 minutes until desired doneness.

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography! Carlene and Bob Deutscher are part of the Lifestyle Blog Network.

How to Make Easy Blueberry Scones

When it comes to baked goods, most of us don’t even attempt to make them from scratch. But it turns out, scones can be just as simple as that go-to muffin recipe of yours — not to mention you likely already have most of the ingredients in your pantry.

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Whether you bake them for a yummy weekend breakfast or for a tea party with friends, these simple, budget-friendly scones are bound to impress.

Ingredients:
2 cups all-purpose flour
1 Tbsp baking powder
½ tsp salt
3 Tbsp sugar
6 Tbsp cold, unsalted butter, cut into pieces
1 cup fresh blueberries
½ cup heavy cream
2 eggs, lightly beaten
Icing sugar for garnish

Directions:

1. Preheat oven to 400°F and adjust racks so one’s in the centre. Place parchment paper on a baking sheet. Pick over blueberries for only the ripe ones, and rinse.

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2. In a large bowl mix flour, baking powder, sugar and salt. Using 2 knives in a criss-cross motion, cut butter into the mix until pieces are no bigger than the size of peas. Stir in blueberries.

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3. In a small bowl, whisk together cream and eggs. Make a hole in the dry ingredients and pour in the liquid mixture. Stir lightly with fork, then bring to a lightly floured surface and knead just a little.

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4. Pat dough into a square that’s about 1” thick. Using a floured knife, cut it into four squares. Then cut the squares in half on a diagonal and once more, to create 16 mini triangles.

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5. Transfer the triangles to the baking sheet and bake until golden, about 15-18 minutes.  Let cool, then sprinkle with icing sugar.

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headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.

Easy No-Bake Fruit and Nut Granola Bars

These simple and easy no-bake granola bars are guaranteed to win over every family member. Eat them as a snack, breakfast on the go, or after workouts. It’s best to make granola bars from scratch rather than opting for store-bought versions because then you know you’re only eating the good stuff!

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Makes: 16 bars
Prep Time: 15 minutes
Cook Time: 5 minutes (if using melted chocolate)

Ingredients:
1 cup gluten-free rolled oats
½ cup raw walnuts
½ cup raw almonds
½ cup raw sunflower seeds
½ cup raw pumpkin seeds
½ cup mixed dried fruits
1 tsp ground ginger
½ tsp  ground cinnamon
1 cup nut butter (almond, peanut, or sunflower)
2 Tbsp unsulphured molasses
1 Tbsp maple syrup
pinch sea salt

Optional Topping:
¼ cup (1.5 oz) dark dairy-free chocolate or vegan chocolate chips

Directions:
1. In a food processor, add walnuts and almonds, and pulse on low until they are roughly chopped.
2. Add rolled oats and continue running the food processor just until the oats are broken up.
3. Place oats, walnuts, and almonds into a large mixing bowl and add remaining ingredients. Stir until well combined.
4. Line a 9” x 9” baking pan with parchment paper and press the mixture into the pan, spreading out evenly to the edges with your hands.
5. If adding drizzled chocolate on top, melt dark chocolate over a double boiler or in the microwave. Use a fork to drizzle the chocolate on top.
6. Refrigerate for 2 hours before cutting into individual bars. Store bars in the fridge in an airtight container.

See more from hot for food on their YouTube channel.

S’mores Stuffed French Toast

As I was relaxing on my couch after a particularly long day at work, I had s’mores and sandwiches on my mind. Initially I was thinking s’mores sandwich, but that was too strange. But then, the obvious came to mind: S’mores Stuffed French Toast. What you’ll get is the gooiest, most chocolatey, belt-busting French toast you’ve ever tried.

S'mores Stuffed French Toast

Ingredients:
2 Slices of Bread (French, challah or brioche)
4 graham crackers
2 squares Lindt milk chocolate
4-5 marshmallows
Butter
2 eggs
1/8 cup half & half cream
1/2 Tbsp vanilla
1/2 tsp Cinnamon
1/4 tsp Nutmeg
Pinch of salt

S'mores Stuffed French Toast

Directions:
1. Start off by slicing your bread and crushing up your graham crackers.
2. Then toast your marshmallows by whatever means necessary. I used a blowtorch but you could probably get away with using a gas stovetop, barbecue on high, wood fire or any open flame.
3. Once you’ve toasted your marshmallows, remove the toasted outer layer to put in your French toast. Using just the outsides gives you optimal gooeyness and maximizes that delicious roasted marshmallow flavour.
4. After this is done, whisk your eggs, cream, vanilla, cinnamon, nutmeg and salt in a bowl large enough to dip your bread in.
5. Dip your bread into the mixture, allowing it to soak for a few seconds, then place it in the crushed graham crackers, coating each side.
6. When you’ve crusted all your bread with the crushed graham crackers, place your chocolate and marshmallows and top it with the other slice of bread.
7. In a pan on medium heat, add a knob of butter and once properly melted, cook the French toast for 3-4 minutes per side, until golden brown.
8. Now slice it open and enjoy the pure decadence.

S'mores Stuffed French Toast

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

Fried Egg Onion Rings

Along with wanting to make onion rings from scratch for quite some time, I had a plan to make Fried Egg Onion Rings. I was ecstatic when I came across this scrumptious looking recipe but I wanted to take it to the next level, thus the desire to bake onion rings was born.

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With this dish, you get that delicious crispy bottom on the egg with its runny yolk when you cut into it, mixed with your crispy fried onion ring. Hello perfect hangover breakfast!

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Baked Onion Rings

Ingredients:
2 yellow onions
1/4 cup flour
1½ tsp garlic powder
2 tsp Salt
2 cups panko bread crumbs
3 eggs

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Directions:
1. Start off by peeling your onions and cutting them into approximately ½-inch wide slices. Get 3 bowls for your breading station. In a bowl, combine flour, garlic powder and table salt. Put your panko crumbs in a bowl and scramble 3 eggs in another bowl.
2. To bread the onion rings, dip them in the egg, lightly coating them, then into the flour and into the egg once again, and finally into the panko. Then place the breaded onion rings on a pan coated with non-stick cooking spray. Repeat this process until you have breaded all your onion rings.
3. If you don’t have the patience or are feeling a little lazy, put all of your onions in a large plastic bowl, pouring some egg onto them, mixing them around until they are lightly coated. Move rings to a separate bowl, then pour your flour mix onto them, mixing until well coated. Once you’ve done this, dip them individually in the leftover egg wash and into the panko crumbs.
4. Once all your onions are breaded and placed on your baking sheet, give them a generous coating of cooking spray to help brown them, and bake on 450°F for 20-25 minutes or until they’ve browned, flipping halfway through.

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Fried Egg Onion Rings

Ingredients:
Batch of onion rings
Eggs
Butter

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Directions:
1. Once you have your onion rings, get a pan on medium heat and add butter.
2. Place your onion rings in the pan and slowly pour the cracked eggs into the centre of each onion ring, allowing the bottoms to cook quickly as they hit the pan, forming a seal to keep the rest of your eggs in.
3. Cover your pan and cook until the egg whites have solidified.

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

Green Onion Parmesan Crepes with Ricotta, Spinach and Bacon

When it comes to crepes, I prefer the savoury over the sweet. My initial plan was to stuff it with ricotta, spinach, bacon and mushrooms, but in a stroke of genius, I decided to put some green onion and parmesan cheese in the crepe batter. Best decision ever! These things smelled so good while cooking, and taste incredible.

Green-Onion-Parmesan-Crepes-with-Ricotta-Spinach-Bacon-Mushroom-Filling-recipe

Green Onion Parmesan Crepes with Ricotta, Spinach, Bacon and Mushrooms

Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Serves: 4

Crepe Batter Ingredients:

1 cup cold water
1 cup milk
4 eggs
1 tsp salt
2 cups sifted all-purpose flour
4 tablespoons melted butter
¼ cup chopped green onion
2 tablespoons grated parmesan cheese

Filling Ingredients:

2 tablespoons butter
2 cups sliced mushroom
1 tablespoon olive oil
2 cups packed spinach
¼ teaspoon garlic powder
¼ cup chopped cooked bacon
¾ cup ricotta cheese
salt and pepper to taste

Directions:

For Filling
1. Add butter to a pan on medium heat. Once butter has melted, add mushrooms. Saute until mushrooms are tender, about 5-10 minutes, before adding spinach, add one tablespoon of olive oil.
2. Add spinach to pan, cover with lid for about 1 minute. Once spinach begins to wilt, add bacon, garlic powder, and salt and pepper to taste.
3. Stir to mix seasoning in, remove mixture to a bowl once spinach is cooked, add ricotta and mix ingredients together.

For Crepes
1. Combine water, milk, eggs & salt in blender or bowl if using a handle blender.
2. Add flour, butter, green onion, and parmesan, blend at high speed for about 1 minute until ingredients are combined. Mixture will be quite thin, just thick enough to coat a spoon. Refrigerate for at least one hour, or overnight.
3. To cook crepes, get a pan on medium heat. Spread a thin film of butter on pan.
4. Pour a ¼ cup of crepe batter into your pan, slowly rotating the pan with your wrist to spread the batter in a circle.
5. Cook for about 1-2 minutes until crepe begins to brown.
6. Flip and cook for another minute or until browned.
7. Place filling in middle of crepe and roll together, or if folding the crepe, place filling in one quarter of the crepe, fold in half once, and then fold in half once more (resulting in a triangle).

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

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Gluten-Free & Vegan Coconut Pancakes

I thought pancakes would be the death of me! I could never get them cooked through without being burned on the outside, or they would just stick to the pan. I’m sure I’m not the only one out there who barely has the patience to watch batter bake, but this formula for gluten-free vegan coconut pancakes might just be fool proof. Feel free to leave out the coconut and add any other fillings you like.

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Ingredients (makes 6-8 pancakes):
1 cup rice flour
1 tsp baking powder
1/8 tsp cinnamon
1 tsp egg replacer powder
2 Tbsp water
1 cup unsweetened coconut milk (or unsweetened non-dairy milk)
2 Tbsp coconut oil, melted
1 tsp vanilla extract
2 Tbsp shredded coconut

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Directions:
1. Preheat your oven to 250°F and place a parchment covered baking sheet in the oven. This is where you’ll keep the finished pancakes warm until you’re done and ready to serve.
2. In a mixing bowl combine flour, baking powder and cinnamon with a fork until combined. In a separate mixing bowl whisk together egg replacer powder with water, then add the coconut milk, melted coconut oil, and vanilla extract and whisk until combined.
3. Add the liquid ingredients to the dry ingredients along with the shredded coconut and stir just a few times to get the mixture combined, but don’t over mix.
4. Heat a non-stick pan to medium and use a paper towel to spread a light coating of coconut oil on the surface, then scoop 1/4 cup of the pancake mixture into the pan. You’re looking for the surface to bubble, then flip. The other side should take 1-2 minutes.
5. Serve the pancakes with warm maple syrup, another sprinkling of shredded coconut and grated raw cacao on top with a bit of vegan butter. Happy stacking!

Tip: Let your maple syrup bottle sit in hot water while you make the pancakes! Then you’ll be serving warm syrup instead of cold.

See more from hot for food on their YouTube channel.

Mexican Corn & Black Bean Waffles with Lime Sour Cream

I have given up on making neat, perfect-edged waffles. If I follow the manufacturer’s instructions and gently nudge the batter evenly over the iron’s surface, it inevitably overflows, leaving a trail of wasted, almost-waffle down the side. Since taste trumps precision, I throw caution to the wind and add batter to the centre of the hot iron. Then I gently close the lid and let pressure and heat decide the waffle’s fate. I open the lid to potentially unpredictably shaped waffles, and I don’t lose a drop of batter. The key? Use about 2 tablespoons less than the manufacturer calls for. It’s as simple as that.

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4 to 6

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Ingredients:

Waffles:
1 1/2 cup buttermilk
1/4 cup oil
2 eggs
1 clove garlic, crushed
1 cup all-purpose flour
1/4 cup cornstarch
1/4 cup fine cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon chipotle powder
1/2 teaspoon fine sea salt
1/4 teaspoon freshly ground black pepper
1 cup cooked black beans (about 1/2 a 19-ounce can), rinsed and drained
1 cup corn, frozen then thawed
1/4 cup finely chopped fresh cilantro leaves

Lime Sour Cream:
1 cup sour cream
Zest of 1 lime, finely grated
1 tablespoon fresh lime juice
Generous pinch fine sea salt (optional, especially is using salsa)

Garnish:
Freshly ground black pepper
1/2 cup finely chopped cilantro
1/2 cup salsa (optional)

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Directions:

Waffle Batter:
1. Spray the waffle iron with cooking spray and heat to medium-high or according to manufacturer’s instructions. If you plan to make all the waffles before eating, preheat the oven to 200°F and line a rimmed baking pan with parchment.
2. In a medium bowl, whisk together the buttermilk, oil, eggs and garlic. Set aside.
3. In a large bowl, whisk together the flour, cornstarch, cornmeal, baking powder, baking soda, cumin, coriander, chipotle, salt and black pepper. Add the beans, corn and cilantro, tossing to coat evenly with flour. Make a hollow in the centre of the flour mixture and pour in the egg mixture. Fold until just combined. Don’t over mix.
4. Spoon the batter onto the hot waffle iron. The amount varies between 1/3 cup to 1 cup, depending on the model. Close the lid and cook until the waffles are crisp and browned, about 3–4 minutes, or until your waffle iron’s timer sounds. Lift the waffle from the iron gently with a fork. Spray the iron again if the waffles begin to stick.
5. Serve immediately topped with the lime sour cream, a bit of black pepper, a sprinkle of cilantro and a tablespoon of salsa, if desired.

Tip: Alternatively, keep the waffles warm in the oven by placing them in a single layer on the parchment-lined baking sheet. Do not cover or stack as this will make the waffles soggy.

Lime Sour Cream:
In a small bowl, whisk together the sour cream, lime zest, lime juice, and salt, if using.

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100x100_Charmian Christie Charmian Christie is a cookbook author and food writer whose wants to mess up your kitchen so she won’t be alone in the chaos.

Maple Pecan Crêpe Cake

Can you imagine living in a country that doesn’t have maple syrup? I can’t. I feel especially fortunate to have grown up in Quebec, one of the central maple-producing provinces of Canada – meaning we poured maple syrup generously on our warm breakfasts of pancakes, crêpes, French toast, and waffles. Growing up, my mom would collect bowls of snow during a heavy snowfall and make us maple taffy, since we were stuck inside. Even though we’re lucky to have access to it year round, maple syrup remains an ingredient to be celebrated and cherished in the spring time. There is no substitute. It’s the best.

Crêpe cakes may seem daunting, but they shouldn’t be. The pastry cream, crêpes, and maple-glazed pecans can be made ahead so all you have left to do is assemble it and chill for a few hours. If anything, crêpe cakes are a great opportunity to sharpen your crêpe-making skills. When I pour the batter in the hot pan, I like to use a jiggle-motion, moving the pan back and forth, to distribute the batter to the edges, then I finish it off with a swirling motion by tilting my wrist. The goal is to thinly yet evenly distribute the batter throughout the pan.

It’s not hard, it just takes practice. Since this cake calls for 30-some crêpes, you have plenty of time to figure out the crêpe-cooking technique that works for you. And if you don’t feel like assembling a whole cake, you can serve the crêpes filled with pastry cream, rolled or folded into neat triangles, perfect for a spring brunch with a generous drizzle of maple syrup.

A note on skillets: For this recipe, I used a 10-inch non-stick fry pan, which has sloped sides and therefore yields 8-inch crêpes, as the pan size is often measured at the top, where it’s widest.

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Serving Size: Makes one 8-inch cake (serves 10–12)
Prep Time: 45 min
Cook Time: 60 min

Ingredients:

For the maple pastry cream:
2 1/4 cups milk (2% or whole milk is best)
3/4 cup maple syrup (medium)
3 large eggs
3 tablespoons all-purpose flour
1 1/2 tablespoon cornstarch
1–2 tablespoons Gelinotte maple liqueur or a splash of vanilla extract

For the crêpes:
2 cups all-purpose flour
1/8 teaspoon salt
2 tablespoons granulated sugar
6 large eggs
3 cups milk
2 tablespoons oil, plus more for cooking the crêpes

For the maple-glazed pecans:
1 cup pecans
3 tablespoon maple syrup

For serving:
Lots of maple syrup

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Directions:
1. First, make the maple pastry cream. Place a strainer over a large bowl and have it ready next to the stove for later.
2. In a large saucepan, heat the milk with half the maple syrup on medium–high heat. Meanwhile, crack the eggs into a bowl and gradually whisk in the flour, cornstarch and the rest of the maple syrup. Whisk mixture well, to try and eliminate all the lumps before proceeding.
3. When the milk is almost boiling, pour it over the egg mixture to temper the eggs, whisking constantly, then transfer it all back to the saucepan.
4. Whisk the custard over medium–high heat to bring it up to a boil, then boil for 2 minutes to thicken it. Don’t stop whisking because it can catch on the bottom of the pan and may burn. When the pastry cream has thickened, immediately pour it through the strainer to remove any lumps.
5. Cover with plastic wrap placed directly in contact with the custard so it doesn’t dry on the surface. Wrap well and refrigerate until completely cooled, preferably overnight.
6. When you are ready to assemble the crêpe cake, whisk the pastry cream to loosen it and smooth it out, then whisk in the maple liqueur or a splash of vanilla.
7. Prepare the crêpe batter by blending together all the ingredients with a hand-blender. Let sit for at least 30 minutes (or overnight) in the fridge before making the crêpes. Cook the crêpes in a 10-inch non-stick fry pan set over medium–low heat. You should make about 32 8-inch crêpes, using a scant 1/4 cup batter per crêpe.
8. Preheat the oven to 350ºF. Coat the pecans with the 3 tablespoons of maple syrup. Lightly toast them in a single layer on a parchment-lined baking sheet for about 6 minutes, stirring them half-way through the baking time. Let cool completely.
9. To assemble the crêpe cake, place a crêpe on a cake stand or plate, then spread a thin layer of maple pastry cream (a little less than 2 tablespoons-worth). Top with another crêpe and then more pastry cream. Continue layering until you have used all the crêpes and pastry cream.
10. Chill the cake for a few hours so that it firms up, then decorate the top with the maple-glazed pecans (either kept whole or chopped) just before serving. Serve with lots of maple syrup.

Janice Lawandi Janice Lawandi is a PhD-chemist-turned-baker with a serious sweet tooth, working as a recipe developer and food stylist in Montreal, Quebec. To learn more about Janice, visit her blog Kitchen Heals Soul.

Collard Green Scrambled Egg Wrap

Being new to collard greens, I am quite the fan — the large, hearty leaves make a great vehicle for other ingredients. Although this isn’t an entirely healthy recipe (see: bacon & cheese), using a collard green as a wrap instead of your typical tortilla is a great alternative for breakfast if you’re looking to eat more veggies and cut down on carbs. Of course, if you want deprive yourself, you can omit the bacon and cheese, making it super healthy. But I say spoil yourself and stick with the good stuff!

Prep Time: 5 mins
Cook Time: 25 mins
Serves: 1

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Ingredients:

2 slices of bacon
2 collard green leaves
2 eggs
2-3 slices of cheddar cheese
1 slice of red onion
3 cherry tomatoes, chopped
Handful of chopped green onion
Salt & pepper
Butter

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Directions:

1. Place bacon in a pan, turn to medium heat. Flip bacon once the first side has browned.
2. Add red onion to the pan and continue cooking until desired crispness, then remove bacon and onion, placing bacon on paper towel.
3. In the same pan, lay your collard green leaves one over the other, cooking covered for about 5-10 minutes until tender. Remove to plate once done.
4. In a bowl, scramble eggs, add tomatoes, green onions, and salt & pepper to taste.
5. Add butter to pan if needed, cook eggs to your liking.
6. On top of collard greens, add cheese, bacon, onions, and eggs. Fold collard greens over top of egg mixture, rolling until leaves overlap one another, allowing them to stick to one another.
7. Serve and enjoy.

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

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Healthy Breakfast Bake with Spaghetti Squash

This recipe for Breakfast Spaghetti Squash doesn’t have to be exact; it’s all about adding ingredients to your liking! I encourage you to switch some ingredients too. Perhaps you want to swap the ham for bacon? Add a different kind of cheese? Go for it. It’s your breakfast!

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Healthy Breakfast Bake with Spaghetti Squash

Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Serves: 1

Ingredients:
½ spaghetti squash
salt and pepper
2 to 3 tablespoons tomato sauce
1 to 2 handfuls chopped spinach
1 handful diced mushroom
2 slices of ham (chopped)
1 to 2 thin slices of red onion (chopped in half)
1 handful of cheddar cheese (shredded)
1 handful of green onions (chopped)
2 eggs

Directions:

    1. Preheat oven to 400F.
    2. Slice squash in half and clean out seeds.
    3. Sprinkle squash with salt and pepper to taste.
    4. Spread tomato sauce in squash.
    5. Place spinach, followed by mushrooms, ham, red onion and cheese, followed by another sprinkle of salt and pepper.
    6. Once oven is preheated, bake squash for 15 to 20 minutes.
    7. After 15 to 20 minutes crack two eggs into the spaghetti squash and continue to bake until egg reaches your desired doneness (about 15 to 20 minutes).
    8. Finish with salt and pepper and serve.

100x100_BS Carlene and Bob Deutscher are the dynamic sibling duo behind BS’ in the Kitchen. While Carlene leans towards the sweeter side of things, baking up delicious desserts, you can count on Bob to cook up something savoury! Aside from blogging on BS’ in the Kitchen, Carlene works in marketing & communications, and sidelines as a lifestyle & wedding photographer, while Bob operates his own media company, with a focus on food photography, and videography!

Carlene and Bob Deutscher are part of the Lifestyle Blog Network family.

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1 Dish, 2 Meals: Mixed Mushrooms with Caramelized Shallots and Spinach

If the thought of king oyster mushrooms, shallots and spinach sizzling in butter whets your palate, then follow me to your future dinner options, involving quick, meatless weeknight meals.

Thanks to a few store-bought helpers and a bright, no-fuss side of lemony greens, these quick-cooking vegetables make a gorgeous meal that tastes just as good the next day.

Butter Sautéed Oyster and Cremini Mushrooms with Caramelized Shallots and Spinach

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Ingredients:

3 large shallots, halved and thinly sliced
3 king oyster mushrooms, halved and thinly sliced
6 to 8 large cremini mushrooms
2 cups fresh baby spinach
2 tablespoons, olive oil
1 tablespoon, butter
Coarse salt and cracked black pepper

Directions:

  1. In a medium saucepan, heat butter and olive oil over medium-low heat. Add shallots and cook until caramelized and soft, about 10 minutes. Add mushrooms and continue to cook for another 10 minutes. Fold in baby spinach, add salt and pepper.

Mixed Mushroom Tart with Caramelized Shallots and Goat Cheese

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Ingredients:

1 sheet, frozen butter puff pastry
3 large shallots, halved and thinly sliced
3 king oyster mushrooms, halved and thinly sliced
6 to 8 large cremini mushrooms
2 cups fresh baby spinach
2 tablespoons soft goat cheese, crumbled
2 tablespoons, olive oil
1 tablespoon, butter
Coarse salt and cracked black pepper

For the egg wash:
1 egg, whisked
1/2 tablespoon milk

Directions:

  1. Preheat oven to 400°F. Roll out thawed puff pastry and place on a baking sheet. Fold over about 1/4-inch to form a border and brush the edges with the egg mixture. Bake until golden, about 12 minutes.
  2. Meanwhile, in a medium saucepan, heat butter and olive oil over medium-low heat. Add shallots and cook until caramelized and soft, about 10 minutes. Add mushrooms and continue to cook for another 10 minutes. Fold in baby spinach, add salt and pepper. Set aside.
  3. Top the pastry with the shallot/mushroom mixture and drop the goat cheese on top. Bake for another 10 minutes.

For the Salad:

Baby salad greens
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

  1. Place the salad greens in a large bowl.
  2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

Mixed Mushroom Quiche with Caramelized Shallots and Goat Cheese

Mushroom-spinach-shallots-quiche-recipe

Ingredients:

1 pre-made pie crust
3 large shallots, halved and thinly sliced
3 king oyster mushrooms, halved and thinly sliced
6 to 8 large cremini mushrooms
2 cups fresh baby spinach
2 tablespoons soft goat cheese, crumbled
2 tablespoons, olive oil
1 tablespoon, butter
Coarse salt and cracked black pepper

4 large eggs
2/3 cup half and half
1/3 cup whole milk
Coarse salt and cracked black pepper
1/2 teaspoon ground nutmeg

For the egg wash:
1 egg, whisked
1/2 tbsp milk

Directions:

    1. Preheat oven to 450°F. Brush pie crust with egg mixture and bake until light golden brown, about 13 minutes. Reduce oven temperature to 325°F.
    2. Meanwhile, in a medium saucepan, heat butter and olive oil over medium-low heat. Add shallots and cook until caramelized and soft, about 10 minutes. Add mushrooms and continue to cook for another 10 minutes. Fold in baby spinach, add salt and pepper. Set aside.
    3. Whisk eggs, half and half, salt, pepper and nutmeg in large bowl to whisk. Stir sautéed mushroom/shallot mixture and goat cheese and pour the filling into the crust.
    4. Bake quiche until puffed, golden brown, and just set in the centre, about 40 minutes. Cool and cut into wedges.

For the Salad:

Baby salad greens
1/4 cup freshly squeezed lemon juice (2 lemons)
1/2 cup olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Directions:

  1. Place the salad greens in a large bowl.
  2. In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper. Pour enough dressing on the salad to moisten. Toss and serve.

BonnieMo Bonnie Mo is a Toronto-based editor and the face behind Food Network Canada’s Food Fetish column. She’s also a contributing editor over at slice.ca.

Sweet Eats: Healthy Carrot, Banana and Chocolate Chip Muffins

Carrot Banana Chocolate Chip Muffin recipe

When I was in high school, my friends and I would get these giant muffins from a corner store after class. They were actually enormous rounds of cake disguised as muffins. They were delicious. Unfortunately, my grown-up self can’t eat a giant loaf of ‘muffin’ cake everyday. Now I make muffins that still taste as good but have a healthier ingredients jam-packed inside.

These muffins have healthy components like yogurt, carrot, banana, flax and oat bran, but are cleverly hidden by a handful of chocolate chips and vanilla. Eat these on the go, for breakfast or as an afternoon snack.

Healthy Carrot, Banana and Chocolate Chip Muffins

Ingredients:

½ cup granulated sugar
½ cup plain yogurt
1/3 cup canola oil
2 large eggs
1 cup grated carrot
2 bananas, mashed
1 teaspoon vanilla
2 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon salt
2 tablespoons flax seeds
¼ cup oat bran
1 cup chocolate chips, divided

 

Directions:

1. Preheat oven to 375F. Line a 12-cup muffin tin with muffin liners.

2. In a large bowl, combine sugar, yogurt, oil, eggs, carrot, bananas and vanilla. In a separate bowl, combine flour, baking powder, baking soda, salt, flax seeds and oat bran.

3. Pour the dry ingredients into the eggs mixture and mix just until combined. Add ½ cup chocolate chips. Spoon mixture into prepared muffin tin.

healthy carrot banana chocolate chip muffins recipe

4. Bake for 17 to 20 minutes until golden. Using a toothpick, insert into the center of a muffin to make sure it comes out clean. Let cool on a rack.

Healthy carrot banana chocolate chip muffins

5. While muffins are cooling melt remaining ½ cup chocolate in a microwave-safe bowl in the microwave on 1-minute blasts. Drizzle chocolate over muffins.

SONY DSC Miranda Keyes is a freelance food stylist, recipe developer and writer who used to live in London, UK but moved back to Canada for nanaimo bars, maple syrup and poutine. To learn more about her, follow her on Instagram @littlemirandapiggy and Twitter @mirandaak.

Pepper + Paint: Kid-Friendly Carrot, Apple & Flax Muffins

I love the feeling of knowing my children are starting their day with a proper breakfast and since they keep reminding me “it’s the most important meal of the day.”

made a mental record of the things I wanted them to have: protein, fibre and fruit topped the list. I also wanted something that would taste good and would be relatively fast and easy to prepare.

I came across an amazing muffin recipe that tastes like carrot cake. It’s moist and filling and full of deliciously healthy things like flax, oat bran, apples and carrots. I omitted the nuts and raisins and added a streusel topping instead. The muffins are lovely on their own but the streusel adds a touch of sweetness that I think makes them just perfect.

applemuff2

Apple, Carrot & Flax Muffins with Steusel Topping

Muffins:

1 1/2 cups all-purpose flour
3/4 cup ground flax seed
3/4 cup oat bran
1 cup brown sugar
2 teaspoons baking soda
1 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
3/4 cup milk
2 ggs, beaten
1 teaspoon vanilla
2 Tablespoons canola oil
2 cups shredded carrots
2 cups shredded apples
Handful raisins, nuts (optional)

Streusel Topping:

5 Tablespoons sugar
3 Tablespoons brown sugar
2 Tablespoons flour
1 Tablespoon butter
1/2 teaspoon cinnamon

applemuff1

Directions:

  1. Preheat oven to 350°F. Grease muffin pan or line with paper muffin liners.
  2. In a large bowl, mix together flour, flax seed. oat bran, brown sugar, baking soda, baking powder, salt and cinnamon.
  3. Add the milk eggs, vannila and oil. Mix until just blended. Stir in the carrots, apples, raisins and nuts.
  4. Fill prepared muffin cups 2/3 full with batter. Add streusel topping and bake at 350°F for 20 minutes, or until toothpick comes out clean.

pepper-paint Nicholetta Bokolas is a food writer based out of Halifax, NS. She is the author of the food blog Pepper + Paint where she captivates readers with her stories, recipe development, food styling and photography. She is a regular contributor for a local parenting web site and has been highlighted in magazines and other web and print media. She continues to collaborate with businesses on culinary-related projects and is proud to support the locally-sourced food movement. Pepper + Paint was voted one of Canada’s best-designed web blogs in 2012.

Nicholetta Bokolas is part of the Lifestyle Blog Network  family.

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Easy Mini Blueberry Pancakes

FN_RReardin_2July

To food lovers, Canada Day doesn’t just mean red and white getup, fireworks, and a few cold ones. July 1st is also the unofficial start of Blueberry Month. And because it would feel awfully wrong not to take advantage of these tiny, anti-oxidant-packed berries at their finest, we’re starting the season off right with one of our easiest, tastiest and most crowd-pleasing recipes.

Whether you’re hosting Sunday brunch or just cooking up an indulgent breaky for one, mini blueberry pancakes are sure to please. Made with ingredients you probably have in your pantry, these little bites are super easy. So why not whip up a small batch for a weekend pick-me-up, or a large batch as part of a morning feast with the fam? Just make them ahead of time, and slip them in the oven right before serving.

Ingredients:

1 egg
3/4 cup milk
1 cup flour
1 Tablespoon sugar
2 teaspoon baking powder
1/2 teaspoon salt
1 cup blueberries

Directions:

1. Beat the egg in a large bowl, and then add the milk and beat again.

FN_RReardin_2July2

2. Add the dry ingredients, and beat until smooth. Add blueberries to batter and stir.

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3. Heat a lightly buttered, medium-sized frying pan on medium-high heat. Scoop about 1 Tablespoon of batter at a time onto the griddle to make mini pancakes, and brown on both sides.

FN_RReardin_2July4

4. Pile them into small stacks or just serve as bites. Keep them in a heated oven until all pancakes have been made, and serve hot with maple syrup and/or butter.

headshot Renée Reardin is a lifestyle writer and stylist living in Toronto. To learn more about her, visit www.reneereardin.com, and follow her on Twitter @reneereardin.

 

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