Archive for the ‘Breakfast’ Category

Cinnamon Pull-Apart Bread Recipe

Tuesday, March 28th, 2017

Pull-Apart Bread (before the cinnamon drizzle)

This Pull-Apart Bread is perfect for brunch, breakfast or even dessert. Pouring the cinnamon drizzle over the bread dough before placing into the oven will add more cinnamon flavor, but you can omit it if you want a muted sweetness. Enjoy!

What You’ll Need:

  • 2 (16 ounce) packages of refrigerated biscuit dough
    (we recommend using a buttermilk variation)
  • 1 1/2 cups granulated sugar, separated
  • 3 tablespoons ground cinnamon
  • 1/2 cup butter, melted

Directions:

  1. Preheat oven to 350°F and grease a Bundt pan.
  2. Mix together 3/4 cup of sugar and the cinnamon in a shallow bowl. Quarter each biscuit, dip into the cinnamon-sugar mixture (rolling into a ball if preferred) and place in the Bundt pan. Continue until the dough is used up.
  3. Add remaining sugar to unused cinnamon-sugar mixture if desired, and add butter; combine well. Drizzle over the top of the dough and put the pan into the oven.
  4. Bake for 35-40 minutes and serve hot.

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Two Post-Holiday Juice Cleanse Recipes

Tuesday, December 27th, 2016

You are definitely not alone in your indulgence of holiday food – those warm, home cooked meals, cookies, cocktails, cakes and candy are hard to resist. But if you would like to try to balance things out (hello, New Year’s resolutions!), here are two refreshing and cleansing juice recipes to try for breakfast, lunch or as an energizing afternoon snack. Each recipe makes about 2 servings.

LemonsLemon & Mango

What You’ll Need:

  • 1 cup frozen mango, chopped into large chunks
  • 1/2 lemon, peeled
  • 1 cup fresh spinach
  • 3/4 coconut water
  • 1 cup ice
  • 1 tablespoon coconut oil, melted

Directions:

  1. Combine all ingredients in a high speed blender and blend until smooth. Serve cold.

Lemon, Carrot, Apple & Beet

Carrots

What You’ll Need:

  • 2 lemons, peeled, seeded and quartered
  • 2 carrots, chopped
  • 2 apples, quartered
  • 2 beets, trimmed and chopped
  • 3/4 cup water*
  • 1 cup ice*

Directions:

  1. Combine all ingredients in a high speed blender and blend until smooth. Serve cold.

*If you would rather use a juicer, leave out the water and ice.

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Simple Vegan Pancakes

Tuesday, November 8th, 2016

Measuring Funnel PitcherWe are celebrating World Vegan Month with vegan recipes here on our blog, and today we are featuring a recipe for breakfast food nearly everyone loves: pancakes!

What you’ll need:

  • 1 1/4 cups all purpose flour
  • 2 tablespoons raw sugar
  • 2 teaspoons baking powder
  • 1/3 teaspoon salt
  • 1 cup water
  • 1/4 cup soy milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon oil

Directions:

  1. Sift the flour, sugar, baking powder and salt into a large bowl. Make a well in the center.
  2. Whisk the water, soy milk, vanilla extract and oil together in a small bowl. Pour wet ingredients into the dry ingredient well and stir until just blended; batter will be lumpy.
  3. Onto a warm, lightly oiled griddle, drop the batter by the spoonful or use a pitcher to pour. Cook on medium-high heat until bubbles form in each pancake. Flip and cook until browned. Serve warm with fruit, syrup or other toppings.

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