Easy Muffin Tin Pancakes



2 cups flour

1 tbsp. baking powder

3 tbsp. white sugar

1/2 tsp salt

2 eggs

1  1/2 cup milk

2 tsp vanilla

1 tbsp butter, melted

Mix in’s: chocolate chips, nuts, berries, etc…



1.Preheat oven to 350 degrees Fahrenheit.

2. Mix together all of the dry ingredients, then add the rest of the ingredients and mix well.  Fill greased muffin tins 3/4 full of batter and top with whatever mix in’s you choose.

3. Bake in the oven for 15 minutes.


Egg and Bacon Tot Muffins


Ingredients (for 2 muffin cups):

4-6 tater tots

1/2 slice of bacon, diced

1 egg

Vegetables diced: pepper, tomato, green onion, broccoli, mushroom

cheddar cheese


1.Place 2 or 3 tater tots at the bottom of the greased muffin tin.  Add the bacon and vegetables.  Put the egg in a cup and mix well, add to the muffin tins.  Top with cheese.  Bake in a 350 degree Fahrenheit oven for 30 minutes.

Chocolate Banana Quinoa



1/2 cup quinoa

1  1/4 cup almond milk

1/2 cup water

1 banana, mashed

2 tsp. honey

2 tsp. cocoa powder

1/2 tsp. vanilla

fresh mint (optional)


1.Cook the quinoa in the almond milk and water, according to package instructions.

2. When it is finished cooking, mix in mashed banana, cocoa powder, honey and vanilla.  Garnish with more banana and mint.


Spinach, Feta and Egg Breakfast Wrap



1 tsp. olive oil

1 clove garlic

1 cup spinach

1 small tomato, diced

3 eggs

1 tbsp. feta cheese

1 whole wheat tortilla


1.Put the oil and garlic in a skillet and heat.  Add the spinach, once it is wilting a bit, add the diced tomatoes.  Place the spinach-tomato mixture on a paper towel.

2. Add a bit more oil to the skillet and cook the 3 eggs – scramble style.

3. When the eggs are cooked, put them on the tortilla, top with the spinach and tomato mixture, sprinkle the feta cheese on top.

Vanilla Quinoa with Blueberry Compote


Ingredients: (for 1 serving)

1/2 cup water

1/4 cup quinoa

1 tsp. vanilla

1/2 cup blueberries

2 tbsp. brown sugar

1/2 tbsp. maple syrup

1 tsp. lemon juice

dash of cinnamon

1. For the quinoa, put the quinoa, water and vanilla in a saucepan.  Cook according to package instructions (or bring to a boil over medium-high heat, reduce to low heat and simmer for 15 minutes.

2. When the quinoa is almost finished, get out another saucepan or small frying pan.  Add the blueberries, brown sugar, maple syrup, lemon juice and cinnamon.  Stir well bringing to a boil, then reduce heat to low and let simmer for 5 minutes.  Place the quinoa in a bowl, top with the compote.

Chocolate Brownie Pancakes



(makes 3 pancakes – 1 serving)

6 tbsp. whole wheat flour

3 tbsp. cocoa

1/8 tsp. baking soda

2 tbsp. applesauce

5 tbsp. vanilla almond milk

1/4 tsp. vanilla

1 tbsp. sugar substitute (or sugar)

1. Mix together in a bowl the flour, cocoa and baking soda.  In another bowl, mix the applesauce, almond milk, vanilla and sugar.  Add the wet ingredients to the dry and incorporate well.

2. Coat a pan with cooking spray and heat it up.  Spoon about 3 tablespoons of the batter on the pan and cook on each side for about 5 minutes.

Sweet Cooked Apples



3 tbsp. butter

4 large apples

1/3 cup water

1/2 cup brown sugar

1/2 tsp. cinnamon

1/8 tsp. nutmeg

1 tsp. vanilla

1 and 1/4 tsp. cornstarch

1/3 cup water


1. Melt the butter in a skillet.  Add the sliced apples and mix well.  Cook until the apples are soft, about 15 minutes or so.

2. Add 1/3 cup of water, brown sugar, cinnamon, nutmeg and vanilla.  Stir really well while it is on medium heat.

3. In a small bowl, add the cornstarch and other 1/3 cup of water, mix it well.  Add this to the apple mixture, stir well and bring to a boil.  Boil until the mixture thickens, then remove from the heat.  Use to top pancakes or waffles!