H for Hearty, Healthy, Hot Granola

The perfect breakfast for these cold winter mornings.

1 cup steamed wheat berries (1 cup wheat berries and 2 cups boiling water; steam for 1 1/2 - 2 hours)
2 cups oatmeal; (old fashioned; cooked per box directions)

add to oatmeal:
1 diced apple
1/2 cup almonds; chopped
1/2 cup pecans; chopped (I roast both nuts in the oven at 350 degrees for about 15 minutes)
1/2 cup craisens
1/2 cup white raisens
1 tsp. cinnamon
1/4 cup brown sugar
add salt to taste if desired

stir in wheat berries

This can stay in the fridge for at least a week.  Just heat it up in the microwave when you want some, add milk if desired.

E is for Egg Crazy! - Again

We were cracking eggs for breakfast this morning from our little silky / frizzle mix and - voila - 3 sets of twinners!  Amazing!

M is for Muffins

Breakfast Muffins

1 cup applesauce

1 1/2 cups sugar

1 cup canola oil

1/3 cup buttermilk

4 eggs

4 cups whole wheat flour

2 teaspoons baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon salt

1/2 teaspoon allspice

1/2 teaspoon nutmeg

Topping

1/2 cup crushed peacans

1/2 cup brown sugar

1 teaspoon cinnamon

Combine applesauce, sugar, oil, eggs, and buttermilk. In a separate bowl mix all dry ingredients. Stir with a wooden spoon until combined. Pour into greased muffin tins. Mix all topping ingredients in a separate bowl and spoon on top of each muffin. Bake at 400 for 15 minutes.

P is for Puffed Pancakes ~

Want a fast and easy weekend breakfast option that the kiddo's will LOVE! Here you go! Toss it in the blender and bake and your done.

1 cup whole wheat flour

1 1/4 cups buttermilk

1/2 cup melted butter

6 eggs

1 tsp. vanilla

2 tsp. baking powder

1 Tbls. sugar

1/2 tsp. salt

Toss it all in the blender and blend for about 5 minutes. Pour into greased muffin tins and bake

at 400 for 15 minutes. Take out and top with Syrup, Jam, Fruit etc. Whatever you'd like. Makes about 2 dozen.

B is for Buttermilk Syrup

Delicious Buttermilk Syrup is great on any pancakes.  But, my favorite is on pumpkin pancakes topped with roasted pecans in the fall, and on whole wheat pancakes topped with fresh berries on the 4th of July!

Here's the how-to ~

Buttermilk Syrup

1 cup sugar

1/2 cup buttermilk

1 Tbls. Karo Syrup

1/2 cup butter

boil together (use a large pot, it will grow)  for 1 minute and then add:

1 teaspoon vanilla &

1/2 teaspoons baking powder

Use immediately or store in fridge for up to 2 weeks

P is for Pancakes ~

Nothing is better on a crisp, fall, Saturday morning than yummy {and healthy} whole wheat pancakes!

from this ~

to this ~

to yum!

Here's the how-to !

dry::

1 cup freshly ground whole wheat flour

1/3 cup Herbalife Personalized Protein Powder

2 tablespoons Splenda (or sugar)

1 teaspoon baking powder

1/2 teaspoon salt

wet::

1 cup buttermilk

1/2 cup skim milk

1 egg (beaten slightly)

1 tablespoon melted butter; cooled (optional)

1 teaspoon vanilla

more milk for thinning if desired

Whisk together all dry ingredients.  Add wet ingredients in order given (start with just 1/2 cup milk and if batter is too thick, add more milk until desired consistency is reached.

{for even more fall yumminess (is that a word?) add 1 cup pumpkin and 2 teaspoons pumpkin pie spice.}  Serve with your favorite maple syrup, top with toasted pecans, or yummy buttermilk syrup.