breakfast

Quinoa Pancakes

If you are looking to add protein into your breakfast, look no further than quinoa.  This recipe will take a classic and add a protein twist!

 quinoa pancakesphoto credit

QUINOA PANCAKES RECIPE


1 cup quinoa, cooked
3/4 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon coarse salt
1 large egg, plus 1 large egg white
1 tablespoon unsalted butter, softened
1/4 cup low-fat milk
2 tablespoons pure maple syrup
               

In a medium bowl, whisk together quinoa, flour, baking powder, and salt. In another medium bowl, whisk together egg, egg white, butter, milk, and syrup until smooth. Add egg mixture to flour mixture and whisk to combine.

 

 

Lightly coat a large nonstick skillet or griddle with butter and heat over medium-high. Drop batter by heaping tablespoonfuls into skillet. Cook until bubbles appear on top, 2 minutes. Flip cakes and cook until golden brown on underside, 2 minutes. Serve with fresh fruit, fruit preserves, unsweetened applesauce or maple syrup if desired.

 

If you are on the Weight Watchers program, these pancakes are 4 points for a serving of 2.  For more Weight Watchers recipes click here.

 

Submitted by Kelly, momstown Oakville.

Posted by momstown team on 03/03/2013 - 22:10
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Silly Snacks- Wacky Waffles

momstown moms and kids love to get SILLY!  So we have several recipes to get you giggling! 

 

This recipe is adapted from the Joy of Cooking, and they come out looking "wacky" because you only use 1/4 cup of batter per waffle instead of the usual 1/2 cup. You will find that it's a more kid-sized portion, and kids will love that they come out looking silly!

 

silly snacks, wacky waffles

 

Makes 12 waffles

1 3/4 cups all-purpose flour
1 tablespoon baking powder
4 tablespoons sugar
1/2 teaspoon salt
3 eggs
1/2 cup melted butter or margarine
1 1/2 cups milk

 

1. Preheat a waffle iron. In a large bowl, whisk together the flour, baking powder, sugar and salt.

 

2. In another bowl, thoroughly blend the eggs, melted butter and milk.

 

3. Make a well in the centre of the dry ingredients and pour in the wet ingredients. Combine with a few swift strokes. (You can add other ingredients to make your waffle even wackier at this point.*) Follow the manufacturer's instructions for your waffle iron, only using 1/2 to 2/3 the usual amount of batter per waffle to get a non-smooth edge.

 

Enjoy them plain, or top with maple syrup, honey, chopped fresh fruit, or dessert sauce.

 

For ideas on what else you can add to your Wacky Waffles to make it a meal, check out momstown Victoria!

 

Make your whole day a silly one with more silly snacks and crafts!

Posted by momstown team on 01/14/2013 - 10:43
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Slow Cooker Oatmeal with Apples and Cinnamon

What's better in the morning than a nice bowl of oatmeal?  Even better is if you put all the ingredients in the slow cooker the night before and have NO prepwork in the morning!  You'll also be thrilled to know that it is a very healthy choice, submitted by momstown Oakville,  as it is only 4 points on Weight Watchers!

 

slow cooker oatmeal with apples, weight watchers

 

 

What You Need:

-2 apples peeled and cored cut into small pieces (about 3 cups)
-1 1/2 cups milk
-1 1/2 cups water
-1 cup uncooked steel cut oats
-2 tbsp brown sugar
-1 1/2 tbsp butter cut into 6 small pieces
-1/2 tsp cinnamon

 

What You Do:

Coat the inside of the slow cooker with cooking spray (this is a crucial step or it will stick to the sides).
Add all ingredients, stir and cover and cook on low for about 7 hours.  This recipe makes 7 servings (3/4 cup is one serving).

Grab some optional toppings such as blueberries, chopped pecans, raisins and a bit more brown sugar to sprinkle on top.  Really, the add on options are endless so add whatever toppings you'd like.

The leftovers can be refrigerated and reheated in the microwave (just add some milk or water to it).

So simple and now you have a healthy breakfast all week that can be made in just one night and for anyone following weight watchers, its just 4 points!

Posted by momstown team on 01/10/2013 - 12:02
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The Best Oven Baked French Toast Recipe

This is the perfect recipe to make for the holidays- Christmas, Boxing Day or even New Year's Day!

It's perfect for a crowd and super easy for hosting as you make it the night before and then just bake the morning of your gathering.

challah bread baked french toast recipe

 

What you need:

7 eggs
2 to 2 1/4 cups milk (if you use more bread, add the extra 1/4 milk)
2 1/2 tsp cinnamon
12 – 18 slices Challah bread*, crusts removed (2 loaves usually)
½ cup butter, melted
½  cup brown sugar

What you do:

Lightly butter 9 X 13 pan.

Combine eggs, milk and cinnamon.

Dip bread in egg mixture, coating both sides, and layer in pan.  Pour the rest of the egg mixture on top.

Stir together butter and brown sugar and drizzle over top.

Cover with foil and refrigerate overnight.

The next morning, bring to room temperature, preheat oven to 400 F and remove foil.  Bake for 30-35 minutes or until top is golden and custard has set.

baked french toast recipe

 

*Another name for Challah bread is egg bread.

submitted by momstown Oakville

Posted by momstown team on 12/24/2012 - 10:55
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Nutella® French Toast Cups

Nutella french toast cupsOur friends at Nutella know the importance of a healthy breakfast. These Nutella French Toast Cups are a twist on the traditional french toast and will be sure to make little tummies happy!

 

Prep time: 15 minutes

Cook time: 10 to 12 minutes

Serves: 6

 

Ingredients:

3                                  eggs

¾ cup (180mL)         Low fat milk (2% or less M.F.)

1 tsp (5mL)                pure vanilla extract

½ tsp (2mL)               ground cinnamon

6 slices                        whole grain bread

1/3-cup (80mL)        plain low fat Greek yogurt (2% or less M.F.)

1 tsp (5mL)                sugar

¼ tsp (1 mL)              orange zest

1 cup (250mL)          fresh berries (strawberries, blueberries and raspberries)

1/3 cup (80mL)      Nutella®

 

Directions:

  • Pre-heat oven to 350F (180°c)
  • Spray a 6 muffin, non-stick muffin tin with cooking spray
  • In a large bowl, whisk together eggs, milk, vanilla and cinnamon. Dip each slice of whole grain bread in the egg mixture one at a time lightly coating both sides. Gently press each slice of bread into the muffin cups.
  • Bake for 10 to 12 minutes or until muffin cups are cooked and golden. Remove from oven and let cool for five minutes.
  • Meanwhile, in a small bowl, combine yogurt, sugar and orange zest.
  • Divide the Nutella® equally between the 6 cups, spreading on the inside. Spoon in some orange yogurt and top with fresh berries. Serve with some extra fruit and a glass of milk for a balanced breakfast.

 

 

*Recipe courtesy of Nutella

Posted by momstown team on 12/07/2012 - 13:26
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Nutella® Breakfast Muffins

Nutella Breakfast MuffinsOur friends at Nutella know the importance of a healthy breakfast. Try these yummy Nutella Breakfast Muffins - fun for the kids to make and eat - for breakfast or for a delicious snack!


Prep time: 10 minutes
Cook time: 18 to 20 minutes
Makes 12 muffins

 

Ingredients:
1 cup (500mL)        all purpose flour
¾ cup (180mL)        whole-wheat flour
¼ cup (60mL)        quick cook oats
1 tsp (5mL)            baking powder
1 tsp (5mL)            baking soda
¾ cup (180mL)        Low fat milk (2% or less M.F)
¾ cup (180mL)        unsweetened applesauce
¼ cup (60mL)         honey
1                egg
1 tsp (5mL)             pure vanilla extract
1 cup (250mL)        fresh or frozen raspberries
¾ cup                Nutella®

Directions:

  • Pre-heat oven to 375°F (190°c).
  • Spray a 12 muffin, non-stick muffin tin with cooking spray.
  • In a large bowl, whisk together, flours, oats, baking powder and baking soda. In another bowl, whisk together milk, applesauce, honey, egg and vanilla.
  • Add wet ingredients to dry ingredients and mix just to combine. Fold in raspberries and spoon batter equally between the 12 muffins.
  • Bake muffins for 19 to 20 minutes or until a toothpick inserted in the center of the muffin comes out clean. Let muffins cool completely.
  • Slice the muffin open and spread with 1 tablespoon of Nutella®.  Great for breakfast on the go. Muffins can be made ahead and frozen. Pair with a glass of milk and handful of extra berries for a balanced breakfast.

 

*Recipe courtesy of Nutella

 

Posted by momstown team on 12/07/2012 - 13:18
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Nutella® Breakfast Bars

Nutella breakfast bars

Our friends at Nutella know the importance of a healthy breakfast. Try these yummy Nutella Breakfast Bars - fun for the kids to make and eat - and mom & dad too!

 

Prep time: 10 minutes
Cook time: 25 to 30 minutes
Serves: 10

Ingredients:

¾ cup (180mL)        all purpose flour
¾ cup (180mL)        whole-wheat flour
¼ tsp (1mL)            baking soda
¼ tsp (1mL)            baking powder
½ tsp (2mL)            ground cinnamon
¼ cup (60mL)        sugar
¼ cup (60mL)        melted butter or non-hydrogenated margarine
¾ cup (180mL)        unsweetened applesauce
1                 egg, lightly beaten
1 cup (250mL)        trail mix*
½ cup (125mL)        Nutella®

Directions:

  • Pre-heat oven to 350°F (180°c).
  • Coat an 8x8-baking pan with cooking spray
  • In a large bowl, whisk together flours, baking soda, baking powder and cinnamon. In another bowl, whisk together sugar, butter or non-hydrogenated margarine, applesauce and egg. Add applesauce mixture to flour mixture and mix just to combine.
  • Gently fold in trail mix and spoon into baking pan. Smooth the surface.
  • Bake for 25 to 30 minutes or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes and turn out onto a cutting board. Let them cool completely.
  • When cool, cut into 10 bars. Spread the top of each bar with a little Nutella®.

* Signature trail mix is made up of equal parts of sunflower seed, raisins, cashews and pumpkin seeds.

 

*Recipe courtesy of Nutella

 

Posted by momstown team on 12/07/2012 - 13:13
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Fruit ‘n’ Nutella® Yogurt Parfait

Nutella ParfaitOur friends at Nutella know the importance of a healthy breakfast. Try these yummy Fruit 'n' Nutella Yogurt Parfaits - fun for the kids to make and eat - at home or on the go!

 

Prep time: 15 minutes
Serves: 4

 

Ingredients:
½ cup (125mL)        granola
¼ cup (80mL)        Nutella®
1 cup    (250mL)        low fat Greek yogurt (2% or less M.F.)
1 cup (250mL)        assorted berries

Directions:

  • In four parfait glasses, layer 1 tbsp of granola, 1 tbsp, Nutella®, 2 tbsp of yogurt and ¼ cup berries.
  • Top berries with an additional two tbsp of yogurt and sprinkle with remaining granola. Serve and enjoy.

Tip: Make these parfaits in small mason jars for a breakfast on the go!

 

*Recipe courtesy of Nutella

 



Posted by momstown team on 12/07/2012 - 12:56
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Bananalicious Nutella® Pancakes

Nutella Banana Pancakes

Our friends at Nutella know the importance of a healthy breakfast. Try these yummy Banana Nutella Pancakes - fun for the kids to make... and eat!

 

Prep time: 10 minutes
Cook time 15 minutes
Serves: 6

 

Ingredients:
1 cup (180mL)        whole-wheat flour
½ cup (125mL)        quick cook oats
½ cup (125mL)        all purpose flour
1 ½ tsp (7mL)        baking powder
2                eggs
1 cup (250mL)        buttermilk
1 cup (250mL)        Low fat milk (2% or less M.F.)
2 tbsp (30mL)        brown sugar
1 tsp (5mL)            pure vanilla extract
1/3 cup (80mL)        Nutella®
2                bananas, sliced

 

Directions:

  • In a large bowl, whisk together whole-wheat flour, oats, all purpose flour and baking powder well.
  • In a smaller bowl, whisk together eggs, buttermilk, milk, brown sugar and vanilla until sugar is dissolved.
  • Pour egg mixture into flour mixture and whisk just to combine.
  • Heat a non-stick griddle or fry pan sprayed with cooking spray over medium heat.
  • Spoon small dollops of batter (approx 2 to 3 tbsp) onto the pan and cook until small bubbles appear on the edge of the pancake and surface appears slightly dry, flip and cook the other side until lightly golden brown.
  • Spread each pancake with a little Nutella®. Layer a few slices of banana on each pancake and then stack three or four of them one on top of the other. Serve with a glass of milk or 100% fruit juice.

 

*Recipe provided courtesy of Nutella

 

 

Posted by momstown team on 12/07/2012 - 12:52
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Blueberry Buttermilk Pancakes with Maple Butter

Blueberry Buttermilk PancakesWho doesn't love the taste of yummy melt-in-your-mouth pancakes on a chilly Fall/Winter day? Thanks to our friends at KitchenAid, along with Celebrity Chef and spokesperson, Chef Lynn Crawford, we've got a recipe that's guaranteed to make breakfast time a fun & tasty time for your family!

 

INGREDIENTS:
Blueberry Buttermilk Pancakes

  • 2 cups all-purpose flour (500 ml)
  • ¼ cup granulated sugar (50 ml)
  • 4 tsp baking powder (20 ml)
  • 1 tsp baking soda (5 ml)
  • 1 tsp salt (5 ml)
  • 4 tbsp unsalted butter (60 ml)
  • melted, plus additional
  • 2 tablespoons for
  • cooking
  • 2 cups buttermilk (500 ml)
  • 2 tsp vanilla extract (250 ml)
  • Icing sugar for dusting

Maple Butter (Makes 2 Cups (500 ml))
1 cup maple syrup (250 ml)
1 cup cold unsalted butter, (250 ml) cut into cubes

 

DIRECTIONS:

Blueberry Buttermilk Pancakes:

  1. Stir together the flour, sugar, baking powder, baking soda and salt in a large mixing bowl.
  2. In another bowl melt 4 tablespoons of butter.
  3. Using the KitchenAid® 5-Speed Hand Blender, whisk together the melted butter, buttermilk, vanilla and eggs.
  4. Pour the buttermilk mixture into the flour mixture and blend together until well combined, making a thick batter.
  5. Heat a large non-stick skillet over medium heat.
  6. Add a tablespoon of butter and melt to cover the entire skillet.
  7. Ladle about ½ cup of the batter and cook to set.
  8. Add 1 tablespoon blueberries before turning.
  9. When you see bubbles start to form, flip the pancake and continue cooking on other side until golden brown.
  10. Repeat until all the batter is used. Serve hot with maple butter and a dusting of icing sugar.


Maple Butter:

  1. Heat the maple syrup in a saucepot over medium heat.
  2. With the KitchenAid® 5-Speed Hand Blender whisk in the cold butter into the warm syrup a few cubes at a time until the sauce is smooth and all of the butter is incorporated.
  3. Remove from heat and keep warm until ready to serve. It will keep for 2 months in the refrigerator.

 

Posted by momstown team on 10/17/2012 - 16:58
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