Category Archives: Breakfast

Pumpkin Gingerbread

Pumpkin Gingerbread


Pumpkin Gingerbread (adapted from Brownie Bites’ recipe)


  • 1.5 cups sugar
  • 1/2 cup vegetable oil
  • 2 eggs
  • 1/3 cup water
  • 1/2 (15 ounce) can pumpkin
  • 1 tsp ground ginger
  • 1/2 tsp ground allspice
  • 1 tsp ground cinnamon
  • 1 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1/2 teaspoon baking powder


  • Preheat oven to 350˚F.
  • Grease two 8×4 loaf pans (you could also use a large glass baking dish to make a large loaf – but make sure to adjust baking time accordingly).
  • In a large bowl, combine sugar, oil and eggs. Beat until smooth. Add the water and beat until well-blended. Stir in pumpkin, ginger, allspice cinnamon, and clove.
  • In another bowl, combine flour, soda, salt, and baking powder.  Add the dry ingredients to pumpkin mixture and blend just until all ingredients are mixed.
  • Pour into pans, and bake for 30 minutes, or until a toothpick comes out clean (it might need a little bit more or less time – just make sure to check it).

Perfect Scrambled Eggs

Perfect Scrambled Eggs


Perfect Scrambled Eggs


  • 3 eggs
  • 1 egg yolk
  • 1/4 cup skim milk
  • Olive oil
  • Salt
  • (If I’m adding veggies, I’ll make them separately and then combine)


  • Warm up a small frying pan (using a small pan is very important) on medium-high heat.
  • Meanwhile, combine eggs and milk thoroughly.
  • Pour a little bit of olive oil in the pan and add egg mixture. Stir eggs very slowly for pretty much exactly two minutes, then remove from heat immediately and serve.

Low-Calorie Blueberry Muffins

Low-Calorie Blueberry Muffins


Blueberry Muffins (original)


  • 1/2 cup fat-free cottage cheese
  • 1 egg
  • 1 cup all-purpose flour
  • 3/4 tsp salt
  • 1 1/2 tsp baking powder
  • 2 tbsp sugar (or Splenda/Truvia)
  • 1/2 cup fat-free milk
  • 1 cup frozen blueberries


  • Preheat oven to 425˚F.
  • Stir the cottage cheese and egg together until full combined.
  • Add in flour, salt, baking powder, and sugar, stirring to combine.
  • Add milk and blueberries; mix together.
  • Pour batter into a muffin tin with greased muffin cups.
  • Bake at 425˚ until the tops of the muffins turn slightly golden brown – about 20 minutes.
  • Let sit for 5 minutes before serving… Enjoy!

Each muffin is 140 calories and has 4 grams of protein!


Healthy Banana Bread

Healthy Banana Bread


Healthy Banana Bread

(Recipe from Peanut Butter Fingers)


1/2 cup whole wheat flour

1 cup flour

3/4 teaspoon baking soda

1/4 teaspoon salt

1/4 cup brown sugar

1/4 cup sugar

2 tablespoons canola oil

1/2 cup unsweetened applesauce

1 egg

2 very ripe bananas, mashed

1/4 cup fat free Greek yogurt

1/2 teaspoon vanilla

1/2 teaspoon cinnamon


Preheat oven to 350 degrees and spray loaf pan with cooking spray

Combine whole wheat flour through salt in a bowl and set aside

Mix remaining ingredients together until batter is relatively smooth with a few lumps from the mashed bananas

Slowly mix flour mixture into banana mixture

Once batter is fully mixed, pour into loaf pan and bake for approximately 50 minutes

Cool, slice and enjoy

Frumple Cakes

Frumple Cakes

Frumple Cakes

(Recipe from Sweet Happy Life)

Ingredients (makes 12-15):

2 large eggs

3/4 cup milk

1/2 cup water

1 cup flour

3 tablespoons melted butter

2 1/2 tablespoons granulated sugar

1 teaspoon vanilla extract

2 tablespoons of your favorite liqueur

baking spray

Pure maple syrup

Powdered sugar


Combine all the ingredients in a blender and pulse for 10 seconds. Refrigerate the batter for at least 1 hour or overnight.

(You can actually chill the batter for up to 48 hours, but you may need to add a few tablespoons of water if the batter thickens after being refrigerated so long.)

Spray a small non-stick pan with a bit of PAM and then warm over medium-high heat.

Pour about 1/3 to 1/2 cup of batter into the pan and swirl to spread evenly.

Cook for 30 seconds, then flip either by tossing the crêpe up in the air or with a spatula.

Cook for another 10 seconds and then place on a plate or cutting board, laying the crêpe flat to cool. Repeat for other crêpes.

Twist each crêpe into a little bunch and sprinkle with powdered sugar.

Serve with maple syrup and dig in!


French Toast Muffins

French Toast Muffins


French Toast Muffins

(adapted from Rachael Ray Magazine June/July 2011)

Ingredients (makes six):

  • 3 eggs
  • 3/4 cup half-and-half
  • 3 tbsp maple syrup
  • 3/4 tsp vanilla
  • 1 tsp cinnamon
  • Pinch salt
  • 2 cups cubed white bread


  • Whisk eggs, half-and-half, syrup, vanilla, cinnamon, and salt together.
  • Divide bread among greased muffin cups. Pour egg mixture evenly over each cup (I used 1/4 cup of batter in each muffin cup).
  • Bake for 20 minutes. Let sit before serving… Enjoy!

French Toast Bread Pudding

French Toast Bread Pudding

French Toast Bread Pudding

(Recipe by Aly from Cooking in Stilettos)


1 challah loaf, sliced 3/4 inch thick [I used a loaf of ciabatta]

6 large eggs

5 cups milk

3 tablespoons honey

1 tablespoon grated orange zest [I omitted this — not a fan of citrus flavors]

1 teaspoon pure vanilla extract

1 teaspoon cinnamon

1/4 teaspoon kosher salt

Confectioners’ sugar and pure maple syrup, for serving


Preheat the oven to 350 degrees.

In a 9 x 13 baking dish, arrange the bread in two layers, making sure that the bread fits the dish.

(Note: I also staggered the bread to allow for more coverage and less gaps when it would bake together).

Whisk together the eggs, milk, honey, orange zest, vanilla, cinnamon and salt in a large bowl.

Pour the mixture over the bread and press the bread down.

Allow to soak for 10-15 minutes.

Place the baking dish in a large roasting pan.

Add hot tap water to the roasting pan so that it covers and inch or so of the baking dish, taking care to NOT get water in the bread pudding mixture.

Cover the roasting pan tightly with foil, taking care to not let the foil touch the bread pudding.

Make two slashes in the foil to allow the steam to escape and bake for 45 minutes.

After 45 minutes, remove the aluminum foil and bake for another 45 minutes or so until the pudding is puffy and golden and the custard is set.

Remove from the oven and allow it to cool for a few minutes.

To serve, lightly dust with confectioner’s sugar and drizzle with maple syrup.