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Category: breakfast

yogurt breakfast bowl

What is your morning routine like?

Are you the rushed and stressed-out type who spends 10 minutes searching for keys every morning? Or, the (somewhat annoying) type who can leisurely wake-up without an alarm, do some yoga, and spend an hour slowly getting ready, including a nice relaxing breakfast?

I aim for the latter, but somehow (AKA I spend too long on Twitter or watching the morning news) find my way closer to the former.

Did you know that you should try and wake-up at the same time every morning even on weekends? Going to bed late and sleeping in on the weekend really messes with your circadian rhythm. There is actually a term for this: social jet leg. Our social calendars and our internal clock don’t mix well. It’s like you’re flying to a different time zone and back every weekend, which is not so great for your health.

mexican breakfast bowl

The holiday season is wrapping up and soon the whole country will be on the healthy eating bandwagon trying to achieve their New Year’s resolutions.

Forget what happened over the past couple of weeks — most of us overate. You are not the only one! Stop carrying around guilt about it. Move forward and make mindful choices in the New Year.

What really counts is what happens from now until next December. Make small, maintainable changes to your everyday eating habits that will improve your health in the long run.

New Year, New You?

COMMENT

The new year is coming and we all have big plans to be healthier. Which is great…. I just have one request: be smart about it!

– Don’t go get a gym membership if you hate the gym – you won’t go, just like last year.

– Don’t waste your money on anything that advertises a weight-loss plan that is easy, fast, effortless etc – we all know that it is none of those things and, sadly, never will be.

– Don’t buy weight-loss supplements – green coffee bean extract and red raspberry leaf are not going to magically melt those unwanted pounds away (no matter what Dr. Oz says)! Many of these supplements are not tested for long enough periods of time in controlled randomized trials and could end up doing more harm than good.

– Most of all PLEASE don’t stop eating wheat/gluten unless you have an intolerance or allergy – people don’t lose weight because they cut out gluten. It is because they now can not eat many of the highly processed, high carbohydrate foods they were eating before. Although, I do agree that we consume too much processed wheat in general (cakes, cookies, breads, pasta). Why not try some wheat berries or kamut instead?

99% of people that come to me for weight loss advice have one thing in common:

Mother’s Day is just around the corner! There is no better way to celebrate and show mom just how much she is appreciated than by making her a delicious breakfast (including the clean up!) and spending some time together.

Instead of making plain old waffles or pancakes this year, I have something new for you to try: yeasted waffles! You make a simple batter that sits out overnight and develops scrumptious yeasty flavours. Then in the morning it’s ready to just add your mix-ins (i.e. chocolate)!

waffle                                                                                                  Photo Source

These waffles are fluffy on the inside and crispy on the outside, subtly sweet, and hold up really well smothered in strawberry sauce and whip cream. I made a large batch and froze the leftovers. Just pop them in the toaster from the freezer — I think they are almost even better this way. They get extra crispy on the outside, mmm!

Some recipes for yeasted waffles call for you to separate the eggs and beat the eggs whites and then fold them in to the batter to add extra fluffiness… you can try this if you are so inclined, I was too impatient.

Enjoy!

Mother’s Day Yeast Waffles

Recipe adapted from All Recipes

6 servings

Ingredients

  • 2 cups milk
  • 1 (.25 ounce) package active dry yeast (2 1/4 tsp)
  • 1/2 cup warm water (110 degrees F/45 degrees C)
  •  1/4 cup butter, melted
  • ¼ cup olive oil
  • 1 teaspoon salt
  •  1 teaspoon white sugar
  • 2 cups sifted all-purpose flour
  • 1 cups sifted WW flour
  • 1 tsp cinnamon
  • Cloves  (optional, to taste)
  • 4 tbsp flax seed (optional)
  • Chocolate chips (3/4  cup)
  • 1/2-3/4 cup toasted pecans or walnuts, chopped
  • 1.5 tsp vanilla
  • 2 eggs, slightly beaten
  • 1/2 teaspoon baking soda

Toppings: sliced bananas and maple syrup or berries and whip cream

Directions

1. Warm the milk in a small saucepan until it bubbles, then remove from heat to cool. In a small bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.

2. In a large bowl combine salt, sugar, spices and flour. Mix thoroughly. Then add milk, yeast mixture, butter and olive oil and mix thoroughly with rotary or electric mixer until batter is smooth. Cover with plastic wrap and let stand at room temperature overnight.

3. The next morning, stir beaten eggs, chocolate chips, nuts, vanilla, flaxseed and baking soda (sprinkle evenly over top) into the batter; beat well.

4.  Grease the preheated waffle iron. Pour mix onto hot waffle iron (mine makes 4 waffles at a time with about 1/3 cup batter per waffle). Cook until nice and golden brown. I like mine extra crispy!

Coconut Banana Bread

4 COMMENTS

Frozen, black bananas flying out at me every time I open the freezer is a clear sign that it’s time to make banana bread.

I have made some pretty good banana bread lately but this one is my favorite! I love the tropical flavors of the banana and the coconut together. Coconut is a source of fiber, protein, phosphorus and vitamin B6.

Coconut’s/coconut oil’s nutritional value is a bit of a controversial topic. Some say it’s nutritional gold, while others strongly disagree. Here’s a good article on the topic.

To make this bread into more of a treat add chopped dark chocolate and roasted pecans or coat it with a lime/lemon glaze (1/2 cup powdered sugar + 1.5 tbsp fresh squeezed lemon/lime juice).

Recipe Adapted from: Cooking Light

Yield: 1 loaf, 16 servings

Ingredients

  • 2 cups all-purpose flour (use half whole wheat flour to up the fibre)
  • 3/4 teaspoon baking soda
  • 1 tsp cinnamon
  • 1/2 teaspoon salt
  • 1 cup granulated sugar
  • 1/4 cup olive or canola oil
  • 2 large eggs, lightly beaten
  • 1 1/2 cups mashed ripe banana (about 3 bananas)
  • 1/4 cup plain low-fat yogurt or Greek yogurt
  • 3 tablespoons dark rum
  • 1 teaspoon vanilla extract
  • 1/2 cup plus 4 tbsp flaked unsweetened coconut (use sweetened if you prefer it sweeter)

Preparation

Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour, cinnamon, sugar, baking soda, and salt, stirring with a whisk.

Mix oil and eggs. Add banana, yogurt, rum, and vanilla; beat until blended. Add flour mixture; mix just until moist. Gently stir in 1/2 cup coconut. Spoon batter into a greased 9 x 5-inch loaf pan; sprinkle with 4 tablespoon coconut (or how ever much you like, lots is good!). Bake at 350° for 1 hour or until a wooden pick inserted in center comes out clean (may take longer). Cool in pan 10 minutes on a wire rack; remove from pan.  Cool completely on wire rack.



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