DANIELLE AT HOME

Breakfast

Healthier Pumpkin Bread

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Now that it is officially October I feel it is acceptable to post all things pumpkin. As much as I love pumpkin I just think September is too early. But with Canadian Thanksgiving coming up on Sunday I have pumpkin on the brain.

This recipe is perfect because it has whole wheat flour, coconut oil and maple syrup making it much better for you and more nutritious then a lot of the more indulgent recipes out there. Since this bread is healthier then some of the other pumpkin treats out there you’re free to enjoy all season long.

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The texture of this bread is AMAZING! I actually can’t believe how well it turned out, its soft and dense while still being light and airy. The best way to achieve this texture is to hand mix the batter. Gently fold the dry ingredients into the wet until just combined.

This bread would also be great with some mix ins or other toppings. I topped mine with a few handfuls of pumpkin seeds, but you could just leave it plain. You could also mix in nuts or chocolate chips. you could even ice the top with cream cheese frosting and serve it as a dessert.. not so healthy but defiantly delicious. however you make it you won’t be disappointed.

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Healthier Pumpkin Bread

Yields: 1 Loaf

Ingredients:

  • 1/3 Cup Coconut Oil, melted
  • 1/2 Cup Maple Syrup
  • 2 Eggs
  • 1 Cup Pumpkin Purée (NOT pumpkin pie filling)
  • 1/4 Cup Milk (I used 2%, but any milk even non dairy will work)
  • 1 Tsp Vanilla Extract
  • 1 1/2 Tsp Pumpkin Pie Spice
  • 1 Tsp Baking Soda
  • 1/2 Tsp Salt
  • 1 Cup All Purpose Flour
  • 3/4 Cup Whole Wheat Flour
  • Optional: 1/4-1/2 Cup mix-ins or toppings, pumpkin seeds, nuts, chocolate chips etc.

Directions:

Preheat oven to 325°F and grease a 9×5-inch loaf pan.

In a large bowl whisk flour, baking soda, salt and pumpkin pie spice. Set aside.

In a medium sized bowl whisk together coconut oil, maple syrup until completely combined.  Add eggs, pumpkin purée, milk and vanilla extract to the wet ingredients and whisk together to combine.

Pour the wet ingredients into the dry and fold the mixture together with a spatula or wooden spoon. Continue to fold until the flour is just combined. Gently fold in any mix-in’s if using.

Pour the batter into the greased loaf pan. Sprinkle the loaf with toppings if desired.

Bake the loaf for 50-60 minutes, or until a tooth pick comes out clean. Allow the bread to cool in the loaf pan for 10 minutes before transferring to a cooling rack.

Adapted from, Cookie and Kate

Healthy Homemade Granola

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Even though I have been out of school for quite a while now there is something about September that always feels like a new beginning. When August ends and September begins it’s like a new year. And with every new year comes changes and bettering yourself. Bad habits are kicked, we try to spend less, workout more and of course eat better. Also with fall comes a busier schedule, goodbye lazy summer days.

With busier days comes a need to stay organized and find fast healthy meals. Breakfast is always the hardest meal of the day. It’s such a rush to get out of the house to work on time, so I love having fast easy to throw together breakfasts on hand.

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Granola is such a great breakfast option since you can throw it on top off yogurt, or even just add milk. It’s filling and delicious.

I prefer to make my own granola since the prepackaged stuff is full of sugar and unhealthy fats. It’s really easy to whip up and tastes delicious.

This particular granola has pecans, coconut flakes and dried blueberries, but you can use any combination of nuts, seeds and fruit you like. As the weather gets cooler I add pumpkin pie spice, maple syrup, pecans and pumpkin seeds. Pistachio and dried cranberries are also a great combo. You really can do whatever your heart desires with this recipe.

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Healthy Homemade Granola

Yields: 3 cups

Ingredients:

  • 2 Cups Rolled Oats
  • 1/2 Cup Raw Pecans, chopped
  • 1/2 Cup Dried Blueberries
  • 1/4 Cup Unsweetened Coconut Flakes
  • 3 Tablespoons Honey
  • 2 Tablespoons Coconut Oil, melted
  • 1 Egg White, whisked until frothy
  • 1/2 Teaspoon Vanilla Extract
  • Pinch of Salt

Directions:

Pre heat the oven to 300°F. In a medium-sized bowl mix together the oats, pecans and coconut flakes. In a small bowl whisk together honey, coconut oil, frothed egg white, vanilla extract and salt. Pour the wet ingredients over the dry and mix until evenly combined. Spread the mixture evenly on a baking sheet and bake for 15 minutes stirring half way in between. Remove from the oven and stir in dried blueberries. Allow to cool completely on the tray. Store in an airtight container for up to 2 weeks.

Banana Nut Muffins

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These are by far my favourite healthy muffins. They are moist and flavourful without any refined sugar. I love having snacks like this on hand during the week.

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My grandma taught me to always make my muffin batter by hand so that the muffins don’t get tough. This is especially important since whole wheat flour  has a tendency to make dry and tough baked goods. If you do decide to use a mixed be careful to mix just until combined.

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Sometimes I will make these with chocolate chips instead of nuts or a combination of both. I also just use whatever nuts I have in the house, walnuts, pecans, almonds and cashews are all great options.

Whats your favourite type of muffin?

 

Servings: 15 muffins

Ingredients:

  • 1 and 1/2 Cups Whole Wheat Flour
  • 1 Cup Old-Fashioned Oats
  • 2 Teaspoons Ground Cinnamon
  • 1 and 1/2 Teaspoons Baking Soda
  • 1/2 Teaspoon Salt
  • 3 Bananas, mashed
  • 3 Large Eggs
  • 1/3 Cup Coconut Oil, melted (or your favourite baking oil)
  • 1/3 Cup Honey (maple syrup can also be used)
  • 1/4 Cup Greek Yogurt (plain, vanilla or honey are best)
  • 1/4 Cup Almond Milk (or your preferred milk)
  • 1 Teaspoon Vanilla Extract
  • 1 Cup Chopped Nuts (any kind)
  • optional: Additional chopped nuts for topping

Directions:

Preheat oven to 350°F. Spray muffin pan with non stick spray or line with cupcake liners.

Whisk the flour, oats, cinnamon, baking soda, and salt together in a large bowl until combined. Set aside. In a medium bowl, mash the bananas. Then whisk in the eggs, oil, honey, yogurt, milk, and vanilla together until combined. Pour the wet ingredients into the dry ingredients, stir a few times, then add the nuts. Fold everything together gently just until combined and no flour pockets remain.

Spoon the batter into pan, filling them 3/4 of the way full. Top with chopped nuts, if desired. Bake for 20-25 minutes until a tooth pick comes out clean. Allow to cool in the muffin pan for 5 minutes. Then remove from the pan and allow to fully cool in a cooling rack.

Adapted from Sally’s Baking Addiction

Peach Mango Green Smoothie

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I have a really hard time getting up for work in the morning. My husband basically drags me out of bed with the promise of coffee and breakfast. I wish I was a morning person but I never have been.

 

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Since I always wake up later then I’d like week day breakfast have to be fast, and nothing is faster then a smoothie. This smoothie is full of vegetables, fruit and fibre which keeps you full until lunch. It’s also delicious and sweet.

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So are you a morning person?

Serves: 1-2

Ingredients:

  • 1 cup of spinach
  • 1 cup frozen peaches
  • 1 cup frozen mango
  • 2 tablespoons ground flaxseed
  • 2 cups unsweetened almond milk (Milk of Choice)
  • Protein Powder, optional

Directions:

Put all the ingredients into the blender. Blend until smooth adding additional liquid if necessary.

Yeast Raised Waffles

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I really try to slow down and enjoy my weekends. Since I lead a pretty busy life this can be hard to do, but I always try to carve out one morning to relax. I love to sip coffee and cook a special breakfast with my husband. These waffles are our go to on the days we know we have time to savour the morning.

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Now these aren’t your typical waffles. These waffles are yeast raised. The yeast makes them light and airy, but gives them an extra depth of flavour. One other thing that is different about these waffles is that the batter is made the night before. So a little planning is involved, but I promise they are worth it!

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I like to top mine with butter and real Canadian maple syrup, but I bet they would be extra yummy with berries and whipped cream. I bet you’d even love them plain!

So what your family’s favourite weekend breakfast?

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Servings: 20 Waffles

Ingredients:

  • 1 packet active dry yeast
  • 1/2 cup warm water
  • 2 cups milk (I use 2%)
  • 1⁄2 cup unsalted butter, melted
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • 2 cups All Purpose Flour
  • 2 large eggs
  • 1⁄4 teaspoon baking soda
  • Your favourite toppings (butter, syrup, Nutella, strawberries, whipped cream)
Directions:
Whisk yeast and sugar in ½ cup warm water until dissolved. Set aside for 5-10 minutes or until foamy and doubled in size. Add milk, melted butter, salt, and flour to the bowl. Whisk until smooth. Cover with plastic wrap and refrigerate over night.
Preheat your waffle iron. Whisk eggs and baking soda into the batter until smooth. Pour batter into the wells of your waffle iron (1/4 to 1/2 cup depending on the style of the iron). Allow to cook for thirty second before closing the lid. Lower the lid and cook per your waffle irons specifications until golden brown. Repeat with remaining batter.