Healthy breakfast Archives

Cornbread- love it or hate it?

Quinoa Cornbread Breakfast Bakes

Author: Sandra
Total Time: 45 minutes
Yield: 6 servings 1x

Instructions

Preheat oven to 350F and spray 2 ramekins with nonstick cooking spray. Set aside.
In a medium size bowl, mash banana. Then add egg, vanilla, and milk, and mix again.
Slowly add in cornbread mix and baking powder and stir. Then, mix in cooked quinoa and finally, the coconut oil.
Fill ramekins about ⅔ – ¾ of the way full. Bake at 350 for about 30 minutes or until you do the toothpick test and it comes out clean.

Prep Time: 15 minutes
Cook Time: 30 minutes

Banana Quinoa Porridge

February 27, 2023 by Lee Hersh Leave a Comment

Banana Quinoa Porridge

Mix up your breakfast and make this delicious banana quinoa porridge for a vegan, gluten-free option that will keep you full all morning!

Linley and I have been spending a lot of time at her family’s river house on the St. Croix, which runs along the border of Minnesota and Wisconsin. It is legit the most beautiful, serene place I have ever been. All you can hear and see is nature. Swoon. It’s nestled at the top of the river bluff on 10 acres of pure Wisconsin beauty. The neighboring property is a farm and that’s where the bambis hang out. MY FAVORITE.

The last time I was out at the river house, Lin made me this delicious quinoa porridge for breakfast. I knew right away it needed to make a Fit Foodie appearance on the blog. Duh.

La la la loving all of the flavors in this breakfast! I also love the red quinoa and the texture it gives to the entire dish. Anyone else notice the texture difference between red and white quinoa? I feel like red quinoa has a little more oomph (aka is harder). Anyways, it was perfect in this! For the recipe you only need a few simple ingredients

red quinoa
cinnamon
banana
honey
cinnamon

If you don’t have red quinoa. No worries. Feel free to use white or a blend. The good thing about quinoa is that they are all equally in high in protein.

You precook the quinoa in water and then let it sit and soak in all of the delicious flavors over night so that in the morning it’s a delicious porridge full of flav.

Basic Ingredients for Banana Quinoa Porridge

1 cup quinoa, uncooked
2 cups water
2 medium bananas (~1 cup mashed)
2 tablespoons honey
½ teaspoon cinnamon
1 cup almond milk, unsweetened

How to make Banana Quinoa Porridge

First, rinse quinoa and place in a medium size pot. Then, add in 2 cups of water. Turn burner to high and bring to a rolling boil. Then, turn to low, cover, and let simmer for an additional 12-15 minutes or until all of the liquid has absorbed.
Set aside and let cool.
In a large bowl, mash 2 medium bananas. This should yield about 1 cup mashed. Then, add in honey, cinnamon, and almond milk and mix until combined.
Finally, add in cooked quinoa and mix. Place bowl in refrigerator for at least 2 hours or overnight.
Serve cold.

This post is sponsored by Ancient Harvest Quinoa. I was compensated and all opinions are my own. Thank you for supporting Fit Foodie Finds!

see more healthy recipes

Banana Quinoa Porridge

Author: Sandra

Instructions

First, rinse quinoa and place in a medium size pot. Then, add in 2 cups of water. Turn burner to high and bring to a rolling boil. Then, turn to low, cover, and let simmer for an additional 12-15 minutes or until all of the liquid has absorbed.
Set aside and let cool.
In a large bowl, mash 2 medium bananas. This should yield about 1 cup mashed. Then, add in honey, cinnamon, and almond milk and mix until combined.
Finally, add in cooked quinoa and mix. Place bowl in refrigerator for at least 2 hours or overnight.
Serve cold.

Holiday DIY in a Jar Cranberry Pecan Overnight Oats

February 27, 2023 by Lee Hersh Leave a Comment

cranberry pecan overnight oats

Breakfast doesn’t get much better than Cranberry Pecan Overnight Oats. It’s packed with protein and whole grains not to mention DELISH.

HAPPY SUNDAY!

You guys. If you looked in my freezer right now you would be like WTF Lee, you can feed a whole army. One of the coolest parts about what I do, is that I get to sample A LOT OF product. I’ve got chicken (like 10 full chickens), balls, ice cream, pizza crust, frozen fruit/veggies, chocolate, soup, and so much more.

What I’m trying to say- is come on over and I can most likely feed you and your whole family for the next week.

Breakfast doesn't get much better than Cranberry Pecan Overnight Oats. They're packed with protein and whole grains not to mention DELISH.

Now that I got that out of the way…

It’s mid-December and I’m still eating overnight oats. Don’t stop me now. They just don’t get old. It’s like coffee….I drink that shit HOT during the winter and summer.

If someone gave me this as a gift I would cry with joy. That’s how much I love overnight oats. I know about 1/8 of you would do the same thing. Don’t kid yourself

If you want to make this oatmeal and not give it as a gift- feel free to double the recipe so you can have some solid meal prep for the week! It will stay for up to 5 days in the fridge.

OH- and if you have an almond finished peanut butter jar that would be a legit vessel for this recipe. Did that twice last week. Turns out I had like 4 almost finished nut butter jars. Who woulda thunk.

Breakfast doesn't get much better than Cranberry Pecan Overnight Oats. It's packed with protein and whole grains not to mention DELISH.

Head over to The Healthy Maven for her Maple Pecan Butter Recipe. If someone gave me a jar of that and this overnight oat recipe I would be oneeeeee happy camper.

Happy Sunday. Go Pack.

Basic Ingredients cranberry pecan overnight oats

⅔ cups rolled oatmeal
2 tablespoons chia seeds
3 tablespoons dried cranberries
3 tablespoons unsweetened dried coconut
3 tablespoons dried pecans
½ cup vanilla Greek yogurt
¾ cup unsweetened almond milk

How to make cranberry pecan overnight oats

Place all ingredients in a large bowl and mix. Let sit in the fridge overnight or for at least 2 hours.

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Holiday DIY in a Jar: Cranberry Pecan Overnight Oats

Author: Sandra
Total Time: 5 minutes

Ingredients

Scale

⅔ cups rolled oatmeal

2 tablespoons chia seeds

3 tablespoons dried cranberries

3 tablespoons unsweetened dried coconut

3 tablespoons dried pecans

½ cup vanilla Greek yogurt

¾ cup unsweetened almond milk

Instructions

Place all ingredients in a large bowl and mix. Let sit in the fridge overnight or for at least 2 hours.

Prep Time: 5 minutes

Asparagus and Shiitaki Mushroom Frittatas

February 26, 2023 by Lee Hersh Leave a Comment

Asparagus and Shiitaki Mushroom Frittatas

HAPPY APRIL (slash birthday month!!)

The second I got home from the Propel Photo Shoot in LA I knew I wanted to start recreating the delicious food we ate a la our personal chefs. One morning we ate the most amazing asparagus egg white frittatas. I decided to add a twist, because I am a huge fan of egg yolks (full eggs).

Asparagus and Shiitaki Mushroom Frittatas #GlutenFree

Single egg frittatas are actually the best snack ever invented. Loaded with protein, tons of veggies, and easy to make and store for later.

Confession: Blake is a shroom lover and I am a shroom hater (just being honest). Opposites attract, right? He was ecstatic when he saw mushrooms were making an appearance in a Fit Fooodie Finds Recipe. And I do have to say they were quite tasty in these frittatas. I think they’re growing on me.

You can add any veggies that you like. I suggest onions, peppers, spinach, broccoli, really anything that floats your boat.

Make sure you spray your muffin tin with nonstick cooking spray or rub with coconut oil or you will have yourself a mini disaster. I warned yah.

Basic Ingredients

6 eggs
1 tablespoon EVOO
1/2 tablespoon garlic
1/2 cup shiitaki mushrooms, sliced
1/2 cup chopped asparagus, quartered
salt and pepper to taste
2 tablespoons milk
3 tablespoons grated cheese (your favorite kind!)

How to make Asparagus and Shiitaki Mushroom Frittatas

First, preheat oven to 350F and spray a 6 tin muffin tin with nonstick cooking spray.
Next, in a large sauce pan, heat 1/2 tablespoon of garlic in 1 tablespoon of EVOO. Then, sautee asparagus for about 4 minutes, then add in mushrooms for an additional 3 minutes or until they have both softened up a bit.
While the vegetables are cooking, whisk together 6 eggs and 2 tablespoons of milk.
Next, divide out out the veggies into the muffin tin. Then, pour egg on top, filling about 3/4 of the way. Season with salt and pepper to taste and sprinkle on your favorite kind of cheese.
Bake at 350 for about 25 minutes or until the eggs have set.

See more healthy recipes

Asparagus and Shiitaki Mushroom Frittatas

Author: Sandra

Instructions

First, preheat oven to 350F and spray a 6 tin muffin tin with nonstick cooking spray.
Next, in a large sauce pan, heat 1/2 tablespoon of garlic in 1 tablespoon of EVOO. Then, sautee asparagus for about 4 minutes, then add in mushrooms for an additional 3 minutes or until they have both softened up a bit.
While the vegetables are cooking, whisk together 6 eggs and 2 tablespoons of milk.
Next, divide out out the veggies into the muffin tin. Then, pour egg on top, filling about 3/4 of the way. Season with salt and pepper to taste and sprinkle on your favorite kind of cheese.
Bake at 350 for about 25 minutes or until the eggs have set.

Pomegranate Oatmeal Snack Cups

February 26, 2023 by Lee Hersh Leave a Comment

Pomegranate Oatmeal Snack Cups

These Pomegranate Oatmeal Snack Cups are the perfect on-the-go healthy breakfast or snack. Bake them up at the beginning of the week for a grab-and-go option for the rest of the week!

Shoes are something that I have a hard time buying. 1. I am the worst shoe picker outer…when it comes to the fancy kind, that is, and 2. I am SUPER picky. I have giant calfs, so short boots or booties are really hard for me to find and like. I feel like taller boots balance out my muscular thighs in general, so I often just go with that.

You know what is the worst? When you go shoe shopping and you find a pair that you like, but don’t end up buying them then you get home and realize you have the PERFECT outfit to wear them with? Yah- I hate that!

Well this weekend, Blake and I were Christmas shopping, AKA buying things for ourselves instead of everyone else, and I decided I wanted a pair of black booties because I had found a cute outfit to wear to the Corepower Holiday Party. I found THE PERFECT PAIR at Macy’s, but of course they didn’t have my size. Whomp. I then dragged Blake to DSW so I could see if I could find a similar pair. Surprisingly, I did…2 of them! I asked B, which ones he liked better and of course it was opposite of me. I decided to turn to Instagram to see what my fashionable followers would choose. Literally 99% of the people who responded said they liked Blake’s choice best.

I took your advice and went with that shoe and hot damn I’m glad I did!

So these snack cups rock! I am obsessed with pomegranates lately, and you should be to! They make everything taste and look better…like ugly oatmeal, for example. Just put some poms on top and BOOM, you’ve got yourself a beautiful masterpiece

Frealz, these rock! They are….

100% whole grain
Naturally sweetened
Naturally gluten-free
Dairy-free
HEALTHY!

The best part is….you can totally eat more than one because they are sort of miniature.

Since they are super dense, they didn’t rise much (I wasn’t expecting them to), so I only filled the cupcake tin about 1/3 to 1/2 way. Eat em’ up, frands.

I topped mine with my new favorite nut butter- Trader Joe’s Cashew Butter. UMMM YUMMM. It’s unsweetened and perfect. I’ve got 2 stocked away in my cabinet for a rainy day

Tell me about your shoe collection. Do you own a lot of shoes? Or are you super picky about your shoe purchases like me?

Basic Ingredients for Pomegranate Oatmeal Snack Cups

Wet

2 eggs
1/3 cup 100% pomegranate juice
teaspoon vanilla extract
1 banana, small
1/2 cup almond milk, unsweetened
2 tablespoons coconut oil, partially melted

Dry

2 cups quick cooking oatmeal
1 teaspoon baking powder
1/3 cups + 1/4 cup pomegranate arils, separated

How to make Pomegranate Oatmeal Snack Cups

First, preheat oven to 350ºF and spray a muffin tin with nonstick cooking spray.
Then, place banana in a medium size bowl and mash until smooth. Add the rest of the wet ingredients (minus the coconut oil, we will add that very last) and whisk until combined.
Add the dry ingredients and mix until smooth. Finally add in coconut oil.
Fill muffin tin about 1/3 to 1/2 way full. Sprinkle additional pomegranate arils (about 1/4 cup) on top.
Bake at 350º for about 20 minutes.

see more healthy recipes

Pomegranate Oatmeal Snack Cups

Author: Sandra
Total Time: 30 minutes
Yield: 12 snack cup 1x