Archive for the ‘Breakfast’ Category

Blueberry Muesli


Within the last month I have started making my own cereal for two reasons, one we can’t really find one’s we like that aren’t sugar laden and two the cost of some muesli’s are pretty expensive and again too sugar laden for my man.  I must say it has been a ton of fun making cereal and incredibly easy. ( I had no idea how it was till I tried it).  This cereal is for my man who love’s Trader Joe’s Blueberry Muesli.


  • 4 cups of 5 grain cereal (like Bob’s Red Mill 1 bag = 4 cups)
  • 1/2 cup of sliced raw almonds
  • 1 cup of raw sunflower seeds
  • 1 cup of raw pumpkin seeds
  • 1 cup of shredded coconut
  • 1 1/4 cup of oats
  • 1 cup of dried blueberries
  • rye flakes
  • 2 TBSP of oil
  • 1/2 cup of apple juice

Pre-heat oven to 315 degrees. Mix the dry ingredients together except for the blueberries and rye flakes. Mix oil and apple juice together and pour over cereal mix. Stir to coat. Pour out cereal onto a bar pan or 13×9 baking dish. Spread flat, cook for 15 minutes, take out stir well and put back in for another 15 minutes. Set out and cool before mixing in blueberries, cereal flakes and storing. It makes about 10 cups.


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I originally fell in love with this recipe at Civilized Caveman. However it called for a 1/2 cup  each of coconut oil and honey which I felt was too much. I wanted to lower the sugar content so I reduced both to a 1/3 cup and it was just right. I have made this both with cinnamon and without, it is great either way. This is also great on yogurt or eaten just alone.

  • 1/2 cup of raw sunflower seeds
  • 1/2 cup of raw pumpkin seeds
  • 1 cup of almond meal
  • 1 cup of shredded coconut
  • 2 cups of slivered almonds
  • 2 tbsp of cacao
  • 1/3 cup of coconut oil
  • 1/3 cup of raw honey
  • 1 tsp of vanilla
  • heaping tsp cinnamon to taste – optional

Serves 10

heat oven to 325. in a bowl mix all wet ingredients (i used a metal bowl to melt the coconut oil in the oven) in another bowl mix all the dry ingredients. Once the wet ingredients are liquid and somewhat combined, mix dry ingredients with a fork. Then spread on a cookie sheet, I used a stoneware bar pan, helps to keep the cereal from falling off the sheet. Bake for 25 minutes, remove from oven stir in bar pan or pour into bowl and stir.  The put back in oven for another 5 minutes. Remove and cool before eating.  Either eat plain or serve with coconut milk or milk of choice.

calories: 4o2 protein: 9 g fiber: 5 g sugar: 15 g saturated fat: 13 g

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Yesterday morning I actually got up early before our daughter did. Amazing – I know – she actually slept into 7:30 – which is great for Christmas morning. However the reason I got up early was to make Gingerbread Scones a first for me and prep for Christmas day brunch, which I had meant to do the day before. I found this great recipe for Gingerbread scones, which calls for almond butter, pecans, candied ginger, we all loved it except for  N. Even my SIL who can be picky loved it much to her own surprise. I will making this again. Another plus is a quick!!

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Gingerbread Pancakes

This morning when I finally dragged myself out of bed – because frankly I was a bit tired from all our fun this weekend. Disney Princesses on Ice was Friday night, followed by Girl Scouts Candlefest last night – where we walked the whole Arboretum in the cold, however we didn’t do that without some tasty treats like hot chocolate and smores, not to mention warming up while we took a horse and carriage ride. So it was tough getting out of bed and I wanted to treat us all to some pancakes, but I was tired of pumpkin pancakes and thought about gingerbread pancakes because this is the holiday season. I have never had any before but I googled and found this recipe.

I used Trader Joe’s Multigrain pancake mix with molasses, ginger, nutmeg, and cloves. I also substituted buttermilk for the milk – and we HAD to put in chocolate chips because my daughter wouldn’t eat pancakes with out chocolate chips or so she says. All three of us were in love with the pancakes.

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Monster Toast


Monster Toast

I got this recipe years ago from a friend who also has traveled the infertility journey. We were staying with them one weekend about 11 years ago. When she made this.

  • 1/4 lb of margarine or butter (1 stick)
  • 1 C flour
  • 1 C milk
  • dash of salt
  • 6 eggs

Pte-heat oven  to  400 degree’s. Melt butter/margarine  in a 9×13 pan. Mix flour, milk and salt. Add eggs. Mix well and pour into 9×13 pan with the melted butter. Bake for 25 minutes.

This is an easy breakfast meal for when you have a quite  few people over for breakfast or after a sleep-over.

Note: This toast like pancake will grow into big shapes while it bakes, sometimes it looks like a stadium, sometimes a bit mountain in the middle.

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