{Foodie Friday: Blueberry Crumble Muffins}

As soon as I saw these in the current Clean Eating Magazine I knew I had to test them out! Because anytime someone claims that a healthier version of a classic brunch favorite is just as tasty, I simply must give them a try.

These blueberry crumble muffins are exactly as the article claims: moist, fluffy and detectably (and about 1/3 less calories than traditional versions!) I really believe it's the crumble factor that lends these muffins their sinful-tasting goodness. Paired with our morning coffee, these were nothing short of heavenly and will most definitely be showing up in my kitchen again!

Bon Appetit, muffin lovers!

Blueberry Crumble Muffins
recipe from Clean Eating Magazine

Ingredients

2 cups plus 3 Tbsp white whole-wheat flour, divided
2/3 cup plus 3 Tbsp organic evaporated cane juice, divided
1 oz raw unsalted pecans, finely chopped
1 1/2 tsp ground cinnamon, divided
1/4 tsp plus 1/4 tsp ground nutmeg, divided
1/2 tsp plus 1/8 tsp sea salt, divided
2 Tbsp organic unsalted butter, melted
2 tsp baking powder
1/2 tsp baking soda
2 cups fresh blueberries, washed and dried thoroughly
1 large egg
1 cup low-fat buttermilk
3 Tbsp safflower oil

Directions

1. Preheat oven to 375 degrees and line a 12-count muffin tin with paper liners.
2. Prepare crumble topping: in a small bowl, combine 3 Tbsp flour, 3 Tbsp cane juice, pecans, 1/2 tsp cinnamon, 1/8 tsp nutmeg and 1/8 tsp salt. Drizzle in butter and stir with a fork until just moistened. Set Aside.
3. In a large bowl, whisk together remaining 2 cups flour, 2/3 cup cane juice, 1 tsp cinnamon, 1/4 tsp nutmeg, 1/2 tsp salt, baking powder and baking soda. Gently stir in blueberries. IN a medium bowl, whisk egg, buttermilk and oil. Add to blueberry mixture and stir until just moistened. Spoon into muffin cups.
4. With your fingers, crumble topping over muffin batter. Bake in center of oven, rotating tin halfway through, until edges are lightly browned and a toothpick comes out clean when inserted in center, 18-20 minutes. Remove from oven and let cool in tin for 5 minutes. Carefully remove muffins from tin and transfer to a cooling rack.

{Foodie Week} Coconut Breakfast Pudding with Sauteed Nectarines

Happy Monday, friends! I've got a special treat for you this week: it's Foodie Week here at HWTH! I recently realized how little I've posted in the recipe arena and I'm here to remedy that! We have indeed been cooking up some new flavors lately, as well as our tried and trues, but some of them have really stood out and I'm here to share them with ya! Enjoy the five new recipes I've got this week and let me know what you think!

This first one is quite possibly the very best variation of oatmeal I've ever tasted. It's creamy and comforting and infused with some of my favorite flavors! Definitely a keeper and will likely be showing up on my next brunch menu.

Don't be fooled, while they may look fancy, these oats are simple enough to make on any given Tuesday! Just a word to the wise, as tempting as it may be to skip the overnight soaking of the oats, I promise it's worth it as the subtle coconut infusion really gives this recipe that extra something special. This dish even gets my non-breakfast eating husband on board with oatmeal, and that's saying a lot!

Coconut Breakfast Pudding with Sauteed Nectarines 
recipe from Whole Living

Ingredients

2/3 cup old-fashioned rolled oats
1/3 cup unsweetened shredded coconut
1 cup Unsweetened Almond Milk
1/8 teaspoon ground cinnamon
Pinch of coarse salt
2 teaspoons coconut oil
2 nectarines, sliced
1 tablespoon maple syrup, plus more for drizzling
1/4 cup unsweetened large coconut flakes, toasted

Directions

1. In a bowl, combine oats and shredded coconut with 1 1/2 cups water and refrigerate overnight.
   
2. Transfer mixture to a saucepan and add milk, cinnamon, and salt. Bring to a boil, then reduce heat and simmer, covered, until creamy, about 12 minutes. Remove from heat, stir, and cover.
   
3. Heat oil in a medium skillet over medium-high heat and saute nectarines until golden, 1 to 2 minutes, before stirring in syrup.
   
4. Divide oats between two bowls and top with nectarines and coconut flakes. Drizzle with additional syrup, if desired.
   

{Mason Jar Parfaits}

 

In an effort to be better prepared with her food, my mom was inspired to make these mason jar parfaits as a quick, on-the-go snack. Upon seeing them in her fridge last week I was instantly smitten and couldn't pass up sharing the cute idea with you!

As it is a passion of mine to make and prepare good meals and snacks so they are readily available, I love how quick and easy these would be to pack in your lunch or to grab for a snack. Simply make sure the lid is snug and they will keep in the fridge for up to a week.

But as I thought more about them, I fell completely in love with the idea of serving them at a brunch themed party or shower! You could simply serve a topping like homemade granola or nuts on the side (so they don't get soggy) for people to add themselves. Of course, it wouldn't hurt to add some sweet ribbon or twine around the jars for a pop of color!

Thanks Mom, for this sweet and simple idea!

To make:

Fill each mason jar with about 1-2 teaspoons of honey. Next, fill with about 1/2 cup plain Greek yogurt. Top with fresh, seasonal berries.

Broiled & Spiced to Perfection

Here in California, we've been enjoying some unseasonably gorgeous weather! But despite the sunshine, we've been eating lots of cozy, wintry meals. Take for example, breakfast this morning (and most mornings these past two weeks!); broiled spiced grapefruit. I just love the warm flavors this method adds to this yummy member of the citrus family! Plus, it's a delicious way to get that extra dose of vitamin C during this cold and flu season!

Wherever home may be for you, I hope you're staying warm and healthy! Happy Wednesday!

Broiled Spiced Grapefruit
serves 1
1/2 grapefruit
1 T pure maple syrup
1/2 tsp best quality vanilla
pinch each ground cinnamon, nutmeg and cardamom

Iced Perfection

Sadly, The Pioneer Woman wasn't able to break my husband's addiction to his energy drinks as we had both hoped. She did however make me a full-fledged believer in the cold brew method of iced coffee! And I am certain I will never make iced coffee another way. It's just that good!

Don't believe me? Give this method a shot. It's so quick and simple, you have absolutely nothing to lose. And I promise,  it's a guaranteed Monday maker!

photo credit to The Pioneer Woman

Brulée + Oats

If you have been stopping by for any amount of time, you might know that I LOVE breakfast! Something about spending a little extra time on the weekends to prepare a lovely morning meal, all while savoring a few cups of freshly brewed coffee just gives me all kinds of pleasure.

So it should come as no surprise that I am absolutely delighted to bring you this recipe for Banana Pecan Oatmeal Brulée, shared by my all-time favorite food blogger.

It's very possible that I will be making this tomorrow morning! Enjoy-I know I will!

ps~I will omit the butter from the oats.

images/via

Comfort in Familiarity

I know I've been seriously slacking in the recipe department these past weeks, but have some patience as moving and the holidays have me cooking tried-and-true meals rather than experimenting as much as usual.

I promise that with the new year I will have plenty to share in the way of recipes. But for now, I wanted to share {again} my favorite granola recipe that comes from my lovely friend Lael. It has been a great comfort of familiarity these past weeks and never gets old in my book!

Blessings Granola
Makes 4 cups

Combine:
¼ c. honey or agave nectar
¼ c. canola oil
2 T. orange juice
2 T. brown sugar (I consider this optional-it increases the sweetness and chewiness only slightly)
¼ t. vanilla

Separately mix:
½ c. pecans
1 ½ c. rolled oats
¼ c. slivered almonds
¼ c. pumpkin seeds

Mix both together. Thinly spread onto rimmed baking sheet. Bake until toasted in 325°oven.

Remove from oven. Stir in:
¼ c. coconut flakes
¼ c. golden raisins
7 dried apricots, chopped
¼ c. dried cranberries

Let cool before transferring to storage jar or container.

Fond Memories

I've been crushing on this print for some time now. Reminds me of the humble meals I enjoyed during my semester abroad in Oxford! I imagine that seeing it each morning in our breakfast nook would instantly bring a smile to my face!

image/via

Apple Pie Oatmeal

This week I wanted to put my homemade applesauce to use and was craving something new and different with my morning oatmeal-enter delicious apple infused oats! And now I'm a little obsessed. Though I suppose there are worse things to be obsessed with!

Apple Pie Oatmeal

1/2 cup oatmeal (steel cut oats would be great too!)
1/4 cup unsweetened applesauce
1/4 tsp Apple Pie Spice
A sprinkle of raw sugar

Cook oatmeal as usual. Stir in applesauce and sprinkle the top with Apple pie spice and raw sugar. Enjoy!

image/chubbybelly

A Winning Combo

Ever wonder how to fuel your body after a great sweat session? Allow me to take the guessing away because I've got a delicious solution packed with good-for-you ingredients that is sure to restore those muscles and put some pep in your step!

Each month I expectantly wait on my Oxygen magazine to arrive and almost immediately flip to the shake of the month for some new smoothie inspiration. This month's may be my favorite yet! Behold, this simple 5 ingredient creation~


Peach-Ginger Recharger
Recipe courtesy of Oxygen

1 peach, pitted and chopped
1 1/2 tsp grated fresh gingerroot
1 cup low-fat buttermilk
1 scoop vanilla whey protein powder
ice cubes

Place all ingredients in blender and blend thoroughly. Makes 1 serving.

Good to know: Buttermilk has probiotic qualities, which help aid in digestion, nutrient absorption and also increase your body's defense against disease.

image/secretsauce

Occasionally...

we break the rules and throw tradition out the window. In the Hansen house we occasionally have breakfast for dinner. That's right, we sometimes forgo the salad and lean meat and have a bowl of cereal or an egg white scramble and on a very rare evening-waffles. It's all about balance, right?!

And may I suggest that if you're going to do it, you should either go big or go home. So last Sunday we went big and savored every last drop of these scrumptious pumpkin waffles (we find any excuse to use our new belgian waffler!).

As I said last week, this was our first attempt at them, but I'm definitely impressed to have found a keeper on my first try! The recipe comes from Health and was certainly more health conscious than most I found. And the touch of ginger and cloves really gives them that something special. Perfect fall treat-for breakfast or dinner!

Pumpkin Waffles with Maple-Walnut Syrup

Recipe courtesy of Health

1 cup all-purpose flour
1/2 cup cornstarch
3/4 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon ground ginger
Pinch ground cloves
1 large egg
1 large egg white
1 1/2 cups low-fat buttermilk, well shaken
3/4 cup canned pumpkin
1/4 cup dark brown sugar
2 tablespoons canola oil
1/2 teaspoon unsalted butter, melted
1/3 cup chopped walnuts
2/3 cup pure maple syrup
Powdered sugar, for garnish

Preheat oven to 400°. Combine first 7 ingredients (through cloves) in a large bowl. Whisk together next 6 ingredients (through oil) in a medium bowl. Make a well in center of dry ingredients; add wet mixture. Stir just until moist.

Preheat waffle iron, and coat it with cooking spray. Add about 1/2 cup batter, and spread it to edges; cook until the steaming stops. Repeat with remaining batter, setting waffles aside until all are cooked. Place on baking sheets in oven for 5 minutes to crisp.

Melt the butter in a saucepan over medium-low heat. Add walnuts; sauté 3 minutes or until lightly toasted. Add the maple syrup; simmer 2 minutes. Dust waffles with powdered sugar, if desired. Serve with warm syrup. (Serving size: 2 waffles, plus syrup)

image/Health

An Old Favorite

I first baked these tasty muffins ages ago. In fact, they were one of the very first recipes I used from Whole Foods website and they have faithfully remained a regular part of my online recipe box. But like many great recipes, even these muffins have gotten overlooked and passed aside for newer, more exciting recipes. Until this weekend that is.

Before my parents left for their Alaskan cruise last week, my Mom brought over a ton of produce she didn't want to go bad while they were away for 10 days. So there I was, a fridge full of food and not enough meals in the day to consume it all. And that's why I decided to dig deep into my recipe archives and bake up these Carrot Apple muffins. After all, there's not much else I could do with two bags of shredded carrots!

And it's lucky I did because I had forgotten just how much I love these little guys! A truly understated muffin that subtly fills your senses and nourishes your body. They're not too sweet, which I can appreciate for a breakfast item. Plus they contain all whole wheat flour, yet remain perfectly moist thanks to the applesauce. I think this recipe would also make a delicious bread, if you prefer that to muffins.

My favorite way to enjoy these muffins is heated with a drizzle of agave nectar - YUM!

Carrot Apple Muffins
recipe adapted from Whole Foods

1 1/4 cups whole wheat flour
1/4 cup sugar
1 teaspoon ground cinnamon
1/2 teaspoon non-aluminum baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup grated carrots
1/2 cup unsweetened applesauce
2 large eggs, lightly beaten
1/4 cup milk
1/4 cup canola or safflower oil
1 teaspoon real vanilla extract
1/4 cup raw, chopped walnuts

Preheat oven to 350°F. Butter and flour a 12-cup standard muffin tin or use muffin papers. Set aside. In a large bowl, whisk together flour, sugar, cinnamon, baking powder, baking soda and salt. In a separate bowl, combine carrots, applesauce, eggs, milk, oil and vanilla. Add half the carrot mixture to the flour mixture, stir until blended then add the rest pf the carrot mixture. Stir in walnuts. Spoon batter into muffin cups and bake about 20 minutes or until a toothpick in the center of a muffin comes out clean. Serve warm.

image/wholefoods

Autumn Oats

Happy September! We're officially just a few weeks away from Fall and my breakfast this morning represented the many reasons I love the season. Instead of my typical oatmeal with berries, I switched it up with some fresh, seasonal pear slices and cinnamon. An exquisite combo I might add and just what I needed to get me going this Wednesday morning!

*Cooks note-this pears very nicely with a tall nonfat PUMPKIN SPICE latte! Yep, they're back!!

Oatmeal with Pears and Cinnamon

1/2 cup oats (not instant)
2/3 cup water
1/2 cup light vanilla soymillk
1/2 sliced pear
1 tbsp sliced almonds
dash cinnamon
2 tsp agave nectar (optional)

Heat water over medium-high heat until it comes to a boil. Add oatmeal and cook about 5-6 minutes, stirring occasionally, until cooked through. Add soymilk, sliced pear, almonds and sprinkle with cinnamon. For a bit of added sweetness, add 2 tsp agave nectar. Enjoy!

image/fitness

Weekend + Waffles

Happy Monday friends! How was your weekend?

Ours was wonderful and very productive. I almost completed my list of to-do's, all except my sewing projects...:( I guess you can't do it all. However, my house is put together, my yoga class is revamped and I'm all ready for my trip to Illinois this Thursday!

But enough about that, lets get to the good stuff! Saturday morning I was up at 7am and ready to bust out our Belgian waffle maker. I decided to try a recipe I came across in Cooking Light's Complete Cookbook (a fantastic cookbook, by the way!) and was beyond pleased with the results! I think Chris and I agreed they were our best waffles yet. Light, fluffy, crispy edges and didn't at all taste "healthy" (even though they are a healthier version!), everything a good waffle should be. Definitely a recipe worth using again!

So without further ado...


Waffles with Two Berry Syrup
adapted from Cooking Light

Waffles:
2 tablespoons ground flaxseed
1 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup toasted wheat germ
2 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 1/2 cups fat-free milk
3 eggs
1 1/2 tablespoons canola oil
1 teaspoon vanilla extract
Cooking spray

Syrup:
1 1/2 cups blueberries
1 1/2 cups raspberries
1/2 cup maple syrup
1/4 teaspoon ground cinnamon

Lightly spoon flours into dry measuring cups; level with a knife. Combine the flaxseed meal, flours, wheat germ, sugar, baking powder, and salt in a large bowl; make a well in center of mixture. Combine milk, eggs, oil, and vanilla; add to flour mixture, stirring just until moist.

Coat a waffle iron with cooking spray; preheat. Spoon about 1/4 cup of batter per 4-inch waffle onto the hot waffle iron, spreading batter to edges. Cook 5 to 6 minutes or until steaming stops; repeat procedure with remaining batter.

To prepare syrup, combine berries, maple syrup, and ground cinnamon in a saucepan. Cook over medium heat until thoroughly heated. Serve warm over waffles.

Freeze leftover waffles individually on a cookie sheet and then transfer to a zip-top freezer bag for storage. To reheat, place frozen waffles in toaster.

Going Green

Ever since I started this blog (almost 2 years ago!) I've wanted to post about green smoothies. For some reason or another this post just never came to be. How I have never shared my love for something like this is beyond me, but this week I decided that needed to change! Allow me to pass on the stealthy trick that is a green smoothie.

Basically, it's a super simple way to incorporate more leafy greens into your diet. I actually love them, especially spinach, but I could always be eating more. How about you?

The first time I saw a list of ideas on the Vita-mix website I was curious. Mostly because I couldn't imagine a smoothie, which is typically a breakfast item, tasting at all decent with vegetables in the mix. But I was so wrong! Amazingly enough, their flavor is masked by the sweetness of the added fruit and actually gives it a cool, refreshing aftertaste.

Believe me on this one. I have turned many people to the green side with recipes such as this:

Going Green Smoothie
recipe adapted from Vita-mix

1/2 apple

1/2 cup (78 g) pineapple

2 cups (60 g) fresh spinach

1/2 ripe banana, peeled 1/2 orange small sliver lemon and lime

1/2 cup (120 ml) water

1 cup (240 ml) ice cubes

Next time you whip up a smoothie, throw in a large handful of one of the following:

spinach
kale
collard greens
lettuce
parsley

and start reaping the benefits of more greens in your diet!

Only the Best Will Do

You may remember me posting that I wanted a Belgian waffle maker a while back...well I am a very lucky woman to have a husband who remembers what he reads here on the blog:)

But don't be fooled, he didn't buy me the one I thought I wanted. Oh no my friends, my man researches everything and absolutely insists on having the best! Which is why he says he was willing to wait 5 years for me;) Moving on...

When he looked into the one I originally wanted, he discovered that the standard open and close makers only make waffle crevices up to 3/4 of an inch thick, where a "true" Belgian has 1 inch pockets. (Only my husband!) Apparently the best ones flip upside down, using gravity to create extra deep crevices. And knowing me, he was certain it would drive me crazy to only be able to make one at a time. So...he bought me this double flip Belgian waffle maker!!!




I am so excited this morning to use my new waffle maker AND try Giada's Pancetta and Cinnamon waffle recipe I've been dying to make! Bon appetite!

Pancetta Cinnamon Waffles
recipe from Giada De Laurentiis
1/2 cup chopped walnuts
1 tablespoon vegetable oil, plus 1/3 cup, plus extra for greasing the waffle iron
3 (4-ounce) slices pancetta, about 1/4-inch thick, diced into 1/4-inch pieces
3 cups Belgian waffle mix (recommended: Krusteaz)
2 eggs
1 1/2 cups water
1 1/2 teaspoons ground cinnamon
1/2 teaspoon kosher salt
1/2 cup maple syrup

Preheat the oven to 350 degrees F. Spread the walnuts in an even layer on a baking sheet. Bake for 10 to 12 minutes until toasted. Set aside to cool.

Preheat and lightly grease a waffle iron.

Heat the oil in a medium skillet over medium-high heat. Add the pancetta and cook until brown and crispy, about 3 to 5 minutes. Transfer the pancetta to a paper towel-lined baking sheet to cool.

In a large mixing bowl, combine waffle mix, eggs, vegetable oil, water, cinnamon, and salt. Using a whisk, blend the ingredients together until smooth. Stir in the pancetta. Pour the batter, using the amount recommended by the waffle iron manufacturer's instructions, into the preheated waffle iron. Cook waffles for 3 to 4 minutes until golden brown.

Place waffles onto serving plates. Sprinkle with the chopped walnuts and drizzle with maple syrup. Serve immediately

Drink Up!

The biggest excuse I hear for skipping breakfast is not having enough time in the morning. Even after giving my long saga about how it is the most important meal of the day, there are still those who skip it! So I wanted to share a quick, portable breakfast for those of you on the run (it literally takes 3 minutes from start to finish!). Believe me, it is as simple as it is delicious and full of rib-sticking ingredients that will stay with you until your next meal.

Keep in mind, this makes two servings so you can drink half as your first meal of the day and bring the rest for an afternoon pick-me-up!

Oatmeal may seem like a strange component to a smoothie, but I promise you can't even taste it and it adds a creamy, thick texture while giving you some added fiber! Feel free to play with different fruit in this recipe.

Oatmeal Smoothie
1 cup nonfat milk
1 1/2 cups frozen strawberries and blueberries
1 medium banana
1/2 cup uncooked oatmeal
1 scoop vanilla whey protein powder
1 T flax seed oil

Place all ingredients in a blender and blend until smooth.

Makes 2 servings.

image via/mybodyzone

An Inspired Solution to Yummy

A few years ago, I discovered an immense love for poached eggs! When we go to our favorite breakfast place, if I'm not splurging on their remarkably delicious banana pecan waffle, I order poached eggs. They are perfect over dry toast and sprinkled with a touch of salt and pepper!

When Chris and I were first married and I was only working eight hours a week, I had a lot of free time to do things like attempt my own poached eggs (those were the days!). To my dismay, they were more difficult than I expected and I deemed them not worth cooking at home, which meant they were only an occassinal treat.

Given how much I love them, I recently decided it was time to find an easier at-home method. When I first came across these poach pods, I wrote them off as another useless gadget. After all, I tried to poach an egg and it couldn't be as easy as these pods made it look! Except while doing some research (yes, I am a geek!) I stumbled on several positive reviews claiming they were indeed as easy as they looked. I was hopeful.

So last Friday I picked some up for myself and wouldn't you know, they worked! My poached eggs were fantastic and super simple! No fussing with broken yokes or worrying about them coming dismembered, just neat, perfectly poached eggs. And this weekend we enjoyed them over a toasted english muffin and a tasty slice of Canadian bacon, yum! And I suspect we will be enjoying them much more frequently.

ps ~ I found these poach pods both at Crate and Barrel and Bed Bath and Beyond.

Happy poaching!

A Tropical Breakfast

Doesn't this Pineapple Breakfast Sandwich look stunning?! The recipe also suggests substituting the strawberries and walnuts with banana and coconut for a tropical twist...yes please!

Pineapple Breakfast Sandwich
1/2 cup finely chopped fresh pineapple
4 tablespoons Neufchatel or part-skim ricotta cheese
2 slices whole grain bread, toasted
4 large strawberries, sliced
2 tablespoons chopped walnuts

In a small bowl, combine pineapple and Neufchatel and then spread evenly on bread. Top with strawberries and walnuts and serve.

I think I might need to try this for breakfast this weekend!

What I Love About the Weekend

Happy Friday lovelies! We have many fun things planned for this weekend.

First of all February is just around the corner and we have several birthdays coming up! Not only do two of my closest friends have a birthday, but 3 of my 4 siblings do as well! Needless to say, I have a little shopping/mailing to take care of! Lucky me that I love to buy gifts!

And tomorrow night I have a date with mom and dad! Chris will be at another Kings game with his friend Brad (that lucky boy!) so my parents and I get to spend some time together (hopefully having dinner at our favorite Mexican restaurant..hint, hint!).

And what would the weekend be without a delicious breakfast? I am already excited about the buckwheat banana pancaked I have planned for tomorrow! Great way to replenish after a hard workout! I just love the nutty, hearty goodness of buckwheat!

Just a few short hours and the weekend can begin! We are starting it by having dinner at BJ's with Chris' Dad and Grandma!

I hope you all have an exceptionally wonderful weekend!