Pumpkin French Toast

Fall is perfect for indulging in pumpkin everything! Pumpkin spice and everything nice is what this recipe is made of. This Fall season has me craving and wanting to try everything pumpkin…from my coffee to my breakfast..and everything sweet in-between. Pumpkin has quite a few perks as well such as its potassium and vitamin K content. It is also heart healthy, an immune booster and is full of fiber–so there is a reason to indulge! This pumpkin french toast is sweet with a hint of spice and makes a great Fall breakfast. It is easy to make and it will make your kitchen smell delicious as well, enjoy!
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Pumpkin French Toast

Serving Size: 2 servings

Pumpkin French Toast

Try this fall inspired breakfast with a pumpkin twist-- Sliced bread dipped in a pumpkin coating then cooked in butter and topped with maple syrup!

Ingredients

1-2 Tbsp butter

4 slices of whole wheat bread (or white bread)

2 whole eggs

1/4 cup whole milk

1 tsp vanilla extract

1/4 cup pumpkin puree

1/4 tsp pumpkin pie spice (or cinnamon)

Instructions

  1. Melt 1 Tbsp of butter on frying pan over medium heat.
  2. In the meantime, whisk eggs, milk, vanilla extract, pumpkin and pumpkin pie spice together in bowl. Soak one slice of bread at a time in the pumpkin egg mixture, then place in the prepared buttered frying pan. Repeat with the remaining slices of bread. Make sure to keep buttering the frying pan (this will make it get golden brown).
  3. Cook the bread on each side until golden brown, about 3 minutes. Top with butter, maple syrup or whipped cream. Enjoy!
http://kathrynskitchenblog.com/2016/10/pumpkin-french-toast/

 

6 Ingredient–Breakfast in a Bell Pepper

This easy recipe is great because you can make them at the beginning of the week and they will last all week long.  I try to implement ways to eat healthy all week long (well at least most of the week)–and this is an awesome way to start your mornings off to a healthy start! It is essential to plan ahead even though it can be time consuming at times. Luckily, this recipe only takes about 10 minutes to prepare {total} and that’s it. So really, do yourself a favor a make these nutrient packed peppers! All you have to do in the morning is pop them in the microwave for 30 seconds and take them to go. Easy-peasy!

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Breakfast in a Bell Pepper

Breakfast in a Bell Pepper

Ingredients

3 bell peppers, halved and seeded

6 whole eggs

2 tbsp chopped green onion

2 cups fresh baby spinach, chopped

1 cup shredded cheese; divided

1 zucchini; chopped

1/2 tsp lemon pepper

1/2 tsp garlic powder

Instructions

  1. Preheat oven to 350 degrees F.
  2. In a medium bowl, combine eggs, green onions, spinach, ½ cup cheese and zucchini with a whisk until combined.
  3. Lay the peppers in a lightly greased baking dish (whatever size works best for you--make sure they are a litle snug in the baking dish so they don't move too much and spill).
  4. Divide your egg mixture between your peppers and sprinkle with remaining cheese. Cover with tin foil and bake for 45-50 minutes, or until eggs are set.
http://kathrynskitchenblog.com/2016/03/6-ingredient-breakfast-in-a-bell-pepper/

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Strawberry Chocolate Chip Oatmeal

Mornings can be tough, especially when you are in a rush…so these make-ahead oats come in handy because you can prep them the night before to ensure a healthy breakfast the next morning. I never understand when people say “I don’t have time for breakfast”. We all have time for breakfast, you just need to make the time… These oats are gluten-free, dairy-free, and just about sugar free. What a perfect way to start the day!  They literally only take about 10 minutes to whip up, so get cooking in the kitchen!

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Strawberry Chocolate Chip Oatmeal

Strawberry Chocolate Chip Oatmeal

Chocolatey and sweet, without the guilt! Every bite is bursting with fresh strawberries.

Ingredients

1 cup of almond milk; unsweetened

1/2 cup old fashioned oatmeal

1/2 tsp cinnamon

1 Tbsp honey

1/2 cup fresh strawberries; chopped

2 Tbsp mini dark chocolate chips

Instructions

  1. In a small to medium sized sauce-pan, bring almond milk to a light boil.
  2. Add in the oats, honey, and cinnamon and mix until oats are fully cooked...about 5-8 minutes.
  3. Once oats are cooked, mix in chopped strawberries and top with mini chocolate chips. Enjoy! 🙂
http://kathrynskitchenblog.com/2015/06/strawberry-chocolate-chip-oatmeal/

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Ricotta Orange Whole Wheat Pancakes

Pancakes are a breakfast favorite of mine, because who doesn’t like a tall stack of em’? These pancakes are fluffy and have a hint of orange in them. The ricotta adds a touch of creaminess to these! You can even freeze these in the freezer and pop them out when you want to have a delicious quick breakfast by popping them into the toaster!

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Ricotta Orange Whole Wheat Pancakes

Ricotta Orange Whole Wheat Pancakes

These fluffy, zesty, and sweet pancakes are bursting with a delicate orange flavor and are perfect when topped with warm maple syrup and melted butter!

Ingredients

1/2 cups whole wheat flour

3 Tbsp sugar

1 1/2 tsp baking powder

1/2 tsp baking soda

1 large egg

1 cup ricotta cheese

3/4 cup low-fat milk

1/2 cup orange juice

1/4 cup butter, melted

1/2 tsp grated orange zest

1/2 tsp vanilla extract

Pinch of salt

Maple syrup

Instructions

  1. In medium bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
  2. In a small bowl, whisk together the egg, ricotta cheese, milk, orange juice, butter, and orange zest; set aside.
  3. Make a well in center of the dry ingredients; pour in milk mixture and whisk very gently until just combined (a few lumps should remain). Do not over mix.
  4. Heat a 12-inch nonstick frying pan/skillet over medium heat for 3 to 5 minutes; add 1 teaspoon oil or butter and brush on skillet evenly.
  5. Pour 1/4 cup batter onto 3 spots on frying pan/skillet. Let pancakes cook until large bubbles begin to appear, about 1 1/2 to 2 minutes. Using a spatula, flip pancakes and cook until golden brown on second side, 1 to 1 1/2 minutes longer. Serve immediately, and repeat with remaining batter. Top with more orange zest, a pat of butter, and drizzle of maple syrup. Enjoy!
http://kathrynskitchenblog.com/2015/06/ricotta-orange-whole-wheat-pancakes/

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Fluffy Lemon Poppy Seed Pancakes

Pancakes are the definition of a hearty breakfast. They can be transformed into so many different ways…I had a ton of lemons in fridge and I wanted pancakes so I came up with this tasty treat. It’s hard to make pancakes during the week-day mornings so I suggest making extra and freezing these. In the morning just pop theses into a toaster and waahhh-laa! You get a perfect tasty pancake.

These are a bit different because they are not like your traditional buttermilk pancakes..they have a hint of lemon with a touch of poppy seeds. They almost resemble a moist buttery lemon poppy seed muffin….so good! The melted butter that’s added to the batter really gives these cakes an extra hint of deliciousness, so be sure not to skip out on that part. Top with fresh fruit, I found that raspberries compliment this perfectly. These are best when stacked high just how I like them so enjoy!
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Lemon Poppy Seed Fluffy Pancakes

Yield: about 2 dozen small pancakes

Lemon Poppy Seed Fluffy Pancakes

Fluffy, lemon-yyyyyy, and light is what makes these pancakes extra special.

Ingredients

2 cups flour

2 tsp baking powder

1 tsp baking soda

2 Tbsp granulated sugar

2 Tbsp fresh lemon zest

2 cups milk (I used low-fat milk)

2 large whole eggs

2 tsp pure vanilla extract

2 Tbsp fresh lemon juice

4 Tbsp butter (unsalted), melted

2 Tbsp poppy seeds

butter or cooking spray for frying pan

Maple syrup

Fresh Raspberries

Instructions

  1. In a large bowl, whisk together the flour, baking powder, and baking soda.
  2. Whisk in the sugar, lemon zest, milk, eggs, and lemon juice until smooth.
  3. Melt butter and pour into batter while whisking at the same time. Also, add in poppy seeds and mix until batter is completely smooth and does not have any lumps.
  4. Heat a griddle, or a nonstick pan over medium heat and add about a 1/2 tablespoon of butter or spray cooking spray when heated.
  5. For small pancakes pour 2 tablespoons of batter for each pancake and for larger pancakes, pour about 1/4 cup of batter.
  6. Cook until golden brown on the bottom and and bubbling on top. Flip once and cook until golden brown on each side. Top with warm maple syrup and sprinkle with fresh fruit (I used raspberries)
http://kathrynskitchenblog.com/2015/05/fluffy-lemon-poppy-seed-pancakes/

 

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