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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Spinach and Swiss Cheese Breakfast Bowl

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I love a good hearty breakfast to get me through the day. And you know what they say, breakfast is the most important meal of the day so why not make it delicious and healthy!? This breakfast bowl is filled and layered with wilted spinach, scrambled eggs, melted swiss cheese, and salsa. I also love sliced avocado in it too..You can add your favorite breakfast toppings to this! Stay tuned for more hearty breakfast bowls coming soon! 🙂

Ingredients:
My scrambled eggs recipe
2 cups fresh spinach
1/2 tsp olive oil
1 slice of swiss cheese
1 Tbsp salsa
Avocado (optional)

Steps:
1. Sauté spinach: In a sauté pan on medium heat add a drop of olive oil and then add the spinach. It’s ok to pile it up as it will wilt quickly. It may not all fit in at first. Using a tongs, gently toss and turn the spinach so all of the unwilted leaves make contact with the bottom of the pan. Continue to do so for a few minutes until spinach is cooked down slightly.

2. In a bowl, add spinach to bottom of bowl, then top with a generous scoop of scrambled eggs, swiss cheese, and salsa.

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Easy Fluffy Scrambled Eggs

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One of my favorite breakfasts’ is a bowl of fluffy scrambled eggs. The secret ingredient to make them extra fluffy is milk. They are extremely easy to whip up and they take nearly no time to make!

Yield: 4

Ingredients:
4 large eggs
2 egg whites
3 Tbsp whole milk
1 Tbsp butter
Salt and Pepper to taste

Steps:
1. Whisk together the eggs/ egg whites,  pinch of salt, pepper, and milk until foamy and light.

2. Heat a frying pan to medium heat. Add butter to pan and little it bubble. When it starts to bubble, add whisked eggs to the middle of the pan (right over the butter). Stir slowly with a rubber spatula. You will notice big soft lumps. Bring heat to low and gently fold the eggs

3. As soon as no more liquid egg is running around the pan, scramble your eggs and your done!

*I also like to top my scrambled eggs with a sprinkle of parmesan cheese on top

Baby Kale & Zucchini Frittata

imageThere is just something so comforting about a hearty and nutritious breakfast. Frittata’s are so easy to make and you can add any of your favorite seasonal vegetables. If you are unfamiliar with what a frittata is..it’s a Italian omelette, similar to a crustless quiche combined with other ingredients. I like to add a splash of almond milk or milk because I find it makes the frittata more fluffy and when its more fluffy it becomes more irresistible to eat. If I make this for brunch or lunch, I like to add a slice of frittata in-between 2 slices of lightly buttered toast and make a frittata sandwich…delicious! What will you add in your homemade frittata?

Ingredients:
4 whole eggs
1 egg white
2 Tbsp almond milk (or you can use regular milk)
2 tsp extra virgin olive oil
1 garlic clove; finely chopped
3 cups baby kale
1 shredded zucchini
1 tsp sea salt
1/2 tsp pepper
1 tsp onion powder
1 Tbsp parmesan cheese

Steps:
1. Preheat oven to 425 degrees F. In a medium frying pan on medium heat, sauté olive oil and garlic for 1 minute. Add in kale and zucchini and sauté for 5 minutes until veggies are wilted. Be sure to season with salt, pepper, and onion powder and stir.

2. In a mixing bowl, whisk together eggs and almond milk. Add in sautéed kale and zucchini and stir until combined evenly. Lightly grease a baking dish and pour egg mixture. Sprinkle parmesan cheese all over frittata and bake for 35-40 minutes until eggs are firm but fluffy when lightly touching it with your finger, or a toothpick. Let cool for 10 minutes and enjoy a nice slice with a piece of toast…or fruit 🙂
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