Easy and tasty recipes for the whole family to enjoy
Our toddler absolutely loves pancakes (honestly, who doesn’t!?). I always make sweet healthy pancakes for breakfast on Sunday mornings, but yesterday I wanted to make a savory version for Gabriel’s lunch full of veggies. I decided to grate zucchini — one of his favorite vegetables …
Sundays rhyme with pancakes. Okay, not really, but you get what I mean; there’s nothing like the smell of homemade pancakes filling up your kitchen on a Sunday morning. Although I have to admit that it’s hard to beat Aunt Jemima’s Original Pancake Mix, homemade pancake …
Growing up as a kid, not a morning would go by without my mom cooking pancakes for us to have for breakfast. My sister and I could sense that it was time to wake up when we could hear noise coming from the kitchen. No matter the hour, my mom was already up and ready to make us our favorite breakfast! We would come down to the kitchen hungry — I’d be talkative and super awake, as I always am in the morning, while my sister, still half-asleep, would eat her breakfast in silence — and we’d drench our animal-shaped pancakes in Aunt Jemima maple syrup. Those were the good old days where calories didn’t matter! Fast forward to years later and pancakes are still one of my favorite meals for breakfast, but now that I’m all grown up and can’t stuff my face with food like a 10-year-old, I have learned to indulge in my dearest dishes in healthier ways.
Sweet breakfast breads made with vegetables are really not a European thing…however, carrot, zucchini or pumpkin make yummy brunch cakes and should be used more often! From all the healthy breakfast breads I’ve made, this one has got to be one of my favorites. It’s nutritious, moist, naturally …
Guys, I’m so excited to share this pear compote with you. Not only is it completely sugar-free, but it’s also: (1) so easy to make (2) so delicious you’d want to eat it by the spoonful (3) and just so perfect in baked oatmeal, on toast, …
I’m so excited about this recipe. Guess why? It’s the easiest compote ever. It will get you breakfast on the table in 10 minutes, no kidding. It’s the perfect thing to whip up for Sunday brunch right before your other half wakes up, and if you have any left overs, you can store it in the fridge for up to one week to enjoy every morning on sliced bread. It’s even better than jam, full of chunky pieces of caramelized strawberries dripping in a thick vanilla sauce. It’s a dream breakfast — it takes only 10 minutes and five ingredients to bring to life. Have I convinced you yet? Wait until your kitchen smells heavenly while you’re cooking it!
