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Summer decided to finally fade away and let fall take over. This week's temperatures were a refreshing contrast to last week's 90 degree weather. For me, colder temperatures only mean one thing: oatmeal. There is nothing better than waking up to a bowl of hot oats on a crisp fall morning. This morning I had a little extra time so I made my oatmeal over the stovetop. I added the last fresh nectarine (so sad to see them go!), blackberries and Big Spoon Roaster's chai peanut butter. Random fun fact about chai tea: the word "chai" in the thai language translates to "tea" in english. Therefore when you are having chai tea, you are having "tea-tea". Pretty cool right? Trust me that random knowledge will come in handy someday when you make it on a trivia show.
Also, on a side note, my friends and I entered in a chalk drawing contest at a local art fest. Although we started off stressed and overwelmed, we turned on some great art jams and killed our design! We ended up taking 1st place! Sorry I just need to brag a little bit....I am extremely proud of us. ☺
I hope you all have a relaxing Sunday. Be sure to share your breakfast creations with me on instagram by tagging me and using the hashtag #maddiesbreakfastclub.
Three day weekends are the best things in the world (well, a close second behind Justin's maple almond butter). It gives me one extra day to spend the morning in the kitchen whipping up something extra special for breakfast. This morning I made the best of a would-be-sad situation by making oatmeal in an almost empty jar of Justin's nutbutter. With this breakfast I don't feel as bad finishing this jar off. I topped my oats off with strawberries, pineapple (my newest fruit obsession), and pepita seeds. Have a great Labor Day weekend friends!
Tag me (@thedancingfoodie27) and tag #maddiesbreakfastclub on instagram to share your lovely breakfast creations.
Happy Sunday everyone!
This morning I woke up to a cloudy, dark sky outside my bedroom window. *Sigh.* Dreary days=bad lighting for food pictures. Every food blogger out there can probably relate to this. Mother nature should know by now that us foodies need good lighting in the morning. I guess this morning's weather was a sign for me to look into buying a better camera. My brain tells me that's a good idea, but my wallet...well not so much.
Despite the lighting being sub-par, my breakfast tasted delicious. I had a bowl of 2% fage greek yogurt with a white flesh nectarine, love grown foods orginal cereal, and a drizzle of Trader Joe's almond butter. I think I have finally mastered the art of drizzling with this bowl. If you have not tried this almond butter yet, you need to make it a priority.
Remember to tag your breakfast creations with #maddiesbreakfastclub and tag me (@thedancingfoodie27) so I can see them. Enjoy the rest of your weekend!
This morning I made both the best and worst decisons of my whole week. Let's start with the worst first: I decided to run a mile. Horrible idea. I have to take gym this year (ewww) and I thought that I would get a leg up by going out to practice before class. Let's just say I really admire those who can go out and run 5 mile every morning with no problem. The best decison I made this week was making this breakfast. I made a giant, fluffy pancake and topped it with a chopped peach and trader joe's creamy almond butter. This flapjack redemed my awful morning run. Who knew pancakes could make such a postive impact on your day! I simply threw 1/3 cup oats, 2 egg whites, 2 tbsp greek yogurt, 1/2 tsp baking powder, and a few drops of stevia into my magic bullet and blended until a liquid batter-like state was achieved. Then I sprayed a nonstick (VERY IMPORTANT) pan and cooked the batter on both sides for about 3 minutes. I love making one giant pancake instead of multiple small ones because I find that the pancake turns out much more airy and light with more batter. I also suck at flipping pancakes and with this method I only have to flip once.
Remember to tag your delicious breakfast creations with the hashtag #maddiesbreakfastclub so I can see them. Have a wonderful Sunday everyone!
Good Sunday Morning! This breakfast was highly unusual for me. I can't remember the last time I ate a savory breakfast, as I always have a huge sweet tooth in the morning. That being said, I will probably just have yogurt, granola and nut butter for lunch, but at least I am branching out. I simply toasted two pieces of Trader Joe's sprouted rye bread (AMAZING) and topped them with avocado, hard boiled eggs, and red pepper flakes. I can't believe I am saying this but I might actually be having savory breakfasts more often now. So get out and try something new for breakfast. As they sing in Yo Gabba Gabba, "try it and you'll like it!". Words of wisdom from children's television.
Remember to tag #maddiesbreakfastclub to share your delicous creations with me.
Cheesecake, Cookies, and Chocolate. What more could you ask for? Might I add that Ginny Bakes' cookies are not only DELICIOUS, but are made with top notch organic ingredients, all of which you can pronouce. Finally a dessert that tastes indulgent, but is still packed with protein and whole food ingredients. Nailed it.
The Ginny Bakes company was so kind as to send me a sample package of all of their goodies. You should've seen me when the package arrived. You fellow foodies will know this feeling of excitement. As soon as I opened the box, ideas of recipes began to surface. So many possibilities! After brainstorming with my mom, I finally decided to try and make my own cheesecake cookie sandwiches.
I made a few changes to the traditional cheesecake recipe: using both greek yogurt cream cheese and greek yogurt to add to the protein content and using dates to naturally sweeten them. Even with these changes, these cheesecakes are so rich and creamy, you would never be able to tell that they are made lighter.
Ginny Bakes Cookie Cheesecakes:
-8 oz. block of greek yogurt cream cheese (room temperature)
-3/4 cup greek yogurt (2% works best here)
-1 cup of dates soaked in hot water
-2 tsp vanilla
-pinch of salt
-Ginny Bakes cookies
Place soaked dates in a blender or food processor with 4 tbsp of hot water. Blend until a paste is formed. Set aside. Place cream cheese in a large mixing bowl and beat with a hand mixer until creamy. Add in the rest of the ingredients (including the date paste you just made) and continue to mix until a frosting-like texture is achieved. Place mixture into a large gallon-sized ziplock bag with the tip cut off and pipe onto the cookies. Place in the fridge overnight and eat up!
!. For the Cranberry Pistachio Caramel Cheesecakes:
Use Ginny Bakes' Cranberry Pistachio cookies and top with raspberries and chopped pistachios
2. For the Chocolate Chip Cheesecakes
Add in 1.5 tbsp of cocoa powder to the cheesecake mix and pipe onto Ginny Bakes' chocolate chip cookies. Place another cookie on top, creating a sandwich and roll with chocolate chips.
3. For the Coconut Walnut Cheesecakes
Pipe mixture on a Ginny Bakes' coconut oatmeal cookie and sandwich with another cookie on top. Roll in chopped walnuts.
*Cheesecakes are best within the first 2 days, as the cookies will get softer the longer they sit in the fridge.
Please give these a whirl and tag me with your gorgeous creations on instagram. (@thedancingfoodie27)
Goodmorning! Welcome to breakfast club meet nombre deux. It's been ungodly hot here in midwest Ohio and cold food is the only kind of food that sounds appealing. Enter Overnight Oats. I got the recipe from my fellow instagramer Lindsay's blog. I loved this version of overnight oats because it calls for more almond milk tham other recipies I have tried, making this bowl of oats more cereal like. And I LOVE cereal. Toppings of the day included farmer's market peaches, blackberries, raspberries, and chopped almonds. Poifection. Be sure to share your breakfast with me by using the hashtag #maddiesbreakfastclub on instagram.
Goodmorning Sunshines! (or just pretend it's morning!) I have decided to start something new on the blog after being inspired by Heidi's Wednesday Breakfast Posts. As you may have figured out from reading this blog, I LOVE breakfast. It is not only the most important meal of the day, but also the most delicous. These are proven facts. Therefore, I am going to start my own breakfast club of sorts where I will post a picture of my breakfast once a week along with how to make it. I thought it might be fun for you all to be involved as well, so if you would like to share a picture of your breakfast with me be sure to tag #maddiesbreakfastclub on instagram.
Moving on to the star of the show: French Toast. I absolutely loved this breakfast. Let's be real here though; I don't think I have ever not liked a breakfast when cruncy almond butter and white flesh nectarines are involved. Of course you can top these with whatever you like, but I highly suggest these toppings. I simply mixed 2 egg whites, 1/4 cup of almond milk, 4 drops of stevia, cinnamon and vanilla in a shallow dish and dunked 2 pieces of Ezekiel cinnamon raisin toast in it. Next, I cooked the soaked break in a sprayed skillet for about 2-3 minutes per side on medium high heat or until the bread was slightly browned. I flipped the bread onto a plate and served them up with almond butter and nectarine slices. Simple as that. Give this recipe a try and be sure to tag your breakfast with #maddiesbreakfastclub for me to see. ☺
They say it's not easy being green, but this recipe disproves that statement once and for all. This pesto contains 7 superfood ingredients that combine to create a delcious condiment that you will want to put on everything. Even straight off a spoon. I won't judge you.
Easy Green Pesto
2 heaping cups of basil (the more the better!)
1/2 cup pistachios
1/3 cup grated parmeasan cheese
2 tbsp olive oil
2 tbsp avocado oil (or just more olive oil)
juice and zest of half a lemon
3 cloves of garlic
1/4 tsp of both salt and pepper
Combine all ingredients in the food proccessor for about 3 minutes or until mixture is creamy. Store in fridge for up to a week.
It doesn't get any simpler than that! Give this recipe a try and let me know what you think!
About the girl...
Bonjour! My name is Maddie and I am a 16 year old nutbutter connoisseur and healthy baker. If you love cooking and food, you've come to the right place!