Category: Breakfast

Spaghetti Squash

My love affair with spaghetti squash is recent. Zoe was a fan before I was! I’ll let you know a few of the things I have made with it.

First of all, to bake it, heat the oven to 375F. Cut the spaghetti squash in half lengthwise, and scoop out the seeds and membranes. Put cut side down on a baking tray and bake for around 45 minutes, or until you can pierce a knife through the skin. Flip it over, so the cut side is up, and let it cool. Once cool, take a fork and shred the pulp – it’ll look like this:

Spaghetti SquashNow that you have this, you can do quite a few things with it. When Zoe was younger, I would often brown some ground beef, mix with pasta sauce and veggies, and add to the spaghetti squash. I would often have bags of this in the freezer for quick grab and go meals.

Now, one of my favourite things to do with it, is to make it in to a breakfast casserole. Here it is:

2 cups spaghetti squash pulp
1 chopped onion
7-8 large eggs
4-6oz of cheddar cheese, grated
1 tsp salt
Black pepper to taste

Preheat oven to 350F and grease a 8×8 square pan. In a frypan, cook the onion until soft (you could also chuck in some bacon, now would also be the time to cook that up). Mix everything together in a large bowl, and pour in to the prepared pan. Sprinkle a little more cheese on top so it goes all nice and golden once cooked. Cook for around 45 minutes or until the centre is firm. Let stand for 10 minutes before cutting. Leftovers will keep in the fridge for a few days – this is filling and so tasty! You could add other veggies too – zucchini, red pepper, grated carrot etc. Yum!






Trail Mix Cookies

I found a great recipe on Weelicious for these cookies, I knew I had to try them. So yummy! And I love that they’re full of good stuff.

Trail Mix Cookies1 cup whole wheat flour
2 cups rolled/old fashioned oats
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground cinnamon
1/2 cup unsalted butter, softened
1/2 cup honey
1 large egg
2 tsp vanilla essence
2 cups mix-ins – a mixture of raisins or other dried fruit, chopped nuts, sunflower seeds, pumpkin seeds. I used raisins, chopped cashews, sunflower seeds, pumpkin seeds, and a sprinkle of chia seeds.

Preheat the oven to 350F. Mix together the flour, oats, baking soda, salt, and cinnamon in a bowl.

In a stand mixer, beat the butter and honey together for around 3 minutes until light and fluffy. Add the egg and vanilla until combined. Slowly add the dry ingredients until just combined. Fold in the mix-ins.

Using a tablespoon measure or a medium cookie scoop, put the dough on a parchment lined baking tray. Flatten the cookies in to the shape you want – they don’t spread when they bake. Bake for 12 minutes until golden brown. Cool on a wire rack. Makes around 36.

French Toast (and a twist)

French toast banana breadEvery so often I need to switch it up for breakfast to get Zoe in to the highchair. French toast is so quick and easy, and I always have the ingredients on hand.

Slice of bread (I use whole wheat)
1 large egg
Splash of vanilla
Pinch of cinnamon
Dash of milk

Mix the egg, milk, vanilla and cinnamon together in a bowl, then put the bread in, let it sit for a few seconds, then flip over. Cook in a pan until browned on each side. Great way to get some protein in for breakfast! I’ve also tried it with banana bread which works well too.


Fluffy banana pancakes

Fluffy Banana PancakesSomebody couldn’t wait to take a bite of these! Great way to use up ripe bananas and very handy to have in the freezer to pull out for breakfast. I often add blueberries or coconut too, once I had a peach that needed using so chucked that in too – it’s pretty versatile, but they’re great as is too.

1 mashed banana
1 cup flour (I use half all purpose and half whole wheat)
1 1/2 tsp baking powder
1 egg, lightly beaten
3/4 cup milk
pinch of salt
1/2 tsp vanilla essence
1/3 cup unsweetened coconut (optional)

Mix everything together in a bowl, and leave it for half an hour if you can – they’ll be fluffier this way. Cook like regular pancakes. If I’m adding blueberries, I put them in the raw batter once they’re in the pan – so put the batter in the hot pan, then sprinkle a few blueberries on top of the batter before you flip them.

Greek Yogurt Pancakes

Greek Yogurt PancakesThis recipe comes from The Pioneer Woman, who I discovered a few years ago. A lot of her recipes are not so healthy but this one is great!

2 large eggs
1/2 tsp vanilla extract
7 Tbsp all purpose flour
2 Tbsp sugar
1 tsp baking soda
1/2 tsp salt
1 cup Greek Yogurt (I used plain 0%)

Put the Greek yogurt in to a bowl and add the flour, sugar, baking soda, and salt. Stir until combined. In another bowl, whisk the eggs and vanilla together, then add them to the yogurt mixture. Stir until combined.

Heat a pan with a little oil or butter and cook the pancakes in whatever size you want. I would suggest not too big – these are very light pancakes, almost like a crepe, so they can be tricky to flip! Yum!

Pumpkin Waffles

Pumpkin WafflesI was on the hunt for something new for breakfast, so I gave these a shot and they were a hit! If you don’t own a waffle maker, you could cook them as pancakes.

1 1/4 cups all purpose flour
3 Tbsp brown sugar
1 1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground ginger
2 large eggs
1/2 cup milk
1/2 cup buttermilk (I use 1/2 cup milk with 1 tsp lemon juice, let stand for 5 minutes)
1/2 cup pumpkin puree
3 Tbsp unsalted butter, melted

In a bowl, combine flour, sugar, baking powder, baking soda, salt, cinnamon, and ginger. In a separate bowl, combine the remaining ingredients. Mix the dry ingredients in to the wet ones until smooth.

In a preheated waffle maker, pour about 1/2 cup of batter in to the waffle maker and cook. Ours has a green light that goes on when it’s cooked. My daughter just eats them as is, however you could make sandwiches out of them too. They freeze very well, just pop them in the toaster or microwave when you’re ready to eat them out of the freezer.