Blueberry Pancakes

Breakfast, Pancakes, Recipes

I love me a good stack of fluffy pancakes, and since it is berry season I thought i’d share my current favorite!

Maple syrup is optional but provides that perfect hint of sweetness. I love them a little less sweet so I can smoother them with all the maple syrup and nut butter I want! So good. Besides blueberries are super sweet and delicious (I mean it is blueberry season). Let them shine, let them shine, let them shine.

These pancakes also pack a healthy punch of fats, fiber, and protein! Winner winner pancake brinner. 🙂

Yields 2 Servings or 6 Pancakes

Blueberry Pancakes

  • Servings: 2
  • Difficulty: easy
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INGREDIENTS:

  • 1/2 Cup Almond Flour
  • 1/2 Cup Oat Flour (Rolled Oats Blended Into Flour)
  • 2 Tablespoons Flaxseed Meal
  • 1 Teaspoon Baking Powder
  • 1 Teaspoon Ground Cinnamon
  • 1/2 Cup Almond Milk
  • 1 Teaspoon Apple Cider Vinegar
  • 2 Large Eggs
  • 1 Teaspoon Coconut Oil
  • 1 Teaspoon Maple Syrup *Optional
  • 1/4 Cup Blueberries
  • Toppings of choice- Maple Syrup, Banana, Nut Butter, Ghee

DIRECTIONS:

  • In a small bowl, mix the dry ingredients- almond flour, oat flour, flaxseed meal, baking powder, and cinnamon.
  • In a separate small bowl mix the almond milk, apple cider vinegar and let it sit for 5 minutes for the ultimate fluff!
  • Next add the eggs, coconut oil, and maple syrup.
  • Pour the blended wet ingredients into the dry mix and with a spatula fold until it’s just combined (do not over mix).
  • Heat the pancake griddle to medium heat and then pour the mix to the griddle and top with blueberries. Cook them for about 1 ½ minutes on each side or until they’re golden on each side
  • Transfer them to a plate and top them off with your favorite toppings! Maple syrup, bananas, nut butter, or more blueberries.

Enjoy!

❤ Hilda

Healthy Banana Bread

Breakfast, Recipes, snacks, Sweet Bread

I have gone bananas for this delicious sweet bread! It’s perfectly moist, flavorful from all the spices and the ripe bananas. Every bite is truly delightful. This makes an excellent to-go breakfast or snack all week long. Just pair it up with your favorite cup of tea or coffee. 😉

Careful not to eat it all while you store it! It’s dangerously delicious, and without the guilt!

Healthy Banana Bread

  • Servings: 6
  • Difficulty: easy
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Yields 6 Slices

INGREDIENTS:

  • 1 Cups Oat Flour (rolled oats blended into flour)
  • 1/4 Cup Almond Flour
  • 2 Tbsp Coconut Flour
  • 1 scoop whey protein (I used Hammer’s vanilla flavor- it’s the best)
  • 1 tsp Ground Cinnamon
  • 1/4 tsp Ground Nutmeg
  • 1 tsp Baking Powder
  • 1/2 tsp Baking Soda
  • 1/4 tsp Salt
  • 1/4 Cup Greek Yogurt
  • 1/4 Cup Unsweetened Almond milk
  • 1/2 tsp Apple Cider Vinegar
  • 1 Large Egg
  • 2 Mashed Bananas
  • 2 Tbsp Peanut Butter
  • 2 Tbsp Chocolate Chips for Topping
  • 2 Tbsp Nuts of Choice for Topping

DIRECTIONS:

  • Preheat the oven to 350 degrees F.
  • Line a loaf pan ( I used a small one) with parchment paper or simply spray with non-stick spray so the bread doesn’t stick.
  • In a medium bowl mix all of the dry ingredients.
  • Next, throw the wet ingredients into a blender ( yogurt, milk, vinegar, egg, bananas, peanut butter), or just mash them separately then incorporate them into the dry ingredients.
  • Mix gently until it just combines. Do not over mix 🙂
  • Pour the batter into the loaf pan, and sprinkle the chocolate chips, nuts, and maybe some extra oats! The approach is yours 😉
  • Bake for 30-35 minutes or until the toothpick comes out clean and the edges are slightly golden.
  • Let the bread cool completely then gently take it out of the loaf pan (this should be easy with the parchment paper). If you don’t have it lined with parchment paper, you can run a knife around the edges then flip over once it completely cools! Careful because the chocolate chips might stick to the surface of your hands if not cooled completely.
  • Spread some nut butter on these, some greek yogurt, or just enjoy them as they are!

NOTES:

*These store well in the fridge for about a week or in the freezer for about two months. Wrap each slice individually in plastic wrap then defrost the night before you want to eat these! Such an easy and quick to-go breakfast or snack.

*You can also add the chocolate chips to the batter itself, but I absolutely love the goodness on top!

Hilda ❤

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Kale Frittata

Breakfast, Egg Dishes, Recipes

I love me a good frittata for so many reasons. It packs a punch of healthy nutrients and you can eat it for pretty much any meal. It transports really well for picnics or work lunches too! I love making these ahead for the week to make it an easy grab and go meal. It also pairs beautifully with a side of toast smothered in peanut butter, a muffin, or fruit! The possibilities are endless.

I hope you enjoy this healthy and delicious dish as much as I do!

Kale Frittata

  • Servings: 4
  • Difficulty: easy
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Yields 4 Slices

INGREDIENTS:

  • Olive Oil or Cooking Spray
  • 1/4 Cup White Onion
  • 1/2 Shredded Zucchini 
  • 1/2 Cup Sliced Mushrooms (Optional)
  • 1/4 Cup Bell Pepper Strips
  • 1 Garlic Clove Minced
  • 5 oz or 2 Cups Chopped Raw Kale
  • 1/2 Cup Unsweetened Almond Milk or Milk of Choice
  •  20 Egg Whites or 10 Eggs
  • 1/2 Cup Mozzarella Cheese
  • 1/4 tsp Chili Flakes (Optional)
  • Salt and pepper to taste

DIRECTIONS:

  • Preheat the oven at 425 F.
  • Start by drizzling an oven safe pan, and adding the kale. Cook for about a minute then drizzle a little bit of water to allow it to steam and wilt. Cover it with a lid, and add the rest of the veggies until they’re partially cooked through.
  • Meanwhile whisk the egg whites (or eggs), and the milk.
  • Add the wisked egg whites into the pan with the cooked veggies and with a wooden spoon move it around a little bit.
  • Add in the salt, pepper, cheese evenly then put it in the oven.
  • I usually bake for about 8-10 minutes until the top is bubbly and set. Then I cool it completely and slice it with a pizza cutter into 4 slices!

NOTES

  • It keeps well in the fridge in an airtight container for 4-5 days.
  • Use any veggies you want here, or add some chicken or sausage for an extra punch of protein!
  • You can substitute eggs for egg whites, or any kind of cheese or milk in a pinch. (I’ve made it with feta cheese as well- so tasty!)

Enjoy!

Hilda ❤

Strawberry Field Scones

Breakfast, Recipes, Scones
That strawberry glaze is magical and springy!
Separate the scones just before baking slightly

These scones taste like you went out in the field, and picked your own strawberries. They are so delicious, fresh, and springy. Don’t mind if I sit on the patio with 1, 2, or 3 of these with my cup of tea ;).

To top it off, these are incredibly guilt free. The scone has only the best kind of fat from the nut butter making it still decadent and delicious. There are also no added sweeteners in the scone itself. The glaze is made with greek yogurt and sweetened with a touch of honey and that incredible strawberry powder from the freeze dried strawberries. YUM!

I do have to say, that the texture will not be like your “traditional” flakey buttery scone because it doesn’t have butter. But they are still marvelous! And the texture and taste are still delightful. It truly is a wonderful afternoon guilt-free treat.

Strawberry Field Scones

  • Servings: 8
  • Difficulty: easy
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Yields 8 Scones

INGREDIENTS:

Scones:

  • 2 cups oat flour (rolled oats blended into flour)
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/4 cup Greek Yogurt
  • 1/4 cup unsweetened almond milk + more for topping
  • 1 mashed banana
  • 1/4 cup runny almond butter
  • 1/2 cup fresh strawberries

Strawberry Glaze:

  • 3/4 cup greek yogurt
  • 1tsp honey or maple syrup
  • 1/3 cup blended freeze dried strawberries

DIRECTIONS:

  • Preheat the oven at 425 degrees before anything else! & Spray the bottom of a pizza pan with non-stick cooking spray. I also recommend dusting flour to the bottom to assure that nothing sticks! ( or you can use a silicone non-stick matt and not worry about it 😉 )
  • In a blender blend the rolled oats until flour consistency, and then in a medium bowl add the oat flour. Mix in the baking powder, baking soda, salt, and then add the almond butter and mix with a fork until evenly distributed throughout the mix.
  • Create a well in the center, and add the rest of the wet ingredients, and strawberries and mix with your hands until you form the dough (remember not to over mix…combine everything and just form dough)
  • Press the dough down like a large cookie, but don’t press too much  (3/4 of an inch thick).
  • Using a pizza cutter slice into 8 even slices and separate the scones slightly.
  • Brush with 2 tsp almond milk over the top.
  • Bake at 425 degrees for 18 minutes (it will rise).
  • While the scones bake, make the glaze! Blend 1/3 cup of the freeze fried strawberries and mix with the greek yogurt and honey- that’s it! Let it sit in the fridge until the scones are completely cooled.
  • Once the scones are done, allow them to cool completely about 15 minutes.
  • Smoother each scone with the strawberry glaze.

NOTES:

  • These scones freeze beautifully for weeks or store in the fridge for about a week.
  • If using regular flour or whole wheat flour start at 1 1/2 cup then add more or less depending on the texture ( not too sticky or too tough)

Enjoy!

-Hilda ❤

Oatmeal Cookie Bites

Breakfast, Desserts, Recipes, snacks

Today I’m sharing one of my all time favorite little healthy treats! All you need is one bowl, and a handful of pantry ingredients and you’ve got yourself the perfect healthy snack/dessert/breakfast. I eat these as a mid morning snack with my second cup of coffee to hold me over till lunch, or in the evening with a cup of tea – perfect for a rainy spring afternoon.

Did I mention you could eat these straight them out of the freezer? Perfect for those emergency cravings! These are a staple at my house…and they might be for you too.

Oatmeal Cookie Bites

  • Servings: 20
  • Difficulty: easy
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Yields 20 1-inch Cookie Balls

Ingredients:

  • 1 Large Banana Mashed
  • 2 Cups Rolled Oats
  • 1/4 Cup Trail Mix (I used one with golden raisins and nuts)
  • 1/2 Cup Almond Butter
  • 2 Tablespoons Coconut Flakes
  • 1 Teaspoon Cinnamon
  • 1/2 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Granulated Salt

Directions:

  • Preheat the oven to 350 degrees and spray a cookie pan with non-stick cooking spray.
  • In a bowl mash the banana with a fork and then incorporate the rest of the ingredients until you form your dough.
  • Using a cookie scoop or 2 teaspoons form your 1- inch balls.
  • Bake the cookies for 10-12 minutes until the tops get nice and golden.
  • Cool completely then store them in an airtight container or freezer bag. I store them in a mason jar!

*These cookies would need to be stored in the refrigerator for up to 3 weeks or in the freezer for up to 2 months – if they last that long ;).

Enjoy! 🙂

-Hilda

Gingerbread Loaf

Breakfast, Desserts, Recipes, Sweet Bread

This is such a wonderful bread – it smells like the holidays there’s no doubt about that but it’s special all year round. I am sitting here on a cozy, rainy, spring morning sipping on my coffee and enjoying the perfect slice as we speak. It makes you happy, it tastes nostalgic, it’s delightful. Go ahead make this delicacy for your perfect cozy morning, afternoon treat, or just because ;).

Gingerbread Loaf

  • Servings: 8
  • Difficulty: easy
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Recipe: Yields 1 loaf (8 Slices)

Ingredients

  • 1 ½ Cup of All Purpose Flour
  • 1 Teaspoon Baking Powder
  • ½ Teaspoon Baking Soda
  • ½ Teaspoon Salt
  • 1 ½ Teaspoon Ground Ginger
  • ¾ Teaspoon Ground  Nutmeg
  • ¼ Cup of Sugar
  • ½ Cup of Molasses
  • 1 Cup of Buttermilk
  • 2 Eggs
  • ⅓ Cup of Melted Butter (Cooled)
  • 1 Teaspoon Vanilla
  • Powdered Sugar For Dusting

Directions

  • Preheat the oven to 325 degrees, and grease your loaf pan with nonstick cooking spray or butter (I used a 3×9 which is smaller than your standard pan).
  • In a small bowl, mix the dry ingredients ( Flour, BP, BS, Salt, Ginger, Nutmeg).
  • In a separate bowl mix the wet ingredients (Sugar, Molasses, Buttermilk, Eggs, Butter, Vanilla).
  • Pour the wet ingredients into the dry ingredients and mix it with a spatula until it is just combined (do not over mix – the dough will be lumpy). 
  • Pour the mixture into your loaf pan.
  • Bake it for 46 minutes or until the toothpick comes out clean
  • Let it cool for about 20 minutes, then you’re ready to take it off the pan! Run a knife around the edges then turn it into a plate.
  • Let it cool completely, then dust it with powdered sugar.

Enjoy! 🙂

-Hilda

Bacon Eggs Benedict

Breakfast, Egg Dishes, Recipes

A brunch staple at our house is a decadent Eggs Benedict. It’s the perfect treat! This is my version of a simple yet delicious Eggs Benedict your guests will absolutely love! I paired these with my crispy cast iron potatoes that are also a hit.

Bacon Eggs Benedict

  • Servings: 2
  • Difficulty: moderate
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Recipe: Yields 2 Servings

Ingredients:

For the Hollandaise:

  • 5 Tablespoons of Unsalted Butter
  • 2 Large Eggs
  • Juice of Half/One Lemon to Taste
  • Kosher Salt and Freshly Ground Pepper

For the Poached Eggs:

  • 1/2 Tablespoon of Distilled Vinegar
  • Kosher Salt
  • 4 Large Eggs

For the Benedict and Assembly:

  • 2 English Muffins, Split
  • 4 Slices of Thick Cut Bacon
  • 1 Tablespoon of Butter
  • Flakey Sea Salt
  • Coarsely Ground Black Pepper

Directions:

  • 1) Make the Hollandaise: Melt the butter in a small sauce pan in medium heat until it’s foamy but not yet beginning to brown. It takes about 3-4 minutes.
  • Place egg yolks and two tablespoons of water in a blender. Start blending, and very slowly, incorporate the melted butter in increments until it’s all incorporated. If the sauce is too thick to blend, add about 1/2 teaspoon of extra water. Once it’s done blending, add the lemon juice, salt, and pepper, and mix until just combined.
  • Transfer the hollandaise into a small bowl, and cover it with plastic wrap (so the skin doesn’t form at the top) and set it aside while you prep the rest.
  • 2) Poach the Eggs: Fill a medium pot with inches of water, add vinegar, season with salt, and bring it to medium heat (look for a few bubbles) then turn it to simmer so that it’s not boiling. Crack one egg individually to each small ramekin (so you can easily put it inside of the simmering water). Now begin to swirl your water and drop one egg at a time (very carefully) – then leave it alone for 4 minutes :).
  • Now that the eggs are poached, carefully lift it out of the water and onto a paper towel (or clean kitchen towels) and sprinkle each with just a hint of salt. Now, set it aside.
  • 3) Cook the Bacon: In a medium skillet place your slices of bacon over medium-high heat until each side is nice and crispy (about 6 minutes total) then transfer the slices into a cutting board and slice each in half. Place the sliced muffins into the bacon grease to let them toast for a couple of minutes then transfer them into a plate.
  • 4) Assemble the Eggs Benedict: Smoother each english muffin slice with butter, Place 2 half slices of the bacon on top of each muffin, then carefully place the poached egg on top, and then spoon each with your hollandaise sauce. At the end you can top it off with a little bit of coarsely ground black pepper, chopped chives, or dill if you desire.

To make this an incredible meal, make my crispy potatoes to soak up all of that eggy goodness! This will be one of your favorite meals- I guarantee!

-Hilda

Apple Spice Pancakes

Breakfast, Pancakes, Recipes

These are my favorite pancakes ever! If this doesn’t get you up in the morning, I don’t know what will. They are fluffy, decadent, and just so delicious for breakfast. This is my go-to breakfast before a large bike ride, or when I’m slowly getting up to start my day with a nice hearty meal. This recipe is gluten free, has no refined sugars, and has an excellent amount of protein. It’s the perfect breakfast all year round!

Apple Spice Pancakes

  • Servings: 1
  • Difficulty: easy
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Recipe: Yields 1 serving of 3 pancakes

Ingredients

  • ⅓ Cup Rolled Oats (blended into flour)
  • 2 Tablespoons Coconut Flour
  • ½ Teaspoon Baking Powder
  • 1 Teaspoon Ground Cinnamon
  • 2 Egg Whites
  • ½ Teaspoon Vanilla Extract
  • 2 Tablespoons Apple Sauce
  • 1/3  Cup Unsweetened Almond Milk
  • ½ Teaspoon Apple Cider Vinegar

Directions

  • In a small bowl, mix the dry ingredients- oat flour, coconut flour, baking powder, and cinnamon.
  • In a separate small bowl mix the wet ingredients- egg whites, vanilla extra, apple sauce, apple cider vinegar, and almond milk  (you can also use a blender to blend the wet ingredients).
  • Pour the blended wet ingredients into the dry mix and with a spatula fold until it’s just combines (do not overmix)
  • Let the batter rest for 10 minutes (this is where the fluff magic happens)
  • Heat the pancake griddle to medium heat and then pour the mix to the griddle. Cook them for about 1 ½ minutes on each side or until they’re golden on each side
  • Transfer them to a plate and top them off with your favorite toppings! Maple syrup, bananas, nut butter, or blueberries. The possibilities are endless!