Category Archives: Breakfast ideas

Pumpkin Spice Chia Overnight Oats

Now that it is October I feel like I can pumpkin it up. I started the day with this delicious treat. 


1/2 cup of pumpkin purée

3 tablespoons oats old fashioned

1 teaspoon ground cinnamon 

1/4 teaspoon ground pumpkin pie spice

1/2 cup unsweetened vanilla almond milk 

1 1/2 cups water

2 teaspoons Chia seeds

1 teaspoon sliced almonds 

2 packets truvia or your favorite non-calorie sweetener

1/2 -1 tablespoons vanilla protein powder 


Place everything in a 32 ounce mason jar. Secure with lid. Shake it up. Let the oats rest overnight in the refrigerator. Shake well before serving. 

The oats will thicken up slightly however if you want a Thicker consistency reduce the amount of water. 
Hot oatmeal alternative

Place all the ingredients listed above in a microwavable glass bowl. Give a good stir & microwave on high for six minutes. Be careful all the contents will be very hot.  Stir the oats place back in the microwave and microwave again for another six minutes. Enjoy!

Carrot Cake Greek Yogurt

I love carrot cake, so why not have it for breakfast. Have your cake and eat it too. 


1/2 cup shredded carrots

1/2 cup Greek plain fat free yogurt

1 cup of seedless grapes

1 teaspoon of ground cinnamon 

4 Tablespoon of old fashioned oats

1 tablespoon of chia seeds

1/4 teaspoon of pure vanilla extract

1/2 cup of unsweetened vanilla almond milk

1-2 packets of truiva or sweetener of choice 

1 packet of true lime


Place everything in a pint mason jar and mix well. Store in refrigerator overnight and enjoy next morning.

Canadian Bacon & Egg Bake for Two

This is a quick and easy breakfast idea for two people. I also cut a significant amount of fat out of the original recipe. Plus added a whole grain component. 


2 light wheat English muffins, toasted and cut into 1/2 inch squares 

2 eggs, lightly beaten

1/2 teaspoon Penzey’s Ruth Ann’s chicken seasoning 

Cooking spray

1/2 cup Canadian Bacon, chopped

1/4- 1/2 cup 2% Shredded cheddar cheese 


Preheat oven to 350 degrees. Prepare a 3 cup glass baking dish spray with cooking spray to coat the pan. Generously cooking spray the English muffin pieces & Canadian bacon. Now sprinkle with seasoning to coat the ingredients and give a good toss. Add the bread mix to your prepared baking dish. Evenly pour the eggs over the dry ingredients. Lastly top the dish with the cheese.

Bake the dish uncovered, at 350° for 15-18 minutes or until eggs are cooked through out. 
Yield: 2 servings 

Sweet & Salty Whole Grain Bars

I planned a very big trip this weekend. I went to Georgia to pick up my baby girl Lucy. My second cousin breeds Labs and I have wanted one of her’s for years. 

I am starting a new chapter in my life, and I am looking forward to the road ahead with her. She already has stolen my heart. 

I made these bars to take on my adventure to Georgia. I never like to go anywhere empty handed. These tasty treats turned out delicious. Even my Cousin said they taste really good for looking like bird food. 😂


24 bars 


9 by 13 glass Pyrex pan 

Parchment paper

3/4 cup honey

1 cup crunchy peanut butter

1 1/4 steel oats

1 cup pretzels pieces (crumbs)

1 1/3 cup Millet

1 cup dark chocolate chips

1 1/2 cups Puffed barley cereal

Pre directions:

  • Preheat oven to 350 degrees. 
  • Parchment paper line 9 by 13 glass pan. Set aside 


1. In a large bowl mix the honey and peanut butter. Microwave in 30 second intervals. Until the batter is very smooth and easy to mix. It only took me 1 minute to reach the consistency I was going for. 

2. In a separate bowl while the peanut butter softens. Place all the remaining ingredients into a medium bowl mix well. Add the dry ingredients to the honey/peanut butter blend. Stir until combine. 

3. Pour the batter into the parchment paper lined baking dish. Spread the batter evenly. I like to use another piece of parchment paper to do this. 

4. Place in preheated oven for 17-20 minutes. 

5. Remove from oven allow to cool and cover place in refrigerator over night with lid. 

6. In the morning remove the bars using the parchment. Place them on a cutting board. Cut into 24 bars using sharp knife. Place in snack size ziplock bags or place back in the glass dish and store in refrigerator. 


Elvis Overnight Oats

My all time favorite combo is Peanut Butter and Banana. Honestly I could eat this combo for every meal and snack. I usually enjoy a peanut butter and banana sandwich for lunch but ran across this concoction since I had an overripe banana lingering in the kitchen. 


1 small banana ripe

1TB PB2, chocolate 

1 1/2 teaspoon chia seeds

1 truvia packet

3/8 cup old fashioned oats

1/2 unsweetened vanilla almond milk

1 1/2 cup Water (I like mine watery, if you prefer yours thick omit)


1. Place the peeled banana in an 18 oz mason jar. Mash the banana with a fork. 

2. Add the next 4 ingredients into the jar, mix well. 

3. Finally add the liquid ingredients (almond milk and water) into the banana purée. Place the lid and seal on the jar and give it a good shake. Place the jar in the refrigerator overnight to allow the ingredients to marry.

4. When ready for breakfast, give the jar another good shake and remove seal and lid to enjoy. If you are in a hurry, you can drink it through a straw in the way to work. 

Breakfast Sausage, Egg, & Cheese Stromboli

We traveled back to Pennsylivanna recently, and I was rummaging through the kitchen trying to find a dish to prepare for breakfast. Low and behold, I found a frozen homemade pizza dough in the deep freezer at the house. I always try and make a double or triple batch to keep on hand in case of an emergency. 

As we continue down the journey of relocating, I press on at trying to be resourceful with staple pantry items. I have been utizling several of my stowed away items from one of our three freezers for it seems like months. Now if we were in the middle of blizzard we would be safe and never hungry! However, since we are moving I have found it a challenge but the good news is we just cleared an entree refrigerator/freezer combo out completely and it is up for grabs.

Nevertheless, I sure felt lucky to be back in my kitchen, and bake breakfast for my hubby. As far as I am concerned apartment baking leaves little to be desired.  I am looking forward to a spacious kitchen. 
Recipe yields: 4 Servings 


1 pound of homemade pizza dough, if frozen allow to completely thaw

1/2 pound fully cooked breakfast sausage

3 eggs, scrambled seasoned with kosher salt & freshly ground pepper

1 teaspoon of salt free garden blend seasoning

1 tablespoon dried Parsley

1/2 cup shredder 2 % cheese monterey jack

Scant olive oil, optional 

1. Preheat oven to 350 degrees. Place parchment paper down on a half sheet baking pan. Set aside. 

2. Roll out dough on lightly floured surface into a rectanglar shape. Scatter the sausage evenly on the dough. 

3. Layer the scrambled eggs on top of the sausage. Next, add the cheese evenly on the top of the eggs and generously sprinkle the dried parsley & salt free seasoning on top of    

    the cheese. 

4. Take the longer side of the rectangle, start to roll up the dough (like a cinnamon roll). Continue to roll and tuck the seal on the bottom side. 

5. Seal the ends of the Stromboli, and fold them under the dough. Lastly at an angle cut with a sharp knife a few steam slots to allow for thorough baking. Place the dough 

    (seal down) on parchment paper lined sheet pan. Brush with olive oil. 

6. Place the Stromboli in the oven and bake for 25 to 30 minutes, or until golden brown. Remove from oven and place on wire rack to cool slightly before slicing into. 


Blueberry Almond Fresh Toasttins

These are very easy to prepare. They are perfect for a quick grab and go breakfast item. Bonus they also freeze well. This is a spin off my original post French Toasttins

Yields: 10 Toasttins 


3 eggs

1 TB pure vanilla extract

1 teaspoon ground Vietnamese Cinnamon 

1 cup vanilla unsweetened almond milk

2 Tablespoon pure maple syrup 

2 Tablespoons dried blueberries 

2 Tablespoons sliced almonds

1/2 teaspoon vanilla sugar

10 slices of light whole grain bread heels (35-45 calories a slice), cubed 


1. Preheat oven to 350 degrees. Generously cooking spray 10 muffin vessels in muffin tin. Set aside. 

2. In a large bowl whisk together the first 5 ingredients. 

3. Toss in the cubed bread. Fold with rubber spatula. Make sure the bread soaks up all the liquid. 
4. Take an 1/3 cup measuring device and portion out a heaping amount of the bread batter into prepared muffin tin. Sprinkle with blueberries, almonds, and vanilla sugar. Place the pan in center rack in oven. 

5. Bake for 25 minutes. Enjoy as is or add additional maple syrup or sprinkle with powdered sugar.

Peanut Butter Banana Chocolate Chip Bars

I’ve been so lucky this week my sister, and nephew have been keeping me company down in North Carolina. Today, I was able to take off from work to spend the entire day with them. I prepared them these bars for breakfast. These banana bars are a spin off of your traditional banana bread or muffins.

I enjoy this recipe because it is super easy to prepare and clean up! Not mention another great way to use up ripe or frozen bananas.

This recipe was adapted from TOH Banana Squares. 

Prep time: 10 minutes 

Bake time: 35 minutes

This recipe yields: 12-15 bars

2 eggs, separate whites and yolks

1/3 canola oil

1/3 cup crunchy peanut butter

1 1/2 cup granulated sugar

1 cup mashed bananas; about 3 medium  (I used frozen)

1/4 cup low fat buttermilk

1 1/2 cup whole wheat pastry flour

1 teaspoon baking soda

1/2 teaspoon pure vanilla extract

1/2 cup semi sweet chocolate chips (optional)


  • Line 9 by 13 inch pan with parchment paper and set aside.
  • Preheat oven to 350 degrees


1. In a stand mixer, beat egg whites until soft peaks form; pour into small bowl and set aside. In same stand mixer bowl cream peanut butter, canola oil, and sugar. Beat in egg yolks; mix to combind. Add the bananas and mix well.

2. Combine flour and baking soda; add to creamed banana batter alternate the flour with buttermilk, beating well after each addition. Add vanilla. Fold in egg whites. Lastly, fold in chocolate chips.

2. Pour the batter into a prepared 13-in. x 9-in. baking dish. Bake at 350° for 35 minutes. I did use a dark metal pan, which does effect the bake time. Cool pan on wire rack before cutting into bars.

3. After the bars have cooled completely store the bars in an air tight container in the refrigerator.

Maple Cinnamon Toasted Granola

March is National Nutrition Month & tomorrow is Registered Dietitian Day! I like to celebrate with a bold nutritious dense cinnamon delicious treat. I made this blend to honor my Clinical Team. RD day is a way to celebrate the wonderful profession of nutrition and dietetics and to honor hard working dietetic professionals. 

Granola is very versatile!  You can put just about anything in it. You can make it sweet or savory. You can eat granola dry, or add a splash of milk, or top off your yogurt with it. I like to incorporate it into Ina Garten’s Banana Muffins. They are my most requested muffin recipe. 

Yields: 4 cups 

Servings: 8 (1/4 cups)


2 cups 100% rolled oats (not quick or instant)

1 cup puffed brown rice 

1/2 teaspoon Vietnamese ground cinnamon 

3 Tablespoons brown sugar (not packed)

1/4 cup canola oil

1/4 cup 100 % pure maple syrup 

1 teaspoon pure vanilla extract

2/3 cup dried cranberries, low sugar

1/4 cup lightly salted roasted sunflower seeds

1/8 cup pepita seeds


1. Preheat oven to 300 degrees. Line a 1/2 sheet pan with parchment paper. Set aside.

2. In a large bowl mix together the first 4 ingredients. Set aside. 

3. In a small bowl mix together canola oil, maple syrup,& vanilla. Pour the liquid ingredients over the dry oat mix. Give the mixture a good stir. Make sure all the dry ingredients are coated with liquid goodness.

4. Pour the oat mixture on the prepared baking sheet. Place the pan in the preheated oven. Bake for 15 minutes. 

5. After 15 minutes elapsed use spatula to toss the granola on the pan. Allow to bake for another 5 minutes and continue to repeat until you reach desired golden brown hue. It took about 20 additional minutes. Add the seeds and craisins. All to cool on pan entirely. Enjoy! 

Savory Caramelized Onion Monkey Bread


My husband loves bacon. On the weekend, I generally make him a dish with bacon. Everything in moderation right? If you are a vegetarian like me you can always use a tofu soy based alternative to make this recipe vegetarian. 

I saw the foundation of this recipe in the December 2016 issue of Taste of Home Magazine. The original is a good base for any savory Monkey Bread. But as you all know, what good is a recipe if I cannot modify it. No fun, I’ll tell you that. So here is my twist. 

Recipe Yields: 12 servings


1 can of reduced fat refrigerated canned biscuits

1 green pepper, seeded and diced

1 small onion, diced

1 garlic clove, minced

1Tablespoon freeze dried chives 

1/2 cup reduced fat cheddar cheese, 2% shredded

6 oz of bacon, cooked (roughly 6 strips), diced

Canolia Oil Cooking Spray 

Salt and pepper to taste 


1. Preheat the oven to 350 degrees. Graciously spray a bundt pan. I used my trusty stoneware one. Set aside. 

2. Quarter the biscuits and place them in a medium bowl. Spray the biscuits with cooking spray. 

3. In the meantime, spray a sauté pan with cooking spray, and heat the pan to medium heat. Once pan is to temperature sauté the onions and garlic until translucent. Add green peppers to the onion mixture, and continue sautéing for 1-2 minutes. Season with salt and pepper to taste. Allow to cool slightly before adding the contents to the prepared biscuits. 

4. Place all the remaining ingredients together in the prepared biscuit medium bowl. Fold everything together to incorporate all the ingredients together. Place evenly all the ingredients together in the prepared bundt pan. 

5. Bake for 30 minutes or until Monkey Bread is golden brown. 

6. Allow to cool in bundt pan for 5 minutes and then invert the dish into wire cooking rack. Enjoy!