Chocolate Protein Donuts

Chocolate Protein Donuts

Who doesn’t love a donut for breakfast? These chocolaty delicacies won’t leave you with a sugar hangover mid-morning and are full of protein to keep you satisfied until lunch. This recipe uses chocolate protein powder. I like the Orgain brand of protein powder (found at Costco) as it is organic and plant based, but feel free to use whatever brand you like best. This recipe makes 6 donuts, but if I were you, I would double the recipe and freeze the leftovers (if there are any). My kids love these, and you will too. If you must put a glaze on them, try this recipe from Chocolate Covered Katie for a banana-coconut oil glaze.

Ingredients:
1/2 cup whole wheat flour, 204 calories, 8 g protein
2 scoops chocolate flavored protein powder 150 calories, 21 g protein
1/2 tsp baking powder
1 TB cocoa powder 10 cal
1/2 tsp vanilla
2 TBSP milk of choice (I used cow milk for extra protein) 15 calories, .5 g protein, 1.5 g sugar
4 oz. applesauce (1 individual snack cup) 50 calories, 12 g sugar
1 egg, 70 calories, 7 g protein
1 TBSP honey 60 cal, 0 g protein, 16 g sugar

 Directions:
Preheat oven to 350 degrees.
In a medium bowl whisk flour, protein powder, cocoa powder and baking powder together. In a smaller bowl mix vanilla, milk, applesauce, egg and honey. Add to flour mixture and stir until combined.
Grease a 6 count donut pan. Spoon batter into a zip top bag. Snip one corner of the bag off, and squeeze the batter into the pan in a circular motion.
Bake for 8-10 minutes until a toothpick comes out clean.
Nutrition per donut: 93 calories, 6 g protein, 5 g sugar

Savory French Toast

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Boy do I love breakfast! My husband often teases me, saying, “Your eyes open in the morning, and you ask, ‘What’s for breakfast?” On our honeymoon I woke him up at 6:30 in the morning asking him to call room service and order our breakfast.

French toast is one of my favorite breakfast foods. I would ask my mom to make it for me all the time as a little girl. I love that rich, eggy, buttery taste. As much as I love french toast with a drizzle of pure maple syrup, sometimes I don’t want anything sweet at breakfast, and I am trying to incorporate more veggies into every meal. I found this amazing rustic whole wheat bread in the markdown section at King Soopers last week. The crusty bread was screaming to be made into french toast. The wheels started turning in my head, and I wondered if I could make a savory version. After a quick Google search I realized that I was not the first person to think of turning this normally sweet breakfast dish into a savory one. Here is the version I came up with. The balsamic glaze really makes the dish. You can find it in most grocery stores (even Walmart carries it). If you can’t find it or don’t want to buy a whole bottle of it, it is really easy to make your own. See the recipe for it below. Enjoy!

Ingredients:

6 slices of crusty day old bread
2 eggs
2/3 cup milk
1/4 cup feta cheese (or Parmesan cheese)
1/2 tsp. of your favorite dried herb (I used thyme, but basil would be yummy too!)
1/4 tsp. salt (or to taste)
1/4 tsp black pepper
3 tsp olive oil, divided
1 medium zucchini, diced
1/4 cup diced red onion
2 ripe Roma Tomatoes, chopped
Balsamic vinegar glaze

In a shallow, flat bottomed bowl or pan (a pie plate works well), beat eggs, milk, cheese, dried herbs, salt and pepper.

Warm 1 tsp. of olive oil in a frying pan. Dip 3 slices of bread into the egg mixture and coat on both sides. Place in pan and cook over low/medium heat until the bread is crisp and brown on both sides and egg is cooked through. Repeat with the remaining olive oil and pieces of bread. You may have to occasionally stir the egg mixture to reincorporate the cheese so that each piece of bread will have cheese on it.

In a medium-sized saute pan, add 1 tsp of olive oil. Heat over medium heat and add zucchini and red onion. Saute until the onions are translucent and zucchini is tender. Add tomatoes and cook until warmed through.

To assemble, place one piece of french toast on each plate. Top with 1/6 of the zucchini/tomato mixture and drizzle balsamic glaze over the top. Sprinkle with additional cheese if desired.

Balsamic Glaze (adapted from Allrecipes)

1 cup balsamic vinegar
1/4 cup brown sugar

Mix balsamic vinegar with brown sugar in a saucepan over medium heat, stirring constantly until sugar has dissolved. Bring to a boil, reduce heat to low, and simmer until glaze is reduced by half, about 20 minutes. Glaze should coat the back of a spoon. Let cool and pour into a jar with a lid; store in refrigerator.

Yogurt with Toasted Oats

Yogurt with Toasted Oats

I came up with this recipe on a busy morning when I wanted something crunchy to top yogurt, but I didn’t have time to bake granola. It quickly became one of my husband’s favorite breakfasts. In about 5 minutes, you can have a wholesome, filling, and delicious breakfast. The recipe is for one serving, but you can easily double, triple, or quadruple it.

Ingredients:

1/4 cup rolled oats

1/4 cup chopped nuts (I used walnuts)

1 TBSP unsweetened shredded coconut

1 tsp coconut oil

Directions:

In a small frying pan heat oil over medium heat. Add oats, nuts, and coconut. Stir frequently so the mixture doesn’t burn. Toast until oats are golden brown and nuts are fragrant, about 5 minutes. Sprinkle over yogurt (we love Noosa) and add fresh or dried fruit. To really take this breakfast over the top, you can add a sprinkle of cinnamon.

 

Whole Wheat Buttermilk Waffles

I am addicted to these waffles. If I go to the effort to make waffles, I make a double batch and freeze the leftovers. These whole grain waffles are low fat, low sugar, and full of fiber. I have been known to pop a couple in the toaster and eat them for a bedtime snack with peanut butter and maple syrup. Make these, and you will not be disappointed!

Whole Wheat Waffles with BerriesIngredients:

2 eggs

1 3/4 cups buttermilk

1 TBSP oil

1 tsp vanilla

1 cup whole wheat flour

1/2 cup all-purpose flour or more whole wheat flour

1/2 tsp baking soda

2 tsp baking powder

1 TBSP sugar

1/2 tsp salt

1/8 tsp cinnamon

Preheat waffle iron.

In a small bowl beat together eggs, buttermilk, oil, and vanilla. In a large bowl, whisk together dry ingredients. Combine the egg mixture with the dry ingredients and mix until smooth. Pour batter onto your waffle iron and cook until the waffles begin to brown. Serve with butter, maple syrup and fresh fruit or my favorite, yogurt and fresh fruit.

 

Stuffed Blueberry French Toast with Maple Orange Syrup

Blueberry Stuffed French Toast with Maple Orange Syrup

I fell in love with stuffed french toast at Ihop, but their version is basically a square filled donut drizzled with fake maple syrup. This version is made with whole wheat bread (I use my homemade bread), orange zest, and fresh blueberries. It will feel like an indulgence, when it really isn’t.

8 slices whole wheat bread
4 TB whipped cream cheese or 2 oz regular cream cheese
1 pkg fresh blueberries (6 oz.), divided OR 4 TB blueberry preserves
1 orange
2 eggs
1/3 cup milk (you can substitute non-dairy milk)
1/4 cup maple syrup
butter

1. In a small bowl, mash 1 cup of the fresh blueberries. (skip this step if you are using preserves).

2. Spread 1 tablespoon of whipped cream cheese or 1/2 oz. regular cream cheese on 4 slices of bread. On each of the remaining 4 slices, spread 1/4 of the mashed blueberries or 1 TB blueberry preserves. Make sandwiches by putting one piece of cream cheese bread together with one piece of blueberry spread bread.

3. In a shallow bowl, zest the orange. Add eggs and milk. Whisk until eggs are incorporated into the milk.

4. Heat a frying pan on medium heat. You want the custard soaked bread to cook through without burning the outside edge. If the bread starts to get too brown before the egg is cooked, turn the heat down. Dip sandwiches into milk and egg mixture. Grease pan with butter and fry the sandwiches until crisp and cooked through.

5. Squeeze the juice from the orange and add to the maple syrup. Microwave until heated through. Serve french toast with orange syrup and remaining fresh blueberries. Add a dollop of whipped cream for extra decadence.