Eric's Protein Pancakes

Hi Blog.  It's me, Siri, your Maker.  I used to be very involved with you... we were practically in a relationship.  We would go out on a date almost 5 times a week.  It was a magical time full of exactly that: TIME.  I don't know why I have less of that valuable commodity now?  As a parent, you're always thinking things will get easier as your kids get older but that's not exactly the case.  Sure, you don't have to wipe their butts (as much) or buckle their seat belts, but other needs emerge that feel just as - if not more - demanding.  LIKE SCHEDULING THEIR CARPOOLS.  That could be a full-time job, I swear.  Any given week I have 10 different text chains with 10 different sets of moms for 10 different sets of activities.  It's exhausting.  Of course, carpools aren't solely to blame for my lack of dating you, Blog.  In truth, it's a combination of things: picky eaters, priorities and ever-growing social media platforms to name a few.  I'm just one person and I can't do it all!  

So it's not you, Blog, it's me.  I still love you, and I still want to talk about pancakes. 

So let's talk about pancakes!  (You're like, thank god, enough of this rambling nonsense.)  I grew up as a pancake kid.  My mom and dad both made excellent ones and they were always a go-to on the weekends.  I could eat 10 in one sitting, no joke.  (Sigh... I long for a time when eating that many pancakes would never cross my mind as excessive... but I digress.)  Nowadays I'm much more of a savory breakfast person, but I think that's why I love these pancakes so much.  They're full of protein with a touch of sweet, and you can control how sugary you want them to taste with your toppings (peanut butter and maple syrup being my favorite).   

This recipe belongs to my friend's husband, Eric - hence the name - and I was recently treated to them in Minnesota at their lovely home.  They have this method down to a science and mostly eyeball measurements, so I did my best to guess what the specifics were... but after making them myself at home, I think I got pretty close!  The beauty is, you can really make these your own.  Want thicker pancakes?  Cut back on the milk and egg whites.  Not feeling the spinach?  Add mashed bananas instead.  Want something extra?  Fold in nuts, chocolate chips or apples.  So.  Many.  Options. 

When Eric and his wife Meghan make them, they do so in bulk and the recipe yields about 40 pancakes (which they eat all week long).  When I made them at home, I cut the recipe in half so that's the recipe I am going to post.  But again, play with this... you can't go wrong.  

Eric's Protein Pancakes

Yields: about 20 pancakes

Printable Recipe

5 eggs

1 1/2 (heaping) cups oats

1 (heaping) cup spinach

1 cup cottage cheese

1 tsp vanilla

4 oz. egg whites

1 teaspoon cinnamon

1/4 teaspoon nutmeg

1/2 cup milk

Cooking spray

Toppings (optional): maple syrup, butter, whipped cream, peanut butter, nutella, berries, bananas

Place all ingredients in a blender.  Blend until everything is smooth (a couple of minutes).  Heat pancake pan or griddle to medium heat and spray with cooking spray.  Pour out desired-size pancakes onto griddle and cook a few minutes per side, flipping carefully (test to make sure sides are done by gently inserting spatula underneath pancake).  Top with optional toppings and enjoy!           

Tropical Pitaya Smoothie

So, I think I'm over winter now.  Yep, ready to move on.  Let's go, spring!  Show your face.  Oh, it's only mid-February, you say?  I need to be patient, you say?  STOP SAYING THINGS.  Let me vent about winter for a second.  Let me whine about grey skies and puffy jackets and unmatched mittens and dry skin and chapped lips and cooooold.  Ok thanks, I'm done whining.  I'll talk about food now...

Like this tasty and nutritious tropical smoothie that will make you feel like you're on a Hawaiian beach (sort of).  I've recently discovered frozen Pitaya (AKA dragon fruit) smoothie packets and they are delicious (I use this one).  They're subtly sweet and packed with nutrients.  The best part?  The smoothie possibilities are endless.  Actually no, that's not the best part.  The best part is they will turn your beverage into a punchy pink that no child can resist.  It's like drinking a unicorn!  

This particular recipe couldn't be easier.  In fact, you don't even need a recipe.  Just throw your favorite fruit into a blender, add something green (or not) and a liquid (almond milk, coconut water, juice, etc) and voila... the feeling of warmer weather in a glass.  Recipe below :) 

Tropical Pitaya Smoothie

Makes 1 

Half a banana (fresh or frozen)

Handful of frozen strawberries

Handful of frozen pineapple

Handful of kale or spinach

Half a pitaya smoothie packet

Coconut water (about 1/2 cup)

Shredded coconut (optional topping)

Blend first 6 ingredients in a blender until desired thickness is reached.  Pour into a glass and top with coconut.    

Apple Butter Mini Muffins

I am in the thick, thick, thick of writing my cookbook.  It is nearly done (weee!), but I feel like I'm a walking, talking, eating breathing sleeping thesaurus of descriptive words for tasty.  Delicious, mouth-watering, yummy, drool-evoking, scrumptious, life-altering...and so forth, and so on.  It has felt so good to get back into writing steadily, as life with three kids, a busy husband, a part-time job, a slew of activities and about a thousand other things can sometimes get in the way of that!  But even so, breaks are needed.  Eating is needed.  So over the weekend, my little LoLo and I whipped up these really delicious (see thesaurus above for more) Apple Butter Mini Muffins.  It took NO time, they were perfectly moist and flavorful, and they made so many that snack time is covered for weeks.  Anything to make life easier at this point is welcome, so, thanks muffins!  Recipe below...  

Apple Butter Mini Muffins

Yields: 40 mini muffins

Printable Recipe

1 3/4 cups all-purpose flour

3/4 cup brown sugar

1 tsp baking powder

1 tsp baking soda

1 tsp cinnamon

Pinch of salt

1/2 cup vegetable oil

1 large egg

1/2 cup Greek vanilla yogurt

1 tsp vanilla

1 cup apple butter

Preheat the oven to 350 degrees.  In one bowl, whisk together the dry ingredients (flour, brown sugar, baking powder, baking soda, salt and cinnamon).   In another large bowl, combine the wet ingredients (oil, egg, yogurt, vanilla and apple butter).  Add dry ingredients to wet and stir until just combined.  Coat a mini muffin pan with baking spray (or use mini liners).  Fill each about 2/3 full, and bake for approx 10 minutes.     

Apple Cider Donuts

I've made donuts before (here and here) but Apple Cider Donuts are in a league of their own, especially this time of year.  You see them at every pumpkin patch, every farmer's market, and they are pretty hard to pass up.  The aroma alone is a staple of the season, but that sweet, sugary taste is something else.  I decided to make my own this weekend with my kids, because I like to torture myself.  Just kidding!  It was fun!  They helped!  A mess ensued!  

I was pleasantly surprised how simple this recipe was.  Other than allowing a few hours for the dough to rise, they didn't take much time at all, and my kids loved cutting out the circles (I have this set).  My donuts fried up much quicker than the recipe called for, however, so keep an eye on them because they can easily burn.  Once you're done, you will be enjoying these delicious, cake-like donuts for days.  Seriously, someone come eat the rest of mine please.   

Recipe HERE.  

Baked Chocolate Chip Cookie Oatmeal

I should admit something: I've never loved oatmeal.  Other than being more of a savory breakfast person, I think it's a texture thing... oatmeal is so warm and mushy.  The words "warm and mushy" put together cause me to make a face.  I would demonstrate but you can't see me.  However, I recently came across a recipe for Baked Chocolate Chip Cookie Oatmeal and those words put together perked me right up.  And guess what?  I'm a convert.  This oatmeal tastes like a warm, gooey, slightly under-baked chocolate chip cookie, straight from the oven.  Yet, it's not overly sweet or sugary and still looks/feels like a traditional baked breakfast oatmeal.  In short, it's amazing.  

With minimal steps and ingredients you could easily make this any given morning, but it's special enough to serve for a breakfast gathering.  I'm highly recommending it... you should see my face.  

Recipe here.

Georgia's 'Nola Bars

You guys, I just realized that the last recipe I posted was...yes...a granola bar recipe.  So after careful consideration, I've decided to turn this blog into a granola bar blog.  I'm changing the name to Granolously Delicious.  I will post 365 granola bar creations each year.  All of this is fake news.

Ok but real talk...I don't typically like to post similar recipes back to back (and by that I mean with almost a month in between each), but under these circumstances I have no choice.  What circumstances, you ask?  The ones where my sister Georgia sent me delightful, homemade granola bars in a care package with a recipe attached.  Now, I must share them with you. 

You see, her granola bars, or 'Nola Bars as she refers to them, are sort of famous amongst her friends and our family.  They are downright delicious.  Full of nutritious, wholesome ingredients, easy to make and no baking required.  I highly recommend you try them out!

Next up?  Filet Mignon Granola Bars (no, just no).  

Georgia's 'Nola Bars

Yields: 24

Printable Recipe

1 cup honey

2 cups nut butter

2 tsp vanilla extract

2 tsp cinnamon

1 tsp salt

2 cups "add-ins" (nuts, mini chocolate chips, dried fruit, etc)

2 1/2-3 cups quick cooking oats

Line 9x13 baking pan with parchment paper.  Combine first 5 ingredients a large bowl.  Stir in "add-ins" until evenly distributed.  Add oats 1/2 cup at a time until mixture is crumbly but still forms ball when pressed together (add more honey if it's too crumbly).  Press mixture firmly into pan and refrigerate for 2 hours before cutting into bars.  

*Georgia recommends keeping them stored in the refrigerator.  

Pumpkin Granola Bars

As much as I'm always sad to see summer go, there is something about this time of year that is so magical.  The air, crisp and cool, smells of new beginnings, of transitions and fresh starts.  Orrrrrr it's still humid AF and your kids miss their friends from last year, but you know what I mean.  I'm trying to be poetic about fall, because to me it's simply lovely.  Since moving to New York, I've found I appreciate it even more.  The change in temperature and scenery is dramatic, and matches the change in lifestyle.  Even when I lived in California where the difference in weather was more subtle, I've always loved embracing a new season.  Usually, I do so with food.  Aaand decorating my house with splurges from the dollar(s) bin at Target.  But mostly food.     

Of course, it's now time for everything pumpkin!  With my love of pumpkin flavored foods (except for pie, gross), and my need to pack school lunches and snacks every day, I created these Pumpkin Granola Bars.  They taste just like you want them to: soft and chewy, just sweet enough and bursting with the flavors of the season.    

Pumpkin Granola Bars

Serves: 10 rectangle granola bars, 20 square granola bars

Printable Recipe

2 1/2 cups old fashioned oats

1/2 tsp pumpkin pie spice

1/2 tsp cinnamon

1/4 tsp nutmeg

1/2 tsp salt

Pinch of ginger

Pinch of allspice

1/2 cup pumpkin puree

1/2 cup dark brown sugar

1 egg

1/4 cup creamy almond butter

2 Tbsp honey

1 tsp vanilla

Optional: 1 cup mini chocolate chips

Preheat oven to 350 degrees.  Line an 8x8 baking pan with parchment paper so that it's hanging off two of the sides, and spray with baking spray.  Combine pumpkin, brown sugar, egg, almond butter, honey and vanilla in a small bowl and stir until smooth.  In a large bowl, stir together oats and all spices.  Add pumpkin mixture to the oat mixture and stir to combine.  Stir in the chocolate chips.  Using a rubber spatula, add mixture to baking pan and press down to flatten.  Bake for 20 minutes or until sides start to golden.  Let cool, and then slice into squares or rectangles.

*I added a small amount of almond butter, but if you have nut allergies you can definitely omit that and add some applesauce or melted butter instead.  

Homemade Acai Bowl

If you follow me on Instagram, you know I've been on an Acai Bowl kick as of late.  If you are what you eat, then I am a bowl of slushy, fruity goodness.  Funny thing is, I didn't even know how to pronounce the word 'acai'  a few months ago.  It was probably my hesitation in ordering one.  "Um, can I have an a-key... a-kay... a-kie... never mind."  WELL GUESS WHAT FOLKS.  It doesn't matter how you say it because it's delicious (but in case you're wondering, it's 'ah-SIGH-eee').  

Only problem with binging on these bowls?  They're expensive!  So I decided to make one at home.  

First, I found these packets at Whole Foods...  

Then, I gathered up a few more ingredients... almond milk for blending, granola, organic honey, blueberries, unsweetened coconut, sliced banana and raspberries.  

I took one and a half packets of the acai and blended it with 1/4 cup of almond milk.  I layered the bowl with granola and coconut, added the acai, then topped it all with more granola, coconut, berries, banana and drizzled everything with honey.  

Yummy.  The consistency was a bit runny (so maybe next time I'd add less almond milk or possibly some almond butter for thickness).  But I'm glad I've found a cheaper version I can make at home!

Tater Tot Breakfast Burrito

I recently had a breakfast burrito in Los Angeles at an INCREDIBLE coffee shop called Alfred Coffee + Kitchen, but the burrito itself came from The Rooster Food Truck.   I ordered something named the 'Rico Suave' which had eggs, bacon, tater tots, avocado and a cheddar & cotija cheese blend.  Yes, tater tots.  TATER TOTS IN A BURRITO.  If you've never experienced the splendor of tater tots in a burrito, you should really (bonus points if you can name what children's book that line comes from).  Now that I'm back in the land of bagels and deli egg sandwiches (which there is NOTHING wrong with), I know I need to make my own Rico Suaves at home.  And I do.

I really do.

Here's how I do it:

Fry up a few pieces of bacon in a pan until crispy.  Remove and wipe out most of the grease.  In the same pan, add some tater tots (you don't even have to thaw them out) and fry until golden.  I like to smash them once they're soft enough which will help them crisp up.  Remove from pan.  Add your scrambled eggs (I always add cream to my eggs) and softly scramble.  Remove.  Layer your burrito with shredded cheddar, crumbled cotija, eggs, bacon, tots, and avocado.  Fold and then lightly grill in the same pan until the tortilla becomes lightly golden.  Serve with your favorite hot sauce!

Parmesan Cloud Eggs

Lately, "Cloud Eggs" have been all the rage.  I guess they've been around for a long time, but Instagram has taken their popularity to a whole new level, as only Instagram can do.  I mean, they are super purrrrrrty, aren't they?  A bright, runny yolk delicately placed atop fluffy, baked egg whites.  Best part?  It takes less than 10 minutes to accomplish.  All you need to do is separate your eggs, whip your whites, bake them for 3 minutes solo and 3 minutes with the yolks.  Done!  I added Parmesan to my egg whites after the stiff peaks were formed, but I want to experiment with more ingredients like chopped chives, crumbled bacon and other types of cheeses.  And you might be wondering how it tasted?  SO delicious.  It's a delightful texture and a very healthy breakfast.     

You can view tutorials on how to make these here and here.

Mini Sour Cream Bran Muffins

I'm on a mini muffin kick.  First these perfect banana ones, and now these yummy, moist (I know, you hate that word) sour cream bran muffins.  Now, bran muffins probably aren't the first thing you think of when you see the word "yummy" but I, for one, am a fan.  Warmed with a little butter and a drizzle of honey, or smeared with some peanut butter, I've always loved a good bran muffin.  If made properly, it's slightly sweet, slightly spiced and yes, moist.  These are all of those things and most importantly, a good source of fiber for my kids (who desperately need it).     

Recipe HERE.

Glowing Skin Green Smoothie

Did you know we are old?  I don't mean to collectively group "us" together, because I know "we" are all different ages.  But whatever that age is, it's older than you used to be (what up, Debbie Downer!!?).  I'll never forget the day I realized that I was older than the fictional characters in The Baby-sitters Club books.  It was mind blowing.  There was just no way I could be as cool and mature as Kristy, Mary Anne, Claudia and Stacey, and don't get me started on Dawn from Cali (sigh).

That sudden awareness of my age still happens as I get even older.  Like when college students suddenly look like babies (and it's even possible you could be the incoming freshmen's mother).  The day you realize professional athletes are actually much, MUCH younger than you.  Or even that mom friend you see every day and you just assume you were born on the exact same day because you both have kids and then you realize she's not even in her 30's yet.  And so on, and so forth.

My point is, I feel young, which is good I guess!  But sometimes I'll have those long, stare-at-your-face in the mirror, somber moments and it will again occur to me... I'm older than I used to be.  One of my new year's resolutions was to take better care (or ANY care) of my skin.  I'm usually so tired by the end of the day that I'm lucky if I brush my teeth.  But I keep vowing to wear some masks, exfoliate, put on night cream, I don't know, something.  Anything!  Enter, this smoothie.

I have to admit something: I am not a smoothie person.  Or a juice person.  I like to chew my food.  I like to chew it reeeeeal good.  It has always seemed like a lot of work to make a smoothie in the mornings when toasting a bagel requires little to no effort.  Alas, as I slowly become a Golden Girl, I've decided I need to embrace all of the different ways of the world, like the smoothie ways.  And I'm glad I did!  This took me MINUTES to make, using mostly frozen fruit, fresh avocado (which we always have on hand), a handful of spinach and coconut water.  Best part?  It's supposed to make my skin glow, so my goal is to try one for breakfast every day this week.  Check out my Instagram for the before pic... and next week I'll post a transformed photo in which I look exactly like Dawn from The Baby-Sitters Club.      

You can find the recipe HERE.

p.s. This kept me full for HOURS, which is Breaking News in my world.  

Perfect Mini Banana Muffins

The other day, my two-year-old came across a package of Little Bites Banana Muffins, and by "came across" I mean I bought them to keep her quiet at Target so I could shop in peace.  Did it work?  Yes.  I bought the few things I actually needed and 13 other things I did not in complete and utter serenity.  Anyway, she LOVED them and would not stop asking for more.  Between the three of my kids, we polished off the box the next day and of course, they were hooked.  However, I felt torn between giving them something they actually enjoy eating and feeding them a snack with ingredients I can't pronounce.  The solution presented itself when we came home from a long weekend away to dark bananas.  I made my own!  I wanted to make them mini, perfectly moist and just sweet enough.  They were fantastic... two-year-old approved.  Best part?  Only took a matter of minutes to prepare the batter IN ONE BOWL and made 50 mini muffins... plenty to eat and plenty to freeze for future snacks.  That's more than one best part, sorry not sorry.       

Perfect Mini Banana Muffins

Makes 50 mini muffins

Printable Recipe

1 cup sugar

1/2 cup vegetable oil

2 eggs

2 tsp vanilla

1/2 tsp fresh lemon juice

1 cup mashed bananas (about 3 small ripe bananas)

2 cups flour

1 1/2 tsp baking powder

1/2 tsp salt

1/2 cup milk

Preheat the oven to 350 degrees.  In a large bowl, add the sugar and vegetable oil and stir until smooth.  Add the eggs, vanilla and lemon juice and stir again until smooth.  Add the mashed bananas and stir to combine all ingredients.  Add the flour, baking powder and salt and stir until just combined.  Add the milk and stir once more until just combined.  You don't want to over-stir or you'll have dense muffins.  Spray a mini muffin tin with baking spray.  Add a tablespoon or so of batter into each cup (about 3/4 of the way full).  Bake for 10 minutes.  Let cool and then remove onto a wire baking rack.  Enjoy!  

For more breakfast inspiration, check out my segment on the Today Show this morning here.

Hash Brown Egg Cups

It's that special time of year, my friends.  When we're so excited school is back in session but waking up to make lunches feels like hell.  When we're thrilled the holidays are over but we want to pay someone one billion dollars to remove all the Christmas decorations.  Or maybe that's just how I feel: halfway between motivated and lazy.  Somewhere in the middle of wanting to eat fish and kale every night and wanting to order Chinese take-out.  I'll get there, I'm sure of it (wherever "there" is), so I'm trying to be patient with myself, which was a resolution of mine after all.  As was optimism, so here goes... will I blog more in the new year?  You bet I will!  Will I take better care of my skin?  Probably almost every night or at least once a week!  Will I learn to say no?  No!  I mean, yes!  Will I put down my phone more?  What phone!?  Will I floss my teeth?  Certainly not!

Ok, I feel better now.  I feel ready to face 2017 and the dentist at the same time!  

For now, though, I feel ready to share these baked eggs nestled in hash brown cups that I made the other day.  Of course, the recipe called for potatoes (that are then baked and shredded into hash browns), but I didn't have them so I sautéed some frozen tater tots on the stove and then mashed them up.  I'm pretty brilliant, I know.  I used a variety of regular taters and sweet potato, which added a lovely balance to the dish.  These make a perfect breakfast for busy on-the-go mornings, which is pretty much every morning right?

Recipe HERE.

Cream Cheese-Filled Banana Bread

Buzzfeed cursed when they wrote about this recipe.  That sold me.  If you're passionate about something to the point of potty words (I'm a mother) than, well, there must be a reason.  And by the way, if I wasn't a mother, and if I wasn't a LADY, I would curse here too telling you about this HEAVENLY BANANA BREAD.  A cream cheese stuffing, that's almost frosting-like (without being overly sweet), and perfectly moist banana bread.  Gosh darnit it's good!!! 

Recipe here.

Banana Bread Cinnamon Rolls

Over the weekend, I had overly ripe bananas that needed attention, but I was tired of turning them into bread or muffins.  BOR-ING!  Okay, not boring, delicious, but I've been there done that, you know?  I wanted something new and exciting, so I probably googled something like "bananas baking new and exciting" (not really) and that's when I found this recipe for Banana Bread Cinnamon Rolls! I was sold.  I adapted them slightly because the recipe was vegan, and I'm a fan of dairy and gluten and sugar and all of those yummy things.  I actually have a cold and my tastebuds are making everything taste the same (which is a horrible, horrible thing when you love food as much as I do), but I've had several people, including my son, vouch for their deliciousness.  They were also very simple to make!  Next time your bananas turn brown, remember this recipe...

p.s. My kids and I die laughing every time we watch this clip.

Banana Bread Cinnamon Rolls w/ Cream Cheese Glaze
Makes 10-12 rolls
Printable recipe

For rolls:

1 cup whole milk
7 tablespoons unsalted butter, divided
1 pkg. active dry yeast
1/2 cup mashed bananas (2 ripe bananas)
1/4 cup + 1 tablespoon granulated sugar, divided
1/4 teaspoon salt
2 3/4 cup all-purpose flour
Olive or canola oil
1/4 cup brown sugar
1 tablespoon cinnamon (or more)

For glaze:

1 cup powdered sugar
2 tablespoons softened cream cheese
2 tablespoons milk

Heat the milk and 3 tablespoons of the butter in a small saucepan over medium-low heat.  Once butter has melted, remove from heat and let cool slightly (you want it to be warm to the touch, but not hot).  Transfer to a large mixing bowl, and then sprinkle the yeast over the milk and butter mixture.  Let sit for 10 minutes.  Then add the mashed bananas, 1 tablespoon of sugar and the salt, and stir.  Slowly add the flour, 1/2 cup at a time, until a springy dough is formed.  On a lightly-floured surface, remove dough and knead for a minute or two.  Rinse out mixing bowl, and coat with olive or canola oil.  Form dough into a ball and place in bowl, seam-side down.  Cover with plastic wrap and let sit for an hour until dough doubles in size.  Remove from bowl, and again on a lightly-floured surface, roll out dough to a large rectangle, about 1/4 inch thick.  Melt the rest of the butter in the microwave, and then pour over dough.  Sprinkle with remaining granulated sugar, brown sugar and cinnamon.  Starting with the shorter end, roll into a log, seam-side down.  Using a serrated knife, cut into rolls, and place in a round (or square) lightly-greased cake pan.  Preheat the oven to 350 degrees.  Once preheated, bake rolls for 28-30 minutes.  While rolls are baking, whisk glaze ingredients together.  Pour over baked rolls, and enjoy!