Sarah’s Breakfast Cookies

1 cups whole-wheat flour

½ cup all-purpose flour

¼ cup ground flaxseed

¼ oat bran

¾ teaspoon baking soda

¾ teaspoon cinnamon (optional)

½ teaspoon salt

4 TBS unsalted butter, room temperature*

¼ cup coconut oil

¼ cup applesauce

¾ cup packed dark-brown sugar

2 large eggs

1 teaspoon pure vanilla extract

2 cups rolled oats

½ cup roasted, unsalted almonds, chopped

¼ cup raw pumpkin seeds

¼ cup raw sunflower seeds

1/3 cup shredded unsweetened coconut

1/3 cup golden raisins

1/3 cup dried cranberries

1. Preheat oven to 350 degrees. Whisk together flours, flax, oat bran, baking soda, cinnamon and salt in a large bowl.

2. Beat butter and oil in a large bowl with a mixer until light and fluffy. Add applesauce and sugar; beat until well combined. Add eggs, 1 at a time, beating well after each. Add vanilla; beat until just combined.

Slowly add flour mixture, and beat until well combined. Add oats, almonds, seeds, coconut, raisins and cranberries, and beat to combine.

3. Scoop dough by the tablespoon onto parchment-lined (or silicone pad lined) baking sheets. Bake until golden and firm, 12-14 minutes. Let cool completely.

* NOTE: I usually adjust the combination of butter, oil (canola and/or coconut) and applesauce depending on what I am making them for or what I have on hand. I recommend using at least the 4 TBS of butter for taste, but I have made these with only a mix of coconut and canola oil (total of ¾ cup oil) and they still come out very good.

Spiced Cranberry Muffins

These muffins smell and taste like fall - though don't wait that long to make them - they are too good for that. The ginger, cinnamon and cranberries compliment each other wonderfully and the canola oil lends to a super moist muffin. I hope you enjoy these as much as we did!

Ingredients
3/4 cups all-purpose flour
3/4 cups whole wheat pastry flour
1/2 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoons ground ginger
3/4 cup milk (or milk alternative - soy or almond)
1 large eggs
1/2 cup canola oil
1 cup coarsely chopped fresh cranberries (leave some whole)
1/2 cup coarsely chopped walnuts, toasted 
1/3 cup brown sugar, packed
1/3 cup granulated sugar

Directions
Preheat the oven to 375 degrees F.

Line 10 muffin cups with paper liners. Stir together the flour, baking powder, baking soda, salt, cinnamon, and ginger in a large bowl. Make a well in the center of the mixture and add the milk, eggs, and melted butter. Stir quickly just to combine. Add the cranberries, walnuts, and both sugars and stir just to distribute the fruits, nuts, and sugar evenly throughout the batter.

Spoon the batter into the paper liners, filling each one about 3/4 full. Bake for 20 to 25 minutes, until browned on the top and a toothpick inserted in the center of the muffins comes out clean.

Adapted from: http://www.foodnetwork.com/recipes/barefoot-contessa/cranberry-harvest-muffins-recipe/index.html

Dark Chocolate Pistachio Biscotti

I always think of biscotti as taking so much work and time, but with this recipe they are super easy and quite delicious. I gave these out around Christmastime and everyone loved them. I also made a version using toasted almonds instead of the pistachios and dried cranberries in place of the chocolate chunks. Both were savored to the last crumb. Enjoy!


Ingredients
2 1/2 cups all purpose flour
1 cup sugar
1/2 cup dark chocolate chunks (I use the 365 brand ones that are dairy free)
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
3 eggs
1 tsp vanilla extract
1 cup shelled pistachios
1 egg beaten with a little warm water (for egg wash)

Directions
Preheat the oven to 325.

Combine the dry ingredients and mix well. Add the eggs and vanilla and mix with a wooden spoon or slightly damp hands until all the flour is incorporated. Turn the dough out on a lightly floured surface and knead for a minute until smooth (don't over knead as that will make them tough).

Divide the dough in half and form each half into a long log, about 10-by-2-inches. I find it is easiest to do this on a lined (parchment or silicone mat) baking sheet rather than trying to move the logs to a baking sheet once formed. Brush with egg wash.

Bake for 20-25 minutes. Remove from oven, let cool for 10 minutes, and then carefully slice the logs diagonally with a serrated knife into cookies. Place each cookie cut side down back on the baking sheet and bake for an additional 20-25 minutes or until golden, flipping cookies over halfway through.


Makes approximately 2 1/2 dozen biscotti. 

Slightly adapted from: http://www.eatliverun.com/dark-chocolate-pistachio-biscotti/

Pumpkin Ginger Pancakes with Granola

Have you every wondered why we don't make holiday "themed" foods other times of the year?  Why should you wait until fall to make pumpkin pancakes?  Well, I don't think you should have to, but if you are going to wait, these pancakes are worth it. Richly spiced and full of pumpkin flavor they are a great weekend morning treat. Enjoy!

Ingredients

1 1/2 cup all-purpose flour
2 tablespoons firmly packed brown sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1 large egg
3/4 cup milk (soy works just fine)
3/4 cup canned pumpkin 
2 tablespoons butter or butter substitute, melted

Pumpkin Spice Granola (optional)
Maple syrup for serving

Directions
In a large bowl, stir together flour, brown sugar, baking powder, baking soda, cinnamon, ginger, nutmeg, and salt. In another bowl, mix egg, milk, pumpkin, and butter until well blended. Stir egg mixture into flour mixture just until evenly moistened.

Place a nonstick griddle or a 12-inch nonstick frying pan over medium heat (350°); when hot, coat lightly with butter/oil. Spoon batter in 1/3-cup portions onto griddle. Sprinkle with granola. Cook until pancakes are browned on the bottom and edges begin to look dry, 2 to 3 minutes; turn with a wide spatula and brown other side, 2 to 3 minutes longer. Serve warm with butter and maple syrup.

Adapted from: http://www.myrecipes.com/recipe/pumpkin-ginger-pancakes-with-ginger-butter-10000001011247/

Pumpkin Spice Granola

This granola just smells like the holidays!  I had to restrain myself from digging into the stuff right out of the oven ;-)  It tastes like a combination of pumpkin pie and cinnamon rolls...now how amazing does that sound?!  It is great tossed into Greek yogurt, sprinkled on pancakes, or just eaten right out of the jar.  Enjoy!

Ingredients:
2 cups rolled oats (use gluten-free oats if needed)
1/2 cup raw walnuts, chopped
1/2 cup unsweetened shredded coconut
1 cup pepitas (pumpkin seeds, raw)
2 tsp cinnamon
1/2 tsp ground nutmeg
1/2 tsp ground ginger
1/4 tsp allspice
1/4 tsp salt
1/4 cup agave
2 tbsp melted coconut oil (or melted butter or canola oil)
2 tbsp water
2 tsp pure vanilla extract
1/2 cup dried cranberries

Directions:

Preheat the oven to 325F. 

In a large bowl, stir together the oats, walnuts, shredded coconut, pepitas, cinnamon, nutmeg, ginger  allspice, and salt. In a small bowl whisk together the agave, coconut oil, water and vanilla extract. Pour this mixture over the dry ingredients and stir until all the dry ingredients are well coated.

Transfer the mixture to a baking sheet lined with a silicone pad or parchment paper and spread into a thin, even layer. Bake for 25-30 minutes (or until lightly golden brown), gently stirring every 10 minutes to ensure even browning. Allow to cool completely before stirring in the dried cranberries. Store in an air-tight container in the fridge or at room temperature.

Yield - about 4 cups

Adapted from: http://www.eatliverun.com/pumpkin-crunch-granola/ and http://ohsheglows.com/recipage/?recipe_id=6034451.  

Figgy Banana Bread

This is a healthy and hearty rendition of a classic banana bread. Great with a cup of coffee for breakfast or as an afternoon snack - we all need something a bit healthy before going into our feasting out at Thanksgiving. If you are not a fan of figs or don't have any on hand you can use chopped dates or raisins...but, trust me, it won't be as good.  I added walnuts for a bit of crunch and additional nutrition (Omega-3's anyone?). Enjoy!

INGREDIENTS
1 eggs
1/2 cup milk ( I used almond milk)
1/4 cup firmly packed brown sugar
1 tablespoons olive oil
3/4 cups mashed ripe bananas 
1 1/4 cups whole wheat flour
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/2 cup dried figs, chopped
1/3 cup walnuts, toasted and chopped (optional)

DIRECTIONS
Preheat an oven to 350 degrees F. Lightly grease one loaf pan.

Mix together the eggs, milk, brown sugar, oil, and mashed bananas in a bowl until evenly blended; set aside. In a large bowl, stir together the whole wheat flour, baking powder, salt, and cinnamon; pour in the egg mixture, and stir just until combined. Pour batter into prepared pan.

Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 45-55 minutes. Cool in the pan for 10 minutes before removing to cool completely on a wire rack.

Originally posted at: http://allrecipes.com/recipe/fig-and-banana-loaf/

Cranberry Almond Bars

This recipe is a rendition of the Peanut Butter Almond Energy Bar recipe I posted a little over a week ago. I liked these even better!!!  Love the cranberries and whole almonds (the peanuts could be a bit overwhelming). They are great for a snack, breakfast or even dessert.  I hope you enjoy them as well ;-)


Ingredients
1 cup rolled oats (use gluten-free if needed)
2/3 cup sweetened coconut (can use unsweetened)
1/2 cup roasted, unsalted almonds 
1/2 cup cranberries 
1/4 cup golden raisins
1/4 cup tahini
1/4 cup almond butter
3 TBS agave 
1-2 TBS almond or soy milk, if needed 


Directions
In a large bowl combine the oats through raisins; stir to combine. Put the agave, tahini and almond butter in a microwave safe bowl and heat on high for one minute; gently stir to combine. Stir the wet ingredients into the dry ingredients until thoroughly combined. If the mixture is dry and not coming together, add the milk 1 TBS at a time. On a greased or parchment lined baking sheet, spread the mixture into a one-inch-high rectangle, packing it tightly. Bake at 350° F for 15-20 minutes (not required, though I think it tastes better this way) until golden. Cut into bars and chill.


Makes 8-10 bars. 

Ham and Hashbrown Cakes

I love this recipe's use of leftover ham - great for a weekend breakfast and something different than our usual pancakes or omelets. Enjoy!


Cooking tip: The cakes tended to fall apart on me so I recommend packing them together by hand rather than just scooping them onto the skillet. If you don't you may end up with a breakfast hash rather than potato cakes.  


Ingredients
1½ cups shredded or finely chopped ham
½ cup chopped green onions
2½ tablespoons all-purpose flour
¼ teaspoon salt
1 (16 to 20-ounce) bag frozen shredded hash browns
2 large lightly beaten eggs 
1/2 TBS oil


Directions
Combine the ham, green onions, flour, salt and hashbrowns. Add the eggs; toss well. Heat 1/2 TBS oil in a non-stick skillet or griddle over medium-high heat. Scoop mixture by ¼-cupfuls onto heated pan (I recommend packing them by hand); flatten slightly, and cook 5 minutes on each side or until golden brown.


Yield: 6-8 cakes


Original recipe: http://www.cookinglight.com/cooking-101/essential-ingredients/secret-ingredient-00400000056691/page16.html

Pumpkin Pie Smoothie

There is nothing that signals the holidays to me more than pumpkins. I love decorating with them, roasting them, making them into pies, cakes, muffins...and enjoying them in smoothies. This recipe gives your all the flavors of a pumpkin pie without all the calories and fat. If you prefer your smoothies a bit sweeter, add in a dab of agave or maple syrup. Enjoy!


Ingredients
1/2 cup of canned pumpkin puree (or roasted pumpkin, mashed)
1 small banana (I prefer mine frozen)
4 oz yogurt (I used peach-flavored soy)
1/2 tsp cinnamon
1/4 tsp ginger
1/4 tsp cardamom
Pinch of each: nutmeg, allspice and cloves
1/2 cup almond milk


Directions
Mix all ingredients together in a blender until smooth. If you are not using a frozen banana and prefer your smoothie cold, either chill it for at least a half hour before serving or add a bit of ice when blending. Yield: 1 large smoothie


Adapted from: http://www.brettbara.com/recipes/recipe-pumpkin-smoothie/

Gingerbread Muffins with Pumpkin and Cranberries

The original recipe called these pumpkin muffins, but the molasses overpowers the pumpkin so much they taste more like gingerbread (hence the name change). The addition of the cranberries adds a nice tartness. Enjoy!

Ingredients

1 cup all-purpose flour

1 cup whole wheatflour

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground cloves

1/8 teaspoon ground nutmeg

2/3 cup sugar

3 tablespoons unsulphered molasses

1/4 cup canola oil

2 large eggs

1 cup canned pumpkin

1 teaspoon vanilla extract

3/4 cup lowfat buttermilk

2/3 cup dried cranberries

1/4 cup raw, unsalted pumpkin seeds

Directions 

Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray or muffin liners.

In a medium bowl, whisk together the all-purpose and whole-wheat flours, baking soda, salt, cinnamon, ginger, cloves, and nutmeg.

In a large bowl, whisk the sugar, molasses, oil and 1 egg until combined. Add the other egg and whisk well. Whisk in the pumpkin and vanilla. Whisk in the flour mixture in 2 batches, alternating with the buttermilk. Whisk just until combined. Gently fold in the cranberries. 

Pour the batter into the prepared muffin pan and sprinkle with the pumpkin seeds. Tap the pan on the counter a few times to remove any air bubbles. Bake for 20 minutes or until a wooden pick inserted in center of 1 of the muffins comes out clean. Let cool on a wire rack for 15 minutes, then remove the muffins from the pan and cool completely. 

Adapted from http://www.foodnetwork.com/recipes/ellie-krieger/pumpkin-muffins-recipe/index.html

High-Rise Breakfast Popover

I love popovers! The fluffy, "eggy" goodness that makes a popover is one of my favorite breakfast treats. I hope you agree :-)


Ingredients
1 egg
1/4 cup egg whites (or the white of one egg)
1/4 cup flour
1/4 cup milk
1/2 tsp lemon zest
1/8 tsp salt
1/2 TBS unsalted butter
lemon juice and powdered sugar for serving (optional, but I suggest giving it a try)

Directions
Preheat the oven to 425. 


To make the batter whisk together the eggs through the salt just until combined. There may still be some small lumps, that it okay, don't over whisk it! Set aside. 


Put the butter in a 2 cup high-sided, over-proof bowl (I used a Pyrex glass bowl); place the bowl in the over until the butter is melted. Remove the bowl from the oven and slowly pour the batter into the center of the butter. Gently place the bowl back into the over. Bake for 20-25 minutes or until double the height of the bowl and browned on the top. Serve immediately with a squeeze of fresh lemon juice and a sprinkling of powdered sugar. 


Note: The popover will deflate a bit when you remove it from the oven. 

Coconut Blueberry "Muffin Tops"

Muffin tops are a fun way to switch things up. I love the combination of orange zest, blueberries, coconut and almonds. If you don't like coconut just leave it out - these would still be delicious. Enjoy!

Ingredients

1 cups flour

3/4 tsp baking powder

1/4 tsp salt

1 tsp orange zest

6 oz blueberries

1/2 stick butter, softened

1/2 cup sugar

1/4 cup milk

1/4 cup sweetened shredded coconut

1 egg

for topping—

1/3 cup sweetened flaked coconut

2 TBS slivered almonds

Directions

Preheat your oven to 375 degrees.

In a large bowl, combine the flour, orange zest, baking powder, 1/4 cup coconut and salt together. Gently fold in the blueberries so that the berries are covered with flour. Set aside.

Cream the butter and sugar together. Add the egg, beating until thoroughly combined. Add the milk and blend. Pour the wet ingredients over the dry ingredients and toss gently, being careful not to crush the berries. Scoop the batter by 1/4 cup onto a lined (parchment or silicone pad) baking sheet, about 3 inches apart (they really spread out). Bake the muffins for 10 minutes. 

Meanwhile, combine the remaining coconut (1/3 cup) and slivered almonds to make the topping. After the muffing have baked for 10 minutes sprinkle about 2 TBS or so of the topping on each muffin top. Bake for another 10-12 minutes until golden.  Let cool for five minutes on the pan. 


Yield  - 6 large muffin tops 


Original recipe from www.eatliverun.com.

Mango Lassi

Delicious and healthy, this drink is loaded with protein and flavor. It is a bit thinner than most smoothies, but tastes oh so good. Enjoy!


Ingredients
6 oz container of mango flavored Greek yogurt (I used Chobani)
3/4 cup soy milk (or any other milk of choice - cow's, almond, etc.)
3/4 cup mango, cubed (fresh or frozen)
1/2 - 1 cup ice


Directions
Mix all ingredients in a blender until smooth. (If you are really feeling adventurous you can add a pinch or two of cardamom.)


Drink and be happy ;-)

Easy Apple Skillet Cake

Serve this super quick cake for dessert with a bit of whipped cream or for brunch in place of a traditional coffee cake. Enjoy!

Ingredients

Topping:
1/4 sliced almonds
1/4 cup sugar
2 TBS butter
1 tsp cinnamon
2 1/2 TBS flour



Cake: 
1 TBS butter
1 TBS brown sugar
1 - 12 oz tube buttermilk biscuits
1 1/2 cups apple, diced


Directions
Preheat the oven to 375 degrees. 


For the topping, combine all the ingredients in the bowl of a food processor and pulse until it resembles large crumbs. 


For the cake, melt the butter and brown sugar in a 9 inch iron skillet or other oven-safe skillet. Remove the pan from the heat and place the biscuits in the pan in a single layer. Sprinkle the diced apple over the biscuits then sprinkle on the topping. Bake for 25-30 minutes at 375 degrees. The top may not look completely done or browned, but that is okay as the bottom browns before the top. 

Chocolate Chip Banana Bread

Making banana bread is a great way to use up over-ripe bananas. The combination of chocolate, cinnamon and bananas in this recipe really makes it a winner. Enjoy!

Ingredients

1 cup all-purpose flour
2/3 cup whole wheat flour

1 teaspoon baking soda

1/2 teaspoon ground cinnamon

1/2 teaspoon salt

1 cup sugar

2 eggs

1/2 cup oil

3 ripe bananas, mashed

1 tablespoons sour cream or plain Greek yogurt

1 teaspoon vanilla extract

2/3 cup semisweet chocolate chips

Directions

Set oven to 350 degrees F. Line the bottom of a loaf pan with parchment paper or foil.

Whisk together the flour, baking soda, cinnamon and salt. Beat sugar and eggs until light and fluffy. Mix in oil. Add mashed bananas, sour cream, and vanilla. Fold in dry ingredients and chocolate chips. Pour into a lined loaf pan and bake for about 45 minutes to 1 hour.

Lemon Cornmeal Pancakes with Blueberry Sauce

While I usually love lemon and it typically pairs great with blueberries, I found the pancakes too "lemony" and the blueberries sauce a bit too acidic. I loved the texture and cornmeal taste of the pancakes so I would make them again, but would leave out the lemon zest...or I would just make these http://flavorfoodie.blogspot.com/2012/02/cinnamon-polenta-pancakes.html since they were so delicious. Whichever one you try I hope you truly enjoy them as much as I do!

INGREDIENTS

Pancakes –

3 eggs

1 cup buttermilk

1 cup cornmeal (I used corn grits)

1/2 cup flour

zest of 1 lemon

1/4 tsp salt

1/2 tsp baking soda

1 1/2 tsp baking powder

2 tbsp sugar

2 tbsp canola oil

Blueberry Sauce—

1 cup fresh or frozen blueberries

1 tbsp sugar

1 tsp vanilla extract

Juice of one lemon

Directions

Sauce: Combine the blueberries, sugar, vanilla and juice in a small saucepot over low heat. Cook the mixture for about 20 minutes, until most of the blueberries have broken down and the texture is jam-like. Serve warm over the cooked pancakes.

Pancakes: Beat the eggs in a large bowl. Add the buttermilk and oil and beat until well blended. In another bowl, combine the flour, sugar, cornmeal, lemon zest, baking powder, baking soda and salt. Whisk together well then add dry ingredients to wet ingredients and mix only until just combined.

Spray a hot (350 degrees) non-stick skillet with a cooking spray, then cook pancakes (about 1/4 cups worth of batter per cake) for about 1 minute 30 seconds each side, or until golden brown. Be careful they brown quickly. Top pancakes with the blueberry sauce and serve.

Original Pancake Recipe from Eat Live Run

Chocolate Chip Banana Bread Bites

This recipe was somewhat adapted from what the author at www.howsweeteats.com calls "Breakfast Cookies."  These are nothing like the breakfast cookies I blogged about previously (oh, how I love those cookies!).  These taste more like chocolate chip banana bread than a cookie so I named them accordingly. They are not very sweet and to me need something else...maybe walnuts, coconut, both???  

1 large egg

1/4 cup packed brown sugar

2 teaspoons vanilla extract

1 medium ripe banana, mashed

1 1/2 tablespoon honey

1/4 cup unsalted butter, melted and cooled

1 1/2 cups whole wheat flour

1 cup old-fashioned oats

2 tablespoons flaxseed

1/2 teaspoon salt

1/2 teaspoon cinnamon

1 teaspoon baking soda

2 tablespoons peanut butter, melted

1/2 cup chocolate chips

1/4 cup dried cranberries

Preheat oven to 350 degrees F. In a bowl, mix flour, oats, salt, baking soda, cinnamon and flaxseed together, then set aside.

In a large bowl, whisk egg, sugar, vanilla, mashed banana, butter and honey together until smooth. Add in dry ingredients (flour through soda), mixing just until the batter comes together. Mix in melted peanut butter. Lastly, add chocolate chips and cranberries, mixing until distributed. Drop heaping tablespoons of batter, about 2 inches apart, onto a baking sheet lined with a silicone pad or parchment paper. Bake for 10-12 minutes, or until set and golden around the edges and on the bottoms.

Smokey Red Pepper Frittata

I guess I am on a Spanish-flavor kick! Here's a frittata I made for breakfast that was adapted from a recipe by Bryant Terry. Enjoy!

1 tablespoons extra-virgin olive oil
1/2 large onion, diced
1/2 teaspoon crushed red pepper
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
1/2 teaspoon chili powder
Salt
1 cup diced red bell pepper
1/2 teaspoon dried thyme
1/2 teaspoon coarsely chopped oregano leaves
3 large eggs
3/4 cup egg whites (or whites from 3 eggs)
1/2 cup whole milk
3/4 cup shredded sharp cheddar cheese
Freshly ground black pepper

In a 10 or 12-inch, ovenproof (nonstick recommended) skillet, heat 1 tablespoon olive oil. Add the diced onion, crushed red pepper, garlic powder, paprika, chili powder and a large pinch of salt and cook over medium heat until the onion is browned, about 10 minutes. Add the red bell pepper and cook until softened, about 5 minutes. Stir in the thyme, oregano, and ¼ tsp salt. Stir in the shredded cheese.

Preheat the oven to 350⁰ F. Whisk the eggs with the milk. Pour in the beaten eggs and stir lightly to mix them with the vegetables. Season with black pepper. Cook the frittata until the eggs have almost set, about 8 minutes. Put the frittata in the preheated oven broiler until just set and lightly browned, about 10 minutes. Season with salt and pepper to taste. Serve the warm frittata with slices of hearty toast.

Spanish Breakfast Scramble

This is something I came up with that is loosely based on a recipe by Neal Fraser that he called Spanish-Style Scrambled Eggs. Enjoy this simple, quick version for a hearty, healthy breakfast.

1 tbs olive oil
1 link turkey chorizo sausage, casing removed
3 cups frozen hashbrowns
2 tbs to 1/4 cup roasted red peppers, diced
1/2 tsp smoked paprika
2 eggs
1/2 cup egg whites (whites from 2 eggs)
salt and pepper to taste

Heat oil in a non-stick skillet over medium heat. Add chorizo; cook thoroughly, about 8 minutes; remove from the pan and set aside. Add the hashbrowns to the hot pan adding more oil if needed. Cook till golden brown and crispy, 10-15 minutes. Return the chorizo to the pan with the hashbowns and add the red peppers and paprika stirring to combine. Whisk together the eggs and egg whites; add to the hashbrown mixture and cook, stirring frequently. Once the eggs are fully cooked the scramble is ready to serve. I recommend serving it with crusty bread. Serves 2-3. 

Cinnamon Polenta Pancakes

Delicious! The cornmeal adds a nice crunchiness and gives them a slightly nutty taste. They are full bodied pancakes - not flat or chewy. I topped a few with blueberries and toasted sliced almonds just to mix things up and add some additional nutrition.  Super quick to whip up and a nice change from your standard buttermilk pancake. Recipe by Marisa May with Food & Wine Magazine. 


INGREDIENTS

1 1/4 cups all-purpose flour

3/4 cup cornmeal

1 tablespoon sugar

1 teaspoon cinnamon

1 teaspoon baking powder

1/2 teaspoon baking soda

Pinch of salt

1 cup low-fat buttermilk (see note)

2 large eggs, beaten

1/4 cup olive oil

1/4 cup water

1.   In a bowl, whisk the flour with the cornmeal, sugar, cinnamon, baking powder, baking soda and salt. In a bowl, whisk the buttermilk with the eggs, olive oil and water. Whisk the liquid ingredients into the dry ingredients, leaving small lumps.

2.   Set a griddle or skillet over moderate high heat and spray it with vegetable oil spray. When the pan is hot, spoon on the batter by the 1/4-cup. Cook the pancakes until the bottoms are browned and bubbles appear on the surface, 2 minutes. Flip and cook until browned on the bottom, 1 to 2 minutes longer. 

Note- if you don't have buttermilk on hand you can mix 1 cup milk with 1 TBS lemon juice or vinegar; let it stand a few minutes before mixing it into the batter. You can also use plain yogurt cup for cup, but I prefer the milk mixture.