Tag Archives: breakfast


Blueberry Banana Muffins

Happy Monday!!! Hope everyone had a great Valentine’s Day this weekend, but if you are like me then you are definitely still in a chocolate coma.


Enter blueberry banana muffins.  A quick and easy muffin that will help you get over the chocolate overload. I love to make a batch of muffins on the weekend and then freeze them for an easy breakfast for the whole week.

Even your most pickiest eater will love these.


Add a smear of butter (or even cream cheese, yum) and you are good to go!


And then serve them a your very own personalized cutting board! Isn’t this awesome???

My cousin Jade got if for me for Christmas and I love it!

Jade, you can pick my name for the Christmas exchange anytime!!! Love ya!

Blueberry Banana Muffins
Prep time
Cook time
Total time
Blueberry Banana Muffins
Serves: 24
  • 1¼ cups sugar
  • ½ cup butter, softened
  • 2 eggs
  • 1½ cups bananas (3 to 4 medium)
  • ½ cup buttermilk
  • 1 teaspoon vanilla
  • 2½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup fresh or frozen blueberries
  1. Heat oven to 350°F. Line two muffin tins with liners.
  2. Mix sugar and butter in large bowl. Stir in eggs until well blended.
  3. Add bananas, buttermilk and vanilla. Beat until smooth.
  4. Stir in flour, baking soda and salt just until moistened. Add blueberries, and stir until just incorporated.  Don't stir too much as you will break the blueberries.
  5. Fill each muffin tin about ⅓ full.
  6. Bake for 20 mins.  The muffins are done when a toothpick inserted in the middle comes out clean.
  7. Eat!


Peaches and Cream French Toast

This french toast is TO DIE FOR!  Sorry for screaming.

It is a great way to use up some of those last of the season peaches.

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Start with some challah bread (although any kind of bread would actually work), some eggs, and some beautiful peaches.

Continue reading


Coconut Raspberry Overnight Oats

I’ve gone a little bat crazy for overnight oats!  I have come up with so many variations and they are all so good.

This one was by a far a winner though.


Juicy raspberries and sweet coconut a top of a creamy bowl of goodness??? Doesn’t get any better than this!


Coconut Raspberry Overnight Oats
Prep time
Total time
Coconut Raspberry Overnight Oats
Serves: 1
  • 1 6 oz container coconut flavored yogurt (I like to use greek)
  • 1 tablespoon chia seeds
  • ½ cup milk (I used almond)
  • ½ cup old fashioned oatmeal
  • handful of raspberries
  • 1 tablespoon coconut
  1. Combine all ingredients except for the raspberries and coconut.  Give it a good stir and let sit overnight in the refrigerator.
  2. When ready to east, give it a good stir and you might need to add a little more milk.  Top with raspberries and coconut.
  3. Eat!

Nutrition Facts

Calories 318, Fat 8.4g, Carbs 50.8 g, Protein 13 g


Yogurt Berry Smoothies

Another quick and easy smoothie!


You will need frozen berries, protein powder, milk, yogurt, and a lemon.

I like to add the lemon juice to wake up the flavors a little bit. Totally optional.


Place all ingredients in a blender,


and get a really cute assistant to help you blend it up.


Another breakfast idea for all you on the go moms (and dads!)


5.0 from 2 reviews
Yogurt Berry Smoothies
Yogurt Berry Smoothie
  • 1 cup frozen berries
  • 1 6 oz serving size greek yogurt, plain or vanilla
  • 1 scoop of protein powder
  • 1 tablespoon lemon juice, optional
  • ½ cup milk
  1. Place all ingredients in a blender. Blend.
  2. Eat!


Fresh Banana Cake

As I have said before, I come from an incredible line of women who are even more amazing cooks.  This recipe for fresh banana cake is my great grandma Ruth’s.

She was a great cook and left my family many awesome recipes that I use to teach my children about their ancestors.

This cake is very versatile and lends itself very easily to many adaptations and additions. Plus, it all made in one bowl with just a spoon.  No digging out your mixers!


You start with the oil and sugar,


add the eggs and give it stir.

Then grab those brown bananas,

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and mash them up with a fork and add them to the batter.


Sprinkle the baking soda and salt over the batter and make sure it is well incorporated,

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add the flour and stir!  It will take a little bit to get all of the flour incorporated.


Now here is one of the great things about this recipe.  It can be cooked in any size baking pan.  I used a 15×10 baking dish, but you can use a 9×13, cake rounds, loaf pans


Stick it in the oven and bake it off!


this is what it looks like at the half way point.


The finished product!

It gets pretty dark from all of the sugar, so don’t be alarmed.


 You can serve it as is (and eat it for breakfast), or be really decadent


and slather it with cream cheese frosting!

Get my recipe for cream cheese frosting here!

5.0 from 1 reviews
Fresh Banana Cake
Fresh Banana Cake
  • 1½ cups vegetable oil
  • 2 cups sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 4 large banana, smashed
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2½ cups flour
  1. Preheat oven to 300 degrees.
  2. Combine oil and sugar.  Add in the eggs and vanilla.
  3. Stir in the smashed bananas.
  4. Sprinkle the baking soda and salt over the batter and combine well.
  5. Add the flour.
  6. Pour into your greased pan and cook at 300 degrees for 40, then lower the temperature to 275 degrees for 15 more minutes or until the cake tests done.

 Recipe Notes:

If you use smaller pans the cooking time will be shorter.  I would start checking at the 30 minute mark for cake and loaf pans.

A 9×13 will take longer, because the cake is thicker.

Feel free to add any additions you can think of: chocolate chips, chopped pecans, toasted coconut!  The sky is the limit.

Toss your add ins with a couple tablespoons of flour before adding them to the batter so they don’t sink to the bottom of the pan when cooking.


Chocolate Banana Peanut Butter Smoothie

I have three little kids, and I’m sure I am just like you when I say my mornings are crazy.  Getting everyone up, dressed, and fed takes up the whole morning!  Enter chocolate banana peanut butter smoothies!

Fuel for mom (or dad)!

It tastes like a peanut butter cup.  Very quick and simple and filling.

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Just throw all your ingredients into a blender and give it a whirl.


Who doesn’t love chocolate for breakfast???


Pour into a cup,


and enjoy!

5.0 from 1 reviews
Chocolate Banana Peanut Butter Smoothie
Chocolate Banana Peanut Butter Smoothies
  • 1 cup of milk (I used almond milk)
  • 1 peeled frozen banana
  • 1 tablespoon cocoa powder
  • 1 tablespoon peanut butter
  • 1 serving (scoop?) protein powder
  1. Add all ingredients to a blender and blend.
  2. Pour into a cup.
  3. Eat!


P.S. This is the protein powder I like to use.  23 grams of protein in one serving for only 120 calories!

Plus, its delicious.  Especially in my chocolate banana peanut butter smoothie!


Swedish Hot Cakes

I know these are called swedish hot cakes, but they are basically just really simple crepes.  I have no idea why my family calls them swedish hot cakes, but my mom has called them that since I was little so that is what I call them!  My daughter also calls them rolled up pancakes.


You start by placing all of the ingredients in a blender.


It will look like really thin batter.

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Preheat a medium sized skillet to medium high heat. Spray with non stick cooking spray and poor in the batter 1/4 of a cup at at time.

Swirl it around to coat the bottom of the pan. Hey look there’s me in all my morning glory.  Notice my perfect swirling technique.

The edges will get a little crispy and then its time to flip.  The second side will never seems to get a pretty as the first side, but they are still yummy.


My family smears them with butter and jam and then rolls them up.  Notice the crispy edges?  Thats my favorite part!  I used to always tell my mom “A lot of butter and a little bit of jam!”

So delicious!


Swedish Hot Cakes
Swedish Hot Cakes
  • 1 cup flour
  • 1 cup milk
  • 6 eggs
  • 2 tablespoons sugar
  • pinch of salt
  • 1 teaspoon vanilla
  1. Place all ingredients in a blender and blend until very smooth. Preheat a medium sized skillet over medium-high heat. Spray with non-stick cooking spray. Pour batter ¼ cup at a time into hot skillet and swirl around to coat the bottom. When the edges start to get crispy, its time to flip. Cook for an additional minute on the other side. Repeat with remaining batter.