I love my morning coffee, black. It is a fantastic way to start my day. Although, I’m not sure if it is the healthiest! haha. I wanted to know how you start your day. Do you prefer a Java jumpstart, calcium fortified Milk, or that relaxing cup of Tea? Vote in the poll and then tell us about your answer in the comments!
Loading ...I’m happy to have a poll on NewlyWife again! Hope you all have fun with it, too!
I have one last persimmon recipe to share with you, Persimmon Bread. This bread turned out moist and delicious. We ate one loaf and froze the other. I promise you will enjoy this, it is very similar in flavor to pumpkin bread — a spicy moistness. I hope you enjoy this recipe, let me know if you give it a go!
adapted from All Recipes
Whew, glad to have those persimmon recipes shared with you all. Now, what to do next? Any suggestions?
The Abundant Crop: persimmon recipes have been on a hiatus for a couple weeks — but they are back! Today I want to share with you a recipe from my good friend Jen. The original recipe is for cookies, but they came out very very thick, so I added a few things and called them breakfast cookies! They taste almost like muffin tops.
Perfect with some butter on top!
I ate a bunch of these and some persimmon cheesecake (recipe coming soon) and my throat started feeling scratchy. I think I may be allergic to persimmons! I pretty much cut them out of my diet (they were not really a part of it to begin with), but I did eat a few of these cookies still! They were perfect for breakfast with a little butter on top. Have you ever made breakfast cookies?
I’m choosing to spell the name of this family recipe as “Offle” Waffles. Otherwise, who would want to eat Awful Waffles? The name comes from my grandpa Archie. He would call them that and serve them for breakfast, along with a glass of pineapple juice, whenever we stayed the night. My dad continues the tradition and made them for me one Saturday morning when I stopped by.
Offle Waffles enjoyed with syrup and fruit jams.
Eating those waffles is like taking a time machine back to my grandpa’s kitchen. What is it about food that ties people together even when time has passed? Technically this isn’t my own family’s original recipe, it’s Betty Crocker’s.
This cookbook is stylish with its orangey red cover.
So I’m loosely referring to this as a family recipe. It’s one that we have enjoyed together, not that we created.
Heat waffle iron. Beat eggs with hand beater until fluffy; beat in remaining ingredients just until smooth. Pour batter from cup or pitcher onto center of hot waffle iron. Bake until steaming stops, about five minutes. Remove waffle carefully. Makes three 10-inch waffles.
What foods make you feel like you’re traveling back in time?
On Monday, I talked about being inspired by my healthy food blogger friends so I thought I would share how my week went. Everyday but Wednesday had me – actually, Matt ended up sharing with me – eating half of a breakfast cookie (tastes good, despite how it looks) and a half of a green monster smoothie. I’m not tired of them yet, so I am planning on keeping up the routine for a little while longer.
I’m still working on tinkering with the ingredients (see below for what I’ve been making), but so far it’s worked out fairly well. Knowing that I likely won’t get up any earlier to make breakfast, I prepare everything the night before. The “dry” and “wet” smoothie ingredients are put in bowls in the fridge so all I have to do each morning is pour the ingredients in and press a button. It’s even faster than making my usual toast! I then gather up my lunch and eat the breakfast cookie at the same time.
If you’re curious, most of my lunches have stuck to my year’s goal of eating better. Except for eating pizza leftovers, my lunches have mostly been leftovers from a previous night’s cooking from (mostly) scratch – I don’t make my own pasta or anything. I also try to eat fruit, greek yogurt and some Annie’s natural and organic crackers or cookies that I got from Costco. I also try to pack a snack that will hold me over from breakfast to lunch and helps regulate my mood and help me focus instead of agonizing how long it is until lunch.
Now the big question: is this making any difference? Well, I’m not doing a scientific study, so who knows. I feel better about my food choices and while I’m not sure that I have any more energy, I like to think that my breakfasts prepare me better for the day and that I’m not as groggy.
In case anyone is curious, here’s what I’ve been making. Yes, I too was wary about spinach in smoothies and protein powder, but it’s really not that bad!
Breakfast Cookie
(adapted from Fitnessista)
- 1/3 c quick oats
- 1/2 scoop protein powder
- 2 T almond or peanut butter, softened
- 1/8 c chocolate Almond Breeze
- little bit of chocolate chips (about 10-15)
I mix all together at once, smash on a small plate and refrigerate overnight. I tried using 1/2 smashed banana, but it was too much, especially with the milk/almond milk. So I will try applesauce once I snag more from the grocery store.
Chocolate Peanut Butter Green Monster Smoothie
(adapted from Singer’s Kitchen)
- 1 banana
- 2 T peanut butter (also used almond when I ran out of PB)
- 2 T cocoa powder
- 3/4 c water
- 1/2 c chocolate Almond Breeze
- 1 scoop protein powder
- 2-3 handfuls of fresh spinach
- 1 T milled flax seed
- 1/2 T honey
Put all ingredients in blender and liquify for about 30 to 45 seconds, or until smoothly blended.
Matt likes Megan’s Green Strawberry Smoothie best. It tasted too much like milk at the end (I’m not a fan of normal milk), so I thought next time I might add yogurt instead. We just have flavored yogurt, so I would either add less or skip the honey/agave nectar/sugar since there’s so much sugar in flavored yogurt.
What is your favorite weekday breakfast?
