Courtesy: Tastemade
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Courtesy: My Fussy Eater
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Courtesy: Hebbars Kitchen
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Courtesy: Easy and Tasty
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Courtesy: About
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Chocolate Banana Breakfast Popsicle
The simplest way to amp up your morning to an eleven.
RECIPE
INGREDIENTS
2 Bananas, Peeled and frozen
2 tbsp cocoa powder
2 tbsp vanilla yogurt
2 tbsp oatmeal
2 tsp chia seeds
Berries
Additional vanilla yogurt
LET’S GET COOKING…
In a food processor blend the bananas, cocoa, yogurt, oatmeal and chia until smooth and ice cream-like. In a separate small bowl add a handful of berries and crush with a fork.
To assemble, layer the banana mixture into popsicle moulds coming half way to the top. Tap on the counter to ensure this layer is level and there are no air bubbles. Layer the berries in each mould and then finish with any remaining vanilla yogurt. Stick the popsicle stick into the centre of each mould and freeze for 2 hours.
Courtesy: JULIE NOLKE
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Courtesy:MyFussyEater
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Breakfast is by far my favorite meal of the day. I love that breakfast sets the tone for the whole day. What you eat for breakfast can impact your energy, focus and ultimately your mood. And while the is true for everyone, I think it’s something to consider specifically with kids. You want your kids to feel their absolute best when they head off to school or daycare and feeding them a nutritious breakfast can lay the foundation for how well they function throughout the day.But what happens when we’re just so busy or our morning completely escapes us and we simply don’t have time to make a sit down breakfast? I totally get that; everyone is busy and oftentimes it’s easier to reach for the pre-made packaged foods. But that doesn’t have to be the case.
Today I want to show you 15 power breakfast ideas that are nutritious, delicious and totally portable! Some you make the night before, others you can pull out of the fridge/freezer and make using your muffin tin, and the rest take just a few seconds in the blender. Each of these power breakfasts will fuel your kiddos, give them energy and most importantly they’re going to love them. So let’s dive in!
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A chewy chocolate chip cookie with a gooey lava interior.
RECIPE
INGREDIENTS
½ cup (115 g) unsalted butter, softened
2 tbsp granulated sugar
¾ cup brown sugar
1 egg
1 tsp vanilla extract
¾ tsp baking soda
½ tsp salt
¼ tsp instant espresso powder (optional)
1 ¾ cup all-purpose flour
100 g (just under 4 oz) chocolate chopped/chocolate chips
100 g (just under 4 oz) chocolate (dark chocolate is preferable)
chopped/chocolate chips
1/3 cup (80 mL) heavy cream
LET’S GET COOKING…
To prepare the chocolate interior, bring the heavy cream to a boil in a saucepan or in the microwave (30 seconds to 1 minute- check after 30 seconds).
Pour the hot cream over the chopped chocolate and let it sit for 30 seconds. Then, stir till smooth.
Place the ganache into the refrigerator for a minimum of 2 hours or until firm and malleable (or in the freezer for 30 minutes-1 hour).
In the meantime, prepare the cookie dough by creaming together the butter and sugars.
Add in the egg, and continue to beat.
Add the baking soda, salt, vanilla and instant espresso (you could also add the espresso at the end like we did in the video). The espresso is barely noticeable, but it cuts through the sweet, vanilla scent of the cookie dough and does a fine job of bringing out that rich, chocolatey taste. You could bump it up to ½ tsp if you wish.
Gradually tumble in the flour, making sure to scrape the bottom of the bowl to make sure everything is combined.
Fold in the chocolate chips and chill the dough for 30 minutes. This step isn’t completely necessary, but it makes the dough far easier to work with once it’s time to assemble. You could do the chocolate mixture and dough the night before you plan to serve the dish!
Courtesy:HotChocolateHits
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Servings: 18
INGREDIENTS
1 sheet puff pastry, thawed
6 hot dogs
6 slices cheddar cheese
PREPARATION
1. Preheat oven to 425°F/220˚C.
2. Slice the puff pastry into 6 even rectangles.
3. Place a slice of cheddar on top of each puff pastry piece.
4. Place a hot dog on the cheddar, then roll it up.
5. Slice each roll into 3 even pieces, and arrange the pieces evenly on a baking sheet lined with parchment paper with a 1-inch gap between the pieces.
6. Bake for 15 minutes, until golden brown and flaky.
7. Serve!
Servings: 8
INGREDIENTS
4 jalapeños
8 slices bacon
8 ounces cream cheese, softened
PREPARATION
1. Preheat oven to 400°F/200˚C.
2. Slice the jalapeños in half, then remove the seeds by scraping out the insides.
3. Spread the cream cheese evenly among the jalapeño shells.
4. Wrap each jalapeño in bacon.
5. Place the bacon-wrapped jalapeños on a baking sheet lined with parchment paper.
6. Bake for 20 minutes, until bacon is browned and peppers are tender.
7. Serve!
Servings: 6
INGREDIENTS
1 chicken breast
1 cup seasoned bread crumbs
1 cup bbq sauce
PREPARATION
1. Preheat oven to 375°F/190°C.
2. Slice the chicken into even strips.
3. Dip the chicken strips into the BBQ sauce, then coat them in the bread crumbs.
4. Place on a baking sheet lined with parchment paper and bake for 15 minutes.
5. Brush the remaining BBQ sauce evenly on both sides of the chicken strips and bake for another 10 minutes.
6. Serve!
Servings: 10
INGREDIENTS
5 egg roll wrappers
10 sticks string cheese
Water
Oil, for frying
Marinara sauce
PREPARATION
1. Slice the egg roll wrappers in half.
2. Place a stick of string cheese on the edge of the egg roll wrapper, then fold the sides of the wrapper over the ends of the cheese.
3. Wet the other edge of the wrapper with water, then roll it up tightly, pressing the edge to make sure it’s sealed.
4. Repeat with the remaining wrappers and cheese.
5. Heat oil in a pot.
6. Fry the sticks until golden brown, then drain on a paper towel.
7. Serve with marinara!
Courtesy:Tasty
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Little bit of tidbits 