Maple-Pumpkin Muffins are the ultimate healthy fall treat. Make a batch today!
Makes 6 servings | Prep Time: 5 mins | Cook Time: 40 mins Fall is here, and with it come darker, colder mornings. I’ll be honest, I need a little …
Mini frittatas are the perfect, protein-packed way to start the day. They make a great on-the-go breakfast and are also a welcome addition to a leisurely brunch. Organic Valley Ghee adds rich nuttiness to these flavorful bites.
As summer winds down, it’s important to make each sun-kissed day matter. Soon we’ll be saying goodbye to longer days and a more carefree schedule, as well as all that amazing summer produce. I like to kind of overdose on all my favorites, so that I don’t miss them as much when they’re finally gone. Fresh local corn is one of those foods I can never get enough of. Right now it’s absolutely perfect — sweet, juicy and great right off the cob or used in recipes like this easy frittata. I like the added flavor of grilled corn, but you can also use boiled or steamed corn.
Looking for an easy dessert that shows off seasonal ingredients? Check out my crostata. I love it because it doesn’t have to look perfect to look and taste amazing.
The matcha in this vegan version does add some caffeine to the mix, so it’s a great way to get your morning started! I’ve kept the added sweetness to a minimum. If you’d like it sweeter, just add a little more maple syrup to the mixture.
I love a hot bowl of oatmeal once the weather turns cold, but until then, I’ll be enjoying overnight oats. It’s a super versatile recipe that can be as hearty or light as you want it. This satisfying breakfast-in-a-jar helps us get out of the door on time in the morning. Plus, it’s a wonderful thing to open your refrigerator in the morning and suddenly remember that breakfast is already taken care of! Once you have the oat and milk (or milk alternative) base, you can top it with nearly anything you like. I love the way the dragonfruit and wild blueberries combine to create a vivid and super cool tie-dye effect to the whole jar. Your kids won’t believe the color is all-natural! Note: Use gluten-free oats to make this GF.
Makes 12 muffins When I know we’ve got a busy week ahead, I like having a batch of healthy muffins around. They are awesome for a quick breakfast or …
Makes 6 servings Yes, you can and should eat veggies for breakfast! I love adding nutty, chewy barley to my salads, so I figured, why not add some veggies …
With three kids, we go through a ton of strawberry jam. Instead of spending $9 for a jar, I make this simple version. It’s wonderful on toast and muffins, and is a welcome addition stirred into oatmeal and yogurt as well.