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Category: BREAKFAST

Spinach Banana Berry Muffins

Muffins are a great quick breakfast or snack on the go. Try these Spinach Banana Berry Muffins they are packed with the goodness of spinach, bananas, raspberries and blueberries.

Muffins are a great quick breakfast or snack on the go. Try these Spinach Banana Berry Muffins they are packed with the goodness of spinach, bananas, raspberries and blueberries.

My kids love to eat bread type stuff for breakfast. Toast, bagels, muffins, waffles, croissants, you name it. They’ll eat fruit but my littlest guy will barely eat any veggies. I wanted to make something that they would love but that would still be packed with goodness. So I came up with these spinach banana berry muffins. They are super easy to make and the kids love them.

We call them superhero muffins actually, and they keep asking “Can I have another superhero muffin?”

Genius! They think that superheroes eat these muffins because they’re the color of the Hulk. Now they all want to eat them. 

I really wanted to make these with whole wheat flour and add chia seeds, but I think that would have been past the point of return for my kids. They’d think these were way too healthy and never eat them. For some strange reason kids and healthy food can be a little bit of a challenge. So sometimes you’ve got to just improvise and sneak in a little bit of healthiness. You can’t even taste the spinach in these muffins, so they’ll never know (enter evil laugh).

The green from the spinach is so vibrant and makes them really fun looking. You’ll definitely be eating your colors with these muffins.

Muffins are a great quick breakfast or snack on the go. Try these Spinach Banana Berry Muffins they are packed with the goodness of spinach, bananas, raspberries and blueberries.

My little guys are so eager to help me in the kitchen. Good thing I had them around for the above photo. I needed an extra set of hands and Pacey was happy to help. I seriously cannot stop staring at that muffin. Such beautiful colors.

Muffins are a great quick breakfast or snack on the go. Try these Spinach Banana Berry Muffins they are packed with the goodness of spinach, bananas, raspberries and blueberries.

 

Spinach Banana Berry Muffins
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Ingredients
  1. 3 large bananas
  2. 1 cup spinach
  3. 1 egg
  4. 1/4 cup plain greek yogurt or sour cream
  5. 3/4 cup sugar
  6. 1/4 tsp salt
  7. 1 tsp baking soda
  8. 1 tsp baking powder
  9. 1 1/2 cup flour
  10. 1/2 cup blueberries (fresh or frozen)
  11. 1/2 cup raspberries (fresh or frozen)
Instructions
  1. In a mixing bowl add all dry ingredients, mix and set aside.
  2. In a blender add bananas, spinach, egg, yogurt or sour cream (you might have to keep packing it down into the blender with a spoon to get it going since there is not too much liquid to start)
  3. Pour liquid mixture into dry mixture and mix until just combined
  4. Fold in raspberries and blueberries
  5. Fill prepared muffin tins with batter and place in 350 Degree C oven. Bake for 18-20 minutes. Test with a toothpick.
Notes
  1. Makes 12 large muffins or 18 medium muffins
Amanda's Daily Dish http://amandasdailydish.com/

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Apple Rhubarb Loaf

Apple Rhubarb Loaf is the perfect accompaniment to a hot cup of tea (or coffee, but my favourite is tea). It is slightly sweet and earthy to give it that comfort food flavour.

Apple Rhubarb Loaf is the perfect accompaniment to a hot cup of tea (or coffee, but my favourite is tea). It is slightly sweet and earthy to give it that comfort food flavour.

So yesterday Amanda’s Daily Dish hit 100 likes on Facebook…yay! I am so excited that so many of you have liked my page enough to follow along with me on Facebook. I’ve got so many recipes and ideas that I want to share. Even my little guys are starting to get into it and are making suggestions as to what I should include on the blog. Such helpful little guys they are.

Jeff (my husband) was also a help when he came home from work the other day with a big bag of rhubarb. A client of his had given it to him and I was so excited because when we lived in our first home we had a big rhubarb patch and I would bake tons of goodies with rhubarb. I never replanted one once we moved and I’ve really missed it since then. 

I also had a big bag of apples on hand so that’s how this recipe was created. Apples and rhubarb sounded like it would be a nice match so away we went. The result was a delicious loaf full of fruit (is rhubarb even a fruit? I think maybe it would be a plant? I never thought of that before).

I’m enjoying a piece with my cup of tea while I finish this post up. It is so yummy. Here’s the recipe…

Apple Rhubarb Loaf is the perfect accompaniment to a hot cup of tea (or coffee, but my favourite is tea). It is slightly sweet and earthy to give it that comfort food flavour.

 

Apple Rhubarb Loaf is the perfect accompaniment to a hot cup of tea (or coffee, but my favourite is tea). It is slightly sweet and earthy to give it that comfort food flavour.

I used sour cream in this recipe for the moisture. It gave the loaf a nice flavour and texture.

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Apple Rhubarb Loaf is the perfect accompaniment to a hot cup of tea (or coffee, but my favourite is tea). It is slightly sweet and earthy to give it that comfort food flavour.

Look at those chubby little fingers. Chandon (my 3 year old little guy) really wanted to help.

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Apple Rhubarb Loaf is the perfect accompaniment to a hot cup of tea (or coffee, but my favourite is tea). It is slightly sweet and earthy to give it that comfort food flavour.

Enjoy! and Happy Long Weekend

 

Apple Rhubarb Loaf
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Ingredients
  1. 3 eggs
  2. 1 cup brown sugar
  3. 3/4 cup granulated sugar
  4. 1 cup sour cream
  5. 2 tsp vanilla
  6. 3 cups flour
  7. 1 tsp salt
  8. 1 tsp baking soda
  9. 1 tsp cinnamon
  10. 2 cups diced apple
  11. 2 cups diced rhubarb
Instructions
  1. Beat eggs, sugar and sour cream. Add vanilla and mix. Add dry ingredients and mix until combined. Do not over mix. Add apple and rhubarb until combined.
  2. Pour into floured loaf pans and bake for 60 minutes at 350 degrees F. Check with a toothpick for readiness.
Notes
  1. You can bake this in 2 smaller loaf pans or 1 larger loaf pan. The larger will take a little longer to bake.
Amanda's Daily Dish http://amandasdailydish.com/

World’s Best Crepes

Crepes are the perfect breakfast for a lazy weekend morning.

Breakfast Crepes

 

I’ve been working on this little blog of mine like crazy. Trying to figure out all sorts of design and layout styles. I am no website developer so this has been a real learning experience for me. But it feels so good to finally figure out how to do something after you’ve been trying for hours. I never realized how much support there is out there in the food blogging community. Food bloggers really try and help each other out, which is so wonderful. Because this little blog is my corner away from all the craziness of life.

Sometimes it’s nice to just do something for yourself that you truly enjoy. For me that’s cooking and sharing my recipes…..and shopping 🙂

After years of modifying my recipe I have finally done it. I finally came across what I think is the best version of crepes I have ever made and I am going to share my recipe with you all. I made this recipe this past weekend and wasn’t planning on posting it, but once I sat down to have breakfast I knew I had to.

There are probably at least a hundred different ways crepes can be served. With maple syrup and butter, with powdered sugar, jam, fresh fruit, whipped cream, and even cream cheese. My personal favourite is the traditional maple syrup and butter.

So here it is, after a whole whack of adjustments the final copy….

 

 

World's Best Crepes
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Ingredients
  1. 3 eggs
  2. 3/4 cup milk
  3. 1 1/2 cup water
  4. 1/4 tsp salt
  5. 1 tbsp sugar
  6. 1 tsp vanilla extract
  7. 1 1/2 cups flour
  8. butter for the pan
Instructions
  1. Whisk together first 6 ingredients until combined
  2. Add the flour and whisk until smooth
  3. Heat a small not stick pan to med-high heat
  4. Add butter to coat
  5. Pour 1/2 cup of batter on to middle of pan and work the batter around to spread it out on the pan
  6. Cook until the top is dry then flip over and cook for about 15 seconds more
  7. Remove from heat and start stacking them on a plate as you cook them
  8. Keep covered with a piece of tin foil until ready to use
  9. Serve with your choice of maple syrup, powdered sugar, fruit, and whipped cream.
Amanda's Daily Dish http://amandasdailydish.com/

Strawberry Jam

Strawberry Jam that’s so easy to make and tastes like fresh strawberries. You’ll wonder why you ever bought store bought jam in the first place.

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One year for Christmas, a relative of mine gave me some baking and a jar of jam. Since I love having toast with butter and jam sometimes (my oldest son thinks this is gross, why wouldn’t I just use peanut butter?) I dove right into that jar of jam. I’m telling you, I don’t know why I’ve never tasted jam like this before but I was sold. I was never buying store bought jam again. This jam tasted so fresh. I could still taste the freshness of the berries right from the berry patch. Something store bought jam simply cannot compare to. So when July rolled around (that’s when Strawberries are in season way up here in Canada) I bought my jam making supplies. All you need is right here in the picture below. 

I make the freezer jam version. I think that’s what keeps the berries tasting like they’re freshly picked. I don’t care for boiling them down like they do in the cooked version.

This recipe is right from the Certo pectin box. Each brand may have different quantities so check to make sure before you buy a different brand and use this recipe. You’ll have to use the recipe on whatever box of pectin you buy. Jam can be finicky like that. I can easily get too watery if you don’t follow directions.

You can make extra to give away to friends and neighbours. They’ll think you spent hours on making jam, and be totally impressed. 

Try this Strawberry Jam recipe out. I promise you’ll never buy another jar of jam again. 

Happy jamming friends!

 

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Freshly picked

 

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Strawberry jam-9 (1 of 1)And there it is, my favourite way to have jam. With butter.

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strawberry picking

 

 

 

Strawberry Jam
Print
Ingredients
  1. 1 1/3 cups crushed strawberries
  2. 4 cups granulated sugar
  3. 1 pouch CERTO liquid pectin
  4. 2 tbsp lemon juice
Instructions
  1. 1. In a large mixing bowl stir together fruit and sugar.
  2. 2. Let stand 10 minutes
  3. 3. Add CERTO liquid pectin and lemon juice. Stir for 3 mins.
  4. 4. Put into clean containers filling up to 1/4 inch from rim. Cover with lids. Leave at room temperature for 24 hours until set.
  5. Freeze (keep a jar in the fridge for immediate use)
Notes
  1. This recipe is right from the CERTO box
Amanda's Daily Dish http://amandasdailydish.com/

 

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