These marinated Japanese deviled eggs are a flavorful and fun twist to your usual Easter feast.
Nutrient dense, added sugar free and flavor-packed, these super quick banana + cacao nib pancakes are perfect for breakfast or a snack any day of the week.
These Cottage Cheese Pancakes are super tender and have a lovely subtle tang from the cheese, are packed full of nutritious protein, and with minimal flour (and a grain-free variation), you can feel good about fueling your family with them to conquer the day.
These spinach and mushroom mini frittata are the perfect make ahead breakfast food for busy school day mornings, or lazy weekend mornings and everything in between. They’re nutritious and easy and reheat beautifully for the perfect breakfast sandwich in between a toasted, sliced English Muffin.
These lovely 100% Kamut Sourdough English muffins are packed with delicious nutrition and make a perfect on-the-go breakfast for the back to school season.
These classic whole wheat waffles are crisp, light, and airy packed with easily digested whole grain nutrition, are full of flavor, and surprisingly easy to whip up in the morning because most of the work is done the night before. If you like waffles, and if you like sourdough, these are your new best friend.
These vibrant green crepes are super quick to make and packed with nutrition instead of artificial colors. And paired with a matching coconut-pistachio butter, it’s a perfectly colored start to your St. Patrick’s Day celebrations.
I feel like Christmas day should be easy-breezy. We wake up at a ridiculous hour thanks to the kids (but let’s be honest, I’m too excited to sleep, too), open presents, play, relax, and have fun. I don’t want to be standing in the kitchen flipping pancakes while everyone else plays with their new toys. But I also want a nice meal. This is where bread pudding comes in. You make it the night before, let it soak over night in the fridge, and bake it in the morning while everyone opens presents and the smell gets our tummies ready to eat at a normal breakfast time.
Today’s recipe is one I stumbled upon by accident one morning. I had let my sourdough pancakes rise overnight, and when I opened my fridge in the morning, I discovered that I didn’t have any eggs. I tried to justify running to the store, but I most definitely did not have time for that. So I did a quick search on vegan alternatives to eggs and apparently a lot of people use bananas. I have to admit I was a little skeptical, but I had a few very ripe bananas that needed to be eaten anyway, so I thought it was worth a shot. And wow! These blew my mind. And, if you serve them without butter, they are totally vegan friendly.
Ok, this is the last of my bread in this series, I promise. But really, you need to try them. These sourdough whole wheat cranberry rolls are good. The base of the filling is cream cheese and homemade cranberry sauce, with dried cranberries sprinkled all over. Then once it’s all done, you top it with orange cream cheese frosting. Even my non-cranberry-fan husband loved them.