I found this easy recipe for old-fashioned pancakes from Lost Kitchen (Erin French). I had everything on hand, and my kids were hungry, so I whipped up a batch of these fluffy pancakes! The batter was very thick, fluffy, and airy, which made for really delicious, flavorful, & fluffy pancakes. My daughter and son both devoured the batch, which they deemed. blog-worthy! This easy buttermilk pancake recipe paired nicely with twisted bacon and crispy hash browns.

Old-Fashioned Pancakes

Pancake Batter:

• 1½ cups all-purpose flour
• 2 tbsp powdered sugar
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1¼ cups buttermilk, well shaken
• 1 large egg,
• 3 tbsp unsalted butter, melted and slightly cooled, plus more for cooking
• 1 tsp vanilla extract
• ½ tsp ground cinnamon

Serving:

• Butter
• Maple syrup
• Fresh berries

How to Make Old-Fashioned Pancakes

Prepare the pancake batter by whisking the flour, powdered sugar, baking powder, and salt in a small bowl until combined. Set aside.

In another large bowl, whisk together the buttermilk, egg, melted butter, and vanilla.

Slowly whisk in the flour mixture, mixing until smooth, but still a bit lumpy. The batter will be thick.

Cook the pancakes by heating a cast-iron skillet, griddle, or large skillet over low heat for about 5 minutes.

Add a tablespoon of butter to the pan and swirl it around to coat–the butter should sizzle slightly when it hits the skillet.

Drop ¼-cup scoops of the pancake batter into the skillet, leaving an inch or two between the cakes. Let cook undisturbed until the edges start to bubble, about 2 minutes.

Flip each cake and cook for another 2 minutes, until golden brown around the edges and cooked through the center.

Serve immediately with softened butter, warm maple syrup, and berries, if desired. Enjoy.

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Old-Fashioned Pancakes

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8 pancakes

Author Pam - For the Love of Cooking

Equipment

• Cast-Iron Skillet, Griddle, or Large Skillet

Ingredients

Pancake Batter:

• 1½ cups all-purpose flour
• 2 tbsp powdered sugar
• 1 tbsp baking powder
• 1 tsp kosher salt
• 1¼ cups buttermilk well shaken
• 1 large egg
• 3 tbsp unsalted butter melted and slightly cooled, plus more for cooking
• 1 tsp vanilla extract
• ½ tsp ground cinnamon

Serving:

• Butter
• Maple syrup
• Fresh berries

Instructions

• Prepare the pancake batter by whisking the flour, powdered sugar, baking powder, and salt in a small bowl until combined. Set aside.
• In another large bowl, whisk together the buttermilk, egg, melted butter, and vanilla.
• Slowly whisk in the flour mixture, mixing until smooth, but still a bit lumpy. The batter will be thick.
• Cook the pancakes by heating a cast-iron skillet, griddle, or large skillet over low heat for about 5 minutes.
• Add a tablespoon of butter to the pan and swirl it around to coat–the butter should sizzle slightly when it hits the skillet.
• Drop ¼-cup scoops of the pancake batter into the skillet, leaving an inch or two between the cakes. Let cook undisturbed until the edges start to bubble, about 2 minutes.
• Flip each cake and cook for another 2 minutes, until golden brown around the edges and cooked through the center.
• Serve immediately with softened butter, warm maple syrup, and berries, if desired. Enjoy.

I was craving something sweet for dessert but had little energy to do anything fancy so I made this easy recipe for sautéed apples that I found on Allrecipes.  I loved the tender but crisp texture of the apples swimming in the buttery, brown sugar, and cinnamon. I served this easy sautéed apple recipe over vanilla ice cream, and we all loved it.

Sautéed Apples

Ingredients:

• 2 tbsp butter
• 2 tart apples, peeled, cored, and sliced
• 3 tbsp water
• 1 tsp cornstarch
• ¼ cup brown sugar
• ½ tsp vanilla
• ¼ tsp ground cinnamon
• Pinch of salt

How to Make Sautéed Apples

Heat the butter in a cast iron skillet over medium heat.

Add the apple slices and cook, gently stirring occasionally, for 4-5 minutes.

Combine the water and cornstarch in a small bowl; mix until it’s dissolved and pour over the apples.

Stir in brown sugar, cinnamon, vanilla, and salt.

Bring to a boil for 2 minutes, gently stirring occasionally.

Remove from the heat and serve warm. Enjoy!

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Sautéed Apples

Course Breakfast, Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups +/-

Author Pam - For the Love of Cooking

Equipment

• Cast Iron Skillet

Ingredients

• 2 tbsp butter
• 2 tart apples peeled, cored, and sliced
• 3 tbsp water
• 1 tsp cornstarch
• ¼ cup brown sugar
• ½ tsp vanilla
• ¼ tsp ground cinnamon
• Pinch of salt

Instructions

• Heat the butter in a cast iron skillet over medium heat.
• Add the apple slices and cook, gently stirring occasionally, for 4-5 minutes.
• Combine the water and cornstarch in a small bowl; mix until it's dissolved and pour over the apples.
• Stir in brown sugar, cinnamon, vanilla, and salt.
• Bring to a boil for 2 minutes, gently stirring occasionally.
• Remove from the heat and serve warm. Enjoy!

My daughter requested I make a tasty recipe for Korean marinated eggs (mayak eggs) she found on Non-Guilty Pleasures. They were easy to make and made the most delicious and flavorful jammy eggs. Mayak gyeran translates to “drug eggs” in Korean and it makes sense because these marinated eggs are so addictive due to the salty, savory, spicy, and slightly sweet marinade. You can eat these eggs drizzled with the marinade, on rice, in ramen, and also in many Asian soups.

Korean Marinated Eggs (Mayak Eggs)

Eggs:

• 5 large eggs, room temperature
• 1 tbsp white vinegar
• 1 tsp salt

Marinade:

• ½ cup soy sauce
• ¼ cup honey
• 1 tbsp dark soy sauce (optional)
• 1 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• 2 garlic cloves, minced
• 2 green onions, thinly sliced
• 3 Asian chili peppers, thinly sliced (optional)

Korean Marinated Eggs (Mayak Eggs)

Prep your ice bath before you cook the eggs by filling a large bowl with a few cups of ice cubes and enough cold water to submerge the boiled eggs. Set aside until needed.

Cook the eggs by filling a medium saucepan half full with water and bring it to a rolling boil over medium-high heat.

Once the water reaches a rolling boil, stir in the vinegar and salt, then gently lower the eggs into the boiling water with a slotted spoon.

Start a timer once the last egg hits the water and cook for 6 minutes. Immediately, transfer the eggs with the slotted spoon to the waiting ice bath and cool down for 5 minutes.

Make the marinade while the eggs are cooking, by combining the soy sauce, honey, dark soy sauce, toasted sesame oil, toasted sesame seeds, garlic, green onions, and chili peppers in a bowl.

Peel the eggs by gently tapping the cooled eggs on a flat surface and softly roll the eggs with the palm of your hand. Peel the eggs, and rinse off any pieces of eggshell.

Place the peeled eggs in a glass bowl or airtight container the eggs fit snuggly in.

Marinate the eggs by pouring the well-whisked marinade over the peeled eggs. Cover the container with an airtight lid and let the eggs marinate at room temperature for at least 1 hour, or preferably, refrigerate overnight.

After 24 hours, remove the eggs from the marinade and store them separately in an airtight containers so the marinated eggs don’t become rubbery & overly salty. They will keep in the refrigerator for up to 4 days. Enjoy!

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Korean Marinated Eggs (Mayak Eggs)

Course Breakfast, Sides

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 6 minutes minutes

Total Time 16 minutes minutes

Servings 5

Author Pam - For the Love of Cooking

Equipment

• Medium Saucepan

Ingredients

Eggs:

• 5 large eggs room temperature
• 1 tbsp white vinegar
• 1 tsp salt

Marinade:

• ½ cup soy sauce
• ¼ cup honey
• 1 tbsp dark soy sauce optional
• 1 tbsp toasted sesame oil
• 1 tbsp toasted sesame seeds
• 2 garlic cloves minced
• 2 green onions thinly sliced
• 3 Asian chili peppers thinly sliced (optional)

Instructions

• Prep your ice bath before you cook the eggs by filling a large bowl with a few cups of ice cubes and enough cold water to submerge the boiled eggs. Set aside until needed.
• Cook the eggs by filling a medium saucepan half full with water and bring it to a rolling boil over medium-high heat.
• Once the water reaches a rolling boil, stir in the vinegar and salt, then gently lower the eggs into the boiling water with a slotted spoon.
• Start a timer once the last egg hits the water and cook for 6 minutes. Immediately, transfer the eggs with the slotted spoon to the waiting ice bath and cool down for 5 minutes.
• Make the marinade while the eggs are cooking, by combining the soy sauce, honey, dark soy sauce, toasted sesame oil, toasted sesame seeds, garlic, green onions, and chili peppers in a bowl.
• Peel the eggs by gently tapping the cooled eggs on a flat surface and softly roll the eggs with the palm of your hand. Peel the eggs, and rinse off any pieces of eggshell.
• Place the peeled eggs in a glass bowl or airtight container the eggs fit snuggly in.
• Marinate the eggs by pouring the well-whisked marinade over the peeled eggs. Cover the container with an airtight lid and let the eggs marinate at room temperature for at least 1 hour, or preferably, refrigerate overnight.
• After 24 hours, remove the eggs from the marinade and store them separately in airtight containers so the marinated eggs don't become rubbery & overly salty.
• They will keep in the refrigerator for up to 4 days. Enjoy!

I always have homemade granola in the pantry because we all enjoy eating it with Greek yogurt. I stumbled upon this easy apple pie granola recipe on Healthful Blondie and it turned out to be a hearty, healthy, and incredibly delicious granola, and especially loved the little bits of apple.

Apple Pie Granola

Ingredients:

• 2½ cups old-fashioned rolled oats
• ⅔ cup Honeycrisp apple (about 1 apple), peeled, cored, and cut into ¼-inch cubes, dried in paper towels to remove excess moisture
• ½ cup pecans or walnuts, chopped
• 1½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ⅓ cup melted coconut oil
• ¼ cup real maple syrup
• 2 tbsp brown sugar
• 1 tsp vanilla extract

How to Make Apple Pie Granola

Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.

Mix the oats, apples, pecans, cinnamon, nutmeg, and salt in a large bowl.

In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and brown sugar until melted and well combined. Remove from the stovetop and stir in the vanilla extract.

Pour the maple mixture over the dry ingredients and mix until well combined and evenly coated.

Spread the mixture evenly over the prepared baking sheet. Place the baking sheet into the oven and bake for 33-38 minutes, stirring halfway through baking time.

Remove from the oven and allow to cool completely. Once cool, break into crumbles.

Store at room temperature in an airtight container for 1 week, or in an airtight zip-lock bag in the freezer for up to 3 months.

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Apple Pie Granola

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 28 minutes minutes

Total Time 38 minutes minutes

Servings 4 1/2 cups +/-

Author Adapted by Pam - For the Love of Cooking / Original by Healthful Blondie

Equipment

• Baking Sheet
• Small Saucepan

Ingredients

• 2½ cups old-fashioned rolled oats
• ⅔ cup Honeycrisp apple about 1 apple, peeled, cored, and cut into ¼-inch cubes, dried in paper towels to remove excess moisture
• ½ cup pecans or walnuts chopped
• 1½ tsp ground cinnamon
• ¼ tsp ground nutmeg
• ¼ tsp salt
• ⅓ cup melted coconut oil
• ¼ cup real maple syrup
• 2 tbsp brown sugar
• 1 tsp vanilla extract

Instructions

• Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
• Mix the oats, apples, pecans, cinnamon, nutmeg, and salt in a large bowl.
• In a small saucepan over medium-low heat, warm the coconut oil, maple syrup, and brown sugar until melted and well combined. Remove from the stovetop and stir in the vanilla extract.
• Pour the maple mixture over the dry ingredients and mix until well combined and evenly coated.
• Spread the mixture evenly over the prepared baking sheet. Place the baking sheet into the oven and bake for 33-38 minutes, stirring halfway through baking time.
• Remove from the oven and allow to cool completely. 
• Once cool, break into crumbles.
• Store at room temperature in an airtight container for 1 week, or in an airtight zip-lock bag in the freezer for up to 3 months.

I make a new batch of homemade granola every few weeks since we all love it, especially with our yogurt! This time I switched it up a bit by using honey as the sweetener instead of maple syrup and added the last of our dried blueberries and dried cranberries. I also threw in some coconut, cinnamon, and vanilla because we love it. We all think this easy honey nut granola recipe is a keeper!

Honey Nut Granola

Dry Ingredients:

• 4 cups of old-fashioned oats
• 1 cup of coconut flakes or sweetened shredded coconut
• ½ cup of pecans, chopped
• ½ cup of almond slices or slivers
• 1 tsp cinnamon

Wet Ingredients:

• ⅓ cup of coconut oil, melted (can also use vegetable oil or melted butter)
• ⅓ cup honey
• 1½ tsp vanilla extract

Other Ingredients:

• ¼ cup dried blueberries
• ¼ cup dried cranberries, chopped

How to Make Honey Nut Granola

Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.

Mix the oats, coconut, pecans, almonds, and cinnamon in a large bowl.

In a small saucepan over medium-low heat, warm the coconut oil, honey, and vanilla extract until melted & well combined.

Pour the honey mixture over the dry ingredients and mix until well combined and evenly coated.

Spread the mixture evenly over the prepared baking sheet. Place in the oven and bake for 35-40 minutes, stirring halfway through baking.

Remove from the oven and allow to cool completely.

Once cool, break into crumbles and add the dried blueberries and cranberries; mix well.

Store at room temperature in an airtight container for a few weeks. Enjoy.

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Honey Nut Granola

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 5 cups

Author Pam - For the Love of Cooking

Equipment

• Baking Sheet
• Small Saucepan

Ingredients

Dry Ingredients:

• 4 cups of old-fashioned oats
• 1 cup of coconut flakes or sweetened shredded coconut
• ½ cup of pecans chopped
• ½ cup of almond slices or slivers
• 1 tsp cinnamon

Wet Ingredients:

• ⅓ cup of coconut oil melted (can also use vegetable oil or melted butter)
• ⅓ cup honey
• 1½ tsp vanilla extract

Other Ingredients:

• ¼ cup dried blueberries
• ¼ cup dried cranberries chopped

Instructions

• Preheat the oven to 300 degrees. Line a baking sheet with parchment paper.
• Mix the oats, coconut, pecans, almonds, and cinnamon in a large bowl.
• In a small saucepan over medium-low heat, warm the coconut oil, honey, and vanilla extract until melted & well combined.
• Pour the honey mixture over the dry ingredients and mix until well combined and evenly coated.
• Spread the mixture evenly over the prepared baking sheet. Place in the oven and bake for 35-40 minutes, stirring halfway through baking.
• Remove from the oven and allow to cool completely.
• Once cool, break into crumbles and add the dried blueberries and cranberries; mix well.
• Store at room temperature in an airtight container for a few weeks. Enjoy.

I make a batch of homemade granola every couple of weeks because my family eats it so often. My son enjoys eating it with milk like cereal, while my daughter, husband, and I prefer eating it with Greek yogurt. I stumbled upon the best healthy granola recipe on Gimme Some Oven and thought it sounded great since I had a bag of chia seeds that needed to be used. This tasty almond coconut granola was easy to make, smelled amazing while baking, and we all think it’s delicious.

Healthy Granola

Ingredients:

• 4 cups old-fashioned oats
• 1 cup of almonds, slivers, or sliced
• ¼ cup chia seeds
• 2 tsp ground cinnamon
• ½ tsp table salt
• ½ cup coconut oil, melted
• ⅓ cup real maple syrup
• 2 tsp vanilla extract
• ⅔ cup shredded coconut
• ½ cup chopped dried fruit or mini chocolate chips, optional

How to Make Healthy Granola

Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.

Mix the oats, sliced almonds, ground cinnamon, and salt in a bowl; mix well.

Whisk together the melted coconut oil and real maple syrup until well combined. Add the vanilla extract; whisk until well combined.

Pour the maple mixture over the oats and stir until the oat mixture is evenly coated with the maple mixture. Pour onto the prepared baking sheet.

Place into the oven and bake for 30 minutes, stirring every 15 minutes, until lightly golden brown.

Stir in the shredded coconut and continue to bake for 5 minutes, until golden brown.

Remove from the oven and allow to cool completely. Once cool, you can stir in dried fruit or mini chocolate chips, if desired.

Store the granola in an airtight container at room temperature for up to a month. Enjoy.

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Healthy Granola

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Total Time 50 minutes minutes

Servings 6 cups +/-

Author Pam - For the Love of Cooking / Original Gimme Some Oven

Equipment

• Baking Sheet

Ingredients

• 4 cups old-fashioned oats
• 1 cup of almonds slivers or sliced
• ¼ cup chia seeds
• 2 tsp ground cinnamon
• ½ tsp table salt
• ½ cup coconut oil melted
• ⅓ cup real maple syrup
• 2 tsp vanilla extract
• ⅔ cup shredded coconut
• ½ cup chopped dried fruit or mini chocolate chips optional

Instructions

• Preheat the oven to 325 degrees. Line a baking sheet with parchment paper.
• Mix the oats, sliced almonds, ground cinnamon, and salt in a bowl; mix well.
• Whisk together the melted coconut oil and real maple syrup until well combined. Add the vanilla extract; whisk until well combined.
• Pour the maple mixture over the oats and stir until the oat mixture is evenly coated with the maple mixture. Pour onto the prepared baking sheet.
• Place into the oven and bake for 30 minutes, stirring every 15 minutes, until lightly golden brown.
• Stir in the shredded coconut and continue to bake for 5 minutes, until golden brown.
• Remove from the oven and allow to cool completely. Once cool, you can stir in dried fruit or mini chocolate chips, if desired.
• Store the granola in an airtight container at room temperature for up to a month. Enjoy.

I love making breakfast tostadas using whatever leftovers I have on hand. Recently, I had some spicy black beans, pepper jack cheese, ripe avocado, cherry tomatoes, leftover tostada shells, and salsa in the fridge, so I whipped up this tasty breakfast tostada with a sunny-side-up egg on top, along with salsa, hot sauce, and sour cream. I loved the combination of flavors and textures, and I devoured it in minutes.

Breakfast Tostadas

Ingredients:

• 1 tsp butter
• 1 egg
• 1 tostada shell, warmed
• ½ cup spicy black beans, drained & warmed
• 2 tbsp pepper jack cheese, shredded
• 1 tbsp red onion, sliced
• Avocado, slices
• Cherry tomatoes, diced
• Green onions, sliced
• Cotija cheese, crumbled

Serving:

• Salsa
• Hot sauce
• Sour cream

How to Make Breakfast Tostadas

Cook the egg by heating the butter in a small nonstick skillet over low heat. Crack the egg into the nonstick skillet, and use a knife to poke some holes in the thicker whites, which breaks the membrane and cooks evenly.

Cook over low heat for about 2 minutes, or until the whites are set.  Season with sea salt and freshly cracked pepper, to taste. Side Note: Add a teaspoon of water to the nonstick skillet once the egg white sets, to prevent the egg from getting crispy on the edges, if desired.

While the egg cooks, heat the tostada shell and the black beans.

Slather the black beans over the warmed tostada shell, then sprinkle the pepper jack cheese and red onions on top.

Finally, add sunny-side egg, avocado slices, diced tomato, green onions, and cotija cheese.

Serve immediately with salsa, hot sauce, and sour cream.

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Breakfast Tostadas

Course Breakfast

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Small Nonstick Skillet

Ingredients

• 1 tsp butter
• 1 egg
• Sea salt and freshly cracked pepper, to taste
• 1 tostada shell warmed
• ½ cup spicy black beans drained & warmed
• 2 tbsp pepper jack cheese shredded
• 1 tbsp red onion sliced
• Avocado sliced
• Cherry tomatoes diced
• Green onions sliced
• Cotija cheese crumbled

Serving:

• Salsa
• Hot sauce
• Sour cream

Instructions

• Cook the egg by heating the butter in a small nonstick skillet over low heat. Crack the egg into the nonstick skillet, and use a knife to poke some holes in the thicker whites, which breaks the membrane and cooks evenly.
• Cook over low heat for about 2 minutes, or until the whites are set.  Season with sea salt and freshly cracked pepper, to taste. Side Note: Add a teaspoon of water to the nonstick skillet once the egg white sets, to prevent the egg from getting crispy on the edges, if desired.
• While the egg cooks, heat the tostada shell and the black beans.
• Slather the black beans over the warmed tostada shell, then sprinkle the pepper jack cheese and red onions on top.
• Finally, add sunny-side egg, avocado slices, diced tomato, green onions, and cotija cheese.
• Serve immediately with salsa, hot sauce, and sour cream.

I prepared this spinach, tomato, feta quiche recipe for lunch, and it was flavorful and tasty. I used Sally’s Baking Addiction’s base quiche recipe but added the cheese and veggies I had on hand. I liked the flavor of the feta cheese, fresh dill, and juicy tomatoes in the quiche. My husband and I both appreciated that this quiche was filling without being heavy like some meat-loaded quiches can be, and it paired nicely with a simple salad and a fruit salad.

Spinach, Tomato, Feta Quiche

Ingredients:

• 1 store-bought pie crust
• 1 cup of baby spinach, chopped
• ½ cup of feta cheese
• 1-2 tbsp fresh dill, chopped, to taste (fresh basil also works well)
• 4 eggs, well-beaten
• ½ cup whole milk
• ½ cup heavy cream
• Sea salt and freshly cracked pepper, to taste
• Crushed red pepper flakes, to taste
• Big handful of cherry tomatoes, halved

How to Make a Spinach, Tomato, Feta Quiche

Preheat the oven to 425 degrees. Place the rack in the lower middle of the oven.

Partially blind-bake your crust by coating a 9-inch pie pan with cooking spray, then carefully unroll the pre-made pie crust and place it in the pie pan.

Crimp the edges, then line the un-pricked crust with a double thickness of heavy-duty foil or parchment paper and pour in pie weights or dried beans in the center.

Bake for 10 minutes. Remove from the oven.

Reduce oven temperature to 350 degrees.

Prepare the quiche by sprinkling most of the spinach, feta cheese, and dill in the bottom of the par-baked pie crust.

Combine the eggs, milk, and heavy cream; whisk for 2 minutes, until very well combined. Season the mixture with sea salt,  freshly cracked pepper, and crushed red pepper flakes to taste.

Add the well-whisked egg mixture. Sprinkle with the remaining spinach, dill, and feta cheese on top. Place the cherry tomato halves throughout the quiche.

Bake the quiche by carefully placing it in the oven to bake for 40-45 minutes, or until a knife inserted in the center comes out clean.

Remove from the oven and allow to cool for 10-15 minutes before slicing and serving. Enjoy.

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Spinach, Tomato, Feta Quiche

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 8

Author Pam - For the Love of Cooking

Equipment

• 9-Inch Pie Pan

Ingredients

• 1 store-bought pie crust
• 1 cup of baby spinach chopped
• ½ cup of feta cheese
• 1-2 tbsp fresh dill chopped, to taste (fresh basil also works well)
• 4 eggs
• ½ cup whole milk
• ½ cup heavy cream
• Sea salt and freshly cracked pepper to taste
• Crushed red pepper flakes to taste
• Big handful of cherry tomatoes halved

Instructions

• Preheat the oven to 425 degrees. Place the rack in the lower middle of the oven.
• Partially blind-bake your crust by coating a 9-inch pie pan with cooking spray, then carefully unroll the pre-made pie crust and place it in the pie pan.
• Crimp the edges, then line the un-pricked crust with a double thickness of heavy-duty foil or parchment paper and pour in pie weights or dried beans in the center.
• Bake for 10 minutes. Remove from the oven.
• Reduce oven temperature to 350 degrees.
• Prepare the quiche by sprinkling most of the spinach, feta cheese, and dill in the bottom of the par-baked pie crust.
• Combine the eggs, milk, and heavy cream; whisk for 2 minutes, until very well combined. Season the mixture with sea salt,  freshly cracked pepper, and crushed red pepper flakes to taste.
• Add the well-whisked egg mixture. Sprinkle with the remaining spinach, dill, and feta cheese on top. Place the cherry tomato halves throughout the quiche.
• Bake the quiche by carefully placing it in the oven to bake for 40-45 minutes, or until a knife inserted in the center comes out clean.
• Remove from the oven and allow to cool for 10-15 minutes before slicing and serving. Enjoy.

My kids fell in love with acai bowls for breakfast when we were in Hawaii last year. What’s not to love about a frozen & flavorful acai berry puree that’s topped with fresh fruit, chia seeds, and coconut granola? We only had fresh fruit on hand so I froze some to make these bowls but you can also just use frozen fruit. These tasty acai bowls are so simple to make, are always a big hit with everyone, and they make you feel so good & healthy after eating one.

How to Make an Acai Bowl

If you are using fresh fruit, you will need to freeze your fruit prior to making the acai bowl. Peel and slice a banana and transfer it to a small baking sheet lined with parchment paper. To the same small baking sheet, add some sliced pineapple, blueberries, and whole strawberries. Transfer the tray to the freezer and allow the fruit to freeze completely. Once frozen, store in a ziplock bag in the freezer until ready to use.

Allow the acai puree packet to sit out at room temperature for a few minutes prior to making the acai bowl, to soften it just a little bit.

Place the acai puree in a medium bowl along with the frozen banana, pineapple, blueberries, and strawberries. Add the almond milk and blend using an immersion blender until creamy and smooth. Side Note: Use a blender if you are making more than one serving.

Spoon the smoothie into a bowl and top with sliced strawberries, pineapple, kiwi, blueberries, granola, and chia seeds. Serve immediately and enjoy.

Print

Acai Bowl

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 1

Author Pam - For the Love of Cooking

Equipment

• Immersion Blender or Blender (if making more than one serving)

Ingredients

Acai Bowl:

• 1 ripe banana, peeled, sliced, & then frozen
• ¼ cup fresh pineapple, peeled, sliced, & then frozen
• ¼ cup fresh blueberries, peeled, sliced, & then frozen
• 2-3 fresh strawberries, hulled & then frozen
• 1 frozen acai puree packet
• 3-4 tbsp almond milk, to taste

Toppings:

• Fresh strawberries, sliced
• Fresh pineapple, peeled & sliced
• Kiwi, peeled & sliced
• Blueberries
• Coconut granola **Click the link up above for the recipe
• Chia seeds, to tastee

Instructions

• If you are using fresh fruit, you will need to freeze your fruit prior to making the acai bowl. Peel and slice a banana and transfer it to a small baking sheet lined with parchment paper. To the same small baking sheet, add some sliced pineapple, blueberries, and whole strawberries. Transfer the tray to the freezer and allow the fruit to freeze completely. Once frozen, store in a ziplock bag in the freezer until ready to use.
• Allow the acai puree packet to sit out at room temperature for a few minutes prior to making the acai bowl, to soften it just a little bit.
• Place the acai puree in a medium bowl along with the frozen banana, pineapple, blueberries, and strawberries. Add the almond milk and blend using an immersion blender until creamy and smooth. Side Note: Use a blender if you are making more than one serving.
• Spoon the smoothie into a bowl and top with sliced strawberries, pineapple, kiwi, blueberries, granola, and chia seeds. Serve immediately and enjoy. 

I’m usually on the lookout for new granola recipes because we love to always have some on hand. My kids like it as a snack, with milk, or as an ice cream topper, but I prefer it with yogurt. YUM! After looking online, I found a recipe for triple coconut granola on Cookie and Kate that looked delicious, and I just happened to have all of the ingredients on hand. I love that kind of recipe! This tasty granola was super easy to make, and we all think it’s delicious.

Triple Coconut Granola

Ingredients:

• 4 cups Old-Fashioned oats
• 1 cup sliced almonds
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ tsp ground ginger
• ½ cup coconut oil, melted
• ½ cup maple syrup
• 1 tsp vanilla extract
• ½ cup unsweetened coconut flakes **Can be found in the baking section
• ½ cup coconut, shredded
• A handful of coconut chips, optional

How to Make Triple Coconut Granola

Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.

Combine the oats, almond slices, cinnamon, salt, and ground ginger in a large mixing bowl; mix very well with a rubber spatula.

Combine the coconut oil, maple syrup, and vanilla in a small bowl; whisk until well combined.

Pour the coconut oil mixture over the oat mixture and stir until oats are evenly coated. 

Spread the mixture out onto the baking sheet. Side Note: You will add the coconut after baking for a while. 

Place into the oven to bake for 15 minutes. Remove the baking sheet and add the coconut flakes and shredded coconut. Mix well, and spread out evenly.

Return to the oven and bake for 5-10 minutes.

Let the granola cool on the baking sheet. It will further crisp up as it cools. If desired, for even more coconut flavor, toss in a handful of coconut chips after it has cooled.

Store the granola in an airtight container. Enjoy.

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Triple Coconut Granola

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 5 cups +/-

Author Adapted by Pam - For the Love of Cooking / Original by Cookie & Kate

Equipment

• Baking Sheet

Ingredients

• 4 cups Old-Fashioned oats
• 1 cup sliced almonds
• 1 tsp ground cinnamon
• ½ tsp salt
• ½ tsp ground ginger
• ½ cup coconut oil, melted
• ½ cup maple syrup
• 1 tsp vanilla extract
• ½ cup unsweetened coconut flakes **Can be found in the baking section
• ½ cup coconut, shredded
• A handful of coconut chips, optional

Instructions

• Preheat the oven to 350 degrees. Line a baking sheet with parchment paper. 
• Combine the oats, almond slices, cinnamon, salt, and ground ginger in a large mixing bowl; mix very well with a rubber spatula.
• Combine the coconut oil, maple syrup, and vanilla in a small bowl; whisk until well combined.
• Pour the coconut oil mixture over the oat mixture and stir until oats are evenly coated. 
• Spread the mixture out onto the baking sheet. Side Note: You will add the coconut after cooking for a while. 
• Place into the oven to bake for 15 minutes.
• Remove the baking sheet and add the coconut flakes and shredded coconut. Mix well, and spread out evenly.
• Return to the oven and bake for 5-10 minutes.
• Let the granola cool on the baking sheet. It will further crisp up as it cools. 
• If desired, for even more coconut flavor, toss in a handful of coconut chips after it has cooled.
• Store the granola in an airtight container. Enjoy.