This week was all about breakfast and trying out some new things. Some were successful. Some were not. One was so good that we also enjoyed it for dessert. Owen is now feeding himself well from a spoon and a fork. He needs some help with scooping and stabbing, but the rest is mastered. Wyatt is just starting to be willing to even hold the utensil for a few minutes of a meal. Both boys enjoy drinking water straight from a cup and getting about 5% in their mouths and the rest down the front of their shirts. This is a great outside summer activity!
Eggs and healthy grains are a great way to start out your day. Add in some fresh fruit and vegetables and you’ll really be off to a great start. We find breakfast an important meal in the day and really enjoy this time together before we all go about our days.
Easy Breakfast Frittata
1/2 onion, minced
3 cloves of garlic, minced
1 cup thinly sliced mushrooms
1/2 tomato, seeds removed and diced
4 large eggs
splash of milk
3 T fresh basil, chopped
salt and pepper, to taste
Cook onion over medium-low heat for about 3 minutes or until translucent and soft.
Add garlic, mushrooms and saute for 2 min. Add tomato, salt and pepper and cook for another minute. Stir well.
Beat eggs well with a splash of milk and season with salt and pepper. Mix in basil. Pour eggs over veggies evenly and turn heat to low. Cover and cook about 5 minutes or until firm. Cut into wedges and serve.
Cinnamon Sugar Muffins
adapted from Muffins that Taste Like Donuts
INGREDIENTS FOR MUFFINS
1 3/4 cup Spelt Flour (or whole wheat)
1 1/2 tsp Baking Powder
1/2 tsp Salt
1/2 tsp Nutmeg
1/2 tsp Cinnamon
1/3 cup Coconut Oil
3/4 cup Rapadura (or sugar)
1 whole Egg
3/4 cup Milk
INGREDIENTS FOR TOPPING
1/4 cup Butter
1/3 cup White Sugar (I used Rapadura)
1 Tablespoon Cinnamon
Grease one standard size muffin pan with butter or coconut oil.
Mix together flour, baking powder, salt, nutmeg and cinnamon.
Mix together oil, sugar, egg and milk. Add dry ingredients and stir only to combine.
Fill standard sized muffin tins with the 1/4 cup batter per muffin.
Bake at 350° for 20-25 minutes.
Melt the butter in a bowl. Combine the Rapadura (sugar) with the cinnamon in another bowl. Shake muffins out of pan while still hot. Dip muffin tops in butter, then into the sugar/cinnamon mix. Let cool.
Makes 1 dozen.
1/2 cup flour (I used whole wheat, but bread flour may rise more)
1/2 cup milk
pinch of salt
1/8 teaspoon pure vanilla extract
Melt 4 TBS butter in 8″ or 10″ cast iron skillet in oven to while preheating to 400°. (9×9 pan will work as well, or double recipe for 9×12 pan)
Mix all ingredients together.
Pour into hot pan, allowing butter to rise to the top.
Bake for 20-25 mintues.
Serve with pure maple syrup or your choice of toppings. Consider fruit or cinnamon in the mix or on top.
What I Learned
Breakfast has always been a favorite meal of mine, but I realized recently that we were having scrambled eggs and fruit way too often. It was time to change it up a little. Variety is good and breakfast is yummy.
Both boys enjoy most everything at breakfast, so these have also been a big hit. The German Pancakes and Muffins were a true highlight to our week. We even enjoyed the rest of the muffins for a few after-dinner desserts the rest of the week.
These foods have been added to the weekly rotation as Jonathan would say. When I get that comment, then I know it’s good.