Category Archives: Breakfast

Apple-Picking & Apple Burritos!


Now that September is coming to an end, I can FINALLY fully embrace fall.

I snickered when Shipyard Pumpkin was out before my pool closed. I groaned in disgust when all things Halloween and autumn started popping in local stores.

But now’s the right time. The weather is fully cooling off, I’ve bought myself some fabulous new boots, broken out the sweaters and of course, gone pumpkin and apple-picking.

Apple-picking is somewhat of a tradition (OK, it’s only our second year) among the girls at work and we returned to the orchards this past weekend. Arikka and I were ambitious with our apple recipes and we each brought home a whopping 12.2 pounds of apple, to which we paid a mere $15. It’s always a fun experience and picking the apples is just as fun as eating them.

One of my co-workers, Peter, actually came up with the idea for these apple burritos when he’d had one too many beers at Red Sox game. It turned out to be brilliant though and these burritos are perfect for breakfast or dessert. How awesome is it when a drunk idea actually turns out to be a sober success?!

4 whole wheat tortilla/burrito wraps

2 apples of your choice, peeled and sliced

1/3 cup raw sugar

1/2 cup orange juice

1/2 cup chopped pecans

1/4 cup lemon juice

2 tbsp maple syrup

1 tbsp cornstarch, dissolved in 1 tbsp water

1 tsp cinnamon

1/4 tsp nutmeg

1/4 tsp sea salt

  • In a saucepan, cook apples in orange juice, lemon juice, sugar and sea salt over medium heat for 2 minutes
  • Bring to a boil, reduce to simmer and cook, partially covered for 5 more minutes
  • Add cinnamon and nutmeg and cook on medium heat for a few more minutes, stirring continuously
  • Add cornstarch and water and pecans and stir together for another minute, so that most of the liquids are gone and the mixture is sticky
  • Remove from heat, add maple syrup and pecans and stir until combined
  • Wrap up into burritos and serve!

(cool tree at the orchards at Tougas Farm)




Sweet Potato & Peppers Breakfast Hash


This was originally meant for a breakfast hash, since I always complain about only eating toast, bagels or other refined carbs for a morning meal (shame on me!). I’ve been good about getting in more smoothies and veggie/fruit-based muffins lately, but this sweet potato hash is a welcome change. It’s very filling and keeps you satisfied well past lunch. I ended up eating alot of it for dinner as well, and it’s sweet and savory flavor makes it great for any time of day.

4 sweet potatoes, cubed

2 bell peppers (whatever colors you want)

1 yellow onion, sliced

1/4 cup vegetable broth

4 tbsp olive oil, divided

1 cayenne pepper, minced

1 tsp sea salt

1/2 tsp paprika

1/4 tsp black pepper

  • Preheat oven to 425 degrees
  • Toss sweet potatoes with 2 tbsp oil, salt, paprika and black pepper
  • Lay on a baking sheet and roast at 425 degrees for 50-60 minutes, turning halfway through until browned
  • 10 minutes before sweet potatoes are done, cook onions and cayenne pepper in remaining oil in a frying pan over medium heat for 5 minutes
  • Add bell peppers and continue stirring for 5 more minutes, until softened
  • Add vegetable broth, and stir for 1 more minute
  • Remove sweet potatoes from oven and add to frying pan
  • Stir potatoes, peppers and onions together for a few more minutes, then serve



Raisin Walnut Carrot Cake Muffins


These muffins left me absolutely speechless. They are super sweet although they’re void of much sugar. They’re extremely fluffy and almost melt in your mouth as you eat them. And the raisins and walnuts add great texture elements. I love, love LOVE these little muffins. And so did Jim and EVERYONE at work. I so enjoy hearing people tell me how much they like the treats I bring into the office and these guys got rave reviews. Friday got alot sweeter with these awesome carrot cake muffins.

2 cups organic flour of your choice

2 cups finely shredded carrots

1 cup coconut milk

1 ripe banana, mashed

1/2 cup organic olive oil

1/2 cup organic raisins

1/2 cup raw organic walnuts

1/4 cup raw honey

1/4 cup maple syrup

1/4 cup raw organic sugar

1 tbsp cinnamon

1 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

  • Preheat oven to 350 degrees
  • Whisk together flour, sugar, cinnamon, baking soda, baking powder and sea salt
  • Mix together coconut milk, banana, honey, oil and maple syrup until well blended
  • Fold dry mix into wet mix and stir until combined
  • Add in carrots, raisins and walnuts
  • Pour into greased muffins tins and bake at 350 degrees for 20-23 minutes



Apple Oatmeal Muffins


2 cups organic all-purpose flour

2 cups organic rolled oats

3 apples, peeled and chopped

1 cup organic applesauce

1 cup almond milk

1/2 cup olive oil

1/2 cup organic raw sugar

2 tsp cinnamon

1 tsp baking soda

1 tsp baking powder

1/2 tsp sea salt

1/4 tsp nutmeg

  • Preheat oven to 350 degrees
  • Whisk together flour, oats, sugar, cinnamon, nutmeg, baking soda, baking powder and salt
  • Stir in almond milk, applesauce and oil
  • Fold in apples and stir until well mixed
  • Pour into muffin tins and bake at 350 degrees for 20-25 minutes


Banana Summer Squash Bread


Summer squash? In a bread? For real?

If zucchini can make an appearance in lots of baked good, why not the yellow version of the yummy squash?

They taste exactly alike, the only difference being the shape and color. I had a squash on hand, but not enough to make a meal so I figured it’d be a great addition to my banana bread. It adds a great level of moistness (hate that word!) and I love sneaking veggies into meals, even when they seem like they don’t belong. The end product looks too dark and not very appealing, but trust me, it is beyond delicious. This is one of those treats I’ll bring into work and everyone will go crazy for it and be completely shocked that it’s healthy…and vegan of course 🙂

3 ripe bananas

1 1/2 cups chopped summer squash

1 cup organic all-purpose flour

1 cup organic whole wheat flour

1 cup organic applesauce

1/2 cup raw organic sugar (optional)

1/2 cup olive or coconut oil

1/4 cup raw honey

1/4 cup coconut milk

2 tsp cinnamon

1 tsp pure vanilla

1 tsp baking powder

1 tsp baking soda

1 tsp sea salt

  • Preheat oven to 350 degrees
  • Whisk together flours, sugar, cinnamon, baking powder, baking soda and salt
  • Mix in summer squash, applesauce, olive oil, honey and vanilla
  • In a blender, blend bananas and coconut milk until creamy
  • Fold blended bananas into mix and stir until mixed
  • Pour batter into a greased 9X5 loaf pan and bake at 350 degrees for 45 minutes

Homemade Peanut Butter


I don’t know about you, but we are finding it IMPOSSIBLE to find organic peanut butter these days. Not at Whole Foods, not at Trader Joe’s, not anywhere. I did find one brand at Hannafords’s but it was a whopping 7 bucks a jar and that just seems crazy to spend on smushed peanuts. It’s been equally difficult to find organic, raw peanuts, or ones that haven’t been smeared in salt or fake honey. But considering I’ve been obsessed with our Peanut Butter & Jelly Popsicles and have been anxious to make these Thai peanut wraps (stayed tuned for the recipe tomorrow), I knew that I needed to find some organic peanut butter-and fast.

I finally decided upon some organic, slightly roasted peanuts and wanted to make my nut butter from scratch. And I’m so glad I did, because per usual, the homemade version is far superior to the store-brand and is a cinch to make. You can adjust the  saltiness and sweetness to your liking, but the ratios I used are a pretty good base in my opinion. This yields a little more than a cup and a half of peanut butter, but it’s fairly heavy and a little goes a long way.

2 cups organic, roasted peanuts

1/4 cup olive oil

1 tbsp raw organic sugar

1 tsp sea salt

1 tsp raw honey

  • Pulse all ingredients in a food processor until creamy, at least 2 minutes
  • Serve or store jarred, in the fridge for up to 2 weeks


Raw Creamy Strawberry & Raspberry Parfait


Breakfast. Dessert. You decide.

Either way, it’s healthy, delicious, and best of all RAW.

I just cannot get used to eating more raw meals. I don’t know why, because I really thoroughly enjoy alot of the un-cooked food I make for John and I am fully aware of how much nutrition comes from eating raw versus cooked. Midday meals and dinner are just so much more satisfying to me if cooked, and I guess I’m just not physically ready to stray away from that at all.

Luckily, fruit is much easier to work into my own raw diet, especially when they’re the base for breakfasts and desserts. Raw cheesecake, raw porridge, and raw ice cream are some of my FAVORITE meals and this parfait is definitely up there. It’s super creamy and extremely filling, so one batch can last for multiple sittings. I had this for breakfast AND dessert the other day 🙂

2 cups strawberries

1 cup raspberries

1 1/4 cup raw cashews, soaked for 2 hours

1/2 cups shredded coconut

1/4 cup raw honey (or maple syrup)

2 tbsp lemon juice

1 tsp pure vanilla

  • In a blender, blend soaked cashews, honey, lemon juice and vanilla together until creamy
  • Pour into bowl and set aside
  • Then blend strawberries and raspberries together until thinned out
  • Pour a layer of the cashew mix on the bottom of a glass, then add some of the strawberry mix and top with some shredded coconut
  • Keep repeating layers until all mixtures are used