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5 Favorite Foods for Fall - Breakfast Edition

October 30, 2017

Fall is all about comfort. With colder temperatures approaching, we often over-indulge and then wear more layers of clothing to conceal weight gain. Between apple cider donuts, pumpkin spice lattes, excessive Halloween candy, and Thanksgiving feasts (and leftovers), I am the first one to admit that temptation is EVERYWHERE! But I am here to let you in on a little secret.. there's a healthy and balanced way to go about all this comfort-food feasting! Here are my 5 favorite foods for fall [for breakfast] when you need the flavors of apple, cinnamon, pumpkin spice, and everything nice! (..and chocolate + peanut butter is always an added bonus). Recipes and photos below!

 

 

 

 

APPLE CINNAMON PANCAKES

 

 

 

 

APPLE CHICKEN SAUSAGE AND EGG BREAKFAST SANDWICH

 

 

PUMPKIN + CINNAMON SPICE MUFFINS

 

 

 

APPLE CINNAMON OVERNIGHT OATS

 

 

CHOCOLATE SEA SALT + PEANUT BUTTER GRANOLA PARFAIT

 

 

RECIPES

 

APPLE CINNAMON PANCAKES

 

what you'll need:

1 banana

1/2 cup rolled roats

1 egg

1 apple

2 tsp cinnamon

maple syrup

olive oil or cooking spray

1 medium bowl

1 pan

 

directions:

in a medium bowl, combine 1 mashed banana and 1/2 cup rolled oats with 1 egg

mix until smooth texture

add 2 tsp of cinnamon

dice 1/2 an apple and cut the other 1/2 into slices

add diced apples to batter and mix

 

turn the stove to medium heat

grease pan with olive oil or cooking spray

pour mixture onto pan making approximately 3-4 2 inch pancakes

flip when the pancake bubbles on top

when plating, add apple slices, extra cinnamon, and top with non-high fructose corn syrup maple syrup

 

*recipe makes 3-4 pancakes. 1 serving.

**enjoy these pancakes in a variety of different ways - chocolate chip, blueberry, banana peanut butter, or plain.

 

 

 

APPLE CHICKEN SAUSAGE AND EGG BREAKFAST SANDWICH

 

what you'll need:

1 apple maple breakfast chicken sausage patty (I like al fresco even though there are 4g sugar per patty.. YOLO)

1 ezekiel cinnamon raisin english muffin

1 tbsp ghee butter

2 eggs

small handful of baby spinach

1 bowl

1 pan

 

directions:

slice the english muffin and put in the toaster

microwave the chicken sausage patty in the microwave for 1 minute

turn the stove to medium high heat

grease pan with 1/2 tbsp of ghee butter

whisk 2 eggs in a bowl and pour on to hot pan

scramble 2 eggs until light and fluffy

take english muffin out of toaster and spread about 1/2 tbsp of ghee on to one side

place a small handful of baby spinach on the bottom english muffin

next place down the chicken sausage patty

next place down the eggs and cover the sandwich with the top of the english muffin

 

*recipe makes 1 breakfast sandwich.

**can substitute ezekiel cinnamon raisin english muffin for original

 

 

 

PUMPKIN + CINNAMON SPICE MUFFINS

 

what you'll need:

2 bananas

2 cups rolled oats

2 eggs

1 tbsp local honey

2 tsp cinnamon

2 tsp baking soda

1 tsp vanilla extract

1 tsp salt

1/3 cup purely elizabeth pumpkin cinnamon ancient grain granola

muffin tin

baking cups

 

directions:

preheat oven to 350 degrees

place 12 baking cups into your muffin tin

in a medium size bowl, combine 2 mashed bananas, 2 cups rolled oats, and 2 eggs

mix until smooth texture

add 1 tbsp local honey, 2 tsp cinnamon, 2 tsp vanilla extract, and 1 tsp salt and mix together

add in 1/3 cup purely elizabeth pumpkin cinnamon ancient grain granola (the crumbs are the best for this. if you opened a new bag, break the bigger clusters into smaller clusters or crumbs)

mix the granola into the batter

place the batter into the baking cups in 12 equal amounts

sprinkle more granola crumbs on top of the muffins

bake for 20 minutes on 350 degrees

let cool for 5 minutes before enjoying

 

*recipe makes 12 muffins. serving size 1-2 muffins.

**you may use the same recipe and substitute granola for blueberries, raspberries, or enjoy life chocolate chips.

 

 

 

APPLE CINNAMON OVERNIGHT OATS

 

what you'll need:

1 bananas

1/2 cups rolled oats

1/2 cup unsweetened almond milk

2 tsp cinnamon

1 apple

1 mason jar

 

directions:

dice 1 apple up, save for later

using a fork, mash 1 banana into a mason jar

add 1/2 cup rolled outs and mix

add 1/2 cup unsweetened almond milk and mix

add 2 tsp cinnamon and mix

add 1/2 of the diced apple and mix

place the other 1/2 diced apple on the top of the mix

store in refrigerator overnight or for at least 6 hours

 

*recipe makes 1 serving. best if eaten within 12-24 hours.

**overnight oats blog post with many recipes forthcoming! 

 

 

 

CHOCOLATE SEA SALT + PEANUT BUTTER GRANOLA PARFAIT

 

what you'll need:

1/2 cup purely elizabeth chocolate sea salt + peanut butter granola

8oz siggi's yogurt

3/4 cup organic or regular strawberries

mason jar or tall glass

 

directions:

layer the following ingredients to a mason jar or tall glass

yogurt

granola

strawberries

repeat

make approximately 3 layers

 

*recipe makes 1 serving.

**use any flavor of purely elizabeth granola to switch up this parfait. i recommend the original and pumpkin cinnamon ancient grains. you can also mix up the fruit. i recommend banana slices, raspberries, blueberries, blackberries, and kiwi.

 

 

 

PHOTO GALLERY

 

 

 

 

Happy Fall and Comfort Cooking! 

 

Stay Balanced xo,

Beth

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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