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Two Delicious, Quick, Healthy, and Easy Breakfast Recipes!

Good morning!

Remember when I attended a session on “Breakfast for Performance” at the Dole Blogger Summit a couple weeks ago?

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Well, friends… it’s time to share some of the awesome recipes I received that day :)

First up are these beauties:

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BANANA-PINEAPPLE OATMEAL BREAKFAST CAKE
Ingredients:

2 eggs
1/2 cup brown sugar
1 tsp. vanilla
1/4 cup low-fat buttermilk
1/4 cup canola oil
1 cup quick cooking oats
1 cup all-purpose flour
1/3 cup whole wheat flour
2 tsp. baking powder
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 cup canned, DOLE® Crushed Pineapple in 100% Juice, undrained
2 medium DOLE® Bananas, diced
2 Tbsp. powdered sugar (optional)

Preheat oven to 350 and spray a 9 x 13 inch baking dish with nonstick spray. In a large bowl, mix together eggs, sugar, vanilla, buttermilk and oil. In a separate bowl, mix all dry ingredients together and then fold into the wet mixture. Stir until just moistened; do not over mix. Gently fold in pineapple with juice and diced bananas. Pour into baking dish and bake for 25 minutes, until knife comes out clean when inserted in center. Cool until just warm; cut into squares. Sprinkle lightly with powdered sugar right before serving.

Serves: 10
Calories per serving: 230
Calorie equivalent: 1 carbohydrate, 1 1/2 fats, 1 fruit

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I can’t wait to try making these at home myself! I’m thinking I’ll use applesauce instead of the oil, and instead of using both the all-purpose and the whole wheat flour, I will just use all whole wheat pastry flour (pastry flour creates a softer, fluffier texture than regular whole wheat flour, so you can go entirely whole wheat without it being too dense). Yum!

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And to go along with your lovely oatmeal breakfast cakes, a Fruit Salad with Yogurt Honey Lime Dressing!

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FRUIT SALAD WITH YOGURT HONEY-LIME DRESSING
Ingredients:

Dressing:
1/2 cup plain low fat or nonfat yogurt
1/4 cup lime juice
1/4 cup honey
1 tsp. lime zest
2 cups Cantaloupe, cut in bite size pieces
1 cup DOLE® Red or Green Seedless Grapes
1 cup DOLE® Pineapple, cut in chunks
1 1/2 cups peeled, diced DOLE® Mango
2 cups DOLE® Berries; blueberries, raspberries, strawberries
1 cup DOLE® Mandarin Oranges

In a small bowl, mix yogurt, lime juice, honey and lime zest until well-blended. Refrigerate (covered) until ready to serve. Toss dressing with fruit in large serving bowl. Enjoy!

Serves: 8
Calories per serving: 150
Calorie equivalent: 2 fruits

Yum! I LOVED the yogurt dressing, so flavorful! Feel free to use any kinds of fruit in the salad you like — those are just what Dole used. :)

Enjoy! Thanks goes to Dole and the California Health and Longevity Institute for the recipes and nutritional info. These breakfast cakes and fruit salad would be a perfect breakfast to make on Sunday to enjoy throughout the week, or even when overnight guests are in town and you want to impress ;)

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I’m off to school — have a wonderful day and don’t forget to enter my Stonyfield yogurt giveaway! Your comments have been amazing and so inspiring — everything from donating a kidney (!) to simply holding a door for someone. No act of kindness, however small, goes unnoticed. :) You have until 4 p.m. EST today to enter, when I’ll randomly select a winner. Be sure to check back and see if it’s you!

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p.s. The Marx Foods “A Chile & A Spoon” recipe contest that I entered my Thanksgiving Ceviche in has gone live! Please take a second to vote for me? You can only vote once, and no email or registration is required :) Just click on the picture below to go to the voting page!

A Chile & A Spoon. Check out My Hot Recipe! And Vote for your favorite

Thanks for your support!

Comments

  1. 1

    That fruit salad looks delicious!

  2. 2

    WOW!!!!!!!! The bread and fruit salad look deeeelish!!!!!!!!!! Thanks for the recipes!

  3. 3

    I love the fruit salad with a dressing. That’s so fascinating!!!

  4. 4

    That recipe looks amazing – a great breakfast over the holidays. Did you eat it warm or cold (could you make it the night before…?).

    Thanks for sharing the recipe!

  5. 6

    Those both look completely amazing! Good to know about pastry flour – I’ll look for some next time I am in a bulk food store.
    PS. I voted for you. Love ceviche!

  6. 7

    That fruit salad reminds me of my mom and grandma. They used to make an identical one when I was growing up!

  7. 8

    That fruit salad looks great – fruit salad is my absolute favorite summer snack!

  8. 9

    I voted for you! :)

  9. 10

    Both recipes look awesome! Thanks :)

    Jen

  10. 11

    I like the idea of using applesauce in place of the oil, and maybe also in place of the eggs. Do you know of a good (healthy!) non-dairy substitute for buttermilk?
    Jill (the toll-booth commenter from yesterday :))

    • 12

      1 cup buttermilk = 1 cup soymilk with 2 Tbsp. lemon juice allowed to sit 5 minutes!

      And for the eggs, I would use the “flax egg” method vs. using the applesauce. Applesauce isn’t as good of a binder as eggs are! 1 egg = 1 Tbsp. ground flax seeds mixed with 1/4 cup water. They will gel up and act like an egg!

  11. 13

    These look great. I’m especially excited to try the breakfast cake.

  12. 14

    the cake looks great! Yum! Thanks for sharing :)

  13. 15

    Wow, the breakfast cake looks great, and very healthy! I like how the pineapple used specifies that it only contains 100% juice, very important to read labels! Some canned fruits can contain things we don’t need, like added sugar and corn syrup (gasp!).

    Thanks for including an alternative to the white/wheat flour combination. Like you, I don’t like to mix the two, I try to avoid white flour at all costs. Great tip on the whole wheat pastry flour, I will have to keep an eye out for it! :)

  14. 16

    I am so ready to go back to Dole and eat a healthy breakfast with all of my food blogging friends. Loved that fruit salad!

  15. 17

    You can never go wrong with breakfast! Thanks for sharing these delicious sounding recipes :-)

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