I am officially crazy for the Coco… as in Coconut! Coconut Milk is naturally sweet with a rich and creamy texture–a.k.a perfect for yogurt. Coconut milk is unique in that its high fat content is made up of medium chain triglycerides which can be easily used by the body as energy. Not to mention it tastes like a heavenly tropical creamer and I am super excited to see what happens if I put it in a milk frother. Coconut Cappuccinos anyone?
This quick two ingredient recipe is a perfect prep for busy mornings! Grab it on your way out and you are good to go.
Keeping with the tropical vibe I topped my yogurt with Papaya, coconut flakes, and a little drizzle of honey. Let me know what you think on instagram @goodmorningfoods and what toppings you decide to use!
I wasn’t always a foodie. For the first six years of my life I survived on a diet of Cheerios and cream cheese before moving on to the finer things in life–chicken nuggets. Forget Thanksgiving meal or my mother’s amazing cooking, if it wasn’t neatly wrapped in plastic I wouldn’t touch it.
When my parents would take me out to nice restaurants I would always order the same thing. With a silly smile and wild tufts of blond hair, I would ask for the dessert menu. As everyone’s entrees came out of the kitchen my eyes would widen: a molten chocolate lava cake just for me. My parents gave me the gift of not forcing me to eat my veggies. Instead, I ate my weight in ooey gooey molten chocolate.
Somehow between Cheerios and dessert for dinner I wound up being a total foodie as a young adult. Parents to picky eaters take solace; they will grow out of it. One thing that has stuck, however, is my love affair with chocolate! Dark chocolate, Milk chocolate, all chocolate!
This morning as I was trying to think up some breakfast inspiration my thoughts wandered back to my molten chocolate youth. This baked oatmeal was easy peasy and left my inner child smiling!
*Ripe/over-ripe bananas will be sweeter and mash more easily!
Slice up your leftover banana on top and enjoy!
I topped mine with Cacao Nibs (crazy for the Cocoa) and dried cranberries for somethin’ a little sweet. Try it out and let me know what you think on Instagram @goodmorningfoods !
One of my guiding beliefs is that weekends are for extravagant breakfasts! Maybe it’s because of the extra time or maybe it’s just another excuse to make a little mess but Saturday needs fluffy pancakes, Belgian waffles, or some absurdly sweet concoction.
If you are aware of my peanut butter addiction it should come as no surprise that I’ve found a way to sneak that oh so yummy flavor into my classic pancake recipe.
The Secret! If you haven’t heard of PB2 you are missing out on heaven’s gift to mankind (think organic peanut butter flavoring). While some use it as a peanut butter replacement because it’s low in calories* I’ve found that where it really shines is in baked goods. Sometimes peanut butter throws off the consistency of things and PB2’s convenient powdered form keeps things nice and fluffy!
Allow other side to cook and Enjoy!
The breakfast classic. The staple of Diner’s across America and the key to any food enthusiasts heart: the elusive, the delicious, the painfully simple… the sunny side up egg. Drumroll please?
Sunny side up is a metaphor for living. It is arguably the best way to cook an egg, and personally one of my mottos. Live life sunny side up! Why not? If you smile at the world, the world will smile right back. Seeing a bright yellow yolk is the perfect way to start any morning and putting out positive energy is the perfect way to start any day.
Put about 1/3 tbsp of Ghee (or butter) onto a small pan over medium to low heat, allowing the butter to melt and spread.
Once butter is completely melted crack your egg onto the pan.
Now, low and slow! Turn the heat down a little and just be patient. If you notice your egg starting to bubble, the pan is too hot!
Just let the egg chill.
Sprinkle on a little salt’n’peppa.
Patience is key! If you like your egg runny, take it off once the the egg is entirely white. If you like your egg well done, leave it on for a few extra minutes until the center is dark orange.
The Secrets: Low and slow! Patience and a lot of butter.
Sometimes you just need a real cookie–a good, old-fashioned, buttery, sugary, cookie. Not a quinoa flax-seed kale “cookie” (granted those have their place) but a happy cookie. A cookie with soul. These traditional Snickerdoodle’s will have your entire house smelling like a bakery.
With crispy edges and soft centers these scrumptious Snickerdoodles are ideal for ice cream sandwich’s, with a morning coffee, or as a tasty treat. Let me know on instagram @goodmorningfoods how your cookies come out!
Elegant houses nestled along a seemingly infinite stretch of road dot the pristine sandy beaches of Manhattan’s summertime playground. Visiting a friend for the weekend, I easily fell under the Hampton’s genial charm. From lovely people to breathtaking views, from 9 a.m. to 11:59 p.m. Quogue may very well be the perfect place-ideal in the most romantic sense of the word. Yet as the moon rose higher in the sky twelve minds began to wonder the same thing: Dominoes?
And thus the journey began. Staring deeply into Kat’s wide eyes I attempted to explain the gravity of the situation. “Please. Pleaaaase, bring me back food.” Tousled blonde hair framed her figure as she flew out the door and into the car– “I will” she hollered.
In that moment it dawned on me–the fatal flaw of the Hampton’s: there is no late night food game. With no 24 hour McDonald’s, no grimy Diner’s, and no stocked gas stations, Manhattans Shangri-La is dissappointing its sleepless youth.
Instead of feasting on lava cake and the mysteriously delicious taste of synthetic Cheesy bread, my friends ran into a closed Dominoes and talked their way into someone elses forgotten and unwanted Pie.
Slightly dissappointed and hysterically laughing, I wandered upstairs to raid the pantry. Which leads me to my favorite munchie food: Graham Crackers. The smooth taste of Nutella and peanut butter sandwiched between two golden honey crackers quickly faded any lingering saddness (if you haven’t tried it…do). Lounging on the couch and happilly licking chocolate and Jiff from my fingertips I nodded off to sleep.
From my quest I do contend– whoever manages to open The Hampton’s first 24 hour establishment will find immense success: both in fulfilling spontaneous cravings, and of course, as I learned when I paid 5$ for a kid’s ice cream (smaller than a small), monetarily.
One of my best friends slept over last night and she is by far one of the biggest sweet fiends I have ever met–the kind of girl who is up for ice cream no matter what time it is (as we discovered sometime between midnight and 2 AM). As the sun came up I was already running sweet breakfasts through my head… Pancakes? Waffles? And viola, it hit me… my favorite breakfast food: french toast.
Now in my opinion, there is no better way to make french toast than with a heckuva lot of Cinnamon. With a simple switch to this diner classic I was able to make a breakfast that left Kelsey and I smiling ear to ear.
Whisk together the egg, cinnamon, vanilla extract, and milk in a medium sized bowl and set aside.
Oil/Spray a pan and set it on medium heat, allowing the pan to get warm. I used Nature’s Promise Coconut Oil cooking spray, but any butter/ oil would work.
Dip each piece of bread in the egg mixture, coating both sides thoroughly before placing the bread onto the pan.
On medium to high heat cook the toasts, flipping occasionally until each side is golden brown.
By using cinnamon raisin bread you get that extra sweet-cinnamon flavor that makes classic french toast so darn good. Send me pictures on instagram @goodmorningfoods to let me know how your french toast turns out!