Brown Rice Pudding Tuesday, Apr 30 2013 


We had company last night, and I made rice. Lots of rice. Loads of rice! I had a lot of leftovers, and decided to try a brown rice pudding recipe. I googled, and got a few ideas. This morning I made the rice pudding, and while it looks like oatmeal, it’s much yummier!!

The recipe is an adaptation from Versagrain’s.

Brown Rice Pudding

1 1/2 cup brown rice (I used brown basmati)
2 cups milk, divided
2 Tbsp sugar*
1/4 tsp salt
1/8 tsp nutmeg
1/8 tsp cinnamon
1 egg
1/4 cup coconut (optional)
3/4 cup raisins (optional)
1 Tbsp butter
1/2 tsp vanilla

In a medium size pot, combine rice, 1 1/2 cups milk, sugar, salt, nutmeg and cinnamon. Cook over medium heat, stirring frequently, until pudding is thick and creamy – approximately 10-15 minutes.

Stir in remaining 1/2 cup milk, beaten egg, coconut and raisins. Cook 2 more minutes, stirring constantly. Remove pudding from heat, stir in butter and vanilla. Enjoy warm!

* I reduced the sugar a lot compared the original recipe, and still found it too sweet because of the added raisins, sweeten to your taste!

Breakfast Sausage Monday, Feb 18 2013 


Once in a while we crave breakfast sausage, to have that “North American breakfast” of eggs, meat, hashbrowns and toast. Every time I buy some, we end up disappointed, and a bit grossed out, at all the fat chunks in the sausage. 😛  While fat in and of itself isn’t bad, I really don’t enjoy eating a lot of fat in my meat! When my friend shared this breakfast sausage recipe she had tried, I knew I wanted to try it.

While I was mixture up the recipe, my son got the flu, so I stuck everything in the fridge. The next day I ended up just shaping all the meat (a tripled recipe) into rolls and baking it on top of a cooling rack (for the fat to drip into the cookie sheet), as I needed to get it dealt with quickly. I plan on using the meat as a snack or lunch with cheese and crackers, as well as on top of pizza! It tastes very good, and I’m sure it would taste great shaped into little patties or sausages to fry up with eggs for breakfast. Just takes a bit longer to shape them like that, so I went the easy way. 😉  Here’s my adaptation to the recipe, though I’m sure the original tastes just as good! My boys don’t enjoy spicy as much, so I made a more plain version.

Breakfast Sausage

1lb ground pork
1 tsp salt
1 tsp sage
1 tsp thyme
1 tsp paprika
1/2 tsp black pepper

Mix all ingredients together.

For sausage balls: roll into 24 balls, place each one in a mini-muffin tin. Bake at 350F for 20-23 minutes or until no longer pink in the center.
For sausage patties: form into 12 equal size patties. Fry in a frying pan, on medium-high heat, 3-4 minutes per side or until no longer pink in the center.
For sausage roll (like I did): shape into logs, place on a rooling rack on top of a cookie sheet (so fat can drip down). Bake at 325F, approximately 2hrs until center is no longer pink.

All of these would freezer really well before (or after) being cooked!

Lemon Cranberry Oatmeal Pancakes Wednesday, Oct 31 2012 

(I love my son’s expression: “Another picture, Mom??? I just wanna eat!” lol)

My friend Tammy has a blender pancake recipe for Cranberry Oatmeal Pancakes on her site: Tammy’s Recipes. We’ve been enjoying that recipe since getting our Vita-Mix, and I’ve been wanting to tweak it to involve lemon, as lemons and cranberries just seem to go together in my mind! 🙂  So, here it is!

Lemon Cranberry Oatmeal Pancakes

1 1/4 cups milk
1 1/8 cups whole wheat flour
1/2 cup oatmeal
2 eggs
1 teaspoon ground cinnamon
2 teaspoons baking powder
1/4 cup brown sugar
1/8 teaspoon salt
1/2 cup dried cranberries, chopped
2 tsp lemon juice
1 tsp lemon zest

Beat together in mixing bowl, cook on a frying pan. Make sure to stir before pouring new pancakes, as the cranberries drop to the bottom of the batter.

Blender pancake instructions: Blend up 3/4 cup wheat berries with the 1 1/4 cup milk for 2 minutes in a Vita-Mix or 4 minutes in a regular blender. Add remaining ingredients and blend just a little bit until all mixed. Pour into griddle (but remember the cranberries since to the bottom, so give it a little stir before each time!).

Breakfast Cups Wednesday, Jun 27 2012 

Today, we have a guest post! This recipe was submitted by Kaillie Fagan. I made this the other day for my family, and it was a nice change to the typical toast/eggs breakfast. 🙂  Easy to eat too!

Breakfast Cups

2 cups of bisquick mix (Anne Jisca here: I made this recipe with 100% fresh-ground whole wheat flour, yum!)
1 cup of shredded cheese
1 cup milk
8 eggs
1 tsp of butter
Filling of your choice
I (Kaillie) used:
8oz of crab meat
1 red pepper
1 cup fresh mushrooms
This can be substituted for anything you like with your eggs. Such as bacon and onions, sausage and green peppers, the combinations are endless!

Heat oven to 425F, grease 8 large muffin cups (12 regular). In a bowl, mix bisquick, ½ of the cheese and ½ cup of the milk until a soft dough forms. Shape dough into a ball. Shape in a log. Cut into 8 or 12 pieces depending on what size of muffin cups you are using. Press each piece into muffin cup in the bottom and up the sides.

Bake for 10 minutes, remove from oven. With the back of a spoon; press puffed crust making an indentation (you will fill them with the scrambled egg mixture shortly).

In a bowl mix eggs, remaining milk, salt and pepper until well blended. Add butter to frying pan over medium heat, add egg mixture. Cook until firm but still moist. Remove from heat, and add in the remaining cheese and filling of your choice.

Run knife along edge of muffin cup to remove bisquick from muffin tin. Spoon egg mixture over cooked bisquick, and serve warm!

Breakfast Burrito Friday, Mar 2 2012 

Our breakfasts are usually quite simple. Usually a green smoothie, occasionally I’ll mix up a double batch of baked oatmeal to last a few breakfasts, cream of wheat, or waffles I made and froze earlier. When Josiah is off work, then we do fancier breakfasts such as pancakes, waffles, eggs/sausage/toast, or breakfast burritoes!

I don’t have an exact recipe here, just some ingredients and general directions. Throw in what you want, omit what you don’t want, and enjoy!

Breakfast Burrito

Scrambled eggs
Peppers (red, orange, green, and/or yellow)
Sour cream
Whole wheat tortillas

Saute the onions, garlic, mushrooms, and peppers. When tender, add eggs and cook them scrambled. Scoop eggs mixture into center of tortillas. Top with grated cheese, sour cream, and salsa. Wrap, and enjoy!

Breakfast Ideas Thursday, Jan 5 2012 

It’s the beginning of January, which means a lot of us are hoping to start eating healthier, or to go back to our routine after yummy-but-not-so-healthy holidays! Right?! 🙂

I wanted to highlight a few breakfast ideas for you, because starting the day off with a good breakfast is important!

Who doesn’t want to start the day with this healthy, yet delicious Breakfast Banana Split?!

I love Overnight French Toast. It’s a great way to use stale bread, and it’s awesome to prepare breakfast the day before!

This is one of my all-time favourite breakfast: Baked Oatmeal! I love that stuff. You can make it plain, with blueberries, coconut, nuts, or even chocolate chips. 🙂  I’m not huge on regular oatmeal, but baked oatmeal?! YUM! This is also a breakfast you can prepare the night before!

At half of our breakfast each week is a Green Smoothie. We never seem to get tired of it! Since we make it from frozen ingredients, it almost tastes like ice cream. Obviously, my 3 yr old likes it! 😉

This Pancake recipe is our absolute favourite. We make it regularly! You can make extra to freeze for later, or just cook however many you want, and stick the batter in the fridge to finish the next day for breakfast (you may need to add a little more baking powder to add some fluffiness the next day). You may want to try these Multi-Grain Pancakes for variety too!

Then comes these yummy Waffles! I almost always make a double batch of these, and freeze the leftovers for super easy breakfasts later on. I made some of these yesterday to take on our trip this week-end. They make less mess in the car as a snack for my 10-mth old! They are so good plain, that most of the time my sons and I munch on these without any toppings.

Of course, muffins are always a hit too! My favourites are the Double Chocolate Oatmeal Muffins, Bran Muffins, and Healthy Chocolate Banana Pecan Muffins.

There you have it, a few ideas to start the day off with a good breakfast! What is your favourite breakfast?


Shared at Holy Spirit Led Homeschooling!

Hearty Pumpkin Bran Muffins Friday, Sep 30 2011 

If you like cupcake-like muffins, these are not the ones for you. But if you like hearty muffins, full of good stuff for you, then you will like these! Sometimes my diet needs an extra fiber boost, and these are a yummy way of getting that fiber!


Hearty Pumpkin Bran Muffins

(Makes 1 dozen)

2 eggs
1/2 cup honey
1 cup cooked pumpkin
1/3 cup oil
1/2 cup ground flax
5/8 cup bran
3/4 cup wheat flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp cinnamon
1/2 tsp salt
1 cup raisins

Beat eggs, then mix in honey, oil and pumpkin. Add dry ingredients and mix only until moistened. Add raisins. Bake 15-20 minutes at 375F, or until a toothpick inserted in the middle comes out clean.

Recipe from “Eat More Whole Grains”, by Winnie’s Winning Ways.

Overnight French Toast Wednesday, Jul 20 2011 

One of the drawbacks of homemade bread is that it doesn’t stay fresh very long. It’s good in that it means no preservatives, but to our culture, where we’re used to eating fresh-tasting “old” food because of preservatives, it’s a drawback of homemade bread. How to solve the issue? Well, you can cut your loaf of bread in half and only thaw out half at the time, or by slice as you need it. Or you can find ways to use your older bread in great-tasting recipes! A few ideas are homemade croutons, homemade stuffing mix, breakfast casserole, bread crumbs, bread pudding or overnight French toast! Delicious, easy to make, and a great way to use older-but-still-good bread.

This French toast recipe is easy to make, simple ingredients, and very good! An added bonus is that you make it the night before and just pop it into the oven to bake while you get ready for the day! Great for company too!

Overnight French Toast

2/3 cup brown sugar
1/3 cup butter/margarine
1/2 tsp cinnamon
1/3 tsp maple flavour (optional)
3/4 tsp vanilla
5 eggs
1 1/2 – 2 cups milk
Bread, about 7 slices

Melt butter, brown sugar, and cinnamon in pot (or microwave). Spread on bottom of greased 8″x8″ pan. Place 2 layers of bread in bread (whole slices or cut into small pieces). Beat eggs, milk, vanilla and maple flavour. Pour over bread and press down to saturate bread. Add milk if needed, so that the bread is very soggy (and more) since it will absorb a lot while soaking overnight. I used 1.5 cups of milk, but that amount will vary depending how thick your bread slices are. 🙂 Cover, and refrigerate overnight. The next morning, bake uncovered at 350 for 45-50 minutes.

Variation: I think these would also be amazing with sliced apples at the bottom of the pan!

Posted at Cast Party Wednesday and Frugal Food Series!

Breakfast Banana Splits Saturday, Jul 9 2011 

Who doesn’t like banana splits?! For breakfast? Even better! 🙂

Breakfast Banana Splits

Oatmeal/Cream of Wheat
Toppings, i.e.: strawberry jam, syrup, coconut, walnuts, etc

Cut banana lengthwise and lay in dish. Cook oatmeal or cream of wheat a little thicker than normal, spoon like ice cream over bananas. Top with whatever toppings you want! Super yummy breakfast. 🙂

Shared at Homemaker by Choice blog hop!

Waffles Wednesday, Jun 8 2011 

We love waffles in our house. When I make them, I often double to quadruple the recipe and freeze them for future breakfasts. They’re easy to reheat in the toaster, and make a quick and healthy breakfast. We especially like these made with spelt flour!


1 3/4 cup wheat flour (2 cups spelt)
2 Tbsp sugar
1 Tbsp baking powder
2 eggs
1 3/4 cup milk
1/2 cup oil*
1 tsp vanilla

Mix wet and dry ingredients. Cook in waffle maker according to your waffle maker’s instructions. Once cooked and cooled on a cooling rack, they freeze well. Reheat in toaster.

We enjoy eating our waffles with real maple syrup, apple sauce, or peanut butter. My young son likes to eat them plain for a snack!

* Replace all or some of the oil with apple sauce, and/or flax seeds. For example, 1/4 cup apple sauce, 1/8 cup ground flax seeds, 1/4 cup oil. Heathy and yummy alternative!

Additional note: I find these cook best if I spread the dough in the waffle maker instead of dumping it all in one glob. This way it takes less dough, leaves more room for it to rise, and creates fluffier waffles.

Starting from this batter, try Chocolate Waffles!

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