Browsing Tag

make ahead

Foodie, Main Eats, Recipe, Sweets

Breakfast Cookies

March 22, 2015

breakfast cookies

Cookies for breakfast?! 

Lately, I’ve been on a bit of a cooking strike. Well, not so much of a cooking strike as I am on a once-a-week cooking kick. I spend one day during the weekend (usually Sunday) making food for the week; including these cookies that we’ve been eating for breakfast for the past few weeks.

I’m absolutely addicted to them. I love them. I can’t believe it’s taken me this long to discover how great life can be when you eat cookies for breakfast. Plus, they taste amazing with that first cup of coffee in the morning.

I also love that there is zero flour in these too. If you substitute gluten free oats, then these are easily Gluten-Free Breakfast Cookies; but we aren’t a gluten-free house so I buy regular rolled oats.

Now, stop wasting time and go make yourself a batch of these to eat for breakfast during your week!

You’re Welcome.

Here’s What You’ll Need:

-3 1/2 cups of rolled oats

-2 tsp baking powder

-1 cup flax meal (sometimes I do 1/2 flax | 1/2 oat bran)

-1/2 cup unsweetened shredded coconut

-3 tbs Chia seed

-1/2 cup of salted grass-fed butter; softened 

-2 cups of all natural peanut butter 

-1/2 cup packed brown sugar

-1/2 cup (real) maple syrup

-1/4 cup black strap molasses

-3 eggs

-2 tsp vanilla

-2 cups chopped nuts and seeds (I like to do a combination of pistachios, walnuts, sunflower seeds, and pecans)

-2-3 handfuls of dark chocolate chips (or 4 handfuls. I added 4. Don’t judge.)

*if using raw, unsalted nuts, add about 1/4 tsp of salt to the dry ingredients*

Preheat oven to 400° F

In a large mixing bowl, mix together the oats, baking soda, chia, flax, and coconut. Set aside

In another large mixing bowl, cream together butter and sugar. Add the maple syrup and molasses and mix until well incorporated. Add the eggs, one at a time; mixing slowly. Add the vanilla.

Add the peanut butter to the wet ingredients and mix until fully incorporated.

Now, add the dry ingredients to the wet ingredients. Mix slowly until a ‘dough’ forms (it’ll be much stickier than regular cookie dough). Add the nuts and chocolate chips. Stir to combine.

Cover dough and chill for at least an hour.

On a parchment lined baking sheet, add scoops of dough (walnut-sized) and press flat.

Bake for 12 minutes. Let rest for at least 1 minute on the warm baking sheet before transferring them to a cooling rack.

Makes 3 dozen cookies.

*I typically make a double batch of these cookies. I bake half, and freeze the other (pre-formed) unbaked cookies. They can be baked directly from frozen; which is awesome. 400° for 12 minutes. *



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Foodie, Main Eats, Recipe

Make Ahead Freezer Breakfast Sandwiches

August 17, 2013


I need protein in the morning. Like, a lot of protein. I need eggs. I need meat. But who has time for that?!

I typically make a Peanut Butter & Banana smoothie (literally a quart of smoothie) with lots of hemp protein powder and that gets me through until about 1pm. However, sometimes a smoothie doesn’t cut it. OR I only have enough milk left for JBird’s morning cereal. That child loves her bran flakes.

I had an a-ha moment while purchasing a super delicious Starbuck’s breakfast sandwich on our last road trip. WHY am I paying for something that I can make at home for WAY cheaper.

Since deciding to stop spending money on things like takeout, Starbucks, restaurants, (and anywhere else where we sometimes grab a quick bite to eat), I knew I needed to come up with more quick and easy breakfast options for my husband (and myself). I started making large batches of Whole Wheat & Flax Waffles on the weekend to reheat during the week (and eat with peanut butter and bananas), but I wanted to try my hand at my all time favorite quick breakfast: The Breakfast Sandwich.

I initially wanted to use canadian bacon, but couldn’t find it at the grocery store (I blame foggy pregnancy brain). I did find a large bag of turkey sausage patties for a great price and that sounded wonderful to me. My husband prefers sausage breakfast sandwiches anyway, and the turkey sausage gives you a great sausage flavor without all the grease.

I added spinach to the eggs to give us a boost of veggies in the morning. I’m going to try peppers and onions on my next batch (with the spinach). Spinach and eggs go so well together.

My cheese of choice was cheddar (how Wisconsin of me), but I think gouda or even mozzarella would be great. The flavor combinations are pretty endless.

My original goal was to make my own english muffins from scratch, but I was very disappointed with my first batch (although Toby Dog was NOT disappointed with them…since he stole 4 off the counter). This batch was made with store bought muffins, but I haven’t given up on my quest to make (and perfect) my own english muffins. Stay tuned for that.

After doing some math, these breakfast sandwiches (Turkey Sausage, Egg, Spinach, Sharp Cheddar, English Muffins) worked out to be about .99 cents each. WAY cheaper than anything you’d get in a drive through. Not to mention they’re healthier AND taste better too. Win-Win-Win.


Here’s What You’ll Need:

-12 eggs

-12 whole wheat english muffins

-12 (or in our case, 24) pieces of turkey sausage (or canadian bacon, ham, bacon, or whatever tickles your fancy)

-1 brick of sharp cheddar cheese (or 12 cheddar slices)

-2 cups fresh baby spinach; chopped (add in any other veggies or mushrooms you see fit).

-coconut oil (to grease the pan)

-salt and pepper

Preheat your oven to 350°. On a large baking sheet, separate the english muffins and lay flat to toast. Set aside.

In a large mixing bowl, crack the dozen eggs and beat. Add salt and pepper. Mix. Set Aside.

Grease a 9×13 pan. I used coconut oil, but you can use whatever you normally use (ie: cooking spray). Pour the beaten eggs into the dish. Sprinkle chopped spinach over eggs. Give a quick stir so the spinach is covered with eggs. Bake at 350 ° for 20-30 minutes; or until eggs are “set” and fully cooked.

While the eggs are baking, put your baking sheet of english muffins in the oven as well to toast them (take them out after 10 minutes). Now would be a great time to slice your cheese (unless it’s already sliced). If you are using a meat that needs to be cooked before you assemble the sandwiches (ie: anything not already frozen and in patty form), then cook that while the eggs bake too. **I used a brown and serve turkey sausage that was pre-frozen, so I skipped that last step. However, if I was going to use canadian bacon (or regular bacon) I would cook it before freezing**

Once the eggs are baked, remove from oven and let cool for 10-15 minutes. You want them to be all the way cool before putting them into the freezer (otherwise, things might get weird in there).  Using a biscuit cutter (sized to fit your english muffins), cut 12 egg and spinach rounds from your pan. If this seems too complicated, just cut 12 egg squares instead. I wanted rounds because I’m kind of wacky like that.


Now, Assemble!! I placed an egg round on the bottom of the english muffin, then added my turkey sausage. Next came the cheese, and the other half of the english muffin followed that. Do this 12 times. When all of your sandwiches are assembled, wrap them in foil and store them in gallon size freezer bags.

freezer breakfast sammies

To Reheat:


-remove foil from sandwich, place on microwave safe plate and cook for 2-3 minutes. Devour.

Conventional Oven: (my preferred choice)

-Preheat oven to 350°

-Undo foil wrapping and set (on foil) on a baking sheet. Bake for 15-20 minutes (or until center is warm).

**If someone other than yourself will be reheating these, maybe write these instructions out and tape them to the gallon freezer bag that you are storing these breakfast sandwiches in. It’s the nice thing to do**

Makes 12 (make ahead, freezer) breakfast sandwiches