PB&J Muffins

Ingredients (makes 6 muffins):
1 cup all-purpose flour
1/2 tsp salt
1/2 tbsp baking powder
1/4 cup sugar
1/2 cup creamy peanut butter
1 large egg
1/2 cup milk
1/2 tbsp vanilla extract
2 tbsp coconut oil
jam or preserves, your choice or flavor (I used strawberry)

Crumble Top
2 tbsp butter, softened
1/4 cup brown sugar sugar
1 tbsp bsugar
1/4 cup flour
1. Preheat over to 375 degrees
2. Line muffin tin with baking cups and set aside.
3. Combine flour, salt, baking powder & sugar into a medium size bowl.
4. Stir in peanut butter until crumbly.
5. Whisk together eggs, milk, vanilla extract & coconut oil.
6. Pour wet ingredients into dry and mix low until combined.
7. Fill each cup 1/2 way with batter
8. Talk a 1 tsp scoop of jam and place in the center of each 1/2 filled cup.
9. Divide remaining batter into cups.
10. Make crumble mixture by blending flour, sugar & butter.
11. Lightly sprinkle the crumble mixture on top of each batter filled cup.
12. Baked for 18-20 minutes.
13. Let cool slightly before serving.


Healthy Sweet Potato Breakfast Skillet

This recipe easily makes my top 3. It’s my go-to for a hearty brunch. It’s quick, delicious and guilt-free.

Makes 1-2 servings.


1 medium sweet potato, peeled and diced
1/3 cup green bell pepper, diced
1/4 cup onion, diced
1/3 cup black beans, rinsed
2-3 eggs
1/2 tbsp olive oil (or oil alternative, i.e. coconut)
for seasoning: salt, pepper, garlic powder, paprika, chili powder, red pepper
Sriracha sauce (optional)

1. Preheat oven to 400 degrees F
2. Over medium-high, heat olive oil on stove in a 9 inch cast iron skillet
3. Add sweet potato (stir and cook 2-3 min)
4. Add green pepper and onion, season veggie mixture lightly with spices (you can always add more but these spices have strong flavors)
5. Continue to stir until veggies begin to soften
6. Remove from heat
7. Use a spoon to make 2-3 pockets in your mix
8. Crack eggs into pockets and season lightly with salt & pepper
9. Bake 9-12 minutes (or until your eggs reach a consistency you prefer)
10. Drizzle Sriracha sauce on top serve immediately


Easy Skillet Huevos Rancheros

Easy Skillet Huevos Rancheros

Mexican food is my favorite food – and huevos rancheros is the best way to make sure you can get your fix for breakfast, lunch & dinner šŸ˜‰


2 small (7-9 inch) roundĀ cast iron pans
1/2 tbsp olive oil
1 14 oz can peeled tomatoes
1/2 cup diced onion
1 tsp paprika
1 tsp garlic powder
1/2 tsp chili powder
1/2 tsp dried oregano
salt and pepper to taste
2 cooked chorizo sausage links – chopped
1/4 cup black beans
1/2 ripe avocado
pickled jalapeno slices (depending on your preference)
4-6 eggs


  1. Preheat oven to 350 degrees F and grease your cast iron pans
  2. In a pot heat olive oil over medium heat add onions once olive oil coats pan (1-2 min)
  3. Cook onions until almost translucent
  4. Add canned tomatoes, cooking and breaking tomatoes apart until it becomes more of a sauce
  5. Add spices and cover, letting simmer for 10-12 minutes
  6. Once tomatoes are broken down into a chunky sauce, divide into your cast iron pans
  7. Crack 2-3 eggs over tomato mixture and season with salt and pepper
  8. Sprinkle black beans and jalapeƱos as you choose
  9. Bake for 10-12 minutes (or until eggs are cooked to your liking)
  10. Top with avocado and chorizo
  11. Serve warm with bread or tortilla chips!

Churro Waffles

Do I really need to provide an explanation as to why you should try these? I didn’t think so.


1 cup all-purpose flour
4 tbsp butter
2 tbsp sugar
1/2 tsp salt
1 cup water

Cinnamon Sugar – mix 1.5 tbsp cinnamon with 4 tbsp of sugar
Additional choices – strawberries, whipped cream, etc.

1. Pre-heat your waffle iron
2. In a sauce pan, add water, sugar, salt & butter – stirring once or twice until butter melted and sugar has dissolved
**do not let water boil, once butter has melted stir just enough to dissolve sugar**
3. Remove pan from heat and add all of the flour
4. Use a whisk to combine flour into liquid mixture to avoid lumps
5. Return pan to medium heat and cook the dough for 2 minutes or so
**no need to mix, you will be able to use a spatula to flip dough – it will turn into a shiny dough, leaving a film of flour on the sides of your pan (see below for a better idea of what your dough should look like)

6. Once dough is cooked, remove from pan and divide into 6 parts
7. Spray waffle iron with non-stick spray then place 2 portion of dough onto iron (unless your iron makes 4, then 4 parts)
*note: this dough is not mean to cover every corner of the iron
8. Cook in iron for 5-6 minutes
9. Remove from iron
10. Transfer to plate with cinnamon and sugar mixture and coat generously
11. Repeat steps 7-10 for remaining waffles


Chocolate Chip Scones

I have a love/hate relationship with scones. They’re either really great or really dry and there is never an in-between. This recipe definitely makes a *really great* scone – one that doesn’t even require a side of coffee (but lets be honest, we’re still going to need the coffee).

2 cups flour
1/4 cup sugar
1 tbsp baking powder
1/2 tsp salt
8 tbsp cold butter (cubed)
1/2 cup milk
1/4 tsp vanilla extract
1/2 cup chocolate chips

1. Preheat oven to 400 degrees
2. Mix together dry ingredients (flour, sugar, baking powder, salt)
3. Add cubed butter and let it work into the dry mixture (will still be lumpy)
4. Add milk and vanilla and mix until almost combined (I use my hands toward the end to get all the flour into the dough)
5. Turn out onto a floured surface and combine chocolate chips into the mix
6. Shape into a rectangle and cut triangles out (8-10)
7. Place on a lined baking sheet and cook for 12-15 minutes

Healthy *Enough* Chocolate Banana Waffles

WARNING: These waffles aren’t vegan or organic – but I used a fraction of the sugar, no butter & whole wheat flour – so they’re healthy *enough* to treat yo’ self and not feel guilty.

Healthy *Enough* Chocolate Banana Waffles

1 cup whole wheat flour
1/3 cup sugar
Ā½ cup unsweetened cocoa powder
1 Ā½ tsp baking powder
Ā½ tsp baking soda
Ā¼ tsp salt
1 tsp vanilla extract
2 eggs
1 cup milk
1 ripe banana
1/3 cup of mini chocolate chips
Suggested toppings: peanut butter (I use this kind – it’s the best, trust me), whipped cream, mini chocolate chips, syrup, butter, chopped nuts, vanilla ice cream


To Make the Waffle Batter:
1. In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, baking soda, and salt.
2. In another bowl mash banana well. Then add milk, vanilla and eggs and mix until frothy.
3. Pour mixture into dry ingredients and whisk to mix.
4. Let rest for about 15 minutes.


To Make the Waffles:
1. Preheat your waffle maker to desired settings. Stir chocolate chips into waffle batter until butter is incorporated.
2. Once the waffle maker is hot, spray with non-stick spray and pour about 1/3 cup of batter into the wells, close, and cook waffle (roughly 5-6 min).
3. Remove and place on a wire rack (do not stack!)
4. Repeat until all batter is used.
5. Serve waffles warm. Top with your toppings of choice!

Breakfast Bread Bowls

2 eggs
bread roll (I used a ciabatta herb roll)
2 slices of cooked breakfast meat (I used bacon)
grape tomato (optional)salt
garlic powder
herbs of your choice (I used Italian seasoning)
1-2 tbsp shredded cheese of your choice (I used an Italian blend)

other filling suggestions: cilantro, parsley, thyme, shredded cheese, goat cheese, caramelized onions, spinach, ham, sausage, crumbled bacon, onions, mushrooms, spinach, feta cheese, bell pepper, etc.

1. preheat oven to 350 degrees
2. cut a square into the top of your bread – set tops aside to be cooked later
3. using a small knife cut under your square to remove and create a bowl
4. place bread bowls on a baking sheet
5. sprinkle a pinch of your herbs & garlic powder on the inside of your bread bowl
6. add a layer of shredded cheese
7. break your slices of bacon in half and layer on top of the cheese
8. crack eggs on top of bacon
9. place slices of tomato on top of eggs
10. season with salt and pepper
11. bake for 15-20 minutes depending on how cooked you like your eggs
12. spread butter on inside of bread bowl tops and bake for 5 minutes (or until toasted)
13. serve warm


These waffles are delicious and the perfect recipe for a traditional waffle!

3/4 cup all-purpose flour, we use Gold Medal
1/4 cup cornstarch
1/2 tsp baking powder
1/4 tsp baking soda
1 tbsp. sugar
1/2 tsp kosher salt
1 cup whole or 2% milk
1/3 cup vegetable oil
1 large egg
1 tsp vanilla extract
**Butter, syrup and/or whipped cream (your topping preference)

Prepare Batter:
1. Whisk the flour, cornstarch, sugar, baking powder, baking soda and salt in a medium bowl
2. In another bowl whisk the milk, vegetable oil, egg and vanilla together until blended
3. Pour the liquid mixture into the flour mixture and whisk until just mixed
4. Set batter aside for 10 to 15 minutes so the baking powder has time to activate
5. Heat waffle maker
6. Pour 1/2 cup (depending on the size of your waffle maker) onto heated plate
7. Cook for 4-6 minutes (again, depending on your waffle maker)
8. Immediately place on cooling rack, try not to stack, as you cook the rest of the waffles – this will keep them crispy!