Good Foods Come in Threes

I promised to do some foodie reviews and have kind of dropped the ball... and I've been meaning to tell you about my new favorite breakfast cereal, too. I'm thrilled to have THREE great items to share with you: a snack, a drink, and a cereal (aren't those the three basic food groups?).

Anyway, here are the great things our family has discovered in the past few months (and have subsequently added to our master grocery list):

Home Free Organic Cookies


These little goodies are food allergy approved! They contain no nuts, no eggs, and no dairy (and are made at a dedicated bakery). I promise, they DON'T taste like the box! Organic sweets are wonderful to have around the house when the munchies take over. Home Free did a great job on these, considering all they left OUT.

I feel good feeding these oatmeal cookies to the munchkin - since he's on a baby food strike and we are having trouble getting him to eat anything at all right now that doesn't resemble a cookie or a chip. Good thing I'm still nursing him, or he would probably starve himself to death.

Hop over to homefreetreats.com and find out more about their standards on their FAQs page if you are feeding a sensitive tummy. Or you can click on their Store Locator page to find out the nearest place where you can purchase these yummy snacks.

These cookies are great for people with food allergies, but they DO contain gluten. Are you confused about food allergies and celiac disease (gluten sensitivity)? You aren't alone. Check out this informative Celiac vs. Food Allergy article that Home Free sent to me with their free cookie sample.

Crystal Light Pure Fitness Sport Drink

I almost said no to Crystal Light before they ever sent the samples - because I figured they had artificial sweeteners. I was VERY impressed that they have opted to go 'healthy' by eliminating the fake stuff and adding evaporated can juice and Truvia (an all-natural, calorie free sweetener derived from the stevia plant). Another cool thing about the samples that they sent was that they are individual sized servings (a tiny packet you can dump in to your cold bottled water - or add to your water glass at a restaurant). If you want to drink more water but you really aren't a big water-fan, this stuff is for you! It also is handy if you eat out - because ordering water at a restaurant can save you oodles of money. Now everyone can have a flavored drink without paying an extra 8$ or more on the tab (my kids love this angle).

If you enjoy Crystal Light, follow them on twitter: @CrystalLight. Tell them Sprittibee sent you. Maybe that will make up for how long it took to review their drinks!

Dark Chocolate Almond Granola

Cascadian Farms have outdone themselves this time. This stuff is 13.25 ounces of pure breakfast bliss. I didn't get a free sample of it - but I do have a serious addiction. I figured if I told more people about this chocolate-lover's secret, maybe more of my favorite grocery stores would carry it. So far I haven't seen it at Walmart (for shame). According to their website, you could snack on it without milk (why didn't I think of that?) and use it as a topping for ice-cream (OH. MY.)... but please - do yourself a favor and BUY SOME. Who cares that it is completely natural and organic. It's all about the flavor, baby.

There you have it. Three new finds to treat yourself on. Off to the store you go!


Disclosure: As stated in this post, the cookies and drink were provided for my honest opinion, free of charge. The granola was purchased by me (but you still got my honest opinion).

Back to School Breakfast...

Go read about our back to school breakfast at Sprittibee.com!


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Technorati Tags: Breakfast, Tacos, Salsa, Mexican, Eating, Food, Life, Texas, Eat, Parenting, School

Southwest Migas Breakfast

Quick and easy, Migas are a super way to use up last night's taco leftovers. Fry them up with 2 eggs 'omelet style' and leave a dollop of sour cream, salsa, and guacamole on the side for dipping each delicious bite! Your mouth will thank you.

Here below are the ingredients for my own original Southwest Migas in the above photograph (but you can change it up to suit your own taste). Migas (a Texas favorite) are meant to use up leftover tortillas and are as unique as you are - never the same twice!

INGREDIENTS
Leftover corn, roasted pablano, and red onion salsa from last night's chicken tacos
Leftover cut cilantro from last night's chicken tacos
2 Leftover corn tortillas from last night's tacos (cut into small strips)
2 scrambled eggs
2 tblsp butter
salt
Hungarian hot paprika to taste
Leftover salsa from breakfast tacos out at our favorite restaurant
Leftover sour cream from last night's tacos
Leftover guacamole from dinner last night

See what I mean? The only thing new to the meal was the eggs and spices!

INSTRUCTIONS
Scramble the eggs in a small bowl, heat the skillet to medium high, melt the butter and pour the eggs on - flat across the pan. While still wet, toss in your leftover veggies and tortilla strips. Season the Migas with salt and hot paprika (and pepper if you want). You can use more seasoning if your veggies are fresh (mine already had seasoning from last night's taco meal). Flip when browned on the bottom. Curve over in half-circle when done and place on plate with dipping sauces. Serve with refried beans (if you have them leftover, too), fruit and tea. MMMMMmmmm! A Tex-Mex breakfast. The best way to start your day.


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Buttermilk Biscuits

Another of my husband's favorite things to make. He uses a mixture of different flours for this... whole wheat, half wheat and half white; and every now and then, he'll make it with just white flour (the unbleached kind, of course). Make sure you fry up some turkey sausage and eggs to go with these or you'll be on a carb sugar-rush later. Especially if you use lots of jelly and honey on them! These are a Saturday morning breakfast kind of treat.

INGREDIENTS
2 cups all purpose flour
1 tablespoon sugar
1 teaspoon salt
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 cup vegetable shortening, chilled, cut into 1/2 inch pieces (we use butter)
3/4 cup buttermilk

INSTRUCTIONS
In a mixing bowl, combine dry ingredients together with a fork. Cut in the shortening using a pastry blender until mixture resembles coarse crumbs. Make a well in the center and add the buttermilk. Quickly fold dry ingredients into the buttermilk with your hands until a sticky dough forms.

Turn the dough out onto a floured surface. Gently fold dough over itself 3 or 4 times to create layers. Roll dough out to 3/4 inch thick. Cut with 3-inch biscuit cutter. Transfer dough rounds to a sheet pan. Gather scraps and repeat. Make a dimple in the center to help biscuits to rise evenly. Brush with butter. Bake for 15 minutes in preheated 400 degree oven until golden brown.

Wanna see what they look like? Click my previous breakfast post link here.

Yumm!

Original recipe from Food Network, courtesy of Tyler Florence on the 911 Food Show.


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My Breakfast

So what did you eat for breakfast? I had scrambled eggs with salt, pepper, and cayenne pepper... turkey bacon (baked on 320° F for 20 minutes in the oven)... home made white and wheat biscuits with grape jelly and real butter... orange juice... and Italian coffee with hazelnut syrup and cream. Yumm!


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My Husband's Buttermilk Pancakes

WARNING: This recipe will RUIN your diet!

I'll admit it. I'm a Bisquick pancake girl. I love the recipe on the back of the Bisquick box and have made those since I was a girl. My mother made them before me. I think my grandmother even used that recipe. Well, my husband decided that since I'm such a pain in the rear about not eating WHITE breads, he would go 'health-nut' on me and try to go back to basics with pancake mixes. He started making pancakes from scratch using whole wheat and healthy flours. We have tried a lot of different flours (rice, buckwheat, whole wheat, oat, etc) and you really have to experiment to see what works best for your family. Just be forewarned that you should most likely start by doing a half-and-half mix of what you are used to and the new healthier stuff... so you don't go in to shock and ruin a perfectly good Saturday morning meal! You can even make a bunch of these and freeze them for easy warm-up later when you are in a hurry. They are a bit heavy due to the buttermilk, but they really are tasty and it makes you feel good to know that there's no hidden powdered Crisco mixed in and the ingredients are ALL natural!

Ingredients
2 cups flour (non-bleached, non-bromated, organic if possible - be creative!)

1/4 cup sugar
2 1/4 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
2 eggs
2 cups buttermilk
1/2 cup melted unsalted butter (we use salted butter)
1 cup blueberries (optional - we usually don't use these)

Instructions
Sift flour, sugar, baking powder, baking soda, and salt. Beat eggs with buttermilk and melted butter. Combine dry and wet ingredients into a lumpy batter (do not over-mix). Heat some butter on a skillet on medium heat. Spoon 1/3 cup batter on skillet and cook until browned and firm on each side. Repeat butter on skillet and 1/3 cup batter, flipping each pancake until batter is used up. Eat warm with syrup (100% pure Maple is best!) and butter or freeze and re-warm.

Be sure to eat them with a little scrambled eggs and baked turkey bacon on the side so you don't have a carb crash later in the day!

* Variation (my favorite way to make them): mix in 1/4 cup of chopped pecans, a tblsp. of brown sugar, and tsp. of vanilla for a mouthwatering 'Southern' twist.


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Apology and Links

I am trying to get Heather's recipe for Apple Crisp with Yams for breakfast. I have one last Yam from the holidays that needs to be eaten. I'll post it when she emails me back. I've been trying to get it since last July, though... so maybe I should move on with other recipes of interest?

We had Falafels in Pita pockets with lettuce, Shwarma Sauce & tomato slices Monday night. You really don't need a "recipe" for this, but I will post the Shwarma Sauce recipe soon, since my husband made that. I use the "telma" brand of Falafel mix, and we love them! In case you don't know what a Falafel is, it is a round fried ball of herbs and mashed, seasoned chick-peas that is a wonderful vegetarian substitute for meat that fills you up. This is a favorite food in the Mid-East and Israel. We also had Hummus & Olives on the side.

Tuesday night, we had blackened Tilapia, Cajun Chicken breasts, Green Beans, Peas, and Jambalaya without the meat (seasoned rice - Zatarain's Mix).

Wednesday night, we broke down and went to Jason's Deli, where we had Baked Potatoes, Salad, Ranchero Wraps, and French Onion Soup.

Last night, I cooked Tacos, Home Made Spanish Rice, and Refried Beans. I am not sure I want to share my Spanish Rice recipe... it is my prize possession. My grandma handed it down to me. I have made it many different ways, and last night I added a secret ingredient that really changed the flavor and made it taste more like a Spanish friend of mine makes it.

Tonight, we are having Tilapia again... not sure how we'll cook it. We've really been shunning the beef and chicken, and have been very much more keen on fish lately.

I apologize for not coming in here more often to post recipes... Hopefully I can get a few posted next week. We're eating at home almost every night now, so I've been more busy cooking than ever.

In the mean time, enjoy my updated sidebar links. I included a few that were passed on to me via email.

Happy Cooking!