Breakfast Cookies

These large cookies are not too sweet. Goes great with a cup of coffee in the morning. You can also freeze these to have on hand for on-the-go breakfasts.


1 1/2 cups regular rolled oats
1 cup whole wheat flour
1/2 teaspoon baking soda
1 cup coconut flakes
1/2 teaspoon salt
1 teaspoon cinnamon
3/4 cup almonds
1 cup dried fruit

3 ripe bananas, mashed
1/4 cup canola oil
1 teaspoon vanilla extract

Preheat oven to 350. Grease baking sheet.

Combine dry ingredients in a bowl. Set aside. Combine wet ingredients, making sure the banana is well incorporated. Add the dry mixture to the wet mixture. Stir to combine.

Drop large spoonfuls onto cookie sheet. Flatten and shape cookies a little with your hands. Cookies should be about 3" diameter & 1/2"-3/4" high. Bake for about 20 minutes or until edges are golden brown. Store in  refrigerator. 

Energy Balls

Great snack, especially after a workout. 


makes approximately 2 dozen depending on size


1/2 C peanut butter
1/3 C honey or maple syrup 
1 1/2 C quick oats
1 C shredded unsweetened coconut
1-2 tsp vanilla
pinch of sea salt if using a natural nut butter with no added salt
1-2 tsp cinnamon
1/2 C trail mix or nuts, dried fruits like craisins or raisins

Combine nut butter, sweetener, vanilla, cinnamon & salt in a large bowl. Add the rest of the ingredients stir until a crumbly mixture is formed. 

Form into balls. Store in refrigerator. 

Sausage Balls

A quick grab & go breakfast or a great appetizer.

2 cups flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. salt
8oz. mild cheddar cheese (crumbles or shredded)
8oz. sharp cheddar cheese (crumbles or shredded)
1 lb. pkg. ground sausage (Like Jimmy Dean- any flavor)

Combine all ingredients. Knead with your hands to incorporate everything. The mixture is very dry. It should take about 5 minutes to mix it all together.

Form into small meatballs (about 1 1/2 inches) and place 2 cookie sheets lined with foil & sprayed with cooking spray OR lined with parchment paper.

Bake at 375 degrees for about 15 minutes or until golden brown. Let cool for about a minute and then set paper towels to absorb extra oil while they cool.

Makes around 48+ balls.

Crock Pot Refried Beans

2 lbs dried pinto beans, rinsed and sorted
6 cups water
4 cups chicken stock
1 large onion, finely chopped
3 cloves garlic, finely minced
1 pablano pepper, chopped
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon cumin

Add everything to the crock pot and stir to combine. Cook on low for 12 hours or on high for 6, or until the beans are tender.

Remove about 1 cup of liquid from the crock. Use immersion blender to blend beans into smooth puree. Add liquid until you reach the desired consistency.

Let cool and divide into 1lb. portions. Label and freeze in containers or freezer bags. 1lb=1 can refried beans.

To use, thaw and add to recipes or place frozen beans in pot and warm slowly over low/medium heat.

Yields about 7lbs.

Instant Oatmeal Jars

Just add hot water and stir, and you've got the perfect size breakfast in it's own little jar. To make, line up ingredients and fill jars in a little assembly line. This would be perfect for kids to help with. They make a great on-the-go breakfast, you can mix it and put the lid back on and eat it on the way. Or, take it to work with you for a mid-morning treat.

You'll need half pint canning jars. Makes a scant 1 cup serving.

For each jar, measure:
scant 1/4 cup whole oats
1/4 cup quick oats
1 tbsp. ground oats (grind up by pulsing in the food processor a few times OR throw some in a coffee grinder until it's like coarse sand)
1 tbsp. non-fat milk powder (this is what makes it creamy)
2 tsp. raw sugar
tiny pinch of salt

Layer the ingredients in the jar, then top with whatever toppings you'd like. Here are some ideas:

• sprinkle of pumpkin pie spice & dried cranberries
• broken up banana chips, sprinkle of cinnamon, and a few nuts
• 1 tsp cocoa powder
• raisins & cinnamon
• freeze dried strawberries
• coconut and dried pineapple or mango pieces
• dried apple pieces & cinnamon

To make the oatmeal, fill the jar with very hot water up to the 2nd line on the rim for thick oatmeal and the 1st line for thinner. 

Slow Cooker Mac & Cheese

A leaner and quick-to-prep version of a classic comfort food.

1 lb whole wheat pasta, any small shape, I used spirals

1 can evaporated milk

1 1/2 cups skim or plain soy milk

1 cup water

1 egg

2 egg whites (eggs are for binding the custard, you could probably use egg replacer)

3 cups shredded cheese, any flavors you like
1 tablespoon butter, for just a bit more flavor
1 lb broccoli pieces, I used frozen, but you could use fresh too
pepper to taste
1/2 cup parmesan cheese
1/2 cup bread crumbs

Boil pasta for 5 minutes, drain. Spray a 5qt. or larger slow cooker with cooking spray. Turn on high to warm it up while you mix. Whisk milk, water, & eggs in the cooker. Add butter, cheese, pepper, broccoli and stir to combine. Fold in par-cooked pasta. Smooth out the top & sprinkle with bread crumbs and parmesan.
Cook on high for 30 minutes.
Reduce to low and cook for 2-2 1/2 hours.
Keep warm for 30 minutes if you need to.
Serve hot. Store individual servings and freeze the leftovers for quick meals.

12 generous servings, approximately 350 calories per serving

Farmer's Savory Egg & Bread Pudding

I imagine this is something a farmer would have as part of their Sunday breakfast. We're having it for dinner, made with veggies and herbs from our little homestead farm. It's a little more "eggy" than a traditional bread pudding.



6 cups cubed bread, I use the "heels" I saved in the freezer until I had enough to make something with it
2 medium zucchini, sliced 1/4"
2 small eggplant, peeled & cubed
6 small tomatoes, quartered
1/2 cup crumbled feta cheese

3 tablespoons fresh chives, chopped

2 tablespoons parsley, minced

salt/pepper
8 eggs
3 cups milk

Arrange bread in 13x9x2" pan with all veggies. Sprinkle with herbs and cheese.

Wisk eggs, milk, salt, & pepper in separate bowl. Pour egg mixture over bread mixture.

Heat oven to 350 degrees. Let mixture sit for 20 minutes before baking. Bake 40 minutes. Let sit for 10 minutes before serving.

Location:Cogswell St,Romulus,United States