Lemon Poppyseed Pancakes

Lemon Poppyseed Pancakes

makes about ten 4-5 inch pancakes

dry ingredients:

• 3/4 cup all-purpose flour
• 1/4 cup whole wheat flour
• 1/3 cup sugar
• zest of one lemon
• 1 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/3 cup poppy seeds

wet ingredients:

• 1 cup milk
• 1/3 cup fresh lemon juice
• 3 T butter, melted
• 1 egg
• 1 1/2 tsp vanilla extract
• butter for cooking

Whisk together the dry ingredients.

In a separate bowl, whisk together the wet ingredients.

Pour the wet mixture into the dry and fold together, just until combined. Don't overmix!

Melt butter on a medium-hot griddle. When the butter is no longer foamy, and the griddle is hot, pour pancake batter onto the griddle in 1/4 cup portions. Brown pancakes on both sides. Keep warm in the oven until you've finished making the entire batch.

Serve hot with butter and maple syrup or jam.

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Bloody Mary Burgers

Bloody Mary Burgers
Makes 4 burgers

[printable recipe]

Ingredients:
For the vodka tomato sauce:

3 tablespoons butter
1/2 onion, finely chopped
2 ribs of celery, finely chopped
2 garlic cloves, minced
1 teaspoon salt
1/4 – 1/2 teaspoon cayenne pepper
1/3 cup vodka
1 tablespoon lemon juice
1 6-ounce can tomato paste
1/4 cup apple cider vinegar
1/4 cup water
1 tablespoon sugar

For the burger:

1 pound ground chuck
2 tablespoons Worcestershire sauce
1 tablespoons prepared horseradish
1 teaspoon celery seed
1 teaspoon salt
1/2 teaspoon freshly ground pepper
4 English muffins, split and toasted

Optional toppings:

8 slices bacon, cooked
4 fried eggs
lettuce leaves
tomato slices

Directions:

Melt butter in saucepan over medium heat. When butter is melted, add onions and celery. Sauté until tender. Add garlic and cook for 1-2 minutes. Increase heat to high and add salt, cayenne pepper and vodka. Cook for one minute and stir in tomato paste, lemon juice, apple cider vinegar, water and sugar, stirring to combine. Sauce should have consistency of thick ketchup. Set aside. Sauce can be made night before and stored in refrigerator until serving.

While celery and onions are cooking, combine ground beef, Worcestershire, horseradish, celery seed, salt and pepper. Mold into four burgers and set aside.

Preheat grill to high heat for direct grilling. When ready to cook, brush and oil grill grate.

Place burgers on hot grate and grill until cooked through, 5-7 minutes a side for medium. To test for done-ness, insert instant-read thermometer through side of burger into center. The temperature should be at least 160°F for medium.

Place lettuce, tomato and bacon on bottom half of each toasted English muffin. Place burger on top, spreading liberally with vodka tomato sauce. Top with fried egg and remaining bun.

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Lemon Glazed Doughnuts

Lemon Glazed Doughnuts
Makes about 2 dozen doughnuts, plus doughnut holes

[printable recipe]

Ingredients:

For the doughnuts:

1 1/2 tablespoon active dry yeast

1 cup whole milk, heated to 105-115˚F
1 cup all-purpose flour
4 ounces butter, softened
2/3 cup sugar
3 large eggs
1 teaspoon vanilla
3 1/2 – 4 cups all-purpose flour
2 quarts peanut oil, for deep frying

For the glaze:

2 cups powdered sugar
1 tablespoon lemon zest
1/4 cup butter, melted
1/4 cup plus 2 tablespoons fresh lemon juice

Directions:

Combine yeast and milk in medium bowl and allow to sit for 5-10 minutes, until foamy. Stir in 1 cup of flour and cover with plastic wrap. Let sit at room temperature for 30 minutes.

In bowl of electric mixer, beat butter until soft and fluffy, about 2 minutes. Add sugar and beat another 2 minutes. Add eggs, one at a time, beating well after each addition. Beat in rested yeast mixture, vanilla and additional 3 1/2 cups of flour, one tablespoon at a time. Beat until smooth dough forms. Cover bowl with clean kitchen towel and allow to rise until doubled in size, 1-2 hours.

Line sheet pan with parchment paper. Sprinkle lightly with flour.

When ready to roll out dough, lightly flour work surface and roll out dough to a 1/2-inch thickness. Using doughnut cutter or cookie cutters, cut out 3-inch-diameter rounds with 1-inch-diameter holes. Arrange doughnuts on prepared baking sheet, leaving at least 1 inch between doughnuts. Cover cut doughnuts lightly with kitchen towel. Allow to rise for about 30-50 minutes or until almost doubled in size. After 30 minutes, check to see if doughnuts are ready every 5 to 10 minutes. To test, use fingertip to lightly touch one of the doughnuts. If dough springs back immediately, it needs more time. If it springs back slowly, it’s ready. If dough doesn’t spring back at all, it’s over-proofed. You can punch down and re-roll over-proofed dough once.

During last 15-20 minutes of proofing, line baking sheet with 2 layers of paper towels and place wire rack on top of towels.

In heavy-bottomed large pot or deep fryer, heat at least 2 inches of oil to 360°F.

Working in batches, use slotted metal spoon or spatula to carefully place doughnuts in hot oil. Fry, flipping once, until light golden brown, 1 to 2 minutes per side. Transfer cooked doughnuts to wire rack with slotted spoon. Let doughnuts cool slightly before glazing.

To make glaze, whisk together powdered sugar, lemon zest, melted butter and lemon juice until thoroughly combined.

Dip warm doughnuts into glaze mixture. Flip to coat both sides, if desired. Place each glazed doughnut back on wired rack until glaze has begun to harden. Repeat process with doughnut holes.

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Cherry Almond Granola Bars

Cherry Almond Granola Bars
Makes 8 large granola bars or 16 squares
[printable recipe]

Ingredients:

2 cups old-fashioned oatmeal
1 cup chopped toasted almonds
1/4 cup flax seeds
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup brown sugar, lightly packed
1-1/2 tsp. vanilla extract
1/4 tsp. kosher salt
1/3 cup smooth almond butter
1 cup dried cherries

Directions:

Preheat oven to 325°F. Butter 8 x 8-inch baking pan and line with parchment paper.

Toss the oatmeal, almonds and flax seeds in large bowl.

Melt butter in small saucepan over medium heat. Add honey, brown sugar and salt and bring to simmer. Remove from heat and stir in almond butter and vanilla, mixing until blended. Pour honey butter mixture over oatmeal. Add dried fruit and stir until well combined.

Pour mixture into prepared pan. Wet your fingers to prevent mixture from sticking to them, and firmly press mixture evenly into pan. Bake for 25-30 minutes, or until light golden brown.

Cool for at least 2-3 hours before cutting into 8 bars. Wrap each granola bar separately for storage.

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Spirited Spiced Pumpkin Oatmeal

Spirited Spiced Pumpkin Oatmeal
Serves 2
[printable recipe]

1/2 cup thick rolled oats
1/4 cup raisins
1/2 teaspoon pumpkin pie spice
1/4 cup pumpkin puree
1/2 cup water
1 cup eggnog
1 ounce Great Lakes Distillery Pumpkin Spirits (or equivalent)

Add all but pumpkin spirits to a medium saucepan. Bring to a boil over medium-high heat. Reduce heat to low and cover, stirring occasionally for 20 minutes.  Remove cover and add one ounce of pumpkin spirits, stirring to combine.  Cook for an additional 3-5 minutes or until oatmeal has reached the consistency of your choice.

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Savory Bacon Cheese Breakfast Bread

Savory Bacon & Cheese Breakfast Bread

makes one 8x4 loaf

recipe can be easily doubled
[printable recipe]

Ingredients:
1 cup flour
1 ¼  teaspoons baking powder
½ teaspoon salt
¼ cup diced red peppers
¼ cup scallions, finely chopped
4 ounces butter, softened, plus additional for buttering loaf pan
2 teaspoons whole grain mustard
5 eggs, room temperature
6 slices cooked bacon, chopped into ¼ inch pieces
1 ½ cups grated white Cheddar cheese (about 3 ounces)

Directions:
Butter one 8x4 loaf pan. Set aside.

Preheat oven to 375 degrees F.

In a small bowl, whisk together the flour, baking powder, and salt. Add the red peppers and scallions, and stir to combine.

In a large bowl, whisk together butter and mustard.  Add eggs and whisk until thoroughly incorporated. Add half of the flour mixture to the egg mixture and mix just till blended. Stir in bacon and shredded cheese. Add remaining flour, and stir until combined, being careful not to over mix.

Pour into prepared loaf pan. Bake for 30 - 35 minutes.

Allow to cool in the pan for 10 minutes before turning out onto a cooling rack. Serve warm or at room temperature.

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Cinnamon Pear Streusel Cake

Cinnamon PearStreusel Cake

Makes two 8-inch cakes

[printable recipe]

Ingredients:

Streusel:

¾ cup flour

½ cup brown sugar

2 teaspoons cinnamon
½ teaspoon salt

¼ cup cold butter, diced

½ cup sliced almonds

Cake:

2 cups all-purpose flour

1/2 cup sugar

1 1/4 cups whole milk

1 teaspoon almond extract

3 teaspoons baking powder

¼ teaspoon salt

1 large egg

2 ripe pears, cored and diced

Butter, for preparing your pans

Directions:
Preheat oven to 350 degrees F.

Butter two 8” round baking pans and set aside.

First, make the streusel. Mix together flour, brown sugar, cinnamon and salt. Cut in butter using a pastry cutter or rub in with your fingers until small to medium clumps form. Mix in sliced almonds. Refrigerate until ready to use.  

To make the cake batter, mix together the flour, sugar, baking powder and salt in a medium bowl. Add milk, extract, and egg, stirring until just combined. Do not over mix.

Pour batter into prepared baking pans.  Sprinkle half of the pears over the top of each cake, pressing them into the cake slightly.  Top each cake with half of the streusel mixture.

Bake for approximately 30 minutes, or until a tester inserted into the centers of the cakes comes out clean.

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Sweet Potato Hash with Black Beans

Sweet Potato Hashwith Black Beans
Serves 4
[printable recipe]

Ingredients:

• 3 tablespoons butter, divided
• 2 large sweet potatoes, ½ inch dice
• 1 onion, diced
• 1 red pepper, diced
• 2 jalapeno peppers, diced
• 25 ounce can black beans, rinsed and drained
• 2 teaspoons chili powder
• 2 teaspoons ground cumin
• 4 cloves of garlic, chopped
• 2 teaspoons hot sauce, or to taste
• 1 tsp kosher salt
• ¼ cup cilantro, chopped
• Optional: fresh lime slices, sour cream, salsa

Directions:
Preheat oven to 450 degrees F.

Melt 2 tablespoons of the butter.  In a large bowl, toss sweet potatoes with melted butter, cumin, and chili powder.  Place on two lightly greased half-sheet pans. Roast for 20-25 minutes, or until tender.

Meanwhile, melt the remaining 1 tablespoon of butter in a large skillet. Add onion and sauté over medium heat until lightly browned, about 10 minutes. Add garlic. Saute for 2-3 minutes more, stirring constantly. Add black beans, red pepper, hot sauce and salt. Lower heat and stir to combine.  Cook until peppers are crisp tender and beans are heated through. 

When potatoes are roasted, add them to the black bean mixture and stir gently to combine.  Just before serving, add cilantro and toss gently.

Serve with a squeeze of fresh lime, a dollop of sour cream, and salsa to taste.

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Baked Orange Dream French Toast

Baked Orange Dream French Toast
Serves 6
[printable recipe]

Ingredients:
1-2 tablespoons butter
12 slices day old French bread
2 15 oz cans mandarin oranges, drained
8 oz cream cheese, cubed
12 large eggs
2 cups whole milk
½ tsp salt
1 tsp vanilla extract
¼ cup maple syrup
powdered sugar

Directions:
Butter a 9x13 inch baking dish.  Arrange bread in the bottom of the pan. Sprinkle with cream cheese cubes and mandarin orange slices.

In a large bowl, whisk eggs until frothy.  Add milk, salt, vanilla, and syrup and continue whisking until well combined.  Pour over the bread.  Cover and refrigerate the pan of French toast overnight. 

When you are ready to bake the French toast, place the pan into a cold oven, set to 350 degrees F.  Bake, covered for 40 minutes.  Uncover, and continue baking until lightly browned and set, about 35-40 more minutes.

Sprinkle baked French toast with powdered sugar, and serve with maple syrup.

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Browned Butter Oatmeal with Bananas

Browned Butter Oatmeal withBananas
Serves: 2

[printable recipe]

Ingredients:
½ cup steel cut oats
1 ½ cups milk
½ tsp cinnamon
2 small ripe bananas, peeled
2 T butter
Brown sugar, to taste 

Directions:

Slice one banana into rounds. Set aside.  Quarter the second banana lengthwise and cut into small pieces.

Place milk in a medium saucepan. Bring to a boil over medium heat.  Add oats, chopped banana, and cinnamon. Cover and reduce heat to low.  Cook for 30 minutes, stirring occasionally.

Meanwhile, it’s time to brown your butter. Place the butter in a small saucepan and melt over medium heat. Once the butter is melted, it will begin to bubble and foam and then subside. Keep a close eye on it at this point.   Watch carefully as lightly browned specks begin to form at the bottom of the pan. As it begins to brown, you’ll begin to smell a nutty aroma.  Once the butter is browned, remove immediately from the heat and set aside.

When your oatmeal is cooked, stir in the browned butter mixing until well combined.  Sweeten to taste with brown sugar and top with sliced bananas to serve.

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Spiced Apple Oatmeal

Spiced Apple Oatmeal
[printable recipe]
serves 2

1/2 cup steel cut oats
1 cup whole milk

1/2 cup water

1 large apple, cored and diced

1/2 tsp powdered ginger

1 tsp cinnamon 

1 tsp vanilla

pinch of salt
fresh nutmeg, grated - to taste

brown sugar or maple syrup, to taste

Bring milk and water to a boil in a medium saucepan.  Add oats, spices, and about half of the chopped apples.  Turn heat down to low and simmer for 20-30 minutes, or until oatmeal is tender and creamy.  Add remaining apples and continue to cook just until heated through.  Top with nutmeg and sweetener of your choice.

To cut down on the cooking time, soak the oats in water overnight by bringing the water to a boil, turning off the heat, and adding the oats. Cover the pot and let sit over night. The next morning, reheat the oatmeal  on low heat for 10-12 minutes, stirring occasionally.

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Basic Crepes

These deliciously thin pancakes are easy to make and positively delicious. Serve simply, filled with berries or sprinkled with sugar and a squirt of lemon juice. Or embellish them with a luscious filling of savory meats and cheeses. Your imagination is the only limitation when it comes to serving these up in style. 

Basic crepes

2 large eggs
1 1/4 cups whole milk
1 cup flour
1 T melted butter
pinch of salt
(for sweet crepes, also add 2 tsp of sugar to batter)
additional butter

In a medium bowl, whisk together eggs and milk until smooth.  Add melted butter, flour, sugar (if using), and salt and whisk until well blended.  Allow to stand for at least 1/2 hour (or as long as overnight in the refrigerator).

Preheat a 10-inch non-stick skillet over medium heat and lightly coat with melted butter.  Pour 1/3 cup batter into the pan, remove from heat, and swirl quickly until the batter coats the bottom of the skillet.  Return the pan to the burner and cook crepes until the top looks dry and the underside is lightly browned, 1-2 minutes. Gently loosen the crepe and turn with a rubber spatula to cook for an additional 30 seconds or so.

Remove from pan and stack crepes on a warm plate while you repeat the above steps with the remaining batter.

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Chakchouka

Smoked Spanish paprika kicks this traditional Tunisian dish up a notch.

Chakchouka
serves 2-4

3 T olive oil
1 onion, diced
2 red sweet peppers, diced
5 cloves garlic, minced
1 15oz can diced tomatoes (I love the flavor of fire-roasted here)
2 T tomato paste
1 T cumin
2 tsp smoked Spanish paprika
1 T prepared harissa
2 jalapeno peppers, minced
4 eggs

Heat olive oil in large deep skillet over medium heat. Add onions and cook for 2-3 minutes, or until onions are just beginning to get tender.  Add red peppers and cook for an additional 5 minutes. Add garlic and saute just until  the garlic is tender, but not browned.  Add cumin and paprika; stir to combine. When the spices are incorporated, add the tomato paste.  Stir the paste into the vegetable mixture and cook for 2-3 minutes, just until the paste begins to darken. Add canned tomatoes and harissa, stirring well.

Simmer mixture for 10-15 minutes, or until the peppers are very tender and the mixture has thickened slightly. Taste for salt, adding as needed. Stir in minced jalapeno peppers.

Then, using the back of a wooden spoon, make four indentations in the mixture Gently break the eggs into the indentations, leaving plenty of space between them. Cover the pan and allow to simmer for about 10 minutes until the eggs are set (whites should be cooked, but yolks still runny).

Serve in large shallow bowls with crusty French bread for dipping.


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Banana Pancakes with Eggnog & Pecans

Another great use for those overripe bananas on your counter!  The flavor of these delicious pancakes is augmented by the richness of eggnog and the nutty goodness of fresh pecans.

Banana Pancakes with Eggnog and Pecans

1 cup whole wheat flour
1 3/4 tsp baking powder
3/4 tsp kosher salt
1 T + 1 tsp sugar
1/3 cup pecans, chopped
2 large brown bananas, mashed
1 tsp vanilla
2/3 cup eggnog
2 large eggs
2 tsp olive oil
butter (for griddle)

Preheat oven to 200ºF

Combine first five dry ingredients in large bowl. Stir together mashed bananas, vanilla, eggnog, eggs, and olive oil  in a separate bowl and then add to flour mixture. Stir just until combined.

Heat griddle or large skillet over medium-high heat. Add a tablespoon of butter. When butter is melted and griddle is hot, spoon pancake batter onto griddle about 1/3 cup at a time.

Cook the pancakes until the tops of the pancakes are bubbling, and the undersides are golden brown.  Flip pancakes and allow to cook until fluffy and golden. Place finished pancakes on a plate in the oven to keep warm. Repeat with remaining batter.


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[Award Winning] Morel & Leek Strata with Lemon Thyme Biscuits

Delicious, buttery homemade lemon-thyme biscuits covered in sauteed leeks and morels and surrounded by a rich, creamy morel-and-lemon-infused custard. The perfect dish for your upcoming spring brunch.

This recipe was the winner of the Marx Foods Blogger Challenge: Morel Edition!
Step by Step Instructions (with photos)

Morel & Leek Strata with Lemon Thyme Biscuits
serves 6 as brunch main course

1 recipe Lemon Thyme Buttermilk Biscuits - baked and cooled
1 oz dried morel mushrooms
1 cup heavy cream
3 T butter, divided
1 large leek, cleaned and thinly sliced
1 cup chicken (or vegetable) broth
4 large eggs
1/4 cup freshly squeezed lemon juice (use the lemon you zested making the biscuits)
3 T fresh thyme, chopped, divided
1 cup milk
1 generous cup shredded Gruyere cheese (0.25 lb)
salt
pepper

First, place morels along with 1 cup heavy cream into a small saucepan. Heat over medium-low heat until just boiling. Cover. Remove from heat and allow to steep for 1 hour.

Preheat oven to 350ºF
Melt 2 T butter in a medium saute pan over medium heat. Add sliced leeks and saute until transluscent (but not brown) -- between 5-10 minutes. Remove from pan; set aside and allow to cool.

When morels have reconstituted, remove mushrooms from cream. Set cream aside. Chop mushrooms roughly. Heat 1 T butter over medium-high heat in the same pan you used to saute the leeks. When butter has ceased frothing, add morel mushrooms and saute for 5-8 minutes -- or just until cooked and beginning to crisp. Set mushrooms aside to cool.

In heavy saucepan, bring broth to a boil. In a bowl, whisk together 3 eggs and lemon juice. Temper the eggs by whisking half of the broth into egg mixture. Then whisk egg mixture into remaining broth in saucepan. Cook egg mixture over moderately low heat, stirring until thickened. Do not let the mixture come to a boil!

In bowl, whisk together remaining egg, reserved heavy cream (from reconstituting morels), milk, remaining 1 T chopped thyme, and salt & pepper to taste.

Whisk hot lemon mixture into cold egg mixture until well combined.

Butter a 9"x13"x2" pan.
Slice 6 lemon-thyme biscuits lengthwise and arrange in the prepared pan. Top biscuits with leeks and morel mushrooms. Sprinkle with grated Gruyere. Pour custard slowly and evenly over biscuits in baking dish. Allow to rest for at least 1/2 hour (and up to 8 hours) in the refrigerator.

If you've refrigerated the strata for 8 hours, remove from refrigerator 1-2 hours before baking. Place in preheated 350ºF oven and bake for 30-40 minutes, or until the custard is set and the strata is beginning to brown slightly around the edges.

Serve strata hot from the oven, warm, or at room temperature.

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Double Ginger Granola with Cranberries & Cocao Nibs

This granola packs a double wollop of ginger flavor by featuring both fresh and crystallized ginger. Cranberries give this mix a pleasant tartness, while cocoa nibs add a bit of interest. Sprinkle on icecream with caramel sauce for dessert. Or eat a bowlful for breakfast with a bit of vanilla yogurt and some grapefruit.

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Double Ginger Granola with Cranberries & Cocoa Nibs

4 1/2 cups thick rolled oats
3/4 cup light brown sugar
1 tsp cinnamon
2 tsp powdered vanilla (we order ours from the Spice House)
1/4 cup honey
1/3 cup oil (we don't mind the flavor of olive oil here, but you might like a more neutral oil like canola)
1 T freshly grated ginger
3/4 cup crystallized ginger, chopped finely
3/4 cup dried cranberries
1/4 cup cocoa nibs

Preheat oven to 325ºF.

Place oats, brown sugar, cinnamon, vanilla, honey, oil, and grated ginger in a bowl and combine well. Pour onto a greased 12x17 inch baking pan, and place in the oven.

Bake for 20-25 minutes, then remove pan, stir granola, and return to the oven for another 20-25 minutes. Bake the granola just until toasted and ingredients seem mostly dry. Watch the granola closely toward the end so that it does not burn.

Allow granola to cool, then mix with crystallized ginger, cranberries, and cocoa nibs.

Store in an airtight container at room temperature for up to 1 month. Store in the freezer for up to 6 months.

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Cornmeal Waffles

These buttermilk cornmeal waffles are everything you'd want them to be -- light and crisp, with plenty of texture and a pleasant corn flavor. Try them for breakfast with butter and syrup... or for brinner with fried chicken and cream gravy.

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Cornmeal Waffles

adapted from Gourmet magazine

1 ¼ cup white whole wheat flour
3/4 cup yellow cornmeal
2 teaspoons baking powder
1 teaspoon baking soda
1 tsp sugar
1/2 teaspoon salt
3 large eggs
2 cups buttermilk
5 T butter, melted and cooled OR 1/3 c vegetable oil

Sift flour, cornmeal, baking powder, baking soda, sugar, and salt together in a large bowl.

In another bowl whisk together eggs, buttermilk, and 3 T oil. Add to flour mixture and whisk just until combined. (Very important, do not overmix. Waffle batter should be slightly lumpy.)

Meanwhile, Preheat your waffle iron and turn your oven to 200°F.

When waffle iron is preheated, oil lightly. Spoon batter into prepared waffle iron, spreading evenly, and cook according to manufacturer's instructions.

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Spiced Cranberry Oatmeal with Cocoa Nibs

On a chilly morning, simply the smell of this oatmeal cooking will get you up and running. The cocoa nibs add a bit of texture, as well as a subtle chocolate flavor.

Spiced Cranberry Oatmeal with Cocoa Nibs
serves 2

1 inch cinnamon stick
2 green cardamom pods
1 T cocoa nibs
1/2 cup dried cranberries
1/2 cup oatmeal
1 1/2 cups vanilla soy milk

Place all ingredients together in a medium saucepan. Bring to a boil. Turn down the heat and allow to simmer for 20 minutes.

Remove cinnamon and cardamom before serving.

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Breakfast/Brunch

Baked Orange Dream French Toast
Bloody Mary Burgers
Browned Butter Oatmeal with Bananas
Caramelized Baked Apple Pancake
Chakchouka - Vegetable Ragout with Eggs
Cherry Almond Granola Bars
Cinnamon Pear Streusel Cake
Cornmeal Waffles
Double Ginger Granola with Cranberries and Cocoa Nibs
Lo's Buttermilk Biscuits
Lemon Poppy Seed Pancakes
Marscapone Stuffed French Toast with Fried Apples
Morel & Leek Strata with Lemon Thyme Biscuits
Savory Bacon Cheese Breakfast Bread
Sourdough Waffles with Bacon & Cheddar
Spiced Apple Oatmeal
Spiced Cranberry Oatmeal with Cocoa Nibs
Sweet Potato Hash with Black Beans
Whole Grain Granola Pancakes
Whole Grain Pumpkin Pancakes



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