Category Archives: Breakfast


How to Make Overnight Oats

I’ve been getting lots of questions on my Instagram about how I make my Overnight Oats. If you google “Overnight Oats” you will find hundreds of different ways to make them, but the basic idea is that you soak oats in some form of liquid in the fridge overnight, so that in the morning all you have to do is eat!

I love making overnight oats to have on busy weekday mornings when I get home from the gym before I rush off to work. I make them so often now that I don’t use an measuring cups or spoons, but I measured everything out this time, so I could show you guys how I make them.

How to Make Overnight Oats

The basic ingredients you will need are: plain greek yogurt, almond milk (I used unsweetened vanilla), rolled / old-fashioned oats, chia seeds, and a fruit of choice (optional).

How to Make Overnight Oats

Start with a large jar or tupperware of choice. The most DELICIOUS way to make overnight oats is to put all of the ingredients in an almost empty nut butter jar, like you may have seen on my Instagram. This way the oats soak up the peanut buttery taste overnight and every bite is extra yummy.

photo 2 photo 5 photo 1

I think these pictures prove that I finish way too many jars of Peanut Butter and Almond Butter….



Okay, here it goes! We’re makin’ oats, guys:

First, put 1/3 cup oats in your jar.

How to Make Overnight Oats

Then add 1/3 cup each of almond milk and greek yogurt. I use plain greek yogurt because I like to sweeten my oats with fresh or frozen fruit. Feel free to use a flavored greek yogurt if you wish, though.

How to Make Overnight Oats

Next, add 1 teaspoon of chia seeds and mix everything up! Note: chia seeds are NOT optional for overnight oats. They play the essential role of thickening the oats overnight.

How to Make Overnight Oats

I then like to top everything off with about 1/4 cup of frozen fruit. As I have mentioned before, I love buying frozen fruit because I never have to worry about it going bad if I don’t eat it fast enough. In this recipe the frozen fruit will defrost in the fridge overnight, so the berries will be juicy and ready to eat in the morning.

How to Make Overnight Oats

And, that’s it! Put the lid on your jar or tupperware and place it in the fridge overnight. Wake up, stumble into the kitchen, pull your jar from the fridge, grab a spoon, and dig in. Your oats will be ready to eat and you don’t even have to lift a finger in the A.M.

I know, you’re welcome 😉

How to Make Overnight Oats
Prep time
Total time
  • ⅓ cup rolled oats
  • ⅓ cup plain greek yogurt (I use non-fat)
  • ⅓ cup unsweetened vanilla almond milk
  • 1 teaspoon chia seeds
  • Stevia, to sweeten (optional)
  • Frozen or fresh fruit of choice
  1. Combine the first five ingredients in a jar or tupperware. Stir well to combine. Top with fruit and put the lid on the jar. Place in the fridge overnight to soak. In the morning, take off the lid and enjoy!

Bread and Muffins Breakfast

Whole Wheat Blueberry Lemon Muffins

I buy a ton of frozen berries and veggies.


I use the berries in breakfast smoothies and on top of greek yogurt as a yummy snack. The veggies go into soups and stews or are just served as a quick and easy side to a weeknight dinner. As of lately, I am obsessed with baby peas – did you know they are packed with protein?

The great thing about frozen fruit and vegetables that many people don’t know, is that they can actually be healthier than their fresh counterparts. Why? Because they are frozen at peak ripeness, so they are jam-packed with nutrients. Fruits and veggies found in the fresh-produce aisles in grocery stores are often picked before they are ripe, so they don’t often develop all of their vitamins and minerals.

Don’t me wrong – I love fresh produce, but lot’s of people knock the frozen kinds, when in reality they’re great!

I also love to bake with my frozen berries. In fact, I would argue that they give my baked goods even more flavor than fresh berries.

Whole Wheat Blueberry and Lemon Muffins Recipe

I spent way too many hours this weekend researching the perfect healthy blueberry muffin.

Whole Wheat Blueberry and Lemon Muffins Recipe

I love when lemon is paired with blueberry, so I knew some lemon zest would have to be added into the mix.

Whole Wheat Blueberry and Lemon Muffins Recipe

I also wanted a muffin that wasn’t overloaded with sugar, butter or oils.

Whole Wheat Blueberry and Lemon Muffins Recipe

I was determined to use all whole wheat flour (as opposed to a blend of white and wheat), knowing quite well that 100% whole wheat muffins can turn out pretty dense and unpleasant sometimes.

Whole Wheat Blueberry and Lemon Muffins Recipe

Well, my friends, I believe these muffins turned out pretty darn amazing. I had a slight mishap during the baking process – my oven decided to turn off on me in the middle. I was nervous they were ruined and I would have to toss the batch, but to my surprise they were still great!

Whole Wheat Blueberry and Lemon Muffins Recipe

Next time around I am going to add a cinnamon-sugary topping!


Whole Wheat Blueberry Lemon Muffins
Prep time
Cook time
Total time
Serves: 10-12
  • 2 cups whole wheat pastry flour (you can sub whole wheat flour here, but expect a denser muffin)
  • ½ cup packed brown sugar
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsweetened applesauce
  • 1 Tablespoon grated lemon zest (from about 2 lemons)
  • 3 Tablespoons unsalted butter, melted
  • 1 egg, beaten
  • 1 teaspoon vanilla extract
  • 3 Tablespoons milk (I used skim)
  • 1.5 cups frozen blueberries
  1. Preheat oven to 325 degrees F. Grease a standard 12 cup muffin tray or line with baking liners and grease the liners.
  2. In a large bowl combine the flour, brown sugar, baking soda and salt. In a medium bowl, whisk together the applesauce, lemon zest, butter, egg, vanilla and milk. Gently fold in the blueberries. Try not to over mix the batter.
  3. Scoop the batter evenly into the muffin cups. Place the muffin tray on the middle rack of the oven and bake for 30-35 minutes, or until a toothpick inserted comes out clean. Remove the muffins from the tray and allow them to cool on a wire rack.

Breakfast Gluten-Free Main Meal

My Favorite Protein Pancakes

I am a MAJOR breakfast advocate.

If you’re my friend (or my mom!) and you’ve told me that you tend to skip breakfast, I have most likely given you a “YOU NEED TO EAT BREAKFAST” speech. They’re not kidding when they say it is the most important meal of the day, people. Besides, if you eat a healthy breakfast, you are more likely to start your day on a healthy track and less likely to binge on unhealthy junk for lunch and dinner. It’s science. It’s proven. Believe me.

People often ask me what I often eat for breakfast. The answer is: it changes. But whatever it is, I always make sure it has a big dose of protein and fiber / whole grains to get me going. My weekday morning routine is quite hectic – I like to get to the gym by 5:30AM so that I can be out the door for work by no later than 7:30AM. So weekday breakfasts are most often  protein smoothies (my favorite recipe to come!) because I can make them at home in two minutes, but drink it in the car on my way to work:

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If I have more time in the morning (i.e. the weekends) my go-to breakfast is making these protein pancakes. You may have seen various protein pancake recipes floating around the internet. Most often protein powder is in the mix, but the protein in these pancakes comes from eggs, egg whites, and rolled oats (Gluten-Free).

Protein Pancakes Recipe

I love these pancakes so much that on the weekends I typically jump right out of bed just so I can make them immediately. I eat mine with Almond Butter on top for an added dose of protein and healthy fats. (Dear lord, I really eat a lot of nut butter, don’t I?)

Protein Pancakes Recipe

As someone who must eat every 3 hours, I PROMISE you that these will keep you full for even longer than that.

I also love them so much that on certain weeknights when I don’t have time to make a “real” dinner I have breakfast for dinner and make these instead. It certainly pleases my taste buds!

My Favorite Protein Pancakes
Prep time
Cook time
Total time
Serves: 1
  • 1 whole egg*
  • 2 egg whites
  • 1 teaspoon vanilla extract
  • a few good shakes of cinnamon (about ½ teaspoon)
  • ⅓ cup old fashioned rolled oats (quick cooking oats give a chewier consistency and steel cut won't work here)
  • ½ banana sliced into ⅛" slices
  • 1-2 Tablespoons Almond Butter for serving
  1. Preheat a large non-stick skillet to medium heat. Spray with cooking spray.
  2. In a small bowl whisk together the egg, egg whites, vanilla and cinnamon. Add the oats and banana slices and stir well to combine. The mixture’s consistency won’t look like it will form into pancakes, but I promise it will!
  3. Pour the mixture onto the skillet to form two separate pancakes. Cook the pancakes for 2-3 minutes on one side and then flip and cook for an additional 1-2 minutes. Remove from the pan and serve with Almond Butter.
*Alternatively you can sub the 1 egg for 2 egg whites (making it 4 egg whites total)


Breakfast Gluten-Free

Almond Butter and Flax Seed Granola

If we were to play word association with the word “granola,” I guarantee one of the first words to be thrown around would be “healthy.” But the sad reality is, that just ain’t true. So many packages of granola and even homemade versions are so loaded with sugar and other junk, that those poor little oats go from wholesome and nutritious to just plain unhealthy.


I will refrain from giving you too much of a nutrition lesson. But in short, for this very reason, I have never been a big granola eater.

I typically top my greek yogurt with fresh fruit and chia seeds, but I am getting kinda sick of that combination. I have been craving texture.


So after buying three large tubs of oats today (we eat A LOT of oats in this house), I set out to make a healthier granola that I could  bring into my snack rotation.


I was browsing through my cabinets for flavor inspiration and my eyes spotted the almond butter. I tried to move on because my taste buds CONSTANTLY tell my brain to grab the precious AB. But I couldn’t ignore it this time — I knew that little nut butter would be a delicious addition to my granola.



And (as always) I was right.

Adding the almond butter was a fantastic way to give the granola lots of flavor without pouring in more and more sugar.

IMG_0291Unfortunately, only half of this recipe made it into ziploc baggies for storage. I um….had to keep taste testing it…because I wasn’t sure if it was just delicious or hella freaking delicious…

Self control. I know. I’m working on it…


Almond Butter and Flax Seed Granola Recipe
Prep time
Cook time
Total time
  • 1 cup rolled oats
  • 1 Tablespoon Flax Seed (not ground)
  • 2 Tablespoons Almond Butter (I used unsalted, if yours is salted omit salt below)
  • 1.5 Tablespoons raw honey
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • pinch salt
  1. Preheat oven to 325 degrees F. Line a baking sheet with parchment paper. Spray lightly with cooking spray. In a large bowl combine the oats and flax seeds. Set aside.
  2. In a small microwavable below, combine the almond butter and honey. Microwave for 30 seconds until almost melted. Stir in the vanilla. Quickly, add the almond butter mixture to the oats so that it is easy to stir. Add the cinnamon and a pinch of salt to taste. Stir ingredients well so oats are fully covered by the almond butter mixture.
  3. Spread the oats on the baking sheet. Bake for 10 minutes. Remove from oven and stir the oats on the tray. Return to oven for an additional 8-10 minutes until the oats are toasted and slightly brown. Remove the tray from the oven and set aside to cool. Once the granola is completely cool store in an air-tight container or ziploc bag.


Breakfast Gluten-Free

Gluten-Free Buckwheat Pancakes

I am finally unpacked and ready to rock ‘n roll in my new kitchen. This kitchen is a dream. All of the appliances are new and there is beautiful granite countertop with plenty of space for prep work.  The natural light is amazing and it leads onto a little deck where we finally have room for a grill! Oh the possibilities.

This past Saturday was my birthday and my birthday morning started off on a sweet note with these amazing buckwheat pancakes.

You would NEVER know that these Buckwheat Pancakes are gluten-free! They're fluffy and SO delicious! //

Have you cooked with buckwheat before? It is a wonderful flour with a unique taste. Despite it’s name, buckwheat is not actually wheat (so for those of you avoiding gluten — it’s safe!) Soba noodles are also made from buckwheat. It has lots of fiber and protein, so these pancakes stay with you much longer than ones made from simple white flour.

You would NEVER know that these Buckwheat Pancakes are gluten-free! They're fluffy and SO delicious! //

I added fresh bananas into the batter to sweeten up these buckwheat pancakes a bit.

You would NEVER know that these Buckwheat Pancakes are gluten-free! They're fluffy and SO delicious! //

And I served them with real maple syrup, of course. Now I talk a lot about how fantastic the produce is here year-round in California, but one thing that I REALLY miss about the East Coast is real maple syrup. Vermont Maple Syrup. Maine Maple Syrup. Yuuuuummy!

You would NEVER know that these Buckwheat Pancakes are gluten-free! They're fluffy and SO delicious! //

This recipe makes about 8-10 pancakes and serves two very hungry people.

Or it just serves one if you’re the birthday girl. You should never have to share on your birthday.

You would NEVER know that these Buckwheat Pancakes are gluten-free! They're fluffy and SO delicious! //

I am loving buckwheat these days. Next time I may try to make these with blueberries instead. And I may sub in almond milk for the buttermilk. If you adapt them in any way, let me know how they turn out!


Gluten-Free Buckwheat Pancakes
Prep time
Cook time
Total time
Serves: 2-3
  • 1 cup buckwheat flour (I found mine at Whole Foods)
  • 2 Tablespoons brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 cup buttermilk*
  • 1 large egg
  • ¾ teaspoon vanilla extract
  • 1 large banana (optional)
  • Maple Syrup
  • Butter or Cooking Spray for the skillet
  1. In a medium mixing bowl, mix the buckwheat flour, brown sugar, baking soda, baking powder, and salt.
  2. Measure out the buttermilk in a liquid measuring cup. Whisk in the egg and vanilla. Once well combined, slowly pour the buttermilk mixture into the dry ingredients. Mix together to form the batter (some small lumps are fine here).
  3. Preheat a non-stick skillet or griddle to medium-low heat. Add the cooking spray or butter to the pan. Scoop slightly less than a ¼ cup of batter at a time and pour onto the skillet. Cook until bubbles begin to form on top of the pancake and the edges appear less wet than the center, then flip to the other side and cook for an additional 1-2 minutes and each side is golden brown.
  4. Optional: Preheat oven to 250 degrees and place the pancakes on a baking tray in the oven to keep warm until you are ready to serve them.
  5. Serve with real maple syrup and extra bananas.
* To make buttermilk, pour 1 Tablespoon white distilled vinegar in a liquid measuring cup. Then, pour milk (I used skim, but reduced-fat is fine as well) into the measuring cup exactly to the 1 cup line. Stir and set aside for 10 minutes. Then use as you would use buttermilk.

You would NEVER know that these Buckwheat Pancakes are gluten-free! They're fluffy and SO delicious! //

Breakfast Smoothies

Peanut Butter and Banana Smoothie

Earlier this week my friends and I had a debate over the difference between a smoothie and a milkshake.  Some people said that smoothies always include blended ice. Others said that milk never goes into a smoothie and only in a milkshake.  And then one person insisted that a milkshake has ice cream, milk, and ice.

Then given all of that, I really don’t know what this drink is, but I am going to go ahead and call it a smoothie, okay? It has milk, no ice, and no ice cream, but it’s a smoothie. Great, glad we’ve settled that.

For this smoothie I used Peanut Butter & Co. Mighty Maple Peanut Butter – one of my favorites. Peanut Butter & Co. makes ten different peanut butters in the most delicious / incredibly addicting flavors. If you’ve never tried their PB, you have to check them out. Their website is called….I mean c’mon already!

Oh, and did I mention no hydrogenated oils?

Peanut Butter and Banana Smoothie Recipe

Their Maple Peanut Butter is perfect for this smoothie because it compliments the agave very nicely, but any PB you have on hand will also taste great.

Peanut Butter and Banana Smoothie Recipe

This peanut butter and banana smoothie is great for breakfast…or as a snack in the middle of the day…or as a healthy dessert (because for all we know it could be a milkshake, right?)

Peanut Butter and Banana Smoothie Recipe

Simple Things: Peanut Butter and Banana Smoothie
Prep time
Total time
Serves: 1
  • 1 cup milk (I used skim, but almond, coconut, or soy will work)
  • 1 frozen banana, cut into chunks
  • 2 Tablespoons peanut butter (any kind)
  • 1 teaspoon agave (or honey)
  1. Place all ingredients in a blender and blend until there are no more banana chunks. Pour into a tall glass and enjoy right away.


Spicy Home Fries

Think of the best brunch place you know.

What do you like to get there?

Do they have the best pancakes in town? Do you love their omelet? What about their home fries? Do they do them right? Or are they pretty bad?

The thing about home fries is that when they are good…they’re amazing. You can’t stop eating them and you completely clean your plate…then you eye the plate of the person next you and hope that they won’t finish theirs…so you can.

Am I right?

But, when home fries are bad – you know, soggy and flavorless – you could care less about them and end up pushing them to the side of your plate. You probably won’t even ever go back to that breakfast joint.

Well I am going to show you how to make home fries so good you won’t even need to go out to breakfast.

And it’s all because of one little trick.

It’s something I learned from my all time favorite cookbook, America’s Test Kitchen Family Cook Book.

The trick is to microwave the cut up potatoes before putting them in the skillet. This helps to cook the insides of the pieces before the outsides become overcooked. It will give them a perfect crisp on the outside and a soft inside.

Exactly what you want, right? Yeah, don’t thank me – thank the guys at ATK.

Then you want to add a bunch of spices to the potatoes for great flavor. Don’t worry – I didn’t make them too spicy (I personally wouldn’t be able to handle that).

It’s just the right amount of spice for [most] taste buds.

Spicy Home Fries Recipe

You also want to make sure that they sit awhile to ensure a crunchy outside coating.

Spicy Home Fries Recipe

Make these babies for a crowd – you’ll be sure to impress ‘em.

Spicy Home Fries Recipe

Spicy Home Fries
Serves: 4
  • 1 pound Yukon Gold potatoes
  • ⅛ cup vegetable oil
  • salt and pepper
  • 2 cloves garlic, minced
  • 1 yellow onion, chopped
  • ½ teaspoon turmeric
  • ½ teaspoon cayenne
  • ½ teaspoon curry powder (I added more because I like the taste)
  • 1 Tablespoon unsalted butter
  1. Peel and cut the potatoes into ½ inch cubes (leave the skin on if you want your potatoes to be even crispier). Place in a microwaveable bowl and toss with vegetable oil and lightly with salt and pepper. Cover the bowl with plastic wrap. Microwave the potatoes of 5-10 minutes (until they are tender, but not falling apart), shaking the bowl every 3 minutes to redistribute the potatoes. Remove plastic and drain the potatoes in a strainer.
  2. Toss the potatoes with the spices.
  3. Heat a large skillet on medium-high heat. Add the butter. When the butter is melted, add the potatoes. Cook for about 5 minutes on one side and then flip. Add the onions and garlic to the skillet. Continue cooking and turning the potatoes every few minutes until they are browned to your liking and the onion is softened (about 10-15 minutes).
  4. Season with salt and pepper to taste. Serve immediately.


Breakfast Snacks

Homemade Healthy Granola Bars

Last week was a tough week in the kitchen.

Things just didn’t turn out as well as I had hoped.

For example, I tried to make Chicken Ropa Vieja for Travis…major fail. Soggy, watery, flavorless, chewy chicken mess. I wouldn’t eat it. You wouldn’t have either.

(Travis did. He’s a sport. We like Travis.)

And my beautiful coffee cake, the weekend before? Oh, it LOOKED good. Mmmhmmm. But how would YOU feel feel after biting into a good ‘ol piece of dense, dry coffee cake that you worked so hard on?

Super? Yeah. Not really.

(We’re going to blame it on my super finicky oven. We were battling that day).

So I guess you could say I was kinda bummed out.

But then something happened…

I think I should have called these “Miracle Granola Bars”

Wouldyaa look at that? Girls got her groove back. Hhellllllllll yaaa.

Here’s the thing: you’re going to need to make these immediately.

And I literally mean right now.

Yes, stop.

Stop, what you’re doing and get to the kitchen. C’mon get up.

No. It’s not too late.

The Modern Family episode you Tivo’d can wait.

(P.S. I totally just used Tivo as a verb. We agreed that was fine. Thanks)

Okay, so now that you’re in your kitchen (go with me here, people), it’s time to get a little bit crazy.

I’m giving you the basis of these bars (flour, oats, salt, egg, oil, etc) but you get to call the shots with the rest.

I’m talkin’ get WILD. Throw in some spices. Chop up some nuts. You like M ‘n M’s? Get ‘em in there! You want low fat? Sub some apple sauce in for the oil. What’s that? You want peanut butter granola bars? You’re a GENIUS. Mail me some.

I’m super excited about the possibilities here. Can you tell?

These babies are chewy, flavorful and pretty frickin’ awesome.

Healthy Granola Bars. Made From Scratch. From my kitchen to yours.

Make it happen.


Homemade Healthy Granola Bars
Serves: 8-10
  • 1 cup rolled oats
  • ½ cup whole wheat flour
  • ½ t. salt
  • ½ t. cinnamon
  • ¼ cup almonds, chopped (I used a little bit more because I wanted the added fiber)
  • ¼ cup canola or vegetable oil (for a lower fat version sub half the oil for unsweetened apple sauce)
  • ¼ cup agave nectar (or honey if that is what you have on hand)
  • ½ egg, beaten (or one egg white)
  • 1 teaspoon vanilla extract or maple syrup (optional for sweeter bars)
  • ⅓ cup dried cranberries or raisins
  1. Preheat your oven to 350.  Grease and 8x8 or 9x9 inch baking dish with cooking spray. Then, line it with parchment paper, so that the ends of the paper stick out of the pan (this will help you lift the bars out of the pan when they are done baking).
  2. In a large bowl mix the first six ingredients (oats through almonds). In a separate bowl whisk together the oil, honey, egg, and vanilla.
  3. Make a well at the center of the dry ingredients and slowly pour the wet ingredients into the center of the flour mixture. Stir until combined.  Then add the dried cranberries or raisins and stir until they are mixed throughout.
  4. Press the mixture into a square at the bottom the baking dish, leaving a ½ inch border around the edges. Bake for 25-30 minutes, until the edges begin to brown. (Do not overbake)
  5. Remove the pan from the oven and let it cool for 5 minutes. Then, using the edges of the parchment paper, lift the square of bars up and out of the pan and onto another flat surface. While they are still warm, cut the bars into 8-10 pieces. Store in a cool place or wrap individually to grab and go!


Perfect Scrambled Eggs

Perfect Scrambled Eggs Recipe

Recently some of my friends have said to me, “Rach I want to cook the stuff on your blog, but I don’t have those ingredients” or “Ahh that stuff looks so good, but I never have the time to cook for myself.”

I want to tell you something: you CAN cook for yourself and there are so many things you can make with ingredients you definitely DO have in your fridge.

That’s why I decided to start a new series called “Simple Things.” I am going to show how to make a delicious meal or side dish with just under 5 ingredients (OK sometimes it might be six, but go with me here).

Today I am going to teach you how to make the perfect scrambled eggs. You know how you’ve heard your entire life that breakfast is the most important meal of the day?

Well it’s true.

And it is not just about eating anything, it is about eating the right thing in the morning. Ever wonder why you are starving just one hour after eating that granola bar you grabbed on your way out the door?

Simple carbs. Not enough protein.

No, I’m not your nutritionist, but just trust me on this.  Add an extra 15 minutes into your morning routine for eggs and toast and you will be full until lunch time.

Besides, learning to make scrambled eggs is a perfect way to start out in the kitchen. So, let’s get started.

Perfect Scrambled Eggs Recipe

First: Crack two eggs.

Perfect Scrambled Eggs Recipe

Two: Whisk the eggs with a fork. Try for a fast, tilted motion. It’s all in the wrist.

Perfect Scrambled Eggs Recipe

Three: Add milk. About one tablespoon of milk per egg is the general rule. Whisk the milk into the egg.

Four: Heat a small pan over medium-low heat. Spray with cooking spray or a sliver of butter. To test if your pan is ready, wet your fingers and flick the water onto the pan. If the water sizzles when it touches the pan, you are ready to go.

Five: Pour the egg mixture into the pan.

Six: FOLDING. This step is the most important. Watch closely here. This is where a simple meal, such as scrambled eggs, can go wrong.

The important thing here is to fold your eggs, rather than stir them. This will give you perfectly fluffy eggs.  To fold, gently push and lift the eggs from one side of the pan to the other, using a rubber spatula or wooden spoon.

Like this.

Fold the eggs until they are nicely clumped and shiny (about two minutes). Season with salt and pepper.

Perfect Scrambled Eggs Recipe

Serve with a slice of whole wheat toast and fruit and you have yourself a healthy and SIMPLE breakfast.

Perfect Scrambled Eggs Recipe

Oh ya. Your day will be 10x better if you add ketchup. Just sayin’

OK, I got you down to 4 ingredients: eggs, milk, butter, toast. Now tell me are going to try this.

Couldn’t be more simple than that.


Whole Wheat Spinach and Cheddar Scones

Whole Wheat Scones with Spinach and Cheddar Recipe

This weekend I visited family in northern Maine.  They rented an adorable cottage on a lake. It had a perfect view of the water and a personal dock for swimming and kayaking.  I mostly floated on a tube to avoid the mushy lake bottom. You know that feeling when you step into a lake and your foot sinks into really wet, seaweed covered sand. Yeah, ew.

So that’s why I floated.

In a child-sized tube shaped like a frog.

Yes, it fit around my waist.


Sad that I am the size of an 8 year old.

In the morning, I baked these scones to bring along for the trip. I’m so glad I did – they were a big hit!

They melt in your mouth and have the perfect ratio of savory to sweet.  Have them in the morning with a cup of coffee, or in the afternoon with tea, as my family had them.

Whole Wheat Scones with Spinach and Cheddar Recipe

I recommend making the full batch if you’re making them for guests because they disappear quickly! You’ll see.


Whole Wheat Spinach and Cheddar Scones
  • 3 cups whole wheat flour
  • 1.5 teaspoons baking powder
  • 1.5 teaspoons salt
  • ¾ cup honey
  • 1.5 cups Heavy or Whipping Cream (I used whipping)
  • ¾ cup spinach, steamed or sauteed, and squeezed (to remove excess water)
  • 1 cup extra-sharp grated cheddar cheese (the sharper the better for these!)
  1. Preheat the oven to 425 degrees. Line a baking sheet with parchment paper.
  2. In a large bowl mix the flour, baking powder, and salt. In a separate bowl whisk together the honey and cream until smooth.  In another bowl combine the spinach and cheese.
  3. Pour the cream mixture into the bowl with the flour. Then add the spinach/cheese mixture. Mix together all ingredients, but be careful not to overmix. It is okay if there are a few dry ingredients visible.
  4. On a floured surface, roll out the dough into a one-inch think disc.  It should be about 9 inches in diameter. Then, using a knife, cut the dough into triangles. I made 12 scones.  (You can choose whatever size you prefer, but be advised it will affect your cooking time).
  5. Place the triangle pieces onto the parchment-lined baking sheet, leaving about two inches between each. Bake for 12 minutes or until the edges are golden brown.

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