Category Archives: Breakfast

Annual Wimberley Trip and Grapefruit Scones

Last weekend, we enjoyed some wonderful time with family and friends, staying on the Blanco River in Wimberley.

Not pictured: the many different kinds of pie we enjoyed several times a day. I’m not kidding…we literally ate pie for breakfast, a little after lunch and some after dinner most days we were there.

We didn’t eat Texas-sized servings and often just had a few bites or a little sliver but, it was pie all day, everyday nonetheless. Oh, and the cabins…

This picture doesn’t do it justice but let’s just say, it’s cleaner to be outside than inside when you stay in these cabins.

The prime hangout spot:

And, Ellie Grace met her first horse/donkey/pony thingy…

Seriously, what is this thing??

And, per usual, some precious pictures of my favorite little girl who now waives and says hhhaaaa (‘hi’) and loves performing for everyone. She also gained 3 new teeth over the past week! Fun times ;)…

Hhhaaaa!!! Hiiii!!!

With Grandpa.

With Cousin Molly. Sleepy baby!

Ok, sooo, after returning home without any pie in sight, rather than not eating sweets since I had had my fair share for a while, I decided to find a better solution to my problem–grapefruit scones. I’m using these to wean myself off of sweets and back onto grapefruits for breakfast. Okay, not really but it sounds good, right!? 😉

These provide a great, refreshing summer treat in the mornings!


–1 large grapefruit

–1/4 cup + 2 Tbsp sugar

–2 cups flour

–2 tsp baking powder

–1/2 tsp salt

–4 Tbsp butter

–1/4 cup heavy cream

–1/2 cup + 2 Tbsp plain Greek Yogurt

–1/3 cup powdered sugar (for icing)

–1 1/2 tsp milk (for icing)

Directions: Preheat oven to 450 degrees F. Zest half the grapefruit to get  Tbsp zest. Cut grapefruit into segments, discarding pith and peel. Squeeze remaining juice over a bowl and save 2 Tbsp of juice. Discard (or drink) remaining juice. Cut each grapefruit segment into 2-3 pieces. In a food processor, pulse sugar, zest, flour, baking powder and salt a few times. Add butter and pulse until butter is about the size of peas. Move mixture to a medium-sized mixing bowl. In another small bowl, combine and stir grapefruit juice, heavy cream and yogurt. Then, add yogurt mixture and grapefruit segments to the dry ingredients and stir until dry ingredients are incorporated. Turn out onto a lightly floured surface and pat into a circle, about 1 inch thick. Cut diagonally (like a pizza) and refrigerate for 15 minutes. Then bake until tops of scones are golden, about 15 minutes. While baking, combine powdered sugar and milk to make icing. When scones come out of the oven, drizzle with icing and let cool for at least 10 minutes.

Source: Adapted from Cooks Illustrated’s Cream Scones and Confections of a Foodie Bride


Fruit Skewers and Yogurt Dip

On Sunday, we went to a Super Bowl party with a bunch of our dear friends. Everyone was instructed to bring a little something to eat. Per usual, I went with a healthy party treat and, per usual, we came home with almost-empty tupperware. We loved this yogurt dip. If you take it to a party, I recommend putting on a plate WITH the fruit. I think some people thought this was ranch or some kind of strange chip dip. So, the little that was leftover, I’m attributing to the idea that people didn’t know what it was. And, I didn’t advertise it too much because guess who got to eat the leftover dip–with a spoon. straight. up. Mmmm!

This dip is great with pretty much any fruit so go crazy with your own fruit ideas!

Yogurt Dip Ingredients:

–2 cups plain Greek Yogurt

–1 Tbsp sugar

–1 Tbsp Honey

–1 tsp cinnamon

–1 Tbsp fresh orange juice

Directions: Whisk all ingredients together and serve! Easiest directions ever! 🙂

Source: Adapted from Confections of a Foodie Bride

There was one baby at this gathering so, someone got A LOT of attention! 🙂

Ring in the New Year with…an Egg Cooker!

Why??? Well, I’m glad you asked! If you’re like me, one of your many New Years resolutions is to budget better. Soooo…you’re asking me to buy something to save money!? You got it! Eggs are CHEAP, people! And, egg salad is GOOD! Eat more eggs and, overtime, you can help that budget. You’ll thank me later. And, don’t worry, if one of your other resolutions is to eat healthier or to lose weight, egg whites can help you with that too–lots of protein, little fat and not too many calories.

So, what exactly is an egg cooker? I had the same question when my roommate introduced me to this great tool a few years ago. I have to admit, I was pretty skeptical at first. I could just picture some cheesy salesperson selling one of these things on a terrible infomercial. And, in my mind, infomercial gadgets should never be bought–even if the products being advertised are ‘good’, I would not want to partake in encouraging such terrible advertising.

Anyway, onto the egg cooker! Hard boiled eggs were one of the many things that seemed so easy to make but that I always called my mom about. I could never remember whether to put the eggs in the water before or after the water was boiling. Those phone calls are long gone. I still talk to my mom…just not about eggs ;).

But, more importantly, when peeling a hard boiled egg, I always got frustrated because I’d end up with and egg yolk surrounded by a thin layer of egg white since the rest would come off with the shell. Now, the shell comes off with NO egg white AT ALL. I’m not exaggerating on this. I promise. It’s amazing!

27ish dollars. Do it. You won’t be disappointed!

Egg salad recipes to come in 2012!

Green Smoothie {Spinach, Mango, Cherry}

My baby girl turned 4 months old on Saturday! Time is flying by. She’s so big!

So, we celebrated with delicious smoothies. Thanks, Ellie Grace–hope she could taste some of this greatness in her milk ;).

Ok, yea, this smoothie isn’t really green but I think any smoothie with lettuce in it should be categorized as ‘green’. Something about drinking something ‘green’ just makes you feel healthy so I’ll keep the name ;).

And, I know, it’s December and not really smoothie season (every time I’ve ordered a smoothie recently, I’ve been the ONLY person in line) but after getting my wisdom teeth out last week, I’ve decided that smoothies in December should happen more. These are good, people! Like REALLY GOOD! I think I’ve found a new favorite breakfast drink!

Here are the Ingredients.

–Orange Juice

–Plain Yogurt



–Frozen Mango

–Frozen Cherries

–Juice from 1 lime

And, I’m sorry but I have no idea how much of everything I ended up using but you can guess from this picture! This made two large smoothies. Yum!

Cauliflower Scrambled Eggs

I just couldn’t stay away from blogging for too long! Since soft foods will be on the menu at our house for the next week or two [I got my wisdom teeth pulled on Monday], these guys have been on my mind.

Our friend, Dana, gave me this recipe and we tried it out a few weeks ago. I changed a couple things–I think I actually just substituted greek yogurt for something (surprise, surprise). I love cauliflower pretty much any way it’s handed to me but Trey doesn’t feel the same way (and I’m guessing our children won’t either) so I wanted to find a way to help the Low household vary our veggies ;).

We are big fans of having breakfast for dinner so we enjoyed this in the evening rather than the morning. Also, I can’t stand to not have a colorful plate so I served the eggs, topped with chopped red bell pepper, on a bed of spinach. And, I served sliced, roasted sweet potatoes as a side. Mmmm!

Here are the ingredients:

Recipe {Cauliflower Eggs}:

–2 eggs, whole

–4 egg whites

–1/4 cup Greek yogurt

–1/2 cup cauliflower puree (

–2 Tbsp shredded parmesan cheese

–salt to taste

–1 tsp olive oil

Directions: Puree cauliflower–steam cauliflower (after washing and chopping) until tender. Blend steamed cauliflower with 1/2 cup of water. (I pureed a whole head of cauliflower so I had lots leftover for other recipes!). Combine eggs, egg whites, yogurt, cauliflower puree and cheese in a large bowl. Pour olive oil in skillet and heat on medium. Once skillet is hot, pour egg mixture into skillet and cook on low-medium heat. Stir occasionally until eggs look fluffy and ready to eat. Add salt to taste and enjoy!

Just a few Health Benefits of Cauliflower: It’s high in Vitamins C (helps your immune system) and K (helps your blood clot–I need this to recover from getting my teeth pulled!). It is also high in folate and contains antioxidants. Cauliflower is one of those cruciferous vegetables you always hear about ;).

For the sweet potatoes–I just sliced them, placed them on foil on a baking sheet, drizzled them with olive oil, a little salt, a little pepper and baked them at 400 degrees F until they were tender.

Yogurt and Honey Fruit Salad

Who doesn’t like a good fruit salad? I often throw one together to serve with dinner or just to have around for snacking.

I’ve noticed that if I have a fruit salad made (or even just have fruit washed and ready to eat), people will choose that as a delicious, healthy snack  but if the fruit is not ready to eat, chips and other junk food it is!

I love fruit so if I want to keep it to myself, I leave it packaged until I want to eat it 😉 but more often than not, I want to serve people good, healthy food so fruit salad is an easy way to go! It is also a perfect side dish since it’s so colorful and makes your plate look pretty!

For this fruit salad, I used strawberries, blueberries, bananas and an orange. I usually throw an apple in as well. And, any combination of fruit is great with the yogurt/honey mixture so use any of your favorite fruits!

Here is the fruit I used:


–2 bananas

–about 15 strawberries

–small container of blueberries

–1 orange

–1/3 cup greek yogurt

–1 Tbsp honey

–1/4 cup orange juice

Directions: Wash all fruit (except banana). Put washed blueberries in a medium sized bowl. Peel orange and banana, cut into bite sized pieces and combine with blueberries. Cut stems off strawberries, cut into 3rds and add to the fruit mixture. In a small bowl, mix greek yogurt, honey and orange juice. Add to fruit, stir and enjoy!

A Holiday Treat {Pumpkin Chocolate Chip Muffins}

A couple weeks ago I made a batch of these muffins for Trey and myself. If you’ve been reading my blog, you’ve probably noticed that I like pumpkin anything and, as I mentioned last week, Trey wants his breakfast on the go. It’s safe to say that these are more like dessert than breakfast but who doesn’t like dessert FOR breakfast!?

I honestly didn’t think these muffins would be that good. After all, this recipe is super easy…definitely not muffins from scratch! But, to my surprise, they were that good! They were so good I decided to make another batch to take with us to Trey’s grandparents’ house over Thanksgiving. And, I knew I had sweet potato casserole, pecan pie and other delicious family favorites to compete with. (Okay, I really can’t compete with that Louisiana home cooking but these pumpkin chocolate chip muffins didn’t last long!)

If you have a holiday potluck for work or for fun and don’t have much time, these make for a good treat (you know, if you can’t make that potluck salad)! Or if you just want some holiday goodies to keep around, try these out. Trey ate these for breakfast almost every day for about a week…I preferred them for dessert later in the day.


–1 box yellow cake mix

–1 egg

–1 can pumpkin (15-16 ounces)

–1 tsp cinnamon

–1 cup chocolate chips

Directions: Preheat oven to 350 degrees F. Mix all ingredients and pour into lined or greased muffin pan. Bake for about 22 minutes or until a fork or toothpick comes out clean. I made 18 muffins with one batch but you could make 24 smaller muffins.

So easy and so delicious!

Grapefruit the Great Fruit

When I was younger, I actually thought that grapefruit was called ‘great fruit’. Maybe that’s why I’ve always had a thing for grapefruit…if it deserves the name of ‘GREAT fruit’ above all other fruits, why wouldn’t I love it!?

And, it’s so pretty!

Some people like it with sugar, some with salt…i like it either way or plain but no matter what I eat on or with grapefruit, I always eat the whole thing, pith and all! (no, I don’t eat the skin but I do usually eat an entire grapefruit, not just 1/2)

Just a Few Health Benefits: Grapefruit pith has lots of fiber. The rest of it contains Vitamin C and lycopene, an antioxidant beneficial in fighting against cancer.

Omelet Muffins

And this is how I used our left over taco meat!

When I met Trey, he wasn’t a breakfast eater. I’m proud to say that I’ve converted him! Initially, there was one goal–Eat Breakfast. I [acted like I] didn’t care what he ate, as long as he got in the habit of eating the most important meal of the day.

Then, after many months of letting him take Poptarts (sigh) to work with him almost every day, I decided it was time to slowly introduce healthy foods. For those wondering, Trey is my husband, not my 4 year old child. Oh [some of] the challenges we face in marriage. Ha!

We started out with muffins and bagels (which will definitely stay in the rotation). When these made the cut, I was ready to bring on more nutrients! And, by the way, there is one caveat…he wants to eat breakfast on the WAY to work.

For health purposes and variety, I came up with these delicious omelet muffins.

Here are the ingredients I mixed with eggs:


–5 eggs

–5 egg whites

–1/2 cup left over taco meat (ground turkey made for turkey tacos the night before)

–1/2 cup chopped mushrooms

–1/2 red bell pepper, chopped

–1/2 cup spinach

–1/4 cup 1% milk

–1 Tbsp mayonnaise

–pinch of salt and pepper

Preheat oven to 350 degrees F. Mix all ingredients in a large bowl. Line muffin pan and spoon mix into muffin holders.  Bake at 350 degrees F for 20 minutes or until a knife cuts through them and comes out clean.

If the meat wasn’t so flavorful already, I would have added more spices to these omelet muffins. So, if you make these without using leftover spicy taco meat, try adding some of your favorite spices.

We refrigerated most of these for eating on the run throughout the week. If you do the same, make sure to heat these babies up before eating them. I enjoyed two this morning with cheese, salsa and a piece of toast!

Finally, just for fun…

A Few Health Benefits of Bell Peppers:

–They contain lots of phytochemicals that have excellent antioxidant activity

–They are full of vitamin C which helps your immune system

–They contain folic acid which has numerous health benefits such as potential to prevent osteoporosis and some cancers as well as protect you from heart disease

–They have beta carotene which your body can convert to vitamin A and help you with vision. Beta carotene also has antioxidant properties and supports immune health.

Pumpkin Pancakes

Let me start by saying I have started running again. If you haven’t noticed, I have been making a lot of breakfast carbs.  Sooo good! I forgot how much your body craves those tasty carbs when you are logging lots of miles!

I confess, I did take major shortcuts with these but they turned out great. And, although I made enough to get me through several meals, they only got me through two—there was some definite gluttonous eating going on in our household after these were made! Like I said before, cinnamon is my favorite spice! And, who doesn’t like pumpkin!?

Nom, nom, nom!

To make this greatness, I bought organic whole grain pancake mix, added an egg, milk, vegetable oil, ½ cup of canned pumpkin and 1 Tbsp of cinnamon. If you use the box recipe, make sure to add a little extra milk to help thin the pumpkin.