Fluffy, sweet, and packed with fresh blueberries. You will not be able to get enough of these Vegan Blueberry Muffins!

You’re about to find your new favorite start to the day and it is these Vegan Blueberry muffins. They’re so fluffy that they melt in your mouth just like my Scotch Pancakes plus, they have pops of tart and sweetness as you bite into them.

Why We Love This Recipe

• Of course, because it’s vegan!
• The blueberries add a pop of tart and sweetness within the muffin.
• They’re a perfect grab and go breakfast just like my French Toast Cups with Bourbon Sauce.
• The sugar topping adds a little crisp sweet flavor as you bite into these muffins.

Recipe Ingredients

Apple Cider Vinegar: This might seem like a random ingredient but when combined with Almond Milk it makes a replacement “vegan buttermilk” that’s used in Vegan baking.

Blueberries: You can use fresh or frozen blueberries, but in my opinion fresh taste way better and keep your batter from turning purple.

For ingredients and exact amounts please see the recipe card below.

How to Make Vegan Blueberry Muffins

Step #1: Preheat your oven to 400 degrees Fahrenheit and place liners in your muffin tin and spray them lightly with oil.

Step #2: Next, combine your almond milk and apple cider vinegar in a large measuring cup or small bowl and set aside to curdle, this will become your “buttermilk”.

Step #3: In a large bowl whisk together the flour, sugar, baking powder, salt, and cornstarch.

Step #4: Then add in the oil, vanilla, and milk/vinegar mixture into the dry ingredients and stir everything together. It’s okay if there are small lumps in the batter.

Step #5: Next, in a small bowl add the blueberries and 1 teaspoon of flour and coat the blueberries in the flour. Be sure to save a few blueberries on the side for topping the batter before baking.

Step #6: After the blueberries have been coated in a light layer of flour, add them into the muffin batter and mix in.

Step #7: Next fill your prepared muffin pan ¾ the way full with the batter and then top the batter with a couple of small blueberries and a generous sprinkle of granulated sugar over the tops.

Step #8: Bake in your oven for 20-25 minutes until they are ever so slightly golden and a toothpick comes out clean.

Step #9: Finally, serve and enjoy!

Expert Tips

Do not skip adding flour to your blueberries! It might seem like a silly step, but it makes all the difference! Adding flour to your blueberries keeps them from all sinking to the bottom of the batter.

Don’t over bake! These turn ever so slightly golden brown when they are done. If you leave them in until they are the traditional golden brown color when it comes to baking, they will likely be overdone.

Be gentle folding in the blueberries. If you are using frozen blueberries or if a fresh one bursts in the batter it could turn your batter purple. There is no difference in taste, they just might come out looking a little different.

Storage Information

You can store these vegan muffins in an airtight container on your counter for 2-3 days. Or in your fridge for 4-5 days.

More Scrumptious Vegan Recipes

• Vegan Migas
• Five Easy Vegan Smoothies
• Thai Red Curry (Vegan)
• Vegan Southern Bowls

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Vegan Blueberry Muffins Recipe

Fluffy, sweet, and packed with fresh blueberries. You will not be able to get enough of these Vegan Blueberry Muffins!

Course Breakfast

Cuisine American

Diet Dairy Free, Vegan, Vegetarian

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 16 muffins

Calories 169kcal

Author Linda

Ingredients

• 1 1/4 cup unsweetened almond milk
• 1 tsp apple cider vinegar
• 2 cups all purpose flour
• 1 cup granulated sugar
• 2 tsp baking powder
• 1/4 tsp salt
• 1 Tbsp cornstarch
• 1/3 cup canola oil
• 1 tsp vanilla extract
• 1 1/2 cups fresh blueberries
• 3 Tbsps granulated sugar optional muffin topping
• nonstick cooking spray

Instructions

• Preheat your oven to 400 degrees Fahrenheit and place liners in your muffin tin and spray them lightly with oil.
• Next, combine your almond milk and apple cider vinegar in a large measuring cup or small bowl and set aside to curdle, this will become your “buttermilk”.
• In a large bowl whisk together the flour, sugar, baking powder, salt, and cornstarch.
• Then add in the oil, vanilla, and milk/vinegar mixture into the dry ingredients and combine everything together. It’s okay if there are small lumps in the batter.
• Next, in a small bowl add the blueberries and 1 teaspoon of flour and coat the blueberries in the flour. Be sure to save a few blueberries on the side for topping the batter before baking.
• After the blueberries have been coated in a light layer of flour, add them into the muffin batter and gently fold in.
• Next fill your prepared muffin liners ¾ the way full with the batter and then top the batter with a couple of small blueberries and a generous sprinkle of granulated sugar over the tops.
• Bake in your oven for 20-25 minutes until they are ever so slightly golden and a toothpick comes out clean.
• Finally, serve and enjoy!

Video

Nutrition

Serving: 1muffin | Calories: 169kcal | Carbohydrates: 29g | Protein: 2g | Fat: 5g | Saturated Fat: 0.4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Sodium: 115mg | Potassium: 28mg | Fiber: 1g | Sugar: 16g | Vitamin A: 7IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg

This Potato Frittata recipe is filled with eggs, cheese, spinach, and of course, potatoes. It’s a flavorful breakfast choice to kickstart your day and ready in 30 minutes!

Recipe Ingredients

• Eggs: Eggs make the frittata soft and hold all the ingredients together. They mix the tastes well, making each bite delicious and smooth.
• Potatoes: Potatoes make the frittata hearty. They’re like a soft base, soaking up all the yummy flavors. If you love potatoes, be sure to explore our Potato Chip Spanish Tortilla recipe too!
• Gruyere Cheese: This cheese makes the frittata creamy and cheesy.
• Spinach: Spinach gives a fresh, green taste.
• Green Onions: Green onions add a zesty taste, making the frittata more interesting.

See the recipe card for full information on ingredients and quantities.

Variations

• Bacon and Parmesan: Cook slices of bacon, rough chop the bacon, then mix with large eggs, grated parmesan cheese, and sautéed garlic. Bake in the oven for a savory twist on the classic frittata.
• Mediterranean Delight: Create a Mediterranean-inspired frittata with fresh parsley, extra virgin olive oil, garlic, and diced tomatoes.
• Creamy Dream: Whisk large eggs with heavy cream for a luscious base. Add sautéed potatoes, onions, and a sprinkle of parmesan cheese for a creamy, indulgent frittata that’s a real treat.

How to Make a Potato Frittata

Step #1: In a large pot, boil water, add the potato cubes, and boil for 3-5 minutes until they are just tender.

Step #2: While the potatoes are boiling, in a large bowl whisk together the eggs, cheese, spinach, onions, salt, and pepper.

Step #3: Next, drain the potatoes and add them to your bowl of eggs.

Step #4: Then, heat a large skillet over medium heat and add in your olive oil.

Step #5: Pour the frittata mixture into the skillet, make sure to distribute the potatoes evenly over the bottom of the pan.

Step #6: Next, cover with a lid and cook for 10-15 minutes gently shaking the pan every few minutes. Once the eggs are no longer runny and the frittata can easily be pulled from the bottom of the skillet it is ready to be turned.

Step #7: Using a plate that is slightly larger than your skillet in diameter, put it on top of the skillet and flip the frittata onto the other side. Then place the flipped frittata back into the skillet to cook the other side for 2-5 minutes, this time without covering.

Step #8: When the frittata is fully cooked remove it from the pan and flip it back over onto a serving plate. This allows the pretty side to be up.

 Step #9: Finally, garnish with green chives on top, serve, and enjoy!

Frequently Asked Questions

More Delicious Breakfast Recipes

• French Crepes
• European Bird in a Nest
• Loaded Sweet Potato Hash and Eggs
• Easy Chinese Tomato Eggs
• Peanut Butter and Jelly French Toast

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Potato Frittata Recipe

This Potato Frittata recipe is filled with eggs, cheese, spinach, and of course, potatoes. It's a flavorful breakfast choice to kickstart your day and ready in 30 minutes!

Course Breakfast

Cuisine Italian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 185kcal

Author Linda

Equipment

• Lodge Cast Iron Skillet with Handle Holder

Ingredients

• 1 lb russet potatoes peeled and cut into small ½ inch cubes
• 6 eggs
• 3 oz gruyere cheese shredded
• 3 Tbsp olive oil
• 1/2 cup spinach chopped
• 4 green onions chopped; onions for recipe, chives for garnish
• salt and pepper to taste

Instructions

• In a large pot, boil water, add the potato cubes and boil for 3-5 minutes until they are just tender.
• While the potatoes are boiling, in a large bowl whisk together the eggs, cheese, spinach, and onions, salt and pepper.
• Drain the potatoes and add them to your bowl of eggs.
• Next, heat a large skillet over medium heat and add in your olive oil.
• Pour the frittata mixture into the skillet, make sure to distribute the potatoes evenly over the bottom of the pan.
• Next, cover with a lid and cook for 10-15 minutes gently shaking the pan every few minutes. Once the eggs are no longer runny and the frittata can easily be pulled from the bottom of the skillet it is ready to be turned.
• Using a plate that is slightly larger than your skillet in diameter, put it on top of the skillet and flip the frittata onto the other side. Then place the flipped frittata back into the skillet to cook the other side for 2-5 minutes, this time without covering.
• When the frittata is fully cooked remove it from the pan and flip back over onto a serving plate. This allows the pretty side to be up.
• Finally, garnish with green chives on top, serve, and enjoy!

Video

Notes

Storage Info:

For storing potato frittata, simply transfer it into an airtight container and keep it in your refrigerator. It can stay fresh and delicious for 3-5 days. However, I would advise against freezing this dish if you’ve used fresh eggs, as the texture may not hold up well after thawing.

Nutrition

Serving: 1serving | Calories: 185kcal | Carbohydrates: 11g | Protein: 9g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 134mg | Sodium: 128mg | Potassium: 318mg | Fiber: 1g | Sugar: 1g | Vitamin A: 515IU | Vitamin C: 5mg | Calcium: 139mg | Iron: 1mg

This Danish Kringle recipe is filled with traditional remonce filling alongside an array of chopped nuts and topped with a sweet and silky glaze to make a classic Danish pastry!

Homemade pastries always taste better than store bought because you take the time to make them with your own hands. Other recipes that include homemade pastries are my Apple Strudel, Easy Bourbon Pecan Tart, and Umm Ali (Egyptian Sweet Pastry Dessert)!

If you have not tried a Danish Kringle before you are missing out! This recipe will definitely satisfy any sweet tooth! The inside of the Kringle is packed with traditional remonce and an assortment of pecans, walnuts, and almonds for a nutty and textured filling. Of course, if that wasn’t enough, it is topped with a smooth and silky glaze to create a delicious Danish pastry!

What is remonce?

You may keep seeing the word remonce being used, but what is it exactly? Remonce is a traditional “paste” used in Danish pastries that is the combination of granulated sugar and butter. These two ingredients are combined together and baked along with the pastry.

How to make a Danish Kringle

Assemble your ingredients. For exact amounts see the recipe card below.

In a mixing bowl add in the flour.

Next, cut in the cold butter.

Then, add in the sour cream and knead until a ball of dough forms.

Wrap the dough in plastic wrap and refrigerate for 4 hours up to overnight.

While the dough is chilling, make the filling. Add the pecans, walnuts, almonds, sugar, and butter to a bowl. Mix until everything is combined.

Next, preheat your oven to 375 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.

Assemble the Kringle. Coat a flat surface with a generous amount of flour and roll the dough into a long thin rectangle.

Spread the filling evenly over the middle of the rolled out dough.

Fold over one of the long sides over the top of the filling. Then using an egg wash, brush the other side and ends of the dough before folding them over.

Then, pinch the seam of the dough to ensure it has tightly closed and shape the dough into an oval shape. Pinch the ends of the dough together so that it forms one smooth oval shape.

Transfer the Kringle to your prepared baking sheet, seam side up and egg wash the outside of the Kringle.

Bake the Kringle in the oven for 25-30 minutes until the outside is golden brown. Note: You may experience some butter leaking from the Kringle, if this is the case you can sop it up with a paper towel once it has been removed from the oven.

While the Kringle is cooling, prepare the icing. In a small bowl mix together the powdered sugar, vanilla extract and milk.

Once the Kringle has cooled completely, pour the icing over the top of the Kringle.

Finally, garnish with additional nuts then serve and enjoy!

FAQs

What time of year should you make a Danish Kringle?

The truth is, there is no wrong time of the year for this delectable pastry. In traditional Danish fashion, you would see this on a table for any Holiday from Christmas to Birthdays or any family gathering or event.

What time of day do you serve a Danish Kringle?

Is this a breakfast pastry, or a dessert? Yes! This Danish Kringle can be served all day from breakfast with a warm cup of coffee to an after dinner dessert or even a late-night snack.

Storage Information

You can store this recipe in an airtight container on your counter for 3-5 days or in your refrigerator for up to 1 week!

More yummy desserts to try:

• Traditional PFEFFERNÜSSE COOKIES (Peppernut Cookies)
• Alfajores
• French Apple Cake
• Cannoli Dip
• Vegan Oatmeal Chocolate Chip Cookies
• Banoffee Pie
• Delicious and Easy ANZAC Biscuits

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Danish Kringle Recipe

This Danish Kringle recipe is filled with traditional remonce filling alongside an array of chopped nuts and topped with a sweet and silky glaze to make a classic Danish pastry!

Course Breakfast, Dessert, Desserts

Cuisine European

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Dough Chilling Time 4 hours hours

Total Time 4 hours hours 40 minutes minutes

Servings 16 servings

Calories 111kcal

Author Linda

Ingredients

For The Dough

• 1 cup all purpose flour
• 1/2 cup sour cream
• 1/2 cup butter cold, cut into pea sized chunks

For The Filling

• 1/4 cup pecans finely chopped
• 1/4 cup almond slivers finely chopped
• 1/4 cup walnuts finely chopped
• 1/2 cup granulated sugar
• 1/4 cup butter room temperature

To Assemble

• 1 egg for egg wash

For The Icing

• 1/2 cup confectioners sugar
• 1/2 tsp vanilla extract
• 1 Tbsp milk

Instructions

• In a mixing bowl add in the flour.
• Next, cut in the cold butter.
• Then, add in the sour cream and knead until a ball of dough forms.
• Wrap the dough in plastic wrap and refrigerate for 4 hours up to overnight.
• While the dough is chilling, make the filling. Add the pecans, walnuts, almonds, sugar, and butter to a bowl. Mix until everything is combined.
• Preheat your oven to 375 degrees Fahrenheit and line a rimmed baking sheet with parchment paper.
• Assemble the Kringle. Coat a flat surface with a generous amount of flour and roll the dough into a long thin rectangle.
• Spread the filling evenly over the middle of the rolled out dough.
• Fold over one of the long sides over the top of the filling. Then using an egg wash, brush the other side and ends of the dough before folding them over.
• Then, pinch the seam of the dough to ensure it has tightly closed and shape the dough into an oval shape. Pinch the ends of the dough together so that it forms one smooth oval shape.
• Transfer the Kringle to your prepared baking sheet, seam side up and egg wash the outside of the Kringle.
• Bake the Kringle in the oven for 25-30 minutes until the outside is golden brown. Note: You may experience some butter leaking from the Kringle, if this is the case you can sop it up with a paper towel once it has been removed from the oven and cooled.
• While the Kringle is cooling, prepare the icing. In a small bowl mix together the powdered sugar, vanilla extract and milk.
• Once the Kringle has cooled completely, pour the icing over the top of the Kringle garnish with additional nuts, then serve and enjoy!

Video

Nutrition

Serving: 1serving | Calories: 111kcal | Carbohydrates: 18g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 16mg | Sodium: 19mg | Potassium: 65mg | Fiber: 1g | Sugar: 7g | Vitamin A: 81IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 1mg

These French Crepes are the authentic light and fluffy thin pancakes that you would find if you were sitting outside at a quaint French café. The best part is that you can make them to your liking with all of your favorite toppings!

There are so many classic French dishes that remind me of my travels to France because you would see them on every menu. Other ones similar to these French Crepes are my Croque Monsieur (Toasted Ham and Cheese Sandwich), Savory Crepes with Chimichurri Sauce, and Earl Grey Creme Brulee.

If you have not been to France and you have always wanted to go, DO IT! I promise you will not regret it. The food alone is worth it! But of course we cannot forget about all of the history and beautiful architecture it also has in store. One thing you will find on the menu at almost every French café you stumble upon will have these scrumptious crepes. They are a staple in French cuisine and if you don’t end up making it over to Europe, this recipe will bring France into your own home!

How to Make French Crepes

Assemble your ingredients. For exact amounts see the recipe card below.

In a medium bowl, sift together the flour, sugar and salt and set aside.

In a large bowl beat the milk and eggs together with an electric mixer or the whisk attachment on a stand mixer.

Add in the dry ingredients until the batter is smooth and there are no lumps.

Then, stir in the melted butter.

Using your additional butter, grease your frying pan over medium-low heat and pour the batter in until it barely covers the bottom of the pan. Tip and rotate the pan until you spread the batter as thin as possible.

Brown on one side and flip to brown on the other.

Finally, serve and enjoy!

Let’s Talk Toppings!

Don’t get me wrong, I love these light and airy crepes but the toppings for them are really the star of the show! When it comes to sweet crepes there are a couple of toppings that are my go-to so of course I have to share!

Strawberries, Blueberries, and Whipped Cream

These crepes are my favorite! They are filled with color and sweetness and almost look too good to eat! For these I spread some fresh whipped cream on a crepe and then layer in some strawberries and blueberries. Then you can fold it up and add additional toppings on top!

Banana and Nutella

Is there a better combination than chocolate and bananas? For these crepes I spread on a pat of that delicious and chocolatey hazelnut spread and layer with bananas. And if you want to add some extra sweetness to your day, drizzle over some chocolate sauce on the top and voila!

Check out more of my favorite French Recipes:

• Chicken Florentine
• Lavender Creme Brulee for Two
• Monte Cristo Sandwich
• French Apple Cake
• Peanut Butter and Jelly French Toast
• French Pork with Apple Cream Sauce

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French Crepes Recipe

These French Crepes are the authentic light and fluffy thin pancakes that you would find if you were sitting outside at a quaint French café.

Course Breakfast, Snack

Cuisine French

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 12 crepes

Calories 81kcal

Author Linda

Equipment

• KitchenAid Stand Mixer

Ingredients

• 1 cup all purpose flour
• 1 tsp granulated sugar
• 1/4 tsp salt
• 3 eggs
• 2 cups whole milk
• 2 Tbsp butter melted
• Additional butter for greasing your pan
• All your favorite crepe toppings

Instructions

• In a medium bowl, sift together the flour, sugar and salt and set aside.
• In a large bowl beat the milk and eggs together with an electric mixer or the whisk attachment on a stand mixer.
• Add in the dry ingredients until the batter is smooth and there are no lumps. Then, stir in the melted butter.
• Using your additional butter, grease your frying pan over medium-low heat and pour the batter in until it barely covers the bottom of the pan.
• Tip and rotate the pan until you spread the batter as thin as possible.
• Brown on one side and flip to brown on the other side.
• Finally, serve and enjoy!

Video

Nutrition

Serving: 1crepe | Calories: 81kcal | Carbohydrates: 10g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 46mg | Sodium: 82mg | Potassium: 91mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 129IU | Calcium: 61mg | Iron: 1mg

These Five Easy Vegan Smoothie recipes make delicious, healthy, fruit smoothies that are dairy free and packed with fruit, protein, healthy fat and grains for a filling breakfast or boost anytime in your day!

Happy New Year everyone!

Have you made your New Year’s Resolutions yet?

If you are striving to eat healthier this year, then let these healthy fruit smoothie recipes be my gift to you!

These fruit smoothies are our favorite breakfast meal replacement smoothie ever. With this basic recipe, you can adjust the frozen fruit you use and the fruit juice to make any of these five recipes as well as make up your own, as so many other combinations are equally delicious.

And, if you are not vegan, that’s okay, don’t let the vegan in the title trip you up, we are just using almond milk instead of regular milk and the taste is fabulous.

You might find some of the breakfast smoothie ingredients sound a little strange, but trust me on this one, they are delicious and will keep you going until lunch!

We use three different types of seeds: chia seeds, golden flaxseeds and raw pumpkin seeds.

These seeds are so good for your health.

In spite of their tiny size, chia seeds are one of the most nutritious foods on the planet. They are loaded with fiber, protein, omega-3 fatty acids and various nutrients like calcium, manganese, magnesium, phosphorus, zinc, vitamin B3, potassium, vitamin B1 and vitamin B2.

Golden flax seeds contain essential fatty acids, including omega-3 and omega-6 fatty acids. They are also an excellent source of dietary fiber and are also contain iron, calcium and potassium.

Pumpkin seeds are also high in protein and fiber and contain copper, iron, magnesium, manganese, phosphorus, protein, vitamin A, vitamin B, and zinc.

In addition, we add a tablespoon of almond butter for more protein to make this fruit smoothie like a protein breakfast shake that will stick with you for hours to keep the hunger pangs away. If you want more protein, just add some protein powder and enjoy!

For some healthy fat, we add a tablespoon of coconut oil. If you want to add more coconut flavor, you can use coconut butter instead. If you want to lower the calories, you can leave the coconut oil out all together. This is your healthy breakfast smoothie, so make it like you like it!

How to Make a Fruit Smoothie

Okay, so with the background out of the way, let’s see how to make these delicious fruit smoothies.

To activate the enzymes in the seeds in this recipe for easier digestion, soak the seeds in water ahead of time. The water should cover the seeds and soak for at least 30 minutes, but overnight is preferred if you have the time. Cover the glass with plastic wrap and place in the refrigerator for the soaking and to get them cool for your smoothie.

After the seeds are soaked, assemble the rest of your ingredients.

Add each ingredient into a high-speed blender. First, add the frozen fruit. Here I am making the Strawberry and Blueberry Vegan Smoothie.

Next, add in the almond milk.

Pour in the fruit juice, which is cranberry juice for this recipe.

Then pour in the water.

Next, dump in the soaked seeds. It is okay if a little water is added, just don’t add too much.

Lastly, add in the coconut oil…

and the almond butter.

Blend on high speed until it is smooth. The smoothie should be thick, but drinkable. If it is too thick to drink, then add a little more water or fruit juice and blend.

Pour into a large glass and enjoy. If you have some very cute colorful straws, then do some straw color coordination to make a beautiful smoothie!

Don’t you just want to take a sip of this Strawberry and Blueberry Fruit Smoothie?!

Or if you only want strawberries, you can make this Strawberry Fruit Smoothie recipe.

You can also make this classic Strawberry and Banana Smoothie recipe.

Or, you can try this Blueberry Fruit Smoothie recipe.

You can go tropical and try this Pineapple Mango Fruit Smoothie.

These five recipes will get you started, but I hope you will try some other flavors on your own.

Here are some other frozen fruits and frozen fruit blends that you can find in your grocery store that you might want to experiment with as well:

• Red Raspberries
• Blackberries
• Pitted Cherries
• Pineapple, Strawberries, Peaches and Mango
• Blackberries, Blueberries and Raspberries
• Blueberries, Raspberries and Strawberries
• Blackberries, Blueberries, Raspberries and Strawberries
• Strawberries, Blueberries, Raspberries, Pitted Cherries, and Pomegranate Arils

If you create an amazing one you love, please comment below and share with everyone!

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Five Easy Vegan Smoothies Recipes

These Five Easy Vegan Smoothies recipes make delicious, healthy, fruit smoothies that are dairy free and packed with fruit, protein, healthy fat and grains for a filling breakfast or boost anytime in your day!

Course Beverages

Cuisine North American

Prep Time 15 minutes minutes

Additional Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 1 serving

Calories 406kcal

Author Linda

Ingredients

• 1 cup frozen fruit you can use a single fruit, like strawberries or do a mixture, we have done both in the five recipe variations below
• 1 Tablespoon almond butter
• 1 Tablespoon coconut oil
• 1 Tablespoon of raw pumpkin seeds preferably soaked in water overnight
• 1 Tablespoon of chia seeds preferably soaked in water overnight
• 1 Tablespoon of golden flaxseeds preferably soaked in water overnight
• ½ cup unsweetened almond milk
• ¼ cup water
• ¼ cup fruit juice see the specific juice to use in each recipe variation below

Instructions

• Select which recipe you want to make from the list below and use the appropriate frozen fruit and fruit juice.

Strawberry Vegan Smoothie

• For the 1 cup frozen fruit in the recipe, use frozen strawberries
• For the ¼ cup fruit juice in the recipe, use cranberry juice

Blueberry Vegan Smoothie

• For the 1 cup frozen fruit in the recipe, use frozen blueberries
• For the ¼ cup fruit juice in the recipe, use cranberry juice

Strawberry and Banana Vegan Smoothie

• For the 1 cup frozen fruit in the recipe, use ¼ cup frozen bananas and ¾ cup frozen strawberries
• For the ¼ cup fruit juice in the recipe, use cranberry juice

Strawberry and Blueberry Vegan Smoothie

• For the 1 cup frozen fruit in the recipe, use ⅓ cup frozen blueberries and 2/3 cup frozen strawberries
• For the ¼ cup fruit juice in the recipe, use cranberry juice

Pineapple Mango Vegan Smoothie

• For the 1 cup frozen fruit in the recipe, use ½ cup frozen pineapple and ½ cup frozen mango
• For the ¼ cup fruit juice in the recipe, use orange juice

Steps:

• To activate the enzymes in the seeds in this recipe for easier digestion, soak the seeds in water ahead of time. The water should cover the seeds and soak for at least 30 minutes, but overnight is preferred if you have the time. Cover the glass with plastic wrap and place in the refrigerator for the soaking and to get them cool for your smoothie.
• After the seeds have been soaked, combine all the ingredients into a high-speed blender.
• Blend on high speed until it is smooth.
• The smoothie should be thick, but drinkable. If it is too thick to drink, then add a little more water or fruit juice and blend.
• Pour into a large glass and enjoy.

Video

Notes

Please note that the nutrition information is for the Strawberry and Blueberry Vegan Smoothie recipe. This recipe makes one 12 ounce smoothie.

If you like your smoothies a little colder, just add a few ice cubes before blending.

Feel free to add more fruit or fruit juice if you like. My husband likes to put a cup and a half of frozen fruit in his and use ½ cup of fruit juice instead of ¼ cup of juice and ¼ cup of water.

Nutrition

Serving: 1serving | Calories: 406kcal | Carbohydrates: 35g | Protein: 7g | Fat: 29g | Saturated Fat: 13g | Polyunsaturated Fat: 14g | Sodium: 14mg | Fiber: 11g | Sugar: 17g

This European Bird in a Nest recipe combines crunchy Italian bread and French seasonings with tangy goat cheese and bacon for a tasty way to start your morning!

I don’t know about you, but I LOVE breakfast!! Eggs, bread, coffee…Yum!

So any new way to cook an egg is a win in my book; especially if it also includes cheese and bacon!

When I was younger, I really didn’t care for eggs. I don’t know why.

We had chickens when I was growing up, and I loved going to the hen house and gathering the eggs. I enjoyed dying hard boiled eggs with all kinds of colors at Easter time. I even enjoyed cracking eggs and separating the yolk and white in baking—but I really didn’t like eating them.

To me, eggs were either over-cooked and completely dry, or they were under-cooked and runny and gross!

Aren’t you glad my taste buds grew up with me. Now I enjoy trying new egg recipes.

This easy recipe combines the tangy goodness of goat cheese and crumbled bacon with a wonderful blend of seasonings served with an egg. 

Did I mention it also includes a slice of toasted Italian bread?! And for the vegetable lovers out there, I even add a bed of slightly sautéed spinach for the base of this yummy dish.

It’s cleverly called a ‘Bird in the Nest’ because you plop the egg ‘bird’ right in the middle of the bread that is then toasted to a golden brown ‘nest”.

Here’s how you do it.

Cook some bacon strips in a pan.

While the bacon is cooking, saute some spinach leaves and put them on your plate.

Cut a hole in the middle of the slice of your Italian bread, creating a place for the ‘bird’.  The easiest way is to use a shot glass.

Then you melt butter and olive oil in the skillet or on an electric griddle and put the bread on it. Yes, I said both butter and olive oil, trust me the combination is delicious. Of course, you can use one or the other, but how boring!

Then crack the egg or ‘bird’ over the hole of the ‘nest’, and let it cook.

Keep the bread you cut out and toast it on each side as you are cooking the bird in the nest.

Then you flip the bread and egg, ‘nest and bird’, over and let the other side cook. It is helpful to use two spatulas for this flip.

If you like your egg over easy, then you have to do the next parts quickly, so the egg doesn’t get too done.

Sprinkle the top with crumbled goat cheese, and watch it start to melt into gooey goodness.

Top with bacon that you have crumbled.

Next, sprinkle with the French seasonings to taste! What are the secret French seasonings?  This is a blend of Rosemary, Basil and Oregano and it is amazing! You can get these in France, but if you live in the U.S. you won’t find them in your grocery store.  You can get them easily shipped to you from Amazon with this link: French Secret South Aromat Knorr-Secret D Aromes Plein Sud

And Voilà! Bird in a Nest.

You will notice that we have two versions of this recipe. This recipe is for ‘Her’ version and is shown on the right. ‘His’ version, shown on the left, includes two slices of bacon instead of one with additional goat cheese and seasonings and no spinach (my husband is not a fan). You can decide how you like it.

He says that this bird in the nest recipe will change your life!  It won’t change your life, but it might just change your breakfast life! 

If you want more eggs, just make another hole and use two eggs for a Birds in a Nest recipe!

So, are you hungry yet?

What a delicious way to start your day! Bon Apétit!

Here’s the Recipe!

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European Bird in a Nest Recipe

This European Bird in a Nest recipe combines crunchy Italian bread and French seasonings with tangy goat cheese and bacon for a tasty way to start your morning!

Course Breakfast

Cuisine European

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 1

Calories 339kcal

Author Linda

Ingredients

• 1 teaspoon olive oil
• 1 teaspoon butter
• 1½ cups raw spinach loose leafed
• 1 slice Italian bread
• 1 egg
• 2 tablespoons crumbled goat cheese
• 1 slice bacon cooked and crumbled
• Knorr Secret d’Aromes seasoning to taste

Instructions

• With a round cutter, approximately 2 inches in diameter, cut a hole in the center of your slice of bread. (This can be done using a knife, a shot glass, or a cookie cutter.)
• Cook and crumble as many slices of bacon as desired.
• Heat on medium ½ teaspoon of olive oil in a skillet and then add the spinach leaves.
• Sauté the spinach leaves for about 1 minute, till just glistening. Remove from heat and arrange in a thin layer on your plate to create a bed for the nest.
• Add the remaining ½ teaspoon olive oil and 1 teaspoon of butter to the skillet and heat on medium until sizzling.
• Place the slice of bread and the round piece you cut out in the skillet to toast.
• Immediately, break the egg over the hole in the slice of bread and let the yolk drop right into the hole and the remaining white can be dropped around the top side of the toast around the hole.
• Let it cook for one to two minutes, checking the underside until it is lightly browned (toasted).
• With a large spatula, carefully flip the slice of bread and egg completely over to cook the other side. (Don’t worry if the egg gets a little messy, as I tell my kids, “It still eats the same!”)
• Also, flip the small round piece of bread to toast the other side as well.
• Let the underside cook for one to two minutes (depending on how runny, or firm, you prefer your yolk to be.)
• While it's cooking, sprinkle the crumbled goat cheese and bacon all over the top.
• Shake the seasonings all over the top of the bread to taste.
• Remove from heat, and carefully plate your “Nest” on the sautéed spinach. It’s ready to eat!

Notes

When I am making several of these, I often cook these “Nests” on a griddle. This recipe is for ‘Her’ version.  ‘His’ version includes two slices of bacon and additional goat cheese and seasoning and no spinach (my husband is not a fan).  You can decide how you like it.

Nutrition

Serving: 1serving | Calories: 339kcal | Carbohydrates: 12g | Protein: 19g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 12g | Cholesterol: 221mg | Sodium: 951mg | Fiber: 2g | Sugar: 1g

A simple snack or breakfast recipe for delicious mascarpone toast with burst tomatoes!

I started eating this as a way to use up leftover mascarpone that my parents left here after Christmas. We had made a salad dressing that called for a very small amount of the creamy Italian cheese, so I was left with the majority of a tub. What’s a girl to do??

Obviously, smear it all over some toast and top it with warm burst tomatoes.

Guys, lets talk burst tomatoes.

I’ve been eating tomatoes-on-toast for ages, but I usually do it with fresh tomatoes. Only, the thing is, this time of year… tomatoes kinda suck.

In the summer I can grab them from my garden (just kidding, I killed all my plants last year), or find them at just about any market.

The winter, on the other hand, leaves us with nothing but hard, pink tomatoes. It’s a tough life.

To side-step the problem of less-than-ripe tomatoes, I started throwing them into a hot skillet. This caramelizes the (few) sugars in the tomatoes, and it also concentrates their flavor.

Once the tomatoes become blistered and burst open, they shrink down into a little bite of condensed tomato goodness.

One important thing: use a fork to gently prick and smoosh down the tomatoes while they cook so the hot juice doesn’t blast you in the face when you bite into them. Lesson learned.

Oh! And make sure you use the *good* olive oil when you make this. It just takes a little drizzle but it’s totally worth it.

If you’ve been hoarding some fancy sea salt in your pantry, now is the time to use it. The black sesame seeds and red pepper flakes are optional, but I like them because they are pretty.

I bet you didn’t think I could talk so much about a tomatoes-on-toast recipe, did you?

Here’s the Recipe!

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Mascarpone Toast with Burst Tomatoes Recipe

A simple breakfast or any time snack: mascarpone toast with burst tomatoes, olive oil, sea salt, and red pepper flakes. So tasty!

Course Breakfast

Cuisine European

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 toasts

Calories 437kcal

Author Linda

Ingredients

• 2 large slices crusty bread
• 2 tablespoons extra virgin olive oil divided
• 1 cup cherry tomatoes
• 3 tablespoons mascarpone cheese
• Flaky sea salt
• Black sesame seeds optional
• Red pepper flakes optional

Instructions

• Toast the bread to your liking.
• Meanwhile, heat one tablespoon of the olive oil in a small cast iron skillet over medium-high heat until the oil is shimmering. Add the cherry tomatoes and let cook for 1 to 2 minutes, until blistered. Turn off the heat source and use a pot holder to shake the pan and turn the tomatoes. Continue to cook with the heat off for another minute or two, until wrinkled and soft.
• Smear a tablespoon and a half of mascarpone cheese onto each piece of toast. Top each piece of toast with half of the blistered tomatoes. Drizzle the top of the toasts with olive oil and sprinkle with flaky sea salt, sesame seeds, and red pepper flakes (if using). Serve at once.

Nutrition

Serving: 1serving | Calories: 437kcal | Carbohydrates: 16g | Protein: 6g | Fat: 40g | Saturated Fat: 14g | Polyunsaturated Fat: 23g | Cholesterol: 57mg | Sodium: 550mg | Fiber: 4g | Sugar: 4g