Breakfast

Apple Cinnamon Quinoa Breakfast Bars

Yields: 1 bar - 12 servings per recipe

  • 1 c. uncooked quinoa
  • ¾ T. cinnamon
  • 1 t. nutmeg
  • ¼ t. cloves
  • 1 large apple, peeled and diced
  • ¼ c. craisins or raisins
  • 2 eggs
  • 2 c. milk
  • 1 t. vanilla
  • ⅓ c. chopped almonds or walnuts
  1. Preheat oven to 350 degrees and lightly grease a shallow baking pan.
  2. In a small bowl, mix the quinoa with the cinnamon, nutmeg, and cloves.
  3. In another bowl, beat together the eggs and milk.
  4. Combine egg and quinoa mixture.
  5. Pour into an even layer in the baking dish.
  6. Sprinkle the apple and raisins.
  7. Bake for approximately 50 minutes, or until almost set with only a small amount of liquid remaining.
  8. Allow to cool before covering.
  9. Refrigerate overnight.
  10. Cut into squares.
  11. Microwave for 10 seconds and enjoy!
  12. TIP - May use cooked quinoa. Baking time will be closer to 30 minutes.
  • Total time: 12 bars

Nutrition

  • Calories: 153
  • Fat: 5 grams
  • Carbs: 19 grams
  • Protein: 5 grams

 

Apple Pie Cranberry Granola

Tiny Little Chef Apple Pie Cranberry Granola

Yields: 10 servings per recipe

  • 4 c. old fashioned rolled oats
  • 1 c. cinnamon applesauce
  • 1/2 c. vegetable or coconut oil
  • 2 T. flax seed
  • 1/3 c. honey
  • 1 T. TLC Apple Pie Seasoning (or use nutmeg, ginger, cardamom and cinnamon or a store bought blend)
  • 2/3 c. sliced almonds
  • 2/3 c. craisins (dried cranberries)
  1. Heat oven to 350.
  2. In a large bowl toss the oats, almonds, applesauce and flax seed.
  3. Pour the oil and honey over the oat mixture.
  4. Add in the Apple Pie Seasoning.
  5. Stir until everything is evenly coated.
  6. Spread in an even layer on a greased baking pan.
  7. Bake 25-30 minutes.
  8. Allow to cool before eating.

Nutrition

  • Calories: 339
  • Fat: 17 grams
  • Carbs: 37 grams
  • Protein: 6 grams

 

Breakfast Cookies

Tiny Little Chef Breakfast Cookies

Yields: 10 cookies - 1 cookie per serving

  • 2 ripe bananas
  • 1 3/4 c. oats
  • 2 T. ground flaxseed
  • 1/4 c. semi-sweet chocolate chips
  • 1 t. seasoning (cinnamon, nutmeg, apple pie and pumpkin spice are all great)
  • TIP: May also add chopped fruit and nuts!
  1. Preheat oven to 350.
  2. Mash bananas well.
  3. Add oats, flaxseed, and seasoning to the bananas and mix well.
  4. Stir in chocolate chips.
  5. Spoon onto a greased cookie sheet.
  6. Bake 15-20 minutes, until done.

Nutrition

  • Calories: 154
  • Fat: 4 grams
  • Carbs: 23 grams
  • Protein: 6 grams

 

Banana Chocolate Chip Yogurt Muffins

Yields: 12 muffins - 1 muffin per serving

  • 1 c. plain or vanilla greek yogurt (depending upon how sweet you like it)
  • 2 ripe bananas
  • 2 eggs
  • 2 c. old fashioned rolled oats
  • ¼ c. light brown sugar
  • 1 ½ t. baking powder
  • 1 ½ t. baking soda
  • ½ c. chocolate chips
  1. Preheat oven to 400 degrees.
  2. Add oats to the food processor or blender and process until they are broken down finely.
  3. Add remaining ingredients except chocolate chips.
  4. Blend ingredients until well combined, and remove vessel from the food processor.
  5. Lightly stir in chocolate chips.
  6. Pour batter into greased muffin tins to about ¾ full.
  7. Bake 15-20 minutes, or until inserted toothpick or knife comes out clean.
  8. Allow to cool 10 minutes before removing from muffin tin.
  9. Store in an airtight container.

Nutrition

  • Calories: 269
  • Fat: 4 grams
  • Carbs: 51 grams
  • Protein: 5 grams

 

Cinnamon Walnut Granola

Tiny Little Chef Cinnamon Walnut Granola

Yields: 12 (1/2 c.) servings per recipe

  • 4 c. old fashioned oats
  • 2 c. chopped walnuts
  • 2 T. flax seed
  • ½ c. vegetable oil
  • 1/3 c. honey
  • 2 t. ground cinnamon
  • ¼ t. allspice
  1. Heat oven to 350.
  2. In a large bowl, toss the oats, walnuts, and flax seed.
  3. Pour the vegetable oil and honey over the oat mixture.
  4. Add in the cinnamon and allspice.
  5. Stir until everything is evenly coated.
  6. Spread in an even layer on a greased baking pan.
  7. Bake 25-30 minutes.
  8. Allow to cool before eating.

Nutrition

  • Calories: 349
  • Fat: 25 grams
  • Carbs: 25 grams
  • Protein: 7 grams

 

Egg Muffins

Tiny Little Chef Egg Muffins

Yields: 12 muffins - 2 muffins per serving

  • 6 eggs
  • 2 T. milk
  • 1 T. shredded cheddar
  • Optional...any of your favorite veggies, meats, etc.
  1. Heat oven to 350.
  2. Using the above recipe as a guideline, create the scrambled egg batter, and pour it into a pitcher.
  3. Use the pitcher to put the batter into lightly greased (Pam) muffin tins (regular or mini).
  4. Add additional topping if desired. Veggies, cooked meats, etc.
  5. Bake for approximately 20-25 minutes.
  6. Freeze any extras and pop in the microwave for 30 seconds whenever you desire!

Nutrition

  • Calories: 127
  • Fat: 10 grams
  • Carbs: 1 grams
  • Protein: 9 grams

 

Feta Fritatta

Tiny Little Chef Feta Frittata

Yields: 8 slices

  • 4 eggs
  • 1 T. milk
  • 1 T.extra virgin olive oil
  • ½ bag baby spinach
  • 2 cloves garlic, rough chopped
  • ½ small shallot, small diced
  • ½ t. fresh thyme leaves
  • 1 t. Italian parsley, chopped
  • 2 T. feta cheese
  • 1 roma tomato, sliced into half circles
  1. Preheat oven to 375.
  2. In a sauté pan, bring the olive oil to a medium heat.
  3. Add the shallots and garlic. Cook until shallots are translucent.
  4. Add spinach, parsley and thyme to shallot mixture. Cook until spinach is completely wilted.
  5. Spared the contents evenly across the bottom of the sauté pan.
  6. In a small bowl, whisk together the eggs and milk. Add a touch of salt and pepper.
  7. Pour milk mixture directly on top of the spinach mixture in sauté pan. Let mixture remain on stove top for 3 minutes and then transfer to the oven. Add tomatoes and Feta. Bake for 10-12 minutes.
  8. Remove from oven, slice, and serve.

Nutrition

  • Calories: 158
  • Fat: 12 grams
  • Carbs: 3 grams
  • Protein: 9 grams

 

Gluten Free Cinnamon Blueberry Waffles

Yields: 2 servings per recipe

  • 1 1/2 c. gluten free flour (I used King Arthur's)
  • 2 t. baking powder
  • 1 T. stevia
  • 1/2 t. salt
  • 1 t. ground cinnamon
  • Wet Ingredients
  • 1 1/2 c. room temp. milk
  • 1/3 c. coconut oil, melted
  • 1 large egg
  • 1/2 t. vanilla extract
  • 1/4 c. blueberries
  1. Heat Waffle Iron to Medium High
  2. Sift all dry ingredients together in a bowl
  3. In a separate bowl, whisk together all wet ingredients
  4. Slowly mix the wet ingredients into the dry ingredients, except the blueberries, stirring until just incorporated.
  5. Gently mix in blueberries.
  6. Ladle batter into waffle iron, close lid, and cook for approximately 5 minutes, or until golden and crispy.

Nutrition

  • Calories: 271
  • Fat: 20 grams
  • Carbs: 35 grams
  • Protein: 5 grams

 

Mixed Berry Overnight Oats

Tiny Little Chef Mixed Berry Overnight Oats

Yields: 2 servings per recipe - 1/4 c. per serving

  • ½ c. steel cut oats
  • 1 t. chia seeds
  • 1/2 – 1 t. of cinnamon (optional)
  • 1/4 t. vanilla extract
  • 1/4 t. nutmeg
  • 1-2 T. unsweetened applesauce
  • 1/4 c. mixed berries
  • 2/3 c. almond milk (can use regular)
  1. Throw all the contents into a bowl and mix well.
  2. Stick in the fridge overnight.
  3. You may add an additional 1/4 c. of milk in the morning if desired. This is KEY.
  4. You may eat cold or heat up.
  5. Add additional berries if desired.

Nutrition

  • Calories: 331
  • Fat: 5 grams
  • Carbs: 39 grams
  • Protein: 10 grams

 

Oatmeal Chocolate Chip Balls

Yields: 2 servings per recipe

  • 2 packets instant oatmeal
  • 2 T. hot water
  • Handful chocolate chips
  • Handful chopped walnuts
  1. Empty the oatmeal packets into a bowl, adding just enough hot water to moisten and bring the oatmeal together.
  2. Add the chocolate chips and walnuts. Shape into balls (Damp hands help with this).

Nutrition

  • Calories: 360
  • Fat: 20 grams
  • Carbs: 36 grams
  • Protein: 9 grams

 

Protein Waffles

Yields: 2 large waffles - 1 waffle per serving

  • 2 c. milk (dairy or almond)
  • 4 egg whites
  • 1 t. baking powder
  • 2 c. coconut flour (can use all purpose or gluten free)
  • 1 scoop vanilla protein powder
  1. Heat waffle iron to medium high.
  2. Mix together all ingredients to form a batter.
  3. pour batter into waffle iron and let cook until golden and crispy.
  4. TIP. Add cinnamon or pumpkin pie spice to change it up. 1 t. is good!

Nutrition

  • Calories: 673
  • Fat: 19 grams
  • Carbs: 32 grams
  • Protein: 44 grams

 

Protein Waffles

Yields: 2 large waffles - 1 waffle per serving

  • 2 c. milk (dairy or almond)
  • 4 egg whites
  • 1 t. baking powder
  • 2 c. coconut flour (can use all purpose or gluten free)
  • 1 scoop vanilla protein powder
  1. Heat waffle iron to medium high.
  2. Mix together all ingredients to form a batter.
  3. pour batter into waffle iron and let cook until golden and crispy.
  4. TIP. Add cinnamon or pumpkin pie spice to change it up. 1 t. is good!

Nutrition

  • Calories: 673
  • Fat: 19 grams
  • Carbs: 32 grams
  • Protein: 44 grams

 

Pumpkin Spice Energy Balls

Yields: 12 balls - 2 balls per serving

  • 2 c. old fashioned oats (add more if needed)
  • 1 c. pumpkin puree
  • 1/3 c. pure maple syrup
  • 2 T. vanilla extract
  • 1/3 c. flax seed
  • 1/3 c. nut butter (peanut and almond are best)
  • 1 T. TLC Pumpkin Spice Seasoning (store bought is fine)
  • OPTIONAL: Chopped nuts and chocolate chips
  1. Combine all ingredients in a bowl and mix well.
  2. Shape dough into 1-2 inch balls.
  3. Refrigerate and eat as desired.
  4. NOTE: To add more sweetness you can add 1 T. brown sugar or some chocolate chips.

Nutrition

  • Calories: 328
  • Fat: 17 grams
  • Carbs: 32 grams
  • Protein: 7 grams

 

Smoked Salmon Frittata

Yields: 4 servings per recipe - 1 slice per serving

  • 4 eggs
  • 1 T. milk
  • 2 chives, chopped
  • ½ T. dill, chopped
  • ½ T. garlic powder
  • ⅛ t. pepper
  • 1 t. olive oil
  • 1 ½ oz. smoked salmon, chopped
  • 2 T. goat cheese or feta cheese
  1. Preheat oven to 350 degrees.
  2. In a medium sauté pan, heat olive oil over medium heat.
  3. In a bowl whisk together eggs, dill, chives, garlic powder, and pepper. Pour over olive oil in sauté pan and let sit on the stove 3 minutes.
  4. Add smoked salmon and cheese on top of the eggs, and put into the oven.
  5. Bake for 10 minutes.
  6. Remove from oven and allow to sit 1-2 minutes.
  7. Slice and serve warm.

Nutrition

  • Calories: 115
  • Fat: 8 grams
  • Carbs: 2 grams
  • Protein: 10 grams

 

Southwestern Omelet Bake

Yields: 12 pieces

  • 1 dozen large eggs
  • 4 oz. diced green chiles
  • 1 lb. pork chorizo
  • ½ c. sharp cheddar cheese
  • ¼ c. goat cheese
  1. In a bowl, beat eggs until well mixed.
  2. Put chorizo in a frying pan and fry, no additional oil, until well done and crispy.
  3. In a greased baking dish, pour the chorizo on the bottom in an even layer and cover with the eggs.
  4. On top of the eggs, add the green chiles, sharp cheddar, and goat cheese.
  5. Bake at 350 degrees for 30-45 minutes until done.
  6. Serve with cilantro, avocado, jalapeno, and plain Greek yogurt as desired.

Nutrition

  • Calories: 267
  • Fat: 21 grams
  • Carbs: 2 grams
  • Protein: 17 grams

 

Strawberry Yogurt Muffins

Yields: 18- 24 muffins (defending on mini or regular size)

  • 1 ¾ c. all purpose flour (can use whole wheat or gluten free)
  • ⅓ c. sugar
  • 1 t. baking powder
  • ½ t. baking soda
  • ½ t. salt
  • 20 oz. strawberry yogurt (may also use half vanilla, half strawberry)
  • ⅓ c. canola oil
  • 1 egg
  • 1 c. strawberries
  1. Preheat oven to 400 degrees, and grease your muffin cups or line with liners.
  2. In a medium mixing bowl, stir together the flour, sugar, baking powder, baking soda, and salt.
  3. In a different bowl, beat together the eggs, oil, and yogurt.
  4. Combine the yogurt mixture into the flour mixture.
  5. Stir until almost blended and add strawberries. Stir gently; do not over mix.
  6. Spoon into muffin pan until about ¾ full.
  7. Bake 20 minutes, or until an inserted toothpick comes out clean.
  8. Let cool 10 minutes before removing from muffin tin.
  9. TIP: Use your favorite fruit...this recipe can easily be made with blueberry or raspberry!

Nutrition

  • Calories: 84
  • Fat: 4 grams
  • Carbs: 11 grams
  • Protein: 2 grams

 

Wild Mushroom Frittata

Yields: 4 slices

  • 3 c. wild mushrooms
  • 1 T. unsalted butter
  • 2 T. extra virgin olive oil
  • ½ T. dried thyme
  • ½ t. onion powder
  • 4 large eggs
  • 1 T. milk
  • ¼ c. goat cheese (can substitute your favorite cheese)
  1. Preheat oven to 375 degrees.
  2. In a small bowl, whisk together the eggs and milk and set aside.
  3. In a saute pan over medium heat, melt together the butter and olive oil, and add in mushrooms.
  4. Saute approximately five minutes until the mushrooms become translucent, and add in the thyme and onion powder.
  5. Let heat through for an additional 2-3 minutes.
  6. Spread mushroom mixture across the bottom of the pan, and add the egg and milk mixture on top.
  7. Sprinkle cheese on top and bake in the oven for approximately 10 minutes.

Nutrition

  • Calories: 309
  • Fat: 18 grams
  • Carbs: 17 grams
  • Protein: 10 grams

 

Yogurt and Granola Breakfast Bark

Tiny Little Chef Yogurt and Granola Breakfast Bark

Yields: 2 1/2 cups - 5 (1/2 c.) servings per recipe

  • 1 1/2 c. vanilla or honey greek yogurt
  • 1/2 c. granola
  • 1/2 cup blueberries
  1. Line a baking sheet with parchment paper.
  2. Pour yogurt onto prepared baking sheet and spread intoan even layer.
  3. Top with granola and berries.
  4. Cover the baking sheet with a piece of aluminum foil.
  5. Place in the freezer for two hours, or overnight, until the bark is fully frozen.
  6. Break by hand and serve immediately.
  7. Keep in the freezer in an airtight container or bag.
  8. NOTE: This melts fast, so do not let sit out too long.

Nutrition

  • Calories: 74
  • Fat: 2 grams
  • Carbs: 11 grams
  • Protein: 4 grams