Sometimes people look at me sideways when I tell them I cook nearly everyday, and when I casually throw in, I also like to bake, the facial expressions are priceless. Growing up my older sister Erica was the head chef in the Hinchman kitchen. Erica knew so much about cooking, at age 16 she interviewed for a job at Viking and they asked her what type of sauce she'd pair with a chicken pot pie dish. She knew the answer- béchamel. While, I may know my way around the kitchen these days, there wasn't space for me around meal time as a kid. Instead of trying to wiggle my way into the chaos, I decided I would explore the kitchen when it was quiet (and clean).
My love for baking began with the oatmeal cookies my mother would make. I recall the aprons she would let me choose from, the little measuring cups, and all the baking trinkets that we would play with. Before the cookies hit the oven, I got to be mommy's little taste tester as nobody else was around. Before long, I started working on little projects by myself- blueberry muffins that came with a starter box, pancakes, french toast, and banana bread. Important note: my older sister didn't like to eat breakfast (unless breakfast was a bagel), and my mother loves to sleep meaning breakfasting was open for projects and creativity.
Meal planning is key to maintaining a healthy lifestyle and nourishing your body with the nutrients it needs to stay high-energy all day long . We all know that breakfast is the most important meal of the day, which is why I prep for it... I love cooking, and making your food is the best way to control the ingredients and know exactly what you’re putting into your body. After all, food is your body’s fuel, so respect your body by fueling it well.
Also, my Bircher Muesli recipe has so many health benefits between the fatty acids (aka “good” fats) in the nuts and grains, the probiotics in the yogurt, and the vitamins in the fruit. These breakfast on-the-go recipes give me the long-lasting energy needed not only for my yoga practice, but for the day ahead. Enjoy!
- ½ Cup of Kerry Gold softened
- ½ Cup Brown Sugar
- ½ Cup White Sugar
- 2 eggs
- 4 bananas - the darker the better
- 1 ½ Cups of GF Flour
- 1 Teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon vanilla
- Optional: 1/2 cup of chopped walnuts
- Preheat oven to 350°
- Cream butter and sugars
- Add eggs, crushed bananas, and walnuts, combine well. Don't overmix- the bananas should stay chunky.
- Sift together flour, soda, and salt. Add to the cream, butter and sugars.
- Add vanilla. Mix until just combined.
- Pour into greased loaf pan.
- Bake for 55 minutes
- *If you would prefer muffins, this will make 12 nice sized muffins (bake for 18 minutes)
- Keep in the refrigerator all week long!
- 2 cups old fashioned oats
- 1¾ cups Vanilla Soy Milk
- ¼ cup orange juice
- ½ cup of fresh pineapple
- 3 tablespoons lemon juice
- 1 apple, cored and grated with the peel
- 1-2 tablespoons honey, buy local
- ¼ cup of walnuts
- ¼ cup of pecans
- 1½ cups Noosa Yogurt (plain or flavored)*
- A dash of cinnamon (optional)
- Toppings: your favorite fresh and/or dried fruit, nuts, toasted coconut, etc.
- My favorite toppings: raspberries, blueberries, flaxseed
- Combine oats, milk, apple juice and lemon juice, grated apple, honey (to taste), yogurt, cinnamon, pecans, walnuts, pineapple, and place in the refrigerator overnight.
- Top with your favorite fruits before eating. Mango has been my most recent addition!