Category Archives: Breakfast

Pumpkin Spice Latte Granola

In my never ending quest to cram as much caffeine as possible into my granola I have created a gem of a recipe.

Pumpkin Spice Latte Granola, all the flavor of your Starbucks favorite in a crunchy, healthy snack!

World, meet Pumpkin Spice Latte Granola. You will wonder how you ever lived without it!

To be fair, this was sort of an accident. I have been feeling rather uninspired lately and was having a hard time thinking of things to share with you. I needed to create some recipes for the blog, but since my creative juices were not yet flowing I opted for our trusty, Mocha Granola recipe. I turned the oven on, got out a mixing bowl, the coconut oil, the honey, the oats, and as a I reached into the cabinet to grab the espresso powder I saw a can of untouched pumpkin.

Pumpkin Spice Latte Granola, all the flavors of your Starbucks favorite in an easy, HEALTHY granola!!

And just like that, plans were changed. Dare I add pumpkin to my trusty recipe?!

When in doubt always, always add pumpkin, I say ;)

Pumpkin Spice Latte Granola, all the flavors of your Starbucks favorite in an easy, HEALTHY snack!!

The rest is history my friends. We devoured this in less than two days. TWO days! It does not have an overwhelming pumpkin or coffee flavor, rather a perfect blend of the two. It really does taste very close to an actual Pumpkin Spice Latte, but of course in a more convenient, less expensive form!

Pumpkin Spice Latte Granola, your Starbucks favorite in a crunchy, healthy snack!

This is seriously the most perfect, healthy, fall snack! You will absolutely love it if you try it!

5.0 from 2 reviews
Pumpkin Spice Latte Granola
Recipe type: Snack, Granola
Prep time: 
Cook time: 
Total time: 
Serves: 6+
 
Ingredients
  • ½ cup honey
  • ½ cup coconut oil
  • ⅓ cup pumpkin
  • 1 tablespoon instant espresso powder (one to go packet)
  • 1 teaspoons pumpkin pie spice
  • ½ teaspoon cinnamon
  • 3 cups old fashioned oats (I used gluten free)
  • ⅓ cup pecans
Instructions
  1. Preheat oven to 350
  2. Combine coconut oil and honey in a medium size mixing bowl.
  3. Microwave 45 seconds or until coconut oil is melted.
  4. Add pumpkin, spices and espresso powder, stir mixture until well dissolved.
  5. Add oats and pecans, stir mixture until all oats are completely covered
  6. Grab a large baking sheet, line with foil and spray with cooking spray.
  7. Spread oats mixture thinly and evenly across the baking sheet.
  8. Bake 10 minutes, stir mixture, bake 10 more minutes.
  9. Remove oats from oven, let them cool.
  10. Store in an air tight container

Check out these other awesome granola recipes!

Mocha Granola

Mocha Granola

Salted Caramel Mocha Granola. All the flavor of your Starbucks favorite in an easy granola! #glutenfree www.maebells.com

Salted Caramel Mocha Granola

Honey Vanilla Almond Granola, healthy and delicious!!

Honey Vanilla Almond Granola

 

 

 

Steak & Feta Power Omelet

For the last week I have been all over the place. We spent a few days in our hometown, which was a great change of pace, and provided a much needed break for both of us. Then we headed to NYC for a little vacation.

We got back late Saturday and I slept for 12 hours straight. What is it about travel that just sucks the life right out of you?! Really, we had spent most of the day waiting so I shouldn’t have been that tired, but I just crashed.

Yesterday morning I knew I wanted to make something filling and healthy after eating out for a whole week. So I decided to make huge omelets filled with as much good stuff as I could think of.

I’ve got to tell you, these are awesome.

Steak & Feta Power Omelet, a super filling breakfast to help you power through the day! www.maebells.com

This is actually probably more of an idea than an actual recipe. I didn’t measure the ingredients too closely because I put different amounts of fillings in the omelet based on what we both like. Mr. Maebell got more meat and cheese. Mine had more veggies. These are so simple to customize to your personal preferences.

Here is how I did it!

Your round up includes some nice chunks of Feta cheese and a big handful of spinach or salad mix. I actually just used the Organic Power Salad mix from Kroger, but any sort of green will do. A handful of cherry tomatoes, steak, and of course, eggs.

Steak & Feta Power Omelet, a super filling breakfast to help you power through the day!

I pan seared some little round steaks. We love these. They are so darn handy to keep around. Then I just sliced them up and sprinkled a little salt and pepper.

Now I am a rebel so I don’t flip my omelets. I do this because if I try to flip it I will always always ruin it. I will tear the egg or flip it out of the skillet. So, instead I pour my beaten egg into the heated skillet and put a lid on it. It works like magic! No flipping and your egg totally cooks through.

Steak & Feta Power Omelet, a super filling breakfast to help you power through the day!

Steak & Feta Power Omelet, a super filling breakfast to help you power through the day!

You can see in the picture most of the egg is set but not completely. This is the point where I normally add my fillings. So I threw in the steak, feta, greens, and the tomatoes. Then just fold the other side of the egg right over the top and let it cook about 30 seconds more.

That is it! Now you can start your day with a big, beautiful Steak+Feta Powder Omelet!

Steak & Feta Power Omelet, a super filling breakfast to help you power through the day!

Steak & Feta Power Omelet
Author: 
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 1
 
A major power breakfast! Juicy steak, big chunks of feta cheese and a mix of veggies make this the ultimate breakfast!
Ingredients
  • 3 eggs, beaten
  • ½ cup cooked and sliced steak
  • ½ cup baby spinach or other greens
  • 2 tablespoons feta cheese
  • 2 tablespoons diced cherry tomatoes
  • salt and pepper
Instructions
  1. To cook the steak:
  2. I threw 1 pound of thinly sliced round steaks in 1 tablespoon of Dale's reduced sodium marinade. I heated a large skillet with two tablespoons of olive oil to medium heat. I cooked the steak for approximately 2 minutes on each side. I removed the cooked steak from the skillet and sprinkled with salt and pepper.
  3. To assemble the Steak and Feta Power Omelet:
  4. Heat a large skillet to medium heat. Spray well with cooking spray.
  5. Pour in the beaten eggs and cover with a lid. You do not want your eggs to bubble up. If they are reduce the heat to medium low.
  6. Cook eggs with lid on for 2 minutes.
  7. Eggs should be mostly set. (If they are not set, give it another 30 seconds to one minute covered.
  8. Add the steak, greens, feta, and tomatoes to one side of the omelet and fold the other side over the toppings.
  9. Let it cook approximately 20 more seconds, carefully remove from skillet.

*Notes: As pictured this is a 3 egg omelet and works well in a 10 inch skillet. If you prefer a 2 egg omelet I suggest using a 5-7 inch skillet.

Remember, the measurements for the fillings are meant more as a guide. Adjust them according to your own personal preferences.

Dark Chocolate Chunk Protein Muffins

Double Chocolate Chunk Protein Muffins are a quick and easy breakfast that packs in the protein and looks way more sinful than it really is!

Double Chocolate Chunk Protein Muffins..very easy! You would never guess they are gluten free!

I have two dogs.

If you have been reading long you already know this. I am the crazy dog lady and I am 100% okay with that.

When we got our second dog, Copper, a yellow labrador retriever it was under the intention that he would be a duck dog. If you are not from the South and are not familiar with the gravity of the term “duck dog” let me just give you a quick run down.

Duck season is November-January. Duck hunters are super crazy men who get up at 3am (or EARLIER) and get in a boat in the freezing cold weather, climb into a duck blind (this is a fancy name for a stick house or hut of some sort) and wait for shooting time (sun rise) and then try to kill as many ducks as possible before they “limit out.” Endless hours are spent mapping the land and monitoring the migration patterns of ducks. Hundreds Thousands of dollars are spent on this hobby. The wives of duck hunters know far more than they should about waterfowl. They endure endless quacking by their husbands, patch waders, undoubtedly have a frozen duck in their freezer, and have more hunting magazines delivered to their house than any other item. The holy grail of duck hunting is to have a duck dog. A lean, mean, duck retrieving machine. A dog that is as dedicated to the hunt as the hunter is, a dog that eats, sleeps, and breathes waterfowl.

Double Chocolate Chunk Protein Muffins..very easy! You would never guess they are gluten free!

It isn’t a hobby, it is a way of life, at least that is what my husband tells me.

When I started dating Mr. Maebell we were in high school, and I was totally sure his passion for this would wear off. Keep in mind I was a vegetarian at the time and was totally disgusted with this. I had my animal cruelty speech down pat. I am fairly certain he had it memorized. Time went on and every year he was more excited than the year before. College didn’t change it and moving away didn’t change it. Alas, I eventually accepted the fact that I married a man who will read the Cabela’s and Mack’s Prairie Wings catalog religiously and will own more duck calls than I own shoes.

So, last year we got Copper. For the last year the two have been inseparable. He has worked with him and trained him all in hopes he would someday have the reputation of a true “duck dog.”

Last weekend, was the opening of wood duck and teal season. It is kind of like a warm up for the real thing which starts in two months. Personally, I didn’t care a thing about it. I also don’t care if Copper ever retrieves a single duck in his life. But watching the excitement and anticipation that my husband had over the last few weeks was a bit contagious. I found myself secretly being very hopeful. Luckily, I think Copper lived up to the grand expectations that Mr. Maebell had.  Here are a few pictures from the weekend.

Double Chocolate Chunk Protein Muffins..very easy! You would never guess they are gluten free! Double Chocolate Chunk Protein Muffins..very easy! You would never guess they are gluten free! Double Chocolate Chunk Protein Muffins..very easy! You would never guess they are gluten free!

Double Chocolate Chunk Protein Muffins..very easy! You would never guess they are gluten free! Double Chocolate Chunk Protein Muffins..very easy! You would never guess they are gluten free!  Double Chocolate Chunk Protein Muffins..very easy! You would never guess they are gluten free!

So, since it looks like I will have two very busy fellows this winter I have been working on good grab and go recipes. I really love these peanut butter protein muffins, but I have been experimenting with other muffins that are packed with protein. I have got to tell you. These take the cake.

Double Chocolate Chunk Protein Muffins..very easy! You would never guess they are gluten free!

Actually, they taste like chocolate cake, to be exact. :) They are super simple and can be thrown together in no time at all. It is a one bowl, no mess kind of recipe you will love!

Double Chocolate Chunk Protein Muffins..very easy! You would never guess they are gluten free!

Dark Chocolate Chunk Protein Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 12
 
Ingredients
  • 1 cup of gluten free Bisquick
  • ½ cup old fashioned oats
  • 1 3.9 ounce package dry chocolate pudding mix
  • ⅓ cup protein powder (I used chocolate flavored Myofusion)
  • 1 tablespoon cocoa powder
  • 2 teaspoon baking powder
  • ½ teaspoon salt
  • 2 eggs, beaten
  • 1⅓ cup milk
  • ½ cup semi sweet chocolate chips
Instructions
  1. Preheat oven to 350
  2. Spray a standard size muffin tin with cooking spray and set aside.
  3. Mix the flour, oats, pudding mix, protein powder, cocoa powder, baking powder, and salt in a large mixing bowl.
  4. Add the milk and eggs until the batter is well combined.
  5. Fold in the chocolate chips.
  6. Scoop into muffin tin (an ice cream scoop makes this easy) and bake for 20 minutes.

 

Salted Caramel Mocha Granola

 Salted Caramel Mocha Granola has all of the flavor of a Starbucks favorite! Just a few simple ingredients for this delicious sweet and salty snack!

Salted Caramel Mocha Granola. All the flavor of your Starbucks favorite in an easy granola! #glutenfree www.maebells.com

I am kind of the queen of granola in case you haven’t noticed. It is quickly becoming my favorite thing to play around with in the kitchen. I love how quickly it comes together and the endless variations of add ins and flavor combinations, but most of all I like having easy, delicious snacks around the house.

Salted Caramel Mocha Granola. All the flavor of your Starbucks favorite in an easy granola! #glutenfree www.maebells.com

My Mocha Granola recipe is our go to, but I decided to try putting a new spin on it. Last year around the Holidays I tried a Salted Caramel Mocha from Starbucks and was totally hooked. I rarely go for a super rich, chocolatey coffee drink, but this was basically heaven in a cup. All of my Starbucks gift cards from Christmas were gone in like a week, and my skinny jeans were feeling a little too tight. Luckily, it is not offered year round!

Salted Caramel Mocha Granola. All the flavor of your Starbucks favorite in an easy granola! #glutenfree www.maebells.com

Once the idea for Salted Caramel Mocha Granola got in my head it was pretty much all I could think about. I thought of a couple different ways to approach it like adding a caramel sauce or making granola clusters with caramel in the center, but eventually simplicity won out and I settled on adding chunks of caramel in the granola and topping it with course sea salt.

Salted Caramel Mocha Granola. All the flavor of your Starbucks favorite in an easy granola! #glutenfree www.maebells.com

Yum. Just yum.

This is the perfect afternoon pick me up or great over ice cream and yogurt! Give this a try, you won’t be sorry!

Salted Caramel Mocha Granola
Prep time: 
Cook time: 
Total time: 
Serves: 6+
 
Ingredients
  • ½ cup honey
  • ½ cup coconut oil
  • 1 tablespoon instant espresso powder
  • 3 tablespoons dark chocolate cocoa powder
  • 2½ cups old fashioned oats (I used gluten free)
  • ½ cup caramel squares, chopped
  • ½ teaspoon sea salt
Instructions
  1. Preheat oven to 350
  2. Combine coconut oil and honey in a medium size mixing bowl. Microwave 45 seconds or until coconut oil is melted. Add cocoa powder and espresso powder, stir mixture until well dissolved.
  3. Add oats and stir mixture until all oats are completely covered in the chocolate coffee mixture.
  4. Grab a large baking sheet and spray with cooking spray.
  5. Spread oats mixture thinly and evenly across the baking sheet.
  6. Bake 10 minutes, stir mixture, and add half of the chopped caramel squares, bake 10 more minutes.
  7. Remove oats from oven, let them cool about 10 minutes, and while still warm sprinkle the rest of the caramel over the granola mixture.
  8. When the granola is completely cool add the sea salt over the top
  9. Store in an air tight container

 

Double Chocolate Protein Bars with Coconut and Pecans

These no bake Double Chocolate Protein Bars with Coconut and Pecans are packed with oats, puffed rice, fruit, nuts, protein powder and chocolate! They are a cinch to make and give you a boost to get through the day!

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

I go through fazes.

I can go from ninety to nothing in a day. I can be so totally all into one thing, then totally uninterested the next day. Urgh. I really hate that about myself. I am trying very hard to change. To be a finish what you start-always do what you say you will do-make it happen kind of person. I feel like I am about 75% of the way there, but not quite where I want to be.

Two years ago we started revamping our house. Yes, two years. We tackled the floors, tiling, painting the walls and cabinets, new furniture, and new lighting, and then I hit a wall. I didn’t want to look at paint colors, carpets, cabinets, tile, light fixtures…no, just no. I was over it.

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

So our little remodel never made it past the front rooms of our house. Leaving the bedrooms and bathrooms untouched. You know what? I didn’t care. Not one bit. I just kind of thought..okay if we have house guest I will just close the doors or something. For two years my I don’t care attitude stayed. We had bedrooms with bare white walls and all was right with the world.

Until last week.

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

I woke up and on my way to the kitchen glanced into one of the guest rooms. Urgh…I hate you, I thought. White walls, plain carpet, cheap blinds. I walked to the front of the house, made a cup of coffee and looked at my pretty kitchen. Everything was in its place. Everything was exactly how I wanted because I had done it. Then I remembered I had once hated this kitchen. The cheap, stained laminate flooring, the ugly cabinets, the plain light fixtures. I peeked around the corner into the living room. My nice living room with pretty barnwood floors and lovely drapes. The living room that once had dingy carpets and an Ikea coffee table. It was a nice living room because I had made it nice.

A seed had been planted.

I stood in the door way of the plain, untouched guest room, coffee in hand and the wheels started turning. Suddenly, paint colors and light fixtures seemed interesting again! The humble little room in front of me had so much more potential than I had ever thought!

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

So, as I mentioned on Monday, I spent an entire weekend covered in paint. The room is far from finished. There is still a lot I want to do, but this morning I woke up, walked to the front of the house and glanced into the guest room. The pretty, freshly painted room with new furniture, new curtains, and new picture frames and I smiled.

It is pretty because I made it pretty. It is just how I want it, because I did it.

Sometimes we need to be reminded the only thing standing in our way is ourselves. Sometimes you just need to make it happen.

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

Of course a little help is never a bad thing! I made these Double Chocolate Protein Bars with Coconut and Pecans to give me something to snack on during the weekend. They take all of five minutes to make and require no baking. They are the perfect little pick me up that is totally guilt free!

Double Chocolate Protein Bars with Coconut and Pecans. Gluten free, no bake, and delicious! www.maebells.com

Double Chocolate Protein Bars with Coconut and Pecans
Recipe type: Breakfast, Snack
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • ½ cup coconut oil, measured solid
  • ½ cup honey
  • 3 tablespoons protein powder
  • 2 tablespoons dark chocolate cocoa powder
  • 1 cup oats (I used gluten free)
  • 1 cup Rice Krispies (I used gluten free)
  • ½ cup shredded coconut
  • ⅓ cup pecans
  • ⅓ cup chocolate chips
Instructions
  1. In a medium size mixing bowl combine the honey and coconut oil. Microwave for 45 seconds until the oil has melted.
  2. Add the protein powder and cocoa, stir well.
  3. Add the oats, rice, coconut, pecans, and chocolate chips until well combined.
  4. Line an 8x8 pan with foil, spray with cooking oil.
  5. Add the granola mixture to the pan and spread it evenly. Using your spatula press the mixture down into the pan. (the tighter the mixture is the less likely your bars are to fall apart)
  6. Place bars in the freezer to set, 15-20 minutes.
  7. Turn bars out onto cutting board, carefully removing foil, and slice into bars.
  8. Keep cold.