Yogurt Waffles

We are one of those crazy families that on occasion have breakfast food for dinner.  It seems most mornings everyone has a different schedule, but we all enjoy things like waffles so we make them for dinner when everyone can sit down and enjoy.  This recipe came out of the Joy of Cooking cookbook.  I made a few changes as the original calls for sour cream and I used plain Greek yogurt.  These are soft waffles with a good flavor to them.

Yogurt Waffles

1 Cup Flour
1 ½ tea. Double-acting baking powder
½ tea. Salt
1 tea. Sugar
1 tea. Soda
3 eggs (separated)
2 cups Greek Style Yogurt

Sift dry ingredients into mixing bowl.
Beat in separate bowl, until light 3 egg yolks and add Greek yogurt.
Combine the liquid and dry ingredients in mixing bowl with a few swift strokes.
In a separate bowl beat egg whites until stiff but not dry.
Fold them into the batter.



Apple Pie Smoothie

I was reading an interview on the web with Harley Pasternak, The man behind Hollywood’s best bodies.  In this interview he said he starts his morning with an apple pie smoothie.  Sounds good.  So here is the recipe I found and tried this morning. In the interview Mr. Pasternak uses almond milk (no sugar added) and so did I, I like it better than cows milk.  Not all almond milks are alike so you may have to try a few and see which brand you like best.

Pasternak's Recipe for Apple Pie Smoothie

Harley Pasternak: Best. Meal. Ever!
Photo Credit Harley Pasternak

Pasternak first created the recipe for his apple pie smoothie on the set of “Revolution,” a get-fit TV show he co-hosted in the spring of 2012 on ABC. He was recipe testing, ensuring each smoothie had the optimum macronutrients and flavor.

The native of Canada says the recipe truly reminds him of home.

“The combination of apple and cinnamon makes me happy,” Pasternak said. “It’s a very soothing flavor and aroma.”


7 raw almonds, whole or chopped

1 red apple, unpeeled, cored and chopped

1 banana, frozen and cut into chunks

1/2 cup fat-free plain Greek yogurt

3/4 cup fat-free milk

3/4 teaspoon ground cinnamon


1. In a blender or food processor, blend the almonds until they are finely ground. (If your blender isn’t powerful enough to grind almonds, you can buy chopped almonds or even almond meal.)

2. Add the apple, banana, yogurt, milk and cinnamon.

3. Blend until desired consistency is achieved.


Have you ever made a Fritatta?  They are pretty easy to make and look and taste wonderful.  I like them better than omelets and almost as well as Quiche.  It’s a nice way to use up leftovers too.  You can put almost anything into a Fritatta.  We like spinach, sausage and onion with a mild cheese or asparagus, garlic and ham with swiss cheese. As I was looking at recipes I saw they were using potatoes and that sounds really good too.  So lots of room for experimenting here.  Loved the baked cheese flavor.  It’s good for any meal, most of the time we have this for dinner. You will need a pan that goes from stove top to oven. And veggies need to be cooked ahead of time, raw veggies are just too crunchy.

I have two recipes for you to check out.


From the Food Network: Roasted Vegetable Fritatta

1 small zucchini, 1-inch-diced
1 red bell pepper, seeded and 1 1/2-inch-diced
1 yellow bell pepper, seeded and 1 1/2-inch-diced
1 red onion, 1 1/2-inch-diced
1/3 cup good olive oil
Kosher salt and freshly ground black pepper
2 teaspoons minced garlic (2 cloves)
12 extra-large eggs
1 cup half-and-half
1/4 cup freshly grated Parmesan cheese
1 tablespoon unsalted butter
1/3 cup chopped scallions, white and green parts (3 scallions)
1/2 cup grated Gruyère cheese
Preheat the oven to 425 degrees.

Place the zucchini, peppers, and onion on a sheet pan. Drizzle with the olive oil, sprinkle with 1 1/2 teaspoons salt and 1/2 teaspoon pepper, and toss well. Bake for 15 minutes. Add the garlic, toss again, and bake for another 15 minutes. Remove from the oven and turn the oven to 350 degrees.

Meanwhile, in a large bowl, whisk together the eggs, half-and-half, Parmesan, 1 teaspoon salt, and 1/2 teaspoon pepper.

In a 10-inch ovenproof saute pan, melt the butter and saute the scallions over medium-low heat for 1 minute. Add the roasted vegetables to the pan and toss with the scallions. Pour the egg mixture over the vegetables and cook for 2 minutes over medium-low heat without stirring. Transfer the pan to the oven and bake the frittata for 20 to 30 minutes, until puffed and set in the middle. Sprinkle with the Gruyère and bake for another 3 minutes, until the cheese is just melted. Cut into 6 or 8 wedges and serve hot.

And the second recipe is from Tasty Bites.


Basic Fritatta Recipe

The basic recipe for Frittata is about 2 1/2 cups Egg Mix , 2 -3 cups of sauted veggies and beans, and 1/2 to 1 cup of cheese.

Egg Mix

For a 12 inch skillet use about 8 large eggs.
1/2 cup milk or soft cheese like ricotta or cream cheese
1 tablespoon of Dijon mustard (not traditional)
1/2 teaspoon salt
1 teaspoon pepper

Fresh greens, Spinach, Kale, Arugula, or cabbage.
Cauliflower, Broccoli , Brussels Sprouts
Peppers, Bell peppers, or a little hot pepper.
Artichokes hearts
Italian Green Beans cut into 1 inch pieces
Onions, white or Spanish, Green onion or Leeks
Tomatoes, Roma or Cherry cut in half

Potatoes, fingerlings or firm like a red skin or Yukon
Pasta, cut into small pieces. This is not done much in most recipes but is traditional.

Soft melting cheeses like Provolone , Fontia, firm mozzarella or fresh mozzarella , Swiss or Monterey Jack
Parmesan Reggiano
soft cheeses Ricotta or cream , melted and smoothed into the Egg mix

Chick peas

Fresh Basil
Fresh Rosemary

2 Tablespoons Olive Oil

1. Blend the eggs and milk or softened cheese, mustard and seasonings. Chop the herbs and add to the mix and blend with whisk until smooth.

1. Saute Vegetables in an oven proof skillet. in 2 tablespoons Olive oil. Add Egg mix and cook for 1 to 2 minutes until the mix is set on the bottom.

2.Cook in the oven for another 10 – 15 minutes. Some recipes have you set the oven to broil. You had better watch closely if you do this, it will only take a few minutes.

Baked Oatmeal

I made this recipe from Sugar Free Mom yesterday morning and they turned out very nice.  They are moist and not too heavy.  I put in half as much salt as they asked for, other than that I followed the recipe as written.  The recipe is copyrighted so I have not included it in my blog, but you can follow the link and it will take you there.  I think  when I make this again I will leave the cinnamon out and add blueberries or some other fruit. (Just my personal taste)