Tag Archives: breakfast

Quinoa Oat “Cookies-Ish”

Last week , we had truly little in our fridge and pantry. “What can I POSSIBLY make to eat?!” was always my first thought every time I entered the kitchen. The options were extremely limited, but the upside was I became creative out of necessity. I was even a little impressed with some of the things I seemingly made appear out of thin air. haha.


This was our last day before shopping, and truly the only substantial things I could find were oats (homemade muesli, actually) in the freezer, leftover cooked quinoa, and  an egg from our chickens. After some Googling and additional deep-fridge excavating, I ended up making what only people on truly deprived diets would call “cookies” (“patties” doesn’t seem quite as appetizing). Knowing it had basically NOTHING bad for you made them a little more satisfying than they should be. I actually polished them all off by the end of the day. Without further ado, here’s what I made, adapted from this recipe:


Insanely Healthy Oatmeal Quinoa Cookies-Ish 

{Potentially Gluten-Free, Dairy-Free, Sugar Free}

Makes approximately 9 “cookies”


2 cups uncooked oats (I used muesli, which is just oats with a little dried fruit and nuts mixed in)

1 cup cooked quinoa

1 egg

1 tsp – 1 tbsp maple syrup (to preference)

1.5 tsp – 1 tbsp cinnamon (I like a healthy dose of cinnamon!)

Sprinkling of sea salt

Optional: chocolate chips, dried fruit, coconut, vanilla extract, whatever you want!


Preheat the oven to 350°. Mix together all ingredients in a medium-sized bowl until well-incorporated. (The mixture won’t be like a batter, but should still hold together when formed on a cookie sheet. )

With oats, quinoa, and egg as a  base, you can add whatever you desire for flavor. We were out of honey, so I added some maple syrup along with cinnamon for some sweetness and flavor. The little bit of fruit and nuts with the oats added a nice texture contrast, as well.


Line a cookie sheet with a piece of parchment paper, then use a heaping tablespoon to scoop the mixture onto the lined cookie sheet. Pat down and form 3 inch round patties with the spoon (you may find a second spoon helpful). I used all the mixture to make 3 rows of 3 patties, which fit quite nicely on one cookie sheet. (Okay, I admit. I used my scrumptious Trader Joe’s Cinnamon & Sugar Grinder over the top off all my formed “cookies” for some extra flavor and sugar crunch! It was a decision I don’t regret.)


Place the cookie sheet in the oven and bake for 20 minutes, rotating the sheet halfway through. After the 20 minutes is up and they look just lightly browned, IMMEDIATELY remove the cookies carefully using a metal spatula. (I didn’t remove mine right away and when I came back 5 minutes later, they had stuck firmly to the paper. If this happens to you, stop your removal attempts ((unless you like eating paper)) and put the sheet back in the warm oven for 5 minutes. Try again once they’ve warmed back up.) The cookies will be delicate when hot but will cool nicely into firm and chewy, satisfying “cookies” you’ll have no mental issue devouring.

For “health food”, these aren’t bad. And, hey, why not spread a little peanut butter or Nutella between two for an awesome breakfast sandwichI don’t eat actual oatmeal, but I’ll eat oats in any cookie form!


Let me know if you find an amazing combo I must try. I might make these again next time groceries run low!  


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Savory French Toast

Wow. I think 3 months is a significant enough blogging break, yes? Time to get back at it! Since I last blogged, I’ve gone on two trips, have become slightly obsessed with Instagram, explored two new job ventures, turned 25 on my roof while watching fireworks with someone special, lost a petand successfully co-planned and orchestrated one of my best friend’s wedding along with another best friend who was also a fellow bridesmaid (phew!). I also ate. As I love to do. Here’s a dish I documented just for you guys!

Savory French Toast

We had some formerly delicious jalapeño bread from a local organic bakery that was pretty tough and stale, but I didn’t want to give it to the dogs just yet. Since normal bread in the same condition usually gets turned into french toast, I decided I’d give this savory bread the same fate.

First, I mixed eggs with some milk and my favorite smoked seasoning salts from Trader Joes.



After blending well, I dipped each side of bread into the egg and milk mixture and dropped the bread into a pan sizzling with butter.


I cooked each side until golden brown and then set aside on a plate and repeated the process with the rest of the bread.


In the meantime, while the bread was cooking, I started a basic white or cream sauce to top the french toast (somehow I didn’t think maple syrup would cut it).


I decided a cheese sauce would be even better, so I shredded some cheddar and whisked it into the sauce.


Ooh la la! I seasoned the sauce with a dash of worcestershire, some Franks, freshly cracked black pepper and sea salt.


I knew a certain boy would be enjoying it with me, and like many other boys, this one appreciates the addition of meat. I crisped up some diced summer sausage in a small cast iron pan while everything else cooked (it draws out all the fat while bringing out the flavor of the sausage).


I knew this dish would be incredibly rich, so I diced up some tomatoes to cut through the fat and add some nice contrast in temperature and texture.


I plated it up and we dove in moments after.



It was a hit and didn’t last long. 🙂


I had fun experimenting in the kitchen and was thrilled it turned out well! I much prefer this to sweet french toast and wouldn’t hesitate to play with savory flavors again. What is your favorite savory breakfast food?

Happy eating!


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Caramelized Turkey Bacon Twists

So I’m really not into meat, like at all. However, put an In N Out cheeseburger, chicken strips, or turkey bacon in front of me, and I’ll pig (ha) out.

I made these bacon twists a while back for a girls-only brunch tea party, but it might be time to make them again! You really don’t need a specific recipe; it’s all fairly straight forward and you can add more quantities as needed.

Caramelized Turkey Bacon Twists:

Pre-heat oven to 350°. Cut each strip of bacon length-wise to make room for the twists on wooden skewers.

Pat each strip, front and back, into a plate loaded up with brown sugar and whatever additional flavors you want to add. I used freshly cracked black pepper and a dash of cayenne for a spicy glow.

Next, wrap each piece around thick, wooden skewers (you can pre-soak these if you’re concerned, but I didn’t since they aren’t in very long and aren’t exposed to flames). Place on a wire cooling rack on top of a foil-covered cookie sheet. (This will help prevent the bacon from burning in the sugar goo and will make cleanup so much easier.) Twist and tuck the ends down best you can. Some will likely still unravel a bit, but that shouldn’t be too noticeable in the end.

Once all your bacon is dressed, wrapped, and placed, sprinkle leftover sugar mixture over the top for some crunchy goodness (most of the earlier sugar you put on will have already soaked in/melded with the bacon juice).

Bake for 15-20 minutes, or until your bacon is cooked to your liking.

Let cool, then gently push the bacon off the skewers and into a serving dish.

Sample your tasty treat, and decide if you want to share or not!

P.S. Want to see my crazy bacon project for school a couple years ago? Check out the post here.


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