Wednesday, 28 August 2013 04:44

Quinoa Baked French Toast Breakfast Recipe

Quinoa is a staple in many diets today whether you are vegan / vegetarian or a carnivore.  Since it is not a grain it fits into the No Sugar, No Grain lifestyle but unfortunately it is not Paleo based on what I read.  That being said you can make your own choices on what you want to put into your body and I for one will choose to consume quinoa. 

I was inspired to get quinoa back into my diet after reading this article from Food Republic that showed 10 different things you didn't know about quinoa.  With this article in mind I made extra quinoa for this baked french toast recipe.  As it turned out I am beyond happy that I did so and now have a base for making this meal the night before and then re-heating for post workout recovery meals.  This is also a beginner's recipe so feel free to add fruit and honey to it.  Essentially treat this as any french toast breakfast you would make. Here is the recipe for the Quinoa Baked French Toast that I so thoroughly enjoyed on Tuesday morning.  Please note that this recipe is for twice as much quinoa as you are going to use for the breakfast recipe, but it is difficult to get quinoa correct with only 1/4c dry.  Make 1/2c and then use 1/2 for dinner like in this photo and then use the remaining for the french toast.

Quinoa Baked French Toast Nutritional Information:

394 calories, 50g Carbs, 16g Fat, 13g Protein, 4g Fiber

Quinoa Baked French Toast For Breakfast Or Recovery? Which Do You Choose?

Published in Breakfast Recipes
Monday, 14 January 2013 17:55

Baked Polenta And Eggs Recipe

This weekend I was watching Eat St on the Food Network when they featured a restaurant in NYC.  I cannot for the life of me remember the name of the restaurant of the chef but he made this polenta and egg dish that looked fabulous and it inspired me to created a baked polenta and eggs dish.  I was trying to figure out when I was going to be able to make this because I had already planned out my menu for the weekend but I was ready for some baked polenta and eggs.  Before I forget he also made a beet juice risotto that he deep-fried to form an arancini that looked remarkable. Later that night while tooling around on various social media sites I came across Pinch of Yum who had a resources page and one of her resources was for Easy Recipe, which is a plug-in for WordPress that allows you to enter your information and it will format the recipe and provide other data that you supply in a neat and concise manner.  This baked polenta and eggs recipe is the first time I am using this plug-in so please let me know, in the comments, what you think of the plug-in. I am not converting the blog to a foodie blog but you don't want to hear about my training which is why I am only doing a monthly update as I make my way to Ironman Texas.  There is only so much advice one can give on training through the winter so I have turned myself over to my kitchen and coming up with new recipes using ingredients that we all have or are easy to get.  The ingredients list for the baked polenta and eggs is short and one that you have the majority of the ingredients to already.  Oh, and before I forget my post tomorrow will be on setting up a transition area as I was asked about that on Saturday.....see it is not all about food. Now onto the recipe:

Baked Polenta And Eggs

Baked Polenta And Eggs Recipe
Recipe Type: Breakfast
Cuisine: American Italian
Author: Jason Bahamundi
Prep time:
Cook time:
Total time:
Serves: 1-2
Baked Polenta And Eggs is great for a weekend breakfast or brunch as it is a fairly hearty meal and not something you'll be able to make before running to work unless you prepare it the night before.
  • 1/2c Polenta (I use Bob's Red Mill)
  • 1 1/2c Water
  • 1/2c Red Gravy (sauce) - I make my own but use your favorite
  • 2 Eggs
  • Italian Seasoning
  • Salt
  1. Pre-heat oven to 405*
  2. Bring water to a boil in a pot and then add polenta.
  3. Reduce heat to low and allow to simmer while stirring the polenta.
  4. Sitr the polenta frequently to avoid sticking to the pot.
  5. As the polenta starts to set add italian seasonings and the salt. Continue stirring.
  6. After the polenta has absorbed all the water and is thick pour into a baking dish.
  7. Create well that is deep enough to hold the red gravy and egg but not so deep to touch the bottom of baking dish
  8. Pour approximately 1/2 the red gravy (with a spoon) into the well.
  9. Make sure there is still a well and if not create one again.
  10. Crack egg into each well then add more gravy around the egg.
  11. Place in oven for 12-15 minutes until egg sets to your desire.
  12. Remove from oven and allow to cool a bit before digging in.
Serving size: 1-2 Calories: 428 Fat: 9 Carbohydrates: 62 Protein: 19
If you are going to make your own red gravy then cook time is going to be longer than one hour.

Are You A Fan Of Polenta?  How Do You Prepare It?


Published in Breakfast Recipes
Thursday, 27 December 2012 11:44

Baked Apple Pie Oatmeal

Baked apple pie oatmeal was thought of while writing the blog post from yesterday and having to review THE best oatmeal recipe.  I knew I was going to want oatmeal on Wednesday because of the snow that we received on Christmas Day.  Yes, Christmas Day 2012 was a white Christmas in Dallas.  Then Post Christmas Day became Iced Christmas and the drivers in Dallas were all over the place but with the bitter cold outside I knew I wanted the comfort foods.  For me that is not Mac N Cheese or any of the other comfort foods that most people associate with staying warm.  For me the comfort food is anything breakfast, but especially oatmeal.

Standing over the stove for even just a few minutes was not something I wanted to do though.  I wanted to pull a Ron Popeil so I decided to bake the oatmeal via the slogan of 'set it and forget it.'  As I was putting the ingredients together I could smell the warm apple pie baking in the oven and yet I had not even put the oatmeal in there.  After I set it in the oven and sat on the couch for 30 minutes I was brought back to the kitchen before I knew it as the smells wafted through the house.  The smells of apple pie were permeating the entire living space and I could not wait to dig in but I need to let it bake some more and so I did the next best thing.  I made a spinach omelette and both were done at the exact same time so I could enjoy a brinner or comfort foods.

Here is the recipe and I can't wait to hear how it comes out for you:  

Baked Apple Pie Oatmeal

Ingredients: 1/2c Rolled Oats, 1/2c Coconut Milk (unsweetened), 2 mini boxes of raisins, 154g Pink Lady Apple (medium-sized, cored, peeled and chopped), 1 0z Pecans (approx. 20 halves-crushed), 1 Tbsp Chia Seeds, 1 Large Egg, 1 tsp cinnamon, 1 tsp vanilla, 1/8 tsp nutmeg, 1 tsp allspice Servings: 2 Nutritional Information (per serving): 358 calories, 45g Carbs, 18g Fat, 9g Protein, 11g Fiber Directions:

  1. Pre-heat oven to 375*
  2. In an oven safe dish spray a tiny bit of cooking spray and layer with 1/2 of the chopped apples and raisins.
  3. Top the first layer of apples and raisins with 1/2 of the oatmeal then repeat with apples, raisins and oatmeal (sort of oatmeal lasagna.)
  4. Whisk the egg, milk, vanilla extract, chia seeds and spices together.
  5. Pour the milk mixture over top of the oatmeal lasagna (I may have coined a new food terms).
  6. Top with the crushed pecans.
  7. Place in the oven and set to bake for 35-45 minutes.
  8. After the oatmeal has baked removed from oven, slice in half with a sharp knife and then scoop out the servings and enjoy.

You can top with homemade nut butter, maple syrup or honey. If you want to make the omelette and time it perfectly start making the omelette when the oatmeal has baked for 30 minutes.  Both will finish at the same time.  

Have you made baked oatmeal before?  What flavors have you used?

I am thinking of a Peach-Blueberry Baked Oatmeal Next


Published in Breakfast Recipes