Results tagged “Breakfast recipes” from The Sneaky Chef

Simple 'n Sneaky Weekday Waffles!




It’s a funny thing about making homemade waffles—they’re actually quicker than homemade pancakes! So long as you have a decent waffle iron, they cook themselves with less effort than standing at a griddle waiting and flipping flapjacks. I make several batches and freeze them in zip-top plastic bags, then presto, toaster waffles any weekday morning!

Makes 4 waffles

3 tablespoons liquid egg white or 1 large egg
1 teaspoon pure vanilla extract
1⁄4 teaspoon salt
1⁄2 cup applesauce
1⁄2 cup Sneaky Chef Orange Puree (sweet potato/carrot)
1 cup packaged whole-grain pancake mix 
3⁄4 cup fresh or frozen blueberries, optional
Low-fat milk, as needed
Maple syrup

Preheat a waffle iron to medium high and spray with oil.

In a large mixing bowl, whisk together the eggs, vanilla, salt, applesauce and Puree. Mix in the blueberries, if using, and pancake mix, adding milk, as needed, to make a fairly thick batter.

Spoon 1⁄3 to 1⁄2 cup batter onto the center of the prepared waffle iron (the amount of batter needed will vary according to the size and type of the waffle iron you’re using). Close the top and cook until the waffle is lightly browned, crisp, and lifts easily off the grids, about 3 minutes (or until the indicator light shows ready). Repeat with the remaining batter, spraying the waffle iron with more oil if needed.

Serve immediately as the waffles come off the iron, or keep them warm on a plate, covered with aluminum foil. Serve drizzled with maple syrup.
orange puree new copysm.jpgCARROTS & SWEET POTATOES IN HERE!
Why bother? Here's why!

Top reasons to eat sweet potatoes

  • These bright veggies contain twice as much fiber as white potatoes, causing it to rank lower on the glycemic index.
  • They stabilize blood sugar.
  • Sweet potatoes’ vivid orange color indicates significant amount of the plant pigment beta-carotene, which reduces the risk of lung cancer by protecting against secondhand smoke and pollution and also converts to
  • vitamin A in the body in order to help skin stay clear and smooth.
  • They’re one of the best sources of “feel-better,” mood-lifting complex carbs

    Top reasons to eat carrots
  • They’re a rich source of beta-carotene and carotenoids, which protect vision, especially night blindness.
  • Studies suggest that as little as one carrot per day could cut your risk of lung cancer in half, especially for children who are around second-hand smoke.
  • Carrots are a good source of fiber, which helps with digestion and lowering cholesterol.
  • They’re also a great source of vitamin A and beta-carotene, which are important for healthy skin, eyes, hair, growth, and resisting infections.
  • Tip: Cook them with a little fat to help absorption of their carotenoids.

    INSTANT SUBSTITUTES FOR ORANGE PUREE:  Carrot and/or sweet potato baby food, stage 1 or 2

Check out new Sneaky Chef Pasta Sauces & No-Nut Butters! 


Fall Farmer's Market Picks: Apples!


Nothing says autumn like the abundance of fresh, crisp, juicy, colorful apples. I get giddy when I go to my neighborhood farmer's market and see the beautiful display of barrels filled with red, yellow, and green apples!

I usually end up buying bags (yes, plural) of apples and still never have enough the upcoming weeks! Between snacking throughout the day on crisp apples, making apple pies & apple puree and using in numerous recipes like pancakes. It's the most versatile, healthy, loved fall fruit at the market! And the most amazing thing about apples are they actually have such great health benefit. We all grew up with the phrase, "an apple a day keeps the doctor away" and it kinda does! Apples are a good source of fiber and loaded with protective phytonutrients.

Here's a sneak peek from my new book, THE SPEEDY SNEAKY CHEF (due out Jan 2012):

HOT APPLE PIE PARFAIT (5 minute recipe)
The aroma of apples sautéing in butter and cinnamon on an early school morning is a sure way to get things moving! This dish will lure even the grumpiest kid—or hubby—out of bed with a smile.

Makes 2 parfaits
2 teaspoons unsalted butter
1 large apple, cored, and thinly sliced, ideally unpeeled
2 teaspoons brown sugar
Pinch of cinnamon or apple pie spice
1/2 cup low-fat granola
2 tablespoons ground flaxseed and/or wheat germ
1/2 cup vanilla yogurt

Add butter to saucepan and melt over medium heat. Mix in the apple slices, brown sugar, and cinnamon or spice, sautéing for about 5 minutes. Add a tablespoon of water to pan, if necessary, if apple mixture gets too dry.
In parfait or serving glasses, layer granola/flax/wheat germ, yogurt, and apples as desired, and serve.


Dear Missy,

how do you get eggs to appeal to kids so they will like them.I would like to do eggs (scrambled, sunny side up) and french toast for breakfast, egg salad for lunch... Thanks! Christy

Dear Christy,

Here's my recipe for Fortified French Toast, French Toast Dip Sticks and Popeye's Eggs. That should get you off to a great start!

Enjoy in good health,


Fortified French Toast
Nutrition Highlights: Whole grains, protein, and vegetables
Rich in vitamins B, C, A, and K, potassium, fiber and calcium
I often make this batter the night before and leave it covered in the refrigerator for quicker french toast in the morning. The pureed sweet potatoes and carrots in the batter lend a hint of sweetness to the already delicious batter, and the optional crunchy topping is not only a great decoy technique, it adds whole grain health. If you don’t have time for the topping, a light dusting of powdered sugar also does the trick.
Makes 4 slices French toast
2 large eggs
1/2 cup milk
1/4 cup Orange Puree (see Make-Ahead Recipe #2 on Free Recipe Page this website)
1 tablespoon pure maple syrup or honey
1 teaspoon cinnamon
1 teaspoon pure vanilla extract
4 slices bread (preferably whole wheat)
Butter for pan frying
Powdered sugar for dusting
In a large shallow baking dish, whisk together the eggs, milk, Orange Puree, maple syrup (or honey), cinnamon, and vanilla. Dip bread until soaked through, then flip and soak other side. Cook on a moderately hot, well-greased skillet or frying pan, turning to brown each side. Dust lightly with powdered sugar.
French Toast Dip Sticks
Following recipe above, cut the pieces of french toast into kid-friendly finger-sized sticks so that they can dip them into maple syrup or Homemade Berry Syrup (see recipe, pg.(book only)).
Crunchy French Toast Variation
1 cup whole grain cereal flakes (like Wheaties or Total)
1/4 c wheat germ, unsweetened
Using a rolling pin, gently crush cereal (in a sealed plastic bag) to coarse crushed flakes. Alternatively, you can quickly pulse the cereal in a food processor. Pour crushed cereal on a plate, and add the wheat germ. Mix well. Dip each side of the soaked bread from the above recipe in the topping. Proceed to pan fry in butter as instructed above.
Popeye’s Eggs
Nutrition Highlights: Protein, vegetables, whole grains, and calcium
Rich in vitamins A and K, folate, iron, tryptophan, selenium, and calcium
Here’s a wacky recipe that goes really well with a breakfast reading of Dr. Seuss’ Green Eggs and Ham. It’s also a fun way to celebrate St. Patrick’s Day or Earth Day. It’s hard to believe, but the spinach juice leaves no discernable taste, only a terrific green color. This dish will either be a big hit with the kids or get you laughed out of the kitchen. You can also use the tortilla and cheese to hide the green eggs inside a breakfast wrap. The ham is strictly optional.
Makes 2 small servings
Butter for pan
2 large eggs
1/4 cup Spinach Juice (see Make Ahead Recipe #5 below)
2 soft flour tortillas (preferably whole wheat)
2 slices American cheese (optional)
Melt butter in a small nonstick skillet over medium heat. Crack the eggs into a mixing bowl and whisk in the Spinach Juice until well incorporated. Add the beaten egg mixture to the skillet, allow to set briefly, and then, using a rubber spatula, lift edges of eggs as they cook, letting uncooked part run underneath until omelet is completely set.
Place half of the omelet in each tortilla, season with salt, and top each with a slice of cheese and roll up. The cheese will melt under the hot eggs.
If you prefer to serve these as scrambled eggs, simply pour the egg mixture into the hot skillet and stir frequently until they are cooked through.
Sneaky tip: Smell eggs after cracking to be sure there is no off odor.

Make-Ahead Recipe #5: Green Juice
3 cups raw baby spinach leaves (or 2 cups frozen chopped spinach, or frozen chopped collard greens)
1 cup water 
If using raw spinach, thoroughly wash it, even if package says “ prewashed.” Bring spinach or collards and water to boil in a medium pot. Turn heat to low and allow to simmer for 10 minutes. Pour into a fine mesh strainer over a container or bowl, pressing the green “pulp” with the back of a spoon until all the liquid is released. 
Store in refrigerator up to 3 days, or freeze 1/4 cup portions in sealed plastic bags or small plastic containers. This makes about 1 cup of Green juice. Double the recipe if you want to store another cup of juice. 
Green Juice is used in the following recipes:
Quick Fixes for Store-Bought Chocolate Pudding
Earth Day Milk Shake
Chocolate Shake
Popeye’s Eggs
Green Icing
Nutritional Information for Green Juice:
Green Juice is an extremely nutrient dense food. One tablespoon of it is comparable to eating about 1/4 cup of spinach leaves. It has been boiled for safety, and it possesses the motherlode of nutrients like iron, calcium and enzymes for digestion, as well as chlorophyll and carotenes for disease-fighting power. 

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