Whole Wheat Coconut Waffles

December 15, 2013 by 30 Comments

Whole Wheat Coconut Waffles | Once Upon a Recipe

Weekends are for making things a little extraordinary. Weekends are for sleeping in and lounging around. Weekends are for not getting dressed until you damn well feel like it. And if you don’t damn well feel like it until 4pm, that’s totally cool. Weekends are for slowly sipping hot coffee and enjoying that extra cup. Weekends are for reading a good book or catching up on your favorite TV shows. Weekends are for indulging a little. Weekends are for waffles.

Whole Wheat Coconut Waffles | Once Upon a Recipe

Whole Wheat Coconut Waffles | Once Upon a Recipe

Yesterday morning, I was craving something a little extraordinary for breakfast. Sadly, my fridge and cupboards were practically bare after a long and busy week. No milk. One egg. No fruit or vegetables aside from a few frozen raspberries. However, I did have a can of coconut milk gathering dust in the very back of my pantry. (At one time, it shared space with this dreamboat.) Whole wheat coconut waffles were born!

Simple to prepare, healthy, and most importantly, delicious – these waffles satisfied my extraordinary Saturday morning craving and fueled me up for a little Christmas shopping. I’m certain they made me more patient too. And trust me, at this time of year, we could all use a little extra patience.

Whole Wheat Coconut Waffles | Once Upon a Recipe

It’s a hectic time of year, I get it. But do consider taking a morning time out during the coming couple of weeks to enjoy an extraordinary breakfast!

Whole Wheat Coconut Waffles

Despite the use of both coconut milk and coconut oil, the coconut flavor in these waffles isn’t overwhelming. They tasted delicious with a dusting of powdered sugar and some fruit. Makes about 4 large waffles. 

1 1/2 cups whole wheat flour

2 tsp. baking powder

1/2 tsp. salt

2 TBSP. raw cane sugar

1 large egg

1 can light coconut milk

1/4 cup coconut oil, melted

1 tsp. vanilla

Preheat your waffle maker according to the manufacturer’s instructions.

In a large bowl, whisk together the flour, baking powder, salt, and sugar. In a large measuring cup, whisk together the egg, coconut milk, coconut oil and vanilla. Add this mixture to the dry ingredients and mix just until barely combined. The batter will be lumpy.

Fill the wells of your waffle maker and cook according to the manufacturer’s instructions (about 4 minutes in my waffle maker). Serve with your favorite toppings. Happy weekending!

Whole Wheat Coconut Waffles | Once Upon a Recipe

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A Quick Hello | Greek Yogurt Blueberry Muffins

August 31, 2013 by 22 Comments

Greek Yogurt Blueberry Muffins | Once Upon a Recipe

Summer is whizzing by in a blur of hot sunny days and mosquito-filled evenings that are becoming cooler and cooler. There have been friends, dog park days, too many pints of beer, too many froyo indulgences, and ultimate frisbee. Oh, and crossfit torture bootcamp. I bought a new car! I’m becoming addicted to Breaking Bad (Walt Jr. is my favorite). I went raspberry picking on a raspberry farm. When I need a laugh, I watch this video (just ridiculous). I can’t get enough green juice. What’s goin’ on with you?

Greek Yogurt Blueberry Muffins | Once Upon a Recipe

I’ll be honest. I have spent very little time in my kitchen over the past couple of weeks. I’ve just been churning out the essentials. Quick, easy, one-pot meals. A batch of granola for breakfasts. Green juice after green juice. Not a lot of fun or experimenting going on. BUT.

Greek Yogurt Blueberry Muffins | Once Upon a Recipe

One morning I found the time to whip up a batch of these delicious and healthy muffins. Dudes, they’re made with whole wheat flour, wheat germ, greek yogurt, and coconut oil. And they taste good. Pinky swear.

Greek Yogurt Blueberry Muffins | Once Upon a Recipe

As I’ve mentioned before, I love eating muffins for breakfast. But they’ve got to have some health to them or I just can’t justify it. I can totally get down with eating cake for breakfast, but not on the regular. In several short weeks I will enter the last year of my twenties (oy) and I’m already discovering that the old metabolism ain’t quite what it used to be. Hence the crossfit torture bootcamp. PS. It will be nothing short of a miracle if I can ever walk normally again.

Anyways, these muffins are full of good-for-you things, and they really are delicious. And completely guilt-free. I’ve made them a couple of times with blueberries, but I think raspberries or blackberries would work well too. Healthy muffin goodnesss! Time to get back to this spectacular summer living, but I’ll be back soon. I hope you’re all enjoying the summer livin’ too! xo

Greek Yogurt Blueberry Muffins | Once Upon a Recipe

Greek Yogurt Blueberry Muffins (slightly adapted from Martha Stewart Living magazine, June 2013 issue)

Makes 12. 

3/4 cup whole wheat flour

3/4 cup all-purpose flour

1/4 cup wheat germ

1/2 tsp. baking soda

Pinch of salt

1/2 cup brown sugar, packed

3/4 cup low-fat or fat-free plain greek yogurt

1/4 cup coconut oil, melted

2 eggs

1 tsp. vanilla

1 pint fresh blueberries

Preheat the oven to 375°F. Line a 12-cup muffin tin with paper liners. Combine the flours, wheat germ, baking soda, and salt, and whisk together in a medium bowl. In a separate large bowl, whisk together the brown sugar, yogurt, coconut oil, eggs, and vanilla. Add the flour mixture to the yogurt mixture and gently mix together until just combined. Fold in the blueberries.

Divide the batter evenly between the muffin cups. Bake for about 20 minutes, or until the tops are lightly browned and a toothpick inserted into the center of the muffin comes out clean. Allow to cool on a wire rack.

Greek Yogurt Blueberry Muffins | Once Upon a Recipe

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Easter Feaster Detox | Coconut Oil Granola

April 2, 2013 by 44 Comments

Coconut Oil Granola | Once Upon a Recipe

So…I may have overdone it this weekend. You know, with the whole eating thing. One word: bruleedlemontartbananacreampiehotcrossbunscarrotcakechocolatejellybeans. Please tell me that your weekend was like this too.

It was?! Excellent! I have the perfect recipe to help you get back on track.

Coconut Oil Granola | Once Upon a Recipe Coconut Oil Granola | Once Upon a Recipe

After every holiday, I find myself itching to get back on the healthy eating wagon. Let’s face it – every holiday is practically an excuse to stuff your face with All. The. Things. At least, it is for me. And I’ve discovered that when I start my day with a healthy breakfast, I am much more inclined to keep eating healthy throughout the day. Likewise, if I start the day off with something unhealthy, or unfulfilling, then my habits throughout the rest of the day tend to snowball into something less than pretty. Funny how that works. I know I haven’t rubbed the following fact in your face for a while, but I’m going to Hawaii in a mere eight days.  And I intend to live in my bikini by the pool or beach for a large portion of my two week holiday. It’s time to detox from Easter Feaster.

Coconut Oil Granola | Once Upon a Recipe

One of my absolute favorite breakfasts is granola with yogurt and fruit. And dudes, granola is darn easy to make yourself! In fact, you’re likely to save yourself a bunch of fat, calories, and sugar when you make your own granola versus buying the packaged crap filled with ingredients that you can’t pronounce. I have been making this granola for a couple of years now, and it was my go-to granola recipe…until I came across the recipe you see below. I have been using coconut oil more often in my baking and couldn’t wait to try using it in granola.

Coconut Oil Granola | Once Upon a Recipe

Furthermore, the recipe comes highly recommended by two ladies that I trust when it comes to all things food. Why? Because they just know what’s up. If you haven’t already visited Megan or Cindy, get on it, STAT. I have never been disappointed by a recipe shared by either one of these lovelies, and this granola was no exception.

Coconut Oil Granola | Once Upon a Recipe

It is such a simple recipe, yet it packs so much flavor and crunch. Oh, the crunch! I seriously could not stop eating it by the handful the first time I made it. The coconut oil imparts a nice flavor, yet isn’t overpowering. Don’t take my word for it, try it for yourself! Jump aboard the healthy granola train!

Coconut Oil Granola (slightly adapted from Take a Megabite, which was adapted from Hungry Girl Por Vida)

3 cups oats

2/3 cup sliced almonds

2/3 cup sunflower seeds

1 cup shredded unsweetened coconut

1/4 tsp. salt

1 tsp. cinnamon

1/2 tsp. ground cardamom

A pinch of nutmeg

1/2 cup coconut oil

1/4 cup honey

1/4 cup brown sugar

1 tsp. vanilla

1 cup dried fruit (optional)

Preheat your oven to 325°F. Line a large baking sheet with parchment paper.

In a large bowl, stir together the oats, almonds, sunflower seeds, coconut, salt, and spices. In a small saucepan over medium heat, melt the coconut oil with the honey, brown sugar, and vanilla. Pour over the oat mixture and stir to evenly coat.

Spread the mixture out evenly on the prepared baking sheet. Bake for 15 minutes. Stir and continue to bake at 10 minute intervals until golden brown. (Mine took 15 extra minutes).

Megan and Cindy suggest adding one cup of dried fruit after baking, if desired. I added dried cranberries and chopped dried apricots the first time I made this recipe, and it was delicious. Serve your granola with milk, over greek yogurt with fruit, or from hand to mouth. It will be pretty much impossible not to do the latter.

Coconut Oil Granola | Once Upon a Recipe

Sometimes I eat as though I was raised in a barn. So sue me. 

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