As much as I resisted back-to-school, after over a week of it, I have to say that I’m pretty happy.

I get into bad habits every summer of staying up well past when everyone else on Twitter goes to bed, then sleeping late, then sitting on the couch drinking 3 or 4 cups of coffee. And then next thing I know, it’s 11 am and I haven’t worked out, cooked anything, or even gotten dressed.

So it’s nice to have a routine again. I know I need to be out of the house at a certain time to get both kids to school on time and then I know that from there, I have less than 3 hours until I have to pick up the preschooler.

You guys, it’s amazing what you can get done when you only have a couple hours. The other day, the fat baby (he’s actually 3) and I hit Walmart, Target, and 3 thrift stores before we had to pick the kid up!

The problem I’m having is breakfast. Because I am cheap thrifty. I only buy 2 boxes of cereal a week and if you have boys you know that a box of cereal = a meal. And I am not a morning cook, especially when it has to be done in less than an hour. So I made this Amish Breakfast Casserole for this week and I’ll just heat some up in the mornings for the boys!

I’m not real sure how or why this is Amish but it’s shredded hashbrowns mixed with bacon, onions, cottage cheese, cheddar, and Swiss. I always say that Swiss is my least favorite kind of cheese (I think it’s stinky – which is interesting because I can eat my weight in blue and goat cheese) but I seriously loved it in this. It really stood out and made the whole dish.

My kids gobbled it up, which is always important.

Click for the full recipe

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I had leftover Chinese for breakfast this morning.

That’s important why?

I have no idea. I just feel like I needed to cleanse my soul of that information.

I have become the actual worst at breakfast lately. Three times last week I had Lean Cuisines. Like it’s completely normal to have salisbury steak at 8 in the morning.

It’s not.

So I’ve been actively trying to get back into my good breakfast habits. You know, eggs, cottage cheese, lots and lots of bacon. But it’s so hard when I’m clearly addicted to mac & cheese and cashew chicken first thing in the morning.

I made this Coconut Pecan Granola to tempt myself into having cottage cheese this week so we’ll see how it goes. I had some yesterday for a snack and it’s delicious! I used coconut oil and the big, fat coconut flakes so it’s extra coconut-y!

Homemade granola is as easy as mixing up the ingredients and baking it for an hour so if you’ve never given it a try, you really should. One of my pet peeves is grocery store granola being soggy and weird but with the homemade stuff, you can get it as crunchy as you want!

Click for the full recipe

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I’ve been in a muffin mood lately.

I blame the people at coffee shops.  I go through the drive-thru just so I don’t have to stare down the muffins in the pastry case and every time they ask “Are you sure you don’t want a muffin to go with that?”

YES YES! I WANT ALL THE MUFFINS!

But… too much money, too many calories, etc, etc, etc. Plus, I’m holding out for the pumpkin cream cheese muffins at Starbucks! It can’t be long now before they’re back!

But anyway, I have literally been thinking about blueberry muffins for over a month now. On our way home from our roadtrip, we stopped at basically every Starbucks we passed because I was trying to get mugs for each city (#basic) and every time we stopped, the muffins looked so good. They’re just so big and fluffy and with all the streusel on top… I just love muffins!

I finally caved and made some over the weekend (after once again buying too many berries!) and they were so perfect. I used my jumbo muffin tin to give them that coffee shop feel and all the blueberries burst open and made the tops so pretty!

Click for the full recipe

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As if it hasn’t become really apparent over the years, I get bored really easily. Not like, sitting on the couch flipping channels bored but I get bored of things quickly. Hobbies, books, tv shows, etc, etc, etc.

So on our epic roadtrip earlier this summer, it’s really no surprise that by hour 4 I was done with my playlist. I hated every song. I never wanted to hear them again. I’m still kind of hating it a month later.

I’d been saving podcasts, though, because I know myself and knew I’d get tired of music. I started marathoning Dave Ramsey, Elise Gets Crafty, and Balanced Bites.

My children hated every minute of it.

I really got into Balanced Bites which is a paleo/overall health podcast and after many, many hours of listening, I got really excited about paleo living. I was all YES! WHEN WE GET HOME, EVERYONE’S GOING PALEO! THE KIDS, THE DOGS, EVERYONE!

This lasted about 5 minutes once we actually got home but I discovered a really awesome waffle recipe so… I call it a win.

I dig what coconut flour does for recipes. Especially these waffles. They’re really light and fluffy and the coconut flour adds just a little extra texture and a very slight coconut flavor. Plus coconut flour is high in protein, fiber, and good fats!

Click for the full recipe

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Strawberry Cream Cheese Coffee Cake Recipe - the best breakfast!

I’m breaking all my rules with this one.

Normally, stuff in my favorite cake would be a big no no in my house. I like my coffee cake to be just cake with a ton of crumbly topping. And then I just eat the crumbly topping off and leave the rest in the pan.

But this cake really called out to me for some reason!

It’s got the cake and the crumbles that I love but it also has a layer of cheesecake-y filling and a layer of sweetened strawberries.

It’s good. It’s really, really good.

I caught both the baby and the husky trying to sneak a piece off the counter so… I mean, that probably doesn’t tell you much since both will eat pretty much anything… but, yeah I’m not sure where I was going with that one.

You should just make it. And don’t tell me you’re not a sweet breakfast person. Because I’m not either. But cake for lunch? I can get into that.

Strawberry Cream Cheese Coffee Cake Recipe - the best breakfast!

Strawberry Cream Cheese Coffee Cake

Ingredients

For the cake and crumb topping:
2 cups all purpose flour
3/4 cup sugar
1/2 cup butter, cold and cut into chunks
1/2 tsp baking soda
1/2 tsp baking powder
1/4 tsp salt
3/4 cup sour cream
1 large egg
1 tsp vanilla extract
For the cream cheese filling:
1 (8 ounce) cream cheese, room temperature
1/4 cup sugar
1 large egg
For the strawberry filling:
1 1/2 cup fresh strawberries, cut into pieces
3 tablespoons sugar
3 teaspoons water
1 1/2 teaspoons cornstarch

Instructions

  1. Preheat the oven to 350F. Spray an 8-inch springform pan with baking spray.
  2. To make the strawberry filling:
  3. Combine the cornstarch and water to make a slurry in a bowl.
  4. Mix the strawberries and sugar in a pan and heat over low heat for about 5 minutes or until the strawberries have released their juices. Stir in cornstarch slurry; continue stirring until it has thickened slightly. Remove from heat and allow to cool while you work on the rest of the cake.
  5. To make the cream cheese filling:
  6. Beat the cream cheese until smooth. Add sugar and egg and continue beating until everything is smooth. Set aside.
  7. To make the cake:
  8. Combine the flour and sugar together in a bowl. Using a pastry cutter or just 2 forks, cut in the butter until the mixture resembles coarse crumbs. Measure 3/4 cup of the mixture and set aside. Add the baking soda, baking powder and salt and mix well.
  9. In another bowl, beat the sour cream, egg and vanilla extract until well blended. Using a hand whisk or a spoon, stir gently into the flour mixture until just incorporated. Batter may be a bit lumpy. Set aside.
  10. Spread the batter into the bottom of the prepared pan. Pour the cream cheese mixture over the batter. Spread the strawberry filling on top of the cream cheese filling. Sprinkle the remaining 3/4 cup crumbs over the strawberry filling.
  11. Bake for 50-55 minutes. Cool in the pan on a wire rack for 20 minutes before removing the cake.
http://fakeginger.com/strawberry-cream-cheese-coffee-cake/

Strawberry Cream Cheese Coffee Cake Recipe - the best breakfast!

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