Category Archives: Breakfast

Mocha Mint Smoothie

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Holiday Greetings! Can you believe Christmas is in only 3 days? To me, it feels like December just started and then all of a sudden Christmas is only a few days away and everyone is scrambling to get ready. I guess the holidays have a way of creeping up on you.

This season I have been super into anything chocolate and mint flavored. Peppermint mocha coffees (or, if you’re around the south shore of MA, Girl Scout Cookie coffee from Marylou’s which is DELICIOUS and tastes exactly like a thin mint), minty hot chocolate, chocolate bars with peppermint, peppermint bark, you name it!

I recently learned about Chobani’s #MadeWithChobani project and felt inspired to see what I could come up with. I thought, what better way to feature Chobani in a recipe than to incorporate it into my favorite flavor combination and thus the idea for this Mocha Mint Smoothie was born.

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My Mocha Mint Smoothie includes vanilla Chobani Greek yogurt, chilled coffee, cocoa powder, peppermint extract, frozen bananas, and milk. It’s creamy, filling, and packed with flavor. And bonus – it’s healthy! I slurped mine down after the gym today and it was the perfect post-workout snack. I used vanilla yogurt to keep things simple but for a real treat you could use Chobani’s Indulgent Mint and Dark Chocolate flavor!

Mocha Mint Smoothie
makes 1 smoothie

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Ingredients:

  • 1 frozen banana, cut into chunks
  • 1/4 cup Chobani Greek yogurt (vanilla, plain, or mint and dark chocolate)
  • 1/4 cup chilled coffee
  • 2 Tbsp cocoa powder or chocolate syrup
  • 1/2 cup milk
  • Few drops of peppermint extract (about 1/8 tsp)
  • Sweetener of choice (stevia, coffee creamer, etc.)*
  • Optional: ice cubes for a thicker smoothie, protein powder for extra protein

*Sweetener of some sort is recommended to balance out the strong flavors of the coffee and unsweetened cocoa powder.

Directions:

Combine all ingredients in a blender and blend until smooth. Sweeten to your liking and enjoy!

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Happy Holidays! 🙂

Honey Cinnamon Iced Latte

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This may be the longest I’ve gone without posting a recipe to Hungry Hannah. Lately I’ve had a few co-workers and family members ask if I’ve posted recently on my blog and I’ve felt sad each time to say no. I still love food, blogging, photography, and cooking, but these days my chances to create a recipe post from start to finish are limited. I plan to continue posting when I can but it won’t be as frequently as the old days. I appreciate those who have continued to read HH, and new readers too!

September 29th was National Coffee Day and while I’m a couple weeks behind, I still wanted to contribute some love to one of my favorite things in the world: iced coffee. I always enjoy trying new coffee shops and unique coffee flavors or recipes.

This past summer, Dan and I tried out a highly-rated coffee shop in the North End of Boston called Thinking Cup. Thinking Cup serves Stumptown Coffee, the famous roasters from Oregon, in a variety of classic and unique drinks. My personal favorite is, of course, their Honey Cinnamon Latte. I was unsure if honey would go well with coffee but I found that it blended perfectly into their delicious espresso. This drink became a quick favorite and any time Dan and I are near a Thinking Cup, I have to stop by to get one.

Thinking Cup’s Honey Cinnamon Latte features a homemade honey and cinnamon syrup with freshly brewed espresso and milk. I recreated the coffee by making my own honey simple syrup infused with cinnamon and used a stove-top espresso maker to brew the coffee. These little guys are easy and inexpensive if you’re looking for a quick espresso or latte in the mornings:

Stove-top Espresso Maker

If you don’t own an espresso maker, you can simply brew a cup of strong coffee – dark roast or espresso blend will get you the most authentic flavor. The honey cinnamon syrup is so tasty I bet it will be enjoyable no matter what type of coffee you make! I prefer this coffee iced only because I’m an iced coffee fanatic, but I’m sure it’s delicious hot as well.

Honey Cinnamon Iced Latte
inspired by Thinking Cup

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Ingredients:
makes one latte

  • For the syrup: (makes roughly 1/3 cup – use the extra for another coffee or even over pancakes!)
    – 1/4 cup honey
    – 1/4 cup water
    – 1/2 tsp cinnamon (plus a cinnamon stick, if available)
    – 1/2 tsp vanilla extract
    – optional: 1/2 tsp maple extract
  • 2 shots freshly brewed espresso or 1 cup strong-brewed coffee
  • 1 cup milk (I used 1% but any type will work!)
  • Honey Cinnamon syrup
  • ice cubes

Directions:

  1. To make the syrup, combine water, honey, cinnamon, and vanilla extract in a saucepan. Cook over very low heat for about 5 minutes, stirring often to make sure nothing sticks to the bottom, until honey is melted. Let cool while preparing coffee.
  2. Prepare the coffee using your preferred method.
  3. Combine your fresh espresso/coffee, milk and sweeten to your liking with the honey cinnamon syrup. I used about 3 tsp. Stir and finish off with ice cubes and a sprinkle of cinnamon. 🙂
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Start by making your honey cinnamon simple syrup

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Always a perk if you have a cute jar to store the extra syrup in.

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Brew your delicious coffee!

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Combine your coffee, milk, and syrup, and enjoy! 🙂

Turkey Bacon & Cheddar Breakfast Muffins

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Hello! If you are reading this, it means I’m still alive.

In all seriousness, though, this long dark winter has really put a damper on my blogging. The past few weekends I’ve planned out recipes, cooked and photographed them, only to have the clouds come out and take away any good lighting that my basement apartment gets. I’m so glad the days are starting to get longer and daylight saving time is next Sunday!

The next few weekends also may be a bit busy for me, as my dad and Robin’s wedding is coming up in two weeks, as well as Naomi’s 2nd birthday! Throw in Jill’s birthday and a trip to Mohegan Sun with Dan and March is looking like a pretty busy month. Which is a good thing because March usually seems like such a long and dreary month filled with waiting for the bad weather to pass and for spring to arrive.

These muffins were inspired by a different type of muffin I made recently. Last week I baked up these Skinny Peanut Butter Banana Muffins and they were soo good. I found they made the perfect mid-morning snack, or even a light dessert. As much as I loved those sweet muffins, I was thinking I’d like to have a more savory muffin that I could eat as my breakfast and wouldn’t leave me feeling weak and shaky like sugary breakfasts often do.

So I searched around for savory breakfast muffins and found just the recipe I was looking for: Cottage Cheese and Egg Muffins with Ham and Cheddar. I wanted a muffin that had a high egg-to-flour ratio, some savory flavors like bacon or ham, and that were healthy enough to eat for breakfast on weekdays. I love that this recipe includes cottage cheese because it’s a great way to add protein and to keep the muffins moist.

I stayed fairly true to the base of the recipe, but made a few adjustments to suit my taste. I actually swapped out the cottage cheese for ricotta because that’s what I had and I prefer the texture, and I know ricotta is often used in pancake recipes. I used turkey bacon instead of ham, and regular all-purpose flour because I didn’t have almond meal (though I think cornmeal would also be a great substitution!). I added some red bell peppers for flavor and texture, and also bumped up the scallions and spices a bit.

These muffins are perfect for breakfast on the go, and are filled with protein to keep you satisfied for hours. The texture is like quiche meets muffin, and the flavors are fun but also mellow enough to eat every morning. You can definitely play around with the ingredients and get creative – broccoli and cheese would be delicious, or even spinach and feta! You can bake up a batch on the weekend and heat them up for breakfast during the week – so easy! I definitely see this recipe becoming a regular in my diet.

Turkey Bacon & Cheddar Breakfast Muffins
adapted from Cottage Cheese and Egg Muffins with Ham and Cheddar on Kalyn’s Kitchen

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Ingredients:
makes 1 dozen muffins (or in my case, 11.)

  • 6 slices of turkey bacon (Canadian bacon or ham would be great too)
  • 2/3 cup + 1/4 cup flour (whole wheat or all-purpose – or almond or cornmeal)
  • 1 tsp baking powder
  • 1/4 – 1/2 tsp salt (I used 1/4 and thought they could have used more)
  • seasoning of your choice (I used about 1/4 tsp each of smoked paprika, onion powder, garlic powder, and a pinch of red pepper flakes)
  • 4 eggs
  • 2/3 cup ricotta or cottage cheese (I used part-skim)
  • 1 Tbsp milk or water (the original recipe calls for 3 T of water, but I decreased it because of the extra moisture from the bell peppers. If you’re not using a fresh vegetable, use the original amount of 3.)
  • 1/4 cup chopped scallions
  • 1/4 cup finely diced red bell pepper
  • 1/4 cup shredded parmesan cheese
  • 1/2 cup shredded cheddar cheese
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Your ingredients (forgot to picture the bell pepper, naturally.)

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Your wonderful spices

Directions:

  1. Preheat oven to 375°F and lightly grease a muffin tin with cooking spray.
  2. Cook your turkey bacon just until it’s almost crispy (you don’t want it too crispy for these muffins), about 5 minutes. While the bacon is cooking, whisk together the flour, baking powder, salt, and seasoning in a large bowl.
  3. Add the eggs, ricotta cheese, and milk/water to the bowl and whisk again. Crumble the cooked bacon (make sure you let it cool a bit) into the bowl, and add in the peppers, scallions, and both cheeses. Stir together until well incorporated and spoon into your greased muffin tin, topping each off with a sprinkle of cheese if desired.
  4. Bake for about 16 – 18 minutes, or until the tops of the muffins turn golden and a toothpick can be inserted and comes out clean. Let sit for a few minutes before serving, and serve with a glass of milk. (or ketchup and hot sauce if you’re like me!) Store leftovers in an air-tight container in the fridge for up to 1 week.
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Begin by frizzling up your bacon.

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In a large mixing bowl, whisk flour, baking powder, salt, and seasoning together. Stir in ricotta, egg, and milk or water.

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Add in all of the fun stuff (bacon, cheese, scallions, and peppers) and stir again

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Your batter will be thick and slightly lumpy, but have no fear.

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Spoon the batter into your greased muffin tin, about 3/4 of the way full, and sprinkle with a bit of cheese on top. Bake at 375 degrees for 16 – 18 minutes.

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Your muffins will look something like this when they’re finished

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🙂

Sweet Potato Hash

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This morning I was looking around my kitchen, trying to figure out what I could make to put on my blog. The sun was out, and I hadn’t posted a recipe in a few weeks. Back when I was posting recipes on here every few days, I would always have something planned. Lately when I post a recipe, I don’t really have a plan and I kind of just throw something together. I miss having lots of time to plan recipes, go grocery shopping and then cook and photograph the food. But I certainly do not miss not having a job, so I will squeeze in food blogging whenever I can.

Anyway, I stumbled upon some sweet potatoes that needed to be eaten, and also happened to have some fresh bell peppers. I’ve made regular potato hash, but not sweet potato hash before and my stomach was rumbling for some breakfast. Growing up, on the weekends my parents would sometimes frizzle up corned beef hash that comes from a can and I won’t lie – I still love the stuff. It’s chewy, crispy, and full of flavor. In light of attempting to eat better, I healthified (new word) my hash by omitting meat, subbing regular potatoes for sweet potatoes, and adding some fresh veggies.

This Sweet Potato Hash makes a delicious addition to a weekend breakfast, and I think it would also heat up well for leftovers. It’s sweet, spicy, and filling. I found it to go great with a fried egg and a light sprinkle of cheddar cheese. I do think this hash would be really good with bits of bacon, but it’s also delicious without! I cooked my sweet potatoes in a separate pan from my veggies because I wanted to make sure everything cooked evenly, but they could also be par-boiled. I just recommend being careful of overcooking your sweet potatoes, because then they will fall apart.

Sweet Potato Hash
makes 3 – 4 servings

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Ingredients:

  • 1 Tbsp olive oil, divided in half
  • 1/2 Tbsp butter (optional)
  • 1 medium sweet potato, diced into bite-sized pieces
  • 1 small sweet onion
  • 2/3 cup diced bell peppers (I used red and yellow)
  • 2 cloves garlic, minced
  • seasoning to taste: paprika, cumin, cayenne pepper, and a garlic/salt/pepper blend
  • green onions to garnish

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Your ingredients

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Your spices

Directions:

  1. In a medium frying pan, heat 1/2 Tbsp olive oil or butter over medium heat and add diced potatoes. Cover with about 1/4 cup water and let cook for 8 – 10 minutes, stirring occasionally, until water has absorbed and potatoes are softened but not yet mushy.
  2. In a separate frying pan, heat another 1/2 olive oil and add diced onion. Cook for about 10 minutes, and then add bell peppers. Continue to saute for another 10 – 15 minutes, until veggies are softened and beginning to brown. At this point I added a bit of butter to really ramp up the flavor, but that’s optional.
  3. Add cooked sweet potatoes to veggies, along with your spices. Cook for another 3 – 5 minutes, stirring occasionally, and make sure the spices are to your liking. Garnish with green onions and serve with eggs or a meat of your choice, and enjoy!

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Cook up your sweet potatoes until softened

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Saute your onions and peppers until soft and beginning to brown. Add garlic at the end.

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Mix your sweet potatoes in, along with spices. Cook for an additional few minutes. Garnish with green onions and serve! 🙂

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Vanilla Bean Pecan Granola

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Hello folks!
Hope everyone had an enjoyable holiday season filled with lots of good food. While I wanted to post a seasonal, wintery recipe today, I also was on a mission to make delicious granola. I realized I haven’t posted a granola recipe in a long time so that became today’s post.

Recently at work, I discovered my cafeteria’s granola is actually pretty tasty. Some days I’ll either bring yogurt from home or get some in the cafeteria for a mid-morning snack, along with a heaping scoop of granola. But then I remembered, my own granola is pretty damn good and free, since I have all the ingredients on hand. I wanted to make something a little different this time around, so I incorporated some new ingredients.

Growing up, I was always a chocolate person. I loved chocolate everything and would eat chocolate in some form or another just about every day. Then I slowed started moving away from my chocolate addiction and some time over the past few years, I’ve become crazy over vanilla. I still enjoy a bowl of rich chocolate ice cream (or especially these peppermint chocolate truffles), but when it comes to my everyday vices such as coffee or granola bars, I prefer vanilla.

I always put plenty of vanilla extract in any of my baked goods, and recently picked up some vanilla bean paste from Homegoods. It’s really more like of a goo, though I suppose “vanilla bean goo” doesn’t sound quite as appealing. It has a nice rich vanilla flavor, with vanilla bean seeds in it. The other addition to this granola was pecans. Pecans are probably my favorite type of nut, and I love that they serve them at the breakfast and salad bar at work. I also added raisins this time, which I haven’t done before, but I love the chewiness of them in contrast to the crunchy granola.

Vanilla Bean Pecan Granola
makes about 2 1/2 cups

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Ingredients:

  • 1/4 cup coconut oil (or canola, or butter)
  • 1 Tbsp honey or maple syrup
  • 1 1/2 tsp vanilla bean paste or extract (or from a fresh vanilla bean if you’re feeling adventurous!)
  • 1 1/2 cups old-fashioned oats
  • 1/4 cup brown sugar
  • 1 tsp cinnamon
  • 1/3 cup chopped pecans
  • 1/3 cup raisins
  • 1/4 cup shredded coconut (optional)
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Your ingredients

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The “secret” ingredient – Vanilla Bean Paste! This can be found at Homegoods, Marshall’s, and probably specialty baking stores such as Williams Sonoma or Sur La Table.

Directions:

  1. Preheat oven to 300ºF and lightly spray a baking sheet with cooking spray.
  2. In a large microwave-safe bowl, melt coconut oil in the microwave (mine took about 1 minutes and 30 seconds total to melt). Stir in honey and vanilla bean paste/extract.
  3. In a separate bowl, combine oats, brown sugar, cinnamon and stir. Add to bowl with wet ingredients and stir again, making sure all the dry ingredients are thoroughly coated in oil. Fold in pecans, raisins, and coconut and stir once more, just until combined.
  4. Spread uncooked granola on your baking sheet and bake for a total of 30 minutes, stirring at 10 minute increments. Stirring is important, or else your granola will cook unevenly and possibly burn in some spots.
  5. Once it’s done cooking, I like to push it all to one side of the baking sheet in a big pile to encourage clumping. Let it cool for about 20 – 30 minutes before serving. Store in an air-tight container (mason jars work perfectly!)
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Prep your ingredients

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Mix it all up!

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Spread on a lightly greased baking sheet and cook for 30 minutes, stirring every 10 minutes.

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The finished product!

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🙂

P.S. I got a new camera lens for Christmas! These photos were taken with the new toy. I’m not sure if I like it as much as my old lens that broke last year, but I’m still getting used to it so we’ll see!