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Good morning! This egg scramble is so basic that I hadn’t planned on sharing the recipe, but I make it constantly for breakfast and it’s always so good (and so easy) that I figured some of you might end up loving it too. ♡

Here’s the drill:

Start your coffee, then toss some mushrooms, onions and garlic in a hot skillet to brown. Add some fresh spinach or kale to wilt. Scoot everything to the side and scramble a bunch of eggs. Top it all with sliced avocado and whatever fresh herbs you’ve got on hand (I’m partial to dill, chives or basil). And just like that — you’ve got a savory, protein-packed breakfast on the table in under 10 minutes.

I usually serve mine with a side of breakfast chicken sausages (love the ones from Costco) or a few slices of smoked salmon for extra protein. But this recipe is endlessly flexible, so feel free to add in whatever other veggies, sauces, cheeses or herbs that happen to sound good. (I’ve included more ideas below!) Bottom line, it’s just one of those easy meals that always tastes delicious. And even on busy mornings, that extra 10-minute investment in a hot and healthy breakfast feels like a tiny win. So the next time you’re craving scrambled eggs, give this one a go!

Recipe Variations

Here are a few more fun twists that you can try with this recipe:

• Mexican-inspired: Add red or green salsa, cotija cheese, black or refried beans, and chopped fresh cilantro.
• Greek-inspired: Add olives, diced tomatoes, crumbled feta, and fresh oregano or parsley.
• Italian-inspired: Add sun-dried tomatoes, chopped artichoke hearts, fresh basil or pesto, and mozzarella (or burrata).
• Middle Eastern-inspired: Add cherry tomatoes, za’atar, crumbled feta, fresh parsley and pita.
• French-inspired: Add sautéed leeks, asparagus, a touch of Dijon (in the eggs) and fresh tarragon or chives.

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Is there anything more comforting than a pan of bubbling tomato sauce cradling a few perfectly poached eggs? ♡

Shakshuka is one of those pantry-friendly, single-skillet, 20-minute meals that always magically tastes like so much more than the sum of its parts. All you need are a few basics — onion, garlic, canned tomatoes and some warm, smoky spices — and you’ve got a heavenly sauce that’s just begging for some eggs to be nestled right in. Absolutely perfect for scooping with a hunk of good crusty bread!

I love my shakshuka topped with a generous handful of tangy feta and a sprinkle of fresh cilantro, but there are endless ways to customize this recipe to your liking. (Read on below for more ideas!) However you make your shakshuka, it’s one of those timeless, foolproof meals that I’m certain you’ll come back to again and again. Let’s simmer up a quick batch!

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Now that we’re living in the Land of Canned Biscuits again (a.k.a. the United States), I have happily resumed one of my favorite holiday baking traditions — weekend monkey bread! ♡

We always had to put in the extra time to make homemade biscuits from scratch for monkey bread while we were living in Barcelona. It was, of course, delicious, but not quite the simple and nostalgic version I grew up with. On a lazy December morning, I much prefer to hit the ‘easy button’ and let Pillsbury do most of the work for me.

So for anyone else who also craves this throwback sweet treat this time of year, I thought I’d repost the tried-and-true monkey bread recipe that I’ve been making for the past two decades. It’s made with just 5 simple ingredients — canned buttermilk biscuits, melted butter, brown sugar, white sugar and cinnamon — and it’s always so fun and easy to assemble. (Even more special for us right now with cute little toddler hands to help!)

I’ve included some extra options below for various ways to customize the recipe by adding in nuts, chocolate chips, or dried fruit. Or you can also never go wrong with an extra cream cheese drizzle on top. However you make it, I promise this gooey sweet treat is always a winner. So grab some biscuits and let’s make some monkey bread together!

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Easy high protein breakfast recipe for the win! ♡

Like probably many of you, I’ve been working lately on trying to start my mornings with a strong boost of protein. And these cute egg bites have become one of my favorite ways to make it happen! They pack 14 grams of protein per serving and are super-easy to customize with your preferred flavor add-ins. We’re partial to this vegetarian mix of sun-dried tomatoes, spinach, basil and feta here in our home lately. But you could easily increase the protein content even more by mixing in some bacon, sausage, smoked salmon, extra cheese, etc.

The great thing about making homemade egg bites (or egg cups, whatever you prefer to call them) is that it’s easy to prep a batch with just 10 minutes of hands-on prep time. They’re considerably more affordable than Starbucks egg bites or many other store-bought versions. They keep well in the fridge or freezer if you’d like to have a grab-and-go option ready for busy mornings ahead. And most importantly, they are just really, really good. Like, considerably more flavorful than any coffee shop or store-bought version I’ve tried.

Let’s make some egg bites!

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What happens when you combine the richly-spiced flavors of golden milk with my favorite crunchy granola?

This delicious bowl of sunshine. ♡

Turns out that the classic warming spices found in golden milk — the earthy notes of turmeric, the sweetness of cinnamon, the gentle spice of ginger, plus a hint of black pepper — bake perfectly into a batch of homemade granola. The spices give everything the most beautiful vibrant golden color, making the granola clusters all the lovelier when sprinkled over yogurt or served with a splash of milk or enjoyed by the handful.

I’ve used my favorite mix of oats, nuts and seeds here, which bake up into perfectly crunchy clusters. And if you enjoy dried fruit in your granola, I recommend tossing in some golden raisins or dried apricots to keep with the “golden” theme. This recipe is naturally gluten-free and vegan, rich in nutrients and protein, and full of the coziest flavors. So the next time you’re craving granola, I highly recommend giving it a try!

Golden Granola Recipe | 1-Minute Video

Golden Granola Ingredients

Here are a few quick notes about the golden granola ingredients you will need to make this recipe:

• Oats: Old-fashioned oats (a.k.a. rolled oats) are the hearty base for this granola, soaking up all of the spices and giving each bite a hint of chewy texture.
• Nuts and seeds: I love using a mix of sliced or slivered almonds, chopped pecans and sunflower seeds in this granola, which adds a rich blend of nutty flavors, crunchy texture and protein to the recipe.
• Coconut flakes: I recommend using the larger variety of unsweetened coconut flakes here, which add a touch of sweetness as well as larger light wisps of texture to the granola. But you’re also more than welcome to use unsweetened shredded coconut if that’s more easily available where you live.
• Dried fruit: I love adding either chopped dried apricots or golden raisins to this granola, to keep with the “golden” theme. But feel free to add in whatever dried fruits you have on hand or love best.
• Maple syrup: Maple syrup gives natural sweetness and caramel-like flavor to the granola, pairing perfectly with the golden spices.
• Coconut oil: Coconut oil helps the granola crisp up perfectly while baking and gives it very subtle extra hint of coconut flavor. If you don’t love coconut, feel free to sub in avocado oil or whatever other neutral-flavored cooking oil that you love best.
• Spices: We’ll add the classic mix of golden milk warming spices to season the granola — ground cinnamon, ground ginger, ground turmeric, and black pepper. (The black pepper aids in the absorption of the nutrients in the turmeric, plus it tastes delicious.) Then we’ll also add in a pinch of fine sea salt to bring out the best of these flavors.
• Vanilla extract: Finally, we will add in a splash of pure vanilla extract, which enhances all of the other flavors and makes the granola taste extra cozy.

 Recipe Variations

Here are a few variations that you’re welcome to try with this golden granola recipe:

• Add chocolate. Mix chocolate chips or chunks into the granola once it has completely cooled.
• Add citrus zest. Sprinkle orange or lemon zest over the granola once it comes out of the oven.
• Use different nuts/seeds. Sub in pepitas, walnuts, cashews, or pistachios in place of any of the nuts/seeds.
• Use different dried fruit. Sub dried mango, dried pineapple, or dried cranberries in place of the raisins or apricots.

More Granola Recipes

Looking for more homemade granola recipes to try? Here are a few of our favorites:

• Easy Granola Clusters
• Peanut Butter Granola
• Chocolate Granola
• Tahini Granola

Golden Granola

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews

• Author: Ali
• Prep Time: 15 mins
• Cook Time: 45 mins
• Total Time: 1 hour
• Yield: 6 to 8 servings 1x

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Ingredients

• 2/3 cup maple syrup
• 1/3 cup coconut oil
• 1 1/2 tablespoons ground turmeric
• 1 tablespoon ground ginger
• 1 teaspoon each: fine sea salt, ground cinnamon, vanilla extract
• 1/2 teaspoon freshly-ground black pepper
• 3 cups old-fashioned (rolled) oats
• 1 cup sliced or slivered almonds
• 2/3 cup unsweetened coconut flakes
• 1/2 cup chopped pecans
• 1/2 cup sunflower seeds
• 1/2 cup chopped dried apricots or golden raisins (or a mix of the two)

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Instructions

1. Prep the oven and baking sheet. Heat oven to 300°F (150°C). Line a half sheet pan (18 x 13 inches) with parchment paper and set aside.
2. Heat the wet ingredients. Combine the maple syrup, coconut oil, sea salt, turmeric, ginger, cinnamon, vanilla extract and black pepper in a small saucepan. Heat the mixture for 4-5 minutes over medium heat until the coconut oil has melted and the mixture is warm (but not quite simmering), whisking until evenly combined. Remove from heat.
3. Add the dry ingredients. In a large mixing bowl, add the oats, almonds, coconut flakes, pecans and sunflower seeds. Drizzle the maple syrup mixture over the dry ingredients. Gently toss until evenly combined.
4. Bake. Spread the granola out evenly on the sheet pan and then gently press it down with a spatula. Bake for 25 minutes, then without stirring, remove the pan and rotate it 180° (so that it will cook evenly from front to back). Bake for 15-20 more minutes until the granola is lightly golden on top. Transfer the pan to a wire baking rack and let it cool completely.
5. Serve. Use your hands to break the granola up into your desired size of chunks. Add the dried fruit and toss to combine. Serve and enjoy! Leftover granola can be stored in an airtight container for up to 2 weeks.

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Is there anything more lovely than a plate filled with warm, delicate, buttery French crêpes? ♡

We were fortunate to have the opportunity visit a number of charming creperies during our years living in Europe, especially on our various trips to France. And I have to say, there is nothing like a well-made, paper-thin, lacy-edged crepe served fresh off of the pan. They are so effortlessly elegant and delicious in their simplicity. And, of course, the perfect blank slate for all of your favorite sweet or savory fillings!

The beauty of classic French crepes is that they are surprisingly easy to make at home too. All you need are 7 basic pantry ingredients, plus whatever fillings sound good, and your kitchen can transform into your own little French cafe in no time. I have always been partial to making crepe batter in a blender, which I find to be the simplest method, but you can just as easily make yours with a bowl and whisk if you prefer. Be sure to read the notes below for extra tips, plus bonus ideas for how to customize the batter or fillings to your liking.

Let’s make some crepes!

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It’s pretty much a sure thing that I’m going to love cranberry-orange anything, but I have to say that these little energy bites are especially delightful. ♡

They’re loaded up with some of my favorite feel-good energy bite ingredients, including almonds, oats, flax, shredded coconut, dates, dried cranberries, and fresh orange juice/zest. And they’re quick and easy to make in the food processor by just blitzing all of the ingredients together. Feel free to roll them in a bit of extra coconut or just serve them plain — both options are delicious!

We love having these energy bites on hand for healthy snacking or an easy grab-and-go breakfast. All of these ingredients also happen to be naturally gluten-free and vegan. And they keep well in the fridge or freezer, so I highly recommend making a double batch while you’re at it.

Let’s make some cranberry orange energy bites!

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Say hello to the yummy banana baked oatmeal cups that my son and I have been loving lately. ♡

Teo has recently crossed over into that delightful stage of toddlerhood where he’s proudly vetoing most new recipes I make for him lately. But these baked oatmeal cups (and these very similar healthy banana muffins) continue to be a big hit…which I’m all for!

This baked oatmeal recipe is incredibly easy to mix up with a simple base of oats, bananas, egg, milk (dairy or non-dairy) and warming spices. We typically just add in a hint of maple syrup to sweeten, since those ripe bananas are already quite sweet on their own. And then while I usually go the banana nut route and add in some chopped pecans or walnuts while making these for Teo, you could totally add in some chocolate chips or dried fruit to your baked oatmeal cups if you’d like.

This recipe freezes also well if you’d like to meal prep a big batch ahead of time, and happens to be naturally gluten-free and can easily be made vegan if you’d like. And if you don’t feel like making individual baking cups, you can also also just pour the batter into a baking dish and cut it into slices too.

So many good reasons to make this recipe, but more than anything, we keep making these banana baked oatmeal cups because they’re simply delicious. Teo thinks you’re going to love them too!

Banana Baked Oatmeal Cups Ingredients

Here are a few quick notes about the ingredients you will need to make this baked banana oatmeal cups recipe:

• Old-fashioned oats: Be sure to use old-fashioned (aka “rolled”) oats for this recipe and not quick oats. If you are making this recipe gluten-free, be sure to also check the label to be sure that you are purchasing certified gluten-free oats.
• Ripe bananas: Use bananas that are nice and ripe in order to give this recipe the richest, sweetest banana flavor.
• Milk: Feel free to use whatever dairy or non-dairy plain milk that you prefer. We typically use plain oat milk with this recipe here in our house.
• Egg: I always use an egg will help to bind all of these ingredients together, but you are welcome to use a flax egg if you would like to make this recipe vegan (see instructions below).
• Maple syrup: This is my natural sweetener of choice for this recipe, since the flavor of maple syrup always pairs so deliciously with banana and nuts. But feel free to sub in brown sugar, coconut sugar or honey if you prefer.
• Baking powder: This helps to give the oatmeal cups a slight rise as they bake.
• Spices, vanilla extract and salt: I typically make these oatmeal cups with a mix of ground cinnamon, ground ginger, vanilla extract and fine sea salt. But feel free to play around with whatever warming spices (such as cardamom, nutmeg, allspice, cloves, etc) that you love best.
• Nuts or chocolate chips: We love adding chopped pecans or walnuts to these oatmeal cups for extra protein. But you’re welcome to toss in a handful of chocolate chips instead, or use a mix of chocolate and nuts!

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