Breakfast Bread


Bread Photo 2

This is a super delicious and easy to make slightly sweet breakfast bread.  Perfect to make ahead to have during the week to grab as you run out the door with coffee in hand.

Breakfast Bread


1 3/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
2 tbsp of chia seeds
5 small packets of Stevia
1/4 cup of raw honey
1 tbsp of Apple Cider Vinegar
1/4 cup chopped pecans, toasted
3 tablespoons 1% low-fat milk
3 tablespoons vegetable oil

2 eggs

Cooking spray
1/2 cup powdered sugar
2 teaspoons fresh orange juice
1 1/2 teaspoons chia seeds



Preheat oven to 350°.

Lightly spoon flour into dry measuring cups; level with a knife. Combine flour with the next six ingredients listed after flour in a large bowl.  Make a little well in center of the dry mixture or you can mix your wet ingredients in a separate smaller bowl, but I’m always looking for a way to NOT dirty another dish or bowl.  So, I add the  honey and the next 5 ingredients into the little well and give them a little stir to combine and then a big gigantic stir to incorporate the wet with the dry ingredients.  Don’t overmix.

Spoon batter into a Bundt Cake pan coated with cooking spray. Bake at 350° for 45 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes in pan on a wire rack; remove from pan. Cool completely on a wire rack.

Combine powdered sugar and juice, stirring until smooth. Drizzle glaze over bread, and sprinkle with 1 1/2 teaspoons chia seeds.

– MonaBread Photo 2

Oven-Roasted Brussel Sprouts

A quick, easy, delicious way for me to eat more veggies is to slice, season and roast them. 

My favorites are Brussel Sprouts. I love how some of the skins get crunchy and mix in perfectly with the nutty, smooth buttery taste of the sprouts. 


Oven-Roasted Brussel Sprouts


A bag or stalk of raw Brussel Sprouts

2 tbsp of olive oil

3 garlic cloves, chopped

Salt and pepper to taste


Wash and dry Brussel Sprouts. 

Prep them by cutting off ends. 

Preheat oven to 450 degrees. 

Cut them in half and then in half again. 

Spread them on a cooking sheet. Drizzle with oil and sprinkle chopped garlic over the sprouts. Add salt and pepper. Mix well. 

Place pan with sprouts in oven at 400 degrees and roast for 20 minutes. (Check on them after 10 minutes and cook to your preference and oven’s strength.) 

I sometimes sprinkle them with a bit of parmesan cheese before I plate them for lunch or dinner, as a side or the main course served with a grain. I’ve even tossed them into an omelette for Breakfast. So versatile and yummy! 


Lemon Poppy Seed Muffins

Undeniably, I am a chocolate-chip kind of gal but sometimes, there is nothing like a tart lemon baked good that just calls and slays me, like these Lemon Poppy Seed Muffins.

Lemon Poppy Seed 3

Plus, these little babies are vegan and preservative-free and can be yummy both as a dessert or even a quick breakfast.  So much better to know that they are a bit healthier than the ones at the coffee shop while I nosh out or is it in and around and through these little goodies.

Lemon Poppy Seed Muffins


  • 2 Flax Eggs (To make 1 flax seed egg, mix  1 tbsp of flaxseed meal with 2 and 1/2 tbsp of water)
  • 3/4 cup unsweetened applesauce
  • 1/3 cup lemon juice
  • 1 tbsp of lemon zest
  • 1 tsp vanilla or lemon extract
  • 1/4 cup melted coconut oil or grape seed oil
  • 1/4 cup unsweetened almond milk
  • 1/4 cup maple syrup or agave nectar
  • 1/3 cup natural sugar
  • 1/2 tsp sea salt
  • 1 and 1/2 tsp baking soda
  • 1 tbsp poppy seeds
  • 1/2 cup rolled oats
  • 1/2 cup almond meal
  • 1 cup whole wheat pastry flour or all-purpose flour


  • 1 cup powdered sugar
  • 1 tbsp lemon juice or almond milk
1. Pre-heat oven to 375 degrees. Line or spray 12-muffin pan.
2. In a mixing bowl, add applesauce, lemon juice, lemon zest, almond milk, maple syrup or agave, cane sugar, baking soda, and salt.  Mix well.
3. In another mixing bowl, mix together flour, almond meal and oats until combined.

4. Add dry ingredients to wet ingredients. Be careful not to overmix.
5. Fold in poppy seeds.
6.  Pour batter evenly between muffin tins.  This recipe should make 12 muffins.                         7. Bake for 25 minutes or until toothpick inserted into the center of one of the muffins comes out clean. Let cool on a rack.                                                                                                                         8. Prepare glaze by mixing together sugar and almond milk.
9. Spoon glaze over each muffin.

Lemon Poppy Seed 2

This recipe makes 12 muffins.  After inserting the recipe into Recipe Builder, each muffin comes out to 180 calories.

– Mona

Flourless Chocolate Chip Cookies

Flourless cookies! Is there such a thing? Yes and they are delicious.

Before I baked these flourless cookies, I was a firm believer that a cookie had to have flour. How else would it hold its shape, I thought.

So after much trial, and even more error, I  happened on this experiment with ingredients that I’m happy with.

They are super easy to make and pack a huge protein punch, thanks to the peanut butter, which might make them a healthier than regular cookie choice.

Flourless Chocolate Chip Cookie



1 cup of peanut butter

1/2 cup of Brown Sugar

1/2 cup of chocolate chips

2 eggs or to make the cookies, Vegan, 2 Flax “eggs”, which is 2 Tbsp of ground flaxseed with 6 Tbsp of water, mixed together.

1 tbsp of vanilla


This is important. Do Not Pre-Heat Oven. I found that if you do, the cookies burn first before they finish cooking.

In a bowl, mix together all ingredients and blend well.

On a cookie sheet lined with parchment paper, drop tbsp of dough onto sheet.

Place in oven at 350 degrees for 10-12 minutes. Take care watching them so they don’t burn but are not undercooked.

Let cool on a wire rack before eating. This will help them set. The consistency of this cookie is slightly chewy, not hard or crisp. Store in an airtight container.

Hope you like them.

– Mona

Breakfast Granola

Ready to face the day writing and making with a big bowl of oven baked granola doused in almond milk and eaten with a big wooden spoon.


Granola 1

Breakfast Granola


3 cups of rolled oats

1/2 cup pecans 

1/2 cup almonds

1/2 tablespoon quinoa

1/2 tablespoon ground cinnamon

1/4 teaspoon salt

2 tablespoons canola oil or 2 tablespoons unsalted butter, melted

1 egg white, beaten

1/2 cup pure maple syrup

1 cup dried fruits, such as: cranberries, cherries, apricots, dates, figs, and/or raisins) Note: Add fruit only after the granola has baked and is out of the oven. If you add prior to baking the fruit will become as hard as a rock. Seriously, a rock. Save your teeth and add after the granola has baked.

Pre heat oven to 375 degrees.

 Mix everything together until everything is well coated. Spread onto a parchment sheet covered baking sheet and bake for about 30 – 45 minutes or until golden brown, stirring occasionally so the mixture browns evenly. 

When done, remove from oven and place on a wire rack to cool. You will notice that the granola may still be sticky when it is removed from the oven but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.

Makes about 4-5 cups. 


– Mona 

No Dairy, No Fry, Maybe, No Make You Cry For Your Diet, Donuts

I’ve been working on perfecting an oven-baked, non-dairy vegan donut for some time.  Not because I was hankering for a possibly healthier version of a donut.  I am not under the delusion that the concepts of “donut” and “healthy” can be one and the same.  Yet, perhaps, I thought, they could, in our little universe, happily co-exist and gasp…perhaps even support one another!

I made this batch of no-dairy oven baked donuts with a St.Patrick’s Day theme and they were the easiest to make and turned out to be the tastiest things ever.  The good news is that they have very little fat and contain no eggs or dairy ( i.e. butter). The bad news is that they do have sugar. But at a 1 tbsp of powdered sugar per donut, plus the icing, I don’t think it’s all that bad.

Still bothered by the sugar. Maybe the no-dairy cancels out the sugar.  Then, again maybe not, but why worry about it? It’s a donut for “Pete’s Sake!” and donuts, are inherently not supposed to be all about health and well-being. As in all things, moderation is the best route and this donut comes to as clean and as tasty as you’ll get.

The vanilla cake of this donut  is soft and moist due to the soy yogurt and would make a great base for other flavor icings and of course, sprinkles! I’m already thinking of a chocolate ganache icing and multi-colored sprinkles…JOY!!!!

The key to this recipe is in my opinion not any one ingredient but the donut pan! I used to make donuts in muffin pans but to me they didn’t look right. They tasted good but just not the right shape. More cupcake than donut. The cheapskate in me finally sprung for an honest to goodness 6-count donut pan found and I couldn’t be happier. So, go get your self a donut pan and then start baking.

Oven-Baked, No-Dairy Donuts 



1 cup of flour

6 tbsp of powdered sugar

1 tsp of baking powder

1 container (6 oz)  of Vanilla flavor Soy Yogurt

2 tbsp of vanilla flavored almond milk

1 tbsp of ground flax seed 3 tbsp of water

1 tsp of vanilla extract 1 tbsp of Earth Balance butter substitute ( melted )


2 cups of powdered sugar

4 tbsp of almond milk

1/2 tsp of vanilla extract


Mix ground flax seed with water in a small bowl and set aside in refrigerator for 15 minutes. This is your “egg”.

Pre-heat oven to 325 degrees.

Spray donut pan with non-stick spray. Set aside.

In a large bowl, mix together flour, sugar and baking powder. Set aside.

In a smaller bowl, whisk the yogurt, milk, flax seed “egg”, vanilla and melted butter together.

Incorporate the wet ingredients with the dry ingredients until combined. Be careful not to  over mix.

Using a pastry bag or ziploc bag with corner snipped off, pipe batter into each individual donut cavity of donut pan.

Donuts 1

Bake 11 minutes until each donut is set and golden. Adjust the time according to your oven. Remove from pan and cool before you dip them into icing.

Donuts 2


To make icing, mix the sugar with the milk and vanilla until smooth. When icing and sprinkling the donuts, I dunk one donut at a time into the icing ( 3 times ) because I like thick icing and then dunk them into a bowl of sprinkles right after the third dunk into the icing bowl.

Donuts 3


And here they are. No cry, for sure. Plain Delicious.

Donuts 4