I don’t know about you but whenever I’m eating (or drinking) my greens, I feel a whole lot better about my meal. Whether it’s a loaded kale salad, a mug of steaming hot matcha tea, the perfect avocado (you know what I’m talking about), or sauteed spinach, green things are pretty delicious. And this green power smoothie is no exception.
As you can see in the photos, all the ingredients (besides the apple juice) you need for the smoothie are – you guessed it – green.
Add apple juice, a granny smith apple, half an avocado, green grapes, kale, and ice to your blender jar. Cover and blend until all the ingredients come together into one gorgeous, green smoothie.
The avocado adds to the rich green color. It also makes the smoothie silky smooth. If you’ve never added an avocado to your smoothie, now’s the time to try it.
Drink your greens alongside the rest of your breakfast or whip it up in the when you’re in need of an afternoon pick-me-up. It’s an abso-fruitly delicious smoothie recipe you’ll make over and over again.
Growing up, broiled grapefruit was one of my favorite things to eat for breakfast. My brother and I sold grapefruit, oranges, and clementines to fundraise for school trips and my parents always bought plenty.
Instead of eating plain grapefruit, my family loved popping the bright pink citrus in the broiler with brown sugar on top to add a little sweetness to the grapefruit’s tart flavor.
For this Broiled Grapefruit with Cinnamon Brown Sugar, slice two large grapefruits in half. Remove all of the grapefruit’s seeds with a paring knife and cut a small slice from the bottom of each grapefruit half to prevent them from rocking side to side while cooking.
We sprinkled a mixture of brown sugar and cinnamon on top of each half and dotted them with butter before sliding them into the Easy Reach Toaster Oven. If you don’t have a toaster oven, use your oven’s broiler instead.
Broil the grapefruit halves for 6 to 7 minutes until the sugar is hot and bubbly. Serve with a dollop of yogurt and a little granola on top. Pour yourself a steaming cup of coffee, grab the paper, and enjoy this simple but flavorful breakfast.
Heat the toaster oven on broil. Place rack in upper position.
Remove all seeds from grapefruit and section with a paring knife. Cut a small slice from the bottom of each grapefruit half to prevent them from rocking. Place grapefruit halves on toaster oven baking pan.
In small bowl, mix brown sugar and cinnamon. Sprinkle evenly over top of grapefruit halves. Dot with butter.
Broil for 6 to 7 minutes or until brown sugar and butter is bubbly. Top each half with 1 tablespoon yogurt and 1/2 tablespoon granola.
Whether you overslept the alarm, the dog woke you up extra early (because who needs sleep?), or someone can’t find the car keys, there’s always something keeping the morning from going smoothly – no matter how hard you try.
While you can’t control most of the morning’s mishaps, you can make sure the kiddos are well fed before they sit down at their desk. This PB&J breakfast bowl will stick to their bones (no teacher wants to see their hangry side) and get them through until lunchtime. While your kids may cringe at the word “oatmeal,” the Test Kitchen added some of their favorite flavors and toppings to make it kid-tested AND kid-approved.
In your Hamilton Beach® rice cooker, combine water, oatmeal, salt, and cinnamon. Cover the rice cooker and set it to Hot Cereal or Heat/Simmer for 25 minutes. The rice cooker is a great tool for morning meal prep. Instead of attending to oatmeal on the stovetop, you can put all the ingredients in the rice cooker and walk away.
When the oatmeal is finished cooking, transfer to the kid’s favorite breakfast bowls and top with peanut butter and grape jelly (strawberry would be yummy too). Add some fun toppings like sliced banana, grapes, raisins, or cinnamon for even more flavor.
Serve this breakfast bowl with a glass of ice-cold milk and take a breather. Because before you know it, it’s time to funnel them out the door to the car or bus.
If you’ve boiled eggs on the stovetop, you know it can be difficult to achieve the consistency you want. Whether you like soft, medium, or hard boiled eggs, timing is everything.
With the Hamilton Beach® Egg Cooker, you won’t have to worry about over or under cooking your eggs ever again. This little appliance (seriously, it takes up very little room) eliminates the guesswork and perfectly cooks eggs each and every time.
Whether you want soft, medium, hard, or even poached eggs – the work is done for you. All you have to do is read the side of the measuring cup (that comes with the egg cooker) and fill to the marked line with cold water. The designated fill-line will vary depending on your desired consistency and the number of eggs you are cooking.
Pour the water into the reservoir then cover with the lid and press the ON switch. The appliance will sound when the eggs are cooked and all the water has evaporated. It’s just that easy.
This little appliance gets a workout in my kitchen year-round, but I find it especially useful in the springtime. With Easter approaching, this egg cooker makes easy work out of whipping together your famous deviled eggs, egg salad, or salad nicoise.
If you’re not planning an Easter feast, the Egg Cooker is a great tool for meal prep any time of year. I hard boil 6 eggs over the weekend and store them in the refrigerator to throw into salads, peel for a quick protein-packed snack or for a no-brainer breakfast during the week. Now that the Egg Cooker has erased the hassle from boiling eggs, you’ll find excuses to use it over and over again.
The Egg Cooker can also help you make perfectly poached eggs, too. Watch the video to see this amazing little egg cooker in action.
Shakshuka is a popular dish in the Middle East and North Africa. It consists of poached eggs in a spicy tomato sauce usually served with bread for dipping. Overseas it’s enjoyed for breakfast, but it could definitely make for a delicious breakfast-for-dinner option. Who doesn’t love breakfast for dinner?
We cooked this sheet pan shakshuka in the Hamilton Beach Easy Reach Toaster Oven. The toaster oven version makes a lovely breakfast for two, but feel free to make it in the oven on a standard baking sheet if you’re feeding the family.
In a large skillet over medium-high, heat oil and add onion and one large Anaheim chile pepper. Cook until tender then stir in garlic, cumin, salt, paprika, and black pepper. Then add tomatoes and Hatch chiles and cook until the mixture reduces and thickens.
Transfer the mixture to the baking sheet and make four wells (we used a spoon) for the eggs. Carefully crack the eggs into the wells and bake for about 10 minutes at 375 degrees – until the eggs are just set. You’ll want a runny yolk so it can mix with the spicy tomato sauce.
We topped our shakshuka with feta cheese and a sprinkle of parsley. And be sure to serve it with plenty of warm naan for dipping – you won’t want to leave a bit of this dish behind.
In a large skillet over medium-high, heat oil. Add onion and Anaheim chili. Cook until tender. Stir in garlic, cumin, salt, paprika and black pepper. Cook until garlic is fragrant. Add tomatoes and Hatch chiles and cook until mixture is reduced and thickened enough to form “wells” for the eggs
Transfer mixture to a baking pan. Make 4 wells in the tomato mixture for the eggs. Carefully crack eggs into wells.
Heat oven to 375°F. Bake until eggs are just set, about 10 minutes. Sprinkle with feta and parsley before serving.