Thursday August 13, 2020
11:22 pm

Today's Weather

Weather data OK.
79 °F

Follow Us!

NWICatholic Do you have a faith-filled father? Tell us about him in 75 words or less, and your comment may be included in the N…
NWICatholic Friends, please set a reminder to join Bishop McClory via livestream at 12:30 p.m. this Sunday for Mother's Day Fam…
NWICatholic Bishop letter regarding the reopening of public Masses ...
NWICatholic Bishop Letter to the Faithful: Current protocols for worship remain the same...
NWICatholic Join Bishop McClory at 2 p.m. tomorrow (May 1) via livestream as Catholic bishops across the U.S. and Canada join t…
NWICatholic Do you have a magnificent mother? Tell us about her, and your comment may be included in the Northwest Indiana Cath…
NWICatholic Did you follow along with Bishop McClory's messages during the Holy Week Masses? Are you looking to go back and lis…

Brunch with a serving of healthy

recipe box April 2018

Healthy muffins, low-carb strata and coffee cake variations make for a nutritious and satisfying breakfast. (Photo provided)


by Annette Kukoy and Jackie Shayotovich


         These recipes for a brunch menu include some healthy options from Cindy Parker, and a rich coffee cake with several delicious variations from Josh Lewis.


Healthy Banana Muffins (Cindy Parker)


3 large overripe bananas (1-1/2 cups mashed)

1 large egg

1/3 cup nonfat plain Greek yogurt

2 tablespoons canola oil

1/3 cup light brown sugar

1/4 cup maple syrup

1 teaspoon vanilla

1 teaspoon baking soda

1/4 teaspoon kosher salt

1 teaspoon cinnamon

1-1/2 cups white whole wheat flour

1 cup walnuts, toasted and coarsely chopped


         Place the rack in the upper third of the oven; preheat to 350 degrees. Line a 12-cup muffin tin with paper liners. Mash the bananas in a large bowl until smooth. Whisk in the egg, and then the yogurt and oil. Whisk in the brown sugar, maple syrup and vanilla. Sprinkle the baking soda, salt and cinnamon over the top and stir until combined. Gently add the flour until barely combined, and then add the walnuts. Scoop the mixture into prepared muffin tins, filling nearly to the top. Bake for 20 to 22 minutes, until a toothpick inserted in the center comes out clean.



Low-Carb Breakfast Strata (Cindy Parker)

4 bacon slices

1-1/2 cup chopped onion

2 garlic cloves, minced

6 ounces fresh spinach, chopped

6 ounces crusty whole-grain bread, cut into 1-inch cubes

3 ounces Gruyere cheese, shredded (3/4 cup)

3/4 cup low-fat milk

3/4 cup plain reduced-fat Greek yogurt

4 large eggs

2 large egg whites

1 tablespoon Dijon mustard

1/2 teaspoon black pepper

1/4 teaspoon kosher salt


         Cook the bacon in alarge skillet until crisp. Transfer the bacon to a plate lined with paper towels, reserving 1-1/2 tablespoons of drippings in the skillet. Add the onion and garlic to the drippings in the skillet; cook, stirring occasionally, until the onion is browned and tender, about 10 minutes. Add the spinach; cook until the spinach wilts, about 2 minutes. Crumble the bacon and toss together with the onion mixture, bread cubes and cheese in a large bowl. Arrange the mixture evenly in an 8-inch square glass or ceramic baking dish, coated with cooking spray. Combine the milk, yogurt, eggs, egg whites, mustard and seasonings in a large bowl; whisk until well combined. Pour evenly over the bread mixture. Cover and chill for 8 hours or overnight. Preheat the oven to 350 degrees. Uncover the baking dish; let the strata stand at room temperature as oven heats. Bake the strata until top is browned and a knife inserted in center comes out clean, about 1 hour. Let stand for 5 minutes before serving.



Josh’s Coffee Cake (Josh Lewis)

1 cup brown sugar

1 cup granulated sugar

3 cups flour

1 cup unsalted butter

3 large eggs

1 cup buttermilk

1 teaspoon vanilla

1 teaspoon baking soda


         Heat the oven to 375 degrees. Lightly butter two 8-inch baking pans. In large bowl, whisk together the sugars and flour. Cut in the butter until the dough is crumbly. Set aside 1 cup of the crumbled mixture. Add the eggs, buttermilk, vanilla, and baking soda to the remaining batter. Mix well. Pour the batter into the prepared pans. Top the cakes with the reserved crumble. Bake for 30 minutes.

         Options: Before adding the crumb topping, sprinkle blueberries, blackberries, diced apples, or chopped walnuts on top of batter, then top with crumbs. When adding fruit you may have to extend the baking time. Check for doneness with a cake tester.


         Annette Kukoy is a member of St. Thomas More Parish in Munster. Jackie Shayotovich belongs to Ss. Peter and Paul in Merrillville. For more information contact Annette or Jackie at This email address is being protected from spambots. You need JavaScript enabled to view it. or This email address is being protected from spambots. You need JavaScript enabled to view it. .

See more content!

To view more articles and search our website register with

Join The Flock

Flock Note