What’s For Breakfast?

Happy (rainy) first day of spring!!! To celebrate, we’re going to switch things up a bit and NOT do dinner today. Instead, we decided on sharing a few, easy, healthy on-the-go breakfasts for those of you still getting used to the new, early-to-rise schedule. Some of them you can make ahead of time or use as your kids’ snacks and lunches so take a look and let us know what you think!

Paleo Morning Glory Muffins

by Carrots ‘N’ Cake (serves 6)

Ingredients

• ½ cup mashed sweet potato
• ½ cup shredded coconut
• ½ cup raisins
• ½ cup chopped walnuts (omit for allergies)
• ¼ cup honey
• ⅛ cup shredded carrot
• 2 eggs
• ¾ cup almond flour
• 1 tsp cinnamon
• 1 tsp vanilla extract
• 1 tsp baking powder

Directions

1. Preheat oven to 350
2. Combine all ingredients in a large mixing bowl and blend well.
3. Coat muffin tin with non-stick cooking spray or use paper liners and divide batter among six cups.
4. Bake for 28-30 minutes or until the muffins are cooked all the way through.
5. Cool before serving

Omelette Recipe

by 101 Cookbooks (serves 1-2)

Ingredients

• 2 large eggs
• a tiny pinch of fine grain sea salt
• a few tablespoons of chopped chives
• a dollop of pesto
• a bit of goat cheese or feta
• a small handful of mixed salad greens

Directions

1. Use a fork to beat the eggs and salt in a small bowl. Beat well, until the eggs are mostly uniform in color – they seem to run around the pan more evenly when there aren’t huge patches of yolk vs. whites.
2. In your largest non-stick skillet over medium heat, pour the egg mixture and give it a good swirl so that they spread out thinly across the entire pan. Alternately, you can use a crepe pan or crepe maker.
3. Sprinkle the eggs with some of the chives and let them set, this happens quickly depending on the heat of your pan – 15 seconds to one minute.
4. Run a spatula underneath the omelette and slide it out of the pan (flat) onto a countertop or large cutting board.
5. Spread the pesto across the surface of the omelette (if you have a thick pesto, thin it a bit with water to make it easily spreadable), and then sprinkle with the cheese and salad greens.
6. Starting with one end, roll the omelette away from you. Cut in half on a deep diagonal. Season with a bit more salt if needed and serve garnished with a few chopped chives.

PBSB Quesadillas

by Ambitious Kitchen (serves 2-4)

Ingredients

• Cooking spray or butter
• 2 Tbsp natural creamy peanut butter
• 2 whole grain tortillas
• 1 large ripe banana, sliced
• 4-5 strawberries, sliced
• ⅛ tsp cinnamon

Directions

1. Heat a medium skillet over medium-high heat and spray pan with cooking spray.
2. Spread 1 tablespoon of the peanut butter evenly over each tortilla. Arrange both the banana and strawberry slices over one tortilla, sprinkle with a pinch of cinnamon, and top with the remaining tortilla, peanut butter side down. Press gently to help them stick together.
3. When the skillet is hot, add the quesadilla, flipping once, until golden brown, about 2 minutes per side. Cut each quesadilla into halves or quarters.

Ham, Cheese, and Veggie Quinoa Frittatas

by Kristene’s Kitchen (serves 6)

Ingredients

• 2 teaspoons olive oil
• ½ cup minced onion
• ½ cup chopped bell pepper
• 1 ½ cups (loosley packed) baby spinach, coarsely chopped
• ¾ cup chopped cooked ham
• ¾ cup grated cheddar or swiss cheese
• 1 cup cooked quinoa*
• 7 eggs
• ½ cup Almond Breeze Unsweetened Almond Milk
• ½ teaspoon salt
• ⅛ teaspoon pepper
• avocado slices, for serving (optional)

Directions

1. Preheat oven to 350 degrees F. Line muffin tin with silicone muffin liners, or generously spray tin with cooking spray (or line with paper liners); set aside.
2. Heat olive oil in a medium skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, for 3-5 minutes until softened. Add the spinach and cook until slightly wilted, about 30 seconds. Transfer vegetables to a large bowl.
3. To the bowl with the vegetables, add the chopped ham, cheddar cheese, and cooked quinoa.
4. In a liquid measuring cup whisk together the eggs and almond milk. Whisk in the salt and pepper. Pour the egg mixture into the bowl with the other ingredients and stir to combine.
5. Divide the mixutre evenly between the 12 wells of the prepared muffin tin. (I use my large scoop to make this job quick and easy.)
6. Bake for 18-22 minutes, until set. Let cool in the pan for 3 minutes. Run a small rubber spatula or spoon around the edge of each frittata and then remove from pan; serve.
7. The Quinoa and Egg Breakfast Bites can be stored in an airtight zip-top bag in the freezer for quick breakfasts.

Easy Overnight Oats

by Kristene’s Kitchen (serves 1)

Ingredients

• ½ cup old-fashioned oats
• ½ cup milk (whichever type you prefer)
• ½ teaspoon pure maple syrup
• ¼ teaspoon pure vanilla extract
• For serving (optional): fresh fruit, sliced or slivered almonds, other nuts or nut butters, etc.

Directions

1. Combine all ingredients in a mason jar. Seal with a lid and shake to mix. (If making a larger batch, you can stir the ingredients together in a bowl.)
2. Refrigerate at least 6 hours and up to 3 days. Serve with toppings as desired.

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