Happy St. Patricks Day. To celebrate since we don’t have kids at home, I made grown-up Green Eggs and Ham. Thanks to Pesto, Spinach and Parsley we got our greens and for the ham, I used uncured, smoked ham. Perfect for today, or any day of the week.
One of the 1st things I learned to cook when I was a kid was UFO’s. My mom had a cookbook with a section for kids and this recipe was in there. Next I moved on to French Toast. This is still the easiest way for me to cook eggs with the perfect runny center.
Step 1: use a small glass or circle cookie cutter to make a circle in the middle of your bread (my bread is small because it is gluten-free)
Step 2: butter both sides of your bread.
Step 3: Have a skillet or griddle ready at medium heat. Place bread in and light toast on each side
Step 4: break egg into the hole, let bottom of the egg cook, then flip to cook other side.
Step 5: serve with the toast circles and enjoy
Summer maybe here, but I still need quick and easy grab and go breakfast for me and my family as we head out the door to work or workouts.
My Power Oatmeal full of protein, fiber and superfoods. I make a big batch and put single servings in snack size ziplock bags. Then add hot water, stir, top with fresh fruit. Or, you put into Mason Jars for:
Overnight Oats: 1/2 Cup Oats, 1 cup Almond Milk, 1/4 cup Chia Seed (if not using power oatmeal mix), 2 tsp Vanilla Extract, 1/4 cup unsweetened coconut flakes, 1 tsp maple syrup, 1 tsp cinnamon mix together in mason jar, top with 1/2 cup fresh berries and 1/4 cup nuts Refrigerate overnight.
The two make the night before and put in a container with a lid to grab and go:
Egg and Veggie Scramble: 2 eggs, fresh or frozen Spinach, tomatoes diced, mushrooms chopped, fresh or frozen bell peppers. Toss frozen veggies in olive oil (about 5 min, salt), add fresh veggies (3-5min, salt and pepper) , add eggs, cook through. Other add ins, mushrooms, onion, scallions, fresh herbs, broccoli, asparagus, nutritional yeast.
Scramble Burrito Bowl from the book Vegan Bowl Attack, for days when you don’t want eggs, this recipe uses protein rich tofu.
These recipes, make a big batch and package in grab and go servings.
Quinoa Egg Power Bites from one of my favorite books, Aim True by Kathryn Budig. A mix of delicious recipes and yoga poses to help you enjoy life and find your true self.
Morning Glory Muffins from the book Everyday Detox is one of my boys favorite. Unfortunately, every time I make them, they do not last long enough to make it into weekday breakfast packs.
Let your rice cooker do the work. I use my rice cooker a lot to make batches of brown rice and quinoa to have on hand during the week
Carrot Cake Quinoa Porridge is a recipe I adapted from Nutrition Stripped by McKel Hill. Soak 1/2 cup of Orange Flavored Cranberries in the juice of 1 orange and 1 lemon. In your rice cooker add 1 cup Quinoa, 2 cups water, 1 tsp cinnamon, 1 tsp nutmeg (or 2 tsp pumpkin spice mix) and a pinch of salt. Shred 2 cups of carrots and add to the warm quinoa when it finishes cooking, cover and let set 10 min. Then add the soaked cranberries, 2 tbs honey and 1 tsp vanilla, fluff with fork. When cooled store in fridge.
Nectarine Quinoa Porridge is another recipe from Vegan Bowl Attack. One of my Zumba students brought me a bag of nectarines so this recipe was just what I needed. This is a sweet porridge so it is great as a brunch treat or even afternoon snack to kick a sweet craving. Slice up 1 and 1/2 cups nectarines. In your rice cooker add 2/3 cup quinoa, 2/3 cup unsweetened non-dairy milk, 3 tbs coconut sugar, 1 1/2tsp vanilla extract and nectarines. Stir, start rice cooker and stir a few times while cooking. Top with pistachios when serving.
What are your favorite make ahead breakfast recipes.