Everyday Breakfast

I eat this breakfast most days and still crave it everyday. Full of fiber, beneficial fats, and protein, it’s a great way to fuel your day right.

1/3 c rolled oats
2/3 c  unsweetened, vanilla almond milk
1 banana, cut in half, sliced
1 Tbsp chia seeds

Place the oats and almond milk in a microwaveable bowl. Microwave on high for 2 minutes. Stir, then microwave again for 30 seconds. Add the banana and chia seeds to the oats. Stir and enjoy!

This doesn’t take a lot of time! You can make this everyday.

What‘s for breakfast today?

P.S. Please ignore the cruddy quality of my phone picture. I need to find my camera charger!

A vote for oats

Oats, one of the many whole grains, can come in many different ways. Steel cut, irish, rolled, instant or bran.  My favorite is the rolled oats as they are easy to put in a bowl with some water and microwave every morning. However, when I have a little more time and forethought, steel cut oats are exceptional with some almonds, raisins, and blueberries.

(Going clockwise, from the left: Steel Cut Oats, Oat Bran, Quick Oats, and Rolled Oats)

Oats are nutrient dense source of manganese, selenium, tryptophan, fiber, B1, and some protein.In addition to being whole grains, oats have been linked to lowered cholesterol levels, valued antioxidants, and stabilization of blood sugars. Oats can be added to breads, eaten as breakfast or used as a binder in meatloafs (vegetarian or not).

This is a recipe that I make quite frequently, no matter the season, but it always seems especially appetizing in the fall. The combination of pumpkin, apples, walnuts, and cranberries, brought together with the flavor of vanilla and cinnamon is delectable.

It is perfect for a Sunday morning with a cup of coffee or tea and a good book.

Pumpkin Apple Cranberry Baked Oatmeal

(adapted from this version of this recipe)

  • 2 cups old fashioned oats
  • 1/3 cup wheat germ (omit for gluten free version)
  • 1/4 cup dark brown sugar, packed (use 1/3 cup if using fresh cranberries)
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 1 teaspoon baking powder
  • 1/2 cup dried cranberries (or 3/4 c. fresh)
  • 1 1/2 cups vanilla soy milk (or regular milk)
  • 1/2 cup + 2 tbsp. pumpkin puree
  • 1 large egg, beaten
  • 1 teaspoon vanilla extract
  • 1 cup apple, chopped
  • 1 cup walnuts, chopped
Preheat the oven to 375°F.  Spray an 8x8in baking dish with cooking spray and set aside.
In a large mixing bowl, combine the oats, wheat germ, brown sugar, cinnamon, salt, baking powder, and cranberries.  In a separate bowl, combine the soy milk, pumpkin puree, egg, and vanilla, whisking until the mixture is smooth.
Pour the wet mixture into the dry mixture, and stir to combine all of the ingredients.  Add the apple and combine with the wet oatmeal mixture.  Spread the oatmeal into the baking dish, and sprinkle with walnuts.
Bake for about 20 minutes, until the oatmeal has set and the top is golden. Serve warm, topped with additional soy milk, if desired.
How do you like your oatmeal? Do you prefer it made with milk or water? Any great variations I need to try?

More than just a fungi

I love quiche. (Do you say key-shhh? Or ki- shhh?)  It can be made in so many different ways – sweet, savory, breakfast, dinner, brunch or mini!  Combining this variety with the fact that I love breakfast foods and often make them for dinner, this recipe was sure to be a winner in my book.

I have made a couple of quiches before, but the crust on this one really made it.  Plus, the ability to add different vegetables, more spices and make it my own really appealed to me.  Not to mention it was healthy!

The mushrooms take the highlight in this recipe (especially since they are part of the title).  Mushroom are fungus, but are a healthy fungus and come in various sizes and types – including some non-edible ones.  There are many types of mushrooms, but generally, they are an excellent source of selenium, various B vitamins, copper, potassium, and phosphorous.  Mushrooms are packed with phytonutrients and anti-oxidants to help you keep your immune system running well!

Mozzarella & Mushroom Quiche

(Source: adapted from The New Moosewood Cookbook by Mollie Katzen)

Ingredients:

Pie Crust:

  • 6 Tbsp. butter or margarine, cut into small pieces
  • 1 1/2 cups flour
  • about 4 Tbsp. cold water, milk, or buttermilk

Filling:

  • 1 tsp. butter or margarine
  • 1 1/2 cups chopped onion
  • 1/4 lb. mushrooms, sliced or minced
  • 1/2 cup baby spinach
  • 1/2 tsp. salt
  • black pepper
  • a pinch of thyme
  • 1/2 tsp. dry mustard
  • 2 whole eggs plus 2 egg whites
  • 1 1/2 cups low fat milk
  • 1 tsp. hot sauce
  • 2 Tbsp. flour
  • 1 1/2 cups (packed) grated mozzarella cheese
  • 1 tomato, sliced
  • paprika

Directions:

For the crust:

  1. Use a pastry cutter, two forks, or a food processor to cut together the butter and flour until the mixture is uniformly blended and resembles coarse cornmeal. (The food processor will do this in just a few spurts.)
  2. Add just enough liquid (water, milk, or buttermilk) to hold the dough together (add more if absolutely needed, 1 tsp. at a time). Roll out the dough and form a crust in a 9- or 10-inch pie pan. Set aside.

For the filling:

  1. Preheat the oven to 375 degrees F.
  2. Melt the butter in a small pan. Add onions, and saute over medium heat for a few minutes. When they begin to soften, add mushrooms, salt, pepper, thyme, and mustard. Saute about 4 minutes more. Add the spinach in for the last minute to just wilt the leaves. Remove from heat.
  3. Combine eggs, milk, hot sauce, and flour in a blender or food processor, and beat well.
  4. Spread the grated cheese over the bottom of the unbaked crust, and spread the onion-mushroom-spinach mixture on top. Pour in the egg mixture, top with the slices of tomato and sprinkle the top with paprika.
  5. Bake 35-45 minutes, or until solid in the center. Serve hot, warm, or at room temperature.

Breakfast and All Its Benefits

I should have posted this Saturday night, in time for a lazy Sunday morning breakfast.  However, other things came up (like seeing 17 Again with my favorite 13-year-old), that I had to delay until today.  Nothing to make you miss the weekend like a post about pancakes, right?  Don’t wait until the weekend, though, make these for brinner (breakfast/dinner) tonight!!

 

I love breakfast for dinner as I could eat breakfast all day! There are simply too many options between omelettes, skillets, eggs and toast, granola and yogurt, huevos rancheros, waffles, pancakes, english muffins, bagels, or just simple cereal.  At the risk of sounding like Bubba Gump, I will stop there, but the list goes on!

I also love breakfast due to its importance in one’s daily diet.  And not diet like trying to lose weight, but the original definition of diet – one’s daily intake of food. That’s another topic for another day, though.  🙂 

Breakfast is essential for getting your metabolism going and feeding your body after you have gone through a period of fasting called sleep.  Breakfast can also make or break your diet for the day.  There have been multiple studies that show that those who don’t eat breakfast tend to eat more at the end of day and eat heavier meals throughout.  I have heard many different suggestions of when to eat once you have awoken – some say within the first half hour, others say within the first two hours.  I think that as long as you get it in 3-4 hours before lunch, that’s a good start. I think it is mostly up to your schedule!

These pancakes are a fabulous way to start a Saturday or Sunday morning, or to have for brinner in the middle of the week!  More than half are whole grains for the flour portion, so you are more likely to feel full with that fiber! 

In the following picture, I was trying to get a photo of my husband’s plate before he ate, but he was too hungry to wait, so here is what resulted. 

Don’t get in between a man and his food! 

Multigrain Pancakes

(from Cooking Light)

Ingredients:

  • 1/2  cup  all-purpose flour
  • 1/2  cup  whole-wheat flour
  • 1/4  cup  quick-cooking oats
  • 2  tablespoons  yellow cornmeal
  • 2  tablespoons  brown sugar
  • 1 1/2  teaspoons  baking powder
  • 1/2  teaspoon  salt
  • 1  cup  2% milk
  • 1/4  cup  plain fat-free yogurt (I used lowfat vanilla and it came out great!)
  • 1  tablespoon  vegetable oil
  • 1  large egg
  • Directions:

    Combine first 7 ingredients; stir well. Combine remaining ingredients; stir well. Add to flour mixture, stirring until smooth.

    Spoon about 1/4 cup batter for each pancake onto a hot nonstick griddle or nonstick skillet. Turn pancakes when tops are covered with bubbles and edges look cooked. Serve with maple syrup and low-fat granola, if desired.