1.Quinoa [KEEN-wah] is all the rage these days. It makes an awesome stand-in for rice and a delicious salad. Why not eat it for breakfast? I like to make a big pot at night and then heat and top it in the morning just like you would oatmeal.
1 c. quinoa
1/4 c. maple syrup
1/2 c. pomegranate seeds
1/2 c. chopped pecans
Thoroughly rinse quinoa in a fine mesh strainer. Combine rinsed quinoa and 2 cups of water in a saucepan and bring to a boil. Cover and reduce to a simmer for 15 min. or until all of the water has been absorbed. Remove from heat and let sit 5 minutes. Fluff with a fork and top a 3/4 c. serving with 1 T. maple syrup, 2 T. pomegranate seeds, 2 T. pecans, and a splash of milk.
2.This is one of my favorite ways to use up leftover spinach. It adds a nice freshness to this healthier, more portable version of Eggs Benedict.
Spinach, Ham and Egg Sandwich
1 light, multi-grain English muffin
1 T. olive oil mayonnaise
1/4 c. baby spinach
1 slice Canadian bacon
Spray a small skillet with cooking spray and heat over medium heat. Crack egg into skillet and cook until yolk is just slightly runny. Meanwhile, split and toast English muffin. Layer sandwich as follows: muffin bottom, mayo, spinach, Canadian bacon, egg, and then muffin top. Eat over your plate and have a napkin ready! :)
3.If you've followed my previous posts, it should be no surprise that Ellie Krieger is one of my all time favorite chefs. I used to watch her Food Network show Healthy Appetite religiously! These cookies are the perfect on-the-go breakfast. They are filling and they freeze well. I love putting them out in the morning for house guests or bringing them with us when we travel. This smaller size is perfect for kids, but you could also make 12 large cookies, increasing the baking time to 12 min.
Breakfast Cookies (adapted from Ellie Krieger)
3/4 c. whole wheat flour
1/2 c. all purpose flour
1/2 t. baking soda
1 t. cinnamon
1/2 t. nutmeg
1/4 t. salt
2 T. unsalted butter
1/4 c. canola oil
1/4 c. brown sugar
3 T. sugar
1/4 c. carrot baby food (small jar)
1 t. vanilla
1/2 cup oats, rolled or quick
1/2 cup bran flake cereal
1/3 cup dried cranberries
1/3 cup chopped walnuts or pistachios
1. Preheat oven to 350 degrees and line 2 baking sheets with parchment paper.
2. In a medium bowl, whisk together flours, baking soda, cinnamon, nutmeg and salt.
3. In a large bowl, beat butter, oil, and sugars with an electric mixer for 1 min. Add egg, carrot puree, and vanilla and beat 30 sec. Add flour mixture and beat an additional 30 sec.
4. Stir in oats, bran flakes, cranberries, and nuts.
5. Use a small cookie scoop to portion cookie dough onto the prepared baking sheets. Flatten dough balls slightly with the palm of your hand. Bake 10 minutes, rotating baking sheets halfway through.
Looking for more breakfast ideas? Try these:
Baked Sweet Potato
French Toast with Plum Syrup
Banana, Walnut, and Date Smoothie
Multigrain Carrot and Date Muffins
Whole Wheat Blueberry Pancakes
Oatmeal with Blueberries, Walnuts, and Bananas