Morning is probably my favorite time of day. I am not one of those people who are crazy perky in the morning or anything, but there is just something so great about the quietness of starting a day. I am sure that it is not that way for everybody though. Mornings can also be one of the most hectic times of day. But just because the morning routine can be a little bonkers doesn't mean you should skip out on your "fuel". So here are some simple, healthy breakfast options that we like in our family, but can work for everyone.
greek yogurt & fruit.
So, this is scary simple. In the winter months I use Wyman's frozen berries from Maine for convenience, but use fresh if you have it. Really use any fruit you really like or have on hand. Then, I just pile my yogurt in a small mason jar, pop the lid on & throw it in my bag when I am in a rush. It is the ultimate fast-food breakfast.
3-4 whole strawberries, if frozen let thaw a bit
2-3 TBL blueberries
1 TBL honey
1/2 cup 0% fat greek yogert
1 TBL toasted seeds & nuts (see recipe below)
--Put fruit & honey in a bowl or small jar.
--Pile in the yogurt & top with nuts.
blueberry morning pancakes with toasted nuts & seeds.
These pancakes are adapted from My Father's Daughter. They are fluffy, not too sweet & so darn tasty. Definitely, my new favorite go-to pancake.
1 free-range egg
1 1/4 cups soy milk
1/4 cup vegetable oil
1 cup flour (your choice)
1 tsp baking powder
3 TBL greek yogurt (to give it that buttermilk flavor)
1 cup fresh or frozen blueberries, tossed with flour
maple syrup & butter for serving
toasted nuts & seeds for serving (see recipe below)
--Whisk the egg, milk, and oil. Add flour, baking powder until just combined; do not overbeat or you will get tough pancakes. Fold in the yogurt. Heat a large nonstick skillet over medium-high heat.
--Ladle as many pancakes as possible into the skillet. When you see bubbles (about 2 minutes), flip pancakes over for another minute. Remove pancakes to a plate and serve with plenty of maple syrup & toasted nuts.
baked eggs with garlicky greens & toast.
Baked eggs are not only delish, but are great because you can throw them in the oven then go blow dry your hair or something. They are not as hands on as making an omelette or scrambled eggs. This recipe makes 1 serving, but just double or triple it for the amount of people you are serving. They do look really cute in the individual ramekins.
2 free-range eggs (the quality of your eggs will make a difference in taste)
a handful of your favorite green (spinach, broccoli rabe, arugula, kale, whatever)
1 clove garlic, grated
1 TBL locatelli romano or parmesan, grated
sea salt & cracked pepper
1 or 2 slices of bakery bread
--Grease ramekin & preheat the oven to 400 degrees.
--In a small saute pan, cook down greens with the garlic. This takes about two minutes.
--Crack one egg into the ramekin, then add greens, then the other egg. Top with cheese & seasoning.
--Bake for about 10 minutes until the whites are not jiggly.
--About 4 minutes before the eggs are done, put in your bread. Serve with eggs, with butter & jam.
toasted nuts & seeds.
I make this at the beginning of the week & add it to desired foods. The seeds & nuts are super nutritious.
1/4 cup slivered almonds
1/4 cup walnuts, chopped
2 TBL sunflower seeds
2 tsp sesame seeds
2 tsp flax seeds (I don't toast these, I add them after)
--In a dry pan, over medium heat, toast the seeds & nuts until a bit golden.
--Store in an air-tight container.
happy eatings & cheers!