Posts Tagged ‘breakfast’
Apple Pie Oatmeal
Whenever a client asks for the best breakfast choice, I usually go with oatmeal. Filling, low-sugar, full of fiber- it’s a great start to the day.
Confession? While I praise the benefits of oatmeal to others, I rarely make it for myself. I don’t know what it is about oatmeal, I’ve just never found it to be that exciting.
I have been stepping up my morning runs lately and found that I need something more substantial on my returns. While my green smoothie works on yoga mornings, it doesn’t get me anywhere after a hour+ run.
This apple pie oatmeal erases all negative feelings I’ve had towards oatmeal. Warm cinnamon, slightly caramelized apples, maple goodness, it warms me heart and soul!
This apple + oatmeal combo is a heart healthy treat! Soluble fiber, found in both, slows down digestion, delaying the emptying of your stomach which makes you feel full. Soluble fiber can also lower LDL (“loser/bad”) blood cholesterol.
Isn’t this oatmeal the best!?
Apple Pie Oatmeal
Ingredients: (makes 2 huge bowls, or 3 normal servings)
2 medium apples, diced
1 cup oatmeal
1 1/2 cups unsweetened apple juice
1/2 cup water
1 tsp. cinnamon
1/8 tsp. ground cloves
1/8 tsp. ground ginger (optional- I love ginger)
2 tbsp. maple syrup
1 tbsp. Earth Balance butter
In a saucepan, melt Earth Balance butter over medium heat. Add diced apples and cook 5 minutes, until softened and slightly caramelized. Add unsweetened apple juice, water and bring to a boil. Add oatmeal and spices and reduce heat to medium low. Cover, stirring occasionally, for 20-30 minutes until it reaches the texture you like your oatmeal. Spoon into bowls and drizzle with maple syrup.
EAT! And feel energized and satisfied for the rest of the morning!
What’s your favorite oatmeal flavor?
My favorite way to celebrate a new time of the year is focusing on in-season recipes. That means lots of squash, pumpkin, and cranberry posts coming soon.
Here’s a great way to start the day- whole wheat cranberry bread.
Cranberry Orange Bread
2 cups white wheat or whole wheat flour
2 tsp. baking powder
1/4 tsp. salt
1 cup chopped fresh cranberries
1/2 cup chopped walnuts
3/4 cup sugar
1/2 cup oil
1 tablespoon flax seed powder mixed with 3 tablespoons water
1 orange, zested and juiced
1/2 tablespoon vanilla extract
Mix together the flour, baking powder and salt. Add the cranberries, sugar and walnuts. Stir together. In a separate bowl combine the flaxseed mixture, oil, juice, and zest. Slowly add the liquids to the solids and stir to combine being careful not to over mix.
Pour the batter in a greased loaf pan for 50 minutes at 350 degrees.
Yummy with a bit of earth balance margarine, apple butter, or pumpkin butter.
Looking for a hearty, high-protein, cholesterol free breakfast? I’ve got you covered. A twist on the more traditional breakfast burrito, this taco is savory, a little sweet, with the right amount of spice.
Ingredients: Serves 4
8 corn tortillas
1 recipe, pepper n onion scramble
1 recipe, roasted sweet potatoes
Avocado Salsa Verde Sauce (they sell this at Trader Joe’s, or substitute your favorite salsa Verde and add 1 diced avocado)
Pepper and Onion Scramble
1 pound tofu, drained and pressed
1/2 onion, minced
1 jalapeno or Serrano pepper, minced
1/2 tsp. turmeric
dash smoked paprika
1/4 tsp. sea salt
Start by sweating the onion and pepper over medium high heat with a tablespoon of either broth, water, or oil. Cook until onion becomes translucent, about 5-7 minutes. Crumble the tofu between your hands into the skillet, it should look “scrambled” Add the salt, turmeric and paprika. Stir to combine and continue to cook over medium heat until warm, about 5 minutes.
Roasted Sweet Potatoes:
2 sweet potatoes, diced
1/2 bunch parsley, minced
1/2 tbsp. oil
To speed the process up for a quick weekday meal, warm the sweet potatoes by either steaming them or pop them in the microwave for a few minutes. I cubed and then steamed mine until they were soft. This really cuts down the roasting time. Combine the sweet potatoes and oil in a roasting pan and roast at 400 degrees for 10-15 minutes until crispy. You could also do this on the stove. Once potatoes have crisped up, combine them with the parsley and season to taste with salt and pepper.
Start with a warmed corn tortilla (heat it in a dry skillet for 1-2 minutes per side). Layer the tofu scramble and the sweet potatoes. Top with the avocado salsa verde or sliced avocado and 1 tbsp. salsa verde.
What are your favorite breakfast foods?
One of my favorite ways to spend a Sunday, brunch followed by a few hours on the couch watching a movie, reading, and taking a break! I woke up to this feast and it was awesome. B prepared it all himself, I guess I’ll keep him for another year
Whole-Wheat Belgian Waffles
2 cup white whole wheat flour*
1/4 tsp salt
1 Tbsp baking powder
2 cups almond milk, vanilla or unflavored
1/4 cup oil
2 Tbsp ground flax
6 Tbsp water
1 tsp vanilla extract
Mix ground flax with 6 tbsp water in a small bowl and set aside. In a large bowl, combine the dry ingredients, flour, baking powder, and salt. In a blender or with an electric mixer combine the flax seed mixture, milk, oil, and vanilla. Add the wet ingredients to the dry. Be sure not to over mix or you will end up with a tough and chewy waffle. Cook with a standard or Belgian waffle maker as directed by your maker. Made 5 waffles.
*If you like a lighter waffle, mix 1 cup white whole wheat flour and 1 cup white flour.
B served the waffles with coffee, mimosas, veggie sausage, and fresh berries!
Enjoy your Sunday, go Vikings!