Long ago, there was a war between the God of Breakfast and the Gods of Lunch and Dinner. Lunch and Dinner tried to employ their popularity and larger amount of Facebook friends to help them win, but Breakfast was wily and used an effective campaign to gain supporters - which included helping speed metabolisms and giving people willpower make better food choices in their day - ultimately winning the war.
For this reason, Breakfast is the most important meal of the day.
Unfortunately, some of Breakfast's less honorable methods of gaining support included the following campaign ads:
Because of this, and reasons including but not limited to rushing frantically out the door every morning, breakfast can be a challenging thing to check off our healthy eating list.
This might be you: In an attempt to make breakfast part of your life, you sit down with something like raisin bran and idly look over the newspaper.
Twenty minutes later, you glance down, shocked to see something brown and mushy languishing in a bowl before you.
Its the third time this has happened this morning.
Perhaps you are wishing if you ignore it, it will go away. Or turn into a stack of pancakes. Your solutions are either to become a magician, or to finally take a step toward understanding how EASY and HEALTHY (and completely delicious) do not have to be mutually exclusive.
‘Cause, you know, breakfast IS the most important meal of the day.
I offer you two of my favorite, well balanced, quick breakfasts that will rival whatever you’re craving. One can be made in minutes, and the other is running-out-the-door friendly.
Faster-Than-Drive-Through Egg Sandwiches
These fluffy little guys are a piece of cake, but they look just so darn fancy and adorable. Like a baby in a tux.
Get out a small (4 oz) to medium (6 oz) ramekin (or microwavable bowl)
Spray to lightly coat the bottom with olive oil cooking spray
Add 2 tsp. to 1 T. milk of choice or water
Either crack 1 or 2 whole eggs and whisk or I like to buy liquid egg whitesand just pour in about 1/4 - 1/3 cup
The fun stuff: add any additions like spinach, cheese, basil leaves, onions, as well as lots of your favorite spices: my favorite is spinach, mushrooms, and red bell peppers, with red pepper flakes, black pepper, garlic, and oregano
Whisk together with a fork, then pop in the microwave for a minute. Carefully take out and let the liquid egg run out around the cooked egg by gently lifting the edges with a fork, and replace in the microwave until cooked through, about 30 seconds longer.
Serve on whole wheat toast or English muffin, top with salsa or whatever you like! (in the picture above, I have basil and tomato from my garden in the sandwich!)
I love cooking, and I'll try to make anything, but omelets are just not my forte. Plus, they often require a lot of butter or oil to keep them from sticking to the pan, and an oily breakfast just sends me right back to bed.
This is where my days of restaurant cooking actually come in handy! Do your eggs in the microwave, where it is fast, easy and so healthy.
If you have not yet tried the legend [... wait for it... dary!] doughnut-muffin, you certainly ought to. The process of making these does, of course, take a bit more time than you might have on a quick morning, but once they're done, for the next 2-3 days you have a grab-and-go breakfast! (You can freeze em or refrigerate for longer if you have a freezer bag or container!)
Did I mention, they also take care of the fiber/protein/carb/vitamins/antioxidants combo quite nicely? Take along some coffee or tea and that's what I call a tasty to-go breakfast any day.
Courtney's Lazy Saturday Pumpkin Muffin Doughnuts
1 3/4 cups whole wheat flour
1/2 cup whole wheat pastry flour (good for cakey texture, but could use regular whole wheat here)
1/2 cup oat flour (rolled oats can be ground in a food processor)
2 Tbsp ground flaxseed, 1 Tbsp. chia seeds, handfull or two of sunflower seeds (my healthy additions! Dried fruits like cranberries, or other nuts/seeds can be added too.)
1 Tbsp. baking powder
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. pumpkin pie spice
1/2 tsp. salt
1 cup pumpkin puree
2/3 cup brown sugar
1/4 cup or less pure honey/agave/maple syrup
3/4 cup non-fat plain Greek yogurt
1/3 cup milk of choice (try plain unsweetened almond milk!)
1/4 cup canola oil
1 tsp. vanilla extract
1/3 cup liquid egg whites
Combine dry ingredients in one bowl, wet in another. Mix wet ingredients into the dry until just combined without overstirring, lest they become gluten-y and make tough or holey baked goods. Bake in an oven preheated to 375 F for 23 minutes or just until browned and beautifully crusted on top. I made half in a doughnut pan as well, and those were only in about 18-20 minutes, I do believe.
If you liked these breakfasts, maybe you'll want to try some more!