Tag Archives: breakfast

DIY Instant Oatmeal Cups

If you are in a hurry in the morning, or often run late and have to skip breakfast, make these easy instant oatmeal cups and stash them in your desk at work for a quick, hearty, and warm breakfast! You can either make these in paper cups with lids, or for a more sustainable option, make them in glass mason jars! Experiment with your own flavor combinations, but remember to use dry, shelf stable ingredients. 

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Pumpkin Spice & Flaxseed
½ cup rolled instant oats
2 tsp brown sugar
1 Tbsp flaxseed
1/8 tsp pumpkin spice
Nutrition information: 248 calories, 6 g total fat, 40 g carbs, 9 g sugar, 5.5 g fiber, 8.5 g protein Continue reading

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Corned Beef Hash with Root Vegetables

St. Patrick’s day is right around the corner! I know I plan on making Sean’s Favorite Baked Corned Beef with a side of Cabbage. I usually make reuben sandwiches with the leftover corned beef, but this year I was thinking about making a hash instead! Check out this recipe from Martha Stewart.

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Ingredients:
3 1/2 cups low-sodium chicken broth
8 oz yukon gold potatoes, peeled and cut into 1/2 inch dice
8 oz carrots, peeled and cut into 1/2 inch dice
8 oz parsnips, peeled and cut into 1/2 inch dice
8 oz turnips, peeled and cut into 1/2 inch dice
3 Tbsp olive oil
1 small onion, halved and sliced into 1/4 inch slices
8 oz corned beef, cut into 1/2 inch dice
2 Tbsp grainy mustard
4-6 eggs, fried (or any method you prefer)
freshly ground pepper Continue reading

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Overnight Breakfast: Peanut Butter Bulgur Cereal

Try this no-fuss overnight breakfast cereal for a fast weekday morning meal! It “cooks” in the refrigerator overnight and yields a warm and filling breakfast in the morning! Mix it up with different toppings to add your own twist. 

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Ingredients:
1 cup uncooked bulgur
1 1/2 cups 1% milk
1 Tbsp peanut butter
Topping Suggestion: 1/2 cup berries, a dollop of plain or vanilla greek yogurt, and 2 tsp chopped nuts Continue reading

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Roasted Vegetable Frittata

A perfect Mother’s Day breakfast or brunch idea! Make this recipe for your mom and serve along with some fresh fruit for a delicious breakfast – sure to make your mom’s day! Add in whatever veggies you have in house to mix it up.

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Ingredients:
1 zucchini, 1-inch diced
1 red bell pepper, seeded and 1 1/2 – inch diced
1 yellow bell pepper, seeded and 1 1/2 – inch diced
1 red onion, 1 1/2 – inch diced
1/3 cup olive oil
salt and black pepper
2 tsp minced garlic
12 large eggs
1 cup half-and-half
1/2 cup freshly grated parmesan cheese
1 Tbsp unsalted butter
1/3 cup chopped scallions (white and green parts)
1/2 cup grated gruyere cheese Continue reading

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Breakfast Tacos with Homemade Salsa

A delicious and easy breakfast taco! Not just for breakfast, great for a simple dinner too. Mix it up and add in some fajita style veggies – sliced bell peppers and onions. Serve with fresh fruit for a complete meal.

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Ingredients:
1 cup chopped tomato
1/4 cup chopped red onion
2 Tbsp chopped fresh cilantro
1 tsp minced jalapeño pepper
1/4 tsp salt
4 tsp fresh lime juice, divided
1 tsp minced garlic, divided
1 cup refried beans
1/4 tsp ground cumin
1 Tbsp low-fat milk
6 large eggs, lightly beaten
cooking spray
1/4 cup chopped green onions
8 (6-inch) corn tortillas
1/2 cup shredded Monterey Jack cheese
2 tsp reduced-fat sour cream Continue reading

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Carrot, Apple, & Ginger Smoothie

A refreshing and nourishing smoothie – perfect to start the day! Add some vanilla protein powder to amp up the nutrition for a more filling and satisfying breakfast on the go.

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Ingredients:
1/2 cup 100% carrot juice, chilled
1/2 cup unsweetened applesauce
1/2 cup fat-free vanilla greek yogurt
1 tsp fresh lemon juice
1/2 tsp grated peeled fresh ginger
1 frozen sliced banana (peel and slice before freezing)
5 ice cubes (about 2 oz)

Directions:
1. Place all ingredients in a blender, process 2 minutes or until smooth. Serve.

Yield: 2 servings (138 calories, 0.1 g total fat, 0 g saturated fat, 4.3 g protein, 32.7 g carbohydrate, 2.3 g fiber, 2 mg cholesterol)

Adapted from Cooking Light, May 2010

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Bacon Hash Brown Casserole

I don’t know what it is about snowy days, but I really like making a big breakfast. This lightened up version of a cheesy bacon hash brown casserole is just the ticket! Prepare the night before to bake in the morning. Serve with scrambled eggs and fresh fruit for a complete and heart warming meal. 

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Ingredients:
6 bacon slices
1 cup chopped onion
2 garlic cloves, minced
1 (32 oz) package frozen Southern-style hash brown potatoes
1 cup shredded mixed cheddar cheese, divided
1/2 cup chopped green onions
1/2 cup fat-free sour cream
1/2 tsp freshly ground black pepper
1 (10.75 oz) can condensed low-sodium, reduced-fat cream of mushroom soup (undiluted)
cooking spray

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