5 Whole Food Breakfasts in 5 Minutes or Less

Okay, I know, when you think of whole food, you don’t think of quick, convenient food. Admit it, that’s the excuse we all use. “Making food from scratch takes too much time. It’s easier to throw a Pop Tart in the toaster!” Maybe you’re the type of person  who doesn’t eat breakfast at all.

It’s okay if you’re not. I’ve been doing intermittent fasting for at least a year. However, my first meal, to “break” the fast, is always a breakfast style meal. Just because I wait 16 hours between my last meal one day and my first meal the next day, doesn’t mean I don’t need breakfast. In fact, with intermittent fasting, that first meal is even more important! What you eat when you break the fast needs to be healthy and nutritious. Breakfast, especially with intermittent fasting, is still the most important meal of the day.

Well, now you don’t have any excuses. Here are 5 super healthy breakfast ideas (Videos-no less. I mean who doesn’t love those quick recipe videos?). They are jam-packed with vitamins, minerals and healthy fat and they’ll be ready in the same amount of time as a Pop Tart or toast and Coffee.

Green Smoothie-The first time I ever heard of a green smoothie, it sounded disgusting. I mean why would anyone in their right mind blend leafy greens, with perfectly good fruit and drink it? It’s better than it sounds. In fact, they can be down right delicious. And what better way to eat those all important leafy greens? (Especially if you don’t like them). This video shows the basic smoothie technique. Feel free to get creative and, remember my motto, use what’s on hand. Let me know if you make a green smoothie so good, you just have to share. Watch this post on the 10 best blenders, for tips to pick the right one for you.

Smoothie bowls-Take smoothies to the next level by combining smoothies with fruit and granola. This video makes a basic fruit smoothie, using soymilk. If you are allergic to soy, or just try to avoid soy, (like me) use ANY liquid, such as water, nut milk, rice milk, coconut milk or coconut water, or even yogurt. Feel free to take the green smoothie you just made, and make it into a smoothie bowl.

Overnight Oatmeal-This recipe is prepared the night before, in just a few minutes and placed in the fridge. Then, when you wake up in the morning, you can grab  it and go. Once again, this is a basic technique and very versitile.

“Magic” Eggs– I was fascinated by this technique when I first saw it. I admit, it’s very cool, but takes a bit of practice. I did try this, and was not successful the first time…or two. A few tips: 1) don’t add in the extra items the first time you make it, just the egg,  2) make sure your pot is big enough, with plenty of water. 

Sweet Potato Toast-Take that magic egg you just made, and put it on a slice of sweet potato “toast”, along with some steamed greens. YUM! (Sweet potato toast tip…It’s not as quick as it looks in the video. In my experience, It takes 2-3 “toast cycles for the sweet potato to properly cook,)

Featured picture is via 9 Smoothie Bowl Recipes You’ll Want to Eat Every Morning

Healthy Holiday Recipes: Eggs Benedict Casserole with Hollandaise Sauce

This week, we’re continuing  the quest for healthy holiday recipes. With all the sweets and fattening treats around this time of year, it can’t hurt to have a few healthy recipes on hand.

Today we have a decadent, yet easy to prepare breakfast: EGGS BENEDICT CASSEROLE WITH HOLLANDAISE SAUCE

Eggs Benedict Casserole with Hollandaise Sauce

  • Servings: 6-8
  • Difficulty: medium
  • Print

This delicious dish is easy to put together on Christmas morning, or even prepare it the night before, then pop it in the oven in the morning. It's fancy enough to please even the toughest crowd

Ingredients

    THE CASSEROLE

  • 6 English muffins, toasted and cut into 1-inch pieces
  • 1 tablespoon olive oil, plus more for greasing
  • 1 large leek, dark green part removed, cut into 1/4-inch half moons
  • 12 ounces Canadian bacon, chopped
  • 6 large eggs, at room temperature
  • 2 1/2 cups whole milk
  • 1 1/2 teaspoons mustard powder
  • 1 1/2 cups heavy cream
  • 2 tablespoons fresh chives, plus more for garnish
  • ½ teaspoon cayenne pepper
  • Salt and pepper, to taste
  •  

    HOLLANDAISE SAUCE

  • 8 egg yolks, room temperature
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 cup heavy cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 stick melted butter

Directions

    ** FOR CASSEROLE
  1. Preheat oven to 350F.
  2. Coat a 9×13 baking dish with olive oil and evenly spread toasted English muffins on the bottom.
  3. 3.Heat oil 1 tablespoon of olive oil in a large skillet over medium heat. Add leeks and cook until tender. Increase the heat to medium-high and add the bacon, continue to cook until the leeks and bacon begin to brown.
  4. Spread mixture over the English muffins, set aside.
  5. In a large bowl whisk together the eggs, milk, dry mustard, cream, chives and cayenne, season with salt and pepper. Pour the egg mixture over the leeks and bake until the casserole is puffed, golden brown and just set, 40-45 minutes. Garnish with chives.
  6. ** FOR HOLLANDAISE SAUCE Start to make the Hollandaise sauce 10 minutes before the casserole is finished baking. Over a double boiler whisk together the egg yolks, lemon juice, Dijon mustard, cream, salt and cayenne. Whisk constantly until the mixture is thick enough to coat the back of a spoon. Gradually whisk in the melted butter until emulsified. If the sauce begins to break, whisk in 1 tablespoon of water at a time. Serve sauce over Eggs Benedict Casserole.

Festive Keto Cranberry Orange Bread · Fittoserve Group

Here’s a wonderful, low-carb keto quick bread for your Christmas Morning! YUM!

 


FOLLOW THE LINK BELOW FOR THE RECIPE

Festive Keto Cranberry Orange Bread · Fittoserve Group

Just thought you should know…10 Creative Ways to Eat Veggies for Breakfast

I’m an intermittent faster, so I don’t eat breakfast. However, I know most people do. So, inspired by my CRON diet article, I decided to repost this article, which highlights ways to eat veggies for breakfast. You really can’t eat too many vegetables. If my research into caloric restriction taught me anything, it’s the importance of eating LOTS of veggies!


HERE’S THE ORIGINAL ARTICLE

If you’re anything like me, you grew up on cold, processed cereal, milk, toast and maybe orange juice as a standard breakfast. On weekends, maybe we had pancakes or eggs, or went out to eat. Fruit and granola with yogurt or oatmeal is also a popular standby for breakfast. Most people don’t think of eating a lettuce salad or heaping bowl of veggies for breakfast.

But, maybe we should. Calorie for calorie, veggies give you the most “bang for your buck.” Generally, you can eat unlimited amounts of non-starchy veggies every day. They are the most nutrient dense foods we can eat. While low in calories, veggies are also low in net carbohydrates,  high in fiber and power packed with vitamins, minerals, and phytonutrients, making them an AMAZING way to start the day, to increase your energy, and give your brain a boost, especially if you’re not a morning person.

(…Like me- I HATE mornings!)

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So, other than adding them to omelets, what’s the best way to eat veggies for breakfast? In an effort to include more veggies in my diet, I went searching for breakfast salad recipes to include in my daily meal plan. I thought I’d share what I found with all of you.

Below, you’ll find five breakfast salads and five breakfast bowls, all highlighting veggies as one of the main ingredients. Enjoy and namaste my friends.

Brainy Breakfast Salad

Super Healthy Kids

brainy breakfast salad

INGREDIENTS:

  • 1 avocado
  • 1 apple
  • 1 TBL raisins
  • 1 TBL Walnuts
  • 1/2 TBL honey
  • 1 teaspoon vanilla
  • 1/4 tsp cinnamon

For the complete recipe, FOLLOW THIS LINK.

Avocado Citrus Crunch Salad

with Oat Croutons

and Buttermilk Drizzle

How Sweet Eats

INGREDIENTS:

1 to 2 cups of torn butter lettuce
1 avocado, sliced
1 grapefruit, segmented
1 naval orange, segmented
1/4 red onion, thinly sliced

oat croutons
1/2 cup rolled oats
1 1/2 tablespoons sunflower seeds
1 1/2 tablespoons sliced almonds
3 garlic cloves, thinly sliced
1/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons maple syrup
1 1/2 tablespoons olive oil

black pepper buttermilk drizzle
1/3 cup low-fat buttermilk
1/2 lemon, juiced
1 tablespoon plain greek yogurt
1/2 tablespoon finely grated parmesan cheese
1/4 teaspoons pepper
1/8 teaspoon salt

For the complete recipe, FOLLOW THIS LINK.

Pomegranate Breakfast Salad

with Maple Vinaigrette

and Cinnamon Sugar Croutons

Love Grows Wild

INGREDIENTS:

  • Cinnamon Sugar Croutons:
  • 6 cups cubed Italian bread
  • 3 tablespoons unsalted butter, melted
  • ¼ cup sugar
  • 1 teaspoon cinnamon
  • pinch of salt
    Maple Vinaigrette
  • ¼ cup maple syrup
  • ¼ cup canola oil
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • pepper to taste
    Pomegranate Breakfast Salad
  • 6 packed cups baby spinach
  • 12 slices bacon, cooked and crumbed
  • 1 cup whole pecans
  • 1 cup pomegranate seeds
  • 6 eggs, cooked sunny-side up

For the complete recipe, FOLLOW THIS LINK.

Blueberry Breakfast Salad

This Week for Dinner

INGREDIENTS:

  • Mixed, torn salad greens: 2 pounds
  • Blueberry Vinaigrette: Recipe follows
  • Fresh blueberries: 4 cups
  • Fresh orange sections or canned mandarin oranges, drained: 4 cups
  • Granola : 2 cups

BLUEBERRY VINAIGRETTE

  • 1 cup olive oil
  • 1 cup frozen blueberries, thawed
  • 1 tablespoon Dijon mustard
  • 2 tablespoons brown sugar
  • 2 teaspoons minced shallot
  • ¾ teaspoon kosher salt
  • ½ teaspoon ground pepper
  • ½ teaspoon paprika

For the complete recipe, FOLLOW THIS LINK.

Sweet Potato Breakfast Salad

with Almond Butter Protein Dressing

The Full Helping

INGREDIENTS:

Serves 1; dressing makes 1 1/2 cups

1 small sweet potato, baked and cubed
3 cups baby romaine or spinach
1 tbsp dried cranberries

For the almond butter protein dressing:

1 cup almond milk
4 tbsp almond butter
3 pitted dates
1 serving vegan protein powder (or your favorite)

For the complete recipe, FOLLOW THIS LINK.

Warm Green Breakfast Bowl

Sarah Glover

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INGEDIENTS:

  • 1/2 cup quinoa
  • 1 egg
  • 1 tablespoon coconut oil
  • 1 clove garlic, finely chopped
  • 1 tablespoon almonds, roughly chopped
  • salt
  • handful of kale, leaves removed and torn into bite-sized pieces
  • small handful of baby spinach
  • 3 slices haloumi (AKA: grilling cheese)
  • lemon wedge
  • 1/2 ripe avocado

For the complete recipe, FOLLOW THIS LINK.

Hummus and Veggie Breakfast Bowl

Gimmie Some Oven

INGREDIENTS:

BREAKFAST BOWLS INGREDIENTS:

  • 1 tablespoon avocado oil or olive oil
  • 1 pound asparagus¹, cut into bite-sized pieces (with ends trimmed and discarded)
  • 3 cups shredded kale leaves
  • 1 batch lemony dressing (see recipe below)
  • 3 cups shredded (uncooked) Brussels sprouts²
  • 1 ½ cups cooked quinoa³
  • ½ cup hummus
  • 1 avocado, peeled, pitted and thinly-sliced
  • 4 eggs, cooked however you’d like
  • garnishes: sunflower seeds (or sliced almonds), toasted sesame seeds, crushed red pepper

LEMONY DRESSING INGREDIENTS:

  • 2 tablespoons avocado oil or olive oil
  • 2 tablespoons freshly-squeezed lemon juice
  • 2 teaspoons Dijon mustard
  • 1 garlic clove, minced
  • salt and freshly-cracked black pepper

For the complete recipe, FOLLOW THIS LINK.

Very-Veggie Cauliflower Hash Brown

Breakfast Bowl

Iowa Girl Eats

INGREDIENTS:

  • 1/2 avocado
  • 1/2 lime or lemon
  • garlic powder, salt, and pepper
  • 2 eggs
  • extra virgin olive oil
  • 1-1/2 cups cauliflower rice
  • 4oz mushrooms, sliced
  • 1 small handful baby spinach
  • 1 green onion, chopped
  • salsa

For the complete recipe, FOLLOW THIS LINK.

Egg and Veggie Breakfast Bowl

Pure Wow

INGREDIENTS:

  • 1 pound Brussels sprouts
  • 1 pound sweet potatoes
  • 1½ tablespoons olive oil
  • 2 cups arugula
  • 4 eggs
  • 2 tablespoon harissa
  • 3 tablespoons apple cider vinegar

For the complete recipe, FOLLOW THIS LINK.

Breakfast Veggie Bowl

The Culinary Compass

INGREDIENTS:

  • 1 cup lentils
  • 3 cups water
  • 2 tbsp olive oil
  • 1 tsp garlic, minced
  • ½ cup leeks, sliced thinly (about 2 leeks)
  • 1 zucchini
  • 1 pint mushroom
  • 1 cup spinach
  • 1 tsp salt
  • 1 tsp rice vinegar
  • 1 tsp oregano
  • 4 eggs

For the complete recipe, FOLLOW THIS LINK.

45 Best Ever Chia Seed Pudding Recipes | Eat This Not That

Hello everyone! I am currently in the process of writing an article which will include a bunch of recipes I’ll be using during Phase 1 of my Red Tea Detox. It is taking awhile to research and I’m running out of time. You see, it’s currently spring break here in my area, I’ll be spending the afternoon with my boys. We’re going to a movie – A WRINKLE IN TIME.

Since I was unable to finish the article for today, and it’s time to go to the movie, I decided to repost an article about chia seeds and a link to over 45 recipes for using these little gems.

First, I thought I’d include an informational video from Dr. Axe, discussing the healthy benefits of this amazing superfood! Enjoy and stay tuned until tomorrow for my Phase 1 Recipes post.


I think that chia seeds are main stream enough now that we don’t think of a chia pet commercial when we hear the word CHIA. What you may not know, but probably guessed since I’m blogging about them, is they are VERY healthy! The following information is from the article: 11 proven health benefits of chia seeds, from Authority Nutrition.

  1. They are VERY nutrient dense. What does that mean? It means they contain high amounts of nutrients with few calories. In other words you get a lot of bang for your buck.
    • A 1 ounce (28 grams) serving of chia seeds contains :
      • Fiber: 11 grams.
      • Protein: 4 grams.
      • Fat: 9 grams (5 of which are Omega-3s).
      • Calcium: 18% of the RDA.
      • Manganese: 30% of the RDA.
      • Magnesium: 30% of the RDA.
      • Phosphorus: 27% of the RDA.
      • They also contain a decent amount of Zinc, Vitamin B3 (Niacin), Potassium, Vitamin B1 (Thiamine) and Vitamin B2.
  2. High in anti-oxidants. Antioxidants fight the production of free radicals, which can damage molecules in cells and contribute to aging and diseases like cancer.
  3. Low carbohydrate and high in fiber. In fact with 11 grams per serving, there is only 1 gram of carbohydrates per serving.
  4. High in protein.  They contain all essential amino acids and are therefore considered a complete protein.
  5. Due to the high fiber and protein content, Chia Seeds could help you lose weight.
  6. High in the healthy omega-3 fatty acids
  7. Can help lower the risk of heart disease and diabetes-due to fat, fiber, protein and antioxidant content.
  8. High in bone supporting nutrients-calcium, phosphorus, magnesium and protein
  9. Can help improve type-2 diabetes
  10. Help improve exercise performance and stamina.- ancient Aztecs an Mayans are said to have used them to improve endurance.
  11. They are easy to use.

CAUTION-Due to the high fiber content, some people may experience bloating and gas when consuming chia seeds. I recommend starting with a small amount, and working your way up to a full serving. 

For more information on chia seeds, read the article: 11 proven health benefits of chia seeds.

Here’s a look at some of the recipes:

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Now onto the main article:

45 Chia Pudding Recipes for Weight Loss | Eat This Not That

30 Second Videos: Breakfast Baked Potato

Here’s a new twist on a stuffed potato. It’s not a quick breakfast, but it is easy. It would be even easier if you had leftover baked potatoes from dinner, the night before. 😘

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Healthy Food Tips: TOP 3 WEIGHT BUSTING BREAKFASTS

In this video,

famed weight loss and life coach Jillian Micheals shares with us 3 healthy breakfasts to jumpstart our metabolism and kickoff healthy weight loss.

God Bless!

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My Pioneer Cookbook Adventure: Good Housekeeping 1903 ~ Rice Waffles

Rice waffles…I wasn’t sure what to think when I first read the title of that recipe. It immediately drummed up images of patties of rice in the shape of waffles. But, as it turns out, this is an AMAZING waffle recipe. They are light, crispy, sweet and DELICIOUS!

A quote from my husband…

“Well, it looks like we found a new waffle recipe.”

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The recipe…as seen in the book.

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What I used…

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This recipe makes 8 4-inch square waffles. 

  • 1 3/4 cup organic Einkorn flour
  • 2 tbs organic sugar
  • 2 1/2 tsp baking powder
  • 1/4 tsp salt (I use Pink Himalayan Salt)
  • 2/3 cup cold cooked rice (I used left over rice from Chinese take out!)
  • 1 egg separated
  • 1 1/4 cup organic grass-fed whole milk
  • 1 tbs organic butter, melted

What I did…

  1.  Sift together the first 4 ingredients (The dry ingredients) fullsizeoutput_e3c
  2. Add rice and mix together, breaking up any clumps of cold rice that may be stuck together. (Get your clean fingers in there and break it up! It should look like lumpy corn meal when you’re done.)fullsizeoutput_e40
  3. Set aside the rice/flour mixture. Put milk, egg yolk and butter into a separate bowl and mix well.
  4. Add liquid mixture to dry mixture and blend well. 
  5. Beat egg whites until soft peaks form and fold into batter.
  6. Take prepared batter and put in hot, greased waffle iron. Make sure to liberally grease your waffle iron, even if it’s non-stick. These waffles seem to stick a little more than normal waffles. 
  7. Cook until golden brown – 3 to 5 minutes. 

Closing thoughts…

This is definitely a recipe we’ll be making again at our house. If you’re looking for a good waffle recipe, this is a keeper. You can’t tell there is rice in the waffle, in the slightest.  I’m not sure why, but they slightly sweeter than a regular waffle. Not a lot sweeter (it’s not offensively sweet or anything), just a hint sweeter, enough to make you want to go back for more….without syrup!  (Although who doesn’t like maple syrup on hot waffles?) My regular waffle recipe has the exact same amount of sugar as this recipe, and they are not as sweet as these. The rice must work in combination with the sugar to add to the flavor of the waffle. I HIGHLY recommend these! The next time you have some left over rice from your Chinese take out, try making these! I recommend doubling this recipe, as they are so good, you’ll want leftovers!!

For next month’s edition of My Pioneer Cookbook Adventure, I will make the last recipe in the quick breads chapter, “Spoon Bread”. After that, I’ll venture into the next chapter…BEVERAGES, where I will attempt to make “Ginger Pop”!!

Have a wonderful and blessed day everyone!

God Bless & Namaste!

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1 Minute Recipes: Eggs in Hell

If you’re looking for a new way to cook your eggs,

here’s a unique recipe with a unique name.

Eggs in Hell,

AKA Eggs in Spicy Tomato Sauce

AKA Shakshuka

AKA U’Ova All’Inforno

The ingredients may differ slightly,

but

whatever you choose to call it,

this dish will absolutely spice up your

breakfast, lunch OR dinner!

ENJOY!

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Healthy Food Tips: 10 Reasons You Should NEVER Skip Breakfast

So each morning throughout this week, I posted tips & ideas for a healthy breakfast.

But, WHY is breakfast considered the most important meal of the day? Here are 10 reasons you should NEVER skip breakfast. 

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