4 Back-to-School Breakfast Ideas

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It’s September and for many of you, that means back to school.  Even if your household doesn’t have any back-to-school schedules descending upon it, fall is still a good time to for some new delicious, healthy breakfast ideas.  This time of year is kind of like a second New Year’s day… a good time to make a fresh start for fall. Why not try one or two new recipes this month?

You will notice there are no cereal, bagels or “just a piece of fruit” on this list.  That’s because no matter how many whole grains or lack of sugar are in these items, they are not healthy breakfast choices -  all lack the necessary protein your body needs to start the day off right (think hunger control, improved focus and stable blood sugar). The only people who think cereal is a good breakfast option are the companies selling it to make a profit.  Yes, it’s easy, but it leaves you feeling hungry sooner and causes you to eat more at your next meal.

What other options do you have? How about four of them?

These four suggestions are all quick and easy.  A little planning ahead and you can have a week’s worth of healthy breakfasts on hand in a variety of flavors.  Above all, make breakfast a priority… skipping it does more harm than good.

1.   Mini quiches  - make a dozen of these crust-free goodies and have them ready for several days.  A great way to get some protein and veggies in your day!  Here is my version… customize the veggies with your favorites.

2.   Hand held oatmeal – this is not a regular oatmeal muffin.  Think of it as a bowl of oatmeal baked into a muffin shape.  The addition of chia seeds and nuts boosts the protein content and pairing it with Greek yogurt is a perfect morning match.  Just like the mini quiches, you can bake a batch on Sunday and have them ready for the week.

3.   Kicked up toast – while buttered and jellied toast is not a healthy way to start your day, there is a way to make it into a breakfast that will count.  Start with toasting sprouted bread (I like Ezekiel and Rudy’s brands) and then try top with almond butter (protein), a sprinkle of chia seeds (protein, fiber, omegas), banana slices and a dusting of cinnamon. My favorite spread is Cinnamon Chia Seed Peanut Butter by Bliss.  If you have a little more time in the morning, try topping your toast with a spread of pesto, a few spinach leaves and a scrambled egg.

4.   Protein packed fall smoothie – Smoothies are a good breakfast choice when they include at least 15 grams of protein, otherwise it’s too much sugar from all the fruit.  I like SunWarrior vanilla protein powder and a base of almond milk, but you can get your protein from Greek yogurt, too.  Tired of the strawberry-banana combination?  Try blending mangoes, bananas and pitaya (you can find mashed, frozen pitaya packets in the freezer section) with or a combination of banana, cinnamon and almond butter. Don’t forget to include a handful or two of greens!

Wishing you and your family a happy, healthy fall.  Enjoy!

 

 

Good Morning Quiche

I can’t believe how much time has passed since I’ve posted a recipe… it seems that “Live Green” has been taking up a lot of space lately, so I say it’s time to give “Eat Clean” a little time in the spotlight.

EAT BREAKFAST!  Yes, I yelled that out to you.  I cannot tell you how often I hear that people skip breakfast, or (almost worse) choose a bagel, a bowl of cereal or a muffin for breakfast.  Both of these scenarios lead to a roller coaster cycle for your blood sugar, which weakens your immune system, causes over-eating (and ultimately weight gain) throughout the day and typically leaves the body feeling sluggish, moody, hungry and can even lead to headaches.

The best breakfast is one that is centered on protein. Not only will a healthy breakfast stabilize your blood sugar and help keep full longer, it will improve your concentration (help the kids stay focused at school) and keep your immune system strong.  A few quick examples of good breakfast choices are: a scrambled or hard boiled egg, Greek yogurt with walnuts and fruit, nut butter on sprouted grain toast or a smoothie with protein powder added. Even last night’s roasted chicken would be a good choice… just remember to EAT BREAKFAST.

Pressed for time in the morning? Here’s a fun and easy, make-ahead recipe for mini crust-less quiches that you can make at the beginning of the week.  If you use organic ingredients and raw cheese, it’s a ‘clean’ breakfast, too. You can bake a batch, eat one, and save the rest for later in the week.  Experiment with different add-in’s, too!  

Mini Breakfast Quiches

Makes 12-14 mini quiches

8 eggs

½ cup heavy whipping cream (organic)

½ cup milk

1 tsp Himalayan pink salt

ground pepper

1 tsp herbs of choice (I used Italian seasoning)

1 ½ cups shredded gruyere

2 organic zucchinis, grated

4 oz chopped pancetta

2 TBSP chopped shallots

1 TBSP coconut oil + a tad bit extra for the muffin tins

12 cup muffin tin

Heat oven to 375 F.  Using a paper towel, lightly brush the muffin cups with a bit of coconut oil and then put enough Gruyere in each cup to cover the bottom (this will form a crust when it cooks so make sure it’s covered well).

 Heat 1 TBSP coconut oil in a pan, add shallots and cook about 2 mins.  Add grated zucchini and stir until just softened (about 3 mins).  Put cooked zucchini in a bowl and set aside.  Next add the pancetta to the pan to cook until gently crisped. Drain on a paper towel.

Put 1-2 TBSP of zucchini mixture on top of the cheese in each cup. Next, distribute evenly the pancetta among the cups.

In a separate bowl, whisk eggs, cream, milk, herbs, salt & pepper. Distribute mixture evenly pouring into each cup (about ½ cup of egg mixture per cup).

Bake until the quiches puff up and turn golden, about 18-20 minutes. When done,  let cool for 10 minutes, then run a small spatula around the rim of each quiche and lift out. 

Eat right away or the mini quiches can be refrigerated and reheated when ready to eat.

Enjoy for breakfast (or lunch or dinner).