For many families today, starting or growing, breakfast may not seem to be a priority anymore. Unfortunately today, breakfast means merely a single toast of bread, a bowl of cereal, an energy bar, or just a cup of coffee. But that doesn’t have to be. We should always keep in mind to never skimp on what on what we put inside our bodies at the start of the day.
September is National Breakfast Month and the 25th of September is actually Better Breakfast Day. Now if that isn’t enough reason for you to come and join everyone in striving for more regular and healthier breakfast meals, then we don’t know what will.
To further inspire you to change that habit of skipping breakfast or having just any kind of bite to eat every morning, here are some easy and delicious recipes you might want to try for your family:
Cheesy Spinach Breakfast Pockets
2 large eggs, divided
1 c. ricotta cheese
1 c. baby spinach, roughly chopped
1 c. basil, chopped
1/4 c. sun-dried tomatoes (about 9), finely chopped
1/4 tsp. red pepper flakes
2 refrigerated rolled pie crusts (from 15-ounce box)
Heat oven to 400°F. Line large rimmed baking sheet with parchment paper. In a small bowl, whisk together 1 egg with 1 tablespoon water; set aside.
In a medium bowl, combine ricotta, spinach, basil, tomatoes, red pepper, remaining egg and 1/4 teaspoon kosher salt.
Unroll pie crusts and cut each into 4 wedges. Divide ricotta mixture among wedges (about 3 tablespoons for each), placing on 1 side. Fold dough over filling and press edges with fork to seal.
Transfer to prepared baking sheet. Brush tops with egg mixture and sprinkle with sesame seeds, if desired. Bake until golden brown, 16 to 20 minutes
Savory Oatmeal Bowl with Egg
1/4 cup dry quick-cooking steel cut oats
3/4 cup water
salt and pepper
2 tablespoons shredded white cheddar cheese (or more if you like)
1 tsp coconut oil, divided
1/4 cup diced red pepper
2 tablespoons finely chopped onions
Chopped ham, bacon, or Chinese sausages
1 large egg
sliced green onions
Bring water to boil. Add oatmeal, reduce heat a little and let it cook for about 3 minutes, until all liquid is absorbed. Turn off heat and stir in cheese, a small pinch of salt, and pepper.
Heat a nonstick pan with 1/2 teaspoon of coconut oil over medium-high heat. Add vegetables and cook for 2 to 3 minutes, until they soften. Spoon vegetables over cooked oats. Reduce heat to medium.
Add remaining 1/2 teaspoon of oil then fry egg. Cook until the whites are no longer translucent and serve over oatmeal. Top with chopped walnuts and green onions.
Chocolate Chip Greek Yogurt Pancakes
2 cups white whole wheat flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup vanilla Greek yogurt
1 cup milk
2 large eggs
2 tablespoons oil
3 tablespoons honey
1 teaspoon vanilla extract
1/2 cup mini chocolate chips
Heat a large skillet or griddle to medium heat and spray well with non stick cooking spray.
In a large bowl, mix together the flour, baking powder, baking soda, and salt. Then in a separate bowl, mix together the greek yogurt, milk, eggs, oil, honey, and vanilla.
Add dry ingredients to the wet ingredients and mix until just combined, making sure not to over mix the batter. Gently fold in the chocolate chips.
Using a ¼ cup measuring cup, scoop the batter from the bowl and drop onto the skillet or griddle. Once the top starts to bubble and the edges look set, flip and let cook for another 1-2 minutes.
Serve with extra chocolate chips, fresh fruit, or pure maple syrup.
Peanut Butter & Banana Smoothie
3 frozen bananas
1/4 cup peanut butter (smooth or chunky)
1 1/2 cups soy milk (or milk)
1/2 cup 2% greek yogurt
1 teaspoon honey
1/4 teaspoon salt
1 tablespoon chopped roasted peanuts
Throw a few frozen bananas into a blender cup along with peanut butter, soy milk, yogurt, honey, and salt. Blend until smooth. Top each with a teaspoon of chopped peanuts. You may even make these ahead by transferring into milk bottles, so you can drink this breakfast smoothie on the go.