Tag: healthy breakfast

Pumpkin and Spice and Everything Nice!

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Pumpkin-Cinnamon Oatmeal with Walnuts

This autumn-y oatmeal has been my go-to this month for a quick breakfast before running out the door. I use instant oatmeal (although I am sure it would be tasty using overnight oats, as well) and pumpkin butter for this quick morning meal. Also, just a fun fact: pumpkin butter is not actually butter at all – it is pureed pumpkin, oftentimes mixed with honey and some lemon juice and typically has less than 35 calories per 1 Tbsp serving. That is a lot of flavor for minimal calories! Plus, pumpkin supplies beta carotene, which your body can convert to vitamin A.  This pumpkin-y bowl full of cinnamon spice and heart-healthy walnuts is a seasonal way to start your day off right with fiber, omega-3 fatty acids and a tasty spoonful of beta carotene-rich pumpkin!

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Ingredients (serves 1):

1 packet instant oatmeal (*I like Trader Joe’s Oats and Flax or Bob’s Red Mill brand)

*Note: If you are interested in a heartier breakfast and looking for a way to increase calcium intake, you can prepare the oatmeal with milk in place of water! 

1/2 oz unsalted walnut halves (about 7 walnut halves)

1 1/2 tsp pumpkin butter (*Try to look for a brand that isn’t loaded with sugar – I like Trader Joe’s Pumpkin Butter)

1/8 tsp ground cinnamon

Directions:

1. Cook oatmeal according to directions on package.

2. Add pumpkin butter and cinnamon and stir into oatmeal. Top with walnuts and enjoy!

(This may be the easiest recipe I have ever posted!)

The Goods: What’s Inside?

Nutritional Analysis Per Serving:

Calories 231 calories, Total Fat 12 g, Saturated Fat 1 g, Cholesterol o mg, Carbohydrates 27 g, Fiber 4 g, Protein 6 g, Sodium 100 mg, Calcium 159 mg

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A Very Veggie Egg Scramble

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Scrambled Eggs with Vegetables

This simple breakfast guarantees you will start the day on top with a rainbow of vegetables before you even walk out your door. Broccoli and spinach offer up vitamin K and folate, while tomatoes and red bell peppers offer vitamin A. Also, eggs will keep you feeling full from their high protein content without weighing you down!

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Ingredients (serves 1):

1 whole egg, large

2 large egg whites

1/4 C broccoli florets , chopped into small florets

6 cherry tomatoes, cut in halves or quarters

2 Tbsp mushrooms, chopped

2 tbsp chopped onion (I love vidalia onion this time of year!)

1 C spinach, raw

1/4 red bell pepper, chopped

2 Tbsp reduced-fat crumbled feta cheese

1 tsp butter or margarine (I like Smart Balance with omega-3 fatty acids added)

splash nonfat milk

dash salt

dash ground black pepper

Directions:

1. Warm butter or margarine in small skillet over medium heat. Add onion and cook for 3-4 minutes.

2. Add tomatoes, mushrooms and bell pepper to skillet and cook another 5 minutes, stirring occasionally. Add spinach and cook until wilted (about 2 minutes).

3. Place broccoli florets in covered, microwave-safe bowl and steam for 30-45 seconds, until broccoli is bright green (but still firm).

4. Crack egg in small mixing bowl and add two egg whites. Add splash of milk, salt and pepper. Whisk well and pour over vegetables in skillet. Cook until egg is cooked through (approximately 7-10 minutes). Add steamed broccoli and feta cheese. Cook for another minute (so cheese melts) and remove from heat. Enjoy!

The Goods: What’s Inside?

Nutritional Analysis Per Serving:

Calories 206 calories, Total Fat 9 g, Saturated Fat 3 g, Cholesterol 190 mg, Carbohydrates 13 g, Fiber 4 g, Protein 20 g, Sodium 601 mg, Calcium 145 mg

Smoothie Season

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With this insanely nice weather, I’ve been craving ice cream and cold treats. However, ice cream can be loaded with added sugar and fat and is not a low-calorie snack. Instead, I’ve been making my own smoothies every morning with plain, 0% fat, Greek yogurt and fresh and frozen fruit. Not only this is a super-quick (it literally takes less than 3 minutes to prepare!) breakfast or snack, but it’s great on-the-go in a thermos. Also, this is an ideal breakfast to make the night before – just store in a covered glass in the fridge and give it a stir in the morning. After making these smoothies, you won’t even be thinking about ice cream, anymore!

Berry Yummy Smoothie

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Ingredients (serves 1):

3 oz 0% fat, plain Greek yogurt (I like Fage – it tastes creamier than many others)

1/2 C frozen berries (I like to use a frozen berry medley of strawberries, blackberries, blueberries and raspberries)

1/2 tsp honey

3 ice cubes

Directions:

1. Place ice cubes in blender (I am in love with my Magic Bullet – perfect for whipping up smoothies quickly and such little clean up!). Pulse until finely chopped. This creates more liquid so that the smoothie blends well.

2. Add yogurt, berries and honey to blender. Blend until smooth (about 1 minute). You may need to pause the blender and stir every once in awhile in order to incorporate all frozen pieces.

3. Pour into cup or thermos and enjoy!

Nutritional Analysis Per Serving:

Calories 96 calories, Fat 0 g fat, Saturated Fat 0 g, Cholesterol 0 mg, Sodium 35 mg, Carbohydrates 15 g, Fiber 3 g, Protein 9 g, Calcium 110 mg

Ready to blend!

Ready to blend!

Gone Bananas For Mango Smoothie

Ingredients (serves 1):IMG_0954

3 oz. 0% fat, plain Greek yogurt

1/2 C frozen mango chunks

1 small banana (or cut a large banana in half and save the other half in the fridge)

1/2 tsp honey

3 ice cubes

Directions:

1. Place ice cubes in blender and pulse until finely chopped.

2. Add yogurt, mango, banana (in small chunks – I usually break my banana into quarters) and honey to blender. Blend until smooth (about 1 minute). You may need to pause the blender and stir every once in awhile in order to incorporate all frozen pieces.

3. Pour into cup or thermos and enjoy!

Nutritional Analysis Per Serving:

Calories 204 calories, Fat 0 g, Saturated Fat 0 g, Cholesterol 0 mg, Carbohydrates 44 g, Fiber 4 g, Protein 9 g, Calcium 94 mg

Interested in other smoothie ideas?

Instead of the banana in the mango smoothie (above), I’ve used 1/4 C fresh pineapple chunks – and it tastes amazing! Other fun  smoothie ideas? strawberry kiwi, banana berry, or, for a more filling option, banana-peanut butter! I’ll post some other great smoothie recipes as the warm weather continues and feel free to post your favorites!

 

 

 

Wrap Up Some Good Nutrition for Breakfast With This Healthy Breakfast Burrito!

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On the go or right at home, this recipe is a breakfast MUST! This breakfast burrito takes less than 15 minutes to make and can be wrapped up to eat once at your desk, or it can be enjoyed steaming hot – right off the stove. This is a tasty, satiating breakfast that offers up some great nutrition to fuel your body for the day! I recommend using whole eggs, since most of the nutrition is in the yolk (most scientific studies suggest that the cholesterol in eggs does little to affect cholesterol levels, but if you are concerned about cholesterol or calories, use egg whites instead). Feel good fueling up, knowing that you are supplying your body with folate, beta-carotene, vitamin C, fiber, protein and a ton of other nutrients to get your day going!

Breakfast Burrito

Breakfast Burrito

Ingredients (serves 1):

.5 oz low-fat feta, crumbled (approx 1 Tbsp)

2 Tbsp onions, chopped

1/2 C spinach, raw

2 eggs (or egg white equivalents)

1/2 small tomato

Nonstick vegetable oil cooking spray

1 whole wheat or multigrain tortilla (approx 6 inches in diameter)

Dash ground black pepper

almost done!

Directions:

1. Spray small skillet with nonstick vegetable oil cooking spray. Warm skillet on medium heat.

2. Crack 2 eggs (or pour egg whites into bowl). Scramble with fork or whisk. Set aside.

3. Chop onions. Place in skillet. Allow to cook 5-10 minutes, until translucent and slightly browned. Stir occasionally with spatula.

4. Chop tomato. Add to skillet.

5. Add spinach to skillet. Cook until wilted, approximately 2 minutes. Stir occasionally with spatula.

6. Pour scrambled eggs into skillet. Allow to cook until dry, stirring occasionally  with spatula (approximately 7 minutes.

7. Add feta cheese. Cook for 1 minute, until cheese is slightly melted and warmed. While cheese is warming, place tortilla on microwavable-safe plate and warm in microwave (approximately 20-30 seconds).

8. Transfer skillet contents to center of tortilla. Fold in opposite sides of tortilla to wrap up and slice in half. Enjoy!

*If you are on the go, wrap up the breakfast burrito in tin foil to keep hot and consume as soon as possible.

The Goods: What’s Inside?

now just wrap it up!

Nutritional Analysis Per Serving:

*note: nutritional analysis uses 2 large eggs (not egg whites)

Calories 275 calories, Fat 14 g, Saturated Fat 4 g, Cholesterol 376 mg, Carbohydrate 18 g, Fiber 9 g, Sugar 3 g, Protein 20 g, Sodium 593 mg, Calcium 162 mg

The Best Breakfast You Will Ever Eat

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Enjoy waking up to this hearty breakfast! A perfect start to your day that is packed with fiber, protein and tons of vitamins and minerals! For extra antioxidants, enjoy with a steaming hot mug of green tea – Good morning!

Whole Wheat Blueberry Granola Pancakes with Fruit Topping

Ingredients (serves 4):

1 C whole wheat flour

1 tsp baking powder

1/2 tsp baking soda

1 large egg, beaten

1 C low-fat buttermilk

1 Tbsp honey

1/4 C granola (try making your own, if you’re up to it!)

1/4 C blueberries

2 1/2 C mixed berries, set aside (blackberries, strawberries, blueberries – or choose your favorite!)

1/4 C cane sugar

Nonstick vegetable oil cooking spray

Directions:

1. Whisk whole wheat flour, baking powder and baking soda in large mixing bowl

2. Combine wet ingredients (egg, buttermilk and honey) in separate bowl

3. Combine wet and dry ingredients in the large mixing bowl

4. Add granola and 1/4 C blueberries to batter

5. Place small pot on stove and warm over medium heat. Add 2 1/2 C mixed berries and the cane sugar. Allow to cook for 5 minutes, stirring occasionally. Reduce to low heat and allow to cook for 15 minutes, stirring occasionally.

6. While berry topping is cooking, spray large skillet with nonstick vegetable oil cooking spray and warm over medium heat. Place batter on skillet in 1/4 – 1/2 C portions (depends on how small or large you prefer your pancakes!) *Note: one serving is either two 1/4 C portions or one 1/2 C portion.

7. Cook batter until edges are browned (about 5 minutes)

8. Flip pancakes and cook on opposite side another 3-5 minutes, or until browned

9. Place pancakes on plate and top with 1/4 C fruit topping. Serve.

The Goods: What’s Inside?

Nutritional Analysis Per Serving:

Calories 312 calories, Fat 5 g, Saturated Fat 1 g, Cholesterol 49 mg, Carbohydrates 58 g, Fiber 8 g, Sugar 24 g, Protein 9 g, Calcium 169 mg, Sodium 419 mg,