Everyone's heard that breakfast is the most important meal of the day. In today's hectic lifestyle, however, it is much easier to grab a cup of coffee and doughnut and go. Here are some quick and easy, healthy and delicious recipes to get your day started right!
Please note: In recipes using ketchup or freshly ground pepper a condiment substitute may be used. Pepper may be omitted entirely.
|
| Almost Instant Breakfast |
servings: 1 |
| 1/2 cup quick-cooking oatmeal |
preparation time: 5 minutes |
| dash of cinnamon |
cooking time: 5 minutes |
| 1/4 cup applesauce |
| 3/4 cup boiling water |
| 1 tablespoon raisins |
Combine the oatmeal, applesauce, raisins, and cinnamon in a small covered bowl. Set aside overnight. In the morning, add the boiling water, stir, let rest for 5 minutes, and then eat.
recipe hint: Add some sliced bananas when you add the boiling water. This may also be made in the morning, with out the overnight rest time, but for some reason it seems quicker when you assemble the ingredients the night before. |
|
| Breakfast Banana Split |
servings: 2 |
| 2 bananas, sliced in half lengthwise |
preparation time: 10 minutes |
| 1 cup puffed wheat cereal |
| 1 cup puffed rice cereal |
| 1 8-ounce container nondairy vanilla yogurt |
| 1/2 cup fresh blueberries |
| 1/2 cup sliced fresh strawberries |
| Place 2 banana halves in each cereal bowl. Layer half of the ingredients in the order listed into 1 of the cereal bowls and repeat in the other bowl with the remaining ingredients. |
|
| Jack's Breakfast Sandwich |
servings: 2 |
| 1 large baking potato |
preparation time: 5 minutes |
| 2 tablespoons ketchup |
cooking time: 13 minutes |
| 4 slices whole wheat bread |
Scrub the potato and prick all over with a fork. Microwave on high for 3 minutes. Remove the potato and thickly slice lengthwise. Place on a nonstick griddle and brown on both sides for about 10 minutes.
Spread the bread with ketchup, place the potato slices on the bread, and serve at once.
recipe hint: If you prefer, toast the bread before spreading it with ketchup. This is a fast and easy breakfast that can be eaten on the run. |
|
| Nutty French Toast |
servings: 6 |
| 1/4 cup raw cashews |
preparation time: 5 minutes |
| 1/4 teaspoon cinnamon |
cooking time: 8 minutes |
| 1 cup water |
| dash of turmeric |
| 2 tablespoons chopped dates |
| 6 slices whole wheat bread |
| 1/2 teaspoon vanilla extract |
| Place the cashews in a blender jar with 1/2 cup of the water. Process until fairly smooth, then add the remaining 1/2 cup water and the dates, vanilla, cinnamon, and turmeric. Process until very smooth. Pour into a bowl. Dip the bread slices into the mixture, coating both sides well. Cook on a nonstick griddle for about 2 minutes on each side, turning once until browned on both sides. |
|
| Sweet Breakfast Rice |
servings: 1 |
| 1 cup cooked brown rice |
preparation time: 5 minutes |
| 1/3 cup water |
(need cooked rice) |
| 3 dates |
cooking time: 1 minute |
| 3/4 whole banana |
Heat the rice in a microwave until warm, about 1 minute. Stir and set aside. Place the dates and water in a blender jar and process briefly. Add the banana and process until smooth. Pour over the warmed rice.
recipe hint: Use different dried fruits or frozen fresh fruits. Add vanilla or cinnamon. |
|
| Veggie Benedicts |
servings: 4 |
| 2 nonfat English muffins, split in half |
preparation time: 5 minutes |
| 1 small avocado, peeled and sliced |
(need prepared Hollandaise) |
| 4 thick slices tomato |
cooking time: 2-3 minutes |
| 1 cup Hollandaise Sauce (see recipe) |
Place the muffins in a toaster or toaster oven and toast until lightly browned. Place a tomato slice on each muffin and then the avocado slices. Pour 1/4 of the sauce over each muffin and serve at once.
recipe hint: This is a treat we enjoy for special occasions. Sometimes we use steamed broccoli florets in place of the avocado. Nonfat crumpets may be used in place of the English muffins. |
|
| Hollandaise Sauce |
servings: makes 1 cup |
| 1/4 cup raw cashews |
preparation time: 5 minutes |
| 1/8 teaspoon salt |
cooking time: 5 minutes |
| 1 cup water |
| 1/16 teaspoon turmeric |
| 2 tablespoons lemon juice |
| pinch of paprika |
| 1 teaspoon nutritional yeast powder |
| 1 tablespoon cornstarch mixed with 2 tablespoons cold water |
| 1/2 teaspoon onion powder |
| 1/8 teaspoon garlic powder |
| freshly ground black pepper to taste |
| Place the cashews and 1/2 cup of the water in a blender. Process briefly, then gradually add the remaining water. Process until the mixture is very smooth. Pour into a saucepan. Add the lemon juice, nutritional yeast, onion powder, garlic powder, salt, turmeric, and paprika. Mix well. Add the cornstarch mixture and mix well. Bring slowly to a boil, stirring constantly, until thickened. Add the pepper to taste. |
