You can skip rope, but not breakfast. Here are some healthy and delicious recipes for breakfast.
“Hot Chocolate” Banana-Nut Oatmeal
This isn’t just any old oatmeal. It’s like having dessert for breakfast. This recipe has toasty nuts, sweet banana, rich cocoa and just enough chocolate chips to give you a healthy and sweet fix at the same time.
Total: 30 min
Prep: 10 min
Inactive: 5 min
Cook: 15 min
Yield: 4 servings
Level: Easy
Ingredients
2 cups plain almond milk
2 fully-ripened large bananas (1 1/2 diced and 1/2 thinly sliced crosswise)
1/4 teaspoon pure almond extract
1/4 teaspoon pure vanilla extract
Kosher salt
2 cups old-fashioned rolled oats
2 tablespoons unsweetened cocoa powder
2 tablespoons honey or agave nectar
1/3 cup toasted and chopped walnuts
Pinch ground cinnamon
2 tablespoons semisweet chocolate chips
Directions
Bring the almond milk, 1 3/4 cups water, the diced bananas, almond and vanilla extracts and pinch of salt to a boil in a large saucepan over high heat.
Stir in the oats, cocoa powder and 1 tablespoon of the honey and reduce the heat to medium. Cook, stirring frequently until the oats are fully cooked to desired consistency, 6 to 7 minutes.
Transfer to 4 bowls, top with the sliced bananas, walnuts, the remaining 1 tablespoon honey, cinnamon and chocolate chips and serve.
Cinnamon Bread Twists
These cinnamon twists take time, but they’re well worth it. White whole-wheat flour adds fiber and whole-grain goodness; spicy apple butter, brown sugar and cinnamon brings real cinnamon roll flavor to the table.
Total: 4 hr 10 min
Prep: 45 min
Inactive: 3 hr
Cook: 25 min
Yield: 12 twists (2 per person)
Level: Intermediate
Ingredients
1 cup 1-percent milk
4 tablespoons unsalted butter, plus more for greasing the baking sheet
Two .25-ounce envelopes active dry yeast
1/2 cup raisins
2 1/4 cups white whole wheat flour
1 1/4 cups all-purpose flour, plus extra as needed
1 teaspoon kosher salt
2 large eggs
1/2 cup granulated sugar
Nonstick cooking spray
2 tablespoons apple butter
2 tablespoons ground cinnamon
2 tablespoons packed dark brown sugar
1/4 cup confectioners’ sugar
Directions
Warm the milk and 2 tablespoons of the butter in a small pot over medium-low heat until the milk is warm and the butter is melted. You do not want to bring the milk to boil or it will be too hot and kill the yeast. Remove from the heat and sprinkle the yeast over the mixture. Stir once or twice and set aside until it becomes foamy about 5 minutes. Put the raisins in a small bowl and add 2 tablespoons water. Heat in the microwave on high until the raisins plump, about 45 seconds. Whisk both flours with the salt in a small bowl and set aside. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs and granulated sugar on medium-high speed until the sugar is dissolved and the eggs have lightened in color, 2 to 3 minutes. Reduce the speed of the mixer to low and slowly pour in the yeast mixture. Beat until smooth, and then add the flour mixture. Beat until just blended, and then switch to a dough hook and continue to mix the dough until it is soft, just a bit sticky and forms a loose ball shape, about 5 minutes. At this point touch the dough; it should only leave a small bit of sticky dough on your finger. If more than a bit sticks to your finger, add more all-purpose flour, a tablespoon at a time until it reaches the right level of stickiness. Do not add more than 1/4 cup of flour or your dough will be dry and tough. Beat in the soaked raisins and any of the liquid in the dish until blended into the dough. Coat a large bowl with nonstick cooking spray, add the dough and turn to coat. Cover the bowl with plastic wrap and set in a warm place to rise until doubled in size, about 2 hours. Turn the dough out onto a clean work surface lightly dusted with all-purpose flour. Pat into a 15-by-10-inch rectangle. Melt 1 tablespoon of the butter and brush over the dough. Top with the apple butter, cinnamon, and brown sugar. Fold in half from top to bottom to get a 16-by-6-inch piece of dough, and then cut into 24 strips. Twist and stretch, and then place on a lightly greased baking sheet, leaving 2 inches between each strip. Loosely cover with a piece of plastic wrap until the strips have doubled in size, about 1 hour longer. Preheat the oven to 350 degrees F. Melt the remaining 1 tablespoon butter and brush over the twists. Bake until lightly browned, about 15 minutes. Whisk the confectioners’ sugar with 1 to 2 teaspoons very hot water until a smooth thick glaze, and brush over the warm twists. Serve warm.
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Potato and Zucchini Frittata
Loaded with vegetables and lightened up with egg whites and turkey bacon, this easy frittata is a perfect dish for entertaining at brunch.
Total: 50 min
Prep: 20 min
Cook: 30 min
Yield: 4 servings
Level: Easy
Ingredients
1 small russet potato, peeled and cut into 1/2-inch cubes
4 large eggs
2 egg whites
2 tablespoons coarsely chopped fresh cilantro leaves
3/4 teaspoon salt
1/4 teaspoon hot sauce
1 tablespoon olive oil
1 garlic clove, minced
1 small onion, finely chopped
1 small zucchini (about 6 ounces), grated and squeezed dry in a clean kitchen towel
1/2 cup queso fresco (2 ounces)
2 strips cooked crumbled turkey bacon, optional
Directions
Bring the potatoes with enough cold water to cover to a boil in a small saucepan. Cook, over medium-high heat, until the potatoes are tender, 6 to 8 minutes; drain and pat dry.
Whisk together the eggs, egg whites, cilantro, salt, and hot sauce in a large bowl.
Preheat the oven broiler to medium-high.
Heat the oil in a medium (10-inch) ovenproof nonstick skillet over medium-high heat. Add the garlic and onion and cook, stirring occasionally, until the onion is translucent, 2 minutes. Add zucchini and cook until tender, about 6 minutes more. Add the cooked potatoes and cook, stirring occasionally, until the potatoes begin to brown slightly, about 4 minutes more.
Evenly pour the egg mixture over the vegetable mixture. Cook, over medium heat, tilting the pan and lifting the edges with a rubber spatula to let the uncooked egg flow underneath. Sprinkle with the cheese and the bacon, if using. Broil, 5 to 7 inches from the heat, until the eggs puff and are just set and the cheese is golden brown, about 5 minutes. Remove carefully to a plate, or serve in wedges directly from the skillet.
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