Never leave your home without a fulfilling breakfast. So here are some recipes to try.
Zucchini “Hash Browns”
Zucchini takes the place of the usual potatoes in this healthy remake of hash browns that are accompanied by fried eggs and whole-wheat toast. To drink, make an easy banana-berry smoothie with frozen fruit and yogurt.
Total: 50 min
Prep: 20 min
Cook: 30 min
Yield: 4 servings
Level: Easy
Ingredients
Berry-Nana Smoothie:
2 cups frozen mixed berries
1 cup low-fat vanilla yogurt
1/2 cup orange juice
2 teaspoons honey, optional
2 frozen ripe bananas
Zucchini “Hash Browns”:
1 1/2 tablespoons extra-virgin olive oil
1 medium onion, diced
2 teaspoons finely chopped fresh sage
1 large clove garlic, minced
1 small jalapeno pepper, minced with some seeds
2 teaspoons white wine vinegar
3 large zucchini or yellow summer squash, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper
1/4 cup chopped roasted red pepper
1/4 cup chopped fresh parsley or cilantro
8 large eggs
4 slices whole wheat bread, toasted
Directions
For the smoothies: Combine the berries, yogurt, orange juice, honey and bananas together in a blender, and puree until smooth. Divide evenly among four glasses and refrigerate until ready to serve.
For the “hash browns”: Heat the oil in a large nonstick skillet over medium-high heat. Add the onions and cook, stirring, until soft and lightly browned, about 6 minutes. Add the sage, garlic and jalapenos and cook, stirring, until fragrant, about 30 seconds. Add the vinegar, squash, 3/4 teaspoon salt and some pepper, and stir to combine. Cover and cook, stirring occasionally, until the squash begins to soften, 6 to 8 minutes. Uncover and add the red pepper and half of the parsley. Cook until the squash is completely soft and lightly brown, 6 to 8 minutes more. Remove from the heat.
Make 8 small indentations in the squash with a measuring cup or the back of a ladle. Crack the eggs into the indentations and sprinkle with salt and pepper. Return the pan to medium heat, cover and cook until the egg whites are set and the yolks are still runny, about 4 minutes.
Divide the “hash browns” and eggs evenly among four plates. Serve each with a smoothie and 1 slice of toast.
Gluten-Free Raisin Bread French Toast Casserole
This decadent-yet-healthy make-ahead baked French toast is topped with fresh berries — and is also gluten-free.
Total: 1 hr
Active: 10 min
Yield: 9 servings
Level: Easy
Ingredients
Nonstick cooking spray or unsalted butter, for greasing
12 slices gluten-free cinnamon-raisin bread, such as Canyon Bakehouse
1 1/2 cups milk or dairy-free milk
1/2 cup maple sugar
1 tablespoon pure vanilla extract
4 large eggs
Confectioners’ sugar, for sprinkling, optional
Fresh berries, for topping
Directions
Preheat the oven to 350 degrees F. Lightly grease an 8-inch square baking dish with cooking spray or butter.
Place the bread, in overlapping layers, in the prepared dish in 2 even rows.
In a large bowl, whisk together the dairy-free milk, sugar, vanilla, and eggs. Pour evenly over the bread, pressing on the slices to help soak up the liquid.
Place the baking dish in a larger pan and pour in enough warm water to reach halfway up the sides of the dish. Bake until golden brown and the custard is set, about 50 minutes. Sift over confectioners’ sugar, if using. Cut into 9 pieces and serve with berries.
READ ALSO: Better living through a healthy breakfast
Whole-Grain Waffles
Oats and whole-wheat pastry flour make a heartier waffle that is delicious with fruit, yogurt or syrup.
Total: 8 hr 50 min
Prep: 20 min
Inactive: 8 hr
Cook: 30 min
Yield: 6 servings, 2 waffles per serving
Level: Easy
Ingredients
1 (1/4-ounce) package active dry yeast
1/2 cup warm water (105 to 110 degrees)
2 cups buttermilk
3 tablespoons peanut oil
2 tablespoons sugar
2 cups whole-wheat pastry flour
1/2 cup rolled oats
4 large egg whites
1/8 teaspoon baking soda
1/4 teaspoon fine salt
Cooking spray for waffle iron
Maple syrup, for serving
Directions
- Sprinkle the yeast over the water in a large mixing bowl; let stand until foamy, about 5 minutes. Add the buttermilk, oil, sugar, and flour and whisk until smooth. Cover the bowl with plastic wrap and refrigerate overnight.
- Preheat a waffle iron. Whisk the oats, egg whites, baking soda, and salt into the waffle batter until smooth. Lightly mist the hot waffle iron with cooking spray. Add about 1/3 cup of batter to each section, using the back of a spoon to spread batter to the edges. Cook until the waffles are crisp and golden brown, 5 to 7 minutes. Repeat with the remaining batter. Serve with maple syrup.
Post Your Comments