We’ve all heard the saying, “Breakfast is the most important meal of the day.” It makes sense that we should start our day with food that fills our bellies after a night’s sleep, nourishes our bodies with a variety of nutrients, and gives us the energy to begin our workday. The best breakfast choices are whole-grains, fruits/ vegetables, low-fat dairy, and lean protein. This week is National Breakfast Week, and I’ve got an omelet recipe that includes eggs for lean protein, part-skim mozzarella cheese for low-fat dairy, and tomatoes and broccoli for a serving of vegetables. Add a small glass of 1% or skim milk to complete your dairy serving, and slice of whole wheat toast if you want to get in a serving of grains, and you’ve got yourself a tasty, healthy, balanced breakfast.
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An oven baked omelet is the perfect breakfast if you're making eggs for a crowd. Simply sauté whatever veggies you like, pour into a baking dish, top with cheese and eggs, and bake! My family loved this fluffy, tasty omelet, and I loved that I didn't have to spend time at the stove making omelets one by one, worrying that the ones prepared first would get cold and then overcooked from being reheated...you get the idea. You can make so many variations of this omelet (I have some suggestions listed at the end of this recipe), so experiment with ingredients to find your favorite.
It seems like banana and egg pancakes have become really popular lately, especially for those who are trying to eat healthy, stay fit, cut down on their intake of grains and refined carbs, or eat gluten-free. I like these pancakes simply because they’re delicious! They’ve got a light, fluffy texture, a slightly sweet taste, and they’re the perfect breakfast food because they combine my love for quick & easy recipes, eggs, bananas, pancakes, and the flavor of French toast all in one little 3-ingredient package. I could go on about how great they are, but don't just take my word for it- you'll want to give them a try for yourself.
Egg muffins have become my family’s new favorite go-to item for breakfast and lunch. High in protein, these muffins are satisfying and keep you full throughout the morning. I make a batch of these on the weekend, and they keep well in the refrigerator for the next few days. Pop them in the microwave, and they’re ready to eat.
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