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| Egg Muffins with Spinach and Cheese Via Two Peas and Their Pod |
Welcome to 2015! Are you ready to make those resolutions a reality? Breakfast is the most important meal of the day. Why not start it right? Here are some delicious and nutritious ways to start your day.
Egg Muffins with Sausage, Spinach and Cheese
Yield: Serves 6
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Mini frittatas made in muffin tins, with eggs, turkey sausage, spinach, and cheddar cheese. You can reheat these egg muffins in the microwave. A great breakfast on the go!
Ingredients:
3 lean breakfast turkey sausage links
5 egg whites
2 whole eggs
1/4 cup skim milk
Salt and pepper, to taste
1/4 cup fresh chopped spinach
1/4 cup shredded sharp Cheddar cheese
Instructions:
1. Preheat the oven to 350 degrees F. In a medium skillet, brown the turkey sausage links on medium-high heat. Cook until sausage is brown all the way through. Cut sausage into 1/2 inch pieces. Set aside.
2. In a large mixing bowl, whisk together egg whites and eggs. Whisk in skim milk and season with salt and pepper, to taste. Stir in the chopped spinach.
3. Grease 6 muffin tin cups with cooking spray or line cups with paper liners. Pour egg mixture evenly into the muffin cups.
4. Distribute cheese and sausage equally between each muffin cup.
5. Bake egg muffins for 20 minutes, or until the muffins are firm in the center. Remove from oven and gently go round each egg with a butter knife. Serve warm.
Note-you can store the egg muffins in the fridge for 3-4 days and reheat them in the microwave.
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| Slow Cooker Banana Nut Oatmeal Via The Lemon Bowl |
Slow Cooker Banana Nut Oatmeal
Prep Time: 5 minutes
Cook Time: 8 hours
Total Time: 8 hours 5 minutes
Yield: Serves 4
1 cup steel cut oats
1 ripe banana - mashed
¼ cup chopped walnuts
2 cups skim milk (or almond milk)
2 cups water
2 tablespoons flax seed meal
2 teaspoons cinnamon
1 teaspoon vanilla
½ teaspoon nutmeg
½ teaspoon salt
banana slices, walnuts or brown sugar - optional garnish
Instructions:
Place all ingredients in slow cooker and stir until well combined.
Cook overnight on Low for 8 hours.
In the morning, stir oatmeal with a fork to loosen the steel cut oats and make sure everything is fully incorporated.
Serve warm with banana slices, chopped walnuts or a pinch of brown sugar if you wish.
Notes:
For easier clean-up and to avoid the slight "crusty" residue inside the slow cooker, place all ingredients in a glass bowl that fits into the slow cooker then add enough water to fill the lower half of the slow cooker. Cover and cook on low for 6 to 8 hours.
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| Cinnamon Apple Quinoa Parfaits Via the Spiffy Cookie. |
Cinnamon Apple Quinoa Parfaits
Yield: Serves 4
Ingredients:
Oat Crumble:
1/2 cup rolled oats
1 Tbsp coconut oil, melted
2 tsp granulated sugar
1 tsp ground cinnamon
1 Tbsp finely chopped walnuts (optional)
Cinnamon Apple Compote:
4 apples, peeled, cored, and coarsely chopped
1 tsp cinnamon
1 tsp vanilla extract
1 Tbsp sugar
1-2 Tbsp water + more, if needed
Other:
1 cup uncooked quinoa
1-1/2 tsp cinnamon
2 cups nonfat vanilla Greek yogurt
Instructions:
Preheat oven to 350.
Combine all ingredients for the crumble in a small bowl. Spread evenly on a baking sheet and bake until golden brown, about 7-10 minutes. Set aside to cool.
Meanwhile, in a medium saucepan over medium heat, combine all ingredients for the apple compote, mixing well. Bring to a boil and reduce heat to low. Partially cover and cook until apples are softened and liquid is syrupy, about 10 minutes. Add more water if needed in the cooking process. Take off heat and let cool completely.
Meanwhile, cook quinoa according to package directions. Stir in cinnamon. Set aside to cool.
To assemble, spoon 1/4 cup yogurt in bottom of a bowl, 1/4 cup quinoa, 1/4 cup cinnamon apple compote into each of 4 bowls. Repeat the layering and top with oat crumble.
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