I love bananas, really love them. My husband makes fun of me because if we ever go a day without bananas I am honestly sad. I eat at least one a day with breakfast and often have one later in the day for a snack. I don't know why I love them so much but I really do. I knew they were good for you and had potassium in them but recently I have found out even more great things about them.
When you eat a banana, especially when it still has a touch of green (which in my opinion is the only time you should eat them!) makes them one of the best sources of resistant starch, a healthy carbohydrate that keeps you feeling fuller longer.
Slice it up and put it in your cold cereal, granola or oatmeal. It adds great flavor and a touch of sweetness. Or try out my new favorite way to eat my banana at breakfast. Spread peanut butter on a slice of toast, cover it with sliced bananas and then sprinkle cinnamon on top. It is so good and filling!
Showing posts with label quick and easy breakfast. Show all posts
Showing posts with label quick and easy breakfast. Show all posts
2.10.2015
1.27.2015
Oatmeal
Have you ever noticed the heart on a container of oatmeal? That heart is there because oats contain beta-glucan, a type of fiber that's been shown to help lower cholesterol when you eat it regularly.
Steel-cut oats, which take about 15-20 minutes to cook, contain more fiber than rolled oats or instant varieties, but any type of oatmeal is a healthy choice. Just avoid the flavored kinds, which can be packed with sugar. Instead, sweeten your bowl with milk and a bit of honey, and top with fruit and nuts.
I recently discovered overnight steel cut oats. It takes 5 minutes or less of my time and my husband and I have a great breakfast ready for us in the morning. This recipe is so easy, you have no excuse to try it out!
The other great thing about steel cut oats is that they can sit in your fridge for a week and when reheated don't get mushy like regular oatmeal. So I make a batch of these oats on Sunday night and keep them in the fridge and we have quick and healthy breakfasts all week long! Just scoop out what you want and reheat them in the microwave.
Overnight Steel Cut Oats
6 Servings
1 1/2 cups steel cut oats
6 cups water
pinch of salt
Bring all ingredients to a boil and boil for 1 minute. Cover, turn off heat and let sit on the stove overnight.
In the morning uncover the oats, give them a stir and bring them to a boil. Stir until creamy and warm and then they are ready to eat!
Top them with your favorite nuts and berries, whether dried or fresh. I love adding pecans and craisins and half of a chopped apple to mine with a lot of cinnamon! The fruit adds sugar so I don't even feel the need to add honey or brown sugar to it.
Steel-cut oats, which take about 15-20 minutes to cook, contain more fiber than rolled oats or instant varieties, but any type of oatmeal is a healthy choice. Just avoid the flavored kinds, which can be packed with sugar. Instead, sweeten your bowl with milk and a bit of honey, and top with fruit and nuts.
I recently discovered overnight steel cut oats. It takes 5 minutes or less of my time and my husband and I have a great breakfast ready for us in the morning. This recipe is so easy, you have no excuse to try it out!
The other great thing about steel cut oats is that they can sit in your fridge for a week and when reheated don't get mushy like regular oatmeal. So I make a batch of these oats on Sunday night and keep them in the fridge and we have quick and healthy breakfasts all week long! Just scoop out what you want and reheat them in the microwave.
Overnight Steel Cut Oats
6 Servings
1 1/2 cups steel cut oats
6 cups water
pinch of salt
Bring all ingredients to a boil and boil for 1 minute. Cover, turn off heat and let sit on the stove overnight.
In the morning uncover the oats, give them a stir and bring them to a boil. Stir until creamy and warm and then they are ready to eat!
Top them with your favorite nuts and berries, whether dried or fresh. I love adding pecans and craisins and half of a chopped apple to mine with a lot of cinnamon! The fruit adds sugar so I don't even feel the need to add honey or brown sugar to it.
1.22.2015
Don't Ever Skip Breakfast!!
Breakfast is sooooo important. I had a nutrition teacher in college that every day would ask us if we had fed our brain. It is so important to eat in the morning and to eat something good for your body so that your brain and the rest of your body can function properly and have the energy it needs to attack the day ahead of it. Skipping breakfast can also set you up for over eating the rest of the day. Now is you are trying to be healthier and lose weight, skipping breakfast will just undo all of your hard work!
"You want to aim for a breakfast that combines good carbs and fiber with some protein," says Erica Giovinazzo, MS, RD.
I will be posting some great, easy breakfasts over the next couple of weeks along with some tips to make them even healthier. If you already are a breakfast eater like me then great, try out some of these new ideas. And if you aren't a breakfast eater, try eating a healthy breakfast every day for a week. I bet you will be surprised with how great you feel and how much more energy you have!
"You want to aim for a breakfast that combines good carbs and fiber with some protein," says Erica Giovinazzo, MS, RD.
I will be posting some great, easy breakfasts over the next couple of weeks along with some tips to make them even healthier. If you already are a breakfast eater like me then great, try out some of these new ideas. And if you aren't a breakfast eater, try eating a healthy breakfast every day for a week. I bet you will be surprised with how great you feel and how much more energy you have!
1.20.2015
Cranberry Walnut Breakfast Cookies
Cranberry Walnut Breakfast Cookies
¾ cup old fashioned oats
½ cup shredded coconut flakes
¼ teaspoon salt
½ cup chopped walnuts
¼ cup cranberries
1½ bananas, mashed
1 tablespoon honey
1 teaspoon vanilla
2 tablespoons coconut oil, melted
Preheat oven to 350 degrees. Prepare a baking sheet with a silicon baking mat or parchment paper.
Combine the oats, coconut, salt, walnuts, and cranberries in a medium bowl. Set aside. In a separate bowl, stir together mashed banana, honey, vanilla, and coconut oil. Add to dry ingredients and stir until completely combined.
Line the lid of a quart size mason jar with saran wrap to use as a cookie mold. Fill with the cookie dough and flip over onto the prepared baking sheet. Lift off the mason jar lid, then the saran wrap. Repeat steps with remaining cookie dough to make 6 cookies. If you don't have a mason jar lid, you can form the cookies by hand. The mason jar lid will give you cookies that are all the same shape and size.
Bake for 20-25 minutes, or until edges are golden brown. If you aren't using a silicon baking mat, keep an eye on the bottom of the cookies. Cool on baking sheet. Store loosely covered.
Makes 6 Cookies
¾ cup old fashioned oats
½ cup shredded coconut flakes
¼ teaspoon salt
½ cup chopped walnuts
¼ cup cranberries
1½ bananas, mashed
1 tablespoon honey
1 teaspoon vanilla
2 tablespoons coconut oil, melted
Preheat oven to 350 degrees. Prepare a baking sheet with a silicon baking mat or parchment paper.
Combine the oats, coconut, salt, walnuts, and cranberries in a medium bowl. Set aside. In a separate bowl, stir together mashed banana, honey, vanilla, and coconut oil. Add to dry ingredients and stir until completely combined.
Line the lid of a quart size mason jar with saran wrap to use as a cookie mold. Fill with the cookie dough and flip over onto the prepared baking sheet. Lift off the mason jar lid, then the saran wrap. Repeat steps with remaining cookie dough to make 6 cookies. If you don't have a mason jar lid, you can form the cookies by hand. The mason jar lid will give you cookies that are all the same shape and size.
Bake for 20-25 minutes, or until edges are golden brown. If you aren't using a silicon baking mat, keep an eye on the bottom of the cookies. Cool on baking sheet. Store loosely covered.
1.13.2015
Breakfast Cookies
A very popular thing right now is breakfast cookies. Take all of the yummy ingredients you might typically find in your bowl of oatmeal and make it into a healthy, delicious cookie. And let's be honest, who doesn't want an excuse to eat cookies for breakfast? They are full of fiber and good fats to keep you full. The best part, other than how delicious they are, is that they are portable. For those crazy mornings when there just isn't time to sit down and eat breakfast, you can grab one as you run out the door or give them to your kids to eat on the way to school. Tummies will be happy and you will feel good about what you just ate! Besides, breakfast really is the most important meal of the day, so why not make it delicious!
Blueberry Coconut Pecan Breakfast Cookies
Makes about 15 cookies
1½ cups rolled oats
1 cup unsweetened coconut flakes
1 tablespoon golden flaxmeal
½ teaspoon salt
¾ cups coarsely chopped pecans
½ cup dried blueberries
3 very ripe bananas, mashed
¼ cup coconut oil, warm enough to be liquid
1 tablespoon agave nectar or honey or real maple syrup
1 teaspoon vanilla extract
Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.
Press 2 tablespoons of mixture into a 2½-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.
Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.
Feel free to mix it up with dried fruits and nuts that your family enjoys. Just keep the amounts the same so that the cookies don't become to crumbly.
You can sub canola oil if you don't have or don't like coconut oil.
Recipe adapted from: kumquatblog.com
Blueberry Coconut Pecan Breakfast Cookies
Makes about 15 cookies
1½ cups rolled oats
1 cup unsweetened coconut flakes
1 tablespoon golden flaxmeal
½ teaspoon salt
¾ cups coarsely chopped pecans
½ cup dried blueberries
3 very ripe bananas, mashed
¼ cup coconut oil, warm enough to be liquid
1 tablespoon agave nectar or honey or real maple syrup
1 teaspoon vanilla extract
Preheat oven to 350°. Combine oats, coconut, flaxmeal, salt, pecans, and blueberries. Stir in bananas, oil, agave nectar and vanilla until well combined.
Press 2 tablespoons of mixture into a 2½-inch round cookie cutter onto a baking sheet coated with cooking spray. Continue with remaining mixture.
Bake at 350° for 25 minutes or until fragrant and golden. Cool on pan.
Feel free to mix it up with dried fruits and nuts that your family enjoys. Just keep the amounts the same so that the cookies don't become to crumbly.
You can sub canola oil if you don't have or don't like coconut oil.
Recipe adapted from: kumquatblog.com
9.30.2014
Healthified Apple and Cheese Toasting English Muffin
I love fruit and cheese and saw this recipe and put it on my list, they are delicious! They are also great for breakfast, lunch or dinner. Completely satisfying, delicious and healthy!
Healthified Apple and Cheese Toasting English Muffin
Prep Time: 10 minutes
Servings: 4
Per sandwich: 250 calories, 4.5g fat, 19g protein
Source: Live Better America
Healthified Apple and Cheese Toasting English Muffin
Prep Time: 10 minutes
Servings: 4
- 1 medium apple or pear
- 4 whole wheat English muffins, split
- 2 tablespoons Dijon-style mustard
- 4 ounces Canadian-style bacon (4 slices)
- 4 ounces low-fat Swiss cheese (4 slices)
- Core apple and thinly slice crosswise to form rings. Spread cut sides of muffin halves with mustard.
- To assemble, top the cut sides of four of the muffin halves with Canadian-style bacon, apple rings, and Swiss cheese. Top with remaining muffin halves, cut sides down.
- Heat a large nonstick skillet or griddle over medium-low heat. Place sandwiches in skillet or on griddle. Cook for 9 to 10 minutes or until sandwiches are golden brown and cheese starts to melt, turning once. You could also cook them in a panini grill or toaster oven. If desired, secure sandwiches with toothpicks.
Per sandwich: 250 calories, 4.5g fat, 19g protein
Source: Live Better America
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