Breakfast o' breakfast. How do I attack thee?
This is one time of day that I hated and skipped. What to eat, how to eat it, how to make time while rushing around to eat it? These were all things that I struggled with daily. Here's one way that I was able to make it work.
Mini Muffins. These have made it easy for me to make sure that I'm starting off my day. They have great things like minimal sugars, most are from fruit substitutes. Flax seed and whole wheat flour are great full of fiber and filling. You can freeze these. What I do is set aside enough servings to get me through the week, and freeze the rest. When you want more, just set out the frozen muffins on a covered plate (you can use a clean dish towel or paper towel at night) they will be ready for you the next morning.
I am using the recipe creator from www.about.com/caloriecounter.
Ingredients:
1 over ripe banana (don't be afraid of the brown spots. The more the better flavor)
1 apple diced
1/2 zucchini grated (about 1 1/2 c.)
1/4 cup of honey or brown sugar.
1 1/2 c. whole wheat flour
1/2 c. flax seed flour
1 1/2 tsp. vanilla
1/2 bag of mini chocolate chips (semi sweet)
1 1/2 tsp baking soda
1/2 tsp salt
1 egg
cooking spray (olive oil)
1/2 tsp. nutmeg (optional)
Directions:
Dice apple and place in microwave safe dish. microwave with a splash of water until you can mash or you can use a potato ricer to mash it down.
In a mixing bowl. Put in banana and mix until almost smooth. Add egg, vanilla, zucchini and apple, and either the brown sugar or honey. Mix together. (I have left the brown sugar or honey out if I didn't have them in the past or had just a little bit in the house, so you can reduce if you are trying to cut back.)
In a separate bowl. mix together flax seed, whole wheat flour, baking soda, and salt. Stir through.
Then slowly add the dry mixture to the wet mixture. You are looking for a thick paste like mixture. If it is still a little runny, Slow add a bit more whole wheat flour until achieving that texture. Add the semi-sweet mini chips and mix in.
For this recipe, you will need a mini muffin pan. Generally they have 24 places on one pan. This recipe will make 24-32 muffins. Grease the pan and set oven to 350 degrees. Fill each place with the mixture about 1/2-3/4 full.
Place baking sheet in the oven for 10-15 minutes or until a toothpick comes out clean. Take the muffins out of the tin and place on cooling rack or clean dish towel. Let them cool through. Pack up the ones that you want for the week, and place others in a freezer safe bag and in the freezer. you should use these over 4 -6 weeks.
This is a great way to get started on the right foot in the day. They are easily portable and good for you too. I hope you enjoy this recipe. Stay tuned for more great ideas to make a table for one easy and healthy.
This is one time of day that I hated and skipped. What to eat, how to eat it, how to make time while rushing around to eat it? These were all things that I struggled with daily. Here's one way that I was able to make it work.
Mini Muffins. These have made it easy for me to make sure that I'm starting off my day. They have great things like minimal sugars, most are from fruit substitutes. Flax seed and whole wheat flour are great full of fiber and filling. You can freeze these. What I do is set aside enough servings to get me through the week, and freeze the rest. When you want more, just set out the frozen muffins on a covered plate (you can use a clean dish towel or paper towel at night) they will be ready for you the next morning.
I am using the recipe creator from www.about.com/caloriecounter.
Mini Muffins: 1 serving is 3 muffins for 150 calories
Ingredients:
1 over ripe banana (don't be afraid of the brown spots. The more the better flavor)
1 apple diced
1/2 zucchini grated (about 1 1/2 c.)
1/4 cup of honey or brown sugar.
1 1/2 c. whole wheat flour
1/2 c. flax seed flour
1 1/2 tsp. vanilla
1/2 bag of mini chocolate chips (semi sweet)
1 1/2 tsp baking soda
1/2 tsp salt
1 egg
cooking spray (olive oil)
1/2 tsp. nutmeg (optional)
Directions:
Dice apple and place in microwave safe dish. microwave with a splash of water until you can mash or you can use a potato ricer to mash it down.
In a mixing bowl. Put in banana and mix until almost smooth. Add egg, vanilla, zucchini and apple, and either the brown sugar or honey. Mix together. (I have left the brown sugar or honey out if I didn't have them in the past or had just a little bit in the house, so you can reduce if you are trying to cut back.)
In a separate bowl. mix together flax seed, whole wheat flour, baking soda, and salt. Stir through.
Then slowly add the dry mixture to the wet mixture. You are looking for a thick paste like mixture. If it is still a little runny, Slow add a bit more whole wheat flour until achieving that texture. Add the semi-sweet mini chips and mix in.
For this recipe, you will need a mini muffin pan. Generally they have 24 places on one pan. This recipe will make 24-32 muffins. Grease the pan and set oven to 350 degrees. Fill each place with the mixture about 1/2-3/4 full.
Place baking sheet in the oven for 10-15 minutes or until a toothpick comes out clean. Take the muffins out of the tin and place on cooling rack or clean dish towel. Let them cool through. Pack up the ones that you want for the week, and place others in a freezer safe bag and in the freezer. you should use these over 4 -6 weeks.
This is a great way to get started on the right foot in the day. They are easily portable and good for you too. I hope you enjoy this recipe. Stay tuned for more great ideas to make a table for one easy and healthy.
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