Breakfast On The Go

Many people don’t eat a healthy breakfast because they simply do not make the time. In our busy, rushing around, scheduled to the last minute world it seems our health takes a back seat.

 Many studies have proven breakfast is the most important meal of the day. I read an article this summer, during my break, that stated not eating breakfast can lead to heart disease. If that were not a good reason to make sure you eat breakfast, I am not sure what would be.

With school starting and a daughter who does not like to eat because of medication that kills her appetite, I have had to find several things to entice her to eat. 

Majority of the recipes below are actually healthy for you and not over-loaded with fat or calories. I also tried to pick “portable” food, so it can be eaten on the run if need be.

I hope these recipes will inspire some of you to eat the most important meal of the day!

 

Refrigerator Mason Jar Oatmeal  

Ingredients

1/4 tsp Vanilla Extract

4 oz Nonfat Strawberry Greek Yogurt (Chobani)

1/3 cup 2% Fat Milk  

 1/4 cup dry Old Fashioned Oats (Quaker)

1/4 cup, halves Strawberries

Directions

1. Place all ingredients, except strawberries in Mason jar.
2. Place lid on jar- secure tightly and shake together ingredients.
3. Place 1/4 cup strawberries on top once all ingredients have been mixed together.
4. Place in fridge overnight. Eat cold from the jar.

 

Mini Oatmeal To-go

Ingredients

1 tbsp Cinnamon

3 tsp Baking Powder

1 tsp Salt

4 tbsp, ground Flaxseed Seeds

5 cups dry Old Fashioned Oats (Quaker)

1/2 cup Sugar Free Maple Syrup

1 tsp Vanilla Extract

3 large Egg Whites

3 cup Milk (Nonfat)

1 cup, halves Strawberries

Directions

1. Preheat oven to 350 deg F. Line two muffin tins with paper cups and spray with cooking spray. In a bowl, add egg whites, vanilla and maple syrup. Whisk together. Add oatmeal, flax seeds, salt, baking powder and cinnamon. Mix in milk.
2. Spoon prepared cups 3/4 full and top with berries. Bake in oven for 25 minutes or until oatmeal is solid.

 

Blueberry Breakfast Rice Pudding

Ingredients

3/4 cup, cooked Egg Substitute (Frozen or Liquid)

1 1/2 cup Brown Rice (Long-Grain, Cooked)

2 tsp Lemon Peel

1/4 tsp Salt

2 cup Blueberries

2 cup Milk (Fat Free or Skim, Calcium Fortified)

1/4 cup Sugar

Directions

1. Combine sugar, milk, and salt in a medium pot over medium-high heat; bring to a simmer. Place egg substitute in a bowl and add 1/2C of milk mixture to eggs; beat to warm up egg mixture. Add egg mixture to pot with remaining milk mixture; cook over low heat, stirring constantly, until mixture is consistency of pancake batter, about 7-8 minutes.
2. Stir in zest and rice; cook over low heat to warm, about 5 minutes. Remove from heat and divide among 4 bowls; top each with 1/2C blueberries.

Breakfast Cupcakes

This recipe only makes two servings, or four cupcakes. This can easily be double or tripled for an entire dozen.

Ingredients

1/3 cup Milk (Nonfat)

4 large Egg Whites

1/2 cup, shredded Lowfat Cheddar or Colby Cheese

4 medium slice cooked Bacon

1/2 cup, chopped or sliced Tomatoes

2 large Eggs

1 potato large (3" to 4-1/4" dia) White Potatoes (Flesh and Skin)

Directions

1. Preheat oven to 350 deg F. Shred potato. Beat eggs and milk and fold in potato. Cook bacon and crumble into egg mixture, add cheese. Pour into greased muffin tins and bake for 25 minutes. Serve warm.