Tag Archives: breakfast on the go

Liquid Breakfast.

30 Apr

I am not a proponent of smoothies.  Drinking calories, as it were.  In my heart, I feel that smoothies can be sugary calorie bombs, without providing satiety.  I scoff at the Vitamix guy at Costco making them for people, proclaiming the health benefits…then when no one is looking he caps it off with a 1/2 cup of agave.

Enter 4th child.  This season of life, I am looking for time hacks around every corner.  I have perfected the art of the 40-second shower, stopped folding our laundry, and (gasp!) started drinking my breakfast.

Because the days of softly scrambled eggs topped with natural sausage, over sautéed greens and sliced avocado are gone for a while.  Sorry breakfast, you are not a life-event anymore.

It’s so handy!  It’s only taken me 100 tries to get it to taste right.  🙂  My hubby and I drink this a few times a week now.  We tweak it with a spoonful of nut butter here and there, and I always throw in my prenatal vitamins.  They are the worst.

Pile these ingredients into the blender in the following order:

1. 3/4 c milk of your preference
2. 1/2 c cottage cheese (sorry–dairy.  Sub 1/2 avocado, but up the liquid.)
3. 1 c greens (packed & overflowing out of the cup)
4. 1 frozen banana broken into 3 pieces
5. 1/2 c frozen mango–or any frozen fruit

Blend until smooth.

 Vitamix is nice and fastest, but it is not necessary.  Greens? Check.  Potassium?  Check.  Protein? Check.  Breakfast done, and well-rounded enough for me.  Carpe diem!

Kid Approved. Alternatively titled: Got Smoothie?

This is the same recipe, substituting the blueberries with mango.

This is the same recipe, I used blueberries instead of mango.

What in the World is for Breakfast on the Go? (Part 2)

27 Jan

I am not one to love a big sugar kick in the morning.  (Wish I could say the same about the afternoon and evening. )  So, I decided to try my hand at making a savory muffin.  I came up with this idea because the other day I was craving those insanely addictive sausage balls that are on every potluck brunch table I have ever been to.  These turned out really good, definitely brunch-worthy.

1 pound cooked bacon, ground in a food processor
1 1/2 c almond flour
3/4 c flaxseed meal
1/2 tsp baking soda
1/2 tsp sea salt

3 eggs
5 tbsp oil  (I collected and used the oil from the bacon)
1/2 c water
5 tbsp maple syrup
1 tbsp pure vanilla extract

Whisk dry ingredients together; whisk wet ingredients together separately.  Add wet to dry mixture.  Prepare 12 muffin tins, (foil works best!!) bake at 350 degrees for 17-19 minutes.  Seal and store in refrigerator.

Next time, I might try to make some from ground sausage, apple, and sage.

Another excellent option, and a definite crowd pleaser:  Egg Cupcakes  a.k.a. Omelet Muffins.    This is a great basic recipe that can be altered to your taste, or what you have on hand.  For instance, in lieu of jarred red peppers, I have often used diced tomatoes.  I also like to add 1/4 c of mayo to the “batter” for a creamier texture.   Be creative–use your pantry/refrigerator herbs and spices to give them a new life:  use diced green chilies and 2 tbsp cumin for a Mexican kick; add a handful of torn basil for a fresh change.   Here is a picture of my recent batch:



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