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Sunday, March 30, 2014

Expecting Breakfast

I'm sure you've all heard that whole shpeel about how breakfast is the most important meal of the day. Well, in my experience that has proven to be true, especially now that I'm expecting. Starting my day off with a healthy meal and a workout have been pivotal elements to feeling and eating healthy throughout the rest of the day. If I begin my day with a doughnut, I can guarantee you I will be eating and craving junk throughout the day.

Sometimes (especially if you are rushing or feeding another little one) it's hard to get inspired to make a quick, delicious and healthy breakfast. I decided to start a weekly series sharing my adventures in healthy breakfasting.

When it comes to quick options, cereal obviously comes to mind. Most cereals are useless, puffed air (in my opinion). So I tend to choose a heartier option, with a plain shredded wheat. I sweeten it with bananas and grab a few almonds and an apple to add a little something extra.

Another quick option is peanut butter toast and a smoothie. 

My quick fruit smoothie recipe:

Blend together - 1 banana, a couple tablespoons of whole plain yogurt, a dash of half and half and some frozen berries (I tend to prefer strawberries with this mix). Sometimes I'll replace the half and half with orange juice.

I love a good shakshooka, but my most recent delicious breakfast has been a take on this Middle Eastern egg dish. Instead of scrambling the eggs into the tomato sauce I added baby kale and topped it with an over easy egg.

My shakshooka:

Olive oil
1/4 of an onion
1/2 a tomato
A few leaves of baby kale
Salt, pepper, cumin
1 egg

In a frying pan, sautee onions in olive oil, add chopped tomato, season with salt, pepper and cumin, let cook until soft. Roughly chop your kale and toss in, let cook for a couple of minutes longer, until the kale is cooked but not overly limp. Set aside and cook your egg, in whatever way you like, I chose over-easy this time around. Season your egg and place it over your cooked tomato salad.

One of my son's favorite dishes is this cooked lemony chickpea salad.

My cooked chickpea salad:

Olive oil
1 clove of garlic
1 can of chickpeas
1 lemon
Salt, pepper, cumin
Handful of parsley

Heat the olive oil. Rinse your canned chickpeas well. Toss into olive oil and add a little water at the bottom of the beans. Crush garlic and lemon juice into beans and season with salt, pepper and a generous amount of cumin. Let cook until soft, stirring occasionally (probably ten minutes). Chop parsley and mix into your chickpeas. Eat with toasted pita bread.

I hope these breakfasts can inspire you to start your day off right as well!

1 comment:

  1. this is inspired for sure! i cannot bring myself to cook breakfasts at 6am, because i am out the door usually at 6:10. it is unfortunate :( i usually stir up a quick carnations' instant breakfast and am out the door. but this is looking lovely and the wheaties cereal is certainly worth a try :)

    loving your blog!

    ciao from taylor -