Patty’s Corned Beef HashMany of you have already bought your corned beef and plan to make it this weekend for St. Patrick’s Day. What do you do with the leftovers? One of my favorite ways to enjoy them is by chopping up chunks of corned beef and potatoes and crisping them up in a cast-iron skillet with a poached egg on top and my favorite hot sauce on the side.Huevos RancherosLooking for a quick breakfast packed with flavors that are sure to wake you up first thing in the morning? This simple recipe starts with a warmed up corn tortilla layered with smashed black beans topped with an egg, salsa and cotija cheese.Blueberry Whole-Grain CoffeecakeSwitch up your morning routine this delicious coffeecake packed with blueberries that are loaded with antioxidants, vitamin K and fiber along with many other important micro nutrients. This dish is also great for brunch.Banana Oat Protein PancakesThese pancakes are super yummy and nutritious. I'll often times make extra's and save them for morning's on the run for the family. Breakfast Enchiladas with Green Poblano SauceWhether you are having a brunch get-together or you are cooking a fun weekend breakfast, you are guaranteed to warm the hearts of you family and guests with this delicious recipe. The best part is you can fill them with your favorite protein such as:
o Shredded chicken
o Ground turkey
o Black beans
Once you decide what's going inside, all you have to do is wrap them up in corn tortillas doused with roasted poblano sauce, place them in the oven and get ready to eat!
I've found that doubling this recipe and freezing the second pan is a great time savor. When the kids have their friends over for a sleepover and I am scrambling to find something to cook everyone, I'm always relieved when I see a pan of these enchiladas staring at me in the freezer. All I have to do is pop them in the oven to warm through and breakfast is served. So let’s get cooking.Berry Chia Overnight OatsIt’s Sunday night and everyone in the house is scrambling to get ready for the work/school week. Before you know it, your alarm goes off and you are running around trying to get everyone in order – it’s Monday already? Half asleep, everyone piles into the car and head to school or the office and someone yells out – we forgot breakfast! Starting your day without a healthy nutritious meal makes it hard to concentrate.
To avoid days like this (and I know we have all had them), I have a make-ahead recipe that is a grab and go meal packed with nutrients that would give you all the energy you need for school, your first meeting of your day or tackle that chore list you have set out to do.
Overnight oats are so easy to make. Add your favorite fruit on top for a little extra boost and dig in!High Protein Egg Muffins with Kale and Ground TurkeyWith this easy make ahead healthy recipe, there is no excuse for missing breakfast! You can make these egg muffin cups ahead of time and freeze in batches or split up in individual servings for each day of the week. Have children that are tired of eating cereal and want something different? Grab these ingredients the next time you are at the grocery store and make on meal prep day.Whole-Wheat Blueberry and Oat MuffinsIf you love blueberry muffins, but wish they were a bit healthier, we have a recipe just for you. These 9 ingredient, whole-wheat blueberry and oat muffins are the best tasting healthy muffin ever!
I like to use 2 whole cups of frozen blueberries because they are available year round in your freezer section at the grocery store. Frozen berries give a really cool marble effect throughout the batter, making the muffin look like a piece of art. Don’t let whole-wheat flour intimidate you. I promise you will get a dense batter packed full of flavor. Adding oats into the mix increases your fiber content and helps fill you up faster. These whole-wheat blueberry and oat muffins are made healthier with the use of yogurt, adding necessary probiotics to help your digestive system stay healthy. I’ve been using brown sugar as a substitute for recipes that call for white sugar – it’s still sugar, but is healthier than its refined alternative. A small amount of oil is used instead of butter. Do you have a hard time getting your family to eat veggies? This recipe is a perfect opportunity to finely shred in carrot.
These muffins are the kind that you can eat anytime of the day – that’s right! Since they are not overly sweet, relatively healthy and bursting with blueberries, they make a great grab-and-go breakfast, mid-morning/late-afternoon snack or after dinner dessert. If kept correctly in an airtight container they should last for 3-4 days. I usually double or triple the recipe and freeze portions out for the days we have guests over. Simply let thaw on counter top and pop in oven on low for a few minutes until warm through. Yumm!Breakfast Banana SplitWho wants a Banana Split for Breakfast? Packed full of antioxidants and much needed potassium and protein, this recipe is a sure win in any house!
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