Do you prefer to sprint into your day, or ease into your mornings slowly, like taking a dip into a cold lake? In either case, breakfast deserves to be a top priority. Consider these facts: Research shows that people who regularly eat breakfast are in better moods for the day, perform better on intelligence tests, kick start their metabolism faster, and can sustain weight loss better than breakfast shunners.
Join the breakfast club and give these easy, yummy delicious recipes a try….
Green Goodness Smoothie
This smoothie is deliciously addictive, making it the perfect start for a great day. It doesn’t take long to make, but late sleepers may want to make it the night before and store it in a tightly sealed container. Give it a good shake before you sip and go. Makes one serving.
• 2/3 cup avocado
• Squeeze of lemon juice
• ½ tsp honey (or sweeten to taste)
• 1 tsp grated fresh ginger
• 1 cup ripe mango
• 1 cup ice
• 1 tbsp soaked chia seeds (optional)
Place all ingredients — avocado with lemon juice, honey, ginger, mango and ice — into a blender. Pulse until smooth. For an extra boost of nutrition, stir in soaked chia seeds, a good source of omega-3.
Bananarama French Toast
Treat yourself to this yummy French toast and you’ll feel like you can conquer anything the day can dish out. It’s easy to throw together before you need to dash. Kids love it, too.
• 2 large eggs
• 1/4 cup milk
• 4 slices French bread
• 2 bananas, sliced
• 2 tbsp butter
• Your favourite syrup
• Powdered sugar to finish
In a shallow bowl, whisk the eggs and milk together. Sandwich banana slices between 2 pieces of bread. Gently press the slices together. Carefully dip both sides of each banana sandwich into the egg mixture until well coated.
In a large skillet, melt the butter. Fry French toast sandwiches until golden. Drizzle with syrup and dust with powdered sugar before serving.
These are the fastest version you could ever hope to make from scratch, hence, the name, PDQ (Pretty Darn Quick) Pancakes. Dress them up with mixed berries and pure maple syrup. Need to dine and dash in the morning? Make them the night before and refrigerate. Come morning, put them in the toaster to reheat. Or premix the dry ingredients so all you need to do is add the wet ones in the morning.
• 1 cup all-purpose flour
• 2 tbsp white sugar
• 2 tsp baking powder
• 1 tsp salt
• 1 egg, beaten
• 1 cup milk
• 2 tbsp vegetable oil
In a large bowl, mix flour, sugar, baking powder and salt. Make a well in the center, and pour in milk, egg and oil. Mix until smooth.
Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.
In about the same time it takes you to make toast, you can create this easy, super quick, protein rich sandwich. The key is your microwave. Eggs are perfectly cooked in less than two minutes. And, since this is a sandwich, it’s perfect as an eat-and-go breakfast en route to work.
• 1 egg
• 1 tbsp milk
• 2 slices white or whole wheat bread (or English muffin)
• salt and pepper to taste(optional)
• 1 slice process cheese
Crack the egg into a microwave-safe cereal bowl and whisk in the milk. Season with salt and pepper. Cook in the microwave on 100% power for 1 to 2 minutes, or until cooked through.
While egg cooks, toast the bread. Use a spoon to remove the cooked egg from the bowl and set it on one piece of toast. Top with a slice of cheese and the other piece of toast. Microwave just until cheese is melted, about 15 seconds.
No cooking needed. If you can stir, you can make this breakfast. Jam is used to flavour the yogurt so you didn’t even need to spend time chopping up fruit. This is the perfect breakfast for those who are culinary challenged.
• 7 oz container Greek yogurt
• 1 tbsp raspberry jam (or any other favourite)
• 1 tsp honey
• 2 tbsp toasted almonds or pecans, roughly chopped
Combine all ingredients in the yogurt container. Stir it up and go!
Breakfast Apple Cookies (from the Dairy Bureau of Canada)
Yes, you can have cookies for breakfast, especially when they are delicious and nutrient packed like these ones. Make a batch of these moist treats and keep them in the fridge for the times you have absolutely no time for breakfast or need a quick morning pick-me-up.
• 2 cups quick-cooking rolled oats
• 1 ½ cups whole wheat flour
• 2 tbsp ground cinnamon
• 1 ½ tsp baking powder
• ½ tsp salt
• ¾ cup packed brown sugar
• 2 eggs
• 1 cup milk
• ¼ cup butter, melted
• 1 tsp vanilla extract
• 1 ½ cups finely chopped apples
Preheat over to 375 degrees Fahrenheit with racks in top and bottoms thirds of oven. Butter two large baking sheets, or line with parchment paper. In a large bowl, whisk together oats, flour, cinnamon, baking powder and salt. In another bowl, whisk together sugar, eggs, milk, butter and vanilla. Pour dry ingredients and sprinkle with apples; stir until just blended.
Drop batter (¼ cup for each cookie) onto baking sheet at least two inches apart. Bake for about 15 minutes, switching pans on racks halfway, or until test inserted in the centre comes out clean. Let cool on pans on racks for two minutes.
Egg and Sausage Burrito
This version is similar to what you might find at some fast food outlets. You’ll be amazed how simple and fast they can be made at home. And they’re filling enough to get you to lunch without tummy rumbling.
• 4 oz breakfast sausage (not individual links, large roll type)
• 1 tbsp minced white onion
• 4 eggs, beaten
• salt and pepper to taste
• 4 flour tortillas (8”)
• 4 slices process cheese
Preheat skillet over medium heat and crumble sausage into the pan, then sauté onion until brown (about three or four minutes). Pour in beaten eggs and scramble ingredients together. Season with salt and pepper.
Heat tortillas in the microwave, placed between moist paper towels, for 20 to 30 seconds. Break cheese slices into two. Place pieces end to end across the middle of each tortillas. Top with the filling, then fold tortilla two inches from bottom, then roll. Serve alongside salsa or sour cream on the side.
Almond Butter Rice Cakes
Do you never have the time to prepare an elaborate breakfast? Well, you’ll have time for this easy-to-make morning pick-me-up. These crispy rice cakes topped with nut butter and grated carrot take two minutes to whip together. This is an ideal option for those following a gluten-free diet.
• 2 plain rice cakes
• 2 tbsp almond or cashew butter
• 1 tbsp grated baby carrot
Top rice cakes with nut butter and grated carrot. Instead of carrot, you can also top with a smear of grape jelly.
If you have time to boil water, this breakfast is for you. Oatmeal is always a good and nutritious time saver, but it most frequently is topped with fruit. Try this savoury version, guaranteed to leave your tummy warm and happy.
• 1 cup plain instant oatmeal
• 1/4 cup grated extra-sharp Cheddar
• 1/4 tsp paprika
• kosher salt and black pepper
• 1 scallion, chopped
Make the oatmeal according to the directions. Stir in the cheddar and paprika. Add salt and pepper to taste.
Proscuitto-wrapped Egg Cups
This is a perfect dish to serve to a crowd for Sunday brunch. It looks way more complicated than it really is to make and will have everyone at the breakfast table thinking that you should be a contestant on Top Chef.
• 12 slices prosciutto, one slice per cup
• 11 eggs
• 1 onion, chopped
• 1/2 cup chopped mushroom
• 2 cups fresh spinach
• 4 to 5 sun-dried tomatoes (not packed in oil)
• 3 cherry tomatoes, cut in half
• salt and pepper
Chop onions, mushrooms and sun-dried tomatoes. Sauté onions, mushrooms and tomatoes in butter or coconut oil until onions are translucent. Add spinach until it is wilted. Remove from heat and set aside.
In a small bowl, beat 5 eggs with a fork; season with salt and pepper. Grease muffin tins well, then lay one piece of prosciutto into each cup and mold it around until it fits. Ensure there are no holes for eggs to leak through.
In six cups, spoon in mushroom, onion, tomato and spinach filling. Then poured beaten eggs into each of those cups until full.
For the remaining six cups, crack a whole egg into each and top with half of a cherry tomato. Finish with sprinkled freshly ground pepper and sea salt.
Bake in a preheated 400 degrees Fahrenheit oven for about 15 minutes or until set and starting to brown. Allow to sit for a few minutes after removed from oven. Then run a knife around the sides to remove each cup from the tin. Serve hot.