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Breakfast - My Favorite Meal of the Day

Posted Feb 19 2012 12:00am
Good Morning and Happy Sunday!

I hope everyone is having a good weekend so far.  It is so nice because the kids have President's Day off so we have one more day of weekend.  Yah!

I celebrated by making a special breakfast this morning and it occurred to me that I have not discussed my favorite subject- Breakfast in quite some time.  So I am dedicating this post to  Breakfast, my all time favorite meal and am going to share a few of my favorite breakfast choices that I think you can eat at any time of day!

First up is

Whipped Banana Oatmeal topped with Carmelized Bananas and Almonds
You could honestly eat this for dessert and this was a real Sunday morning treat. I started out by making my favorite "whipped" banana oats and then topped it with Carmelized Bananas and a sprinkling of Almonds.

1/2 cup rolled oats 1/2 cup water 1/2 cup skim milk 1 tsp ground cinnamon 1/2 tbsp of Salba 1/2 banana, sliced
Combine the above ingredients in a small pot and cook over medium heat for 4-5 minutes.  During the last minute of the cooking "whip"the banana by stirring vigorously until the banana is broken down and incorporated into the oats.  Turn heat off and let set while you caramelize the remaining banana.
Carmelized Bananas
1 tsp butter 1 tbsp brown sugar 1/2 banana, sliced sea salt to taste
Heat butter in a skillet over medium-high heat.  Add bananas and brown sugar and sauté for about a minute.  Gently tossing until sugar is melted and starting to caramelize onto the bananas. Add a dash of sea salt  to balance out the sweet and add that nice bite to the dish.
Once bananas are done, pour oats into your favorite bowl and top with caramelized bananas.  Spinkle with almonds.  Now sit down with your yummy oats and warm cup of coffee and enjoy!!

Absolutely Delish!

The next breakfast special is a super simple dish- Smothered Eggs over Sauteed Kale topped with Avocado.

Smothered Eggs over Sautéed Garlic Kale topped with Avocado
I often eat this meal for lunch and dinner as well.  It is so simple yet so delicious and super healthy. I learned to "smother" egg a few years back and basically you add a few ice cubes into the skillet with the cooking eggs, cover with a lid and smother for a minute or two.  I think this is excellent way to cook eggs. I promise that this meal will make you feel amazing and give you tons of energy.  
1 bunch of lacinato kale, cut into thin ribbons 1 tsp olive oil 1 clove garlic, minced dash of red pepper flakes, to taste 2 eggs 3 slices of avocado Heat olive oil in a skillet.  Add garlic and sauté for 1 minutes.  Add Kale and sauté for 2-3 minutes until wilted.  Add red pepper flakes and a dash of sea salt.  Set aside while cooking eggs.

In a non-stick skillet add two eggs and cook over medium-high heat for 1 minute.  Add 2-3 ice cubes and cover the skillet with a lid.  Cook for 2-3 minutes.  Remove from heat and serve on top of plated kale.  Top with fresh avocado.


Breakfast idea # 3 is another one of my fav's and I am known to eat this for lunch and dinner as well.

Greek Yogurt Bowl topped with a medley of Bananas, Strawberries and Blueberries, a sprinkle of Chia Seeds and Toasted Walnuts 
I highly recommend using Fage 2% Greek Yogurt for the dish.  The 2% add a wee bit more fat making it super creamy and super satisfying.  You can use any fruit and nut combinations that you like.  I personally love adding banana because it sort of taste like banana pudding to me and again you could eat t this for dessert.
3/4 cup Fage 2% Greek Yogurt 1/2 banana, sliced 3-4 strawberries, sliced handful of blueberries 1/2 tbsp Chia Seeds 1 tbsp Toasted Walnuts Drizzle of Agave Nectar
I actually feel like making myself one of those bowls right now but will have to hold out until tomorrow.
Last but not least, Breakfast # 4 is the "Throw Together" Frittata.  I love to whip up frittatas with whatever needs to be used up in the fridge. Today's frittata was made with broccoli, artichoke hearts, and butternut squash.  I topped mine with a thin layer of mozzarella cheese but you could leave that out if you wanted to.  This one tasted a little like a slice of veggie pizza.  Who wouldn't like that?

Broccoli and Butternut Squash Frittata
1 tbsp olive oil 1 crown of broccoli, chopped 1/2 a red onion, chopped 1/2 can of artichoke hearts, drained 1 cup frozen butternut squash, cubed 5 eggs, whisked  1 tbsp garlic n herb seasoning 1 tsp red pepper flakes sea salt and pepper to taste 1/2 cup part-skim mozzarella cheese
Preheat oven to 400 degrees.   Heat olive oil in cast iron skillet over medium heat.  Add onion, broccoli, and butternut squash .  Cook for 5-7 minutes or until onions are translucent and butternut squash is cooked.  Add artichokes and seasoning.  Stir to combine.  Add eggs and cook for a minute or two.  Sprinkle cheese on top and pop it in the oven.  Cook for 5-10 minutes or until the eggs are cooked and the cheese is melted and golden brown.  
Enjoy warm or cold.
Frittatas are great because they make great leftovers.  You can eat a slice warm or cold and it is a great vehicle for all the veggies that you need to use in your fridge.

A rainbow of veggie goodness.
All this talk of breakfast is making me hungry again.  I can't wait until tomorrow morning!

So I am declaring that it is spring and am in "purge" mode.  My closets are bursting at the seams and it was time to clear the decks and purge them of all paper, old towels and shoes that don't fit anymore.  Ahh... it feels so good to get organized and unfortunately I have so much more to do.  Anyone want to come and help me get organized??  I need to send my sister Sarah out here for a week and she would have everything whipped into shape in no time.

Happy President's Day everyone and don't forget to enter my NuNaturals Giveaway here.
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