Breakfast Bowl with Blueberry and Quinoa

Ingredients

1/2 cup red quinoa
2 cups unsweetened almond milk, or homemade almond milk
1 teaspoon vanilla extract
1/8 teaspoon salt
2 packets monk fruit extract
2 cups fresh washed blueberries
8 leaves fresh mint, lightly chopped

Method

  1. Place the quinoa in a fine strainer and rinse it well under cold running water. Shake off any excess water. Transfer the quinoa to a blender with the almond milk, vanilla extract, salt, and monk fruit extract. Blend on high to break up the quinoa into smaller pieces, about 30 seconds.
  2. Pour the mixture into a wide-bottomed saucepan and place over medium-high heat. Cook the mixture until simmering, whisking constantly to prevent lumps. Once the mixture has simmered, add half of the blueberries and mix to warm them through, letting them break apart slightly.
  3. Divide the mixture equally among four bowls. Sprinkle the remaining blueberries equally over each bowl and top with the mint.

Tip

Look for quinoa flakes on the shelves of your supermarket; then you can skip the blending step.

Makes 4 servings.

Source: The Negative Calorie Diet

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Toast with Fig and Cheese

Ingredients

2 thin slices of walnut bread
4 thin slices of goat cheese, about 3 oz
1 teaspoon honey
1 tablespoon toasted pine nuts
1 fresh fig, halved

Method

  1. Toast the walnut bread on one side under a preheated broiler. Turn over and top each slice with 2 slices of goat cheese. Drizzle 1/2 teaspoon honey over each one and broil for about 5 minutes until golden and bubbling. (Set a dish under the broiler to catch any honey that dribbles off the toast.)
  2. Arrange the toasts on a plate, pour any honey from the dish back over the toasts, and sprinkle with the pine nuts.
  3. Using a teaspoon, scoop the pink flesh from the fig and spoon over the goat cheese. Serve immediately.

Note: To toast the pine nuts, toss them in a dry, nonstick pan over medium heat until golden brown all over. Be careful not to let them burn.

Makes 2 servings.

Source: On Toast

A Fast and Hearty Breakfast Treat with Crisp, Egg-dipped Multigrain Bread

Ingredients

1/4 cup orange juice
2 eggs
1/4 teaspoon cinnamon
2 tablespoons butter or margarine
4 slices multigrain bread

Topping

1/2 cup extra orange juice
2 tablespoons strawberry jam

Method

  1. In shallow dish, whisk together orange juice, eggs and cinnamon. Set aside.
  2. In frying pan, melt half the butter over moderate heat.
  3. Dip bread slices into egg mixture, turning to thoroughly soak both sides.
  4. Add bread to pan in batches, adding more butter as needed, and fry until golden brown, about 1 minute per side. Place on heated serving plates.
  5. In small saucepan, combine extra orange juice and jam. Heat, stirring until jam is melted. Drizzle as desired over french toast.

Makes 2 servings.

Source: Family Circle magazine

Pancakes with Beer Batter

Ingredients

4 cups breakfast cereal
1 cup flour
1-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 can light beer
1 cup whole milk
1 egg
2 tablespoons butter, melted; plus more for cooking the pancakes
2 tablespoons whole milk
1 tablespoon butter
1 cup powdered sugar
2 tablespoons malted milk powder

Method

  1. For the pancakes: Put the breakfast cereal and flour in a food processor or blender and let it run on high until the cereal is properly dusted up. Empty that into a large mixing bowl and add the baking powder, baking soda, and salt.
  2. In a separate mixing bowl, combine the beer, milk, egg, and melted butter and whisk together.
  3. Slowly pour your wet ingredients into your dry ingredients and whisk together.
  4. Heat about a teaspoon of butter in a large nonstick sauté pan over medium heat.
  5. When the butter is fully melted, pour in about a 1/2 cup of your pancake batter and swirl the pan a little bit so the batter disperses evenly. Fit as many pancakes as you can into the pan without the edges touching.
  6. When bubbles start to form on top of the pancake, after about 3 minutes, flip the pancake and cook for another 2 minutes on the other side, until the batter is cooked through and there’s some good browning on the outsides. Repeat until all the batter is used. To keep the pancakes warm until serving, wrap them together in tin foil. It will keep them tender and moist.
  7. To make the glaze: Heat a small saucepot on medium-low heat, and add the milk and butter. When the butter melts, whisk in the powdered sugar and malt powder. Whisk over the heat for 15 seconds then turn off the heat.
  8. Stack the pancakes at least three high on a plate, pour a bunch of glaze over the top, then garnish with some extra crushed-up breakfast cereal.

Makes 8 medium pancakes.

Source: The Culinary Bro-Down Cookbook

10-minute Breakfast: Eggs Served on Creamed Spinach

Ingredients

250 g frozen chopped spinach, thawed
1 tablespoon butter or margarine
2 tablespoons cream
ground nutmeg
salt and ground black pepper
2 eggs
2 tablespoons shredded tasty cheese

Method

  1. Squeeze excess liquid from spinach.
  2. In small frying pan or skillet, melt butter over moderately-low heat. Add spinach.
  3. Stir in cream, nutmeg, salt and pepper to taste. Cook, stirring occasionally until liquid is slightly reduced, about 3 minutes.
  4. With back of spoon, press 2 small hollows in spinach. Crack an egg into each hollow. Cover and cook until eggs are just barely cooked as desired, 3 to 4 minutes.
  5. Remove from heat and sprinkle with cheese. Cover and let stand for 1 minute. Serve with whole-grain toast.

Makes 2 servings.

Cook’s Tip:

To save time in the morning, thaw spinach overnight. Place frozen block in a bowl, leave to thaw in the fridge.

Source: Family Circle