Almond Butter, Banana & Honey Panini

July 7th, 2011 § 0 comments § permalink

Makes 4 servings

Ingredients

Hearty, crusty whole grain bread, sliced
½ cup of either almond butter or peanut butter, chunky
2 bananas sliced lengthwise
½ teaspoon cinnamon
¼ cup honey
1 teaspoon canola oil
Cooking spray

Directions

Preheat Panini grill (or you could use a grill pan with a heavy skillet as a weight). Spray the cooking surface. Brush one side of bread with oil, and place side down on grill. Spoon on nut butter, lay down bananas, and drizzle with honey. Place oiled bread on top, and press sandwich. If using a skillet, flip after about 3-4 minutes. Slice Paninis in ½ and store in a ziplock bag for up to 5 days. Enjoy cold or at room temperature.

Fennel Orange Granola Bars

July 7th, 2011 § 0 comments § permalink

Makes 10 servings

Ingredients

Large egg
1 large egg white
¼ cup honey
2 tablespoons olive oil
1 tablespoon ground cinnamon
1 teaspoon nutmeg
¼ teaspoon salt
1 teaspoon vanilla extract
2 cups toasted oats
½ cup quinoa
½ cup kasha
1 cup chopped dried fruit (any of the following: cherries, apricots, dates, raisins, figs)
½ cup chopped pecans or walnuts
1 orange zested
1 tablespoon orange juice
1 tablespoon toasted fennel seeds
1 cup cooked and drained lentils, any color
Cooking spray

Directions

Preheat oven to 325°F. Line an 8-by-11-inch pan with parchment paper. Whisk egg, egg white, honey, oil, cinnamon, orange zest & juice, salt, spices and vanilla in a large bowl. Then stir in the rest of the ingredients. Spread in prepared pan and press. Bake until golden brown, 30 to 35 minutes. Cool; cut into bars with a lightly oiled knife. Can store out of the fridge in an airtight container for 1 week or in the fridge for 2 weeks.

Tomato Basil Frittata Cups

July 7th, 2011 § 0 comments § permalink

Serves 6

Ingredients

6 eggs
¼ cup of your preference of milk (dairy, soy, rice, or almond… unsweetened and plain)
½ pint of grape tomatoes, halved
1 handful of basil, chopped
1 clove of garlic, chopped fine
1 tablespoon parsley, chopped
¼ cup parmesan
Salt & pepper
1 teaspoon olive oil
Cooking spray

Directions

Preheat oven to 375°F. In a small skillet brown garlic and tomatoes for about 4 minutes. Set aside and let cool, then mix in chopped herbs. In a large mixing bowl, whip eggs, milk and salt & pepper till frothy. Spray muffin tins with cooking spray. Fill each muffin hole ¾ the way up with egg mixture, then dollop in a spoonful of tomato mixture. Sprinkle with cheese and bake for 25 minutes or util a toothpick comes out clean. To store, plane cooled frittatas in a ziplock bag and refrigerate for up to 1 week. Reheat each one in the microwave for 35 seconds.

Vanilla Spiced Ice Coffee with Agave

July 7th, 2011 § 0 comments § permalink

Makes 4

Ingredients

4 cups leftover coffee
2 cups of ice
1 teaspoon agave syrup
1 teaspoon vanilla extract
¼ teaspoon allspice
¼ teaspoon ground ginger
½ cup almond milk

Directions

In a small ramekin mix agave, vanilla & spices until they are all combined. In a martini shaker place a few cubes of ice, coffee, milk & agave mixture. Shake well and serve over ice.

Wholegrain Savory Garden Scones

July 7th, 2011 § 0 comments § permalink

Makes about 10 scones

These amazingly delicious scones are perfect for those who want a quick and savory breakfast option.
Easy on the go and healthy! Eat with a dollop of herbal butter or tomato preserves.

Ingredients

1½ cups whole wheat flour
½ cup buckwheat flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
1 teaspoon cracked black pepper
¼ cup fresh corn kernels
½ cup sundried tomatoes, chopped fine
2 tablespoons carrots, grated
2 tablespoons green onions, sliced fine
3 tablespoons zucchini, chopped fine
1 tablespoon fresh chives, chopped fine
1 tablespoon fresh thyme, chopped fine
1 tablespoon fresh mint, chopped fine
½ cup cheddar cheese (optional)
13 cup butter, unsalted, cubed and chilled
½ cup low fat milk or buttermilk
2 eggs

Directions

Preheat oven to 400°F. In a large mixing bowl, combine flour, baking powder, baking soda, salt and pepper, stir well. Add the vegetables and mix until all the vegetables are mixed and covered in flour. Cut in the butter using a pastry cutter until the mixture resembles a course meal with chunks of vegetables in it. In a spate mixing bowl whisk together milk and eggs until beaten. Add the milk mixture to the flour and vegetable mixture and stir until combined fully. Pick the dough up and give it a few kneads but just enough to hold it together. Roll the dough out onto a cutting board forming an 5-8 inch circle about an inch thick. Cut the dough into 8-10 wedges and place on a lined baking sheet. Place in the oven and bake for about 15 minutes or until lightly browned and a stick inserted in the center comes out clean. Remove from oven and cool before serving. For storage wrap in a plastic zip lock or tupperware and store refrigerated up to 2 weeks. Alternatively scones can be stored outside of the refrigerator for up to 2 weeks.

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