Healthy Breakfasts

The hubby likes to eat different things. A lot. I, on the other hand, could alternate between PBJs and oatmeal for breakfast for a year and be perfectly happy. Still, I try to accommodate. Before he retired, I had to have breakfasts that he could pick up and go because he left so early in the morning. That’s not such an issue now, but he still likes variety, so I tried this recipe from Cooking Light (July 2006) and adapted it a little for health reasons:

BREAKFAST FIG AND NUT COOKIES

Ingredients

3/4 cup packed brown sugar
1/4 cup butter, melted
2 large eggs
1/4 cup finely chopped dried figs
1/4 cup sweetened dried cranberries
1 teaspoon vanilla extract
1 cup all-purpose flour (about 4 1/2 ounces)
1/2 cup whole wheat flour (about 2 1/3 ounces)
1/2 cup unprocessed bran (about 1 ounce)
1/2 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 cup sliced almonds
2 teaspoons granulated sugar

 

Preparation

Preheat oven to 350°.Combine first 3 ingredients in a large bowl. Stir in chopped figs, cranberries, and vanilla.

Lightly spoon flours into dry measuring cups; level with a knife. Combine flours, bran, baking soda, cinnamon, and allspice, stirring with a whisk. Add flour mixture to egg mixture, stirring just until moist. Gently fold in almonds.

Drop by level 1/4 cup measures 4 inches apart on 2 baking sheets lined with parchment paper. Sprinkle evenly with granulated sugar. Bake at 350° for 12 minutes or until almost set. Cool 2 minutes on pans. Remove from pans; cool completely on wire racks.

 

Yield

10 servings (serving size: 1 “cookie”)

*** Instead of using the quarter cup of melted butter, I used a quarter cup of canola oil. I also increased the cinnamon to half a teaspoon, and the hubby really likes them! They’re a little calorie rich at 211 calories per cookie, but the hubby and I don’t eat as much breakfast as we used to. The dough is also really stiff.***

The hubby also was willing to eat these Blueberry Oatmeal Muffins, again from Cooking Light (January 2006). He doesn’t really like blueberries, but he’ll eat them grudgingly since he knows they are good for him. These muffins are sort of dark in color, but they’re really good. At least we think so. And since they freeze well, we will have four breakfasts which, happily for the hubby, will be spread out.

BLUEBERRY OATMEAL MUFFINS

Ingredients

1 2/3 cups quick-cooking oats
2/3 cup all-purpose flour (about 3 ounces)
1/2 cup whole wheat flour (about 2 1/3 ounces)
3/4 cup packed light brown sugar
2 teaspoons ground cinnamon
1 teaspoon baking powder
1 teaspoon baking soda
3/4 teaspoon salt
1 1/2 cups fat-free buttermilk
1/4 cup canola oil
2 teaspoons grated lemon rind
2 large eggs
2 cups frozen blueberries
2 tablespoons all-purpose flour
Cooking spray
2 tablespoons granulated sugar

 

Preparation

Preheat oven to 400°.Place oats in a food processor; pulse 5 to 6 times until oats resemble coarse meal. Place in a large bowl.

Lightly spoon flours into dry measuring cups; level with a knife. Add flours and next 5 ingredients (through salt) to oats in bowl; stir well with a whisk. Make a well in center of mixture.

Combine buttermilk, oil, rind, and eggs in small bowl; stir well with a whisk. Add to flour mixture, stirring just until moist.

Toss berries with 2 tablespoons flour, and gently fold them into the batter.

Spoon batter into 16 muffin cups coated with cooking spray; sprinkle batter with 2 tablespoons granulated sugar. Bake at 400° for 20 minutes or until muffins spring back when touched lightly in center. Remove from pans immediately. Place on a wire rack. Serve warm or at room temperature.

 

Yield

16 servings (serving size: 1 muffin)

Nutritional Information

CALORIES 170(26% from fat); FAT 5g (sat 0.6g,mono 2.5g,poly 1.4g); PROTEIN 4g; CHOLESTEROL 27mg; CALCIUM 65mg; SODIUM 256mg; FIBER 2g; IRON 1.2mg; CARBOHYDRATE 28.6g

And then there’s the not-so-healthy. We tried Breakfast Burritos from Cooking for 2 and soon found out that they worked well when we froze them. Ninety seconds in the microwave, and I could send the hubby out the door with a breakfast over which I had at least a little control of the ingredients. I tried to make them more healthy by using whole wheat tortillas, Egg Beaters and a little less cheese. Made exactly from the recipe, one burrito has 497 calories and 28 grams of fat. Since the recipe is copyrighted, you will need to click here or on the link above to get it. If you try them and you like them, let me know!

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