Fast Healthy Breakfast

[DeniseF]

Does anyone have any fast breakfast ideas?   I need something that doesn't require any prep in the morning.  Smoothies are too cold this time of year.  Does cooking grains in a crockpot overnight work well?

Thanks,
Denise

[Marlina E]

Check out these recent posts:
http://www.baumancollege.org/forum/index.php?topic=1849.0
http://www.baumancollege.org/forum/index.php?topic=1785.0
http://www.baumancollege.org/forum/index.php?topic=1458.0

[DeniseF]

This is perfect!  I especially like the crockpot pudding.

Thank you,
Denise

[LindaOlson]

Don't laugh...In the winter particularly (although Northern California mornings are almost always cold enough), I eat soup for breakfast.  Something I've made earlier in the week and just heat up in the morning and eat with a dense whole grain, seedy roll and piece of bread.  You could put it in a mug and drink it in the car.  Blended soups would work particularly well. 

[LindaOlson]

Denise, I have another one that I really like for a fast getaway in the morning.

Muesli (makes 4 servings of 1/2 cup each...that's all you need to be satisfied ...with 1/4 cup of plain yogurt on top)

Mix 1 cup old-fashioned oats, 4 chopped prunes, 2 chopped dates, 2 T. raisins or dried cranberries, 1 oz nuts, chopped, 1/2 t. cinnamon, 1 pinch ground nutmeg together in a bowl.  Pour in 1 cup apple juice, stir and soak overnight.  In the morning, dice 1/2 apple, complete with skin, and stir into oat mixture.  Top with 1/4 cup yogurt.

For more protein, I have an egg with it. (I always keep softboiled eggs in the frig).

[jill]

Quinoa makes a great breakfast meal by cooking it with some cinnamon and nutmeg, and then topping it with hazelnut milk, yogurt and nuts or fruit.

[ChristineCh]

Hi Denise,

Lately as it's gotten colder I've been making a quick miso soup for my kids and I in the morning.  I use the refrigerated miso paste from Whole Foods:

Bring some water to boil on the stove and turn it off.  Throw in a few chopped leafy greens (spinach, kale, etc.) or leftover vegetables or rice, if desired, and let them warm up in the water.  Also add some diced tofu if you have it.  Make a slurry by mixing a few tablespoons of the miso paste in warm water in a small bowl, then whisk the slurry into the water and vegetables.  This is necessary because the miso is difficult to incorporate directly into the soup base.  Voila!  You can also add some dulse other seaweed for extra nutrition and sprinkle dried kelp or sesame seeds on top.  The sky's the limit!

Hope this helps!
Christine

[Marlina E]

A tip I learned to put the miso in the water is to use a small strainer, drop your lump of miso in it and then mash it around with a spoon, as the paste moves through the mesh it mixes into the water. 

Also to add to the above recipe, you can take nori sheets and cut them into strips with a scissor to add to the soup for instant seaweed nutrition.

[SaraG]

I just made these vegan, gluten free power breakfast cookies out of quinoa for my snack demo and they were a big hit.  the prep is really easy.
Sara's Power Breakfast Quinoa Cookies
Ingredients:

1 cup quinoa
1/2 banana
8 Medjool dates
1/4 cup shredded coconut
1/4 cup sunflower seeds
1/4 cup pumpkin seeds
1 heaping tablespoon Organic Extra Virgin Coconut Oil
1 heaping tablespoon organic roasted almond butter
3 sprinkles of cinnamon or to taste

Makes approximately 16 cookies

Directions:

1.  Rise 1 dry cup of quinoa in water.  Add 1.5 cups of water to quinoa in a medium pot.  Bring quinoa to a boil, and then simmer for about 12 minutes. 

2.  Preheat your oven to 350 degrees.

3.  Transfer the quinoa to a large mixing bowl.

4.  Add coconut oil and mix it into the quinoa.

5.  Add chopped banana, almond butter, and then dates, and mix.  Mush up the banana.

6. Add sunflower seeds, pumpkin seeds, and shredded coconut, and mix thoroughly.

7.  Sprinkle cinnamon into the dough and mix everything together.

8.  Grease a baking sheet with coconut oil.

9.  Use a large spoon to pick up a heaping tablespoon of the dough and form it into a ball with your hands.  Place the ball onto the greased cookie sheet and press the middle of the ball down gently to form a circle a bit more than 1/2 an inch thick.  Repeat until all of the dough has been made into circles on the baking sheet.

10.  Bake for 50 minutes at 350 degrees.

11.  Turn off the oven and allow the cookies to cool for 15 minutes on the baking sheet.  Then transfer the cookies into a sealed airtight container.

12.  Enjoy these healthy cookies for breakfast with a cup of tea or a glass of milk or anytime you wish.