I am a HUGE believer that breakfast is the most important meal of the day. It jump starts your metabolism, increases your energy level, stabilizes your mood and heightens your ability to concentrate. That being said, you don’t need to wheel yourself over to the Cracker Barrel and shovel in the hash brown casserole to get the benefits of a morning meal. Keep it healthy and nutritionally balanced. Here are 3 of my family favorites…
Banana & Almond Butter Toast
The ‘I don’t have time for breakfast’ excuse cannot be used for this quick recipe. I think even a monkey could slap this one together in under 3 minutes.
1 tablespoon almond butter
1 slice rye bread, toasted
1 banana, sliced
1/4 cup blueberries
1. Spread almond butter on toast.
2. Top with banana slices.
3. Drizzle lightly with honey and add blueberries (optional)
4. Sprinkle of flax seed (optional)
Nutrition: Calories 280; Fat 11g (sat 1g, mono7g, poly 2.5g); Cholesterol 0mg; Protein: 6g; Carbohydrate 44g; Sugars 16g; Fiber 5g; RS 5.6g; Sodium 260mg
Egg & Salmon Sandwich
*My personal favorite*
- 1/2 teaspoon extra-virgin olive oil
- 1 tablespoon finely chopped red onion
- 2 large egg whites, beaten
- Pinch of salt
- 1/2 teaspoon capers, rinsed and chopped (optional)
- 1 ounce smoked salmon
- 1 slice tomato
- 1 whole-wheat English muffin or toast
- Heat oil in a small nonstick skillet over medium heat. Add onion and cook, stirring, until it begins to soften, about 1 minute. Add egg whites, salt and capers (if using) and cook, stirring constantly, until whites are set, about 30 seconds.
- To make the sandwich, layer the egg whites, smoked salmon and tomato on English muffin.
Per serving: 214 calories; 5 g fat (1 g sat, 2 g mono); 7 mg cholesterol; 25 g carbohydrates; 19 g protein; 3 g fiber; 670 mg sodium; 221 mg potassium.
Blueberry Banana Smoothie
Serves 2 – My kids love this smoothie any time of the day. I love the fact that I can sneak in flax seeds!
Adding ground flax offers a healthful boost of omega 3s, fiber and protein.
1 fresh or frozen banana, peeled and cut into 2-inch chunks
1 cup frozen or fresh blueberries
6 ounces plain nonfat yogurt
3/4 cup unsweetened soy milk, rice milk or almond milk (more or less to taste)
1 tablespoon ground flax seeds
1 teaspoon agave nectar, or to taste
1/2 cup ice cubes (optional)
Put all ingredients into a blender and purée until smooth. Pour into glasses, top with muesli and serve.
Nutrition: Per serving (about 13oz) 200 calories (40 from fat), 4.5g total fat, 0g saturated fat, 0mg cholesterol, 55mg sodium, 36g total carbohydrate (6g dietary fiber, 23g sugar), 10g protein
Written by Lea Barlow •
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For the longest time, I gave the banana the cold shoulder. I walked by them without at a glance at the grocery store and I turned up my nose at all things remotely banana flavored. But after having the kidlets, I was re-introduced to what just may be the ultimate fruit. Here’s why:
Cheer Up: Bananas contain tryptophan that the body converts into serotonin. Bananas can make you relax, feel happier and improve your mood. Bananas are also high in calming B vitamins.
Morning Sickness: Snack on bananas between meals and keep your blood sugar even, preventing morning sickness.
Better Blood Pressure: High in potassium and yet low in salt, this is the perfect blood pressure food.
Get Over a Hangover: Make a banana milkshake with honey and milk. The banana calms the stomach and builds up blood sugar levels with the help of the honey…the milk soothes and rehydrates.
Soothe Stress: Our potassium levels plummet when we are stressed. Potassium is a vital mineral, which helps normalize the heartbeat, sends oxygen to the brain and regulates your body’s water balance. Bananas are high in potassium!
Ulcers: Soft and soothing, bananas are the only raw fruit that reduces the acids of ulcers and coats the stomach lining.
Natural Laxative: High in fiber, bananas can get things moving without the use of chemicals.
If you haven’t already, integrate bananas back into your diet. I’ll have some tasty, kid-friendly banana inspired recipes posted soon!
Written by Lea Barlow •
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One of my favorite parts of the gossip rags I read are the layouts of celebrities with their kids. Maybe it’s because you can relate to the pictures of Jennifer Garner in jeans and sneakers hauling kids backpacks and looking generally like the rest of us do on a daily basis. Even Halle Berry can look like another mom from school when you see her in shorts and flip flops at the playground with her daughter. But there is one mama we will never ever see in baggy jeans and sneakers…Victoria Beckham. Before Posh had her daughter I wasn’t really interested in her. She was a bit hard for my taste. I think having three boys can do that to you. Now, though, I cannot get enough of her and baby Harper (I refer to her as only ‘Harper’ because Harper Seven just doesn’t quite roll off the tongue that easily). No one will accuse Mrs. Beckham of ever being a fashion slouch but I think she has actually kicked it up a notch or two since having her daughter. Who wouldn’t be inspired by this cute little nugget??
I think she may have only gained 5 pounds with this pregnancy.
Time to shop Baby Harper. Mama needs another pair of 6 inch heels.
I am missing the two critical items needed to recreate this look: 1. a baby 2. $1600 Loubitouns
Same boots, different day.
Don’t grab mommy’s fur, Harper. You will have your own soon enough.
Simply gorgeous.
Daddy’s not so bad either.
Written by Lea Barlow •
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The beautiful and insanely culinarily talented duo from Just Married & Cooking have done it again. Check out this brand new recipe for Butternut Squash Pancakes with Pecan-Maple Sauce (yum!). The organic butternut squash soup substitutes for extra flour and adds Vitamin A, Vitamin C and hard-to-find manganese and folate. This is a perfect breakfast to serve your visiting house guests over the holiday weekend – but only the ones you really like. Personally, I will be making these for a family brunch before I drag my husband to go see Edward and Bella get married. He’s a saint.
Butternut Squash Pancakes with Pecan-Maple Sauce
For the Pancakes:
◦ 3 cups all-purpose flour
◦ cup granulated sugar
◦ teaspoon salt
◦ 1 tablespoon baking powder
◦ 1 teaspoon ground cinnamon
◦ 1 17.3 oz O OrganicsTM Butternut Squash Soup
◦ 4 large eggs
◦ 1 teaspoon vanilla extract
◦ 1 cup milk
For the Pecan-Maple Sauce:
◦ 2 tablespoons butter
◦ cup chopped pecans
◦ cup O Organics Maple Syrup
Instructions
- Combine the flour, sugar, salt, baking powder and cinnamon in a large bowl. In a separate bowl, whisk together the butternut squash soup, eggs, vanilla and milk. Pour the wet ingredients into the bowl of dry ingredients and stir until just combined. Set aside to rest 10 minutes.
- While the batter rests, put the butter and chopped pecans in a small saucepot over medium heat. When the butter begins to sizzle add the maple syrup and continue cooking until the syrup begins to bubble.
To cook the pancakes, heat a cast-iron skillet or non-stick pan and add just enough oil to cover the bottom. Pour the batter into the heated skillet, using a ¼ cup measure as a scoop. Cook until bubbles form and the edges are brown. Turn and cook approximately 1 minute more.
Prep time: 15 min Cook time: 15 min Total time: 30 min Serves: 16 pancakes
Oh, one more thing…tell me what your favorite holiday breakfast is from years past (because surely this recipe will move to the #1 spot) in the comment section below and enter to win a signed copy of Just Married & Cooking from the co-author, Brooke Parkhurst!
*Good luck and have a wonderful Thanksgiving holiday!*
Written by Lea Barlow •
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