20 Quick and Healthy Breakfast Ideas
- Raspberry orange pomegranate smoothie
- Poppy seed bagel with lox and fixins
- Kashi Heart to Heart cereal with fresh raspberries and 1% milk
- Whole wheat banana chocolate chip muffin
- Peanut butter yogurt dip
- Quinoa porridge
- The Green Monsta – spinach, apple, and avocado smoothie
- Egg sandwich with baby spinach
- Whole wheat waffles with peanut butter and sliced bananas
- Whole wheat French toast kabobs with fresh fruit
- Peanut butter and jelly on an English muffin
- Old fashioned oats with kiwi, banana, mango, and grapes
- Multigrain Cheerios with milk and a banana
- Greek yogurt with fresh berries and a sprinkle of Grape Nuts
- 1/2 bagel with reduced fat cream cheese, 1 fried egg, sauteed red and green peppers
- Breakfast Bruschetta
- Pomegranate Parfait with Greek yogurt, Kashi Go Lean, pomegranate seeds
- Trail mix with pecans, dried cherries, dried golden raisins, almonds, cashews, dark chocolate chips, Puffins cereal
- Ezekiel bread toasted with cashew nut butter and sliced persimmon
- 1/2 red grapefruit, 1 slice of Ezekiel bread toasted and 2 hard boiled eggs
YUM BREAKFAST ALLLL DAYYY LOONNGG.
my favourite meal ever.
(via healthyandactive)
CREAMY
Creamy Spinach Soup
Put 1 chopped onion, 2 peeled garlic cloves, 3 cups water and salt and pepper in a pot over high heat. Boil, cover, lower the heat and simmer until the onion is tender, about 10 minutes. Add 10 ounces chopped spinach and 1/2 cup parsley leaves; cook until the spinach is tender, 2 to 3 minutes. Add 1 cup Greek-style yogurt and purée. Garnish: A spoonful of Greek-style yogurt and chopped parsley.Squash-and-Ginger Soup
Substitute 1 tablespoon minced ginger for the garlic and 4 cups chopped butternut squash for the spinach (it will take longer to soften). Skip the parsley and substitute half-and-half or cream for the yogurt. Garnish: A spoonful of cream.Curried Cauliflower Soup
Substitute 1 tablespoon minced ginger for the garlic, 2 cups cauliflower florets for the spinach (they will take longer to soften), 1 tablespoon curry powder for the parsley and coconut milk for the yogurt. Garnish: Chopped cilantro.BROTHY
Vegetable Broth With Toast
Put 2 chopped carrots, 2 chopped onions, 1 small chopped potato, 2 chopped celery ribs, 2 garlic cloves, 10 sliced mushrooms, 1 cup chopped tomatoes (canned are fine), 10 parsley sprigs, 1/2 ounce dried porcini, 8 cups water and salt and pepper in a pot over high heat. Boil, lower heat and simmer until the vegetables are soft, 30 minutes or longer. Strain and serve over toasted good bread. Garnish: Chopped celery leaves.Egg Drop Soup
Beat 4 eggs. Boil the strained stock, lower the heat so it simmers and add the eggs in a steady stream, stirring constantly until they’re cooked, 1 to 2 minutes. Stir in 1/4 cup chopped scallions, 1 tablespoon soy sauce and 1 tablespoon sesame oil. Skip the bread. Garnish: Chopped scallions.Rice-and-Pea Soup
Boil the strained stock, lower the heat so it simmers and add 3/4 cup white rice. Cook until tender, then add 2 cups fresh or frozen peas; cook for a minute or two. Skip the bread. Garnish: Grated ParmesanEARTHY
Bean Soup
Put 1 1/2 cup dried beans, 1 chopped onion, 2 chopped carrots, 2 chopped celery ribs, 2 bay leaves, 1 tablespoon fresh thyme leaves and 6 cups water in a pot over high heat. Boil, lower the heat, cover and simmer until the beans are soft, at least 1 hour, adding more water if necessary. Season with salt and pepper. Garnish: A drizzle of olive oil.Chickpea-and-Pasta Soup
Substitute chickpeas for the beans and rosemary for the thyme and add 1 cup chopped tomatoes (canned are fine). When the chickpeas are almost tender, add 1/2 cup small pasta. Cook until the pasta and chickpeas are tender, 10 to 15 minutes. Garnish: A few chopped rosemary leaves.Spicy Black-Bean Soup
Use black beans and substitute fresh oregano for the thyme. When the beans are done, add 1 tablespoon chili powder, 1 dried or canned chipotle and the juice of a lime. Garnish: Cilantro and sour cream.HEARTY
Minestrone
Sauté 1 chopped onion, 1 chopped carrot, 1 chopped celery rib and 1 teaspoon minced garlic in 3 tablespoons olive oil for 5 minutes. Add 2 cups cubed potatoes and salt and pepper; cook for 2 minutes. Add 1 cup chopped tomatoes (canned are fine) and 5 cups water. Boil, lower the heat and simmer for 15 minutes. Add 1 cup chopped green beans; simmer for 20 minutes. Garnish: Chopped parsley and grated Parmesan.Mushroom Soup
Substitute 1 1/2 pounds sliced mushrooms (preferably an assortment) for the potatoes; sauté until they brown, 10 to 12 minutes. Substitute ½ cup white wine for the tomatoes, skip the green beans and add a fresh thyme sprig with the water. Garnish: A few thyme leaves.Tomato-and-Garlic Soup
Use 2 tablespoons minced garlic and substitute 2 tablespoons tomato paste for the celery. Skip the potatoes and green beans; use 3 cups tomatoes and 3 cups water. Cook the tomatoes for 10 to 15 minutes. Garnish: Lots of chopped or torn basilNotes:
All of these recipes serve four, and you’ll want about a 2.5-to-4-quart (medium or large) pot. Most can be cooked for a while — but not so long that the freshness is gone. Most will taste as good or better the next day, so consider making a double batch and refrigerating (or freezing) the leftovers. But never boil a soup after you’ve added dairy to it; instead, reheat gently.
If you want a supersmooth soup (and just about any of these soups can be puréed if you like), use a standing blender — let the soup cool a bit first — which creates a finer purée than an immersion blender does; you might even strain the soup after puréeing it.
Garnishes are all optional, though herbs add a dimension that will be lacking otherwise. If you taste as you’re cooking, you’ll be fine, because there is really nothing to go wrong here.
One of the most useful posts. Woo.
(via fallontines)
Disneyland’s Clam Chowder
Ingredients
1/4 lb. butter
1 1/2 cups chopped onion
1 cup chopped celery
3/4 cup all purpose flour
1 quart milk
1 1/2 cups chopped clams, reserving juice
1/2 cup chopped green bell pepper
1/2 cup chopped red bell pepper
1 cube instant chicken broth
3/4 tsp. salt
1/4 tsp. white pepper
1/4 tsp. thyme
1 1/2 cups cooked and diced potatoes
Directions
In a medium saucepan, melt butter; add onions, celery, red and green peppers and thyme. Sautee until tender. Add flour and chicken broth cube; cook over low heat for 5-10 minutes.
Add milk and reserved clam juice. Simmer for 20 minutes, stirring constantly. Add clams, potatoes, salt and pepper. Simmer for 5 minutes over low heat.Yield: 4-6 servings
(recipe from city hall)
4 large red apples
¾ cup quick-cooking oatmeal
½ cup flour
¾ cup dark brown sugar
1 teaspoon ground cinnamon
2 teaspoons vanilla extract
1 cube softened butter
Whipped cream for garnish
vegan peanut butter chocolate crispy bars.
It’s also possible to do non-vegan versions of these, if you so please. :)
INGREDIENTS
Cookies:
½ cup butter, softened
¼ cup solid Crisco shortening
¾ cup brown sugar
1 egg shopping list
½ teaspoon vanilla extract
½ teaspoon banana flavoring (can omit and increase vanilla to 1 tsp)
2 large ripe bananas, peeled and mashed
1 heaping tablespoon sour cream
¼ teaspoon salt
1 teaspoon baking soda
2 cups flour
Frosting:
6 tablespoons brown sugar
1/4 cup whole milk or half and half
4 tablespoons butter
powdered sugar
½ teaspoon vanilla extract
(Source: grouprecipes.com)
Simply heat up chocolate chips, stir until melted. Cut peeled bananas in half and poke popsicle sticks into the ends. Spread chocolate onto bananas and roll in sprinkles. Place on plate lined with wax paper and freeze.
