Sometimes it’s hard to find quick and easy nutritious ideas to start our day off right. Breakfast has always been the most difficult meal for my family. We don’t want the easy things like cereal and fruit, or toast and scrambled eggs. We would prefer cinnamon French toaster sticks or packages of instant oatmeal. These are easy, but can be surprisingly high in sugar. For breakfast, it’s important that we get a balance of carbohydrates, protein, fiber and fat to keep our blood sugar even and to keep us from getting that 10:30 a.m. hunger pang. Jessica Seinfeld (yes, Jerry’s wife) has come up with some great ways to “change habits through loving deception” in her book Deceptively Delicious.
Some of the best and most healthy breakfasts that I have come up with revolve around the Hartstone Muffin Pan Baking Stones. Without my Deceptively Delicious cookbook and my muffin pans, I’d be in trouble. The muffin pan baking stones are perfect for making breakfasts that you can take with you. Because of the non-stick surface, you don’t need to even use muffin cups. How many times have you gone to make muffins or cupcakes and realized that you don’t have the little foil or paper liners? Well…worry no more. Muffins and mini-quiches bake so evenly and pop right out of the little muffin wells. You can serve them hot right away, or take them out of the oven, let them cool, and pop them into individual Ziplock sandwich bags to put in the freezer. You can make a week’s worth of breakfasts at one time!
Some of our favorite “breakfast on the run” items are Jessica’s Peanut Butter and Bananna Muffins, her Baked Egg Puffs, Blueberry Lemon Muffins, and personal-sized Bisquick blender quiches. She uses lots of vegetable and fruit purees in her recipes which are packed with nutrients and fiber. The personal-sized Bisquick blender quiches are my own creation and can be made on a larger scale in a Fiestaware pie plate or in a Hartstone baker. The nice thing about the blender quiche is that you can add lots of veggies (broccoli, roasted red pepper, thinly sliced or diced onions, shredded carrot) and meats that you like. Leftover chopped ham, or bacon crumbles work well, too. Blender quiche doesn’t require a pie-crust. You just dump the Biquick, or gluten free baking mix, eggs, and milk (you can even use almond or rice milk) into the blender. Then you add the veggies, meat, and cheese and pour into each muffin well & bake. No worries… There will be a recipe for this in a future blog.
Sarah is the modern day renaissance woman. Living and teaching in Japan and also a fluency in Spanish, Sarah has been exposed to cultures across the globe. She has a degree in Marketing, but most of all, Sarah is a mom to a growing family and uses the kitchen as the central hub of gatherings with family and friends.
Sep 10, 2013 1