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Dice up some veggies (onion, pepper, etc.) night before.
And scramble these veggies with the eggs with some milk mixture in a saute pan after veggies are partially cooked. Put in some fresh basil. Takes less than 15 min. to cook.
Have all fruits cut up and make smoothies next day with yogurt. For certain, smoothies can be filling.
Scrambled eggs are quick.
If your stove is slow, turn it on first thing.
Agreed! And you could do so many things with this...Cheddar+bacon or ham; add caramelized onions instead of green onions...mmmm.Quote:
Originally Posted by Catrin
My new race-day and endurance riding day breakfast is going to be that sweet potato egg boat dish (minus the cream cheese). What a power-packed breakfast filled with nutrients!
You could try this:Quote:
Originally Posted by GLC1968
http://www.adventuresofaglutenfreemo...ese-vitamixed/
I've not tried it yet, but it sounds pretty darn good.
Wow, that's super interesting! That is the first time I've heard about making cheese with nuts, but I guess it makes sense since people often make milk with nuts.Quote:
Originally Posted by e3rdpower
Unfortunately, that's out for me too since it contains hummus and I don't eat legumes. BUT, it did give me some ideas! I'm thinking of subbing in raw milk yogurt cheese the next time I have it (I'm ok with raw milk products made at home). In the meantime, I think I'm going to just leave out the cream cheese and give it a shot. I'm sure it'll be great anyway!
how about either steel cut oatmeal salted with fruit and nuts, or a current favorite, quinoa with dried cranberries and almonds. I make up a batch ( 4 cups water, 2 cups oatmeal or quinoa, cook for 20minutes, add 1/2 c, each almonds and cranberries or fruit and nuts of your choice, turn off heat and let stand for 20minutes, and refrigerate.
In the morning scoop out a portion, add milk, soy milk, coco nut milk whatever, add a dollop of peanut or almond butter, microwave at medium 2-3 minutes and eat. Between the cereal and some excellent instant italian espresso, I can have cooked and on the table in 4 minutes, five if I feed the animals while things are cooking.
marni
Marni - just soaking the steel-cut oats cooks them enough? I do the same thing you do - but I cook them for about 25 minutes or so until they are just about done...thanks for the idea
I like the quinoa idea! We frequently eat it for dinner, but I never thought to do a breakfast version.
Catrin, you missed the part where I said I cook them for about 20 minutes, then turn off the heat, add the fruit and let them stand.
I used to soak the oatmeal overnight and then cook it and it took about 10 minutes less but after a batch that I had accidentally left in the fridge until moldy, I switched to cooking first and then refrigerating.
marni
Yes I did, so we do it the same way. I REALLY like steel-cut oats this way.Quote:
Originally Posted by marni
This may not be quite the breakfast type thing you were thinking of, but I just got back from a glacier field trip where we had to be up and working at an ungodly hour, in cold weather and didn't want to stop and eat until well into the day. Re-heated dinner type meals keep me going a lot longer than typical breakfast foods, stuff like pasta with diced chicken and veg in a cheese sauce, wok dishes with beef and veg and sauce and wholegrain rice. More protein and fat than my usual double decker sandwiches of wholegrain bread and cheese.
A bowl of fruit would be a nice addition, to get started.
OK, I made this last night. It was OK (and I like sweet potatoes, and eggs, and even cream cheese). But it was bland.Quote:
Originally Posted by e3rdpower
I had 2 good sized sweet potatoes, baked, and cut out good sized wedges. Filled with the egg/mushroom mixture, baked, and broiled per directions. I had a LOT of egg mixture left over (my eggs were probably XL but still), so I put the cut out sweet potatoes into 2 small ramekins, and poured the leftover egg mixture over top, and continued with the recipe. They did get nice and puffy, and browned nicely.
Odd, but I really liked the ramekin mixture better than that cooked inside the sweet potato. Maybe because the ratio of eggs to potato was higher? I just ate one of the ramekins for lunch today.
I may have not added enough (or any) salt and pepper.
Cream cheese melts nicely in the microwave in about 20 seconds.
The cream cheese was kind of bland, wondering if a gruyere might be better? I think this could also use some shallots or onion with the egg mixture, or even some red pepper flakes. Definitely more chives. Anything to perk it up a bit.
Then again we had it for dinner, maybe bland is better for breakfast?
I think I will work on a variation of this.
Oh man - I've lost my mind over nut "cheeses." I make a raw cashew "goat cheese" (cashews, lemon, canola oil, salt) and a walnut spread that's supposed to taste like cheddar. Neither really tastes like cheese to me, but they are healthier than most cheeses I think, and I tend to eat them instead of cheese - so it's all good!Quote:
Originally Posted by GLC1968
I am a big fan of greek yogurt parfaits. My favorite is a parfait in a regular American pint glass (16 oz) with full fat greek yogurt, natural peanut butter, granola, bananas, and raw honey. It is heavenly!