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Issue 32: Breakfast Recipes from "Must Have" Foods

Breakfast Recipes for “Must Have” Foods in Your Well-Stocked Kitchen
By Meghan Rabbit, Natural Solutions (Used by permission)

Last week we gave you 45 must-have foods for your freezer, fridge, and pantry. This week we are offering breakfast recipes that are quick, easy, and nutritious—and are based on those “must have” foods.

If you missed last week’s edition, here’s the list of those 45 foods again—followed by suggested breakfast recipes:

15 Must-Haves for Your Freezer:  Sockeye salmon; black cod fish fillets; organic chicken; ground bison meat; ground turkey meat; frozen organic mixed berries; frozen dark cherries; frozen organic veggies (spinach, broccoli, cauliflower); edamame (baby soybeans); whole grain tortillas; whole grain bread; whole grain waffles; flaxseeds; organic ice cream; shredded cheese (cheddar, jack, or mozzarella)

15 Must-Haves for Your Fridge: Pomegranate or tart cherry juice; organic yogurt with live, active cultures; mixed baby greens, arugula or mache; nut butters (peanut, almond, cashew); precut veggies; basil, rosemary, dill, thyme; lemons and limes; hummus; pesto; avocado; salsa; onions; omega 3 eggs; sprouted bread or tortillas; maple syrup

15 Must-Haves for Your Pantry:  Canned beans (garbanzo, pinto, black, red); organic tomato sauce and canned diced tomatoes; organic short-grain instant brown rice; organic chicken or veggie soup stock; old-fashioned or steel-cut oats; 70% cocoa powder; quinoa; amaranth; hempseeds and pumpkin seeds; a variety of unsalted nuts; green and white tea; dried fruits; dried mushrooms; extra virgin olive oil; honey


BREAKFAST RECIPES
By Wendy McMillan

Whole grain waffles with berry compote: In a saucepan, heat frozen berries with a little honey and pomegranate or cherry juice; thicken with cornstarch if desired. Serve over toasted waffles instead of syrup.

Avocado omelet: Beat two omega-3 eggs, and pour into a heated pan coated with cooking spray. Flip when firm enough, and lightly cover with sliced avocado and melted cheese. Fold over, and top with a dollop of salsa.

Fruity Oatmeal: Sweeten your bowl of porridge with ½ cup frozen berries, 1 tablespoon pomegranate juice, and a handful of chopped dried fruits and nuts.

Brown Rice Breakfast Pudding: In a medium saucepan, combine instant brown rice, dried fruit, and a handful of chopped nuts with 1 teaspoon cinnamon and 1 cup milk. Simmer over medium heat, stirring regularly until thickened. Swirl in honey or maple syrup.

Veggie Scramble: In a skillet, sauté mushrooms, peppers, and onions. Whisk together two eggs and add to the pan, stirring with a spatula. Sprinkle with shredded cheese, and serve with a side of salsa.

Quick Tip:  There’s no reason to shy away from the frozen aisle when your favorite farmers’ market isn’t bursting with options, says Jordan. Fruits and veggies grown for freezing are picked (and packaged right away) at the optimal time of year—and are much better for you than off-season produce, which is often picked before it’s ripe and lacks full nutrient potential. 

 

This information is intended for educational and informational purposes only. It should not be used in place of an individual consultation or examination or replace the advice of your health care professional and should not be relied upon to determine diagnosis or course of treatment.


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