I have heard it many, many times…”I don’t have time to make breakfast”–“I need something quick and on the go”.   Part of my job as a nutritionist is to teach people how quick and easy it is to make nutrient dense meals that also taste wonderful. Taking a bit of time on the weekend to prepare for the week ahead will make each day less hectic and provide proper energy to get you through busy days.

Saturday morning, I visited the Cedar Park Farmer’s Market and purchased most of the items need to make yummy breakfast treats for the week. It was cold, but bumping into several clients who were shopping for responsibly raised food warmed my heart. It was nice to catch up and hear about all of the positive changes in peoples’ lives.

Recipe #1: Personal Omelets

Organic/free range Ingredients:

12-farm raised eggs

Cilantro

Bell peppers, many colors

Onion

Tomatoes

Applegate, no nitrate, no hormone ham(optional)

(Purchased at Whole Foods)

Directions:

  1. Preheat oven to 350
  2. Dice veggies and ham
  3. Line 12-count muffin tray with cupcake papers
  4. Lightly spray with olive oil
  5. Add one egg to each slot and whisk with a fork
  6. Fill to top with veggies
  7. Bake for 15-20 minutes
  8. Enjoy
  9. Store leftovers in air tight glass container and use for quick and easy breakfasts.

This is one of my favorites. I make these several weekends a month, then eat the left-overs during the week. For added flavor, try adding organic pumpkin or applesauce.

 

Recipe #2: Paleo Pancakes

image-2Ingredients:

1 cup almond flour

2 Tbs. raw, local honey

1 Tbs. coconut flour(may need to add more to make pancake batter consistency)

2 eggs

1 can coconut milk(I use 365 Brand from Whole Foods)

1/2 tsp  cinnamon

1/4 tsp sea salt

1 Tbs. coconut oil

fresh berries

Directions:

  1. Combine almond flour, honey, coconut flour, eggs, coconut milk, cinnamon and sea salt in a bowl, and mix together completely with a fork. The batter will appear a little thicker than normal mix.
  2. Heat a non-stick frying pan over medium-low heat with 1 tsp coconut oil.
  3. Drop 1/4 cup of batter onto the pan once it is fully heated. Spread out batter slightly if desired.
  4. Flip like a normal pancake when the bubbles start showing up on the top, and cook for another minute or two.
  5. Add more oil to the pan and repeat with remaining batter.
  6. Top with fresh berries and bananas.

Note: If the pan is too hot, the cakes will stick, burn on the outside, and/or not cook entirely through.

Heather Hanson, Nutritionist