Breakfast

Soft-Cooked Eggs

~ nourishedpeach ~ 1 Comment

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Without a single doubt, my favorite breakfast.  Cooks Illustrated has perfected yet another fundamental recipe and I am oh so thankful.  Perfect soft-cooked eggs. Every. Single. Time.  Firm, perfectly cooked whites accompanied by gooey, creamy, rich yolks. As simple and delicious as it gets and you’ll be amazed at how steaming the eggs allows for easy peeling.  Out-of-control-nummy-in-my-tummy.

Soft-Cooked Eggs

Cooks Illustrated, February 2013

Ingredients

Large Eggs (as many as desired)

Salt and Pepper

Directions

Bring 1/2 inch of water to a boil in a medium saucepan.  Gently add eggs, cover, reduce heat to medium and set your timer for 6 1/2 minutes.  Once time is up run the eggs under cold water for 30 seconds to stop the cooking.  Peel and serve with salt and pepper.

Protein Packed Granola

~ nourishedpeach ~ 2 Comments

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I am always trying to create new ideas for healthful, protein rich breakfasts and snack ideas for my toddler, specifically, and this recipe is one I will continue to utilize (it doesn’t hurt that my husband and I love it, too).  It is a great replacement for store bought cereals that are loaded with refined flours, sugar and additives.  This granola is packed with real protein, fiber and antioxidants and is sweetened with pure maple syrup which contains great amounts of manganese and zinc.  All in all it’s a great treat to have on hand, whether you eat it for breakfast with milk poured over it or you grab a cluster for a mid afternoon fix.

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Protein Packed Granola

Inspired by this recipe

Notes:  quinoa flakes and flax meal (ground flaxseed) are available at every market I’ve been to…you can typically find them in either the gluten free or health food aisle.  also, i use 1/3 cup maple syrup here but the granola is not overly sweet.  if you prefer a sweeter granola go for the 1/2 cup.

Ingredients

2 1/4 Cups Quinoa Flakes

1/4 Cup Flax Meal

1/2 Cup Sliced Almonds

1/2 Teaspoon Cinnamon

1/4 Teaspoon Salt

1/2 Cup Peanut Butter (no sugar added)

2 Tablespoons Coconut Oil or Butter

2 Egg Whites, beaten

1/3-1/2 Cup Pure Maple Syrup (no sugar added)

Dried Fruit such as blueberries, cranberries, etc, optional

Directions

In a small microwave safe bowl melt peanut butter and coconut oil or butter for 20 seconds or until oil/butter is just melted.  Set aside to slightly cool while you measure out the dry ingredients.

Preheat oven to 350 and line a baking sheet with nonstick foil or parchment paper.  In a medium bowl, combine quinoa flakes, flax meal, almonds, cinnamon and salt.

Add maple syrup and egg whites to the peanut butter mixture and whisk until combined.  Pour mixture over the dry ingredients and stir well to coat.  Pour mixture onto baking sheet and bake for 20-25 minutes or until golden and slightly crispy.  Remove from oven and stir in dried fruit, if desired.  Cool completely before storing in an airtight container for up to 1 week.

Zucchini, Tomato and Goat Cheese Frittata

~ nourishedpeach ~ 2 Comments

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This is just such a simple concept that could go so many different ways.  Swap out the veggies or the cheese and you have yourself and entirely new dish.  The basis of this recipe is a staple in my kitchen because it makes for a wonderful, flave-tastic, healthful breakfast, lunch or dinner.  *note that I will never stop making up words for as long as I live so please just go with it.  It’s as quick as can be and I’m willing to bet that you will always have ingredients on hand to make a variation of this dish.  Nourishing at its best if you ask me.

Zucchini, Tomato and Goat Cheese Frittata

Ingredients:

1 Tablespoon Olive Oil

1 Small Zucchini, halved lengthwise and sliced

1/3 Cup Cherry Tomatoes, halved

4 Eggs

1/4 Cup Cottage Cheese

1/2 Teaspoon Salt

1/4 Teaspoon Pepper

1 Tablespoon Milk

1-2 Oz Goat Cheese, crumbled into large pieces

Hot Sauce, optional

Directions:

Preheat broiler and place rack in the middle of the oven.  In a medium bowl whisk together eggs, cottage cheese, salt, pepper and milk.  Heat a 10-inch ovenproof skillet over medium high heat and add olive oil.  Add zucchini and tomatoes and cook for 4 minutes or until tomatoes begin to burst and zucchini begins to brown, stirring occasionally.  Turn down the heat to medium, stir in the egg mixture and scramble the mixture just as you were scrambling eggs for 2 minutes.  After 2 minutes spread the egg/veggie mixture evenly with the back of a spoon to cover the surface of the pan (mixture will still be runny), place pieces of goat cheese on top and let sit over medium heat for 15 seconds.  Remove from stove and place under the broiler, 1-3 minutes or until top is no longer runny.  This is what it should look like when you take it out of the oven

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Let sit for 5 minutes, cut into 4 pieces, top with hot sauce and serve.  Also great chilled and reheated.   Serves 3-4