Green & Healthy Breakfast Ideas

The other day I wrote about smoothies and while I tend to drink them any time of day, I often incorporate them into breakfast because they’re yummy and they’re also highly portable.

There are a few other things I like to eat for breakfast and I find that when I do take the time for this important meal, I feel better for the rest of the day. I’m also less hungry and less inclined to go on a mad search for sugar-filled snacks mid-morning.

My goals with my breakfast choices are to include organics whenever possible, real foods (which is to say, not processed or packaged), something with protein and some complex carbohydrates. I’ve also been using more ground flax seeds. I’ve known for some time they they are good for us, but as I’ve been reading Tosca Reno’s books, The Eat-Clean Diet Recharged! and The Eat-Clean Diet for Family and Kids: Simple Strategies for Lasting Health and Fitness I’ve learned even more about the benefits of these little seeds. In addition to the heart healthy goodness attributable to the Omega-3s, Alpha-Linolenic acid (ALA), fiber and lignans in flaxseeds, these little powerhouses also act as a mild laxative to help keep our systems moving.

Now, onto the food. . .

3 Green & Healthy Breakfast Ideas:

Oatmeal + Fixin’s

I start with rolled oats (not quick oats). Often they are organic and usually they are purchased in bulk.

I usually cook them in the microwave with almond milk or water.

Then I add in 1-2 Tbs. of ground flax seeds, chopped walnuts, a drop or two of pure maple syrup, and some kind of fruit — blueberries, raspberries, strawberries, or chopped apple.

This breakfast is delicious and filling.

Eggs and Toast

I usually boil 1/2 dozen eggs (pastured) at the beginning of the week and keep them in the refrigerator.

In the morning, I toast two pieces of Ezekiel Sprouted Grain Bread and spread it with just a bit of homemade butter. Then I sprinkle some ground flax seeds on top.

If I’m eating at home, I slice one boiled egg onto a piece of toast and eat it that way. If I’m eating on the go, I simply eat the egg and the toast separately. I try to eat a piece of fruit as well, or make a simple smoothie of frozen fruit and a bit of orange juice and water.

Garden Omelet

This is a summertime favorite because I can grab vegetables right out of the garden or at the farmer’s market.

You can really make the omelet any way you want to. My favorite is very simple with only three ingredients:

Eggs

Fresh spinach leaves

Chopped heirloom tomatoes

Sometimes, I’ll add in some feta cheese or other vegetables if I have them on hand.

It’s important to point out that I’m not a doctor or a nutritionist. I’m not suggesting that these ideas are perfectly healthy or that they will appeal to everyone. So far, though, they’ve been working well for me.

I’d love to gather more ideas for healthy breakfast foods. Please let us know what you eat for breakfast by leaving a comment below.

Photo Credit: Toobig4pond

Homemade Pizza Night

Homemade pizza is a cheap, easy, and nutritious substitute for the typical delivery pizza. My kids love rolling out the dough and spreading toppings on their own “personal” little pizzas. They also get a kick out of eating something they made “all by themselves.” I found the recipe for pizza dough in Barbara Kingsolver’s book, Animal, Vegetable, Miracle. It couldn’t be easier. The sauce is my own concoction and is easy as well.

Sauce:

Olive Oil

Chopped onion and garlic (as much as you like)

1 (28 oz.) can organic crushed tomatoes

Saute the onion and garlic in olive oil until soft. Add tomatoes and simmer for 30 minutes (the longer the better).

Crust:

3 tsps. yeast

1 1/2 cups warm water (approximately 110 degrees)

3 Tbsps. olive oil

1 tsp. salt

2 1/2 cups white all-purpose flour

2 cups whole wheat flour

Dissolve the yeast into the warm water and add oil and salt. Mix the flours and knead them into the liquid mixture. Let dough rise for 30 to 40 minutes.

Once the dough has risen, divide it into the number of pizzas you want to make. Half of the dough will make one 12 inch pizza. Roll out the dough on a lightly floured surface. Slide the crust onto floured baking sheets or pizza stones and add your choice of toppings.

Bake pizzas at 425 degrees for about 15-20 minutes, until the crust is crisp and starts to brown.

I separate the toppings into small bowls. It makes it easier to limit the amount of each topping the kids put on their pizzas. If you decide to try this, please add a comment to this post to let me know how it went.