Can you believe that Labor Day is next Monday? Where did the summer go? It is time to get back in the routine with the kids going back to school. Do you need some new idea’s for breakfast and lunch? Today I want to share some recipes from Ricky Eisen, the Founder and President of Between the Bread, one of Manhattan’s most loved cafés (145 West 55th Street) and also renowned prestigious corporate catering companies for the past 35 years. Ricky can offer different ideas for quick and wholesome breakfasts for kids on the go. Tomorrow I will share some lunch ideas.
HEALTHY BREAKFAST IDEAS
Egg wrap with bacon & cheddar cheese
Ingredients
4 Egg whites
1/4 cup bacon cut into small pieces
1/4 cup shredded cheddar cheese
1 teaspoon butter
1. Whisk egg white with salt and pepper
Heat non-stick skillet, grease lightly by spreading butter with a rolled up paper towel.
pour egg whites evenly on hot skillet and cook until eggs are dry and lift easily from bottom of skillet.
2. Take off heat. Put the bacon and cheddar along a line in center of egg
3. Roll from one side until the entire egg is rolled. Serve topped with shredded cheddar.
Quinoa Strawberry Blueberry Banana Muffin
Ingredients
2 cups Self-Rising Flour Blend
1/2 cups sugar in the raw
1/4 cup packed brown sugar
1/2 teaspoon baking soda
1 cup cooked quinoa
2 tablespoons ground flax seeds
2 large eggs or flax eggs (2T ground flax seeds + 6T warm water)
1/3 cup melted coconut oil
3/4 cup milk of choice
1/4 cup applesauce
2 teaspoons vanilla extract
1 cup diced strawberries
.5 cup washed blueberries
.5 cup cut bananas
4 tablespoons melted butter
1/2 cup sugar of choice
1. Preheat oven to 425 degrees. Grease a twelve-cup muffin tin or line with muffin papers.
2. In a large bowl, combine flour, sugars and baking soda. Stir to combine. Add flax seeds and cooked quinoa and stir until it is coated.
3. In a separate bowl, beat eggs. Add in coconut oil, milk, applesauce and vanilla and stir to combined. Add to dry mixture and stir until just wet. Fold in strawberries, blueberries & bananas.
4. Scoop batter into prepared muffin tins. Place in the middle rack of the oven and bake for 15 to 18 minutes, until a toothpick placed in the center comes out clean. Allow to cool on a rack for 5 minutes, then remove from muffin tin and place directly on the rack to continue cooling.
Quinoa crepes filled with bananas, berries & honey
Ingredients
1 cup quinoa flour
1 cup almond milk
2 large eggs
1 teaspoon honey
1 pinch salt
2 tablespoons melted butter
1/2 cup chopped bananas
1/2 cup berries in season
1 tablespoon honey
Instructions
1. Whisk quinoa flour, almond milk, eggs honey and salt together until smooth.
2. Heat skillet, grease lightly by spreading butter with a rolled up paper towel.
3. Pour 1/4 cup of batter in a thin layer. Cook until the batter edges are dry and the bottom is light brown.
4. With a spatula which you use to loosen the crepe, flip and cook until the other side turns light brown.
5. Repeat with the rest of the batter.
6. Toss bananas & berries in honey. Place in center of crepe and fold over all 4 sides to make a pocket.
7. Serve Warm