10 Healthy Breakfasts in 10 minutes or Less

In the interest of saving time and space, I decided to dismantle the 40 Day Breakfast Challenge post series and create a new post highlighting 10 quick and healthy breakfasts. These breakfasts can be made in 10 minutes or less. There are tons of research studies showing why breakfast is important, but I would like to leave you with what I believe are the top 10 reasons.

1. HEALTHY EATING HABITS – It is well established that people who eat breakfast consume less fat and cholesterol and more vitamins, minerals, and fiber than people who skip breakfast.
2. WEIGHT MANAGEMENT – the National Weight Control Registry reported that people who eat breakfast have an easier time managing their weight than people who skip breakfast.
3. PORTION CONTROL – In general, people who eat breakfast have an easier time controlling their caloric intake throughout the day than those who don’t.
4. REDUCED RISK OF DIABETES – A report by the American Heart Association showed that people who eat breakfast are significantly less likely to develop diabetes than people who skip breakfast.
5. MORE ENERGY – A healthy breakfast can provide your body with the nutrients that you need to stay energized for several hours.
6. FITNESS – It is believed that people who eat breakfast have more energy and therefore may participate in more physical activity than people who skip breakfast.
7. FOCUS – According to the American Dietetic Association, people who eat breakfast have an easier time focusing and are more productive throughout the morning than people who skip breakfast.
8. MEMORY – Eating breakfast improves memory and learning.
9. BETTER MOOD – Skipping breakfast can make you feel grumpy and fatigued throughout the day. Taking just 10 minutes to eat something in the morning can really improve your mood.
10. BE A GOOD ROLE MODEL – Help your children to develop healthy eating habits at an early age by encouraging them to eat breakfast. If they see you eating breakfast, they are more likely to eat breakfast too.

Slow cooking oats or steel-cut oats with kiwi, mango, banana, green grapes, and honey

Organic flax waffles with warm peanut butter, banana slices, and chopped walnuts and a glass of 1% milk

Sesame Ezekiel toast with reduced fat cottage cheese, tomato slices, and parsley garnish

Tofu scramble with red peppers, zucchini, onions, and mushrooms….and tofu.

A classic: peanut butter and jelly on an English muffin (or toast or mini whole wheat bagel)

Breakfast bruschetta: French baguette with scrambled eggs, thin layer of reduced fat cream cheese, diced cherry tomatoes, and fresh parsley

Mini whole wheat waffles with mango chunks, honey, and powdered sugar

Whole wheat toast with scrambled eggs (or egg whites/substitute) with fresh sauteed spinach, provolone cheese, and marinara dipping sauce

Fruit bruschetta: organic chocolate cherry bread (from Whole Foods) topped with honey roasted peanut butter, fresh cantaloupe, strawberries, honey, and powdered sugar

Chipotle Portobello Burgers

Here is yet another successful meatless meal.  Joey was actually surprised when I told him the "patty" was a mushroom.  He just assumed it was turkey or beef given how flavorful it was.  Success!  I'm honestly not surprised that its delicious - the mushroom caps are marinated in a spicy and flavorful chipotle dressing, grilled, and served on a burger bun with grilled onions, tomatoes, pepperjack cheese, and avocado. 

However, a word to the wise:  don't make these for company or on a first date.  They are incredibly messy to eat, and I would actually almost classify this as a fork and knife burger.  Joey and I have been married long enough that neither of us cares about being neat and clean... and let's face it.  No matter what I'm eating, I still manage to wear half.  Quite honestly, Caroline may very well be a cleaner eater than her mother.

We had a few mushrooms leftover, and I turned the ingredients into a salad for lunch.  Another success!  Loved this burger, and I'll be making it again and again this summer - just not for people that we need to impress.

Chipotle Portobello Burgers
adapted from Ezra Pound Cake, originally from Steven Raichlen
makes 4 burgers

Marinade

• 3-4 chipotle peppers in adobo sauce
• 3 cloves garlic
• 1/2 cup chopped onion
• 2 Tablespoons balsamic vinegar
• 1/3 cup vegetable oil
• coarse salt and ground black pepper

Burgers

• 4 portobello mushroom caps, wiped clean with a paper towel
• 1 large sweet onion, cut into rings
• 2-3 Tablespoons butter, melted
• 4 buns or rolls
• 4 slices pepperjack cheese
• 4 tomato slices
• 1 avocado, halved, pitted, and cut into slices

Combine the ingredients for the marinade in the food processor.  Puree until smooth, and pour over mushroom caps.  Turn to coat, cover with plastic wrap, and refrigerate 30 minutes - 1 hour.

Preheat grill to medium-high heat.  Skewer the onions, or prepare vegetable basket for grill.

Grill mushrooms, gill side down, on the grill, brushing with extra marinade.  Brush the onion slices with oil and season with salt and pepper.  Grill alongside the mushrooms.  After 3 minutes, flip the mushrooms and onions, and brush with remaining marinade.  Allow to cook until tender and sizzling.  Lay a slice of cheese over each mushroom and continue to cook until it is melted and bubbly.

Brush buns with melted butter, and grill until toasted and lightly browned.

Starting with the bottom half of each bun, layer the onion, tomato, mushroom, and avocado.  Serve immediately.

SUGAR FREE ORANGE (strawberry) BANANA BREAD by Colleen Lasko

1 c. whole wheat flour
1 c. oat flour
1 tsp. cinnamon
1/2 tsp. nutmeg
1 tsp. soda
1 tsp. baking powder
1/2 tsp. salt
4 mashed ripe bananas
1 (6 oz.) can frozen unsweetened orange juice, thawed
2 eggs, beaten
1 c. fresh strawberries, diced
1/2 tsp. almond extract

Mix dry ingredients. Blend well the bananas, orange juice, eggs and extract. Add dry ingredients. Stir in strawberries. Pour into greased loaf pan or pans. Bake in 350 degree oven for 40 minutes or until well done. Cool in pan 10 minutes. Remove from pan and let cool on rack. Slice thinly.


Colleen's comments: "Um, at the end, I also thought it was a little weird that there wasn't any butter so I stirred about 1/4 cup butter in, and what was left of our cream cheese (about 1 oz.). I also greased the pans with butter. We ate one whole loaf not long after it came out of the oven. Luckily we still have one loaf left."


Colleen! I'll be sure to try these and post a picture to see! I bet they are so pretty!