Morning Veggies

I am frequently reminded (in documentaries about other places that my son loves) that much of the rest of the world actually eats a breakfast that looks a lot like the other meals of the day – some kind of grain and some veggies, maybe a little protein, maybe not. And yet these sweet loving taste buds lead so many of  us to constantly seek out a breakfast that does a great job in satisfying a sweet tooth, but doesn’t necessarily do much else.  Despite all my sugar busting, I confess that my own flavor preferences in the morning tend toward the sweet side of the spectrum.

While on the morning in question, I wasn’t necessarily interested in simply having leftovers for breakfast (although this is an entirely reasonable proposition), it occurred to me that I had no good reason for not including vegetables in my morning repast. Vegetables CAN be in a dish that’s not primarily savory. I took my lead from my sister (yet again 😉 ) and just turned up the volume.

The result? Very slightly sweet, super satisfying, nutritionally superb and a definite keeper.

Veggies ‘N’ Oats IMG_0330

  • bowl of oatmeal & leftover sweet potatoes (cooked to your preference; I like my oats decidedly underdone)
  • 1 stalk celery, chopped and cooked with the oats
  • handful of fresh spinach or other mild green, chopped
  • palmful of raisins
  • sprinkle of grated coconut
  • handful of walnuts
  • splash of coconut milk (or your preference)

I thought the celery and greens would interfere, but truth is they were absolutely delightful.  And I don’t care who you are, there is absolutely NOTHING wrong with sweet potatoes for breakfast.  Okay, so I haven’t shaken the sweet tooth just yet, but things are definitely looking up. Throw some greens in there – you just might be surprised. Delish!

Gluten free pump-king pancakes

Pump-king pancakes indeed.   INDEED!  Let me tell you that the king of the Cucurbit family which also includes cucumbers, melons and squashs, is a grand thing that makes incredible baked goods, soups and now, GF pancakes.  One of these days I will grow pumpkins and go through the process of extracting that incredibly healthful and tasty flesh, but for now 1 large can of pumpkin had me set to make gluten free pumpkin pancakes and the healthy pumpkin bites I mentioned in my post on getting more veggies in the morning meal.  Plus, I couldn’t leave you, our dear readers thinking that only Little Sis’ family is fixated on pancakes.  I love seeing all the wonderful things she does with pancakes including topping them with a yummy berry sauce… but with a gluten free husband, we can’t try all of her pancake ideas.  The following recipe seemed like a match made in crack of dawn heaven.

So one Saturday morning, along with the help of my 11 year old photographer, we attempted to see if one really could make a decent pancake that is mostly egg and pumpkin.

Grain Free “Orange Vegetable” Pancakes
From : Katie Kimball
http://www.kitchenstewardship.com/recipes/orange-vegetable-pancakes/

Ingredients
1 c. cooked, pureed squash* (I used canned pumpkin)
4-5 eggs**
2 Tbs. coconut flour OR 1/4 c. whole wheat flour OR almond flour OR 1/3 c. sourdough starter OR brown rice flour (I used brown rice flour)
½ tsp. cinnamon
¼ tsp. cloves
¼ tsp. ginger
¼ tsp. nutmeg
1/2 tsp. salt
1-2 Tbs. maple syrup (optional) – I opted yes
1 tsp. vanilla (optional) – again, I opted yes
Instructions
Separate eggs. In one bowl, whip egg whites a few minutes until frothy/foamy.

I dumped the yolks right in the mixing bowl and placed the whites in a separate bowl.

This is supposed to make the pancakes more fluffy but is not required. I will probably skip it next time to see how big a difference it makes.

In a separate bowl, combine yolks with squash, flour, sweetener, vanilla and spices. Fold in egg whites.


I used safflower oil with a little depth to it -not the usual barely there for pancakes.  This is not a low fat breakfast!!

They smell divine – and look pretty good too!

The author offers this : The lazy way: Instead of separating the eggs, just mix everything together willy nilly in one bowl. The pancakes might not have as much height or fluff, but they’re still perfectly fine, especially for a weekday morning! I often use my stick blender to whiz it all together, especially if I have un-pureed squash or sweet potato.

They were (obviously) a little different in texture from the normal p’cake.  We all thought they were fabulous.  I made 1.5 times the recipe because that’s how much pumpkin I had and we only managed to save a few for freezing.

Oh what a veggie-ful, and delicious morning!

http://www.kitchenstewardship.com/recipes/orange-vegetable-pancakes/

Oh What a Veggie-full Morning!

It can be challenging to fit a healthy breakfast in.  My 11 year old just began middle school which requires us to be out of the house at 6:50am.  Days I work at the hospital I am out by 6:00 but that is only 3 days a week and my boys are not exactly morning people.  Cooking breakfast is not always going to happen.  And just at this juncture I have decided that we need to incorporate more vegetables into our breakfasts.  I’ve been working on this and wanted to share a few ideas for speedy veggie-full breakfasts.  I would LOVE to hear any ideas you all have as well.

There is of course the green smoothie and with everyone getting up early it is possible to run the blender at full tilt without getting hit by a shoe or some other missile.   Little Sis and I have both written about kale smoothies (spinach works as well) and you can find green smoothie recipes here and there

And of course, sauteed veggies can be added to scrambled eggs or tofu for a quick veggie add.  I recommend sauteing extra veggies when preparing a meal and saving some for the next morning to mix in with eggs or tofu.  I also rarely make an actual omelet.  It takes too long for the egg to set – I am not that patient and don’t always have that time in the am, so I just scramble them all together.  It’s all going the same place anyway, right?  Adding good salsa to eggs is another way to slip in the veggies.

Adding sliced tomato to toast or bagel with cream cheese fits in a bit more veggie… and there’s still fresh tomatoes for awhile!

Lastly, and finally some recipes… there is the glorious sweet potato.  A fine ol’ tuber packed full of vitamins A & C and fiber.  Here’s a lovely way to start your day with a veggie.

Sweet potato and rice:
1/2 – 1 cooked sweet potato (I always leave skin on) per person
1/2 – 1 cup cooked brown rice
1 tsp. ground cinnamon
1 – 2 Tbsp. raisins (optional but highly recommended)
1 – 2 Tbsp. pecans or walnuts (optional but highly recommended)
A splash of milk of whatever kind for those who like moist (optional)

Place together in a bowl.  You can chop the sweet potato if you wish – I just cut it as I ate and mixed in the other stuff.
Re-heat and eat.  Very satisfying, healthy and delicious – and it’s really already made if you cook the potatoes and rice the night before!

Incorporate sweet potatoes into baked goods including pancakes.  I cut up a cooked sweet potato into small chunks (leaving the skin on) and mixed it into my gluten free pancake recipe.  I used one medium sweet potato for 1.5 pancake recipe.  I also used less almond milk as Hubby is not doing dairy and threw in a little cinnamon.  It was the best pancake I ever ate in my life.  I loved encountering the chunks of sweet potato.

Here are links to a couple of recipes that use sweet potato or pumpkin for breakfast that I’m going to try as well.  All of the recipes on this post are gluten free as well.  Bonus!

Healthy Pumpkin Bites

Blueberry Oat Breakfast Muffins

Oh what a veggie-full morning!
Oh what a veggie-full day!
I’ve got a veggie-full feeling…
I’m getting healthy today!