Breakfast - Avocado Spinach Omelette with fresh Fruit
1 ripe avocado, peeled and diced 1 Tbsp fresh lemon juice Sea salt & cracked pepper 4 large eggs + 4 egg whites 1/3 cup milk 1 tsp dried rosemary sprigs 3 Tbsp olive oil 1 onion, minced 1 tsp chili garlic sauce (optional) 2 cups baby spinach 1 cup feta cheese, crumpled Sliced cantaloupe and kiwi
In small bowl, toss avocado with lemon juice and season with salt & pepper. In a medium bowl, whisk together eggs, egg whites, milk and rosemary.
Add olive oil to a warmed skillet. Cook onion until tender - add chili sauce and spinach until wilted. Transfer to a bowl, stir in cheese and set aside.
Add a bit more olive oil to skillet. Pour half egg mixture and cook until almost set; spoon half spinach mixture into center, fold omelet over, cut in half crosswise and place on serving plate. Top with half the avocado. Repeat with remaining egg and spinach mixture and avocado. Serve with sliced cantaloupe and kiwi.
This hearty, high-fibre breakfast will warm you up and get your day off to an excellent start. Vary it up with different selections of grains, nuts/seeds and fruit.
2 cups whole grain oats (such as Quaker 3 to 5 minute cooking oats) 8 Tbsp flaxseed, ground 1 cup frozen raspberries, warmed in microwave safe dish 1 banana, sliced 1/2 cup almonds, broken or whole as desired 1 Tbsp agave nectar *
Prepare oatmeal on stove top according to package directions. Once oatmeal is the consistency you like, divide into 4 bowls. Add 2 Tbsp ground flaxseed to each bowl followed by 1/4 warm raspberries and 1/4 banana. Sprinkle each bowl with almonds and top with a dollop of agave nectar. Add milk or alternate beverage of choice.
*Agave nectar can be found in health food stores and in the Natural Value section of large Loblaws.
These pancakes are easy to assemble, healthy and delicious.
1 cup whole wheat flour 1 cup quick 3 to 5 minute cooking oatmeal 1 scoop protein powder (optional) 4 tsp. baking powder 1 Tbsp cinnamon 1 egg 2 cups milk approximately 1 tsp. vanilla 1 cup blueberries (or other fresh berries or cup cut up dried fruit)
Mix first eight ingredients together in the order listed above until well blended. Add your choice of fresh berries (or defrosted frozen berries) or dried raisin/apricot to batter as desired.
3 1/2 cups water 2 cups whole grain cooking oats (3 to 5 minutes) 1/2 cup dried cherries (can substitute dried cranberries) 1 tsp vanilla extract 1/4 cup apricot marmalade (or other favourite)
Combine water, oats and cherries in medium saucepan. Bring to boil, reduce heat to low and simmer, stirring until oats are tender, about 5 minutes. Stir in vanilla and apricot marmalade. Divide oatmeal between 4 serving bowls and add milk to desired consistency.
Serves 4
This recipe has been provided by Trinity Nutrition - www.trinitynutrition.ca
