Tag Archives: Recipes

Better Breakfasts – Southwestern Scrambled Eggs

My Better Breakfast quest continues. Mr Kellog may have had a point (we do need more fiber in our diets) but his cereals just don’t cut it as a morning meal for me. The carbs burn off and leave me hungry. The sugar makes me sluggish. I need protein! I need ‘no hunger’ breakfast recipes. I also need to lose weight. So here’s my latest Better Breakfast Recipe:

Eggs make a good breakfast food: they are quick-cooking, protein-packed and satisfying. But I get really, really sick of the taste of eggs.
So I came up with this scrambled egg recipe. You’d barely know there were any eggs involved, but you get 1-2 servings of veggies and all the protein you can handle before noon!

Mmm, steamin' scrambled eggsINGREDIENTS

1 tbsp butter (you can use a low fat alternative if you like, but I’m using a little butter. It’s natural and tastes good and satisfies my body’s need for a little fat)

1 egg, scrambled or two egg whites if you’re watching cholesterol/fat  (buy free-range eggs. They taste better, although that might just be the absence of guilt…)

Spash of milk

1/4 cup salsa (I use organic, medium or hot. Your taste may vary)

1 big handful of baby spinach, washed (if you don’t like spinach, throw in some other soft, quick-cooking veggie for added virtue)

1/2 cup black beans, rinsed (I used organic black soy beans which I bought by accident, and really liked)

A few shavings of Parmesan cheese  (because I love that umami taste. Use a potato peeler to shave a few thin slivers off the block)

METHOD

Heat your butter (or wimpy non-fat cooking spray) in your frying-pan/skillet of choice. I use a small, thin non-stick omlette pan. Medium heat, don’t let the butter burn.

Mix an egg with a splash of milk. Pour into pan. Allow to cook for a minute, until you can see that it’s starting to firm up at the edges.

Turn the heat up and stir like crazy until the egg is mostly cooked, but still looks kinda moist.

Toss in the spinach, stir until it starts to wilt.

Throw in the salsa and black beans, give it all a stir and allow to cook through.

Serve on a nice side plate, with shavings of Parmesan arranged artfully on top. Get yourself a cloth napkin and some water in a crystal wine glass.

Sit down and enjoy.

TIME

mmm, soy beans(Prep: 2 mins; cook: 3 mins; eat: 2-3 mins) 8 minutes

GOOD STUFF

Protein from eggs, cheese and beans, 1-2 servings of veggies with associated fiber, vegetarian (though no vegan, obviously), small portion, enough fat to tell your body to stop whining for it.

WW Points: 6ish

Better Breakfasts – Perfect Oatmeal

My Better Breakfast quest continues – with Oatmeal! Mr Kellog may have had a point (we do need more fiber in our diets) but his refined cereals just don’t cut it as a morning meal for me. The carbs burn off and leave me hungry. The sugar makes me sluggish. I need protein! I need ‘no hunger’ breakfast recipes. I also need to lose weight. So here’s my latest Better Breakfast Recipe:

Perfect Steamy OatmealOatmeal is good for your heart, good for your intestines, good for your brain (eh, I made that up), but almost never cooked in a way that makes it something you might actually want to eat. It’s the national breakfast of Scotland, but I never ate oatmeal (or ‘porridge’) until I discovered this method.

It might seem like more effort than cold cereal or toast, but once you have it down, it’s actually really simple. Start it before you make coffee or while you’re making a packed lunch or whatever else you do first thing. It takes a little over five minutes. Honest.

The secrets?
1. Use old-fashioned oats (not instant or microwave or ‘easy’. This is important) [1]
2. Don’t use the microwave [2]

INGREDIENTS

1/2 cup old-fashioned oats
1 cup of water OR 1/2 cup water and 1/2 cup milk (try it with just water first, and see what you think)
1 pinch of salt (this makes the oats creamy even if cooked only in water)
slivered almonds

Optional Toppings

fruit jam/jelly
dried fruits
fresh blueberries
brown sugar

METHOD

1. Boil the water and/or milk.
2. While that’s happening (or better yet, the night before), place almonds on a greased baking sheet and toast under the broiler. Hang around in the kitchen until you smell the first hint of delicious toasty almonds, then RUN to the oven and grab them before they burn. (If you do a whole bag of almonds today, you can put the rest in a ziplock back in the freezer for use on other days.
3. When the liquids are boiling, add the salt and stir.
4. Add the oats, stir once.
5. Reduce heat to a simmer. Cover.
6. Set a (loud) timer for 5 minutes. (This is where you can make coffee or go and yell at your kids to get up/dressed/showered).
7. When the timer sounds, turn off the heat and leave for 2 minutes, to absorb remaining liquid. (You can leave it for longer. It just gets thicker and thicker the longer you leave it. Honestly, you could go and have your shower and it’ll still be fine when you come back. You just might need to add some milk to thin it out a bit).
8. Crush the almonds a bit (with a spoon or your fingers if cool) and mix into oatmeal.
9. Add other toppings sparingly. Add a dash of milk, or half and half if you feel the need (This tastes really good with just a teaspoonful of a good fruit jelly or with fresh berries or dried fruit)
10. Fill the pot with water, to soak, while you enjoy your breakfast. There should be no sticky bits, but just in case…

Notes

[1] Insant or ‘easy’ or ‘microwave’ oats are the devil’s own breakfast. They cook up with no texture at all and will put your kids off oatmeal (AKA ‘lump-sludge’) for life. Using them also removes you from the register of People Who Can Claim Any Type of Celtic Heritage Whatsoever [*]
[*] This is not actually true. My mother uses microwave oats. In Scotland! I tell you, the woman is one breakfast guest away from an angry, pitch-fork-bearing mob…
[2] This is also not true. I use the microwave sometimes. It creates oatmeal with less texture (which you may/not prefer) and makes clean-up even easier, as you can make it right in your (large) cereal bowl. Just add the oats, liquids and salt, cook uncovered for 5 minutes on 50% power, and add toppings. It’s not quite as good but it’s not bad. Also it might be thicker. Or thinner. Depending on the day.