The Modern Chef: 5 Quick And Tasty Recipes For Busy Mornings
We know not everyone has time to make a “real” breakfast in the morning. We often find ourselves at the local cafe over a home-cooked morning… but that doesn’t mean we don’t try. Some mornings just weren’t made for spinach and swiss quiche, especially when the toddler declares they could care less about “spinch.”
So, in the effort of keeping your morning moving we’ve got some quick recipes for busy mornings that you can just grab-and-go. One or two may still take a stove, but we promise not more than five minutes. Our top five recipes come from the help of Parenting.com, and include the likes of an upgraded yogurt (for those no time at all days) to a breakfast pizza (for those with 10 minutes to spare).
7 oz container plain yogurt (I recommend Greek yogurt)
1 Tbsp. raspberry jam (or any other favorite—raspberry just happens to be mine)
1 tsp. honey
2 Tbsp. toasted almonds, roughly chopped
Combine all ingredients in the yogurt container. Grab a spoon and go!
Extra: Any jam or nut combination can be added. Pair strawberry jam with pistachios for a colorful alternative.
2 flour tortillas (regular or whole-wheat)
1/2 cup grated sharp cheddar
several thin slices of a Granny Smith apple
Sprinkle an even layer of cheese over one tortilla. Scatter the apple slices on top of the cheese and top with the remaining tortilla. Microwave for 30 seconds or until the cheese melts. For a crisper tortilla, use a large skillet and crisp for 1-2 minutes on both sides, until the cheese is melted. Cut into 6-8 wedges.
Breakfast Pizza Margherita
This one may look a little intense, for a quickie breakfast but if you turn on the broiler and have all the ingredients all you’re doing is tossing it together and in the broiler, take a few minutes to make sure you have everything for the day and grab and go.
1 whole wheat english muffin
1 large slice of tomato
1/4 cup shredded mozzarella
*optional fried egg
1 tsp fresh basil, finely chopped
Turn on your broiler.
Top one half of the English muffin with the sliced tomato and then shredded mozzarella. Place it on a baking sheet, along with the other half of the English muffin. Slide under the broiler. Broil until the cheese is melted and browned in places. Remove from the oven and add the fried egg, if desired, and the fresh basil. Top with the other half of the English muffin.
Frozen Fruit Smoothie
Fall has touched down, but we aren’t grabbing the big coats yet and smoothie in the morning is great way to get a good serving of fruits (or add some veggies) as the day breaks.
2 cups frozen berries or fruit
2 Tbsp. orange juice concentrate (or 1/2 cup orange juice)
1/2 cup water
1/2 cup yogurt
1 frozen banana
1 Tbsp. honey
Add all ingredients to your blender and blend until completely smooth.
*Optional: Add 1-2 Tbsp. of flax seeds to the blender for even more nutrition.
2 pieces of whole wheat bread
1 tsp butter, softened
1-1/2 Tbsp. jam
- Lightly butter both pieces of bread.
- Spread the jam over the butter onto just one piece of bread leaving 1/2 inch border around the edges. Top with the remaining slice of bread.
- Cut off the crust and seal the two pieces of bread together using the tines of a fork.
- Slide into the toaster; then *pop*, breakfast is ready.
*Optional: Add thinly sliced fresh fruit such as bananas or strawberries for a fresh flavor. Try adding peanut butter or cream cheese for an added boost of protein. Chocolate fiends could even try a teaspoon of chocolate hazelnut spread instead of butter.
Homemade Granola Bars
We threw in one extra… these you have to make the night before, but they could last ALL WEEK!
2 cups old-fashioned oatmeal
1 cup sliced almonds
1 cup shredded coconut, loosely packed
1/4 cup flax seeds
3 tablespoons unsalted butter
2/3 cup honey
1/4 cup dark brown sugar, lightly packed
1-1/2 tsp. pure vanilla extract
1/4 tsp. kosher salt
1 cup dried fruit, chopped (apricots, dates, cranberries, blueberries, raisins, etc.)
- Preheat your oven to 325 degrees F. Butter an 8 by 12-inch baking dish and line it with parchment paper.
- Toss the oatmeal, almonds, and coconut together on a sheet pan and bake for 10 to 12 minutes, stirring occasionally, until lightly browned. Transfer the mixture to a large mixing bowl and stir in the flax seeds.
- Place the butter, honey, brown sugar, vanilla, and salt in a small saucepan and bring to a boil over medium heat.* Cook and stir for a minute, then pour over the toasted oatmeal mixture. Add the dried fruit and stir well.
- Pour the mixture into the prepared pan. Wet your fingers and lightly press the mixture evenly into the pan. Bake for 20 to 25 minutes until light golden brown. Cool for at least 2 to 3 hours before cutting. Wrap in individual servings and store in your pantry.