A Shopper’s Breakfast

Posted by nutrition to kitchen on January 26, 2009 · 2 Comments 

If you’re like me, someone who gets a little hypoglycemic in the middle of running errands and shopping, you’d want to prevent an episode of “FEED ME…NOW!!!”, especially if you’re with your loved ones :).  I’m definitely not a sunshine girl when low blood sugar hits!  So, this morning, to prep for a day of here-and-there stuff with the hubby, I made a filling breakfast, full of fiber and protein to prevent ourselves from getting too hungry too fast.

A quick tip: always try to add some color to every meal.  Colorful veggies and fruits add different nutrients to your diet, and also plenty of water and fiber to fill you up – but with lower calories had you eaten through a few layers of buttermilk pancakes!  Here, spinach adds a bunch of folate (great for you pregnant mommies out there!), Vitamins A and K, and iron.  Red and yellow bell peppers are full of Vitamin C.  After this breakfast, you’ll be ready to conquer the day and know that you’ve treated your body well!

A Shopper’s Breakfast: Spinach and Roasted Bell Pepper Saute, Skinny Egg Omelet, and Stewed Apples

Spinach and Roasted Bell Pepper Saute (serves 2)

1 tsp olive oil (or olive oil spray)

1 slice lean center-cut bacon, sliced

1/3 cup roasted bell peppers (red and yellow), sliced (or 1/2 fresh bell pepper, sliced)

4 cups baby spinach

Salt and pepper (optional – I left it out)

1.  In a large skillet, heat the olive oil over medium-high heat.  Add the bacon and bell peppers, sauteeing until bacon is slightly crisp, about 4 minutes.  Add the spinach, and sautee until spinach is wilted, about another 3-4 minutes.  Take off the heat and add the spinach mixture to individual plates.

Skinny Egg Omelet (serves 2)

1 tsp olive oil

3 large eggs

2 Tbsp fat-free milk

A few twists or freshly cracked black pepper

A pinch of salt

1/4 cup Gruyere cheese, grated (optional)

1.  Preheat the oven to 350° F.  In the same large skillet, heat the oil over medium heat.  Whisk the eggs, milk, salt and pepper in a small bowl.  Add the mixture to the skillet, and move the pan around so the eggs spread to a thin layer.  Cook (don’t stir) for a couple minutes.  Sprinkle on some cheese if you like, and put the pan in the oven for another minute, until the top of the eggs are set.  Cut into 4 slices; 2 slices per person (it’s only 1 1/2 eggs each).

Stewed Apples (serves 4)

1 Tbsp butter

2 Granny Smith apples, sliced into 1/4″ thick slices

1 tsp lemon zest

1 Tbsp lemon juice

1/4 cup brown sugar

1 tsp cinnamon

1/2 tsp vanilla extract

1.  In a small saucepan over medium heat, heat the butter until melted and a little bubbly.  Toss the apple slices, lemon zest, lemon juice brown sugar, cinnamon, and vanilla in a bowl, and add it to the saucepan.  Cover the saucepan and cook the apples, about 10-15 minutes, until the apples are tender and break easily with a fork.  Divide the apples into 4 servings and place in small rammekins.

Filed under breakfast, eggs · Tagged with apples, breakfast, eggs, spinach