Morning Glory - Page 2
Eat this: PANCAKES
Make it better with: Whole-wheat pastry flour, ground flaxseed and canned pumpkin.
Whole-wheat pastry flour tastes lighter than regular whole-wheat flour, but with the same nutrients and antioxidants that have been stripped from enriched white flour.
The nutritional-dense resume of flaxseed includes hunger-quashing fiber and inflammation-taming omega fats. Pumpkin is chockablock with beta-carotene, an antioxidant converted to vitamin A in the body that strengthens bones (think fewer stress fractures) and ramps up immunity. Serves two.
3/4 cup whole-wheat pastry flour
1/4 cup ground flaxseed
1 tsp. baking powder
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. sea salt
1/3 cup chopped hazelnuts or walnuts
1 cup low-fat milk or unsweetened non-dairy milk
1 large egg
1/3 cup canned pumpkin
1 Tbsp. olive oil
- In a large mixing bowl, mix together flour, ground flaxseed, baking powder, cinnamon, nutmeg, salt and nuts.
- In a separate bowl, whisk together milk and egg.
- Fold in pumpkin and olive oil.
- Add pumpkin mixture to the flour mixture and stir gently.
- Heat a greased non-stick skillet with butter or oil over medium heat. Drop batter, 1/3 cup at a time, in the skillet and cook pancakes for two to three minutes per side, or until golden brown.
- Serve with pure maple syrup and fresh berries, if desired.
Eat this: EGG SCRAMBLE
Make it better with: Ricotta cheese, avocado, baby spinach and sprouted bread.
Ricotta cheese contains more whey protein, a very high-quality protein muscles adore—whey protein works very fast after consumption to help repair and build lean body mass—than other cheese varieties. Creamy avocado has a smorgasbord of nutrients including folate, vitamin E, potassium, magnesium, vitamin K and vitamin C. Nitrates in spinach have been found to improve the efficiency of working muscles during exercise.
Made with a variety of sprouted grains, sprouted bread contains higher nutrient levels than traditional slices as well as a nuttier flavor. Serves two.
4 large eggs
1/3 cup reduced fat ricotta cheese
2 cups baby spinach, chopped
1 tomato, seeded and diced
1 tsp. curry powder
1/4 tsp. salt
4 slices sprouted bread
1 ripe avocado
- In a large bowl, lightly beat eggs.
- Whisk in ricotta, spinach, tomato, curry powder and salt.
- Heat 2 teaspoons oil in a skillet over medium heat.
- Cook egg mixture, occasionally scraping bottom of skillet with a heatproof spatula to form large, soft curds, until just barely set, 3 to 4 minutes.
- Mash avocado with a fork in a small bowl and spread avocado over two slices of toasted, sprouted bread.
- Spoon eggs over avocado and season with black pepper.
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