Breakfast – Nutrition Health Net

Scrambled Eggs on Gazpacho with Picante Salsa

Recipe courtesy of Chef Bren Ankrum – Culinary Editor For a quick, spicy and tasty breakfast use some of the gazpacho from our last recipe as a sauce for scrambled eggs. Add a little pico-de-gallo and some yogurt and, Enjoy!

EGG SALAD BREAKFAST

I know this appears simple, but many people do not think about eating egg salad for breakfast, oddly enough. This recipe features a lower fat type of cream cheese and yogurt instead of mayonnaise. Recipe courtesy of Donna Hargrove, D.O., Nutrition Editor

BLUEBERRY BUTTERMILK WHOLE WHEAT PANCAKES

Original recipe from Allrecipes.com, which has been modified by Donna Hargrove, DO, nutrition editor Pancakes from scratch are not hard to make and are much more tasty and nutritious than anything out of a box, regardless of the claims made on the package. Serve with fresh fruit for a satisfying way to start the day.

Baked Eggs

Article inspired by Chef Mark Furstenberg, Culinary Institute of American, Greystone campus, Napa, CA, Healthy Kitchens Healthy Lives Conference, March 2012 This dish was designed to use leftover, sautéed or grilled vegetables from the day before or whatever might be available in the refrigerator. Take the leftover vegetables from the refrigerator, turn on the oven,…

FRUIT SALAD WITH CHILE-LIME VINAIGRETTE

Recipe courtesy of Chef Suvir Saran who presented this recipe at the Culinary Institute of America, Greystone Campus, St. Helena, CA during the 2012 Healthy Kitchens Healthy Lives Conference. The fresh fruits in the recipe can be other kinds in season, such as strawberries, blueberries, melons, etc, however, pineapple and mango work very well with…

CRANBERRY NUT GRANOLA

Donna Hargrove, D.O., Nutrition Editor This recipe was inspired by The Culinary Institute at Greystone in California but has been redesigned to my personal tastes. Most who have tried it believe this to be very addictive. It is excellent and nutritious as a snack straight up or as a dessert/breakfast mixed with yogurt or as…

BUTTERMILK POLENTA PANCAKES WITH CINNAMON TOPPED WITH BLUEBERRY COMPOTE

Article courtesy of Donna Hargrove, D.O., Nutrition Editor Pancakes from scratch are just as easy as taking a mix and adding milk or water to it. If you can use a measuring cup, you can make these pancakes. Mix the dry ingredients together the night before to save time and the compote can be made…

Quick Breakfast Tacos with Fruit

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Recently I posted “One Chicken – Three Meals” in which breakfast tacos were featured. Following up as promised is the recipe for said dish which is totally easy if you made the enchilada dish before the breakfast tacos. If you’ve booked yourself tight in the morning…

THE MOST IMPORTANT MEAL OF THE DAY – BREAKFAST!

Article courtesy of Donna Hargrove, D.O., Nutrition Editor If you’re going to make a New Year resolution why not make one that may allow you to feel better, work more efficiently and, in the process, loose a few pounds? Deciding to approach the beginning of each day with a balanced whole food breakfast would be…

Leftovers?

Recipe courtesy of Chef Bren Ankrum – Culinary Editor. Having leftovers from a meal is a good thing especially if you’ve planned for the leftovers to become some quick and easy sides, or meals for future breakfast, lunch, or dinners. Over the weekend we did a low country boil and as luck would have it…

Gunslinger Cornbread

Recipe courtesy of Donna Hargrove D.O., FACOG- Nutrition Editor This is a variation of an easy cornbread that packs some heat and has a little extra punch from the red curry powder in combination with the black pepper. Enjoy!

Key West Pink Shrimp and Veggie Omelete

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment needed: Knife and cutting board Medium size saute pan or frittata pan – non stick Ingredients: 4 eggs

Green Chilies, Corn and Cheese Frittata

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, whip or fork, medium mixing bowl, medium non stick sauté pan. Ingredients: 3 Eggs whipped to smooth (Preferably free range and high in Omega 3) 1 ear of roasted corn kernels removed from cob 1 small green chile chopped small dice

Mushroom, Chard, Roasted Red Pepper Breakfast Taco

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, whip or fork, medium mixing bowl, small non stick sauté pan. Ingredients: 2 Eggs whipped to smooth (Preferably free range and high in Omega 3) 2 Whole wheat tortillas 1 oz. mushrooms baby portabellas chopped 1 onion leaf chopped 2 oz….

Egg and Veggie Breakfast Taco

Recipe courtesy of Chef Bren Ankrum – Culinary Editor Equipment/ utensils required: Chef’s knife, whip or fork, medium mixing bowl, small non stick sauté pan. 2 Eggs (Preferably free range and high in Omega 3) 2 Whole wheat tortillas