It’s all about breakfast on the run in the NYC. Check out my breakfast on-the-go recipes shared on NY1.
Breakfast Bananas On A Stick
1 cup yogurt of choice (Greek, Almond, Soy, etc)
2 cups granola of choice
mini chocolate chips or raisins (optional)
popsicle sticks or skewers
In a medium bowl, mix granola, raisins and chips. Set aside.
Pour granola into a very shallow dish or plate. Peel bananas, cut in half, and insert skewers. Dip bananas into yogurt then roll into granola mixture. Place on a parchment or wax-lined tray and freeze.
Serve and go!
Healthy Breakfast Apple-Cinnamon Bread Pudding
1 loaf crusty whole wheat bread, cut into 2 inch squares
1½ cup almond milk
1½ cup unsweetened applesauce
2 whole eggs, lightly beaten
1 tbsp ground cinnamon
1 tsp freshly grated nutmeg
1 Red Delicious apple, peel on, finely diced
½ cup raisins (optional)
¼ cup walnuts (optional)
1/4 cup fat free plain Greek yogurt
1/4 cup almond milk
2-3 scoops protein powder (optional)
In a large mixing bowl, lightly whisk coconut milk, unsweetened applesauce, eggs, cinnamon and nutmeg. Fold in bread cubes, walnuts, apple and raisins.
Transfer to oven safe mason jars, cover and refrigerate for at least an hour.
Preheat your oven to 350F. Uncover jars and bake the bread pudding for 45-50 minutes, until it’s set and the top turns nice and golden brown.
Remove from oven and allow to cool until it reaches room temperature, then cover and transfer to refrigerator once again to cool completely.
When ready to serve, make the topping by adding protein powder and yogurt to a mixing bowl and mix with a spoon or whisk until well incorporated. Set aside to rest for one minute to allow mixture to become smooth. Add milk and stir until creamy.
Pour generously over bread pudding and serve chilled.
Honey, Yogurt & Cereal Parfaits
1/2 cup sliced strawberries
1/2 cup blueberries
1/2 cup cooked quinoa
1/2 cup plain Greek yogurt
1/2 cup cereal of choice
honey to taste
Mix the Greek yogurt with the quinoa and the honey.
Layer half of the yogurt mixture into the bottom of a round cup. Cover with half of the cereal, half of the fruit, and repeat layers once more.
Potato Omelet Bakes
36 tater tots, thawed
1/2 cup diced green bell pepper
1/2 cup diced red bell pepper
1 cup diced ham or sausage links, precooked
1 cup shredded cheese
1/4 cup milk
Preheat oven to 350 degrees.
Grease a 36-cup muffin pan. Place 3 tots in each muffin cup. Using a spoon, gently press down on each tots to crush and flatten at the bottom of the cup. Transfer to oven and bake for 10-12 minutes.
In a medium bowl, whisk eggs and milk. Transfer egg mixture to large measuring cup. Set aside.
Remove tots from the oven and top each cup with peppers and ham. Pour egg mixture to evenly fill each cup. Top each cup with a sprinkle of cheese. Transfer to oven and bake for 20-25 minutes or until egg sets. Remove from oven and allow to cool for 5 minutes. Using a knife loosen the edges of omelet bakes and lift bakes out of the pan.
Serve warm with fruit.