Whole-wheat flour and flaxseeds give these maple syrup-sweetened blueberry muffins a delicious, nutty flavor. Compared to a traditional version of the recipe, they have four times the dietary fiber and substitute healthful monounsaturated fat (canola oil) for saturated fat (butter).
Great for breakfast on the go! Golden roasted nuts, seeds and oats are enveloped by flavorful almond butter in these delectably chewy, no-fuss energy bars. Unrefined turbinado sugar adds a deep caramelly undertone. Feel free to use light brown sugar instead. Bars stored at room temperature will be softer than those that are refrigerated.
Italians enjoy cornmeal or polenta in countless preparations. Polentina is a creamier, porridge-like version, often served for breakfast. An orange-infused dollop of tangy mascarpone cheese and yogurt is a rich, delicious topping. But feel free to skip the mascarpone and double the yogurt to save calories. To keep it quick, we use instant polenta or regular fine cornmeal. If you have time, the recipe will work with stone-ground cornmeal. It will take longer to cook, 15 to 20 minutes, but will reward you with rich texture.
Source: www.eatingwell.com
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RT @Foodiechats: Q4 #Foodiechats via @BlueSkyEggs Eggs just aren’t for breakfast! What are your unique egg recipes? #EthicalEggs
Egg croissant sandwich: Slice croissant into two pieces like a sandwich. Toast the croissant slices. Coat a frying pan with a small chunk of butter and melt, then crack an egg onto the frying pan and break the yolk with your spatula. Do not touch the egg for about 3 minutes or until the bottom is solid and starts browning slightly, then flip the egg. Sprinkle a tiny MORE?