Breakfast is by far my favorite meal of the day. My favorite quick breakfast is eggs and bacon. Mmm . . . love. But when I have the time I love pancakes, waffles and French toast. Don’t ask me which one is my favorite. It would be way too hard to decide.
Today’s tip for National Nutrition Month is to eat breakfast. Studies have shown that people who eat breakfast consume fewer calories during the day. It also boosts your metabolism and increases your energy levels. Today’s tip comes at a perfect time since I have two new breakfast recipes to share with you. They are both healthy, delicious, and a little indulgent as well.
The first recipe is one that I made this morning. It is decadent and I’m sure it’s healthy because it has blueberries in it. And who doesn’t like chocolate for breakfast?
Stuffed Blueberry and White Chocolate French Toast (serves 2)
4 slices whole grain bread
2 egg whites
1/3 c. nonfat milk
1/2 teaspoon vanilla extract
1/2 teaspoon cinnamon
2 tablespoons low fat cream cheese
1/4 c. fresh or frozen blueberries
2 tablespoons white chocolate chips
In a large bowl, whisk together the egg whites, milk, vanilla, and cinnamon and set aside. Spread 1 tablespoon cream cheese on two of the slices of bread. On top of each of the cream cheese slices, top with 1/8 c. of blueberries and 1 tablespoon of white chocolate chips. Cover each with another piece of bread to make a sandwich. Spray a skillet with nonstick cooking spray. Dip each sandwich into the egg mixture and cook on medium heat about 2-3 minutes per side, or until bread is golden brown and chocolate is melted. Serve with maple syrup or any other toppings you may desire.
The second recipe includes one of my favorite foods: peanut butter. Peanut butter and waffles are a great combination. Trust me. And if you don’t trust me, trust the good people of the Peanut Butter and Company. 🙂
BTW: I’m sorry about the lack of pictures for these waffles. For some reason, the only pics are the waffles with hot apples on them. Trust me when I say they are light and fluffy.
Peanut Butter Waffles – adapted from The Peanut Butter & Co. cookbook
2 cups flour (I used half white and half wheat)
2 tablespoons baking powder
1/4 teaspoon salt
2 egg whites
1 3/4 cup nonfat milk
1/4 cup butter, melted
1/2 cup sugar
2/3 cup creamy peanut butter
Preheat waffle iron. In large bowl, sift together the flour, baking powder and salt. In another large bowl, whisk together the eggs, milk, melted butter, sugar and peanut butter. Pour wet ingredients into dry ingredients and stir until just combined. Pour 1/2 c. batter into center of each waffle iron and close. Bake for about 6 minutes, or until waffle is crisp and golden brown. Serve with maple syrup or other toppings of your choice. Makes 8 waffles.
I love these waffles topped with hot apples, cinnamon and a little maple syrup. Yummy!
What is your favorite breakfast?