Breakfast is the most important meal of the day, but who has the time?
Fitness and nutrition expert Stacey Redfield joined WFMZ's Eve Tannery in the kitchen to show us some quick, easy, and healthy breakfast solutions for people on the move.
Avocado Relish
3 ripe avocados
½ cup scallions or shallots
4 T lime juice
1 T honey
1 T olive oil
2 T fresh cilantro
Salt
Pepper
Remove peel and pit from Avocado. Cut into chunks and place in a bowl. Add remaining ingredients, and toss until combined.
Cauliflower Crust Quiches
Crust
1 head of cauliflower
½ cup shredded mozzarella
¼ cup grated Parmesan
1 clove of garlic
2 eggs
Salt
Pepper
Grate your Cauliflower in your food processor or with a box grater. Put in a microwave dish, cover and microwave for 7 minutes. You will need to get as much moisture out of the cauliflower as possible to avoid your crust being mushy. Place your steamed cauliflower in a kitchen and twist to squeeze out the excess liquid.
In a bowl, combine the cauliflower, and remaining ingredients. It will resemble a soft dough. Spray your muffin tins with cooking spray and press cauliflower into the tins.
Bake at 400 for 20 minutes or until your crust begins to brown.
Quiche filling
6 eggs
1 cup heavy cream
2 cups of spinach
Grated Gruyere or Swiss cheese
Salt
Pepper
Sauté spinach and set aside.Combine the eggs, cream, salt and pepper.Put a little bit of cheese in the bottom of each muffin tin, followed by a layer of spinach. Fill with egg mixture and top with more grated cheese. Bake at 375 for 12-15 minutes until egg sets.
Note: These freeze great. To reheat: Pop them back into your muffin pan and put them in a 400 degree oven until warm…about 10-15 minutes.
Granola Muffins
2 cups flour
1 cup brown sugar
¾ tsp salt
1 tsp baking powder
½ tsp baking soda
¾ tsp cinnamon (I use roasted cinnamon)
1 cup granola (I use Granola Factory)
1 tsp vanilla bean paste
1/3 cup vegetable oil
1 ½ cups buttermilk
Additional granola for topping…..
Preheat oven to 400 F. Lightly spray muffin tins or muffin papers with cooking spray.
In a bowl, mix together your dry ingredients including the Granola.
In a separate bowl, whisk together vanilla bean paste, vegetable oil, and buttermilk.
Pour the liquid into the dry and mix together until just combine. It will be a thick batter.
Spoon the batter into the muffin cups until just about filled. Top with granola.
Bake for 16-18 minutes.
Scones
2 ¾ cups flour
1/3 cup sugar
¾ tsp salt
1 T baking powder
½ cup butter, cut into pieces and kept cold until ready to use.
1 -2 cups dried fruit, chocolate chips, nuts
2 eggs
2 tsp vanilla bean paste
½ cup half and half
In a food processor, mix together flour, sugar, salt, and baking powder. Add butter, and pulse until crumbly. Add dried fruit, chips or nuts and pulse a few time just to distribute.
In a separate bowl, whisk together the eggs, vanilla and half and half.
Add the wet ingredients and pulse until the ingredients hold together and a dough forms.
On a baking sheet lined with parchment paper. Divide your dough into thirds. Form into a circle about ¾ of an inch thick. Brush each round with milk and sprinkle with sugar (optional)
Using a wet sharp knife (it makes it easier to cut thru the dough) slice each circle into 6 wedges.Separate them on the baking sheet leaving about a 1/2 “ space between each.
Place the baking sheet in the freezer uncovered for about 30 minutes (this will make your scones tender) . Preheat your oven to 425 F.
Bake for 18- 20 minutes or until golden brown