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February is Hot Breakfast Month, and before the month runs out, I’ve got some breakfast treats to share with you.

Normally, we eat cold cereal for our breakfast. I’m partial to a high-fiber bran cereal and the hubby likes an oat cereal. But when we want to splurge, I break out the ancient pancake griddle, which my sister-in-law bought me more years ago than I care to mention. It’s a super cool pan, with indents that form perfectly round pancakes.

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Since we’re into high fiber, low/no sugar foods, I found this great pancake mix called Maple Groves Farms of Vermont Sugar Free Pancake and Waffle Mix (shown above).

One cup of the mix makes 12 pancakes (thin batter, not thick), with only 32 carbs and 12 fibers for the whole batch of mix. That’s 2.6 carbs and 1 fiber per pancake, which leaves us with a net carb count of 1.6 per pancake. Hubby and I usually divide the batch between us, and even at that it’s still only 9.6 net carbs. You can’t beat those numbers for a pancake breakfast. Add a dollop of sugar-free syrup and I’m in pancake heaven. Or if you like you can make your own fruit syrups by mashing a cup of blueberries or strawberries in just enough water to make a sauce. Sweeten to taste or leave au natural. If you want to get even lazier, just wash the berries and top the pancakes with them.

If pancakes aren’t your thing, then consider making a veggie hash. Dice a cooked potato (leave the skin on for more fiber), a pepper, a few slices of onion, and some mushrooms, or any other veggies you’d like, and sauté in olive oil, or vegetable broth, until crisp-tender. Top the veggie hash with two fried eggs. I like mine over easy, with a bit of fringe on the edges. Add a slice of high fiber toast and some sugar-free jam, or butter and cinnamon, and you’ve got a nutritious meal to start off your day.

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Or maybe you don’t like breakfast for breakfast. No one says the first meal of the day has to be traditional breakfast food. So make a mini-pizza to break your fast.

Top a high-fiber English muffin (or muffin of your choice) with a couple teaspoons of ready-made pizza sauce. Add some pepperoni (and/or finely chopped veggies of your choice). Sprinkle shredded mozzarella cheese over everything. Bake in a preheated, 350 degree oven for 20-30 minutes or until the cheese melts and begins to brown.

Take the no-breakfast for breakfast theme even farther and add a crisp salad and a baked apple to the meal. To bake the apple, start with a baking apple such as Granny Smith, Jonathan, or Honey Crisp. Cut a slice off the stem end, and peel a strip of skin from the top of the apple. Using an apple corer, hollow out the core and some of the apple flesh. Leave a bit of the apple bottom intact to keep in your filling. Measure out enough raisins to fill the opening and mix them with a teaspoon of brown sugar, a dash of cinnamon, and a teaspoon of spreadable butter or margarine. Fill the apple cavity with the mixture. Set the apple in a small baking dish with a little water in the bottom, and bake at 350 degrees for 30 minutes or until the apple is tender. Put desert and the main course in the oven together. If the apple needs to cook longer, you can enjoy your pizza while you wait. In less than 45 minutes you can have a hot, delicious non-traditional breakfast on the table. Yum!

What about you? Do you have a favorite Hot Breakfast you like to fix? I’d love to hear about your recipes.

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