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Fruity Secret Breakfast Bake

Fruity Secret Breakfast Bake recipe

This is a great recipe for using up any leftover cooked winter squash or grains from your week. You can double, triple, or even quadruple the ingredient amounts to make multiple bakes at once. They last for several days covered in the fridge. Just reheat and serve with nuts and fruit.

For more about this recipe: Winter Breakfast Cereal

  • 1Servings

Ingredients

  • Coconut oil spray
  • 1 extra large egg
  • 1/3 cup unsweetened vanilla almond milk
  • 1 Tbs. 100% pure maple syrup, optional
  • 1 tsp. vanilla extract
  • 1 tsp. cinnamon
  • 1/2 cup baked garnet yam (or cooked quinoa, whole grain rice, pumpkin, or a combination)
  • 1 cup berries (thawed and drained, if frozen) or finely chopped seasonal fruit, divided
  • 2 Tbs. chopped toasted walnuts or other nuts or seeds

Preparation

Preheat oven to 375°F. Spray small baking dish (or large ramekin) thoroughly with coconut oil, and set aside.

Whisk together egg, almond milk, maple syrup, if using, vanilla, and cinnamon until smooth and frothy.

Whisk in yam, stir in ¾ cup berries, and transfer mixture to prepared baking dish.

Bake 30–40 minutes until top is just dry. Top with walnuts and remaining ¼ cup berries to serve.

Nutrition Information

  • Calories: 400
  • Carbohydrate Content: 47 g
  • Cholesterol Content: 210 mg
  • Fat Content: 17 g
  • Fiber Content: 13 g
  • Protein Content: 14 g
  • Saturated Fat Content: 2.5 g
  • Sodium Content: 180 mg
  • Sugar Content: 16 g
Harissa Roasted Salmon with Lemon Asparagus recipe

Harissa Roasted Salmon with Lemon Asparagus

This true “tray meal” comes together in minutes, making it perfect for a busy weeknight dinner.p.p1 {margin: 0.0px 0.0px 5.0px 11.0px; text-indent: -11.0px; line-height: 10.0px; font: 9.0px Helvetica} Preheat oven to 400°F. Line shallow roasting pan with foil, and set aside. In small bowl, mix together 1 tsp. oil, harissa paste, and honey. Brush fish all over with harissa mixture, and place on one half of prepared pan. In medium bowl, toss asparagus with remaining oil, salt, and pepper, and arrange on other half of roasting pan. Nestle lemon quarters among filets and asparagus. Roast 10–12 minutes, or until fish is just cooked through. To serve, divide each filet in half, and remove center bones (and skin, if desired), add ¼ of asparagus and ¼ roasted lemon, and garnish with cilantro, if using.