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Fall morning makeover: 3 energy-boosting breakfasts

Amber Graefen

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Aug 23rd, 2017

As summer wanes and fall begins, do yourself a favor and honor that beach-fit bod you worked so hard for by continuing a healthy regimen. Or if you didn’t quite achieve the shape or fitness level this year, dedicate anew by making healthy, smart food choices — beginning with breakfast.

For decades nutrition experts have declared breakfast to be the most important meal because it jump-starts your metabolism and helps you burn more calories throughout the day.

In fact, a recent study by Columbia University found people who routinely eat a healthy breakfast tend to make healthier choices and consume less the rest of the day. Other studies suggest eating a healthy breakfast daily reduces our risk of high cholesterol, high blood pressure, obesity and diabetes.

So, why not start the new season off right by committing to a vitamin-rich, fiber-packed breakfast each morning? And if you have to race out the door for school or work, try these three delicious, easy-to-tote breakfast options packed with superfoods.

Strawberry and Goji Berry Explosion Smoothie
(Makes two 8-ounce servings)

Strawberries bring sweetness and vitamin C and goji berries pack an extra punch of vitamins, minerals and antioxidants in this tasty powerhouse smoothie. Goji berries are usually sold dried like raisins, so for best results soak them per the directions below before blending. If you can’t find goji berries, substitute dried cranberries.

2 tablespoons dried goji berries or cranberries (pre-soaked)
1 cup strawberries
2 teaspoons O Organics honey
2 cups O Organics almond milk
ice

Prep: Soak dried goji berries in a tablespoon of water for 30 minutes.

Blend all ingredients with preferred amount of ice until smooth.

Berries and Bananas Oat Bowl
(Serves 2)

You’ve likely heard about acai bowls, which are trending due to their nutritious mix of acai berries (high in antioxidants) and other healthful ingredients such as other fruits, whole grains and nut butters. Think of them as smoothies you eat with a spoon. However, acai can be difficult to find in fresh, frozen or powdered form, so this recipe (also more economical) uses fruit superstars strawberries and raspberries as well as tropical favorites banana and coconut.

1 cup strawberries (reserve one strawberry to slice for topping)
1/2 cup raspberries
1 large banana (reserve some slices for topping)
1/2 cup O Organics almond milk
2 tablespoons old-fashioned oats
2 tablespoons chia seeds (plus 1 teaspoon for topping)
1 tablespoon muesli
1 teaspoon Signature Kitchens shredded coconut

Blend strawberries, raspberries, 3/4 of a banana, almond milk, oats and chia seeds until smooth. Gradually add more almond milk if desired for preferred consistency.

Spoon into a bowl and top with sliced strawberry and banana, then sprinkle separate rows of chia, muesli and shredded coconut.

Spinach and Feta Frittata |
(Serves 4)

Prefer to start your day with some egg and veg? Try this delicious spinach frittata. You can prepare in advance and slice into squares then pack one for the office to enjoy after a quick reheating.

2 tablespoons O Organics extra-virgin oil
1 large clove garlic, minced
1 bunch sliced scallions
5-ounce package of O Organics baby spinach
kosher salt
freshly ground pepper
8 large O Organics eggs
4 tablespoons whole-wheat breadcrumbs
1/2 cup crumbled feta cheese
Heat oven to 450 degrees.

In an ovenproof, nonstick skillet over medium-high heat, warm olive oil, then add scallions and spinach and sauté for about 4 minutes until spinach is wilted and scallions are soft. Add salt and pepper to taste, remove skillet from heat and turn

In a large bowl whisk eggs with half of the breadcrumbs (2 tablespoons), 1/2 teaspoon of salt and 3/4 cup water. Add egg mixture as well as feta to the ingredients in the skillet and stir to combine. Sprinkle remaining breadcrumbs on top.

Transfer skillet to the oven and bake uncovered for about 15 minutes or until frittata is set and the top is golden.

 

 

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