This week’s veggie box feature…Easy and delicious ways to add more Vegetables to your Breakfast! 

 

With September just around the corner (sorry) many of us are starting to think about back to routines such as heading into the office more regularly, kids/teachers returning to school and mornings becoming busier, so that’s why this week’s blog I’m featuring easy, healthy and delicious ways to incorporate vegetables into your breakfast. These recipes will keep you focused and satisfied until lunch time (don’t forget last week we focused on easy lunches).  

 

Some of these recipes can also be enjoyed for Sunday brunch and then reheated and enjoyed throughout the week! Batch cooking on the weekend also makes for easier weekdays! 

 

Breakfast, many say, is the most important meal of the day, yet is often rushed or forgotten! Quick doesn’t have to mean a bowl of cereal or granola bar while rushing out the door!  

 

 Recipes

 

Summer Garden Crustless Zucchini Pie 

Created by:Monique Volz of AmbitiousKitchen.com 

 

Easy low carb crustless zucchini pie packed with a rainbow of summer vegetables. This healthy zucchini pie recipe is packed with protein and easy to customize with tons of different add-ins. It's freezer-friendly and perfect for breakfast or brunch! 
 
Make on Sunday and enjoy all week! Can even toss in the freezer by the slice for busy weeks! 

 
Ingredients: 

Cooking spray 

½ TBSP olive oil or avocado oil 

3 cloves garlic, minced 

1 bunch green onions, diced (reserve some green scallions for topping) 

1 cup sliced baby bella mushrooms 

¾ cup grape or cherry tomatoes, halved 

½ small red or green bell pepper, diced 

½ cup sweet corn, fresh or frozen 

1 medium zucchini, sliced into ¼ inch rounds 

Freshly ground salt and black pepper 

6 large eggs 

¼ cup unsweetened almond milk (or any milk) 

2 TBSP sifted coconut flour (or sub 1/4 cup regular flour) 

3-5 large basil leaves, julienned 

1 cup shredded sharp cheddar cheese, divided 

 
 
Instructions: 
1. Preheat oven to 375 degrees Fahrenheit. Grease a 9 inch deep dish pie pan (or a 9 inch springform pan) with nonstick cooking spray. 
 

2. Add olive oil to a large skillet and place over medium high heat. Once hot, add garlic, green onions and sauté until fragrant. Then add in mushrooms, tomatoes, red bell pepper and corn; season with a little salt and pepper and cook for a few minutes until the mushrooms begin to soften. (We're not cooking the zucchini!) Remove veggies from heat and set aside.
3. 
   In a large bowl, whisk together eggs, almond milk, flour, basil, 1/2 cup shredded cheese and a little salt & pepper. 
4. 
   Add all of the veggies (including the zucchini) to the greased pie pan and spread out evenly. Next pour your egg mixture over the top of the veggies. Sprinkle the top with remaining 1/2 cup shredded cheddar cheese. 
5. 
   Bake for 35-50 minutes or until egg sets, puffs up, and becomes slightly golden. Remove from heat and allow to cool for 10 minutes before cutting into 6 slices. Allow pie to completely cool before covering and storing in the fridge. 

 

Notes 

1. Feel free to mix and match veggies and cheese. You can really make this delicious crustless zucchini pie your own!
2. To freeze individual slices: cover them in plastic wrap and tinfoil, and then place them into airtight containers or ziploc bags in the freezer. To reheat: unwrap your frozen slice and place on a microwave safe dish at 30-second intervals for about 1 minute until heated through.

 

One-Bowl Healthy Oatmeal Carrot Muffins 

Created by: Taesha Butler 

 

These Oatmeal Carrot Muffins are tender, moist and oh-so flavorful. Made with whole wheat flour, rolled oats, and less added sugar than most muffin recipes, these muffins are packed with a cup of grated carrots! Mixed all in one bowl + done baking in under 20 minutes, these veggie-loaded muffins are a great grab-and-go choice for a healthy breakfast or hearty snack. 
 
Make on the weekend and enjoy all week! 
 

Ingredients: 

1 cup peeled and grated carrots 

1 cup unsweetened applesauce 

2 large eggs can sub 2 flax eggs 

¼ cup olive oil or vegetable oil 
2 tsp vanilla 

⅓ cup light brown sugar 

1 tsp baking powder 

½ tsp baking soda 

½ tsp salt 

1 tsp cinnamon 

½ tsp ground nutmeg 

1¼ cups whole wheat flour 

 ¾ cup rolled oats 

 ⅓ cup chopped walnuts plus extra for topping, optional 

 

Instructions: 
1.Preheat the oven to 375℉. Line a standard muffin tin with paper liners or grease with oil. 

2. 
   Add grated carrots to a large bowl, along with applesauce, eggs, oil, vanilla and brown sugar. Whisk together well.
3. 
   Add baking powder, baking soda, salt, cinnamon, and nutmeg to the bowl with the carrot mixture. Whisk together again to incorporate everything. 

     

4. Add the flour and rolled oats to the bowl. Stir until just combined. Do not over mix, as this can result in dense muffins.

 

5. Finally, add in the walnuts (if using). Fold them into the batter.

     

6. Spoon the batter into the 12 prepared muffin cups, filling about ¾ of the way. Top with additional walnuts, if desired.

     

7. Bake until the tops of the muffins are golden brown and a toothpick inserted into the center comes out clean, 20-22 minutes. If you have a kitchen thermometer, cook until the muffins have an internal temperature of 200℉. This will ensure they are cooked through, but not overcooked.

 

8. Allow them to cool in pan for 15 minutes before enjoying. Once cooled completely, store in an air-tight container in the fridge for 4-5 days or in your freezer for up to a month.
   
    

Vegetable Omelette 
Created by:Sarah Bond 

 
It's filled with the best fixings: onion, pepper, and cheddar cheese! Can even chop and grate the cheese the night before to make it faster in the morning! Keep items in separate containers overnight in the fridge.  

 
Ingredients: 
3 large eggs 
2 tsp milk, cream, or sour cream 
1 TBSP butter divided, 
¼ cup chopped mushrooms 
2 TBSP finely chopped white or this week’s green onion 
2 TBSP finely chopped red bell pepper 
2 TBSP finely chopped green bell pepper 
¼ cup shredded cheddar  

Salt and pepper to taste 
 
If you like spice you can also add a few slices of this week’s hot pepper, but remove the seeds! 
 
Instructions: 
1. Beat: Whisk together the eggs and dairy until smooth (the egg yolks and whites should be completely mixed together). 

2.Veggies: Melt half of the butter in a large sauté pan over medium heat. Add mushrooms, onion, and peppers. Cook until soft, about 5 to 7 minutes. 
 
3. Egg: Add remaining butter to the pan and allow to melt. Reduce heat to medium/low, then pour eggs over the veggies. Allow bottom of eggs to slightly set, 2 to 3 minutes. With a spatula, gently push an edge of the egg up while tilting the pan to allow the liquidy egg on top to flow underneath. Repeat this around the edge of the pan until no liquid is left. 

4. When the egg is almost done cooking, sprinkle on the cheese and allow it to melt.

 

Fold the omelette in half or into thirds (Pro-tip: Slide half of the omelette out of the pan and halfway onto a plate, then fold the remaining half over itself). Season with salt and pepper. Serve immediately.

 

Breakfast Potatoes 
Created by: Caitlin Shoemaker 
 
Crispy Potatoes combined with Spices and Caramelized Veggies to make these perfect healthy Breakfast Potatoes. 
 
This recipe can also be made on the weekend and then re-heated throughout the week!  

Ingredients: 
1 small Yellow Onion, diced 
1 cup Vegetable Broth 
½ Red Bell Pepper, diced 
½ Green Bell Pepper, diced 
2 lbs Golden or Red Potatoes, diced into ½” cubes 
1 ½ tsp Smoked Paprika, divided 
1 tsp Garlic Powder 
1 TBSP Nutritional Yeast (Optional) 
2 tsp Fresh Thyme 
2 tsp Maple Syrup 
Salt and Black Pepper, to taste 

Instructions: 
1. Cook the Potatoes. Preheat the oven to 425F, if you are using it. Place the diced Potatoes into a large mixing bowl and add 1 tsp of Smoked Paprika, Garlic Powder, Nutritional Yeast, Fresh Thyme, and Salt and Pepper to taste. Fold the spices into the Potatoes until they are evenly coated, then bake. 

Oven: Bake at 425F for 25-30 minutes 

Air Fryer: Bake at 390F for 20 minutes; shake the basket every few minutes to ensure even cooking. 

2. Caramelize the Veggies. Add the diced Onion and a splash of Vegetable Broth to a large nonstick sauté pan over medium-high heat. Let the Onion cook down, until no liquid is left and a golden residue begins to form on the bottom of the pan. Then, deglaze the pan with ¼ cup of Vegetable Broth and stir well. Repeat this process with the remaining Broth; once there is only ¼ cup of broth left, add in the Diced Bell Peppers and remaining Smoked Paprika. Reduce the heat to Medium and sauté until the Peppers are soft.
3. Combine. Once the Potatoes have finished cooking, add them to the Pan with the Maple Syrup and stir well. Add any additional Salt and Black Pepper to taste, then serve warm. Leftovers will keep in the fridge for up to 5 days.

 
Zucchini Bread Breakfast Cookies 
Created By: Nora from Savory Nothings 
 
Whip up a batch of these Zucchini Bread Breakfast Cookies to tuck into lunch boxes or for a quick and healthy breakfast on the go. 

Ingredients: 
Dry ingredients 
1 ½ cups quick oats 
¾ cup old fashioned oats 
1 cup oat flour OR whole wheat flour OR ground grain of your choice 
¼ cup ground golden flax OR chia seeds 
¼ cup chopped walnuts 
2 tsp ground cinnamon 
1 tsp baking powder 
¼ tsp fine sea salt 

Wet ingredients 
½ cup unsweetened applesauce 
⅓ cup honey 
4 TBSP oil OR melted butter OR melted coconut oil 
2 large eggs 
1 tsp vanilla extract 
1 cup shredded zucchini excess moisture squeezed out (measured after squeezing) 

Instructions: 
1. Prep: Preheat oven to 360°F. Line two cookie sheets. 

2. Make cookie dough: Place all dry ingredients in a large bowl and mix until well combined. Add all wet ingredients on top and stir together until cookie dough forms.
3. Shape cookies: Scoop dough into 2-tablespoon sized cookies, place spaced 2 inches apart on lined cookie sheets. Slightly flatten and shape cookies into rounds about ½ – ⅔ inches thick and 2 – 2½ inches in diameter (they will not change during baking).
4. Bake cookies, one batch at a time, for 12-14 minutes, or until lightly golden. Cool on cookie sheets for 5 minutes, then transfer to a cooling rack to cool completely. Store in an airtight container for up to 3 days.

 

Notes 
1. Do not skip squeezing the zucchini, or else your cookies will turn out too soggy. 

2. If you only have old fashioned oats on hand, I highly recommend to slowly pulse some of them 3-5 times in a food processor to create your own 1.5 cups of “quick cooking oats”.
3. If you only have quick cooking oats on hand, you will need to add around ¼ – ⅓ cup extra to the dough, otherwise it will come out too wet.
4. The oat flour is made by simply blending oats into a powder – use a high-power blender, a food processor or even a strong immersion blender for this. You can also purchase oat flour at some stores. Feel free to use whole wheat flour instead if you prefer.
5. This recipe is lightly sweet. For sweeter cookies, add 4-6 tablespoons granulated sugar or light brown sugar.

 

 
Fluffy Carrot Pancakes (with Yogurt!) 
Created by: Amy Palanjian 

These hearty Carrot Pancakes pack nice natural sweetness from the carrots and applesauce.  Enjoy on the weekend and keep the leftovers in the fridge to be enjoyed all week (double the recipe). 
 
Ingredients: 
1 cup shredded carrot (from about 1 medium carrot) 
3 eggs (lightly beaten) 
½ cup applesauce (or milk) 
½ cup plain yogurt 
2 TBSP unsalted butter (melted and slightly cooled) 
1 tsp vanilla extract 
1 cup buckwheat flour or whole wheat flour (If using whole-wheat, reduce the eggs to 2) 
2 tsp baking powder 
½ tsp cinnamon 
½ tsp salt 
⅓ cup raisins (optional) 
Butter or neutral oil (for greasing the pan) 
Maple syrup, nut butter, or yogurt to top as desired 

 
Instructions: 
1. Add the shredded carrot to a heat-safe bowl. Boil a kettle of water and pour over carrot. Let sit for 3-5 minutes. Drain carrots well and pat dry. (This softens them up nicely so they are soft in the finished pancakes.) 

2. Stir together the carrot, eggs, applesauce, yogurt, butter, and vanilla in a medium bowl.
3. Add in the flour, baking powder, cinnamon, salt, and raisins, if using, and stir gently to combine.
4. Heat a nonstick or cast-iron pan or griddle over medium-heat. Add little butter, let melt, and swirl to cover pan.
5. Cook batter, about ¼ cup at a time and spreading thinly, for about 2-3 minutes per side or until set around the edges and lightly browned.
6. Add more butter and repeat to cook the rest of the pancakes.
7. Serve warm with maple syrup, nut butter, or yogurt, depending on your preference.

Notes 
1.  Let any leftovers cool fully, then store in the fridge for up to 5 days or in a zip top freezer bag with as much air removed as possible in the freeze for up to 3 months. I sometimes stack them with parchment paper between layers so they are easy to take out of the bag one at a time. Reheat them one at a time on a plate for about 30-60 seconds (flipping halfway through) in the microwave. 

2. To bake as Sheet Pan Pancakes: Preheat the oven to 400 degrees F. Coat a quarter sheet pan with nonstick spray and spread the batter on top evenly to the edges. Bake for 10-12 minutes. Let cool slightly and cut into squares to serve.
3. Soften the carrots in hot water first to ensure they're soft enough in the cooked pancakes. Drain well. (I sometimes skip this step and the texture of the carrots is more noticeable.)
4. To use whole wheat flour, reduce the eggs to 2.
5. Use milk in place of applesauce if desired.
6. Egg-Free: Omit the eggs and add 1 tablespoon ground flaxseed and 1/3-1/2 cup milk. Be sure to spread the batter thinly to ensure it cooks through.
7. Dairy-Free: Replace the yogurt with non-dairy milk.
8. Gluten-Free: Use buckwheat flour (it's naturally GF).

 

 

 

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