By Becca Newell Photos by Tony J Photography
Recipes by Julie St. Marie Catering in Annapolis
brEven if you’re one of the lucky ones—a morning person—we find that the first part of the day is often the busiest. And so, breakfasts tend to seemingly consist of a last-minute latte or a piece of past-its-prime fruit. We’re here to help put a satisfyingly simple first-meal-of-the-day back on the table—or at least your office desk—with these five delicious options that’ll finally have you saying “yes” to breakfast again!
br1 cup slivered almonds
br1 cup cashews or pecans
br1 cup sunflower seeds
br1 cup pumpkin seeds
br3 tablespoons brown sugar
br2 tablespoons butter, melted
br½ cup corn syrup
br½ cup honey
br1 cup dried cranberries
brbrBlend together dry ingredients in a large bowl. Mix the melted butter with the honey and syrup and pour over the dry mixture. Mix well. Spread on a cookie sheet lined with parchment paper or cooking spray. Bake at 325 degrees for about 45 minutes, stirring every 15 minutes. Add dried fruit after baking. Seal in an airtight container.
A single cup of raspberries contains about a third of the daily-recommended fiber for adults. They also contain an array of vitamins and minerals, like potassium to help maintain healthy blood pressure, calcium for bone development, and carotenoids for protection against certain eye diseases.
br1 tablespoon sugar
br½ cup cold butter, cut into half-inch cubes
br1 cup chopped fresh spinach
br1 cup crumbled feta cheese
br1¼ cups heavy cream
br2 tablespoons heavy cream
brbrPreheat oven to 450 degrees. Stir together flour and sugar in a large bowl and cut butter into flour mixture with a pastry blender or two forks until crumbly (mixture should resemble small peas). Stir in spinach and feta until combined. Add one cup of cream, stirring just until dry ingredients are moistened. Stir in up to ¼ cup more cream, one tablespoon at a time, if needed. Turn dough out onto lightly floured surface and gently mold into an 8-inch round circle. Cut into eight wedges. Place wedges two inches apart on a parchment lined baking sheet. Brush tops with cream just until moistened. Bake at 450 degrees for 14 to 16 minutes or until golden brown.
br1 tablespoon almond butter
br1/2 cup blueberries, fresh or frozen
brHalf of a banana
br4 ounces pomegranate juice
br4 ounces low-fat milk (add more for desired consistency)
br2 tablespoons chia seeds
brbrBlend all ingredients and enjoy!
A great source of fiber and vitamin C, blueberries are loaded with compounds that studies suggest may help to prevent heart disease, diabetes, and some cancers. Additionally, data has shown these berries may help to improve short-term memory and promote healthy aging.
br12 eggs
br½ cup chopped onion
br½ cup chopped pepper
br½ teaspoon salt
br¼ teaspoon ground black pepper
br¼ teaspoon garlic powder
br½ cup shredded cheddar cheese
brbrPreheat oven to 350 degrees and line a muffin pan with 12 liners, or lightly grease. Cook the sausage until evenly browned and crumbly, drain. Beat the eggs in a large bowl and stir in onion, peppers, and seasonings. Mix in sausage and cheese. Spoon into cups (about 1/3 full). Bake for 20 to 25 minutes.
Eggs provide a protein-rich and nutrient-dense source of energy, with some studies associating regular consumption with a reduced risk of cardiovascular disease. For diabetics, however, eating too many eggs could significantly increase the risk of heart disease, according to the Mayo Clinic.
br2 tablespoons olive oil
br1 tablespoon pesto
br1 tablespoon fresh basil
brSalt and pepper to taste
brCrumbled goat cheese
brSliced bread
br brDrizzle olive oil over bread and bake until golden brown. While bread is in the oven, mix tomatoes with olive oil, pesto, and fresh basil. Season with salt and pepper. Place tomato medley on toast and top with crumbled goat cheese.
br brGoat milk could potentially increase the body’s absorption of iron and help to improve bone formation, according to a lab rat study at a Spanish university that compared chèvre with cow milk.
Recipes by Julie St. Marie Catering in Annapolis
brEven if you’re one of the lucky ones—a morning person—we find that the first part of the day is often the busiest. And so, breakfasts tend to seemingly consist of a last-minute latte or a piece of past-its-prime fruit. We’re here to help put a satisfyingly simple first-meal-of-the-day back on the table—or at least your office desk—with these five delicious options that’ll finally have you saying “yes” to breakfast again!
Fresh Fruit with Homemade Granola
brNo baking required here! Just grab a variety of fresh fruit—we chose blackberries, raspberries, pineapple, melon, and grapes—and sprinkle your favorite granola on top. You can, however, make your own granola, like we did here, with oats, pumpkin seeds, and dried cherries. Even better—this DIY version is low-fat!
Homemade Granola
br3 cups oatsbr1 cup slivered almonds
br1 cup cashews or pecans
br1 cup sunflower seeds
br1 cup pumpkin seeds
br3 tablespoons brown sugar
br2 tablespoons butter, melted
br½ cup corn syrup
br½ cup honey
br1 cup dried cranberries
brbrBlend together dry ingredients in a large bowl. Mix the melted butter with the honey and syrup and pour over the dry mixture. Mix well. Spread on a cookie sheet lined with parchment paper or cooking spray. Bake at 325 degrees for about 45 minutes, stirring every 15 minutes. Add dried fruit after baking. Seal in an airtight container.
A single cup of raspberries contains about a third of the daily-recommended fiber for adults. They also contain an array of vitamins and minerals, like potassium to help maintain healthy blood pressure, calcium for bone development, and carotenoids for protection against certain eye diseases.
brbrPumpkin seeds might be small, but their nutritional value sure is mighty—from protein to fiber with a host of minerals in between, including iron, magnesium, zinc, and potassium.
Spinach and Feta Scones
brStart your day with some greens in the form of this savory scone that can be made in advance and stored for up to a week.
Spinach-Feta Scones
br2½ cups self-rising flourbr1 tablespoon sugar
br½ cup cold butter, cut into half-inch cubes
br1 cup chopped fresh spinach
br1 cup crumbled feta cheese
br1¼ cups heavy cream
br2 tablespoons heavy cream
brbrPreheat oven to 450 degrees. Stir together flour and sugar in a large bowl and cut butter into flour mixture with a pastry blender or two forks until crumbly (mixture should resemble small peas). Stir in spinach and feta until combined. Add one cup of cream, stirring just until dry ingredients are moistened. Stir in up to ¼ cup more cream, one tablespoon at a time, if needed. Turn dough out onto lightly floured surface and gently mold into an 8-inch round circle. Cut into eight wedges. Place wedges two inches apart on a parchment lined baking sheet. Brush tops with cream just until moistened. Bake at 450 degrees for 14 to 16 minutes or until golden brown.
According to the Mayo Clinic, the compounds and carotenoids found in spinach have been linked to boosting immune systems and protecting against heart disease, certain cancers, and age-related vision diseases.
Blueberry Smoothie
brA simple smoothie made with blueberries, almond butter, Greek yogurt, bananas, a dash of pomegranate juice, a little milk, and chia seeds. It’s the perfect on-the-go morning meal!
Blueberry Smoothie
br3/4 cup Greek yogurtbr1 tablespoon almond butter
br1/2 cup blueberries, fresh or frozen
brHalf of a banana
br4 ounces pomegranate juice
br4 ounces low-fat milk (add more for desired consistency)
br2 tablespoons chia seeds
brbrBlend all ingredients and enjoy!
A great source of fiber and vitamin C, blueberries are loaded with compounds that studies suggest may help to prevent heart disease, diabetes, and some cancers. Additionally, data has shown these berries may help to improve short-term memory and promote healthy aging.
brbrRecent data has shown that chia seeds, which are high in antioxidants and a great source of omega-3 fatty acids, may help to improve cardiovascular health, including lowering cholesterol and blood pressure.
Easy Egg Muffins
brMuch healthier than the fast-food variety, these egg muffins can be made at the beginning of the week for an easy grab-and-go meal. Even better, they’re completely customizable based on your veggie and meat preferences! Our version boasts turkey sausage, onions, and cheddar cheese.
Scrambled Eggs To-Go
br½ pound bulk pork or turkey sausagebr12 eggs
br½ cup chopped onion
br½ cup chopped pepper
br½ teaspoon salt
br¼ teaspoon ground black pepper
br¼ teaspoon garlic powder
br½ cup shredded cheddar cheese
brbrPreheat oven to 350 degrees and line a muffin pan with 12 liners, or lightly grease. Cook the sausage until evenly browned and crumbly, drain. Beat the eggs in a large bowl and stir in onion, peppers, and seasonings. Mix in sausage and cheese. Spoon into cups (about 1/3 full). Bake for 20 to 25 minutes.
Eggs provide a protein-rich and nutrient-dense source of energy, with some studies associating regular consumption with a reduced risk of cardiovascular disease. For diabetics, however, eating too many eggs could significantly increase the risk of heart disease, according to the Mayo Clinic.
brbrConcerned about cholesterol? Toss the yolk and stick with the egg whites for a healthier batter.
Tomato Toast
brWhile avocado toast continues to be all the rage, we’re ready to mix things up a little. This tomato and goat cheese dish has the creamy-crunchy texture of the breakfast toast’s MVP with a pleasant bite of pesto!
Tomato Toast
br1 cup tri-color baby tomatoesbr2 tablespoons olive oil
br1 tablespoon pesto
br1 tablespoon fresh basil
brSalt and pepper to taste
brCrumbled goat cheese
brSliced bread
br brDrizzle olive oil over bread and bake until golden brown. While bread is in the oven, mix tomatoes with olive oil, pesto, and fresh basil. Season with salt and pepper. Place tomato medley on toast and top with crumbled goat cheese.
br br
