Southern Living, January 2014 Page 6
Pancakes with Peanut Butter Sauce
Carolyn says: "Cook this batter immediately after mixing to keep the pancakes springy and light. The whole wheat adds flavor."
Peaches-and-Cream Refrigerator Oatmeal
Make these jars of oatmeal a day ahead for a delicious grab-and-go breakfast. The fruit is ripe for riffs, so feel free to mix in fruit, nuts, or anything else you've got in your fridge.
Baked Eggs with Spinach and Tomatoes
Carolyn says: "Elegant enough for company, these take two minutes to throw together. They're fun to build, so let the kids help."
Carolyn says: "I think the tartine, an open-faced sandwich from France, is the most versatile vehicle for a healthy breakfast. Try topping with everything from poached eggs to leftover chicken."
Lemon-Blueberry Quinoa Porridge
Carolyn says: "Quinoa, a nutty seed packed with protein, is great for breakfast. Its firm texture is perfect in this creamy porridge."
Carolyn says: "Greek yogurt is a fantastic source of protein. Pair it with tangy fruit and salted nuts for something extraordinary."
Carolyn says: "Using tongs, hold each tortilla over a gas flame 10 to 20 seconds on each side or until charred. It makes a tremendous difference in flavor."
Carolyn says: "Freshly grated ginger gives the traditional bacon-and-egg breakfast duo a new, exotic flavor. You can substitute 1 tsp. ground ginger if you don't have fresh ginger available."
Carolyn says: "Basil gives these smoothies a jolt of garden-fresh flavor. Use whatever kind of milk is in your fridge. We call for almond milk, which is lower in fat and calories than cow's milk, but both contain essential nutrients."
Carrot-Poppy Seed Muffins
Carolyn says: "Low-fat buttermilk gives a dose of vitamin B12 and potassium in these tender, delicious muffins."
Hummingbird Power Bars
Carolyn says: "What could be better than a breakfast that tastes like the classic Hummingbird cake without the colossal calories?"
Carolyn says: "Did someone say 'cookie'? These grab-and-go breakfast bites taste indulgent, but they're made with whole wheat flour, nuts, and dried fruit. Drizzle them with a cranberry juice-flavored glaze."