Just recently I subscribed to Body + Soul Magazine to try out the first 2 free issues. The most recent issue I received has a bunch of great breakfast recipes in it. So far I’ve tried the Southwest Egg Scramble and the Breakfast Bars and both turned out quite good. The egg scramble was different than anything I’ve ever tried before and all of the ingredients are such a good combination. The frozen corn adds a little kick of sweetness. You can serve a tortilla on the side or wrap it up as a breakfast burrito.
2 teaspoons olive oil
1/2 diced orange bell pepper, ribs and seeds removed
1 thinly sliced scallion
1/2 cup frozen corn kernels
1/4 teaspoon ground cumin
2 large eggs
2 large egg whites
1/4 cup shredded white cheddar (1 ounce)
1/4 cup fresh prepared salsa
1/2 pitted and diced avocado
2 warmed according to package instructions whole-wheat flour tortillas (6-inch)
In a medium nonstick skillet, heat 1 teaspoon oil over medium. Add bell pepper and cook until softened, 5 to 7 minutes. Add scallion, corn, and cumin and cook until scallion has wilted, 2 to 3 minutes; season with salt and pepper. Remove to a plate and cover with foil to keep warm. Wipe skillet with a paper towel; reserve skillet.
In a large bowl, whisk together eggs and whites, 1/2 teaspoon salt, 1/8 teaspoon pepper, and 2 teaspoons water until well combined. In reserved skillet, heat remaining teaspoon oil over medium. Add egg mixture and cook until bottom is set, 30 seconds. Gently stir with a spatula to bring cooked curds up from the bottom of the pan. Continue to cook, stirring occasionally, until cooked through, about 1 1/2 minutes. Stir in cheese and reserved vegetables. Serve with salsa, avocado, and tortillas.
The bars turned out a little burnt and tasted stale so most of the time I’ve just been breaking the bar apart and using it as granola on top of yogurt. I’d never used spelt flakes before but they seem to work just like regular oats. Nutritionally the spelt flakes have more fiber. The most likely place to find them is in bulk bins at health food stores. Walnut oil probably was the main ingredient in this that overpowered the flavor of the nuts (pistachios, pecans) because I couldn’t really taste them. Or it could have been the peanut butter. Either way, experiment with these if you’d like. Change around or substitute the dried cherries for another dried fruit. They were quite fun to make.
1 tablespoon walnut oil, plus more for pan
1 1/4 cups spelt flakes
1/2 cup dried cherries
1/4 cup sproated or ground flaxseeds
1/4 cup coarsely chopped pecans
2 tablespoons coarsely chopped pistachios
1/4 teaspoon salt
1/2 cup honey
1/4 cup natural creamy peanut butter
1/2 teaspoon pure vanilla extract
Preheat oven to 325 degrees. Brush an 8-by-8-inch baking dish with oil. Line bottom and two sides with parchment paper, leaving a 2-inch overhang on each side. Brush paper with oil. In a bowl, combine spelt, cherries, flaxseeds, pecans, pistachios, and salt; set aside.
In a small saucepan, combine honey, peanut butter, oil, and vanilla. Cook over medium until melted. Add to dry ingredients and stir to combine. Transfer mixture to prepared pan; smooth top. Bake until golden and edges pull away from sides of pan, 20 to 25 minutes. Cool completely in pan. Using paper overhang, lift bars out of pan. On a cutting board, cut into 8 pieces using a serrated knife. Store in an airtight container, separating pieces with wax or parchment paper, for one week.