Back to School: Breakfast Basics
Carrot Raisin Breakfast Cookies
LISA GRENTZ, MS, RDN, CD/LDN, FAND
Eating breakfast provides the mind and body with energy to start the day right. Research has shown that eating breakfast helps with brain function, memory, and attention, which positively affects school performance. In addition, breakfast consumption is associated with improved diet quality and vitamin/mineral intake. Therefore, it’s not only important to eat breakfast, but what we choose to eat for breakfast is equally important.
Unfortunately, many popular breakfast foods are made from refined grains and are high in refined sugar, which is not good for overall health and often leads to kids that are starving an hour later! Instead, we should focus on food selections that are high-fiber, offer a source of protein, and contain healthy fat. These nutrient-packed breakfast cookies and egg bites are a wholesome way to start your day.
Carrot Raisin Breakfast Cookies
Servings: About 22-24 cookies
1 cup natural almond butter
¼ cup sugar (note: I prefer to use coconut sugar but you can use refined sugar if desired)
¼ cup honey or pure maple syrup
½ tsp. vanilla extract
1 large egg
½ tsp. baking soda
¼ tsp. fine sea salt
¼ tsp. ground cinnamon
2/3 cup unsweetened shredded coconut
1/3 cup flax seeds
1 medium carrot, peeled and grated
1/3 cup golden raisins
Instructions:
Preheat oven to 350 degrees F.
Add almond butter, sugar, honey, and vanilla to the bowl of a stand mixer. Beat on medium speed until the mixture is combined and creamy, scraping down the sides of the bowl as needed. Add the egg, baking soda, salt, cinnamon, coconut, and flax seeds, and continue mixing until well combined. Add the carrot and raisins and mix until combined.
Drop approximately 1 tablespoon of cookie dough onto baking sheet, leaving about 2 inches between cookies. Gently press dough to flatten.
Bake in the oven for 10-12 minutes, until the edges begin to brown. Allow the cookies to completely cool on the baking sheet before removing. Serve immediately. Store leftover cookies in an airtight container for up to 5 days.
Cheesy Cauliflower Egg Bites
Makes: About 16 Egg Bites
3 large eggs
1 ½ tsp. Italian seasoning
1 tsp. chopped chives
½ tsp. garlic powder
¼ tsp. fine sea salt
½ cup parmesan cheese, grated
¼ cup cheddar cheese, grated
1 ½ cups riced cauliflower (frozen or fresh)
Instructions:
Preheat oven to 400 degrees F. Spray 24-cup mini muffin pan with nonstick cooking spray and set aside.
In a medium bowl, whisk the eggs. Add the Italian seasoning, chives, garlic powder, salt, and cheeses; stir to combine. Add the riced cauliflower and mix until combined.
Spoon mixture evenly into the prepared muffin pan and bake for 15-17 minutes until the tops are golden brown. Serve warm. Store leftovers in an airtight container in the fridge for up to 3 days.