Breakfast & Brunch 28 April 2020

Make-Ahead Breakfasts for Easier Mornings

(Family Features) If you’re juggling a new set of responsibilities right now, you’re not alone. Those busy mornings may still pose challenges even if your commute no longer exists.

Making breakfast in advance can give you a few extra minutes to move your body, center your mind or simply hit the snooze button one more time and still put a delicious, nutritious breakfast on the table. Aim to use ingredients with a mix of protein, fiber and good fats to keep you full and energized for whatever the day has in store. 

Take morning meal prep off your plate for days at a time by making a batch of No-Bake Walnut, Cocoa and Cherry Bars or Savory Walnut Egg Cups, which can be made with mostly pantry staples or frozen ingredients to help limit trips to the grocery store.

Find more make-ahead recipes for any meal of the day at walnuts.org/meal-prep. 

Savory Walnut Egg Cups

Total time: 1 hour, 15 minutes
Servings: 12

  • Nonstick cooking spray
  • 1 1/2    cups old-fashioned oats
  • 3/4       cup chopped walnuts
  • 1/4       cup extra-virgin olive oil
  • 1/4       teaspoon salt
  • 2          tablespoons cold water
  • 9          large eggs
  • 1/2       teaspoon garlic powder
  • 1          teaspoon dried oregano leaves
  • 1          tablespoon stone ground Dijon mustard
  • 1          cup baby spinach, coarsely chopped
  • 1          small red bell pepper, diced
  • 3/4       cup extra sharp shredded cheddar cheese
  1. Heat oven to 350° F and generously spray 12-cup muffin pan with nonstick cooking spray.
  2. In bowl of food processor, pulse oats until fine and flour-like. Add walnuts and pulse until blended with oat flour. Pulse in olive oil, salt and water until mixture comes together.
  3. Spoon walnut-oat crust mixture evenly (about 1 1/4 tablespoons each) into each muffin cup and press into bottom and partially up sides. Bake 25 minutes until crust begins to brown. Cool on wire rack 10 minutes.
  4. In large bowl, whisk eggs, garlic powder, oregano and mustard until well combined. Stir in spinach, bell pepper and cheese.
  5. Fill each muffin cup evenly with egg-veggie mixture and bake 20 minutes, or until eggs are set. Cool slightly on wire rack before removing egg cups by carefully inserting sharp knife between crust and muffin pan.

No-Bake Walnut, Cocoa and Cherry Bars

Total time:15 minutes
Servings: 9

  • 1/2       cup old-fashioned oats
  • 1          cup (about 12) pitted medjool dates
  • 1/2       cup shelled walnuts
  • 1/2       cup unsweetened dried cherries
  • 2          tablespoons unsweetened cocoa powder
  • 1/2       teaspoon salt
  1. In large food processor bowl, combine oats, dates, walnuts, cherries, cocoa powder and salt. Process 1-2 minutes, or until mixture resembles crumbly dough.
  2. Turn mixture onto wax paper and shape evenly into 1/2-inch thick rectangle.
  3. Chill at least 1 hour and cut into nine bars.

Source:  California Walnuts

Healthy 27 February 2020

Fresh Salads Perfect for Spring

(Family Features) The spring season brings to mind flowers blooming and plants springing back to life, making it the ideal time to enjoy fresh produce in meals throughout the day. Salads are of course one of the easiest ways to combine the flavors of your favorite fruits and veggies, but you can take your greens to the next level with refreshing recipe ideas.

Creating a cool, satisfying salad can be easy when you start with quality ingredients like Fresh Express salad blends, NatureSweet Cherubs Tomatoes and Litehouse dressings for versatile bases in a nearly endless array of options. For example, salads aren’t limited to lunch or appetizers – this Breakfast Salad Bowl makes for an energizing start to the day by combining classic salad ingredients with quinoa, bacon and avocado.

Perfect for those busy weeknights, heartier salad recipes can also provide quick, simple dinner options. As a more traditional mix to enjoy at the family table, this Salmon and Grains Salad Bowl brings together salmon, tomatoes and chickpeas on a bed of lettuce topped with ranch dressing.

Find more ways to create hearty salads this spring at litehousefoods.com/iheartsalad.

Salmon and Grains Salad Bowl

Servings: 2

  • 4          ounces salmon
  • 2          tablespoons paprika, divided
  • salt, to taste
  • pepper, to taste
  • 15        ounces chickpeas
  • 2          tablespoons olive oil
  • 2          ounces Fresh Express Sweet Butter Lettuce
  • 1          cup red quinoa, cooked
  • 6          ounces NatureSweet Cherubs Tomatoes
  • 2          tablespoons Litehouse Homestyle Ranch Dressing
  1. Heat oven to 350° F. Sprinkle salmon with 1 teaspoon paprika; season with salt and pepper, to taste. Bake on lined baking sheet 15 minutes, or until it reaches desired doneness.
  2. In bowl, toss chickpeas in olive oil and remaining paprika; add salt and pepper, to taste. Add chickpeas to lined baking sheet. Bake at 400 F 30-40 minutes.
  3. Add lettuce to plate or bowl. Top with quinoa, chickpeas, salmon and tomatoes. Drizzle with ranch dressing.

Breakfast Salad Bowl

Servings: 2

  • 10        ounces NatureSweet Cherubs Tomatoes
  • 2          tablespoons olive oil, divided
  • 2          ounces Fresh Express Baby Spinach
  • 1          egg
  • 2          bacon strips, halved
  • 1          cup quinoa, cooked
  • 1/2       avocado, sliced
  • 2          tablespoons Litehouse Jalapeno Ranch Dressing
  1. Heat oven to 400° F. Toss tomatoes in 1 tablespoon olive oil. Bake tomatoes on lined baking sheet 40 minutes.
  2. In skillet, add remaining olive oil and cook baby spinach until wilted, stirring as necessary.
  3. Cook egg as desired. Remove egg from skillet and set aside. Add bacon to skillet and cook until crispy, turning halfway through.
  4. In bowl, layer quinoa, bacon, avocado, egg, spinach and tomatoes. Drizzle with jalapeno ranch dressing.

Source: Litehouse

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