Recipe #1: Dill Feta Scramble
- 2 large eggs plus 4 large egg whites
- Coarse salt and ground pepper
- 1 ounce feta cheese, crumbled (1/4 cup)
- 2 teaspoons olive oil
- 2 tablespoons fresh dill, coarsely chopped, plus more for garnish
- 1 whole-wheat pita (6-inch), halved
- In a medium bowl, whisk together eggs and egg whites; season with salt and pepper. Whisk in cheese.
- In a small nonstick skillet, heat oil over medium-low. Cook eggs, scraping bottom frequently with a flexible heatproof spatula, until just set, 1 to 2 minutes; stir in dill.
- Spoon eggs into pita halves, and garnish with more dill.
Recipe #2: Healthy Pepper Hash
- 1 tablespoon unsalted butter
- 1 red onion, cut into 1/2-inch dice
- 2 cloves garlic, minced
- 1 carrot, peeled and cut into 1/2-inch dice
- 1 medium Idaho potato (about 9 ounces)
- 3 assorted bell peppers, seeds removed, cut into 1/2-inch dice
- 6 ounces button mushrooms, stems trimmed, cut into 1/2-inch pieces
- 8 ounces ground turkey
- 2 tablespoons all-purpose flour
- 1/4 cup dry sherry
- Homemade or low-sodium canned chicken stock, skimmed of fat
- 1 teaspoon coarse salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon chile powder
- 1/4 teaspoon paprika
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 6 large eggs (optional), poached or “fried” in a nonstick skillet with cooking spray
- Heat butter in a large nonstick saute pan over medium-high heat. Add onion, garlic, and carrot. Peel potato, and then cut into 1/2-inch dice. Add to pan. Cook until vegetables soften and begin to brown, 6 to 7 minutes.
- Reduce heat to medium; add bell peppers and mushrooms, and cook until vegetables are just tender, 8 to 10 minutes.
- Add turkey; saute until cooked through. Sprinkle with flour; stir to combine.
- Add sherry; scrape any browned bits from pan. Cook until most liquid has evaporated. Add stock, salt, black pepper, chile powder, and paprika; bring to a boil. Reduce to a simmer; cook until liquid thickens and reduces by half. Stir in parsley. Serve hot, topped with egg if using.
Recipe #3: Baked Oatmeal
- 3 tablespoons unsalted butter, melted and cooled slightly, plus more for coating baking dish
- 2 cups old-fashioned rolled oats
- 1/2 cup walnuts or almonds, toasted and chopped
- 1/3 cup fine-grain natural cane sugar
- 1 teaspoon aluminum-free baking powder
- 1 1/2 teaspoons ground cinnamon
- 1/2 teaspoon fine-grain sea salt
- 2 cups milk
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 ripe bananas, cut into 1/2-inch slices
- 1 1/2 cups huckleberries, blueberries, or mixed berries
- Maple syrup, for drizzling
- Preheat oven to 375 degrees. Butter an 8-inch square baking dish.
- Combine the oats, half the nuts, sugar, baking powder, cinnamon, and salt in a bowl. In another bowl, whisk the milk, egg, half the butter, and the vanilla.
- Arrange bananas in a single layer on the bottom of the coated baking dish. Sprinkle with two-thirds of the berries, then cover with the oat mixture. Slowly drizzle milk mixture over the oats. Gently tap dish on a work surface to distribute liquid. Scatter remaining berries and nuts across the top.
- Bake for 35 to 40 minutes, until the top is nicely golden and the oat mixture has set. Let cool slightly. Drizzle with remaining melted butter and maple syrup.
[Recipes and photos adapted from www.wholeliving.com]