Clean Snacking: Breakfast

Our new Clean Label Initiative has inspired us to share some healthy, mouthwatering, effortless snacks with you. Use whole, fresh foods to create delicious snacks and leave the additives behind!

Breakfast is the most important meal of the day, not only because it is the very first meal of the day, but also because it provides your body with nutrients for energy throughout the day. The very first meal of the day starts your metabolism, which provides your body with essential vitamins and nutrients. Breakfast has also been proven to improve cognitive function, helping students think clearly and efficiently in the mornings for school.

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Baked Breakfast Taquitos
  • 12 Corn Tortillas
  • 3 Large Eggs (scrambled)
  •  6 oz. Ground Turkey Breakfast Sausage
  • 1 cup Sharp Cheddar Cheese
  •  ½ cup Red Bell Pepper Diced Small
  •  Salt and Pepper to taste

Preheat oven to 425 degrees F. Line sheet with parchment paper; set aside. Cook turkey sausage in a sauté pan, once cooked through, add scrambled eggs, bell pepper and cheese.

Fill corn tortillas with egg and sausage mixture, wrap and place on baking sheet seam side down. Bake for 10 to 12 minutes, or until a golden and crisp brown.

Serve right away, or save for a later snack.

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Egg Muffins
  • 12 Eggs
  • 1 cup Cooked Ham (or bacon or sausage)
  • ¼ cup Red Bell Pepper
  •  ¼ cup Mushroom
  • ½ cup Baby Spinach Chopped
  • 1 cup Shredded Cheddar Cheese
  •  ½ tsp. Salt
  •  Pepper to taste

Preheat oven to 350 degrees F. Spray 12-cup muffin pan with cooking spray or use muffin liners. Using a mixing bowl, scramble or beat eggs and add remaining ingredients. Mix together well. Scoop contents, using a 1/3-cup into each muffin mold. Bake for 20 to 25 minutes or until the center of the muffin is fully cooked. Serve or store for an anytime snack.

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Fruit Parfait
  • 4 Servings
  •  3 cups Vanilla Non Fat Yogurt (or Greek Yogurt)
  • 1 cup Strawberries
  • 2 pint Blackberries (raspberries or blueberries)
  • 1 cup granola (optional)

Layer 1/3-cup vanilla yogurt into 4 plastic cups or bowls. Combine berries, and alternate the layers of fruit and yogurt until filled to the top or for 2 to 3 layers of yogurt. Add granola if desired, or store parfait for a later snack and add granola later.

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Fruit Topped Waffles
  • 4 servings
  • ½ cup Sliced Strawberries
  •  ½ cup Blueberries
  •  ½ cup Sliced Bananas
  •  ¼ cup Sliced Almonds
  •  ¼ cup honey (or Agave)

Combine all ingredients into mixing bowl. Serve over waffles.

*Tip: Be creative and use fruits that are in season. Also, frozen fruits are an alternative if the fruits you wanted aren’t in season or aren’t available.

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Savory Potato Hash Topping
  • 4 Servings
  • 2 cups Cubed/Chopped Sweet Potato (or Russet Potato)
  • 8 oz. Ground Turkey Sausage or Cubed/Chopped Ham
  •  2 cups Spinach or Kale
  •  ½ cup Chopped Onion
  • 1 tsp. Garlic Powder
  • 1 tsp. Cumin Spice Seasoning
  • Salt and Pepper to taste

Cook Turkey Sausage or Cubed Ham in a large sauté pan, until fully cooked. Set meat aside. Add olive oil to pan, once olive oil is warm add potatoes, garlic powder, cumin, and onions. Cook until potatoes are tender. Add the spinach or kale until it is wilted. Add a dash of salt and pepper for taste. Serve over waffles for a savory waffle topping.

*Tip: If you run out of waffles, this hash is great over toast or with a fried egg.


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