4 Ways to Eat More Veggies at Breakfast

We All Eat

We’re so happy to be participating in the Health & Wellness Coalition of Wichita’s first annual We All Eat event Thursday, March 30, 2017 from 3-7pm.  Healthy eating is a passion of our family; in fact, that’s one of many reasons why we started Orie’s Farm Fresh.

Our booth’s theme is to demonstrate how easy it is to incorporate a healthy dose of vegetables at breakfast time.  To do that, we’re offering samples of Green Smoothie Spinach Muffins at the event as well as sharing 4 easy, delicious, and nutritious recipes (including those muffins)  right here on our blog.

Green Smoothie Spinach Muffins

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A beautiful, dark green-tinted muffin chock full of nutrients from oats, eggs, coconut oil, banana, and a big ol’ serving of spinach. These muffins taste like banana muffins; the greens are undetectable!  Our toddler loves these – he ate four of them just today!  This recipe is shared with permission from my friend Taesha at The Natural Nurturer.

Green Smoothie Spinach Muffins

  • Servings: 12
  • Difficulty: easy
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Ingredients

  • 2 eggs
  • 1/4 c. coconut oil, melted
  • 2 very ripe bananas
  • 1/3 c. honey or pure maple syrup
  • 1 1/2 tsp. vanilla extract
  • 2 c. rolled oats
  • 1 tsp. baking soda
  • 1 1/2 tsp. apple cider vinegar
  • 1/4. tsp. sea salt
  • 1 tsp. cinnamon
  • 3 1/2 c. fresh spinach (or kale or a mixture)

Directions

  1. Preheat oven to 350 and line a 12-hole muffin tin with liners.
  2. Combine all ingredients in your blender or food processor. Blend until the batter has a smooth consistency and even color.
  3. Portion out between the 12 lined muffin holes.
  4. Bake for 17-20 minutes or until a toothpick inserted into the middle of a muffin comes out clean.
  5. Cool in pan for 10 minutes before transferring the muffins to a cooling rack.
  6. Enjoy warm or allow to cool completely before storing in fridge for up to 5 days or in freezer for up to a month.


Cheesy Scrambled Eggs with Beet Greens

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Boy, do we love our beet greens! They have such incredible flavor and pack such a nutritional punch. Adding a little shredded cheese to scrambled eggs makes them beyond delicious and we’ve found it increases the likelihood a certain two-year-old will eat them – of course, you can omit the cheese if you prefer.  We highly recommend you try these scrambled eggs with beet greens (you can even purchase them from us at the Kansas Grown Farmers Market), but using spinach, chard, or kale will yield yummy results as well.

Cheesy Scrambled Eggs with Beet Greens

  • Servings: 3
  • Difficulty: easy
  • Print

Credit: Orie’s Farm Fresh

Ingredients

  • 1 tbs. coconut oil, avocado oil, butter, or ghee
  • 6 pastured, farm fresh eggs
  • salt & pepper, to taste
  • 1/4 c. shredded cheddar cheese
  • 1/2 c. finely chopped beet greens

Directions

  1. Preheat skillet over medium low. Once hot, add oil (or butter).
  2. Crack eggs into a pint jar, add salt and pepper, and close with a tight fitting lid. Shake vigorously until eggs are “whisked” (seriously the fastest and easiest way to prepare eggs for scrambling!)
  3. Add eggs and cheese to skillet and stir to incorporate.
  4. Add greens and continue to stir until eggs are scrambled, about 3 minutes.


Power Up Green Smoothie

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This is one of my go-to smoothies.  It’s so filling and satisfying.  We enjoy it at least once a week.    It’s another recipe, shared with permission, from Taesha at The Natural Nurturer.  I highly recommend taking a look at her blog for some super nutritious, approachable, kid-friendly recipes your family is sure to love.  In the meantime, whip up this green smoothie!

Power Up Green Smoothie

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients

  • 2 c. unsweetened almond milk
  • 2 frozen bananas, peeled
  • 1/4 c. uncooked rolled oats
  • 1 c. kale, washed and chopped
  • 1 medium apple, washed and chopped
  • 1 tbs. chia seeds
  • 1 tsp. vanilla extract
  • 2 heaping tbs. nut butter of choice
  • 1 tsp. ground cinnamon
  • 1/2 c. ice cubes
  • 1 tbs. maple syrup (optional)

Directions

  1. In a blender, combine almond milk, banana, kale, and rolled oats. Run until all the kale bits are liquefied.
  2. Add apple. Puree until smooth again.
  3. Add remaining ingredients and run until everything is well incorporated.


 Zucchini Bread Oatmeal

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Zucchini for breakfast! Trust us, you’ll quickly realize you’ve totally been missing out not adding zucchini to your oatmeal all this time! These are scrumptious, creamy oats cooked in almond milk and flavored like traditional zucchini bread, only there’s no refined sweeteners or other unhealthy ingredients.  This hearty oatmeal will keep you full till lunch.

Zucchini Bread Oatmeal

  • Servings: 4
  • Difficulty: easy
  • Print


Credit: Orie’s Farm Fresh

Ingredients

  • 2 c. almond milk (or preferred milk), plus more for desired consistency
  • 1 c. rolled oats
  • 1 tbs. chia seeds
  • pinch sea salt
  • 1 tsp. cinnamon
  • 1/4 tsp. freshly grated nutmeg
  • 1 c. shredded zucchini (about 1 small)
  • 1 ripe banana, mashed
  • 1/4 c. walnuts, finely chopped
  • 1 tbs. pure maple syrup, optional (if your banana is really ripe you might not need this)
  • 1/2 tsp. vanilla powder (or 1 tsp. vanilla extract)
  • Toppings Ideas: raisins, more freshly grated nutmeg & chopped walnuts, bee pollen, hemp seeds, blueberries, pepitas, sunflower seeds, a spoonful of nut butter, etc.

Directions

  1. Warm almond milk in a small saucepan over medium heat. Add oats, chia seeds, sea salt, cinnamon, and nutmeg. Stir to combine.
  2. Let the oats cook for a couple minutes, then add zucchini, mashed banana, and walnuts. Cook and stir occasionally, for about 5-6 minutes, or until the oats are soft and creamy.
  3. Add another splash of milk to thin if desired and warm through. Taste for sweetness and add maple syrup if you like. Stir in vanilla.
  4. Portion into bowls and pile on the toppings. Serve warm.


We hope you enjoy these tasty, healthy, veggie-centric breakfast recipes – and – if you try them, let us know what you think! Leave a comment or tag us #OriesFarmFresh on Facebook & Instagram!

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