Meatless Monday: Two Great Breakfasts

I make it an ongoing goal to never skip breakfast.  I used to many years ago when I was younger, which is ironic because this is when I needed to eat breakfast the most.  Why is eating breakfast so important?  For a young person whose body and mind is still developing breakfast is very important. However a nutritious breakfast is important for all ages.  It charges up the brain for the day ahead.  It makes a person more efficient in the long run.  Eating breakfast is also important in maintaining a healthy weight.  Studies have shown that people who skip breakfast tend to snack on high calorie items more often or overeat later.  If you are like me and enjoying sleeping just a little bit longer, make sure to plan ahead, perhaps engaging in some prep work the night before and make sure to make time for breakfast.

I signed up for The Cooking Cure from the people at The Kitchn just for the fun of trying something new.  The first week led to a guided self discovery about my prior breakfast eating habits. I learned a lot and had some fun trying out new recipes.  Two standouts recipes I tried this week were recipes I found for muesli scones and breakfast quesadillas.  Muesli scones are potable, incorporate dried fruits, a variety of nuts, and bake up beautifully in the oven In roughly 10 minutes.  I didn’t follow the recipe completely based on what I had on hand.  The recipe along with a picture for my version is shared below.  I enjoyed mine with a glass of my cold almond milk latte.

Muesli scones

Almond fruit bars
Recipe by:
  • 12 ounces whole almonds
  • ½ teaspoon kosher salt
  • ½ teaspoon baking soda
  • ⅓ cup dried cherries chopped
  • ⅓ cup dried apricots chopped
  • ¼ cup sunflower seeds
  • ¼ cup slivered almonds
  • 2 eggs
  • 2 tablespoon agave nectar
  • 1 tsp vanilla
  • sunflower oil for pan
  1. Preheat oven to 350 degrees.
  2. Place 12 ounces whole almonds in food processor and process until it is a fine meal.
  3. Mix almond meal, salt, baking soda, dried fruits, sunflower seeds, and slivered almonds together.
  4. Beat 2 eggs with fork and then add agave nectar and vanilla. Mix until combined.
  5. Pour wet ingredients into dry ingredients and with hand combine forming mixture into a ball.
  6. Place on well oiled cookie sheet and with oiled hands form into an 8 inch square about ¾ inch thick.
  7. Score the bars into 16 pieces and bake in 350 degree oven for 10 minutes.


The other breakfast that we made this week was breakfast quesadillas.  I purchased my choice of honey wheat low carb tortillas, light weights having only 60 calories per tortilla, for the breakfast quesadillas and they worked together splendidly.  Almond butter, bananas, strawberries, and cinnamon were layered between two tortillas with just a sifting of sweet powdered sugar added to finish it off, were so easy to make.  I had my almond butter pre made, so all that was needed Sunday morning after slicing the fruit was to assemble the quesadillas and lightly warm them on both sides in my iron skillet, which my wonderful husband did for us! I can’t take credit for these ideas but I did want to share them as they make great breakfasts for Meatless Monday or any day of the week.  Both recipes left me full and satisfied until lunch time and I didn’t feel tired or hungry an hour or so later as I sometime do when I just eat a yogurt for breakfast.  Try these yourself and switch up your breakfast routine with two fantastic ideas I happened upon.

Breakfast quesadilla

Inside of breakfast quesadilla

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