Mariel’s Kitchen: 6 Favorite Breakfast Recipes
The simple act of eating breakfast every day not only aids in weight loss, it also has the potential to help jump-start your day with a boost of energy and mental focus. In line with Wellness Week Pledge #1, “Change My Breakfast,” and Mariel’s advice to start with breakfast when making changes towards a healthy lifestyle, we’re spotlighting a few of our favorite breakfast recipes from her cookbook, Mariel’s Kitchen. Give them a try and let us know how you feel!
Tomato, Tarragon and Mostly Egg White Frittata ( Serves 8 )
8 large egg whites
2 large eggs
2 oz. parmesan, grated
1 tbsp finely chopped fresh tarragon
½ tsp freshly ground black pepper
Pinch of sea salt
2 tsp butter
½ small onion, diced
6 organic plum tomatoes, seeded, diced
- Preheat oven to broil.
- In a medium bowl, whisk eggs briefly until blended. Add half of the parmesan and all the tarragon, pepper and salt.
- Melt butter in a 9- or 10-inch nonstick, oven-safe sauté pan or skillet over medium-high heat. Add onion and sauté until soft. Add tomatoes and sauté for 2-3 minutes (or a little longer if they are very watery to allow water to evaporate). Pour egg mixture into pan and stir gently with a heat-resistant spatula. Cook for 4-5 minutes or until the egg has set on the bottom and begins to set on top.
- Sprinkle the remaining parmesan on top and place under broiler for 3-4 minutes, until lightly browned and fluffy. Cool slightly, and then invert onto serving platter. Serve hot or at room temperature.
Spinach Pancakes (Makes about 9 six-inch pancakes)
4 large eggs
1 10-oz. package frozen, organic spinach, thawed and drained
2 cloves garlic, chopped
2/3 cup low-fat milk or almond milk
1 tbsp olive oil
2 tbsp almond meal flour
½ tsp sea salt
- Combine eggs, spinach, garlic, milk, oil, flour and salt in a blender or food processor and blend until well combined.
- Coat a 6- to 8-inch nonstick pan with nonstick cooking spray and heat over medium heat. Pour a small amount of batter in the pan and spread to coat bottom. Cook pancake until the batter bubbles evenly and the bottom is browned; flip to cook the other side until browned. Remove to a platter and repeat until all batter is used. Serve immediately or freeze individually for later use.
Hot Cinnamon Quinoa Mush (Serves 6)
- Place oats, quinoa, Xylosweet, milk and cinnamon in a medium saucepan.
- Bring to a gentle simmer and cook, stirring very frequently, until thick and creamy, about 8 minutes.
- Remove from heat, separate into individual bowls and garnish with cinnamon.
Buckwheat and Coconut Flour Waffles (Makes about 8 waffles)
- Preheat waffle iron.
- Mix all ingredients in a medium bowl and combine. Ladle onto hot waffle iron. Cook until golden brown. Serve warm with fresh fruit.
Poached Eggs on Wilted Greens (Serves 6)
1 tsp white wine vinegar
12 large eggs
3 tbsp water
2 heads escarole, or 2 bunches Swiss chard or baby spinach, coarsely chopped
1 tsp salt
½ tsp pepper
2 plum tomatoes, cut into small wedges or diced
- Fill a pot with 2 inches of water. Add vinegar and bring to a light simmer over medium heat.
- Begin gently cracking the eggs, one at a time, closely into the pot (do these in batches of three to be sure not to overcrowd the pot).
- Once the whites begin to set up, but the yolks are still soft and runny, carefully remove each egg with a slotted spoon and set aside in a warm area.
- Place 3 tbsp of water in a large sauté pan with the greens. Heat until barely wilted (the warm eggs will wilt the greens more).
- Season with salt and pepper, drain slightly to remove excess liquid and divide the greens onto 6 individual plates. Place tomato wedges around the plate or sprinkle the diced tomatoes on top.
- Top each plate with 2 poached eggs and serve.
Breakfast Pudding (Serves 2)
- Combine all ingredients in a blender and blend until smooth. Add boiling water as necessary to reach desired consistency.
Mariel Hemingway, celebrated actress and wellness advocate, is the national spokesperson for Wellness Week.