Greek Yogurt, Honey and Oats

In college, I traveled to Greece the summer before my senior year of high school and fell in love…with the food! That’s when I was exposed to Total yogurt (it’s the greek version of Dannon and way yummier).  This was my breakfast every morning on my travels and I’ve fallen in love with this healthy recipe that kicks things off on the low cal side.

1 small nonfat package of Total Yogurt (can be found in high end stores such as Whole Foods and Trader Joes)
¼ cup of uncooked oats
1-2 tablespoons of honey

Place yogurt in bowl, add oats and drizzle with honey.  If it’s summer, feel free to add freshly mashed berries as well.

Grandma’s Pancakes

From the time I was a little girl, I’ve always loved these deliciously fluffy Buttermilk Pancakes.  My brother and I always had a contest of who could eat the most of them (he always won).  I hope you’ll enjoy this recipe and pass it along to your family like we have in ours.

1 egg
1 ¼ cups buttermilk (I prefer the lowfat buttermilk)
2 Tablespoons oil
1 ¼ cups sifted flour
1 tsp sugar
1 tsp baking powder
½ tsp baking soda
½ tsp salt

Combine all dry ingredients and make a well in the ingredients (in the middle) to add wet ingredients (already combined).  Mix the batter.  Preheat on medium heat and butter a griddle pan or nonstick pan.  Place 1/3 cup of the pancake mixture in pan and create a circle like pancake with pour.  Let cook 2 minutes on first side (or until golden), then flip and cook other side.  Place all pancakes on a plate or serving dish and keep warm in the oven at 250-275 degrees.  Serve and enjoy with butter and fresh maple syrup.

Homemade Ham, Egg and Cheese Sandwich

1 egg
1 slice of your favorite pre-sliced cheese, American, Swiss, Cheddar or Provolone
1 slice of cooked deli ham
1 English muffin (also can use 1 tortilla or two slices of toast)
Salt, pepper and favorite seasonings to taste

Put cracked egg in circular, shallow (microwave safe) bowl, add a pinch of salt and pepper and place in microwave heating for 1 minute 15 seconds.  Meanwhile, toast your bread of choice and if using a tortilla heat in nonstick pan or in microwave until warm. Checking on egg continue cooking in 15 second increments until done. 

Add sliced deli ham and 1 slice of cheese on top of egg in bowl and with spoon scoop egg out of bowl and onto bread.  Add additional seasoning if you like and also if you are on the run-wrap napkin/paper towel around sandwich and go!

Easy Scrambled Eggs

1 egg
a tablespoon or so of milk of choice
salt and pepper and favorite seasonings
pinch of cayenne

Heat non stick pan on low to medium heat. 

Meanwhile, put cracked egg in small bowl, add milk and whisk with fork until well mixed.  Once pan is heated add egg mixture to pan. 

Add a dash of salt and pepper and additional seasoning and use your plastic spatula to begin scraping eggs from bottom of pan. Remember this is a non stick pan so you should have no problems the key thing to remember is don’t have your temperature too high and continue to watch your eggs, folding eggs until no liquid remains.  

Once eggs are almost done, turn heat off and continue to scramble the eggs. Lastly when serving (and only if you like an added kick) add a pinch of cayenne pepper.

*Another nice touch here if you want to pack in the punch with more veggies – add ¼ cup of fresh spinach leaves, chopped kalamatas and feta to eggs once in pan for a Mediterranean twist)

Grandpa’s Smushed Eggs

When I was a little girl, I had an appetite! Meal time was my favorite time and when Grandpa was in town, I had the best seat in the house.  I’d sit on his lap and eat my halves of grapefruit (I usually ate 3;)) or I’d enjoy my favorite – smushed eggs.  My grandpa would mash them for me with a fork, add a little butter, salt and pepper and I would dig in.  I’d eat all of his plus mine and my grandma would make more so we wouldn’t go hungry (ha!).  Whenever I feel homesick or just in need of a familiar recipe, I boil some hard boiled eggs.

1-2 hard boiled eggs
¼ to ½ teaspoon of unsalted butter
Salt and pepper to taste

Smush with fork to taste!

Marty’s Zap

This simple breakfast smoothie is refreshing and a great way to start your day.  Enjoy all year round by opting in frozen for fresh fruit (if out of season). *Stay away from the high calorie canned fruit – which tend to be packed with added sugars.

2 cups of your favorite berries or fresh fruit

2 tbsp of honey

1/2 cup of crushed or cubed ice

1 cup of nonfat yogurt (I prefer Total Greek yogurt)

1 cup of skim milk

Place all ingredients in blender and process until smooth.  Feel free to save extras in fridge for 1-2 days to enjoy.