Crunched for time?
Try these easy recipes to jump-start your day...
your day off right with a breakfast to help fuel your mind
and your body.
Jump-start your day with an easily made, portable,
nutritious smoothie combining choices from two food groups.
Try different kinds of canned or frozen fruits for variety
and serve with toast or a bagel for a balanced breakfast.
1 bag frozen peaches (or 14 oz/398
plain yogurt 250 ml
milk 250 ml
cup raspberry or cranberry juice from concentrate 125 ml
blender or food processor, purée peaches with yogurt until
smooth. Add milk and juice concentrate; blend until frothy.
dairy free-version, use 1 package (10oz/300g) soft silken
tofu instead of yogurt; use soy milk instead of milk.
Muesli can be
prepared in advance and refrigerated to provide a quick and
versatile solution for breakfast and snacks. For breakfast,
serve with milk or yogurt. Or pack in a lunch bag or
portable container for a handy mid-morning snack or to
sprinkle on yogurt.
1-1/4 cups rolled oats 300 ml
cup shredded coconut 75 ml
cup wheat germ 50 ml
cup wheat flakes 50 ml
tbsp sliced almonds 25 ml
tbsp unsalted sunflower seeds 25 ml
cup liquid honey 50 ml
tbsp vegetable oil 25 ml
cup dried raisins or cranberries 75 ml
stir together rolled oats, coconut, wheat germ, wheat
flakes, almonds and sunflower seeds.
saucepan, heat together honey and oil over medium low heat;
gradually stir into oat mixture until well coated. Spread on
rimmed baking sheet; bake in 350° F (180° C) oven, stirring
frequently, for 10-15 minutes or until golden brown.
from oven to rack; stir in raisins. Let cool, stirring
occasionally to prevent clumping. (Muesli can be
refrigerated in an airtight container for up to one month)