November 29, 2020

Mini Frittata Muffins by Helen Agresti, R.D.

These mini frittata muffins provide a healthy balance of vitamins A and C, protein, fiber, and potassium. They are perfect for those rushed mornings when your kids are running late for school.  They also serve well as an after school snack or pregame fuel. This recipe can easily be modified with your favorite ingredients. Check out the options below to get an idea of how you can add protein and/or whole grains to the recipe.

 

Ingredients
Makes 24 mini muffins (Serving size 3)
•    2 c egg whites or eggbeaters
•    ¾ c pico de gallo or any fresh salsa
•    ½ cup shredded cheddar
*Optional lean protein add-ins: all natural turkey, black beans, or tofu. Place a ½ teaspoon of protein on top of the salsa then add eggbeaters and cheese.
**Optional whole grain add-ins: short grain brown rice or quinoa. Place a thin layer of whole grains on the bottom of the muffin pan then add the salsa, eggbeaters, and cheese. The addition of the brown rice is a family favorite!

Directions:
1. Preheat oven to 350 degrees.
2. Lightly coat each muffin tin with extra virgin olive oil spray.
3. Place 1 teaspoon of salsa into each tin.
4. Fill the remainder of the tins with the eggbeaters and sprinkle with cheddar cheese.
5. Bake for 10-12 minutes. Serve immediately or reheat for later.

Helen is the founder of Professional Nutrition Consulting and The 24_7 Dietitian app. She’s a mom of 5, contributor for the Huffington Post, triathlete, and chocolate lover. Helen is passionate about educating families on how to cook healthy meals and snacks at home. You can now receive Helen’s Personal Nutrition Coaching thru her 24_7 dietitian app-available on iOS and android. Go to www.pronutritionconsulting.com for more info.

Not just for breakfast…Strawberry Banana Oat Pancakes by Helen Agresti

Strawberry Banana Oat Pancakes

Breakfast is our favorite meal of the day. Therefore, I’m super excited to share our latest healthy pancake recipe with you. I couldn’t resist adding my usual go-to healthy ingredients.  I included oats, chia seeds, and flax meal for additional fiber and Omega 3′s.  The egg whites and unsweetened almond milk provide an extra boost of protein.  These healthy and scrumptious pancakes can be stored in the refrigerator for up to 2 days or in the freezer for 2 weeks.

Ingredients
(makes 10 pancakes)
1. ½ c whole-wheat flour
2. ¾ c old fashioned oats
3. 1 tablespoon dark brown sugar
4. 1 teaspoon baking powder
5. ½ teaspoon baking soda
6. 1 ¼ c almond milk, unsweetened vanilla
7. 1 teaspoon pure vanilla extract
8. ¼ teaspoon salt
9. 1 teaspoon chia
10. 1 teaspoon flax meal
11. 4-5 fresh strawberries, sliced
12. 1 banana, sliced

Directions:
1. In a medium size-mixing bowl, add the first 10 ingredients and mix with an immersion blender until smooth.
2. Heat griddle on medium heat, lightly coat with nonstick cooking spray.
3. Pour ¼ c of batter per pancake onto griddle.  Add a few slices of bananas and strawberries prior to flipping (cook 2-3 minutes on each side).
4. Top with leftover banana and strawberry slices (or any other fruit on hand). Then, lightly drizzle with maple syrup.

Recipe courtesy of Helen Agresti, RD. Helen Agresti is a Registered Dietitian with Professional Nutrition Consulting, LLC.  She lives in Pennsylvania with her husband and 5 children.  For more Nutrition advice and healthy recipes follow her on twitter @HelenAgresti. For more information and recipes, go to www.pronutritionconsulting.com