It’s harvest season and we are blessed to have such bountiful food available to us! From apple picking to cauliflower, these seasonal foods create delicious and filling breakfasts to fuel your morning yoga classes along with the rest of your day.
Ingredients (for 12 servings):
Instructions: Preheat the oven to 375 degrees, place muffin lines and coat liner with non-stick spray. In a medium size mixing bowl, combine all the ingredients and stir until evenly-blended. Pour into muffin liners and bake for 30 minutes or until golden brown.
Some of the health benefits: One serving of cauliflower equals 77% of the recommended daily intake of vitamin C and provides a rich supply of other nutrients. Frequently adding brussel sprouts to the diet may decrease the risk of obesity, diabetes, and heart disease as well as increase energy and overall lower weight.
Ingredients (for 1 serving):
Instructions: Stir in milk, oats, and salt in microwave-safe bowl and microwave on high for 2.5 minutes or until oats are tender and most liquid is absorbed. Remove bowl from microwave and stir in the ricotta. Add figs and pistachios to the top and drizzle with honey.
For stovetop cooking, bring water and salt to a boil in a small saucepan, stir in oats, reduce heat to medium, stirring occasionally until most of the liquid is absorbed (~5 minutes), remove from heat and cover for 2-3 minutes, then top with all the delicious goodness.
Health benefits: Figs are an abundant supply of nutrients as well as pack in 5 grams of fiber for in every three-fig servings. Ricotta cheese and pistachios provide an excellent source of protein to maintain energy throughout the day. Additionally, making the oats with milk can increase protein as well as calcium intake.
Ingredients (for 3 servings):
Instructions: Pre-heat oven to 425 degrees. Add pumpkin puree, maple syrup, and cinnamon together in a bowl and chill while prepping and cooking the sweet potatoes. Place sweet potatoes on a foil-lined baking sheet, mix melted coconut oil and vanilla, then pour over potatoes until covered, sprinkle with cinnamon.
Cook for 15-20 minutes, stirring periodically. Take out the chilling pumpkin and sweet potatoes. Fill the base of three bowls with puree, then add yogurt, then add sweet potatoes, then a little more puree and yogurt, followed by granola and pumpkin seeds.
Some of the health benefits: Sweet potatoes are high in carotenoids like beta carotene which is the precursor to vitamin A in the body. Sweet potatoes can help strengthen eyesight and boost disease immunity as well as are powerful antioxidants. Pumpkin puree offers an ample supply of fiber, vitamins, and minerals (including iron).