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45 Healthy Breakfast Ideas to keep you full until lunch. Not a morning person? Me neither. Cook breakfast once and eat all week!

45 Healthy Breakfast Ideas - Breakfast Sandwich

eggs (large)

chicken sausages

onion

bell pepper (finely chopped)

kale leaves

tbsp oil (for frying)

milk

tsp baking powder

whole wheat burger thin buns (English muffins or bagels)

any cheese

Salt (to taste)

Cooking spray (I use Misto)

Preheat oven to 375 degrees Fahrenheit and spray large 16 x 11 rimmed baking sheet generously with cooking spray.

Veggies: Preheat large skillet on medium heat and add oil. Add onion and saute for 3 minutes, stirring occasionally.

Then add bell pepper and saute for another 3 minutes.

Add kale or spinach, a pinch of salt and pepper, and saute for 1 more minute, stirring occasionally.

Eggs: In a large bowl, whisk the eggs, milk, baking powder, a pinch of salt and pepper.

Add cooked veggies, sausage and combine with spatula.

Pour egg mixture onto previously prepared baking sheet moving sausage and veggies around to even them out. Bake uncovered for 25 minutes.

Remove eggs from the oven, loosen them up from the edges with spatula and cut into 12 squares (I use same spatula). Then gently separate squares from the baking sheet on the bottom.

Assembly: Cut 12 pieces of parchment paper 1 inch wider than a bun. Cut 12 pieces of aluminum foil twice wider than a bun. Place egg on the bottom part of bun, top with cheese and then top part of bun. Wrap tightly first in parchment paper followed by aluminum foil.

Reheating: Option #1 (crispy): Remove wrapping and bake in preheated oven to 425 degrees F: fresh - 10 minutes, frozen - 15-20 minutes. Option #2: Place wrapped sandwich onto preheated panini press and cook for 10 minutes - if fresh, 15 minutes - if frozen. Option #3: Remove foil and microwave in 45 seconds increments. Microwaves vary, so you will have to experiment how long. Option #4 (crispy): Bake uncovered in a toaster oven – watch closely for time as ovens vary.

https://content.jwplatform.com/videos/JvSSf1Zy.mp4

Healthy Breakfast Sandwich with eggs, veggies and whole wheat bun. Meal prep dozens at a time, freeze and reheat for breakfast from frozen.

Healthy Breakfast Sandwich

These strawberry chocolate rolls are super soft and fluffy with no dairy! Their heart shape makes them perfect for giving on Valentine&#039;s Day or any occasion, plus they are vegan and nutritious.

Vegan Heart-Shaped Strawberry & Chocolate Rolls

white whole wheat flour (not regular whole wheat)

all purpose flour

oat milk (or any nondairy milk)

applesauce

maple syrup

avocado oil

active dry yeast (or 1 packet)

baking powder

salt

flaxseed meal

cocoa powder

cane sugar

strawberries

lemon juice

In a large bowl, heat the milk until it is just warmer than room temperature–be sure it&#039;s not too hot. Mix in the maple syrup. Add the yeast and let it sit for 5-10 minutes until it &quot;blooms&quot; or activates and becomes bubbly/foamy.

Whisk in the applesauce, avocado oil, and flaxseed meal. Once fully combined, fold in the white whole wheat flour and 1 3/4 c of the all-purpose flour. Cover the bowl and set aside in a warm place to rise for an hour.

In the meantime, make the filling. For the chocolate filling, just mix the cane sugar, cocoa powder, and oil. For the strawberry filling, bring the strawberries, maple syrup and lemon juice to a boil then reduce to a simmer, until it reduces to the consistency of jam.

Once the dough is done rising it should be about double in size. Fold in another 1/2 c all-purpose flour, baking powder, and salt, then transfer to a floured surface. Use the remaining flour as needed (you may need more or less) to knead. Knead the dough for 5-10 minutes. Do NOT keep adding flour until the dough is dry; only add flour if it is really sticking to the counter/surface. Divide the dough in two.

Make sure the surface is well-floured so it doesn&#039;t stick, then roll each dough (make sure your rolling pin is floured too). Roll until it is about 1/2&quot; thick. Cut off the edges to make them super clean. You can use the scraps to make more later. This is optional, but it will result in the best-looking rolls. Spread the filling evenly throughout (chocolate on one, strawberry on the other). For the strawberry filling, spread the oil on the dough before adding the &quot;jam&quot;.

Prepare a sheet pan with parchment paper and set aside (you will need multiple rounds since they need room to spread). Preheat oven to 350 degrees Fahrenheit.

You can roll and cut the traditional way, but I find this method much easier and has a better-looking result: Cut the dough while it&#039;s flat, about 1&quot; thick slices. Roll each slice individually and transfer to the prepared pan. Combine one chocolate roll with one strawberry and pinch the ends together. Form into the shape of a heart--you want to exaggerate the shape because it will spread when it bakes.

Bake for about 8 minutes. While they&#039;re baking, make icing with  powdered sugar and a splash of plant milk. Serve warm with the icing or alone. If you aren&#039;t planning to finish them on the first or second day, freeze as soon as it cools, and microwave to reheat.

This tomatoey mixed bean and peas casserole side can also be turned into a complete meal by adding cooked penne and crumbled fetta.

Mixed bean and peas tomato casserole

tbsp extra virgin olive oil

brown onion, chopped

garlic clove, crushed

tbsp balsamic vinegar

btl Mutti Tomato Passata

baby green beans

caster sugar

frozen broad beans, thawed, peeled

peas

basil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5636543067001&=domain=taste

5348771529001-5636543067001

I list this as a duck recipe because that is the sort of heart I tend to amass in quantity. But any small heart will do: Chickens, pheasants, grouse, quail, turkeys --- even rabbits and hares. And frankly, you could make this with small pieces of a larger heart, such as venison or boar. You can also make it saucier by doubling the amount of broth. Don't skimp on the green things, even if you can't find watercress, arugula or frisee. Use those baby leaf lettuce mixes you see in the market, or spinach or whatever.

Deviled Duck Hearts

duck hearts

flour

cayenne powder

dry mustard

duck fat

onion (grated, about 1/3 cup)

Worcestershire sauce

duck broth

parsley

Watercress

bread

Mix the salt, cayenne, dry mustard and flour together. Dust the hearts with it. Heat the duck fat in a pan over medium-high heat.

When it's hot, drop the hearts into the pan and saute them for 3 to 4 minutes, shaking the pan and letting the little hearts roll around a bit.

Add the grated onion, Worcestershire sauce and broth into the pan and scrape up any browned bits on the bottom of the pan with a wooden spoon. Swirl everything around so the hearts get coated. Let the sauce reduce to a glaze, about 3 minutes or so over high heat. Mix in the parsley and serve with watecress and crusty bread.

We only had 4 black ducks so used the hearts, livers and one breast sliced thinly and this recipe was very nice! Our 3 year old also enjoyed it on some toast! Will definitely be making this again!

This recipe exceeded all expectations and I can't wait to prepare it again!

I prepared this deviled duck heart recipe with 12 chicken hearts from some broilers we processed, placed them over a bed of arugula and baby spinach, and served with slices of toasted baguette. 

At first, I was leery about adding the "heaping teaspoon" of cayenne over concerns about it being too spicy (despite Hank's warning that it would not be). However, I dutifully added the heaping teaspoon and trusted the process and it was perfectly appropriate. The dusting on the hearts made them flavorful but not overly spicy. I would confidently serve these to my most spice/heat-averse family members. 

This dish was prepared as an appetizer due to the quantity of hearts we had available, but I would happily eat this as a main course with a slightly larger salad and some extra sauce.

I sliced some chicken hearts in half and cooked some whole. Both turned out perfectly cooked and tender. However, I preferred the presentation of the halves as felt more appropriate for bite size apps.  

Overall, I highly recommend this recipe. Thanks Hank!

good flavours, great way to enjoy your goose a little more !

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