Shabbat morning is a great time to relax, sip your coffee, and bond with your loved ones. You don’t have to beat the morning rush hour, so you have time to enjoy a heartier breakfast than during the week. Traditionally, shabbat morning breakfast is reserved for a babka and marble cake. But I want to try something different. Something home baked, delicious and healthy too.
Here are my top 5 wholesome breakfasts that both adults and kids can enjoy.
1. Sugar Free Protein Pancakes
- 12 eggs
- 1 1/2 cup cottage cheese
- 3/4 cups oatmeal
- 2 Tbsp. vanilla
- 1 tsp cinnamon
Add all the ingredients into a blender, and blend until the mixture is well blended. If the batter is too thick, you can add a little milk. (Thick batter=thick pancakes; thin batter=thin pancakes!) Spray a skillet with cooking spray, and ladle the batter onto the hot skillet. When the batter starts to get bubbles on top, flip the pancake and cook for another minute or two. On Shabbat morning, put on the plata and serve warm with butter and syrup.
2. Egg Cupcakes
- 8 eggs
- 1/2 cup or 1 cup cheddar, swiss, or parmesan cheese
- Use 2-3 cups of any vegetables you want (I used onions and green peppers)
- 3 tablespoons olive oil
- Whatever spices you like in your omelets (examples: oregano, garlic, salt, pepper, paprika, cumin, salsa, thyme, rosemary, etc.)
Preheat oven to 350°. Steam or saute the vegetables so they are cooked about half-way, long enough for most of their water to evaporate. (I’ve even microwaved them before when I was in a real time pinch.) Transfer vegetables to mixing bowl, add your spices and cheese and stir. In lightly greased or lined cupcake tin, fill each one half way full with the vegetable mixture. In bowl beat all 8 eggs with olive oil and pour over vegetables in the cupcake tin until full. Bake in oven for 25 minutes until a toothpick inserted into the middle of a cupcake comes out clean. Either serve hot or let cool.
3. Healthy Bran Muffins
- 1 cup of whole wheat self rising flour (or 1/2 cup of whole wheat spelt flour and 1/2 cup of white flour)
- 1 teaspoon of Baking Powder
- 1/2 teaspoon of Baking Soda
- 1 teaspoon of cinamon
- 1/4 teaspoon of ground nutmeg
- 1/2 teaspoon of salt
- 1 cup of Quick cooking oats
- 1 cup of yogurt (Yogurt with Omega 3, Bio Yogurt or Goat’s yogurt)
- 1 egg or 2 egg yolks
- 1/2 cup of canola oil
- 1/2 cup of Demerara sugar (or 1/4 cup Demerara sugar and 1/4 cup of honey)
- 1/2 cup of cran raisings
- 1/3 cup of crushed walnuts
- 1/3 cup of finely chopped red apples
Preheat oven to 350° and line muffin tins. In a large bowl add: flour, baking soda, baking powder, cinamon, nutmeg and salt. In a small bowl mix: quick cooking oats with the yogurt and leave for 3 minutes. Afterwards add the egg, oil and sugar. Add the quick cooking oat mixture to the dry ingredients carefully with a fork. Add to the mixture cran raisins, walnuts and apples. If the mixture looks too thick, add a Tablespoon of warm water. Fill the cupcake 3/4 and bake for 18-20 minutes (or until the middle of the cupcake comes out clean).
4. Walnut Bread
- 2 cups finely grated zucchini (about 2 zucchini)
- 1 cup granulated sugar
- 1 cup packed dark-brown sugar
- 1 cup vegetable oil
- 3 large eggs
- 3 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 tablespoon cinnamon
- 1 cup chopped walnuts
- 1/4 teaspoon almond extract
Preheat oven to 350°. Coat two 4 1/2-by-8 1/2-inch loaf pans with nonstick spray, line with parchment paper, and spray paper. Combine zucchini, sugars, oil, and eggs in a large bowl and mix until combined. Add dry ingredients and mix well. Fold in nuts and extract. Divide batter between loaf pans. Bake until a tester inserted in the middle of each loaf comes out clean (about 1 hour 10 minutes.) Cool 10 minutes on wire rack. Invert, and remove parchment paper. Cool completely on rack.
5. No Bake Granola Balls
- 1 1/4 cup oats
- 1/2 cup creamy peanut butter
- 3 Tablespoon of honey
- 1/4 cup coconut flakes
- 1/3 cup chocolate chips
- 1/3 cup raisins
Combine all ingredients in a medium sized bowl. Stir well until everything is combined well. Put mixture in the fridge and chill for about 30 minutes. Remove from fridge and roll into balls (wash your hands a few times throughout to keep mixture from sticking to them too much). Place bites on a cookie sheet lined with parchment paper. Return to fridge or freezer to chill.
Which one of these recipes do you like best? What do you normally make for shabbat breakfasts?