Looking for some breakfast inspiration? Look no further!  Dawn Jackson Blatner, fellow Chicago RDN, just published a book called The Superfood Swap. (Dawn and her client client won on the reality show this past summer, “My Diet is Better Than Yours! with Dawns Super Food Swap plan).
Why do I love this book?  The recipes are nutritious and easy to prep and prepare, its filled with simple yet fun messages on how to swap out unhealthy ingredients for health promoting foods and it’s science based.  No fad diets.  No gimmicks.  The real deal.  You can find it here!: https://www.amazon.com/Superfood-Swap-Without-C-R-P/dp/0544535553.

Two recipes to try this week!

SuperFood Scramble Bowl

2 eggs, beaten
1 tsp olive oil
2 cups baby spinach
1/2 c cooked quinoa
1/3 c avocado, chopped
1 green onion, chopped
Juice of 1/2 lemon
Sea salt and black pepper

1. Scramble the eggs in oil over medium heat.
2. Assemble your bowl.  Place the spinach in a medium bowl and top with warm egg and quinoa. Top with avocado and veggies. Add juice and sprinkle with salt and pepper.

410 kcals, 23 g fat, 31 g carbs, 9 g fiber and 21 g protein.
(You can reduce total kcals and fat by reducing the avocado portion and/or by substituting 1 egg yolk for 2 egg whites.)
Time saver: Use frozen precooked quinoa in grocery store or make a big batch and save in smaller portions to reheat.

Cinnamon Oatmeal Muffins

Topping
3 tbsp coconut oil
1/2 c finely diced pecans
1/4 c coconut water
1 tbsp ground cinnamon
1/2 tsp sea salt

Muffins
2 cups rolled oats
1 cup unsweetened milk
2 eggs, beaten
2 tbsp flax seed (ground)
1 tbsp cinnamon
1 tsp baking powder
1 tsp vanilla extract
1/4 tsp sea salt

1. Preheat oven to 350 degrees. Line 10 cups of a muffin tin with apper liners.
2. Make the topping. In a medium bowl, combine ingredients for the topping. Mix together and set aside.
3. In another bowl, stor together the oats, milk, eggs, flaxseed, cinnamon, baking owder, vailla and salt. Divide mixture between the 10 muffin cups. Top each muffin with 1 tbsp of topping mix, Bake for about 30 minutes until set. Refrigerate uneaten muffins in an airtight container for up to 5 days.

Nutrition:
2 muffins 370 kcals, 21 g fat, 36 g carb, 6 g fiber and 10 g protein

~Kelly

www.devinenutrition.com