January 12th, 2010 - Barbara Feiner
I picked up a new breakfast idea from the current issue of Health magazine:
- Toast 2 frozen whole-grain waffles.
- Top with 1/2 cup ricotta cheese.
- Slather with 1/2 cup frozen unsweetened strawberries (thawed).
The result is a cheesecake-like dish that takes only 5 minutes of prep time.
To keep things organic, I buy:
I’ve substituted fresh fruit (apples, pears, orange segments), but I really do enjoy the texture of the frozen berries, which drizzle juice over the ricotta cheese. It’s a healthful, filling breakfast “sundae” that’s rich in nutrients and flavor.
Read More:A New Organic Breakfast Favorite
September 10th, 2009 - Barbara Feiner
When you want to create a hearty meal, consider serving breakfast for dinner—a popular idea in my home.
These waffle sandwiches are a great back-to-school mealtime solution, made with fresh organic dairy products and pantry staples. They’re high in protein, and the waffles help meet your daily whole-grain requirements. (I like Nature’s Path Flax Plus organic waffles.)
All of the ingredients in today’s recipe should be readily available at your local natural and organic food store.
For another breakfast-for-dinner recipe, check out Southwestern Scramble.
Spicy Ham & Egg Waffle Sandwiches
Makes 2 servings
4 ounces sliced ham
1 teaspoon butter
1/2 cup shredded cheddar cheese
2 slices cheddar cheese
1 cup picante sauce
- Warm ham slices in oven.
- Melt butter in a skillet on medium heat. Lower temperature to medium-low.
- Crack and scramble eggs in the skillet for about two minutes. Add shredded cheddar cheese to the eggs, and mix well.
- Toast waffles, according to package directions.
- To make the sandwich, top one waffle with half of the ham, egg and cheese mixture. Next, top with a slice of cheddar cheese and 1/2 cup picante sauce. Top with another waffle and serve.
- Repeat with remaining ingredients to make a second sandwich.
Recipe and photo courtesy of Pace Salsa
Read More:Spicy Ham & Egg Waffle Sandwiches