Thursday, December 6, 2012

The Working Girl Breakfast


New blog name, new blog design, new job. Phew, that's a lot of change in less than a month!

Not to mention the plethora of changes that I've gone through since my October CIA graduation. It's been tough adjusting to life after college, but in general I'm trying my best to start my adult life off on the right foot.

One of the most difficult things I've had to deal with is getting my eating schedule right. You would think that working in a kitchen lends itself to food, food, and more food 24/7, but I can never quite find the time to grab lunch. Most restaurants provide their employees with a "family meal", which is basically a lunch or dinner for the kitchen staff. However, at the Hilton, we have to make sure all of our guests are fed, and can't quite find the time to make (or even to take a break and eat) a meal for the entire hotel staff.

It's pretty sad when all I've eaten by dinner is a breakfast bar and a few crumbs here and there in the bakeshop. So, I've been in search for protein-packed snacks that will keep me fuller longer. I've also been on a serious health kick for the past half a year, so I'd prefer that the things I eat are better for me (although I'm no stranger to splurging on treats... I'm not going to deprive myself people, I'm a pastry chef!).

That's where this post comes in! My search for healthy breakfast items at the store has pretty much ended at "low-cal" Jimmy Dean breakfast sandwiches (which are loaded with fat), and generic granola bars (who knows what's hidden in those).

Today's recipes are inspired by two of my preferred on-the-go breakfast items: the Dunkin Donuts Egg White Flat, and the Kashi Soft Baked Square. They are both loaded with healthy alternatives to the original, and will keep you fuller longer!

Spinach & Turkey Sausage Breakfast Sandwiches

You can freeze these yummies and microwave in the morning for a warm, healthy breakfast!

Yield: 6 Sandwiches

2 Tbsp. Extra Virgin Olive Oil
3 medium Turkey Sausage links, casing removed
5 ounces (about 2 large handfuls) fresh Spinach, chopped, with stems removed
3 Whole Eggs
1 c. Egg Whites
Salt and Papper, to taste
6 Whole Wheat Flatbreads

1. Heat the Olive Oil in a large pan over medium heat
2. Crumble the Turkey Sausage into the pan and cook until the sausage is no longer pink, about 3-5 minutes
3. Add the chopped spinach and saute until the spinach has wilted (it will seem like a lot at first, but once the spinach cooks, it will shrink down substantially)
4. While the sausage and spinach cooks, whisk the whole eggs and egg whites together 
5. Add the egg mixture to the sausage and spinach and cook until the eggs scramble, stirring constantly. 
6. Divide the eggs evenly between the flatbreads to assemble the sandwich
7. These can be individually wrapped, or placed in plastic baggies, and then frozen. In the morning, re-heat for 1-2 minutes for a delicious, and hunger satisfying meal. 

Baked Oatmeal Breakfast Bars

These bars are the perfect grab-and-go snack, plus they're packed with nuts and flax seeds for a healthy twist. Feel free to change the mix-ins to whatever you most enjoy!

Yield: 1 9x9-inch pan, about 12 bars 

2 c. Old Fashioned Oats
1 c. chopped Walnuts
1/2 c. Flax Seeds
1/4 c. Brown Sugar
1/2 c. Honey
1/4 c. Molasses
3 Tbsp. Butter
1/2 c. Whole Wheat Flour
1 tsp. Cinnamon
1/2 tsp. Allspice

[Optional Garnish: 1/2 c. chocolate chips and 2 Tbsp. Vegetable Oil] 

1. Preheat your oven to 350 degrees Fahrenheit 
2. Spread the Oats, Walnuts, and Flax Seeds onto a sheet pan and place in the oven to toast for 5-10 minutes, or until lightly browned. 
3. Meanwhile, combine the Brown Sugar, Honey, Molasses, and Butter in a small saucepan and heat over medium heat until the sugar is dissolved and the ingredients are combined.
4. When the Oats, Nuts, and Flax Seeds are finished toasting, dump them into a large bowl and add the Whole Wheat Flour and spices. 
5. Pour the Sugar and Honey mixture overtop of the dry ingredients and mix together with a wooden spoon until evenly distributed. 
6. Pat the mixture into a greased 9x9-inch pan and bake for 20 minutes. 
7. Once bars are cooled, remove from pan and cut into desired shape. If you want to add a little chocolatey goodness, melt 1/2 cup of chocolate chips for 30 seconds at a time in the microwave, stirring after each interval. Once melted, add 2 Tbsp. vegetable oil and stir until homogenous. Drizzle over cooled bars with a spoon, or using a piping cornet


Whether you're working hard or hardly working, these recipes will keep you fuller and more satisfied, and will keep you from hungrily eyeing that stale donut in the break room ;)

Here's to a great day!

Stay hungry and curious,

Blayre :)


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