Keep your New Year’s resolutions with these healthy breakfast recipes

If you ushered in 2016 with a hangover the size of Texas and the adverse effects of two weeks’ worth of holiday party food bingeing — we feel you. Let’s all resolve to make this year the one we actually start eating healthy (instead of, you know, just saying we will and then promptly reaching for a king-sized bag of Cheez Doodles).

To make staying on track a little easier, we’re offering up recipes from our archives this week to make sure you stay satisfied from sunup to sundown. First stop: breakfast.

Multi-Grain Waffle with Peaches (styling by Chef Cyrille Holota ) (Photography by Renee Brock/Special)

Multi-Grain Waffle with Peaches (styling by Chef Cyrille Holota ) (Photography by Renee Brock/Special)

Multigrain Waffles with Peaches

Hands on: 25 minutes Total time: 25 minutes Makes: 12 4-by-4-inch waffles and 4 cups peach garnish

2 cups buttermilk

1/2 cup old-fashioned rolled oats

2/3 cup whole wheat flour

2/3 cup all-purpose flour

1/4 cup toasted wheat germ or cornmeal

1 1/2 teaspoons baking powder

1 teaspoon ground cinnamon

1/2 teaspoon baking soda

1/4 teaspoon salt

1/2 cup mashed bananas

2 large eggs, lightly beaten

1/4 cup packed light brown sugar

1 tablespoon canola oil

2 teaspoons vanilla extract

2 pounds peaches, quartered and pitted (about 12)

2 tablespoons granulated sugar

2 tablespoons honey

Mint sprigs and powdered sugar, for garnish

Preheat waffle iron. If needed, brush iron with oil before preheating.

In a large bowl, combine buttermilk and oats and let stand 15 minutes.

While oats are softening, in a medium bowl, whisk together whole wheat flour, all-purpose flour, wheat germ or cornmeal, baking powder, cinnamon, baking soda and salt. Stir bananas, eggs, sugar, oil and vanilla into the flour mixture. When oats have softened, stir them into flour mixture and mix with a rubber spatula just until moistened.

Spoon batter into preheated iron, covering about three-fourths of the surface. Close iron and cook until waffles are crisp and golden brown, about 5 minutes. Remove cooked waffles and keep warm. Repeat process with remaining batter.

While waffles are cooking, make peach garnish. In a medium skillet, combine peach quarters, sugar and honey. Bring to a simmer over medium heat and cook for 2 minutes or until syrup is golden brown and bubbles all over. Keep warm.

When ready to serve, top warm waffles with peaches and serve immediately. Garnish with mint sprigs and powdered sugar if desired.

Adapted from a recipe provided by chef Cyrille Holota of BLT Steak Atlanta.

Per 1 waffle and 1/4 cup fruit serving: 175 calories (percent of calories from fat, 15), 6 grams protein, 33 grams carbohydrates, 3 grams fiber, 3 grams fat (1 gram saturated), 37 milligrams cholesterol, 214 milligrams sodium.

 

Orange Smoothie

Hands on: 5 minutes Total time: 5 minutes Makes: 1 serving

2 cups pineapple chunks, fresh or frozen

3/4 cup orange juice

1/2 cup vanilla yogurt

In a blender, combine pineapple, juice and yogurt. Process until smooth, adding more juice if thinner consistency is desired. Drink immediately or refrigerate for up to 12 hours.

Per serving: 333 calories (percent of calories from fat, 8), 8 grams protein, 73 grams carbohydrates, 4 grams fiber, 3 grams fat (1 gram saturated), 6 milligrams cholesterol, 80 milligrams sodium.

 

Individual Omelets

Hands on: 10 minutes Total time: 35 minutes Makes: 12 muffins

1/4 cup chopped green onions, divided

1/4 cup chopped red bell pepper, divided

1 cup 1/4-inch diced ham

3/4 cup grated cheddar cheese

12 eggs

1/2 teaspoon salt

1/2 teaspoon pepper

Preheat oven to 375 degrees. Thoroughly grease a 12-cup muffin tin with nonstick spray.

Reserve half the green onions and red pepper. In a small bowl, combine the remaining green onions and red pepper and ham. Divide the mixture evenly among the muffin cups. Top each with cheese.

In a medium bowl, whisk together eggs, salt and pepper. Combine thoroughly, then pour egg into each muffin cup. Use a fork to lift vegetables and ham to be sure egg penetrates to bottom of cup. Fill each cup 3/4 full. Bake 20 to 25 minutes, just until muffins have risen and are set.

Remove to a rack to cool. Package in individual servings and refrigerate for up to 5 days, or freeze. If frozen, thaw before reheating. Reheat in microwave for 1 to 2 minutes or until warm in the center.

Per serving: 125 calories (percent of calories from fat, 63), 10 grams protein, 1 gram carbohydrates, trace fiber, 9 grams fat (3 grams saturated), 226 milligrams cholesterol, 351 milligrams sodium.

 

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