A Breakfast Classic Reimagined

Oatmeal is a breakfast classic. Enjoy Life Foods has re-imagined the classic into a portable oval bar you can eat on the go!

Multiple Flavors

Oatmeal is known for being a blank slate that can take on the flavor of the toppings added. Enjoy Life has brought to the market several flavor combinations for our enjoyment:

• Maple Fig
• Apple Cinnamon
• Mixed Berry
• Chocolate Chip Banana

A Healthy Breakfast On-The-Go

Breakfast ovals TASTE GREAT and provide you with 20g of whole grains (12% of your daily fiber) and all natural fruit. These SOFT BAKED OVALS are free from:

• Gluten
• Wheat
• Dairy
• Soy
• Sulfites
• Lupin
• Fish
• Crustaceans
• Peanuts
• Tree Nuts
• Casein
• Egg
• Sesame
• Mustard
• Shellfish

Variety of Uses

I enjoy Breakfast Ovals on their own with some fruit and crumbled in my yogurt or chia pudding.

Mango Mornings: Overnight Oats

I have made many varieties of OVERNIGHT OATS and come back to the mango recipe variation quite a bit. The recipe is simple to make and other fruits can be substituted for mangos to make the recipe fit your taste preferences and seasonal fruit availability.

Simple Formula 

Add the following to a jar (I rinse and use glass nut butter jars to reduce waste):

• 1 cup of mango (I layer mine)
• 1/8 cup organic chia seeds
• 3/4 cup gluten free oats
• 1 scoop protein powder
• 1 TBSP honey or agave (OPTIONAL)
• 3/4 cup milk of choice - I use almond or cashew

TIPS:

You can make a couple of jars ahead of time. The night before you wish to enjoy the breakfast, add the milk of choice and shake. In the morning, stir the jar and add additional milk if the oats absorbed more milk than you wish. I start with a ratio that errs on the dry side so that more liquid can be added at the last minute. It is difficult to soak up additional liquid last minute, especially if you want to eat the breakfast on-the-go.

NOTE: for details on mango availability, how to pick a mango, and how to store a mango can be found at Mango.org. 

Mini Quiche

I love to start my day with a nutritious breakfast. Some days I have more time than others to sit down and have a meal. Varying what I eat is important so that I get a variety of nutrients into my diet. If you are anything like me, you could eat the same thing day after day because you like it…and a routine is an easy rut one can fall into if they are not careful.

Try experimenting with different breakfast ideas. Breakfast is an important meal as it starts your day. Start the day out right with this YogaLean Gluten Free Mini Quiche. You can customize it to add the vegetables that you have on hand, the ones that YOU LIKE. Have fun playing with your food and getting a healthy stat to your day.

I have experimented with a gluten free quiche before and have loved the results! This recipe is a modification of my original using muffin “skirts” to make individual quiches and reduce the cooking time. The quiches in this way can be eaten as a grab-an-go breakfast or enjoyed in the home before heading out to start the day. Pair the quiche with seasonal fruit and enjoy!

Mini Quiche (makes 12)
6 Eggs
1 1/2 Cups Milk (I used original Almond Milk)
2 Cups of Diced Vegetables (I used Red Bell Pepper, Red Oinion, and Spinach)
1/2 – 3/4 Cup of Shredded Cheese (Cheddar, Parmesan, Mozzarella work well)
3/4 Cup diced Canadian Bacon
Salt and Pepper to taste
12 Muffin “skirts”

Options:
• Use spray olive oil to line muffin skirts so quiche does not stick…it happens in places when this step is not taken
• Vegetable pairings suggestions are listed below but eating seasonally is ALWAYS suggested:
Broccoli, Asparagus, Red Onion, and Cheddar
Mixed Colors of Bell Peppers
Spinach and Red Onion or Scallion or Leek
Sweet Potato and Scallion
• Omit Canadian Bacon…or substitute in Diced (Cooked) Bacon
• Add a teaspoon of gluten free Ian’s Panko Bread Crumbs to the bottom of the muffin “skirt”

Instructions:
• Preheat Oven to 375
• Cook about 30 minutes until a knife inserted in center comes out clean. Check to see if done after 20 minutes and then each 5 minutes thereafter. Cooking time varies by oven as well as based upon how full the muffin is and how dense the ingredients are packed. Try to make each muffin uniform.
• Start by dicing the vegetables you wish to use into SMALL pieces.
• Combine eggs, milk, and salt and pepper (to taste) in a bowl. Wisk.
• Add vegetables, cheese, and meat if you are using. Stir together with a fork.
• Add muffin skirts to a muffin tin and spray skirts with oil.
• Add quiche ingredients to skirts (evenly) and back!

Serving:
You can serve after the Mini Quiches have rested for about 10 minutes or store in an airtight container.
Pair with seasonal fruit … or with a salad if you with to eat this for lunch or dinner.