MILWAUKEE -- Let's face it -- school mornings can be a little hectic. But, if you're prepared, your kids can still get a balanced breakfast! Registered dietitian and cookbook author, Erica Cleven, joins Real Milwaukee with three meals you can make in minutes.
Chia Seed Pudding (with variations)
- 2 cups of milk, any variety
- 1/2 cup chia seeds
- 2-3 tablespoon pure maple syrup
- 1/2 teaspoon pure vanilla extract
Mix all ingredients together, cover and refrigerate for at least 4 hours. Serve with a variety of fruit, nuts and/or seeds.
Waffle Iron Eggs and Hashbrowns
- 3 eggs
- 1/4 cup nonfat milk
- 20oz bag frozen shredded hash browns
- 1 cup shredded cheddar cheese
- 1/2 teaspoon salt
- Finely chopped veggies: broccoli, peppers, mushrooms (anything you would put in an omelet)
1. Heat waffle iron on medium-high. Spray each side with non-stick cooking spray.
2. In a medium mixing bowl, whisk together eggs and milk. Stir in potatoes, cheese and salt.
3. Scoop a layer of the egg mixture onto the waffle iron. Spread to about 1/2 inch from the edge and close. Cook for 5 minutes. Remove waffle when golden brown.
4. Eat immediately, or let cool and freeze for later. Reheat in a toaster oven for best results.
- 1 cup fruit (blueberries, raspberries, mango, kiwi, cherries, strawberries, or any combination)
- 1/2 cup packed greens (spinach, kale or a combination)
- 1 small banana, cut into chunks
- 1 cup liquid (a variety milk, water, juice, brewed tea)
- 1 tablespoon ground flax seeds or chia seeds, optional
Place fruit, greens and banana in a small Ziploc bag. Freeze. When ready to prepare, place frozen ingredients in a blender. Add liquid and seeds, if using. Blend until desired consistency.