Egg / Flax Seed Muffin Thing

Cake? Muffin? Microwave-baked Thing? Call it what you wish, but I like it.

Disclaimer: This is probably not a recipe that will wow your brunch guests. It may not wow you either, if you're not always obsessively seeking the Most Nutritious Breakfast like I am. But if you are, then maybe you'll be as excited about this as I am.

Since I like to eat the same thing every morning, I want it to address my dietary needs as well as it can. For me, that means lots of protein and fiber, and as many other good nutrients as I can pack in without too much sugar, diary, or starch. And it has to be fast to prepare on groggy school mornings.

When I found this recipe, it seemed to fit the bill. I was skeptical that a microwaved egg with flax meal would taste good, but it's not bad! And when you add some fruit into the mix, I dare say it's quite good.

With the addition of fruit, I found that it doesn't need the oil listed in the original recipe. It also doesn't really need sweetening, though it tastes better if you do sweeten it a bit. I add a pinch of salt, too, and some Fiber One cereal to give it texture and more fiber.

To make it optimally convenient, I pre-mix the dry ingredients a week at a time. Then, to make one serving, I just have to stir some together with an egg, fruit, and the Fiber One. I do that part at night in a glass tupperware, so I just have to throw it in the microwave in the morning.

My perfect healthy breakfast food? For now, I say yes.

The Recipe:

1/4 c flax seeds, ground (I like the golden kind)

1/2 tsp baking powder

1 tsp cinnamon

pinch salt

pinch sugar, optional

1 egg

1/2 c berries, chopped apples, or other fruit

1/4 c Fiber One cereal

Mix all ingredients in a microwave-safe bowl.
Microwave for 90 seconds.

The Verdict:

Overall grade: A

Overall reason: Tastes better than anything this healthy that I've had before

Time to prepare: 3 minutes

Husband quote: (If I ever get him to try it, I'll post an update.)

Comments

Kitchen renovation!

BEFORE: AFTER: Still to come: a beautiful new induction range and some wood shelving on the left side, above the backsplash. And maybe the shelving unit on the wall facing the cabinets should be green, but we're going to live with a while before making that decision.

Adzuki Beans with Black Rice

I hope I don't turn any readers away by featuring cilantro in my first photo. My current food obsession is black rice. I was first introduced to it at Sushi Pure . It's purple when cooked, and I was completely smitten when purple sushi arrived at our table. I mean, purple sushi! It was like my birthday or something. Actually, it might have been my birthday, because I pretty much always have sushi on my birthday, but anyway. It's kind of sweet and has this great chewy texture. When I learned how healthy it is , my crush evolved to full-out love. Sushi Pure's Spicy Tuna Roll (photo from FoodSpotting.com) In my ongoing research for ingredients that are low in calories but high in nutrition, adzuki (also spelled azuki) beans came up. I learned that these are the sweet red beans used in Japanese desserts, including red bean ice cream, which I've been obsessed with since I was a kid. But since turning them into ice cream probably negates the health benef...

Spicy Tomato Jam

Little pot of bubbling goodness seeks lentil patties, sweet potato fries, or pretty much anything else. I recently made this recipe from Crumb Blog for lentil patties with tomato jam. The lentil patties were pretty good, but the tomato jam was really something to write home about. It's one of those foods that makes you feel warm, even when it's cold. It has just the right balance of sweetness, acidity, and spice. The mustard seeds are a must (haha, must ard seeds). Their crunch, and the little burst of toasty peppery flavor that follows, are amazing in contrast to the rest of the flavors. The next time you're tempted to put ketchup on something, consider this instead. I have a little bit of this gold left over in the freezer. I'm thinking I may thin it out with vegetable broth and use it as a sauce for a stir-fry. Stay tuned for the results. The only change I made to this recipe was upping the amount of mustard seeds. I think 1 tsp is the perfect a...

Adventures of a healthy-ish pseudo-foodie

Search This Blog