Mostly Healthy Breakfast Recipes made Easy by Nielsen-Massey

Thursday 07th, February 2019 / 14:13 Written by
Mostly Healthy Breakfast Recipes made Easy by Nielsen-Massey

Mostly Healthy Make Ahead Breakfasts from Nielsen-Massey

Everywhere you look, January is full of top 5 lists, must-dos, and how-to-dos. It’s easy to feel the pressure of our resolutions. Soon enough, we go from virtuous eating and yoga every morning to cold pizza for breakfast. This month, we’re giving you a few easy options for wholesome, happy eating that give you enough time for your lifestyle-renovating goals.

Cookies for breakfast feel so indulgent, but we’ve added bananas, almond butter and oats to make these a more wholesome option. These grab-and-go breakfast bites are the perfect dunkers for your morning cup of coffee.



Banana Bread Cookies
2 ripe bananas
1 egg
1/2 cup almond butter
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1 cup rolled oats
1/2 cup whole wheat pastry flour
1/2 cup coconut sugar
1 teaspoon cinnamon
1 teaspoon baking powder
1/2 teaspoon salt
Vanilla Bean Glaze:
1 cup confectioners’ sugar
2 tablespoons almond milk (or milk of choice)
1/2 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Bean Paste


Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.

Mash the bananas with a fork or potato masher in a large mixing bowl. Add egg, almond butter and vanilla extract; stir to combine. Add oats, flour, coconut sugar, cinnamon, baking powder and salt. Mix until just incorporated.

Spoon the dough onto the prepared baking sheet, making about 15 cookies.

Bake for about 15 minutes, or until the cookies turn golden brown. Allow to cool completely before adding the glaze.

Add confectioners’ sugar, milk and vanilla bean paste to a bowl. Whisk until smooth. Drizzle onto cooled cookies.

Spinach and Leek Quiche with Sweet Potato Crust
Eating a balanced breakfast doesn’t mean plain oatmeal anymore. Get a boost after your morning workout with this make-ahead quiche. We’ve squeezed in lots of good-for-you veggies like spinach, sweet potatoes and leeks and added just a touch of richness with our Madagascar Bourbon Pure Vanilla Extract.

Mostly Healthy


3 medium sweet potatoes
2 tablespoons olive oil
2 leeks, trimmed and thinly sliced
2 cups baby spinach, packed
4 eggs
4 egg whites
1/2 cup unsweetened almond milk (or milk of choice)
1 teaspoon Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon nutmeg
1 cup shredded or cubed Gruyere cheese

Preheat the oven to 350°F.

To prepare the sweet potatoes, peel and thinly slice using a mandolin or knife. Set aside. Coat a pie dish with cooking spray. Fill the bottom of the pie dish with sweet potato slices, overlapping them to cover. Continue adding sweet potato slices to fill the edges of the pie dish, overlapping. Once the entire dish is covered, coat with cooking spray again and sprinkle with salt and pepper. Bake for 20 minutes. Take the dish out of the oven and set aside.

Increase the oven’s temperature to 375°F. Heat the olive oil in a skillet over medium heat. Sauté the leeks until tender. Add the spinach and sauté until just wilted.

In a mixing bowl, add eggs, almond milk, vanilla extract, salt, pepper and nutmeg. Whisk to combine. Add leeks, spinach and Gruyere and stir.

Pour the filling into the sweet potato crust and bake for 35 minutes. Allow to cool before serving.


Dulce de Leche French Toast

Mostly Healthy


Dulce de Leche
1 cup half-and-half
1/3 cup Nielsen-Massey Madagascar Bourbon Pure Vanilla Sugar
1 tablespoon Nielsen-Massey Mexican Pure Vanilla Extract
1/2 teaspoon Nielsen-Massey Pure Almond Extract
1/2 teaspoon ground organic cinnamon
1/4 teaspoon salt
1 pinch baking soda
1 tablespoon butter
French Toast
4 eggs, beaten
1/4 cup half-and-half
1 loaf artisanal bread, cut into 8 (1-inch) slices (Baguette, Brioche or Challah)
2 tablespoons butter (divided)
3 teaspoons canola oil (divided)

To a large, heavy saucepan, add half-and-half, vanilla sugar, vanilla and almond extracts, cinnamon and salt. Place over medium-low heat; cook and stir until sugar has melted, about 5 minutes, then add the baking soda. Continue cooking and thoroughly stirring until mixture caramelizes and thickens, about 20-25 additional minutes. Remove from heat and whisk in butter; cover and set aside. Before serving, reheat over low heat and adjust consistency by adding 1-2 teaspoons of half-and-half.

Preheat oven to 200 degrees F. Cover a rimmed baking sheet with foil and lightly coat with cooking spray; set aside.

Add eggs and half-and-half to medium shallow bowl; whisk to combine and set aside.

To a large non-stick skillet, add 1 1/2 teaspoons oil and 1 tablespoon butter. Heat skillet over medium-low heat until butter melts. Adjust heat if necessary.

Dip both sides of bread in egg mixture and place in skillet. Cook 4 pieces at a time until done, about 1-2 minutes per side, turning only once. Place on prepared baking sheet and place in oven to stay warm. Carefully wipe skillet with paper towels, add remaining butter and oil, then repeat directions with remaining bread.

Plate two pieces of French toast and top each serving with 2 tablespoons of warm Dulce de Leche.

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