Breakfast IS the most important meal of the day. Appropriately named, you are quite literally breaking your fast and fueling your brain & body with energy as well as jump starting your metabolism. When I ask my students, "Why is it important to eat breakfast," my students often answer that it will "make them smarter." You know what, they are correct. Several studies show that eating breakfast in the morning is linked to higher IQs, increased productivity and the ability to function and manage relationships. So if you want more friends, eat breakfast.
I know TIME is a huge reason many kids and adults alike do not eat breakfast so if you can prep items the night before or on Sunday for the entire week, do so to make your life easier. You can wake up knowing that all you have to do is grab it and go.
Since I live in the Central Valley of California, I feel very fortunate to be able to take advantage of our delicious, fresh produce. The Farmer's Daughter (KMK Farms) delivers weekly CSA (Community Supported Agriculture) boxes to Young Chefs Academy. I love their service because you can pick from a list of seasonal produce and are not obligated to receive a box every week.
Every March, I love to get out my juicer and start make refreshing drinks to beat the heat. My favorite combination is Orange, Carrot, Apple (and sometimes some lemon or ginger). It is very refreshing and so tasty. The perk of juicing is that you receive a dense intake of micronutrients along with vitamins and minerals. The downfalls of juicing is that 1. you need a juicer and 2. you loose a lot of the fiber when the pulp is discarded. I have enjoyed playing around with recipes to utilize the pulp. With the extreme water shortage facing the Valley, I believe we have a responsibility to be conservationists and discard as little of our precious fruits and possible.
When life gives you pulp, make muffins. A few tips with using the pulp. 1. Line the pulp container with a gallon size ziplock bag. 2. Freezer the Pulp for later use. 3. It doesn't matter what type of pulp you have, as long as there is some citrus- your muffins will taste yummy.
The muffins happen to be Sugar-Free. I use ripe banana, REAL maple syrup, honey, & Apple sauce as sweetener. You can use 1 or all of these ingredients to sweeten your muffins. I also use Whole wheat flour and ground flaxseed for added fiber. I add in chopped pecans (or walnuts) and Golden raisins but you certainly do not need to.
Juicing Pulp Morning Muffins
- 1 Ripe Banana
- 4 Eggs
- ½ cup Greek Yogurt
- 4 Tablespoons Honey
- ½ Cup Applesauce
- ½ cup Real Maple Syrup
- 2 Cups Juicer Pulp
- 1.5 cups Whole Wheat Flour
- ¼ cup Ground Flaxseed
- 2 teaspoons Baking Powder
- 2 teaspoons Baking Soda
- 1 teaspoon Nutmeg
- 2 teaspoons Cinnamon
- ½ teaspoon Salt
- ¼ cup Rolled Oats
- In a Stand Mixer, smash Banana. Add in 4 eggs and beat. Blend in Yogurt, Honey, Applesauce, & Syrup.
- In separate bowl combine Flour, flaxseed, bkg. powder & soda, nutmeg, cinnamon, juicing pulp, salt.
- Add dry ingredients to wet and blend.
- Optional: Add in ½ cup Golden Raisins, ½ cup chopped walnuts or pecans.
- Fill muffin liners 2/3 full. Sprinkle w/ rolled oats. Bake at 350 degrees for 18-20 minutes. Enjoy!!
Pulp Used: 4 Carrots, 2 apples, 4 tangerines
- Scrub Fruits/veggies before use but it’s best to leave skin on for most nutrients.
- Line Pulp Container
- Make Double Batch to have fresh juice within 24 hours
- Store juice in air-tight container. Lasts 24 hours.
- Use Lemon: Punches up flavor, balances acid level, reduces inflammation.
- Pulp can be frozen for later use.
Pick 1 from each category. Mix & Match to create your favorite.
Sweet: Apple, orange, berries, pears
Tart: lemon or lime
Roots: beets, carrots, turnips
Greens: spinach, kale, lettuce, broccoli
Herb: basil, mint, parsley, cilantro
High Yield: celery, cucumber, melons