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Getting More Veggies at Breakfast + Mediterranean Breakfast Sandwich {Recipe}

My kids start school today. And although temps are still hanging out in the 90’s (sigh), I can’t believe summer (vacation) is coming to a close. However, this mama is not disappointed by that. I love–and always have loved–the start of school, the promise of cooler weather, leaves changing color, cozy long sleeves and cooler-weather foods. And, this time of year always inspires me to re-asses and make new goals.

Three of my goals for this school year?

  1. Make our weekday mornings less hectic. I’m even taking this mini-course on this!
  2. Get my kids more involved in packing their lunches and snacks. Got some great ideas from Pinterest.
  3. Make it easy for all of us (including me!) to eat more veggies at breakfast.

We know vegetables are healthy and packed with important nutrients. Research shows that eating vegetables regularly reduces the risk of developing heart disease and certain types of cancer, protects against bone loss, helps lower blood pressure and may help maintain a healthy body weight. Research also shows us that most Americans do not eat three servings of vegetables each day… in fact, only about 14 percent of American adults and about 9.5 percent of American children eat 3 veggie servings a day. I find it easy to eat multiple servings of vegetables at lunch and at breakfast, but I still struggle to eat vegetables at breakfast and as snacks on most days. And, I struggle to get my kids to eat them then, too.

So when I saw this month’s Recipe ReDux challenge…

Rise and Shine with a Savory Breakfast: The trend of protein-packed breakfasts is catching on…and back-to-school time is looming. This month, show us new healthy takes on eating savory or dinner-inspired dishes for breakfast. Think egg burritos, beans and rice, or maybe even pasta?! This theme was inspired by Emily Ruth Weir.

…I knew I had to share my Mediterranean veggie breakfast sandwich. This sandwich is packed with vitamin C, vitamin Am folate, potassium, dietary fiber and protein. It’s a tasty way to get more veggies into your day. Serve alongside berries or a piece of fruit for a power-packed morning meal.

Mediterranean Breakfast Sandwich {Recipe}

Ingredients

  • 2 tsp. olive oil, divided
  • 1 red bell pepper, thinly sliced
  • 1 zucchini, sliced
  • 1 yellow squash, sliced
  • 4 slices whole grain bread
  • 2 Tbsp. hummus
  • 4 oz. feta cheese, crumbled
  • 1/2 cup baby spinach
  • 1 tsp. balsamic vinegar
  • 1/2 tsp. dried oregano
  • Salt and pepper, to taste

Instructions

  1. In a small pan, heat 1 tsp. olive oil over medium heat. Add peppers, zucchini and squash; cook for 5 minutes. While vegetables are cooking, toast bread lightly in toaster. Spread hummus evenly among all four bread slices. Drizzle with the remaining olive oil, vinegar and oregano. Top hummus with sautéed vegetables, then evenly sprinkle on feta cheese and top with spinach. Place one slice on top of each sandwich. Serve warm. Makes 2 sandwiches.
http://kleinernutrition.com/getting-veggies-breakfast-mediterranean-breakfast-sandwich-recipe/

PLEASE SHARE: What are you favorite not-your-typical-breakfast breakfast meals? Please share. I’d love to hear from you!

For more inspiration, please check out my fellow Recipe ReDux’ers. You’re sure to find something mouth-watering and nutritious!

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