3 Healthy Thanksgiving Breakfast Recipes

Thanksgiving breakfast is more important than you might think. It needs to be the perfect balance to satisfy your family until Thanksgiving dinner, but also special enough to be memorable. In my home we love to try new dishes that are healthy, but also substantial enough to curb early morning hunger. These dishes are the perfect balance for the holidays. Give these three dishes a try for Thanksgiving breakfast.

Frozen Peach Rice

Breakfast rice is one of my daughter’s favorite dishes, and frozen peaches are our go-to after dinner delights, so combining the two was a no-brainer. She loves the flavor combination of the sweet rice with the lightly frozen peaches. Using coconut oil really adds another dimension to the flavor, as well as a healthy twist.

Serving Size: 4

Time to make 20 minutes

2 cups white rice

2 cups water

�½ cup soy milk

2 T honey

1 T white sugar

1 T coconut oil

2 fresh peaches (or 1 can sliced peaches)

Directions:

Bring the water to a boil. Then add the rice, and simmer for 20 minutes. While the rice is cooking, slice the peaches into bite size pieces and arrange on a cookie sheet. Put the peaches in the freezer until the rice is done. When the rice is soft (approximately 20 minutes of cooking time) drain the remaining water and mix in the soy milk, honey, sugar, and coconut oil. Then top with frozen peaches.

Pumpkin Oatmeal

This is a great breakfast item to trick people into eating oatmeal. The pumpkin flavor really takes over and makes it a truly seasonal treat.

Serving size: 4

Cook time: 10 minutes

2 cups instant oatmeal

�½ cup canned pumpkin

1 tsp cinnamon

1 tsp pumpkin spice

1 tsp brown sugar

1 T honey

1 T butter

�¼ cup soy milk

Cook oatmeal as directed on package. Mix pumpkin, cinnamon, pumpkin spice and brown sugar together. After oatmeal is cooked, add honey and butter before mixing in the seasoned pumpkin. Add milk and stir before serving.

Autumn Scramble

If you’re crazing a savory dish before the big Thanksgiving dinner, the Autumn Scramble will give it to you. The nutritional yeast sprinkled on the veggies is amazing, and combined with the scramble, will satisfy your taste buds until dinner.

Serving size: 4

Cook time: 20 minutes

1 yellow string squash

1 zucchini

3 eggs

2 T butter

1 T nutritional yeast

1 package diced hash brown potatoes

Dash salt

Dash pepper

Directions:

Cook hash browns as directed on package. Chop squash and zucchini into bite size pieces, and saut�© in 1 tablespoon of butter. In another pan, scramble eggs with the other tablespoon of butter, and add salt and pepper to taste. When vegetables are lightly browned, sprinkle with the nutritional yeast and add to scrambled eggs. Layer eggs and veggie mix over hash brown potatoes and enjoy!

Hopefully your family enjoys these recipes as much as mine. Happy Holidays!

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