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       Volume I - January 16, 2009

Breakfast “Grab ‘N Go”
by Alice Osborne

We all know breakfast is the right start to a day, but sometimes there’s not time. UNLESS, that is, you have this slick trick up your sleeve:

Ham & Egg Cups

Eggs (as many as you want to prepare)
Ham slices (one for each egg, and thin deli-sliced)
Salt and pepper (optional)

These can be prepared the night before and kept covered in the refrigerator until morning.

Preheat oven to 350°. In a nonstick muffin pan, or one sprayed with oil, place slices of ham in each cup—fit them to the inside of the cup as best as possible. Place one stirred egg into each cup. The ham becomes a cup-liner. Lightly sprinkle with salt and pepper if desired.

Bake for 15 minutes (watch them closely—over-baking makes them dry). They are “done” when puffed and an inserted toothpick comes out clean.

These pop out like muffins and are easy to “take with” when a sit-down breakfast just isn’t feasible.

  Download this recipe.

Breakfast in a Glass

1 C plain nonfat yogurt
½ C raw almonds
¼ ground golden flax seed
1 C frozen blueberries
1 banana
1 C low-fat milk

Mix all ingredients in a blender until smooth. THIS IS YUMMY and healthy to boot!

  Download this recipe.

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