Sometimes, we forget that our oven toasters and microwave ovens can be highly efficient appliances for cooking almost any kind of food. They’re perfect for preparing healthy snacks and even full-course meals, and can also keep you from starving when you unexpectedly run out of gas. If you already have both or even just one of these appliances in your kitchen, you can start eating healthier today. Your kitchen is probably already equipped to recreate some of these
Greens, Cheese, and Egg Sandwich
This hearty recipe is a great way to start your mornings with a jolt of energy. It’s also a time saver, as you’ll need less than 10 minutes to prepare and cook it. To make the most out of this recipe, you’ll need both a microwave and a toaster oven. But if you only have a microwave, that will do. The ingredients you’ll need are pretty basic:
• 2 eggs
• A whole wheat bagel, or two pieces of multi-grain bread
• A handful of green leafy vegetables, preferably spinach
• Your favorite green herbs, like basil or cilantro
• A wedge of any soft cheese, like cheddar
• Half of a tomato
• Half of an avocado
• A teaspoon of vinegar
• Optional add on: Sriracha, or your preferred hot sauce
• Optional add on: almonds or walnuts
Slice the tomato into smaller pieces for your sandwich. The same goes for the avocado. Set them aside. Take a small ceramic bowl and grease the sides with oil. Put the egg in the ceramic bowl, or you could separate the egg white from the yolk, and put the egg whites in the bowl. Add a teaspoon of vinegar to the mix. Add a pinch of salt. You can also opt to either add cheese to the bowl now, or later when you’re putting the sandwich together. Put the spinach leaves into the bowl with the eggs.
Put the bowl into the microwave, but before you turn it on, put the bread into the over toaster if you have one. If your bread is a large bagel, cut it in half. On its highest settings, let the microwave run for 1 minute while letting the oven toaster work on the bread for 2 minutes. You’ll know the eggs are done once it’s no longer runny.
Put the tomatoes on one of the bread pieces. Put the cooked eggs and greens on top. If you haven’t already, add cheese either in little pieces, or as a spread on the other piece of bread. Add the avocado slices. If you have them, wedge some almonds or walnuts into the avocado. If you want, add some Sriracha to give your sandwich a bit of a spicy kick. Close your sandwich with the other piece of bread, and have yourself a nice, healthy breakfast.
Moist-on-the-Inside, Crunchy-on-the-Outside Banana Bread
Oven toasters are fantastic little boxes of instant baking magic. If you don’t have a full-sized baking oven, any medium to large oven toaster can be used to recreate this wonderful recipe for homemade banana bread.
Let’s start with the ingredients:
• 1 cup wheat flour
• 1 cup oatmeal
• 2 eggs
• 2 1/3 cups of mashed bananas (about 5 to 6 big bananas, or 9 small ones)
• 1 tsp baking soda
• ¾ cup muscovado
• ½ cup organic grass fed butter or applesauce
• ¼ tsp salt
• ¼ tsp cinnamon or nutmeg
• Olive oil, virgin coconut oil, or any high-quality cooking oil
• Optional add-ons: vanilla, crushed walnuts, ½ cup of sour cream, chocolate bits, almonds. These aren’t necessary to complete the recipe, but they’re really nice touches for flavor.
Besides an over toaster, you’ll also need the following:
• 9x5 inch loaf pan
• 2 Large mixing bowls
• Whisk, spoons, and other mixing tools
• Aluminum foil
Preheat your oven toaster by setting it to 10 minutes; just allow it to run while you’re doing the
Grease the loaf pan lightly and put it aside. Combine the flour, salt, and baking soda in one of the bowls. Use the other bowl to combine the brown sugar and the butter, and once they’re creamed together, stir in the mashed bananas and the eggs.
Mix the contents of the two bowls into whichever bowl is larger or easier for you to mix stuff in. Once all the ingredients are completely combined, you can add any optional flavors that you want. Put all of it in the greased loaf pan. Once filled up, cover the top of the pan with aluminum foil. By now, the over should be hot and ready to do its job.
Put the loaf pan inside the oven toaster and set the time to 20 minutes. After that, let it cool for 5 before taking it out of the oven.
Cornbread Berry Muffins
You can use either blueberries or strawberries for this recipe. Don’t use preserves; the fresher they are, the healthier this recipe will be. In fact, fresh blueberries are full of antioxidants. At just 80 calories a cup, fresh blueberries contain manganese, vitamin C, dietary fiber, and has very little sodium and fat. But if you can’t get a hold of blueberries, strawberries will do. Other than ½ cup of fresh berries, you’ll also need the following:
• 2 tablespoons apple sauce, no sugar
• 2 tablespoons of honey
• 2/3 cup whole wheat flour
• ½ cup buttermilk
• 1/3 cup cornmeal
• 2 teaspoons of baking powder
• ½ teaspoon cinnamon
• ¼ teaspoon salt
• 1 large egg
You’ll also need a muffin tin that can hold 6 cups. Cover it with nonstick spray. Use a large bowl to mix the flour, baking powder, cinnamon, cornmeal, and salt together. Use a smaller bowl for the egg, sugar, buttermilk, and applesauce; whisk them together. Take the contents of the smaller bowl and put it all in the large bowl with the dry ingredients. Combine the ingredients, but be extra careful not to over-mix. Work in the fresh berries as you’re folding the mixture together. Equally fill each muffin cup on the tin with the mixture. Put it in the oven toaster for 20 minutes. You can use a toothpick to tell if the inside of the muffins are still runny; if so, let it bake for 5 more minutes.