Margo Healthy Store

English muffin grilled cheese sandwiches takes advantage of one the best features of the English muffin - all those crevices fill with melted cheese, while the outside gets crisp and toasty.

It's easy to make grilled cheese sandwiches with whatever cheese you have on hand. After much experimentation, we really prefer processed American cheese for this type of recipe, no matter how purists may shudder. That product is made from real cheese, with emulsifiers added so it melts so smoothly and evenly.

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If you want to use real cheese, we would recommend shredded it so it melts more evenly and smoothly. You can blend the shredded cheese with a bit of milk or some white wine for more flavor and so it melts very smoothly.

You can use regular English muffins or whole wheat muffins for this wonderful treat. Just make sure that the heat is moderate, that you cover the pan as the sandwich cooks so the cheese melts evenly, and that you check it often so it doesn't burn.

Ingredients
4 English muffins (split with fork)
10 slices American cheese
3 tablespoons butter (softened)

Having a quick breakfast doesn’t have to mean having a boring (or carboloaded) breakfast. These vegetarian breakfast quesadillas are packed with flavor and protein. For an easy morning treat, make these ahead of time and freeze, then microwave or heat them in a frying pan when you’re ready to eat. Heating in a frying pan will give them a crispier finish.

This recipe is made simple by using canned black beans, but you can prepare the beans yourself from dried beans. The corn can be prepared by boiling or steaming fresh corn ears or by using frozen corn or canned corn.

These whole wheat pancakes are healthy, hearty, and can even be made ahead of time. Imagine pancakes that incorporate the convenience of overnight oats with the excitement of a special weekend breakfast.

The recipe starts by whisking together milk, Greek yogurt, an egg, rolled oats, and honey. This combination is then covered and refrigerated overnight, but it can be kept in the refrigerator for several days if you want to get a head start on weekend brunch. The moisture of the milk and yogurt soften the oats you'll use in the batter.

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When you are ready to fire up the griddle, customize the batter with flavorful, nutritious additions like dried fruit, nuts, seeds, fresh apple, wheat germ, and oat bran. A dash of cinnamon and vanilla extract add flavor, as well.

These stick-to-your-ribs pancakes are a great way to kick off the morning and will give you energy for the rest of the day. Top with a pat of butter or serve with a side of applesauce for a healthy twist.

Ingredients
2 cups milk
1 (6-ounce) container Greek yogurt
1 large egg
3/4 cup rolled oats
2 tablespoons honey
1 1/4 cups whole wheat flour
2 tablespoons canola oil, plus more for griddle
1 tablespoon baking powder
1/4 teaspoon pure vanilla extract
1/4 teaspoon salt
1/2 cup dark raisins
1/4 cup walnuts, finely chopped
1/4 cup sesame seeds
1/4 cup wheat germ
1/4 cup oat bran
1 teaspoon ground cinnamon
1 medium apple, peeled, seeded, and shredded

Overnight oats are one of our favorite quick, easy, and healthy breakfasts, especially for busy mornings when the time to prepare a nutritious breakfast is lacking.

As the name implies, this breakfast takes "overnight" to come together. The night before, combine certified gluten-free old-fashioned rolled oats with your favorite dairy or non-dairy product, i.e. milk, almond milk, cashew milk, soy milk, Greek yogurt, etc., as well as a hint of natural sweetener such a maple syrup, agave nectar, or honey.

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When the oats chill overnight, they soften as they absorb the milk/yogurt and sweetener. The mixture will thicken into a hearty and healthy start to the day by the time you wake up in the morning.

Ingredients
1/2 cup gluten-free rolled oats
1/2 cup milk, plus more to taste
1 tablespoon honey
1/3 cup fruit, or to taste
1 to 2 tablespoons nuts
1 to 2 tablespoons flax seeds

This classic zucchini bread is an excellent way to make use of your garden's bounty—the zucchini gives it texture and moisture, and cinnamon and a dash of nutmeg add warm spice flavors. Zucchini bread is easy to make, too. There's no need to dig out the stand mixer—all you need is a spoon or whisk, measuring utensils, and two bowls. Another plus, the recipe makes two loaves of quick bread, one for now and one you can give away or freeze and enjoy later.

If you're hesitant to make zucchini bread because you think your sweet quick bread will taste like a green vegetable, don't worry! The zucchini contributes moisture and some nutrients, not flavor. All you'll taste is the rich, moist, cinnamon-spiced quick bread.

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The zucchini bread is versatile and can be enjoyed for breakfast, coffee break, or tea time, and it makes a delicious dessert or evening snack. The bread is moist enough to serve plain, but feel free to jazz it up with a bit of whipped butter or a cream cheese spread.

Ingredients
3 cups (375 g) all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
3 large eggs
1 cup vegetable oil
2 cups sugar
2 teaspoons vanilla extract
3 cups grated zucchini, about 1 pound zucchini
1 cup chopped walnuts