Great Day Kitchen, 1/4/18 - Healthy breakfast, Nooch corn & smoothie

Tawnie Kroll visited the Great Day Kitchen to prepare some delicious food

Tawnie Kroll, registered dietitian with the Clovis Unified School District and creator of, visited the Great Day Kitchen to prepare some delicious food.

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Spaghetti Squash Egg Nests


  • 6 eggs
  • 1 egg white
  • 1 medium spaghetti squash cooked (see above link on how to cook spaghetti squash)
  • 1/2 white onion finely chopped
  • 1/2 tsp. dried oregano
  • 1/2 tsp. garlic powder
  • 2 garlic cloves diced
  • 2 Tbsp. olive oil
  • salt and pepper to taste
  • 2 Tbsp. All Purpose Flour
  • 1/3 cup Parmesan
  • PAM
  • Muffin tin for 6


  • Preheat oven to 425 degrees.
  • Place the cooked spaghetti squash in a large bowl and set aside. In a frying pan, heat the olive oil over medium heat. Cook the white onion in the frying pan for about 5 minutes - until onion becomes translucent. Add onions in the same bowl with the spaghetti squash.
  • Then add in oregano, garlic powder, garlic, salt, pepper, flour, egg white and cheese. Mix well.
  • Spray the muffin tin with PAM. Scoop about 1/3 of the spaghetti squash mixture into each muffin tin. Using your fingers, press the spaghetti squash down and around the sides of the muffin cup to create a "nest" for the egg to go in. Before you crack the egg in each nest, bake the squash cups in the oven for 16 minutes.
  • Once edges begin to get some color, remove from oven and carefully crack an egg into each nest. Bake these at a reduced temperature - 375 F - for 10 minutes or until egg white is fully cooked.

To-Go Breakfast Bars


  • 2 cups rolled oats
  • 3/4 cup uncooked quinoa
  • 1 1/4 cup chopped mixed nuts I used almonds, chopped pistachios & pepitas
  • 1/2 cup dried fruit I used raisins and diced up apricots
  • 1/2 tsp. salt
  • 1/4 cup honey
  • 1/2 cup peanut butter
  • 1/4 cup olive oil
  • 2 Tbsp. dark brown sugar
  • 1 tsp. vanilla extract
  • optional: 1 cup pumpkin puree


  • Preheat oven to 350 degrees F. Line a 9x13 inch baking dish with parchment paper (let some hang over the edge so you can lift easier when bars are done).
  • Heat a large skillet over medium heat and add the oats & quinoa, stir for 3 minutes or until lightly toasted. Meanwhile, combine the nuts/seeds & dried fruit in a large bowl. Pour in the oats & quinoa mixture + the salt and stir together.
  • In a small saucepan combine the honey, peanut butter (or any other nut butter you like), oil, sugar, vanilla and heat until everything is melted. (Optional to add the pumpkin puree also in this step). Pour this on the oat/nut mixture and stir until all ingredients are coated.
  • Pour this onto the prepared baking sheet and press down with a spoon to make sure it is even. Cook in the oven for 25-30 minutes. Let bars cool at room temp, and then cool further in the fridge. Once cold, cut into bars and keep in the fridge!

"Nooch" Corn On The Cob

(“Nooch” is slang for nutritional yeast)


  • 2 corn on the cobs
  • 1 avocado cut in half
  • 2 Tbsp. Nutritional Yeast
  • 2 Tsp. garlic powder
  • pepper - as needed


  • Bring a large pot of water to a rolling boil. Remove corn husk and drop corn in boiling water for 8 minutes. Drain and let cool down for a few minutes before adding toppings.
  • Rub the avocado on the corn. The avocado is acting as the butter agent. Then sprinkle the garlic powder, nutritional yeast and then the pepper. Enjoy!

Spirulina Smoothie


  • 1 banana
  • 1/2 cucumber sliced
  • 1 cup coconut milk (or milk of of choice)
  • 1 cup spinach
  • 1 tsp. spirulina
  • 1 tbsp protein powder
  • granola


Blend and top with granola.

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