Among many things, Ramadan is a true test of how to best use limited energy. Muslims who are fasting are required to rely on the energy that comes from the early morning meal they eat before dawn. This meal is commonly known as Sahoor. The key is to eat the right foods so that you have enough energy to last you until the sun goes down. Of course, you should rest when you can. When Ramadan falls during the long days of late spring and summer, a balance of energy and rest are key.
I’ve recently found an amazing way to build and sustain energy throughout the day. I’m sharing the love in this blog. The best part is that you can make these items ahead of time with more time to sleep and less time to scramble around to make your Suhoor.
Maple Cinnamon Overnight Oats with Blueberries and Almonds
(Makes 2 servings)
Ingredients (items marked with a * are essential base ingredients)
1 cup of oats*
1 cup of milk of your choice (I prefer almond milk but dairy, soy, coconut, cashew, or rice milk will do)*
1 tablespoon of chia seeds*
1/2 cup of of blueberries
1 teaspoon of cinnamon
1/4 cup of almonds
1 tablespoon of maple syrup
- Combine all ingredients in an air tight container until well combined and chill for at least 3 hours.
- Divide oatmeal between two bowls. (Beware, it may be difficult to share this. It’s so yummy! But be sure to divide portions evenly. You want others to benefit from this amazing meal just as much).
- Serving suggestion: You can either put the fruit on top or you can add it to your overnight mixture. Oats can be enjoyed hot or cold. I personally enjoy them cold. The colder, the better.
Breakfast Burritos with Halal Ground Turkey
( Makes 5 burritos)
1 Paramount Halal turkey sausage, casing removed (optional)
1 small sweet potato diced
1 red bell pepper diced
2 cloves of finely chopped garlic
1/4 teaspoon of crushed red pepper flakes
1 tablespoon of chopped dill
1 cup of chopped baby spinach (stems removed)
5 10 inch whole wheat tortillas
1/2 cup of shredded cheddar cheese
- To prepare the filling:
- In a large skillet, brown the turkey over medium heat. Set aside.
- In the same skillet, add the garlic, peppers, and sweet potato. Cook for 8 minutes or until cooked through. Add the red pepper flakes.
- As the vegetables are cooking, lightly beat the eggs with the dill. Lower the heat to medium low and add the eggs to the cooked vegetables and combine well.
- Wilt the spinach.
- Remove skillet from heat and add the ground turkey to the scrambled egg mixture.
- To assemble the burritos:
- Line each torilla with a square piece of tinfoil. The foil should be slightly larger than the tortilla.
- Fill each tortilla with a 1/3 of a cup of filling the middle. Sprinkle the filling with a tablespoon of cheese.
- Fold the tortilla at the ends and then roll it into a burrito. Click this link for a video on how to fold a burrito. Wrap burrito with the surrounding foil.
- Place burritos the fridge. When they’re ready to eat, burritos can be microwaved for 1 minute or for 10 minutes in the oven at 300 degrees.
(Makes 2 servings)
5 cups of chopped watermelon
2 cups of water
- In a sturdy pitcher, combine the watermelon and the water.
- Blend with an immersion blender until well combined.
- Add more water to reach desired consistency.
- Chill and enjoy!
These three items along with at least 2 glasses of water and some fresh fruit have make me feel amazing during the day. I hope you’ll feel the same way once you try these recipes. Feel free to modify the toppings or fillings in either the first two items. In fact, I’d encourage it! Let me know if there are any particular toppings or fillings that have worked for you. If seems like too much to eat so early in the morning, then feel free to have half a burrito. Have a happy Suhoor!