Everyone has heard the saying, “Breakfast is the most important meal of the day.” While the debate on whether that’s true or not is still going, it’s better to be safe than sorry. A well-balanced breakfast will give you the fuel you need to keep going throughout the day. Or at least until lunch. There are plenty of breakfast ideas that will keep you fueled but its important that you also choose a healthy option. There are healthy breakfast ideas that are easy to make, take on the go, or enjoy during a slow morning.
Because life’s too short to skip dessert! This is a recipe I love because I can eat right away, or transfer to a container and re-freeze for an hour for even more scoop-ability.
Unpeel and cut 2 bananas, freeze up in a Ziploc container.
Add bananas to a food processor and mix together until smooth.
Add in 1 tsp vanilla and 2 ½ T chocolate protein powder and mix together once more. Top with whatever your heart desires!
Toppings I adore: fresh raspberries, cooking quality coconut cream, fresh mint, chia, buckwheat, hulled hemp seeds and cacao nibs.
This substantial, rich smoothie is like having afters for breakfast, but it’s totally healthy! Prepared with just three ingredients and ready in seconds, it’s a satisfying, pleasing breakfast or snack which is, of course, gluten-free, vegetarian, paleo, grain free, dairy free, allergen-friendly and whole30 accommodating!
Break 1 ½ bananas up into smaller pieces for trouble-free blending.
Put in ½ cup non-dairy milk of choice and 1T nut butter of choice into the blender and mix together until desired consistency. For a thicker, ice cream-like smoothie, mix together less. I the smoothie is too thick, put in more milk of choice. Top with cinnamon and enjoy.
I make it a point to have something considerable and healthy in my belly before I saunter out the entrance to face the daylight hours. I’m privy to spending a little extra time on my breakfast ideas on my days off. Isn’t that always the case when it comes to cookery?
Beat 5 eggs in a small mixing bowl. Put in a dash of cold water and a touch of kosher salt beat once more and put to the side.
Heat a big fry pan over medium-high heat and put in 10 cherry tomatoes, and 1 chopped green onion and heat, stirring just a few times so the tomatoes begin to blister.
Wash the pan clean then heat a little olive oil over medium-high heat. Put in the eggs and let them heat uninterrupted until they begin to gurgle and the edges start to cook. Softly mix and fold the eggs until most of the liquid has cooked.
Add the vegetable mix to the eggs and fold. Put in 4 torn pieces of mozzarella cheese, and fold into the eggs. If the cheese doesn’t want to melt, cover with a lid for 30 seconds or so.
Heat 2 whole-wheat tortillas in the microwave for 15 seconds. Fill up each tortilla with a scoop of the egg combination, some fresh spinach and fold up into a burrito and dish up with hot sauce.
I love these breakfast ideas because they’re very adaptable: fine warm or cold, you can eat them for breakfast, place them in a lunchbox, or provide them for dinner. If you’re throwing a social gathering, attempt making them in small muffin cups, and they’ll be the ideal finger food. Attempt them with different vegetables, but be cautious not to put in too many or they might not stick together.
Preheat the oven to 375 F.
Heat a non-stick skillet and cook 1tsp crushed garlic, ½ cup chopped bell peppers, and 1 cup chopped mushrooms over medium heat until the mushrooms just start to give off their juice. Mix in 1T minced fresh chives; 1 tsp minced fresh rosemary, and freshly ground black pepper, take away from the heat, and put to the side.
Put 1 12.3 oz package drained extra firm tofu and ¼ cup plain soymilk, 2T nutritional yeast, 1T arrowroot, ¼ tsp each of turmeric and onion powder, and ½ tsp salt into a food processor. Process until totally smooth and glossy.
Add the tofu combination to the vegetables and stir to combine. Ladle evenly into the 12 muffin cups: it will fill standard muffin cups about halfway.
Place into the oven and right away decrease the heat to 350 F. Cook in the oven until the tops are golden and a blade inserted into the center of a quiche comes out spotless –about 25minutes depending on your oven and muffin cups.
Remove from the oven and allow them to cool for about 10 minutes.
I’m all about the loaves because who doesn’t feel affection for a piece of cake that is camouflaged as bread? Besides, convenience is the key to ensuring you actually eat before you leave for work.
Preheat the oven to 350°F. Line a loaf pan with parchment paper.
In a mixing bowl, mix together 1 cup all purpose flour, 1 tsp baking soda, ½ tsp salt, 1 tsp ground cinnamon, and ½ tsp ground ginger.
In one more mixing bowl, beat ½ cup and 2 T oil and 1 cup sugar together until well blended. Put in 2 eggs, one at a time. Mix in the flour combination until blended, and then slot in 1 ½ cups shredded carrot. Decant into the loaf pan and cook in the oven for 50 minutes, or until a skewer inserted into the center comes out spotless. Let cool completely before slicing.