These breakfast ideas will get you out the door and on your way when time is ticking.
The basics for a good smoothie are pretty simple. Plus, you can prep these ahead of time in small mason jars or plastic bags and keep them in your fridge or freezer for a pop and blend breakfast option.
- 1-2 servings/pieces of frozen or fresh fruit (bananas, berries, oranges, apples, papaya, kiwi, mango)
- 1-2 handfuls of greens (spinach, romaine, chard, celery, kale, etc)
- 1/2 – 1 cup filtered water, coconut water, unsweetened almond/coconut milk
- 1-2 tbsp chia seeds or ground flaxseed for fiber and Omega 3s.
- You can also add in 1/4-1/2 of an avocado, coconut oil/butter or shredded coconut to add some healthy fat and creamy texture.
- 1 scoop Sun Warrior Protein powder or 1-2 tbsp hemp hearts add protein to help keep you satiated throughout the morning.
- Try my Glowing Skin Smoothie or Sex Kitten Smoothie.
Choose sprouted bread, fermented sourdough or gluten-free options like Angelic Bakehouse or Ezekial for your toast.
Try one of the following toppings:
- Unsweetened nut butters, sliced apples, fresh berries or bananas and cinnamon
- 1/2 of an avocado, tomato and smoked salmon.
- Goat cheese, black pepper, sliced raw beets and dijon mustard.
- Poached eggs with avocado slices, mixed greens and fermented veggies.
- Full fat ricotta cheese with sea salt, black pepper and tomato slices.
Nothing is easier than making your breakfast goodies for the week to save time each morning. Check out these easy to make and deliciously satisfying muffin recipes.
Simple Egg Cups
I love eggs for breakfast but don’t always have time to make a hearty omelet before I head out the door. These little nuggets packed with protein and healthy fat are a “cook once and eat all week” food. You can keep them in the refrigerator for up to 4-5 days.
MAKES 8 EGG CUPS
- Crack 8 eggs (free range) into a large bowl, add a pinch of sea salt and black pepper. Whisk the eggs and set aside.
- In a frying pan, sauté the veggies of your choice (think red pepper, spinach, broccoli, onions, leeks, garlic, zucchini, tomato and mushroom) in coconut oil or ghee until tender.
- Add sautéed veggies to eggs as well as any other ingredients such as goat cheese crumbles, organic turkey bacon, raw cheddar or chives. Mix together and pour into coconut oil greased cupcake tin.
- Bake at 350 degrees for 15 minutes or until you can stick a toothpick in the middle without any residue. Let cool and either eat right away or put in a tupperware to store in the refrigerator for up to 4 days.
Here are some of my favorite combinations:
- Goat Cheese & Spinach
- Chive & Tomato
- Cheddar & Mushroom
This no-cook breakfast makes morning a breeze! Simply add 1/2 cup of rolled oats to 1 cup of unsweetened almond milk or kefir. From there, the flavor options are endless! Add 1 mashed ripe banana, chia seeds and cinnamon or a handful of blueberries, vanilla extract, coconut shreds and hemp hearts. Place the bowl in the refrigerator (covered with a lid or small plate). In the morning, you have yourself a tasty bowl full of the FFP (Fat, Fiber and Protein) that will keep you satiated all morning long. If you want it warm, feel free to place it in a saucepan on low heat for 5 minutes.
Avocado Egg Boats
Two of my favorite things combined into one easy to tote breakfast! Take one avocado and cut it in half. Remove pit and scoop a little bit out of each half to make room. Crack an egg into each hole and place on a baking sheet. Bake at 350 degrees for 10-15 minutes or until egg white is thoroughly cooked (the yolk can remain runny). Remove from oven, season with sea salt and black pepper. Eat with a spoon or on top of a slice of sprouted toast.
At the beginning of the week, cook up a big batch of your favorite grains: rice, oatmeal, quinoa, millet etc. It will keep fresh in the fridge throughout the week. Each morning, take a cup of cooked grains and reheat them on the stove top with a little water.
- Cinnamon, grass-fed butter, walnuts and raisins.
- Grated apple and carrots, Grade B maple syrup and coconut butter/oil
- Unsweetened cocoa powder, coconut oil, cashews and grade B maple syrup or stevia
- Chopped dates and/or figs, ground flax seeds or chia seeds, almond milk, cinnamon and nutmeg.
- 1 tbsp Peanut/almond butter with fresh strawberries or bananas
Full fat yogurt parfait made with raw honey, walnuts, cashews and cinnamon. I typically suggest not adding fruit to yogurt as milk and fruit don’t combine very well in the stomach. If you want fruit with your yogurt, eat it first and then eat your yogurt afterwards.
Pack ‘N Go
- 1/2 avocado with sliced up apple sprinkled with sea salt
- Hard boiled eggs with tomato slices, avocado and sea salt
- Leftovers from the night before reheated.