FOOD

3 Nutritious Breakfasts for Busy Mornings

In a hurry for breakfast? Make these easy grab and go breakfasts ahead of time to stay healthy and satisfied.

FOOD

3 Nutritious Breakfasts for Busy Mornings

In a hurry for breakfast? Make these easy grab and go breakfasts ahead of time to stay healthy and satisfied.

Ingredients

  • 2 eggs
  • 1 large banana, mashed
  • 1/3 cup unsweetened applesauce
  • 1/2 cup almond butter, warmed
  • 1 tsp pure vanilla extract
  • 2 tbsp coconut oil, melted
  • 3 tbsp pure maple syrup
  • 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/4 tsp ground cinnamon
  • 1 1/2 cups rolled oats
  • 1/2 cup almond meal
  • 1/2 cup buckwheat flour
  • 1/2 cup dried blueberries, plus more for topping

Steps

  1. Preheat oven to 350 degrees F and line a cookie sheet with parchment paper.
  2. In a large bowl, combine banana, eggs, applesauce, almond butter, vanilla extract, coconut oil, pure maple syrup, baking powder, baking soda, and sea salt, and whisk until well combined.
  3. Add oats, almond meal, dried blueberries, and buckwheat flour and mix well until just combined.
  4. Scoop approx. 2 tablespoons batter/dough onto cookie sheet, then press down slightly with your fingers to spread out a little.
  5. Add more dried blueberries over the top and press gently into the cookies.
  6. Bake for 14-16 minutes or until golden brown around the edges.

Ingredients

  • 2 egg whites
  • 1 tbsp. almond milk, unsweetened
  • 1/2 tbsp. olive oil
  • 1/4 tsp. sea salt
  • 1/8 tsp. black pepper
  • 1 7-inch whole wheat tortilla
  • 1/4 cup baby spinach, raw

Steps

  1. In a small bowl, beat together egg whites, almond milk, sea salt, and black pepper until combined.
  2. Heat a pan with olive oil over medium high heat, and pour egg mixture into pan. Gently tilt or swirl pan to ensure that liquid egg covers the entire bottom of the pan. Continue to cook until egg is cooked and no longer liquid. Flip to cook other side.
  3. Slide the cooked egg directly on top of the tortilla.
  4. Top with spinach leaves.
  5. Roll up tortilla somewhat firmly, and serve.

Ingredients

  • 2 eggs
  • 2 tbsp. olive oil
  • 1 large banana
  • 1/4 cup pure maple syrup
  • 1/2 cup unsweetened applesauce
  • 1/4 tsp sea salt
  • 1 1/2 tsp baking soda
  • 1/2 tsp ground cinnamon
  • 1/2 cup unsweetened almond milk
  • 1 cup carrots, grated
  • 2/3 cup rolled oats
  • 1/2 cup almond meal
  • 1 cup buckwheat flour
  • 1/4 cup raw pecans, chopped

Steps

  1. Preheat oven to 375 degrees F and grease a muffin tin.
  2. Add banana to a large mixing bowl and mash well.
  3. Add the eggs, pure maple syrup, olive oil, applesauce, baking soda, salt, cinnamon, and almond milk, and stir well.
  4. Add grated carrots, oats, almond meal, and buckwheat flour, and fold in.
  5. Divide evenly among 12 muffin cups, filling them all the way up to the top, and top with chopped pecans.
  6. Bake for 18-20 minutes, or until golden brown and a toothpick inserted into the center comes out clean.