Last weekend hubs and I celebrated our anniversary/babymoon at Rancho Bernardo Inn in San Diego. It was literally perfect right down to the lavender infused coconut lemonade. We spent the days at the pool and just relaxed at the resort. We are not usually sit […]
Month: June 2017
Pancakes are a weekend tradition in our house but last weekend I really wanted to use our waffle maker to make healthy waffles! I also wanted to make something that would use the delicious Farmer’s Market Fruit we had that was probably going to go […]
I love breakfast so much but I often need to prep it in advance so I am not rushing around the kitchen in the morning. Below are some of my favorite recipes for quick work day mornings and lazy Saturdays.
Overnight oats are my go to. I make a big batch on Sunday and eat them all week. You can customize to your taste and add more toppings in the morning!
oatmeal is another favorite and it is so easy to customize to your taste and/or mood for the day.
I didn’t know about the magic of frittatas until I did the Whole 30. They are seriously so easy.
I use a cast iron skillet but you could use any oven safe skillet.
- cooking fat (I like coconut oil)
- 1/2 diced onion
- protein of choice (meat, cheese, etc)
- veggies (anything left over will work)
- greens (spinach or kale)
- 10 eggs
Heat the cooking fat in the skillet. Add diced onion and saute. Add in protein and veggies and saute. Add the greens and saute.
Meanwhile, lightly whisk eggs in a separate bowl. (note: do not whisk too much or the fritatta will puff up in the oven and flatten as soon as you take it out.)
Add eggs in to skillet and cook until the edges are set. Put skillet in the oven and cook another 8-10 minutes or until top is golden brown. Remove from the oven, cut and store for easy breakfast to go.
These have become a Saturday morning staple in our house but they are perfect for any day of the week!
Chia Seed Pudding
During the Whole 30 I wanted a sweet breakfast option that reminded me of fridge oats so I found chia seed pudding:
- 1/4 cup chia seeds
- 3/4 cup full fat coconut milk
- 1/2 cup of water or unsweetened juice to dilute the coconut milk
- pinch of salt
- sweetener of choice (agave, shredded coconut, vanilla extract, maple syrup or nothing at all)
- fresh toppings (Ideas: fresh berries, nuts, seeds, coconut flakes, apples sautéed with ghee)
easy to make and a quick grab and go option these muffins satisfy that sweet tooth while allowing you to start your day off right.
I love to make my own almond butter or choose healthy store bought options. You can put almond butter on almost anything to increase the nutritional value and keep you feeling fuller for longer.
Other favorites that are quick and easy:
Let me know what other healthy to-go breakfast options you enjoy!