Sometimes I have too many ideas for a blog post, that I don’t really know where to start… or sometimes I have just ideas, but don’t know how to give the post some substance. So, today I took to instagram and threw out three topics to see what people might want and this topic won (with a close follow up being “How To Stay Healthy During The Holidays….”). I really love feedback from all of you, so if there is ever a topic that you’re interested in, always feel free to share in the comments or via e-mail…..
All that to say, I’ve rounded up my favorite healthy breakfast options…. most can be made ahead of time and simply re-heated when you’re in a rush… or savored if you have a little more time. I’ve always come from the school of thought that breakfast is one of the most important meals of the day (I seriously wake up hungry…) so making it a nutritious one is a must for me. Whether it’s a grab + go option, or one I can sit and enjoy before little miss wakes up, it’s something I look forward to every night before I go to bed…..
These are super easy to make ahead of time, place in the refrigerator (in a baggie or container), heat up in the microwave, and eat on the go. I most recently made them for our early morning flight to Hawaii. I never find any healthy selections at the airport, so I whipped these up the night before with the remaining eggs and veggies we had in the refrigerator, and simply heated them in the morning. We all (including Harper) ate them on the way to the airport. I’ve made them with and without the sweet potato crust…. both ways are equally as delish.
Another easy breakfast to make ahead of time and eat throughout the week. I’ve never tried it, but I imagine you could easily make this into muffins by simply baking them in a muffin tin (with liners) as opposed to a baking dish. Either way, we made this like crazy right after Harper was born. I’d make a batch on Sunday and then we would all (well,….TJ and I) eat it throughout the week. We didn’t have a lot of time to think about breakfast and dinners, so this dish was a life saver.
You can’t really make these ahead of time, but they don’t take long to whip up…. actually, maybe you could make the batter the night before??? I can easily make a batch in the morning and, since it makes 8-9 pancakes, feed our entire family. You might have to leave the dishes for later, but they’re a delicious alternative to eggs or oatmeal.
As opposed to the pancakes above, these can easily be made and kept for a day to use as a snack or breakfast the next morning. They’re filling, easy to make, and super tasty (IMO). I was making these pretty regularly a few months ago, and made them for my sister’s bridal party on the morning of her wedding (paired with mimosas of course….). All clean ingredients.
For the past several years I’ve done a “Post-Thanksgiving Detox” post… something “clean” to eat after a day of indulging (I mean, why hold back on the day meant for eating… three pie slices please!). This chia seed pudding was last year’s post. I made it with Pressed Juicery’s seasonal almond milk, but you can also follow this recipe to get the same taste. I make this in a batch at the beginning of the week, and then scoop it out and add my toppings in the morning. If you’re more of a planner, you can easily distribute the pudding into individual containers that you can easily grab and take on the run in the morning.
Egg Scramble:
I’ve yet to perfect this dish enough to make it look pretty for photos… but the taste makes up for that. This is seriously one of my favorite breakfasts ever…. if you follow my meal plans or instastories you know that. It’s so easy to make. I use two eggs, and 1/2 cup of egg whites. I whisk them together, and then cook them in a skillet using this Chosen Foods Avocado Oil spray . Once they’re done, I simply mix them with some salsa verde (the one from Trader Joe’s is my favorite), some pico de gallo (or mango salsa if I have it), micro greens, and a 1/4 of an avocado. It keep me full all morning long and takes about 8 minutes to whip up… and about 2 minutes to eat….
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