Try out some of our healthy breakfast recipes!
Crisp Apple and Almond "Cereal"
What You’ll Need:
1 small Granny Smith apple
½ banana, sliced (or ¼ cup banana chips)
1 tablespoon mixed dried fruit (cranberries, raisins, and/or dates)
1/4 cup almonds
1/2 teaspoon cinnamon
1/8 teaspoon ground ginger
1 cup almond milk
What to Do:
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Slice apple, remove core, and dice into ½-inch pieces. Place in a cereal bowl.
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place the banana slices on top of the apple. Add dried fruit and almonds.
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Pour cold almond milk over the top, and sprinkle with cinnamon and ginger.
Banana and Cream Cheese Stuffed French Toast
What You'll Need:
2 slices whole wheat or multi-grain bread
½ a banana
1-2 tablespoons low-fat cream cheese
1 tablespoon toasted almonds, chopped (optional)
½ tablespoon honey
Cinnamon (Optional: Nutmeg)
1 large organic egg
2 tablespoons 1% milk
1 teaspoon vanilla extract
Cooking spray
What to Do:
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Spread ½-1 tbsp of cream cheese on each slice of bread.
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Slice the banana lengthwise into 4-5 thin strips and layer banana over the cream cheese.
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On the other slice of bread, sprinkle toasted almonds, nutmeg, cinnamon, and honey.
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Place one piece of bread over the other making a sandwich.
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Whisk egg, milk and vanilla in a shallow dish.
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Place the sandwich in egg mixture; flipping over to make sure each side is coated in egg.
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Sauté on low to medium heat in a nonstick skillet coated with cooking spray until golden brown.
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Top with blueberries and powdered sugar, and enjoy!
Easy Coconut Granola
What You'll Need:
3 cups whole rolled oats
1/4 cup chia seeds 1/2 cup raw sliced almonds 1/2 cup unsalted sunflower seeds 1/4 teaspoon salt 1/3 cup coconut oil 1/4 cup maple syrup 1/4 cup honey 1/2 cup unsweetened coconut flakes
What to Do:
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Preheat oven to 300 degrees F and line a rimmed baking sheet with parchment paper.
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Combine oats, chia seeds, almonds, and sunflower seeds in a large bowl. Set aside.
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In a small bowl, whisk together coconut oil, maple syrup, and honey.
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Add the wet ingredients to the dry , and mix well so the oat mixture is fully coated.
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Spread mixture in an even, single layer on the prepared baking sheet. (Work in batches or on multiple sheets if necessary!)
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Bake for 30 minutes, stirring every 10 minutes.
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After removing the granola from the oven, stir in the coconut flakes.
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Store in an air tight container, and enjoy!
Southwestern Omelet
1 Tbsp coconut oil
3 Eggs (cage free omega-3)
¼ onion
½ bell pepper
½ cup black beans
¼ cup guacamole
¼ cup salsa
1 tsp chili powder
¼ tsp black pepper
In a bowl, beat the eggs, then stir in onion and bell pepper. Season with chili powder and pepper.
In a medium skillet heat oil over medium heat, pour in egg mixture and cook about 3 minutes, until partially set.
Flip with spatula and continue cooking 2 to 3 minutes.
Reduce heat to low. Continue cooking 2 to 3 minutes, or to desired doneness.
Top with salsa and guacamole before serving
Pumpkin Pie Oatmeal
Ingredients
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2/3 cup Gluten Free Oats (I like Bob’s Red Mill)
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2 cups Almond Milk
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1/2 tsp. Vanilla Extract
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1/2 cup Pumpkin Puree
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1/2 Tbsp. Chia Seeds
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Pinch of Sea Salt
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1/2 tsp. Cinnamon
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1/4 tsp. Ginger
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1/8 tsp. Nutmeg
Directions
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Heat the Oats and Almond Milk in medium sized pot to boil
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Turn down to simmer and add Pumpkin and Chia
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Simmer for 5-7 min
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Add Remaining spices, stirring regularly
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Simmer for additional 5-7 mins
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Serve Hot
Tumeric Eggs
Ingredients
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4 eggs
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2 oz. shredded raw cheese
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3 tbsp. butter
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1/2 cup chopped red onions
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8 chopped green onions
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1 cup chopped yellow pepper
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6 cloves of minced garlic
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1 tbsp thyme
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1 tbsp oregano
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1 tbsp basil
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2 tbsp turmeric
Directions
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Sauté onions, green onions and garlic in pan with coconut oil over medium low heat for 10 minutes.
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Add in eggs, cheese and herbs.
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Cook for 10 minutes, stirring continuously and add in turmeric.