Chloe Leal
Skipping your daily breakfast is definitely a cardinal sin for your healthy eating lifestyle. There has been overwhelming evidence that if you eat a well – balanced breakfast, it boosts your metabolisms, improves your focus and helps you make healthier food choices throughout the day. However if you are someone who is always on the go especially in the mornings, breakfast may take the back seat. That’s why we are here to give you some easy and delicious breakfast ideas that you can make over night and just grab and go in the morning!
Quick and healthy breakfast ideas
1. Crunchy Granola Wedges
From: Eatwell
Ingredients
1 cup rolled oats
1-cup wheat flakes
1 cup sunflower seeds or chopped nuts
½ cup honey
1 cup dried cranberries
Pinch of salt
Preparation
Preheat oven to 400°F.
1. Spread oats, wheat flakes and seeds (or nuts) on a baking sheet. Bake until fragrant and starting to brown, about 10 minutes.
2. Coat a 9-inch pie pan with cooking spray. Cook ½ cup honey in a large saucepan over medium-high heat, without stirring, until large foamy bubbles form and it starts to darken at the edges, 2 to 4 minutes. (The bubbles will start out small and increase to about ¾ inch or larger when the honey’s done.)
3. Immediately pour the toasted oat mixture into the honey, add cranberries and salt and stir until completely coated. Quickly press the granola into the prepared pie pan using a heat-resistant spatula coated with cooking spray. Let cool for 30 minutes. Cut into wedges and transfer to a wire rack to cool completely.
2. Café Mocha Protein Shake
Ingredients
1/2 scoop chocolate protein powder
1 scoop vanilla protein powder
6 oz brewed cold coffee
6 oz unsweetened almond milk
1 cup ice
Preparation
1. Add all ingredients into a blender and blend on high until desired consistency is reached.
2. If smoothie is too thick or thin for your liking, adjust ice or almond milk to taste.
3. Peanut Butter Over night Oats
From: Minimalist Baker
Oats
1/2 cup (120 ml) unsweetened plain almond milk
3/4 Tbsp (9 g) chia seeds
2 Tbsp (32 g) natural salted peanut butter or almond butter (creamy or crunchy)
1 Tbsp (15 ml) maple syrup (or sub coconut sugar, organic brown sugar, or stevia to taste)
1/2 cup (45 g) gluten-free rolled oats
Toppings
Sliced banana, strawberries, or raspberries
Flaxseed meal or additional chia seed
Granola
Spring Vegetable Egg Casserole
From: Gimmesomeoven
Ingredients
2 tablespoons olive oil
1 small white onion, peeled and diced
1 large carrot (or 1 cup of baby carrots), peeled and diced
1 pound asparagus, cut on the diagonal into bite-sized pieces
4 ounces sugar snap peas, halved
3-4 cups chopped broccoli florets (about 1 medium head of broccoli)
2 cloves garlic, minced
8 ounces baby bella mushrooms, sliced
1 pint cherry tomatoes, halved
4 ounces crumbled feta cheese
12 large eggs, whisked
1/2 cup milk
Salt and pepper
Preparation
1. Preheat oven to 350°F. Grease a 9 x 13-inch baking dish with cooking spray.
2. Heat 1 tablespoon oil in a large saute pan over medium-high heat. Add onion and saute for 4-5 minutes, or until it is soft and translucent.
3. Add the remaining 1 tablespoon of oil, carrot, asparagus, snap peas, broccoli and garlic, and stir to combine. Continue cooking for about 8-10 minutes, stirring occasionally, until the veggies have softened and cooked through. Add the mushrooms and cherry tomatoes, and stir for another 3-4 minutes.
4. Transfer about half of the veggie mixture to the prepared baking dish, and spread the veggies out in an even layer. Sprinkle evenly with half of the feta cheese. Repeat by adding the remaining veggies on top in an even layer, followed by the rest of the cheese.
5. In a separate mixing bowl, whisk the eggs and milk and a generous pinch of salt and pepper together until combined. Then evenly pour the egg mixture over the veggies.
6. Bake for 30-40 minutes, or until a toothpick inserted in the middle of the casserole comes out clean. Serve immediately.
