A healthy breakfast is key!

I feel much better throughout the day if I’ve eaten breakfast than if I’ve settled for a Larabar, or skipped breakfast all together. (Not that a Larabar is bad, it’s just my last resort to a home-cooked meal because it’s not a good source of protein).

My favorite healthy breakfast is packed full of fruits, veggies, lean protein, and whole grains!

I’m not a huge fan of eggs, because I went through a phase where that’s all I ate.

But I still eat them because they really are a great source of high-quality protein. Eggs also make me feel fuller longer so I don’t crave a huge meal at lunch or dinner.

Because I’m not a big egg person – and I don’t always have a ton of time to cook in the morning – I’ve learned what I can make for an equally healthy breakfast for the busy days.

Here are all of the ingredients needed for these 3 easy recipes:

Spicy Peanut and Banana Chia Bars

nonstick cooking spray

2½ cups rolled oats

½ cup roasted, salted peanuts

½ cup sweetened banana chips

¼ cup chia seeds

2 tbsp sesame seeds

⅓ cup honey

¼ cup unsalted butter

⅓ cup natural creamy peanut butter

¾ tsp ground cayenne

½ tsp kosher salt

Avocado Toast + Hemp Seeds + Crushed Red Pepper

2 slices of bread (I eat whole wheat)

1 avocado, thinly sliced or mashed

hemp seeds

crushed rep pepper

salt & pepper

 

Directions for each meal:

Blueberry Almond Quinoa Smoothie Bowl

Combine quinoa and Almond Breeze in a large pot and bring to a boil. Once boiling, reduce to low heat and cover. Cook until the milk is absorbed (20 mins). Fluff with a fork and let the quinoa stand until it comes to room temperature.

Place the 2 cups of milk into a blender. Add blueberries and blend until smooth and creamy.

In a small bowl, whisk the honey and remaining milk until it reaches the consistency of a glaze.

Divide the blueberry smoothie between bowls and top with the quinoa.

Drizzle each bowl with the honey glaze and top with toasted almonds.

Spicy Peanut and Banana Chia Bars

Heat oven to 400°. Spray an 8-inch square baking pan with nonstick cooking spray. Line pan with 2 crisscrossed pieces of parchment, leaving an overhang on all sides. Lightly spray the parchment paper with nonstick cooking spray.

Spread the oats on a rimmed baking sheet and toast them in oven until golden brown, stirring once, (9 mins). Transfer the oats to a large bowl and add the peanuts, banana chips, chia seeds, and sesame seeds.

In a medium bowl, combine the honey, butter, peanut butter, cayenne and salt. Microwave until the butter has melted and the peanut butter is warm (30 secs). Stir to combine, then pour over oat mixture and stir until the oats are completely coated. Transfer the mixture to prepared baking dish. Press the mixture firmly and evenly into the pan and smooth the surface with a spatula or knife. Refrigerate for at least two hours or overnight. Transfer to a cutting board and cut into 12 pieces.

Avocado Toast + Hemp Seeds + Crushed Red Pepper

Toast slices of bread. I like whole wheat.

Lay avocado slices or spread mashed avocado on top.

To with crushed red pepper, hemp seeds, and a dash of salt/pepper if desired.

 

These are not new breakfast ideas by any means.

We all know that quinoa is one of only a few plant foods that are considered a complete protein, containing all nine essential amino acids. That chia seeds boost fiber, protein, calcium, antioxidants, and omega-3 into our diets. And that hemp seeds are also a great source of vitamin E and minerals such as: phosphorus, potassium, sodium, magnesium, sulfur, calcium, iron and zinc.

But these three recipes make my busy life as a mother much easier – without compromising nutrition.

Plus, they really do give me energy and stamina so I don’t feel sluggish later in the afternoon and they increase metabolism and curb my cravings!

Below are a few items that help me in the kitchen – click for product information!