Did you have a hectic morning? Was there enough time for a homemade breakfast or did you pick something up on your way to your morning commitment? Or…did you not get a chance to eat anything until your late morning snack or was there no breakfast at all?
For most of us, mornings just tend to be kinda cray. Maybe we try to squeeze in as much sleep as we can, maybe we take care of others, maybe we try to workout, or maybe we just woke up late. It happens!
Well, as you know I’m a big proponent of breakfast for many health reasons. Even though I’ve been known to have many a stressful morning (true life, it does happen more often than I’d like to admit though I’m working on it!), only once in a blue moon do I ever not make time for breakfast. It’s just that important to me and if I didn’t, either people would tell me to please leave because my stomach would rumble so loudly or I’d keel over from having an empty system. Breakfast is one of my non-negotiables.
For those manic mornings, here are my 5 fave simple on-the-go breakfasts:
1.Naner Nutter/Apple Nutter
If you slice up your apple or banana the night before and then toast the bread while you’re doing something else, this is so fast! Sometimes I switch it up by nixing the fruit and instead topping with avocado, sea salt, pepper, garlic powder, curry, turmeric, and cumin. The more flavor, the better!
An apple or banana
- Toast the bread, spread the almond butter, sprinkle cinnamon, and finish by topping with sliced apple or banana.
This can be combined on a Sunday to have ready for the week if you buy a large container of yogurt…it’s also a great way to use fruit that’s on its last leg! Just throw it in and everything will taste good J
2% plain Greek yogurt
Stevia or honey
Berries of your choice
- Combine everything. That’s it!
This is another recipe that you can make ahead for super busy mornings…all you have to do is grab the container and a spoon before you head out the door!
2 cups milk of your choice or water
Your fave mix-ins (fruit, nuts, a protein powder, vanilla extract, etc.)
- The night before, combine the oats and milk in a covered container.
- The next morning, stir in or top your oats with whatever you like! Done.
You’ve probably heard of these before but they’re just so delicious, easy, and convenient! I’m always looking for ways to use all my food before it spoils because I hate to waste (just ask my husband, friends, and family haha), and these muffins are an awesome way to use veggies that are no longer in their prime. Definitely take this recipe as a loose guide and throw in whatever you like, including quinoa, even leftover meat, chicken, bacon, you get the picture. 🙂 Make them ahead and even eat them at room temp like a little quiche! Recipe inspired by Paleo Leap.
8 eggs, beaten
2 bell peppers, chopped
1 onion, chopped
8 to 10 fresh mushrooms, sliced
2 cups baby spinach, roughly chopped
2 garlic cloves, minced
Sea salt and freshly ground black pepper
- Preheat your oven to 350 F.
- Melt some oil in skillet placed over a medium-high heat. Cook the onion, bell peppers, and garlic until soft and fragrant, about 5 minutes.
- Add the mushrooms and spinach and cook for another 2 to 3 minutes. Season everything to taste.
- Whisk the eggs together in a big bowl, and add the bell pepper & spinach mixture.
- Grease a muffin tin and pour the mixture evenly into the muffin cups.
- Place in the oven and bake for 20 to 25 minutes.
5.Sweet Potato, Black Bean, and Egg Burritos
So many delicious parts to this breakfast! This is one that you’ll need to make ahead of time, but is so worth it. When you have a chance, prep a bunch, wrap them in foil, freeze them, and then throw them in the microwave (don’t forget to remove the foil!) or toaster while you get ready. Doesn’t that sound like a good plan? Recipe adapted from The Ambitious Kitchen.
6 whole wheat tortillas
3 medium sweet potatoes
1- 15 oz can black beans, rinsed and drained
1/4 teaspoon cumin
1/4 teaspoon chili powder
few dashes of red pepper flakes, if desired
8 large eggs (or egg whites)
1 avocado, diced
1/2 cup reduced fat shredded Mexican or Colby-Jack cheese (optional)
1/3 cup red enchilada sauce (optional)
Handful of diced chicken, ground turkey, or ground beef (optional)
- Cook sweet potatoes: Pierce sweet potatoes with fork a few times. Place in microwave and microwave on high for 4-6 minutes or until cooked though. This may take up to 10 minutes depending on how thick your sweet potatoes are. Alternatively you can roast them in the oven at 400 degrees for 45 minutes. Once sweet potatoes are cooked, remove the skins and place potatoes in a medium bowl. Mash with a fork; set aside.
- In a separate large bowl, add black beans, cumin, chili powder and red pepper flakes if desired. Stir to combine then set aside.
- In a separate medium bowl, beat eggs together. Spray a skillet with nonstick cooking spray and place over medium-low heat. Add in eggs and cook. Fold every few minutes to get fluffy eggs. Once cooked, remove from heat.
- To assemble burritos, make sure you have warm tortillas; it makes them easier to roll. You can warm them up for 10-20 seconds in the microwave before assembling. Lay out warm tortillas and evenly distribute and spread mashed sweet potato on each. Evenly distribute eggs, diced avocado, black beans, and shredded cheese on each tortilla. Next drizzle about tablespoon of enchilada sauce in each. Season with salt and pepper, if desired. Tuck ends in, then roll up burritos.
- To warm up: Place on baking sheet in oven at 300 degrees for 5-10 minutes or simply microwave them for a minute or two. Serve with Greek yogurt, salsa, or hot sauce. Makes 6 burritos.
See? You don’t have to go hungry or settle for an unhealthy coffee shop pastry on frantic mornings! What are your favorite simple healthy on-the-go breakfasts?
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Laissez les bons temps roulez et bonne santé,
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