Kick your morning off right with something simply delicious!
If you've been hankering for something healthy and delicious for breakfast, try out these 7 scrumptious recipes! Take a photo and show it off on our Facebook page!
Espresso + Pecan Vegan Scones
Recipe by Lentine Alexis
Not sold on espresso or pecans (or even vegan)? You're in luck! You can literally substitute ANYTHING or add your own touches. Switch out the nuts, insert cocoa for the espresso, or any other spice you love. Coconut butter, used here, lends itself to a nice coconutty flavor but coconut oil is just fine too! Enjoy!
2 cups of spelt or whole wheat flour
1/2 Tbsp ground espresso
1 cup lightly toasted pecans
1/2 cup shredded coconut (optional)
pinch of salt
1 Tbsp baking powder
1/3 cup warm coconut butter or coconut oil, plus a bit extra for brushing
1/3 cup local honey or maple syrup
1 tsp vanilla extract
1/4 cup + 1 Tbsp hot water
Preheat the oven to 350F degrees. Line a baking sheet with parchment paper. In a medium sized bowl, combine the dry ingredients. Mix well. Add the pecans and coconut, again, mixing well, and set aside.
Warm the coconut butter and honey together - either over low heat on the stove or in the microwave - and stir until its lump free. Then, pour the coconut mixture over the dry ingredients and press it into the dry ingredients to combine completely. You want the texture of the mixture to be like wet sand before you add the water.
Pour the water over the dry ingredients and, with your hands, squeeze and press the mixture so it comes together into a dough. If the dough has a hard time coming together, add a tiny bit more water but not too much!
Turn the dough out onto a lightly floured surface or cutting board and pat the dough into a nice little round circle. Cut the circle into sixths. Place the scones - evenly spaced - onto the prepared cookie sheet, brush lightly with coconut oil.
Bake for until lightly golden (13-14 minutes or more.) Let cool for a moment before eating! If you're porting the scones, let them cool completely before putting them in an airtight container for travel (so that they don't get soggy.)
Scrambled Eggs with Vegetables
Recipe By: Erin Alderson
scrambled eggs with vegetables
Prep 20 min
Ready In 20 min
This fridge-clean-out meal is the perfect way to use up whatever vegetables you have on hand. Chop up anything that's been left behind in your veggie drawer for this quick scramble that's the perfect healthy dish for one.
2 teaspoons olive oil
1 cup chopped broccoli, asparagus and/or zucchini
1 small clove garlic, minced
½ teaspoon minced fresh rosemary
2 large eggs
1 tablespoon heavy cream
⅛ teaspoon salt
¼ teaspoon ground pepper
1 tablespoon shredded Cheddar or Gouda cheese
1 Heat oil in an 8-inch skillet over medium-low heat. Add chopped vegetables. Cook, stirring often, until just about tender, 2 to 4 minutes. Stir in garlic and rosemary; cook for 1 minute more.
2 Crack eggs into a small bowl and whisk in cream, salt and pepper. Pour the egg mixture over the cooked vegetables. Stir/scrape until the eggs are almost set. Add cheese; turn off the heat and let the eggs melt the cheese.
3 Ingredient Almond Butter Granola Bars
Here is a quick and easy recipe to make your own almond butter granola bars using just 3 simple ingredients. Try substituting your favorite butter or adding some extras like coconut, nuts, or dried fruit.
3/4 cup raw honey
1 cup raw almond butter
3 cups old fashioned oats
Heat the almond butter & honey in a saucepan on low heat until melted. Stir & remove from heat.
Pour mixture over oats in a large bowl. Stir thoroughly.
Pour & press batter into a 9 inch baking pan (either line with parchment paper or grease with an oil of choice) and bake at 350 degrees for 15 minutes.
Remove & let cool.
Makes 16 bars
Calories from fat: 95
Recipe from mealgarden.com
Fig & Ricotta Overnight Oats
Prep 10 min
Ready In 8 hrs
“With just a bit of work before bed, you can have a fast but decadent breakfast in the morning. These overnight oats "cook" while you sleep. Toast almonds and chop figs the night before, so that when you rise, you can just stir in the fruit, nuts, honey and ricotta cheese for a hearty, sweet and creamy breakfast.”
½ cup old-fashioned rolled oats (see Tip)
½ cup water
Pinch of salt
2 tablespoons part-skim ricotta cheese
2 tablespoons chopped dried figs
1 tablespoon toasted sliced almonds
2 teaspoons honey
1 Combine oats, water and salt in a jar or bowl and stir. Cover and refrigerate overnight.
2 In the morning, heat the oats, if desired, or eat cold. Top with ricotta, figs, almonds and honey.
Tip: People with celiac disease or gluten sensitivity should use oats that are labeled "gluten-free," as oats are often cross-contaminated with wheat and barley.
To make ahead: When prepping the oatmeal the night before, measure, toast and chop the ingredients for the topping.
Mozzarella, Basil & Zucchini Frittata
Cook 20 m
Ready In 20 m
This vegetable-studded frittata recipe is one of the quickest meals you can make. Make it for breakfast, or serve for lunch or dinner with a tossed salad and a slice of olive oil-drizzled crusty baguette.
2 tablespoons extra-virgin olive oil
1½ cups thinly sliced red onion
1½ cups chopped zucchini
7 large eggs, beaten
½ teaspoon salt
¼ teaspoon freshly ground pepper
⅔ cup pearl-size or baby fresh mozzarella balls (about 4 ounces)
3 tablespoons chopped soft sun-dried tomatoes
¼ cup thinly sliced fresh basil
Position rack in upper third of oven; preheat broiler.
Heat oil in a large broiler-safe nonstick or cast-iron skillet over medium-high heat. Add onion and zucchini and cook, stirring frequently, until soft, 3 to 5 minutes.
Meanwhile, whisk eggs, salt and pepper in a bowl. Pour the eggs over the vegetables in the pan. Cook, lifting the edges to allow uncooked egg from the middle to flow underneath, until nearly set, about 2 minutes. Arrange mozzarella and sun-dried tomatoes on top and place the skillet under the broiler until the eggs are slightly browned, 1½ to 2 minutes. Let stand for 3 minutes. Top with basil.
To release the frittata from the pan, run a spatula around the edge, then underneath, until you can slide or lift it out onto a cutting board or serving plate. Cut into 4 slices and serve.
Serve these honey-sweetened wheat-and-oat buttermilk pancakes with sliced fresh fruit and your favorite flavored yogurt instead of the strawberry syrup.
Prep 25 min
Ready In 1 h 30 m
1¼ cups regular rolled oats
¾ cup white whole-wheat flour or whole-wheat flour
½ cup all-purpose flour
1 tablespoon baking powder
⅛ teaspoon salt
3 egg whites
2¼ cups buttermilk
2 tablespoons cooking oil
1 tablespoon honey
1 teaspoon vanilla
Nonstick cooking spray
Fresh strawberry fans (optional)
Bottled light pancake syrup and waffle syrup product (optional)
In a large bowl, combine oats, whole-wheat flour, all-purpose flour, baking powder, and salt. Make a well in the center of flour mixture; set aside.
In a medium bowl, beat the egg whites with a fork; stir in buttermilk, oil, honey, and vanilla. Add egg white mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Cover batter; allow to stand at room temperature for 15 to 30 minutes to slightly soften oats.
Coat an unheated griddle or heavy skillet with nonstick cooking spray. Preheat over medium-high heat. For each pancake, pour about ¼ cup of the batter onto the hot griddle or skillet. Spread batter into a circle about 4 inches in diameter. Cook over medium heat for 4 to 6 minutes or until the pancakes are golden, turning to cook second sides when pancakes have bubbly surfaces and edges are slightly dry. If desired, garnish with strawberry fans and serve pancakes with strawberry syrup.
Baked Eggs with Roasted Vegetables
With 11 grams of protein in each serving, this recipe is great for breakfast. Start preparation the day before and chill overnight for minimal work in the morning.
Prep 25 min
Ready In 9 h 25 min
3 cups small broccoli florets (about 1 inch in size)
12 ounces yellow potatoes, such as Yukon Gold, cut into ½- to ¾-inch pieces (about 2 cups)
1 large sweet potato, cut into ½- to ¾-inch pieces (about 1 cup)
1 small red onion, cut into thin slices
2 tablespoons olive oil
2 ounces Manchego cheese, shredded ( ½ cup)
½ teaspoon cracked black pepper
Preheat oven to 425°F. Coat a 2-quart rectangular baking dish with nonstick cooking spray. In a large bowl combine broccoli, yellow potatoes, sweet potato, onion, olive oil and ¼ teaspoon salt, tossing to coat vegetables.
Spread vegetable mixture evenly in the prepared pan. Roast for 10 minutes. Stir vegetables; roast about 5 minutes more or until vegetables are tender and starting to brown. Remove from oven. Spread vegetables evenly in baking dish; cool. Cover and chill in the refrigerator for 8 to 24 hours.
Let chilled vegetables stand at room temperature for 30 minutes. Meanwhile, preheat oven to 375°F.
Bake vegetables, uncovered, for 5 minutes. Remove from oven; make six wells in the layer of vegetables. Break an egg into each well. Bake for 5 minutes more. Sprinkle with cheese. Bake for 5 to 10 minutes more or until eggs whites are set and yolks are starting to thicken. Sprinkle with pepper.