Breakfast

Breakfast should be more than just granola bar … These recipes are healthy, nourishing, and the perfect energy booster to start your day.


Strawberry Banana Oatmeal

Add the mashed half of the banana, vanilla extract, and the Greek yogurt to the oats and stir it all together

Smoked Salmon Avocado Toast

Make the dressing by mixing all the ingredients together with some seasoning.

Halve the avocado, remove the seed and scoop the flesh into a bowl. Add the yogurt and lemon juice and mash everything with a fork. Season well with salt and black pepper.

HEALTHY NO-BAKE BREAKFAST COOKIES

Place peanut butter, honey and vanilla in a bowl and microwave for about 20 seconds. Then give it a good mix.
Add in oats, chia seeds and any other optional mix-in’s and stir to combine.

BERRY PROTEIN PANCAKE BITES

Heat oven to 350°F. Lightly grease mini muffin pan.
In a medium bowl, whisk together pancake mix, milk, and egg. Batter will be slightly lumpy. Spoon 1 heaping tablespoon into each well in mini muffin pan.

BANANA BREAKFAST SMOOTHIE

Place the bananas, yogurt, milk, and honey in a blender or food processor and blend until thick and smooth. Add more milk if too thick for your liking.
Pour into glasses and drizzle with a little extra honey if desired.
Serve and enjoy!

Extra Fluffy Almond Blueberry Pancakes

In a small bowl, combine flour, baking powder, baking soda, ground almonds, sugar, and lemon zest. Set aside.
In a large bowl, whisk together yogurt and milk. Add egg and almond extract and mix until smooth.

BANANA BREAD OVERNIGHT OATS

Combine all ingredients in a bowl or jar that can be sealed and stir well.
Refrigerate overnight.
Serve hot or cold.
Garnish with some sliced banana or more nuts if desired.

Berry Chia Pudding

Pour the chia seeds, vanilla almond milk and honey into a jar and mix well. Let settle for 2-3 minutes then mix again very well until you see no clumping at the top or bottom.
Cover the jar and store in fridge overnight or for at least 4 hours.

Easy Paleo Baked Avocado & Egg

Preheat the oven to 425 degrees F.
Flip each avocado side over and slice off enough of the rounded skin so that it can sit flat when the fleshy side is up.
Place the avocados, fleshy side up, in a baking pan. Crack some salt into each hole.