Posts in Breakfast
Pumpkin Chia Breakfast Bowl
Fresh and Balanced

It’s hot hot hot here in the midwest and the last thing I want to be eating for breakfast is something warm!

Nope, not gonna do it.

I’ve been living on smoothies, popsicles and chia seed puddings for breakfasts recently. I’ve run through all the normal chia pudding combos, vanilla, maple, berry etc…and I was craving something different.

PUMPKIN! Pumpkin in summer? Why not?

Now before you roll your eyes and comment how the pumpkin spice latte keeps coming back earlier and earlier, let me stop you.

This isn’t your average pumpkin flavored dish! It’s complex and refreshing at the same time! It may sound like a fall recipe, but the fresh banana and shredded coconut both delight and confuse your taste buds :)!

It’s the perfect summer breakfast that I’ve been eating on repeat lately! Give it a try for yourself!! :)

Fresh and Balanced


Pumpkin Chia Breakfast Bowls

Makes 6 servings

Ingredients

  • 1/2 cup chia seeds

  • 4 cups coconut milk

  • 3 cups pumpkin purée

  • 2 teaspoons pumpkin pie spice

  • 2 teaspoons vanilla extract

  • 3 tablespoons pure maple syrup

  • 6 tablespoons coconut flakes

  • 6 tablespoons granola

  • 6 bananas

Instructions

In a large bowl, add chia seeds, coconut milk, pumpkin, pumpkin pie spice, vanilla and maple syrup. Whisk to combine. Evenly divide between meal prep containers. Store toppings on the side and slice bananas fresh before eating.



Breakfast Heroes! Egg Muffins!

 

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Mornings can be so crazy around here! Up early to workout, back home to clean up and out the door Brian goes to work! No time to make an old-fashioned sit-down breakfast!!

That’s when my meal prep egg muffins save the day! They are my breakfast heroes!

So easy to make on Sunday and they power us in the morning for the rest of the week! And very versatile! I can make several different versions all at the same time using the base recipe!

Some can have all veggies, some can add some extra cheese and quinoa, some can have ham, cheese and broccoli!  

You will love them. I promise. A quick heat up and viola! Your breakfast is literally in hand and ready to walk out the door with you!!

EGG MUFFIN BASE RECIPE
(makes 9 egg muffins)

Ingredients
6 eggs
1/4 cup nut milk (or regular milk), unsweetened 
1/4 cup Parmesan, grated
1/3 cup crumbles goat cheese
1/2 cup green bell pepper, diced
1/3 cup mushrooms, chopped 
Salt and pepper to taste 
Instructions
Mix all ingredients in a bowl. Fill a greased 12 count muffin tin with eggs mixture, fill each cup only half way. Place in a 375 degree oven for 15 min or until firm in the center. Cool slightly then remove from pan.

VARIATIONS

You can bacon, tomatoes, cheddar cheese, green onions or any other ingredient you have on hand in place of the goat cheese, green pepper, mushroom and Parmesan!

Berry Burst Smoothie
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Everyone needs a staple smoothie recipe in their life. You know, your ride or die smoothie?

The one you can make in your sleep without even having to look at the recipe?

The smoothie that has helped you make it through an early morning meeting, late night deadline or long day at work?

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This is that smoothie for me! It’s helped me get through some late night cravings (hello Whole30!!) and early mornings.

It’s got a delightful berry flavor with a surprising note of tropical pineapple that keeps your tastebuds interested the whole glass. To me this smoothie is everything a smoothie should be, easy, refreshing and energizing.

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I also love that it has a healthy does of Omega-3’s as well. Thanks to the chia seeds in this smoothie, you’ll be getting protein, fiber, and a whole bunch of good for you bonuses. And as a double bonus, I added spinach that you won’t even taste…talk about a power packed smoothie!

Watch me make this smoothie!

Hi guys!!! Today I'm showing you how to make a berry smoothie recipe that is one of my all time favorites! Here's the recipe!

Give this recipe a try and let me know how you like it! If you like this recipe try my other Berry Smoothie or my Morning Green Smoothie!

Berry Burst Smoothie 

Makes 1 large smoothie

Ingredients 

  • 1 cup coconut milk

  • 1/4 cup orange juice  

  • 1 1/2 cups frozen mixed berries 

  • 1/4 cup frozen pineapple chunks

  • 1 banana, peeled and sliced 

  • 1 handful baby spinach 

  • 1 tablespoon chia seeds 

  • 1 tablespoon nut butter 

  • 1-2 scoops vanilla protein powder (optional) 

Instructions 

In a blender, add all ingredients in the order listed. Blend on medium/high speed until smooth. If smoothie is too thick, add 1/4 cup more coconut milk. If it’s too thin, add 1/2 cup more frozen berries. 

Enjoy! 


Eggs And Spicy Tomato Sauce
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Now this recipe isn't exactly a meal prep recipe, it doesn't save well in the fridge at all! But what this recipe offers is a lazy Saturday or Sunday morning healthy brunch dream! It doesn't happen often, but every once in awhile I will have a lazy Saturday morning with my hubby. And instead of making sugary pancakes or carb loaded french toast, we love to make a spicy and filling pan of what's known as Shakshouka! It's a Middle Eastern dish with spicy tomatoes, fresh herbs and soft poached eggs that are perfect for eating with a toasted piece of sourdough bread. 

It's everything my tastebuds crave for a late morning brunch! Oh and it doesn't hurt that it is so incredibly easy to make that you don't have to be fully awake to make it! :) Brian and I have also made this dish as a fast weeknight dinner when we want something light, yet satisfying!

Enjoy this lovely little recipe! 

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Eggs and Spicy Tomato Sauce

Makes 4 servings

Ingredients

  • 2 tablespoons olive oil 
  • 1 tablespoon garlic chili paste or red harris paste
  • 2 teaspoons tomato paste 
  • 2 red bell peppers, diced 
  • 2 celery stalks, finely chopped 
  • 2 tablespoons fresh parsley, chopped 
  • 2 cloves garlic, minced 
  • 1 teaspoon ground cumin 
  • 1/2 teaspoon dried oregano 
  • 1 can (28 ounces) fire roasted diced tomatoes 
  • 1 handful baby spinach
  • 4 eggs 
  • 1/3 cup Greek yogurt 
  • Sourdough bread, sliced and toasted 
  • Salt and pepper to taste  

Instructions

In a large high sided skillet, heat olive oil to a medium heat. Add chili paste, tomato paste, peppers, celery, parsley, garlic, cumin and oregano. Stir and cook until peppers just begin to soften. Add tomatoes and cook until hot and bubbly. Add in spinach and cook until wilted. Make 4 indentations in the tomato mixture and crack one egg into each. Simmer at a low heat for 10 minutes until the whites are set but the yolk is runny. Once the whites are set, add Greek yogurt to the center of the skillet and serve with warm bread.