3 Quick and Easy Breakfast Recipes
Breakfast is the most skipped meal of the day. This is mostly due to lack of time and the want to make it a priority, if we are completely honest with ourselves.
For me, as a mom of 2 with a never ending daily to do list, quick and easy is all I know. Quick and easy is the way that I was able to stay on my weight loss journey for good.
The how is what I am going to share with you right now. These are recipes that anyone can make easily or prep ahead and have on hand.
Either way, the right tools make all the difference on the road to success. Here is one tool to use on that road.
Every meal I make, especially breakfasts, must be simple and packed with nutrients. They must also keep me full and energized, otherwise they aren’t worth my time.
When you are on a weight loss journey, breakfast is the most important meal to NOT skip. Skipping meals can lead to over eating later in the day and that ends up with your weight going up and not down.
3 Quick and Easy Breakfast Recipe’s
Very Berry Chia Yogurt – Makes 1 Serving
1 cup plain Greek yogurt
½ cup raspberries
¼ cup blueberries
1 tbsp. ground chia seeds
Directions: Mix all ingredients.
Egg Muffin Cups – Makes 12 (freeze and reheat gently in microwave as needed)
1 Tbsp. coconut oil (olive or avocado works too)
8 large eggs
6 green onions
2 handfuls of spinach
½ cup shredded cheese (any type you enjoy)
1 Bell peppers (any color you like)
6 slices of pre-cooked bacon, crumbled
Salt and Pepper to taste
Directions: Preheat oven to 375.
Spray very liberally the muffin tin with non-stick spray (I use coconut oil spray)
Chop up all your veggies and add to a mixing bowl along with bacon
Spoon the mixture the best you can into each muffin space
In a separate bowl crack the eggs, add salt and pepper to taste, then whisk together
Pour the egg mixture on top of the vegetables, making sure all are even.
Top each cup with shredded cheese, dispersing as evenly as possible .
Bake for about 18 to 20 minutes or until set and lightly golden brown
Allow to cool in muffin tin on a cooling rack for about 10 minutes prior to removing
The best way to remove is to carefully take a knife around the rim of the muffin tin
Store in airtight container for a week in fridge or freeze for later use.
Chocolate Lover’s Green Smoothie – Makes 1 Serving
1/4 cup of any frozen berries you like (I love blueberries personally)
½ cup coconut cream (in a can)
Handful of spinach
2 Tbsp. cocoa powder (unsweetened)
½ tbsp. of your choice of sweetener (I recommend stevia or raw honey)
Directions: Toss it all into a blender and get it as smooth as possible then enjoy!
Want to Learn More?
If you liked these recipes and are looking for even more to try, then have no fear. Go click like on my Nourished for Life Facebook page and also follow me on Pinterest for even more health and quick recipe ideas.
With Nourishing Love,