A few of my girlfriends and I have been going back and forth with breakfast recipes, and I’ve been so obsessed with some new ones that I’ve found that although not wedding related, I still have to share. After all, this is my blog and I can do what I want with it :)
I’m a crazy person when it comes to breakfast. It’s seriously why I wasn’t losing any weight. I’ll eat a nice healthy breakfast, and then two hours later cook bacon and eggs or sausage and gravy. But in the last couple of months I’ve really been noticing a difference, and I think it’s because of my new go to breakfast staples.
Honey- I buy local honey in bulk from Costco, and put the slightest drizzle on everything. I completely use this instead of sugar for everything. It’s no fewer calories, but it does have a lower glycemic index and gives you a healthy burst of energy without the crash after, and packs a variety of vitamins and minerals that other sweeteners lack. I drizzle it on toast, yogurt, in my coffee, and in smoothies when the fruit isn’t as sweet as I like. And it is a perfect boost for energy just before a workout. I keep honey sticks in my car for this reason specifically. One tablespoon has 64 calories, so be careful!
2% Greek Yogurt- I love the texture of Greek Yogurt. It’s a great source of calcium which I have a hard time getting from other sources. I love how versatile it is. I like to use it as a replacement for sour cream on savory dishes, in place of whipped cream for sweet dishes, and obviously as yogurt! For breakfast I mix it with vanilla bean paste and honey (of course!)
Organic Fresh Berries- I usually buy in bulk from Costco and freeze half for smoothies and put the other half in the fridge for a quick snack or to make parfaits.
Granola- I go all out with my granola with the fattiest, froo froo flavors. I only put about a tablespoon full of it on my yogurt, so this is where I get my morning splurge in. Granola has lots of protein and is a good source for complex carbs that take longer to break down, but with as many 40 calories in a teaspoon of my go to brand you can’t go overboard with it. If you want more of a crunch without all the jazz then you can buy puffed millet by the bag at Central Market.
Cooked Red Quinoa- I keep this in my fridge at all times. It packs a lot of protein in a little package, and is perfect for throwing in savory recipes to replace rice or even just for a fun texture. I’m obsessed with it in salads and make at home nachos.
Organic Baby Kale- I love the taste of fresh kale, but it’s so tough. So I always keep this on hand to mix into recipes as a wilted green, or as a bed for salads. And it packs a lot of folic acid which those of us in our baby making years need desperately. The best part is no trimming stems!
Black Beans- I make these from dried to avoid the sodium and store them rinsed in the fridge, or individually in the freezer in ice cube trays. Something I learned from making baby food.
Steel Cut Oats- I prefer the texture of steel cut oats to rolled or instant oatmeal. They are chewier and are more nutritional since they haven’t been exposed to heat which depletes the vitamins from rolled oats. I make these about once a week when I’m craving something rich for breakfast or need some fiber for “balance”.
Sprouted Grain Bread- I love the texture of this bread. It’s chewy and rich, and if you buy the one from Costco that also has millet, barley, and lentils then you are getting a complete set of amino acids which are the building blocks of protein. And the sprouting of the wheat berries allows them more time to develop and release essential vitamins.
Chopped onions, minced garlic, and diced bell peppers- I take full advantage of the fact that most grocery stores have a mise en place section. With two impatient girls it sure is nice to be able to just throw these into my recipes without all of the prep work. Sure they cost a little more, but it’s a cost that is so worth it for me.
Corn Tortillias- Seriously, we live in Texas.
Vanilla Bean Paste- I prefer this to extract because it doesn’t water down your recipes, and has more flavor. Plus it makes your food so pretty when you can see the seeds.
Steal Cut Oatmeal with Blueberries
1 cup oatmeal (I prefer steel cut)
½ teaspoon vanilla bean paste
1 teaspoon cinnamon
a pinch of salt
1 cup unsweetened vanilla almond milk (you can add more if you prefer your oatmeal to be less thick)
1 cup blueberries
Honey to drizzle
Preheat your oven to 350 degrees. Mix all ingredients in a large bowl. Spray an oven-safe dish with some cooking oil, pour your oatmeal mix into it and bake for about 30 minutes or until it thickens up. This recipe is easy to mix up quick and throw in the oven before you take your shower. About the time you are ready, it is too. You can also leave the blueberries out and toss them on top once it’s done if you prefer fresh fruit. Drizzle with honey before eating.
½ cup greek yogurt
½ cup fresh fruit
2 tbsp granola crushed
½ tsp Vanilla bean paste
Combine the yogurt,vanilla, and honey to taste (I usually use about a teaspoon, but like mine more tart) in a bowl. Mix in fresh fruit and top with crushed granola. Enjoy! This recipe has lots of protein and is great before or after a good workout.
Super Protein Omelet
Extra virgin olive oil
Put oil, garlic, and onion in a non-stick pan on medium heat
Once the onions are carmalized and garlic is toasty add the kale and cover,
Once the kale is wilted spread it out in the pan and add the egg whites.
Reduce the heat to low and once the eggs are set add the remaining ingredients to the center of the pan and flip your eggs.
If you aren’t an expert omelet flipper here is a tutorial. It’s not perfect, but it gets the job done
If you need something creamy you can throw a few avocado slices or some greek yogurt on top.
Use all the same ingredients (or fewer) as the omelette, only add all veggies first then pour on eggs. Scramble and throw on a tortillia! You can make the scramble in advance if you know you are going to have to grab and go in the morning. You can also do another take on this by leaving out the baby kale during cooking and instead use it as a bed for a breakfast salad.
Toast and Jelly
Instead of Jelly or preserves I like to mash up my fruit roughly and drizzle with honey to make a spread for my toast. This is a perfect pre-workout boost, or mid-afternoon snack
Breakfast Bruchetta or sweet breakfast sandwiches
Toasted sprouted grain bread
Apples sliced thinly
Nutella or peanut butter- NOT DIET FOOD!!!
Whether you are wanting something light and crisp or rich and decadent you could go either way with these options.