Breakfast

Egg bites

Egg Bites

These egg bites are the perfect make-ahead breakfast, plus they will keep you full! Just heat them up and they’re ready to eat. 

The ones from Starbucks or Costco can get expensive and they don’t always have the best ingredients, so I made my own. The cottage cheese and eggs makes these egg bites full of protein. You can also choose what to add to them. I put peppers and spinach in mine, but you could try adding meat or different vegetables if you’d like. 

Ingredients

  • 8 eggs
  • ¾ cup cottage cheese
  • ¼ cup any kind of milk
  • ½ teaspoon salt
  • About 1 cup chopped and sauteed bell peppers (1-2 peppers)
  • About ½ cup chopped spinach

Directions

  1. Preheat the oven to 350º F.
  2. Line a muffin tin with 12 muffin liners and grease with avocado oil. (I like these reusable silicone liners)
  3. Add eggs, cottage cheese, milk, and salt to the blender, and blend until well combined.
  4. Distribute the chopped peppers and spinach among the muffin liners.
  5. Pour egg mixture into each muffin liner, filling it just under full.
  6. Bake in the oven for about 25 minutes or until the eggs are set.
  7. Let cool and then eat or store in the fridge for up to 5 days.

Pesto Eggs

Recently I bought some pesto from Trader Joe’s, so I had to try making the pesto eggs I’ve seen everywhere on social media. This is now something I’ve been making on the regular because it’s that good and easy for a quick breakfast.

Ingredients

  • 1-2 tablespoons pesto
  • 1 or 2 eggs
  • Salt
  • Pepper
  • Red chili flakes (optional)

Directions

  1. Heat up a pan over medium heat. Add the pesto to the pan and spread it out.
  2. Crack the egg(s) into a small bowl, making sure to get out any shell. Once the pesto is warmed up, add the eggs to the pan over the pesto.
  3. Turn down the heat a little bit and cook the egg(s) for 3-5 minutes. The whites should be firm but the yolk should still be runny.
  4. Season the egg(s) with salt, pepper, and red chili flakes.
  5. Serve on top of toast or on its own.

Chocolate Peanut Butter Oatmeal Bites

Chocolate Peanut Butter Oatmeal Bites full of protein and fiber. This recipe is quick and easy, plus it’s delicious!

Make these energy bites and have breakfast, a snack, or even dessert ready to go. Having something ready to eat in the fridge is always helpful when you’re in a rush or if you just don’t want to make anything.

You can easily substitute the peanut butter with a different nut butter or sunflower seed butter, and you could try adding other things like dried fruit, cacao nibs, cacao powder, coconut, and more into the mixture.

Ingredients

  • 1 cup gluten free rolled oats
  • ½ cup peanut butter
  • ½ cup ground flaxseed
  • ¼ cup maple syrup
  • 1 teaspoon vanilla
  • Desired amount of chocolate chips

Directions

  1. Add all the ingredients to a medium bowl.
  2. Stir until everything is combined.
  3. Let the mixture chill in the fridge for at least 20 minutes so it is easier to form into balls.
  4. Use a tablespoon sized scoop to scoop out the mixture and roll into balls.
  5. Enjoy right away or store in a sealed container in the fridge to eat later.

Chocolate Cherry Smoothie

I’ve still been making lots of smoothies recently, so I’m sharing this chocolate cherry one.

I added a handful of spinach but this is completely optional. It doesn’t change the taste of the smoothie, and it’s a good way to get some more greens in if you have any spinach.

This recipe makes just enough to fit in one glass, but feel free to double or triple the recipe for more servings.

Ingredients

  • 1 cup frozen cherries
  • 1 banana
  • 1 tablespoon cacao powder
  • 1 pitted date
  • A handful of spinach (optional)
  • A serving of collagen or protein powder (optional)
  • ⅓ cup almond milk

Directions 

  1. Place all the ingredients in a blender. Blend until smooth.
  2. Pour into a glass and any toppings you’d like (cacao nibs, nut butter, etc.)

Blueberry Banana Spinach Smoothie

The weather has been so hot and humid recently, which means I have been making a lot of smoothies. Smoothies are one of my favorite things to eat and they’re easy too. You just throw all the ingredients in a blender. 

I like adding protein powder or collagen to my smoothies just to make them a little more satiating, but it isn’t necessary. Also, any milk will do, but I prefer to have almond milk in my smoothies.

This recipe makes just enough to fit in one glass, but feel free to double or triple the recipe for more servings.

Ingredients 

  • 1 banana
  • 1 ½ cups frozen blueberries
  • A handful of spinach
  • A serving of collagen or protein powder (optional)
  • ⅓ cup almond milk

Directions

  1. Place all the ingredients in a blender. Blend until smooth.
  2. Pour into a glass and any toppings you’d like (cacao nibs, blueberries, nut butter, etc.)

Single Serving Banana Oat Pancakes

These pancakes are a great easy and quick breakfast option. You could also add in blueberries, chocolate chips, or anything else to these pancakes. 

This recipe is enough for one serving, but feel free to double or triple the recipe for a bigger batch. If you make bigger sized pancakes than I did, just cook them a little longer. 

Ingredients

  • 1 banana
  • ¼ cup oats
  • 1 egg
  • 1 teaspoon cinnamon
  • 1 teaspoon vanilla
  • A pinch of salt
  • About 1 teaspoon coconut oil

Directions

  1. Blend all the ingredients, except the coconut oil, together (I used a bullet blender).
  2. Heat up a pan with coconut oil.
  3. Once the pan is hot, pour the mixture onto the pan to form about 4 pancakes (each of my pancakes were about three inches).  
  4. Cook for about two minutes then flip over to cook for about another minute on the other side
  5. Serve with fruit, nut butter, or anything else you’d like.

Blueberry Muffin Overnight Oats

Overnight oats are the perfect make-ahead breakfast or even lunch for a busy week. I love oatmeal, but sometimes it can take a bit of time to make, especially before work or school. Making overnight oats saves a lot of time in the morning because your breakfast will be ready for you when you wake up. You can also make several servings at a time, so you’re prepared for the whole week.

Ingredients

Directions 

  1. Add all the ingredients to a jar or container, or even an almost empty jar of nut butter, and mix together.
  2. Cover with a lid and store in the fridge overnight.
  3. In the morning, stir the oats and then you can top them with more blueberries or nut butter, if you want. 

Apple Cinnamon Oatmeal

Now that it’s fall, that means warm bowls of oatmeals. Here’s one of my go-to oatmeal recipes for any time of year, but especially for the fall season.

Ingredients

Directions

  1. Bring ¾ cup of water to a boil.
  2. Heat up a pan with coconut oil.
  3. Chop up your apple. I used about a cup, but feel free to use a little more or less. 
  4. Add the chopped apple to the pan. Sprinkle the cinnamon over the apples. Stir them around every once and a while and sauté them for about 5-7 minutes.
  5. Once the water is boiling, add the oats to the pot and turn down the heat. Cover with a tilted lid and cook for about 5-8 minutes. 
  6. Once everything is done, add the oats and apples to a bowl. Add a spoonful of almond butter and sprinkle on some more cinnamon if you’d like.

Avocado Toast


Ingredients

  • A piece of bread
  • ½ an avocado
  • ½  teaspoon lemon juice
  • A pinch of salt
  • A pinch of pepper
  • A peeled garlic clove
  • 1 teaspoon olive oil

Directions 

  1. Toast a piece of bread.
  2. Mash up half an avocado in a bowl, and mix in the lemon juice, salt, and pepper.
  3. Once the toast is done, rub the garlic clove on it and drizzle on some olive oil.
  4. Add the mashed avocado on top of your toast, and add any other toppings. I love topping my avocado toast with crushed red pepper, everything but the bagel seasoning, an egg, or tomatoes and balsamic glaze. Add whatever you want on top to make it your own!

Chocolate Peanut Butter Shake

This smoothie is like a shake and it’s perfect for breakfast, lunch, or even dessert. It’s also pretty filling because of the oats, protein powder, and peanut butter.

I don’t typically measure out my ingredients when making smoothies. I usually just eyeball it, but I wanted to create some smoothie recipes with concrete measurements for people to recreate. To make this smoothie thicker, add more ice and if the smoothie isn’t blending very well, then add a little more almond milk. You could also add sweetener to this smoothie if you’d like, but I think it’s sweet enough with the banana. 

Ingredients

  • 1 banana
  • ¼ cup gluten-free rolled oats
  • A serving of chocolate protein powder (I used the Nuzest Digestive Support protein)
  • 2 teaspoons cacao powder
  • 1 tablespoon peanut butter
  • 1 teaspoon cinnamon
  • ½ cup almond milk
  • Ice (I probably used about 10-12 ice cubes, but you can add as much as you’d like. The more ice, the thicker the smoothie)
  • Cacao nibs to top (optional)

Directions 

  1. Blend together all the ingredients except the cacao nibs.
  2. Pour into a glass and top with cacao nibs and some more peanut butter, if wanted.