From Brooke: Every minute counts in the morning. Sleep an extra 15 minutes and you might miss your workout at the gym. Stay in the shower a little longer than usual and you’ll have to throw your hair up instead of styling it. And if you have kids, you know there will be at least one last-minute curveball.
That’s why it’s important that your breakfast caters to your fast-paced lifestyle. But don’t fall into the unhealthy trap of settling for a bowl of soggy cereal or grabbing a sugary donut. Breakfast should give you energy, power up your brain and satisfy your appetite so you don’t overeat later in the day. As the saying goes, “you are what you eat,” so make sure you are giving your body the best fuel possible.
Keep these tips in mind before you leave the house, measly granola bar in tow.
Go for natural sweetness
Oatmeal is a good option for a healthy start but avoid the flavored, pre-packaged kind as it is usually packed
with sugar. Sweeten up your bowl with honey, fruit or nuts instead. This is my favorite go-to recipe for crock pot apple cinnamon oatmeal.
Say no to empty calories
Stay away from sugar-rich coffee drinks that use syrups and whipped cream. There is absolutely no nutritional benefit
from them.
Drink your vitamins
Smoothies are quick if you set aside a little time at the beginning of the week to pre-cut your favorite ingredients and toss them in the freezer. Avoid using just fruit. Add kale, spinach or carrots to your glass for extra nutrients. I always use a protein powder, too. It’s important that you research the brand you use to be sure it’s safe and free from contaminants. Avocados and bananas are perfect additions if you like super-creamy smoothies.
Here are two healthy breakfast recipes that are great for making ahead and two that are super fast:
Banana Pancakes
By Brooke Thomas from The Thankful 30
Yes, a hot breakfast is possible in the morning! You can get this on the table in less than 15 minutes.
Ingredients
2 bananas
4 eggs
2 tablespoons coconut flour
½ teaspoon vanilla
2 dashes of cinnamon
1 teaspoon coconut oil
Directions
Beat eggs in mixing bowl.
Add bananas and mash them with a fork to combine.
Mix in the coconut flour, vanilla and cinnamon.
Melt the coconut oil in a skillet on medium heat.
Add ¼ cup of the pancake mixture to the pan and cook for 3-4 minutes per side.
Top with pure maple syrup (and chocolate chips,
if you want!).
Download recipe card here
Hot (or Cold) Seed Cereal
By Brooke Thomas from The Thankful 30
This recipe comes together so quickly, you can whip it up in the morning.
Ingredients
1 tablespoon chia seeds
1 tablespoon buckwheat grouts
1 tablespoon hemp seeds
6 tablespoons coconut milk
Optional: honey, stevia or fruit to sweeten
Directions
Heat milk on stovetop. Be careful not to scorch.
Milk is warmed when tiny bubbles form around the edge of the pan.
While hot, transfer milk to a bowl and add grouts
and seeds.
To enjoy cold, simply mix and eat!
Download recipe card here
Veggie Crock-Tata
By Brooke Thomas from The Thankful 30 Crock Pot
Turn on your crock pot before you go for an a.m. run. When you get home, it’ll be ready for you and your family to enjoy.
Ingredients
2 cups sweet potato
12 eggs
1 large bell pepper
1 cup fresh mushrooms
1 cup fresh spinach
Optional: goat cheese
Directions
Line slow cooker with parchment paper leaving sides that you can pick up. (I trace the bottom of my crock pot and then I cut it out about 2-3 inches larger).
Peel sweet potato and shred it in food processor or high-speed blender to create a spread that will become the crust. You can also cube sweet potatoes if you prefer
a chunkier crust.
Put in crock pot.
Add veggies evenly on top of sweet potato.
Whisk eggs and pour mixture over potato and veggies.
Cook on high for two hours.
Remove by pulling up parchment paper and lifting it out of crock pot.
Cut and serve.
Download recipe card here
Flat-Belly Banana Bread
By Brooke Thomas from The Thankful 30
Make this ahead and just slice it up as needed.
Ingredients
Extra virgin olive oil
4 ripe bananas, peeled
2 large eggs
½ cup coconut milk
½ cup gluten-free oats
1 teaspoon vanilla
½ cup organic brown sugar
6 tablespoons coconut oil, melted
1 cup Shaklee Instant Protein (or almond flour)
1 teaspoon flaxseed meal
1 teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon sea salt
½ cup pecans
Cinnamon
Directions
Preheat oven to 350.
Use EVOO to coat 7 x 11 baking dish.
Place 2 bananas, eggs, coconut milk, oats, vanilla, brown sugar and coconut oil in blender.
Blend well.
In separate bowl, mix Shaklee Instant Protein, flaxseed meal, baking powder, baking soda and sea salt.
Slowly pour dry ingredients into wet ingredients and mix until combined.
Pour the batter into baking dish.
Slice the remaining 2 bananas and put on top of the batter.
Sprinkle cinnamon on top of the banana slices and batter.
Bake for 40-45 minutes.
Download recipe card here
For more from Brooke, see her recent columns and visit her online at 360 Your Life. Brooke shares free recipes on her newsletter every month, along with inspiration to help you live healthy and love life! Sign up on her website.
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