Breakfast has a new face for 2016

Your mom was right! Breakfast is the most important meal of the day.

Why is protein such an important part of a healthy lifestyle?

When you have protein first thing in the morning, it keeps you fuller longer, which means you’re not hungry and you’re going to have less cravings, which equals eating healthier.

Below are 3 healthy breakfast recipes that are all a good source of protein plus 2 bonus recipes for you.

What should a healthy breakfast consist of?

A healthy breakfast should be mostly protein with fiber, basically veggies and healthy fats plus a small amount of complex carbohydrates. My breakfast options mentioned above will fit into your week nicely.

My Healthy Breakfast Routine

Here’s what I do for before breakfast each morning:

I kick off my healthy day each morning with:

• 1 mug of warm water
• 1 tbs of apple cider vinegar
• 2 tbs lemon
• ½ tsp raw honey ( I don’t like sweet, so add to taste.

This gives me a plan to start my day. It flushes the toxins out of my liver and gets my digestive system moving.

Check out my favorites below, each one helps me start my work day right.

CHOCOLATE BANANA BREAKFAST BOWL

SERVES 1

• 4 tbs chia seeds
• 1 cup dairy-free milk
• 1 small banana, mashed
• 1 heaping tsp raw cacao
• Hemp seeds (garnish, optional)
• Shredded coconut optional)

MIX THE PUDDING. For best results, assemble the ingredients the night before and let it set in the refrigerator. The next morning, you can eat the pudding cold.

WARM OPTION. If you would like to enjoy the pudding warm, simply warm the milk in the morning (warm, not boiling). Add it to a bowl with the remaining ingredients and enjoy.

SERVING SUGGESTION. Hemp seeds and shredded coconut.

 

STARTER GREEN SMOOTHIE

• 2 handfuls of spinach
• ½ avocado
• 1 ½ cups nut milk
• 1 banana
• 1 tbs nut butter
• Juice from ½ lemon

 

PLACE ALL INGREDIENTS into the blender and blend for 60 seconds, then enjoy.

 

EZEKIEL TOAST WITH EGGS AND AVOCADO

SERVES 2

• 1 tbs coconut oil
• 4 large eggs, whisked                                                      
• Sea salt and black pepper, to taste
• 2 slices of Ezekiel brand bread, toasted
• 1 avocado, sliced

SCRAMBLE THE EGGS. Add coconut oil to a sautéing pan over medium heat. When the coconut oil is melted, add the eggs. Use a rubber scraper to scramble the eggs until heated through to your desired consistency. Sprinkle with salt and pepper. Serve on top of toasted Ezekiel brand bread. Top with sliced avocado.

 

VEGGIE BURRITO BOWL

• 1 tbs coconut oil
• 1 cup black beans, cooked
• 1 cup brown rice, cooked
• 1 yellow pepper, chopped
• 1 tomato, chopped
• Dash of cumin
• Dash of cayenne
• Dash of sea salt
• ½ cup parsley, chopped
• 1 avocado, chopped
• Variation – in a collard wrap or brown rice tortilla

MIX INGREDIENTS IN SAUCEPAN. In a medium saucepan, heat 1 tablespoon coconut oil over medium-high heat. Once oil is warm, add yellow pepper, tomato, cumin, cayenne and sea salt, and sauté 4-5 minutes until cooked. Add the black beans and cooked brown rice and sauté another 4-5 minutes. Add parsley and remove from heat.

SERVE. Top with the avocado and serve in a collard wrap or brown rice tortilla.

 

WARM APPLES AND CINNAMON

SERVES 2

• 1 tbs coconut oil
• 3 to 4 large apples, chopped (any variety)
• ½ cup water
• 1 tsp cinnamon
• ½ tsp nutmeg

SAUTÉ THE APPLES. Add the ingredients to a hot pan. Sauté until the water is evaporated. Serve immediately.

Love,

Beth