3 Simple & Healthy Breakfasts

One thing that I’ve been trying to keep up with since moving back home is eating cleaner. There’s something to be said for cleaner eating and how it makes such a huge difference in my energy and mood. And just like your mom always told you, breakfast might just be the most important meal of the day. My skills in the kitchen are still somewhat limited, but here’s a few tasty breakfast choices I’ve been all about lately. The beauty is that they’re so simple. Let’s get into it.

Chia Oatmeal (with fresh fruit)

Chia Oatmeal with Fruit

This is so quick and easy to make, but packed with so much fiber and goodness.

What you’ll need: 1/2 cup old fashioned oats,  2tsp chia seeds (optional), 1 cup water or milk, and a sweetener of your choice (I usually use raw honey or pure maple syrup)

Make it: First, scoop out your oats and put them into a medium/tall bowl, add in your chia seeds if you so choose to use them, and water or milk. Mix that all together and stick the bowl in the microwave for about 3 minutes at 80% power. Let it stand in the microwave for a minute to cool down, then add your natural sweetener.

Now the fun part. The instructions thus far give you your oatmeal. However, to me, oatmeal is never quite good enough without fruit and other toppings. My favorite fruits to add are bananas, blueberries, and sometimes nectarines/peaches. For this specific bowl, I used a combo of bananas and blueberries and also added some coconut flakes. To cool it down, I usually finish it off by pouring some almond milk over the whole thing. Ready to enjoy with a cup of coffee.

Avocado Toast (with sprouts and tomato)

Avocado Toast with Sprouts and Tomato

It may be overdone, but really, I don’t care. There’s a reason millennials are willing to give up a house for some avocado smeared on bread. If it’s a conspiracy, I bought into it a long time ago. While this definitely shouldn’t be considered a “recipe”, I’ll go through my process anyway (just in case you’re a closet normie and don’t how to navigate your kitchen).

What you’ll need: 1 Hass avocado (ripe), whole grain bread, alfalfa sprouts, grape tomatoes, Himalayan pink sea salt, pepper

Make it: Take two slices of your bread and toast them (shocking, I know). Toasting the bread first will let it cool before you smear that avocado on. Next, in a small mixing bowl, mash your avocado to your desired texture. I generally like to make mine pretty smooth, but sometimes I want bigger chunks. Finally, scoop your avocado mush onto the two slices of bread. And that’s literally it.

In this “recipe” I halved a few grape tomatoes and then put some fresh alfalfa sprouts as a tasty, earthy garnish. As a final step, sprinkle just a dash of sea salt and pepper to taste. Now, you can use any combination of toppings for your avocado toast. On lazy mornings I usually just like to use some red pepper flakes or sesame seeds. Oh, and an egg on top is just beautiful.

Simple Banana Pancakes

Simple Banana Pancakes

This is definitely a staple in my diet and has been ever since one of my good friends introduced me to it a year or so back. If you like bananas, I have no doubt that you’ll enjoy this healthy twist on a classic breakfast food.

What you’ll need: mixing bowl, 1 whole banana (mashed), 2 eggs, coconut flour (optional), cinnamon, coconut oil, natural nut butter, pure maple syrup

Make it: To start, mash one large banana in a bowl until smooth. Mix in two eggs and beat the mixture. Sometimes adding in the eggs makes the batter a bit too runny for my liking, so I will typically add in just a bit of coconut flour. You can use whatever kind you have if you want to add thickness. Add a dash (or more…I always do a lot more) of cinnamon and then your mixture is ready for the griddle.

Lightly coat your pan or pancake griddle with some coconut oil (I use this really awesome spray), then go ahead and scoop out your mixture. For this step, I like to use a ladle to portion out about 4 or 5 palm sized pancakes. On medium heat, allow them to cook for about 5 minutes, then flip over and cook another 5 minutes or so. Depending on the skillet you’re using, it may take slightly more or less heat to get the job done.

Plate those babies and top with nut butter (I just used peanut butter), of course some maple syrup, and maybe a bit of fruit if you’re feelin’ fancy.

Makes about 4-5 small to medium pancakes.

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And that’s all I have for now, guys and gals. Thank you so much for reading, and I hope this post gave you some inspiration to try something new. What are some of your favorite healthy breakfasts?

Don’t forget to give this post a little ‘like’ and follow The Now! More to come next week. Until then, eat a lot of fruit and have a good weekend!

with love,

Jen