Category Archives: Breakfast

Chocolatey Banana Coffee Milkshake

 

Who loves a meal solution that is easy, healthy, and super fast??

I know my hand is raised. While I do love the occasional intricate breakfast (after all, what are weekends for if not a strata, homemade crepes, cinnamon rolls, or banana pancakes?) that is just not feasible for every day. Most mornings have between 2 and 10 minutes to devote to making sure I’m fed.

Now I know breakfast is the most important meal of the day, trust me. That’s why I simply cannot go with having nothing at all. But man, it is just really hard sometimes to make a hot, solid food at 7 am! And I hate to admit the number of time I’ve eaten pop-tarts this year is not zero…

C’mon people, I know I’m not alone here.

Why do you think there’s a Starbucks on every corner, along with Dunkin Donnuts, Tim Hortons, and all the local coffee and donut joints nationwide? And they all always seem to have a line.

Boy, have I found the perfect solution! I like a healthy breakfast, which includes protein, fiber, and nutrients. And I need coffee. Why not combine them into one easily drinkable drink!

I find it’s hard to get solid food down sometimes when it’s so early my stomach hasn’t woken up yet. But a shake or smoothie is always possible. Now I finally understand protein shakes; for so many years I was mystified how people could replace solid food with liquids. Now I know.

This shake is chocolatey because of the flavored protein powder, but you could also use non-flavored protein and simply add a tbsp of cocoa powder for the same effect. Use a plant-based milk instead of regular milk, and a plant-based protein instead of whey for a vegetarian option.

The banana is also optional, but I like knowing that I got a serving of fruit with my caffeinated milkshake (which is what this tastes like).

Ingredients:

  • 1 sm-med banana
  • 8-10 oz coffee
  • 1 scoop chocolate protein powder
  • 1/4 cup milk (optional)
  • Handful of ice cubes (optional)

Step 1: Blend everything well, until smooth. The longer you blend it, the creamier and ‘fluffier’ it becomes because of the whey. Other protein blends may not cause this, experiment until you find the type and amount you like best.

Now go conquer your day, caffeinated and protein-powered!

Venison Breakfast Hash

 

It is no secret that as a culture, we are now so far removed from where “food” comes from. Many millions of people, in America especially, but all over the world, grow up never seeing food grown or processed with their own eyes. The only way they ever interact with edibles is at the very end of a long chain. At a restaurant, or as packaged, refrigerated, cling-wrap, boxed up “food like product”.

Seven percent may not seem large, until you realize that is how many American adults think chocolate milk comes from brown cows. Yup, the Innovation Center of American Dairy did an actual survey on it. Let us just hope the vast majority of these people were kidding… after all, what about strawberry milk?

As the number of people who live on farms or identify as farmers shrinks, and the average size of a “farm” balloons with huge corporations, it is healthy to get back to the roots (literally) of food production. Google a local farm, and just go visit. I guarantee the farmer will be glad to tell you all about his chickens, corn crops, the weather, and government subsidies. Or try out a local farmers market or CSA, to support those in your community supplying you with fresh, local, healthful edibles.

I am lucky enough to have at least 2 friends now to whom I can turn for fresh venison whenever my stash runs low! Ideally some day I want to try hunting, so that I can see the whole process. I’ve gardened a lot in the past, and am still working on convincing hubby that chickens and/or goats are a good idea…

I’ve already tried a venison pot pie, which was amazing. This breakfast hash used the other 1/2 pound I had in the refrigerator. It was well-seasoned, the hubby couldn’t even tell it was venison. And he does not like gamey meats, so I consider that a success!

Makes enough for 2 servings, or 1 really hearty breakfast
Ingredients:

  • 1/2 pound venison ground
  • 2 eggs
  • 1 sm-med sweet potato
  • 1 cup spinach or mixed greens

Step 1: Cook the venison in a frying pan with some cooking spray until no longer pink. Dice up the sweet potato. You can either microwave the pieces for 5-8 minutes to speed the cooking process, or cook them in a frying pan on medium heat with a lid for 15-17 minutes.

Step 2: Once the potatoes are soft when poked with a fork, add the spinach and a tbsp of water, cover to let it steam for a minute. Stir it around, add the venison, then add the eggs and cover again. Cook for 5-6 minutes.

And that’s it! Serve alone, or with toast for dipping. The longer you cook, the harder the yolk will become. I like just a little bit of runny yellow left, that takes about 4 minutes. You can also make this with scrambled eggs or poached eggs instead.

 

Tell me! Have you ever been hunting? Kept chickens? Gardened?

How to: Make Homemade Yogurt in Mason Jars

 

Have you ever had the Greek yogurt flips? They are so delicious, and I’ve recently fallen in love with them, as a quick breakfast or anytime snack or treat. But…

  1. They can do some damage to your budget, at about $4 per 4-pack
  2. They cause a lot of plastic waste with their cute individual serving size square plastic covered to-go-ness
  3. They contain a pretty big dose of sugar

In my first Weekly Eating post, I promised that I would try to find a more frugal alternative. Turns out, making your own yogurt at home is quite easy, if tons of bloggers are to be believed! Special thanks to Mrs. Picky Pincher, whose blog finally convinced me to give it a go.

There are so many ways to do so, from fancy temperature-controlled and timer-activated yogurt making machines to crock pots to stovetop.

But who has time for that?

Not me! I’m all about the easiest, most frugal solution that satisfies a need. Therefore when I read that making yogurt in a mason jar was a thing, my eyes lit up! Conveniently, I read this on my go-to-the-store day, so I picked up a half gallon of milk to experiment with. Even if it went horribly wrong, I would only be out $1.18.

Turns out, it truly is SO SIMPLE!

I turned on a show on Netflix after dinner, and while hubby and I enjoyed bonding time the yogurt was doing its thing. We even left it overnight to do the incubation part, and I woke up to 2 fresh quarts of delicious, additive and sugar free homemade yogurt! Talk about feeling like a badass homesteader.

This recipe makes 2 quarts of yogurt from one half gallon of milk.

You can easily scale it up for a whole gallon and make 4 quarts, or even down to make as small as one pint of yogurt. Now that I know how well this works and how easy it is, I will probably make at least one gallon each week.

For starter culture, just pick a plain yogurt that you enjoy the taste of, and use about 2 tbsp per half gallon. It can be plain or Greek yogurt, organic or not, you decide. That’s the beauty of making your own homemade staples! You can also find freeze dried or powdered yogurt starter cultures online.

 

You will need:

  • 1/2 gallon whole or 2% milk
  • 2 large quart mason jars & lids
  • 2 tablespoons plain yogurt to start the culture
  • A big pot to boil water
  • Optional but helpful: A thermometer, a crock pot

Step 1: Make sure your jars are washed and clean. If you really are paranoid about germs (silly, since you’re about to purposefully grow jars of bacteria, but whatever…) you can boil them or run them through a dishwasher cycle first.

Fill the 2 jars with milk, leaving 1-2 inches of space at the top. Place them in a pot of water that covers them at least 2/3 of the way. I added extra jars around them so they do not tip over or rattle as the water boils. Bring the water to a gentle simmer.

Step 2: Go do something else while you wait for the milk to reach about 180 degrees. If you have a thermometer, great, you can check it every half hour or so. They took about an hour to reach 180 for me. If you don’t have a thermometer, the milk will be ready when a thick “skin” forms on top of the milk. Throw this skin away, and remove the jars from the water.

Step 3: Preheat a slow cooker on high, this will be your incubator later*. You can be lazy like me and just leave the hot jars on a surface to cool, this will take about an hour also. Or you can put them in a pot of lukewarm to cold water, to cool them faster. I didn’t want to chance breaking the jars, so I just put them on the stovetop and we went for a walk.

You want the jar to reach 110-120 degrees before adding the starter culture. If you don’t have a thermometer, just go by feel. When the jars are cool enough that you can wrap your hand around it and hold on for a minute or so, they are ready. You want it cool enough that the good bacteria you are about to add don’t get immediately scorched, but to grow they like a nice cozy temp.

Step 4: Take about 2 tbsp of plain yogurt, pour 1/2 cup of the warm milk into it, and mix well. Then pour half of this mix back into each jar. Give it a nice stir to distribute the good guys all around the milk, but not too violent. Unplug your slow cooker, put the jars in the warm crock, cover, and wrap in a few towels.

That’s it! Let your jars sit, undisturbed, for at least 8 hours up to overnight. You can start this in the morning and let it go all day, or start it at night and let it cook while you sleep. This is a great hands-off activity that leaves you feeling so accomplished!

*If you do not have a crock pot, you can also use a small cooler for the incubation period. Just take a small, waterproof container and fill it with warm to hot water. Put  your mason jars with starter culture in there, cover well, and wrap it in some towels. Let it sit for at least 8 hours up to overnight.

How to: Make Homemade Yogurt in Mason Jars

Yield: 2 quarts

How to: Make Homemade Yogurt in Mason Jars

Ingredients

  • 1/2 gallon whole or 2% milk
  • 2 large quart mason jars
  • 2 tablespoons plain yogurt to start the culture
  • A big pot to boil water
  • Optional but helpful: A thermometer, a crock pot

Instructions

  1. Make sure your jars are washed and clean. Fill 2 jars with milk, leaving 1-2 inches of space at the top. Place them in a pot of water that covers them at least 2/3 of the way. Bring the water to a gentle simmer.
  2. Go do something else while you wait for the milk to reach about 180 degrees. If you have a thermometer, great, you can check it every half hour or so. They took about an hour to reach 180 for me. If you don't have a thermometer, the milk will be ready when a thick "skin" forms on top of the milk. Throw this skin away, and remove the jars from the water.
  3. Preheat a slow cooker on high, this will be your incubator later. You can be lazy like me and just leave the hot jars on a surface to cool, this will take about an hour also. Or you can put them in a pot of lukewarm to cold water, to cool them faster. You want the jar to reach 110-120 degrees before adding the starter culture.
  4. Take about 2 tbsp of plain yogurt, pour 1/2 cup of the warm milk into it, and mix well. Then pour half of this mix back into each jar. Give it a nice stir to distribute the good guys all around the milk, but not too violent. Unplug your slow cooker, put the jars in the warm crock, cover, and wrap in a few towels.
  5. That's it! Let your jars sit, undisturbed, for at least 8 hours up to overnight.
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Disclaimer: I am not a health professional, no content on this blog is intended to diagnose, treat, or cure and ailment or condition. I am also a member of Amazon Affiliate program, some links will lead you to products which, if you choose to buy, will give the blog a portion of profits without affecting your experience. It helps keep this great content coming for you! 

Pan fried chillaquiles

 

You know how sometimes (always) you have a party, and at the end of the night, there’s like, 10 chips left in the bag? Or you clean out the pantry and realize there’s a who-knows-how-old quarter bag of tostitos still sitting on the top shelf, using up your favorite chip-clip?

Turns out, there’s a way to use up leftover or old tortilla chips to make them into something new and delicious!

Chillaquiles (chee-la-kee-lays) is a home-style Mexican recipe, with tons of flavor and stick to your ribs goodness. It is in no way a healthy recipe, which is a slight deviation from my normal attempts to healthify everything. But we all need a little indulgent comfort food now and then, and I’m always a big fan of not wasting food. Even the 8 chips left in the bottom of the bag.

pan fried tortilla chips and salsa

Makes one enormous pan full! Serves about 8.

Ingredients:

  • 2 cups crushed tortilla chips
  • 1 cup salsa
  • 1 large can tomato sauce
  • 5-6 eggs, scrambled
  • 1/2 cup shredded cheddar cheese

eggs, whisked

Step 1: In a large frying pan, pour the chips, salsa, and tomato sauce. Cook over medium low heat, until the chips have begun to soften.

pouring the egg into the chillaquiles

Step 2: Scramble the eggs in a bowl. If you want extra fluffiness, add a splash of milk. Pour into the frying pan, add the cheddar, and mix well.

Step 3: Cook over medium-high heat, mixing occasionally, until the egg is cooked through. If you like, sprinkle with a little extra cheddar.

Optional add-ins include: diced peppers and onions, sour cream, black or pinto beans, chorizo, sausage, other types of cheese like pepper jack, jalapenos…

 

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Peanut Butter Banana Power Smoothie

 

This has quickly become one of my absolute favorite breakfast recipes! Just one ‘dish’ to wash when you’re done. Smoothies are amazing because they are so versatile, so quick, and so healthy! Of course, that last part does depend on what you put into it.

Many stores and fast food options that claim they have “healthy smoothies” are really not so healthy. They are calorie and sugar packed health bombs masquerading as health food. Just because it has a teaspoon of spinach powder or banana puree does not excuse a smoothie with 118 grams of sugar and over 500 calories!

Peanut butter banana oat smoothie ingredients

So why not blend one up at home? Far healthier, super fast and easy, and way healthier for you.

This recipe takes your typical banana base, and adds several other super health foods such as peanut butter powder (for all the flavor with a tiny percentage of the fat!), gut-helping yogurt, healthy fats from coconut milk, fiber packed oats, and the ultimate tiny nutrition powerhouse: chia!

Ingredients:

  • 1 banana
  • 2/3 cup yogurt or Greek yogurt
  • 2 tbsp PB2 or PBFit
  • 1/4 cup oats
  • 1 cup coconut milk
  • 1 tbsp chia seeds

Step 1: Combine all ingredients in a blender, and blend on high until well combined.

You could optionally add in a scoop of protein powder if you need it, or a cup of ice cubes if you want a different texture.

This recipe makes enough for 2 good sized glasses of about 16 oz each, so share with a friend or save the second serving for later, maybe after a good workout!

Healthy PB Banana Smoothie

 

Peanut Butter Banana Power Smoothie

Peanut Butter Banana Power Smoothie

Ingredients

  • 1 banana
  • 2/3 cup yogurt or Greek yogurt
  • 2 tbsp PB2 or PBFit
  • 1/4 cup oats
  • 1 cup coconut milk
  • 1 tbsp chia seeds

Instructions

  1. Combine all ingredients in a blender, and blend on high until well combined.
  2. You could optionally add in a scoop of protein powder if you need it, or a cup of ice cubes if you want a different texture.
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Chocolate Chia Pudding

 

I can’t believe it’s taken me this long to jump on the chia pudding band wagon! I’d read about so many uses for chia seeds, and how they are an amazing vegan source of omega-3s and fiber along with a host of other micronutrients, added chia to salads, smoothies, crackers, and bread recipes, and have made chia fresca and enjoyed it. But it took forever to try this!

Don’t make my mistakes people. Make this tonight!

Chocolate chia pudding ingredients

Chia seeds may seem expensive, but a little goes a LONG way! They absorb water and can swell up many times their size, creating a gel-like coating around the seed. It is a strange texture at first, but give it a try. The health benefits are worth it!

Chocolate chia pudding ingredients in bowl

Ingredients:

  • 1/4 c chia seeds
  • 1 cup almond or coconut milk
  • 2-3 tbsp brown sugar
  • 1/3 cup cocoa powder

Chocolate chia pudding mixing

Step 1: Mix all ingredients in a large bowl with a whisk, or you can put it in a mason jar with a lid and shake it like you mean it!

Chocolate chia pudding ready to eat

Step 2: Refrigerate one hour or overnight. It will thicken as it sits. If you want it thicker, add more chia, if you want it thinner add more milk. It makes about 4 1/2 cup servings and should last a week in the refrigerator.

Chocolate chia pudding with strawberries

Top with granola and fresh berries for an amazing breakfast or anytime snack! The thick gel consistency of the seeds makes it almost exactly like pudding. And if you really love chocolate, use chocolate almond milk, or double the cocoa powder. It’s the healthiest treat that tastes like dessert I’ve ever had!

 

Mini Apple Pie Bites

 

These little gems were inspired while searching for healthy options to make for Pi Day (March 14 = 3.14) to take to work and share. While I do love pie, I don’t love butter, preservatives, saturated fat, mountains of sugar, etc. But I also don’t want to eat a bland, tasteless pile of cardboard and call it “pie”.  So what’s a health-conscious dessert lover to do?

Make these!

Mini Apple Pie Bites

They are like a mix between apple pie and apple crisp, in a bite-sized muffin-like package! And with about 50 calories per mini muffin, you can easily have 2 or 3 and not even feel bad. They are very easy to customize too. Add raisins, mash in a banana, change the spices if you don’t like nutmeg. If you add some protein to the recipe these would make a great pre- or post-workout snack.

This recipe makes about 24 mini muffins, or you could make a dozen normal sized muffins. If I had known how delicious they would be, I’d double or triple the recipe! This will become a staple in my house I’m sure. Better stock up on applesauce…

Apple Pie Bites Ingredients

Ingredients:

  • 1 cup oats
  • 1 cup pancake mix
  • 2 cups applesauce
  • 1 whole apple, diced small
  • 2 tbsp syrup or sugar
  • Sprinkle of cinnamon and nutmeg

mini apple pie bites mixed ready to bake

Step 1: Wash your apple, and dice very finely. Once baked this gives your pies a sweet, chewy texture. If you don’t want any chunks at all, just replace with another 1/2 cup applesauce.

Step 2: In a bowl, mix all the ingredients well. If too dry, add a bit of water or apple juice. If too moist, sprinkle in more oats until you get the consistency you desire.

mini apple pie bites in tin

Step 3: Spray a mini muffin tin, and add 1 tbsp of the mixture. Bake at 375 for 17-20 minutes on the bottom shelf of the oven, until pies are solid and turning brown on top. Let cool, then pop out onto a plate.

Mini Apple Pie Bites

Mini Apple Pie Bites

Ingredients

  • 1 cup oats
  • 1 cup pancake mix
  • 2 cups applesauce
  • 1 whole apple, diced small
  • 2 tbsp syrup or sugar
  • Sprinkle of cinnamon and nutmeg

Instructions

  1. Wash your apple, and dice very finely. Once baked this gives your pies a sweet, chewy texture. If you don't want any chunks at all, just replace with another 1/2 cup applesauce.
  2. In a bowl, mix all the ingredients well. If too dry, add a bit of water or apple juice. If too moist, sprinkle in more oats until you get the consistency you desire.
  3. Spray a mini muffin tin, and add 1 tbsp of the mixture. Bake at 375 for 17-20 minutes on the bottom shelf of the oven, until pies are solid and turning brown on top. Let cool, then pop out onto a plate.
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I can’t wait to share these at our Pi Day party!

 

Make Ahead Egg Muffins

 

Usually, my morning routine looks something like this:

6:10 – hit snooze
6:17 – hit snooze
6:24 – finally get up, go make coffee
6:25-7:15 – enter a black hole in space and time
7:16 – realize I’m gonna be late if I don’t move it
7:17-7:20 – pack lunch, maybe breakfast
7:21-7:30 – run out the door and pray for light traffic

Now, I don’t know what your mornings are like. But if you’re anything like me, you like your sleep and don’t have time for a long and leisurely brekkie every day. And if you do, good for you! You can still use this quick-and-easy make ahead recipe and then have more time for you in the AM.

Make ahead egg muffins in muffin tin

These egg muffins are so simple, and you make a dozen at once. That way you can put 2-3 in baggies and refrigerate or freeze. Then breakfast all week is only a push of the microwave button away! You can scale up to feed a big family, or even make just one serving by mixing 2 eggs and desired ingredients in a coffee mug and microwaving. (Didn’t know that little trick? Oh yeah, it’s the best.)

You can also customize it to your taste preferences. Anything you would normally eat with or in scrambled eggs you can probably adapt to this recipe. Try sausage, or bacon, or ham. Vegetarians, this is a blank canvas! Add zucchini, shredded carrots, sweet potato, broccoli or cauliflower. And cheese is optional, but highly recommended!

Butter mushrooms and onion

Ingredients (makes 12 egg muffins):

  • baker’s dozen (13) eggs
  • 1 med onion, diced
  • 1 pint mushrooms
  • 1/2 stick butter
  • 1 cup raw spinach
  • Optional: shredded cheese, breakfast meats, other veggies

butter and onions in pan

Step 1: In a pan over medium heat, add the butter and diced onion. Cook 10-12 minutes, stirring occasionally, until onion becomes soft and see-through. Pre-heat the oven to 350, and spray a muffin tin really well with cooking oil. (Stuck, baked-on egg is the worst.)

scrambled egg and greased muffin tin

Step 2: Add the diced mushrooms, and cook another 5-7 minutes, until softened. You can add a few tbsp water or chicken stock if they seem to be sticking or burning. Just before pouring into the muffin tin, add the spinach to wilt.

scrambled egg in muffin tin and eggs

Step 3: Break all the eggs into a bowl, and whisk violently for a minute or two. Mix in the cooked onion, mushroom, and spinach. Pour into the muffin tins until 2/3 full; leave a little room because the egg will puff up as it cooks.

make ahead egg muffins with cheddar cheese

Step 4: If desired, sprinkle with shredded sharp cheddar or whatever cheese you like. Bake at 350 for 25-30 minutes, until egg is fully cooked. Watch carefully at the end so that it doesn’t brown or burn.

I’d recommend letting these cool for a few minutes, then removing to a different plate or container quickly. You don’t want the egg to set and harden in the tin. It’s so easy to whip up a batch of these on the weekend, and you can even mix up the mix ins to have tons of options every day.

As for the cost? A dozen eggs is .99 – 1.29, or 4.50 for organic cage-free. Depends greatly on what you use to mix in, but the cost for an onion (~.50), mushrooms (.99 on sale), butter (maybe .50), and spinach (~.25 for 1 cup) for me comes to about 2.25. This makes 12 muffins, and I generally eat 2 for breakfast, so 6 servings. Let’s estimate high:

4.5 + 2.25 = 6.75 / 6 = basically just barely over a dollar per day, and that’s if I use the fancy eggs! For plain jane eggs, the cost drops to maybe 50 cents for an awesome breakfast that includes protein, fats, and a serving of vegetables! I can get behind that. I hope you can too!

 

Chocolate peanut butter banana oatmeal

 

Are you looking for a super quick breakfast recipe?  A breakfast that takes less than 5 minutes to make, is packed full of protein, and costs less than $1?  Can I get a HEALTH YEAH!

Oatmeal is one of my favorite breakfast staples, for so many reasons.  Oats are full of fiber to keep you full all day, so you don’t get the early afternoon munchies.  Oats also contain several micronutrients such as manganese, selenium, phosphorus, fiber, magnesium, and zinc.

And, not to mention, oats are dirt cheap!  You can get a huge tub for like $5.  Talk about affordable meals.  Oh, and if you get the quick-cook kind, you just need a minute or two in the microwave and bam, you’re ready for the day.

All you have to do is keep these ingredients around the house, and you can whip up a super healthy breakfast for under a dollar in under 5 minutes.  No more excuses for having just coffee in the morning, you can fill your belly all morning long with healthy whole foods with the push of a microwave button. You can even blend all the ingredients for a thick breakfast smoothie instead.

Cocoa PB Banana Oatmeal

Ingredients:

  • 1/2 cup oats
  • 1/2 large banana
  • 1 tsp cocoa powder
  • 1 tbsp peanut butter
  • 3/4 cup milk and/or water

Chocolate peanut butter banana oatmeal

Step 1: Cut or mash the banana in a bowl.  Add the oats and cocoa powder (more if you really want it chocolatey!), and then add the water and/or milk.  Add slightly more or less depending on the consistency you want.

Peanut butter banana oatmeal

Step 2: Microwave for 1 – 2 minutes, give it a good stir.  Add more liquid if needed, or another sprinkle of cocoa on top.  Breathe in the delicious cocoa smells, and dig in!

This is almost Elvis worthy.  All it’s missing is some bacon to be a breakfast fit for the King.  But that seems like a little bit too far… but if you want to try it out, rock it.  And let me know how it goes!

Peanut butter banana oatmeal

Peanut butter banana oatmeal

Ingredients

  • 1/2 cup oats
  • 1/2 large banana
  • 1 tsp cocoa powder
  • 1 tbsp peanut butter
  • 3/4 cup milk and/or water

Instructions

  1. Cut or mash the banana in a bowl. Add the oats and cocoa powder (more if you really want it chocolatey!), and then add the water and/or milk. Add slightly more or less depending on the consistency you want.
  2. Microwave for 1 - 2 minutes, give it a good stir. Add more liquid if needed, or another sprinkle of cocoa on top.
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Smoothie Freezer Bags

 

Happy 500th Post! Time flies when you’re having fun  😉

Let me describe for you a typical American’s morning.  We wake up to the alarm going off, maybe hit “snooze” once or twice or ten times.  Realize what time it is, maybe freak out about everything we need to do today. Finally coerce ourselves out of bed (probably with the promise of coffee soon).

We stumble into the kitchen and autopilot the caffeine of choice (hot tea, cocoa, Moutain Dew, but probably coffee. So much coffee).  Glance at the clock, think “oh crap I’m gonna be late!” run back to our room, look through closets and drawers trying to find something to wear that is appropriate / cute / in season / matches the weather / doesn’t smell like rotten garbage / still fits.

Finally clothed, we rush to the bathroom.  We shave, shower, do our makeup, brush our hair, bonus points for time to blow dry or style it, brush our teeth (hopefully!). Now with negative two minutes to go until we need to leave, we rush out the door, maybe with second coffee in to-go mug in hand, and off to work we go… And don’t even get me started on the ridiculous circus that is a morning when there are children involved!

Where is the breakfast in all this rush?

You know your entire life your mom always said breakfast is the most important meal of the day, and of course she is right. A healthy breakfast helps you wake up, gets your metabolism revved to create and repair cells, pump blood and oxygen, filter out the bad stuff, and move your muscles all day.

It keeps you from getting hangry right around ten or eleven am and making a trip to the vending machine / coffee shop / donuts in the break room and gets you through until lunchtime. It keeps your neurons firing so you can think and be your best all day.

But you just don’t have the time!

I get it. I’ve been there a million times. Drive through bagels, donuts or muffins from heaven when someone has a birthday or there’s a meeting and its catered, a granola bar hidden in a desk drawer. Some days you gotta do what you gotta do.

But there is a better way.

Enter: The Smoothie Freezer Pack!

Smoothie freezer bags

Oh yes, this thing is a busy persons’ dream. Just pull it out, dump in a blender with some milk or juice, push “go” and walk away for a few minutes. Pour it into a glass or travel mug and you have a real food, super healthy, breakfast of champions with almost no work! It just takes a few moments of prep and a bit of planning ahead.  Don’t get scared now, I believe in you.

On a weekend or whenever you grocery shop, just stock up on 5 bananas, 2-5 other fruits you like, and some sort of green (spinach is a good starter, but you can also use kale, swiss chard, beet greens, mustard greens, etc). Then grab some plastic zip top baggies and a knife, and here we go!

Smoothie Pack Ingredients

Step 1: Cut up all your fruits. You will notice avocados, and that may worry you. But trust me, if you’ve never tried it, avocado is AMAZING in smoothies! And it is a super way to sneak in some healthy fats and a creamy texture that no one will even know is there! It will be our secret 😉

Freezer Smoothie Bags

Step 2: In each baggie, add 2-3 types of fruits, one whole banana, and a big ol’ handful of greens. I used avocados, pears, peaches, blueberries, pineapple, spinach, and beet greens. Try different combinations until you find what you like the best.

Smoothie Bags

Step 3: Zip up the baggies, and pop them in the freezer. That’s it! Now all you need to do when you want breakfast in a hurry is take out a bag, pour it into a blender. Then add about 1/2 – 1 cup of liquid of choice, I recommend milk, juice, green tea, or kefir, and blend until smooth.

Smoothie to go

These smoothie packs can also be a great after-workout refresher, or a snack / treat anytime you want a blast of healthy fruits and veggies. You can add some protein powder or a tablespoon of peanut butter for an extra protein punch. Now go forth and conquor your day!

 

What is your favorite smoothie mix? Do you have a super quick breakfast you love? Share here!

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