Tag Archives: easy breakfast ideas

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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Mediterranean Breakfast Sandwich

Though this sandwich does involve eggs, I hesitate to call it a “breakfast sandwich” because it would taste amazing any time of day.  Like my other recipes with Mediterranean in the title (such as my Mediterranean Meatloaf Muffins, Stuffed Mushroom Caps, Cashew Chicken, Vegetable Panini, or Chicken & Couscous), this recipe uses lots of healthy veggies, mostly bell peppers and avocado.  You could easily substitute or add in eggplants, zucchini, any type of olives, greens, or caramelized onions too.

Recipe makes 2 large sandwiches.  You can also turn these into wraps, or serve in a lettuce leaf, if you are avoiding carbs.

Ingredients:

  • 2 large eggs
  • 1/2 jar roasted red bell peppers
  • 1 fresh avocado
  • 2 tbsp olive oil
  • Salt & pepper
  • 4 slices wheat bread
  • 2 slices cheese
Step 1: In a frying pan, heat the olive oil to sizzling.  Crack the eggs in, and fry 2-3 minutes, until whites are cooked.

Step 2: Flip the egg once all the whites have cooked.  Take the roasted peppers and add those to the pan.  The longer you cook the egg, the more solid and less runny the yolks become.

Step 3: Once the eggs are cooked and peppers are heated through, place one egg and 1-2 pieces of pepper onto each of 2 slices of bread.

Step 4: On two other slices of bread, add the cheese slice and half of the avocado.  Press the two halves of each sandwich together.

Step 5: If you need to, add 1 more tbsp olive oil.  Put the sandwiches into the pan, and cook for 4-5 minutes on both sides, until nice and browned and the cheese is melty.

 Slice the sandwiches in half, and enjoy!

Sausage & pepper quiche

 

This recipe is so simple, you can make it for one person or a dozen, using only a plastic cup & frying pan, or the fanciest of oven-safe cast iron cookware. I used one turkey sausage link and a few slices of bell pepper, plus bagged spinach. But feel free to use whatever veggies you have in the fridge, like onion, carrots, broccoli, etc.

Scale up by multiplying the ingredients list by however many people you are wanting to serve. You could also put bread in the bottom of an oven-safe pan and pour this over it to create a breakfast strata, or just scramble it all in a pan if you don’t have a stove-top-to-oven pan.

Ingredients:

  • 1 sausage link
  • 1/2 bell pepper, sliced
  • 2 eggs
  • 1/2 cup spinach
  • Salt & pepper
  • Optional: sprinkle of cheddar cheese

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Step 1: In a frying pan or cast iron skillet, brown the sausage link. (You could also use a 1/4 cup of ground sausage or a patty). Cut the sausage into small bite sized pieces.

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Step 2: Break the eggs into a bowl or cup. Scramble them well with a fork, until fluffy.

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Step 3: In the skillet, using sausage oils, cook the peppers 5-6 minutes until softened, then add spinach. Cook just a few minutes, until wilted. Add the sausage back in and mix.

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Step 4: Pour the scrambled eggs on top, and distribute evenly around the pan. Let cook on medium heat, for 7-8 minutes, until the eggs are halfway cooked.

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If using, sprinkle on the cheddar cheese, and add the seasoning.

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Step 5: Assuming you are using an oven-safe pan, put the entire pan into the oven (carefully!) on 350 F for 10 minutes to fully cook the eggs. Alternatives here are to scramble it, or make it into an omelet by flipping it in half.

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Cut into pizza slices, and enjoy! This is a great brunch recipe, could be breakfast for dinner, and is even fast & easy enough to make for yourself on a weekday morning. Feel free to omit the sausage for a quick & delicious vegetarian breakfast as well.

 

Sausage & pepper quiche

Ingredients

  • 1 sausage link
  • 1/2 bell pepper, sliced
  • 2 eggs
  • 1/2 cup spinach
  • Salt & pepper
  • Optional: sprinkle of cheddar cheese

Instructions

  1. In a frying pan or cast iron skillet, brown the sausage link. (You could also use a 1/4 cup of ground sausage or a patty). Cut the sausage into small bite sized pieces.
  2. Break the eggs into a bowl or cup. Scramble them well with a fork, until fluffy.
  3. In the skillet, using sausage oils, cook the peppers 5-6 minutes until softened, then add spinach. Cook just a few minutes, until wilted. Add the sausage back in and mix.
  4. Pour the scrambled eggs on top, and distribute evenly around the pan. Let cook on medium heat, for 7-8 minutes, until the eggs are halfway cooked.
  5. If using, sprinkle on the cheddar cheese, and add the seasoning.
  6. Assuming you are using an oven-safe pan, put the entire pan into the oven (carefully!) on 350 F for 10 minutes to fully cook the eggs. Alternatives here are to scramble it, or make it into an omelet by flipping it in half.
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Recipe Review: Overnight Oatmeal from Oh She Glows

 

We all know by now that eating breakfast is a good idea. It gets your metabolism going, and should help keep you from eating everything in sight by 11am. Now, in an ideal world we would all love cooking, be world-class chefs, have a kitchen and pantry stocked with nutritious foods, be able to dedicate an hour every morning to whipping up filling, healthy delicacies, and have a personal dish-washer and house cleaner afterwards.

This is not how the real world works.

Many of you are decidedly *not* morning people, and the thought of heating up a frying pan or dicing veggies before three cups of coffee is repulsive. Many of you have children, and the idea that you will have more than ten free seconds to yourself is laughable. And many just don’t enjoy cooking, don’t want to wake up 20 minutes early to make time to cook, or for whatever reason just don’t want to cook a hot breakfast.

That is totally fine. I have a solution that is far healthier and easier on your wallet than running through a drive through and wasting $8 on a carb-heavy bagel, fatty cream cheese, and overpriced coffee that will just leave you with a mid-morning slump.

At the risk of giving away the secret, I’ll tell you: oatmeal.

Ok, cat’s out of the bag. For those of you who just thought “ugh, I refuse to eat gruel for breakfast”, stay with me.

Oats are a powerhouse food, containing the highest amounts of beta-glucan, a beneficial type of fiber, in any known grain. Beta glucan helps slow digestion, and lowers levels of the ‘bad’ cholesterol. This fiber also helps you feel full longer, by eating fewer calories. They also contain a bundle of trace minerals our bodies need for all sorts of functions.

The FDA claims oats can help lower risk of heart disease, and many publications back up that claim. The only caution against oats is that, although they do not contain gluten, they are often grown in the same fields or near other crops such as wheat or barley. Thus those who truly are gluten-intolerant should be cautious.

Anywhoodles, in order to up your oat consumption without feeling like the little kid from Charles Dickens eating his gruel, there are so many things you can do to spruce up a bowl of oatmeal. And making it yourself at home can also save you tons of money and loads of added calories, sweeteners, preservatives, thickeners, etc. over pre-packaged microwave oatmeal options.

The time-saving factor comes in when you try the recommendation of “Oh She Glows” blogger: overnight oatmeal.

Anyone who has tried using real, raw oats rather than the “instant” or “minute” stuff knows, it takes a looooooong time to cook. So by soaking the oats overnight in the refrigerator, problem solved! The oats are soft and ready to go, you just need to give it a quick blast of heat, then add toppings as desired.

My first go, I followed the recipe exactly. Since then, I’ve experimented with oodles of different toppings. I’ll tell you my current fave at the end of the post!

Ingredients:

  • 1 ripe banana
  • 1-2 tbsp chia seeds
  • 1/3-1/2 cup rolled oats
  • 2/3 cup almond/soy milk
  • 1/2 cup water
  • 1 tbsp ground flax seed
  • Optional: cinnamon, nutmeg, sugar, sea salt, nuts/seeds/dried fruit

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Step 1: Mash your banana into a glass bowl. Add the oats, flax, and chia. Sprinkle on whatever spices you’re using: I added some cinnamon, nutmeg, and ginger.

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Step 2: Add the milk and water, and put it in the fridge overnight.

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Step 3: Now, while you sleep, the oats and chia are soaking up the moisture and getting nice and soft.

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Step 4: In the morning, add any other toppings you didn’t want to get too mushy, like dried fruits, nuts, or honey.

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I added about 1/2 tbsp cocoa powder, dried prunes, and chopped up almonds for a chocolate-banana feel and a little crunch.

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This is my oatmeal in the refrigerator, working its magic.

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All toppings added and mixed, ready to heat!

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Step 5: Just pop your bowl in the microwave for 2-3 minutes, or an oven set to 350 for 8-10 minutes, and enjoy!

 

Since I’ve tried every nut, fruit, and spice I could get my hands on, my favorite combo so far is:

  • 1/3 c oats
  • 1 tsp chia seeds
  • 4-5 dried prunes
  • 4-5 dried dates
  • 1 tbsp golden raisins
  • 1 tbsp almond butter
  • Sprinkle of cinnamon

The dates have such a unique flavor, and the combination of dried fruits lends such a sweetness to the finished product. The almond butter gives it a nice burst of flavor too. I cut back on chia and got rid of the flax, because the original recipe was a little too… chewy for my taste. After all, people use flax or chia and water as an egg substitute, so they do make a bit of a gel-like texture.

Your ideal bowl may be something different, mix it up depending on your tastes, what you have available, and any allergies/sensitivities. But this is a quick, super easy, and economical way to start any day off right!