1 cup oats (gluten free optional)
1 cup of a base liquid: Almond milk, coconut milk, greek yogurt or 1 mashed banane
1 tsp cinnamon
1 tbsp ground flax seeds
2 tbsp natural nut butter
Toppings: berries, coconut chips, hemp hearts, chia seeds
Add oats with your choice of base (if choosing banana I usually mash the banana and add the oats to this). Mix well. Add in cinnamon, flax seeds and nut butter and mix. Add your desired toppings! Make it in glass container or mason jar, seal and place in fridge. Grab it in the morning for a quick breakfast on the go!
2 eggs (or 3 egg whites)
1/4 cup red pepper, diced
1/4 cup red onion, diced
1/4 cup brocoli, chopped
1/4 cup zucchini, chopped
(or any other veggies you love!)
1 garlic clove, minced
1/2 tsp chili powder
1/4 tsp cayenne
salt & pepper
Add all veggies into the frying pan with some avocado oil or good sources olive oil. Cook on low for 5-10 minutes, add salt and pepper. Scramble eggs in separate bowl, pour over cooked veggies. Add garlic and spices! Cook to desired doneness. I sometimes add spinach or kale in for a quick 2 minutes just to slightly sautée it. Enjoy with some whole grain or gluten free toast!
1-2 cups of chopped veggies (see above)
Salt & pepper
Spices of your choice
Combine all ingredients into a bowl, mix well. Grease your muffin tin with coconut oil, add egg mixture! Make mini muffins or full size muffins. Store in air-tight container or even freeze these for an easy grab and go breakfast option.
1 cup oats
1 tsp Cinnamon
1 tbsp ground flax seed
1 scoop protein powder (optional)
Add all ingredients into blender or food processor, blend for 30 seconds or less. Just so ingredients mix but still remain with a thicker consistency for the batter! Heat your frying pan on low-medium heat, add 2 tbsp coconut oil. Pour pancake mix into pan. Cook for 2-3 minutes per side. Add frozen or fresh blueberries or chocolate chips for an extra treat! Top with greek yogurt, nut butter, maple syrup or fresh fruit!