Breakfast

Blueberry Apricot Baked Oatmeal

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Blueberry Apricot Baked Oatmeal

Makes about 9 snack sized squares


Dry Ingredients

  • 2 + 1/4 cups old fashioned rolled oats

  • 1/4 cup chia seeds

  • 1/2 cup sliced almonds

  • 1 tsp baking powder

  • 1/2 tsp cinnamon

  • 1/4 tsp salt

Wet Ingredients

  • 1 cup mashed bananas

  • 2 tablespoons honey

  • 3/4 cup unsweetened almond milk

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 cup fresh blueberries

  • 2-3 fresh apricots, sliced

Directions

  1. Preheat oven to 350 degrees. Coat an 8inch square baking dish with coconut oil or olive oil.

  2. In a large mixing bowl - combine dry ingredients.

  3. In a separate bowl - combine wet ingredients EXCEPT for the blueberries and apricots and whisk until well combined.

  4. Add wet ingredients to dry ingredients and mix to combine.

  5. Fold in the fruit gently. Pour into the baking pan and spread out evenly.

  6. Bake for about 35 minutes.

* Top with nut butter or crumble over greek yogurt if you’re feeling fancy

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Raspberry Coconut Chia Seed Baked Oatmeal

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Say helloooo to your favorite new snack! This Raspberry Coconut Chia Seed Baked Oatmeal has been happening on repeat over there. They’re just the right amount of sweetness combined with fat and fiber for the perfect satiating snack combination. You could even eat these for breakfast crumbled over some greek yogurt or drizzled with nut butter (K. Now I’m hungry). I’ve been pairing one of these bars with coffee in the afternoon and I’m totally hooked.

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The best part about this baked oatmeal is that you probably already have most of the ingredients on hand to make it! This recipe is adapted from my favorite blueberry banana baked oatmeal recipe.


Raspberry Coconut Chia Seed Baked Oatmeal


Dry Ingredients:

  • 2 + 1/4 cups old fashioned rolled oats

  • 1/2 cup shredded coconut

  • 1/3 cup chia seeds

  • 1 tsp baking powder

  • 1/2 tsp cinnamon

  • 1/4 tsp salt

Wet Ingredients:

  • 2 large mashed bananas

  • 1/4 cup honey (maple syrup works great too)

  • 3/4 cup unsweetened almond milk (or milk of choice)

  • 1 large egg

  • 1 tsp vanilla extract

  • 1 heaping cup fresh or frozen raspberries (do not mix in until the end)

Directions:

  1. Preheat oven to 350 degrees. Coat an 8inch square baking dish with coconut oil or olive oil.

  2. In a large mixing bowl - combine dry ingredients.

  3. In a separate bowl - combine wet ingredients EXCEPT for the raspberries and whisk until well combined.

  4. Add wet ingredients to dry ingredients and mix to combine. Fold in the raspberries gently.

  5. Pour into the baking pan and spread out evenly. Bake for about 35 minutes.

  6. Remove from the oven and let cool for about 10-15 minutes before cutting into squares.

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Blueberry Muffin Smoothie

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Blueberry Muffin Smoothie

Serves 1


Ingredients

  • 1 serving vanilla protein powder (can also use: 1/2 cup plain full fat greek yogurt + 1 tsp vanilla extract)

  • 2 tbsp almond butter (sub sunflower seed butter for nut-free version)

  • 1-2 tbsp chia seeds

  • 1⁄2 cup frozen blueberries

  • Unsweetened nut milk or soy milk

  • Optional: handful of spinach or kale

Directions

Blend ingredients in a blender. Add more liquid to reach desired consistency. Enjoy!

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Make Ahead Veggie + Cheddar Frittata

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Frittatas have become a weekly meal prep staple over here! They’re super easy to make, and you can keep it interesting by changing up the types of veggies and spices you use each week. This is also one of my favorite ways to use up odds and ends from the fridge (like all of those random herbs and greens).


Make-Ahead Veggie + Cheddar Frittata

Serves 4


Ingredients

  • 1-2 cups roughly chopped broccoli florets (pieces should be bite sized)

  • 1 small carton of portobello mushrooms, rinsed well and roughly chopped

  • 1/4 cup finely diced white onion

  • 1-2 handfuls of baby spinach

  • 10 eggs, whisked together in a small bowl

  • 1/2 cup shredded cheddar cheese

  • Salt, pepper, garlic powder

Directions

  1. Pre-heat oven to 400 degrees.

  2. Heat a well-oiled cast iron pan over medium heat (10-12 inch pan is best).

  3. Add broccoli, onion & mushrooms and saute until the mixture softens (about 5-6 minutes) Season well with salt, pepper and garlic powder.

  4. Add spinach and saute for another 1-2 minutes until the spinach wilts.

  5. Add the eggs and sprinkle shredded cheese on top. Let the mixture set for a few minutes until it solidifies around the edges.

  6. Transfer to the oven and bake for 10-15 minutes until the center solidifies and starts to brown.

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Blueberry Vanilla Walnut Oatmeal

Blueberry Vanilla Walnut Oatmeal

Oatmeal is one of my go-to breakfasts when I’m in the mood for something sweet! When done right, oatmeal can be a super satisfying and blood sugar stabilizing breakfast to start the day. Old fashioned rolled oats are a rich source of fiber and minerals and a great source of energy to start the day. I’ve added blueberries for antioxidants and fiber along with walnuts and hemp hearts for a boost of plant protein and healthy fats.

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Breakfast Egg Muffin Cups

Breakfast Egg Muffin Cups

   

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Grain-Free Maple Cinnamon Granola

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Grain-Free Maple Cinnamon Granola


RECIPE

INGREDIENTS

  • 1 cup raw almonds
  • 1.5 cups raw pecans
  • 1 cup raw pepitas
  • 1 cup unsweetened flaked coconut 
  • 1/2-1/3 cup pure maple syrup (depending on how sweet you want it)
  • 1.5 teaspoon vanilla extract 
  • 1 teaspoon cinnamon
  • 2 tablespoons melted coconut oil
  • Pinch of salt
  • Optional: 1/2 cup hemp seeds, 1/3 cup chia seeds

DIRECTIONS

  1. Pulse almonds and pecans a few times in the food processor (so there's a mixture of whole and pieces).
  2. Mix almonds and pecans with the remaining ingredients in a large bowl.
  3. Spread out evenly over a baking sheet and bake for 20 minutes at 225 degrees. Stir and then bake for an additional 25-30 minutes.
  4. Let cool for at least 20 mins. If you let it cool fully you'll get lots of crunchy granola clusters!
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Baked Cinnamon Apple Ginger Oatmeal Cups

Baked Cinnamon Apple Ginger Oatmeal Cups

      

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Mushroom Asparagus Kale Onion and Garlic Frittata

Mushroom Asparagus Kale Onion and Garlic Frittata

   

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Loaded Breakfast Bowls

Loaded Breakfast Bowls

      

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