Breakfast is my favorite meal because it’s easy to make it clean, healthy and filling. When I travel, I actually bring my breakfast with me because it’s one of my routines that I need to continue no matter where I am. Here are my top three breakfast ideas/recipes.
I’ve been using almond milk since I was in college and prefer the taste to cows milk. Using Silk Pure Almond Unsweetened Original vs cow’s skim milk in the below recipes will save you between 10 and 60 calories per serving.
#1. Crustless Kale & Quinoa Quiche (Makes 6 servings) Prep Time: 20 minutes Total Time: 55 minutes
I struggle to eat vegetables at breakfast. They are time consuming to prepare but helpful in getting your daily recommended vitamins without supplements. Kale is one of the most affordable vegetables that is packed with nutrients. It’s low calorie, high fiber, loaded with vitamins including iron, calcium, Vitamins A, C, K, and anti-inflammatory omega-3s. It’s also helps detox your liver making it a great vegetable to incorporate into your breakfast!
I also use The Laughing Cow Light Wedges for a creamy texture and quinoa on bottom as a little crust alternative.
- 2 eggs
- 4 egg whites
- 1 cup of Silk Pure Almond Unsweetened Original
- 4 Laughing Cow Mozzarella, Sun Dried-Tomato & Basil Wedges
- 1 cup cooked/chopped kale
- 1 chopped clove of garlic
- 1 small onion diced and sautéed
- 1/4 cup of quinoa
- 1 tsp salt
- 1/2 tsp pepper
- dash of cayenne
Cook quinoa according to package. Chop onion and saute with a little spray of extra virgin olive oil. Preheat oven to 400F. Remove stems from kale leaves. Add chopped garlic and kale to sauteed onions. Cook for an additional 3-5 minutes or until kale is wilted. Place quinoa in the bottom of a pie dish. Combine the eggs, egg whites, milk, wedges, salt, pepper and cayenne. Blend well or until cheese is broken up or consistent throughout. Add in the sauteed veggies. Stir. Pour on top of quinoa. Bake in the center of your oven at 400 for 15 minutes then turn down to 350 for an additional 25 minutes.
Quicker cooking: Instead of using a pie can, use an over safe skillet. Preheat over to 350F. Place the quinoa on the bottom and pour mixture on top. Cook on the stove top on medium high for 5 minutes covered. Put skillet in the oven for an additional 10-15 minutes or until center is set.
Nutrition: Calories: 113.8, Total Fat: 3.7 g Sat Fat: 1.2g Poly Fat: .5g Mono Fat: .9g Cholesterol: 64.7 mg Sodium: 235.5 mg Potassium: 163.8 mg Total Carbs: 10.9g Fiber: 1.8 g Sugars: 4 g Protein 8.1 g
#2 The Protein Pancake
This is still my favorite breakfast when I have time to put it together. All credit goes to Katrina from Tone It Up to introducing me to it almost 2 years ago. My favorite is made with the Perfect Fit protein powder. I just made it with 1 egg, 2 tbsp of Silk Unsweetened Vanilla Almond Milk, 1 packet (or scoop) of Protein Powder, 1/2 a banana, 1 tbsp flaxseed and 1/2 banana. I mash it all together with an immersion blender. Pour into a heated skillet and enjoy!
A smoothie is always my back up when I’m short on time. I always have the ingredients in my fridge or freezer and it’s simple. The almond milk helps make it creamy and taste like a morning milk shake! It never gets old. My go to combo is made with kale, cucumber, protein powder, and banana. Simple and refreshing.
My other go to options are steel cut oatmeal, Ezekial English Muffin with Laughing Cow Cream Cheese Spread or Peanut Butter, Greek Yogurt with fresh fruit or a simple green juice!
What is your go to breakfast?