Isn’t this picture just lovely? You may be thinking, “Okay, I could eat like that if I chained myself to the stove.” I understand; I’m busy, too. While I love cooking and creating, I really don’t have that much time to actually do it. I run a business, I run after a toddler, I raise my hand for any PTA event they can conjure, and I occasionally do the laundry, call the plumber, pay the bills…. you get the picture. Life is busy for me and you and everyone else. But I really like to eat, and I really need to eat a good breakfast, so I rely on breakfast that I can get to the table in 10 minutes or less. Here are four fast, healthy recipes to kick off your day.
- The breakfast egg muffin. These are great to make on a Sunday night because they keep for most of the work week and are a portable way to pack in the protein. This recipe is great for those of you that like recipes or just to give you a general guide, but please don’t feel hemmed in. While I’m not eating eggs now, I did make these every week for at least a year. During that year, I mixed whatever diced veggies and spices I wanted with the number of eggs I wanted for that week. Have fun experimenting!
- Chi seed pudding. Easy to make and it taste like dessert without a bunch of sugar. The only difference between the bowl below and the recipe from Oh She Glows is that I used only one banana to reduce sugar. I also just take whatever nuts and seeds I have on hand and soak them overnight in a jar with water in the fridge.
- Quinoa and veggie bowls: Protein, vegetables, and fat in one little bowl in as little as three minutes. Does it get any better than that? I think not. Seriously all you need is leftover quinoa, leftover vegetables or pre-washed spinach, and beans or pre-cooked sausage in a bowl. Heat it up and then top with avocado, hempseed, nuts, seeds, or anything else you can think to top it with. Just remember to soak your seeds and nuts!
- Poached eggs with sweet potato and greens. This one does actually require the stove, but it’s fast and uses up leftover sweet potatoes or roasted squash. Just add the leftover sweet potatoes, chopped up greens (chard, kale, etc), and spices of your choice in a skillet (I like a pinch of cayenne and salt) until the greens are soft. Break one or two eggs over the veggies and add about 1/3 cup water to the skillet. Cover until the eggs are poached to your liking. Enjoy!
As always, I’m hoping this post inspires you to try some of these ideas or create your own quick, delicious meals to nourishes your body.