I’ve tried many workout programs and I eat (mostly) clean, and although my health improved I just can’t seem to shed that last 5 pounds. So today marks the first day of a new approach – because if you change … Continue reading
I’m working on my health one habit at a time, and the focus right now is breakfast. A healthy breakfast (and a strong cup of coffee) give me the energy and nutrition I need for work, family, kids, running, yoga, and (mostly) keeping my sanity through it all.
I recently realized I sometimes sacrifice breakfast to get dressed and brush my hair on work days. Then I realized I can have my cake and eat it, too – or at least get dressed and eat breakfast, too. So now I’m on a journey of making breakfast ahead of time for the whole work week.
Last week I made a batch of Pear Quinoa Breakfast Salad. This week I made something that deliciously resembles one of my favorite breakfasts – omelets! I love omelets but rarely take time to make them, so I’m excited for this quick alternative. Before we get to the recipe –
WARNING: I don’t measure, and if I do it’s a flexible/best guess measurement. I’m not trying to make it difficult for you. If a recipe is so high-maintenance that it requires precise measurements, well then that recipe just isn’t for me (Unless it’s cookies. Or cake.).
Let’s get real – I’ve got kids. Kids try to help and bless their hearts – kids don’t measure accurately, and then they spill both inside the mixing bowl and out. If they aren’t helping, they’re distracting me and I lose track of how many scoops or cups or spoonfulls I’m counting anyway. Oh, and I’m usually trying to get it done as efficiently as possible. It’s easier to just grab a handful of something or shake a spice right in than it is to find the measuring cups and spoons, wash them (because I found them in the bathtub or play kitchen), and then use them.
“One, two, three…yes you must wear clothes when our company comes over…wait, how many cups did I just put in? Meh, good enough.”
Sara’s Make Ahead Omelets (aka Quiche Cups, aka Breakfast of Champions)
YOU WILL NEED
6 egg whites
red pepper, chopped
spinach (I used whole but next time I’ll shred it up first)
*I melt the coconut oil before adding it to the mixing bowl. I put coconut oil in a small oven-safe dish and place in oven while preheating. It melted by the time I was done chopping veggies.
+I add these ingredients to as many recipes as possible because they’re just so good for you. Serious. Google their benefits and you’ll be impressed.
Preheat oven to 350 degrees.
Whisk eggs and egg whites.
Mix in remaining ingredients.
Spray or grease muffin pan (I use coconut oil to grease pan) and pour mixture into muffin pan.
Bake 20-22 minutes then let cool on rack.
Store in fridge, and microwave 15 seconds to reheat.
I’ve been eating these throughout the week, and I find myself looking forward to them when I wake up in the mornings. They taste good and they make me feel good, too.
Make good choices. Fight for your sanity. Eat breakfast.
“Desires dictate our priorities, priorities shape our choices, and choices determine our actions.” -Dallin H. Oaks
What’s your favorite healthy breakfast? Do you ever prepare breakfast ahead of time?
During the day I’m sold on the importance of a good breakfast to help with health, energy, and weight loss. But come early morning – I’m tired, hungry, and desperate for something quick to eat. Speed wins over quality every morning. Every night I think tomorrow I’ll eat something better and every morning I feel I only have time for cereal, a (sugary) muffin, or maybe just a coffee.
Well I’m no longer a victim of myself. I’ve been on a hunt for quick and easy breakfast ideas, and I’m specifically looking for things that can be made in bulk ahead of time (in the evening when I’m motivated) so that in the morning I can grab-and-go.
Tonight I’m setting myself up for a healthier tomorrow. I made a batch of Pear Quinoa Breakfast Salad. It will sit in the fridge and provide breakfast for the week. No excuses. All I have to do is dish up and eat my healthy, protein-packed (did you know quinoa is full of complete proteins?) breakfast.
The basic Pear Quinoa Breakfast Salad is good alone, and even better topped with plain Greek yogurt and honey. If you’re feeling really fancy, slice up banana or top with fresh or frozen berries.
This recipe is gluten-free, and fits well into any clean-eating plan. The quinoa, Greek yogurt, and chia seeds (I sneak chia seeds into everything) have lots of protein; the fruit, honey, and coconut oil will give you a kick of energy to get your day going.
So let’s get to it! Here’s the recipe for your new favorite gluten-free quick and easy high-protein energy boosting breakfast.
Sara’s Pear Quinoa Breakfast Salad
You will need
1/2 cup quinoa, cooked
*Optional: chia seeds, coconut oil, Greek yogurt, honey, banana, fresh or frozen berries
*Variation: try replacing the pear with an appleHow to make your new favorite breakfast
Add coconut oil to quinoa while cooking. I didn’t measure, I just added a big, rounded spoonful.Dice pear into bite size pieces. I washed mine well and left the skin on.
Mix quinoa, pears, cinnamon, and chia seeds. I didn’t measure the cinnamon either, I just dumped some in. And when I thought I had enough, I added a little bit more.Store in the fridge in your favorite Tupperware.
To serveDish up the chilled breakfast salad, top with Greek yogurt, and drizzle honey on top. Enjoy!
Want another easy breakfast idea? Give quiche a chance.