4 Quick & Hearty Breakfasts That Satisfy
Mornings are typically a disaster in our house. It doesn't ever matter how early I wake up, we are always scrambling and fighting the clock. I LOVE breakfast, but I need it to be easy. I've had to play around with some options to ensure there is good sustainable protein, low sugars, healthy fats and carbs. Or else I'm tanking by the time 10 a.m. rolls around.
SWEET POTATO - microwaved in a potato sack (like such) for 4 minutes (depending on size) and top with cinnamon (optional honey for some moisture and sweetness). For extra goodies, I had a dollop of greek yogurt and some mixed nuts.
Sweet potatoes have so many health benefits, including high amounts of: Vitamin A, B & C, Iron, Potassium, and high amounts of Fiber. All things we need to sustain energy for the day. Just read this link from Dr.Axe on the bennies of these good-for-you starches!
CHIA PUDDING CUP - I make these on the weekend to load up for the work week ahead. This is my go-to recipe selection from POPSUGAR.COM - Loaded with fiber, protein, Omega-3 fatty acids, and other micronutrients, chia seeds are a staple in our home.
OVERNIGHT OATS - They're all the rage these days, simply because they're hearty, easy, and really delicious. I love the versatility. On the bottom of a jar, I add 1/2 cup of rolled oats, plentiful dash of cinnamon (Health alert! Cinnamon is a natural metabolism booster, so go crazy!), unsweetened flaked coconut, chia, flax, 1 heaping tbsp of honey, and fill jar with unsweetened vanilla almond or coconut milk. It will soak up the liquid overnight. Hence...."overnight" oats. Top with whatever your heart desires. I love strawberries, almonds, craisins. Another favorite variation is nut butter, bananas, blueberries and coconut. ***Key in keeping the sugars low is to make sure you're using unsweetened milk and coconut and just a tad honey to give it life***
MUFFIN TIN MINI QUICHES - An aged, but cherished, picture of my darling small fries, after preparing some muffin tin mini quiches. They were so proud. This is great for not only being an easy and hearty breakfast, but also because the kiddos can help by sprinkling in the goods. Spray a muffin tin well. Start with 6 eggs, scramble in some milk and set aside. Chop up your veggies: bell peppers, mushrooms, green onion, tomatoes, olives, spinach. If you want some added protein, brown up some ground turkey. Sprinkle in your veggies (and meat) in the muffin cups, and pour egg mix over to fill muffin cup near the top. Sprinkle with cheese. Bake 375 for about 20 minutes. These can be frozen and reheated, which makes them even more appealing for an on-the-go option!