Because who doesn’t need some breakfast inspiration?
Breakfast is my favorite meal of the day. Seriously - whenever I start my day with a healthy, fulfilling, and delicious meal it always sets the tone for how I eat, think and function for the rest of the day. I ebb and flow through savory vs. sweet breakfasts so I usually rotate a number of things throughout the week based on what my body is telling me and to keep it interesting. I know what it’s like to feel like you’re in a breakfast rut - so here’s a little help from me to you!
Seasonal Eggs and Toast:
Fermented sourdough bread from Night Owl Baker (she ships and it’s amazing!) thinly sliced and lightly toasted
Seasonal Tomatoes sliced
Drizzle with EVOO and red or balsalmic vinegar.
Poach or boil 2 eggs.
Season everything with s&p (Maldon Sea Salt is a must) and if you happen to have some chives they always add a little extra flavor.
Nourished By Nutrition GF Zucchini Loaf with Chocolate Chips and Walnuts
Make this in advance and freeze half of it so you have some for the next time you’re in the mood for something sweet in the morning. I spread almond butter on this to up the fat content and keep me full longer. I’ve also skipped the almond butter and added two boiled eggs. A little bit of sweet and savory always makes me happy!
2 cups almond flour
1/2 cup tapioca starch
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp cinnamon
1/2 tsp nutmeg
3 eggs
1 medium ripe banana (1/3 cup mashed)
1/3 cup maple syrup
1 1/2 tsp vanilla
2 cups grated zucchini (340 grams)
Preheat oven to 350F. In a bowl mix to get her the dry ingredients. In a separate bowl whisk the eggs then add the mashed banana, maple syrup, and vanilla. Shred zucchini and measure out 2 cups. Place in clean kitchen towel or paper towels and squeeze out all the liquid. Then add it to the wet ingredients. Whisk again until thoroughly mixed. Gently fold in the dry ingredients, just enough until fully combined. Line a loaf tin with parchment paper, then pour in batter. Bake for 45 -55 minutes, or until a toothpick comes out clean. Let cool for at least 30
Sakara Life Chocolate Granola with Homemade Nut Mylk
This granola is literally the best - it’s low in sugar and high in taste. If you’ve never shopped with Sakara be sure to use my code xoAPP for 20 off your first order!
Pair it with my homemade Nut Mylk - Brazil Nut is my favorite! Also, you’ll never buy store bought nut mylk again after making your own. Click here to see the reel I made on Instagram for step by step instructions!
Needed:
4 cups water
1 cup Brazil nuts
1 date
1 tbsp honey
1 tbsp coconut oil
Nut mylk bag (cheese cloth works too but a bag is better)
**Note: if you want to use almonds you need to soak them over night. Brazil nuts do not need to be soaked.
Method:
Blend nuts + water on high for 2 minutes
Strain 2x in a nut mylk bag
Blend with honey, date + coconut oil
“Last night’s leftover veggie frittata
A frittata is always my go to when I have left over veggies - especially if they’re seasonal and grilled. They really up the flavor. A time hack I can share with you is as soon as dinner is over, chop up the veggies, turn on your oven and prepare it while you’re cleaning up dinner. By the time your kitchen is cleaned it should be almost fulled cooked. This way it’s ready for your first thing in the morning. I love using a lodge pan!
2 cups roasted/grilled veggies roughly chopped.
2 cloves garlic chopped how you like.
Good lug of olive oil
8 eggs
8 Tbsp milk
Feta Cheese (or whatever kind of cheese you have - the beauty of this is that it’s flexible!)
Preheat your oven to 350 fahrenheit.
Chop the veggies small and then saute the garlic in olive oil in the pan. Add the veggies and give them all a good stir.
In a separate bowl crack the 8 eggs and mix in the 8 Tbsp of milk. Add s&p and whisk together.
Pour into the pan with garlic and veggies (or transfer to an oven safe pan if not using one that can go in the oven) and top with a good handful of feta cheese.
Add an extra sprinkle of s&p.
Bake for 20-30 minutes or until your fork comes out clean. Let cool and save for the next morning.
I like to pair this with a slice of Night Owl Baker’s toast and if it’s summer likely extra tomatoes. For a little extra flavor to your frittata, add a dollop of pesto when serving!
Be sure to comment below how these ideas work out for you!
xx, Ashley