What Should I Eat for Breakfast?

what should i eat for breakfast

It’s January and we are on the health bandwagon. Something about a new year, a clean slate, and a fresh start inspires us to live better. One of the most common questions I get is, ‘what should I eat for breakfast?’ Many of the women I care for have specific dietary limitations, so not all of these recipes will be useful for all women, but here are a few of my favorites:


#1- Eggs – any and all styles.

I love an omelet loaded with veggies, frittata for leftovers later in the week, scrambled, hard-boiled for grab-and-go, or fried on a bed of wilted greens.


#2- My version of a Green Monster Smoothie:

Combine in a blender:

  • 1 cup of coconut or nut milk

  • 1 banana, frozen and chunked

  • 3 tablespoons nut or seed butter, I like cashew

  • 2 cups of fresh greens, I usually use baby spinach or baby kale

  • 1 cup of ice cubes


#3- Power Seed Bircher: This is an adaptation from Donna Hay’s recipe in her amazing cookbook Life in Balance.

  • 1/3 c. sunflower seeks

  • 1/3 c. pumpkin seeds

  • 1/3 c. flax seeds

  • 1/3 c. gluten-free rolled oats

  • 1 ½ c. coconut or nut milk

  • ½ tsp. ground cinnamon

  • 1 tablespoon honey

  • 1 firm pear, grated

  • berries to serve

  • greek yogurt to serve

Place the sunflower seeds, pumpkin seeds, flaxseeds, and oats in a large bowl. Add the milk, cinnamon and honey and mix to combine. Refrigerate for 4 hours or overnight.

Add the pear to the bircher and stir to combine. Serve the bircher with berries, a spoonful of yogurt, and a drizzle of honey on top.


#4- Yogurt-Chia Pudding from Bon Appetit 9/2014:

  • 2 cups plain whole-milk yogurt (or alternative milk yogurt)

  • 1 ½ tbsp. chia seeds

  • 1 tbsp. honey or maple syrup

  • Toppings: cocoa nibs, sunflower seeds, and toasted coconut for serving

Mix the first 3 ingredients in a large bowl. Cover and chill at least 12 hours. Served drizzled with honey or maple syrup and the toppings.


#5- Brassica bowl – Make this when you have the time. It is worth it.

Details here


#6- Muesli:

  • 1 ¼ c. quick-cooking gluten free oats or quinoa flakes

  • 2/3 c. coconut milk

  • 2/3 c. plain low-fat yogurt

  • 1 tsp. vanilla

  • 2/3 c. fresh orange juice

  • ¼ c. honey

  • 1 ½ c. grated red-skinned apples (about 2)

  • 1 c. chopped raw almonds

  • 3 c. chopped fresh fruit or frozen berries

Mix first 4 ingredients in large bowl. Let stand 5 minutes to soften oats. Whisk orange juice and honey in a medium bowl. Stir in grated apples and almonds, then 3 cups of chopped fruit. Stir fruit mixture into oat mixture and serve.


 #7- Breakfast sausage with wilted greens or leftover veggies.

I like to buy local, nitrate-free breakfast sausage, brown it in a pan, and wilt a large mound of greens or re-heat leftover broccoli. Have a few berries or half a grapefruit with it.


Share your breakfast favorites in the comments!

Adapted from Carrie’s previous blog published on JANUARY 23RD, 2018

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