Eating a Nourishing Breakfast
The way that we begin the day has a major impact on how the rest of the day will go. When we rise early and set our intention for the day instead of hitting snooze and rushing out the door, we are more likely to feel centered and focused as we go about our tasks. By taking the time to create and enjoy a nourishing breakfast we are fueling not only our bodies but our minds for a successful day. Studies show that eating a healthy breakfast in the morning results in improved concentration and performance (mentally and physically). Instead of reaching for that bagel or doughnut consider choosing a dish that is filled with whole protein and Omega 3-Fatty Acids, such as the ones below. Save yourself some time in the morning by doing as much meal planning as possible. This is the meal of the day that you don't want to miss!
Oatmeal with Homemade Granola
Ingredients for Oatmeal:
1/2 cup of quinoa and rolled oats mixed together
1 1/2 cup of unsweetened almond milk
1/4 TSP Cinnamon
1/2 TSP Vanilla
Pinch of Himalayan Pink Salt
Honey, to drizzle
1 heaping TBSP of nut butter
Granola (see recipe below)
Ingredients for Homemade Granola:
Walnuts, Cashews, Almond Slices, Sunflower Seeds
Chia seeds and flax seeds
Method for Oatmeal:
Add quinoa and rolled oats to your saucepan along with your cinnamon, vanilla, and salt. Pour almond milk into the saucepan and turn on heat to medium. Bring to boil before lowering heat to a simmer and placing your lid on top of the saucepan. Oatmeal should take about 10 minutes or so to cook.
When done, scoop your oatmeal into a bowl. Drizzle with honey; add nut butter and granola.
Method for Homemade Granola:
Heat oven to 400 degrees Fahrenheit. Combine walnuts, cashews, almond slices, and sunflower seeds into a medium size bowl and mix together. Pour mixture into a stone dish and cook in the oven for about 20 minutes or until granola is toasted (not burnt). Transfer into a stainless steel bowl and add remaining ingredients. Mix together and allow to cool before transferring to air-tight storage containers.
Toast with Nut Butter &Banana
2 slices of a hearty, whole wheat bread
Nut butter of your choice
Chia Seeds, Flax Seeds, and Raisins optional
Place two pieces of toast in toaster oven and toast until golden brown. Remove toast and put onto a plate. Using a nut butter of your choice, spread some onto the front side of each piece of toast. Slice a banana into 1/2" pieces on cutting board; placing slices on the nut butter. Enjoy as is or sprinkle some flax and chia seeds, or, raisins on top!
Roasted Potatoes & Boiled Eggs
Ingredients for Roasted Potatoes & Eggs:
Roasted potatoes, pre-prepared
Ingredients for Asparagus (optional):
A small bunch of asparagus
A small handful of chopped onion
1 garlic clove
1/4 lemon wedge
A dash of Extra Virgin Olive Oil
Salt and Pepper, to taste
Method for Roasted Potatoes & Eggs:
See how to make roasted potatoes here.
Place your eggs in a small sauce pan and then fill the pan until there is about one inch of water over the eggs. Bring pan to a boil and then reduce to a simmer. Cook for 10 minutes. Transfer the eggs into a dish filled with cold water and let sit for a few minutes. After they have cooled, crack the eggs over your sink; carefully removing the shell. Place eggs onto your plate next to your roasted potatoes. Slice the eggs and season with salt and pepper.
Method for Asparagus:
If asparagus is in season, I enjoy adding some to this meal. In a small frying pour in a dash of olive oil, and then add in onion and garlic. Turn on a low heat and saute for 1 minute. After washing the asparagus, chop into small pieces, discarding ends. Place your pieces into the sauce pan. Season with salt, pepper, and cayenne. Saute until tender. Squeeze a bit of lemon juice onto the asparagus about 30-60 seconds before plating it.