Breakfast is one of the most important meals of the day, so you’ll want to make it a good one. These tasty breakfast ideas will help get your day started on the right foot!
There are over 100 easy healthy breakfast recipes that are perfect for busy weekday mornings or lazy weekend brunches. They’re all made with fresh ingredients and have vibrant, fun flavors you’ll crave.
When it comes to healthy breakfast meals, a lot of people immediately think about oatmeal. While we do have tons of healthy oatmeal recipes, there are so many more options than that! We love using other whole grains, like millet and quinoa instead of oats for a variety of flavors and textures.
Eggs are also a great breakfast option. We have everything from quiche and frittatas to savory omelettes. You’ll definitely want to check out our sous vide eggs bites and kale and egg cups.
If you’re in a hurry in the mornings rushing to make it to the office or school, prep ahead with a healthy breakfast on the go or grab one of my favorite chocolate muffins. Our Healthy smoothie recipes are also a great option if you’re on the run!
For something on the sweeter side, try sweet corn waffles topped with blueberries and bourbon maple syrup or some whole grain pancakes. No matter your mood, you’ll be sure to find a few new healthy breakfast ideas.
It’s Secret Recipe Club time again! This month, I was paired up with Krissy from Krissy’s Creations. She has a beautiful blog full of tempting treats (Funfetti Waffles? Yes, please!)
Unfortunately, I wasn’t in the mood for sweets, so I searched for a savory recipe to make an settled on these blueberry-honey cornmeal muffins. We had some beautiful weather last week (with highs near the 80s!) and I made these muffins the cornerstone of a summertime-inspired meal of we ate them with barbecue chicken, grilled asparagus, and potato salad. I really loved the contrast of the slightly sweet muffins with the smokey, barbecue flavors.
I’ve mentioned before that Shawn works a little bit of a strange schedule, which leaves me on my own for dinner a few nights each week. Since the time we have to share meals together is at a premium, we’ve recently started a new tradition of eating breakfast together on Sundays.
I love typical breakfast foods, but sometimes they’re a pain to make. There’s nothing worse than standing over the stove making pancakes or manning the waffle iron while the rest of the family is already eating (or worse, having their food get cold while they wait for yours to be finished). Luckily, with this baked egg tart, that isn’t a problem. One pan will serve 4-6 people and it’s all finished at the same time, perfect for families that actually want to eat breakfast together.
Bagel shop flavors from the comfort of your own kitchen! With a crisp outer crust and a chewy center, these homemade pumpkin bagels are ready in just about 30 minutes. Slather them with butter, cream cheese, or Nutella for super easy weekend breakfasts.
Has anyone else noticed that peaches have been fantastic this summer? Their sweet smell has completely overtaken the produce section of my local grocery store, and I find myself filling my basket with them every week — they’re soft and juicy and perfect. I’d almost go as far as to say that the great peach season makes up for the less than stellar showing that strawberries had earlier this year.
Needless to say, when General Mills asked me to develop a recipe that would “make something good, better” using Land O’Lakes’ new Cinnamon Sugar Butter Spread, it didn’t take me long to decide on a creation that featured fresh peaches. At first I considered making a peach cobbler, a staple of summertime cookouts and a dish that’s perfect for sharing with friends, but then I thought that if there’s anything better than peach cobbler, it’s peach cobbler that you can eat for breakfast. These fluffy whole wheat pancakes layered with stewed cinnamon sugar peaches capture all the flavor of the favorite summertime dessert and repackage it as perfect breakfast treat.
I’ve been holding out on you; I’m sorry. I received a review copy of the fabulous new cookbook, Power Foods, a few weeks ago but things have been crazy around here and I just haven’t had the time or energy to write the kind of review that would do it justice. Instead I kept the book to myself, making recipe after recipe, thinking about how excited I was to get to share it with you all. Well, enough is enough. I hope that you’ll accept this muffin recipe as an apology.
Power Foods is a beautiful, softcover cookbook from the editors of Whole Living Magazine. The concept of the book is simple: 150 recipes featuring 38 healthy ingredients — from asparagus and Swiss chard to salmon and pecans. Unlike a lot of other cookbooks that are published this time of year Power Foods isn’t a “diet” cookbook; it simply promotes eating healthy, whole foods that are chock-full of nutrients. That’s my kind of cookbook!
I really like how this book is laid out. It starts with a one-page overview of each “power food” — explaining the food’s health benefits, providing tips for purchasing and storage, and directing the reader to specific recipes in the book that use the highlighted ingredient. Following that section are the standard cookbook chapters: breakfasts, starters & snacks, sandwiches & wraps, soups & stews, salads, main dishes, side dishes, and desserts. Finally, there’s a nifty little section that they call “The Basics” that includes informative overviews of things like oils, herbs, and sweeteners, as well as nutritional breakdowns for each “power food.”
There honestly isn’t a single thing that I don’t love about this cookbook – I’m completely smitten. Gorgeous, full-page photographs accompany most of the recipes, nutritional information is included for each recipe, and the ingredient lists are simple and straight forward (I’ve made a few substitutions here and there — like using oat bran instead of wheat bran in the recipe below — but the only thing I’ve actually had to buy especially for this book is flax).
And the recipes? Delicious and creative. These applesauce muffins were fantastic for breakfast. The walnut-crusted chicken breasts along with the shredded Brussels sprouts salad made a great weeknight dinner (it was on the table in under 15 minutes). Turnip was an interesting and welcome surprise in the paprika shrimp. I can’t wait to try the soba noodle soup, or the quinoa and turkey patties, or the halibut in green tea broth. I know, I’m swooning again. This book is just that awesome. I’ve never said this on this blog before, but here it goes: if you have any interest in healthy cooking at all, buy this book. Now. It’s $16.44 on Amazon and worth every cent.
Every year, without fail, I get an uncontrollable craving for bran muffins as soon as the faintest hint of fall sneaks into the late-August air. Growing up, my mom always made them for me as a back to school treat. They were my favorite breakfast — especially when they were still warm rom the oven. Even now, years later, homemade bran muffins signify the start of fall just as much a pumpkin spice lattes (Yes – I’m one of those people who wait for them all year. I told you I love coffee!)
Mom always made the classic Raisin Bran muffins that use a box of cereal, but have you seen the cost of cereal these days? It’s completely outrageous. Clearly time to find a new, more economical recipe. It took a while. So many versions were too dry, too dense, or too gritty. I felt like I was being beaten over the head with health food. Just as I was about to give up and buy a box of Raisin Bran, I decided to give it one last try. Success! After two years of fiddling around with recipes, I’ve finally developed what I think is the perfect bran muffin: light, springy, and moist with just the right amount of nutty bran flavor.Spread with a little butter and served with a glass of cold milk, this is the perfect back-to-school (or off-to-work) breakfast.
Fate smiled down on me last week when I opened the box containing the mystery ingredient for week two of the Tazo Cookoff. I had been dreaming of a tea enriched breakfast appropriate rice pudding for months. When I was first asked to participate in this challenge I knew I finally had an excuse to actually make it. But I wanted to step things up for this challenge so I decided that instead of using rice I would use quinoa. I crossed my fingers and hoped that one of the mystery ingredients would work in this dish.
Imagine my delight when I opened he week two box only to find a jar of organic red quinoa waiting to take pat in some culinary magic. My quinoa pudding was meant to be.
I used boxed vanilla rooibos latte concentrate for this recipe because cooking with a product clearly meant for drinking (even more than tea in general) seemed fun. Plus it meant that I didn’t need to add any additional sugar or spices (the concentrate is slightly sweetened and contains vanilla and cinnamon). Complete with toppings, this recipe contains a grand total of sixingredients. You can’t get much simpler than that!
The quinoa gives this pudding a nutty flavor and a coarse texture — it lacks the creamy starchiness or rice pudding and reminds me more of steel cut oats. The flavor of the tea is very prominent and combined with the sweetness of the cherries and the crunch of the pistachios, it makes a great breakfast or a filling snack.
Also, vanilla rooibos lattes? Totally my new favorite drink. Warm and creamy, with a slightly floral this drink reminds me of the perfect rainy day. The kind where you have nothing better to do than sit in your yoga pants, drink tea, and curl up with a book while the rain softly pitter patters outside the window.
A few tips for making this pudding:
Make sure to rinse the quinoa well. Until the water runs clear. This will prevent it from being bitter.
Ignore the directions on the back of the box of concentrate. If you look at the box, you’ll be tempted to use more concentrate than this recipe calls for. That would be a huge mistake. Even though you start with a cup and a half of milk, it reduces down to form the pudding and you’ll only end up with about a quarter cup of milk in the final dish. If you use too much concentrate the ratios will be way off and your pudding will be far too sweet.