Hey Y’all! Well, you guys asked for more quick and easy recipe ideas that are super healthy, so I’m delivering 😉
In today’s video, I’m sharing 4 Breakfast Recipes that are perfect for weekdays, especially if you’re always on-the-go. Be sure to watch the video above to see how I make each recipe.
All four recipes are gluten free, dairy free, paleo friendly, and low carb. So, it doesn’t get much healthier… unless, of course, you just eat greens all day, which ain’t gonna happen!
Recipe #1 – Low Carb Almond Butter Chia Pudding
There’s really only one thing that should sell you on this recipe, and that is the fact that my boyfriend literally begged me to make him one every day this week (and one for his best friend at work…Lol!).
But, seriously, if you’ve ever had the basic chia pudding recipe, then just think of this one as an upgraded chia pudding because the added almond butter, cinnamon, and low carb sweetener really takes it to the next level.
The cool thing about chia pudding is that it actually gets better the longer it marinates, so feel free to prep several servings at a time.
- 3 Tbsp Whole Chia Seeds
- 3/4 C. Unsweetened Almond Milk
- 2 Tbsp Organic Almond Butter, creamy works best
- 1 Tbsp Powdered Low Carb Sweetener, such as Birch Xylitol, Erythritol, Stevia, etc.
- 1/2-1 tsp Cinnamon
- Add chia seeds and milk to a bowl. Mix to combine.
- Add all remaining ingredients and mix again. It's okay if the almond butter doesn't fully dissolve at first. Place in refrigerator for 1 hour.
- After 1 hour, stir/mix again. At this point, the almond butter should have softened and fully mix into the pudding.
- Place in refrigerator overnight. In the morning, stir one more time. Add your desired toppings and ENJOY!
- For my low carb sweetener, I usually buy birch xylitol granules and then powder them in my coffee grinder. You can also use liquid stevia in this recipe.
- This recipe can be prepped 3 days in advance.
Recipe #2 – Hearty Avocado Egg Toast
When I first went gluten free years ago, one of the things I missed the most was – TOAST!
I used to eat peanut butter & honey toast every single morning with scrambled eggs. So, giving up my morning toast was like losing a boyfriend of 10+ years… yep, sad day.
But, luckily, we have substitutions. No, they’re not quite as good as real bread (just being honest). But, they definitely taste delicious, and don’t come with belly aches and bloating.
Today, I’m using the Julian Bakery Paleo Bread make with almond flour. I’m topping it with mashed avocado and a fried egg. This meal is the perfect balance of protein, healthy fats, and just enough carbs to keep you full and energized all morning long.
- 1 Slice of Paleo-Approved Bread or Gluten Free Bread (see the brand I used above)
- 1/2 Ripe Avocado, mashed
- 1 Organic, Pasture-Raised Egg
- Sea Salt & Pepper, to taste
- Toast your bread.
- Spread avocado onto the toast.
- Fry the egg over medium-high heat. Add egg to your toast and sprinkle with sea salt and pepper, to taste.
Recipe #3 – Low Carb Paleo Egg Muffins
These muffins are best made in advance and reheated throughout the week when needed. For this particular recipe, I loaded it up with fresh veggies to ensure we get in enough nutrition & fiber. Plus, the pastured eggs and bacon will provide your healthy fats and protein to keep you full for hours.
Egg muffins are so easy to make and are the perfect on-the-go breakfast option. You can also add organic cheese to this recipe if you’re not strict paleo.
- 9 Organic Pasture-Raised Eggs
- 6-8 Slices of Uncured, Hormone-Free Bacon
- 1/2 Bell Pepper, de-seeded and diced (any color)
- 1/2 C. Cherry Tomatoes, roughly chopped
- 1/2 - 3/4 C. Spinach, roughly chopped
- Sea Salt & Pepper, to taste
- Preheat oven to 350 degrees F. Grease a muffin pan. Set aside.
- Add all eggs to a mixing bowl and whisk until fully combined.
- Cook bacon in a skillet until fully browned and slightly crispy. Once bacon has cooled, crumble the bacon.
- Add crumbled bacon, bell pepper, cherry tomatoes, spinach, sea salt, and pepper to the bowl of eggs and mix until fully coated and combined.
- Pour egg mixture into a greased muffin pan (should yield 9 regular sized muffins)
- Cook muffins for 20-25 minutes or until eggs are fully set. Remove from oven and let cool for 5-10 minutes before removing from the pan.
- These muffins will last up to 7 days in the refrigerator.
Recipe #4 – Low Carb Brain Boosting Iced Latte
If you’ve ever heard of or tried Bulletproof Coffee, this is similar to it but more “latte” style. If you haven’t heard of it, then I highly recommend reading an article I wrote about the benefits of Bulletproof Coffee, specifically for fat loss.
Anyway, this latte is filled with healthy fats to keep your brain powered for hours & to keep your hunger signals off. And, because it’s low carb, your body will stay in fat-burning mode until your first “real” meal of the day.
- 1-1.5 C. Organic Coffee, already brewed (I use the Bulletproof Beans... listed above)
- 1 Tbsp Brain Octane Oil, MCT Oil, or Unrefined Coconut Oil
- 2 Tbsp Hemp Seeds
- 1/2-1 Tbsp Low Carb Sweetener, such as Birch Xylitol, Erythritol, Stevia, etc.
- 2-3 Tbsp Unsweetened Almond Milk or Coconut Milk
- 1 tsp Grass-fed Ghee
- Add all ingredients to a high-speed blender and blend until smooth.
- Pour over ice and ENJOY!
- You can also serve this beverage warm, and it's just as good!
Bulletproof Coffee Beans (mold-free; no headaches)
Brain Octane Oil (great for mental clarity)
Grass-fed Ghee (great source of fat-soluble vitamins)
Hemp Seeds (high in omega fatty acids)
Birch Xylitol (a low carb sweetener derived from birch bark… if it doesn’t say birch, then it’s probably derived from GMO corn)