By: Stephanie Heino
I usually hear people talking about how hard it is to find easy, healthy breakfast options. I understand that all people don’t have time to make an advanced breakfast menu, and might just end up grabbing a donut and a latte from the nearest Dunkin’ Donuts on their way to work. I have some good news for you – a healthy breakfast is not science. Sure, it takes some preparation, but other than that it can be done while doing your make up in the morning. Check out my easy, healthy and delicious (AND gluten-free!) breakfast ideas below and get a healthy start to your day. It is your choice and your body, be mindful what goes in!
Not all breakfasts need to taste like the bottom of a bird cage. On crisp winter mornings combine silky smooth quinoa with your favorite almond or rice milk for a creamy consistency. Add anti-oxidant red-rich berries such as goji berries and you’ll have an energizing, warm and fulfilling breakfast to keep you going until lunchtime. Why not make up your own concoction with delicious toppings such as berries, cacao nibs, raw nuts or coconut flakes?
Here’s how to enjoy a yummy quinoa filled breakfast…
- 1 cup quinoa
- 1/2 tsp sea salt
- 1 tsp cinnamon
- 8 drops stevia liquid concentrate
- 1 TBS coconut oil
- Almond milk to serve
Bring 2 cups of water to boil in a wide saucepan
Add quinoa, sea salt, cinnamon, stevia and butter/coconut oil
Cover and reduce heat and simmer for 12 minutes
Remove from heat and scoop into a bowl add almond milk, scatter with lime zest and enjoy
Chia Seed Pudding
As you may have heard, the Chia seed is a superfood. The seeds are actually a species of flowering plant in the mint family. They’re rich in omega-3 fatty acids, which is usually what you hear the nutritionists discussing. The seeds themselves can be eaten raw as a whole seed, packing a good punch of protein, fat and fiber (one-ounce has 4 grams protein and 11 grams of fiber! – Amazing)
This is one highly adaptable recipe, so you can change it up as you go. The only thing you must do is soak the chia seeds because that’s how the expand and become gelatinous, much like tapioca pearls. But the ways in which you can dress it up are endless: one morning, I had a banana sliced up and added some sliced almonds for a breakfast pudding. Or you could do a version with a cashew cream and crushed roasted hazelnuts.
2 1/4 cups almond milk
1/4 teaspoon vanilla extract
1/2 teaspoon ginger powder
2 tablespoons maple syrup or raw agave
2/3 cup chia seeds
2 tablespoons wide-flake unsweetened coconut
In a small bowl, combine the almond milk and the syrup, vanilla, and ginger powder and whisk to combine. Add the chia seeds and whisk vigorously to fully combine. Pour into a container, cover, and refrigerate at least 5 hours, and ideally overnight.
When ready to serve, stir well. Spoon into bowls and top with coconut, berries, nuts, or any other toppings you like. Enjoy!
Gluten-Free Flourless Banana Pancakes
This may be the most delicious and easy breakfast option for all of you that like to have a pancake for breakfast. Except for that this one is gluten free, flourless and full of protein. Lately this mashed banana + egg recipe has been blowing up the fitness/health blogs, and we are not late to tag along. Just the two measly ingredients of bananas & egg are perfection, but I usually add my own touches: a tablespoon of almond butter, some ground flaxseed, a bit of vanilla, & a dash of cinnamon.
1 mashed, super ripe banana
Oil for the pan (Coconut oil is my preference)
Mash your banana with a fork. In another bowl whisk eggs. Mix eggs & banana together. Add my additions. Put your choice of oil on a pan [low-medium heat]. Add a silver dollar-sized amount to the pan. Let the cake set for 30 seconds [or when the center bubbles] & flip it! Enjoy with berries & a bit of syrup. Option: if you’re pressed for time use a blender to mix your ingredients.