We've all been told that breakfast is the most important meal of the day. It's a great way to rev up your metabolism, prevent you from binging later, and has even been found to be mood boosting. But I'll admit it, when I'm trying to get out the door in the morning, my priorities typically include hitting the snooze button, styling my hair, and accessorizing my outfit. So the last thing I want (or have time to do) is prepare a time-intensive meal. But thanks to Allison Norton, of Team LC, that doesn't mean an on-the-go girl like me can't also enjoy a perfectly quick and nutritious breakfast. Here are three of Allison's delicious "tried-and-true busy girl" breakfast recipes.
Chilled overnight oats can be easily transported from the kitchen to the car to the office. Plus, you can customize your oats with your favorite fruit toppings too. Try this new twist on an old favorite:
1/3 cup regular oats
1 cup of milk of your choice
2 tablespoons chia seeds
1 ripe banana, peeled and smashed
1/4 teaspoon pure vanilla extract
pure maple syrup
Mix your oats, milk, chia seeds, banana, and vanilla together in a bowl and put it in the fridge overnight. In the morning, remove the bowl of oats and add the peanut butter and pure maple syrup. Mix it all up, serve cold, and enjoy!
2. Green Smoothie
A great way to start the day on a healthy note- with some nutrient-rich, blended goodness. An alternative to Team LC's revitalizing kale smoothie recipe, this smoothie recipe combines fruits, veggies, a light protein powder, flax seeds, and dried coconut flakes. Just pour it in a to-go cup, add a straw and sip away.
1 cup raw spinach
1 cup frozen peaches
1 cup frozen pineapples
1 teaspoon organic flax seed
1 teaspoon dried coconut flakes
1 teaspoon of your favorite protein powder
Add spinach, peaches, banana, and pineapples to your bender. Add your flax seed and protein powder into the mix. Blend until smooth. Sprinkle coconut flakes on top and enjoy!
These mini munchies are a great way to start your day off with protein and they taste identical to full-sized omelets. The best part is that you can make a whole week's worth on Sunday night, then refrigerate them and reheat them every morning. You wouldn't guess it but these omelet muffins still taste just as good (and fresh!) when microwaved. You can customize your batch by adding vegetarian ingredients, meat lovers mix-ins, or switch things up with a variety. Here's how:
6 eggs (beaten)
mix-ins- diced ham, bacon, carrots, tomatoes, onions, spinach, bell paper, shredded cheese
Preheat the oven to 350 degrees and generously grease the bottoms and sides of your muffin pan to ensure a stick-free removal once the omelets are done baking. Beat the eggs and season with salt and pepper. Fill the bottoms of your muffin pan (about 1/3 of each individual tin) with the different mix-ins you chose. Then fill the tins with your eggs. The omelets will puff up a little when you bake them, so make sure to leave just a tiny bit of space at the top of each tin. Stir each mixture slightly to combine your eggs with the ingredients. Bake 18-20 minutes, or until you can poke the centers with a knife and it comes out clean (or almost clean).
With these three quick and easy breakfasts in your arsenal, you should be good to go even for the busiest weeks that may come your way!