One of my make-ahead goals each week is breakfast in 5 minutes or less. I do the real work on Cooking Day – baking the muffins, hard-boiling the eggs, or prepping the smoothies, what have you. Then during the week, breakfast is just a quick trip to the microwave or blender.
It’s a rare recipe that can be make-ahead breakfast, lunch or dinner. But frittatas can do it all. If you want to make a frittata big enough to slice and serve all week long, baking it in a lasagna pan is the answer.
This recipe uses spinach, asparagus and onions (it’s Spring in Tennessee, y’all!), but you can substitute whatever veggies you’d like.
Yep, cookies for breakfast. Don’t worry, I haven’t given up on life. These cookies are healthy, hearty, vegan and gluten-free. They essentially have two ingredients – ripe bananas and oats. When these two things come together and bake, they firm up to create a simple breakfast treat. The add-ins (raisins, cinnamon, seeds, nuts, etc.) give these little cookies their character.
Step away from the boxed cereal! That stuff is yuck. No matter the health claims, it’s either high in sugar or tastes like chemically twigs. Make your own cereal, and you’ll always know exactly what’s in it.
Healthy muffins make happy mornings. These muffins are not only gluten-free, but grain- and nut-free as well. Quinoa serves as the base of the recipe. Eggs, banana and flax seed meal bind the muffins. Cinnamon, vanilla and raisins make them delicious.
This banana bread is kind of magical. It’s gluten-free, vegan, low sugar and even low fat.