A savory breakfast bowl with fluffy quinoa, garlicky sautéed kale, fried eggs with runny yolks, avocado and toasted pumpkin seeds, ready in 35 minutes and built on whole ingredients.
A thick mixed berry smoothie made creamy with avocado and coconut milk instead of yogurt or milk. It takes five minutes and makes two glasses.
Pear wedges wrapped in prosciutto with baby arugula and fresh thyme, ready in 10 minutes with no cooking. A sweet and salty snack you can assemble up to 2 hours ahead.
Banana flaxseed oat pancakes blend in one jar, sweetened only by ripe bananas and topped with walnuts. A single batch gives you breakfasts for several days.
A hot, savory breakfast bowl of homemade bone broth with shredded chicken, ginger, bok choy and spinach, ready in 22 minutes. A high protein start for mornings when you do not want anything sweet.
Tuna salad bound with mashed avocado, lemon and olive oil instead of mayonnaise, served on crisp cucumber rounds. Ready in 10 minutes with no cooking and 18 grams of protein per serving.
Savory breakfast muffins made with ground chicken, grated zucchini, carrot and spinach, with no eggs or flour. Bake 12 at once and grab two on busy mornings, warm or cold.
Sweet Potato and Black Bean Breakfast Hash cooks in one skillet in 40 minutes. Sweet potatoes brown, a golden crust forms in the pan, and lime and cilantro finish it. Leftovers reheat well for weekday breakfasts.
Homemade beef jerky marinated in coconut aminos, garlic and ginger, then dried in the oven. Each 1-ounce serving has 26 grams of protein and travels without a refrigerator.
Small, dense pancakes made from blended green plantain, coconut milk and cinnamon, with no flour or eggs. Top them with blueberries and maple syrup, and they are ready in 25 minutes.
