Quick and Easy Breakfast Recipes (watch the fun how-to video)
Lexi shows us how to make 3 quick and easy Breakfasts:
make-ahead smoothies, egg muffins and no-bake granola bars!
Click a recipe below to print it:
Make-Ahead Smoothie Packs
fruit + greens, frozen ahead of time (at least the night before)
- 1 ½ cups your favorite (frozen or fresh) fruit
- ½ cup greens of choice (spinach, kale, etc.)
- 1 cup liquid of your choice (water, coconut water, milk, almond milk, juice, yogurt)
- In labeled ziplock bags, combine the ingredients for each smoothie except the liquid. Squeeze out any air to flatten bag.
- Keep bags in the freezer.
- To use a freezer pack, add 1 to 1 1/2 cups liquid of choice along with your fruit and greens pack. Blend it up!
Our go-to favorite frozen fruits to have on hand are bananas, strawberries, blueberries, peaches, pineapple and mango. We truly mix EVERYTHING – any kind of fruit and green together!
Here are some ideas for Freezer Smoothie Packs
Very Berry Smoothie
- 1 cup blueberries
- 1 cup strawberries
- 1 banana, sliced
- liquid: 1 cup water
- ½ cup mango
- ½ cup pineapple
- 1 banana, sliced
- ½ cup baby spinach
- ½ cup kale
- liquid: 1 cup coconut water
Sweet & Sour Smoothie Delight
- 2 kiwis, peeled and halved
- 1½ cups strawberries
- ½ cup peaches
- liquid: ½ cup yogurt & ½ cup orange juice
- Cooking spray
- 4 eggs
- Cubed ham
- Shredded cheese
- Splash of Milk
- Salt and pepper to taste
- Sprinkle of dried parsley
- Muffin pan
- Preheat oven to 350
- In a large bowl, beat eggs. Add a splash of milk and salt and pepper. Pour into a measuring cup with a pouring lip.
- Coat muffin cups with cooking spray
- Pour eggs into muffin cups until about ¾ fill.
- Add in a handful of cubed ham and shredded cheese. Sprinkle a pinch of dried parsley on top.
- Bake 25-30 minutes or until eggs are set and tops are a golden brown.
Recipe makes: 18 – 20 bites
- 1/2 cup creamy peanut butter (or other nut butter)
- 1 cup dry oatmeal
- 2/3 cup dried super-fruit, chopped (dates, cranberries, figs, blueberries, raisins, cherries, goji berries)
- 1/3 cup honey
- 1/2 cup semi-sweet chocolate chips
- 1/3 cup unsweetened shredded coconut
- 1/3 cup ground almonds or other nut
- Capful of vanilla
- Combine dry ingredients (oatmeal, dried fruit, chocolate chips, ground almonds, shredded coconut) followed by wet ingredients (peanut butter, honey vanilla) in a large bowl.
(Note: no need to worry about finding ground almonds. Buy whole almonds and use either a food processor or blender. They make quick work of grounding almonds!)
- Mix well until all ingredients are well incorporated.
- Cover with plastic wrap and chill for one hour in refrigerator.
- Use an ice cream scooper amount and roll into a tight ball. Place balls on a waxed paper lined cookie sheet.
- Place cookie sheet into freezer and freeze for 3 hours. Transfer to a plastic bag and store in fridge for one week or freezer for up to 3 months.
- We store them in the freezer and the kids pop them into their lunches each day. By lunch time they are usually thawed and easier to eat.
Check out more DIY design ideas!