10 Healthy and Easy Breakfast Ideas/Recipes!



I have noticed with several clients that they often feel that breakfast is the hardest meal to eat healthy, both for themselves and their children. Most people want something quick and unfortunately tend to grab high carb, sugary, dairy filled options like cereal, unhealhty muffins, bagels etc. We tend to burn carbs the quickest so that is why we are often hungry quickly afterwards and/or we spike up our blood sugars and just continue to want more and more sugar throughout the day. A high protein breakfast (which are both gluten and dairy free) can really make a difference in keeping you fuller longer and energized throughtout the day.

Here are some high protein, non dairy, gluten free breakfast ideas:

#1 High Protein Smoothie: This contains hemp seeds, oats, coconut or almond milk, banana, dates, sunflower seeds (plus optional add ins like cacao nibs, spirulina, goji berries)
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#2 “Go Raw” Granola : eat it in a bowl with almond milk, sprinkle on top of non dairy yogurt ,roll it in a banana or enjoy it in a smoothie

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#3 Eggs (I love making omelets with vegetables like spinach, mushroom and bell peppers)

#4 A piece of fruit (banana or apple are my favorite) with 1-2 tsp. of almond butter

#5 Green Juice: 6 celery stalks, 3 carrots, 2 handfuls of kale/ spinach, 1 apple, 1 lemon and 1 inch of ginger

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#6 Chia Yogurt: Blend almond or coconut milk with blueberries and let sit in the fridge with 4 Tbsp. of chia seeds for 3-5 hours, it will congeal and become “yogurt”

#7 Three Ingredient Pancakes: 2 eggs, 1 mashed banana and 1/4 c. almond flour. Mix all together and fry up as pancakes in coconut oil

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#8 Oatmeal with “add-ins” like goji berries, blueberries, cinnamon, nuts, blackstrap molasses, cacao nibs, chia seeds, 1 Tbsp. almond butter etc.

#9 Israeli Shakshuka

#10 High Protein Carrot Banana Date Muffins

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  • 2 cups almond flour
  • 2 teaspoons baking soda
  • 1 teaspoon sea salt
  • 1 tablespoon cinnamon
  • 4-6 dates, pitted
  • 3 ripe bananas
  • 3 eggs
  • 1 teaspoon apple cider vinegar
  • ¼ cup coconut oil, melted
  • 1 ½ cups carrots, shredded
  • ¾ cup walnuts, finely chopped (optional)
  1. In a bowl, combine almond flour, baking soda, salt, and cinnamon
  2. In a food processor, combine dates, bananas, eggs, vinegar and oil
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  3. Transfer mixture to a large bowl and blend dry mixture into wet, mix well
  4. IMG_4164Fold in carrots and walnuts
  5. IMG_4165Spoon mixture into paper lined 18 muffin cups
  6. IMG_4166Bake at 350° for 25 minutes

    The kids love the muffins! We even had a “tea party” (w/camomile tea) too, what can I say, they are half British!photo