Category: Breakfast

Healthy Breakfast Recipes

Banana Breakfast Cookies

- littleadaptsbyjax@gmail.com

Since I’m always on the go between teaching, client calls, classes + health fairs, I really like to have healthy, low sugar snacks to eat before I teach/workout or bring with me on-the-go. I have learned that I prefer not to teach or workout on an empty stomach, but I also can’t eat a whole breakfast without feeling sick halfway through it. Typically, I’ve been making + grabbing for my Energy Nuggets or Beach Balls, but I was craving something new. With a few bananas getting a little too ripe, I decided to create these banana cookies. They are only sweetened with cinnamon + banana and taste amazing!!! For this recipe, I used sunflower butter, but you can substitute whatever nut butter you have on hand. These are super easy + convenient from an ingredient + time perspective so I hope you enjoy them 🙂


Vegan Banana Breakfast Cookies
 
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Serves: 16
Ingredients
  • 1 ½ cups rolled oats
  • 3 medium bananas mashed
  • ½ cup sunflower butter or nut butter of your choice
  • 1 tsp cinnamon
  • 1 tsp vanilla extract
  • 4 tbsp hemp hearts (can sub ground flax or chia seeds)
  • 1 tsp baking powder
  • 1 flax egg (1 tbsp ground flax seed to 1.5 tbsp water)
  • ⅓ cup cacao nibs or vegan dark chocolate chips
Instructions
  1. Preheat the oven to 350 degrees F. Place the water + ground flax seed into a small bowl + whisk. Then let it sit for 5 minutes.
  2. In a large bowl, mash the bananas. Then add in oats, sunflower butter, cinnamon, vanilla extract, hemp hearts, baking powder, and flax egg until well combined.
  3. Fold in cacao nibs or vegan dark chocolate chips.
  4. Using a spoon or ice cream scooper, place batter onto baking tray.
  5. Bake for about 15 to 17 minutes until edges are browned.
  6. Cool on baking rack for 10 minutes + enjoy! Keep in the fridge for up to 2 weeks.
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*Update: You can sub almond flour for oats + almond butter for sunflower butter and it’s just as good if not better!

With Health + Happiness Always,
Jax

PS – Check out my 6 + 12 week nutrition programs here!

Muesli Bowl

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With this summer being so hot, muesli bowls have been our breakfast every other day during the week. It’s super easy to make (around 5 minutes unless you have to slice strawberries or banana) and it is transportable in a mason jar. All of the ingredients can be mixed and matched so don’t get hung up if you don’t have everything or have other add-ins in your pantry you would like to add instead. The key ingredients are rolled oats and chia seeds and the rest is just preference on the day. Give it a try this week!

Muesli Bowl
 
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Serves: 1
Ingredients
Instructions
  1. Combine all ingredients except berries and milk into a cereal bowl or mason jar.
  2. Toss all ingredients so they are well mixed.
  3. Top with fresh berries + milk and enjoy!
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Blueberry Chocolate Chip Protein Muffins

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Blueberry Chocolate Chip Protein Muffins
 
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Serves: 12
Ingredients
Instructions
  1. Preheat oven to 350 degrees F.
  2. In a medium mixing bowl, mix all ingredients together except blueberries and mini dark chocolate chips. It should be well blended.
  3. Fold blueberries and chocolate chips into the batter.
  4. Place muffin liners into the pan and then scoop batter into each liner. It should be ¾ full in order to make the full 12 muffins.
  5. Bake for 15 to 20 minutes depending on your oven. You want to brown and crisp the tops of the muffins. (Also check that they are baked all the way through by using a tooth pick and making sure it comes out clean.)
  6. Let cool for 10-15 minutes, and enjoy!
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*Note: This recipe was adapted from the Detoxinista, one of my favorite blogs to find healthy recipes.
https://detoxinista.com/raspberry-chocolate-chip-muffins-grain-free/

Banana Oat Pancakes

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Banana Oat Pancakes
 
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Serves: 17
Ingredients
Instructions
  1. Peel all of the ripe bananas and mash them with a fork in a large bowl.
  2. Then add eggs and stir until combined.
  3. Add in all dry ingredients and stir until all of the ingredients are evenly distributed. Fold the dark chocolate chips in last.
  4. Heat a large pan on medium-low heat and spray with spray coconut oil so the pancakes don't stick. Heat each pancake for about 2-3 minutes on each side until lightly browned.
  5. Serve with organic maple syrup and fresh fruit. Enjoy!
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Overnight Oats

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Overnight Oats
 
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Serves: 1
Ingredients
  • ½ cup almond milk
  • ½ cup gluten free oats
  • 1 tbsp @navitasnaturals chia seeds
  • 1 tbsp @justins almond butter
  • Dash of stevia
  • Strawberries
  • Blackberries
  • Bee Pollen
Instructions
  1. Mix almond milk, chia seeds, almond butter and dash of stevia in a mason jar. Then add oats and make sure all have been submerged in the milk. Put in the fridge for 6 hours or overnight. Then top with fresh strawberries, blackberries, and bee pollen. (PS - Bee pollen is great for allergies!)
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Banana Nut Cacao Pancakes

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Banana Nut Cacao Pancakes
 
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Serves: 9 Pancakes
Ingredients
  • 4 bananas
  • 2 tbsp @eatnuttzo nut butter
  • 2 eggs
  • 1 tsp vanilla extract
  • 1 tsp cinnamon
  • 2 tbsp cacao nibs
  • Strawberries
  • Blueberries
Instructions
  1. Mash all ingredients until it forms a batter. Cook on low heat on a skillet with coconut oil. Top with real maple syrup and fresh berries. Enjoy! 😊
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Avocado Toast

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Avocado Toast
 
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Recipe type: Breakfast
Serves: 1
Ingredients
  • 2 Slices Ezekial bread
  • ½ an avocado
  • ¼ of a lemon
  • Salt
  • Pepper
  • Crushed red pepper
  • Optional: ¼ cup raw spainch and sprinkle of chia seeds
Instructions
  1. Toast the bread.
  2. Slice the avocado in both directions, scoop out into a bowl and start to mash.
  3. Add in lemon, salt, pepper and crushed red pepper and continue mashing. Don't over mash - you still want some chunks!
  4. Optional to mix in the raw spinach now for extra vitamins + nutrients.
  5. Spread avocado mash onto toast and then sprinkle with chia seeds. Enjoy!
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Vanilla/Cinnamon Oatmeal Bowl

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Vanilla/Cinnamon Oatmeal Bowl
 
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Recipe type: Bowls
Serves: 1
Ingredients
Oatmeal
  • ½ cup rolled oats
  • 1 tsp cinnamon
  • ½ tsp of vanilla extract
Toppings
  • ¼ sliced banana
  • Handful of blueberries
  • 1 tbsp peanut butter
  • Sprinkle of cacao nibs
  • Sliced 2 pitted medjool dates
  • Sprinkle of hemp hearts
Instructions
  1. Bring ¾ of a cup of water to a boil (optional to add ⅛ tsp of salt).
  2. Add rolled oats, cinnamon, tsp of vanilla extract and stir.
  3. Simmer for 6-8 minutes and let it stand for 2 minutes.
  4. Then add banana, blueberries, drizzled peanut butter, cacao nibs, dates + hemp hearts and enjoy!
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Berry Cherry Acaí Bowl

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Berry Cherry Acaí Bowl
 
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Recipe type: Bowls
Serves: 1
Ingredients
  • Bowl Base Ingredients:
  • 1 frozen banana
  • 1 frozen acai packet
  • ½ cup of frozen blueberries
  • ½ cup of frozen cherries
  • Handful of spinach
  • 8 oz of almond/coconut milk
  • Toppings:
  • Strawberries
  • Blackberries
  • Ola's gluten-free granola
  • Flax/chia/coconut blend
Instructions
  1. Blend the bowl base ingredients together until thick and smoothie. Add toppings and enjoy!
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Acaí Bowl

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Acaí Bowl
 
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Recipe type: Bowls
Serves: 1
Ingredients
Acaí Bowl Base:
  • ¼ cup almond milk
  • 1 tbsp coconut butter
  • 1 unsweetened frozen acaí packet
  • ½ cup frozen blueberries
  • ½ frozen banana
Toppings:
  • Sliced strawberries
  • Blueberries
  • Granola (I love Purely Elizabeth!)
  • Chia seeds
Instructions
  1. Mix the bowl base altogether in the blender until thick but smooth. If the fruit is not blending, you can add a splash more milk. Remember less is more as you want it to be thick!
  2. Top with strawberries, blueberries, granola, + chia seeds and enjoy!
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