Fancy (But Simple!) Breakfasts to Feed You For a Week!
A new week is here, so it's time to get back to the grind.
Same, Jon Snow.
I hope you all had the most fabulous weekend, minus the pretty disappointing conclusion of Game of Thrones last night. Unlike some people, I won't go so far to say that I hate the show now, but there are definitely many other ways they could have ended it. Either way, I am super sad it's over now.
Saturday, I took this crazy dude to the dog park, forgot to take pics, but snapped this winner on the way home when he could barely catch his breath. Yes, that is all slobber. You should see him when we go through the Starbucks drive thru for a puppacino.
That night, we went to Ponce City Market for dinner and drinks with this birthday girl. Minero is a Mexican restaurant inside the market that has tacos to die for. Generally, I don't even like corn tortillas, I usually opt for fajitas without them. However, theirs tasted fresh and delicious. Definitely worth it.
Sunday morning, I made the most wonderful breakfast. I started with a frittata, which is basically a crustless quiche, and then paired it with a baked oatmeal dish. I shared the recipes in last week's Friday Faves post that inspired these dishes, but you can find my adapted recipes at the end of this post. The baked oatmeal is AMAZING, but a little on the bland side without some added sweetener, in my opinion. For breakfast this morning, I drizzled a little honey on top and it was a game changer. The best part about it is that these recipes make HUGE batches, so Sunday's breakfast became breakfast for the entire week! Boom. Easy, grab-and-go, healthy meals to start my days.
Sunday afternoon, Shawn and I headed over to the Silver Comet Trail for an hour bike ride. Although it's getting a bit hot out (did we skip Spring and go straight to Summer?), the trail is pretty shady at times. The trees provide some good relief from the sun pretty consistently. It made for the perfect afternoon outing for us to chat and get out for some exercise in the sun.
We are getting pretty excited for our cruise in a couple weeks, and have been buying up all the new clothes for the trip. I can't wait to spend a whole week lounging by pools and hanging out on the beaches in the Bahamas. Get pumped for tons of posts about road trip snacks (we're driving down to Orlando), travel workouts, how to navigate restaurants and buffets on a cruise or resort, and lots of other travel tips to stay healthy on vacation.
Get out there and show your Monday who's boss! And if you have time, whip up this frittata or a delicious oatmeal bake for the week, so you know you are kicking your days off with a healthy start.
Broccolini, Scallion, and Feta Frittata
3/4 cup egg whites
1/4 cup almond milk (or your milk of choice)
2 garlic cloves, minced
1 TBSP avocado oil (olive works fine here too)
6 chopped scallions
2 cups chopped broccolini (or broccoli)
1/4 cup crumbled feta (I added a bit more because feta rules)
1. Preheat oven to 400°.
2. Whisk the eggs, egg whites, almond milk, garlic, and salt until well combined, set aside.
3. Heat oil in a cast iron skillet over medium heat. Add (pre-chopped) broccolini, scallions, and a sprinkle of salt. Cook over medium heat for about 6 minutes, or until the veggies begin to become tender.
4. Sprinkle paprika over the veggies, then add the egg mixture, distributing evenly over the veggies.
5. Sprinkle feta over the entire dish.
6. Remove from stove, and place in oven to bake for 15-20 minutes or until the eggs are completely set. Add sea salt to taste and serve.
1 ripe banana
1/3 cup cashew butter (or nut butter of choice)
1/2 cup almond milk (or milk of choice)
2 TBSP maple syrup
1 tsp vanilla extract
1 + 3/4 cup Old Fashioned Oats (I used Publix Greenwise Organic)
1 tsp baking powder
pinch of salt
1/2 cup fresh or frozen blueberries (because I am obsessed with blueberries. Omit if you don't want them!)
1. Preheat oven to 375°. Grease a medium sized baking dish.
2. In a medium mixing bowl, mash the banana until it becomes liquid.
3. Add in eggs, nut butter, milk, maple syrup, and vanilla, and mix until smooth.
4. Add in the oats, baking powder and salt. Stir until well combined.
5. Fold in blueberries.
6. Pour batter into greased baking dish.
7. Bake for 30 minutes, or until the middle is firm.
8. Top with additional banana slices and/or a drizzle of honey or maple syrup.
**Notes: I didn't test this out, but you could add in 1-2 scoops of vanilla protein powder to the batter in this recipe to give it an extra dose of protein. That would eliminate the need to make an egg dish or other source of protein to complete the meal. If you do this, I would also add an additional 1/4 cup of almond milk to account for the added dry ingredients!
Let me know if you try either of these out!