Breakfast On the Go 

Start your day right, even when you're short on time! Learn how to prepare quick, nourishing breakfasts that are perfect for busy mornings. With easy-to-make recipes and wholesome ingredients, you'll be ready to fuel your day, no matter where it takes you. The combination of healthy fats, fiber and protein will give you energy, stabilize blood sugar, and keep you full and satiated.

Irresistible Vegetable Egg Bites

These veggie-packed egg bites are a game changer for busy mornings. Use your favorite vegetables to mix things up, and enjoy a protein boost from cottage cheese. They freeze beautifully - just let them cool, then store them in an airtight container for up to three months. When you're ready to eat, thaw overnight in the fridge and reheat in the microwave or oven. For a lighter texture, try baking them in a water bath for about 20 minutes longer. However you make them, they’re an easy, satisfying way to start your day. And you may just find yourself eating them for snacks, lunch and dinner!

Makes 12 bites

1 Tablespoon extra-virgin olive oil, divided
6 large eggs
¾ cup whole milk cottage cheese
1 large garlic clove
¼ teaspoon salt
¼ teaspoon black pepper
3 cups roughly chopped kale
4 sun-dried tomatoes (jarred in oil), roughly chopped

1. Preheat the oven to 350°F and grease a nonstick or silicon muffin tin with a little of the olive oil, or line the muffin tin with muffin liners and grease those.

2. Place the eggs, cottage cheese, garlic, salt, pepper, and garlic in a blender and blend until smooth. Transfer to a medium mixing bowl.

3. Heat the remaining oil in a medium skillet over medium and add the kale. Cook, stirring frequently until wilted, about 2 minutes.

4. Mix the kale and the sundried tomatoes into the egg mixture. Evenly divide among the muffin cups.

5. Bake for 18 to 22 minutes, or until the eggs are set. Let cool for 5 minutes before removing from the pan.

   
   

Chickpea Flour Vegetable Pancakes

Serves 4

1 cup chickpea flour (besan)
1 cup water (adjust as needed for consistency)
1 tablespoon olive oil (plus more for cooking)
½ teaspoon ground cumin or smoked paprika (optional)
½ teaspoon salt
¼ teaspoon black pepper
1 ½ - 2 cups finely chopped or grated vegetables (carrot, potato, greens like kale or spinach…) or vegetable scraps (such as kale stems, carrot tops, scallion greens, beet greens, zucchini ends, or herb stems)
1 small garlic clove, minced
For serving - squeeze of lemon, fresh herbs, optional

1. In a mixing bowl, whisk together chickpea flour, water, olive oil, salt, and spices until smooth. Let it rest for at least 10 minutes (or up to 4 hours) to hydrate the flour.

2. Stir in the finely chopped vegetable scraps and garlic.

3. Heat a skillet over medium heat and add a little oil to coat. Pour in a ladleful of batter, spreading it out into a thin pancake.

4. Cook for 3-4 minutes until bubbles form and the edges start to lift, then flip and cook another 3-4 minutes until golden.

5. Repeat with the remaining batter, adding more oil as needed.

6. Serve warm with a squeeze of lemon, fresh herbs, or your favorite sauce.

7. Store in the fridge for up to 4 days and in the freezer for up to 3 months in an airtight container.

More on the go breakfast suggestions:

• Overnight Oats or Chia Pudding

• Fancy Hard-boiled eggs
  Cook up 4-6 hard-boiled over the weekend, let cool, and store in an airtight container. Eat them with toppings - something saucy, something crunchy to give more flavor and contrast so they’re satiating

• Smoothies 

  Assemble multiple smoothies in wide-mouth jars. Include all the ingredients except for the liquid and store in the freezer. Pop it out of the freezer in the morning, add the liquid and blend with an immersion blender in the jar or in a traditional blender, put the lid back on the jar and you’re off to work! Get creative with greens, fruits, berries, spices, extracts, nuts/seeds/nut or butter/seed butters and even add tofu or mild tasting legumes like chickpeas or white beans for more protein and fiber. Add something with heat/spice like ginger or arugula to get your digestive engine going.
  Divide your morning smoothie in half (or make a double batch) and save one for an afternoon snack. (Tip: Smoothies with flax seed, chia seeds, or oats tend not to separate when stored in the fridge.)

• Avocado toast

• Dal – High in protein, fiber and flavor and freezes well - it may surprise you to see this on the list, but consider broadening your idea of what breakfast can be! Many cultures don’t eat eggs, pancakes, breakfast cereal or other standard American breakfasts.

• Granola Bars – Made with whole grains, nuts, and dried fruit for a filling grab-and-go option

• Savory Grain Bowls – Freeze components like roasted veggies, cooked quinoa, and protein for easy assembly.

• Breakfast Burritos - assemble a bunch and freeze

• Hard boiled egg, apple slices (an orange or other fruit), handful of walnuts (or other nuts)

• Almond Butter-Filled Dates or Apricots
  Fill two pitted Medjool dates with almond butter and top with a sprinkle of cocoa powder and shredded coconut. Switch up the nut butter, or just put a nut inside the date, sprinkle w cinnamon, cardamom…