I usually start my blog with some sort of fun, crazy, laughable life experience, but since this Mother’s Day blog series is coming to a close, I thought I’d just get straight to the point!
When you're fumbling in the morning to get yourself ready, get the kids ready, make the kids breakfast, grab your morning coffee, and then head out the door to seize your day, how often do you remember to actually feed yourself? There are countless mornings when I’m well into my routine, when my stomach starts growling from starvation. It usually takes me a minute to figure out where I can stop for something healthy. And when I do find something worth eating, I’ll usually have to spend at least $10 for something I easily could've made at home, like eggs and fruit.
So how do we balance a healthy breakfast and a busy schedule filled with work and kids? I have 2 words for you…. meal prep! That’s it! That’s all we can do. Now, if you don’t have time to prep ALL of you and your family’s meals, at least meal prep breakfast. Having breakfast already prepared will help alleviate that unwanted stress in the mornings.
Now the easiest, most painless way to meal prep breakfast is to stick with the basics. I’m a big fan of having protein in the morning. Studies show that if you have a high-protein breakfast, you’ll feel fuller longer, and you’re less likely to grab carb-filled, salty snacks throughout the day. Now, you can even go the extra mile by adding fat to your high-protein breakfast. Adding fats (nuts, avocado, coconut oil) to your breakfast will also enhance the ability to BURN FAT! Something we all would love to accomplish.
Here is an easy meal prep breakfast recipe that contains, protein, fats, AND a daily serving of veggies!
Florentine Baked Eggs with Clean-Eating
1 carton of eggs
2 cups spinach - chiffonade
2 roma tomatoes – deseeded and diced small
1 small red onion, diced small
1 ½ cup of non-dairy milk (almond or coconut is fine)
2 tablespoons Himalayan salt, divided
1 tablespoon black pepper, divided
2 tablespoons cider vinegar
1 teaspoon smoked paprika
1 small lemon, zest and juice
TIME: 30 MIN YIELDS: 4
Preheat oven to 375 degrees
Take a muffin pan and generously coat the inside of both of the pan with coconut oil/spray.
Chop and prepare all ingredients as listed above.
Place a teaspoon of chopped tomato, onion, and spinach in each muffin cup.
Crack eggs into muffin cup right on top of the veggies. Sprinkle with salt and pepper.
Place muffin tin in oven. Bake for 15 minutes.
While the eggs are cooking combine avocado, coconut milk, cider vinegar, lemon zest and juice, and a couple pinches of salt and pepper in a blender.
Blend until it becomes a sauce like consistency that will coat the back of a spoon.
Remove eggs from oven and allow for them to cool
Spoon eggs unto a plate and drizzle and avocado hollandaise on eggs.
3 eggs equal 1 serving
Store eggs in the refrigerator
Reheat for no more than 30 seconds
Goes great with a side of fruit or potatoes