5 Grab and Go breakfasts for fall
Whether it’s the start of a new school year or the changing of the seasons, fall weather tends to throw us a bit off-kilter. While sitting down to eat a meal is balancing and nourishing for body and soul, that isn’t always plausible in the midst of sending the kids off to school and/or running to the office. Skipping breakfast can leave you groggy and without enough energy to make it through a hectic morning. These easy grab and go meals are the perfect start to your day. They are loaded with a balance of carbs and proteins to keep you feeling full and fueled. Prep these little meals at night so they are ready for you to grab as you head out the door.
Pomegranate Chia Pudding: Grab a mason jar (or an empty peanut butter jar) and fill it with a half cup vanilla unsweetened milk (I prefer coconut or almond) add in a few tablespoons of chia seeds. Stir in some cinnamon to boost the digestive fire, rev metabolism and banish cellulite. Top with pomegranate seeds for antioxidants. Cover and leave in the fridge overnight. When you wake up you’ll have a delicious pudding, ready for you to just grab a spoon and go.
Kind Crumble + Yogurt:These new Kind breakfast bars are a good source of fiber, are non-
gmo and are loaded with super grain goodness. Crumbled atop a high protein yogurt like Siggi’s which boasts a lovely 14
grams, you have a delicious and nutritious on the go parfait.
Cold protein pancakes with nut butter: These non-traditional 3 ingredient protein pancakes are good hot or cold. Spread your favorite nut butter on and roll like a burrito. A couple of these bad boys will fill you up.
1/2 cup of each:
Put all ingredients in blender and mix very well. Pour into hot griddle and cook like a traditional pancake.
Crockpot Apple Cinnamon Quinoa: Cut up one apple and place it at the bottom of the crockpot cover with a 1/2 cup of organic applesauce.
Add 1 tsp vanilla
1 tsp cinnamon
2 cups milk of your choice ( I used cashew)
1 cup quinoa (rinsed)
1 TBLS each chia, hemp, flax
Do not stir. Coer and cook on low while you sleep. When you wake up use a large ladle to scoop up a single serving and place it in a mason jar. Screw on the lid, grab a spoon and you’re out the door.
Mini egg muffins: I just threw a bunch of veggies in my ninja on low (onions, mushrooms, red & yellow pepper, spinach) to chop them up. Then combine in a bowl with a few eggs and mix well. Season with red pepper flakes, black pepper and Himalayan sea salt. Grease the tray, then spoon into a mini muffin tray. Pop the tray in the oven for about 10 minutes at 350, until slightly brown on top. When cool remove them from the tray and divide them up in Tupperware containers (3-4 is a decent serving.) In the morning you can eat them cold or pop them in the microwave before you head out.
Do you have any go to breakfasts that you eat on the run? Let me know in the comments below…always looking for more great options!