Breakfast On-The-Go

Breakfast. It’s the most important meal of the day. Yet in the chaos of a busy school or workday morning, it is often put on the back burner, being ignored or completely forgotten.

I am a firm believer that a healthy and filling breakfast is crucial in starting a successful and productive day. When I skip my morning meal, I find myself grumpy and unfocused, and when lunch rolls around, I overeat. Like most people, I dislike early mornings, and I do realize that when you’re rushing out the door, creating a nourishing meal can seem like a grueling task.

However, with these three recipes that require no more than ten minutes of simple prep the night before, you’ll be left with a satisfying on-the-go breakfast that is ready to tackle the day whenever you are.


Chocolate Protein Overnight Oats

1/2 cup Rolled Oats

1/4 cup Almond Milk (Unsweetened)

1 Scoop Chocolate Protein Powder (any variety)

1 Tsp Chia Seeds for texture (optional)

Overnight oats are my personal favorite, as they take about 3 minutes of prep and leave me satisfied until lunch. All you need are some dry rolled oats, almond milk, chocolate protein powder, and optional chia seeds to create these light and delicious morning oats.

At night, mix 1/2 cup of oats with 1/4 cup of almond milk, and mix in a small scoop of protein powder and chia seeds. Then cover, refrigerate, and wait until morning. It’s that simple! The next day you’ll be greeted by the cold, soft, chocolatey oats, that have “cooked” in the milk mixture overnight. You can grab a spoon and take your oats on the go, or garnish them with some cut up strawberries, or bananas.


Tropical-Berry Green Smoothie

1 cup Spinach

1/2 cup Water

1 cup Frozen Fruit (Mango, Blueberry, Raspberry)

1 tablespoon Chia Seeds (Optional)

1 Scoop Flavorless Protein Powder (Optional)

On warm, sunny mornings, this nutrient packed green smoothie cools you down and leaves you feeling both satisfied and refreshed. Blend the Spinach and water first, creating a smooth base to add the frozen fruit to. My fruits of choice are mango, blueberry, and raspberry, but feel free to experiment with other options, like peach, pineapple, and banana! Then, if you desire an extra boost of protein or texture, mix in some flavorless protein of you choice and some crunchy chia seeds.

If you’re super rushed in the morning, I recommend bagging your portions of fruit and spinach beforehand for a super quick, clean-up free process in the morning. You can even keep a few days worth of smoothies in the freezer, ready to be tossed into the blender whenever you need a quick meal or snack.


Veggie Egg Muffins

(Recipe makes 6 muffins)

6 Large Eggs

1/8 cup Almond Milk

1/2 cup Spinach

1/3 cup Cherry Tomato (halved)

1/4 cup Onion

1/4 cup Bell Pepper (any color, I like orange!)

Feta Cheese (optional)

These veggie packed muffins take a little bit more prep than the other recipes, but they can last you and your family all week! Enjoy these flavorful muffins straight from the fridge, or heat them up in the microwave first.

Just set your oven to 350°, add chopped vegetables into the beaten egg and milk mixture, distribute evenly among the muffin pans, and cook for 20-25 minutes. For an added flavor boost, sprinkle some feta cheese on top of the muffins before baking. I tried this recipe for the first time today, and they’re delicious! Plus, with about 7g of protein and lots of fresh vegetables per serving, extremely satisfying, too.


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