No more excuses! Three quick and easy vegetarian breakfast ideas!

I know, you’ve all heard it before. “Breakfast is the most important meal of the day!”

But you just don’t have time, or energy, or skill, or food, or WHATEVER ELSE you might think you need in the morning to actually eat breakfast. So you go on through your life living on that convenience store coffee and donut (or worse, nothing at all) and somehow survive until lunchtime when you then gorge yourself because well, you feel like you’re starving.

Well, NO MORE, my friends! If you’ve been following me for a while, you may remember my Four Super Simple and Portable Breakfast Ideas from a long ways back. Those are still totally A-game breakfast ideas, but I decided it’s time for some fresh new ones. So, this post is dedicated to three more really easy, really quick, and totally meatless breakfast dishes that are oh-so-much better for you than that glazed Krispy Kreme donut.

Quick Breakfast #1: Fruit, Yogurt, & Granola Parfait

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No joke, it’s just three ingredients! How easy is that?

Just get yourself a nice pretty glass (because that makes eating breakfast more worthwhile) and layer it with your choice of yogurt, fresh fruit, and granola.

I used regular vanilla yogurt and strawberries, but the combinations here are literally endless. Little tip, if you plan on making this fairly frequently, you can buy yogurt in 38oz containers, so you can just spoon out however much you need.

Also, granola is typically found in the cereal aisle of your grocery store. They make several different kinds, but the store brand is always cheapest and totally fine.

Health bonuses: You get protein from the yogurt and fiber from the granola. These will help you to feel fuller, longer!

Total prep time: 3 minutes (or less).

Quick Breakfast #2: Spinach & Veggie Omelet

DSC_1459Yes, this one actually requires the stove, but if you’ve got ten extra minutes, it’s worth it! Just saute 1/4 of a red onion, 1/4 of a green pepper, and about a 1/4 cup of frozen spinach with olive oil for about five minutes. Remove that from the pan, coat it with about a 1/2 tablespoon of butter, and then add two beaten eggs to the pan on a medium-low heat.

Let the eggs cook slowly until they are almost cooked through, then add a handful of shredded cheese and your veggies to one side. Let it cook another minute or so, fold it in half, and then plate it!

If you’re not watching your fat intake, this would be totally amazing with sour cream on top, but otherwise, it’s great with just some salt and pepper!

Health bonuses: eggs are packed with protein and the spinach is full of vitamins!

Total prep time: 10 minutes.

Quick Breakfast #3: Cranberry-Pecan Oatmeal

DSC_1463“Ew, oatmeal??”

I can almost hear the groan of distaste. I know, most people think oatmeal is for little kids or the elderly, and that it’s a mealy, gross, nasty bowl of lukewarm nothingness. I get it. But this oatmeal will change that.

Quick-oatmeal can be made right in the microwave. I use 3/4 cup of quick 1-minute oats and 1/2 cup of milk – microwave that for 60 seconds and then take it out and stir.

Meanwhile, roughly chop about 1/4 cup of pecans. When the oatmeal is done, add the pecans, 1/4 cup of dried cranberries, a few tablespoons of granola (for additional crunch) and a tablespoon of brown sugar. Stir and enjoy!

Health bonuses: you get fiber from the oatmeal and granola and protein from the pecans. Plus, the cranberries give you a nice serving of fruit!

Total prep time: 2 minutes.

So, no more excuses! Including the linked back post, here are seven total breakfast ideas that are good for you, filling, and super quick and easy. I promise, it will make SUCH a difference in your life if you start eating a decent breakfast every day!

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*Valentine’s Week* Chocolate Parfait with Rum Whipped Cream

Happy Valentine’s Week! This week is dedicated to decadence and romance, since Valentine’s Day is this Friday! These recipes are of course good the rest of the year, too – but for a day that practically worships chocolate, I’m focusing on that delightful sweet dessert ingredient all week!

I’m kicking things off with a recipe that can actually prove to be very versatile, as the two components of the recipe (the chocolate cake and the whipped cream) can be used by themselves elsewhere, or together in other combinations than what I’ve given here.

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I truly feel like I’ve stumbled onto a gold mine with this mini chocolate cake recipe. It’s just enough batter for two light, fluffy, and moist cupcakes – and it’s decadently dark and rich!

Start by preheating your oven to 350 degrees and putting two cupcake liners in a cupcake pan. Melt 2 tablespoons of butter in the microwave for 30 seconds and set aside to cool.

In a small bowl, combine 1/4 cup flour, 2 tablespoons cocoa powder, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Set aside.

In a medium mixing bowl, whisk together 1 egg, 1/4 cup sugar, 1 teaspoon vanilla, and 1/4 cup milk. Slowly pour in melted butter, whisking steadily while you’re pouring. Once this is combined, switch to a wooden spoon or spatula and stir in your flour mixture to the wet ingredients. Once it’s combined, pour into the two cupcake liners.

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If you’re like me and can’t resist having a bit of the batter while you’re mixing, it should fit nicely into two cups. If you do have a little extra, then just bake three cupcakes instead of two!

Bake them for 12-15 minutes or until a toothpick inserted in the center comes out clean.

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Allow to cool for 5 minutes in the pan and then transfer to a rack to cool completely.

Once they have cooled, take a serrated knife (a steak knife works great) and slice each cupcake into 3 even layers.

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Place the layers on a dish lined with parchment paper and pop them in the freezer, along with your stand-mixer mixing bowl and whisk attachment, for ten minutes or so.

Once your bowl and whisk are chilled, attach them to your stand mixer and a 1/2 cup of chilled heavy cream, 1 teaspoon vanilla, and one tablespoon of RumChata (or another favorite rum). Beat this on a high speed for a minute or so, then add 1/3 cup powdered sugar and continue to beat on high until stiff peaks form.

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Once the whipped cream is done, you’re ready to assemble! Make sure your glasses are wide enough to accommodate the width of your sliced cupcakes. Start with the whipped cream, add a layer of cake, and then topped with whipped cream. Continue until both glasses have 3 cake layers with whipped cream at the bottom and the top. Serve immediately, or keep refrigerated until you’re ready to serve!

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If you don’t wan’t to be so fancy, you could also just make the cupcakes and frost them with the whipped cream, or even pipe the whipped cream inside them!

*You could also make chocolate whipped cream by swapping out the rum for chocolate liqueur and adding 2 tablespoons of cocoa powder to the powdered sugar!

Full Recipe:

Chocolate Parfait with Rum Whipped Cream

Yield: Two parfaits

Ingredients:

Chocolate Cupcakes:
2 tbsp butter
1/4 cup flour
2 tbsp cocoa powder
1 tsp baking powder
1/4 tsp salt
1 egg
1/4 cup sugar
1/4 cup milk
1 tsp vanilla

Whipped Cream:
1/2 cup heavy whipping cream
1 tbsp RumChata
1 tsp vanilla
1/3 cup powdered sugar

Process:

1) Preheat the oven to 350 degrees. Line a cupcake pan with two cupcake paper liners.

2) Melt butter in the microwave for 30 seconds. Set aside to cool.

3) In a small bowl, combine flour, cocoa powder, baking powder, and salt. Set aside.

4) In a medium mixing bowl, whisk together egg, sugar, milk, and vanilla. Slowly pour in butter, while whisking continuously.

5) Once wet ingredients are combined, switch to a wooden spoon or spatula and stir in flour mixture to wet ingredients.

6) Pour finished batter into prepared baking pan and bake for 12-15 minutes or until toothpick inserted in center comes out clean.

7) Cool in pan for 5 minutes and then move to a wire rack to cool completely.

8) Once the cupcakes are cooled, cut them with a serrated knife into 3 layers each and place them on a parchment paper lined dish in the freezer, along with your stand mixer’s bowl and whisk attachment, for 10 minutes.

9) After the 10 minutes has passed, attach the bowl and whisk to the stand mixer and beat heavy cream, RumChata, and vanilla on high for about a minute, then add powdered sugar and continue to beat on high until stiff peaks form.

10) Layer whipped cream and cake layers in parfait glasses, so there is whipped cream on the bottom, top, and between each cake layer. Serve immediately, or refrigerate until ready to serve.