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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Strawberry Citrus Sangria

I know I just did a sangria last week, but this one is a white-grape wine based sangria, so it’s a little truer to the traditional, since last week‘s featured a berry based wine.

I really find that sangrias are fabulous for not only entertaining, but also the day after you’ve opened a bottle of wine and you still have some wine leftover, if you’re looking to make just a drink for yourself or you and one other person. (In my case, this was the wine leftover from when I made that white wine cranberry chicken!) So, this one will be for just 1 serving of sangria.

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In a sangria glass, put 2 strawberries and some lemon slices. Pour about 3/4 cup of dry white wine over the fruit, along with 1 ounce of triple sec and 1/4 cup Dole Strawberry-Orange-Banana juice. Put this in the fridge and let it soak in for at least an hour!

After this has fermented for a bit, add ice and 2-3 ounces of a clear soda, like sprite. Enjoy immediately 😉

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Full Recipe:

Strawberry Citrus Sangria

Yield: 1 serving

Ingredients:

2-3 strawberries, capped
2-3 lemon slices
3/4 cup dry white wine
1 ounce triple sec
1/4 cup Dole strawberry-orange-banana juice
2-3 ounces Sprite or other clear soda

Process:

1) In a sangria class, combine fruit, wine, triple sec, and juice. Place in the fridge for at least an hour.

2) After wine mix has fermented, add ice and soda to glass. Serve immediately.

Four Super Simple Portable Breakfast Ideas

If you’ve been following my blog for a while, you know that I work from home. Therefore, breakfast for me should be pretty simple – just get up and cook whatever is on hand, and voila, I have a nutritious, filling breakfast every day!

This is great in theory, but I also happen to be a full-time college student, and I make sure to register for 8am classes so that I can beat rush hour and then be out of classes by noon. So, on those days of the week when I have to leave the house at 6:30 in the morning for an hour long commute, I definitely need a breakfast that is quick, simple, and won’t leave my stomach rumbling only an hour or two later!

This blog post is dedicated to some of my favorite simple breakfast ideas that are not only really easy, but also very portable, so you can eat them on the go!

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BONUS: They are all pretty good for you, too! Each one has a variety of elements that help to keep the meal balanced and keep you feeling full!

Whole Wheat Bagel with Mascarpone & Apples

This one is probably my favorite. The combination of flavors really has a lot of depth and they blend well together. I also think this one is the most filling!

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All you do is take a whole wheat bagel, spread each half with mascarpone cheese (or cream cheese, if you prefer), drizzle with honey, and lay apple slices on top! Sandwich it together and you’re done! I make this one the night before, wrap it tightly in foil, and leave it in the fridge overnight. That way, in the morning, I just grab it and go!

Finished Bagel

Bagel-Apple-Sandwich

Yield: 1 sandwich

Ingredients:

1 whole wheat bagel
2 tbsp mascarpone cheese
1 tsp honey
1/4 apple, sliced thin

Process:

Spread each bagel half with mascarpone cheese. Drizzle honey, top with apple slices, and sandwich together. Can be stored overnight in refrigerator if necessary.

Good for you stuff:

Calories: 440
Fiber: 5.85g (24% DV)
Protein: 11g
Iron: 21% DV
Vitamin A: 8% DV
Vitamin C: 5% DV

Whole Wheat Banana & Nutella Sandwich

This one has all the sweetness of dessert without being horribly bad for you! I absolutely love Nutella because it is so versatile and goes with so many things – if it’s not a staple in your house, it will be soon!

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Toast two slices of whole wheat bread and spread each slide with Nutella. Slice about half of a banana (9 slices should be perfect) and lay them on one piece of the bread. Put it together and enjoy! This one should be eaten right away.

Finished Sandwich

Banana & Nutella Breakfast Sandwich

Yield: 1 Sandwich

Ingredients:

2 slices whole wheat bread
2 tbsp Nutella
1/2 banana, sliced

Process:

Toast both slices of bread. Spread with Nutella. Top one piece with banana slices, then sandwich together.

Good for you stuff:

Calories: 390
Fiber: 6.5g
Protein: 10g
Iron: 10% DV
Calcium: 10% DV
Potassium: 6% DV
Vitamin C: 9% DV

Strawberry Banana Smoothie

There are a whole lot of really complicated smoothie recipes out there that use a dozen and a half different ingredients to pack every possible ounce of nutrition into them. These have some merit, to be sure, but a lot of that stuff isn’t in the typical household (from what I’ve found) and it means it takes longer to put it together. This smoothie has only 4 ingredients, so it’s really quick and simple.

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In a blender, blend 1 banana, 3/4 cup strawberries (I buy the frozen sliced kind), 3/4 cup orange juice, and 1 container Yoplait Light Strawberry & Banana yogurt until smooth. Pour into a glass and enjoy! You can get some pretty awesome plastic re-usable travel cups from just about anywhere that are great for on-the-go smoothies.

Finished Smoothie

Strawberry Banana Smoothie

Yield: 1 serving

Ingredients:

1 container Yoplait Light strawberry-banana yogurt
3/4 cup orange juice
3/4 cup strawberry slices
1 banana, sliced

Process:

Blend all ingredients in a blender until smooth. Pour into a glass and enjoy!

Good for you stuff:

Calories: 315
Fiber: 5g
Protein: 9.5g
Iron: 3% DV
Calcium: 24% DV
Potassium: 12% DV
Vitamin A: 15% DV
Vitamin C: 212% DV

Apple Pecan Muffins

These do take a little bit of work the day before, but they stay fresh for a couple of days, so you can take a couple to work/school for a few days in a row! They didn’t even last 24 hours in my house, though!

Start by preheating your oven to 400 degrees and line a cupcake baking sheet with paper baking cups. In a small dish, melt 4 tbsp (half a stick) of butter in the microwave. (45 seconds should do.) Set the butter aside to cool, and then dice a small-medium granny smith apple and roughly chop 1/2 cup pecans. Put the pecans on a baking sheet and pop them in the oven while it’s preheating. (5 minutes or so.)

Continue by combining 1 cup flour, 1/2 tbsp baking powder, and 1/2 tsp salt in a small bowl. Set this aside, and then beat together 1 egg, 1/2 cup milk, 1/2 cup sugar, 1 tsp cinnamon, 1 tsp vanilla, and 1/4 cup apple butter in a stand mixer. Keep the mixer on and slowly pour in your melted butter until everything is incorporated.

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Add your flour mixture to the liquid mixture and combine on the STIR setting for only a few seconds. You should still have flour visible:

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Add in your apples and pecans and then combine on STIR setting again for another few seconds until everything is mixed.

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MAKE OR BREAK TIP: You should have no more than 10 seconds or so of mixing time once you’ve added the flour to the bowl, and it is imperative you use the lowest possible setting on the mixer. If you don’t have a stand mixer, do this all by hand. Over-mixing the batter causes the muffins to be tough and dry instead of soft and moist!

Once your batter is combined, spoon it into your prepared baking pan. I found that it makes about 8-10 muffins if you fill each one almost to the top.

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Bake for 15 minutes or until toothpick inserted into the center of one of the muffins comes out clean. Remove from oven and cool in pan for 5 minutes and then remove to a wire rack to cool completely. Serve immediately, or place in an airtight container for up to 2 days.

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I think two of these muffins in an appropriate serving size that compares to the nutrition levels found in the other 3 recipes in this post.

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Apple Pecan Muffins

Yield: 8-10 muffins

Ingredients:

1 small to medium granny smith apple
1/2 cup pecans

1 cup flour
1/2 tbsp baking powder
1/2 tsp salt

4 tbsp butter
1 egg
1/2 cup sugar
1/2 cup milk
1 tsp cinnamon
1 tsp vanilla
1/4 cup apple butter

Process:

1) Preheat oven to 400 degrees. Line a cupcake pan with paper baking cups.

2) Melt 4 tbsp butter in the microwave for 45 seconds. Set aside to cool.

3) Dice apple into 1/2 inch or smaller chunks and roughly chop pecans. Put pecans on a baking sheet and toast them in the preheating oven for about 5 minutes.

4) Combine flour, baking powder, and salt in a bowl. Set aside.

5) In a stand mixer, beat together egg, sugar, milk, cinnamon, vanilla, and apple butter. Slowly pour in melted butter while the mixer is still on.

6) Once everything is combined, stop, scrape down the sides of the bowl, and then add your flour mixture. Combine on stir setting for a few seconds, then add apples and pecans. Combine on stir for another few seconds until mixture is combined. (No more than 10 seconds total mixing time after flour is added!)

7) Pour into prepared baking cups and bake for 15 minutes or until toothpick inserted in center of one of the muffins comes out clean. Remove from oven and cool in pan for 5 minutes and then move to a wire rack to cool completely. Serve immediately or store in an airtight container for up to 2 days.