Breakfast is the most important meal of the day, so I try to make the most of each morning with a nutritious meal that will fill me up (and taste delicious). If you take a look at my Instagram page, you’ll see that I love putting together easy and good-for-you recipes (that just so happen to look super tasty in pictures, too). Below, you’ll find a few of my go-to breakfast options. They all have health benefits, are easy to make, and I have to say, they all taste so good! However, I can't take credit for the banana protein muffins, because that’s a recipe from my BFF Daria Valles, who’s an incredible baker.
(If you’re interested in mouth-watering food images, I recommend checking out her Instagram: @DariaValles). Keep scrolling to learn how to make my favorite breakfast recipes!
These are so good, and the best part about this recipe is that you can make them the night before, so you can enjoy your precious morning hours. I don’t know about you guys, but for me, mornings can sometimes involve scrambling around my apartment like a crazy person in an attempt to walk out the door on time and beat the L.A. traffic (the struggle is real).
- 1 cup unsweetened vanilla almond milk (or low-fat milk of choice)
- 1/2 cup plain low-fat Greek yogurt (or mashed banana or canned pumpkin)
- 2 1/2 tbsp. unsweetened cocoa powder (or more, depending on desired taste)
- Pinch of salt
- 8 drops liquid Stevia (or whichever sweetener you prefer)
- 1 cup oats
- 1/4 cup protein powder (or additional oats—I use Plant Fusion Vanilla Bean Powder, $31)
This is so good. If you’re trying to get the perfect poached egg—not too slimy, but still a little runny—then you must try the six-minute egg. It’s foolproof.
- Toasted Ezekiel bread (or your bread of choice)
- Turkey bacon
- Sliced avocado
- Six-minute egg (recipe below)
- Arugula for garnish
- Drizzle of melted coconut oil
- Salt and pepper to taste
Six-Minute Egg Directions:
Start with a room-temperature egg (leave out of the refrigerator for about 30 minutes). Boil water. Place egg in boiling water, and leave for six minutes (try to be on time!). Remove egg, and place in a bowl of ice-cold water. Peel shell, and behold the perfect egg.
Avocado Toast Directions:
Stack these ingredients however you want on the toasted bread, and prepare to be amazed. This is one of my favorite healthy breakfasts.
Peanut butter and jelly is still one of my ultimate comfort foods. I love it and would probably eat it every day if I could. Since it’s not exactly ideal for our encroaching summer beach bods to indulge in a PB&J sandwich every single day, I try to make it healthier by using low-calorie bread. My favorite to use is Thomas’s 110-calorie Bagel Thins.
(Ed. note: We suggest trying all-natural peanut butter or almond butter and all-natural jam for a bit of a healthier option.)
To make this easy breakfast, spread a bit of peanut butter on half of the bagel thin; then spread jam on the other half. Slice up a banana and strawberries to place on top of the bagel, et voilà!
This easy recipe is another one of my favorites, because it tastes amazing and will keep you full for a very long time.
- 1 cup steel-cut oats
- 1 cup water
- 1 banana (sliced)
- Cinnamon to taste
- Pinch of salt
- 4–6 drops of liquid Stevia
- 1 tsp. honey
- 1 tbsp. almond butter (or peanut butter)
- Handful of sliced strawberries
- A little granola
Combine oats, water, half of the sliced banana, cinnamon, salt, and Stevia. Cook on a stovetop or microwave until it reaches your desired consistency. Once the oatmeal, banana, and other ingredients have been cooked together, add almond butter (or peanut butter), sliced strawberry, granola, honey, and the remainder of the sliced banana. It’s pretty self-explanatory and so good.
Daria and I both grew up in our parents’ restaurants, love to cook, and have been best friends since diapers. She is an incredible baker. These muffins not only taste amazing, they’re also are a great source of protein.
- 3/4 cup egg whites
- 3/4 cup ripened, slightly mashed banana (about 1–2 normal-sized bananas)
- 1/2 cup plain low-fat Greek yogurt
- 1/2 tsp. vanilla extract
- 3/4 cup oats
- 2 scoops vanilla protein powder
- 1/4 cup baking Stevia (or 1/2 cup of a sweetener of your choice that measures like sugar)
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. cinnamon
Preheat the oven to 350 degrees. Spray a muffin tin with nonstick spray or line it with foil or silicone liners. Place all of your dry ingredients into a blender (oats, protein powder, sweetener, baking powder, baking soda, and cinnamon) and blend until it resembles flour with no visible oats. (Note: A food processor will work too—it’s just harder to clean. No thanks!) Add all of your wet ingredients (egg whites, banana, yogurt, vanilla) right on top, and blend until smooth. Divide mixture evenly between the muffin tin.
Bake for 15–17 minutes.
I love to make this smoothie when I've been traveling a lot or feel like I could be getting sick. It's a huge vitamin C kick.
- 1 cup frozen strawberries
- 1 cup frozen mango
- 1 clementine, peeled and seeded
- 1 cup water or orange juice
- 1 tbsp. chia seeds
Blend and enjoy!
What’s your favorite breakfast recipe? Please share with us below!
Opening Image: Snapchat/@oliviaculpo