I know some people who eat the exact same thing for breakfast EVERY SINGLE DAY.  Blows my mind. I just can’t do it. I’m pretty sure I’d just stop eating entirely if I only had one option for breakfast. After all, it’s my favorite meal of the day.

I try to eat pretty healthy breakfasts during the week. I usually have at least a few minutes to myself in the morning,  before the day erupts into chaos, so I use that precious time to sit and enjoy a nutritious breakfast. Here’s a pretty typical week for me.

Monday –  Green Smoothie

With the hopes of setting a healthy tone for the week, I’ll usually have a smoothie on Monday morning. Last year, I splurged and treated myself to a Vitamix blender and I use it ALL THE TIME. I’ll alternate between two pretty basic green smoothie recipes. The first calls for a whole frozen banana, half a granny smith apple, two cups of spinach, 1/2 cup of water and the juice of half a lemon. Sometimes I’ll add some OJ in place of/in addition to the water to sweeten it up a bit.
The second recipe tastes a little richer, but the recipe is even simpler. One frozen banana, 2 cups of spinach and 1 cup of unsweetened almond milk. Done.


Tuesday – Oatmeal with Sahale Pecan Cashew Nut Crisp (with cherries and cinnamon apples)

I am currently obsessed with this Sahale snack. It’s sweet, salty, warmly spiced…pretty much satisfies any winter-time craving I might have. I get it from Costco, although I just realized that Amazon also sells it (for slightly more $$).I just cook up some plain oatmeal and then crumble some of the Sahale snack on top. Pretty easy!

Wednesday – Sweet Potato Hash

My Wednesday mornings are a little more leisurely, so I have time to actually cook myself a proper breakfast. It’s often some version of a sweet potato hash, depending on what I have on hand. I’ve posted the recipe on my favorite version, the Southwestern Sweet Potato Hash, here.

Thursday – Vermont Parfait

One of my favorite meals from our last trip to Vermont was actually the simplest. I envy those of you who live in Vermont and are able to frequent The Skinny Pancake as often as you like. Usually I skim right over the “Parfait” option when I come across it on a restaurant menu, but something about the description on The Skinny Pancake menu gave me pause. Maybe it was because pretty much every single ingredient in the parfait was made in Vermont – from the fruit, to the house-made granola, to the plain whole milk organic yogurt. Anyway, I had to try it. It’s hearty and comforting and that’s why my improvised version has become a regular in my breakfast rotation.

I use my granola recipe, which I’m continuously tweaking. Key, IMHO, is using plain full-fat greek yogurt and a drizzle of local honey (even if your local isn’t Vermont).

Friday – Almond Butter, Sliced Bananas & Hemp Hearts on a Whole Wheat English Muffin

On Fridays, I do my toughest workout of the week, (a variation of this treadmill workout), so I’ll try to eat something a little heartier to get me through it. This breakfast is easy and soon good. It’s simply a whole wheat english muffin, a tablespoon or two of almond butter (sometimes I treat myself to the vanilla flavored kind…), sliced banana and a sprinkle of hemp hearts on top. This breakfast is so filling that I can usually skip my mid-morning snack.

When all else fails … a KIND bar.

Let’s face it, there are some mornings where time is in such short supply that none of the aforementioned options are feasible. In those cases, I’ll grab a [non-chocolate] KIND bar.Need inspiration for a weekend breakfast? Check out our Apple Dutch Baby Pancake

…or our Blueberries & Cream Cheese Stuffed Crepes