10 Easy And Healthy Breakfasts You Can Eat On The Go

Ingredients 1/3 cup white chia seeds 1 1/2 cups milk 2 tbsp maple syrup 1/2 tsp vanilla

Combine all the ingredients in a pint jar. Cover the jar with a lid and give it a vigorous shake. Chill for about an hour, then return to the jar and shake it up. Let chill for at least 4 hours and overnight is even better. Chia seeds will expand and turn into pudding the consistency of applesauce (it won't get really thick). Serve cold with sliced fruit or toasted nuts on top.

Ingredients Yogurt (I used non-fat vanilla) Fruit, thin sliced (I used kiwi, strawberries and blueberries) Directions Add a little yogurt to mold, slide fruit slices down the sides if you want them to show and look pretty. Add more yogurt and them more fruit until mold is full. Note: You can also chop your fruit small and combine it with the yogurt- then pour into molds and freeze. (Work better with the small, narrow molds.) Unmold and serve with granola if desired.

Ingredients 14 oz. firm tofu, pressed for at least 30 minutes then crumbled 1 tbsp. nutritional yeast 1 tsp. turmeric 1 tsp. garlic powder 1 tbsp. olive oil 1 small onion, chopped 4 oz. shiitake mushrooms, stems removed & caps thinly sliced 3 c. torn kale, spinach, or chard leaves, tough stems removed (I prefer kale) salt + pepper to taste 6 medium whole wheat tortillas

Combine tofu, nutritional yeast, turmeric, and garlic powder in a large bowl. Set aside. Heat olive oil in a large skillet over medium heat. Add onion; cook 5-6 minutes or until softened, stirring occasionally. Add mushrooms and cook 2 minutes more. Stir in greens and tofu. Continue to cook, stirring often, until greens have wilted, 2-5 minutes. Divide greens and tofu onto each tortilla and fold like a burrito.

To freeze, wrap tightly in a layer of plastic wrap and place wraps in freezer bag. To reheat, remove plastic and loosely wrap in paper towel. Microwave for about 1 minute on each side. If center is still cold, continue to microwave for 15 seconds at a time until heated through.

Ingredients: 1 cup kale 1 large Gala apple (or other sweet apple), roughly chopped 1 English cucumber, peeled and roughly chopped 1 tbsp fresh lemon juice 1 tsp fresh grated ginger 1/2 tbsp coconut oil Maple syrup, to taste (I used 1/2 tbsp or so) 4-5 Ice cubes Protein powder, optional

1. Place all ingredients except maple syrup and ice into a high-speed blender and blend on high until very smooth. Blend in ice and maple syrup to taste. 2. Guzzle. 3. Feel amazing.

INGREDIENTS 2 slices oat bread or oatmeal bread 3 tbsp. ricotta cheese 1 tsp. sourwood honey ¼ tsp. crushed red pepper flakes INSTRUCTIONS Lightly toast oat bread until just golden. Spread one slice with ricotta, drizzle with honey, sprinkle with red pepper flakes, and top with remaining slice of bread.

Ingredients: 1/3 cup honey 1/4 cup maple syrup 1/4 cup coconut oil 1/3 cup almond butter 1 cup cashews 1 cup slivered almonds 1 cup of coconut flakes, unsweetened 1 cup dried cherries 2 cups oats 1 cup uncooked quinoa, rinsed and dried 1/2 cup flax seeds Flake sea salt to taste

Preheat oven to 350 degrees. Toast quinoa and oats in a pan over medium high heat until fragrant. Allow to cool and combine with cashew, almonds, coconut flakes, dried cherries, and flax seeds. In a small sauce pan, combine the honey, maple syrup, almond butter and coconut oil and heat until hot and melted. Pour into the bowl of ingredients and fold to coat evenly. Line a 9 1/2 x 13 1/2 pan with parchment paper. Pour mixture into pan and flatten with the back of a wooden spoon to spread evenly. Bake for 25-30 minutes until the edges are toasted. Sprinkle the tops with a little sea salt.

1 whole grain tortilla 2 tablespoons of peanut butter or almond butter 1 small banana, sliced 1 handful of berries (blueberries, raspberries, etc.) sliced almonds or crushed walnuts to sprinkle on top ground cinnamon (optional) agave syrup (optional)

Directions Lightly spread about 2 tablespoons of peanut butter on the tortilla and top with banana slices, berries, nuts and cinnamon. Lightly drizzle some agave syrup over all the ingredients if you want more sweetness. Roll up into a wrap or burrito. Enjoy with a glass of cold almond milk.

Nonstick cooking spray 1 1/4 cups all-purpose flour (spooned and leveled) 1/2 cup packed dark-brown sugar 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/2 teaspoon ground nutmeg 1/2 teaspoon coarse salt 1 cup old-fashioned rolled oats 1/2 cup raisins 3 tablespoons extra-virgin olive oil 1 large egg 1/3 cup skim milk 4 medium carrots, shredded 1 medium ripe banana, mashed

STEP 1 Preheat oven to 400 degrees. Coat a 12-cup muffin pan with cooking spray. In a large bowl, whisk together flour, brown sugar, baking soda, baking powder, nutmeg, and salt until there are no lumps. Stir in oats and raisins. Add oil, egg, milk, carrots, and banana and stir until blended. IN THIS STEP: How to Measure Flour STEP 2 Fill each muffin cup with 1/4 cup batter. Bake until a toothpick inserted in center of a muffin comes out clean, 23 to 25 minutes. Serve muffins warm or at room temperature.

Ingredients 1 large egg 3 egg whites 1/2 cup black beans, rinsed and drained 1/2 cup corn, rinsed and drained 1/4 red onion, minced 2 tbsp. chopped cilantro 3/4 cup reduced fat shredded cheese 1/2-1 tbsp. taco seasoning 3 low carb 8 inch tortillas (2 pts. each)

Whisk the egg whites and egg together. Scramble in a skillet coated with cooking spray and set aside. In a large bowl combine the black beans, corn, scrambled eggs, onion, cilantro, shredded cheese, and taco seasoning. Place 1/3 of the mixture in each tortilla and fold over.

Place in the freezer on a plate or baking sheet lined with parchment for one hour. Remove and wrap individually to store or place in a freezer safe bag. To reheat, take out the quesadilla and microwave until cheese is melted. To reheat in a skillet, first microwave it to defrost and then warm in a skillet to get the outside nice and crispy.

2 slices Canadian bacon 2 slices whole-wheat bread, toasted 1 large egg plus 1 large egg white, lightly beaten Salt and pepper 1/2 medium tomato, sliced 1 tablespoon fresh goat cheese

In a medium nonstick skillet, cook bacon over medium until warmed through, 2 minutes. Transfer bacon to 1 slice toast. Season eggs with salt and pepper; add to skillet and cook until set around edge, about 2 minutes. Flip and cook 30 seconds. Fold into quarters and place on bacon; top with tomato and season with salt and pepper. Spread goat cheese on remaining toast, and sandwich.