Get in the fall spirit with one of these autumn inspired healthy breakfast ideas. Each one is packed with the right combination of protein, high fiber carbohydrates, and fats to give you sustained energy throughout the morning. But most importantly, they are absolutely delicious!!
Smoky Sweet Potato, Spinach, and Goat Cheese Hash
1 tablespoon olive oil, divided
1 sweet potato, diced into 1/4 inch cubes
2 tablespoons chopped onion
1/4 teaspoon smoked paprika
1/4 teaspoon salt
3 cups baby spinach, roughly chopped
1/4 cup crumbled goat cheese
2 large eggs
Heat 2 teaspoons olive oil in a medium skillet over medium high heat. Add sweet potato and onion and sauté until sweet potato is tender and lightly browned, about 7-10 minutes. Add smoked paprika, salt, and baby spinach, stirring to combine. Cook until spinach is wilted, about 30 seconds. Stir in goat cheese and remove from heat immediately. Set aside.
In the same skillet, add remaining teaspoon olive oil and fry both eggs until cooked to desired doneness. Top each serving of sweet potato hash a fried egg. Add additional smoked paprika, salt, and pepper, as desired.
These cute little crustless quiche are the perfect weekend breakfast or brunch addition, using gruyere cheese and rosemary. Plus, they pack in protein and omega 3 rich Bumble Bee® Prime Fillet® Atlantic Salmon so you can feel great about gobbling one up.
Vegan Pumpkin Pie Protein Smoothie
1.5 cups unsweetened almond milk (or other unsweetened non-dairy milk)
1 banana, frozen in chunks
2 tablespoons unflavored/unsweetened vegan protein powder
1/2 cup pumpkin puree
1/8th teaspoon pumpkin pie spice
1 teaspoon maple syrup
1 teaspoon chia seeds
1/2 cup crushed ice
Blend all ingredients in a blender until smooth. Add more ice if desired.
Don’t be intimated by cooking polenta! It’s just as simple as making oatmeal or any other hot cereal, it provides a creamy texture, and it helps by adding a little variety to your fall/winter hot breakfasts.
Almond Butter Pear Breakfast Quesadilla
2 tablespoons almond butter
2 (8-10”) whole grain or sprouted grain tortilla
1 medium pear, sliced
2 teaspoons dried cranberries
1 teaspoon coconut oil
Spread almond butter evenly over the tortillas. Arrange 1/2 the pear slices over 1/2 of
each tortilla. Evenly distribute cranberries over the top of each. Fold tortillas in half.
Heat coconut oil in a medium skillet over medium heat and cook folded tortillas until
golden and crispy, about 2 minutes on each side.