Written by Leah Johnston, RDN, LDN
It’s been said time and time again that breakfast is the most important meal of the day. While some may argue this, research has shown that eating a nutritious breakfast can help with focus, concentration, and energy throughout the day. The perfect breakfast is a balanced combination of protein, carbohydrates, healthy fats and a bonus if you can get veggies in there too. It’s simple to build an impressive breakfast using the Path of Life blends in your freezer and a few fresh items. Here are four delicious breakfasts to start your day that are dietitian-approved:
This all-in-one breakfast is so easy to prep – no recipe needed! Simply follow the instructions on the package to either prepare in the microwave or on the stovetop.
Optional toppings for protein and healthy fats:
Breakfast Burrito with Southwest Mango Quinoa Blend & Sausage
In a large skillet, cook the sausage over medium heat until browned. Add the package of Southwest Mango Quinoa to the skillet + 2 tbsp of water. Stir, cover and cook for 5 minutes. Stir as needed.
Warm the tortillas in the microwave or oven. Top each tortilla with approximately ½ to ⅔ of a cup of the quinoa and sausage mixture. Layer on the red pepper, avocado, and salsa. Roll up the tortilla into a wrap and enjoy!
Vegetarian or vegan options: Swap chicken or turkey sausage with a plant-based meat alternative, such as Lightlife breakfast links or patties or No Evil Foods El Capitan
Crumbled chorizo to spice it up a bit!
Riced Cauliflower Breakfast Bowl
Cook the Riced Cauliflower Blend according to the package instructions. Fry the eggs in a skillet over medium heat to desired doneness. Scoop the riced cauliflower into two bowls and top each with one egg and avocado slices. Season with salt and pepper to taste.
Vegetarian or vegan options: Swap the eggs for flax eggs or another egg substitute.
Deep Roots Breakfast Bowl with Eggs & Apple Cider Shallot Vinaigrette
Cook Deep Roots Quinoa Blend in a large skillet according to the package instructions. Use a large spoon to make four wells in the mixture. Crack each egg one at a time in a small bowl and pour into a well in the skillet. Cover and cook the eggs until the desired doneness. For a harder yolk, use an oven safe pan and place it in the oven under the broiler until the yolk is cooked through.
To make the vinaigrette, place the vinegar, shallot, mustard, and honey in a food processor and pulse until the shallot is finely chopped. With the processor running, drizzle in the olive oil until incorporated. Add salt and pepper to taste. Drizzle the vinaigrette over the skillet mixture and serve.
Vegetarian or vegan options: Swap the eggs for flax eggs or an egg substitute and use maple syrup instead of honey.
Find more ideas on our recipes page, and keep your eye on this blog for more tips, tricks, recipes, and knowledge to help you live a more simple, flavorful and nutritious life.