Breakfast

Easy & Healthy Frozen Fruit Smoothies

Imagine yourself on the beach! This recipe can be made with any of your favorite fruits for a taste bud vacation – a great way to start your day!
Prep Time2 mins
Active Time3 mins
Total Time5 mins
Course: Breakfast, Drinks
Cuisine: American
Keyword: Easy Recipe, Food, Fruit, Healthy, Smoothie
Yield: 2 servings
Author: flute16
Cost: $4-6

Equipment

  • Blender
  • Measuring Cups

Materials

  • 1 cup Liquid Milk, milk substitute, or fruit juice
  • 1 cup Frozen fruit Any kind. Get creative
  • 1 whole Banana See notes for substitution options!

Instructions

  • Pour liquid into the blender
  • Add frozen fruit and banana (cut into pieces)
  • Place lid on blender (Very important!)
  • Blend until smooth
  • Serve and enjoy!

Notes

Substitutions are easy with this recipe! 
  • If you don’t have frozen fruit, freeze your fresh fruit for 30 minutes before blending or add about 1 cup of ice and blend!
  • I recommend using almond milk, but coconut milk, oat milk, or even regular dairy milk make for a great smoothie.
  • Don’t have or don’t like bananas? Using 8 oz. of yogurt, or 2 tbs. of peanut, almond, or mixed nut butter works perfectly.

Mini Veggie Quiche Muffins

Make the perfect grab-and-go breakfast with these easy and delicious veggie quiche muffins. They’re packed with protein and vegetables to keep you full–but so tasty you won’t know they’re good for you!
Prep Time10 mins
Active Time30 mins
Total Time40 mins
Keyword: Breakfast, Easy Recipe, Food, Healthy
Yield: 12 muffins
Author: Whitney Carlson
Cost: 5

Equipment

  • Large mixing bowl
  • Whisk
  • Muffin tin

Materials

  • 4 scallions minced
  • 2 carrots shredded
  • ½ red bell pepper minced
  • ½ zucchini shredded
  • 14 egg whites
  • 4 whole eggs
  • ½ tsp basil
  • ¼ tsp oregano
  • 1 dash salt & pepper to taste

Instructions

  • Preheat oven to 375 degrees F. Coat a 12-muffin tin with olive oil
  • Combine vegetables in a big bowl. Fill each muffin tin 2/3 full with vegetables.
  • Whisk eggs and seasonings in a large mixing bowl.
  • Use a 1/3-measuring cup for the egg mixture and pour slowly into each muffin tin. The egg mixture should fill in the rest of the way.
  • Bake for 30 minutes or until muffins have risen and are slightly browned. Serve.

Notes

Muffins store for 1 week in the refrigerator. 
Gluten-free, Dairy-free, Paleo, Keto friendly, Low-carb
%d bloggers like this: