Sneaky Veggie Breakfast Ideas

by Danielle Davis, PN-L1

Getting in your recommended daily veggie allotment isn’t always easy. Most of us make an effort to get in a serving or two at lunch and dinner, but what about breakfast? Vegetables are packed with a variety of micronutrients, macronutrients and to help fuel our bodies and brain. Check out three of our favorite breakfasts to sneak in those veggies. So delicious you won’t even notice the extra dose of health!

 

For the Time-Crunched Chef:

 

The Green Smoothie

Green Smoothies of spinach and banana in a glass with yellow straw on white wooden background

 

(recipe from https://minimalistbaker.com/my-favorite-green-smoothie/)

 

Prep Time: 5 min

 

Ingredients: 

 

  • 1 banana (peeled and frozen)
  • ½ C mixed berries
  • 1 Tbsp flaxseed meal
  • 1 Tbsp peanut butter 
  • ½ C almond milk
  • 2 C fresh spinach
  • 1 serving of collagen or your choice of protein powder

 

Instructions:

 

Throw all ingredients in a blender and blend until smooth!

 

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For the Prepare-the-Night-Before Chef:

 

Overnight Protein Oats with Riced Cauliflower

(recipe from https://carrotsncake.com/overnight-protein-oats-with-riced-cauliflower/)

 

Prep Time: 5 min

 

Ingredients: 

 

  • ½ C quick oats
  • ½ C riced cauliflower
  • ¼ C applesauce
  • 2 scoops collagen (unflavored) or protein powder of choice
  • ¼ C Almond Milk (unsweetened)
  • cinnamon to taste

Add fresh fruit on top to feel extra decadent!

 

Instructions:

 

Combine all ingredients in a glass container with a lid and store in your refrigerator overnight. Enjoy cold or heat in a microwave in the morning. 

 

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For the Fancy Chef

 

Spring Farmer’s Market Omelet

Prep Time: 5 min  

Cook TIme: 5 min

Total Time: 10 min

 

(recipe from https://thishealthytable.com/blog/spring-farmers-market-omelette/)

  • 2 tablespoons olive oil, divided
  • 3 large stalks of asparagus, shaved into ribbons
  • 5 chive blossoms
  • 2 tablespoons diced chives
  • 3 eggs
  • pinch of salt & pepper
  • 1-ounce herbed goat’s cheese

Instructions

  1. Heat a 9-inch, non-stick frying pan over medium-high heat. Add a tablespoon of olive oil and once it is warm, add the asparagus and chives.
  2. Remove the petals from 3 of the chive blossoms and add them to the pan as well.
  3. Let asparagus mixture sauté for 4 minutes, or until the ribbons become slightly translucent.
  4. Meanwhile, combine the three eggs and a pinch of salt and pepper in a bowl and whisk till combined.
  5. Remove the mixture from the pan and place on a plate.
  6. Using the same pan, add the final tablespoon of olive oil and reheat.
  7. Pour the eggs into the pan and gently twist the pan so the eggs fill the whole base of the pan. Let cook for 1 minute.
  8. Then add the asparagus mixture and goat’s cheese (reserve a little for topping) to the middle of the omelette. Let cook for an additional 30 seconds, or until the top seems nearly set.
  9. Use a spatula to flip one-third of the omelette to the center, then repeat with the other half.
  10. Serve immediately – garnish with leftover goat’s cheese and remaining chive blossoms.

We hope you enjoy these delicious, easy, and healthy breakfast ideas. If you feel you need more guidance with your nutrition, please reach out to any of our FX Fitness Coaches. We are here to help you crush your goals!